Outdoor cooking and days with no plans is the business for me. I love the pace of doing nothing at all apart from responding to the call of rumbles in our tummies and the need to quench our thirsts. I love answering the question do we blow up the boat or not bother? I like the carefree decision to go swimming in the sea even if we know we don’t have any towels at the beach hut – a blanket will do, surely? Even though we know it doesn’t really. I love it because once we head back home the pace will change and deadlines and jobs take over even on the weekend because we all have stuff to do, right? So we enjoy the moment, the pace and the time spent together.
I love to laugh; I love happy people and seeing the smiles on those who don’t laugh enough. I love to feed people and eat with those I love and like. However, I haven’t liked what my joints have been doing lately and everything seems to ache that little bit more so I’ve decided to go gluten free and see if that helps with the constant aches caused by Hypothyroidism. I’d love to know if gluten free works for you and any tips much appreciated.
While I try out gluten free cooking I will keep making recipes with and without as that’s how it works in our house and because I can share both I will. Like here with this taco recipe. I used both types of tacos and the with-wheat were doughy and luscious and the gluten free wraps were oily and thin but when cooked the gluten free wrap worked better and were much crispier. So it’s a bit of give and take I guess.
- 3 large carrots, grated
- ½ lime, juiced
- Black pepper
- 1 packet feta cheese, crumbed
- Small handful fresh parsley, chopped
- 12 mini tortillas either corn, gluten free or with wheat
- 1-tablespoon oil
- Sour cream and chive dip
- Pour the lime juice over the carrots and a good grinding of black pepper and mix thoroughly.
- Lay out the tacos and cover with the grated carrots.
- Sprinkle over the crumbled feta and sprinkle over some parsley.
- Roll up to form a tube and lay with the cut side down so they don’t unroll. You need to have a firm hand here and keep pressing down while they fry so they don’t reopen (gluten free ones didn’t and held their own).
- In a frying pan, heat the oil and when hot add the tacos and fry gentle for about 2 minutes each side. Gluten free tortillas work best here for a crispy finish.
Joining in with #CookBlogShare click HERE to see other delicious recipes.
Linking up to FreeFromFridays with FreeFromFarmHouse
And also linking to: http://apriljharris.com/red-white-and-blue-hearth-soul-link-party/