Cajun Please, Hold the Butter

A BIG EASY meal that takes it easy on the waistline? It’s not impossible my friends. I decided to make a meal from New Orleans to kick off the new season of True Blood (I know I themed again) without going too overboard with the calories. Hey, its bikini season people, shallow remarks on keeping fit are in plethora around these parts. So I started doing my research of Cajun fare online and weeding out all those gluten glutinous recipes. It reminded me of this year’s Super Bowl when I had fare from both teams stomping grounds. I will be honest, after the Super Bowl Cajun feast overload, I did not think I would crave Cajun for a while. We ate our way through cheesy shrimp and grits and olive tapenade drenched muffalettas until we were blue in the face. Or rather, purple.

I set the table with an eerie candlelit glow and deep red roses. I filled a large decanter full of cabernet sauvignon and accented with large wine goblets.Unfortunately, my play at eerie came out more romantic than intended but it made for a pleasant ambience nonetheless. Leave it to me to not be able to pull off romantic unless by accident.

Now for the New Orleans reVamped banquet. I ran across a garlic cheesy grits recipe on eatingwell.com that would ward off any vampire in this area. With a few tweaks of my own, I accomplished near perfection. I promise you, the butter was not missed. I made up my own spicy shrimp recipe, and let me tell you, this has some BITE! I tried to estimate about how much of each spice I scattered in, as I am a perpetual tosser and taster instead of a meticulous measure minder. True Blood Fans, this meal is for you.

Cajun Spicy Shrimp

Ingredients
•1 pinch kosher salt
•3/4 teaspoon dried thyme
•1/2 teaspoon freshly ground black pepper
•1/4 teaspoon dried oregano
•1/4 teaspoon white pepper
•1 teaspoon dried dillweed
•1 1/2 teaspoons onion powder
•1 1/2 teaspoons garlic powder
•1 1/2 teaspoons paprika
•1 1/2 teaspoons cayenne pepper (add as much or as little for your own spice meter)
•2 tablespoons olive oil
•1 pound large shrimp - peeled and deveined

Directions
1.In one bowl, combine the seasonings. In another bowl, combine oil and shrimp; toss in the seasonings until well coated.
2.Sautee in a shallow pan for about 5 to 7 minutes.

Garlic Cheese Grits

Ingredients
•4 1/2 cups water
•1 cup grits, quick or old-fashioned (not instant)
•1/4 teaspoon salt
•2 teaspoons extra-virgin olive oil
•2 medium cloves garlic, minced
•1/2 cup shredded extra-sharp Cheddar cheese
•1/4 Pecorino Romano
•1/4 Parmesan
•1/4 teaspoon cayenne pepper (again, add at your own will)

Directions

1.Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
2.Bring water, grits and salt to a boil in a large saucepan, stirring occasionally. Reduce the heat and simmer until the grits are thick, about 20-30 minutes, depending on the type of grits.
3.Meanwhile, combine oil and garlic in a small skillet and cook over medium heat, stirring often, until the garlic is fragrant but not browned, about 1 minute. Remove from heat.
4.Stir the oil and garlic into the grits along with the cheeses and cayenne and transfer to the prepared pan.
5.Bake, uncovered, until bubbling and crusty on top, about 45 minutes.

**Make Ahead Tip: Prepare through Step 4, cover and refrigerate until ready to bake.

Nutrition
Per serving: 168 calories; 6 g fat (3 g sat, 2 g mono); 16 mg cholesterol; 21 g carbohydrates; 7 g protein; 1 g fiber; 264 mg sodium; 35 mg potassium.
Nutrition Bonus: Calcium (15% daily value).
*derived from EatingWell.com

