It seems like it has been ages since I reached into my pantry for a Tasty Bite.
Does that sound weird to you?
It shouldn’t. You see, there is this amazing company called Tasty Bite, who specialize in these little pouches of deliciousness. I am not exaggerating. I have bought many a pouch of ethnic-style cuisine. Why? Because there are some days that I don’t have time to cook up lentils or beans for a homemade curry, Indian dish, or even something with a bit of Asian flair. I wish I did always have that time, but I work full-time and I run…a lot. And all of that does cut into the hours of my day. And when standing in front of a stove and cooking dinner means that it might be 7 p.m. before I sit down to eat…I’d rather reach for something I know will be good. And it’s simple and takes only about 90 seconds to prepare.
This past Monday was my traditional fun run night. This means I book it home from work, eat something, and then drive into Louisville to hit up my running store, and hopefully traffic doesn’t make me late. Because I run with a group of people there and I hate missing my run.
This means…easy dinner. Nothing that will upset my tummy. And it has to taste good.
As I’ve had amazing luck with the Tasty Bite meals…I just happened to have one in easy reach in my pantry. That morning, I cooked up some jasmine rice that I could easily reheat for a couple of minutes before warming up my Tasty Bite meal.
On today’s menu…Tasty Bite Madras Lentils.
Madras Lentils is a classic combination of lentils, red beans, and classic Indian spices, all in a creamy tomato sauce. The ingredients of this pouch are so simple and recognizable. Water, tomatoes, lentils, red beans, onions, cream, salt, butter, sunflower oil, chilies, and cumin. That’s all. Everything in this pouch is pronounceable and probably something you’d rind in your pantry, on your spice rack, and in your fridge. You have to love that. I know I do.
So, I gave my rice a quick nuke in the microwave, splitting it between a bowl for myself and my roommate. Then, I tore a small opening in the bag for Tasty Bite Madras Lentils, placed it in the microwave for 90 seconds, and let it heat all the way through. That’s all it took. In this pouch emerged a steaming bag of creamy lentil goodness. It smelled fantastic.
I split the bag (it serves 2) between my roommate and I and handed her a bowl. We settled in to eat…and were both blown away.
If you like spicy Indian food, the Madras Lentils are probably not going to be your first choice. However, for those days you want to give your palate a break from the heat and bring flavor to the forefront…I highly, highly recommend the simplicity, yet delicious flavors of Tasty Bite Madras Lentils.
I admit, sometimes Indian food isn’t the prettiest cuisine to look at. But use your other senses and you will be amazed. For a pouch of food with simple ingredients and flavors, this really does hit the mark on taste. The sauce is creamy, yet smooth. You can see the lentils and tomatoes, two main ingredients that should easily stand out. And yeah…while there is a small hint of spice, it’s not a hot spice. Rather, it warms you on the inside and leaves you just wanting to go and take another bite only to experience it again.
I am a huge fan of Tasty Bite. I have yet to have one of their little pouches of easy-to-make cuisine that I haven’t liked. The simplicity of the preparation, ingredients, and the flavor really make these meals worth every cent. If you can find them…buy them. Try them all. Just…make sure the ones you pick up are gluten-free.
The Madras Lentils is not only gluten-free, but also vegetarian and certified kosher. One serving (half of the pouch) is only 150 calories and will provide you with only 6 grams of fat. The sodium content is at 510 mg, which is a little high, but this is processed food, so I’ve come to expect that. It’s actually on the lower end when you compare it to other pre-packaged items along the same line. And, best yet, a serving packs a protein punch of 7 grams. NICE!
Delicious. Nutritious. And easy to make. In no time you’ll be sitting down to a classic Indian meal. And all it took was a little microwave time. You gotta love that.
I love, love, love, love pancakes and waffles. No, for real. I make pancakes sometimes in the morning before work and waffles…well, those tend to be my weekend treat. So, finding a good mix in order to make these simple, but delicious breakfast treats is sometimes a challenge. Especially when you have food allergies.
Now, I’m not saying that all gluten-free pancake mixes will fall short of expectations. In fact, most of the ones I have tried have been decent enough to continue using…and…in some cases, purchase again.
Awhile back, I purchased a box of Gluten Free Pantry Brown Rice Pancake & Waffle Mix. And, true to form, I used everything else ahead of it while this sat in my pantry…waiting…waiting. I mean, the box is green and white…screaming at me to grab it and make some breakfast magic with it. And…still…it sat.
But, that is no longer the case. You guessed it…the expiration date was drawing close and I needed to use this mix…STAT! This is a habit that I am truly working myself out of. No more stocking up for the zombie apocalypse anymore (okay…not really why I have so much gluten-free goodness in my pantry…but it sounds good). This expiration date, however, was so close that I told my roomie that we’d be having pancakes every day this week for breakfast. Including gym mornings. Reheated pancakes are never as good as fresh of the griddle…but you have to make sacrifices.
And then…as luck would have it…I flipped the box over to look at their directions for making pancakes with this mix…and spotted another recipe. And this one utilized the entire box.
It was for Irish Soda Bread…and I just happened to have every single ingredient for it in my fridge and pantry. Lucky, lucky me. My mind was made up. Irish Soda Bread for breakfast this week. I’d make 12 slices out of it…and we would literally have one piece of it with some fruit for breakfast every day. It would mean only one morning of baking…and the rest, as long as the results were delicious, would be ready for a light reheat on regular mornings and those mornings we hit the gym.
Gluten-Free Irish Soda Bread made from a box of Glutino’s Gluten Free Pantry Brown Rice Pancake & Waffle Mix
This recipe was super easy. I just used the entire Gluten Free Pantry Brown Rice Pancake & Waffle Mix and to it added eggs, melted butter, unsweetened almond milk, raisins, and orange zest. Caraway seeds were an optional ingredient and I chose not to add them. I mixed all the ingredients together and poured the batter into a 8 inch cake pan. Put it in an oven at 375°F for 35 minutes. And when I pulled it out of the oven, just as my roommate was getting up on Monday morning for breakfast, it was golden brown. I brushed the top with some more melted butter, let it cool for only a couple of minutes, and then sliced it up.
