271 Slices
Medium 9781608682348

Menu 5. NOTHING RHYMES WITH CITRUS

Brian L. Patton New World Library ePub

51

Tofu-Citrus “Titrus” Dippers

NOTHING RHYMES WITH CITRUS

Citrus

Marinade

½ cup orange marmalade

½ cup fresh lemon juice

½ cup fresh lime juice

2 cups fresh orange juice

1 cup extra-virgin olive oil

2 jalapeo peppers, thinly sliced

4 garlic cloves, grated

2 thumb-size pieces fresh ginger, peeled and grated

Salt and pepper

Two 14-ounce packages extra-firm tofu, drained, pressed (see Efficiency Tip,

page 49), and cut into bite-size cubes

¼

cup

vegan

mayo

Toothpicks

Lemon

and/or

lime

slices,

for

garnish

(optional)

To

make

the

Citrus

Marinade,

in

a

large

bowl,

whisk

together

the

marmalade,

lemon

juice,

lime

juice,

orange

juice,

oil,

jalapeo

pep-

pers,

garlic,

and

ginger.

Season

with

a

healthy

pinch

of

salt

and

pepper.

Transfer

the

marinade

to

one

or

two

large

casseroles

or

zip-top

bags.

Add

the

tofu

cubes

and

submerge

them

in

the

marinade.

Put

the

casseroles

or

bags

in

the

fridge

to

let

the

tofu

marinate

for

at

least

1

hour.

Preheat

the

oven

to

450F.

Line

a

baking

sheet

with

parchment

paper

or

a

Silpat

baking

mat.

Remove

the

tofu

from

the

marinade,

allowing

the

excess

marinade

to

fall

back

into

the

bag.

Be

sure

to

reserve

all

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Cookies

Patty Vineyard MacDonald University of North Texas Press PDF

364

The Best From Helen Corbitt’s Kitchens

My favorite cookie:

LEMON CRUMB SQUARES

2 dozen

15 ounces sweetened condensed milk*

½ cup lemon juice

1 teaspoon grated lemon rind

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

⅔ cup butter

1 cup dark brown sugar, firmly packed

1 cup uncooked oatmeal

[Preheat oven to 350°.] Blend together milk, juice and rind of lemon, and set aside. Sift together flour, baking powder, and salt. Cream butter, blend in sugar. Add oatmeal and flour mixture and mix until crumbly.

Spread half the oatmeal mixture in an 8 x 12 x 2-inch buttered baking pan and pat down; spread condensed milk mixture over top and cover with remaining crumb mixture. Bake until brown around the edges

(about 25 minutes). Cool in pan at room temperature for 15 minutes; cut into 1 ¾-inch squares and chill in pan until firm.

[*A condensed milk can no longer holds 15 ounces, so you will need to buy two. I decided to leave this in since Helen Corbitt was so fond of them.—Editor]

No Christmas cookie tray should be without a spice cookie, decorated with silver dragées, colored sugar, and all the things to add sparkle to your holiday table. This is a good one. You can also use them on your

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Medium 9781574415889

Appetizers

Kim Stanford and Bill Backhaus University of North Texas Press ePub

APPETIZERS

Now you can serve and enjoy gluten-free appetizers that are really appetizing. We have perfected little bites that are so good we bet they will have your guests requesting recipes. They’ll forget all about gluten-free.

More than just crowd-pleasers, our appetizers are easy to make, and most can be prepared well ahead of time. Don’t let the long ingredient lists fool you. Most go together quickly, whether we’re talking Smoked Gouda-Cheddar Pimento Cheese spread on our Savory Tarragon Biscuits or Mexican Grilled Polenta Bruschetta. (Okay, you do have to make the bruschetta in two steps.)

Bill says, “Face it: Appetizers are party food. I don’t know any families or individuals who serve appetizers before a meal on a regular basis. Kim probably does. The purpose of appetizers is to tempt your guests’ palates, and prevent them from getting ravenously hungry before the meal is served, or getting too carried away with the social beverages.”

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Front Range

Williams, Lee Globe Pequot PDF

Front Range

p son C a

34

. nA ve

S S t Vr a i

34

257

60

Welch

Reservoir

BREWERIES

Newell

Lake

287

Twin Sisters

Peak East

Terry Lake

66

Buckingham

Park

Boulder

Reservoir

Park

Platt/Rogers

Memorial Park

Gross

Reservoir

119

25

Panama Reservoir

Number 1

52

Boulder

Mountain

Park

Eldorado

Canyon

State Park

De

nv

Marshall

Lake

Bo

6

Idaho

Springs

40

Clear Creek

Canyon Park

Denver 475

Mountain

Park Site

BeerLovers_CO_3pp_CS55.indd 102

6

Genesee

Park

66

103

Mt Galibraith

Park

Elk

Meadow

Park

74

74

i ke

70 10

72

Long Lake

Ranch Park

58

Windy

Saddle Park

Apex Park

70

Matthews/

Winters Park

Red Rocks

Park

Mt Falcon

Park

85

76

270

70

Wheat

Ridge

6

William F Hayden

Green Mountain

Park

121

391

North Dinosaur Park

Bear Creek

Lake Park

2

Rocky

Mountain

ArsenalNational

Wildlife Refuge

Peña Blvd.

Commerce

City

Denver 287

40

2

30

25

95

Denver

International

Airport

470

470

2

6

470

85

Thornton

70

Barr Lake

State Park

Barr Lake

2

36

95

40

76

76

Westminster

93

North Table

Mountain Park

Centennial

Cone Park

Stanley

Lake

8

20 miles

470

44

287

52

10

Broomfield

d

rnp

Standley

Lake

Park

119

40

ul

121

White Ranch

Open Space

Park

46

6

Tu

119 Golden Gate

Canyon

State Park

5

Pumphouse Brewery & Restaurant

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The Gluten-Free Lifestyle

Kim Stanford and Bill Backhaus University of North Texas Press ePub

THE GLUTEN-FREE LIFESTYLE

Who benefits from the gluten-free lifestyle is a moving target in medical circles.

Celiac disease is “easy” enough. Also known as “white flour disease,” it is both a disease of malabsorption—meaning nutrients are not properly absorbed by the digestive system—and an autoimmune reaction to gluten, a group of related proteins found most commonly in wheat, barley, and rye.

For people with celiac disease, eating gluten-laden foods can cause real damage to the intestinal wall and the inability to absorb certain nutrients. People with celiac disease are also more susceptible to other diseases and health problems. But here’s the thing: Celiac disease has certain clear-cut markers and can be diagnosed with blood tests and confirmed with a biopsy. If you have it, adopting the gluten-free lifestyle isn’t optional. It’s required.

A landmark 2003 epidemiological study by Dr. Alessio Fasano, founder and head of the University of Maryland Center for Celiac Research, is the source of the oft-quoted figure that one in 133 Americans have celiac disease. That number’s thought to be a lot higher now.1

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