Tag Archives: gluten free

March 15, 2012 · 7:04 pm

Some local eats

I ate a couple of meals from take out places this week, and needed to share them.  They put two of my forbidden foods back on my gluten free plate.  I had pasta and pizza this week… both gluten free, and both phenomenally delicious.  I was so impressed and had to share.

Earlier this week, I ordered take out dinner from The Chateau in MA.  The Chateau does typical family style Italian.  It also has a great basic gluten free menu that I obviously needed to try!  I ordered gluten free chicken parm with penne.  My chicken parm had no cheese on it per request, but I added some grated rice cheese on top when I got home.  I was so impressed by this meal, that I actually didn’t believe the pasta was gluten free.  I kept waiting to get sick!  Well done, Chateau!

The other gluten free take out I had this week was from Easy Pie in MA.  Easy Pie does sandwiches and pizza.  In honor of a math teacher’s favorite holiday (Pi Day!), my colleagues and I shared some pizza pie.  Mine was gluten and dairy free, and full of filling veggies.  The crust was a perfect pizza crust.  I will definitely be back to Easy Pie!

If you live in MA, you should check out these local eateries!  And keep an eye out for other gluten free menus… they are starting to really stand out.

Happy Allergy Free Eating Out!

 

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March 6, 2012 · 6:35 pm

Nebo

People often ask me what I miss the most about having food allergies, and my response is always “pizza and beer.”  I have found wonderful gluten free beers, so I don’t even know if that is a fair answer anymore.  But, pizza is much harder to find a good substitute for.  Gluten free pizza dough can be very dry, and very hard to find.  So, you can imagine my surprise when I found out that a North End restaurant, Nebo, has an extensive gluten free menu.  Gluten free Italian?  Yes, please!  It is so hard to find!

I went this past Saturday night to Nebo, and was impressed by the ambiance.  Dark lighting, impressive bar, buzzing with people.  I was so excited to ask for my gluten free menu and find that it was a whole 2 pages long!  It had appetizers, entrees, pastas, and pizza.  I was in heaven at actually having a choice!  While trying to mull over my choices, I enjoyed a mango cosmo.  Deeelicious.  What a great flavor idea!

After looking at all my choices, I decided on pizza because I rarely can eat it.  I ordered my favorite combo, sausage and hot peppers.  I also asked for a BARE sprinkle of cheese… but then realized that pizza should be very cheesy or not at all.

But the excitement really stopped there.  The pizza  dough was impressive for gluten free, but the toppings were minimal.  I wanted a loaded pizza with my favorite combination, and it just didn’t live up to my expectation.  There was only about 1-2 sausage and pepper pieces on each pizza slice.

The check was also disappointing… my gluten free pizza was $15 PLUS a $4 surcharge for being gluten free!  But it was on the gluten free menu!  I hate it when restaurants charge extra for gluten free just because they can since I have no choice.  It is the perfect way to bother a customer that could potentially be so excited if you just took good care of their health.

So… although it was an adventure, I don’t think I will be back to Nebo anytime soon.  I just don’t think that my pizza and cosmo should cost $33 before tip.  The food was fine, but it definitely didn’t wow me.  Better luck next time!

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March 4, 2012 · 7:23 pm

The perfect gluten free grain

Risotto.  Risotto is so rich and creamy, and gluten free!  It’s a little different than traditional pasta or rice, and is a great blank canvas for various flavor combinations.  I usually like to put a little meat and veg into risotto, so this week I tried to combine Pea and Prosciutto Risotto with Honey Mustard.  It reminded me of a good ham and honey mustard sandwich!  (If you like dairy, add some of your favorite cheese to this ham sandwich!)

Pea and Prosciutto Risotto with Honey Mustard

Pieces:

  1. 2 tbsp. chopped shallot
  2. 1 tbsp. olive oil
  3. 3 tbsp. hot honey mustard
  4. 1 cup arborio rice
  5. 3 cups gluten free chicken broth
  6. 2 cups frozen peas
  7. one eighth of a pound prosciutto, torn into pieces
  8. 1 tbsp. dill
  9. salt and pepper to taste

Process:

  1. In a deep saute pan over medium heat, stir the shallot and olive oil for about 3 minutes, until shallot starts to soften.
  2. Add the hot honey mustard and stir for another minute.
  3. Add the arborio rice and stir for one minute, just to toast and coat the rice.
  4. Add one cup chicken broth and stir.
  5. Continue to add the chicken broth, one half cup at a time and stirring, until the liquid is absorbed.  It does require attention and stirring, but is worth it!
  6. When almost all of the liquid is absorbed, add the peas and prosciutto and stir.  Cover and let simmer about 3-4 minutes.
  7. Add the dill and salt and pepper.
  8. Give it a final stir and serve hot.