My roommate loves her bread with butter, so she gets a schmear of that. I eat my bread plain most of the time and this was no exception.
I was really, really leery about turning a pancake and waffle mix into a loaf of Irish Soda Bread, but this…WORKED! For real. The result was amazing. The wedges of bread were sturdy and dense, just like real Irish Soda Bread. The raisins remained plump and juicy. And the orange zest adds that needed zing to the actual bread itself. The mix baked up beautifully, not becoming dry or brittle in the slightest. This bread was so easy to slice through. And the taste…well, you would never in a million years guess that this bread was gluten-free. Nor would you know that it came from a pancake and waffle mix.
I am very happy with the way this mix created this delicious Irish Soda Bread. If you are having some difficulty locating Gluten Free Pantry items…there’s a reason. It’s Glutino, and they have changed their packaging. So look for Glutino’s Brown Rice Pancake & Waffle Mix and you’ll be finding the same exact product that I used here. Now you know how long I’ve had this mix.
It may have taken me awhile to actually use this mix…but I am so happy that I finally did. And, I am more than pleased to have utilized it in a manner that isn’t just pancakes and waffles. Have a hankering for Irish Soda Bread…or perhaps those pancakes and waffles sound like just what you need in your life. In either case, for an easy, handy mix, I encourage you to get Glutino’s Gluten Free Pantry Brown Rice Pancake & Waffle Mix.
Bake or flip your way to gluten-free breakfast goodness.
A wedge of Gluten-Free Irish Soda Bread baked from a box of Glutino’s Gluten Free Pantry Brown Rice Pancake & Waffle Mix
Oh, my dear time-suck that is Pinterest. Sometimes…just sometimes…I stumble across some of the best recipes that have ever happened to me. Sometimes…they are elaborate and something I could never, reasonably, undertake. Especially in my kitchen…with my limited space and limited cooking appliances. However, there are times that I find something so incredible…that I know I have to make it that very week. Even better when I just happen to have all the ingredients on hand.
That is what happened when I stumbled across a very broad recipe pin for 23 Amazing Ways to Eat a Baked Potato for Dinner. I scoured the list. And this one…this very recipe was the one that stood out to me the most. It sounded…awesome. Mouthwatering. Amazing. So, yesterday…after a a 10K race, some grocery shopping, and an ongoing battle with bronchitis…I decided this was going to be dinner.
It was super easy to make…and super delicious. I am going to make this again and again and again. Because I’m always looking for new ways to enjoy a baked potato.
The original recipe comes from Katie Goodman on Makezine. I changed out her choice of Gorgonzola cheese for Daiya vegan mozzarella shreds. But, I bow down to her palate…because this was fantastic.
Recipe: Baked Potatoes with Balsamic Caramelized Onion and Mushrooms
Baked Potato with Balsamic Caramelized Onion and Mushrooms
Servings: 4
Time: Prep 20 minutes; Cook 1 hour
Ingredients:
4 large baking potatoes, baked according to your preference (I coated with olive oil and sea salt and baked for an hour)
2 tbsp olive oil
1 medium onion, yellow or red
1 clove garlic
16 oz crimini mushrooms
8 oz red wine
3 oz balsamic vinegar
1/8 tsp sugar
3/4 tsp cornstarch
2 tsp fresh parsley, minced
Salt and pepper, to taste
Daiya mozzarella shreds
Chives, sliced for garnish
Directions:
Wash and pat dry the baked potatoes. Lightly coat with olive oil and sprinkle with coarse sea salt. Place in an oven at 425°F for about an hour.
While the potatoes are baking, clean the mushrooms and remove the stems. Slice the mushrooms thinly, about 1/4 of an inch thick.
Cut the onion in half from end to end. Remove the skin and discard. Cut the onion into slices.
Combine the red wine, balsamic vinegar, sugar, and cornstarch. Whisk to mix well and set aside.
Heat olive oil in a large cast iron skillet or sauté pan over medium-high heat until the oil is shimmering. Add the onion slices to the pan, tossing to coat with oil on all sides.
Evenly spread the onions out in the pan and continue to cook, stirring just occasionally for about 15 to 20 minutes.
Grate one clove of garlic over a microplane grater and add to the pan. Stir in the mushrooms and sauté until tender and golden.
Add the red wine and vinegar mixture to the pan. Bring to a boil over high heat, then reduce to medium and cook until thick and syrupy. Stir in the parsley and season to taste with salt and pepper.
Remove potatoes from the oven. Turn on the broiler.
Slice each potato open and fill with the mushroom mixture. Top with sliced chives and mozzarella cheese crumbles.
Place potatoes under the broiler for about a minute, just enough to let the cheese melt.
Serve and enjoy!
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I loved how full of flavor these were. The potatoes were a nice starchy base for this sweet and savory mushrooms and onions, and the syrup that they cooked in. The cheese gives it a nice additional flavor which all rounds out to form the most epic baked potato ever.
Seriously. If you love caramelized onions, mushrooms, and potatoes…then this recipe is definitely for you.
Ah, St. Patrick’s Day. It brings out a little Irish in all of us. And, for some reason…it makes me want to make green food. And not just green food…minty green food. I can’t explain it. It just happens. It’s one of those things.
Well, originally, my plan for St. Patrick’s Day breakfast was going to be some elaborate Irish breakfast of sorts…done vegetarian and gluten-free, of course. But, then my roommate woke up much earlier than expected so I executed Plan B.
Which was…pancakes.
But…how to do Irish pancakes? I mean, aside from potato pancakes (or boxty…which I could have made…but didn’t…), how can you get your Irish flap-jack on?
Minty-green pancakes, of course.
