2 c. chopped beet greens
1 serving rice noodles
1/2 c. plain yoghurt, whole milk variety
1/3. c shredded sharp cheddar
fresh ground pepper to taste
1 TBSP olive oil
place olive oil in pan, add beet greens, cover adn cook on medium heat stirring occasionally until beet greens wilted.
IN separate pot, boil noodles in 2 c salted water until soft, drain water and add the cheese, yogurt and pepper. Stir together until cheese is melted. Place beet greens in bowl and top with mac and cheese. Enjoy while hot.
Noodles will turn pink from the red coloring in the beets. Looks a bit like a pureed Easter basket full of peeps...
Wednesday, December 23, 2009
Pizza! This one was totally experimental but really yummy with dried fruit, goat cheese and pesto.
1 Amy's rice crust pizza with cheese
drizzle with olive oil
top with a 3.5 oz log goat cheese
sprinkle on handful of dried cranberries
place the leaves of 4 stalks of kale on top, stems and ribs removed.
spoon on about 4 TBSP of pesto over kale
bake at 350 for 15 min
drizzle with olive oil
top with a 3.5 oz log goat cheese
sprinkle on handful of dried cranberries
place the leaves of 4 stalks of kale on top, stems and ribs removed.
spoon on about 4 TBSP of pesto over kale
bake at 350 for 15 min
Hearty Winter Salad
This stuff is so good! And if it sits for a day or two, it gets even better...
1 dry pint cherry tomatoes
8 - 9 red potatoes, medium sized, cubed
1 clove garlic
grease from slow cooking 1/2 lb bacon
1/2 lb blend of Crimini and Shitake mushrooms
4 TBSP Madeira please trust me and just buy cheap Madeira - do not use 'cooking wine.' Cooking wine is a travesty.
2 TBSP pesto
1 6 oz. jar of capers
1 15 oz can garbanzo beans
1 can of black olives (6 oz of olives when drained)
1 TBSP wasabi powder
1 TBSP Better than bouillon, chicken flavor
In a 13 x 9 Pyrex, place the tomatoes, bacon fat and potato mixture under the broiler until potatoes crunchy on outside. Add pecans on top and toast under broiler for a minute.
To make this vegan, sub in 1 tsp salt into 4 TBS olive oil for bacon fat, and tsp salt, 3 TBS dry imitation chicken broth mix and 1 TBS warm water for the better than bouillon.
Melt 1 tbs butter in a skillet, add 1/2 lb Crimini and Shitake mushrooms plus 4 TBS Madeira.
stir in 2 TBS pesto plus a small jar of capers (plus caper juice). Add 1 15 oz can garbanzo beans, 1 can black olives (or green for extra acidity), plus 1 TBS Wasabi powder. Add 1 tbs better than bouillon (chicken flavor) and 1 clove of garlic very finely grated or minced. Add the tomato, pecan and potato mixture. Cook covered until heated through.
1 dry pint cherry tomatoes
8 - 9 red potatoes, medium sized, cubed
1 clove garlic
grease from slow cooking 1/2 lb bacon
1/2 lb blend of Crimini and Shitake mushrooms
4 TBSP Madeira please trust me and just buy cheap Madeira - do not use 'cooking wine.' Cooking wine is a travesty.
2 TBSP pesto
1 6 oz. jar of capers
1 15 oz can garbanzo beans
1 can of black olives (6 oz of olives when drained)
1 TBSP wasabi powder
1 TBSP Better than bouillon, chicken flavor
In a 13 x 9 Pyrex, place the tomatoes, bacon fat and potato mixture under the broiler until potatoes crunchy on outside. Add pecans on top and toast under broiler for a minute.
To make this vegan, sub in 1 tsp salt into 4 TBS olive oil for bacon fat, and tsp salt, 3 TBS dry imitation chicken broth mix and 1 TBS warm water for the better than bouillon.
Melt 1 tbs butter in a skillet, add 1/2 lb Crimini and Shitake mushrooms plus 4 TBS Madeira.
stir in 2 TBS pesto plus a small jar of capers (plus caper juice). Add 1 15 oz can garbanzo beans, 1 can black olives (or green for extra acidity), plus 1 TBS Wasabi powder. Add 1 tbs better than bouillon (chicken flavor) and 1 clove of garlic very finely grated or minced. Add the tomato, pecan and potato mixture. Cook covered until heated through.
