Entree – Page 39 – The Celiathlete

January 2, 2013

Katz Gluten Free gives gluten-free community bread crumbs that taste and look like bread crumbs

Product: Katz Gluten Free Bread Crumbs – $4.09

Gluten-free bread crumbs suck.

Seriously.

Have you ever purchased a bag of them? They’ll do in a pinch, but normally they don’t even resemble actual bread crumbs. No joke. The first time I ever purchased gluten-free bread crumbs, my heart sank when I opened the pouch. Normally, gluten-free bread crumbs are these little yellow pellets of milled corn. They work on certain dishes, but as a vegetarian…most of the time they just don’t work right on what I need them for. They are usually thick and gritty and don’t stick very well to the food.

So, one day while surfing around one of my favorite gluten-free company Web sites, I discovered Katz Gluten Free Bread Crumbs. I was skeptical at first…but from the picture on the site, it looked like these were actually super-fine breadcrumbs. Like the kind people who aren’t gluten-free get. I figured I could take a chance and put them on my next order.

I couldn’t have been happier when they arrived. You know that Italian blend of bread crumbs you see at the grocery store…that is exactly what these looked like. I was thrilled. I couldn’t wait to try them out!

But, wait I did. I think I might have been anticipating the perfect dish in which to use them on…but I stuck them in my pantry and they sat there for awhile.

And then the holidays rolled around. My friend, Jenn, was hosting my roomie and I for New Years once more. We have such a blast together on New Years and part of the fun is that Jenn and I create a menu and cook it up for a wonderful evening feast to welcome the new year. This year…we decided on oven toasted gluten-free ravioli (Jenn is awesome in that she does gluten-free for me when I come into town). They looked fantastic on Pinterest…so we pinned it to her New Year’s Menu board and got to planning. I told her I actually had some gluten-free bread crumbs we could use for the recipe and that I would bring them with me for the occasion.

Finally…the moment I had been waiting for. To see how Katz Gluten Free Bread Crumbs would fair against the gluten-free bread crumbs that had come before it.

New Year’s Eve arrived and, hungry after an afternoon at the movies (we saw The Hobbit), Jenn and I returned home and settled into baking mode (while Cathy sat at the table, read, and commented on how good it all smelled). We got our gluten-free bread cooking first. And while it was cooling, we settled into working on the Oven Toasted Ravioli.

She got out the gluten-free ravioli and I set into mixing up the breadcrumbs with a bit of cheese, per the recipe. What I loved at first site with these bread crumbs was how superfine they were. They were the proper texture and looked like REAL bread crumbs. I was already feeling good about this recipe. I even tasted a pinch of them from the bag…and that won me over there. This had to work…because these were the best gluten free bread crumbs out there. I got them prepped. Then…the rest was simple. Cook ravioli, dip into egg/milk mixture. Then…into the bread crumbs they went.

Miracle upon miracles…the breadcrumbs stuck to the ravioli. They stuck SO sell. I was so incredibly pleased with it. I was seriously looking forward to this meal…and a lot of it was thanks to these gluten-free bread crumbs. We gave each ravioli a spritz of cooking spray and into the oven they went to bake for about 12-15 minutes.

They came out of the oven looking just as good as they did when they went into it. Seriously. I was so highly impressed. And ready to eat. Jenn and I removed them from the pan and placed them in a bowl. The bread crumbs remained in place and didn’t fall off the food as gluten-free bread crumbs from my past had been known to do. Inset a happy squee and a little dance of joy here. I placed the bowl of toasted gluten-free ravioli on the table…and soon we were sitting down to our New Year’s feast.

So…did they live up to the standard I built up in my head?

OH…YES!

The bread crumbs toasted up to a beautiful golden color when in the oven. They didn’t fall off the ravioli as they baked or when we lifted them from the pan. Nor did they fall off when we all began digging into the bowl for some of the ravioli to dine on. They remained where they should be…stuck to the gluten-free ravioli.

One bite…and I knew no other bread crumb will ever come close to this when it comes to the gluten-free varieties out there. These were amazing. Honestly. If you put these down in front of someone who didn’t know they were gluten-free…they wouldn’t be able to tell. I guarantee that much. The superfine quality really makes all the difference.

Katz Gluten Free Bread Crumbs are made from a gluten-free flour that contains corn and potato. From there, the ingredients include eggs, water, canola oil, sugar, baking powder, xanthan gum, yeast, and salt. These are probably all remnants of the amazing gluten-free breads that Katz Gluten Free offers. I’m okay with that…because if that means we get bread crumbs like this…I’m forever sold.

A serving of Katz Gluten Free Bread Crumbs is 2 ounces, which sets you back 140 calories and 6 grams of fat. Each serving is low in sodium as well, which is important as my roomie’s family tends to have high blood pressure so we focus a lot on low sodium foods.

So…this gluten-free foodie gives Katz Gluten Free Bread Crumbs a stamp of approval. They are the most amazing gluten free bread crumbs that have hit the gluten-free market. I can promise you that. I am so highly impressed with these. I am already anticipating my next Katz Gluten Free order because these are definitely going on it. I have a bunch of other recipes to try now that I found gluten-free bread crumbs that work, taste, and feel like real bread crumbs.

I once again sing only high praises for Katz Gluten Free. They deserve it though…for putting out quality products that live up to the high standards that they set.

If you have been leaving bread crumbs out of your recipes (this was what I did prior to finding these after having no luck with the other gluten-free bread crumbs on the market), you no longer have to. All thanks to Katz Gluten Free.

