Monday, November 26, 2012
I hope you had lovely Thanksgivings with your family/friends/coworkers/self. For the first time in seven years, I did not host a meal for my friends. Mainly because I don't have any friends here yet, but really because I am in driving distance of my family now. Over the years, my Thanksgivings have morphed into a gluten-free smorgasbord of delicious turkey, vegetarian entree, and sides. However, re-entering the regular world meant that there were fewer options this year. Instead of quinoa-based alternative stuffings and crustless pumpkin pies, I was back in the land of traditional stuffing, dinner rolls, and regular pies. This meant less food, but that is probably better in the long run anyway. Gobs of research suggest that caloric restriction may improve longevity. I did team up with my cousin, a recent culinary school graduate, to make some really tasty roasted asparagus with lemon and dill. The original idea came from here, but I didn't look at the recipe after deciding that this was a good idea. The asparagus was so tasty that it will probably become a more frequent visitor to my plate.
Roasted Asparagus with Lemon and Dill (another half-baked recipe from your Goddess)
Fresh asparagus, or frozen*
Half of a Lemon, juiced and zested
Dill, chopped finely, or dried*
Trim asparagus. Lightly coat with olive oil and salt and roast in oven at 350 for about 10 min. Make a sauce by combining olive oil, juice of lemon, zest of lemon, and dill until it tastes good to you. Chef Cousin was pretty adamant that the zest go in, since it would make the flavor stronger and richer. Chef Cousin also shook his head in quiet disgust when he noticed how old my dried dill was. Clearly, Chef Cousin was the brains of this operation. After 10 min, turn asparagus and add sauce, then roast for another 10 min. I think our asparagus took about 20-25 min total to roast.
This dish is best enjoyed eating straight from the scalding hot baking sheet and pretending you're my uncles.
*same sh*t, different pile :P
Saturday, November 10, 2012
1 can chickpeas (garbanzo beans)
1 roma tomato, coursely diced (I tossed this in to add texture and color)
A little bit of red onion, coursely chopped
Lemon juice (a little)
Olive oil (more)
I don't really have proportions to share... I was really hungry, so I just dumped and stirred until I had a nice ratio of olive oil, lemon, and dill. I'd have added mint, too, but the local grocery store was out.
*I assure you that there was nothing fancy about the disposable lunchmeat container I mixed it in.
Wednesday, October 17, 2012
Thursday, October 4, 2012
<<Rewind>> So I hosted a 'command center' meeting to coordinate the move. This was a great opportunity to get together in the same room to enjoy a hearty brunch and discuss the logistics of moving two households in tandem. In addition to the in-person team, my boyfriend joined the meeting via webcam and my best friend joined via instant messenger. (I was serious... most of my favorite friends were a part of the command center. And yes, I play favorites.). I had been hungry all week, so I wanted brunch to be super-filling. It was also one of my last opportunities to show my appreciation for them through cooking, since we'd soon be scattered across the country. I made an egg bake and cheesy potatoes. The meal was a hit, and we all rolled out of the meeting stuffed to the gills with brunchiness. Today I'll share the egg bake recipe; when I get a break from work again, I'll share the recipe for the cheesy potatoes.
My Friend Jenn's Egg Bake (That Will Blow Your Mind If You Are Not Lactose Intolerant)*
½ cup butter
½ cup gluten-free flour blend (I used cup4cup this time and it worked well)
1 tsp baking powder
8oz chopped green chilies
1 pint cottage cheese
1 lb shredded jack cheese
Melt butter in a 9x13 baking pan. Beat eggs lightly add flour, baking powder, butter, chilies and cheese pour into pan. Bake for 30 to 40 min on 350 degrees. Cool slightly before cutting.
*If you are lactose intolerant, it will blow your colon.
Monday, September 17, 2012
Happy September! May the beginning of fall be filled with pumpkin lattes and cozy hoodies!
