Gluten free concessions at Oriole's Stadium

Catching the O's play a home game at Oriole Park at Camden Yards?  Don't know what you will eat and drink while your friends down hot dogs and beer?

Worry no more!  Below is a list of gluten free concessions available at the ballpark during the 2014 MLB season [list courtesy of www.glutenfreephilly.com]:

@Eutaw Street (Near east side entrance of the stadium)

• Jack Daniel's Grill- bacon on a stick 
• Dempsey's Brew Pub & Restaurant-  The Dempsey, Catcher's Cobb, Steak and Baby Arugula salads and bacon on a stick
• Eutaw Market- Go Picnic meals 
• Boog's BBQ- Beef, pork and turkey sandwiches

@Inside the Stadium

• Das Sausage House (Sections 1, 43, 73, 326)- Old Bay sausages; Italian sausages; Esskay hot dogs  
• TAKO Korean BBQ (near Section 53)-  Pad Thai cold noodle salad; Beef and chicken tacos [on corn tortilla]
• Seasons Pizza (Sections 37, 222, 270, 366)- gluten free pizza [plain, maybe pepporoni too?]
• All-Star Cafe (Club Level)- BBQ Beef, pork and turkey sandwiches
• Various concessions throughout: Gluten-free beer [Redbridge, I believe...]

Leave a comment with your experience being gluten free at Oriole Park, or if you come across any other gluten-free finds!

Ask the Dietitian

Ask the Dietitian

Volume 1

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 facebook page, or email bmoreglutenfree@gmail.com!

*     *     *

Is gluten-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.

 

Gluten-free bread is not necessarily a better choice than traditional wheat bread, unless you are omitting gluten from your diet for a specific medical reason. If you have celiac disease or another medical condition that requires you to avoid gluten, then you definitely should select a gluten-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.

In addition to being gluten free, I can't have any dairy.  I'm worried about getting enough calcium.  Should I take a supplement?

You definitely can 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).

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? 

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 gluten 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" (http://www.eatright.org/programs/rdfinder/).

--Meghan Ames, RD, MSPH

Gluten-free Galentine's Menu

This month we have a guest post from the one and only Laura, who has created an annotated menu inspired by Girlfriends' Valentine's (aka Galentine's) Day.  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!  (p.s. 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.)

Gluten-free Galentine's Menu

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.

This is also a love letter to a new food discovery: mochi.

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.

Okay, first thing's first. Here's a menu to celebrate your favorite (gf) gals (and gents) on Valentine's Day (or any day):

• Quinoa Stuffed Mushrooms
• Oysters Rockefeller (sub breadcrumbs for GF cracker crumbs)
  
• Tampenade and Crackers (bonus points if you make your own!)
• Mochi & Goodness: read on for a recipe
• Cut fruit
• Roasted root veggies
• Shrimp and cocktail sauce
• Bubbly (of course) 

Quinoa Stuffed Mushrooms, via Little Leopard Book

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.

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.
 

Mochi Yum Yum 

Ingredients:

• 1 package brown rice mochi (I found Grainaissance brand)
• Greens (mustard, radish, etc.), sliced into thin strips
• Green onions, thinly sliced
• Radishes, cut in matchsticks
• Rice vinegar
• GF tamari
• Grated ginger
• Sesame oil
• Red pepper flakes

Directions:

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.

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.
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.

Serve with a mixture of gluten free soy sauce, rice vinegar, and sesame oil for dipping.


And don't forget to toast your favorite gals!

Wintertime meal

We did it.  We made the dinner we first talked about in a post last week.  The entire meal is gluten-free, egg-free, vegetarian, and kosher.  (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!

Main dish: Chickpeas & Carrots in a pumpkin-yogurt curry sauce, over basmati rice

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.

• 1 can chickpeas [aka garbanzo beans]
• 3/4 can pumpkin
• 3/4 cup plain greek yogurt (can substitute coconut or almond milk to make dairy-free/vegan)
• 3 tbsp of curry powder
• 2 tbsp light brown sugar
• 1-2 cloves garlic, minced
• Carrots, chopped -- pre-steam to save time
• Onion, chopped
• Handful of sliced almonds
• Salt, pepper, and chilli powder, to taste (about 1 tbps each)

Side: Asian-inspired dijon slaw

Combine 1 package pre-cut carrots and brocolli stalk slaw mix with:

• Cilantro (1/3 of a bunch, leaves only, chopped)
• 2 - 3 tbsp Rice vinegar
• 1 - 1.5 tbsp extra virgin olive oil
• 2 - 3 tbsp light brown sugar
• Hot sauce
• 2 tbsp dijon mustard
• 1 tsp black and/or white pepper
• Pinch of salt

Toss thoroughly and let sit (in fridge is best) for at least 20 minutes.  Add a heaping handful of sliced almonds [toasted or raw] and toss again just before serving.

Dessert: non-dairy cinnamon coffee ice cream w/ dates over a gluten-free graham cracker

• Steve's Cinnamon Coffee ice cream [vegan]
• Pitted dates
• Schar's Honey Grahams

Thursday Night @ Great Sage

Restaurant Review: 

Great Sage

Great Sage 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:

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.

Appetizers:

The Roasted Buffalo Tempeh 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 Vietnamese Spring Rolls.  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.

Entrees:

Here I opted for the Green Lentil And Green Chili Burger, 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 love potatoes, but these were bland and mealy.

'Crab' Cake photo via Great Sage

The Hearts Of Palm 'crab Cake' 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.

 

Dessert:

Even for dessert, Great Sage offered many gluten-free options.  I was already stuffed, but as a huge caramel fan, I ordered the

Salted Caramel Taste 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.

My mom got a scoop of homemade vegan espresso ice 'cream' (made from coconut milk) topped with house-made hot fudge.  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!

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!

*     *     *

While you're in Clarksville, make sure to check out Great Sage's neighboor, Roots Market, 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!

Disclaimer: We received no perks, monetary or otherwise, from any company mentioned in this post.

Pinterest-inspired menu

Maybe 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!

I have two boards dedicated to gluten-free foods: one with [lacto-ovo] vegetarian recipes (though I've pinned plenty of awesome vegan goods there!) and one with fish & meats.  And don't forget to check out my beverage board!

So what's in the running?

For a vegetable/side, maybe this oven-roasted Parmesan broccoli:

or this garlicky peppered kale:







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...

Hey all,

 

Season's Greetings and Happy New Year!

As a special gluten-free treat, we've updated this blog!  We've added several local establishments to our Where to Eat page and also updated our About Us.  We're considering starting a Baltimore Gluten Free Dining Club in 2014, so leave a comment here or on our facebook page if you would be interested in joining.

Shining love and light to our supporters this holiday season,

the bMoreGlutenFree team

Season's Greetings and Happy New Year!

While 2012 did not have much in store for bMoreGlutenFree, our New Year's resolution is to be more active on our facebook page.

We also hope to update our list of gluten-free friendly places in the Baltimore area.

To those still following, thank you so much for all your support :-)

Love,
Jen

Hiatus.

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.

Thank you to all our supporters!  We hope to be back soon.

Love,
Jen (Editor-at-large)

February Guest Blogger Recipe: Lazy Man's Sushi

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 Baltimore Food Makers, 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! 

Lazy Man’s Sushi  

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.  

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.

Ingredients*:

• Short grain brown rice, 3/4 cup
• Sesame seeds, 1/3 cup
• Rice wine vinegar, 3 tablespoons
• Nori seaweed, 2 sheets
• Canned tuna or sardines (optional), ½ can
• Olive or sesame oil (optional), 2 tablespoons
• Tamari, gluten free (optional), to taste

*quantities listed makes 1 meal for 1 person – scale as needed

Directions:

1. Pour rice into a pan, add 1 ¼ cups of water, & bring to a boil.
2. Once at a boil, reduce the heat to a very low simmer.
3. Simmer the rice for 45 minutes. 
4. 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. 
5. When the rice has cooked for 45 minutes, turn off the heat and let sit for 10 minutes. 
6. Mix the vinegar into the rice until evenly distributed. 
7. Add toasted sesame seeds to the rice, and stir to distribute. 
8. If using fish, place the fish in a small bowl and mix with the oil until well coated.
9. 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)
10. Crumble the sheets of nori with your hands until in small pieces and add to the mixture. 
11. Enjoy!

Blog Spotlight

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 'My New Roots' blog*:

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.

Case in point?

Gluten-Free Banana Bread Pancakes

I don't even like bananas, and I want to eat these babies up.  Furthermore, the post this came from contains a detailed ingredients list and directions.

When asked: "Why do I create gluten-free recipes on My New Roots?" the author, Sarah B., writes...

'For the same reason I try to make as many of the dishes vegan, sugar-free, soy-free etc. - so that everyone 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.'

 Click the links above [underlined] to be taken to the My New Roots blog!


*I am in no way related to this blog or blogger.  Simply a fan who found her posts inspiring.

We're Back!

Hello loyal readers,

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 (pun intended):

We finally got to try Woodchuck Hard Cider's Winter seasonal/limited release!  It's currently available by the 12 oz. bottle at Max's Taphouse in Fells Point.  This naturally gluten-free beverage is described by the company as follows:

"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."

So what'd we think?

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!

Overall: B+

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 here to find the location nearest you.

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 :-)].

Hello, internet friends!  Just a quick update.

Lately I've been:

• Cooking more often! 
• Celebrating the holidays.  We co-threw a party, made stuff*, gifted & was gifted to, etc.
• Using pinterest...on which I have a board dedicated to Gluten-free Food & Drink
• Adding reviews to Yelp

*The bMoreGlutenFree team made homemade holiday gifts for our friends this year: Peppermint Bark in cute packages.  They were easy to make and a big hit!  The rough recipe is:

1. melt white chocolate chips in a make-shift double-boiler (large bowl on top of pot)
2. add in crushed candy canes
3. pour and spread onto trays
4. refrigerate

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!

Have a Safe, Happy, & Healthy New Year!

'Til next time . . .

December Guest Blogger recipe: Tortilla Española

Claire S., a recent graduate of Johns Hopkins University, brings us this month's guest recipe!  Claire spent a semester in Madrid, where [I like to believe] 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.  (As usual, if you have questions for our guest blogger, please leave them in the comments section.)  ¡Buen provecho!

Tortilla Española

My undying love of the Spanish tortilla came about while studying abroad in Madrid.  It was my staple food there--not only because it’s delicious, but also because it’s affordable and 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!

Prep Time: 20 minutes 

Cook Time: 30 minutes

Ingredients:

• approx. 7 medium potatoes -- peeled, quartered, & thinly sliced
• 5 large eggs
• 2 tsp. salt
• 1 medium onion -- minced
• Extra virgin olive oil 
• Cutlery: 10" non-stick pan; mixing bowl; strainer; 12-inch [or larger] plate

Directions:

1. Fill a 10” non-stick frying pan with a half-inch of olive oil and place over medium-high heat. 
2. Once the oil is hot, add potatoes + onion.  Allow to cook until potatoes are golden brown and soft (≈20 minutes).   
3. While the potatoes are cooking, in a separate bowl beat eggs + salt, until fluffy.   
4. Using a strainer, remove the potatoes from the frying pan, allowing the olive oil to drain into a bowl.   
5. Add the potatoes to the egg mixture and stir until combined.   
6. Drizzle some of the excess oil back into the frying pan and place over medium heat. 
7. 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.   
8. Take a plate that is larger than the pan and place it upside down over the pan.  
9. Flip the tortilla onto the plate (commitment is key, don’t hesitate!).  
10. Add more olive oil to the pan and slide the tortilla back into the pan. The uncooked side should be faced down.  
11. Cook for about 5 more minutes, then slide from pan onto a serving plate.  Enjoy!

An ode to Katz Gluten Free Cinnamon Rugelech, in haiku form:

Oh, I'm in love with

Such a yummy, crunchy treat;

So friendly* to eat.

* allergen/intolerance friendly: gluten, dairy, nut, & soy- free; kosher pareve

--     --     --     --     --     --     --     --     --     --     --     --

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 (Thanks, G-pa!) 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.

A quick scan of their website 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 (OU).  [I'm not sure why it doesn't say lactose-free?]

Here are the ingredients for the Cinnamon Rugelech:
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

November Guest Blogger recipe: Hot Virginia Dip

This month's guest recipe comes to us from Marion V., a University of Maryland dietetic intern and fairly new 'tweeter' (follow her here).  This recipe is a healthier version of a fun hot [as in warm, not spicy] 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.  -->

Hot Virginia Dip

-->

Greetings All, Marion here, serving as November’s guest blogger for bMoreGlutenFree.  I seem to be just sneaking in at the end of the month – I’m sure bMore 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 just as delicious and saves over 200 Calories per serving.  I’ll take that! 

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.

 

Ingredients

• 1 c. chopped pecans
• 2 tsp. butter (I used Smart Balance, light)
• 16 oz. non-fat cream cheese, softened
• 4 tbsp. non-fat milk
• 4 tsp. minced onion
• 3 oz. minced dried beef, rinsed
• 1 tsp. garlic powder 
• 1 c. non-fat plain Greek yogurt

Directions

1. Sauté pecans in butter until brown, about 5 min. on medium heat. Reserve for later.  
2. Mix other ingredients thoroughly. 
3. Place in 1 1/2 quart baking dish and top with pecans. Chill until serving time. 
4. Bake at 350 degrees for 20 minutes. Serve hot! 

[It’s easiest to make this (steps 1-3) the night before your party & chill it until you’re ready.]

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.

 

A Gluten-Friendly Thanksgiving

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, "Could you help me with the dinner menu?  We'll need need variety!"

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.  

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.

Okay let's talk food!  The menu we ended up with sounds so delicious that I'm already looking forward to left-overs.

• Salmon
• Cornmeal encrusted tempeh (vegan, gf)
• Roasted asparagus, corn, zucchini, and sweet potatoes (vegan, gf)
• Garlicky mashed potatoes (vegan, gf): the trick is to use a combination of canned veggie broth and soy creamer instead of butter and milk
• Gravy of choice: we'll have both chicken and gf/vegan
• Corn pudding casserole
• Salad with cider reduction dressing (vegan, gf)
• Dark chocolate dipped strawberries with citrus sugar (vegan, gf): most higher quality dark chocolates are conveniently vegan and gf

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!

What do you have planned to make your holiday gluten friendly?

Sunday meal

This past sunday, we had planned to go to the Farmers' Market under the JFK Expressway* and then make some soup with our finds.  Although neither of those things happened, we did patronize the Baltimore Food Co-op^ and proceed to create a 3-course meal!  Here's what developed:

(A) Several-layer Spicy Bean & Cheese Dip
     Ingredients:

• Black Bean Refried Beans w/ Jalapenos^, 1 can  (can't remember the brand, sorry!)
• Salpica jalapeño jack queso dip^ 
• Green salsa^ (can't remember this brand either *pout*)
• Red salsa (whatever had been in my fridge for a while)
• Organic Valley shredded mozzeralla cheese^
• Hot peppers (mixed variety), chopped

• Garden of Eatin' Blue corn tortilla chips^

     Directions:
     1) Put beans in dish --> Microwave until lukewarm --> Stir
     2a) Place half of beans in glass pan/dish --> Add layer of queso
     2b) Layer some more beans --> Add layer of salsa(s)  (we did one side green and one red)
     2c) Put on more beans or queso if you want --> Cover with shredded cheese
     3) Microwave dish until the top layer of cheese is melted
     4) Sprinkle hot pepper mix on top, to taste
     5) Dunk chips in dip --> Bring to mouth and chew

(B) [Pre-]Battered Cod, with Roasted Cauliflower

     Ingredients:

• WaterfrontBISTRO Cod fillets [frozen]
• Local Cauliflower^, 1 bushel (? is that even the correct term ?)

     Directions:
     1) Remove greens from + chop cauliflower
     2a) Place cod fillets on oven-safe tray
     2b) Place cauliflower on same tray + season w/ salt and pepper
     3) Follow directions on cod box (essentially: bake at 425ºF for a while, flip fillets)

(C) Reeses-infused Brownies à la mode
     Ingredients:

• Reeses peanut butter cups  (we used the slightly-mini but not mini-mini size--because they were on post-Halloween sale--but any composition would work)
• Gluten Free Pantry Chocolate Truffle Brownie mix^
• Eggs, 2 large
• Butter, approx. 3/4 of a stick (but don't quote me on that)
• Haagen-dazs Coffee Ice Cream 

     Directions:
     1) Chop Reeses cups
     2) Follow directions on brownie mix box
     3a) Stop following directions on box when it says let cool fully.
     3b) Instead, let cool as long as you can handle, but brownies should still be warm.
     4) Top with ice cream


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.


*open Sundays 7am-noon, thru Dec. 18th
^ Items with this symbol were purchased at the Co-op

PFOGF Manifesto

Ladies and gentleman, it's arrived!  The Parents & Friends of Glutens-Free (PFOGF) have finalized the organization's manifesto, and posted it below in all its glory.  You may also view it on the PFOGF page, by clicking the tab on the sidebar.  Think something should be added or changed?  Let us know in the comments!

PFOGF Manifesto

Our Vision. 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.

Our Mission. 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.

Our Strategic Goals

  One. 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.

  Two. 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.

  Three. 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.

  Four. Work toward full inclusion of glutens free within their chosen communities of faith.

  Five. 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.

  Six. 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.

We welcome the participation and support of all who share in our Vision and Mission and who hope to realize our goals.


(Special thanks to PFLAG for rhetorical inspiration)

October Guest Blogger recipe: Mexican Sweet Potato Soup

This month's guest recipe comes to us from Alli of Always AlliSunny, a dietetics student and food blogger.  This dish features seasonal/fall ingredients, and I assume many were purchased at Baltimore's Waverly Farmers Market!  Please buy local whenever possible, to support your community and your health.

Mexican Sweet Potato Soup

First of all, I'd like to thank bMoreGlutenFree 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!!

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?!

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!

Ingredients:

• 1 tblsp olive oil
• 1 medium onion, chopped
• 1-2 cloves garlic, minced
• 1/2 cup carrots and celery (traditional/optional soup starters- adds good flavor)
• 3 large (or 4 medium) sweet potatoes, chopped
• 6-8 cups vegetable broth (I used my own homemade vegetable broth, but you can used store brought, preferably low sodium)
• 1 bay leaf
• Spices: salt, pepper, cumin, chili powder, paprika, cilantro, cayenne (if you like it hot!)
• Chipotle hot sauce (optional)

Directions:
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.

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).

3. Bring to a boil, then reduce to a simmer and cook until the sweet potatoes are soft (~20-30min).

4. Use an immersion hand mixer or blender to blend the soup until smooth and creamy.

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!