Katz Gluten-Free Bread Crumbs on Conte's Gluten-Free Cheese Ravioli (toasted in the oven) — Katz Gluten-Free Bread Crumbs on Conte’s Gluten-Free Cheese Ravioli (toasted in the oven)

January 2, 2013

Recipe: Gluten-Free Oven Toasted Ravioli

New Year’s Eve was all planned out between my friend Jenn and I. We were ready to whip up a feast that night…complete with an entree that she spotted on Pinterest. And between the two of us and our love of trying Pinterest recipes…we set out to make these. I just happened to have some Gluten-Free Breadcrumbs from Katz Gluten Free at my apartment and they would be perfect for this recipe. So…I saved them for this exact reason and they didn’t let us down.

The best part about this recipe is how simple it was to make. Totally going to do this again. Nothing fancy…it just looks like it.

The best part…once again we simply modified the ingredients to fit my dietary needs…so while this recipe is gluten-free…it doesn’t have to be made that way. I am just thankful to have friends who eat foods that I can eat when I’m around. Some people aren’t willing to give gluten-free a chance…but my friends Cathy and Jenn have always given it a fair shake. And for that…I am thankful.

Oh…and this recipe was AWESOME!

Recipe: Gluten-Free Oven Toasted Ravioli

Servings: 3-4
Time: Prep 10 minutes; Cook 15 minutes

Ingredients:

12 round frozen ravioli, thawed (I used Conte’s Gluten-Free Cheese Ravioli)
1 egg
1 tablespoon milk
6 tablespoons Italian bread crumbs (I used Katz Gluten-Free Breadcrumbs)
2 tablespoons grated Parmesan cheese
cooking spray

Directions:

Preheat oven to 375 degrees.

Whisk together egg and milk in shallow bowl. In another bowl or pie plate, combine bread crumbs and Parmesan cheese. Dip ravioli in egg and then in bread crumbs. Place on baking sheet. Repeat until all ravioli are coated. Spray ravioli with cooking spray.

Bake for 12-15 minutes or until golden brown. Serve with warm marinara or pesto.

~*~*~

See…it’s one of the simplest recipes out there…but the end results are a delicious ravioli with a crisp outer layer and soft, warm, gooey inner layer. Use whatever ravoili you like. This was the first time I used Conte’s Gluten-Free Cheese Ravioli…and they were awesome. They held up to cooking and baking and…damn…were they ever delicious.

Impressed!! Very impressed.

So…if you want a simple meal that is easy to make and big of flavor…give this one a go! You’ll love it. I guarantee.

December 31, 2012

Recipe: Gluten-Free Zucchini Fettuccine in a Vegan Cream Sauce

It was the night before Christmas and my mom and I were settling in to plan a vegetarian and gluten-free entreé option for me (the only vegetarian in the family) and a possible side for everyone else at Christmas dinner. We had meant to do planning long before then…but we both lead very busy lives and we had a lot of other stuff to do when I flew into town for the holidays.

So, the night before the big day, we found ourselves at Earth Fare in Birmingham, Alabama…picking up the necessities for the recipe we finally decided on. The original recipe was from Manifest Vegan, and it involved the use of maitake mushrooms. But…only my mom and I like mushrooms in the family, so we put our heads together to come up with a replacement. Our solution: zucchini.

That settled, we hit up the grocery store and purchased all the necessary items, including RP’s Fresh Gluten-Free Fettuccine noodles. I fell in love with RP’s fresh gluten-free pasta very recently and no other pasta would do for Christmas. With the ingredients purchased…we were ready to start cooking up a variation of this vegan pasta dish for Christmas. And we did just that on Christmas morning…and finished up in enough time to pack up everything and head to my sister’s house.

Recipe: Gluten-Free Zucchini Fettuccine in a Vegan Cream Sauce

Servings: 8
Time: Prep 20 minutes; Cook 30 minutes

Ingredients:

16 ounces, brown rice fettuccine style pasta (I used RP’s Gluten Free Fettuccine)
3-1/2 tablespoons olive oil, divided
1 teaspoon sea salt
2 leeks, cleaned and sliced
1 tablespoon fresh thyme
3 cloves garlic, minced
1 stick cinnamon or 1 teaspoon cinnamon powder
10 ounces zucchini, chopped
3 finely diced carrots
3/4 cup white wine
1-1/2 cups full fat coconut milk
1 cup (salted) vegetable broth
2 tablespoons superfine brown rice flour
Chopped chives for garnish
Salt to taste

Directions:

Cook the pasta according to package directions. Douse pasta with 3 tablespoons olive oil and then add sea salt.

In large pan, combine leeks, thyme, garlic, cinnamon, zucchini, and carrots with 1/2 teaspoon olive oil and sauté until golden on edges. Add the white wine and cook over medium low heat until much of the liquid has dissolved. Stir in coconut milk and vegetable broth and let cook over medium heat until slightly reduced, about 10 minutes. Stir often to prevent scorching.

Whisk in 2 tablespoons superfine brown rice flour and let cook until thickened, stirring often with a spoon, about 7 minutes. Combine with pasta and salt to taste, if needed. Top with fresh chives before serving.

~*~*~

The pasta was quite a popular dish at Christmas dinner. No one even knew it was vegan and gluten-free…except for the fact that I could eat it. LOVE that. And everyone tried it…and loved it. Let me tell you…the item that really makes this dish pop is that addition of cinnamon. It was amazing. I can’t wait to make this again.

