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
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.
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)
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)
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.
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.
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.
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
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
It’s the night before a race. You know what that means?
PIZZA NIGHT!
Granted, this is a very, very, very short race in the morning, but…why mess with tradition, right?
In addition to it being pizza night, I just happened to have some gluten-free pizza crusts in the freezer, compliments of Katz Gluten-Free. I could have made my own dough…I actually do have recipes for that…but I was hungry and really just wanted to eat. So, when I got home, I set my roomie to the task of chopping the rainbow chard that came in my CSA bin this past week, while I worked on getting the pizza stone heated and the rest of the ingredients prepped and ready for some pizza.
I got the idea for this recipe from Cate’s World Kitchen, but altered it to fit my dietary needs as well as what I had on hand.
2 individual size gluten-free pizza crusts (though feel free to make your own and do this in larger scale)
1/4 cup olive oil
1/2 tsp smoked paprika
1/4 tsp chili powder
1 bunch rainbow chard, chopped
zest of half a lemon (I didn’t have lemon on hand, but I had plenty of orange zest…so I used that)
Mozzarella cheese (I used Rice Shreds Mozzarella flavor)
Directions:
Preheat the oven to 500 degrees F with a pizza stone inside (if you have one).
Heat the oil in a small saucepan with the paprika and chili powder. Simmer on low heat for about two minutes, stirring constantly so the spices don’t burn. Remove from heat.
Heat about 1 tbsp of the paprika oil in a wide skillet. Saute the chard until wilted. Stir in a pinch of salt and the lemon zest.
Brush each individual pizza crust with paprika oil. Sprinkle evenly with chard, then top with mozzarella.
Bake the pizzas on the pizza stone for about 10 minutes, or until the crust is golden and the cheese is melted and bubbly.
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I am thrilled that we have more rainbow chard left and 2 more pizza shells because this was really good. I loved tasting the earthiness of the chard, mixing with the zing of orange zest and the heat from the oil. It was a fantastic mix. And the cheese just added that little bit of saltiness to round it all out. I really enjoyed every bite of this pizza. And trust me…it was going, going, gone!
Give pizza night a colorful veggie flare. And feel free to add your own spin on things. If you prefer to make your own dough, even better. Simply shape the dough and then brush with the paprika oil. It’s that easy. And it truly is a delicious slice of vegetarian pizza.
It’s winter time…and you know what that means? It means my CSA bin is throwing Brussels sprouts at me again. As you will recall, the first time Brussels sprouts turned up in my bin…I was at a loss. Not only had I never eaten them…but I had no idea how to cook them. I finally cooked them up in a Creamy Brussels Sprouts Bake which my roommate and I did enjoy.
But we weren’t blown away by it.
This time, when I pulled out the Brussels sprouts, I was determined to find a different way to cook them. So, in the end I went with the most basic, rustic, perfect way…simply roasting them in the oven. And it only takes 4 ingredients to make this happen.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
Mix them in a bowl with the olive oil, salt and pepper.
Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Serve immediately.
~*~*~
It doesn’t get much easier than that. Honestly. And they smelled so good while they were cooking. When I dished them up to eat with dinner, my roommate took the first bite and said that they reminded her of when I made kale chips.
NICE!
You know what? She was right. This is definitely my favorite way to eat Brussels sprouts. Nothing fancy. Just letting the vegetable shine. Who would have thought something this basic, this simplistic could win my taste buds over.
Now I know exactly what to do next time Brussels sprouts turn up in my bin.
Product: Terra Chips Original Vegetable Chips – $3.49+
Everyone does potato chips. And if it’s not potato chips…it’s corn chips. But, really…when something has been done, just with different seasonings, it’s hard to really tell one chip apart from the next. Then it’s just down to name brands or generic brands. And, really, there isn’t that much of a difference. More often than not that name brand company is making that generic brand. That’s how it works!
But then…there are some companies that think outside the box…or in this case…the potato chip bag. I’m talking about Terra. Terra Chips created a mission statement to the customers that are seeking out a different sort of snack. Their mission is to provide wholes gourmet snack food that is not only chef-inspired, but always made with 100% natural ingredients. Talk about a solid commitment to quality.
But how does one dress up a simple potato chip?
In the case of Terra, chefs put their own spin on the most popular snack food in America. And for the Terra Original Vegetable Chips…there is even a unique spin on something original. Instead of just potatoes, Terra introduces a plethora of different root vegetables to the mix. The Terra Original Vegetable Chips includes a variety of light, naturally colorful vegetables that add a little crunch, a little savoriness, and a little sweetness to each bite. This particular variety of Terra Chips is a fantastic mix of sweet potato, parsnip, batata, taro and yuca. All of them are fried in canola oil with beet juice concentrate for color, and salt for seasoning.