Cracking the Cracker Code

I have been buying many gluten free snacks over the past few months and while I have been pleasantly pleased, I take much more satisfaction when I am doing more with my hands besides dunking them into a box and raising them to my mouth. I have been a dedicated fan to Nut Thins, trying every flavor and combination (don’t judge my avid snacking)and found sea salt and barbecue to be my favorites. Although, I have never met a nut thin that I haven't liked. I have probably never consumed so many carbs in my life, but I think I have been justifying to myself that, “hey, I can eat that still!” I have reverted back to snacking on fruits and veggies since noticing my waist line expanding, and cut back on buying so many crackers. But sometimes, we just crave a good bit of salt or crunch in the afternoon to sate our taste buds until dinner time though right?
I was perusing different homemade snacks on other gluten free blogs, and came across a stunning almond flour recipe from elanaspantry. I have really enjoyed using almond flour for its texture, flavor and health benefits.Elana delved in a little more to its health benefits and I must say I am more intrigued than ever:

“Almond flour is highly nutritious, easy to use and readily available. For those of us watching our glycemic index, almond flour is high in protein, low in carbohydrates and low in sugars.
Unlike other alternatives to wheat flour, almond flour is moist and delicious. After having tested just about every gluten free flour out there, I can save you a lot of time and hassle when I say that almond flour is far superior to other flours in terms of taste, nutrition and ease-of-use.”

Health Benefits

1.Almonds are high in monounsaturated fats, the same type of health-promoting fats as are found in olive oil, which have been associated with reduced risk of heart disease.
2.Researchers who studied data from the Nurses Health Study estimated that substituting nuts for an equivalent amount of carbohydrate in an average diet resulted in a 30% reduction in heart disease risk. Researchers calculated even more impressive risk reduction--45%--when fat from nuts was substituted for saturated fats (found primarily found in meat and dairy products).
3.In addition to their cholesterol-lowering effects, almonds' ability to reduce heart disease risk may also be partly due to the antioxidant action of the vitamin E found in the almonds, as well as to the LDL-lowering effect of almonds' monounsaturated fats. (LDL is the form of cholesterol that has been linked to atherosclerosis and heart disease).
4.In addition to healthy fats and vitamin E, a quarter-cup of almonds contains almost 99 mg of magnesium (that's 24.7% of the daily value for this important mineral), plus 257 mg of potassium.
5.Almonds appear to not only decrease after-meal rises in blood sugar, but also provide antioxidants to mop up the smaller amounts of free radicals that still result.
*Taken from elanaspantry.com

Okay, enough of the health lesson and onto the real joys of cooking with almond flour, eating it! I decided to make my own crackers to test out my new knowledge. To make sure I knew what I was getting into, I started with one of Elana’s recipes and would then play with it once I knew that it would be successful.
There are two cooking staples I think everyone should grow in the garden, BASIL and ROSEMARY. Well, and mint, but it escaped my mind to plant it this year. I have been diving into my basil plants so I thought it was time to give my rosemary its 15 minutes of fame. I found a recipe on Elanaspantry that married my two current loves: ROSEMARY CRACKERS.

Rosemary Crackers

1 ¾ cups blanched almond flour
½ teaspoon celtic sea salt
2 tablespoons fresh rosemary, finely chopped
1 tablespoon olive oil
1 egg

1.In a large bowl, combine almond flour, salt and rosemary
2.In a medium bowl, whisk together olive oil and egg
3.Stir wet ingredients into almond flour mixture until thoroughly combined
4.Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness
5.Remove top piece of parchment paper
6.Transfer the bottom piece with rolled out dough onto baking sheet
7.Cut dough into 2-inch squares with a knife or pizza cutter
8.Bake at 350° for 12-15 minutes, until lightly golden
9.Let crackers cool on baking sheet for 30 minutes, then serve

Yield 24 crackers

I know I said 15 minutes of fame, but I let me rosemary crackers bake closer to 20 minutes to make sure they became cracker-esque. Hey, it’s a blog, I can make up my own adjectives to suit my cooking.
These crackers were absolutely delicious! I tried olive tapenade on top, cheeses, prosciutto, and also enjoyed them plain. I think it may be a while before I buy another box of crackers.

Potato, PotAHto…let’s call the whole thing off.

