tag:blogger.com,1999:blog-66012828366177964272024-03-05T03:56:11.036-05:00bMoreGlutenFreeA blog about gluten-free living in Baltimore, MD.bMoreGlutenFreehttp://www.blogger.com/profile/10567220350530458691noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-6601282836617796427.post-40259683478153336612014-05-21T00:20:00.001-04:002014-05-21T00:20:39.155-04:00Gluten free concessions at Oriole's StadiumCatching the O's play a home game at <b>Oriole Park at Camden Yards</b>? Don't know what you will eat and drink while your friends down hot dogs and beer?<br />
<br />
Worry no more! Below is a list of gluten free concessions available at the ballpark during the 2014 MLB season [list courtesy of <a href="http://glutenfreephilly.com/">www.glutenfreephilly.com</a>]:<br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><u>@<b>Eutaw Street</b> (Near east side entrance of the stadium)</u></span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><i>Jack Daniel's Grill</i>- bacon on a stick </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><i>Dempsey's Brew Pub & Restaurant</i>- The Dempsey, Catcher's Cobb, Steak and Baby Arugula salads and bacon on a stick</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><i>Eutaw Market</i>- Go Picnic meals </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><i>Boog's BBQ</i>- Beef, pork and turkey sandwiches</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"><u>@<b>Inside the Stadium </b></u></span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><i>Das Sausage House</i> (Sections 1, 43, 73, 326)- Old Bay sausages; Italian sausages; Esskay hot dogs </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><i>TAKO Korean BBQ </i>(near Section 53)- Pad Thai cold noodle salad; Beef and chicken tacos [on corn tortilla] </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><i>Seasons Pizza </i>(Sections 37, 222, 270, 366)- gluten free pizza [<span style="font-family: Times,"Times New Roman",serif;">plain, maybe pepporoni too?</span>]</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><i>All-Star Cafe</i> (Club Level)- BBQ Beef, pork and turkey sandwiches </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><i>Various</i> concessions throughout: Gluten-free beer <span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><b>[</b>Redbridge, I believe...]</span></span></span></li>
</ul>
<br />
Leave a comment with your experience being gluten free at Oriole Park, or if you come across any other gluten-free finds! bMoreGlutenFreehttp://www.blogger.com/profile/10567220350530458691noreply@blogger.com0tag:blogger.com,1999:blog-6601282836617796427.post-51092355857349385552014-03-11T20:45:00.000-04:002014-03-16T02:56:45.969-04:00Ask the Dietitian<div style="text-align: center;">
<b>Ask the Dietitian</b></div>
<div style="text-align: center;">
Volume 1</div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: left;">
<i>Welcome to the first installment of our new seasonal column. Here, a registered dietitian (RD) will provide insight on nutritional issues impacting individuals (or their loved ones) with Celiac Disease or gluten-sensitivity. Have a question? Post in the comments here, on our <a href="http://facebook.com/bmoreglutenfree" target="_blank">facebook page</a>, or email <a href="mailto:bmoreglutenfree@gmail.com">bmoreglutenfree@gmail.com</a>!</i></div>
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<b><span class="il"><span style="font-family: arial,helvetica,sans-serif;">Is <span class="il">gluten</span>-free
bread better for you than breads with wheat in them? I like to use gf
bread for my sandwiches, but there are so many different types now it's
hard to figure out which are nutritious.</span></span></b></div>
<div>
<span class="il"><span style="font-family: arial,helvetica,sans-serif;"><i> </i></span> </span></div>
<div>
<span class="il">Gluten</span>-free bread is not necessarily a better choice than traditional wheat bread, unless you are omitting <span class="il">gluten</span>
from your diet for a specific medical reason. If you have celiac
disease or another medical condition that requires you to avoid <span class="il">gluten</span>, then you definitely should select a <span class="il">gluten</span>-free
bread variety. When choosing any bread (GF or otherwise) it's best to
look for one that includes whole grains. Flours ground from whole grains
contain the germ, endosperm, and bran, which is removed from refined
grains. It is these important parts of the grain that contain the
dietary fiber and most of the protein, which have many health benefits.
If you are selecting a GF bread, compare fiber and protein content, and
opt for the one that provides more of these nutrients.<br />
<br />
<b><span style="font-family: arial,helvetica,sans-serif;">In addition to being <span class="il">gluten</span> free, I can't have any dairy. I'm worried about getting enough calcium. Should I take a supplement?</span></b><br />
<br />
You definitely <i>can</i> get enough calcium without consuming
dairy, but you will need to increase your intake of other sources of
calcium. Oysters and sardines are good sources of calcium as well as
cooking stocks that are prepared by soaking bones from chicken, turkey,
pork, or fish. Additionally, leafy greens, such as mustard greens,
broccoli, bok choy, brussels sprouts, and cauliflower also contain
calcium. The body is unable to absorb large amounts of calcium at a
time, so it's best if you spread your intake throughout the day.
Additionally, absorption is increased if high-calcium foods are consumed
in the presence of vitamin C, found If you are concerned about your
calcium intake, you can have your doctor take a serum calcium level or
assess your bone mineral density (a reflection of your calcium status).</div>
</div>
<div>
<br /></div>
<div>
<b><span style="font-family: arial,helvetica,sans-serif;">I
was recently diagnosed with Celiac Disease and am nervous about the new
changes I have to make to my diet. I don't really know what a
dietitian or nutritionist does...could they help me with this? If so,
how could I find one? </span></b></div>
<div>
</div>
<br />
A Registered Dietitian (RD) can certainly assist you with
making dietary changes that suit your lifestyle and can enable you to
stay healthy by omitting <span class="il">gluten</span> from your diet.
Your primary care physician may be able to recommend an RD in your area,
or you can find one by visiting the Academy of Nutrition and Dietetics
website and selecting "Find an Registered Dietitian" (<span style="color: black;"><a href="http://www.eatright.org/programs/rdfinder/" target="_blank">http://www.eatright.org/<wbr></wbr>programs/rdfinder/</a>).</span>
</div>
<span style="font-family: arial,helvetica,sans-serif;"></span><br />
<i><span style="font-family: arial,helvetica,sans-serif;">--Meghan Ames, RD, MSPH </span></i>bMoreGlutenFreehttp://www.blogger.com/profile/10567220350530458691noreply@blogger.com0tag:blogger.com,1999:blog-6601282836617796427.post-30706508578556041992014-02-02T00:13:00.000-05:002014-02-02T00:13:42.171-05:00Gluten-free Galentine's Menu<div>
<i>This month we have a guest post from the one and only <a href="http://bmoreglutenfree.blogspot.com/p/about-editor.html" target="_blank">Laura</a>, who has created an annotated menu inspired by Girlfriends' Valentine's (aka Galentine's) Day. </i> <i>I've actually had the pleasure of trying her 'mochi yum yum' -- it's hard to believe these delicious bite-size puffs are gluten free!</i> <i> (</i>p.s. <i>I have no idea why the dish is called 'yum yum' as yum yum sauce--which is naturally gf--is a Japanese steak house mayonnaise concoction, and this is not that.)</i><br />
<br />
<div style="text-align: center;">
<b>Gluten-free Galentine's Menu</b></div>
<br />
This post is a love letter to the ladies in my life - be they gluten
free, vegan, or equal opportunity hedonists. The ladies in my life have
seen me through my best and worst. They've obliged my bad haircuts and
bad food experiments and loved me all the same.<br />
<br />
This is also a love letter to a new food discovery: mochi. <br />
<br />
Whether you're looking to host a Galentine's Party or a good old
fashioned cocktail hour, look no further for a menu and recipes.<br />
<br />
Okay, first thing's first. Here's a <b>menu</b> to celebrate your favorite (gf) gals (and gents) on Valentine's Day (or any day):<br />
<ul>
<li><a href="http://littleleopardbook.com/2013/12/29/quinoa-stuffed-mushroom-recipe/" target="_blank">Quinoa Stuffed Mushrooms</a></li>
<li><a href="http://www.foodandwine.com/recipes/aspen-2006-oysters-rockefeller" target="_blank">Oysters Rockefeller</a> (sub breadcrumbs for GF cracker crumbs)<br />
</li>
<li>Tampenade and Crackers (bonus points if you <a href="http://www.mynewroots.org/site/2012/05/happy-crackers-2/" target="_blank">make your own</a>!)</li>
<li>Mochi & Goodness: <i>read on for a recipe</i></li>
<li>Cut fruit</li>
<li>Roasted root veggies</li>
<li>Shrimp and cocktail sauce</li>
<li>Bubbly (of course) </li>
</ul>
<br />
<ul>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://littleleopardbook.com/wp-content/uploads/2013/12/IMG_1503-600x600.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://littleleopardbook.com/wp-content/uploads/2013/12/IMG_1503-600x600.jpg" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quinoa Stuffed Mushrooms,<i> via Little Leopard Book</i></td></tr>
</tbody></table>
<br />
On to mochi. I discovered mochi while shopping at my local Whole
Foods. It comes in a tan/brown brick that is not initially
that exciting. The label said it was rice. Just rice. Perhaps the
japanese answer to polenta? I threw it in my basket and kept on
shopping.<br />
<br />
At home, I did some research. It turns out mochi has this miraculous
way of puffing up into chewy little dumplings when baked. How it does
this is beyond me. What I can tell you is that it is delicious.<br />
</div>
<div>
<b><u>Mochi Yum Yum</u></b><i> </i></div>
<div>
</div>
<div>
<br />
<i>Ingredients:</i><br />
<div style="text-align: right;">
</div>
<b></b><b></b>
<br />
<ul>
<a href="http://alternativecook.com/askjean/wp-content/uploads/2010/06/Mochi2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://alternativecook.com/askjean/wp-content/uploads/2010/06/Mochi2.jpg" height="149" width="200" /></a>
<li>1 package brown rice mochi (I found Grainaissance brand)</li>
<li>Greens (mustard, radish, etc.), sliced into thin strips</li>
<li>Green onions, thinly sliced</li>
<li>Radishes, cut in matchsticks</li>
<li>Rice vinegar</li>
<li>GF tamari</li>
<li>Grated ginger</li>
<li>Sesame oil</li>
<li>Red pepper flakes </li>
</ul>
<ul>
</ul>
<br />
<i>Directions:</i><b></b><br />
<br />
Heat some oil in a pan and cook your green onions over medium heat.