Saturday, October 17, 2009
A bit too much fun last night and a breakfast to make up for it
I had a good time last night, but awoke needing a slightly heartier breakfast than my usual plain yogurt, granola, fruit and toast with almond butter.
8 medium sized russet potatoes, sliced into 1/4" think slices
3 c shredded sharp cheddar
1 c flame roasted green chilies
1 1/2 c plain yoghurt
1/2 c chipotle salsa
1 medium sized onion, finely chopped
Place the potatoes in a large pot, cover with cold water, bring to boil for 10 min or so. when the potatoes are al dente, turn off heat and drain water.
Saute the onions and then stir in the chilies and salsa. Let this sit on heat for a minute or two and then pour into a bowl. Add 2 c cheese and all of the yogurt to this mixture. Pour the potatoes into a 9 x 13 pyrex. add the yoghurt mixture and distribute evenly through the potatoes. Top with remaining cheese and bake at 350 for 25 - 30 minutes, or until potatoes are tender and cheese is just beginning to brown in spots.
8 medium sized russet potatoes, sliced into 1/4" think slices
3 c shredded sharp cheddar
1 c flame roasted green chilies
1 1/2 c plain yoghurt
1/2 c chipotle salsa
1 medium sized onion, finely chopped
Place the potatoes in a large pot, cover with cold water, bring to boil for 10 min or so. when the potatoes are al dente, turn off heat and drain water.
Saute the onions and then stir in the chilies and salsa. Let this sit on heat for a minute or two and then pour into a bowl. Add 2 c cheese and all of the yogurt to this mixture. Pour the potatoes into a 9 x 13 pyrex. add the yoghurt mixture and distribute evenly through the potatoes. Top with remaining cheese and bake at 350 for 25 - 30 minutes, or until potatoes are tender and cheese is just beginning to brown in spots.
Tuesday, September 29, 2009
egg salad sandwich and an experimental soup
I made my favorite low energy snack - egg salad heavy on the dill on a piece of toast with a giant slice of an amazing heirloom tomato. I make a large enough batch to have leftovers.
7 hard boiled eggs
5 TBS Vegenaise (original), my favorite mayo alternative (I hate mayo). Note: the label doesn't explicitly state gluten-free, but the ingredients look fine adn I have never had a problem).
1 heaping TBS dried dill
heirloom tomato
toast
Hard boil eggs - I covered the eggs with cold water in a medium sized sauce pan. I brought the water to a boil, and then cooked for 5 1/2 min (this will give you a soft but not runny center at elevation at least). I then removed form heat, poured the hot water out and covered with cold water. I then peeled the eggs and threw them into a bowl to which I added the veganaise and dill. I stirred/smooshed this together.
I then toasted a piece of bread (in this case, Glutino flax bread), placed a large slice of heirloom tomato on it and then a dollop of egg salad.
Refrigerate extras.
And now that I have had a snack, on to the soup... I am enjoying a cold Redbridge as I make this; very refreshing(this is one of the better gluten-free beers out there).
4 strips bacon, cut into small pieces
1 medium onion, diced
2 14 oz cans pinto beans, rinsed and drained
4 medium sized potatoes, cut into small chunks
1 small head of purple cabbage, chopped
2 14.5 oz cans of stewed tomatoes (I used the muir glen, they stew them with celery, carrots, etc.)
1 TBS chicken soup base (I used an ultra fatty one)
6 c. water
2 tsp salt
place the bacon, potatoes and onion into a large pot, and cook on medium stirring occasionally until the onions are transparent and bacon has browned around the edges. Next add the beans, salt, tomatoes, cabbage, chicken base and water. Cover and bring to a rolling simmer, stirring occasionally. Cook until potatoes are tender.
7 hard boiled eggs
5 TBS Vegenaise (original), my favorite mayo alternative (I hate mayo). Note: the label doesn't explicitly state gluten-free, but the ingredients look fine adn I have never had a problem).
