Gluten-Free Vegetable Cottage Pie

Posted in Food/Cooking, Health, Recipes by

Here is a quick, easy, and tasty gluten-, MSG-, soy- and dairy-free recipe!  I created this recipe nearly 20 years ago after enjoying something very similar in a small tea-house in New York City.  I thought I would share.  It can be served as a side dish or as a main vegetarian dish.  The flavors are supposed to be very subtle, so if you are looking for something more robust, add your favorite seasonings.

INGREDIENTS:

  • 2 cups of coarsely chopped Leeks
  • 1 cup sliced mushrooms
  • 2 cups quartered and sliced zucchini
  • 2 cups quartered and sliced summer squash
  • 1-1/2 teaspoons chopped parsley
  • 1/8 teaspoon savory
  • Black pepper as desired
  • Mashed potatoes for topping (prepared instant or home-made)
  • Parmesan Cheese for topping if desired

INSTRUCTIONS:

– Preheat oven to 350.

– Steam squash until almost done.

– Mix all ingredients except for mashed potatoes; put into casserole dish.  Bake uncovered for 20 minutes.

– Remove from oven; top evenly with potatoes and cheese.  Bake 20 minutes longer.

Makes 4 servings.

©  K. S. Brooks 2009

Gluten-Free Tangy Cashew Chicken Recipe

Posted in Food/Cooking, Health, Recipes by

 

There are a few choice things that I truly miss since being diagnosed wheat-intolerant:  deep fried foods and Chinese food are at the top of that list.  So when I accidentally made this dish that ended up tasting like restaurant Chinese food – well you better believe we make it a couple of times a month.  Even my non-allergic spouse thoroughly enjoys this one!

One of the great things about this recipe is that you have a lot of flexibility.  If you want to add red peppers, go for it.  The same goes for other Asian-type ingredients like:  water chestnuts, bean sprouts, baby corn, and the like.  Fresh pineapple is a great addition as well.

My kitchen is not a produce stand – I am on a budget.  I use ingredients I tend to keep on hand.  This recipe is great for leftover chicken.  You can use raw if you want.  I find the already cooked chicken absorbs the flavor very well and ends up extremely tender.  This dish is gluten-, wheat- and soy-free.

Tangy Cashew Chicken

Ingredients

  • 1 broccoli crown
  • 3 tablespoons Butter
  • 1/3 cup chopped onion
  • 1-1/2 tsp garlic ginger stirfry
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce (Lea & Perrins is gluten-free)
  • 1 squirt of lemon juice
  • 1/3 cup shredded coconut
  • ½ cup cashews, broken
  • 2 cups cubed (leftover) chicken
  • Brown or white rice

Start the rice.

Cut the broccoli into bite size pieces and put on to steam.

Chop onion.  Melt 1 tbsp butter on medium/low in large frying pan, put onion in.  Cut chicken into bite-size cubes.  As the onions begin to brown, add 2 more tbsp of butter.  Melt.

Add garlic ginger, stir.  Add brown sugar; stir until it’s melted.  Add Worcestershire sauce and lemon juice.  Mix well.

Add chicken, stir until coated.  Add coconut and cashew.  Drain broccoli, add to chicken mixture.  Stir.  Turn off burner.

Dish rice onto plates.  Serve chicken atop the rice.  Enjoy!

Makes 2 hefty servings.

Continue reading →

Spread the Joy with Salmon Spread!

Posted in Food/Cooking, Health, Recipes by

Tired of finding salmon spread in the grocery store with about 30,000 ingredients most of which include soy and unpronounceable polysyllabic words?  Well, your worries are over.

I got so disgusted with the spreads found in the stores that I decided to try my hand at making my own.  It is all natural and a lot easier than I anticipated!

All you need is a piece of salmon, some cream cheese and a small food processor.

I used store-brand soft cream cheese in a tub.  The ingredients are: pasteurized milk and cream, cheese culture, salt, stabilizers (carob bean and/or xanthan and/or guar gums).  Any time I see xanthan gum in the ingredients it’s a clue to me that even though the product is not marked gluten-free, it probably is.  If you are super sensitive, however, I would never suggest you make that assumption.

The salmon was a nice grilled chunk left-over from last night’s dinner.  I always try to cook an extra piece for salmon salad the next day.