Go ahead and try it. And if you love mushrooms like me…go ahead and keep the maitake mushrooms. When I make this at home for myself and my roommate…I’ll do it with the mushrooms. Mmmm…I kind of want this for dinner this week now…

December 20, 2012

Recipe: Baked Quinoa Casserole with a Spicy Cheese Sauce

I’m getting ready to leave town for a little while to head home to see my family for the holidays. And I still have a large amount of produce from my CSA bin that is just dying for me to use it. So, I was trying to decide what I could make that would utilize some of the contents in my crisper drawer, which would allow for me to clear out some of the produce and make room for the new stuff I’m getting on Friday…which my roommate will have to take care of as I won’t be in town.

So, after a little bit of searching I ran across a recipe on a blog called Purely Twins, and I sort of based my own recipe off of the basis they laid down for theirs. I did a completely different sauce and chose very different vegetables…but the quinoa…that stayed the same.

I wasn’t too sure how this was going to turn out…but the end result was actually mighty tasty…and extremely healthy.

Recipe: Baked Quinoa Casserole with a Spicy Cheese Sauce

Servings: 6-8
Time: Prep 20 minutes; Cook 30 minutes

Ingredients:

2 cups quinoa
4 cups water
2 cups chopped raw zucchini
2 cups fresh broccoli florets
2 handfuls kale

For sauce:

1-1/2 tablespoons butter (I used I Can’t Believe It’s Not Butter)
2 tablespoons flour (I used Hodgson Mill Gluten-Free Multi-Purpose Flour)
1 cup almond milk
1/4 cup freshly shredded Parmesan cheese
1/4 cup freshly shredded Mozzarella cheese
1 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
pinch paprika

Directions:

Preheat the oven to 350 degrees.

Cook the quinoa by bringing 4 cups of water to a boil. Add in 2 cups of dry quinoa and bring back to a boil. Reduce heat and cover, allowing to simmer for about 15 minutes or until the water is gone.

While the quinoa is cooking, make the sauce.

Melt the butter in a medium skillet over medium-high heat. Sprinkle the flour into melted butter, whisking constantly. Cook, whisking constantly, 30 seconds to 1 minute or until mixture is golden and lumpy.

Gradually whisk in the almond milk and bring to a boil. Cook, whisking constantly, 1 to 2 minutes, or until thickened.

Add the cheese, hot sauce, salt, pepper, and paprika, whisking until smooth. Remove from heat.

Once the quinoa is ready and the sauce is made, grab a large bowl and pour your cooked quinoa into the bowl. Add the cheese sauce. Then put the freshly chopped vegetables into the bowl. Mix well so that the vegetables and quinoa are evenly dispersed.

Pour the mixture into a 9×13 glass pan and place in the oven. Bake for 30 minutes or until the quinoa casserole is golden brown.

Serve and enjoy.

~*~*~

What can I say about this? For being something that I just took a concept from a blog…and then mixed up a sauce and threw it all together…the end result was really delicious and super healthy. Quinoa is packed with protein and combining it with fresh vegetables was a great way to boost the nutrition value of this meal. I was a big fan. And the spicy cheese sauce wasn’t overly spicy. It just gave enough of a little kick that you knew it was there.

Yeah…I’d make this again in a heartbeat.

December 18, 2012

Safety for allergen-sensitive customers a priority at Harry & Izzy’s in downtown Indianapolis, Indiana

Restaurant: Harry & Izzy’s, Indianapolis, Indiana

Twas the night before the Santa Hustle Half Marathon and all through the city, this runner’s stomach was rumbling…and that meant one thing…gluten-free pizza.

It’s a race tradition for me these days. I tend to run better in races the day after I eat a gluten-free pizza dinner. Hey…I’m an athlete with superstitions now. And for me…the night before races means I have to eat gluten-free pizza (or gluten-free pizza related). The one time I didn’t eat something pizza related, I felt like death at the end of the race (granted, that might have been the 90% humidity that I ran in, but still…)

So, with that in mind, my roommate went on the hunt for places in downtown Indianapolis that offered gluten-free pizza that wouldn’t be too difficult to get to from our hotel. Just up the way was Harry & Izzy’s, who actually have a gluten-free menu…with, yes, gluten-free pizza on the menu.

Harry & Izzy’s is an independent, upscale American Grill with two locations: downtown and at the Indianapolis International Airport. It is actually the sister restaurant to the famous St. Elmo Steak House, which means they share a few classic dishes. Some of which are even on the gluten-free menu.

However…the added difficulty with me is that I’m also a vegetarian. So, with the exception of one of the salads, I was pretty much limited to the pizza anyway. But…I’m okay with that. The pizza was the entire reason I was there to begin with.

Dinner tonight was being shared with Cathy (the roomie) and our friend Greg. Once we were finally seated (they were changing over the tables from lunch to dinner, so it took our hostess three tries to get us to a table that was ready for us), we were handed menus and asked if we were going to want something other than ice water to drink. As I am running tomorrow, I stayed with the water. So did Cathy. We also went ahead and gave our waitress the heads up that I am medically gluten-free. She said she would go grab a gluten-free menu for me and that when she takes my order, the manager would come up and talk to me and ask if I had any questions with the menu. I actually loved that.

Greg arrived soon after and we settled into conversation as we had much to catch up on. Our waitress returned with the manager, Amy, who directed her focus right on me to talk to me about their gluten-free options. She asked if I had any specific questions regarding the menu. At that point, I didn’t. So she said our waitress would now take our order and if I had any concerns, to just ask for her. What a great perk. It really put my mind to ease about how the food was prepared on the gluten-free menu when the manager makes a point to come out and talk to me about it. Yeah, I felt confident. I was ready for some pizza.

