When you’re a gluten-free vegetarian…you buy and try products like this. There is nothing wrong with that, right? In fact, I encourage all you seafood lovers to give these a shot. Maybe start with the most amazing gluten-free and vegan breaded shrimp…then try some of the other offerings.
You see, this little company called Sophie’s Kitchen, is making these frozen vegan seafood dishes…and I couldn’t be happier about it.
I was on the fence with their Gluten-Free Vegan Fish Filets…but I fell in love with the rich and bold flavors and texture of the Gluten-Free Breaded Vegan Shrimp. Well, I had pasta to use up…so I got it in my head to do something with the Gluten-Free Breaded Vegan Scallops.
Why not? A nice gluten-free angel hair pasta dish with some sort of garlic sauce would pair perfectly with scallops, yes? Of course it would. Pasta, garlic and scallops are…like…best mates.
So, the other night for dinner, that’s exactly what I set out to make. I got my gluten-free angel hair pasta going on the stove top, worked on a side of roasted asparagus (done in the oven with olive oil, balsamic, a little salt and a dash of black pepper). Then, I pulled the Gluten-Free Breaded Vegan Scallops out of the fridge (I put them in there to thaw while I was at work) to get them onto their own baking sheet and ready for the oven as well.
That’s really all there is to these. You place them in the 375°F oven for 10-15 minutes, or until they are golden on top, and then…you’re ready to serve them up, however your little heart desires.
My pasta turned out to be an epic fail. My sauce was awesome. And as for Sophie’s Kitchen Gluten-Free Breaded Vegan Scallops?
I really liked these! I mean…really liked these. Not to the epic scale that I love the Gluten-Free Breaded Vegan Shrimp…but the scallops are really tasty as well. The texture was great. They weren’t grainy or anything. They didn’t taste like rubber. They had the perfect texture of a seared scallop. I felt that it really was the star of the entire dish that I whipped together. These just looked and tasted authentic. I was very happy with feasting on them. I actually saved a scallop as my last bite since the pasta was an epic fail (see blog post before this one). My sauce was awesome though. But the vegan scallops, as any “meat” portion of a dish should be, was the star.
So…what exactly are these seafood imitations made from? The answer is…konjac root, which is an ancient superfood staple across Southeast Asia and is very popular in traditional Japanese cuisine. It’s also known as the elephant yam. The konjac is combined with seaweed and other ingredients and viola…vegan (and in most cases, gluten-free) seafood. In this case, the Gluten-Free Breaded Vegan Scallops are made from water, konjac powder, beta glucan, modified potato starch, organic agave nectar, sea salt, rice flakes, potato starch, white pepper, carrageenan, and seaweed. Put them together…and you get…amazing imitation scallops that have some of the best texture and definitely soaked up the garlic and olive oil in my sauce. Delicious.
Nutritionally speaking, a serving of Sophie’s Kitchen Gluten-Free Breaded Vegan Scallops is 8 pieces. This serving will only set you back 50 calories! FIFTY CALORIES!! You will also be taking in only 1 gram of fat, 3 grams of fiber…and sadly…no protein here. These little breaded vegan scallops of awesome have no cholesterol, no trans-fat, no preservatives, no added colors, no MSG, no added sugar, are naturally low in sodium…and basically contain no artificial…ANYTHING!
Loving it!!
This is the third product that I have tried by Sophie’s Kitchen and these are definitely my second favorite thus far. I would love to try them in another way for preparation purposes. I am really loving what Sophie’s Kitchen is brignign to my gluten-free and vegetarian table. Thanks to their vegan line of seafood…fish can be back on my menu!
I think I’m in love with Sophie’s Kitchen.
No…I know I am.
Thank you…great people behind Sophie’s Kitchen…for giving this gluten-free vegetarian delicious options for a seafood dinner.
Sophie’s Gluten-Free Breaded Vegan Scallops (served over DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta)
DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta
Product: DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta – $2.69+
Ah…gluten-free pasta.
