Wednesday, September 4, 2013

Feeling Sorry for Myself and the Bunless Burger that Never Was


Have you ever had this happen to you? 

I went out to eat for a late lunch with my family on Labor Day to a Mom & Pop  place in a nearby town.  I ordered a burger with no cheese or bun, as usual.  (Cross-contamination isn't a major concern since I'm non-Celiac gluten-intolerant so I didn't fuss about that).  The food took FOREVER and when I spotted the waiter finally approaching with my order, my heart sank. 

My burger was covered with melted cheese and beautifully wrapped in a light and fluffy bun.  5 years ago, blissfully unaware of my gluten-intolerance, I would have been excited.  Now, seeing that burger headed my way, I fluctuated between feeling a little irritated to feeling like it was a cruel joke.  Not having time to wait for them to remake it gluten-free (my 4 year-old was already way overdue for his nap), we had them take it off the bill.  I sat for another 15 minutes watching my son and husband eat while I pondered how much being gluten-free can really suck sometimes. 

Then, wouldn't you know it, the well-meaning restaurant owner comes toward our table toward the end of the meal with a big plate filled with 2 pieces of apple pie and 2 enormous scoops of vanilla ice cream.  He wanted me to eat this to make up for their mistake!  The man looked genuinely confused and disheartened when I had to reject it.  Trust me, that's nothing compared to how sorry for myself I was feeling about having to turn away a delicious cheeseburger and free, homemade apple pie!  Sufficed to say, when I finally got home and made a gluten-free taco for myself at 5PM, I was not a very happy lady.  As many great gluten-free options as there are, there are some days I just wish I could go out and eat a cheeseburger in a bun with a chocolate shake on the side without a care in the world.  How about you? 

Monday, August 5, 2013

Homemade Strawberry Shakes (Dairy-free, Gluten-free)



I was lucky enough to go strawberry picking two times this summer with my 4 year old, which resulted in a huge amount of strawberries in my fridge. I mulled over what to do with them, other than eat them all up right then and there. Admittedly, this is a great problem to have.  My son and I decided to make strawberry shakes and strawberry bread (I'll post this recipe soon!), and, boy, am I am happy we did :)

The shakes are a simple, refreshing, perfect summer treat.  The recipe is easy enough to make with your kids.  Trust me, it won't disappoint!

Fresh strawberries!
Ingredients

1/2 pound sliced strawberries
1 pint dairy-free vanilla ice cream (I prefer the creaminess of soy, but rice, almond, or coconut ice cream would also work)
1/4 cup soy milk (can substitute with rice or almond milk)
1/2 teaspoon vanilla extract

Blend in batches and serve!

Our local strawberry patch :)

Wednesday, February 20, 2013

Celebrating the Lunar New Year

Our Seollal Spread
Last week we celebrated the Lunar New Year or Seollal.  Our son was born in Korea and joined our family through adoption just after his first birthday. This year, now that's he's 4, we felt like he could begin to understand and appreciate the meaning of this holiday so we were delighted when my friend, Elizabeth, invited us over for a traditional Korean meal.

Elizabeth did most of the hard work and prepared most of the fabulous food, including classic Korean dishes like Beef Bulgogi and Japchae (sweet potato noodles). She even made her own dipping sauces for the kimchi. It was an amazing treat.

I dove into unchartered terrain by trying a new recipe called Gaeran-Jjim (Korean-Style Egg Casserole). "Gaeran" means "egg" in Korean and this way of preparing eggs is, according to the recipe's author, "one of the most common ways of eating eggs in Korea."  I came across it in one of my Korean cookbooks called Discovering Korean Cuisine: Recipes from the Best Korean Restaurants in Los Angeles.  This recipe is from the restaurant Dae Sung Oak. It  is entirely free of gluten or dairy (except for eggs!).

It's sort of like an egg frittata that cooks in the same way a poached egg cooks (in water).  It's not the ingredients that are particularly different or "foreign," but rather the cooking method.  It's at once fascinating and intimidating, yet surprisingly simple.  Unlike many Korean dishes, Gaeran-Jjim contains no spice (except for whatever dipping sauces you use at the end) so it's kid-friendly, as well.

Gaeran-Jim (Korean-Style Egg Casserole)
Here's how to make it:

Ingredients (serves 2-4)
4 large eggs
2 cups water
1/2 cup onion, chopped
1/2 medium zucchini, finely chopped
Small handful of red bell pepper slices
1/2 teaspoon salt
Pinch of black pepper

Using a whisk, gently mix eggs and water in a bowl.  Pour into a thick-bottomed pot like a Dutch Oven (to prevent dish from burning).  Add all remaining ingredients and mix briefly.  Close the lid and cook on high heat for 6 minutes and for another 6 minutes on low heat.  If your eggs are still mushy/liquidy when you lift the lid, continuing cooking until firmer. (Cooking times may vary; I found that I had to add several more minutes than the recipe called for).  There will be excess water surrounding the eggs, which is normal.  Using a slotted spoon, serve warm with spicy or non-spicy dipping sauce. 