Add in the greens and cover with a lid to steam the greens. Once the
greens are nice and cooked (about 5 minutes depending on the type of
green), take the pan off of the heat. Add in your radishes and season
the mix to your heart's content. I recommend tamari, a healthy dose of
rice vinegar and grated ginger, some sesame oil, and red pepper flakes.<br />
<br />
Heat your oven to 400 degrees. Cut your mochi into small squares -
about 3/4 of an inch on either side and pop them in the oven. They will
puff up and brown. You want them to be nicely toasted.<br />
Take your mochi puffs out of the oven and let them cool for a bit.
Once they're cool enough to handle, you can cut them in half and spoon
in your veggie filling. <br />
<br />
Serve with a mixture of gluten free soy sauce, rice vinegar, and sesame oil for dipping.<br />
<br />
<br />
And don't forget to toast your favorite gals! </div>
bMoreGlutenFreehttp://www.blogger.com/profile/10567220350530458691noreply@blogger.com0tag:blogger.com,1999:blog-6601282836617796427.post-73621171326454461622013-12-30T00:33:00.001-05:002013-12-30T00:37:03.345-05:00Wintertime meal<div class="separator" style="clear: both; text-align: left;">
We did it. We made the dinner we first talked about in a <a href="http://bmoreglutenfree.blogspot.com/2013/12/pinterest-inspired-menu.html" target="_blank">post</a> last week. The entire meal is <u>gluten-free</u>, <u>egg-free</u>, <u>vegetarian</u>, and <u>kosher</u>. (It can easily be made dairy-free/pareve by using coconut or almond milk in place of the greek yogurt.) I kind of made it up as I went, but below are approximate recipes. Keep in mind the amounts listed are my best guesses...taste as you go! </div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtAv5o0PeKxAhZtRGFa_0bScq52igtuaRQUQKygSx7OyghyphenhyphenxG8FyYpeit6DC29kmjKPTxDbGYjSXb-Yo6h68XZx5-eyE2fkDSxxuX97mHlVQvqMeDSx_EOa3nZkX9PPuXfad664exXYCqa/s1600/pumpkin+curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtAv5o0PeKxAhZtRGFa_0bScq52igtuaRQUQKygSx7OyghyphenhyphenxG8FyYpeit6DC29kmjKPTxDbGYjSXb-Yo6h68XZx5-eyE2fkDSxxuX97mHlVQvqMeDSx_EOa3nZkX9PPuXfad664exXYCqa/s400/pumpkin+curry.jpg" width="400" /></a></div>
<br />
<i>Main dish: </i><b>Chickpeas & Carrots in a pumpkin-yogurt curry sauce, over basmati rice</b><br />
<br />
Mix all the ingredients in a pot until cooked through, stirring periodically. In the meantime, combine 1 cup basmati rice with 1 cup broth, water, or combo of both in a rice cooker (throw in some salt and pepper if the broth isn't seasoned or you are using water). When finished, garnish liberally with cilantro.<br />
<ul>
<li>1 can chickpeas [aka garbanzo beans]</li>
<li>3/4 can pumpkin</li>
<li>3/4 cup plain greek yogurt (can substitute coconut or almond milk to make dairy-free/vegan) </li>
<li>3 tbsp of curry powder</li>
<li>2 tbsp light brown sugar </li>
<li>1-2 cloves garlic, minced</li>
<li>Carrots, chopped -- pre-steam to save time</li>
<li>Onion, chopped</li>
<li>Handful of sliced almonds </li>
<li>Salt, pepper, and chilli powder, to taste (about 1 tbps each) </li>
</ul>
<br />
<i>Side:</i> <b>Asian-inspired dijon slaw</b><br />
<br />
Combine 1 package pre-cut carrots and brocolli stalk slaw mix with: <br />
<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjEvCG-5rJyzsHydAdmwXpBgBvlK10TBahzdsF1PRwgAD_6vLLNciUhdTBdvqAFVUK1UnmrhvhyphenhyphenQlhAb14SgkXu7GfL_4A4vuSbAciRKQFMGHtgox9XHX7PTZ2U20ndlzJ__RXLviOAAsy/s1600/slaw.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjEvCG-5rJyzsHydAdmwXpBgBvlK10TBahzdsF1PRwgAD_6vLLNciUhdTBdvqAFVUK1UnmrhvhyphenhyphenQlhAb14SgkXu7GfL_4A4vuSbAciRKQFMGHtgox9XHX7PTZ2U20ndlzJ__RXLviOAAsy/s200/slaw.jpg" width="200" /></a></ul>
<ul>
<li>Cilantro (1/3 of a bunch, leaves only, chopped)</li>
<li>2 - 3 tbsp Rice vinegar</li>
<li>1 - 1.5 tbsp extra virgin olive oil</li>
<li>2 - 3 tbsp light brown sugar</li>
<li>Hot sauce</li>
<li>2 tbsp dijon mustard</li>
<li>1 tsp black and/or white pepper</li>
<li>Pinch of salt</li>
</ul>
Toss thoroughly and let sit (in fridge is best) for at least 20 minutes. Add a heaping handful of sliced almonds [toasted or raw]<b> </b>and toss again just before serving.<br />
<br />
<i>Dessert</i>: non-dairy <b>cinnamon coffee ice cream w/ dates over a gluten-free graham cracker</b><br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZocDRNI_eqQ5a-wR6S34gnEzvkpuuUCChcIrCQskB3bEks8Gg9K2Dv6KlNwBYS_4MLr5uJLStcAa-q5IetinEsldZgShTTYK88__DmfrOt_ys6CT5qkfuQPTVvRC1mus8gBipZPQuXvX/s1600/date+dessert.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZocDRNI_eqQ5a-wR6S34gnEzvkpuuUCChcIrCQskB3bEks8Gg9K2Dv6KlNwBYS_4MLr5uJLStcAa-q5IetinEsldZgShTTYK88__DmfrOt_ys6CT5qkfuQPTVvRC1mus8gBipZPQuXvX/s200/date+dessert.jpg" width="200" /></a>
<li><a href="http://shop.stevesicecream.com/products/cinnamon-coffee" target="_blank">Steve's Cinnamon Coffee</a> ice cream [vegan]</li>
<li>Pitted dates</li>
<li><a href="http://www.schar.com/products/us-cookies/honeygrams" target="_blank">Schar's Honey Grahams</a></li>
</ul>
<br />bMoreGlutenFreehttp://www.blogger.com/profile/10567220350530458691noreply@blogger.com0tag:blogger.com,1999:blog-6601282836617796427.post-926165802480872992013-12-29T17:17:00.000-05:002013-12-29T17:17:37.263-05:00Thursday Night @ Great Sage<div style="text-align: center;">
<b>Restaurant Review: </b></div>
<div style="text-align: center;">
<b><i>Great Sage</i></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<a href="http://greatsage.com/" target="_blank">Great Sage</a> is a vegan restaurant located in Clarksville, a wealthy community next to suburban Columbia, MD, that I've been hoping to get to since I moved to the area over 3 years ago. From central Baltimore during weekday rush hour (with moderate traffic), it took about 45 minutes to get there. Not super convenient, but totally worth it! Anyway, on to the review:</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Thursday nights are half-priced bottles of wine, but I chose to imbibe with a cocktail called the 'St. Rita'. This delicious mix of tequila, St. Germain, and lemonade tasted like a slightly less sweet margarita. Food-wise, it was much more difficult to decide! Gluten-free items are clearly marked on the menu, and our server seemed very knowledgeable about the menu and the restaurant's cross-contamination measures (e.g. gluten free bread is prepared on a special surface). All of the day's Small Plates specials sounded amazing, but I decided to go with items I felt were unique, that I couldn't easily get elsewhere or make on my own.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://scontent-b-iad.xx.fbcdn.net/hphotos-prn1/1497670_10153624119300043_349086313_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://scontent-b-iad.xx.fbcdn.net/hphotos-prn1/1497670_10153624119300043_349086313_n.jpg" width="320" /></a></div>
<div class="fn">
<br /></div>
<div class="fn">
<b>Appetizers: </b></div>
<div class="fn">
The<i> Roasted Buffalo Tempeh</i> comes with griddled corn fritters and dijon coleslaw. The tempeh was good, but the corn fritters and coleslaw were even better! This dish may satisfy your 'buffalo wings' craving if you are vegan/vegetarian, but (as a current meat eater) I kept wishing the dish was spicier and crunchier. I also tried my dining partner's (okay, okay, it was my mom) refreshing, veggie-loaded cold <i>Vietnamese Spring Rolls</i>. If you order the gluten-free option, the only difference is they give you gluten free soy sauce instead of a spicy chili sauce. It also comes with a peanut sauce for dipping, which I felt was necessary to add some flavor to this very healthy appetizer.</div>
</div>
<div style="text-align: left;">
<div class="sp_description">
<br /></div>
<div class="sp_description">
<b>Entrees:</b></div>
<div class="sp_description">
Here I opted for the <i>Green Lentil And Green Chili Burger</i>, substituting the toasted kaiser roll it normally comes with for gluten-free bread. (I'm not sure which gf bread they use, but it's taste and texture was very similar to the Food for Life brand rice bread.) The burger was very yummy--and filling--although it would have been too dry without the [delicious] chipotle
aioli and green chili cashew 'cheese'. The rosemary roasted potatoes that came on the side were the only disappointing item of the night: I <u>love</u> potatoes, but these were bland and mealy.</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://scontent-a-iad.xx.fbcdn.net/hphotos-frc3/1533849_10153608246115043_1618465523_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="154" src="https://scontent-a-iad.xx.fbcdn.net/hphotos-frc3/1533849_10153608246115043_1618465523_n.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">'Crab' Cake photo via Great Sage</td></tr>
</tbody></table>
<div class="sp_description">
<br /></div>
<div class="fn">
The <i>Hearts Of Palm 'crab Cake'</i> my mom ordered was the real star of the night. The texture and taste were eerily reminiscent of an actual crab or salmon cake! And the quinoa-rice pilaf it sat on was simple but phenomenal. I even enjoyed the roasted garlic caper remoulade, despite not liking capers.</div>
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<b>Dessert: </b></div>
<div style="text-align: left;">
Even for dessert, Great Sage offered many gluten-free options. I was already stuffed, but as a huge caramel fan, I ordered the<br />
<div class="fn">
<i>Salted Caramel Taste</i> anyway. This is a brown sugar caramel pudding with soy whip and a gluten-free cinnamon cookie. I don't know what the heck vegan whipped 'cream' is made out of, but it was just as good as any other whip I've had! And if you like salted caramel, this dessert will surely hit the spot.</div>
<div class="fn">
<br /></div>
<div class="fn">
My mom got a scoop of homemade <i>vegan espresso ice 'cream'</i> (made from coconut milk) topped with house-made <i>hot fudge</i>. I greatly dislike coconut, but our server said the coffee flavor masks the coconut... this was not my experience, so steer clear if you don't like coconut! Luckily my mom loves it, and the hot fudge was great too. Again, hard to believe these desserts didn't contain dairy!</div>
</div>
<div style="text-align: left;">
<br />
Well, there you have it. Despite the cold weather and long-ish drive back to the city, my mom and I left stuffed, happy, and anticipating our return! It's a good thing I don't live closer or I'd probably spend my whole paycheck there. Have you dined at Great Sage? Leave a comment and let us know what you liked (and didn't) about your experience!<br />
