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? 

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 :)

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! :)

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!

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!

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...

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.

Product Review - Bob's Red Mill GF Brownie Mix

Bob's Red Mill GF Brownies with Walnuts (just before being baked in the oven)

The other day I took a look at my pantry and spotted one bag of Bob's' Red Mill GF Brownie Mix.  Mmmmmmm, brownies, was pretty much my only train of thought.  One thing led to another, an egg was cracked, some butter melted, a little vanilla was added - you get the idea.  At the last minute my son and I decided to add walnuts but could just have easily tossed in chocolate chips or sprinkles or nothing at all.

My son sprinkles some walnuts on top of the brownies just prior to baking.

All done!  I wish this picture could capture the delicious smell that filled my kitchen.

The result was a moist, chocolatey, cake-like brownie.  I was REALLY impressed.  I like a lot of different kinds of brownies.  If you like a flaky brownie, this won't be for you.  But if you appreciate a cake-like brownie that's rich and creamy, then you you won't be disappointed.  It even had a little fudge-like quality in places.  Did I mention it was hard to stop eating?

One Skillet Sausage and Tomato Frittata (Gluten-free, Dairy-free)

Sausage & Tomato Frittata 

(gluten-free and dairy-free)

Last week, a dear friend surprised me with a gift of cookbook featuring gluten-free and dairy-free recipes.   Thanks again, Kathy!  When my original Mother's Day brunch plans in San Francisco fell through due to me and my toddler becoming sick, my husband, Rob, was nice enough to make this wonderful sausage and tomato frittata from my new cookbook.  It was absolutely delicious, especially with a healthy sprinkle of salt and pepper on top.   Rob topped his frittata with some spicy salsa.  We enjoyed it with a side of fresh melon salad and some bubbly.   It's flexible enough to make for breakfast, lunch, brunch, or dinner.  Hope you like it as much as we did!

 I LOVE a one-skillet meal.

Ingredients
4 gluten-free sausages (I prefer pork but you can also use turkey or a veggie substitute)
Sunflower oil
4 boiled potatoes (cooled and diced)
8 cherry tomatoes
4 eggs (beaten)
Salt & pepper

Instructions

• Preheat the broiler to medium-high.  Arrange the sausages on a foil-lined broiler pan and cook under the preheated broiler, turning occasionally, for 12-15 minutes, or until cooked through and golden brown.  Let cool slightly, then slice into bite-size pieces.
• Meanwhile, heat a little oil in a medium (10-inch) heavy skillet with an ovenproof handle over medium heat.  Add the potatoes and cook until golden brown and crisp all over, then add the tomatoes and cook for an additional 2 minutes.  Arrange the sausages in the skillet so that there is an even distribution of potatoes, tomatoes, and sausages.
• Add a little more oil to the skillet if it seems dry.  Season the beaten eggs to taste with salt and pepper and pour the mixture over the ingredients in the skillet.  Cook for 3 minutes, without stirring or disturbing the eggs.  Place the skillet under the preheated broiler for 3 minutes,  or until the top is just cooked.  Cut into wedges to serve.

Mother's Day brunch is served.  

Thanks for cooking (and for the flowers), Robert!

Recipe courtesy of Gluten, Wheat, & Dairy Free, Parragon Books Ltd., UK.

G-Free Chinese Pork Stir Fry with Vegetables

Gluten-Free Chinese Pork Stir Fry with Vegetables

A classic Chinese stir-fry is one of my "go to" weeknight recipes after a busy day.  A quicker cooking time allows more time for catching up with my family.  This recipe is really flexible, too.  Use whatever vegetables you like or have in your refrigerator, and try it with chicken, beef, or shrimp.  That's what I love about a stir-fry - each one is a little different!

Ingredients
4 thin boneless pork cutlets, sliced into strips
1 medium onion, roughly chopped
2 zucchinis (cut into 1/2" thick strips)
1 8 oz can of sliced water chestnuts
1 8 oz can of straw mushrooms
1 8 oz  can of bamboo shoots
Gluten-free soy sauce (I used San-J's Organic Tamari Gluten-Free Soy Sauce with Reduced Sodium)
2 teaspoons of Chinese Five Spice (Can be purchased as a spice blend or you can make your own using 5 spices: star anise, cloves, cinnamon, fennel, and black pepper).
2 tablespoons of peanut oil* (can substitute other high temperature oils like corn, refined olive, or coconut).
Basmati Rice

*Wondering if peanut oil will affect a peanut allergy?  The experts say it's safe! 

