What I Eat - Day Ten

Guest Chef - Every once in a while I'm going to feature the recipes of a 'guest chef' who is kind enough to make me food that avoids my major allergens (gluten, nuts, and shellfish).   This week's chef is my dear friend Sarah, who has been making me delicious gluten-free food for almost ten years now.  It's a very special friend that keeps a container marked 'gluten-free flour' on her kitchen counter.  The following dishes are from my visit with Sarah and her family over New Year's.   These dishes were eaten over the course of a four-day visit.

Breakfast - pancakes made with El Peto gluten (and corn) free pancake mix.  

Brunch Bake:

(start with the potatoes)
-four large potatoes cut in 1/2 inch cubes, rinsed
-2 tsp smoked paprika
-2 tbsp oil
-salt and pepper

Place on a baking sheet on parchment paper.
Bake at 425 F, until brown (approx. half an hour)
Lightly butter an 8 by 8/9" Pyrex baking pan.
Put potatoes in the bottom of the pan.

(then make the rest)
Chop 1/2 pound of bacon into one inch pieces and fry. Remove from pan with slotted spoon and place on paper towel to soak up extra grease.
Dice three small yellow onions and sautee in the bacon grease until golden in colour.  Remove with slotted spoon and distribute over potatoes evenly. Do the same with the bacon.
Mix one dozen eggs with three tablespoons of water, and season to taste with salt and pepper.
Pour egg mixture into pan over the potatoes, bacon, and onions. 
Cover with tinfoil.
Bake at 325 F for an hour (until the centre is set).

Dinner - Chicken wings, potato latkes, and broccoli salad.  

Salad made with chopped broccoli, diced apple, dried cranberries, minced red onion, sunflower seeds, pine nuts, and Kraft Raspberry Vinaigrette dressing. 

Potato Latke's Recipe
-3 cups of shredded potato (thoroughly rinsed, with water pressed out of them)
-one egg (ignore the second yolk in the photo above ;) 
-1/4 of a large red onion, pureed
-one tbsp. Olive oil
-3 tbsp corn starch
-salt and pepper

Fry in a little bit of oil.  Sarah uses a frying pan with a ceramic coating which requires very little oil and is extremely easy to clean.   She gave me one as a Christmas present, and I look forward to using it in future dishes!

Red Curry & Lime Chicken Wings Recipe

-5 lbs of split chicken wings, tips removed 
-1/4 cup olive oil (a lighter oil because extra virgin olive oil will burn in the oven)
-1 tbsp granulated garlic (fresh garlic would also burn) 
-1/2 cup rice flour
-salt and pepper to taste

(Wings) 
Preheat oven to 450 F.  Place wings in a large bowl and coat with olive oil. Season wings with the salt, pepper, and granulated garlic. Next, sprinkle the rice flour over all the wings and toss them to completely coat them. Place coated wings on a baking sheet lined with parchment paper, so they aren't touching one another, and bake for 35 minutes, turning once half-way through.  Your baking sheet should have edges or else oil will drip off the wings into the oven.  

(Sauce)
-3 tbsp melted butter
-one tbsp Thai Kitchen red curry paste
-juice of two limes (and approximately one tbsp lime zest)
Place cooked wings in a large bowl and drizzle the sauce over them and then toss to coat them completely. The rice flour will make the wings really nice and crispy and for some reason the coating doesn't diminish the crispy-ness!