For some reason Louis Armstrong’s lyrics swam around in my head all morning. I loved singing this song as a kid and it brings back so many memories. It’s amazing how songs can keep you reminiscing from one memory to another. As lyrics and tunes bring back the past occasions, the taste and smells of food throw me into momentary mirages. You know what I mean…that special bowl of chicken and rice your grandmother made when you were sick that cured all ails from the chicken pox to a runny nose or the smell of freshly baked bread wafting in the church hall carrying with it the day’s gossip. I can hear the bustle of the old Greek women, puttering around pointing fingers at the newbie bread braiders and guffawing over the latest piece of social speculation.

It decided to downpour this morning, creating a dark ambience down my halls and into the rooms of my home. Peaceful, yet in needing of some comfort, I decided that preparing a meal in my always happy kitchen would be just the ticket. I got out my notebook and like I always do for dinner, began brainstorming at what would fit the mood. Sunny days usually bring fresh guacamole recipes, tacos, and Caribbean, while rainy days pour comforting elements into my pen strokes. Today I thank Mr. Armstrong for my inspiration:

Potato (or PotAHto) & Leek Soup with Homemade Croutons and Turkey Bacon Bits

Ingredients
•3 leeks, sliced
•2 celery ribs, sliced
•2 shallots, minced
•1-2 cups carrot (I bought mine chopped)
•3-4 tbs dry thyme
•3-4 tbs dry dillweed
•Organic Free Range Chicken Broth
•10 baby butter potatoes (or potatoes of your choice), cubed
•Salt & Pepper to taste
•Dash of Extra Virgin Olive Oil
•Small block of gruyere cheese, cubed
•Block of sharp cheddar cheese, cubed
•1 ½ cups organic half and half
•6 strips Turkey Bacon
•4 slices gluten free bread of your choice

*I prepared my soup in the crock pot so I could smell the delicious meal all day.

Heat crock pot on high.

Drizzle olive oil in the crock pot and add your leeks, carrots, shallots, and celery. Add salt and pepper and mix so that all the vegetables are coated in the olive oil. Add your potatoes and spices and mix again. Fill the crock pot with your chicken broth until almost covering the potatoes. I use organic free range because it has the least amount of sodium and tastes the best.

Cook on High for 3 hours.

Add half and half. Let cook for another 30 minutes then add your cheese. You want to wait to add the cheese until the last 30 minutes so that you don’t cook off the flavors.

Place bacon on a nonstick baking sheet and bake at 375 degrees for 12 minutes. Let cool, then slice into little bits for topping.

On the same pan, place your 4 slices of gluten free bread. Bake and turn until crispy. Take out of the oven and lightly smooth yogurt butter on tops. After they cool, tear into small pieces for your crouton topping. I made 4 slices because I knew I would inevitably be snacking on them every time I passed to check on the soup.

At four hours my potatoes were ready to be mashed. You want them nice and tender. Turn your crock pot to low, and with a hand mixer, smooth your soup to desired consistency. I did not want huge chunks of potato and it helped to thicken the soup with them smoothed into the liquid.

Serve Potato, PotAHto Leek soup with your bacon bits and homemade croutons. (And try not to argue over the correct pronunciation too much…)

Defeating Wheat When Going Out To Eat

Apparently people think that I am completely handicap when going out to restaurants. I get asked frequently if I am able to eat out at all, and what could I possibly order?! I have harped before about eating naturally gluten free and it is easy to do. Yes, even in restaurants. The biggest risk when dining out would be cross contamination, however to be honest I have not had this problem in the restaurants here in Tulsa. Hats off to you T-town chefs and staff!

That said, I wanted to share a few of my favorite places to eat here in Tulsa, and what I have enjoyed without ordering a side of anxiety too. To make this blog reasonable in length, I drew my favorite from each food fare category and only ones that I have recently visited since being diagnosed. Thai, Mexican, even Italian can be tackled in T-town. Just make sure you inform your waiter/waitress that you are gluten free and to make sure that nothing containing gluten comes near your plate. Sounds harsh, but I have yet to get an evil stare back from the other party.

