Here’s a reminder of how the event works:

Participation is simple.

1) Pick a gluten-free blogger whose recipes you admire and adopt them by commenting on this post with your name, blog name and their name and blog name.

*Blogger’s recipes must all be gluten-free or have a way to sort and read ONLY gluten-free recipes
*Please pick a different blogger every time you participate

2) Pick one (or two!) of your gluten-free blogger’s recipes to try.

3) Make the recipe, photograph it and write a post in your blog introducing the blogger and their recipe. Link back to this event announcement in your post.

*Follow the recipe as written, as closely as possible. And, please don’t print their recipe on your post- just provide your reader a link to their original recipe.

4) Email me at adoptaglutenfreeblogger[at]gmail[dot]com with your photo of the recipe, the URL of your post, name of the recipe and the URL of the original blogger’s recipe post.

*Note: This is a new email set up just for this event. Hopefully this will make it easier to keep track of entries. If you have general questions, please don’t email me at this address but post them here so everyone can read the question (and answer). Companies are NOT welcome to email me at this address, unless a representative is planning to adopt a blogger and write about it. ;)

5) Post YOUR POST’s URL in a comment to this post, and if possible please try to visit two other blogger’s posts that are posted here (and comment!).

*The goal is to make this event more interactive and fun!

Deadlines:
Sign up BEFORE April 28 (loose deadline; late sign-ups are ok)
Post your Review and Email me by May 7 (firm deadline, no foolin’)

If you don’t have a blog, you are still welcome to adopt a gluten-free blogger. Sign up to adopt a blogger, write a review of one of their recipes, including your name (or pen name), the recipe URL and recipe title. Then take a photo of the completed recipe (if you can) and EMAIL ME the review and photo. I’ll create a special page just for our non-blogging participants and post it for you.

I would love to adopt someone, but this is crunch time for exams… So I’ll see you next time@

Adoption Sign-Up Sheet:
1) You pick!

IMPORTANT NOTICE:
If you sign up and cannot complete this event by May 7th for any reason, please email me immediately at adoptaglutenfreeblogger[at]gmail[dot]com and let me know. Please ONLY use this email account for Adopt a Gluten-Free Blogger relevant emails.

Can’t find a blogger to adopt or looking to meet some new gluten-free friends?
Visit my Gluten-Free Blogroll
*Blogroll Updated recently!*

Example of an Adoption Post

Here’s a reminder of how the event works:

Participation is simple.

1) Pick a gluten-free blogger whose recipes you admire and adopt them by commenting on this post with your name, blog name and their name and blog name.

*Blogger’s recipes must all be gluten-free or have a way to sort and read ONLY gluten-free recipes
*Please pick a different blogger every time you participate

2) Pick one (or two!) of your gluten-free blogger’s recipes to try.

3) Make the recipe, photograph it and write a post in your blog introducing the blogger and their recipe. Link back to this event announcement in your post.

*Follow the recipe as written, as closely as possible. And, please don’t print their recipe on your post- just provide your reader a link to their original recipe.

4) Email me at adoptaglutenfreeblogger[at]gmail[dot]com with your photo of the recipe, the URL of your post, name of the recipe and the URL of the original blogger’s recipe post.

*Note: This is a new email set up just for this event. Hopefully this will make it easier to keep track of entries. If you have general questions, please don’t email me at this address but post them here so everyone can read the question (and answer). Companies are NOT welcome to email me at this address, unless a representative is planning to adopt a blogger and write about it. ;)

5) Post YOUR POST’s URL in a comment to this post, and if possible please try to visit two other blogger’s posts that are posted here (and comment!).

*The goal is to make this event more interactive and fun!

Deadlines:
Sign up BEFORE March 25 (loose deadline; late sign-ups are ok)
Post your Review and Email me by April 4 (firm deadline, no foolin’)

If you don’t have a blog, you are still welcome to adopt a gluten-free blogger. Sign up to adopt a blogger, write a review of one of their recipes, including your name (or pen name), the recipe URL and recipe title. Then take a photo of the completed recipe (if you can) and EMAIL ME the review and photo. I’ll create a special page just for our non-blogging participants and post it for you.

I’ll start the ball rolling by adopting Kim Christensen of Affairs of Living.

