Survey says... pizza.

Make your gluten-free voice heard and vote for your favorite GF brands in Triumph Dining's first annual Best of Gluten Free Awards! Participants receive free dining cards. Check it out here: http://www.triumphdining.com/blog/best-of-gluten-free/

In *ahem* extremely exciting gluten-free pizza news, northern Delaware is now home to Extreme Pizza, located in downtown Wilmington. The good news: they deliver and the pizza is really good! (In fact, I voted for them in the Triumph survey.)

On the down side, it's pricey - almost $16 for a 12" plain cheese GF pizza and about $20 for specialty toppings. In comparison, Seasons Pizza is $9.99 but it's smaller and thinner. That's quite a splurge for pizza, but it may be worth it on rare occasions, since lazy + delivery + GF is no simple proposition. (Another unfortunate side effect of celiac disease: $20 pizza?!) Extreme's GF menu also includes a few salad choices. The specialty pizzas are very creative and have fun names like Mr. Pestato Head, Peace in the Middle East (shown above, with hummus, tomatoes, olives, onions, feta, fresh basil, pepperoncinis, and mozzarella), and Poultry Geist. Another perk: Extreme also offers soy cheese.

Udi's coming to Trader Joe's?

I've just learned via Facebook that Trader Joe's will soon be carrying Udi's products. Udi's is well-known and very popular in the GF crowd for their remarkably normal sandwich bread, bagels, muffins, and mini pizza crusts. And even if this is just a cruel rumor, you can find Udi's in the Delaware area anyway at both the Giant and Shop-Rite on Concord Pike, Wilmington and occasionally Newark Natural Foods on Main Street, Newark, or at Whole Foods (not in Delaware). Great to see that Udi's is becoming easier to find.

Last night I threw together a very easy and delicious pot of GF chili-mac, which made for a super tasty lunch at school today! Here's what I did (sorry, no pictures):

- about half a pound of cooked ground beef
- 14 oz. can of diced tomatoes w/ green chilies
- about half a bag of rice noodles - cooked, drained & rinsed (I strongly recommend Trader Joe's brown rice penne or rotini)
- half an onion, chopped
- to taste: chili powder, ground cumin, oregano

Failproof instructions: saute the onion in some oil. Add everything else and mix it up til it's all warm. I used roughly 4 shakes of chili powder, 1/2 tsp of cumin, and just a dash of oregano. Yum! (You could also add corn, beans, chickpeas, etc.)

Rice Chexie treats & cozy GF soup!

How did it get to be November?! It's that time of year when a girl's thoughts turn to outlines, memos, final exams, and stress stress stress. And cozy comfort food that's perfect for fall. Just a quick post tonight but I wanted to share two easy recipes I've enjoyed recently.

Rice Chexie treats!

By all rights Rice Krispies should be gluten-free but they contain malt flavoring, which comes from barley. No go. I am cuckoo for rice krispie treats, but the great news is that you can make a GF version that's just as good, if not better, using Rice Chex, which are thankfully gluten-free. Here's what you need:

* pan (8x8 or 9x13, greased with cooking spray. I use Pyrex baking dishes.)
* 2-3 tbsp of butter or margarine
* 1 bag of marshmallows (check the ingredients to make sure they're GF. Also, minis melt faster than the big ones)
* 6 cups of Rice Chex cereal
* optional: 1 tsp vanilla extract (again, check ingredients)

Spritz your pan. Over low heat, melt your butter/margarine and marshmallows, stirring constantly. The second it's smooth, remove from heat - don't overcook. Add vanilla and stir. Add your cereal and stir it through the goo; this is always the annoying part. Dump the mixture into the pan. It helps to use waxed paper, the back of a wet spoon, or dampen your hands to press the mixture flat. Now comes the hard part: waiting. Cut into squares or shapes and enjoy! They are amazing and taste just like the real thing. (Note: I have previously tried using organic brown rice krispies. Feel free to try it for yourself but IMO it tasted like cardboard. Rice Chex are about 100x better for this purpose!)

Cozy Comforting Potato-Leek-Veggies I Found in my Fridge Soup

On a cold fall day potato-leek soup hits the spot. I made a big batch of this soup, but it didn't last long. I brought it to school for lunch and received two compliments from passers-by who said it looked delicious. Oh, it was! I based the soup on this great and easy recipe for Cream of Asparagus Soup. I didn't take any pictures, but here's what I used, as far as I can remember:

* 1-2 tbsp butter or margarine (olive oil should be fine too)
* 2 leeks (Trader Joe's, pre-trimmed - chopped & rinsed)
* 2 potatoes, peeled & chopped (I used russet; yukon gold would be delicious too)
* about 1/2 sweet onion, chopped
* about 1/2 pound of asparagus, chopped into 1" pieces
* 1 carrot, sliced into rounds
* 2 cups of Pacific organic chicken broth (1 small box, which is what I had on hand. If you have more broth, omit the water. Of course you could also use veggie broth. It should be a total of 3 1/2 to 4 cups of liquid.)
* 1 1/2 cups water
* 1/2 cup goat milk (Whoa, GOAT? Okay, yes, here's where I got crazy. This was an experiment. Goat milk can be found at Trader Joe's and is supposedly easier to digest than cow milk, so I gave it a try. I wouldn't drink it by itself, but if you like the pungent, tangy flavor of chèvre, it's a nice stir-in for soups or mashed potatoes. While I'm still not on great terms with dairy, this milk seemed to be okay with me. You might prefer to use regular milk, Lactaid milk, or heavy cream.)
* kosher salt & pepper to taste

In a large soup pot or saucepan, melt butter/marg or heat olive oil over medium or medium-high heat. Sauté leeks til they soften. Add broth and/or water, potatoes, onions, carrots, and asparagus. Bring to a boil, then reduce heat, cover & let simmer about 10-15 minutes til your veggies are nice and soft.

I have - and LOVE - an immersion hand-blender, which is absolutely ideal and so easy for pureeing soup (and it's dishwasher-safe). If you have a hand-blender, use that or transfer soup in batches to your regular blender and process til smooth or whatever texture appeals to you. Return soup to the pot. Add your milk and re-heat over low. Season with salt and pepper; serve with a little shredded cheese on top if you like (or perhaps a dollop of sour cream?). Deeeelish. I can't wait to make another batch!

Gluten Free Torts.

Being a first year law student means you have very little time to breathe, let alone recognize life as you previously knew it, attend to your blog (ahem), or, you know, eat. Stress and celiac disease are not a winning combination. You don't have time to eat as healthfully as you might; your stomach is going to react to your emotions; and of course being celiac already makes things a little more challenging. There's nothing I can really eat on campus, and there's only one day a week when I have enough time to go out and grab lunch between classes. Fun! Somehow I am figuring out how to get by, although it often means eating while studying or standing over the kitchen counter. Long gone are the days of experimental 3-course dinners for one.

So recently I decided to strike back with a crustless quiche - it's very quick to prepare on a Sunday, and then it's ready to reheat all week for breakfast or lunch. (And frankly, it's better for you than real quiche - without all those calories and fat from the crust and cream!) I adapted it from this recipe. It's super easy, phenomenally delicious, and you pretty much cannot mess it up. Here's how I do it:

Chop up some of your favorite veggies. (I chop veggies in advance when I have time and keep them in containers ready to deploy as needed. Or buy them pre-chopped at the store.) Some suggestions: peppers, yellow squash, zucchini, onions, scallions, artichoke hearts, broccoli, asparagus, spinach. You could also do cubes of ham or bacon or cooked turkey if you're into that kind of thing.

Saute your veggies for a few minutes in a small bit of oil, til they're softened and the color is nice and bright.

Meanwhile, crack 6 eggs into a large bowl. (The original recipe calls for 5; I use 6 because my quiche is so loaded with veggies.) Add a little water and beat. Pretend they are your professors if necessary. Totally optional, but I add about 1 tbsp of Pamela's GF baking mix to thicken.

Stir your veggie mix into the eggs.

Cheese! Use a bag of shredded cheese, any kind you like. Depending on how cheesey you are feeling, put in the whole bag or half the bag or whatever. You could use shredded soy cheese too.

Mix it all up. Add some kosher salt, pepper, and (optional) some dried basil.

Pour your quiche mixture into a greased/sprayed 9" pie pan and bake at 350 for about 30 minutes until it's beautifully golden on top. Voila!

Some of my other favorite things right now:
* Apple season is here! (I love fall so much!) Organic granny smiths with peanut butter.
* Annie's deluxe rice pasta & cheese is the best (worst) mac & cheese since Kraft! It comes with a squeezy pack of cheese sauce so it couldn't be easier and it is just so yummy. By far the best commercial GF mac & cheese I've tried. (why yes, the time crunch means I have pretty much given up trying to be dairy-free)
* Progresso lentil soup - yup, it's GF! So tasty on its own, or add some ground cumin & garam masala to make it even more amazing (or try pureeing it a bit with a hand-blender and throw in some basmati rice - very filling and Indian-inspired).
* Baked ziti casserole with Trader Joe's brown rice pasta, red sauce, & shredded cheese
* Scrambled eggs with green peppers, onions & cheese (basically the even-faster version of my quiche)

Hope that gave you a few ideas for good fast food! And now I'm very late for a date with my BFF, my bed.

Sem aloo.

So last night for dinner I took my first test drive with The Indian Vegan Kitchen: More Than 150 Quick and Healthy Homestyle Recipes, which I posted about here. I wanted something fast and easy using what I had on hand, and the recipe for sem aloo (green beans and potatoes) fit the bill. The only ingredients: fresh green beans, one Yukon Gold potato, some spices, and a tiny bit of oil and water, plus I threw in some onion for good measure. (Sorry, but it's probably not cool to reprint a copyrighted recipe! You'll have to check out the book for specifics.) There's no sauce involved, just a nice blend of spices on the veggies as they simmer. Either some of my spices are stale or I'm accustomed to more pungent flavors than the recipe calls for, so I wound up adding more salt to help bring out the spices. But I did really enjoy the dish and I'm sure I'll make it again soon. Served on a bed of basmati rice, this was indeed a quick and filling GF summer supper.