PS: Kathleen, I promise I will post the recipes from the Command Center 2012 brunch!
Friday, August 24, 2012
Thursday, August 23, 2012
Sunday, August 12, 2012
Breaking news: Turns out it is way easier to be a glutard in a metropolitan area than in the middle of nowhere. The grocery store in my town of 6,000 people has a 6-box-wide gluten-free section (don't get excited... wait for it...): But it is all mixes. No pastas, no cookies, no breads, no waffles. No convenience food. Just mixes. And it looks like it was stocked in 2000, back before companies figured out how to make edible gluten-free food. Seriously, it is all of the pioneer brands and nothing recent or delicious. I'm sure the grocer means well, they've just completely missed the mark. I cried in the damn grocery store. Thankfully, I found a co-op about 25 min away that carries better gluten-free options. I was so relieved that I posed for a picture with glutard waffles. I think Amazon is about to become my new best friend.
Tuesday, July 31, 2012
None of that really has anything to do with anything. But I've been craving pizza and some preliminary testing suggests that Dominoes' gluten free pizza could actually be relatively safe. (And relatively edible, if I am remembering Dominoes correctly from my previous life.)
So I called my local Dominoes and asked to talk to a manager about how their gluten-free pizza is prepared because I'm really sensitive and wanted to be sure they were being careful at that location. I told him that I understood that there is limited prep space, and asked if they wipe down their counters between preparing traditional pizzas and gluten-free pizzas. He said no. Fine. I then asked if they COULD wipe the counter before they made a pizza for me. He said no. UMM... WIPING IS BASIC CLEANLINESS! So yeah, no Dominoes pizza for me. While it would probably be fine, I recommend talking to your local manager before ordering if you're particularly sensitive to gluten.
Tuesday, July 17, 2012
Wednesday, July 4, 2012
Happy Independence day to my American readers and happy Wednesday to all!
I am blogging from my phone today as I prepare my grill for hotdogs, bratwurst, and veggie dogs. We'll also be having some grilled corn on the cob, a delicious black bean salad, watermelon, popsicles, and sangria before heading out to see some fireworks. I am pretty excited about celebrating the holiday with friends and eating so much summery gluten-free food!
Have fun and be safe! And stay cool out there!
Tuesday, June 26, 2012
The Frito Lay website doesn't reflect the changes, but I've recently seen bags at a couple of stores that no longer contain wheat flour in the ingredient list, nor have the wheat allergen disclaimer. Let's celebrate four strong years of glutenless growth for your resident goddess by ripping open a bag of Doritos and snacking ourselves silly!*
*After verifying that the bag you're holding is actually gluten-free, of course, since it is never a good idea to just rely on what other people say. Even if that other person is me.
A little context: A lot of gluten-free bread products are unsatisfying. Like, I wouldn't wish them on my enemies terrible. Traditionally, gluten-free flours tend to be dry and crumbly, and/or have weird flavors and textures. Recently things have improved quite a bit, but I still felt like the breads I'd occasionally try left something to be desired. Until I found Against the Grain Gourmet. This company seems F'ing rad. They source local ingredients, treat their employees well, and only put real foods into their products. Essentially, they're a company by glutards, for glutards, with a completely gluten-free facility.
Pros: Amazing texture - a soft center with a thicker crust, as you would expect from a glutenous baguette. Guessing based on their ingredient list, it seems as though they solved the dry and crumbly problem with cheese instead of using a filler or binder. This is M-Fing genius. It adds a hint of satisfying saltiness without compromising the bread flavor, and results in a moist, durable slice of bread. And you can taste the difference! Not because of the cheese, but it tastes like something a human made and not like something that came out of a lab. There isn't weird shit in this bread. And looking at the bread, I could *see* that they used *real* eggs because it had a homemade sheen that most mass-produced bread products just don't have. I hadn't realized how un-wholesome some of the stuff I had been eating was until I tried this. This labor of love birthed one of the most magnificent gluten-free products I've ever had. This baguette was delicious and durable with and without toasting. I sliced and toasted my baguette with some olive oil and garlic and it easily supported my heap of Trader Joe's Bruschetta. My friend Jane tells me that their pizza crust and frozen pizzas are also solid gluten-free offerings.