Happy Allergy Free Eating!

 

 

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March 1, 2012 · 7:41 pm

Chicken Piccata

Lemon pepper has become my new favorite spice in the kitchen… on salads, in breakfast, on chicken… the possibilities are endless.  Fresh and easy to find, it is a great spice to use to add some great flavor to any dish.  Here, I used it in Traditional Chicken Piccata.

Chicken Piccata

Pieces:

  1. 2 chicken breasts
  2. one quarter cup gluten free flour
  3. 1 tbsp. vegan butter
  4. 2 tbsp. olive oil
  5. one half cup white wine
  6. one half cup gluten free chicken broth
  7. juice of two lemons
  8. 2 tbsp. lemon pepper
  9. 3 tbsp. chopped parsley
  10. 2 tbsp. capers, drained

Process:

  1. In a large saute pan, heat the butter and olive oil over medium heat.
  2. Put the flour in a large bowl, and dredge each chicken breast into the flour, covering both sides.
  3. Place the floured chicken breasts into the heated saute pan.
  4. After 3 minutes (or until the bottom of the chicken starts to brown), flip the chicken breasts and cook another 3 minutes.
  5. Remove the chicken from the pan.  Add the wine, chicken broth, and lemon juice.  Stir a few times, scraping up the browned bits from the bottom of the pan.
  6. Put the chicken back in the pan.
  7. Sprinkle the lemon pepper, and 2 tbsp. chopped parsley over the chicken.  (I also add the drained lemons to the pan for added flavor.)
  8. Cover and let simmer about 15 minutes, until chicken is cooked through.
  9. Serve with capers and remaining chopped parsley on top.

Happy Allergy Free Eating!

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February 28, 2012 · 7:36 pm

Simple Creamed Spinach

One of my favorite meals is a good steak and creamed spinach.  To me, there is something so comforting about creamed spinach… except for the word “cream” to someone who has a dairy allergy!  So of course I found it a personal mission to be able to make creamed spinach in a dairy free version.  This recipe is very tasty, simple, and quick.

Simple Creamed Spinach

Pieces:

  1. 2 tbsp. vegan butter
  2. 2 tbsp. chopped shallot
  3. 2 and one quarter cups of your favorite non dairy creamer (I use the Silk brand)
  4. one half cup of your favorite gluten free flour
  5. one half bag frozen spinach
  6. 2 tsp. nutmeg
  7. salt and pepper to taste

Process:

  1. In a deep saute pan on medium heat, add the butter and shallot.  Stir a few times just to soften the shallot.
  2. After just a couple minutes, add the creamer and flour.  Stir well to combine, about 4-5 minutes.
  3. Add the frozen spinach.  Stir and add the nutmeg and salt and pepper.
  4. Cover and let it continue to cook, stirring every few minutes until the spinach is creamy and hot.
  5. Serve with your favorite steak!

Happy Allergy Free Eating!

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February 26, 2012 · 6:35 pm

More Gluten Free Baking

More success on the baking front!  Oatmeal Chocolate Chip cookies… check.  Chocolate Cake with Homemade Vanilla Frosting… check.  Apparently my sweet tooth has gotten the better of me, and chocolate cake also found its way into my kitchen this week!  I made a chocolate cake recipe out of the following book, and only revised the dairy portions.  Instead of using milk, I used my favorite non dairy creamer and vegan butter… an easy switch!

The chocolate cake was so delicious!  It was moist and had great chocolate flavor…probably because of the melted chocolate you pour into the batter!  Most importantly, it was boyfriend approved.  Having a boyfriend who adores and knows his sweets, I was cautious to make gluten free chocolate cake… but he was in disbelief at how great a gluten free cake could taste!  Both of us didn’t speak until the cake disappeared from our plates.  I really think the secret to gluten free baking is xanthan gum, but also having a gluten free flour with the right texture.  Here is my favorite flour mixture that has worked for me in both cooking and baking:

Having a great chocolate cake also deserves a great vanilla frosting.  I made homemade frosting that is hard when refrigerated, but melts over the cake at room temperature.  I may have snuck a few tastes of this mouthwatering frosting without cake!

Homemade Vanilla Frosting

  • In a large bow, combine 1.5 cups confectioners sugar, 4 tbsp. softened vegan butter, 2 tbsp. coconut creamer, 1 tsp. vanilla.
  • Whisk until combined.
  • Refrigerate for 15 minutes.
  • Pour over your favorite cake.

Happy Allergy Free Baking and Spoon Licking!

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February 23, 2012 · 6:14 pm

Oatmeal Chocolate Chip Cookies!