Adoption Sign-Up Sheet:
1) Kim Christensen of Affairs of Living (adopted by Sea of the Book of Yum)
2) You pick!

IMPORTANT NOTICE:
If you sign up and cannot complete this event by April 4th for any reason, please email me immediately at adoptaglutenfreeblogger[at]gmail[dot]com and let me know. Please ONLY use this email account for Adopt a Gluten-Free Blogger relevant emails.

Can’t find a blogger to adopt or looking to meet some new gluten-free friends?
Visit my Gluten-Free Blogroll
*Blogroll Updated recently!*

Example of an Adoption Post

When Diane of the Whole Gang suggested that this month we have an Oscar theme for our Gluten-free Progressive Dinner, I was both excited and perplexed. I’ve never held an Oscar themed dinner party. What could I make? Searching online, it seems that people hosting Oscar parties usually either go for a movie-theme (10 varieties of popcorn, anyone?) or prepare food inspired by one or more movies up for nomination. Popcorn didn’t inspire me, but I thought it might be fun to prepare a menu inspired by one of the nominated movies. Julie & Juliamight be the most obvious choice, and I thoroughly enjoyed the movie. Hello, a movie about a food blogger and a woman who learned to cook in Paris- what could be better? I couldn’t remember much inspiring vegetarian fare, though, and the whole thing seemed a little too obvious. I briefly considered The Blind Side as I love making gluten-free Southern-inspired vegetarian fare. But, of this year’s nominees, Avatarwas the one that really stood out to me. I loved its imaginative depiction of an alien society, its beautiful visuals, its interesting commentary on the exploitation of native peoples, and illustration of the anthropologist’s problem of “going native.” What could be more fun than creating a menu of other-worldly food? This vegetarian Avatar-inspired meal begins with an appetizer of spicy and lovely lotus root chips. If you prefer, you can try my healthierbaked lotus root chip recipe. It continues with a hearty and peppery dish inspired by bruschetta but gone alien with a bird-seed millet grit base (appropriate for a people that fly on winged bird-dragons) topped with honey or agave sweetened caramelized balsamic eggplant and fresh arugula greens in a vinaigrette. The meal ends on a naturally sweet note with fried smashed plantain chips lightly spiced with exotic cinnamon and sugar. We enjoyed our meal thoroughly, and it would be perfect for an Avatar inspired Oscar Viewing party (or an Avatar viewing party).

This post is an entry in the Gluten-free Progressive Dinner Event Series.
Join us the week of February 22-26th for Award Winning Food for you to make for your Oscar Watching Party or anytime you want rave reviews.

Monday February 22- Shirley from gluten free easily sharing Veronica’s Pumpkin Soup

Tuesday February 23- SEA from Book of Yum with appetizers inspired from the movie Avatar

Wednesday February 24- Karen from Cook4Seasons and Diane from The WH.O.L.E. Gang using inspiration from Julie and Julia

Thursday February 25- Alison from Sure Foods Living

Friday February 26- Ellen from I Am Gluten Free

Looking for more Oscar Viewing Menus?
Epicurious Oscar Viewing Party Menu ‘09
Yahoo Oscar Menu Ideas ‘10 (love the “blue” theme for the Avatar menu!)

Fried Lotus Root Chip Recipe Snacks  Vegetables  Asian

Ingredients 1 lotus root bulb (renkon in Japanese) canola or other oil for frying salt smoked paprika if you want it spicy Directions Peel your lotus root and slice as thinly as you can manage. A mandolin works very well for this. If it will be a while before you fry, you can put the slices in water with a little vinegar added. Before frying, drain and dry the slices thoroughly. A salad spinner works well. Be careful of any splattering while frying. Prepare a wire rack with a pan underneath for excess oil to drip off while the chips cool. When ready to fry, put at least one inch of canola oil in a deep, tall pan. I often use a soup pan. Heat the oil to 365F and carefully drop in a few dry lotus root chips. Use a metal strainer with a long handle or chopsticks to turn them. When they are golden brown, remove them to the wire rack to cool. Sprinkle with salt and smoked paprika if you like. Continue frying in small batches. Serve and enjoy! *If the lotus chips are not done enough in the center you can fry them twice- first to a light golden brown, then let cool slightly, and then fry once more to a full golden brown. Season after the last frying. Notes You can buy lotus root at Asian Markets, especially Japanese or Korean markets. Check your lotus root carefully. It should not have any mold. Try to avoid any dark spots. The ideal lotus root will have crisp flesh, smooth, unblemished skin, and will still have its “knot” that attaches to another bulb. The knot should not have any mold, and ideally will look clean and fresh.

