Tag Archives: gluten-free

Super Bowl Menu

Let’s see…the Super Bowl is coming up. Another excuse for me to do some cooking. This year, I’m thinking a smorgasboard of dips would be fun. Dips and football just go together, so why not go crazy with it? Oh, and fried things. Of course!

Here’s what I’ve got so far:

  • The NYT ran these two great cheese dips that look awesome, here and here
  • The black-eyed pea patties that I’m still obsessed with, including their red pepper-habanero dip
  • Some kind of crab dip
  • My flax crackers standby (these are really, really good gluten-free crackers, by the way, with TONS of fiber)
  • Veggie platter
  • Homemade potato or beet chips if I get ambitious
  • A “dip”-style dessert, like say, chocolate or butterscotch pot de creme

Go Saints!

In the meantime, I’m hosting a little Danish cooking party at my house this morning. We’re making sausage (medisterpoelse), snow pudding, and ableskivver. Rather, I should say, my guests are making these things! I’m just going to make some scrambled eggs. Mmm!

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Filed under football food, Recipes

Chocolate On My Mind

Chocolate, chocolate,
The whole day through.
Just an old sweet song,
Keeps chocolate on my mind.

Oh! Am I on? Is this microphone on?! I hate when I lapse into my Ray Charles impersonation accidentally.

I have had chocolate on my mind lately, mostly because I’ve been eating a fair amount, okay a lot, of it. I had the serious pleasure of feeling Food Normal in a downtown setting over the weekend for ten delicious minutes. It went like this:

  1. Go to the crazy chocolate store with The Man.
  2. Chat up the lady behind the counter about how I can’t have gluten, dairy, almonds, or eggs with my chocolate because, you know, everyone is as fascinated as I am by my new food allergies.
  3. Look utterly stunned as this lady says: “You know, we’ve been experimenting lately with hemp milk and we may still have some in the back. Would you like a hot chocolate made with hemp milk?”
  4. Barely manage something like: Is the Pope Catholic?

Let me see if I can describe the sensation of sitting in the shoppe (it’s that kind of place) window with The Man, watching the rain (the only weather we have here), and sipping the most amazing cup of hot chocolate ever: well, I can’t. The closest I can come is Ray Charles singing Chocolate, chocolate…


Filed under food, Food allergies, Glorious Food, Gluten-free vegan, Restaurants

Victory IS Sweet!

And gloating feels good. Go Giants! At last, a Super Bowl that was actually a good game.

Another score, we made our first goat milk ice cream: no eggs and no sugar! It turned out pretty spanking good. No goat-y aftertaste, which we were afraid of. But without egg, it does get a little crystallized if you freeze it after you make it. So, my advice to you is make a small batch so you can eat all of it in one sitting (should be no problem, I’m sure). Here’s what it looked like:

Coffee Goat Ice Cream

Here’s the recipe:

Coffee Goat Ice Cream

3 c goat milk (not lowfat)

1/3 – 1/2 c agave syrup

1 tsp vanilla

2 heaping tbs instant coffee (in my case, decaf)

Stir all that up together. Put it into your ice cream maker, like so:

Ice Cream in Bucket

Whip it up, et voila!

Ice Cream in the Bucket

Not to be forgotten, we also did some heavily-cuminized lamb skewers. I got the idea from our pal, Drew, who is living in Shenzhen, China. He rhapsodized about these cumin-lamb skewers sold by the Chinese Muslim street vendors there. We’ll let Drew be the judge of this recipe when he returns stateside.

Chinese Muslim Lamb Kebobs

1 lb lamb leg steak, cut into 1/2 inch slices

A buttload of fresh ground cumin, yes, from cumin seeds (buy a grinder cheap at Goodwill–and while you’re there, pick up an ice cream maker)

1 tbs kosher salt

1/2 tsp cinnamon

1 tsp chili powder

Toss all of those items together and store in an airtight container overnight. Next day, about 3 hours before you’re going to eat, empty a can of coconut milk into the container and let the lamb soak in that outside of the fridge. Skewer and grill.

Pickle really enjoyed the lamb kebobs as well. When we went upstairs to see about the ice cream, he polished off the leftovers I had left on my plate to bring to work tomorrow. Little bastard.

We also made some dips, but I’m getting too tired tonight to write them down. All that adrenaline has suddenly subsided. Here’s tonight’s meal:

Super Bowl Meal


Filed under Cooking, Food allergies, Glorious Food, goat/sheep cheese, ice cream, Recipes

Football Food, Part 3

Okay, maybe I’m having way too much fun with this football food thing. Alas, I can’t help myself.

So with the super-bowel coming up (and of course you’re rooting for the Giants because they’re the underdogs), things should be getting, well, oily in the kitchen, no? Once again, I’m thinking about goat-buttered popcorn. Last night I tried it with some fresh rosemary cut in. For those of you who haven’t been following this recent obsession, I’ll draw up a little recipe here. Vegans, you can make this without the goat butter. Just substitute the butter for a fruity, flavorful olive oil. The corn-allergic should steer clear of this recipe.

Goat-Buttered Popcorn with Rosemary

Pour about 3 tbs of olive oil into a big pot and crank up your electric burner. Add about 6 tbs of popcorn (I know, I know! I really need to start measuring things for your sake). Let it get nice and hot, shaking the pot back and forth to coat all the kernels with the oil. Any second now, the kernels’ll start popping.