Below is my recipe for these exciting, duel colored pancakes. This is a super-easy recipe to make. And you can use any baking and pancake mix for the batter. As I am gluten-free…I do that.
1 c baking and pancake mix (I used Pamela’s Products Gluten-Free)
1 tablespoon sugar (I used Truvia)
1.5 tablespoons baking powder (this is NOT a typo…not teaspoons…tablespoons!)
Pinch of salt
1 cup milk (I used unsweetened almond milk)
2 tablespoons organic pumpkin
1/2 teaspoon Mexican vanilla (or any vanilla extract)
1/2 teaspoon peppermint extract
green food coloring (optional…but fun!)
1/3 cup Nestle’s dark chocolate and mint morsels
3 tablespoons cocoa powder
Directions:
Turn griddle to medium heat.
Combine dry ingredients in a large bowl, excluding the cocoa powder and the dark chocolate and mint morsels.
In a separate bowl, combine the wet, excluding the peppermint extract, and then add them to the dry.
Stir until just combined and no large lumps remain.
Split the batter into two bowls.
Add another splash of milk and the cocoa powder to one.
And add several drops of green food coloring and the peppermint extract to the other.
Split the dark chocolate and mint morsels between the two bowls and gently fold them into the batter.
Spoon about 1/4 cup of each batter onto the greased griddle. Carefully flip when bubbles appear on top or the edges look dry, then cook for 1-2 minutes more.
Top with extra dark chocolate and mint morsels and maple syrup.
Serve and enjoy!
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I loved the play of colors in these pancakes. The only difference in my recipe is that in the chocolate pancake batter I folded in Guittard’s green mint chips and in the minty green batter I folded in Hershey’s Semi-Sweet Chocolate Chips. Only because I had them in my pantry. Otherwise, they would have gotten the Nestle’s Dark Chocolate & Mint Morsels in each batter. I did, however, use the dark chocolate and mint morsels to top off each serving of pancakes that morning.
And these were a huge success. Minty, fresh, hot, and chocolatey all at once. It made for a great breakfast. And I was very happy with the way the pancakes fluffed up, even without eggs, and how light they were. The flavors were definitely spot-on for a fun St. Patrick’s Day breakfast. But, why just do this for St. Patrick’s Day? There is something so amazing and delicious about mint and chocolate…these are honestly good any time.
Sophie’s Kitchen Breaded Vegan Fish Filets (Gluten-Free)
Product: Sophie’s Kitchen Breaded Vegan Fish Filets – $5.99+
Wait.
Hold the phone.
Vegan.
Gluten-Free.
FISH FILETS??!!
That, my dearest friends, is not a typo. Not at all. And to blame for this discovery is none other than grocery store heaven, Jungle Jim’s in Cincinnati, Ohio. Because it was as I was perusing the freezer section that this box jumped up and flagged me down.
But…but…vegan seafood?
Oh…it has been done before. Yves put out a Shrimp Scampi that I tried years ago…and couldn’t eat. It was disgusting. But this…this looked absolutely mouthwatering on the box. Which, I know is the entire point of marketing said items…but…really…
And since going vegetarian and then gluten-free…breaded fish filets with…I don’t know…maybe some hand cut fries…they were just a dream. A memory. A figment of my past.
NOT ANYMORE! You better believe upon spotting this box it made it’s way into my shopping basket, to the register, and then to my freezer. And for quite a few incidents, I had plans to cook them up for dinner for my roommate and I. But then…found something else to do. Something that wouldn’t require writing up a review. So, instead, I choose one of my busiest weeks to give these a try. But why not? I busted these precious little filets out in honor of St. Patrick’s Day. It was time for some oven-baked fish and chips. Good ol’ Irish fare if I do say so myself.
And I do.
So…after slicing up (by hand…no mandolin slicer here) some fingerling potatoes into shoestring fries, I got those working in the oven and pulled out this box from the freezer.
Sophie’s Kitchen Breaded Vegan Fish Filets (frozen)
Sophie’s Kitchen. Apparently, Sophie’s Kitchen has a wide variety of vegan seafood options out there, most of which are also gluten-free. So, if this was actually edible…maybe even delicious…then perhaps I could indulge a little more. I’ve found two stores in the area that carry Sophie’s Kitchen products…and of which at least half in the freezer are gluten-free and vegan. YAY!!
These were actually really simple to prepare. Place filets on baking sheet. Put in oven set for 375°F. Bake for about 10-15 minutes, or until the filets are a golden brown on top. Nothing could be easier. And I couldn’t believe when I took two of the four patties in the package out…how much they truly resembled fish filets. Very reminiscent of my seafood days.
I can tell you this as well…they smelled amazing as they baked up in the oven too. It was amazing. I was actually anticipating eating these. It was the first time since the Yves incident that something vegan seafood-ish actually appealed to me.
After 15 minutes, the filets were a beautiful golden color, so I removed them from the oven, along with my shoestring fries. I plated each item on two plates, one for myself, and one for my roomie, and dinner was served. She took the first bite…and I couldn’t tell what she made of the actual filet itself. So, I took my own bite.
It’s…different. Stringy at times. The taste is really good, but the texture is…well…it reminded both my roommate and I of those cheap fish sticks you eat growing up as a kid, not really noticing the odd texture because, they’re fish sticks…they’re fun…and you can drown them in ketchup. That’s what these reminded us of. And yes…we ate them with ketchup.
Needless to say, I wasn’t exactly jumping up and down with delight over these…but they weren’t bad either. If you can get past the texture of it, then you’re golden. Flavor-wise…these are awesome. No strange fishy flavor. The breading is light, and the “fish” is basically TVP (textured vegetable protein)…which is something I’ve wanted to try now for awhile. These filets are also composed of canola oil, potato starch, organic agave nectar, sea salt, rice flakes, turmeric, white pepper, ginger, powdered cellulose and konjac powder. It actually is more appetizing than it sounds.
Nutritionally speaking, one filet will only set you back 180 calories and 8 grams of fat. Each filet packs an 8 gram protein punch and serves up 3 grams of fiber. These are also very low in sodium and totally cholesterol free. You can’t argue with those numbers.
Sophie’s Kitchen totally is ruling the vegan seafood market. Trust me. While these did have an odd texture, it was actually very nice to sit down for a meal of “fish” and chips for St. Patrick’s Day. I even made it again for dinner tonight. So, as you can see, it wasn’t overly offensive. The seasoning helps and the texture isn’t bad…it’s just…different. Stringy rather than flaky like seafood.
But…I could totally look past that.
I give major props to Sophie’s Kitchen for stepping into a niche that definitely needed some help. I can promise you this…they were successful in filling it. I hope to seek out more of their gluten-free and vegan products very soon.
Sophie’s Kitchen Breaded Vegan Fish Filets (oven baked and served with hand cut shoestring fries and organic ketchup)
Habana Blues Tapas Restaurant – New Albany, Indiana
Restaurant: Habana Blues Tapas Restaurant – New Albany, Indiana
Habana Blues Tapas Restaurant is definitely one of the little gems tucked away here in New Albany, Indiana. I can say that for sure now that I have spent some time there and had one of the most amazing dining experiences to date. And this all happened…by dumb luck and pure chance.
Allow me to explain…
You see, March 13th is my roommate’s birthday. As part of her birthday gift, I told her to pick a restaurant she always wanted to try out…not to worry about if I could eat anything there or not…because I could bring a protein bar and then eat something at home. So many times we don’t get to restaurants where she wants to eat because of my dietary restrictions. I’m done with that. I will forever have a back-up plan. It’s not fair…but apparently, it doesn’t really bother her because even with those set rules laid out…she contacted a few places to find out if there were items on the menu that I could eat as well. Part of me thinks she doesn’t want to be seen with someone munching on a protein bar while she eats dinner. No need for embarrassment…that’s just how it works at times. If anything, I would be the one making the “scene” if you will, and I’m not ashamed. No one else should be either.
Her original choice was a gastropub here in New Albany called The New Albany Exchange. She had looked at the menu online and spotted a couple of salads that might work for me. She was eying their fish and chips, of course. I got on their Facebook page and sent a message to them about what a gluten-free vegetarian might eat. This was two days before I was actually set to dine there. And not a word was ever heard back. The day before we were to dine there, my roommate sent an e-mail inquiring about food options for me…and never heard back. Then, just before we left the office for the day on Friday, the dinner day, she called and no one answered. Needless to say…she was the one who nixed eating there. I told her we could still go…as part of the roommate birthday agreement she was to choose somewhere she wanted to eat. She simply shrugged and said she would look at other options.
Her next choice was the Bank Street Brewhouse. But upon browsing the menu, she said nothing really excited her.
And then, after a quick Trip Adviser search…she came across Habana Blues Tapas Restaurant. It was getting amazing ratings on trip adviser and after a glance at the menu, she figured there would be options for me. Plus, she took it as a good sign that the restaurant has a nicely laid out and beautiful Web site, as well as a menu that, upon first glance, had her mouth watering.
Decision made. Habana Blues Tapas Restaurant for dinner it was…
After I went for my training run that day, I changed back into proper dining attire, jeans and my concert t-shirt from the Bon Jovi show the night before (LOL!), and we took a short stroll from the gym to Habana Blues Tapas Restaurant, located on the corner of Market Street and Bank Street in New Albany. When I first moved here, this was Jimmy’s Music Store…which has moved to a different location up the way. A few restaurants have been in and out…but when Habana Blues opened in 2010…it had some staying power.
And yes…this restaurant has been here since 2010 and I didn’t visit there to eat until now. I am so ashamed.
Habana Blues Tapas Restaurant is a New Albany’s only restaurant to offer Cuban food. Yes…Cuban food. I love seeing something different on these streets in this area. This upscale Cuban cuisine is authentically prepared and presented in tapas style, that is small plates, or a variety of appetizer dishes. You can either get for yourself or share among the table. Tapas can be prepared warm or cold, and the menu at Habana Blues offers both types. The entire point of tapas is to encourage more talk and socializing at the table so that the diner isn’t as focused on the food…but more the company. What a great concept.
We entered the brightly colored restaurant and were seated immediately by the hostess. She placed menus and a drink menu down for each of us to peruse while we waited on our server. I was expecting a dark-haired, olive complexioned waitress…but we got the blond-haired, blue-eyed Wes…who was simply AMAZING! He had this cute little country twang in his voice and his eyes lit up when he spoke about the food and options. We went ahead and told him that I was a gluten-free vegetarian. He pointed out some vegetarian courses that are highly regarded there and said he would go ahead and check on the gluten-free part of each one.
He was gone for a good while, and I could hear him consulting with others over the entire menu. And when he returned, he had options for me written down and began to present them…along with any changes that could be made to the dish to make it safe for me to eat. Fantastic. He left for a few more minutes to give me some time to think about it…and after a little bit of discussion, my roommate and I came to a decision on the food we wanted to eat that night.
Habana Blues’ Guacamole con Chicharritas
First up…we had heard such fantastic things about their Guacamole con Chicharritas ($8.25), that we decided we would split that. Yes…it is exactly what it sounds like. Guacamole. But instead of the Mexican version where you eat the blend of avocados, tomatoes, cilantro, jalapeños, lime juice and red onion with tortilla chips, Habana Blues serves their guacamole with house prepared plaintain chips. And yes…they are gluten-free.
There is just something so amazing about a fresh guacamole. When the avocado is ripe and sweet and blends so well with the mild tomatoes, the bite of onion, the spice of the peppers and cilantro…and the acidity from the lime juice…when executed just right…magic happens. This was a happy plate for me. The plantain chips were vibrant and crunchy and looked amazing standing out next to the bright, fresh, green color of the guacamole. It reminded me a lot of the guacamole that I make at home. In fact, all the ingredients are the same, save I use serrano peppers in mine, as a preference of my roommate. But this…this was lively and fresh and not too spicy. Perfect for a started. The plantain chips added a nice hint of sweetness to each bite. They were sliced thin and fried to perfection. I love a good crunch with my chip and this definitely provided it. Honestly…this selection didn’t last long at all.
Cathy had her two plates she wanted to try ready to order. Her final decision was that this time while we dined here, she would try the Chimichurri Steak ($8.50), which is a grilled skirt steak that is served with a chimichurri sauce (she has been intrigued by what chimichurri was since we started watching a lot of cooking shows and a lot of chefs make it) and a side of sweet potato fries, which come with a smoked honey butter to dip them into. She ordered her steak medium, and it came out perfectly cooked. She enjoyed every bite of it, raving about the spiciness of the chimichurri and the delicious flavor of the smoked honey butter for the sweet potato fries.
Her other plate choice was the Queso Fundido ($5.75), which is a bowl of melted Spanish Tetilla cheese, topped off with crispy chorizo and served with bread. She loves cheese. She loves bread. It was no surprise when she loved this. The nature of the cheese made it one that paired well with the bread. By the end of the meal, it was no longer stretchy and gooey, but she could cut it up and place it over the grilled slices of bread and still enjoy every bite. Which she did.
The birthday girl was pleased.
Habana Blues’ Champinoes al Ajillo (no bread)
But enough about the carnivore in the group…what about my options?
My first plate of choice was the highly recommended Champinoes al Ajillo ($6.50). Normally this dish would be served with bread, but they said they would just leave that off. No big deal. Awesome. The Championoes al Ajillo are cremini mushrooms that are sauteed in olive oil with garlic, red pepper flakes, and some lemon juice. This came out in a little bowl for me…and it looked awesome. I can see how this would be a great topper for bread…but in my mind I was already creating a pasta dish around it (using gluten-free pasta of course). The mushrooms were sauteed to perfection. The olive oil bath they were sitting in had just the right amount of heat from the red pepper. And the garlic…wow…the garlic was awesome. I gave a squirt of the provided lemon to the top of the dish and…bam. It was delicious. I didn’t even miss the bread. On its own, this dish was a definite stand out!
The other vegetarian and gluten-free dish that I opted for was the first one Wes recommended, the Pincho de Vegetales ($7.50), also known as vegetable skewers. No adjustments had to be made to this dish. I got what any other patron of the restaurant would have received had they ordered this. It’s a simple skewer that is packed full of grilled yellow squash, bell peppers, red onions, zucchini, and cremini mushrooms that have all been basted with mojo sauce. On the side, these are served with this super, fantastic chili mayonnaise. OH. MY. GOD. This was amazing. Each bite was a different burst of flavor. The vegetables were done to perfection. They were grilled just perfectly. And that chili mayonnaise was killer. I mean…it just livened up each bite of those vegetables. I told my roommate not to judge me as I scooped out the last of the mayo onto my fork and ate it without any vegetables, as I had clearly already devoured those.
Habana Blues’ Pincho de Vegetales
We were full. Oh…small plates for sure…but we were full. However, we both felt that as we were out for a special occasion, that being Cathy’s birthday, we should have dessert. We took a peek at the menu and her eyes immediately fixed on the Churros con Chocolate ($4.75), or Spanish donuts served with a chocolate ganache. Come on. It involved the words donuts and chocolate. Of course she was going to be there.
In most cases, the flan is a safe choice for me, but I inquired with Wes regarding the status of gluten-free options. He said he believed that the flan would be safe for me, however, he was going to double check with the chef. He came back a few moments later and said that the chef indeed indicated the flan was gluten-free. Had it not been, they offer some ice creams I would have been more than happy trying.
But with the chef’s assurance, I waffled between the two varieties of flan offered, vanilla and coconut, finally choosing to order the Flan de Vanilla ($4.99), which is a traditional Cuban vanilla custard. I had the flan at a Mexican restaurant in Indianapolis after I ran a half marathon…and it was okay. Not heavenly. But okay. So, I was a bit nervous about this one. And when it came out, sadly, it was adorned with a cookie, which should have been left out. I pointed that out to Wes, and he quickly removed the plate from in front of me, apologizing and saying he had told them to leave the cookie off…and took it away. After a small wait, a new plate arrived in front of me with a fresh flan, no whipped cream (thank goodness!), no cookie, only a tiny drizzle of strawberry syrup, and adorned with a blue (yes, a blue!) cherry. Soon after, Cathy’s churros arrived and we were diving into dessert deliciousness.
The first thing I did was eat that blue cherry. It intrigued me. And it…tasted blue. It didn’t taste like a normal cherry would. It just tasted…blue. There is no better description for it. Trust me. As for the flan itself…rich, creamy, and melt-in-your-mouth good. Oh. My. God. I should have taken a lactase before diving into a custard…something that I noted after I was well through most of it. But…this…was so amazing and good I didn’t even stop then to take one. I mean…it just slid down my throat. The vanilla flavor was amazing and perfect. Not overkill. It didn’t take away from the creamy texture or the richness of the dessert. I felt every spoonful was pure heaven. This…was the perfect way to wrap up the meal.
As for Cathy’s churros…she enjoyed them to the fullest. And, shocked me by having chocolate ganache left over. I would have devoured that in a heartbeat. Silly, roomie. Wasting chocolate.
We were both so impressed with not just the service and attention to my dietary restrictions that Habana Blues gave us…but the food was out-of-this-world. I can’t stop raving about it. I’m already making plans to go back and eat again. Maybe try a few other suggestions that were recommended for a gluten-free vegetarian. Maybe get the same meal again, sans the dessert. Or…keep the dessert. Or…try one of the ice creams. Order a take-out of their Paella de Vegetales to take home and split with the roommate on a busy night when cooking just doesn’t seem feasible. Oh…I have plans alright. I have plans to return. And it will be in the very near future. Maybe next week.