Rating:  8 Original Source:  The contents of my brain. Do not replicate without my permission. Thanks! Recipe ID:  1489 Added:  February 23, 2010 Last Modified:  February 23, 2010

Millet Polenta Croquettes with Honey Balsamic Eggplant topping recipe Main Course

Ingredients 1/2 cup Millet Grits (Bob’s Red Mill) 1 1/2 cup water 1/4 tsp. salt 1 tbsp. olive oil Your favorite herbal blend (I like the Provencal blends by Penzeys) 1 large Eggplant Marinade: 2 tbsp. olive oil 2 tsp. balsamic vinegar or more to taste 1/2 tsp honey or agave your favorite herbal seasoning blend Handful of arugula or other favorite sturdy salad green or herb such as basil Your favorite balsamic vinaigrette or homemade: 2 tbsp. olive oil 1 tbsp. balsamic vinegar 1 tsp. honey or agave salt pepper (adjust proportions to suit your palate) Directions Bring water and salt to a boil and add your grits, lowering heat and covering. Let cook on low for 10-15 minutes. Take off heat, cool for 15 minutes, and then remove to a small square shaped container like tupperware. cool in the refrigerator. Preheat oven to 375F. Meanwhile, prepare your eggplant. Slice or cut into 1/2 inch thick cubes, depending on your preference. Combine olive oil, balsamic vinegar, honey and seasoning blend in a small bowl. Whisk ingredients together. You can either baste your eggplant cubes with your marinade or dip your slices in the marinade. If you run out of marinade (depending on the size of your eggplant) just make more! Prepare a baking sheet with parchment paper and place your eggplant slices or cubes in a single layer on the sheet. Bake for 15-20 minutes or until eggplant has gotten soft and slightly caramelized. If you are making slices, turn over and bake another 10 minutes. The cubes may not need to be turned and baked more. While eggplant is baking, remove your firm, cooled millet grits from the container. They should keep their shape. Carefully slice into rectangles about the size you would expect from bruschetta. Sprinkle with your seasoning herb and a touch of salt, if not included in the blend. Heat olive oil in a nonstick pan on medium. Place your millet “polenta” rectangles in the oil and fry until golden brown. Turn over and brown the other side. Remove to a serving plate. If you like, you can caramelize some onions to top the dish with. Slice an onion and sautee in a little olive oil on low-med heat until it gets golden brown. Whisk together vinaigrette ingredients. Now, assemble the dish. Top the millet croquettes with arugula and caramelized onions (optional). Drizzle a little dressing on top and add your roasted eggplant. Add some sprigs of arugula for garnish and serve. Enjoy! *For a variation, you can add a little pasta sauce to the top of the eggplant while it is in its final roasting phase. Notes You can also layer the dish Croquettes, eggplant, arugula, but I decided I liked it better as written here. It’s up to you. :)

Rating:  8 Original Source:  The contents of my brain. Do not replicate without my permission. Thanks! Recipe ID:  1488 Added:  February 22, 2010 Last Modified:  February 23, 2010

Fried Plantain Chip Recipe Dessert  Snacks  Vegetables  Mexican

Ingredients 1 slightly green plantain canola oil salt sugar cinnamon Equipment *Tortilla press 1 quart sized freezer bag Directions Prepare your tortilla press by lining it with a freezer bag with the sides cut out. Slice plantain at an angle to get a long, oval slice. If the plantain is too green to easily remove the skin, carefully cut the skin off of each slice. Prepare a wire rack above a wide, long pan for draining. Preheat your canola oil (or other oil with a high smoke point) in a narrow, deep pan like a soup pan. Heat to 365F and you are ready to fry! Place in the freezer bag lining your tortilla press and press down on the handle to create a large, flat “chip”. Gently peel off your “chip” and carefully drop in the oil. Fry until golden brown on both sides. Remove chip from oil with a wire strainer and place on wire rack to cool. Season with a tiny smidgen of salt, and generous sprinkles of sugar and cinnamon. Continue frying until all chips are done. You can place the rack (if oven safe) in an oven on 200F to keep warm if desired. Serve and enjoy!

