Sunday, September 28, 2008

Yummy, yummy for my tummy!

What on Earth could be better than vegan "ice cream" full of gluten free cookie dough? In my book.... not much! This stuff is amazing!!! I shared a pint with Ian the other night, he LOVED it. And, he could EAT it... that's even more amazing.

If you are like me and want desperately to "ditch" dairy... but don't want to give up ice cream, this may be exactly what you need!!

For dinner this evening, I had gluten free pizza with vegan mozzarella, green peppers, and tomatoes, from Waldo Pizza. My baking team had a study party at Kari's house, and we'd decided to order pizza from the "hut." I was game for that... but then I remembered my pledge to myself, and my health. I brought my own pizza and dined with them. The pizza was yummy, and I returned home feeling very proud of myself for not giving in. Pizza Hut smells amazing, but I knew the havoc it would wreak on my digestive system. So, to the folks at Waldo Pizza.... thank you for thinking of the gluten free vegans!!! =)

Saturday, September 27, 2008

Cocoa-Coconut Chili

  • 1-1.5 tbsp coconut oil
  • 2 cups onion, diced
  • 1 1/4-1 1/2 cups celery, diced
  • 1/2 cup red or yellow bell peppers, diced
  • 4-6 medium cloves garlic
  • 2 tbsp mild chili powder
  • 1 tsp sea salt
  • freshly ground black pepper, to taste
  • 1/2 tsp cinnamon
  • 1/8 tsp allspice
  • 2 1/2 - 3 tbsp Dutch-processed cocoa powder
  • 2 cans (28 oz) diced tomatoes
  • 1 can (14 oz) black beans
  • 1 can (14 oz) pinto beans
  • 1 can (14 oz) kidney beans
  • 1 can (14 oz) light coconut milk
  • 1/2 cup unsweetened shredded coconut
  • 2 tsp chipotle hot sauce
  • 1 cup frozen corn kernals
  • 1-1 1/2 tsp agave nectar
  • 1-2 fresh limes - for garnish.

In a large pot on medium heat, add oil, onion, celery, peppers, garlic, salt & pepper, chili powder, cinnamon, and allspice, stir to combine. Cover and cook for 7-9 minutes, stirring occasionally; reduce heat if onions start to burn. When onions start to soften, add cocoa and stir for 1-2 minutes, then add tomatoes, beans, coconut milk, and coconut, and stir to combine. Increase heat to bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally. Stir in corn kernels and agave nectar, and cook another 5 minutes to heat through. Remove cover and let liquid reduce if desired. Season to taste with additional salt, pepper, and/or hot sauce. Serve with lime wedges and squeeze on generous amounts of juice.

Recipe from eat, drink, and be vegan by Dreena Burton

Noodles & Co.

I know, I know... why am I providing a link to a restaurant, in my dining section, called Noodles & Co. when I'm clearly not permitted to consume noodles?? Well...rice noodles are perfectly fine for the gluten free, and this place came highly recommended by a Celiac friend.

I went there to try it out for myself. I was a bit apprehensive about ordering my meal to be made with rice noodles, but it was totally second nature for the cashier. I ordered Pasta Fresca with rice noodles rather than penne. The lady smiled and said, "Do you have an allergy?" I replied with a smile...and a nod, she then put it into the computer, and I saw the guy in the kitchen toss the pan he'd been using into a sink... grab a clean one, and begin working on my order. Bravo folks, bravo!!

So, today after Joshua's football game, I decided to treat all of my kiddos. Josh is not gluten free, in fact... he's a gluten junkie. He ordered mac and cheese with Parmesan crusted chicken, and licked his lips like a crazed person while he dined. The 2 little ones each had a big bowl of "plain" rice noodles. Today I had rice noodles with marinara and a totally yum-o cucumber and tomato salad. MmmMMmm. So, cheers to Noodles & Co. for being "allergy aware!"

Thursday, September 25, 2008

MmmM MmmM, Mac & Cheese!

I seriously thought my days of eating mac and cheese were over. Then, I found Playfood. =)

Today, I had gluten free, dairy, soy, egg free macaroni and cheese. It was wonderful.

Thursday, September 18, 2008

Scrambled Hollandaise??

It was bound to happen, Chef says it always does.... someone in class would scramble the eggs for the hollandaise.

I've made hollandaise before, successfully, so I knew that I would not have any problems with mine.


I scrambled my eggs... what a mess. I totally blame the electric flattop.... the heating elements were "off" all night. A setting of 1 caused butter to boil within moments of hitting the heat. I felt the eggs starting to scramble and Garrison, one of my teammates, started saying, "Oh no.... oh no!!" As soon as I realized what was happening, it was too late. I held up my whisk and saw Chef glance at me from across the room, a big smile broke across his face and he said, "Told ya."

He walked across the room to our work station and examined my eggs. He grabbed a lemon and said that we might be able to save it. A little lemon juice, a couple teaspoons of water, lots of melted butter, patience...and love... and we saved it!!! However, before we knew it would turn out alright, Garrison grabbed the cayenne pepper and said, "Here, let's try this." As he sprinkled it into the sauce, some went right up my nose and in my eyes. Not fun! But funny....anyhow.

In the end, Chef called our sauce "Hollandaise Diablo." It was HOT, and it was actually quite good! Too bad we didn't have any extra eggs to pour it over!!

On a positive note, my Bechemel turned out great.... it had a perfect nappe! My veloute' was a bit... well... pale. Since my team used a vegetarian stock, it lacked the color that the rest of the class's stock had. In fact, our veggie stock looks somewhat like lemonade. Tastes fine, but just doesn't look quite like everyone elses.

Due to the fact that our dark veggie stock lacks the "gelatin" from the bone marrow in the beef stock, we don't have that perfectly thick consistency to our Espagnole either. In fact, we had cooked ours about 25 minutes when we began to realize that we simply were going to need more roux. It took forever to even make a dark roux (oh, how I hate using flour!) and next week we'll have to make even more. Blah! In any event, the Espagnole was cooled and frozen before it was run through a china cap, so we'll have to do that before we can cook with it next week.

Tuesday, September 16, 2008


(Picture will be posted soon!)

We made Challah in Fundamentals of Baking last night. It was so pretty when it came out of the oven. I still have a ways to go in learning to braid it properly.... but it was funny working on it.

I brought my personal loaf home, and Adam took it to work to feed the guys breakfast. I'm so glad the tasty treats I bring home aren't going to waste. I think Adam's coworkers like the fact that they have fresh homemade baked goods every Tuesday morning. =)

Thursday, September 4, 2008


I just found these today.... and I love them, so I simply had to post. =)

Monday, September 1, 2008

Five-Ingredient Potato Lasagna

  • 2.5 cups spaghetti sauce
  • 2 (15-oz) cans sliced potatoes, drained
  • 2 cups low-fat cottage cheese
  • 2 cups shredded mozzarella cheese
  • 4 tablespoons freshly shredded parmesan cheese

Preheat oven to 425F. Lightly oil an 11x7-inch baking dish and spread with 1/2 cup of the spaghetti sauce. Layer with half the potatoes, 1 cup of the cottage cheese, and 1 cup of the mozzarella. Repeat layers starting with potatotes, and ending with parmesan.

Cover with foil and bake for 35-40 minutes. Uncover and bake for 5 minutes until bubbly. Let stand for 10 minutes before cutting into wedges and serving.

From The Gluten-Free Vegetarian Kitchen by Donna Klein

Note: This recipe is SO easy.... it literally takes only minutes to throw it together. It makes for a great quick meal when you have to get out the door, but still want that home cooked meal before you go!