This year was Year of the Snake.  My son and his friend enjoyed making these awesome crafty snakes with ribbon tongues!  Happy new year! :)

Friday, January 11, 2013

Sweet Peas Gluten-Free Crepes - Capitola

Sweet Pea's Entrance

Over New Year's Eve, I was lucky enough to spend a few days in the Capitola area. My family and I checked out the original Sweet Peas Cafe, known for their gluten-free crepes. They also offer gluten-free sandwiches, as well as dairy-free options. I was not disappointed.

I ordered a classic gluten-free crepe (a mere 50 cents more than the wheat version) flavored with lemon and sugar. It reminded me of the first authentic crepe I had when I was 21 years old and living abroad in England. Simply put, it was delicious. The flavors were delicate, while the crepe itself was light, yet sturdy enough to not fall apart, like so many gluten-free alternatives. Sweet Peas also offers lots of savory crepes, in addition to the sweet variety.

It's a small, casual place, no white table cloths here. It has a beachy, modern, cozy vibe. Good for reading the morning paper and setting into the day. The kind of place locals know about but is a bit off the beaten path. For anyone who's gluten-free, it's well worth a visit, especially since it's just a few minutes away from beautiful Capitola beach and wharf.

The menu.

If only every specials board ended this way!

My son excitedly awaiting breakfast.

My lemon sugar crepe.

View of charming nearby Capitola.

One happy gluten-free lady!

Thursday, August 16, 2012

Homemade G-Free Turkey Burgers


Every time I make a burger it has its own personality and flair.  Sort of like a meat loaf or a casserole.  No two are quite ever the same.  The other night, I opted to add some relish into the fold for some extra zest and crunch.  I paired it with some delicious, fresh cut french fries seasoned with rosemary, salt, and pepper.  These turkey burgers were so good my family gobbled them right up!

Ingredients (Makes 4 Turkey Burgers)
1 lb ground lean turkey
2 tablespoons ketchup
1 tablespoon Dijon mustard
1 1/2 tablespoons Lea & Perrins Worcestershire sauce (it's gluten-free!)
2-3 tablespoons of organic sweet pickle relish
About 1/3 cup of gluten-free corn flakes (I used Southern Homestyle's Corn Flake Crumbs)
1 teaspoon of garlic powder
1 teaspoon of Emeril's All Natural Chicken Rub
Salt & pepper to taste
Gluten-free buns (I like Schar Dinner Rolls or Udi's Hamburger Buns)
Cheese (Since I'm intolerant to the proteins in cow's milk, I opted for white goat's cheese while my husband and son had sharp cheddar You might opt for soy cheese, buffalo mozzarella, or skip the cheese entirely).

Directions
  • Place the ground turkey in a large mixing bowl.
  • Add all ingredients except for cheese and mix well.
  • Mold into balls and then flatten into burgers.  Note: Burgers always shrink and fatten up during cooking so if you like a big burger, make it extra big when raw.
  • Grill or fry on medium-high heat for about 6 minutes per side or until cooked all the way through and nicely browned.  I cooked mine in my stove-top grill pan this time - a nice stand-in for the big BBQ.
  • Top with cheese if desired.  Turn off stove and place lid over BBQ or pan to melt cheese for about one minute.  
  • Serve with the condiments of your choice on a gluten-free bun with a side of french fries.
  • Pair with a nice gluten-free beer from New Planet and enjoy!

Monday, August 6, 2012

Corn Tortillas and a Tomato DO NOT Equal a Muffin


About 2 weeks ago I had a bad gluten AND dairy experience at Mimi's Cafe, so annoying that I won't be going back.  So annoying that it took me 2 weeks to blog about it.  So annoying that it resulted in a fight with my husband. Oy gluten.

So here's how it went.  On a beautiful sunny Sunday morning my husband, 3 year-old son, and I set off for a simple breakfast out at a restaurant before heading out for some local sightseeing.  Always concerned that I won't be able to eat safely, my husband called a few places and settled on Mimi's Cafe after being told on the phone that they have a gluten-free menu.  "Yay,!" I thought, particularly because Mimi's has a French bistro theme and I was excited about the prospect of enjoying something yummy like g-free French Toast.  I must have been out of my mind.

When we got there and were seated after about 15 minutes, my husband asked the hostess for the gluten-free menu as well and, like a deer caught in headlights, she paused, then said, "Whaaaat?"  "The gluten-free menu," he repeated, and she cautiously looked at a fellow hostess who helped her locate it and hand it to us.  Already, I was concerned.  "Clearly," I thought to myself, "They're not training their staff.  Otherwise, they would know what we're talking about without clarification.  This isn't good."  Ignoring those instincts and not wanting to "make a problem," I proceeded to our table.

As I looked at the gluten-free menu, quickly I grew despondent.  The "normal" menu had multiple pages, was full color, at least 16 inches tall, and filled with photos.  My menu was one 8 1/2 x 11 white paper, with small black text, and no pictures or photos.  There were very few options offered on it and, like so many bad gluten-free menus, it was simply a menu of exclusion.  In other words, it just told me what I couldn't eat and made no effort to offer me a gluten-free version of any "normal" menu items.  This infuriates me.