So…we placed our orders. Greg went with the Steakburger, a burger served with cheese (he had them leave that off), lettuce, tomato, onion, and a spicy mayo ($12.00). He chose the coleslaw as his side item.

Harry & Izzy's Gluten-Free Thin Crust Pizza (topped with cheese, caramelized onion, and mushrooms) — Harry & Izzy’s Gluten-Free Thin Crust Pizza (topped with cheese, caramelized onion, and mushrooms)

Cathy and I decided that we would split the 10-inch gluten-free thin crust pizza on the menu. For our toppings, we chose cheese, mushrooms, and caramelized onions ($12.00). The plain cheese pizza normally runs $10, but each additional topping is $1 each. That is an awesome price for a gluten-free pizza, let me tell you!

Our waitress went to go put in order and for the time being, we got caught up on eveything that has been keeping our lives so busy as of late. It had been awhile since we last got together with Greg and we had much to talk about. As our food was nearing time to come out, I noticed our waitress grab a couple of plates for my roommate and I. She specifically wiped them off and placed them in front of us. I appreciated that too, as it means they are very aware of the dangers of cross-contamination and were taking no chances.

A few minutes later, our waitress was climbing the stairs with a tray laden with our food. The burger was set down in front of Greg and Cathy and I were given the pizza. Our waitress aid that the Parmesan cheese might have something in it to keep it fresher longer that might be gluten-free, but I prefer red pepper flakes on my pizza anyway…so my roommate got the fresh Parmesan and I took the red pepper flakes. I appreciated my waitress mentioning the possibility that the cheese wasn’t safe. That is often the case when it comes to Parmesan at restaurants anyway…so I normally just skip it regardless. I prefer a little added spice to my pizza regardless and always opt for the red pepper in the end.

The pizza was sliced so that Cathy and I would each get three slices. And let me tell you…this pizza was really delicious. It is brick oven baked, and that is evident from the crispness of the outer crust of the pizza. I did find the inner crust to be softer than I would normally like…but when you can’t bake a pizza on a pizza stone, that crispiness is sometimes very hard to achieve. That being said…I was impressed. With the first bite, the complete flavors of the sauce, the cheese, the mushrooms, and the perfectly caramelized onions all came together on my palate and it was just…yummy. Super, duper, delicious yummy! I don’t think the crust is actually made by Harry & Izzy’s…but the fact is they cook it up fantastically. And my roommate and I devoured each bite. Each slice was completely downed and enjoyed thoroughly.

And, yes, even after that…we left a little room for dessert. The waitress asked if I was feeling the Créme Brûlée…but it was the Sorbet that caught my attention. I love ice cream and frozen goodies…so the sorbet sounded like the perfect palate cleanser and way to end the meal. I was given a choice: lemon or raspberry. I decided on the Lemon Sorbet ($3.50). Cathy and Greg decided they would split the Signature Brownie ($8.00) from the homemade dessert menu. I couldn’t enjoy that chocolate goodness due to the brownie, but the dessert consisted of a homemade brownie topped with vanilla ice cream, hot fudge, caramel sauce and candied pecans.

Harry & Izzy's Signature Brownie (NOT GLUTEN-FREE) — Harry & Izzy’s Signature Brownie (NOT GLUTEN-FREE)

Our desserts arrived. I had two amazing scoops of delightful, light, pleasing lemon sorbet. I loved how it wasn’t too sweet or sour. It was the perfect level of each for lemon sorbet. My problem with sorbets normally is that they can be too sweet. So after a few bites, I’m done and craving something to counterbalance the sweetness. This wasn’t the case with this sorbet. It was balanced and refreshing. And it was just what I needed at the end of my meal.

The Signature Brownie was this tower of dessert awesomeness. It was definitely meant to split. Cathy and Greg managed, between them, to devour it completely. But it was a near thing. Cathy raved about the brownie base, saying that you could tell that it was freshly made. It died a very messy death between the two of them. And it looked so good. Now there is something I totally miss since going gluten-free…the amazing dessert sundaes I used to be able to help eat.

To say that I was impressed with the service and the food at Harry & Izzy’s is an understatement. I felt confident that the food I was receiving was safe to eat. They took very, very good care of me and were very careful with the food that I ordered. I have already said that whenever we are in Indianapolis, this had to be our go-to spot for food. There was plenty on the menu that caught Cathy’s eye…so she seems more than happy to go along with that.

Being a Celiac means that the food has to be safely prepared and served. Not every restaurant knows how to do that properly. But with Harry & Izzy’s…I had no concerns about the food I was served and appreciated all the attention given to me and others who have food allergies. I appreciated that the manager personally came out to talk to me and answer any questions I might have about food preparation and the menu in general.

When I feel that safe at a restaurant, of course I’ll want to go back. I’m looking forward to my return sometime in the near future.

Thank you, Harry & Izzy’s for the delicious, safe meal. I can’t rave about you enough. The precautions you take set my mind at ease and made me feel content in my decision to eat there. It means so much to me that you take that sort of care and consideration for those with food allergies.

I will be back. Oh yes…I will be back.

Harry & Izzy's Lemon Sorbet — Harry & Izzy’s Lemon Sorbet

December 18, 2012

Full-fledged and fantastic French toast that conjured up tears of joy…and a very full belly!

Restaurant: Annie May’s Sweet Café, Louisville, Kentucky

I’ve blogged about my local allergen-free bakery a few times now. But here’s the thing…they keep drawing me back in. Not only are their baked goods amazing (trust me, you wouldn’t guess that everything the serve there is gluten-free), but they offer specials each day they are open.

