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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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« April SOS Kitchen Challenge Recipe Round-Up: Beets | Main | Happy Birthday to Me: Sugar-Free Chocolate Cherry Berry Cake (gluten free, vegan, ACD) »
Monday
Apr262010

Blogger Secret Ingredient Reveal: Artichokes!

Alisa from One Frugal Foodie asked me to host this week's Blogger Secret Ingredient (BSI) event!  I couldn't refuse; this event is always a lot of fun to watch.  Don't get confused, this is a different challenge than the SOS Kitchen Challenge that Ricki and I host!  May's SOS challenge will be posted next week, and our roundup from April's beet challenge will be posted tomorrow!  So, here we go with the BSI.

What's this week's ingredient?

ARTICHOKES!  Artichokes are a healthy, versatile vegetable that provide a lot of nutrition, have a wonderfully unique flavor, and are best in the Spring. They are full of antioxidants, vitamin C, potassium, folate, magnesium, and fiber.  I am a huge artichoke fan, and I always seem to have some around my kitchen somewhere, whether they are canned, frozen or fresh.  Lately I've been on a huge Mediterranean kick, so artichokes seemed like a natural choice.

Show me your recipes!

To participate please submit a recipe featuring artichokes before midnight CST Sunday, May 2nd by emailing Kim at eatingfreely@gmail.com. The winner and next host will be announced Monday, May 3rd.

Win this!

 One winner will be chosen from the submitted recipes to receive a 4 oz bottle of Dad's Seasoning Original Blend. What's that? It is an amazing seasoning mix created and sold by my very own dad!  It is a blend of paprika, chili, cumin, and other wonderful herbs and spices with just a pinch of salt and sugar. It livens up everything from vegetables to tofu to meat, and is amazing on the grill, has a loyal following among family, friends, and other customers!  My dad uses organic, sustainably sourced ingredients, and each batch is mixed by hand in small quantities for best freshness. While it is only available locally currently, it will soon be available for retail online. He will also be selling sugar-free and salt-free varieties, a hot and spicy blend, and has an herb salt under development (I'm his loyal tester).  I'm giving you the chance to try out his Original Blend now! You'll love it.

If you have questions or concerns regarding the ingredients due to allergies or intolerances, please send me an email (eatingfreely@gmail.com) and I will send you a full list of ingredients.  Ingredients are also listed on the label, so you'll know what you're eating.

More Details:
In case you’re new to BSI (or need to brush up on the rules) each week there is a new host and that host must: 


  1. Pick an ingredient, preferably one that is in season and readily available and not too expensive;
  2. link back to all the other previous weekly hosts;
  3. review the recipe submissions by Sunday night of each week;
  4. pick a recipe that is your favorite; and
  5. post the winner Monday morning and send the winner a token prize of your choosing.

To participate:

  1. you do not have to have a food blog to particpate
  2. you do not have to submit a photograph
  3. if you don’t have a blog, you can submit your recipe to that weeks host, and they will post your recipe for you

Send in those recipes to eatingfreely@gmail.com by midnight CST on May 2nd, and then I'll announce the winner on May 3!  Good luck, and hooray for artichokes!

Need artichoke inspiration?

Check out The Artichoke Blog, a blog all about Italian artichoke recipes written by a Michael, an artichoke lover living in Italy.  It is absolutely wonderful! I found it a while back and think it is positively charming. And delicious.

Here are our previous hosts:

Week 77: Affairs of Living - Artichokes

Week 76:  One Frugal Foodie - Sunflower Seeds

Week 75: Part of the Whole - Beets

Week 74: Dinner at Christina’s - Sour Cream

Week 73: The Chef in My Head - Goat Cheese

Week 72: 5 Star Foodie - Asparagus

Week 71: Eats Well With Others – Carrots

Week 70: Burp and Slurp - Brussel Sprouts

Week 69:  Fun Fearless Foodie – Parmesan Cheese

Week: 68:  Natalie’s Killer Cuisine - Cocoa Powder

Week 67:  Eat, Live, Travel, Write - Lemon Zest

Week 66: Travel Eat Love - Coconut Milk

Week 65: Run Beans Run - Tofu

Week 64: Chicago Marathon Val - Mushrooms

Week 63: Biggest Diabetic Loser – Cheddar Cheese

Week 62: A Fit and Spicy Life – Balsamic Vinegar

Week 61: Peanut Butter Fingers - Nutmeg

Week 60:  Jenn Eats Nutritiously Now - Garlic

Week 59:  Home Cooked Em – Cinnamon

Week 58: The Balanced Broad – Flax

Week 57: Cookin Fanatic - Blue Cheese

Week 56:  Foodie in the City - Ricotta Cheese

Week 55:  Savvy Eats - Maple Syrup

Weel 54: Sound Eats - Dried Fruit

Week 53: Mega Nerd Runs - Acorn Squash

Week 52: Healthy Tipping Point - Pancake Mix

Week 51: Live, Laugh Eat - Almond Butter

Week 50: Balance, Joy and Delicias! – Cauliflower

Week 49: Healthy San Diego Living - Chickpeas

Week 48: Thought 4 Food - Yogurt

Week 47: London Foodie in New York - Chocolate

Week 46:  Johnstone’s Vin Blanc - Oats

Week 45: Guilty  Kitchen - Figs

Week 44: Ordinary Recipes Made Gourmet - Peanut Butter

Week 43: The Sophisticated Gourmet - Brown Sugar

Week 42: My Kitchen Addiction – Lime

Week 41: Nutmeg Nanny – Coffee

Week 40: Chaya’s Comfy Cook – Broccoli

Week 39: Healthy Delicious – Plums

Week 38: Zoe - Feta

Week 37: ChezWhat- Potatoes

Week 36: Cinnamon, Spice & Everything Nice – Blueberries

Week 35: Girlichef -Greens

Week 34: The Ungourmet – Watermelon

Week 33: Bread + Butter – Bell Pepper

Week 32: Burp and Slurp -Corn

Week 31: Say Yes to Salad – Kabocha

Week 31 1/2: Simply Fabulous Now – Cherries

Week 30: Thinspired – Bananas

Week 29: To Be The Whole Package – Almonds

Week 28: Kristas Kravings – Lemon

Week 27: From French Fries To Flax Seeds – Coconut

Week 26: Plentiful Plants – Avocado

Week 25: Training Fuel – Eggs

Week 24: Dinner at Christina’s – Cabbage

Week 23: Hey What’s for Dinner, Mom? – Strawberries

Week 22: One Bite at a Time – Basil

Week 21: Just Sweet Enough – Black Beans

Week 20: What I Ate Yesterday – Kale

Week 19: What’s for Dinner – Orange

Week 18: BranAppetit! –Spinach

Week 17: Tales of Expansion Dates

Week 16: Biggest Diabetic Loser – Zucchini

Week 15: Sweet & Natural –Peppermint

Week 14: bella eats [and runs] – Ginger

Week 13: Coffee Talk – Walnuts

Week 12: For the Love of Oats – Pumpkin

Week 11: Trying to Heal – Sweet Potatoes

Week 10: The Inner Workings of a College Graduate – Eggplant

Week 9: Itzy’s Kitchen – Pears

Week 8: The Fitnessista – Cranberries

Week 7: Tri to Cook – Lentils

Week 6: Rhodey Girl Tests – Polenta

Week 5: Eating Bender – Butternut Squash

Week 4: Care to Eat – Apples

Week 3: On a Lobster Placemat – Mushrooms

Week 2: Hangry Pants – Tomatoes

Week 1: sportsnutritionliving – Quinoa

 

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Reader Comments (6)

OMG, I just got some artichokes in the CSA this week! I wasn't sure what to do with them, I must get my chef's hat on!

So cool about your dad's product!

April 26, 2010 | Unregistered CommenterAlisa

AH! Kismet! It was meant to be. :) I had some lying around in my crisper that I hadn't done anything with yet, so it was perfect for me too! I'm excited to see what you come up with... all your recipes always look so good!

April 26, 2010 | Registered CommenterKim @ Affairs of Living

Hey Kim - thanks for hosting this week! I've updated my BSI page with your link. Hmmm. Artichokes - not sure really what to do with them - I think a call to my MIL is needed!

April 26, 2010 | Unregistered CommenterBiz

Oh good choice! I have never cooked artichokes and already planned to for the FIRST time this week! I have them on my grocery list and a recipe picked out and everything!

Dairy FreedArtichoke and Spinach Dip'
By Geri Tucker
1/2 cup small diced onion
1Tbs. Olive oil
1 tablespoon diced red pimento/ o small chiped carrot.
2 Cloves fresh pressed garlic.
Saute in pan and add
1/2 cup chopped fresh spinach
continue to saute till wilted then add:
2 cups chopped canned artichoke hearts
Add
1 carton of Dairy Free Tofutti Cream Cheese
1 carton of Toffutti sour cream
1/teasponn Dill weed
Salt to taste
Serve hot or cold with pita Chips, Crackers or crusty bread!

April 26, 2010 | Unregistered CommenterGeri Tucker

I just posted my BSI recipe - artichoke heart pizza!!

http://biz319.wordpress.com/2010/05/02/artichokes/

Thanks again for hosting this week!

May 2, 2010 | Unregistered CommenterBiz
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo