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Showing posts from February, 2013

Park City 2013

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It was ski week again and we headed to Park City, Utah.  You can see my old post  here.   Luckily Park City has a few good GF options.  But to make matters easier we always try to find a place with a kitchen so we can cook ourselves. Where we stayed was in New Park which is located right next to a shopping center with a  Whole Foods .  This was perfect to stock up on GF snacks, bread, OJ, milk and fresh fruit. So have food ready to eat during the week I made my  vegetable soup  and  pulled pork.   We would come home from skiing and heat up a bowl of soup and the kids ate pulled pork a few nights for dinner as well as a quick snack after returning from the slopes. One of the great finds of Park City is  Park City Pizza .  They have been serving pizza since 1985 and the owner has celiac disease I was told.  They offer great GF pizza.  It is prepped in the walk-in frezzer to prevent cross contamination and has its own oven.  We had it a few nights after a hard day on the slop

Endangered Species Chocolate

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In the spirit of Valentine's Day I thought chocolate was a good topic to discuss.  My new love is Endangered Species Chocolate.  Who doesn't like chocolate? But what about gluten?  Cocao is naturally gluten free but you have to be concerned about what is added to make the specific chocolate confection or what manufacturing line it is prepared on.  You can find information about Hershey's, See's and others online to determine which items may be safe.  Unfortunately, Godiva states that all of their products may contain gluten and states that anyone with allergies should NOT eat their chocolate.  I was looking for something that is safe across an entire product line to make my life easier - and it needed to taste good. Then I saw  Endangered Species Chocolate .  Are they GF?  This is what they say on their website: Endangered Species Chocolate products are CERTIFIED GLUTEN-FREE™ by the Gluten-Free Certification Organization. This certification allows us to feel

Indigo Grill Restaurant

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We haven't been out in a while, so it was time.  With Valentine's Day coming up this was our Valentine's Night out.  Got a babysitter.  So where should we go?  We have narrowed our restuarants to a select few that have been safe from a gluten free standpoint. I was looking for something new and we gave  Indigo Grill  a chance.  It is one of the Cohn family restaurants in San Diego and they offer a GF menu. We used to go to KemoSabe before it closed and loved it.  This was another restaurant by Deb Scott.  I had been to Island Prime / C Level, another of the Cohn restaurants but almost ran into trouble when I ordered the GF seared albacore stack.  They brought it to the table with fried taro chips (it has since been changed on the GF menu).  We had been told by one person that they had a GF fryer.  When I questioned the dish the manager quickly took the dish away (I had not eaten anything yet) and came back with a newly prepared plate, this time with cucumbers. So I wa

Yummy Fried Rice

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What do you do with leftover rice?  Make fried rice, of course. What you need (serves 2) leftover rice (one takeout container (about 1 1/2 cups)) 2 eggs 1 large carrot chopped 1/2 onion diced oil GF soy sauce seasame seeds 1.  Heat a wok or similar large pan on medium high heat.  Add a small amount of oil if you are using a non-stick pan or about 1/2 tablespoon if not.  I like to use grapeseed oil.  Peanut oil or any oil that will not burn under high heat will work. 2.  Whisk eggs and add to pan and keep stirring with a wooden spoon or spatula in a circular motion.  Once the eggs are scrambled remove them from the pan and reserve for later. 3.  Clean pan with a paper towel and add some more oil.  Add the carrots and onions and cook until softened.  Then add the rice and toss to mix.  Let it cook (don't disturb it) so it gets a nice crispy edge to some of the rice and onions.  Then mix again, or toss if you have the skills (you don't want rice al

Gluten Free Superbowl 2013

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What did I eat for the Superbowl?  Almost like a grade school project - What I did for my summer vacation.  Being the biggest day in America for junk food I had to partake. First things first - you need beer.  My favorite  New Planet  Off Grid Pale Ale. Appetizers to get you going.  Onions + tomatoes + lime juice + avocado + cilantro + salt = yummy guacamole.  Served with Blue Corn  Food Should Taste Good  Chips. First quarter is over, time to dig into some baby back ribs coated in  Bone Suckin Sauce .  Made these in the pressure cooker and finished on the grill. You can see the old recipe here ( http://www.ungluten.blogspot.com/2012/03/ribs.html ), I've tweaked it a little and I'll update the new version soon. Gotta have some salty, crunchy snacks.  One of my favorites is  Snikiddy  Baked Fries. Can't be a Superbowl without my wings.  Dry rubbed with garlic and onion powder, paprika and salt and cooked until crisp on the grill and finished in my sauce.

Book Review - The Gluten-Free Asian Kitchen

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What cook does not have a lot of cookbooks.  I rarely follow recipes but I like to read through them to get ideas.  If I am following a recipe exactly it is usually a baked good. But when it came to making asian dumplings, pot-stickers, gyoza or whatever you want to call them I was failing.  I tried my own concoction and after they failed I tried some online recipes that I found and nothing worked well. I got a gift for the holidays.  The Gluten-Free Asian Kitchen by Laura B. Russell .  You can find it on Amazon by clicking  here . This fills a great void in the GF cooking world.  I am lucky enough to have a great oriental restaurant that offers a great GF menu right down the street but for those that do not have that luxury you can now make everything at home. The book covers sauces, skewers, noodle and rice dishes along with other entrees of meat, poultry and seafood.  The book is fun to read and just browse.   There are many pictures to help you choose what to make for dinne