It can be just as good as the full-barrel pasta. Or it can be…beyond disappointing. I always hope for the best and tonight when I got it into my head to make an angel hair pasta dish with some vegan and gluten-free scallops on top. I happened to have some gluten-free angel hair pasta in my pantry, however, so this wasn’t going to be an issue. The most difficult part of dinner prep was going to be making the garlic sauce.
Upon arriving home, the gluten-free angel hair pasta was pulled out of the pantry and I got some water boiling in my large pot on the stove. The pasta that was debuting in my kitchen was none other than DeBoles Gluten-Free Rice Angel Hair Pasta…now with Golden Flax. I have had DeBoles pasta before…and it’s been…okay. Nothing to really scream about. But…decent enough to get by.
While I got the water boiling, I prepped some asparagus to roast as a side dish and got that in the oven. Then, I got the gluten-free and vegan breaded scallops set on their baking sheet for when they would join the asparagus in the oven. By then, my water was boiling, so I got the scallops into the oven and then got out the ingredients for my sauce and put the skillet on a burner to warm up.
It was now time to add the noodles to the boiling water. I opened up the box of DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta and poured it into the water. The boiling water immediately calmed, and I gave the pasta a stir until everything was covered by the water. A rolling boil returned and I went ahead to focus on making my garlic sauce, giving the noodles a stir every now and again.
As the pasta began to soften, I noticed how brittle and delicate these noodles were going to be. When I would stir the noodles, they would occasionally split or break apart into smaller noodles. Okay…that’s fine. My mom used to split the noodles in half and cook spaghetti like that. I just…was hoping for something that would really hold up.
DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta noodles, cooked…and unclumpy!
I cooked these to the perfect al dente (about 9 minutes), then drained them. I shook out the excess water and went to put the noodles into the skillet to mix with the sauce. And that was when I poured them into the skillet that I noticed just how gummy and sticky they were. They clumped together terribly. I was not happy. I poured a little more olive oil into my garlic sauce in hopes that it would help de-stick the noodles, but it didn’t. They just became this massive clump of gluten-free rice noodle pasta. I was livid. Honestly. No good at all.
But the pasta was all I had to work with…so I had to use it, despite it all being one ball of noodles now. I managed to scoop up four servings and place two in Pyrex containers for the following night…and the clumpy noodles that were left went into bowls for dinner. Over the top went the vegan and gluten-free breaded scallops from Sophie’s Kitchen. And then I gave mine a hit of crushed red pepper flakes, where my roommate took freshly grated Parmesan.
Dinner was…served, I guess. The image of it in my head seemed a lot better than the actual result. Stupid pasta. And, just as it appeared, it tasted. Not mushy, but gummy. The noodles broke as you tried to lift them from the bowl, perhaps due to the weight of the other noodles now stuck together…or the fact that this pasta was very delicate. I was not pleased. They tasted fine…the texture was great. But they just didn’t cook up properly, despite me doing everything right.
As for the bowls of noodles in the fridge…when reheated, I went ahead and left the lids off the Pyrex, hoping it might take some of the gumminess out of the noodles. Is it weird that I preferred the noodles on the second day as opposed to the first. My plan did work, although they were still a clump of really short noodles, instead of single long strands of angel hair pasta that could be wound around a fork. Suckage. But…like I said…at least they taste good.
Nutritionally speaking, this is like any other pasta noodle. For a 2 ounce serving (yes…I do measure and weigh), you’ll be set back 210 calories and 1.5 grams of fat. Not too shabby for pasta, yes? Thanks to the flax, you get a nice hit of 4 grams of protein. Unfortunately, the fiber content in this is rather low, so it may not be as filling as a regular pasta noodle would be. But, when you’re gluten-free…you use what you are given. And this is what I had. These noodles are gluten-free, wheat-free, and an excellent source of Omega 3…something this gluten-free vegetarian doesn’t really get regularly.
