Tuesday, April 30, 2013



This is a BETTER BURGER.............

It's spring in the Rockies, and it's time to GRILL..........make it nightshade and gluten free, and if you omit the cheese, it's lactose free as well. This is a mighty fine burger....ENJOY

CELERY AND ONION BURGERS….a better burger
I’m always looking for a better burger, and as summer approaches I may have found a new favorite. We all know how much flavor celery adds to almost anything, but a hamburgers on the grill? You bet. This one has the essence of summer cooking, we all love,  and truffle oil adds a bit of extra goodness. These burgers are nightshade and gluten free as well. (Special note: Cook hamburgers at a high temperature to seal in the juices and crisp the outer layer.)  Preheat gas grill to 450-500 degrees. Serves 3.                                                 
1 + lbs. 80% lean hamburger, freshly ground
½ cup celery, finely chopped
½ cup onion, finely chopped
Good sprinkle garlic powder
Kosher salt and black pepper, to taste
1 ½ tablespoons truffle oil
White Irish cheddar, optional
Condiments of choice
Black pepper, to finish
Gluten free buns

In a medium bowl, gently hand mix hamburger, celery, onion, garlic powder, salt, pepper, and truffle oil. Be careful not to over mix. Form 3 large hamburger patties and refrigerate for 45 minutes. When ready to grill, set hamburgers out for about 20 minutes and sprinkle with additional black pepper. Press pepper into meat. Prepare desired condiments and cheese. Cook burger about 5 minutes on each side, for medium. Adjust time for desired doneness. Add cheese to each burger, if desired, last 30 seconds on grill. Place on toasted buns and deck with condiments you prefer. All that’s left is to enjoy!  (Omit cheese for lactose free option.)
Nightshade free
Gluten free

Monday, April 22, 2013


Caroline at PEPPERCORN, a luscious kitchen store on the Historic Pearl Street Mall, in downtown Boulder, Colorado. Autograph copies are available at PEPPERCORN, as well as, at the BOULDER BOOK STORE, also on the Pearl Street Mall.

Saturday, April 20, 2013

Greetings in April!!
On April 3, I was happy to be part of a segment on THE DOCTORS, when they discussed various types of pain. A direct link to my portion of the nationally televised show is below. I hope you enjoy it and find valuable information about arthritis and  nightshades.

http://thedoctorstv.com/main/content/No_Nightshade_Pizza
  

Also during April, I was pleased that Caroline's No Nightshade Kitchen: Arthritis Diet, was featured in these two prestigious Colorado magazines:
Edible Front Range Magazine
Boulder Lifestyles Magazine
Both publications presented informative columns, photographs, and recipes.

On April 20, I return to BOULDER BOOK STORE, to talk with patrons about Caroline's No Nightshade Kitchen: Arthritis Diet, during an informal discussion.

On April 28, I will be in Denver at the COLORADO AUTHOR OPEN HOUSE, a juried event, held at Englewood Public Library, 1000 Englewood Parkway. The event is open to the public from 1:00-4:00 p.m.    
 

Wednesday, April 17, 2013



Paella, one more time before summer cooking takes center stage! This is a delight to create in your very own kitchen. 




PAELLA  FOR  A  FESTIVE  EVENING
This dish was inspired by a Daily Camera recipe created by Dakota Soifer of CafĂ© Aion, 2012.                                                           Serves 2-3.
Olive oil to cover bottom of pan
½ cup leek, minced
6-8 garlic cloves, minced
5-8 mushrooms, thinly sliced
1 cup Spanish rice or similar other small grain rice
½ cup preserved lemons, minced
A large pinch saffron
Large splash white wine
1 ½ qts. chicken broth
White pepper and salt, to taste
8-12 large tiger shrimp, or 4 per person
Fresh Italian parsley
Drizzle olive oil
In a large flat skillet or paella pan, add olive oil ¼ inch deep. Raise temperature to medium high, add leek, garlic, and mushrooms. Cook until garlic caramelizes and leek and mushrooms become tender. Layer rice over vegetable mixture, tossing until rice becomes a beautiful golden brown, about 5-8 minutes (this is a magical moment.). Add preserved lemon and saffron, mixing well.  If needed raise heat, then splash white wine in pan;  combine ingredients.  Distribute rice mixture, shaking pan. After this action, please do not move the rice until finished. Begin to ladle chicken broth around the edges of the rice, slowly and carefully not to disturb the rice. This process may take up to 30-40 minutes for the rice to absorb necessary liquid. (When done, the rice should be al dente, tender, but not sticky.)  Season paella with white pepper and salt, as needed.  At this point, the contents of the skillet should be moist enough to steam the shrimp to a bright pink. If needed, add more chicken broth at the edges.  Place shrimp on top of paella, then bury into the rice. After about 2 minutes, turn shrimp over, bury again, cooking about 1-2 minutes, or until very pink and done. If needed, drizzle olive oil over paella; sprinkle fresh parsley over top and serve.
Nightshade free
Gluten free
Lactose free

Be well, be happy!!  



Sardines are often overlooked as an exciting, flavorful food choice, but they are packed full of the "right stuff" for your heart and the options for preparation are exciting....and interesting.....if you like sardines.................please read on.


WILD SARDINES
           WITH PANKO AND CORNMEAL CRUST
Okay, if you don’t like sardines, you probably won’t like this recipe. But, if you love sardines like so many of us do, you’re going to flip over this one. It can be paired with almost anything, but a crisp, simple green salad and yellow corn grits with goat cheese creates an interesting and delicious dinner….if you love sardines!                                   Serves 2-3
6 large canned wild sardines, drained on paper towel
Kosher salt and pepper, to taste
1 egg
½ cup milk
½ cup yellow corn meal
1/3 cup panko flakes
Olive oil
Lemon, cut in thin wedges
Mix milk and egg, whisk in salt and pepper, to taste. Set aside. Mix cornmeal and panko flakes on a shallow plate or bowl, slightly salt and pepper. Place about ½ inch olive oil in a medium skillet, bring to medium high heat. Gently dip one sardine at a time in milk/egg mixture, followed by rolling in cornmeal and panko. Lay sardines in the hot oil on one side, fry one minute, turn for additional minute, and then move to fresh paper towel.  Serve immediately with fresh lemon wedges.
Nightshade free
Gluten free
Lactose Free
(See yellow corn grits with goat cheese below.)







YELLOW CORN GRITS WITH GOAT CHEESE
3 cups water                                   Serves 4.
1 cup yellow corn grits
Pat butter
½ teaspoon salt
1 tablespoon dried Italian herbs
1/3 cup goat cheese, softened
Black pepper, to taste
Bring water to a boil, add corn grits, butter, and salt. Reduce heat to a simmer and cook approximately 5 minutes. Slightly cover to prevent splatter burns. Stir frequently. When done, add herbs, goat cheese, and black pepper, mixing well. Cover for 5-15 minutes before serving.
Nightshade free
Gluten free
Lactose free (omit butter)

Be well, be happy, and enjoy everyday!
Caroline