Rating:  8 Original Source:  The contents of my brain. Do not replicate without my permission. Thanks! Recipe ID:  1490 Added:  February 23, 2010 Last Modified:  February 23, 2010

Amy of Our Peep Show adopted Stephanie O’Dea of A Year of SlowCooking and made her Cream Cheese, Sausage and Rotel Dip. She described the recipe as “very-not-good-for-you-but-insanely-yummy-and-perfect-for-the-big-game”. Well put, Amy!

Recipe:
A Year of SlowCooking Cream Cheese, Sausage and Rotel Dip

Heather of Celiac Family adopted Kate of Gluten Free Gobsmacked and made her Pao de Chejo (aka “Chebe Bread”) and Jalapeno-Popper Dip. She found the chebe bread “much easier to make than [she] thought it would be,” only taking thirty minutes to make and bake. “They smelled fabulous and tasted just as good. My husband ate one of the rolls as they were cooling down on racks. He said he was just going to have a taste, but it was so good had to finish it off.” Don’t you love when that happens? She also loved the dip, but used it on her burger for a fabulous burger. It also tasted great on steamed veggies, and she thought it would go over very well for a Super Bowl Party, too.

Recipes:
Gluten Free Gobsmacked Pao de chejo (aka “Chebe Bread”)
Gluten Free Gobsmacked Jalapeno-Popper Dip

Maggie from She Let Them Eat Cake adopted Heather from Life, Gluten Free and made her Chocolate Fudge with Sunbutter Swirls. She called them a “tasty and healthy treat for all of us” that reminded her of a chocolate bar. Sounds good to me!

Recipe:
Life Gluten-Free Chocolate Fudge with Sunbutter Swirls


Thomas of The GFCF Experience adopted the Celiac Teen and made her Gluten-free Lemon Cake. He told us a little about this mature and inspiring Canadian teen, and then got down to the cake (which he made dairy-free). He found it to be “a moist cake that tastes just as a lemon cake should. And the cream cheese buttercream frosting is the perfect complement to the cake. The kids absolutely loved it - in fact, my son said it is the best cake he has ever had.” It sounds like one very tasty cake!

Recipe:
Celiac Teen Gluten-free Lemon Cake


Karen of the adorably titled blog, The Mini-Chef & His Melting Mom (formerly known as Muffin Fixation), adopted The Baking Beauties and made her Taco Fries and her Easy and Delicious Ranch-Parmesan Chicken. The taco fries actually ended up taco Tater Tots due to an unexpected absence of fries in the house, but it was just as tasty as fries would have been. She found the chicken was perfectly tender and and her son “didn’t even have to be prodded to keep eating”. Great!

Recipes:
Baking Beauties Taco Fries recipe(the photo of the bowl)
Baking Beauties Easy and Delicious Ranch-Parmesan Chicken (the photo with the kid)

She of the mysterious and lovely name and a blog of the same title, Lady Fire-Eyes, adopted Karen over at The Marvellous Adventures of The Mini-Chef & His Melting Mom and made Johny’s Favourite Yellow Cupcakes. Despite initial worries over fallen dough, this recipe won over the whole household with its good light vanilla flavor and absence of an after taste. As she said, “my son ate a third of it before the night was done.” Sounds like a winner!

Recipe:
The Marvellous Adventures of The Mini-Chef & His Melting Mom Johny’s Favourite Yellow Cupcakes


Manda of Asparagus Thin adopted Karina the Gluten-free Goddess and made her Skillet Cornbread with Green Chilis and Cinnamon. She did leave out the jalapeños in order to have a more versatile bread that could be used as a sweet or savory element. Cornbread in a skillet won this adventurous chef over big time- she said she might never make cornbread in anything but a skillet every again, because “it was just that awesome.” Sounds yummy to me!

