Recipes go gluten, corn free

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By Travis Svihovec

Kristin Retterath with Callie, 2, and Cooper, 5.

Kristin Retterath with Callie, 2, and Cooper, 5.

Kristin Retterath learned to cook from her mom and by the time she was in middle school she was comfortable handling daily meals. She still cooks from scratch and has come up with new recipes as her own family’s needs have changed.
“I’ve cooked the family meals since I was 11 or 12,” she said. “My parents worked. I’d start cooking after school and at least have the meals started when Mom got home.”
Kristin, 29, grew up in Thompson, N.D., and graduated from high school there in 2003. She holds a bachelor’s in elementary education from Valley City State University, and a master’s in special education from the University of North Dakota. She met her husband Brady while she was in college in Valley City. He was a residential electrician at that time, and now works for MDU in Mobridge.
Growing up in the Red River Valley of North Dakota, Kristin’s family liked meat and potato-type dishes. Her menu today includes lean meats, wild game at times, and lots of vegetables, salad and rice. She grows a garden and makes salsa and sauce from the tomatoes. She also grows beans, squash, potatoes and more.
Kristin and Brady have two children. Daughter Callie is nearly 2, and son Cooper is 5. It was shortly after Cooper was born that Kristin learned she was allergic to corn and also had some environmental allergies. She cut dairy almost completely out of her diet, and started cooking corn-free and gluten-free meals for herself and stayed with the traditional meals for Brady.
“I was making double, and Brady decided we should all eat this way,” she said. “Now he’s gluten free. He also had more of a dairy issue than he thought. Once he switched he started feeling better.”
Brady and Kristin moved to Mobridge after Christmas in 2012. They lived in Jamestown, N.D., before moving to Mobridge and Kristin taught there for two years. They’ve enjoyed the lifestyle in Mobridge, especially the family and outdoor activities.
“We love it here,” she said. “Brady likes to hunt and fish. We catch a lot of fish and eat a lot of deer.”
Kristin and Brady have their West River rifle deer tags for 2014. They are both avid bow hunters too.
“He likes to be able to get me a shot first,” she said. “I’m not out much because I’m with the kids so I have nothing on the wall. Maybe it’s my turn this year.”
Kristin took an interest in photography while she was working on her master’s. She now operates Studio R out of her home, in addition to being a stay-at-home mom. She does wedding, family and high school senior photography.

KRISTI RETTERATH’S RECIPES

Easy Chicken Burrito Bowls
6 boneless skinless chicken breasts
1 jar salsa
1 medium diced onion
1 can black beans or cooked/frozen beans
2 cups dried brown rice (more or less depending on family size)
1 head of lettuce shredded
Diced tomatoes
Cheddar cheese
Place chicken breasts in crockpot and cover with the jar of salsa and onions. Cook on low for 5 hours, add can of black beans and continue cooking until warm. Cook brown rice on the stove, adding 2 cups of water for every 1 cup of rice used. When rice is done shred chicken in the salsa and beans. Dish rice into bowls and top with meat, lettuce, diced tomatoes and cheese.

Spinach Salad
1lb. fresh spinach
1 can water chestnuts
5 crisp cooked bacon pieces
2 hard boiled eggs
Salt and pepper
Dressing:
1 cup oil
1/2 cup vinegar
3/4 cup brown sugar
1/3 cup ketchup
1 Tbsp. Worcestershire
1 medium onion (diced)
Wash spinach and tear into bite size pieces. Toss with water chestnuts, eggs, bacon and salt and pepper to taste. Blend well. Pour dressing over spinach salad right before serving.

Gluten/dairy-free Banana Bread
2 eggs
1/4 cup applesauce
1 3/4 c. flour
1/2 c. sugar
1/3 c. almond milk
2 ripe bananas
1 Tbsp. vegetable oil
1 3/4 cup gluten free flour
2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1 Tbsp. vanilla
Preheat oven to 325 F. Beat eggs and sugar for 5 minutes. Beat in bananas, applesauce, milk, oil and vanilla. Add in baking powder, soda, salt and flour. Pour into greased loaf pans and bake until tops are lightly brown and a toothpick comes out clean.

Dairy-free Acai bowls
1 cup acai juice or your favorite juice blend
1 can coconut milk
2 cups frozen fruit blend (strawberries, blueberries, etc)
1 cup almond milk
2 Tbsp. vanilla
Place all ingredients in a blender and blend until nice and smooth. Should be thick. Place either directly in the freezer in individual containers or into a frozen yogurt/icecream maker to harden a bit. Top with granola and fresh fruit.

Wild game steak marinade
1/4 cup soy sauce
3 Tbsp. honey
1/2 tsp ginger
1/2 c. salad oil
2 Tbsp. vinegar
1/2 tsp. garlic powder
Put all in a zip lock bag and seal, refrigerate for 24 hours.

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