1 heaping TBS dried dill
heirloom tomato
toast
Hard boil eggs - I covered the eggs with cold water in a medium sized sauce pan. I brought the water to a boil, and then cooked for 5 1/2 min (this will give you a soft but not runny center at elevation at least). I then removed form heat, poured the hot water out and covered with cold water. I then peeled the eggs and threw them into a bowl to which I added the veganaise and dill. I stirred/smooshed this together.
I then toasted a piece of bread (in this case, Glutino flax bread), placed a large slice of heirloom tomato on it and then a dollop of egg salad.
Refrigerate extras.
And now that I have had a snack, on to the soup... I am enjoying a cold Redbridge as I make this; very refreshing(this is one of the better gluten-free beers out there).
4 strips bacon, cut into small pieces
1 medium onion, diced
2 14 oz cans pinto beans, rinsed and drained
4 medium sized potatoes, cut into small chunks
1 small head of purple cabbage, chopped
2 14.5 oz cans of stewed tomatoes (I used the muir glen, they stew them with celery, carrots, etc.)
1 TBS chicken soup base (I used an ultra fatty one)
6 c. water
2 tsp salt
place the bacon, potatoes and onion into a large pot, and cook on medium stirring occasionally until the onions are transparent and bacon has browned around the edges. Next add the beans, salt, tomatoes, cabbage, chicken base and water. Cover and bring to a rolling simmer, stirring occasionally. Cook until potatoes are tender.
Tuesday, September 22, 2009
Gnocchi!
Sorry to disappoint, this is not a recipe for Gnocchi, but rest assured I am working on one. I did want to call out the wonderful gluten-free gnocchi available at the Boulder Farmer's market. There is a stand right across from Wisdom's poultry that has fabulous gnocchi and gluten-free breads. They have regular stuff, too, so be sure to specify. Really nice with pesto, which I made as follows:
1/2 c really nice olive oil
1 handful pine nuts (I didn't think to roast them until after the fact)
1 big (4 oz?) clamshell of organic basil
1 giant garlic clove
small shake of salt
place basil, garlic, salt and pine nuts, add about a third of the olive oil in a food processor. Pulse it a few times, about a tird of the remaining olive oil, and pulse a few more times until the basil and garlic are fairly chopped. Add the remaining oilve oil in a little at a time and pulse the processor -- this helps it emulsify.
Refrigerate any leftovers, very perishable.
1/2 c really nice olive oil
1 handful pine nuts (I didn't think to roast them until after the fact)
1 big (4 oz?) clamshell of organic basil
1 giant garlic clove
small shake of salt
place basil, garlic, salt and pine nuts, add about a third of the olive oil in a food processor. Pulse it a few times, about a tird of the remaining olive oil, and pulse a few more times until the basil and garlic are fairly chopped. Add the remaining oilve oil in a little at a time and pulse the processor -- this helps it emulsify.
Refrigerate any leftovers, very perishable.
Recovering from the Flu - chicken soup with wild rice and a farm stand
I know, I know, it's been a while. I caught the flu about a week ago and have kept myself inside my apartment ever since I got home from the doctor last Thursday morning; not an easy thing to do as I particularly enjoy being outside. This evening I was feeling well enough to stage an escape from these four walls to stock up. Actually, it may have been more out of necessity as I had pretty much eaten everything in the place, but still had some Parmiggiano Reggiano,grits and a few other odds and ends to get by with until now. Not too bad.
The thought of eating something a bit more substantive didn't make me feel ill, so I started fantasizing about a chicken and wild rice soup. I had some bones left over from the last roasted chicken I made, so I threw them in the oven and roasted them for about an hour and then boiled them for several hours to get a start on my stock. I then strained the liquid and tossed the bones. I picked up a rotisserie chicken from Whole Foods, dumped the drippings in with the start of my stock, as well as some of the very fatty skin and let it go for a bit longer. I then chopped some celery, carrots and onions sauteing them in olive oil and sea salt mirepoix style. I added these to the stock in progress, removed the skin and dumped the mixture in the crock pot to which I added:
1 bag of frozen peas
2 small red peppers, insanely sweet and flavorful
4 small heirloom tomatoes which were also insanely flavorful
1 c wild rice
the remainder of the chicken, sans bones, skin, etc.