How hard it is to buy or (heaven forbid)  make gluten-free bread?  I can find it at my local Nob Hill, Safeway, Trader Joe's, Sun Flower Market, and Whole Foods.  Or what about buying or making gluten-free waffles?  Even Target sells gluten-free waffles!  But a French pastry themed restaurant boasting a gluten-free menu doesn't.  A restaurant sitting right next to my beloved Red Robin Burgers, who happily offers me an Udi's bun on each visit?

It gets more ridiculous.  Most breakfast items on the "normal" menu at Mimi's, like omelets, come with a "freshly baked muffin."  Gluten-free guests, however, are not given a gluten-free muffin (again, easy to make or find), but rather a stack of corn tortillas and a tomato!  Whaaaaaaaaaaaaaaaaaat?

Now, don't get me wrong.  I like corn tortillas and tomatoes when I'm in a Mexican restaurant or cooking with them at home.  But when I order a gluten-free breakfast in a French-themed restaurant filled with pastries, I'm not expecting to be given a stack of microwaved plain tortillas as an afterthought while having to watch my son and husband bite into their soft, chewy muffins.  I had a variety of thoughts about where those tortillas might be shoved but none were appropriate to say in front of my child.

My husband wasn't much up for my vent about the very limited exclusion menu and how I would have rather eaten at home.  So he was particuarly horrified, as was I, when, after a long wait, my dairy-free omelette arrived smothered in cheese.  And, yes, the corn tortillas were stacked next to it.  Yippee.  In disbelief, I exclaimed, "Is that cheeeeeeeeeeeeeeeeeeeeeeeeese?"  I sent the food away and found myself quickly getting very emotionally upset.  So upset, in fact, that I momentarily walked out of the restaurant while my husband had my food recooked and packed to go.  Who knows why, since I imagine the kitchen there is rife with cross-contamination.   Ugh. 

As I stood outside trying to collect myself, full drama set in motion, part of me felt guilty for "making a scene," being "difficult to accommodate," and "ruining the meal" for my son and husband.  More of me, though, felt irritated at Mimi's Cafe for doing what so many other places do.  They just hop on the gluten-free bandwagon as an afterthought at best, and making no real efforts to show concern for their guests' dietary needs, not to mention delighting their taste buds.  Yes, people that avoid gluten and most dairy have taste buds, too.  Surprise, surprise. 

Even though I've been g-free for several years and have become accustomed to these sorts of experiences from time to time, on occasion my thick skin gives way to a "woe is me" lament. I guess I've decided that I'm allowed to do that every so often.

Later in the day, I challenged my husband to think about how he would find eating out gluten-free and cow's milk-free for even a month or a year, let alone a lifetime. I think he began to understand, though still not completely. No matter how many delicious compliant meals I can create at home, I cannot escape the stack of rubbery tortillas that some restaurant will proudly set in front of me as a sign that they "get it," while my counterpart will be tearing into his fresh baked wheat dream.  Can you tell I'm getting worked up again? Guess the silver-lining is my renewed sense of purpose about normalizing the dining in and out experiences of people with food intolerances and allergies.  Now about those gluten-free muffins...

Monday, July 9, 2012

Spaghetti with Green Olives and Tomatoes


Spaghetti with Green Olives and Tomatoes

When I'm in the middle of a hot July, I really enjoy what I think of as a "no sauce" pasta.  What that means is 1) I don't feel like turning on the oven or spending a long time in a hot kitchen and 2) that I opt for olive oils and broths instead of heavy tomato sauces.  Cooking this way enables me to focus more on the other ingredients, usually a mix of whatever vegetables I have on hand.  That and a good glass of dry rose make me a happy woman. 


This version I made the other night, after a long, satisfying day of gardening, included fresh cherry tomatoes, green olives, onion, garlic, capers, and, yes, fresh ground black pepper :)  

 
I like to pour the drained pasta directly into the pan, toss, and cook everything together for a minute or two.  Sometimes I use my wok but this time I opted for my large saute pan.  With a dish like this, it's best to serve it immediately, mostly because the chef will be so hungry! :)


Ingredients
1 lb of pasta (I used Trader Joe's Corn Spaghetti)
1 pint cherry tomatoes
1 16 oz can of whole pitted green olives
2 tablespoons of capers
1 small onion chopped
2-3 cloves of garlic chopped
Olive oil
Sea salt
Fresh black pepper
Red pepper flakes if desired

Directions
  • Bring a large pot of water to a boil and boil pasta according to directions.
  • Meanwhile, in a large saute pan or wok, drizzle about 2 tablespoons of olive oil on medium high heat.  
  • Add onions and cook for about 2-3 minutes until onions start becoming soft and clear.  
  • Add garlic.  
  • After a few minutes, add the tomatoes, olives, and capers.  
  • Add seasonings.
  • Add olive oil as needed (if mixture seems like it is beginning to stick).  
  • When everything is mixed well and the tomatoes are bursting open, add the drained pasta and a bit more olive oil.  
  • Top with grated cheese if desired and serve immediately.