One of my favorite days to go to Annie May’s is Saturday. Why? Because they serve my favorite meal of the day: BREAKFAST!

A couple of weeks ago, my roommate and I were in the bakery for their allergen-free waffle breakfast. Unfortunately, their waffle irons were giving them issues that day. After a little bit of waiting…which we didn’t mind…the waffles finally emerged. But that week, when they reopened on Tuesday, they announced that after the issues with the waffles over the weekend, they threw away their waffle irons and would now offer a variety of French toasts instead.

I was immediately intrigued. Granted…I make French toast with my gluten-free sandwich bread at home all the time. And I do it a variety of ways too. Plain, stuffed, etc. But…something just screamed at me that I needed to have Annie May’s French toast.

Unfortunately…this is the holiday season and the past couple of weekends have been busy, busy, busy. Between races, shopping, holiday events, and long runs…getting over to the bakery in time for breakfast has not been easy. And the same seemed to be true for this weekend as well. Except my roommate, Cathy, is made of complete awesome. Despite heading out to Indianapolis for a race on Sunday, she said that this Saturday we could grab breakfast over at Annie May’s Sweet Café.

Much rejoicing and happiness. And after running a couple of errands in the morning prior to heading up to Indianapolis, Indiana for the race expo, packet pick-up, and whatever else we felt like doing, we pulled into Annie May’s Sweet Café with rumbling tummies ready for some food.

Of course, we now faced a dilemma. You see…they are also offering breakfast sandwiches, including one that is allergen-free…that had veggie sausage and everything. Oh…so tempting. And we almost went with that, but we had been discussing French toast prior to that. So…we stuck with that.

So, we each decided to get the Cinnamon French Toast ($9.99). I got mine with Earth Balance and she chose butter. But we both got maple syrup. Mmmm. It sounded heavenly. While we waited on our meal, we decided we would each enjoy one of Annie May’s delicious gluten-free doughnuts. The case had a variety of Gluten-Free Apple Cider Doughnuts. And I chose the Cinnamon-Sugar Apple Cider Doughnut ($2.49) and Cathy went with the Chocolate Ganache Apple Cider Doughnut ($2.49). Oh, it was a fine way to take away the tummy rumblies.

Let me tell you, though…after devouring my doughnut, imagine my surprise when my order of Cinnamon French Toast came out to the table. Being so accustomed to my usual French toast, I figured sandwich bread slices.

What emerged from the kitchen, however, were two thick-cut slices of gluten-free brioche bread, sweetened with cinnamon and sugar, and cooked to perfection. There was this beautiful golden crust on it. It wasn’t at all what I was expecting and I was suddenly regretting the decision to calm the hunger with a doughnut just prior to receiving the plate.

After giving a light spread of Earth Balance to each slice of bread, I sliced into the brioche, loving how the crusty outside gave way to the soft inside of the bread. I gave it a little dunk in my maple syrup and took my first taste.

It has been years since I have been able to eat French toast that wasn’t any thicker than the store-bought gluten-free sandwich breads. One bite and I thought I was going to cry. I now remembered why I fell in love with French toast. Because when it is done with the proper bread, it is beyond amazing. Honestly. There is just something so fantastic about eating a slice of French toast done with brioche. The thick-cut bread honestly makes all the difference. Tears of joy. Just…honest tears of joy at that first bite.

The French toast was super delicious. The crust was awesome…and I kept saving it for the last bites. I mean crisped up to perfection, golden, and seasoned with cinnamon. It melted with each bite. Pure perfection in French toast form. I was so happy.

But…these were definitely very filling. And after that first slice of French toast, I realized that either my roommate and I should have skipped the doughnuts or we should have split an order of the French toast. It was FILLING. But…we also were aware that we were not going to eat again until dinner in Indianapolis, so we polished off our plates and managed to waddle out of there quite full and quite satisfied.

My roommate can have French toast at any restaurant and she was raving about Annie May’s. The Cinnamon French Toast just hit the spot. Both of us killed off the food on the plate and enjoyed it down to the very last bite…even if we were already stuffed to the max. The French toast is definitely worth the trip into the bakery. Trust me…it is the best French toast I have eaten…anywhere. And the fact that no one would be able to tell it was gluten-free is what makes it even more amazing. Done to perfection…I’ll be dreaming of this breakfast for weeks.

If you live in the Louisville, Kentucky area, you should make a stop at Annie May’s Sweet Café a priority. Even if you don’t have food allergies, the food is so delicious, no one would be able to tell the difference.

I’m already looking forward to my next breakfast at Annie May’s Sweet Café. There is a gluten-free veggie sausage breakfast sandwich awaiting me. And I can’t wait to try it out. Because I haven’t had anything bad from Annie May’s Sweet Café yet. I have a feeling that isn’t going to change anytime soon.

Thank you, Louisville, for this gem of a bakery! Because of Annie May’s…I’ve been able to enjoy things I thought were forever off my food list. But because of this great bakery…that is no longer the case. And, more often than not, the item I purchase and indulge in is better than what I recall from before the food allergies struck. And that, dear foodies, is a food miracle.

Annie May's Sweet Café's Gluten-Free Cinnamon French Toast (with Earth Balance and maple syrup) — Annie May’s Sweet Café’s Gluten-Free Cinnamon French Toast (with Earth Balance and maple syrup)

December 18, 2012

Vegetarian sushi just got amazing at Dragon King’s Daughter

Restaurant: Dragon King’s Daughter, Louisville, Kentucky

Sushi!

Let me say it again…SUSHI!

I love sushi. Vegetarian sushi, of course…but I am enamored with it. The problem is…most of the people I know…are not. For real. Well, at least the people that I live near. Plenty of people I know would love to get sushi with me…they just live in other states and cities.