My Cuisinart Mini-Prep food processor is the perfect size for this little task.

Instructions:

  • Break up the salmon into pieces and place inside the food processor.
  • Use the low speed until the fish is uniformly ‘grated’.
  • Put one tablespoon (or more) of cream cheese in the food processor.
  • Use the high speed until the salmon and cream cheese are blended.
  • Taste.
  • Add more cream cheese and seasonings if you desire.  Blend again.
  • Repeat until you achieve the consistency and flavor you want.

Really, it’s THAT easy.

If you are gluten-intolerant, try the spread on some rice crackers.  If you are wheat-intolerant, the spread is excellent on toasted Mestemacher Whole Rye Bread.  (The ingredients for this bread are:  whole kernel rye, water, wholemeal rye flour, salt, oat fiber, yeast.)  The bread is a little pricey, but if you hate the wheat-free breads that are out there, it’s worth it!  Note:  It has a slight sour-dough flavor.

This spread is great for breakfast, snacks, and would be great to bring to a party.  That way you know there will be something there YOU can eat!

What Can I Eat?

Posted in Health by

I’ve made up a new game.  It’s called “What Can I Eat”? 

Things changed drastically concerning my food allergies this past Monday when my new doctor told me that I’m not actually allergic to 15 of the 16 foods as I was earlier diagnosed.  I am allergic to wheat, intolerant to lactose, and sensitive/allergic to Salicylates.  Salicylates are an acid that is found in most fruit, vegetables and many seasonings.  There was, after all, a common thread.  Now things were finally starting to make sense.

There was a complication, however:  over the years of my illness, my system was hit hard.  In an effort to help it recuperate, my latest assignment is to cut out all foods containing Salicylates.  Hey, I’ve avoided wheat since 2005, and soy since 2007, and thirteen other foods since 2008.  I only have to do this for a month or so?  No problem.

That was said before I really reviewed the list of the foods containing Salicylates.  What are the foods, you ask?  It would be easier for me to tell you what they are NOT in:  meat, rice, water.  Pretty much anything with the word berry, melon, or the letter O contain Salicylates. 

I figure my new diet is a lot like Abbott & Costello’s “Who’s On First.”  You’re really not sure what’s what or who’s where.  When in doubt, don’t eat it.

Okay, luckily I found some great 100% rye bread, which toasts up wonderfully.  I’ll just put some jelly on it…um, no, I won’t, since it is strawberry;  well, how about some honey…nope, can’t have honey, remember the O rule;  what about cinnamon toast?  Nope, there’s that pesky O rule again.  Maple syrup?  Not on Rye bread.  That’s just gross.  Forget it.  Just slather some plain old canola-based margarine on there for me.

To me it is more than ironic that the orange Vitamin C smoothies, the mounds of blueberries piled high on my yogurt, and the ginger tea that I thought were helping me get better were actually doing me in.  All these years we wondered why my health wasn’t improving, and now, we finally know.  In fact, this week marked the 7 year anniversary of the spider bite that started the whole downhill spiral.  Seven years of a person’s life…at one point so weak that I had to use a walking stick and could work only a few hours a day.  It seems like a lifetime ago.

I’m only on Day 5 of not eating most everything.  I think I’m feeling a little better – I noticed I have more positive energy.  I also noticed that I’m FRIKKIN HUNGRY!!!

I will post more on Salicylates later.  Until then, you can read more here:  http://en.wikipedia.org/wiki/Salicylate_sensitivity

I hope, wherever you are, you are well.

What Would Howard Jones Think?

Posted in Food/Cooking, Health by

“You can look at the menu but you just can’t eat” are the first words of the brilliant song “No One Is to Blame” by Howard Jones.  I loved the irony of the song back in 1985.  I never in my wildest dreams thought that twenty years later, it would become my food allergy anthem.

Later in the song, Howard goes on to sing “Doctor says you’re cured, but you still feel the pain, aspirations in the clouds but your hopes go down the drain.”  Every time I try a new treatment or doctor – that is exactly how I feel.

I enjoy helping others with food allergies by experimenting with new recipes, exploring different food combinations and venturing into purveyors of good eats for food allergy sufferers.  I remember how I felt when I was first diagnosed with Celiac Disease.  All my efforts are in hopes of helping as many people as possible not feel the same panic and isolation I did.

But sometimes the discouragement is overwhelming.  Usually I don’t let it get to me, but in the past couple of weeks we discovered yet another food I cannot tolerate.  Now I’m up to seventeen.  At this rate, the food of choice for me will be ice. 

I mentioned to my acupuncturist that I thought it was odd how I could be outside doing physical labor in 100 degree heat without eating lunch, sweating profusely, and not be losing a pound.  “Oh, that’s because it’s not fat, you’re just bloated from all your food allergies.”

“Great!” I said, taking a minute to realize that just because that meant I wasn’t fat didn’t mean it was a good thing.

So I broke down and called the food allergist that had been recommended to me.  It sounded like a bunch of hocus pocus, but if it works, who am I to judge?  But if it really works, then why isn’t this guy world famous?  Are all those testimonials for real?  If it doesn’t work, I’m out a lot of money.  But if it works, it could change my life.  But if it doesn’t work, wouldn’t the medical board have shut him down?  And so on, and so forth.  If you have allergies, you understand where I’m coming from.

How do you think Howard Jones would feel about my twist on his song?  I think it’s kind of sad.

You can listen to Howard’s wonderful song here:  http://www.youtube.com/watch?v=ENB2eX-U3a8&feature=related

Gluten-Free Shopping in Scarborough, Maine

Posted in Food/Cooking, Health, Travel by

On 9-22-08 I discovered a fantastic store on Route 1 in Scarborough, Maine. It’s called Lois’ Natural Marketplace and I felt like a kid in a candy store!

If you would like to read the rest of this article, please click on http://www.celiacchicks.com/maine/ – This column appeared last September as part of the ongoing CeliacChicks Around The World feature.

For other Gluten-Free food information and lifestyle tips, check out www.celiacchicks.com

K. S. Brooks is a guest blogger for CeliacChicks.com, an author and photographer.  © 2008

Review – Woody’s on the Water

Posted in Food/Cooking, Health, Travel by
            “Almost heaven, West Virginia,” John Denver did say.  And that’s true, I have found some wonderful gluten-free food at the Press Room restaurant in Shepherdstown, WV.  But I found gluten-free heaven itself in Tacoma, Washington – at Woody’s on the Water.

            Upon our arrival in Tacoma, I searched online for a restaurant nearby where my gluten mongering spousal-type unit, David, could get fish and chips, and I stood a fraction of a chance to find something free of wheat, soy, and the fourteen other foods that I can’t tolerate.  I didn’t go into it feeling very hopeful.  Most of the restaurants I found were extremely pricey, and the menu selections were certainly not geared to my dietary needs.  Then I found the Woody’s on the Water website – and saw, right in the left-hand side navigation bar that they had a gluten-free menu.  “This is the place!” I told David.  Finally, I was looking forward to eating out somewhere – but of course, I had a tinge of skepticism. 

            Off we went.  We followed the signs to Woody’s and arrived quite easily at the Thea Foss waterway.  Woody’s was next to the stunning waterfront Museum of Glass.  The outside of the restaurant is modern, with a large dockside patio.

Woody's on the Water, Tacoma, WA

Woody's on the Water, Tacoma, WA

            The inside is sophisticated yet still cozy, with a trendy atmosphere.  If I hadn’t seen the prices on the online menu myself, I would have thought this was a place at which I couldn’t afford to dine.

The Bar at Woody's

The Bar at Woody's

            We were greeted by a cordial hostess at which time I requested the gluten-free menu.  It’s not part of the regular menu – it is completely separate.  The table was clean, nicely set, and intimate.

Intimate Booth at Woody's on the Water, Tacoma

Intimate Booth at Woody's on the Water, Tacoma

            One of the owners, Thomas, came over.  We discussed the gluten-free menu at which time he told me his daughter was gluten intolerant, so he understood the dilemmas of finding good restaurant food.  He even offered us two different gluten-free beers.  It was the first time, that I felt relaxed and confident ordering gluten free food in a restaurant.  That was a really nice feeling.

            I had the House Salad to start.  The Balsamic Bleu Cheese dressing was an excellent and harmonious combination of flavors.  David had the clam chowder, which he said was the best he’d had since our stop in Newburyport, Massachusetts three years earlier.

             A huge plateful of Smoked Salmon Pasta arrived before me.  Perfectly cooked rice pasta, salmon, onions and cream sauce graced my palate with flavors which rivaled the best of New York City Italian cuisine.  David thoroughly enjoyed his monstrous serving of Fish and Chips as well.  We shared a Crème Brulee for dessert, although Woody’s offered a few other gluten-free specialty desserts.  Including our micro-brewed root beers, this entire meal was under fifty dollars. 

             The next morning our business meeting ended at eleven.  We needed to be in Vancouver that night.  It was a no-brainer:  Woody’s for lunch.

             I had the Smoked Salmon and Fresh Blueberry Salad.  The portion was enormous, and delicious.  Although I did enjoy it – I frankly preferred the Balsamic Bleu Cheese dressing from the evening before.  David got a bowl of the clam chowder.  I had to sneak a taste of it – it really was as good as he raved.  And I grew up in New England, so I should hope that I am a good judge!

             My opinion in a nutshell:  Woody’s on the Water is loaded with atmosphere at an elegant location, serving gourmet level food at affordable prices.  Their Gluten-Free menu offers an excellent selection of entrees, appetizers, desserts and even beer.  We were only in town eighteen hours, but we managed to eat at Woody’s twice.  That’s really how good it is.

K. S. Brooks is an author, photographer and guest blogger for CeliacChicks.com. 

Gluten-Free menu:  http://www.woodystacoma.com/index.php/menus/glutenfree/

The Crunch Factor

Posted in Food/Cooking, Health by
If you have food allergies, you know that little things can make a big difference.  Many foods, especially salads, have been ruined for me.  So when I found two alternatives to croutons for people with gluten- and/or wheat-intolerance, I got excited.

Since I have always been a fan of croutons, it was time to take the dive and try these.

The first type I invested in was the Olive Oil & Garlic Gluten-Free Croutons by the Gluten-Free Pantry.  They do contain eggs, corn and yeast.  They do also contain a lot of flavor.  I located my first package of these wheat free croutons in the gluten- free section at an NRG Organic Supermarket on the East Coast.  They were so good that I went back for more and they were already out.  They never got more in.  A couple of years later, I gave in and ordered some online.  The consistency of this package was different, in fact, they were rock hard.  I’m uncertain if they changed the recipe, or if it was just a lot inconsistency, but for some reason they weren’t as enjoyable.  The flavor of the first package was good enough, however, that I would give these a try again sometime.

One afternoon I was in the produce section at Safeway when I discovered the Fresh Gourmet Tortilla Strips Lightly Salted.  It states “Naturally Gluten Free” right on the front of the package.  I like these “Crunchy Toppings for Salad” for a number of reasons.  The list of ingredients is literally this short:  corn masa flour, safflower and/or sunflower oil, salt, trace of lime.  I like things simple.  I also like that they are easy to break up, and that they add a great crunch to salad.  I have even use them on top of soup instead of oyster crackers. 

Either way, if you are missing the crunch or that little extra substance to your salad, either of these products should fit the bill.

 

Gluten-Free Croutons

Gluten-Free Croutons

Product Information:

Olive Oil & Garlic Gluten-Free Croutons by the Gluten-Free Pantry – 5 oz. ~ $4.99

Ingredients:  corn starch, tapioca starch, water, liquid whole egg, chickpea flour, canola oil, sugar, extra virgin olive oil, xanthan gum, garlic powder, yeast, salt, spices, cream of tartar.

http://www.glutenfree.com/Gluten-Free-Pantry-Olive-Oil-Garlic-Croutons/Item129070

Tortilla Strips by Fresh Gourmet – 3.5 oz ~ $2.00 on sale.