A couple of good shakes of olive oil and sea salt
A handful of fresh thyme
4 sprigs of fresh rosemary
I also added an additional tablespoon of a really fatty chicken base to be sure the flavor is really rich and added a but of water to be sure that everythign was submerged.
I as a bit worried as one of my tomatoes was sort of green and crunchy in places. I have always found the thought of green tomatoes revolting and shudder-inducing (thinking there was some traumatic experience with very immature cherry tomatoes in my mother's orchard when I was really little) but I decided to nibble on it. I was very surprised at how pleasant the texture and flavor were - making a mental note to try something with green tomatoes, lemon, butter, etc over a gnocchi or something...
Of course having done all of the above, and in the process enjoying a glass of kefir and a very messy peach, I find myself too tired/full to try to sample. I'll let it go in the crockpot on low for several hours, but in the meantime I'm off to bed...
The thought of eating something a bit more substantive didn't make me feel ill, so I started fantasizing about a chicken and wild rice soup. I had some bones left over from the last roasted chicken I made, so I threw them in the oven and roasted them for about an hour and then boiled them for several hours to get a start on my stock. I then strained the liquid and tossed the bones. I picked up a rotisserie chicken from Whole Foods, dumped the drippings in with the start of my stock, as well as some of the very fatty skin and let it go for a bit longer. I then chopped some celery, carrots and onions sauteing them in olive oil and sea salt mirepoix style. I added these to the stock in progress, removed the skin and dumped the mixture in the crock pot to which I added:
1 bag of frozen peas
2 small red peppers, insanely sweet and flavorful
4 small heirloom tomatoes which were also insanely flavorful
1 c wild rice
the remainder of the chicken, sans bones, skin, etc.
A couple of good shakes of olive oil and sea salt
A handful of fresh thyme
4 sprigs of fresh rosemary
I also added an additional tablespoon of a really fatty chicken base to be sure the flavor is really rich and added a but of water to be sure that everythign was submerged.
I as a bit worried as one of my tomatoes was sort of green and crunchy in places. I have always found the thought of green tomatoes revolting and shudder-inducing (thinking there was some traumatic experience with very immature cherry tomatoes in my mother's orchard when I was really little) but I decided to nibble on it. I was very surprised at how pleasant the texture and flavor were - making a mental note to try something with green tomatoes, lemon, butter, etc over a gnocchi or something...
Of course having done all of the above, and in the process enjoying a glass of kefir and a very messy peach, I find myself too tired/full to try to sample. I'll let it go in the crockpot on low for several hours, but in the meantime I'm off to bed...
Tuesday, March 31, 2009
Butternut squash risotto
I love risotto and found that if you are going to make risotto, spring for the Parmigiano Reggiano -- it really makes the dish. And don't forget the saffron. And don't try to make this dish with anything other than Arborio rice (I learned the hard way -- and it really was the hard way).
This recipe is pretty simple. First start by roasting the squash:
3 TBSP Safflower oil
1 small butternut squash, peeled and cubed (smaller than 1" cubes --they cook faster)
Sprinkle the butternut squash cubes with safflower oil (high in vitamin E and it has a really high smoke point) and roast in a pan at 375 degrees for 45 minutes or until the squash is tender and sort of caramelized on the outside.
Now make the risotto:
1 c arborio rice
4 c chicken broth (or veggie broth, if you feel so inclined)
pinch of saffron threads
1 c grated Parmigiano Reggiano
Add the saffron to the broth and heat either in the microwave or on the stove.
Place the rice and a TBSP of safflower oil in a pan on medium heat. Stir the rice until evenly coated in oil and let it sit on the heat for a minute before adding 1 c of the saffron broth. Stir until the liquid has been mostly absorbed. Repeat. When you get to the final cup of broth, check the rice for doneness: it should be lightly al dente. Add the final cup of saffron broth to the rice, and then add the grated cheese. Stir in the roasted squash. Enjoy!