So…while not a horrible choice for noodles, there are others out there I would return to before picking up another box of DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta. I prefer my noodles not to stick together…break…have a gumminess to them…you know…what any good gluten-free eater should get. Something done right and something done well. These noodles…failed me. And now…I have no love for them. I liked them…but it’s not love.
We’re just…acquaintances.
DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta, now shortened and stuck together, topped with Sophie’s Kitchen Vegan and Gluten-Free Breaded Scallops
So, last night I set out to work some culinary magic with some items in my refrigerator and my freezer. What came out of the plethora of ingredients I had on hand was one of the most amazing taco dinners I have ever created. I made mine gluten-free and vegan to fit my dietary needs, but if you happen to like real shrimp…use it. If you can eat regular sour cream…use it. The great thing about recipes is…they are made to be modified.
By popular demand, here is the recipe for my Gluten-Free and Vegan Shrimp Tacos with a Mango Salsa and Sriracha Sour Cream.
Recipe: Gluten-Free and Vegan Shrimp Tacos with Mango Salsa and Vegan Sriracha Sour Cream
Gluten-Free and Vegan Shrimp Tacos with a Mango Salsa and Sriracha Sour Cream
Servings: 2 (2 tacos each)
Ingredients for Avocado, Tomato and Mango Salsa:
Avocado, Tomato and Mango Salsa
1 mango – peeled, seeded and diced
1 avocado – peeled, pitted, and diced
4 medium tomatoes, diced
1 serrano pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
Directions:
In a medium bowl, combine the mango, avocado, tomatoes, serrano, cilantro, and garlic.
Stir in the salt, lime juice, red onion, and olive oil.
To blend the flavors, refrigerate for about 30 minutes before serving.
Note: You will have left-overs…so enjoy with some gluten-free corn tortilla chips or save for the next day.
While the salsa is chilling in the fridge…prepare the rest of the tacos…
Ingredients:
4 Rudi’s Gluten-Free Fiesta Tortillas
1 box of Sophie’s Kitchen Gluten-Free Breaded Vegan Shrimp (or you can use real shrimp if not a vegetarian/vegan, just make/use a gluten-free breading)
2 leaves of Romaine lettuce, chopped
1/4 cup vegan sour cream (I used Tofutti Better Than Sour Cream – or use real sour cream)
1 tablespoon Sriracha
Directions:
Preheat the oven and cook the shrimp according to the instructions on the box. If using Sophie’s Kitchen Gluten-Free Breaded Vegan Shrimp, it takes about 10-15 minutes.
Mix together the vegan sour cream (or real sour cream, if using) with the Sriracha to make the Sriracha sour cream.
Warm the Rudi’s Gluten-Free Fiesta Tortillas in the microwave for about 20 seconds.
Remove and place on plates.
Placed chopped lettuce on each of the tortillas.
Scoop about 1/4 cup of the Avocado, Tomato and Mango Salsa over the lettuce.
Top the salsa with the cooked shrimp.
Top each taco with the Sriracha Sour Cream.
Fold tortillas around filling and ENJOY!
~*~*~
I’m already considering making this again tonight, because I still have a good chunk of the salsa remaining and…it was really, really, REALLY good. The combination of the sweet salsa with the savory vegan shrimp (don’t mock…they are awesome) and the hint of heat from the vegan Sriracha sour cream all just worked together. My roommate (who doesn’t have to do gluten-free or vegan…in fact…loves real shrimp) fell in love with this dinner and said it was one of the best dinners I ever made.
By now, it’s no secret that one of the few fruits that I do not like (trust me…there aren’t many) are mangoes. Yep. Mangoes. I have never been a fan of that particular fruit. Give me papaya any day of the week…or any other fruit for that matter. But mangoes…there is just something about them that I just don’t like…flavor-wise.
So…while I was away in Minnesota visiting my grandpa and running a half marathon, my CSA bin order automatically went through. In this particular order that I was not around to modify (come on, I was visiting family, not sitting on my computer!), I soon realized that I would now be the proud (I guess?) owner of two fresh mangoes when my bin arrived on Friday.