In other news: California Tortilla has recently added gluten to their list of allergen info! Previously they only gave information about wheat content. CalTort can be found on Main Street in Newark DE, among other locations primarily in MD and VA. Now if only they could redo their amazing chicken tortilla soup to be GF!

Of stir-fry and Indian food.

(Why yes, I am addicted to redecorating my blog!)

Tonight, inspired by my friend Natalie's cooking, I made an awesome stir-fry with tofu, French green beans, locally-grown asparagus, baby bok choy, and onion. I hate mushy tofu, so I always use extra firm and then press it for as long as patience allows - just put the tofu on a dish and pile a few plates or something heavy on top of it; drain off the water as it squeezes out. I sprinkled the tofu with some wheat-free soy sauce and then sauteed it in a bit of canola and sesame oil. Once it's nice and golden-crispy, I added my chopped veggies, minced garlic, a little cilantro, and a few splashes more soy sauce. Light, yummy, and easy!

I'm also very excited about a new cookbook I recently purchased: The Indian Vegan Kitchen: More Than 150 Quick and Healthy Homestyle Recipes by Madhu Gadia. While I'm not vegan, this cookbook is a fantastic resource for anyone who loves Indian food but can't handle all the ghee (clarified butter) and cream you tend to find in restaurant dishes. It's not strictly a GF cookbook either, but the vast majority of recipes are GF and are labeled as such (obviously, they are all dairy-free and egg-free). Indian cuisine is a great match for GF people, since many dishes are made with chickpea flour (besan) or don't call for flour or wheat at all.

I have yet to test out any of the recipes personally, but they seem straightforward and totally tantalizing. My mouth is already watering for the Chickpea-Potato Snack (Chana-Aloo Chaat), Curried Potato (Aloo Tamatar) Soup, Quick Chickpea Curry, Lemon Rice Noodles (Neembu Savai), and Coconut-Mango Rice. (Is there a better dessert than mango sticky rice? Doubtful.) There are even a few gluten-free bread recipes - sorghum, millet-potato, and corn roti - for motivated cooks, of which I do not number myself, no matter how much I still pine for Indian bread. (On a sidenote, for a quick Indian food fix without having to cook, Trader Joe's frozen Chana Masala is GF and delicious, although it does contain ghee. It's great by itself or with rice.)

On Monday I'm off to the beach with my GF snacks in tow. I'll post the après-vacation gluten-free report when I return. Wish me luck!

What's for dinner?

Some things never change, whether you have celiac or not: sometimes dinner means scrounging the pantry for anything edible, and sometimes I have the energy and initiative to cook something interesting. Tonight I made my first successful foray into the world of scallop searing and with this guide, it really couldn't have been easier.

Next time I will probably use my cast iron skillet to get more of that nice crispy sear, but they were tender and perfectly cooked. Just make sure you rinse them well and pat dry before cooking. For an alternative, coat the scallops in GF breadcrumbs and give them a quick broil. Or serve them in a wilted spinach salad, à la Macaroni Grill. I see a lot of pan-seared scallops in my future this summer, when using the oven is just too unpleasant.

I paired my scallops with roasted veggies - not as photogenic but they tasted great. I chopped up a small eggplant, green pepper, onion, and asparagus. Put them in a foil-lined pan (or not, but it makes cleanup easier) and drizzle everything with olive oil. Mix it up with your hands to make sure it's all evenly coated and season with some kosher salt and pepper, and if you are so inclined, a few garlic cloves and/or balsamic vinegar. Pop it in the oven at about 400-450° for 30 to 40 minutes, stirring once or twice. Super easy and extremely tasty.

On Friday I was in downtown Philly so naturally I had to drop by Sweet Freedom Bakery, a gluten-free, every imaginable allergen-free bakery on South Street between Broad and 15th. They have sidewalk tables and cozy indoor seating, where you can savor your GF treat and a beverage - or just bask in the heavenly aroma of baked goods you can actually eat. On this occasion I tried (only in the name of science and journalism, of course) the mint chocolate chip cookie and the strawberry-rhubarb oat cobbler. The mint was a bit overpowering for me, but the cobbler was the best thing I've tasted yet from SFB. It had a nice oatmeal cookie crust base with the sweet/tart fruity topping and oats sprinkled on top. A little oily and very sweet but I really enjoyed it. The cobbler and my willpower did not last long enough for a photo.

To complete my weekend wrap-up, I'd like to give a big celiac raspberry to Texas Roadhouse, which, in a rare turn for national chains these days, does not have a GF menu. I'm not sure what I expected from a restaurant that encourages patrons to drop peanut shells on the floor - classy! And the newly-added indoor caution sign is a bit "too little, too late" for those with severe peanut allergies. In my defense, it was close and I was starving. (I feel fine after having a sirloin sans seasoning, baked potato, and plain steamed broccoli, however.) I won't even mention the guy with the swastika tattoo. Check, please!