Recipe:
Gluten-free Goddess Skillet Cornbread with Green Chilies and Cinnamon




And speaking of the Gluten-free Goddess, I adopted her as well, and spent the month experimenting with her various sorghum and millet recipes. I started with her divine Caraway Seed Irish Soda bread that converted me to Irish Soda Bread after years of resistance. Then I moved to her swoon-inspiring and airy whole-grain Gluten-free English Muffins. I sweetened up my breakfasts with her Quinoa Breakfast Bars (spiked with chocolate chips, yum!). And, I tried her flatbread recipe, which didn’t quite work out this time but that I may try again. This was truly a tasty experiment, and thanks to Karina I’m thoroughly enjoying making sorghum, millet, and quinoa the staples of my diet.
PS After my adoption post was written, I also tried her Delicious Sorghum Bread Recipe, and found it was aptly named.

Recipes:
Gluten-free Goddess English Muffins
Gluten-free Goddess Irish Soda Bread
Gluten-free Goddess Quinoa Breakfast Brownies
Gluten-free Goddess Herbed Flatbread
Gluten-free Goddess Delicious Sorghum Bread

This month Thomas of the GFCF Experience will be hosting Adopt-a-gluten-free-Blogger. My hero, Thomas! I hope you will join him in adopting a new gluten-free blogger of your very own for the month of February. You can expect a sign up post to appear on his blog sometime around the 15th of February.

One of the first recipes I tried was Karina’s Vegan Gluten-free Irish Soda Bread recipe. I have never been that appreciative of Irish Soda bread (sorry Bette Hagman), but the Millet-sorghum base in this recipe intrigued me, as well as the inclusion of caraway seed. I never met a caraway seed bread recipe I didn’t like… and this recipe was no exception. I used coconut milk instead of the alternative, and arrowroot starch instead of potato starch. I shaped it, baked it, let it cool (as much as I could bear to wait) and sliced it. Heaven! One of the best quick breads I’ve ever had. It is sweet, yet savory, and each bite is crunchy when toasted yet melts in your mouth at the same time. This will go into my regular rotation!

I also tried Karina’s Vegan Gluten-free English Muffin Recipe. I’m a big fan of any round, yeasty bread product, whether it be Crumpets, English Muffins or buns, and I had high hopes for this recipe. Bette Hagman has spectacular recipes for gluten-free crumpets that I’ve enjoyed for years, and I was hoping Karina could help me make one using sorghum flour as the tasty base. Happily, this recipe did not disappoint in the slightest, even with the substitution of arrowroot starch for the starch flour. The dough was elastic and light, and I knew before I even poured them into the molds that this recipe was going to be a winner. I did make one error when I took them out of the oven- greedily sawing one out of the mold and trying to cut it in half and drizzle it with olive oil right away. Perhaps due to the arrowroot starch, they are delicate and if you rush these beauties by threatening them with a knife right away they may deflate and you may miss out on the optimal light-hole riddled english muffin experience. I found out that if you let them cool entirely and THEN delicately remove them, you can gently saw them in half with no damage to the structure of the muffin. Or if you just can’t wait (understandable, when you smell these lovelies in the oven), you can gently rip them apart (in half, horizontally) without entirely destroying them. These english muffins made me realize I’ve been giving sorghum a bum rap all these years. Just because there are some bad recipes using sorghum doesn’t mean the grain is bad… and these wonderful, faintly nutty, whole-grain flavored muffins are proof. I forced myself to freeze half of the first batch, but happily made another batch the next time sorghum day rolled around. And I’m sorry to say, none of those made it to the freezer. They made an excellent base for a sunbutter and jelly sandwich when I went out for a bachelorette party… and were just as good when i gobbled them with some no-soy margarine and dill. Karina should get a medal for these English Muffins. They are that good. *I also found that if you are greedy like me, you can squeeze 8 muffins out of the recipe. Just be slightly stingy when pouring the batter into your molds.

I also tried one of Karina’s quinoa-based recipes for what she calls a Vegan Breakfast Brownie. I love eating dessert for breakfast, but it is usually a guilty pleasure I don’t share with others. Who, me, eat half a gluten-free apple pie for breakfast? I don’t know what you’re talking about. Honest. But our decadent gluten-free goddess has no such compunctions, brazenly throwing out recipes for brownies that you are SUPPOSED to eat at breakfast time. My heroine. Who could feel guilty about a high protein treat stuffed with quinoa, anyway? I’m sure all that healthy goodness cancels out the chocolate chips, although not in flavor! These breakfast brownies are worthy of the name, and they travel gloriously well. You can also individually wrap them and freeze them. Brilliant! *I take them out of the plastic wrap and either defrost by leaving them out at room temperature or microwave on half-power. Perfect with a steaming Americano!