This recipe is pretty simple. First start by roasting the squash:
3 TBSP Safflower oil
1 small butternut squash, peeled and cubed (smaller than 1" cubes --they cook faster)
Sprinkle the butternut squash cubes with safflower oil (high in vitamin E and it has a really high smoke point) and roast in a pan at 375 degrees for 45 minutes or until the squash is tender and sort of caramelized on the outside.
Now make the risotto:
1 c arborio rice
4 c chicken broth (or veggie broth, if you feel so inclined)
pinch of saffron threads
1 c grated Parmigiano Reggiano
Add the saffron to the broth and heat either in the microwave or on the stove.
Place the rice and a TBSP of safflower oil in a pan on medium heat. Stir the rice until evenly coated in oil and let it sit on the heat for a minute before adding 1 c of the saffron broth. Stir until the liquid has been mostly absorbed. Repeat. When you get to the final cup of broth, check the rice for doneness: it should be lightly al dente. Add the final cup of saffron broth to the rice, and then add the grated cheese. Stir in the roasted squash. Enjoy!
My first Alice Waters recipe: winter squash, chanterelle and red wine panade
This recipe is great! And super easy to make gluten-free, though it yields a soup if you make it without bread. Prepare according to the directions here:
http://www.starchefs.com/chefs/AWaters/html/squash_panade_waters.shtml
and omit the ingredients/last steps involving bread and cheese unless you have good gluten free versions of those items and want to continue on. I did cheat a bit, though: I could not for the life of me find chanterelles. I'm not even sure they are because I am too lazy to google them at the moment. Creminis seemed to work just fine, though. This recipe takes a while, but it is a good recipe for squash. I ate this with the roast chicken (recipe: December 2008 before turning the leftover chicken into a stew mentioned in the previous post.
http://www.starchefs.com/chefs/AWaters/html/squash_panade_waters.shtml
and omit the ingredients/last steps involving bread and cheese unless you have good gluten free versions of those items and want to continue on. I did cheat a bit, though: I could not for the life of me find chanterelles. I'm not even sure they are because I am too lazy to google them at the moment. Creminis seemed to work just fine, though. This recipe takes a while, but it is a good recipe for squash. I ate this with the roast chicken (recipe: December 2008 before turning the leftover chicken into a stew mentioned in the previous post.
What to do with leftover roasted chicken
I made this simple but insanely delicious stew after making an adaptation of the roasted chicken from December 2008. I started with a 3 1/2 lb chicken, stuffed a few handfuls of fresh thyme under the skin over the breasts and then drizzled it in safflower oil, fresh finely grated garlic (I LOVE my Microplaner!) and a bit of sea salt. I then roasted it for about an hour and a half at 375 degrees fahrenheit. This made an awesome accompaniment to the Alice Water's Winter Squash Panade recipe mentioned in the post after this.
When I was done with the chicken (I really don't enjoy eating thighs, drumsticks, wings, etc) I put everything that was left, bones and all, into a big pot with 2 quarts of chicken broth and simmered it for a few hours on low heat. I then separated all of the bones and skin out so I was left with a really rich chicken broth with really tender meat (and the thyme originally roasted with the bird). To this I added:
1 bunch of carrots (about a pound or 7-8 medium size carrots
1 bunch of red chard
1 good size fennel (stalky tops removed and bulb sliced into bite-sized chunks)
2 good twists of freshly ground pepper
pinch of sea salt
I then simmered this for about an hour. The flavor is amazing, and I think it is due in large part to the fennel which loses the black licorice flavor in this stew.
When I was done with the chicken (I really don't enjoy eating thighs, drumsticks, wings, etc) I put everything that was left, bones and all, into a big pot with 2 quarts of chicken broth and simmered it for a few hours on low heat. I then separated all of the bones and skin out so I was left with a really rich chicken broth with really tender meat (and the thyme originally roasted with the bird). To this I added:
1 bunch of carrots (about a pound or 7-8 medium size carrots
1 bunch of red chard
1 good size fennel (stalky tops removed and bulb sliced into bite-sized chunks)
2 good twists of freshly ground pepper
pinch of sea salt
I then simmered this for about an hour. The flavor is amazing, and I think it is due in large part to the fennel which loses the black licorice flavor in this stew.