<br />
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</div>
<div style="text-align: left;">
While you're in Clarksville, make sure to check out Great Sage's neighboor, <a href="http://rootsmkt.com/" target="_blank">Roots Market</a>, which may be worth the trip itself for anyone who eats gluten-free and/or vegan. SO. MANY. OPTIONS. Owned by the same people as Great Sage, I can best describe Roots as the love-child of a local food co-op and Whole Foods/Trader Joe's. Price-wise, it's a mixed bag: for example, GT's Kombucha bottles cost the same as they do at Whole Foods (the best price I've found locally), but their Amy's Rice Crust Pizza is at least $2 more than the price at Wegmans. I don't really bat an eye at the sky-high prices anymore when I shop for groceries (hey, a girl's gotta eat), but don't say I didn't warn you!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: x-small;"><i>Disclaimer</i>: We received <u>no</u> perks, monetary or otherwise, from any company mentioned in this post.</span></div>
bMoreGlutenFreehttp://www.blogger.com/profile/10567220350530458691noreply@blogger.com0tag:blogger.com,1999:blog-6601282836617796427.post-85986239428298915812013-12-22T22:13:00.000-05:002013-12-22T22:13:05.222-05:00Pinterest-inspired menuMaybe it's the unseasonably warm weather here in Baltimore (just the way I like it), but I'm feeling ambitious about being ambitious. My mother is coming into town after Christmas, and I think I'll use that as an excuse to cook. And I'm going to use Pinterest to come up with a meal plan!<br />
<br />
I have two boards dedicated to gluten-free foods: one with [lacto-ovo] <a href="http://www.pinterest.com/jhk730/gluten-free-dom-food-vegetarian/" target="_blank">vegetarian</a> recipes (though I've pinned plenty of awesome vegan goods there!) and one with <a href="http://www.pinterest.com/jhk730/gluten-free-dom-food-non-vegetarian/" target="_blank">fish & meats</a>. And don't forget to check out my <a href="http://www.pinterest.com/jhk730/beverages/" target="_blank">beverage board</a>!<br />
<br />
So what's in the running?<br />
<br />
<a href="http://media.sixsistersstuff.com/uploads/2013/06/oven-roasted-parmesan-broccoli-700x1050.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://media.sixsistersstuff.com/uploads/2013/06/oven-roasted-parmesan-broccoli-700x1050.jpg" width="132" /></a>For a vegetable/side, maybe this <a href="http://www.sixsistersstuff.com/2013/06/oven-roasted-parmesan-broccoli.html" target="_blank">oven-roasted Parmesan broccoli</a>:<br />
<br />
<a href="http://habituallyhungry.files.wordpress.com/2010/02/kale1.jpg?w=500&h=331" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="131" src="http://habituallyhungry.files.wordpress.com/2010/02/kale1.jpg?w=500&h=331" width="200" /></a>or this garlicky peppered <a href="http://habituallyhungry.wordpress.com/2010/02/07/kale-w-garlic-red-pepper-flakes/" target="_blank">kale</a>:<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
I'm still not sure what to do for a main dish, because my mom and I don't like a lot of the same foods and, well, neither of us are skilled home chefs. I'm eyeing this chickpea curry -- but with plain greek yogurt instead of coconut (yuck!) -- or maybe just a good 'ole asian-style vegetable stir-fry. And we haven't even gotten to dessert! Hmmm, decisions, decisions...<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCwYNTdSdOBNkiGHFBvckKxdWdB9O38kqKfGyZolZjDICVnuEBu4ZhLAf5OUmVeKRHscmsD4u91-Qk7HL5l_LW7Sp8bdfawfNGshgn57WRs8_443b90WaOe4iq9hScKGPR6EN-nyCLPFU/s1600/Vegan%252520Stoner%252520Chickpea%252520Curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCwYNTdSdOBNkiGHFBvckKxdWdB9O38kqKfGyZolZjDICVnuEBu4ZhLAf5OUmVeKRHscmsD4u91-Qk7HL5l_LW7Sp8bdfawfNGshgn57WRs8_443b90WaOe4iq9hScKGPR6EN-nyCLPFU/s640/Vegan%252520Stoner%252520Chickpea%252520Curry.jpg" width="243" /></a></div>
<br />bMoreGlutenFreehttp://www.blogger.com/profile/10567220350530458691noreply@blogger.com0tag:blogger.com,1999:blog-6601282836617796427.post-8109150723021081452013-12-20T07:55:00.002-05:002013-12-20T07:55:21.457-05:00<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span>Hey all,</span></span></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: medium;"> </span></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: medium;">Season's Greetings <span style="font-family: Times,"Times New Roman",serif;">and</span> Happy New Year! </span></span></div>
<br />
<br />
As a special gluten-free treat, we've updated this blog! We've added several local establishments to our <a href="http://bmoreglutenfree.blogspot.com/p/where-to-eat.html">Where to Eat</a> page and also updated our <a href="http://bmoreglutenfree.blogspot.com/p/about-editor.html" target="_blank">About Us</a>. We're considering starting a Baltimore Gluten Free Dining Club in 2014, so leave a comment here or on our <a href="https://www.facebook.com/bMoreGlutenFree" target="_blank">facebook</a> page if you would be interested in joining.<br /><br /><div style="text-align: left;">
Shining love and light to our supporters this holiday season,</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
the <i>bMoreGlutenFree</i> team</div>
bMoreGlutenFreehttp://www.blogger.com/profile/10567220350530458691noreply@blogger.com0tag:blogger.com,1999:blog-6601282836617796427.post-84977857813049462922012-12-24T22:17:00.001-05:002013-12-20T07:55:36.884-05:00<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">Season's Greetings <span style="font-family: Times,"Times New Roman",serif;">and</span> Happy New Year! </span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
While 2012 did not have much in store for bMoreGlutenFree, our New Year's resolution is to be more active on our <a href="http://facebook.com/bmoreglutenfree" target="_blank">facebook page</a>.</div>
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<br /></div>
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We also hope to update our list of gluten-free friendly places in the Baltimore area.</div>
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<br /></div>
<div style="text-align: left;">
To those still following, thank you so much for all your support :-)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Love,<br />
Jen</div>
bMoreGlutenFreehttp://www.blogger.com/profile/10567220350530458691noreply@blogger.com0tag:blogger.com,1999:blog-6601282836617796427.post-51782599499643715742012-02-29T21:35:00.001-05:002012-02-29T21:36:26.065-05:00Hiatus.Due to past and recent unforseen circumstances, the bMoreGlutenFree blog is on indefinite hiatus. In the meantime, please peruse the archives for restaurant and product reviews and recipes.<br />
<br />
Thank you to all our supporters! We hope to be back soon.<br />
<br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Love</span>,<br />
Jen (<i>Editor-at-large</i>)bMoreGlutenFreehttp://www.blogger.com/profile/10567220350530458691noreply@blogger.com0tag:blogger.com,1999:blog-6601282836617796427.post-3269710999959955492012-02-20T19:12:00.001-05:002012-02-20T19:17:11.501-05:00February Guest Blogger Recipe: Lazy Man's Sushi<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif; text-align: left;">
<div>
<span style="font-size: small;"><i>This month's guest blogger recipe--the first of the new year--comes to us from Brian M., a local engineer and product designer. Brian also helps run </i><b><a href="http://www.foodmake.org/" target="_blank">Baltimore Food Makers</a></b><i>, a group of people who thrive on
having a close connection with where their food comes from. Read on as he describes a simple and customizable dish for those of us craving sushi, but too lazy/busy to make it!</i><b> </b></span><br />
<br />
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</style><span style="font-size: large;"><b>Lazy Man’s Sushi</b> </span></div>
<br />
<span style="font-size: small;">How is it that sushi elevates rice to such a higher level of
sophistication? Even if you’re not
using raw fish, a simple cucumber roll would at first glance seem much more decadent
than just a bowl full of rice.
True the ceremony of grasping singular slices of a sushi roll, each
optimally dipped only momentarily into a tiny dish of ink dark soy sauce before
resting gently on your tongue via chop sticks does cause the eater to
appreciate the subtle flavors and textures more. But when I’m throwing together lunch at the office, I rarely
have the time for such eating extravagances. Rather, I’m looking for some good, quick wholesome fuel for
the rest of the day - something that satisfies all categories of carbs,
protein, acidic and salty. </span><span style="font-size: small;"> </span><br />
<br />
<span style="font-size: small;">Enter Lazy Man’s Sushi. It’s all of the ingredients in an average sushi roll, but
just mixed together in a big bowl.
The short grain brown rice mitigates the blood sugar bomb that is often
associated with large amounts of white rice and the heavy amount of toasted
sesame seeds adds some much needed crunch to an otherwise soft dish. </span></div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4gjLpW1EyNWDR67kQIajNyfljgKoJuVWqYIw-reUU6jL8wmwXvG0eDLaz7e4UGil-2u8tna91AZtffQR_k3OQVU85oGutRnVU5ySyTGlBMWkRcfBradXYJZ1eCTzenmusZu_4fN2NGVL/s1600/P1020300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4gjLpW1EyNWDR67kQIajNyfljgKoJuVWqYIw-reUU6jL8wmwXvG0eDLaz7e4UGil-2u8tna91AZtffQR_k3OQVU85oGutRnVU5ySyTGlBMWkRcfBradXYJZ1eCTzenmusZu_4fN2NGVL/s320/P1020300.JPG" width="320" /></a></div>
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<b>Ingredients</b>*: </div>
<ul style="text-align: left;">
<li>Short grain brown rice, 3/4 cup</li>
<li>Sesame seeds, 1/3 cup</li>
<li>Rice wine vinegar, 3 tablespoons</li>
<li>Nori seaweed, 2 sheets</li>
<li>Canned tuna or sardines (optional), ½ can</li>
<li>Olive or sesame oil (optional), 2 tablespoons</li>
<li>Tamari, gluten free (optional), to taste</li>
</ul>
*<span style="font-size: x-small;">quantities listed makes 1 meal for 1 person – scale
as needed</span><br />
<br />
<span style="font-size: x-small;"></span><br />
<div class="MsoNormal">
</div>
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<b>Directions</b>: </div>
<ol>
<li>Pour rice into a pan, add 1 ¼ cups of water, & bring to
a boil.</li>
<li>Once at a boil, reduce the heat to a very low simmer.</li>
<li>Simmer the rice for 45 minutes. </li>
<li>While the rice is cooking, toast the sesame seeds in a
dry pan on the stove top or in the oven.