PIZZA
Joe Momma’s Downtown Location – 10” gluten free pizza crust with your choice of any toppings or specialty pizzas

ITALIAN
Piatto- Their Insalata della casa is absolutely amazing! Fresh Artichokes, sun dried tomatoes, and freshly pulled mozzarella marry a beautiful bed of romaine. For an entrée I have had the chicken rolletini, and chicken saltimbocca and melted into both with every bite. Steer clear of the antipasta section and head for the chicken and pork dishes.

MEXICAN
Café Ole- their peppery salsa is the best in town, and their chips are all corn (I inquired about the exact ingredients). The best part about Mexican food is they use a lot of corn products so it makes for an easy g-free establishment. We split a chicken dish the other night, and substituted rice and beans but have enjoyed many delicious dishes here.

THAI
Thai Village- I have eaten all the Thai here in town but this one tops them all! We eat here at least once a week because I can order pretty much the majority of the menu. We always start out with their fresh rolls which are filled with delicious shrimp, lettuce, and sliced carrots and come with a peanut dipping sauce to die for. All entrees are served with white rice. My favorite is in the curry section, Pad Pak Curry. I order it with chicken but you have a few choices of protein naturally. Coconut milk, eggplant, mushrooms, water chestnuts, bamboo shoots…Ah, you had me at coconut milk.


ASIAN
Pei Wei/ PF Changs- I am a local food junkie but for asian, this is the only spot I have tried. If you know of somewhere in town that you have tried, let me know! These two have a whole menu dedicated to gluten free gurus. You can never go wrong with a protein and rice. Pei Wei is a more limited menu, so I ordered the Pei Wei Spicy Shrimp.

Organic and Vegan
Café Samana- all organic, all fresh, all of the menu is absolutely amazing. Vegans and Vegetarians, this is your haven. I can order a sandwich for lunch now because Tracy has gluten free bread! Trust me, when you eat sandwiches for lunch 80% of your life, it was a blessing to have somewhere to return to the habit. My favorite is the roasted vegetable sandwich on gluten free bread, and I always try a cup of one of her daily soups which have never failed to wow me. The hummus of the day, hold the pita, is delicious and a filling meal in itself! This is a must try restaurant regardless of you dietary needs.

American
The Melting Pot- My boys took me here for mother's day and it was such a wonderful time. I remember the last time I visited the establishment I had dipped and dunked my way into a food coma. This time, was completely different. I told the server that we would be dining free and they did a wonderful job accomadating. We ordered the big night out, a three course fondue frenzy. For the first course we ordered the cheddar fondue which was made with a gluten free beer base, the second course was served with a Bourguignonne base – European style fondue in cholesterol free canola oil. The other lighter broth options had gluten ingredients. We finished off the meal with a yin yang of white and milk chocolate. All the dipping ingredients were gluten free for me, and my boys kept their bread separate. My six year old found the experience exciting, and my only reason to be terrified was that I would end up speared with his dipping fork by the end of the night. I left the restaurant delightfully full, and not wounded.



Other restaurants in the market that I have not tried but know they have specific gluten-free menus:

Sproutz
Carrabba's Italian
Kilkinny's Irish Pub
Michael Fusco's
BoneFish Grill
Chipotle
First Watch
Lone Star Steak House


Those are just a few of my faves but I wanted to get this out there so I can hear back from you dear readers. Where have you tried in Tulsa that has tickled your taste buds? Share in the comments box below.

A G-Free Birthday

The sky is now periwinkle and the clouds dissipate by noon like wisps of fluffy cotton balls. It’s been so rainy and cold this winter that I do not even mind the dewy blanket of humidity that seems to constantly coat my skin. It’s all the blessings from Mother Nature as she turns our season into summer. I crave salads, hummus, grilled meats and vegetables, and of course every fruit imaginable. Luckily for me, all the above are naturally gluten free (minus store bought salad dressings and croutons of course but I never cared much for those things anyway).

My pops had his birthday this weekend. The Chicago Blackhawks played Saturday night. You do the addition and it’s a no brainer that we would host a birthday party for him Saturday night and watch the game. I could think of no better birthday present for him than a first game win for the Stanley Cup. Well, maybe the Cup itself but we have to count our blessings one day at a time right?