Tuesday, March 3, 2009
Rice
If you're like me, you eat a ton of rice. And odds are that quite a bit of that rice is either white rice or brown rice. And odds are really good that if you're brave enough to go out for Asian food, you notice that the white rice you make at home looks nothing like the rice you get in said Asian restaurant.
This may not be due to a total lack of rice-cooking-ability. I recently picked up 5 lbs of Jasmine rice at the Asian market at 28th and Valmont (go to the one that has the word 'seafood' as part of the signage -- and yes, 5 lbs. I eat a lot of rice) and the first time I cooked it (observing the nearly universal rule of 2c liquid to 1c uncooked rice) it came out looking suspiciously perfect... Next time you cook rice, mix it up a bit and try out the Jasmine variety.
Cooking it is super simple: 2c. liquid to 1c. uncooked rice, as mentioned above. I throw it all together and turn the heat on high, cover the pot, turn the heat down to medium low when it boils over (I cook with gas) and stir every 5 or so minutes until the liquid is absorbed and rice is tender. I think I have the whole process down to about 25 or 30 minutes.
If you're searching for something to haphazardly throw together with said rice, try to find a handful of dried lentils, a handful of dried veggies or a cup of fresh, two tablespoons or so of tomato paste, a tablespoon of tamari (be sure it is wheat free and only contains soy beans and water) and two cups of broth. This takes about the same amount of time to cook as the rice and you really don't have to be precise with ingredients. Ladle this over the rice and you have a nice, easy, complete protein (rice + beans) dish that makes the easiest leftovers and totally negates the pint of Ben and Jerry's you eat immediately following(I can't be the only one who does this, I mean seriously).
This may not be due to a total lack of rice-cooking-ability. I recently picked up 5 lbs of Jasmine rice at the Asian market at 28th and Valmont (go to the one that has the word 'seafood' as part of the signage -- and yes, 5 lbs. I eat a lot of rice) and the first time I cooked it (observing the nearly universal rule of 2c liquid to 1c uncooked rice) it came out looking suspiciously perfect... Next time you cook rice, mix it up a bit and try out the Jasmine variety.
Cooking it is super simple: 2c. liquid to 1c. uncooked rice, as mentioned above. I throw it all together and turn the heat on high, cover the pot, turn the heat down to medium low when it boils over (I cook with gas) and stir every 5 or so minutes until the liquid is absorbed and rice is tender. I think I have the whole process down to about 25 or 30 minutes.
If you're searching for something to haphazardly throw together with said rice, try to find a handful of dried lentils, a handful of dried veggies or a cup of fresh, two tablespoons or so of tomato paste, a tablespoon of tamari (be sure it is wheat free and only contains soy beans and water) and two cups of broth. This takes about the same amount of time to cook as the rice and you really don't have to be precise with ingredients. Ladle this over the rice and you have a nice, easy, complete protein (rice + beans) dish that makes the easiest leftovers and totally negates the pint of Ben and Jerry's you eat immediately following(I can't be the only one who does this, I mean seriously).
Re: I don't get it...
" Monique said...
Hrmm. That does suck. But ...
With all the amazing things to eat at The Kitchen, why would you go for the fries???
(I'm currently baking some cubed squash, with olive oil and salt and pepper. Yum!)"
I probably should have clarified a bit -- Kitchen Upstairs. That being said, have you seen the fries at the Kitchen?! I am a total garlic fiend, so the pile of what I hear are perfectly crispy fries, topped in thin sliced garlic looks pretty amazing.
I fantasize about eating them when I am drinking a glass of Meinklang pinot rose, currently my absolute favorite rose of the non-champagne variety. Insanely delicious, smells like honey and quite refreshing with it's almost fizz, but not quite.
Mmmm... roasted veggies. My favorite (and I make the whole thing and then put it in the fridge for an easy complement of vegetables when I get home from work absolutely beat and have about enough energy to make myself an omelette) is a blend of cubed butternut squash, cubed red beets, chopped onion, crushed garlic and a cubed golden delicious or two.
Just cube some or all of aforementioned ingredients (approx 1" cube bits works well) and drizzle in safflower oil (higher smoke point than olive oil) and roast for 45 min - 1 hr at 375 degrees Fahrenheit. I like to finish this off with a sprinkling of coarse ground sea salt.