Turn the seeds frequently so that they are evenly toasted--nicely
browned but not burnt. </li>
<li>When the rice has cooked for 45 minutes, turn off the
heat and let sit for 10 minutes. </li>
<li>Mix the vinegar into the rice until evenly
distributed. </li>
<li>Add toasted sesame seeds to the rice, and stir to
distribute. </li>
<li>If using fish, place the fish in a small bowl and mix
with the oil until well coated.</li>
<li>Stir fish into the rice and sesame seeds. (Note: if not using canned fish, a
small amount of tamari/soy sauce can be mixed in as a substitute to supply salt to the
dish)</li>
<li>Crumble the sheets of nori with your hands until in
small pieces and add to the mixture.
</li>
<li>Enjoy!</li>
</ol>bMoreGlutenFreehttp://www.blogger.com/profile/10567220350530458691noreply@blogger.com0tag:blogger.com,1999:blog-6601282836617796427.post-20220291138472203842012-02-01T23:59:00.000-05:002012-02-01T23:59:01.112-05:00Blog Spotlight<span style="font-family: "Trebuchet MS",sans-serif;">Every once and while, we'll be featuring other blogs & bloggers who offer great gluten-free information. Tonight I'd like to share with you the '</span><b style="font-family: "Trebuchet MS",sans-serif;"><a href="http://mynewroots.blogspot.com/search/label/Gluten-Free" target="_blank">My New Roots</a></b><span style="font-family: "Trebuchet MS",sans-serif;">' blog</span>*:<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvTTyW6kxBuzA8nZuo8V30-6ZobNn95hQBlatrY9qCnW7jSNx-Oeby6_nS_o6J5HbwjkPu8ZMcdqshm2bti-fYJgWNFHwRiDHB9TjEarr7Imvpalu9O02xHa_vdpSDAajXXeGje45lxIv/s1600/mynewroots.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="72" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvTTyW6kxBuzA8nZuo8V30-6ZobNn95hQBlatrY9qCnW7jSNx-Oeby6_nS_o6J5HbwjkPu8ZMcdqshm2bti-fYJgWNFHwRiDHB9TjEarr7Imvpalu9O02xHa_vdpSDAajXXeGje45lxIv/s200/mynewroots.jpg" width="200" /></a>Written by a holistic nutritionist and vegetarian chef, the blog contains stunning images of the author's recipes--many of which are labeled gluten free.<br />
<br />
<i>Case in point</i>?<br />
<br />
<div style="text-align: center;">
<b>Gluten-Free Banana Bread Pancakes</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8z2wkffTbtpPmaTEjSxTm5PTnTSvkZPa-kXvM-OuYJOGTWJhGz2JcFcjIMbbcHLjh75xqg_MTSCTKuobztWvvEy_D8jKe02-NDRJCuoHC98u6xRi5CAd6urbaul1ielhMzgOOJXHyfUy/s1600/bananapancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8z2wkffTbtpPmaTEjSxTm5PTnTSvkZPa-kXvM-OuYJOGTWJhGz2JcFcjIMbbcHLjh75xqg_MTSCTKuobztWvvEy_D8jKe02-NDRJCuoHC98u6xRi5CAd6urbaul1ielhMzgOOJXHyfUy/s320/bananapancakes.jpg" width="320" /></a></div>
<br />
I don't even like bananas, and I want to eat these babies up. Furthermore, the <a href="http://mynewroots.blogspot.com/2012/01/gluten-free-banana-bread-pancakes.html" target="_blank">post</a> this came from contains a detailed ingredients list and directions.<br />
<br />When asked: <b>"</b>Why do I create gluten-free recipes on My New Roots?<b>" </b>the author, Sarah B., writes...<b></b><br />
<blockquote class="tr_bq">
'For the same reason I try to make as many of the dishes vegan, sugar-free, soy-free etc. - so that <i>everyone</i> can make them. I want to create all-inclusive meals that all people can
enjoy, even if they’ve chosen a particular diet or they have some kind
of allergy or insensitivity. And I feel it’s important for others to
know that eating with ‘restrictions’ is not all that restrictive.'</blockquote>
Click the links above [underlined] to be taken to the <i>My New Roots</i> blog!<br />
<br />
<br />
*<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">I am in no way related to this blog or blogger. Simply a fan who found her posts inspiring.</span></span>bMoreGlutenFreehttp://www.blogger.com/profile/10567220350530458691noreply@blogger.com0tag:blogger.com,1999:blog-6601282836617796427.post-864821308529877432012-01-20T09:09:00.000-05:002012-01-20T09:09:35.094-05:00We're Back!Hello loyal readers,<br />
<br />
Thanks for sticking with us through our hiatus. We're bummed there wasn't a January Guest Blogger--but that just means February's will have to be super awesome! In the meantime, here's a product review to wet your appetite (<span style="font-size: x-small;">pun intended</span>):<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqBWx6UsjSQhJwJR5oIJMAXQHaPxUGw2BbdwJ5bvxzKComi0SVQL9Nla4zubxXijqZXCaao2-CWGxQgHapZfZLwJ4bR4ZlT9P0bPM-MotfmLkFQxuxJWcSoRBsgCCmoPzmUv29jUBETHEe/s1600/woodchuckwinter.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqBWx6UsjSQhJwJR5oIJMAXQHaPxUGw2BbdwJ5bvxzKComi0SVQL9Nla4zubxXijqZXCaao2-CWGxQgHapZfZLwJ4bR4ZlT9P0bPM-MotfmLkFQxuxJWcSoRBsgCCmoPzmUv29jUBETHEe/s200/woodchuckwinter.jpg" width="68" /></a><br />
We <i>finally</i> got to try <b><a href="http://www.woodchuck.com/cider/limited-release.html#" target="_blank">Woodchuck Hard Cider</a>'s </b><b>Winter</b> seasonal/limited release! It's currently available by the 12 oz. bottle at <a href="http://maxs.com/" target="_blank"><b>Max's Taphouse</b></a> in Fells Point. This naturally gluten-free beverage is described by the company as follows:<br />
<blockquote>
<span class="title ui-jcoverflip--title" style="display: block; opacity: 1;">"Somewhere
between a delicate snowflake drifting down to your tongue and a
hard-packed snowball to the teeth, the power of this winter Cider is a
balanced culmination of Premium French and Traditional American Oak,
giving the cider great complexity and broad characteristics that neither
style could produce on its own."</span></blockquote>
So what'd we think?<br />
<br />
It was good, but not great. I can't quite put my finger on the flavor, but it went down smoothly. Since it's on the drier side, it's easier to have several of these than of, say, the Amber. I must admit, I thought it was supposed to taste like blueberries...turns out that's the Summer edition, so that was a let down. I want to try it again without the expectation of fruit!<br />
<br />
<i>Overall</i>: <b>B+ </b><br />
<br />
If you want to try this flavor--hurry to your local bar or beer distributor! The Winter edition is only available Nov, Dec, & Jan. The locator on the Woodchuck website lists 58 places in the Baltimore area where the Winter Ltd. can be found: click <a href="http://www.woodchuck.com/locator.php?sr=1&zipcode=21218&radius=10&brand=Woodchuck+Winter+Ltd&x=59&y=27&pn=1%20" target="_blank">here</a> to find the location nearest you.<br />
<br />
On a side note, Max's carries several varieties of Woodchuck; I saw at least 4 varieties in the fridge. I believe they have a cider on tap, but I forget the brand. Also, the bartender was knowledgable about gluten-free! I made a comment about being 'allergic to beer' and he automatically said, "Oh, gluten?" [and then allowed me to sub grilled-chicken for the beer beef chilli on the nachos :-)].<br />bMoreGlutenFreehttp://www.blogger.com/profile/10567220350530458691noreply@blogger.com0tag:blogger.com,1999:blog-6601282836617796427.post-20240053904302518122011-12-28T10:30:00.000-05:002012-02-02T00:19:15.203-05:00Hello, internet friends! Just a quick update.<br />
<br />
<i>Lately I've been</i>:<br />
<ul>
<li>Cooking more often! </li>
<li>Celebrating the holidays. We co-threw a party, made stuff<b>*</b>, gifted & was gifted to, etc. </li>
<li>Using <b>pinterest</b>...on which I have a board dedicated to <a href="http://pinterest.com/jhk730/gluten-free-dom-food-drink/" target="_blank">Gluten-free Food & Drink</a></li>
<li>Adding reviews to <b><a href="http://bmoreglutenfree.yelp.com%20/" target="_blank">Yelp</a></b></li>
</ul>
<br />
<b>*</b>The bMoreGlutenFree team made homemade holiday gifts for our friends this year: <span style="color: #990000;">Peppermint Bark</span> in cute packages. They were easy to make and a big hit! The rough recipe is:<br />
<ol>
<li>melt white chocolate chips in a make-shift double-boiler (large bowl on top of pot)</li>
<li>add in crushed candy canes</li>
<li>pour and spread onto trays</li>
<li>refrigerate </li>
</ol>
<br />
Phew, so glad I've caught you up! However, we had a family emergency before the holidays that has taken me away from Baltimore for an indefinite period of time. I'm not sure how much attention I'll be able to put to this blog and its auxillary sites as we deal with these difficulties. But I did not want to leave ya'll hanging, and I will certainly be back!<br />
<br />
<div style="font-family: Verdana,sans-serif; text-align: center;">
Have a Safe, Happy, & Healthy New Year!</div>
<br />
'Til next time . . .bMoreGlutenFreehttp://www.blogger.com/profile/10567220350530458691noreply@blogger.com0tag:blogger.com,1999:blog-6601282836617796427.post-77814684995192264362011-12-20T18:13:00.000-05:002011-12-22T05:20:06.660-05:00December Guest Blogger recipe: Tortilla Española<div style="color: black;">
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><i>Claire S., </i></span></span><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><i>a recent graduate of </i>Johns Hopkins University<i>,</i></span></span><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><i> brings us this month's guest recipe! Claire </i><i>spent a semester in Madrid, where </i>[<i>I like to believe</i>]<i> she perfected the art of Spanish tapas. Her version of the popular 'Spanish Omelet' certainly brings me back to my own days abroad, when I first tried the dish. Yummy yum yum. </i>(<i>As usual, if you have questions for our guest blogger, please leave them in the comments section.</i>)<i> ¡Buen provecho!</i></span></span> </div>
<table style="color: black;" summary="How to say Have a good meal in many languages"><tbody>
<tr><td><br /></td><td><br /></td></tr>
</tbody></table>
<div style="color: black; text-align: center;">
<span style="font-size: medium;"><b>Tortilla Española</b></span></div>
<div style="color: black; text-align: center;">
<br /></div>
<div class="MsoNormal" style="color: black;">
My undying love of the Spanish tortilla came about while
studying abroad in Madrid.<span style="color: black;"> </span><span style="color: black;">It was my staple food there--not only because it’s delicious, but also because </span><span style="color: black;">it’s affordable and </span>you can
purchase it pretty much anywhere in Spain. Very
attractive for someone on a student’s budget! The scrumptious tortilla is also incredibly versatile: it can
be eaten for breakfast, lunch, or dinner and is super portable for those
on-the-go. A naturally
gluten-free dish, there are only five simple ingredients: potatoes, eggs,
onion, olive oil, and salt. Once
you have mastered it, this dish will become your go-to meal!</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGKoK8696xGODyGrGYXg23qJ55Dhcxj9ic92JbiaBZ1tCJBzug7CVfkVDYQtERCq65s6M05BOPyPakiExqwl-9KF-aONIK3nfd-fD1lEZ4GeUpX7lqsby671ZAo3w_Gbo9EcS0bvWiDO2/s1600/Tortilla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGKoK8696xGODyGrGYXg23qJ55Dhcxj9ic92JbiaBZ1tCJBzug7CVfkVDYQtERCq65s6M05BOPyPakiExqwl-9KF-aONIK3nfd-fD1lEZ4GeUpX7lqsby671ZAo3w_Gbo9EcS0bvWiDO2/s320/Tortilla.jpg" width="320" /></a></div>