The result is an amazing bag of chips that has this amazing balance of flavors from rich, delicate, and nutty. I love the way each vegetable tastes different and has a different texture. Some are not as heavy as others, some have a bigger crunch. It keeps the snack interesting and definitely entices the palate with each bite.
I have had great luck with Terra Chips. Most of their chips are gluten-free and they are very good about labeling. If you are interested in stepping outside the chip bag…I highly recommend giving the exotic line of vegetable chips from Terra a try. Trust me…you will welcome the change and the variety of flavor you get with each bite.
It happens without fail…every time. When I am attending a big get-together and asked to supply a dish…it’s a vegetable. I can count on it. I can place money on that bet and win every time. Perhaps, in this group of people, it’s because I’m the only vegetarian…so it just makes sense. Regardless…sometimes getting a bit creative with a vegetable can be a task. Anyone can bring those steam-in-the-bag veggies and just give them a quick nuke in the microwave…but that’s not my style. Not anymore.
So, it came as no surprise to me on Thanksgiving that I was asked to supply the vegetable dish for the meal with my roomie’s family. At first, I thought of doing my famous confetti corn dish, but I had received 24 ounces of green beans in my CSA bin (along with a plethora of Thanksgiving veggies and fruits…that I probably could have cooked all the side dishes had I been allowed), so I changed my mind. But…how to dress up green beans and make them…interesting?
Well, for that I turned my attention to a Top Chef. No joke. I found a recipe on the Internet from Stephanie Izard (Season 4 winner of Top Chef, and the first female winner). The recipe was for her restaurants green beans, known as Girl and the Goat Magic Beans. It sounded…really good. And I only had to make a few minor adjustments to make it fit into my diet. Like…I didn’t use fish sauce, I just used more tamari sauce instead. That sort of thing.
The recipe was super-easy to prep for and really easy to prepare. Better yet…it was enjoyed by all at the table. These really are magic beans. Delicious green beans everyone will love. And the recipe…is below.
Girl and the Goat Magic Beans (Green Beans) – adapted from Stephanie Izard’s recipe
5 ounces fish sauce (I replaced with San-J Gluten-Free Low Sodium Tamari Sauce)
2.5 ounces soy sauce (I used San-J Gluten-Free Low Sodium Tamari Sauce)
1 tablespoon Dijon mustard
3/4 teaspoon Sriracha
3 cloves garlic
1 cup mayonnaise (I use Trader Joe’s Reduced Fat Vegan Mayonnaise)
cashews (I used walnuts…but your favorite nut will do…or leave out if you have a nut allergy)
Directions:
Make the green bean dressing (yields 2 cups):
Combine lemon juice, fish sauce, soy, Dijon and sriracha. Transfer to blender, add garlic and emulsify with oil.
Make the aioli:
In a bowl, combine 1/3 cup of the green bean dressing (above) with 1 cup mayonnaise. Whisk together. Set aside.
Make the green beans:
Wash and trim the stems off the green beans.
In a large frying pan, heat a small amount of oil. Add the green beans and some sliced shallots for flavor.
Add enough vinaigrette to coat the green beans. Cover and allow to steam.
Add a handful or two of cashews (or nut of your choice) for flavor. Season with salt.
Transfer to a serving dish and drizzle with aioli.
Serve hot.
~*~*~
Stephanie Izard has said that her restaurant gets compliments for its vegetable dishes all the time. That being said…there is a reason for that. These were some of the best green beans I have ever eaten. The dressing and aioli really stepped up the flavor. And, the addition of the walnuts added a necessary texture to them. I would make these again in a heartbeat. Normally not a huge fan of green beans, these were fantastic.
There is a reason Stephanie won Top Chef all those years ago. With recipes like this…she’s winning over fans of her food even now. Even little home chef’s like me.
Want to dress up your green beans differently, I highly encourage you to give this recipe a shot. I wasn’t disappointed. My roomie’s family wasn’t disappointed. I promise…you won’t be either.
Restaurant: Deagan’s Kitchen & Bar, Lakewood, Ohio
Sometime the best laid plans fall through and you have to find a plan B.
Welcome to my world on the night of The Monkees concert up in Lakewood, Ohio. Now, I have a friend who lives in Lakewood and we had made plans to all meet up prior to the show for dinner. Our original spot of choice was somewhere I found on Find Me Gluten Free. A little joint called Tommy’s Pizza and Chicken. Sounds like a dive, yes? But sometimes dives have the best food.
Unfortunately…we never found out. Upon arriving at Tommy’s, we could see that it was more of a carry-out sort of place than an eat-in. That wasn’t going to work…at all. It definitely was a dive. And after a couple of texts with my friend in the area, Cathy (yeah…2 Cathy’s…try to keep them straight), we laid out a couple of alternatives. Get gluten-free pizza to go and bring it to her place. Check out Aladdin’s (they serve up Lebanese/American food). But, with a little magic from my Yelp app on my phone under the gluten-free friendly tag…I discovered Deagan’s Kitchen & Bar, a gastropub that wasn’t too far away. It had good ratings. I suggested it. We all agreed to meet there.
Deagan’s was a happening place that night. Very busy. Very lively. We stepped inside and were greeted by the hostess. I said that there would be five of us so they went to prepare a table. We ended up being positioned near one of the windows in the front…but in a quieter side room. That was definitely a good thing. We were given menus to look at and brought some water to start with. Although tempted with the drink menu, we forwent that. Cathy (the roomie) got a Diet Coke for caffeine purposes, but Jenn and I stuck with water. I explained to our waitress, Anisa (she’s awesome, BTW!), that I was a gluten-free vegetarian. She said they had a special menu for me and would swap mine out with it. She returned a moment later with a menu with certain items highlighted and little notes written on it for how to make something gluten-free (like no pita bread). She said there were some vegetarian options on there as well. It was nice to have that kind of peace of mind.
Cathy (the other one) and her sister arrived soon after and got settled in with drinks and menus. We talked and talked and talked and finally decided that we should probably order since we did have a concert to make. Anisa returned ready to take our orders.
Cathy (the roomie) ordered her standard, must-have, when it is on the menu. Fish and chips ($18.00). Jenn decided to try one of their small plates and ordered the Polenta Croutons ($8.00). The polenta croutons are cubes of fried polenta served with sauteed mushrooms, Parmesan and parsley. It was different and it looked really good. And Jenn even tried to eat the mushrooms…but in the end, they were left behind. The rest, however…she devoured. Cathy (the local) ordered the small plate of Mac and Cheese ($11.00), which was a rather big bowl of noodles, Gruyere cheese and chives. She got it with a side of the Brussels sprouts ($ Cathy’s sister, Sarah, ordered the small plate of Seared Scallops ($12.00), which consisted of two large scallops and was served with shaved Brussels sprouts with grapefruit and pomegranate. She got a side of the House Fries with it. As for me…I decided to go with a salad in the end. I chose to go with their Arugula Salad ($8.00) and, since it was marked gluten-free, give their House Fries ($7.00) a try.
Anisa went to put our orders in and for the rest of the time before food arrived, all of us were chatting up a storm. We talked movies, books, music, concerts, work…you name it. And conversation continued even when food arrived to the table. It took some time. I was okay with that. Again, I don’t mind having to wait on my food. It means that it is prepared fresh and to order. Not sitting under some heat lamp somewhere or getting to know a microwave.
Deagan’s House Fries
My Arugula Salad was stunning, by the way. Simple. Very pleasing to the eye. Not a lot of color, but what was there popped. Deagan’s Arugula Salad consists of arugula, shaved fennel, Parmesan and pine nuts. It is lightly dressed in a lemon oil. Now, normally I find arugula to be too peppery on its own…but with the saltiness of the Parmesan and the pine nuts, it all balanced out. The lemon oil, however, is what really tied it all together. While the salad looked simple, the layers of flavor in there seemed complex. It all worked. It was fantastic and delicious. And I enjoyed it more than I normally enjoy a salad at restaurants. Honestly. This one was really good.
There were a lot of House Fries in my side order, so I shared with Jenn and Cathy (the roomie). They were fantastic cuts of potato that were topped with shaved Romano cheese and truffle oil. It was served with a spicy mayo. Oh. My. Potato. Gods. These fries were really good and really addictive. No joke. The simple addition of shaved Romano cheese and a hit of truffle oil just took them from standard fries to something that was out-of-this-world good. And different. The spicy mayo that it was served with was delicious and I took great pleasure in dipping my fries into them. Yeah…for a different twist on fries…I highly recommend these.