Most people who have spent quality time in the kitchen would agree that you are either a cook or a baker.  I am a cook.  Baking is a challenge for me, but I am willing to try.  I made a first attempt at Oatmeal Chocolate Chip Cookies and was pleasantly surprised!  They definitely don’t taste gluten and dairy free… I think xanthan gum is the secret.  And the best part about baking is having sweet treats as leftovers!

Oatmeal Chocolate Chip Cookies

Pieces:

  1. 2 cups your favorite gluten free flour
  2. 1 tsp. xanthan gum
  3. 1 tsp. sea salt
  4. 1 tsp. baking powder
  5. one half tsp. baking soda
  6. 1 tsp. cinnamon
  7. 2 eggs or equivalent
  8. 4 tbs. vegan butter
  9. one quarter cup brown sugar
  10. three quarters cup white sugar
  11. 1 tsp. vanilla
  12. 2 cups gluten free oats
  13. 1 cup chocolate chips

Process:

  1. In a large bowl, combine the flour, xanthan gum, salt, baking powder, baking soda, and cinnamon. Stir.
  2. In a separate bowl, combine the eggs, butter, brown sugar, white sugar, and vanilla.  Whisk vigorously to combine.
  3. Pour the dry ingredients into the wet ones and stir to combine.
  4. Pour in the oats and the chocolate chips.  Stir well.
  5. Refrigerate the dough for 10 minutes; it will be easier to work with.
  6. On a greased cookie sheet, drop small handfuls (or large tablespoons) of dough, leaving an inch in between each cookie.
  7. Bake at 350 degrees for 15 minutes, until the edges start to brown.
  8. Enjoy!

Happy Allergy Free Baking!

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February 2, 2012 · 7:09 pm

Buffalo Chicken Bites

On a roll this week with chicken tenders, I also made Buffalo Chicken Tenders.  Frank’s Red Hot Sauce is always a fan favorite, and the red hot flavor just makes you beg for more.  These Buffalo Chicken Bites aren’t fried, but are definitely smothered in sauce and very easy to make.  And dairy and gluten free!

Buffalo Chicken Bites

Pieces:

  1. one pound chicken tenders
  2. cooking spray
  3. one and one half cup Frank’s Red Hot Buffalo Sauce
  4. 2 tbsp. vegan butter
  5. one quarter cup soy flour
  6. salt and pepper to taste

Process:

  1. In a bowl, combine the hot sauce, butter, and soy flour.
  2. Microwave the sauce for 15 seconds to melt the butter.  Stir to combine.
  3. Reserve one quarter cup of the sauce for serving.
  4. Spray a large saute pan with cooking spray and put it over medium heat.
  5. Dip each chicken tender into the sauce and put on the pan.  Sprinkle with salt and pepper.
  6. Flip the chicken tenders and pour sauce over them every 3-4 minutes until the chicken is cooked through.
  7. Serve hot, smothered with the reserved sauce.

Happy Allergy Free Eating!  Go Patriots! 🙂

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January 16, 2012 · 8:03 pm

Food Fotos

This weekend, I had the wonderful opportunity to spend some time with family.  It was the perfect way to spend a long and relaxing weekend.Not only was it nice to spend time together to share stories and laughter, but the food was just as great!  I am always so appreciative when people consider my allergies when bringing food to a gathering… and this weekend was no exception.  I could eat everything that was brought!  My family was so thoughtful in bringing and making food that I could share with them… they really went above and beyond.

So here are some drool worthy gluten and dairy free photos for future dish inspirations…

A salad starter topped with protein rich beans and sweet corn.

Slow cooked beans with BBQ bacon flavoring… so delicious!

Roasted broccoli with sea salt and garlic.

My cousin made my very own Ketchup and Mustard Meatballs!  So flattering!

Rice dish with red and green peppers in a tomato base…very flavorful.

Italian style marinated chicken kebabs… so refreshingly herby.

A sweet ending of black cherry sorbet!

Thank you for a wonderful and delicious weekend, cousins!

 

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January 3, 2012 · 8:27 pm

Holiday Drool….

Holidays = food.  I had a wonderful time over the holidays spending time with family, and eating my way through a week long vacation!

Here are some of the allergy free food highlights that I just had to share:

Our annual Christmas Eve meal… fresh lobster over (corn) pasta, highlighted with spicy arugula.

Christmas salad… roasted pear and fennel.

Christmas beef tenderloin with parsley butter, peas, and crispy roasted potatoes.

Asparagus coins cooked in parsley water.  Serious flavor.

Shrimp over leek risotto.

Chicken taco in a gluten free shell!

Gluten free steak tips with spicy lime beans and orange glazed carrots.

Red curry tofu.

Nothing like washing down some southern meals with sweet tea!

I hope everyone had a wonderful holiday season… now it’s back to the kitchen for me after a week of wonderful meals cooked by Mom!  New recipes coming this week…

 

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