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<br /></div>
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<div class="MsoNormal">
<i>Prep Time:</i> 20 minutes<i> </i></div>
<div class="MsoNormal">
<i>Cook Time</i>: 30 minutes
</div>
<div class="MsoNormal">
<b>Ingredients</b>:</div>
<ul>
<li>approx. 7 medium potatoes -- peeled, quartered, & thinly sliced</li>
<li>5 large eggs</li>
<li>2 tsp. salt</li>
<li>1 medium onion -- minced</li>
<li>Extra virgin olive oil </li>
<li><i>Cutlery</i>: 10" non-stick pan; mixing bowl; strainer; 12-inch [or larger] plate </li>
</ul>
<br />
<div class="MsoNormal">
<b>Directions</b>:</div>
<ol style="color: black;">
<li>Fill a 10” non-stick frying pan with a half-inch of
olive oil and place over medium-high heat. </li>
<li>Once the oil is hot, add potatoes + onion. Allow to cook until potatoes are golden
brown and soft (≈20 minutes).
</li>
<li>While the potatoes are cooking, in a separate bowl beat eggs + salt, until
fluffy. </li>
<li>Using a strainer, remove
the potatoes from the frying pan, allowing the olive oil to drain into a
bowl. </li>
<li>Add the potatoes to the egg
mixture and stir until combined.
</li>
<li>Drizzle some of the excess oil back into the frying pan and place over
medium heat. </li>
<li> When the pan is hot,
add the potato and egg mixture.
Cook for about 5 minutes, constantly making sure that the sides of the
tortilla are not sticking to the pan.
</li>
<li>Take a plate that is larger than the pan and place it upside down over
the pan. </li>
<li>Flip the tortilla onto
the plate (<i>commitment is key, don’t hesitate!</i>). </li>
<li>Add more olive oil to the pan and slide the tortilla back
into the pan. The uncooked side should be faced down. </li>
<li>Cook for about 5 more minutes, then slide from pan onto a serving
plate. Enjoy!</li>
</ol>bMoreGlutenFreehttp://www.blogger.com/profile/10567220350530458691noreply@blogger.com0tag:blogger.com,1999:blog-6601282836617796427.post-6424649036864345822011-11-29T13:02:00.001-05:002013-12-27T01:14:27.682-05:00An ode to <i>Katz</i> <i>Gluten Free</i> <a href="http://www.katzglutenfree.com/Cinnamon_Rugelech_Gluten_Free_p/1071.htm" target="_blank">Cinnamon Rugelech</a>, in haiku form: <br />
<br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;">
<span style="font-size: large;">Oh, I'm in love with</span></div>
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;">
<span style="font-size: large;">Such a yummy, crunchy treat;</span></div>
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;">
<span style="font-size: large;">So friendly* to eat.</span></div>
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;">
<br /></div>
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<br />
* allergen/intolerance friendly: gluten, dairy, nut, & soy- free; kosher pareve<br />
<br />
<br />
<div style="text-align: center;">
-- -- -- -- -- -- -- -- -- -- -- --</div>
I first had these pastries of joy when visiting a vitamin/health food shop near my grandpa in Central Jersey. So for Thanksgiving this year, I asked him to pick me up some and bring it to our dinner. He got them (<i>Thanks, G-pa!</i>) but unfortunately forgot the package(s) at home. However, he delivered them to my mom later that weekend! In fact, I delayed my drive back to Baltimore partly so I could depart with these in tow.<br />
<br />
A quick scan of their <a href="http://www.katzglutenfree.com/" target="_blank">website</a> shows several flavors of rugelech as well as other allergen-free sweets. Best of all, their whole bakery is a dedicated gluten-free (certified by the GIG) facility. For those with further dietary restrictions, it's also dairy- and nut-free and all products are certified kosher (<i>OU</i>)<i>. </i>[I'm not sure why it doesn't say lactose-free?]<br />
<br />
Here are the <u>ingredients</u> for the Cinnamon Rugelech: <br />
<i>Gluten free flour (Potato Starch, Tapioca Flour, White Rice Flour, Brown Rice Flour, Sorghum Flour), Sugar, Canola oil, Egg, Water, confection Sugars, Orange Juice, Dry Yeast, Xanthan Gum, Cinnamon, baking powder, Salt, Vanillin</i><br />
<i><b></b></i>bMoreGlutenFreehttp://www.blogger.com/profile/10567220350530458691noreply@blogger.com0tag:blogger.com,1999:blog-6601282836617796427.post-69763306758501523282011-11-29T11:51:00.001-05:002013-12-27T01:16:10.841-05:00November Guest Blogger recipe: Hot Virginia Dip<div class="post-header">
</div>
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><i>This month's guest
recipe comes to us from Marion V., a </i>University of Maryland<i> dietetic intern and fairly new 'tweeter' (</i>follow her</span><span style="background-color: white; font-family: Times,"Times New Roman",serif;"> <a href="http://twitter.com/MarionViglietta" target="_blank">here</a></span><i style="background-color: white; font-family: Times,"Times New Roman",serif;">). </i>
</span><span style="font-family: Times,"Times New Roman",serif; font-size: small;">
<i>This recipe is a healthier version of a
fun hot </i>[as in warm, not spicy]<i> dip! If you're like me and don't know what 'minced dried beef' is or how to
make it, leave a note in the comments or shout out to Marion on twitter.</i></span><style>
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<span style="font-size: large;"><b>Hot Virginia Dip</b></span></div>
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<span style="font-size: small;">Greetings
All, Marion
here, serving as November’s guest blogger for <i>bMoreGlutenFree</i>. I seem to be just sneaking in at the end of the month – I’m
sure <i>bMore</i>
is delighted about that one! Let me start off by saying that I grew up on quite
a strict diet of hot pockets, pasta with butter, Snapple (lemon, of
course), and bagels. Now that I’m
a little bit older and just a little bit wiser, I’ve upgraded to a more colorful
diet. But for this post I wanted
to bring one of my old favorites to Baltimore so that you all have something
delicious to whip up for the upcoming holiday parties. I must also mention that I’m a
dietitian-to-be, so it’s my personal preference to modify my recipes! While I’m
sure you’d like to see the full-fat version of this dip, the modified version is
<i>just</i><span style="font-style: normal;"> as delicious and saves over 200
Calories per serving. I’ll take
that!</span></span><span style="font-size: small;"> </span></div>
<div class="NoSpacing" style="font-family: Arial,Helvetica,sans-serif;">
<br /></div>
<div class="NoSpacing" style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">While
I don’t know the origin of this dip, I can only assume that it’s from
Virginia. (But you know what they
say about those who assume.) We used to make it with sour cream, but a few
years ago I started using non-fat Greek yogurt and the difference is
unnoticeable. It’s super easy and
is always a crowd pleaser. Serve
with vegetables or gluten-free crackers.</span></div>
<div class="NoSpacing" style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"> </span>
</div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><br />
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="color: black;"></span><b><span style="color: black;"><u>Ingredients</u></span></b></span></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<ul><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibrebrUEV5hLC1DmQbfHjwJtVMMV20zD9BbTrXj5tOEmbc4qh04NtOKDfqr8zZrHmRXMY8Y9sFJKTeod51-tBFB0HYbpRqBi3roA0XR0RQLnXzLejgGW0UExQvpptepNkvgkoK5RyiyF6d/s1600/VAdip.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibrebrUEV5hLC1DmQbfHjwJtVMMV20zD9BbTrXj5tOEmbc4qh04NtOKDfqr8zZrHmRXMY8Y9sFJKTeod51-tBFB0HYbpRqBi3roA0XR0RQLnXzLejgGW0UExQvpptepNkvgkoK5RyiyF6d/s200/VAdip.png" width="200" /></a></span>
<li><span style="font-size: small;"><span style="color: black;">1
c. chopped pecans</span></span></li>
<li><span style="font-size: small;"><span style="color: black;">2 tsp. butter (I used Smart Balance, light)</span></span></li>
<li><span style="font-size: small;"><span style="color: black;">16 oz. non-fat cream cheese, softened</span></span></li>
<li><span style="font-size: small;"><span style="color: black;">4 tbsp. non-fat milk</span></span></li>
<li><span style="font-size: small;"><span style="color: black;">4 tsp. minced onion</span></span></li>
<li><span style="font-size: small;"><span style="color: black;">3 oz. minced dried beef, rinsed</span></span></li>
<li><span style="font-size: small;"><span style="color: black;">1 tsp. garlic powder</span></span><span style="font-size: small;"><span style="color: black;"> </span></span></li>
<li><span style="font-size: small;"><span style="color: black;">1
c. non-fat plain Greek yogurt </span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><b><span style="color: black;"><u>Directions</u></span></b></span></div>
<ol>
<li><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">Sauté
pecans in butter until brown, about 5 min. on medium heat. Reserve for later.</span></span><span style="font-family: Times,"Times New Roman",serif; font-size: small;"> </span><span style="font-size: small;"> </span></li>
<li><span style="font-size: small;">Mix
other ingredients thoroughly. </span></li>
<li><span style="font-size: small;">Place in 1 1/2 quart baking dish and top with
pecans.</span><span style="font-size: small;"></span><span style="font-size: small;"> Chill
until serving time. </span></li>
<li><span style="font-size: small;">Bake at 350 degrees for 20 minutes. Serve hot!</span><span style="font-size: small;"><i> </i></span></li>
</ol>
<div class="MsoNormal" style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: small;">[It’s
easiest to make this (steps 1-3) the night before your party & chill it until you’re
ready.]</span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">I wish I could say that I came up with this recipe myself, but I have to
give credit to my cousin's family on her dad’s side. They’re from Virginia, of course.</span></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><b><br /></b><br />