Instructions

• Cook basmati rice according to package instructions and set aside.
• In a large wok, heat oil on high heat.
• Add onion and fry, stirring frequently, for about 2 minutes
• Add pork, stirring frequently, for about 2 minutes or until part-way cooked.  
• Season with Chinese-Five spice.
• Add remaining vegetables, mixing all ingredients and stir-fry for about 2 minutes.
• Add soy sauce, stir fry for 1-2 more minutes and serve immediately over basmati rice.

Product Review - Udi's Cinnamon Raisin Bagels

Udi's Cinnamon Raisin Bagel

Recently, my husband surprised me by coming home from a supermarket trip with cinnamon raisin bagels from Udi's.  I had previously tried their plain bagel and was curious about this one.  Admittedly, since I'm originally from the northeast, I have a real bias toward New York bagels.  Even wheat bagels on the west coast just don't taste a thing like a real New York bagel - light, airy, fresh, and uniquely doughy.  As New Yorkers say, "Whatareyougonnado?"  So a New York bagel this is not.  

That said, I was pleasantly surprised by the flavor (not too sweet) and the firm texture (no crumbling like so many other non-wheat products) of these bagels.  Sometimes I find non-wheat flour to be so absorbant (like a sponge) that I feel like I have to overload my g-free toast or bagel with butter just to taste it and then it usually feels like a 5 pound brick.  Not the case with these bagels at all.  My only real complaint is a small one; every bagel in the packet was precut such that there was a huge fat side (notice how large my bagel is in the photo?) and a skinny, pathetic side.  

Overall, though, Udi's Cinnamon Raisin bagel is a solid addition to the g-free line-up and one that adds some much needed diversity to my quick and easy g-free breakfast options.  Just a few years ago, if you were gluten-intolerant you were grateful if you could find ANY g-free bagel, so when one manufacturer alone has 3 g-free varieties, you know things are moving in the right direction. 

Dining Out - Red Robin Gourmet Burgers

Guacamole Bacon Burger in an Udi's Gluten-Free Bun
(with a side of gluten-free fries)

Tonight something amazing happened. I went out to a restaurant and ate a delicious burger in a bun. This might sound like an ordinary event to someone who eats wheat, but for someone with gluten-intolerance, this is simply extraordinary. And it was unexpected.

I went to Red Robin Gourmet Burgers, a fun, friendly chain restaurant that's on my shortlist for great g-free burger joints. They go out of their way to be allergen-sensitive, with a separate menu, attentive staff, and careful food prep practices.

Tonight, I ordered my usual: the guacamole bacon burger with no cheese - protein style, with a side of unseasoned, gluten-free fries. Protein style means served in a thick wedge of lettuce, which I've come to accept and often enjoy, provided the lettuce is fresh, ample, cold, and crisp.

Anyway...a little while later when a burger sandwiched happily between 2 halves of a big bun arrived at my table I was surprised and annoyed. "Here we go again," I thought. "Another restaurant screws up my g-free request and taunts me at the same time." However, my waitress quickly informed me that Red Robins around the country are starting to offer Udi's gluten-free buns as a gluten-sensitive alternative. "Really?" I asked in disbelief. "Are you sure this is gluten-free?" After she assured me to my satisfaction, I dug in.

The bun itself was rather commendable. It had a nice flavor (you know, so normal it just tasted like a regular bun, which is a GOOD thing) and a firm, but not heavy, texture. It never fell apart or crumbled like so many g-free breads. My only preference would have been for it to be toasted. The burger itself was fantastic and grilled just the way I asked. The bacon was crispy, the guacamole was fresh and green, and the steak fries proved a filling accompaniment (I left about half in my plate).

It really was gratifying to go out to eat and not have to settle for something like chicken and rice and convince myself it's fine, when really I'm dying inside for a big fat burger in a bun. Now I can get that big fat burger, bun and all. Life is truly about simple pleasures.