Of course, I heard a story about how sea salt is made that was a bit, uh, too organic for my liking... but I'll pretend I didn't hear it because I find sea salt so yummy. Same thing goes for mushrooms... Oh yea! Farmer's market is back next month or so and I am just dying for some Lion's Maine from the Hazel Dell stand. The look like, well, a bit of lion's mane, and they tast a little bit like lobster. Probably a good stand in for a vegetarian take on a traditional seafood pasta dish that might call for crustaceans. I personally prefer the real deal, but given the economy this sounds like it would at least be a much better stand in than making the same dish with krab... which is not safe for us glutards, by the way.
Hrmm. That does suck. But ...
With all the amazing things to eat at The Kitchen, why would you go for the fries???
(I'm currently baking some cubed squash, with olive oil and salt and pepper. Yum!)"
I probably should have clarified a bit -- Kitchen Upstairs. That being said, have you seen the fries at the Kitchen?! I am a total garlic fiend, so the pile of what I hear are perfectly crispy fries, topped in thin sliced garlic looks pretty amazing.
I fantasize about eating them when I am drinking a glass of Meinklang pinot rose, currently my absolute favorite rose of the non-champagne variety. Insanely delicious, smells like honey and quite refreshing with it's almost fizz, but not quite.
Mmmm... roasted veggies. My favorite (and I make the whole thing and then put it in the fridge for an easy complement of vegetables when I get home from work absolutely beat and have about enough energy to make myself an omelette) is a blend of cubed butternut squash, cubed red beets, chopped onion, crushed garlic and a cubed golden delicious or two.
Just cube some or all of aforementioned ingredients (approx 1" cube bits works well) and drizzle in safflower oil (higher smoke point than olive oil) and roast for 45 min - 1 hr at 375 degrees Fahrenheit. I like to finish this off with a sprinkling of coarse ground sea salt.
Of course, I heard a story about how sea salt is made that was a bit, uh, too organic for my liking... but I'll pretend I didn't hear it because I find sea salt so yummy. Same thing goes for mushrooms... Oh yea! Farmer's market is back next month or so and I am just dying for some Lion's Maine from the Hazel Dell stand. The look like, well, a bit of lion's mane, and they tast a little bit like lobster. Probably a good stand in for a vegetarian take on a traditional seafood pasta dish that might call for crustaceans. I personally prefer the real deal, but given the economy this sounds like it would at least be a much better stand in than making the same dish with krab... which is not safe for us glutards, by the way.
Monday, March 2, 2009
I don't get it!
Why aren't the fries at The Kitchen fried separately from everything else? Surely if Wendy's can do it, the kitchen should be doing it in beyond extra virgin olive oil or something...
That being said, check out the fries at Spud Brothers. They assured me my russets were safely fried (or baked) away from everything else. However, stay away from the sweet potato fries as they are coated in flour...
That being said, check out the fries at Spud Brothers. They assured me my russets were safely fried (or baked) away from everything else. However, stay away from the sweet potato fries as they are coated in flour...
The things you thought you had to give up eating and enjoying...
Pasta:
Tinkyada brown rice pasta – delicious, and almost impossible to overcook – I like to buy it at vitamin cottage, but it’s available at whole food s and king soopers
See the awesome Mac and Cheese recipe from a few months ago...
Pizza:
I totally missed on that college staple -- pizza and beer. No more! See below for beers to go with these tasty pies.
Fresh – Beaujo’s: has gluten-free pizza and beer!
Frozen:
Amy’s rice crust pizza isn’t bad, but the Glutino brand pizza is best: can find Amy’s at King Sooper’s, whole foods, and vitamin cottage. Can only find Glutino at Whole Foods/wild oats in frozen section with other pizzas.
Beer:
Budweiser Redbridge is good, easier to find at most liquor stores (liquor Mart, Baseline liquors, etc...)
Green’s: they make three gluten-free beers that are totally amazing, but plan on spending about $7/ pint bottle. Green’s can be found at Liquor Mart or at Ace Liquors (cheaper there).
Bard's Tale: really good, just slightly more than Red Bridge and very clean, less bitter taste.