If you are in the New Albany, Indiana region…or even in Louisville, Kentucky, as they have a branch open on Hurstbourne Lane, give some Cuban tapas a try. Stop in at Habana Blues. Feel welcome. Talk. Enjoy. Dine. Feast. Make your palate happy. And…don’t spend a fortune doing it. At this restaurant, the food is spectacular and the prices are affordable. And that…is a winning combination!
In addition to apples and oranges this week, my CSA bin decided to shake things up a little bit and offer some organic blueberries. I. LOVE. BLUEBERRIES. For real. Not only that, they are little antioxidant powerhouses on top of just being really, really delicious.
The thing is…the oranges are great for gym mornings…portable and easy to handle. The apples…perfect for home…where I can slice them, dice them, caramlized them, top them with nut butter…do whatever I want with them. So, I had everything covered. What to do with the blueberries?
Then I recalled a recipe that Runner’s World put up a long, long time ago. I had been meaning to make it…and I finally had a reason. The original recipe, from the Closet Cooking blog, uses red quinoa and pecans, but I had just regular quinoa in my pantry and walnuts. It’s quinoa. It’s nuts. It will work. And this is one easy breakfast to throw together. The original recipe says this serves one. But my roommate and I split it because it really, really makes a lot. So, I would say it makes 2 servings in all reality. Unless you are running a marathon. Then it may just serve one.
That being said…the normal human being would get two servings out of this.
Recipe: Quinoa Porridge with Blueberries and Walnuts
Quinoa Porridge with Blueberries and Walnuts
Servings: 2
Time: Prep 5 minutes; Cook 15 minutes
Ingredients:
1/2 cup quinoa, rinsed
1-1/2 cup milk (I used unsweetened almond milk)
1/4 teaspoon vanilla extract
1 dash cinnamon
1 tablespoon maple syrup
1/4 cup blueberries
1 tablespoon walnuts, toasted and roughly chopped
Directions:
Bring the quinoa, milk, vanilla, cinnamon and maple syrup to a boil, reduce the heat and simmer, covered until tender, about 15 minutes.
Mix in the blueberries, add more milk to taste and top with the pecans.
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Super easy! Now, my roommate and I both agreed that the quinoa was a wee bit bland, so I gave each of our bowls a small sprinkling of sugar and a dash more of cinnamon to mix in. It made a world of difference. This was really filling and so full of good for you protein, antioxidants, and other such nutrients. It is definitely a powerhouse breakfast. I loved how the texture of the quinoa mixed so well with the sweet blueberries and the crunchy nuts. And toasting the nuts really does bring out more flavor, so do not skip that step. It’s important.
If you need a healthy, nutritious, hearty, warm breakfast…give this one a try.
Do you know what happens when I forget that I have a certain item from my CSA bin in my crisper drawer until the day the new bin is to arrive and I’m attempting to make room for it? I’ll tell you what happens…I start to panic and then think up, as quickly as possible, one of the most efficient ways to use up said ingredient.
Normally with snap peas, I would totally stir-fry them. But I had just polished off a stir-fry and wasn’t feeling it this week. So, instead, I decided to make a risotto.
I have more than a lot of rice in my pantry…and two large bags of Arborio rice. So…why not? Everything that got added to this risotto was something I already had in my pantry or fridge or freezer from previous bins or the current one…
And, since it’s been awhile since my last recipe post…I figured it was time to shake things up in the kitchen.
Heat about half the olive oil in a medium pan on medium-high heat. Add the mushrooms and the onions to the pan. Don’t stir for a moment. Add a pinch of salt and allow to cook. Give the onions and mushrooms a stir every now and again, allowing the onions to soften and the mushrooms to brown slightly. Remove the mushrooms and oions from the pan, reserving in a dish.
Add the remainder of the olive oil to the pan. Pour in 1 cup of rice. Stir for 3-4 minutes, coating the rice with oil. Add one cup of the warm veggie stock and stir until absorbed. Continue to add broth, one ladleful at a time. While the rice is cooking, put the broccoli, snap peas, and green peas into a bowl and cover with a plate. Place in the microwave for about 4-5 minutes and allow to steam and soften. Carefully remove.
Once risotto has achieved a soupy, creamy consistency and the rice is cooked, toss in the snap peas, green peas, broccoli, onions, mushrooms, scallions and Parmesan stir to incorporate throughout the rice. Season with salt and pepper and give it one final stir.
Serve immediately with a little more Parmesan if desired.
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I am a huge fan of risottos and I loved the way this one came out. The vegetables were a nice touch, and each with different textures…it all just fit in with the starchiness of the Arborio rice. It was filling and highly nutritious being that much of the serving was vegetables as opposed to the rice. I really love a good veggie risotto and this was was rather good. Any vegetable can be substituted for your favorite veggie or what you have on hand, of course.
I’d make this again in a heartbeat though. Yes, risottos are tricky and do mean a lot of standing over the stove and stirring…but I always love the end product.
ENJOY!
There is something that is so awesome about your locally owned businesses. I love going to the local restaurants whenever possible and trying them out. Especially when they have something that a gluten-free vegetarian can eat. And, let me tell you, not everywhere is equipped to handle that kind of patron.
I, however, am that patron. And that is my life…from restaurant to restaurant.
I actually got quite upset with Taco Punk the day I was to go and eat there. My roomie decided that Taco Punk would be the place to eat before hitting up the Pink concert at the KFC Yum! Center that night. I mean…Taco…PUNK. Pink. Yeah…it just seemed to work. She had read in our local independent paper, LEO, about how Taco Punk had vegetarian/vegan options, as well as some gluten-free options as well. Knowing that I wouldn’t have to depend on a protein bar stashed in my purse was a nice plus.