Cons: Because it contains cheese it probably isn't a good option for anyone with a lactose sensitivity. Also, I'm not sure if their products are distributed nationally.
Overall: It is a little known fact that I had just been introduced to bruschetta and toppings prior to my gluten allergy. In fact, I may have only lived on Pop-Tarts, french bread, and cheese for a brief period of time. When my mom was first diagnosed as gluten-intolerant seven-ish years ago, I was so turned off by the gluten-free bread products that I just assumed that my bruschetta days were solidly behind me. However, Against the Grain Gourmet came along and completely changed my opinion of gluten-free bread products. Seriously. They should keep doing whatever magical thing they're doing, because their products taste so fresh and real. If you see their baguettes at Whole Foods, definitely give them a try! Two very enthusiastic thumbs up for these guys. WIN!
PS: Vermont appears to be a hotbed of gluten-free-friendly activity. Against the Grain Gourmet is up there, Celia Saison, a new gluten-free beer, is also from there (here's a non-glutard raving about it and other new beer offerings), and I had a gluten-free crepe when I was there on vacation. Maybe we glutards should put Vermont atop the list of our travel destinations!
Friday, June 22, 2012
Whoa, this beer doesn't have such a strong sorghum-y finish! What am I talking about? A new regional brew out of Vermont, the Alchemist Brewery's Celia Saison. Formally only offered in their pub, this beer is now in limited distribution in New England. The pizza place near me that offers gluten-free crusts recently started carrying Celia Saison in addition to Bard's - Clearly since I had never seen this before, I had to try it. Also, TWO GF BEERS IN ONE PLACE AND PIZZA??? I'M NEVER MOVING!
I'll begin my review with some comical beer reviews from non-glutards who are clearly comparing it to glutenous beers and not gluten-free beers: Beer Advocate Reviews.
Have all the children and gluten-beer drinkers left? Good. Cuz here's an opinion from someone who doesn't have barley beer fresh in her memory as a comparison.
Pros: Celia Saison is a light-ish, citrusy beer. (Can you tell that I'm a real technical beer aficionado?) I think it is made from sorghum, but I honestly can't remember. This beer starts nicely and has a nice mouthfeel (is that a thing?), but I think its greatest strength lies in the finish. Unlike most gluten-free beers which end on notes of moldy grass (aka sorghum), or hot rusty pipe water, Celia Saison finishes pretty crisp. In case you're a slow beer drinker like me, I'll also mention that Celia Saison maintains its charm as it warms up.
Cons: Hard to find, but worth the effort.
Overall: All-in-all, a welcome addition to the New England glutard beer scene. Hopefully they'll continue to grow so that they can begin distributing this elsewhere, too.
I've been a far more adventuresome glutard than usual. Although typically I don't seek out gluten-free substitute foods aside from pasta and frozen waffles, I've been revisting these products lately. And these adventures have been fruitful. On my latest adventure, I stumbled upon Chocolate Chex. I was on a mission for Chocolate Frosted Sugar Bombs and, well, Mission Accomplished!
Thursday, June 14, 2012
I'm going to warn you that I don't care about bread. Bread is dead to me. Cupcakes are very much alive but bread gets a big ol' whatever. That said, I went to a BBQ recently and the hostess purchased a package of Kinnikinnick Soft Hamburger Buns for me at a local Whole Foods. I was surprised by these buns. I had a gluten-free bun approximately a year ago and it sucked. I wish I could remember what brand it was, because it was crumbly and therefore 100% useless. These Kinnikinnick buns were the opposite of crumbly. So here's the review.