<b><span style="font-size: medium;"></span></b>bMoreGlutenFreehttp://www.blogger.com/profile/10567220350530458691noreply@blogger.comtag:blogger.com,1999:blog-6601282836617796427.post-40660621318320586672011-11-20T11:22:00.002-05:002011-11-20T11:23:25.154-05:00A Gluten-Friendly Thanksgiving<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A few weeks ago, my mom posed a puzzle to me: what do we cook for Thanksgiving for my brothers who eat (nearly) everything, me who avoids land-dwelling meats, and a guest who is both vegan and gf? She concluded the email, "</span></span><span style="font: normal normal normal 13px/normal Arial;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Could you help me with the dinner menu? We'll need need variety!"</span></span></span></div><div style="font: normal normal normal 13px/normal Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 15px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></div><div style="font: normal normal normal 13px/normal Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">That got me thinking - Thanksgiving is a surprisingly gluten-friendly holiday. And, three iterations of our own menu later, I realized it is surprisingly vegan and pescitarian friendly too. </span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The big thing to keep in mind if you're making your Thanksgiving gluten-friendly is cross-contamination. It turns out that gluten is a sneaky little allergen. A perfectly fine gf food can become a recipe for illness if you prepare it on a contaminated surface, use condiments that have been contaminated, or use a glutened utensil or toaster. Make sure you have a clean start, you're aware of what items you're keeping gf, and everyone knows to use the right serving utensil for all items.</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Okay let's talk food! The menu we ended up with sounds so delicious that I'm already looking forward to left-overs.</span></span></div><div style="font: normal normal normal 13px/normal Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salmon</span></li>
<li><a href="http://happyveganface.blogspot.com/2009/06/day-fourteen-half-way-there-corn-meal.html"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cornmeal encrusted tempeh</span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> (vegan, gf)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Roasted asparagus, corn, zucchini, and sweet potatoes (vegan, gf)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garlicky mashed potatoes (vegan, gf): the trick is to use a combination of canned veggie broth and soy creamer instead of butter and milk</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Gravy of choice: we'll have both chicken and gf/vegan</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Corn pudding casserole</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salad with cider reduction dressing (vegan, gf)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dark chocolate dipped strawberries with citrus sugar (vegan, gf): most higher quality dark chocolates are conveniently vegan and gf</span></li>
</ul><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Many people with Celiac are also lactose intolerant, so a vegan menu is actually a good starting point. But if you're looking for things that are just gf, you may be surprised that you don't have to look far. Double-checking your recipe and preparation methods: it's likely that you already have a gf turkey, sweet potato casserole with marshmallows, and cranberry sauce. Throw in a few substitutions and viola - you can have gf cornbread, stuffing, and pie too!</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">What do you have planned to make your holiday gluten friendly?</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div>Laurahttp://www.blogger.com/profile/16192202752217197523noreply@blogger.com0tag:blogger.com,1999:blog-6601282836617796427.post-54045658740115721952011-11-16T07:11:00.001-05:002013-12-27T01:15:30.118-05:00Sunday meal<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">This past sunday, we had planned to go to the <a href="http://www.promotionandarts.com/index.cfm?page=events&id=3" target="_blank">Farmers' Market under the JFK Expressway</a>* and then make some soup with our finds. Although neither of those things happened, we <i>did</i> patronize the <a href="http://www.baltimorefoodcoop.com/about-us/" style="color: #274e13;" target="_blank">Baltimore Food Co-op</a><b>^ </b>and proceed to create a 3-course meal! Here's what developed:</span></div>
<br />
<span style="color: purple;">(A)</span> <b>Several-layer Spicy Bean & Cheese Dip</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYOyrc8cgk6chzO3dhPm-SjlnMBwYSeGWEa15OTH24wF5K7G82x3ReaTqfHqX9qk-ES0fWi22d9rGnvI39rJSKaMYf85aAADlc_UwoRIo6xS4EYoUIYsnd4km9VKrbvIIfjOOLXndphl6I/s1600/queso.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYOyrc8cgk6chzO3dhPm-SjlnMBwYSeGWEa15OTH24wF5K7G82x3ReaTqfHqX9qk-ES0fWi22d9rGnvI39rJSKaMYf85aAADlc_UwoRIo6xS4EYoUIYsnd4km9VKrbvIIfjOOLXndphl6I/s200/queso.jpg" width="153" /></a> <u>Ingredients</u>:<br />
<ul>
<li>Black Bean Refried Beans w/ Jalapenos^, 1 can <span style="font-size: x-small;">(can't remember the brand, sorry!)</span></li>
<li><i>Salpica</i> jalapeño jack queso dip^ </li>
<li>Green salsa^ <span style="font-size: x-small;">(can't remember this brand either *pout*)</span></li>
<li>Red salsa <span style="font-size: x-small;">(whatever had been in my fridge for a while)</span></li>
<li><i>Organic Valley</i> shredded mozzeralla cheese^</li>
<li>Hot peppers (mixed variety), chopped </li>
</ul>
<ul>
<li><span style="font-family: Times New Roman; font-size: small;"><i>Garden of Eatin'</i> </span>Blue corn tortilla chips^</li>
</ul>
<br />
<u>Directions</u>:<br />
1) Put beans in dish --> Microwave until lukewarm --> Stir<br />
2a) Place half of beans in glass pan/dish --> Add layer of queso<br />
2b) Layer some more beans --> Add layer of salsa(s) <span style="font-size: x-small;"> (we did one side green and one red)</span><br />
2c) Put on more beans or queso if you want --> Cover with shredded cheese<br />
3) Microwave dish until the top layer of cheese is melted<br />
4) Sprinkle hot pepper mix on top, to taste <br />
5) Dunk chips in dip --> Bring to mouth and chew <br />
<br />
<span style="color: purple;">(B)</span> <b>[Pre-]Battered Cod, with Roasted Cauliflower</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJM5cFx1O6RxGLIs9hIYPyTPi8BQyYKqz_gb4ydcgrRs8g72IzCMfEChaaSAHmmRBwDSUtdHv6hVSrp0PMwD7ZFAIQ4xKxIs7XyUxtDtFa-4jX8-jaKlPDDqOHC9pVTV8zE6xvii0X4Lxc/s1600/WaterfrontBistroCod.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJM5cFx1O6RxGLIs9hIYPyTPi8BQyYKqz_gb4ydcgrRs8g72IzCMfEChaaSAHmmRBwDSUtdHv6hVSrp0PMwD7ZFAIQ4xKxIs7XyUxtDtFa-4jX8-jaKlPDDqOHC9pVTV8zE6xvii0X4Lxc/s200/WaterfrontBistroCod.jpg" width="200" /></a></div>
<u>Ingredients</u>:<br />
<ul>
<li><i>WaterfrontBISTRO</i> Cod fillets [frozen]</li>
<li>Local Cauliflower^, 1 bushel <span style="font-size: x-small;">(? is that even the correct term ?)</span> </li>
</ul>
<ul>
</ul>
<br />
<u>Directions</u>:<br />
1) Remove greens from + chop cauliflower<br />
2a) Place cod fillets on oven-safe tray<br />
2b) Place cauliflower on same tray + season w/ salt and pepper<br />
3) Follow directions on cod box (essentially: bake at 425ºF for a while, flip fillets)<br />
<br />
<span style="color: purple;">(C)</span> <b>Reeses-infused Brownies à la mode</b><br />
<u>Ingredients</u>:<br />
<ul>
<li><i>Reeses</i> peanut butter cups <span style="font-size: x-small;">(we used the slightly-mini but not mini-mini size--because they were on post-Halloween sale--but any composition would work) </span></li>
<li><i>Gluten Free Pantry</i> Chocolate Truffle Brownie mix^</li>
<li>Eggs, 2 large</li>
<li>Butter, approx. 3/4 of a stick <span style="font-size: x-small;">(but don't quote me on that)</span></li>
<li><i>Haagen-dazs</i> Coffee Ice Cream </li>
</ul>
<ul>
</ul>
<u>Directions</u>:<br />
1) Chop Reeses cups<br />
2) Follow directions on brownie mix box<br />
3a) Stop following directions on box when it says let cool fully.<br />
3b) Instead, let cool as long as you can handle, but brownies should still be warm.<br />
4) Top with ice cream<br />
<br />
<br />
<span style="font-family: Verdana,sans-serif;">Everything was awesome, obviously. And everything was gluten free!! Even though the bean dip says 'spicy' and has a lot of hot peppers in it, the 4 of us who ate it did not find it that spicy (but keep in mind, we all like spicy food). I also highly recommend the waterfrontBISTRO-brand cod fillets; I've also had their panko-crustred shrimp, but thought the cod cooked better. Pretty sure I got both from Safeway.</span><br />
<br />
<br />
*open Sundays 7am-noon, thru Dec. 18th<br />
^ Items with this symbol were purchased at the Co-opbMoreGlutenFreehttp://www.blogger.com/profile/10567220350530458691noreply@blogger.com0tag:blogger.com,1999:blog-6601282836617796427.post-92108959515479028942011-10-24T19:28:00.000-04:002011-10-28T06:28:09.697-04:00PFOGF Manifesto<div style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: small;"><i><span class="Apple-style-span" style="line-height: 15px;">Ladies and gentleman, it's arrived! The </span></i></span><span class="Apple-style-span" style="font-size: small; line-height: 15px;">Parents & Friends of Glutens-Free (PFOGF)</span><span style="font-size: small;"><i><span class="Apple-style-span" style="line-height: 15px;"> have finalized the organization's manifesto, and posted it below in all its glory. You may also view it on the </span></i><span class="Apple-style-span" style="line-height: 15px;">PFOGF</span><i><span class="Apple-style-span" style="line-height: 15px;"> page, by clicking the tab on the sidebar. Think something should be added or changed? Let us know in the comments!</span></i></span></div>
<div style="font-family: Times,"Times New Roman",serif; text-align: center;">
<span style="font-size: small;"><span class="Apple-style-span" style="line-height: 15px;"><br /></span></span></div>
<div style="font-family: Times,"Times New Roman",serif; text-align: center;">
<span style="font-size: small;"><span style="font-size: large;"><b><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif; line-height: 15px;">PFOGF Manifesto</span></b></span><i><span class="Apple-style-span" style="line-height: 15px;"><br /></span></i></span></div>
<br />
<span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><b>Our Vision.</b></span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"> </span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;">We, the parents, families and friends of glutens free, celebrate diversity and envision a society that embraces everyone, including those of diverse dietary restrictions and identities. Only with respect, dignity and equality for all will we reach our full potential as human beings, individually and collectively. PFOGF welcomes the participation and support of all who share in, and hope to realize this vision.</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><b>Our Mission.</b></span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"> </span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;">PFOGF promotes the health and well-being of gluten free persons, their families and friends through: support, to cope with an adverse society; education, to enlighten an ill-informed public; and advocacy, to end discrimination and to secure equal civil rights. Parents, Families and Friends of Glutens Free provides opportunity for dialogue about dietary restrictions, and acts to create a society that is healthy and respectful of human diversity.</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><b><br />
Our Strategic Goals</b></span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><b>One.</b></span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"> </span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;">Build the capacity of our organization at every level so that we may have all the resources, in the form of information, people and funding, necessary to move forward in our work with the greatest possible effect.</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><b>Two.</b></span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"> </span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;">Create a world in which our young people may grow up and be educated with freedom from fear of violence, bullying and other forms of discrimination, regardless of their real or perceived dietary restriction or orientation or that of their families.</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><b>Three.</b></span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"> </span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;">Make our vision and our message accessible to the broadest range of ethnic and cultural communities, ending the isolation of families with gluten free family members within those communities.</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><b>Four.</b></span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"> </span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;">Work toward full inclusion of glutens free within their chosen communities of faith.</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><b>Five.</b></span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"> </span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;">Create a society in which all gluten free persons may openly and safely pursue the career path of their choice, and may be valued and encouraged to grow to their full potential in the workplace.</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><b>Six.</b></span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"> </span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;">Create a society in which all gluten free persons may enjoy, in every aspect of their lives, full civil and legal equality and may participate fully in all the rights, privileges and obligations of full citizenship in this country.</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;">We welcome the participation and support of all who share in our Vision and Mission and who hope to realize our goals.</span><br />
<span class="Apple-style-span" style="font-family: Arial; font-size: 13px; line-height: 15px;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial; line-height: 15px;"><span class="Apple-style-span" style="font-size: xx-small;">(Special thanks to PFLAG for rhetorical inspiration)</span></span>Laurahttp://www.blogger.com/profile/16192202752217197523noreply@blogger.com0tag:blogger.com,1999:blog-6601282836617796427.post-72641696876074596252011-10-16T16:23:00.001-04:002011-10-16T16:35:55.815-04:00October Guest Blogger recipe: Mexican Sweet Potato Soup<i>This month's guest recipe comes to us from Alli of </i><a href="http://allisunny.blogspot.com/">Always AlliSunny,</a><i> a dietetics student and
food blogger. This dish features seasonal/fall ingredients, and I assume
many were purchased at Baltimore's </i>Waverly Farmers Market<i>! Please buy
local whenever possible, to support your community and your health.</i><br />
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<b><span style="font-size: large;">Mexican Sweet Potato Soup</span></b><br />
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First of all, I'd like to thank <i>bMoreGlutenFree</i> for asking me to be their guest blogger this month and to share a delicious gluten-free recipe perfect for the fall season. Though not gluten-free myself, as a soon-to-be dietitian (and fellow foodie blogger), I am very sympathetic of people with specific food allergies and intolerances. I love coming up with recipes and meal plans that fit people's needs while still allowing them to thoroughly enjoy great food without feeling like they are missing out. So here is a great gluten-free fall recipe that I am happy to share!! </div>
</div>
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Let's preface this by saying that I'm obsessed with the abundance of root vegetables that defines the fall season. Colorful, earthy, hearty, soulful, versatile... beets, carrots, sweet potatoes, parsnips, radishes, rutabagas, the list goes on. Sweet potatoes were my root vegetable of choice this week from the market and what better way to kick off fall then with a delicious soup?!<br />
<br />
Sweet potatoes (which are not even in the same family as regular potatoes, surprisingly) are loaded with vitamin A from the orange-licious beta-carotene, vitamin C, fiber and tons of other important vitamins and minerals, which make it no surprise that sweet potatoes are considered one of the most nutritious vegetables in the world! But more importantly, sweet potatoes just plain taste good, they are cheap, and they are so so so versatile... a true staple in my kitchen. So here's a super simple and flavorful soup to celebrate the changing of the seasons, the wonderful autumn harvest, the onset of cooler weather, back to school time, or whatever it is you have to celebrate in your life!<br />
<br />
<b><u>Ingredients</u>:</b><br />
<ul>
<li>
1 tblsp olive oil</li>
<li>
1 medium onion, chopped</li>
<li>
1-2 cloves garlic, minced</li>
<li>
1/2 cup carrots and celery (<i>traditional/optional soup starters- adds good flavo</i>r)</li>
<li>
3 large (or 4 medium) sweet potatoes, chopped</li>
<li>
6-8 cups vegetable broth (<i>I used my own homemade vegetable broth, but you can used store brought, preferably low sodium</i>)</li>
<li>
1 bay leaf</li>
<li>
Spices: salt, pepper, cumin, chili powder, paprika, cilantro, cayenne (<i>if you like it hot!</i>)</li>
<li>
Chipotle hot sauce (<i>optional</i>)</li>
</ul>
<br />
<u><b>Directions</b></u><b>:</b><br />
1. In a large soup pot, heat the olive oil over medium heat and add the onions, garlic, carrots and celery. Cook for 5-10 minutes, stirring often until softened.<br />
<br />
2. Add the sweet potatoes and cover with vegetable broth. Add the bayleaf, and spices/hot sauce (a few dashes of each, depending on your preferences and what you have).<br />
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3. Bring to a boil, then reduce to a simmer and cook until the sweet potatoes are soft (~20-30min).<br />
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4. Use an immersion hand mixer or blender to blend the soup until smooth and creamy.<br />
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5. Adjust the taste with spices/hot sauce to your liking. You can also add milk or yogurt for extra creaminess. Top with a sprig of parsley or cilantro, maybe a dollop of sour cream or yogurt, and enjoy!bMoreGlutenFreehttp://www.blogger.com/profile/10567220350530458691noreply@blogger.com0tag:blogger.com,1999:blog-6601282836617796427.post-40101118506798814172011-10-03T12:23:00.000-04:002013-12-27T01:12:10.789-05:00Roy's Restaurant ReviewWhen I found out my Dad was coming to visit me in Baltimore, I knew exactly where to take him for dinner: <b><a href="http://www.roysrestaurant.com/locations/MD/baltimore.asp" style="color: blue;">Roy's</a></b>, the Hawaiian Fusion restaurant<b> </b>in Harbor East. Why?<br />
<ol>
<li>The restaurant is in close proximity to the hotel downtown he would stay at.</li>
<li>My Dad is lactose-intolerant <i>and</i> extremely picky. Since there used to be a Roy's in Philadelphia, I knew he had been there and liked it.</li>
<li>They have a gluten free menu.</li>
<li>THEY HAVE A GLUTEN FREE MENU that is slightly too expensive for me to try on my own dime.</li>
</ol>
So, it was set. I made a note on the OpenTable reservation that we would have 1 gluten-free diner and 1 lactose-free diner. When we arrived, I reminded them of said note, and they were already prepared!<br />
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I was flabbergasted when they presented me a menu as fancy-looking as the 'regular' menu, and with several pages of items to boot. At first I was sure they had given me a regular menu, but no, it was just for us non-gluten-eating folks!<br />
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I sipped on a delicious and perfectly-alcoholic <i>mojito</i> as I ordered: I'd start with the <i>Teppanyaki Seared Tiger Shrimp Sticks</i> and have the <i>Teppanyaki Mahi Mahi</i> <span style="font-size: x-small;">(I think...It was some sort of white fish, at least</span><span style="font-size: x-small;">)</span> for my entrée.<br />
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The shrimp appetizer was awesome. I don't recall there being any sticks, or anything that resembled a stick, but this was a couple weeks ago and I just remember liking it a lot. I don't know what appetizer my dad got, because it was not gluten-free and thus, I didn't care.<br />
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The mahi-mahi was good, but too salty. It came with a side of white rice and roasted potatoes...although on the menu it said it came with lobster risotto. I mentioned it to the server--but didn't make a big deal--and he brought me out some lobster 'risotto' anyway! (Turns out the item had changed on the regular menu, but they forgot to re-print it on the g/f one.) The risotto was definitely not what I had in mind, however: There were a few yummy chunks of lobster, but I'm still not sure what the cold, cubed startch it sat in was. My dad ordered his <i>Grilled Salmon</i> g/f so I could have some, and we both really enjoyed that dish.<br />
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I made sure to save some room for the g/f<i> Melting Hot Chocolate Soufflé</i>, and holy crap it was good. I'm not even a chocolate-lover, but I was sad when I came to the last bite. Seriously, I'm considering going back and just getting that cake.<br />
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<span style="font-size: x-small;"><i>Of Special Note</i>: </span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: x-small;"><> Roy's offers very reasonably-priced [validated] valet parking (I think $5).</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: x-small;"><> You can find the gluten-free menu on their website, by clicking location --> cuisine --> local menus & </span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: x-small;"> 'Download Gluten Free Menu PDF'. It appears that it changes by season.</span>bMoreGlutenFreehttp://www.blogger.com/profile/10567220350530458691noreply@blogger.com0tag:blogger.com,1999:blog-6601282836617796427.post-47852547989589367552011-09-25T12:59:00.002-04:002011-09-25T12:59:40.333-04:00I know you all are dying for a new post. And I promise I have many things to write about.<br />
<br />