HOWEVER…
This is where Taco Punk fell short. I pulled up the menu the morning of the show and browsed it, trying to get a feel for my options and what I might be able to try. Not sure what ingredients went into what, I went ahead and shot them an e-mail via the “CONTACT” button on their Web site. I explained my dietary needs and the reason I was contacting them…because with a concert to get to, I didn’t want to have to question everything and anyone at the counter prior to the show. Going in prepared puts me at ease and helps make everything run a bit more smoothly in the end.
But…no response ever came. No e-mail. Nothing. My inquiry was either ignored…or just not important enough to get back to me. Which, honestly, put a sour taste in my mouth when it came to dining there the night of the show. Especially since I was running in a road race the following morning and have to be more cautious than normal prior to races about what I eat. One smidgen of gluten and I could be down for the count, out of the race, and out the money I poured into the race, not to mention the time and energy I put into training for each one. So, yeah, I bitched rather loudly at my office about not hearing back. My roommate offered to go somewhere else to eat, but I told her I would just go ahead and now call Taco Punk and see if they could spare a moment to talk to me about my dietary needs.
So, I called. And a woman answered the phone and very gratiously explained that while the house-made tortillas are not gluten-free, they keep corn tortillas that are on hand. So any taco could be made with those. As for vegetarian, they offer a Seasonal Veggie Mole Taco and that the Black Beans they have are vegan. So…there were some options. With that taken care of, I hung up and prepared to head out of the office to get some dinner pre-concert.
Taco Punk is a local restaurant in Louisville, Kentucky, that offers quick service gourmet tacos. Yep. They pride themselves on using only the freshest, highest quality ingredients in their food, to make the dining experience that much more enjoyable and offering only the best flavors. The tortillas, fillings, salsas and toppings are all made by hand, every day, in their kitchen. They believe in using locally raised, all natural meats, sustainably caught seafood, and local produce while it is in season. They also biomass and recycle everything they possibly can. Which, I find to be exceptionally awesome when all is said and done. And who doesn’t like a gourmet taco, right?
Upon entering Taco Punk, the first thing I noticed was the set-up. You are guided toward the back of the shop where a counter is set up, sort of like at Q’doba or Moe’s. It’s like…Subway done by way of tacos. I let Cathy order first since I was the oddball gluten-free vegetarian. Cathy placed her order…deciding to try out one of their Grilled Adobo Chicken Taco ($3.95) as well as Chorizo and Potato Taco ($3.25) with a side of chips and salsa. The woman at the counter shouted back to the kitchen for the chicken to be cooked up and she went to starting the rest of the order for Cathy, grabbing two of the housemade tortillas and prepping them for the fillings. Then she took my order.
I decided to go with the two suggestions that are available to me…Gluten-Free Seasonal Veggie Mole Taco ($3.95) and the Gluten-Free Black Beans and Cheese Taco ($3.25). I just got that with the chips and salsa as well. The woman called back for the veggie order and then asked another employee to change his gloves and start working on my order. She explained that they always did a glove change to cut down on cross-contamination, which I totally appreciated and told her so. He pulled out four of the corn tortillas and put them on the grill behind the counter to warm. It looked like a separate grill used only for the corn tortillas. That also put my mind at ease.
Cathy’s order was filled and she got us fountain drinks and went to find somewhere to sit. There were plenty of places to choose from as the restaurant wasn’t that busy. My order was filled next, and I had both tacos filled with their main ingredients, then topped off with cabbage, jalapenos, and pickled onions. It just sounded yummy. As I was using corn tortillas, they doubled them up so they would hold up to the fillings and proteins. My chips were added and I was directed over to the salsa bar to choose between their house made salsas. I’m a spicy salsa girl, but I decided to do a little of their Hot Salsa Roja, which is a hotter version of their tomato salsa; the Pineapple Habenero Salsa, a sweet and spicy combination, and of course, the Salsa Verde, a mix of tomatillos and green chilies.
I tried the salsas first, just in case I wanted to add them to my tacos. The first one I tried was the Salsa Verde. And I loved it. It was definitely mild, but I love the sweetness of salsa verdes anyway, and this one hit the mark. The next one I tried was the Pineapple Habenero…which I detested. It was far too sweet for my liking. So this one just got pushed off to the side. The Hot Salsa Roja was next. Very tomato-y in flavor, with an undertone of heat. It was good. It was. I just expected a little more heat with it. Needless to say, I used them only for tortilla chip dipping and nothing more.
As for the tacos…they were…pretty good.
The first one I decided to eat was the Black Beans and Cheese Taco. I picked it up, and the weight of the filling was already tearing through both of the corn tortillas that it was wrapped up in. And, this one wasn’t even that full. Ah well, that’s why we have forks. I took a bite…and loved the flavor of the black beans. The sofrito black beans that they use are flavored really well. This could be a really bland taco…but it wasn’t. The cheese was sort of a non-entity. I couldn’t even tell it was on there. And I was glad I went with the cabbage for some crunch and the pickled onions for some acidity…and the jalapenos for a little heat. I think this taco would have suffered without those additions. While the beans were cooked perfectly and seasoned well, nothing really was a flavor punch to the taste buds. And, I definitely have made versions of this in my home…and it tasted just as good as what I got here.
The Seasonal Veggie Mole taco, however, I was very excited about. Mostly because I have made veggie tacos at home, but never in a mole. And this mole was a pumpkin seed mole. So, it was even something a little offbeat and different. Loved that. This taco was packed full of sauteed seasonal veggies that were swimming in a pumpkin seed mole. It looked almost like a curry thrown into the corn tortillas. Smelled like that too. I was intrigued. It was definitely different…and in a good way. I loved how the vegetables were seasoned and how the mole tasted. But…it wasn’t as enticing as it sounded on the menu board. I appreciate the effort and the inventiveness of this taco…but it just wasn’t as amazing, to me, as it looked and sounded.