In the end, we all agreed that Deagan’s was the perfect place to end up when all was said and done. Our waitress took fantastic care of our table. We all enjoyed and devoured our food. Cathy (the local) had left over mac & cheese…which she took home in a box. There was a lot in that bowl they brought her. She and Sarah ended up splitting the special dessert of the night, a bread pudding with caramel and pear. It sounded divine…and looked it too.
Afterwards, we paid our checks and headed out. Cathy and her sister were heading back to her place. We had The Monkees to go and see. In the end, I am happy we ended up at Deagan’s. Sure…this meant I didn’t get my traditional gluten-free pizza the night before a big race (yeah…I was running a 15K the very next morning back down in Columbus, Ohio)…but I did get some carbs (thank you gluten-free House Fries) and had great company and amazing food. I’d go back to Deagan’s Kitchen & Bar in a heartbeat next time I’m in the area. Sometimes the best laid plans have to change to lead you to somewhere even better.
Restaurant: The Claddagh Irish Pub, Columbus, Ohio
I love pubs.
I love pubs a lot. But as a vegetarian, I was already limited on what I could eat there. When I had to go gluten-free…my options got even smaller. In most cases, I hope for an amazing salad. It has happened before. The right flavor combinations, the right ingredients, and yes…even a salad can be magic.
It was Friday night…the beginning of an exciting and busy weekend…and I was in Columbus, Ohio visiting my friend Jenn. I had actually purchased a Living Social deal for The Claddagh Irish Pub in Columbus knowing that there would be a cause to use it at some point. And that night was Friday night after a long trip up in the car.
We arrived and found parking and made our way toward the front of the pub. We entered and were immediately greeted and asked if we had a reservation. Uh oh. Did that mean that there was something going on that evening? I replied that we did not have a reservation and the hostess didn’t even flinch before picking up three menus and guiding us toward the back room. We were seated at a low-lit table in the corner and given our menus to look over.
Although…when it comes to pubs, Jenn, my roomie and I pretty much already know what we want. Our waitress came over and introduced herself and asked if we knew what we wanted to drink. Cathy grabbed for the folder of booze and looked for the one word that makes her happiest at pubs. Yep. They had it. Magners. She and Jenn both ordered a pint of that. I stuck to water as…well…I was running later that weekend and I wanted to hydrate properly.
After our drink orders were taken and water was brought out to all three of us, we placed our orders. Both Jenn and Cathy went with their most favorite pub offering on any menu. Fish and chips ($13.99). As for me…I was down to two salads that interested me. I was having a hard time choosing and Cathy wasn’t helping me make the call. So after a little debate…I made up my mind.
My order…the Galway Salad ($7.99). I stuck with the Balsamic Vinaigrette for my dressing.
With orders in, we sat and talked. Magners were delivered. We discussed upcoming plans we all had, the concert we were seeing the next night, and just whatever we felt like talking about. Why? Because we are good friends and conversation is never an issue with us. Love that. And soon, we found our orders being delivered safely to our table. Jenn and Cathy had big planks of fish (they use cod in an ale batter) over a bed of pub chips (fries). They came with a side of slaw and tartar sauce as well. Cathy, who has taken to at least trying the tartar sauce, was quite impressed with it and alternated dipping her fish in the pool of ketchup on her plate and the tartar sauce. Needless to say…they enjoyed their fish and chips.
The Galway Salad looks like…a basic salad. It basically consisted of a bed of mixed greens that was topped off with a boat-load (seriously…it was crazy and a bit overwhelming to the palate) of sun-dried tomatoes, a pile of goat cheese, and a scattering of candied walnuts. They thankfully kept the balsamic vinaigrette to the side so I could add however much I wanted.
The salad was good…but there were just way too many sun-dried tomatoes. They were clumped together at times and would definitely overpower a bite if too many were on the fork. I had to scatter them out and really make sure that they were balanced out by the other components of the salad itself. And, let me tell you, when you are working with four ingredients, that can be a challenge. Thankfully the balsamic vinaigrette helped offset some of that as well.
Was it amazing? Not really. It was okay. Not bad. Just a bit unbalanced when it came to how it was topped. I mean…it was a very simple, basic salad. It was good. It was delicious. But it was a bit much at times when it came to the heavy-handed sun-dried tomatoes that topped it off. But, I got through it and polished off my plate, leaving the pub with a happy (and full) tummy.
The Claddagh served me a delicious salad. I will give them that. I left there full. But I think the chef needs to learn take a lighter hand with the sun-dried tomatoes as it was way overpowering at times. Thank goodness for the goat cheese and walnuts to help tamper that flavor down some.
The Claddagh’s Galway Salad with Balsamic Vinaigrette
The Celiathlete 