Just…great! (Yes…that is sarcasm). So…what does someone who doesn’t like mangoes do with mangoes now that she has them and refuses to let anything go to waste?
Who knows? But I get on Pinterest and do some hunting for ideas. And one that I found, and that looked and sounded delicious…was a recipe for a mango salsa that also included other vegetables such as avocado and tomato. It could work. Maybe. So…I picked up the rest of the ingredients that I needed on the way home tonight and made this salsa to accompany the vegan and gluten-free shrimp tacos I was making for dinner.
I was really, really, really surprised by how much I liked this! Sweet, slightly spicy, and refreshing. The recipe, taken from Allrecipes.com, is as follows:
In a medium bowl, combine the mango, avocado, tomatoes, serrano, cilantro, and garlic.
Stir in the salt, lime juice, red onion, and olive oil.
To blend the flavors, refrigerate for about 30 minutes before serving.
~*~*~
Yes…it really is that easy to make. The prep work is what takes up all the time. And it’s just a bunch of dicing and chipping to be honest. What emerges from the fridge is this amazing salsa that is refreshing and layered with flavors. Sweet from the tomatoes and mango, a bit of spice from the cilantro, onion, and serrano chili, all just mixed together and creating this deliciously balanced condiment.
I put mine on my gluten-free and vegan shrimp (yes, vegan shrimp) tacos…and that worked out beautifully. It was one of my favorite dinners I have ever put together. But, go ahead and pair this with tortilla chips or anything in need of a delicious salsa.
Annie’s Homegrown Gluten-Free Rice Shells and Creamy White Cheddar
Product: Annie’s Homegrown Gluten-Free Rice Shells with Creamy White Cheddar – $3.59+
Oh…your eyes did not deceive you there. You read that right. Shells. And. Cheese. Just like the old days, yes? You know…when you could crack open a box of Velveeta Shells and Cheese and cook it up within 20 minutes and just dive right in and indulge that part of you that just craves, craves, craves that oh-so-good-but-oh-so-bad-for-you comfort food. Hey…sometimes you just have to have it.
Nevermind the fact that this sort of comfort food comes in…a box.
I know…I’m not a huge fan of packaged pastas as it is…but when you live a busy life, such as I do, sometimes cooking everything from scratch just isn’t feasible. I have races to run, group runs to get to, and sometimes, long nights at the office, or workouts to do before I can finally settle in for food. My life is pretty much lived around my training schedule and extracurricular activities.
So, sometimes, dinner does come from a box. Or a package. It just…it has to at times. But I’m very particular about what sort of processed and packaged food makes it into my home. The nutrition information is scoured for certain things. As well as whether or not the item shares equipment with products that my body cannot handle.
I had never seen Annie’s Homegrown Gluten-Free Rice Shells with Creamy White Cheddar until I was visiting my grandpa in Minneapolis, Minnesota. Their local Cub Foods had it on their gluten-free shelves. It really made me so excited that I ended up buying a box of it and bringing it back to Indiana with me. And, of course, now at quite a few of my natural food grocery stores, I can find this without trouble. But at the time…this was brand new to me…and I totally had to have it in my life.
But, of course, I didn’t get around to eating it until…well…tonight. The expiration date was still a couple months off, but I needed an easy meal tonight. Originally I was to go on a Boston Marathon commemorative run, however, the weather kicked up a storm. But since my dinner was already started on the stove top…I was committed. So, I got some broccolini roasting in the oven while the water came up to a boil. I dumped the small rice shells into the water and gave it a stir. These shells took 8 minutes to reach the perfect al dente. I drained them, then let them sit in the colander while I put 3 tablespoons of unsweetened almond milk into the pan and poured in the white cheddar powder that was provided. I stirred and stirred until it was well mixed and then added the pasta back in. Another round of stirring to coat the shells and dinner was ready to be served. I pulled out the broccolette to serve on the side and then dished up a bowl of Annie’s Gluten-Free Rice Shells with Creamy White Cheddar for both myself and my roomie.