Of all the recipes I tried from Karina’s site, the only one that didn’t quite work for me was her Vegan gluten-free Herbed Flatbread Recipe. Perhaps the temperature of my liquids was off… but it just didn’t rise and look as lovely as her images. However, since I actually have a vegan gluten-free pizza crust recipe that works for me, I wasn’t too worried about it, especially since every other recipe was a keeper.

The one thing this little experiment taught me is that Karina’s title of “gluten-free goddess” is well deserved. All of us with gluten-intolerance and multiple intolerances can find yummy recipes, inspiration, and a bit of magic over at the Gluten-free Goddess’s Blogspot. What’s your favorite Gluten-free Goddess recipe? Share in the comments!

Recipe Recap:
Gluten-free English Muffins
Gluten-free Irish Soda Bread
Gluten-free Quinoa Breakfast Brownies
Gluten-free Herbed Flatbread

This isn’t the first time I adopted Karina! I also adopted her in 2008 and made her tasty gluten-free Mac-n-Uncheese Recipe.

But a secret? This is one recipe I think I’ll be playing with for quite some time to get just right. After all, now that I’m a Mommy, I have to come up with a perfect un-chicken soup for all the colds, flus and chilly days ahead. Try this recipe, and enjoy- but don’t be afraid to tweak it for your taste buds. Just promise to tell me about your experiments- and whatever you do, don’t leave out the nutritional yeast, as it gives this recipe some serious vegan soul.

I took this soup base

And these delightful veggies

To make one yummy soup!

What’s your favorite gluten-free vegan soup recipe? Share the URL in the comments and I’ll add the link to this post!

A Gluten-free Progressive Dinner Entry.

Visit the other entrees for January’s Light Winter Warmers:

Monday January 18th Karen from Cook4Seasons made Creamy Potato Leek Soup and Roasted Cauliflower Soup With Gluten Free Croutons by Alison from Sure Foods Living.
Tuesday January 19th - Diane from The W.H.O.L.E. Gang made Winter Fire Roasted Tomato Soup w/ Prosciutto topping.

Wednesday January 20th Diane from The W.H.O.L.E. Gang made a Mexican Seafood Soup and I made this Book of Yum Un-Chicken Vegan Savory Soup.

Thursday January 21st – Amy from Simply Sugar and Gluten Free and Shirley from gluten free easily.

Friday January 22nd -Ali from The Whole Life Nutrition Kitchen.

Gluten free Vegan Un-chicken soup Soup  Vegetables  American

Ingredients 2-3 tbsp olive oil 1 onion, diced 3 carrots,peeled and diced 1/2 large fennel bulb, diced 2 celery stalks, diced scant bunch of fresh parsley, chopped 1/2 bunch fresh dill, minced 2 tbsp fresh rosemary, minced 1 tsp basil 1 tsp oregano 1 tsp tarragon 1 tsp garlic powder 1 tsp salt 1 bay leaf pepper to taste 1/4 tsp ground thyme 1/4 tsp ground sage 1/4 cup nutritional yeast (I like Kal’s) 4 cups water 4 cups veg stock 1/2 bunch of kale, de-veined and julienned (optional) 1/2 lb special veggies for roasting (i used baby zucchini and baby pattypan squash), cut into interesting shape,drizzled with olive oil, sprinkled with your favorite italian seasoning. Freshly ground black pepper Optional: 1/3 cup millet grits 6 tbsp hot water 1 tsp olive oil Directions Heat oven to 450F. Heat olive oil in large dutch oven or similar pan on medium and add your died onion. Saute for a few minutes and add your carrot, fennel, and celery. Saute until the onions are translucent and vegetables begin to caramelize. Add fresh herbs and dried herbs and saute for another minute or two. Add your nutritional yeast. Warm throughout and then add your water and vegetable stock. Add kale (optional) to pan and let soup simmer. While soup simmers, prepare your roasting vegetables and place on medium to large baking sheet. Put in oven and roast until vegetables are golden brown on one side. Roast for at least 15 minutes- timing will depend on the type of veggie you use, your preference for doneness, and the cut of the veggie. My veggies took at least 20 minutes, but i wasn’t watching them closely. If you want a thicker soup with some substance, you can take millet grits and combine them in a small bowl with hot water, olive oil, and any seasonings you like. I microwaved them for a minute, but this probably isn’t necessary. Stir into your soup. I think next time I might leave this out. Simmer soup until it has reduced to a strength of flavor that you like. For me, the soup was tasting very yummy by the time the vegetables were done roasting (about twenty minutes). Taste and adjust seasonings as needed, and add pepper. Add your roasted vegetables to the dish and let flavors marry for a few minutes. Serve and enjoy! Notes Wonderful for a cold, drizzly day or if you have a cold, just like a traditional chicken soup.

