Cider-Glazed Lamb Chops

4 02 2009


1 cup unfiltered apple cider
2 tablespoons minced peeled ginger
2 tablespoons minced garlic
3 tablespoons Bragg’s liquid aminos
3 tablespoons rice vinegar (not seasoned- make sure to check it’s GF)
1 tablespoon mild honey
8 rib lamb chops (3/4 inch thick), cut from 1 rack
1 scallion, finely chopped


Boil cider, ginger, garlic, Bragg’s, vinegar, and honey in a small saucepan until reduced to about 1/4 cup, 10 to 12 minutes. Cool completely. Reserve 2 tablespoons glaze for drizzling.

Preheat broiler.

Pat lamb chops dry and sprinkle with 1/2 teaspoon salt (total). Arrange on rack of a broiler pan and brush top of chops with half of glaze. Broil 3 to 4 inches from heat 3 minutes. Turn over and brush with remaining glaze, then broil 3 to 4 minutes more for medium-rare. Transfer chops to a plate and drizzle with reserved glaze. Let stand 5 minutes, then sprinkle with scallion.

Recipe adapted to be gluten-free from

Grilled radicchio wrapped in pancetta

4 02 2009


Serves 6

6 heads radicchio
2 tablespoons olive oil, or more to taste
Salt and pepper, to taste
12 thin slices pancetta
Balsamic vinegar (for sprinkling)
2 Comice pears, cored and sliced into very thin wedges


1. Cut the heads of radicchio in half and lay them cut side up on a cutting board. Sprinkle with olive oil, salt, and pepper.

2. Unroll the slices of pancetta. Tightly wrap each radicchio half in a slice of pancetta. Refrigerate for 20 minutes.

3. Prepare a gas or charcoal grill for indirect grilling (one side should be hot, the other cool). Place the radicchio cut side down on the coolest part of the grill, with the stem end toward the fire. Cook slowly for 10 to 15 minutes, turning once, until the radicchio softens and the tips of the leaves are golden brown.

4. Move the radicchio to the hot part of the grill and cook for 1 minute, turning once, or until the pancetta is crisp. Be careful not to let the flames lick the radicchio; if it begins to char, remove it from the grill.

5. Arrange the radicchio cut side up on a platter and drizzle with balsamic vinegar. Lay a couple of slices of pear over each one. Adapted from Mario Batali’s “Italian Grill”

Recipe from:

Spaghetti Squash Marinara

30 01 2009

I’ve found spaghetti squash to be one of my staple foods before I even realized that I had a gluten problem. It’s cheap.  It’s easy to make.   It’s very versatile.  and it makes me not feel guilty about craving carbtastic foods since it has a very low glycemic index score and it’s only about 45 calories for a cup of it!


Serves 2

1 spaghetti squash
1 – 1½ cups marinara sauce of choice (use more sauce for a bigger squash)
olive oil
1 tbsp of Herbs de Provence *
1 tbsp nutritional yeast


1. Preheat oven to 375 degrees. Pour enough olive oil to coat a baking dish and sprinkle herbs in the olive oil.
2. Cut spaghetti squash down the center.  Be careful as this is sometimes easier said than done.  A cleaver works well.
3. Remove seeds (can save and bake like pumpkin seeds).
4. Place each half face down in the olive oil and bake for 45 minutes.
5. Using a fork, scoop out the cooked squash and place in serving dish.  Combine with marinara sauce.
6.  Sprinkle with nutritional yeast (to replace parm cheese).

* Herbs can be substituted depending on your taste.  Others to try are basil, garlic, onion, dill, etc.