Restaurant Worthy Appetizers at Home
I have always loved experimenting in the kitchen from little on. There was never a recipe I couldn't tweak to make my own. Ask my husband how many years I served him the same meatloaf recipe, which we loved, until I figured out you could glaze that sucker and make it EVEN BETTER.
I lost some of this when I first was diagnosed, we had just moved into a new home and to be frank our kitchen sucked (still kinda does). I had been spoiled in our last apartment as we had gutted the place and designed a beautiful efficient kitchen space that I LOVED working in. Here, not so much, combine that with all the things I knew for sure about cooking no longer could be trusted. Like all of you, I had to learn everything over again, and I frankly didn't have the time or patience to learn, so I fell into the trap of either eating a lot of processed gluten free junk (and packing on the pounds) or eating plain protein and salads. Fast forward 8 years gluten free and I am still letting this define me, but it's time to get back to being creative in the kitchen and sharing those wins (and I am sure a few losses) with you all.
To start with, I MISS appetizers, all my favorites are loaded with gluten or deep fried at restaurants. I love a good shrimp cocktail, but variety is a little nice, oh and make sure you ask/look at cocktail sauce ingredients, some of the fancier places will include things other than just a prepared horseradish and ketchup which works just fine for me. The main additions I have seen are soy sauce or Worcestershire sauce both of which can have gluten in them.
Going back to my childhood roots one of my all time favorite appetizers is Ruamki made just with water chestnuts. What I love about these is that they are very forgiving and flexible, and are great to make ahead. Pair this with a white wine spritzer and I don't even need a meal!
1/4 cup water
1/4 cup sweet wine
1/4 cup tamarind or gluten free soy sauce (La Choy is actually a gluten free brand you don't have to spend extra on the fancy ones if you don't want to)
2 Tbsp cooking oil
1 Tbsp sugar
1/4 tsp garlic powder
1/8 tsp ground ginger
1 - 8 oz can of water chestnuts, drained
12 slices of bacon cut in half the short way
Wooden Tooth Picks (yeah plastic is not good in the broiler...)
Cook bacon about half way done and set aside (this is one thing I still strongly prefer the microwave for). Then make marinade by combining water, wine, soy sauce, oil, sugar, garlic powder and ginger in a glass bowl. Hopefully, bacon is touchable now, wrap each water chestnut with bacon secure with a tooth pick. add to bowl and let marinade in refrigerator for at least an hour but overnight if possible.
When ready to pull together, about 5 -8 min before you want to serve them, broil 4 inches from heat for 6-8 min until bacon is done. Serve warm. Makes about 24.
Want to find a better balance with your Celiac lifestyle? Contact me at hello@justjamiesmith.com to learn how we can work together!