Currently, Udi's gluten-free buns are available at Red Robin Gourmet Burgers in these states:

• Arizona
• California
• Colorado
• Nevada
• Oregon
• Washington

If you have a Red Robin near you that is not offering g-free buns right now, consider letting the manager know next time you're there that you'd be interested. My waitress tonight estimated that one in five of her tables includes a gluten-free meal order, so make your voice heard. Trust me, the bun is worth it! :)

Kid-Friendly Flourless Almond Easter Cookies

Kid-Friendly Flourless Almond Easter Cookies

I knew I wanted to make Easter cookies with my 3-year-old son this year, but remembered all too well the fiasco of holidays past, when nap times and dough kneading and rising times haven't always meshed. You know, the times when Mommy has to finish the cookies all by herself and her overtired child is in a time-out and not allowed to eat any cookies. Oh boy.

So this year I knew I had to approach it differently. I opted to try a flourless almond cookie, decorated in a care-free way with Easter colors. I had made peanut butter cookies in the past, but thought the lightness and delicacy of almond would suit the occasion. They were fabulous and so easy to make it's almost sinful.

Ingredients (there are only 4!)

1 cup almond butter
1 cup sugar
1 egg slightly mixed
Cookie decorations like colored sugar, sprinkles, or gel

Instructions

• Preheat oven to 350 degrees.
• With electric mixer, combine almond butter, sugar, and egg until well-mixed.
• Shape dough into small balls, like the size of Swedish meatballs. My toddler and I pretended it was play-doh as we did it :)

• Place balls about 2 inches apart on 2 ungreased cookie sheets. Flatten the balls slightly with a fork.

My 3-year-old demonstrates how to lightly press your fork onto the cookie ball to flatten it slightly. He was proud of how precise he could be :)

• Bake each cookie sheet separately for 10-12 minutes on the middle rack.
• When you remove from oven, and while cookies are still very hot, add your cookie toppings.
  

My son's favorite part, besides eating them? Putting the sprinkles on top!

• Transfer to wire rack to cool.
  

HAPPY EASTER!

Product Review - Bob's Red Mill Gluten-Free Cinnamon Raisin Bread Mix

Freshly baked Bob's Red Mill Gluten-Free Cinnamon Raisin Bread

I didn't expect to be doing a gluten-free product review today BUT something wonderful happened yesterday!

I walked into the kitchen to my find my husband, Rob, in the process of baking me Bob's Red Mill Gluten-Free Cinnamon Raisin Bread by hand. Really.

Now, I'm not sure what prompted this gesture of caring but I'm not one to look a gift horse in the mouth. So I thanked him and watched happily as he lovingly made me this delicious cinnamon raisin bread.

Rob spent a couple of hours on it, between preparing the dough, letting it rise, and heating it in the oven. It was well worth the effort.

The bread was flaky and golden on the outside and moist on the inside. Unlike many gluten-free breads, this one didn't crumble into small pieces. Rob and I agreed, though, that given how quickly the bread absorbs a topping of butter, a quick toast in the toaster oven after slicing it would perfect it next time.

Overall, we were both really satisfied with the texture and flavor. Unlike some overly-sweetened, artificial-tasting cinnamon raisin breads, Bob's Red Mill's version is authentic and old-fashioned. It has the kind of natural flavor you would expect from a homemade cinnamon raisin bread. In other words, Bob's Red Mill gets it just right.

In addition to cinnamon and raisins, the primary ingredients include potato starch, sorghum flour, tapioca flour, molasses flower, xanthum gum, and seasonings. You can make this mix by hand or in a bread machine if you have one. All you need is egg, oil, and water, plus the mix. I think I'll go warm a slice in my toaster right now....!

Casual Brunch with Friends

Last weekend my husband and I had some friends over for brunch and a playdate. It was 4 adults, 1 toddler (ours), and 1 baby (theirs). I knew that with all the interruptions and fun distractions of hanging out with friends and little ones, a simple approach was best. I needed something that I could prepare ahead or cook quickly, would appeal to adults and very small children, was gluten-free for me, and dairy-free for my guests.

Here's what I opted for:

• A delightful mix of ripe fresh strawberries, blackberries, and raspberries
• Scrambled eggs made with soy milk
• Udi's gluten-free muffins
• Traditional wheat muffins for my guests (served on a separate platter)
• Crispy center cut bacon
• Sparkling Orange Lemonade
• Coffee & Tea

Half the fun of brunch is setting a pretty table. There's something about the combination of simplicity and whimsy, with the smell of coffee in the air on a weekend morning that just feels good.

