New writing gig

Small world. Six degrees of separation. One thing leads to another. Any one of these cliches might apply to how I came to be the editor and writer for this new webazine:

Eating gluten-free is most commonly known to bring relief for people with Celiac disease and gluten intolerance. However, the benefits of the gluten-free lifestyle are now being discovered by individuals living with fibromyalgia, Autism, Asperger’s and ADHD.

As a barometer reading on the popularity of all-things “allergy”, I think it’s worth noting that a leading national brewery has developed a gluten-free beer. I’m not a beer drinker, but you’ll find the review of a smaller outfit’s answer to a gluten-free brew by rejuvenatia publisher, Bill Anderson, in our Product Reviews department.

Our publication’s first Reader Profile is an interview with personal chef Patti Anastasia, of Anistasia’s Table, LLC. She has generously shared one of her gluten-free recipes with us, too. Bon apetite!

Chicken Cutlets with Mushrooms and Peas
Recipe by Patti Anastasia, Anastasia’s Table, LLC
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon dried thyme
1-1/2 pounds thin-sliced chicken cutlets
1-1/2 tablespoons olive oil, divided
8 ounces sliced mushrooms
1-1/2 cups gluten-free nonfat chicken broth, such as Pacific brand
1/2 cup dry white wine (or gluten-free nonchicken broth)
1 tablespoon cornstarch, sweet rice flour or Bob’s Red Mill Gluten Free All Purpose Baking Flour
2-3 tablespoons water
2 cups green peas, fresh or frozen, thawed

Sprinkle chicken cutlets with salt, pepper, and dried thyme.

Heat 1/2 tablespoon oil in a large skillet over medium-high heat. Add half of the chicken cutlets and cook until lightly golden, 3 to 4 minutes per side. Transfer to a plate; cover to keep warm. Add 1/2 tablespoon oil to skillet, cook remaining chicken cutlets, transfer to plate and keep warm.

Add the remaining 1/2 tablespoon of oil to the pan and heat over medium-high heat. Add mushrooms and cook, stirring often, until the mushrooms are browned, 2 to 3 minutes. Add broth and wine; cook, stirring occasionally, until the sauce is slightly reduced, 2 to 3 minutes. Add chicken cutlets back to the pan and simmer for 3 to 4 minutes until chicken is cooked through.

In a small bowl, whisk together cornstarch (or sweet rice flour or gluten-free flour) and water. Stir into pan; whisking until sauce is thickened. Stir in peas and cook until peas are heated, about 1 minute.

Side dish suggestion: Roasted butternut squash

Notes: I buy sweet rice flour (also known as mochiko) at an Asian grocery store. Koda Farms Mochiko is gluten-free and is available in many Asian markets.