She dug in first, and said that it was pretty good. Like most things made with white cheddar, the flavor was a bit milder than usual, but she said it was creamy and good. So, I picked up my bowl and got my plate of broccolini and settled in for my own dinner. Taste time. Moment of truth.
Cathy was absolutely right. The small shells not only cook fast, but they are light and easy to eat. I love that they didn’t expand in size. The cute little shells were just perfect for each little spoonful that I took. The white cheddar, despite being from a powder, actually was quite amazing and delicious. It coated the shells with a light sauce that had a mild tang of cheddar. While this does contain dairy, my lactose intolerance doesn’t go crazy because it can handle small amounts without problem. And this sauce reminded me so much of alfredo…without the fat…that it just sort of…made me happy.
The fact that I was eating a macaroni and cheese with small shells and white cheddar, which I didn’t make myself, which was ready within 15 minutes…made me so stupidly happy. I love mac and cheese…and this was shells and white cheddar, a very rare treat when you have to eat gluten-free. You either make it yourself or go without. Now…I don’t have to.
Nutritionally speaking, this comfort food isn’t too bad for you at all. One serving, or half of the box, will only set you back 330 calories and 4.5 grams of fat. For being a packaged meal, the sodium is rather low (490 mg). And this offers a kick of 7 grams of protein in a serving. That’s awesome. So, overall, comfort food that you don’t feel too guilty about eating. LOVE that.
So in love with this product. So, perhaps packaged goods aren’t always an awful thing. Sure, made from scratch is best, but when time and life keeps you on the go…easy and simple is best. Thanks to Annie’s Homegrown Rice Shells with Creamy White Cheddar, I can eat the comfort foods I love, keeping it gluten-free, and rather healthy when all is said and done. Combine that with the fact that this product is a fantastic source of Vitamin B6, a good source of calcium, is vegetarian, has no artificial flavors, synthetic colors, or preservatives. And…no trans fat either. Loving it. The cheese that is used in the powder comes from cows that are not treated with the growth hormone rBST.
Happiness can come in a box…especially a box that has white cheddar inside to coat delicate little gluten-free pasta shells. Comfort food taken to happier levels.
Annie’s Homegrown Gluten-Free Rice Shells with Creamy White Cheddar
Oh, the things you find at Big Lots when you walk the aisles. It never ceases to amaze me what kind of gluten-free goodness lurks in their food aisles. Especially when you hit up some of the specialty aisles…where things comes from across the ocean.
That was what happened when I happened across Cofresh Tandoori Marinade. It was any other browsing session through Big Lots to kill off some time. And naturally, I find something that catches my eye.
Being that I love, love, love, love Indian food…I figured this gluten-free marinade (it’s even labeled!) would come in handy…at some point. You know. Like when I feel the need to make something and give it some Indian twist. So, I purchased this imported sauce and took it home with me. And then, as is normally the case, it sat in my pantry for a good long while.
Until today.
Because today I decided to flex my CSA Bin muscle. I have lots of produce left from last week and a new bin on its way tomorrow…so I wanted to use whatever I could this evening with dinner. Over the weekend, I also picked up some Twin Oaks Original Tofu at Whole Foods, so I figured…at least I could do some Tandoori Tofu. But how to step it up? And how to use some of that produce in my crisper drawer? Hmmm…
And then…it came to me. It’s what my roommate now calls Triple T!
What is Triple T, you might ask? Well, it’s Tandoori Tofu Tortilla Wrap. And I added some of the Bibb lettuce and baby spinach in my crisper drawer, as well as chopped up some shallots to add a bit of texture. All I needed to do was get that tandoori tofu working. And that was easy!!
This morning, I cut exactly 6 ounces of tofu (2 servings) from the block and then sliced it up into bite-sized cubes. I tossed them into a plastic baggy with about 4 tablespoons of Cofresh Tandoori Marinade. I gave the bag a shake, and then let it rest in the fridge all day while I was at work. When I returned home tonight, I simply heated up a nonstick pan on the stove, dumped my marinaded tofu into it, and cooked it through.