Because preparation was minimal, we were able to spend time socializing with our friends and playing with our children. It turned out to be a wonderful way to spend the morning. Thank goodness for weekends (and brunch)!

Snack Simply - Olive Tapenade on G-Free Crisps

Olive Tapenade on Gluten-Free Crisps

If your life is as busy as mine, you'll appreciate this quick and simple idea for a tasty gluten-free snack or appetizer.

When you're gluten-free, sometimes finding something new or satisfying to eat can feel like a burden. As a result, too often I have chosen something unhealthy to snack on in the mid-afternoon or, worse, remained hungry.

The other day I paired Trader Joe's Olive Tapenade - Traditional with Schar's gluten-free Crispbread. Heaven.


The tapenade is a wonderful, really fresh tasting mix of green and black olives, garlic, and capers. The crispbread is light and, well, crispy, and perfectly absorbs all of the flavor and oil from the tapenade. You can enjoy a single portion as a snack or make a platter as a savory appetizer for guests.

Hidden Gluten: Sausage, Salami, Hot Dogs, and Cold Cuts

Did you know that many sausages, salamis, hot dogs, and deli meats contain gluten?

Incidentally, some also contain milk products. For example, recently I purchased Columbus' Italian Dry Salami, because it looked authentic and the front label read "No Gluten, No MSG, No Trans Fat." The possibility of salami containing cow's milk didn't even occur to me. Then, as I got ready to enjoy a slice, I had the belated good sense to read the ingredients list. Guess what the second ingredient is, right after pork? "Nonfat dry milk." What? So there you go. Not to mention nitrites and nitrates. A reminder to ALWAYS read labels.

Although Columbus' Salami IS gluten-free, many sausages, salamis, and related products found in supermarkets and served at restaurants are not. Always ask about ingredients, especially for meats from the fresh counter. Do you really know what is in the Italian sausage? Many contain breadcrumbs and Parmesan cheese.

When choosing a deli meat from the fresh counter, it's important to:

1. Ask to read the ingredients of the cold cuts you're ordering.
   
2. Ask the deli person to thoroughly clean and wipe down the meat slicer in front of you before use. Or, even better, buy your own meat slicer.
   
3. Head to the store early when it's quiet and you can take your time.

If you can't wait, opt for prepackaged gluten-free cold cuts.

Luckily, there are some excellent prepackaged meats and cold cuts available. In her fabulous book, The G-Free Diet, Elisabeth Hasselbeck suggests these:

Gluten-Free Prepackaged Meats and Cold Cuts

• Jones Dairy Farm frozen sausage
• Applegate Farms coldcuts and hot dogs
• Hormel 'Natural Choice' Cold Cuts
• Most Boar's Head Cold Cuts

The G-Free Chef's Pasta Primavera

The G-Free Chef's Pasta Primavera

Pasta primavera is like having a garden in your pasta bowl. It's a classic Italian-American dish that allows you to change ingredients as you or the season decides. In this version, I opted to use brown rice Fettucini, cherry tomatoes, and yellow squash. You might use corn penne or zucchini. I love this dish because it's full of flavor, light and fresh, and looks beautiful.

Ingredients
12-16 oz of your favorite gluten-free pasta
2 Pints of cherry or grape tomatoes
2 Yellow squash (halved and sliced)
1/2 Large onion (rough chopped)
3 Cloves of garlic (chopped)
1/2 Cup g-free chicken broth
Olive oil
1 Tablespoon of dried parsley or 3 Tablespoons fresh parsley
1/4 Cup fresh basil or 1 Tablespoon of dried basil
1 Teaspoon of dried oregano
A sprinkling of Red Pepper Flakes (add if you want spice, omit if you don't)
Grated pecorino romano cheese
Salt and Pepper

Directions
Bring 4 quarts of water to a boil in a large pot.
Meanwhile, prep vegetables.
Add pasta to pot and while pasta is boiling, cook the remaining ingredients.
Place 2 Tablespoons of olive oil in large saute pan and saute onions on medium high until soft and white, but not browned.