Rating:  7 Original Source:  Contents of my brain. Please do not replicate without my permission. Recipe ID:  1482 Added:  January 18, 2010 Last Modified:  January 19, 2010

Here’s a reminder of how the event works:

Participation is simple.

1) Pick a gluten-free blogger whose recipes you admire and adopt them by commenting on this post with your name, blog name and their name and blog name.

*Blogger’s recipes must all be gluten-free or have a way to sort and read ONLY gluten-free recipes
*Please pick a different blogger every time you participate

2) Pick one (or two!) of your gluten-free blogger’s recipes to try.

3) Make the recipe, photograph it and write a post in your blog introducing the blogger and their recipe. Link back to this event announcement in your post.

*Follow the recipe as written, as closely as possible. And, please don’t print their recipe on your post- just provide your reader a link to their original recipe.

4) Email me at adoptaglutenfreeblogger[at]gmail[dot]com with your photo of the recipe, the URL of your post, name of the recipe and the URL of the original blogger’s recipe post.

*Note: This is a new email set up just for this event. Hopefully this will make it easier to keep track of entries. If you have general questions, please don’t email me at this address but post them here so everyone can read the question (and answer). Companies are NOT welcome to email me at this address, unless a representative is planning to adopt a blogger and write about it. ;)

5) Post YOUR POST’s URL in a comment to this post, and if possible please try to visit two other blogger’s posts that are posted here (and comment!).

*The goal is to make this event more interactive and fun!

Deadlines:
Sign up BEFORE January 25 (loose deadline; late sign-ups are ok)
Post your Review and Email me by February 3 (firm deadline, no foolin’)

If you don’t have a blog, you are still welcome to adopt a gluten-free blogger. Sign up to adopt a blogger, write a review of one of their recipes, including your name (or pen name), the recipe URL and recipe title. Then take a photo of the completed recipe (if you can) and EMAIL ME the review and photo. I’ll create a special page just for our non-blogging participants and post it for you.

I’ll start the ball rolling by adopting Karina the Gluten Free Goddess!

Adoption Sign-Up Sheet:
1) Karina the Gluten Free Goddess (adopted by me)
2) You Pick

IMPORTANT NOTICE:
If you sign up and cannot complete this event by February 3 for any reason, please email me immediately at adoptaglutenfreeblogger[at]gmail[dot]com and let me know. Please ONLY use this email account for Adopt a Gluten-Free Blogger relevant emails.

Can’t find a blogger to adopt or looking to meet some new gluten-free friends?
Visit my Gluten-Free Blogroll

Example of an Adoption Post

Heather of Celiac Family has been a regular participant in Adopt-a-gluten-free Blogger, so I’d like to give a big hip-hip hurray for her and her continued participation! This time around the intrepid Heather adopted Diane of the Whole Gang. As a long time lover of pupusas, she just had to try Diane’s Pork-filled Pupusas, and she was inspired to finally make the traditional accompaniment of Spicy Slaw. Heather loved the ease of this recipe and found the results were really good eats, and very similar to the traditional pupusas that she can buy in California. Yay for another excellent recipe adoption!

A bevy of Yummy Gluten-free recipes:
Diane’s recipe for Pupusas
Diane’s recipe for Spicy Slaw
and just for fun
my recipe for gluten-free vegetarian Arepas

Amy of Life Minus Gluten joined in with her love of clam chowder and Cook’s Illustrated know-how, adopting Brian of Fire and Salt and making his clam chowder recipe to almost universal family approval. (Apparently her daughter “doesn’t like potatoes, clams, soup, celery,creamy stuff, etc so her opinion was not sought for this review.” Hee hee. Those crazy kids.) Anyway, Amy proclaimed the recipe fabulous, perfect for drizzly and cold winter weather, and not only was it thick, creamy, savory and salty, but she said it was some of the best chowder she had ever eaten. She would give it 5 clams- and I would give Amy 5 clams (or oyster mushrooms) for joining us with her lovey post and review!