So, imagine my elation when my my dear friend, Amanda (the roomie’s sister) chose to have sushi as her celebration meal for graduating with her Masters degree in English Literature. I mean, jump for joy happiness. SUSHI!! In fact, it was all Amanda and I could talk about in the weeks leading up to the outing. Even on the day of, we had our own little countdown to sushi on Facebook. It was epic.

Well, I let her choose the place to go, sending her some of the better sushi places in the Louisville area. She, ironically chose the place the receptionist at the office has been raving about for quite awhile. And I was one happy girl.

The place: Dragon King’s Daughter.

Dragon King’s Daughter is located on Bardstown Road and is a contemporary Asian-fusion restaurant, offering traditional items on the menu as well as contemporary fare with a unique twist. The best part is…they can cater to anyone: the adventurous, the timid, the vegetarian, the vegan, the gluten-free, the meat eaters and the fish-loving. It was perfect for the three of us in our party. Amanda loves sushi. I love vegetarian sushi. And Cathy doesn’t like sushi at all, but the Asian-influenced tacos caught her eye.

We were greeted the moment we stepped inside and shown to a table. Our waiter came over with water and asked if we wanted anything else to drink. We stuck with just water…this time. And I went ahead and gave the heads up that I was a gluten-free vegetarian. He said he would go check on what veggie sushi was safe and returned a moment later, saying that if I specified gluten-free…any of them could be made gluten-free.

Joy and happiness.

So…in went our orders.

Cathy, the non-sushi eater opted for the Chorizo Yaki Onigiri ($4.50), which is a rice ball with Mexican chorizo sausage and cilantro, pan-fried in sesame oil and served with wasabi pesto. With it, she ordered the Shrimp Tempura Tacos ($10.00), which is shrimp tempura and avocado slices topped in mango chili sauce. For the record, she fell in love with the mango chili sauce. I mean…in love. And she devoured her tacos, praising them with each bite.

Our Master of the evening, Amanda, opted for the regular sushi rolls. Of the variety offered on the menu, she decided on two of the three that caught her eye. The first one was the California Roll ($8.00). The California Roll is exactly what it wounds like – blue crab, cucumber and avocado. She really enjoyed that one. The other was the Shrimp Tempura Roll ($5.50), which is shrimp tempura, spring mix, and unagi sauce. Devoured. Both of them. Just devoured.

As for me, the gluten-free vegetarian, I had a nice variety of veggie sushi to choose from. It made me so extremely happy. So, after some pondering, I decided to go with some flavors I hadn’t tried before when it comes to sushi. I also went with two sushi rolls. The first one I opted for was the Buffaroll ($7.00). The Buffaroll…I know…it sounds different…is a sushi roll filled with avocado, cucumber, and fresh mozzarella cheese. Oh, my sushi roll!! It was completely different from the sushi I normally end up getting, which means vegetable rolls normally. Not this time. And let me tell you, the mix of mozzarella with the rice and the vegetables was a spectacular. I fell in love with the soft texture and the varied flavors. The other roll I went with was the Summer Salad Roll ($8.00). The Summer Salad Roll is a mix of fresh mozzarella, organic spring mix, red onion, avocado, cucumber, and cilantro with a spicy mayo drizzle. Oh. My. God. No…for real. This was a fantastic blend of flavors. The spicy mayo drizzle was phenomenal. It really, really set off the rest of the items in the sushi roll. The vegetables were fresh and amazing. I loved the different textures and how the blend of rice, nori, cheese, and crispy vegetables just gave the entire roll some depth. But yeah…that spicy mayo was awesome. I would get this roll again every time I went there to eat.

Now, with that being said…I think it is safe to say that I was beyond impressed with Dragon King’s Daughter. And here is the best part…they are opening a branch across the river in New Albany, Indiana…just up the street from where I work. I think there are many sushi lunches in my future. And I am totally looking forward to that.

It is definitely safe to say that all three of us were impressed and quite happy with the service and the food at Dragon King’s Daughter. Each of us polished off our plates and were quite satisfied with each and every bite. We left there quite happy with our meal without being overly stuffed. It was the perfect meal with the perfect amount of food and the perfect hit of seasoning and flavor.

Yeah…I want the New Albany location to open…like…yesterday. I was that happy with my experience. Until then, I’m happy that this place is in Louisville and when the sushi craving hits, I can enjoy…and even my roommate can find something for her non-sushi eating palate.

Mmmm…can’t wait.

Dragon King's Daughter's sushi rolls: Back: Summer Salad Roll; Front: Buffaroll — Dragon King’s Daughter’s sushi rolls: Back: Summer Salad Roll; Front: Buffaroll

December 12, 2012

Recipe: Gluten-Free Portabello Mushroom Cheesesteaks

Who says being a gluten-free vegetarian is boring? When you can cook up something as amazing as a cheesesteak sandwich, without even touching any meat…now that’s awesome. And it is possible. And thanks to my stock of gluten-free breads in my freezer, I happened to have gluten-free sub buns at my disposal. And, thanks to my CSA bin, I had all the vegetables already in my home.

Thanks to the wonder that is Pinterest, I stumbled across this recipe and knew, immediately, that I had to make it. As previously stated, I had every ingredient necessary to make it happen. But…I had a few days of using things up and a holiday dinner that had to come first. Thus…this recipe didn’t get made until last night. But, wow…was I ever happy I went ahead, trusted Pinterest, and made it.