As for what Cathy thought of her tacos…she said they were…okey-dokey. Which, when I asked her to elaborate, she said that they were good…but nothing that just knocked her over and really made her want to go back in the near future for more.
And, unfortunately, I couldn’t agree more. I hate to say something like that about a local business. Espeically one that is having a bit of trouble lately and might be on the verge of closing. I love my local businesses, I do. But they have to impress me. They have to draw me back time and time again. Most of them succeed. Sometimes my roommate and I have to decide where to eat on Saturday and/or Sunday because there are so many local places that we enjoy going to and frequenting. This time, we decided to try somewhere new. And while I am happy for the experience and appreciate their high standards and food safety…I regret not being as amazed by their food as I was the care they put into making everything.
Would I go back to Taco Punk? Probably. But it wouldn’t be at the top of my list, nor would it be somewhere I actively sought out to return to when there are other places I know I enjoy more.
The food wasn’t bad, though. Don’t get me wrong. It just wasn’t something that stood up against other local restaurants and their flavors and food and impressed me. I was okay with what I was eating…but I felt, for the most part, I could just have easily made all of this in the comfort of my own kitchen and had it turn out the same…if not even better. It was a let down. And it’s too bad because I’ve been eagerly looking forward to dining at Taco Punk since I first learned of it. It took me awhile to get there. And now…it might take awhile to get me back.
If you love tacos and varieties of tacos that you normally can’t get anywhere…I encourage you to at least go in and try some of the offerings from Taco Punk. They are at least worth a stop and a sample. And, perhaps I was just there on an off day.
But, if it is any consolation…I still haven’t received a response to my e-mail…and it is two days past the day I sent it now. And it bothers me, more than a little, that an inquiry about ingredients and their food, went unanswered.
Taco Punk’s Black Beans & Cheese Taco and Seasonal Veggie Mole Taco with a side of chips and three house made salsas
Product: Rao’s Homemade Tomato Marinara with Basil Sauce – $8.99+
Oh yeah…Rao’s pasta sauce is expensive. VERY expensive.
So, what am I doing buying it? Well…it was on sale for half off…meaning I only paid about $5.00 for a 24 ounce jar. That’s not too shabby, right? *looks around innocently*
The fact of the matter is, no matter what food magazine or awards you might be looking through, when it comes to jarred pasta sauces, Rao’s always comes out on top. And I have been dying to try some of their sauce for…ever. No…really. Forever.
When a sale hit a local natural food store I shop at, I couldn’t help but snatch up one of the more basic sauces. Start basic…and if they nail that…then go bigger. That’s how I like to look at it. So, it came down between the regular marinara sauce or the tomato basil sauce. And…being the flavor fiend that I am, I decided to throw the whole basil aspect into the pot and see how that works. So, at half the cost, I purchased my first jar of Rao’s pasta sauce – Rao’s Homemade Tomato Basil Marinara Sauce with Basil.
And, with the urge to make stuffed shells and the gluten-free pasta shells and filling to do it with…it was as though the fates aligned to make this a reality. This sauce didn’t sit in my pantry for long at all. I was definitely eager to give it a taste. Last night, after a long day at the office, I went ahead with plans to make my gluten-free and vegan stuffed shells. I cooked up the noodles, stuffed them with my own variety of a filling, and then laid them in a thin layer of sauce before topping them off with the remainder of the jar.
From the moment I popped the lid and took a small taste…I knew there was going to be something magic about this sauce. No doubt about it. From just one little swipe at the top of the lid, I could sense the flavor explosion this sauce was going to lend to my dish. And I couldn’t be happier about it. Fact of the matter was, however, I needed to get my stuffed shells in the oven to cook and then I would really see how the sauce was, on its own and with the pasta and stuffing. So, into the oven it went…and for 30 minutes…I sat in wild anticipation.
Okay…really I did yoga…but I thought a lot about the casserole cooking up in my oven. Thirty minutes later, I was rolling up my yoga mat and pulling my pasta out of the oven. It smelled divine. My roommate even said that if it tasted as good as it smelled…we were lucky girls tonight.
Luck had nothing to do with it. A really amazing pasta sauce did, however.
Let’s start with the nitty-gritty. Rao’s Homemade Tomato Marinara Sauce with Basil is definitely a low calorie option for topping off pasta. A serving is 1/2 cup, and a jar will serve 6 people. In this serving, you will only set yourself back 60 calories…so if you are a sauce fiend, you won’t feel too bad about indulging a little. A serving contains 5 grams of fat, mostly from the olive oil (a healthy fat) as well. In addition, it is low in sodium (only 340 mg) and contains no cholesterol.
Enough of that technical stuff though…
Rao’s Homemade Tomato Marinara with Basil Sauce tastes like I just cooked it up that same night and poured it over the pasta. It really does taste the fresh. The ingredients are cooked and quickly jarred by Rao’s…so they retain all their flavor and don’t sacrifice quality as well. I mean, this sauce is all natural, containing tomatoes, Italian olive oil, onion, garlic and basil. Simple, clean flavors..that just explode with each taste. Most jarred pasta sauces taste like jarred pasta sauce. Not this one. It honestly tasted like I just made it…except better than my homemade sauce. It was light, chunky, and just simply amazing. All those food awards and reader surveys can’t be wrong and they weren’t. Fresh tomatoes and fresh basil…it tastes like it’s fresh from farm to table. I was beyond impressed.
Yeah…I know…I balk at the price of this pasta sauce too, but after tasting it…I would be reluctant to go back to any other jarred sauce out there. This one was beyond impressive. And now I hope to try the other flavors in the massive Rao’s sauce lineup. If you can find a jar that you can work into your budget, I encourage you to do so…immediately. Trust me…the taste alone is worth every dollar.
Gluten-Free & Vegan Stuffed Shells topped with Rao’s Homemade Tomato Marinara with Basil Sauce
The Celiathlete 