Recipe for perfect gluten-free Oregon Clam Chowder

Heather of Celiac Family has been a regular participant in Adopt-a-gluten-free Blogger, so I’d like to give a big hip-hip hurray for her and her continued participation! This time around the intrepid Heather adopted Diane of the Whole Gang. As a long time lover of pupusas, she just had to try Diane’s Pork-filled Pupusas, and she was inspired to finally make the traditional accompaniment of Spicy Slaw. Heather loved the ease of this recipe and found the results were really good eats, and very similar to the traditional pupusas that she can buy in California. Yay for another excellent recipe adoption!

A bevy of Yummy Gluten-free recipes:
Diane’s recipe for Pupusas
Diane’s recipe for Spicy Slaw
and just for fun
my recipe for gluten-free vegetarian Arepas

Amy of Life Minus Gluten joined in with her love of clam chowder and Cook’s Illustrated know-how, adopting Brian of Fire and Salt and making his clam chowder recipe to almost universal family approval. (Apparently her daughter “doesn’t like potatoes, clams, soup, celery,creamy stuff, etc so her opinion was not sought for this review.” Hee hee. Those crazy kids.) Anyway, Amy proclaimed the recipe fabulous, perfect for drizzly and cold winter weather, and not only was it thick, creamy, savory and salty, but she said it was some of the best chowder she had ever eaten. She would give it 5 clams- and I would give Amy 5 clams (or oyster mushrooms) for joining us with her lovey post and review!

Recipe for perfect gluten-free Oregon Clam Chowder

Here’s a reminder of how the event works:

Participation is simple.

1) Pick a gluten-free blogger whose recipes you admire and adopt them by commenting on this post with your name, blog name and their name and blog name.

*Blogger’s recipes must all be gluten-free or have a way to sort and read ONLY gluten-free recipes
*Please pick a different blogger every time you participate

2) Pick one (or two!) of your gluten-free blogger’s recipes to try, preferably recipes that would be suitable for a Thanksgiving menu.

3) Make the recipe, photograph it and write a post in your blog introducing the blogger and their recipe. Link back to this event announcement in your post.

*Follow the recipe as written, as closely as possible. And, please don’t print their recipe on your post- just provide your reader a link to their original recipe.

4) Email me at adoptaglutenfreeblogger[at]gmail[dot]com with your photo of the recipe, the URL of your post, name of the recipe and the URL of the original blogger’s recipe post.

*Note: This is a new email set up just for this event. Hopefully this will make it easier to keep track of entries. If you have general questions, please don’t email me at this address but post them here so everyone can read the question (and answer). Companies are NOT welcome to email me at this address, unless a representative is planning to adopt a blogger and write about it. ;)

5) Post YOUR POST’s URL in a comment to this post, and if possible please try to visit two other blogger’s posts that are posted here (and comment!).

*The goal is to make this event more interactive and fun!

Deadlines:
Sign up BEFORE December 22 (loose deadline; late sign-ups are ok)
Post your Review and Email me by January 3 (firm deadline, no foolin’)

If you don’t have a blog, you are still welcome to adopt a gluten-free blogger. Sign up to adopt a blogger, write a review of one of their recipes, including your name (or pen name), the recipe URL and recipe title. Then take a photo of the completed recipe (if you can) and EMAIL ME the review and photo. I’ll create a special page just for our non-blogging participants and post it for you.

Adoption Sign-Up Sheet:
1) You pick!

IMPORTANT NOTICE:
If you sign up and cannot complete this event by January 3 for any reason, please email me immediately at adoptaglutenfreeblogger[at]gmail[dot]com and let me know. Please ONLY use this email account for Adopt a Gluten-Free Blogger relevant emails.

Can’t find a blogger to adopt or looking to meet some new gluten-free friends?
Visit my Gluten-Free Blogroll

Example of an Adoption Post