I have been asking my husband to make his ribs now for quite some time. My pops’ birthday rolls around and he was more than acquiescenced…Ah well, I knew I would get them one way or another! I cannot reveal to you his rib recipe, however, I will tell you the element that I had to do some research on to make sure that I would be enjoying these without stomach pain. The only stomach pain that is allowed is when I eat way too many and I am stuffed to the brim with joy and satisfaction.
I had read on a few blogs on vinegar and a few reported that it was out of the question. Well my friends, if I thought everything contained gluten, go check and see how many condiments have some sort of vinegar in them! After a couple books and online research I discovered that malt vinegar and flavored vinegars seemed to be the only ones I had to avoid. Since I clearly could not have my favorite fish and chips from the White Lion English Pub here in town anyway, malt vinegar was really not a hard blow to this celiac’s ego. Furthermore, I could have apple cider vinegars for example, just not apple cider flavored vinegars. It’s all in the wording my dears, but we are getting used to obsessively reading every label by now anyway right?

Hosting a party on the first big pool Saturday can be done easy without having to sacrifice too much pool time. We had to get the ribs on by two, so that gave us a good amount of time to soak in the sunshine. That said, once we got home I did not want to be slaving in the kitchen when I could be playing outside. I will forever be a kid at heart which means consequently that I will itch to be outside when the sky is blue and the sun is warm. Those days were always so hard to attend class or focus on work. I will be sure to exclude that opinion in my resume.
The menu:

Roasted Red Pepper Hummus

•4 cloves fresh garlic, minced
•2 (15 ounce) cans garbanzo beans, drained
•2/3 cup tahini
•2/3 cup fresh lemon juice
•1 cup muir glen fire roasted red peppers
•1/2 teaspoon dried basil

In an electric food processor or blender, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.
I served carrots for dipping, but any crudités or dipping food of your choice works!

B’s Famous Ribs
Husband will not let me disclose. But they are finger lickin’!

Baked Sweet Potato Fries

•4 sweet potatoes, peeled and sliced into sticks
•Ground Cinnamon
•Ground Nutmeg
•Sea Salt
•Extra Virgin Olive Oil

Halve your sweet potatoes and slice into thin strips. Blanch for about 2 hours. Drain.
Heat oven to 400 degrees.

Add enough olive oil to coat. Add Cinnamon and Nutmeg to taste and toss. Lay strips out on a foil covered baking sheet and sprinkle sea salt over the strips.

Bake in the oven for 40 minutes turning the fries half way through so they do not burn. Broil for 3 minutes at the very end to crisp. They will not be as crispy as normal fries as the natural sugar content of sweet potatoes is higher. If you like a crispier fry, you may have to take the fry in oil route. I like mine freshly baked and oil free!

Namaste Vanilla Cake with Vanilla Maple Icing

I chose to make a vanilla cake from Namaste’s Vanilla Cake Mix and make icing from scratch. Instructions for the cake are on the bag, and I added a tablespoon of vanilla to give it a rich color. It came out pretty well but I think I will add cream cheese or sour cream to the batter next time to ensure that it bakes with a richer, more moist texture. I did not have time to make it down to whole foods for the icing so I made this one up and it turned out delicious!!

Gluten Free Icing
½ cup Spectrum Natural Organic shortening
½ cup butter, softened
1 tbs pure vanilla extract
2 tbs pure maple syrup
3-4 cups powdered sugar
2-3 tbs milk

Happy Birthday Pops and best of luck to the Chicago Blackhawks!

“When the moon hits your eye like a big pizza pie, that’s amore"

I love a good slice of pizza like the next. So, when I was diagnosed and was combing through the lists of all the things that I could not eat, my heart inevitably fell when I saw pastas and pizza. That is, the pasta and pizza that I was eating before. Just like all the other gluten gorged groceries out there, there is always a substitute. Glass of red wine half full on this celiac’s Sunday night.