Meanwhile, melt about 3 tbs of goat butter in a small skillet. Chop up a couple of teaspoons of fresh rosemary and toss that into the butter (or olive oil).

The popcorn is done when you don’t hear any pops about 5-10 seconds apart. Keep shaking the pot so that the popcorn doesn’t brown or burn on the sides or bottom of the pot. Put the corn into a big bowl. Toss the browned popcorns to your dog or cat so they can share the joy. Pour over the melted butter/oil (onto the corn, not the dog), toss the kernels, and add some kosher salt. My advice: don’t get all fancy and add minced garlic. You will detract from the goat butter flavor, which is what you’re after.

There you have it. My favorite treat of the past month. Naturally, you’ll want to eat this with a big glass of goat milk, Okie style. Enjoy!

Goat-Buttered Popcorn

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Filed under Cooking, Food allergies, Glorious Food, Gluten-free vegan, Recipes

Football Food, Part 2

Go Favre!

Playing with the new oven today for our Championship meal. Woohoo! Can’t say I’m invested in either of the games this year, but I am loving the opportunity to play with my oven. Convection is fun! I had three pans in at the same time: one roasting an eggplant, another cookie sheet of mixed root vegetables, and a pan of flatbread. Roasting the eggplant took a mere thirty minutes (usually takes an hour).

We went Middle Eastern this year; kind of a last-minute decision since I’m just not tolerating so many foods lately. I’ll write some other time about the food phobias that go with having food allergies and serious skin/health consequences. My hands are still healing from last week’s mysterious flare, so we kept today fairly simple and meat-free. Here’s the menu:

Pimiento dip and baba ganoush with raw (cuke, green peppers, and carrots) and roasted vegetables (parsnips, carrots, celery root, red bell peppers), falafel, flatbread, and cana de oveja and goat camembert with Tulsi iced tea. Mmm!

Sadly, both the falafel and flatbread were complete disasters. Such is cooking.

I used two recipes I’ve never tried before: the falafel came from an old Mollie Katzen cookbook and the chickpea flatbread from the Millennium cookbook. I followed the falafel recipe to a T (not just a guide!), but couldn’t find an appropriately sized pan for the flatbread, which killed it. I should have known better. It turned out more like a chickpea custard/mush. So it goes.

I had given up on the (vegan) Millennium cookbook a long time ago because there are just way too many recipes-within-recipes. You know, like to make this one dish, you have to make two other recipes, flip all over the book just to make a list of ingredients, etc. But I love the restaurant and have vegan friends, so I’ve kept it around. But in the last eight years I’ve used the cookbook just for the very good marinades.

Happy I kept the book because now I’m rediscovering it since getting the dairy/eggs diagnosis. Whew.

The nice thing about this meal was that it was gluten, starch, meat, cow dairy, and egg free, but still tasty.

Sometimes I can’t believe I have to live like this. One thing I’ve learned dealing with it is that you can adapt to just about anything if you have to. I guess there’s some hope in that.

Here’s today’s meal, followed by the falafel disasters:

Championship Meal



Filed under Cooking, Food allergies, Glorious Food, Gluten-free vegan

Annapurna's, Albuquerque

It ain’t easy being gluten-free. Or vegan. In Albuquerque, apparently many people are both.

At the local co-op, a bunch of deli items are both GF and vegan. I don’t really care about vegan, personally, but now that my allergy tests came back ixnay on the cow’s milk and eggs, vegan has a new meaning for me. That being said, Annapurna’s in Albuquerque’s University district is some kind of hallucination. Not only is it totally vegan, but many, many items are gluten-free. On the back of the menu is this incredible statement: “We use NO eggs, honey, wheat, refined sugar, corn, or peanuts. Our alternative sweeteners include maple syrup, brown rice syrup, and agave nectar. Please mention all allergies to server at the time of ordering.” And the best part: “Ayurveda recommends dessert first, so check our bakery case for today’s tantalizing options.” If that isn’t like dollar bills raining from the sky, I’m Miss America.

The friends we are staying with in town are vegans, so Annapurna’s fed us last night’s dinner and this morning’s breakfast. We would have eaten dinner there tonight, but they close at 2 p.m. on Sundays.

Owner Dasji Prakash, originally from southern India, spoke with us a while about how bad gluten is, how “heating” it is, and how so many Americans have candida because of our crappy diets (without me even mentioning candida first). Also, how he doesn’t cook with a lot of onions and garlic either.

What’s so amazing about all this is that the food tastes so damn good. The friend we are staying with in Alb attests to Annapurna’s authenticity: it tastes just like what he had in Kerala last year during his two-month stay. That and my own taste buds are good enough for me. I’m a devoted fan.

For dinner I had the South Indian Sampler, which included a small dosa, sambhar with idlis, and a vadai–a kind of crunchy fritter. For dessert, my pals ordered carrot cake and coconut tart. Below is a pic of the carrot cake. I’m still trying to stay away from sweets–so, for a special kind of torture, I smelled the cake instead of tasting it.

The bummer part of all this is that Portland, I now realize, isn’t doing a very good job with both gluten-free and vegan. I hope that will change very soon–this is someone’s golden opportunity.

Also, Dasji Prakash is currently working on a cookbook. So I’ll have to be happy with that when I’m back home again and away from his kitchen.

Carrot Cake Annapurna’s


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