Ingredients:  corn masa flour, safflower and/or sunflower oil, salt, trace of lime.

http://www.freshgourmet.com/FreshGourmet/Retail/html/crunchyToppings/tortillas.html

For other Gluten-Free food information and lifestyle tips, check out www.celiacchicks.com

K. S. Brooks is a guest blogger for CeliacChicks.com, an author and photographer.  © 2009

 

When Life Gives You Lemons, Make Gluten-Free Lemon Coconut Loaf

Posted in Food/Cooking, Health, Recipes by

The Glazed Lemon Coconut Loaf recipe can be found on page 71 in the quick bread section.  I have been experimenting with quick bread recipes, and although this is not as nutritionally beneficial as I would like, so far it is my favorite because a) by the light and moist consistency you cannot tell it is gluten-free; b) it didn’t require a pre-made “gluten-free flour mix;” and c) it uses simple ingredients, allowing bakers to add nutritional ingredients without drastically altering the outcome to the negative.  In an attempt to reduce the sugar content, I halved the amount of sugar and elected not to make the glaze.  Because of that, I probably should have reduced the amount of lemon zest, but it’s still tasty.  My quest, however, may be different than yours – I’m just looking for a quick in-between-meals snack in case my stomach starts to growl.  I’m not in the market for sweets.  Next time I plan to add walnuts or pecans and more coconut.  I can even imagine blueberries or chopped apples working well with this recipe.

Ingredients for the Lemon Coconut Loaf

Ingredients for the Lemon Coconut Loaf

Glazed Lemon Coconut Loaf

Preheat oven to 350 (please see note below).  Lightly grease a 9×5 loaf pan.

Ingredients:

  • 1 cup            brown rice flour
  • 1/3 cup       potato starch
  • ¼ cup          tapioca starch
  • 1 cup            granulated sugar (I used ½ cup raw, organic sugar)
  • 1-1/2 tsp     xantham gum
  • 1 tbsp           GF baking powder (Clabber Girl is GF)
  • ¼ tsp           salt
  • 2 tbsp           lemon zest
  • ¾ cup          unsweetened coconut(reduce sugar 2 tbsp if sweetened)
  • ¾ cup          milk
  • ¼ cup          vegetable oil
  • 2                     eggs
  • ¼ cup          freshly squeezed lemon juice

Lemon Glaze

  • 1 cup           GF sifted confectioner’s sugar
  • ¼ cup         freshly squeezed lemon juice

Note:  I keep the flours and starches in the refrigerator.  The two starches tend to come out in clumps and can be hard to measure.  I have learned to pour more than what I need into the measuring cup and then spoon the overage back into the container.  Otherwise it can get somewhat frustrating and very messy.

In a large bowl, stir together brown rice flour, potato starch, tapioca starch, sugar, xanthan gum, baking powder, salt, zest and coconut.  Set aside.

  1. In a separate bowl, using an electric mixer or whisk (I used a whisk), beat milk, oil and eggs until combined.  Add lemon juice while mixing.  Pour milk mixture over dry ingredients and stir just until combined (a spatula will work).  Spoon into prepared pan.  Let stand for 30 minutes.  (This, I believe, is one reason why the bread is so light.  Don’t skip this step.  Preheat your oven now).
  2. Bake in preheated oven for 55 to 65 minutes or until a cake tester (I used a toothpick) inserted in the center comes out clean.
  3. Meanwhile, prepare Lemon Glaze.  In a small bowl, stir together confectioner’s sugar and lemon juice.  With a wooden skewer, poke several holes through the hot loaf as soon as it is removed from the oven.  Spoon the glaze over the hot loaf.  Let the loaf cool in the pan on a rack for 30 minutes.  Remove from the pan and let cool completely on a rack.

The authors list a variation of substituting orange juice and zest for a sweeter and milder flavored loaf.  I may try that next time.

Lemon Coconut Loaf, Right out of the Oven!

Lemon Coconut Loaf, Right out of the Oven!

I have to say, out of all the GF recipes I have tried so far, this takes the cake.  (Okay, sorry, really bad pun).  There was no labor intensive creaming butter or heavy batter, clean up was a breeze, there were no leftover ingredients (partial cans or flour mixes) and it tastes great.  I will definitely make this again.

Footnote:  If you still have lemons left over, you can try the Lemon Garlic Chicken recipe on page 110 of “the Best Gluten-Free Family Cookbook” also by Donna Washburn and Heather Butt.  It’s a simple recipe using common ingredients found in non GF homes.  I marinated for a lot longer than they recommend and the chicken came out tasty and extremely tender.

For other Gluten-Free cooking and lifestyle tips, check out www.celiacchicks.com

K.S. Brooks is a guest blogger for celiacchicks.com, a novelist and photographer.  ©2009