Then…I warmed one of Rudi’s Gluten-Free Spinach Tortillas up in the microwave, added a touch more of the marinade to it, then layered on the fresh Bibb lettuce and baby spinach. On top of that when my warmed tandoori tofu, then a sprinkling of raw shallot, for texture. And when it was done…the Triple T was what we were having for dinner. I took my roomie her plate then went to get mine.
First of all…this was one healthy and amazingly flavorful dinner. The Cofresh Tandoori Marinade is labeled as being at a medium heat, but it does have some kick to it. And, you all know I am a spice girl, so I was loving that gentle burn. It worked so well on the tofu as the tofu really absorbed that rich flavor of the marinade. So delicious. And with the added crunch of the shallot and the fresh greens underneath, this was a hearty, satisfying, and spicy meal that sort of fused Mexican with Indian. And it was a match made in heaven.
Cofresh Tandoori Marinade also wins as far as nutrition as well. A serving size is 2 tablespoons, of which only sets you back 20 calories. That’s amazing for a sauce. This sauce is also fat free, gluten-free, vegetarian, and also vegan. The sodium is a bit higher than I like, topping off at 520 mg, but it just means there is no need to season further. And, honestly, you don’t need to.
I absolutely loved this marinade. The tandoori flavor had the right amount of heat, kick, and spice to keep each bite interesting to my palate. And I loved how it worked with my fresh, local produce. Looking for a new way to spice up your meal, I highly recommend Cofresh Tandoori Marinade.
Tandoori Tofu Tortilla Wrap (made with Cofresh Tandoori Marinade)
My e-mail from Eating Well couldn’t have come around at a better time. Inside, a link that would take me to about 25 different recipes which utilized asparagus. And I was swimming in asparagus thanks to my CSA bin having back-to-back weeks with this vegetable. I love asparagus, so this isn’t an issue, but I haven’t used asparagus too much in my cooking, so sometimes I need a little inspriation.
I used to be a subscriber to Eating Well magazine. But life got a little busy, so I had to let some of my subscriptions go. And, sadly, this was one of them. But I still get a few special e-mails regardless, mostly with recipes. And, when I showed this one to my roommate, I informed her that we had every ingredient that was needed for the recipe in the fridge or pantry at home.
I knew what dinner was going to be. I made a couple of adjustments to fit my dietary needs.
But nothing could be simpler to make! Looking for a new way to enjoy pasta and work some asparagus into the menu? Give this recipe a shot.
4 ounces pasta (the original recipe uses penne, but I had DeBoles Gluten-Free Rice Spaghetti Style Noodles on hand)
1/2 bunch asparagus, trimmed and cut into 3/4-inch pieces
3/4 cup whole milk (I used unsweetened almond milk)
2 teaspoons whole-grain mustard (I used Grey Poupon Dijon Mustard)
2 teaspoons all-purpose flour (I used Hodgson Mill Gluten-Free Multipurpose Flour)
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper (I used cayenne pepper…for spice!)
1 teaspoon extra-virgin olive oil
2 tablespoons minced garlic
1 teaspoon minced fresh tarragon, or 1/4 teaspoon dried
1/4 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 cup freshly grated Parmesan cheese, divided (vegan Parmesan can be substituted)
Directions:
Bring a large saucepan of water to a boil.
Cook gluten-free rice pasta for 4 minutes.
Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.
Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl.
Heat oil in a small saucepan over medium-high heat. Add garlic and cook, stirring constantly, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.
Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta.
Stir 1/4 cup Parmesan into the pasta until combined.
Serve the pasta topped with the remaining 1/4 cup Parmesan.
~*~*~
What I loved about this dish was the lemon tang in the sauce coupled with the slight heat I added by using Dijon mustard and cayenne pepper. The sauce is light, especially with my decision to keep this lactose-free by using almond milk instead of whole milk (which my stomach would have hated). The sauce still gets thickened and creamy and coats the pasta deliciously well.
