Airplane Ginger Snaps Snacks
October 7th, 2009
So much snap.
I learned my lesson from my last plane flight, where I was hungry and only had a choice of gluten in a round form and gluten in twisted pretzel form. I’m getting on a plane later and this is my onboard snack, Gluten-free Ginger Snaps. These little cookies are actually really good even for someone not looking to go on this g-free flight (by flight I mean 90 day deal, not my actual flight). The ingredients are all sorts of corn flour, chick pea flour, tapioca, rice flour, potato starch…all of it are a good combo. Of course the ginger gives it a little bite and the molasses sweetens it nicely. I’ll be a happy flyer with these on my tray. Now all I have to do is make sure no stranger falls asleep on my shoulder and the person behind me isn’t a soccer player having nightmares.
Pizza Amore, Just Not This Lumpy One
October 5th, 2009
Margherita pizza. Cracker like bottom and cheese was blah.
I think I’m on a string of not so great purchases lately. Craving pizza lately, like a nice crispy crust, little sauce and browned almost crispy cheese..mmmmmm. Well I have the complete opposite. This pizza was gluten-free and I think Vegan too. Just look at how it turned out. The dough was more like a cracker and the cheese I think I made a mistake on. It kind of looks like soy cheese. I recycled the box so fast I couldn’t even check. Well the cheese wasn’t melting right and the flavors of this margherita just were not there. Lumpy, bland, not crispy and just plain yuck. Next time it’ll be cornmeal crust, real cheese and some better toppings. Oh how I miss making my own with good doughs.
Hobbit Ener-G Tapioca Bread
October 3rd, 2009
Ener-G Tapioca Bread
I think I found hobbit elvan bread. I picked up some Ener-g Tapioca Bread from Whole Foods since I’ve been craving bread lately. Everyone else is having their Acme baguettes, sandwiches and toast. I’m getting jealous. Take a look at this picture, the bread is about half the size of Oroweat bread which I use to eat. The texture is dense and much tougher than the fluffy regular stuff.
To warm it through, I gave it toast and it goes for a little less time. The line between nicely toasted and burnt is very fine. There is also this scent of the bread that isn’t too pleasing. I guess it’s the tapioca, but I keep smelling it trying to figure out what it is. Anyways this isn’t really doing the trick so I might try either rice bread or a completely different brand. I feel like a little hobbit eating this.
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How Bazaar by José Andrés
September 28th, 2009
After months of waiting and rejected reservations, this Saturday I finally got to wine and dine at one of the most amazing restaurants, Bazaar by José Andrés in Los Angeles. Over a year ago I bought a cookbook for a friend to celebrate, La Diada de St. Jordí. (Gotta love Catalonians) Anyways that’s when I came upon the most amazing recipes by a guy named José Andrés. He has revolutionized Spanish cooking and tapas in the US. Soon after I found out he was opening a restaurant in LA!
Sweet and amazing "Corn on the Cob". Corn nuts and polenta.
The night was eye opening, an adventure, a magic show and very bizarre indeed. Upon arriving there were a lot of questions about what would be gluten-free and whether I’d be able to eat anything. Everyone was concerned that I would have to pass up on possibly the best dinner of the year. My thoughts on this are, the finer the restaurant the less they need to use wheat and flours, gluten-fillers. French sauces doesn’t count in this statement since basic rues are always made with flour.
Anyways on to the food. It’s traditional and molecular gastronomy all in one place. (Check out the photos for some of the foods. If you plan to go here and want to be surprised don’t look at the pics)
Classic and Modern Olives – One dish had classic olives on skewers and the other plate were these little liquid balls that were soaking in olive oil. Server comes up to the table with a jar of floating little green balls and dishes them out. They sit like a little pillow in your mouth and with a little pressure breaks open to reveal the essence of olives. Just amazing.Click here to see all the pictures and to read about more of the dishes
Haribo Gummi G-Free Goodness
September 26th, 2009
Oh how do I count the ways I love Haribo. This is a company I’d like to take a tour of their manufacturing facilities. Could you imagine millions of tiny little gummi bears popping out of machines and into packages and into my tummy. I was so happy to read the ingredients and find out that Haribo Gummi Bears are totally GLUTEN-FREE!! Hooray. I feel like dancing knowing this is true.
From the Gummi Cellar. There's a lot to get through.
Up close and personal with the Haribo Bears
Almond Milk, It Does a Body Good
September 21st, 2009
Smooth and creamy almond milk. It does a body good.
Most mornings I start off with a cup of Pacific brand almond milk. So tasty and totally gluten-free. My friend turned me on to this about a year ago. It’s great next to regular milk and I find it really smooth compared to soy milk. There’s a little hint of nuttiness which makes it pretty addictive. Even if you like milk you will love this, it’s like dessert but for breakfast. I’m not even lactose intolerant, I have ice cream and butter and all, but there’s something about this little nut. However, I will need to better manage my calcium source since somehow this milk doesn’t seem to have very much. I always thought almonds were really high in calcium naturally, but somehow this drink lacks it. Thumb down for that.
Many people have mixed feelings with dairy, but there is generally a common theme between the two sides that calcium is good for your bones, hair and skin.
Sunday AKC Scramble
September 20th, 2009
It’s a slow Sunday and I’m feeling like something hearty. Today I make a simple egg scramble. There really wasn’t much effort to make a gluten-free breakfast. I’d eat this any day and probably everyone has had something like this, but just never thought it was gluten-free. Ingredients are :
One egg – I gotta keep up my proteins. Fried red and white potato Brown mushrooms Little thyme, salt, pepper and Tapatio to taste – Tapatio makes the world go round. Parmessan to topI’m eating and watching an AKC dog show on ESPN HD and as the Terrier Group goes by, I’m feeling good.
Which Mac-n-Cheese is Gluten Free?
September 17th, 2009
I went for a boxed dinner tonight. Good ‘ol mac-n-cheese. I love trying these at every restaurant possible. So far my favorites have been at Rush Street and Nook in LA. Mine will never be as good. Anyways I made 2 versions of mac-n-cheese, one for me g-free, and the other standard Kraft g-full for a friend.
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Dinner like normal. Pork Chops and Polenta.
September 16th, 2009
[singlepic id=14 w=320 h=240 float=right]Dinner on night 2 is really something I would have made on any other night before this whole gluten free debacle. It’s a nice center cut pork chop on the bone, parmessan polenta (cornmeal), and spinach. 30 min meal and no frakkin’ EVOO.
Pork chop is simple. Good cut of meat, sea salt, fresh cracked pepper, throw on grill. Done. Polenta is Trader Joe’s so just heat on the stove, add water or milk to smooth out, pepper and shredded parmessan. Done. Spinach. No cooking the greens, just tossed it under the meat and let the steam do it’s work. Done.Some tomato sauce made it’s way on my plate. Oops. See how shady these tomatoes are.
*excuse the crack on the plate. i gotta get to cb2. my mom will kill me when she sees this. total superstition.
Day 2: Brown Rice Wrap or Flying Saucer??
September 16th, 2009
Pre-wrap breakage. Still good.
It’s lunch, I’m hungry. So rather than an Oroweat bread sandwich I’m going to have a Brown Rice Wrap. This consists of the following:
Brown Rice Tortilla Costco sliced fried chicken (it’s as crazy as it sounds) Lettuce Faux In-n-Out sauce (Mayo, Organic Ketchup, Sriracha) Chedder cheese Pickled carrot and daikon (I made it myself for vietnamese sandwiches, but there goes that idea)I heated up the tortilla up so that it wasn’t so hard, but once I got all the ingredients in and wrapped it, the tortilla started tearing like freaking San Andreas Fault. The tortilla is transforming into a piece of cardboard, a flying saucer…i have to eat faster before it’s too hard.
I’m going to have to work on this one or maybe just stick with corn tortillas.
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