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Lemon and rosemary roasted cornish game hens with rosemary and olive oil roasted potatoes and whatever veggies looks good. A nice salad to start and some good crusty bread with butter or olive oil.
This is what I was going to suggest, almost exactly.
Lemon and rosemary roasted cornish game hens with rosemary and olive oil roasted potatoes and whatever veggies looks good. A nice salad to start and some good crusty bread with butter or olive oil.
Except for the cost of those eight little suckers, THAT sounded damn good. . . Still might pop for it.
I might just go for three roast chickens, fresh veggies and roasted potatoes. Or maybe roast pork.
I'd like to find something a little upscale (so no chili) that doesn't require me to be in the kitchen (so no fried fish). And I agree about not buying a bunch of ingrediants I'll never use again.
Making this even more challenging is that this particular guest is not someone we know well. At all. She's part of a group of people we do know well, and we're trying to include her (as well as get to know her better).
Last edited by Jkgourmet; 01-17-2017 at 08:06 PM..
Well, it's finally happened. Somebody answered my question about food preferences and allergies with a problematic result.
Gluten and cow dairy free. She's already offered to bring desert, which I quickly and gratefully accepted.
I'm not that familiar with gluten free. Cow dairy means no milk, cream, yogurt or cheese, I guess?
So I'm not making lasagne, huh? Am I really limited to plain meat, plain vegies and roasted/baked potatoes? PS - there will be 8 people at this little dinner party!
Interesting that she qualified "dairy" with "cow". Sounds as if she will eat goat or sheep milk products.
I can best you by one. Last week I made a dish that was vegan, gluten-free, and onion-free (I have a niece who is allergic to everything in the onion family--garlic, scallions, everything.)
Made a gluten-free pasta with sun-dried tomatoes, artichokes, and broccoli with smoked olive oil and smoked salt and other herbs.
My daughter is vegan and gluten-intolerant. The onion-free niece is vegetarian.
Gluten is also in a lot of packaged foods bottled sauces etc. If you are using anything other then whole foods (i.e. raw unprocessed meats and produce) then make sure you check the labels. Of course I think 90% of people that eat gluten free (myself included) are not Celiac and don't necessarily have an adverse reaction to gluten.
My dd does not have Celiac disease, but she has a reaction to gluten. If she eats anything more than a morsel of bread, her stomach will pop out like she's three months along within an hour, and she will have intestinal pain and diarrhea for the next three days.
Gluten is in weird things you wouldn't think of like soy sauce. The other thing I learned with her being gf is how many restaurants add flour to their mashed potatoes. I think that's a sin.
If you decide to do something like spaghetti with GF pasta, I would honestly recommend having wheat pasta for yourself and the other guests as well as GF pasta for the person who needs it. Folks who are GF are used to the texture, but depending on the brand/type, it can be disappointing to folks who get to enjoy the real thing
Trader Joe's used to have a corn pasta. I really liked it, and I would buy it for myself even though I don't have a gluten problem. Then they stopped carrying it and have a quinoa and brown rice pasta instead. I'll eat that, too, but I really liked that corn pasta.
I would make something naturally gluten/dairy free instead of changing a recipe. That can be hit or miss, and you have other guests to consider.
I ate gluten free for two years. The adapted foods were tolerable at best.
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I would make something naturally gluten/dairy free instead of changing a recipe. That can be hit or miss, and you have other guests to consider.
I ate gluten free for two years. The adapted foods were tolerable at best.
Agree. I also dislike vegan or vegetarian meat alternatives.
I eat most of my meals gluten free anyway. I grew up with rice as my staple starch. Being careful about any prepared sauces and choosing mostly whole foods makes it super easy.
Gluten is generally found in wheat based foods. You can use other grains like rice, rice flour, corn, barley, farro, etc.
Wrong! Barley has gluten in it.
DW has celiac disease. We have been eating GF for 30 years.
It is pretty easy to find GF pasta in better grocery stores (not Safeway). So you can cook a variety of Italian dishes that way. We cook a lot of pasta with pesto sauce. Just leave off the Parmesan cheese.
We also cook a lot of Asian food with rice noodles. Stir fry, Thai food, things like that. Cheese (or other dairy products) is not used in Asian food so that would be a possibility. But if you don't own a wok and aren't used to Asian food cooking I don't recommend that.
Lots of chicken casseroles like Chicken Cacciatore can be done. But of course leave out any Parm cheese.
If your guest is strict GF, you should check the label of sauces that you use. Quite often flour products are used to thicken sauces. Even soy sauce has gluten in it but you can find GF soy sauce.
If you're gonna have hors d'ouevers, there are some good rice crackers available. If you buy dip, read the label to make sure they did not put flour products in it.
Of course there is always meat, potatoes and salad!
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