The crisp asparagus coupled with the al dente pasta and the creamy sauce make a fantastic treat for the palate. My roommate and I both loved this dish and can’t wait to make it again…when we have more asparagus.
Give it a try. It’s super easy to prepare. The lemon really livens up and makes the dish! Don’t skip it. And if asparagus isn’t your thing…change it up and use a vegetable that you enjoy!
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!
~*~*~
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.
When it comes to sauces that I can trust, I often turn to San-J. San-J has an entire line of gluten-free sauces with an Asian flair. And, since it is nearly impossible for me to eat any sort of Asian food outside of the stuff I prepare…it’s nice to know there is a variety of sauces and marinades out there than can help enhance my own homemade dishes.
Well, awhile back I picked up the San-J Gluten-Free Sweet & Tangy Sauce at the grocery store. I think I had some gluten-free and vegan nuggets in my freezer that I had hoped to use it with. And then…as it sat in my pantry, I ate the nuggets with bar-b-que sauce instead. D’oh! And then…as the expiration date grew closer and closer, my gluten-free and vegan chickenless nuggets were no longer being carried by my grocery store. So, I was out of luck. And now…I needed a new plan. I needed to come up with something to use this sauce with.
And I was drawing a blank.
Until…it occurred to me.
TOFU.
HA HA! Yes. I’ve become well versed in the various ways of properly making tofu. Whether it’s marinading it to grill it, stir-fry it, or just playing around with it…I have been quite successful in incorporating tofu into various dishes. So…tonight…I was determined to use this sauce. I don’t like things to expire without at least having been tried.
That being said, this past weekend I made sure we stopped in at Whole Foods for some Twin Oaks Tofu…because it’s the best…so that I could make something with this sauce. I decided that it would be best to go ahead and do it up tonight. It’s a Sunday night, which means I had time to mess around with dinner and not feel so rushed, as I often do on weeknights. So…I decided to make Crispy Tofu Nuggets and serve it with the San-J Sweet & Tangy Sauce as a dipping sauce.
Perfect.
San-J’s Gluten-Free Sweet & Tangy Sauce is a throwback to a Polynesian sauce. It is a blend of honey, fruit juice, gluten-free Tamari, and some spices, which give it that sweet yet spicy flavor that is just awesome. It looks like a thin bar-b-que sauce. And…back when I used to eat meat, the Polynesian sauce was my sauce of choice at Chick-Fil-A when it came to a dipping sauce. So, it only makes sense that this would be a good pairing for crispy tofu nuggets. It even tastes like a sweeter bar-b-que sauce. It was really tasty. Now I’m trying to come up with other dishes to use it on. Perhaps I will have some ideas come to me this week as I play around with some homemade veggie burger varieties.
What I loved about this sauce was that it wasn’t too much spice or too much sweet. It’s the right level of both. So that it doesn’t detract from whatever you use to dip into it. San-J is so good about this when it comes to their sauces. They make the sauce work for the ingredient. The ingredient still gets to shine and is not outdone by the sauce. It’s a nice quality of their sauces. This one, in particular, really stands out.
San-J’s Gluten-Free Sweet & Tangy Sauce serves up 50 calories per 2 tablespoon serving. This sauce is fat free! In addition, the Sweet & Tangy Sauce has only 320 mg sodium and 11 grams of sugar. Given that much of this comes from the ingredients itself…and is not added in…I’m impressed. Not a bad showing for a sauce. Especially a sauce of this nature.
So, if regular bar-b-que sauce has you longing for something more, or perhaps you have a dish that needs a great marinade or dipping sauce…I highly recommend the San-J Gluten-Free Sweet & Tangy Sauce. It is full of flavor and really tastes amazing. I can’t wait to pair it with something else and use it all over again. Perhaps some spring rolls should be next on the menu…
Crisp Tofu Nuggets with San-J Gluten-Free Sweet & Tangy Sauce
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!
The Celiathlete 