We all like to kick up our heels and just enjoy a good pie once in a while. I have made my own pizza crusts in my flour flecked past and enjoyed many make your own pizza nights with friends. I was determined to make this night no different than the next. Easy, simple meal, that would be in our tummies in no time.

I picked up a box of gluten free pizza dough mix, Annie's organic tomato and basil red sauce, and some toppings and headed over to the produce section to see what my husband would choose for his Italian masterpiece. I must admit I already knew that a margarita pizza was in store but I pretended to be surprised when I saw him holding the roma tomatoes and fresh pulled mozzarella. Of course, he too likes to raid the backyard basil at every chance. He looked down at my basket full of parmesan and organic genoa salami and I am sure was just as surprised at my choices. But then his eyes focused in on the pizza dough mix. He perused the directions and as soon as his gaze fell on the “let rise for 30 minutes, bake for 30 minutes…” I knew this would not cut it for our ‘no hassle’ cooking night.

I convinced him that I would do all the work and we headed down to the freezer section so I could pick up some bread for the week. Behold, tucked into the frozen section of whole foods was a readymade gluten free pizza crust. Winner winner chicken dinner. Or pizza dinner in our case.

The crust was thick, delicious, and baked perfectly in the oven. I layered slice upon slice of fresh salami, parmesan, and oregano on my pie, and my husband made a delicious margarita pizza with our fresh basil. We enjoyed good red wine, and a lazy Sunday. That my friends, is amore.



Since we are on the subject of pizza, I must bring up another easy way to get your fix. Joe Momma’s pizzeria in downtown Tulsa also makes gluten free pizza crust. For those of you who enjoy a thinner crust pizza, this is your pie. You can ask for any of the specialty pizzas to be made on the 10 inch crust, and it is absolutely delicious. We enjoyed a “California love” pizza with chicken the other night. Go check it out!

A Summer Invite

The smell of sunscreen, the birds chirping outside my side patio, the bright blue sky…Ah, summer’s arms are wanting to embrace us. As I was having my morning coffee on the patio, I was thinking about what I could make for dinner to jump start our taste buds into the new season. I laid my head back, let the sun kiss my face, and as I lowered my chin my gaze fell upon the vivacious green leaves of the newly sprouted basil. And PRESTO! The dinner conflict was resolved in an instant with a delicious bowl of PESTO!

I just love the bright green color and kick it gives to so many dishes. I use it as a spread for sandwiches, top pasta with it, serve it up appetizer style for a group...the possibilities are endless. You can freeze it in cubes and save it but there is never a leftover dollop in site over in this kitchen!

Tonight, it will be a crust for chicken thighs. A delectable invitation to summer if I must say. There are so many different ways to make pesto, so choose your favorite, or follow my simple recipe below. This dinner was so easy and quick. I enjoy the decadent taste of bone in chicken thighs and I think it has more flavor, however you can subsitute chicken breasts, bone in or sans bone, just as easy. I served it with a salad to keep it simple.

Basil crusted Chicken Thighs
•4 organic, free range chicken thighs, skin on
•Fresh cracked pepper
•Extra Virgin Olive Oil
•Basil Pesto (recipe below)

Preheat Oven to 350 degrees.

Heat Olive Oil in the pan. Sprinkle cracked pepper onto the chicken thighs and place skin side down in the pan. Brown both sides (should take less than 5 minutes). Place in baking dish skin side up and coat each piece with basil pesto.
Bake at 350 for 30-35 minutes and presto!

Basil Pesto
•3 cups fresh basil leaves, stems removed
•1/2 cup pine nuts, lightly toasted
•4 garlic cloves, peeled
•Extra virgin olive oil, as needed ( I am pretty liberal with it )
•1/2 cup grated Parmesan
•Pinch of sea salt

Toast pine nuts in the oven at 350 for about 7 minutes.

Put the pine nuts, garlic and about ½ cup of olive oil into a food processor and pulse. Add basil and parmesan and pulse until smooth (adding olive oil as needed).

Taste test. I add a dash of sea salt but the parmesan does give it enough salt for some.