Pros: These Kinnikinnick hamburger buns taste and feel like their over-processed, super-refined glutenous counterparts. They hold up to copious ketchup, and so are useful for picnics and BBQs. They toast nicely, although they are actually really good without toasting. And they freeze well. Oh, and they are standard hamburger bun size, so you're not being cheated out of burger-holding space. Like I said, I don't really care for/about bread anymore, but these were completely functional and impressive for their ability to imitate a regular hamburger bun.
Cons: Only four per package. This is four times as many buns as I'd ever want at once, but you might want a bigger package if you're going to an all-day event.
Overall: Bring these along to your next BBQ so you don't have to search for a fork and a plate. Enjoy the free hand that a functional gluten-free bun affords by holding a gluten-free beer.
1. Toms. Yeah, whatever. All the kids are doing this. But I wanted a shoe I could wear sockless and I wanted that shoe to cover my feet and be breathable. So I bought a pair of red classic Toms. They're breathable. They have the teeniest bit of arch support. They dry quickly if you're caught in the rain (which is pretty much how June has gone). They don't rub in the exactly the same place as most of my ballet flats. And the lining makes it feel like my feet are wrapped in bedsheets. They do make my big feet look a tad like skis, but I've always wanted red shoes and am currently living the dream. Win.
2. Birkenstocks. I wanted a feminine yet supportive sandal for dinking around this summer. I do a lot of dinking, so support was really important to me. I'm also kind of sensitive about my feet looking large and mannish, so I ended up getting a pair of Birkenstock Mayaris, a ladyshoe if I've ever seen one. They run a little big, so I was able to get my man-sized foot into the largest women's size. Not going to lie, they're a bit on the small side. But they're so cute that I just couldn't send them back. I feel like a girl in these sandals! A girl with supported arches and perfectly polished toes on display! The straps are lined with felt or something, so there aren't sharp edges to dig into my tender feet. I'm still breaking these/my feet in a little, but I'm calling them a win, too. Win.
So yeah, that's the conclusion to the quest that consumed me for days. I'm a winner?
Tuesday, June 5, 2012
Being me, I took it upon myself to pimp out Kathleen's recipe. I used quinoa noodles, my favorites, as the pasta base (more protein!). Then I followed the directions, except:
-I sauteed half of an onion in butter (because it was already on my counter) and added that to the mix
-I nearly doubled the amount of cheese. 50% less fat = 50% more cheese! I trust Kathleen and think her recipe is probably awesome already, but I wanted it to look cheesier while I was stirring all of the ingredients together
-I also browned some gluten-free bread crumbs with butter, salt, pepper, and a dash of Tony's and topped my mac and cheese with that before baking it (because I had leftovers)
This version has surpassed Alton Brown's as my favorite homemade mac and cheese because it is easier and healthier while still being flavorful. It is the perfect bit of comfort food for when the weather decides it should be chilly and rainy even though it is June.
Tuesday, May 29, 2012
My friend Kathleen and I had a tiny Memorial Day BBQ yesterday that ended with grilled pineapple and vanilla ice cream. It's a delicious summer combo and I highly recommend it. I also recommend grilling hotdogs. It is the only way to make hotdogs edible.
I've also been thinking a bit about food allergy etiquette since I'm officially in the midst of glutarded wedding guest season, but that would be a rambling related to gluten so I'll have to think more about it and possibly put it into a gluten-related post.
And that's all she wrote for this week. Life has been busy with visitors, trips, and weddings. I'll have more relevant stuff for you soon. Happy summer!
Friday, May 25, 2012
Tuesday, May 15, 2012
Way to go US, which I'm pretty sure are just clicks from people who are my Facebook friends. WTF, single-digit postings? I'll forgive you, though, because having an international readership is pretty darn exciting, even if that readership might be mostly comprised of spambots. Thanks for making the project worthwhile!
With culturally-appropriate expressions of excitement and sensitivity-oriented snacks for Food Allergy Awareness Week,