The recipe comes from a vegetarian food blog called Oh My Veggies. The original recipe is for four sandwiches, but I had only 2 sub buns and it was just my roommate and I eating…so why make the extra? I just cut it in half. But this is the amazing recipe for you to try as well. Trust me, the meaty portabello mushrooms will make you not even miss the lack of meat in this sandwich.

Recipe: Gluten-Free Portabello Mushroom Cheesesteaks

Gluten-Free Portabello Mushroom Cheesesteak Sandwich

Servings: 4
Time: Prep 10 minutes; Cook 35 minutes

Ingredients:

2 tbsp. extra virgin olive oil, divided
2 extra-large portabello mushrooms, gills removed, thinly sliced
2 tbsp. red wine
salt + pepper to taste
1 small green pepper, thinly sliced
1 large onion, thinly sliced
8 slices provolone or mozzarella cheese (I used Veggie Slices Provolone Flavored vegan cheese)
4 sub rolls, sliced lengthwise (don’t completely cut the top from the bottom, though!) (I used Tina’s Sweet Treats Gluten-Free Sub Buns)

Directions:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add mushrooms and cook 3-4 minutes, or until softened and browned. Add wine and increase heat to high. Cook until liquid has evaporated, about 2-3 minutes. Transfer to bowl.

Preheat oven to 250 degrees F.

Carefully wipe skillet clean. Heat remaining tablespoon of olive oil over medium-high heat. Add green pepper and onions; cook until softened, about 5-8 minutes.

Reduce heat to low. Return mushrooms to skillet and stir to combine. Top vegetable mixture with cheese slices. Once cheese has melted, remove from heat.

Divide veggie mixture into sub rolls. Wrap each cheesesteak tightly with foil and place on a baking sheet. Bake for 15 minutes. Remove from oven and unwrap carefully.

ENJOY!

~*~*~

Loved these! Absolutely LOVED these from first bite to last. My roommate thought some sort of sauce on them might be good next time. I could see what I could come up with. I loved the way the portabello mushroom cap perfectly mimicked the meat that would normally go inside this sandwich. It was seasoned perfectly, the vegetables were tender and flavorful, and the cheese just sort of topped it all off. All of it melted to perfection inside the gluten-free bun that I used.

I would totally make this again in a heartbeat. Beyond impressed with how delicious and amazing this meal was. If you love a good, hearty sandwich…I totally recommend making these. Totally delicious.

December 12, 2012

Tina’s Sweet Treats bakes up gigantic, flaky gluten-free sub buns

Tina's Sweet Treats Sub Buns — Tina’s Sweet Treats Gluten-Free Sub Buns

Product: Tina’s Sweet Treats Gluten-Free Sub Buns (2 buns per package) – $5.49

I love Ohio for numerous reasons. One of my best friend’s lives there. Countless other friends live scattered throughout the state. And near the Dayton, Ohio area, I stumbled across a great little grocery store called Dorothy Lane Market. What I found inside made me eager to go back. And though I have yet to do so, the bounty of gluten-free products I purchased the one time I stopped in lives on, thanks to my freezer.

Well, I was surfing Pinterest the other day (shock!) and I ran across a recipe for Portobello Mushroom Cheesesteak Sandwiches. They needed sub sandwich rolls. And…I just happened to have a pair of gluten-free sub sandwich rolls in my freezer thanks to my random stop in at Dorothy Lane Market. If you have never been to Dorothy Lane Market, by the way, and you happen to be going through Ohio…stop. Go. Shop. They have an incredible selection of gluten-free items…including baked goods from local bakeries…and a knowledgeable staff in the gluten-free aisle. I was beyond impressed and ended up stocking up on quite a few things I knew I couldn’t get anywhere else.

And…one such item was Sub Buns from Tina’s Sweet Treats, a gluten-free bakery in Franklin, Ohio. Dorothy Lane Market provides customers with a variety of different items from local businesses that are dedicated gluten-free. I was intrigued. And these really caught my eye. Normally when I make sub sandwiches I use the Schär Sub Sandwich Rolls that are parbaked and just need a toasting in the oven. And I love those. But here was a chance to try something “fresh” and homemade. Not in a facility…but from a bakery. I was truly excited about this.

Well, after the initial purchase, all the fresh baked items found a spot in my freezer. I really had no reason to use them…until a recipe showed up on my Pinterest feed. Knowing that I had every ingredient (including the sub rolls) in my pantry or fridge (thank you CSA bin), I knew these buns were coming out and this recipe was going to get made.

Tina's Sweet Treats Gluten-Free Sub Bun — Tina’s Sweet Treats Gluten-Free Sub Bun

When I purchased these rolls, I failed to realize just how massive they were. You are definitely getting your money’s worth, that’s for sure. These rolls are about 2 Schär sub sandwich rolls put together. I sliced each ginormous bun in half, loving how the bread would flake away. Ah, I do love homemade, fresh items. I noticed there was some spring in the texture, which meant it wouldn’t be dry. I approved. So, after cutting both of the dino-sized buns in half, I finished sauteing up my mushrooms, onions, and green peppers, topped them off with vegan provolone cheese, and allowed it to melt. Then, onto the sub sandwich buns the filling went. I wrapped each sandwich in tin foil and placed them on a baking sheet in a warm oven for about 15 minutes.

At the end of the warming period, I removed the sub sandwiches, now toasted all the way through, and unwrapped them. Plating was easy. The bread didn’t fall apart. Nor did it get mushy from any residual juices from the sliced portobello mushroom cap that I sauteed. I was impressed! Really. But the real test was coming up. I needed to find out how these tasted. My roommate was already digging into hers when I settled in, and I asked what she thought. She said they were definitely heavier than the Schär Sub Sandwich Rolls, but that it was good.