Add garlic and saute for 2-3 minutes.
Add squash and saute for 1-2 minutes.
Add tomatoes.
Then add all seasonings (If you are using fresh herbs, I recommend reserving at least half to mix in at the very end when the meal is done cooking.)

Finally, add chicken broth and simmer on medium-low until pasta is almost cooked, but not all the way.
Drain the pasta (and rinse if necessary) and toss directly in pan.
Carefully toss mixture together and cook for about 2 minutes.



Turn off stove and remove from burner. Drizzle a little olive oil.
If using fresh herbs, toss remainder in now.
If using cheese, add 1/2 cup pecorino romano and gently toss in.

Serve with a mixed greens salad and a glass of crisp Pinot Grigio.

The G-Free Chef's Rainy Day Meatloaf

The G-Free Chef's Rainy Day Meatloaf
(served with sauteed squash and long-grain rice cooked in chicken broth)

I like to make meatloaf when it's rainy or cold and I want to feel nice and cozy. It reminds me of meals my mom used to make when I was a child. Making a meatloaf is fun in that each one is a bit unique, so I encourage you to play with the ingredients.

This recipe is pretty classic, except for the pine nuts or "pignoli seeds," which are an ingredient I love for the texture they provide. Growing up in a middle eastern family, for years I've enjoyed pine nuts in everything from stuffed grape leaves to desserts and I like what they add to this meatloaf. That said, if pine nuts aren't for you, simply omit them. That's the beauty of meatloaf.

Ingredients

1 lb Ground beef (I like 85% lean; a little bit of fat adds great flavor and moisture to the meatloaf)
1 lb Ground pork
2 Eggs
1/2 cup soy milk or rice milk (original flavor)
1 Cup gluten-free breadcrumbs
3 Handfuls of pine nuts
1/2 Cup ketchup
1/4 cup Stubbs BBQ Sauce (or your preferred gluten-free BBQ sauce)
1/4 Cup Mustard
1 Tablespoon of dried parsley or 2-3 Tablespoons fresh chopped parsley
Salt & pepper

Directions

• Preheat oven to 350 degrees.
• In one large mixing bowl, add the beef, pork, breadcrumbs, pine nuts, eggs, soy/rice milk, BBQ sauce, parsley, salt, and pepper.
  
• Add 1/4 ketchup (setting the other 1/4 aside for the sauce).
• Mix and shape into a mound with your hands and place in a meat loaf pan.*
• Make topping by mixing mustard and remaining 1/4 ketchup together in a small bowl.
• Spread and bake for at least 1 1/4 hours or until a toothpick comes out clean from the center.
• Turn the oven off and let it rest for 10 minutes before slicing.
  

*If you don't have a meat loaf pan, shape the mixture with your hands like a loaf of bread and wrap it snugly in aluminum foil.

Weeknight Chicken and Rice Soup

Weeknight Chicken and Rice Soup

Soup is a great weeknight meal because many soups, like this one, taste lovely and can be made quickly and easily. If you have leftovers around (think leftover rice, potatoes, noodles, vegetables, chicken, meatballs) all the better! Let your imagination do the work.

Last night, I opted for the traditional path and made a delicious chicken and rice soup. Good for the heart and good for the soul.

Ingredients
32 oz Gluten-free chicken broth
2 Cups cooked rice (more if a chunkier soup is desired)
3-4 Cooked chicken breasts chopped (any leftover chicken will do)
3 Healthy handfuls of baby carrots thinly sliced
Pre-washed bag of salad mix (extra veggie lettuce works well)
Olive oil
Dried oregano
Dried basil
1 Bay leaf
Salt and pepper

Directions

• If you don't have leftover rice or chicken, first, make the rice and, second, bake chicken breasts, seasoning lightly with olive oil, salt, and pepper. Set aside.
• Bring chicken broth to a boil.
• Meanwhile, slice carrots and chop chicken breasts.
• When broth is boiling, add bay leaf and carrots.
  
• After a few minutes, add chicken breasts and stir.
• Add rice and stir.
  
• Lower heat to medium, add remaining seasonings, and simmer on low for about 5 minutes (or a few minutes longer if time allows).
  
• Toss in salad, stir, and turn off stove.
  
• Drizzle with olive oil and serve immediately with gluten-free crackers.