BUT, I've been super busy, so for now please satiate yourself by visiting my recently-updated <b><a href="http://www.yelp.com/user_details?userid=Pbk_xuk92yOyrUQKkzRThA">Yelp</a> </b>reviews and following my frequently-updated <b><a href="https://twitter.com/#%21/bMoreGlutenFree">Twitter</a></b>!<br />
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Thanks again for all your support. And please, spread the word about <i>bMoreGlutenFree</i>!bMoreGlutenFreehttp://www.blogger.com/profile/10567220350530458691noreply@blogger.com0tag:blogger.com,1999:blog-6601282836617796427.post-53983762194925768412011-09-13T08:24:00.000-04:002011-09-13T08:24:17.423-04:00Happy <b>National Celiac Disease Awareness Day</b>!<br />
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To celebrate, I'm having a yogurt and going to work. Oh, wait . . . I do that every weekday.<br />
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But I don't get $20-for-$10 worth of groceries at Whole Foods everyday! Yep, that's today's <a href="https://livingsocial.com/deals/123805?ref=personalized-link-box-25925901&rpi=25925901">LivingSocial</a> deal, and it's good at all of the chain's locations.bMoreGlutenFreehttp://www.blogger.com/profile/10567220350530458691noreply@blogger.com0tag:blogger.com,1999:blog-6601282836617796427.post-6444178085610773082011-09-12T21:35:00.000-04:002011-09-25T12:54:31.214-04:00September Guest Blogger recipe: Gluten-Free Gnocchi<div class="separator" style="clear: both; color: black; text-align: left;">
<i><span class="Apple-style-span" style="font-family: inherit;">This entry is the first of a new feature on this blog: <b>every month we will have a guest blogger post their own tried and tasty gluten-free recipe</b>!</span></i></div>
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<i><span class="Apple-style-span" style="font-family: inherit;">This month, Laura of </span></i><span class="Apple-style-span" style="font-family: inherit;">Domestic Sundays</span><i><span class="Apple-style-span" style="font-family: inherit;"> and </span></i><span class="Apple-style-span" style="font-family: inherit;">PFOGF</span><i><span class="Apple-style-span" style="font-family: inherit;"> shares her foray into homemade gf gnocchi. Enjoy; I know I did!</span></i></div>
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<b><span class="Apple-style-span" style="font-family: inherit;">Don't Eat Anything You Can't Pronounce - Gluten Free Gnocchi</span></b></div>
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<span class="Apple-style-span" style="font-family: inherit;">Let's talk about my love for potatoes. And pasta. And therefore potato pasta: gnocchi. Let's also talk about my love of money staying in my pocket. GF gnocchi can go for $10 a pack -- yikes bikes! Luckily the basic ingredients are cheap and simple: potatoes, (gf) flour, and oil.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">I know what you're thinking, "Make my own pasta?!" It turns out the hard part is getting your mouth around the word. Say it with me: "knee-OOO-key". Never fear - you can still make bangin' homemade pasta even if you pronounce it wrong.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">*Adapted from <i>Vegan with a Vengance</i></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">The ingredients:</span></div>
<ul>
<li style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 pounds potatoes</span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon salt</span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 T olive oil</span></li>
<li><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 to 3/4 cups gluten free flour (we used Bob's Red Mill All-Purpose) </span></span></span></li>
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<span class="Apple-style-span" style="font-family: inherit;">Scrub your potatoes, poke a few holes in them, and put them in the microwave until they're soft. Wait until they're cool enough to handle and peel them. (We learned the hard way that you definitely want to peel them after they're cooked, lest you get weird lumps in your pasta.)</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Take your peeled potatoes, salt, and oil and mash them together in a bowl until they're un-lumpy. Throw a healthy amount of flour on a (clean, non-glutenous) surface and get kneeding. You basically want to keep working flour into the dough until it isn't sticky and it's still stretchy.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Then you get to the fun part. Make sure you still have plenty of flour around and start making little potato-pasta-balls-o-joy. If you want to get technical, put each ball on your thumb and roll a fork over the top so that one side has an indentation from your thumb and the other side has ridges from the fork. If you look hard enough in the picture, you'll see that you can even make them cubes. Or dinosaurs. The world is your gf-oyster.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">If you're not going to cook all of your pasta right now, just toss them in some flour and put them (single layer) in a tupperware container in the freezer. They'll keep for a couple months and you can throw them straight in boiling water to cook later.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">For the pasta that you're cooking, start some water boiling. You're going to cook the pasta in batches of 8-ish. When you put them in the water they should sink. When they float to the surface, cook them for 60 seconds and pull them out of the water with a slotted spoon.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznA6YMBRZtR2nRWYb77Z6UhQakzgtVGQdCJTzo56j4Ve4KLphvQIumt49gSZBOZqYdK-2HLPuDclqUB0mCrnJlBR_TG-9SsI47HEXyXLj53xbS2MZknH5h39QQAfE8HSQofiWlHBXjC0M/s1600/IMG_0189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznA6YMBRZtR2nRWYb77Z6UhQakzgtVGQdCJTzo56j4Ve4KLphvQIumt49gSZBOZqYdK-2HLPuDclqUB0mCrnJlBR_TG-9SsI47HEXyXLj53xbS2MZknH5h39QQAfE8HSQofiWlHBXjC0M/s320/IMG_0189.JPG" width="320" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">Voila! You made your own pasta. Don't you feel accomplished.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Don't forget the necessary toppings -- like hot sauce.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">xoxo <i>Domestic Sundays</i></span></div>
Laurahttp://www.blogger.com/profile/16192202752217197523noreply@blogger.com0tag:blogger.com,1999:blog-6601282836617796427.post-38590768483676931402011-08-29T12:20:00.000-04:002011-09-03T06:21:04.162-04:00Homemade Hard Cider Recipe<br />
<span style="font-size: large;"><b><span class="fbPhotoCaptionText">Homemade Hard Cider </span></b></span><span class="fbPhotoCaptionText"><i>aka</i> the easiest thing you've never made</span><br />
<span class="fbPhotoCaptionText"><span style="font-size: x-small;">by <i>Domestic Sundays</i></span></span><br />
<span class="fbPhotoCaptionText"><span style="font-size: x-small;"><i> </i></span><br />
<b style="color: #783f04;">[<i>Editor's note</i></b><i style="color: #783f04;">:<b> </b>This recipe will be featured in our upcoming </i><span style="color: #783f04;"><b>Hard Cider taste-testing</b></span><i style="color: #783f04;"> on Sunday, September 4th and the event's Review to follow.</i><b style="color: #783f04;">]</b></span><br />
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<span class="fbPhotoCaptionText"><b>You need</b>: </span><br />
<ol>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqMHfkNbkJPID6_LkRBSdjw_cUnwEF7T-ioeos1yGhA8VluG5Sh8XQTP3YYUrFGMKwt1Y0G7EC6g0KGeqvpxicQBigmBiOwJ-PnkBvFPrnnqBUIv3Bn9HckuBURfnkTs7r6RS_letgmQ8W/s1600/cider.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqMHfkNbkJPID6_LkRBSdjw_cUnwEF7T-ioeos1yGhA8VluG5Sh8XQTP3YYUrFGMKwt1Y0G7EC6g0KGeqvpxicQBigmBiOwJ-PnkBvFPrnnqBUIv3Bn9HckuBURfnkTs7r6RS_letgmQ8W/s320/cider.jpg" width="300" /></a>
<li><span class="fbPhotoCaptionText"><i>Cider</i>: the fresher the better, pasteurized is fine but NO preservatives (they cramp your fermenting style). I found this (in its brew-ready glass jar) in the juice isle in Safeway. Turns out people don't stock up with organic cider when preparing for hurricanes.</span></li>
<li><span class="fbPhotoCaptionText"><i>Yeast</i>: I use champagne yeast, but you can go for lager or something else entirely (for those in Baltimore, you can find this at Maryland Homebrew in Columbia)</span></li>
<li><span class="fbPhotoCaptionText"><i>Food for the yeast</i>: I like molasses for its rich flavor, but any kind of sugar will do</span></li>
<li><span class="fbPhotoCaptionText">A <i>good (one-way) seal</i>: you can get airlocks for cheap at homebrew stores (and the cork to go with them - a piece I've obviously neglected, as evidenced by my saran wrap), but in a pinch, a balloon stretched over the mouth with a small hole will do. The basic goal is to prevent explosions by letting your carbon dioxide out while keeping bacteria from getting in.</span></li>
</ol>
<span class="fbPhotoCaptionText">If you're feeling fancy: </span><br />
<ul>
<li><span class="fbPhotoCaptionText"><i>Spices</i>: cinnamon sticks, cloves, fresh ginger root, allspice, lemon juice, cardamom…go crazy!</span></li>
<li><span class="fbPhotoCaptionText">A <i>hydrometer:</i> also available at your favorite homebrew store; chemistry nerds especially love these because a quick dip in your brew before and after will let you know your alcohol composition</span></li>
<li><span class="fbPhotoCaptionText">A <i>funnel</i>: makes life way easier</span></li>
<li><span class="fbPhotoCaptionText"><i>Bleach</i>: people claim sterilizing everything is good for brewing. I'm ambivalent. </span></li>
</ul>
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<ul></ul>
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<span class="fbPhotoCaptionText"><b>What to do</b>:<br />
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1) On the stove, dissolve your sugar in about 2 cups of your cider. The sugar is mainly there so you can make it taste nice and ferment it a bit more. I added about 1 cup of molasses for my gallon of cider and the hydrometer told me it'll be about 9% alcohol if all goes as planned. Throw your spices in too!<br />
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2) Read your yeast packet and follow its instructions. For mine, I had to add 1/5 of the packet (because I was only making 1 gallon) to some warmish cider and let it sit for 15 minutes.<br />
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3) Dump it all in your big jug.<br />
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4) Seal that bad boy.<br />
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5) Let it sit in a closet for 5-15 days.<br />
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6) Throw it in the fridge overnight.<br />
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7) Put in bottles or just dig in! If you don't drink it all right away, you probably want to keep bottles in the fridge and drink them within a few weeks.</span>bMoreGlutenFreehttp://www.blogger.com/profile/10567220350530458691noreply@blogger.com0