So, it was my turn now. One bite. And I was immediately reminded of the sort of flaky gluten-free hamburger bun I get at Cheeseburger in Paradise. That’s exactly what the flavor and texture reminded me of. You could tell it was made in a bakery though. The flavors that each bite imparted was enough to prove that. According to Tina’s Sweet Treats’ Web site, the ingredients that go into these sub buns are rice flour, tapioca flour, egg whites, butter, yeast, xanthan gum, apple cider vinegar, and salt. That’s it. And what emerges, whether toasted in the oven or heated in the microwave is a soft, delicious bun that is flaky and soft and perfect to stuff full of whatever ingredients you crave.

I was very impressed by Tina’s Sweet Treats. My roommate actually prefers the Schär rolls over the bakery’s version of a sub roll. But I could go for either. These buns were very filling, but very good and worked well with the sandwich I created. I would totally try other products from Tina’s Sweet Treats, and hope to next time I stop into a Dorothy Lane Market in Ohio. I was quite happy with the taste, texture, and the way the subs held up to the fillings, and the baking in the oven.

Do your sub sandwiches with something fresh and something tasty. Check out Tina’s Sweet Treats. And if you can’t get to Ohio…they do ship.

Portobello Mushroom Cheesesteak Sandwich made using Tina's Sweet Treats Gluten-Free Sub Buns — Portobello Mushroom Cheesesteak Sandwich made using Tina’s Sweet Treats Gluten-Free Sub Buns

December 12, 2012

Sam Mills Pasta D’oro Gluten-Free Tubetti Rigati Corn Pasta a noodle worth trying

Product: Sam Mills Pasta D’oro Gluten-Free Tubetti Rigati Corn Pasta – $2.99

I was having a minor crisis last night.

For real.

You see, it’s the holidays and every year my adoptive family (aka: my roomie’s family) comes over to the apartment where I prepare a gluten-free meal of some sort and we sit, talk, eat, and eventually I open Christmas gifts from them before I head home to see my family for the holidays. It’s a nice little tradition. Last year, I cooked up a Gluten-Free Tagliatelle with Truffle Butter Sauce. It was a hit. So, I decided to keep with the gluten-free pasta, as most people can’t tell it’s gluten-free…and go from there.

The only difference was that this year this was all happening on a Monday night. This meant that I didn’t have the kind of time to do something fancy and different. So…spaghetti it was. Kind of.

Remember that crisis I spoke about at the top there. Well…this is what it came down to. I thought I had some Gluten-Free Corn Fusilli from Trader Joe’s in my pantry. After all, it was on my pantry list. But…apparently I had used it and didn’t mark it off. Which is not good. I started hunting through the other pastas in my pantry, but none of them would feed around 6 people. I was in full-blown panic mode because I had homemade gluten-free garlic (and cheesy) toasts to cook up in the oven, sauce to do, and I didn’t have a main course.

Sam Mills Gluten-Free Pasta D'oro Tubetti Rigati Corn Pasta (cooked) — Sam Mills Pasta D’oro Gluten-Free Tubetti Rigati Corn Pasta (cooked)

So…my roommate put on her super-roomie cape and went out to the grocery store to see what she could get for me. She returned a phone call and a few minutes later with the answer to my prayers – Sam Mills Pasta D’oro Gluten-Free Corn Pasta Tubetti Rigati.

That’s a mouthful, yes?

Well, it wasn’t my first choice, but I threw it in the pot of boiling water as soon as she walked it into the kitchen and let it cook up, hoping that it would at least be appetizing.

Wasn’t I truly surprised when it finished cooking (it did take longer than the 8-10 minutes advertised on the package, but…this is what we do to hit that perfect al dente, yes?) and I turned it out into the strainer. None of the noodles were flaking or turning to mush. They were a vibrant yellow color (due to being made of corn) and seemed so sturdy, yet soft. I drained the noodles and poured them back into the pot, added the sauce I was warming on the stove to it and gave it a good mix. Once again, the noodles held together without falling into pieces. I was impressed.

I dished up servings for everyone and placed the homemade gluten-free garlic and cheesy toasts on a plate for all to help themselves to. The bowls of pasta were passed out, I joined everyone in the living room, and dinner was officially served.

Tubetti Rigati pasta is small tubular pasta, sort of like macaroni noodles, but without being curved into elbow shapes. Most often it is used in soups, but I wanted to do something other than elbow noodles with pasta sauce on it. That just seemed…wrong…for some reason! What I loved about the Sam Mills Tubetti Rigati was that the sauce would fill the little tubes of pasta and it would be this flavorful bite each time. I actually quite enjoyed the flavor and texture of this corn pasta.

What is even better is the price. Sam Mills pasta is one of the least expensive gluten-free pastas on the market. But don’t be fooled into thinking that the quality suffers because of it. This pasta ranks right up there with my go-to of Trader Joe’s gluten-free corn pastas. It was just really good. No one could tell it was gluten-free…or corn-based for that matter. LOVE that.

Sam Mills Pasta D’oro Gluten-Free Tubetti Rigati Corn Pasta is a budget-friendly, high quality choice when it comes to gluten-free pasta. Honestly, I was quite impressed with it. And I would definitely buy it again in a heartbeat.

A serving of Sam Mills Pasta D'oro Gluten-Free Tubetti Rigati Corn Pasta (cooked and sauced) — A serving of Sam Mills Pasta D’oro Gluten-Free Tubetti Rigati Corn Pasta (cooked and sauced)