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!

Roy's Restaurant Review

When I found out my Dad was coming to visit me in Baltimore, I knew exactly where to take him for dinner: Roy's, the Hawaiian Fusion restaurant in Harbor East.  Why?

1. The restaurant is in close proximity to the hotel downtown he would stay at.
2. My Dad is lactose-intolerant and extremely picky.  Since there used to be a Roy's in Philadelphia, I knew he had been there and liked it.
3. They have a gluten free menu.
4. THEY HAVE A GLUTEN FREE MENU that is slightly too expensive for me to try on my own dime.

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!

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!

I sipped on a delicious and perfectly-alcoholic mojito as I ordered: I'd start with the Teppanyaki Seared Tiger Shrimp Sticks and have the Teppanyaki Mahi Mahi  (I think...It was some sort of white fish, at least) for my entrée.

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.

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 Grilled Salmon g/f so I could have some, and we both really enjoyed that dish.

I made sure to save some room for the g/f Melting Hot Chocolate Soufflé, 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.

Of Special Note: 

<> Roy's offers very reasonably-priced [validated] valet parking (I think $5).
<> You can find the gluten-free menu on their website, by clicking location --> cuisine --> local menus & 
     'Download Gluten Free Menu PDF'.  It appears that it changes by season.

I know you all are dying for a new post.  And I promise I have many things to write about.

BUT, I've been super busy, so for now please satiate yourself by visiting my recently-updated Yelp reviews and following my frequently-updated Twitter!

Thanks again for all your support.  And please, spread the word about bMoreGlutenFree!

Happy National Celiac Disease Awareness Day!

To celebrate, I'm having a yogurt and going to work.  Oh, wait . . . I do that every weekday.

But I don't get $20-for-$10 worth of groceries at Whole Foods everyday!  Yep, that's today's LivingSocial deal, and it's good at all of the chain's locations.

September Guest Blogger recipe: Gluten-Free Gnocchi

This entry is the first of a new feature on this blog: every month we will have a guest blogger post their own tried and tasty gluten-free recipe!

This month, Laura of Domestic Sundays and PFOGF shares her foray into homemade gf gnocchi. Enjoy; I know I did!

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

Don't Eat Anything You Can't Pronounce - Gluten Free Gnocchi

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.

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.

*Adapted from Vegan with a Vengance

The ingredients:

• 2 pounds potatoes
• 1/2 teaspoon salt
• 2 T olive oil
• 1 1/2 to 3/4 cups gluten free flour (we used Bob's Red Mill All-Purpose)

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.)

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.

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.

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.

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.

Voila!  You made your own pasta.  Don't you feel accomplished.

Don't forget the necessary toppings -- like hot sauce.

xoxo Domestic Sundays