Hard Cider:
Really good stuff if you're not keen on beer and don't want to break out the Riedels. Disclaimer: my taste tends to run on the drier side.
Woodchuck: all varieties are gluten-free, 802 is my favorite (again, I like it dry).
Strongbow is good stuff, comes from England for you anglophiles.
There is also a fun french cider that comes in a bottle with a cork – this stuff is called Dupont, and I have only been able to find it at Liquor Mart.
Tequila:
Anything should be fine.
Vodka:
Chopin and Ciroc are good. (Sorry, celiac’s means you don’t have a choice but to be top-shelf)
Triple Sec
Dekuyper states that their Triple Sec is safe for us glutards.
Vinegar: avoid white distilled; use balsamic, red wine-, or apple cider vinegars. Champagne vinegar is fine too.
Bread:
This is the most exciting part of this post -- the holy grail of gluten-free bread. The shocker? It actually tastes like the bread you have been fantasizing about, not those icky-dense-cinder-block-ish loaves you have probably resigned yourself to.
Udi’s gluten-free line is really good stuff. The bread is great, can’t go wrong with white or brown. At least in Boulder, This is only available at King Sooper’s, and you can find it at the King Sooper’s on 30th in the same area as all of the cakes. You can find it at the King Sooper’s at Table Mesa and Broadway with all of the frozen juice/roughly in that area of the frozen section. At just a shade over $5/loaf, this is my favorite sandwich bread. Also makes amazingly light and fluffy french toast if you let it dry out for a day.
Whole Foods bakehouse bread isn't bad either, but I prefer to not pay $7 for a loaf of sandwich bread.
Tinkyada brown rice pasta – delicious, and almost impossible to overcook – I like to buy it at vitamin cottage, but it’s available at whole food s and king soopers
See the awesome Mac and Cheese recipe from a few months ago...
Pizza:
I totally missed on that college staple -- pizza and beer. No more! See below for beers to go with these tasty pies.
Fresh – Beaujo’s: has gluten-free pizza and beer!
Frozen:
Amy’s rice crust pizza isn’t bad, but the Glutino brand pizza is best: can find Amy’s at King Sooper’s, whole foods, and vitamin cottage. Can only find Glutino at Whole Foods/wild oats in frozen section with other pizzas.
Beer:
Budweiser Redbridge is good, easier to find at most liquor stores (liquor Mart, Baseline liquors, etc...)
Green’s: they make three gluten-free beers that are totally amazing, but plan on spending about $7/ pint bottle. Green’s can be found at Liquor Mart or at Ace Liquors (cheaper there).
Bard's Tale: really good, just slightly more than Red Bridge and very clean, less bitter taste.
Hard Cider:
Really good stuff if you're not keen on beer and don't want to break out the Riedels. Disclaimer: my taste tends to run on the drier side.
Woodchuck: all varieties are gluten-free, 802 is my favorite (again, I like it dry).
Strongbow is good stuff, comes from England for you anglophiles.
There is also a fun french cider that comes in a bottle with a cork – this stuff is called Dupont, and I have only been able to find it at Liquor Mart.
Tequila:
Anything should be fine.
Vodka:
Chopin and Ciroc are good. (Sorry, celiac’s means you don’t have a choice but to be top-shelf)
Triple Sec
Dekuyper states that their Triple Sec is safe for us glutards.
Vinegar: avoid white distilled; use balsamic, red wine-, or apple cider vinegars. Champagne vinegar is fine too.
Bread:
This is the most exciting part of this post -- the holy grail of gluten-free bread. The shocker? It actually tastes like the bread you have been fantasizing about, not those icky-dense-cinder-block-ish loaves you have probably resigned yourself to.
Udi’s gluten-free line is really good stuff. The bread is great, can’t go wrong with white or brown. At least in Boulder, This is only available at King Sooper’s, and you can find it at the King Sooper’s on 30th in the same area as all of the cakes. You can find it at the King Sooper’s at Table Mesa and Broadway with all of the frozen juice/roughly in that area of the frozen section. At just a shade over $5/loaf, this is my favorite sandwich bread. Also makes amazingly light and fluffy french toast if you let it dry out for a day.
Whole Foods bakehouse bread isn't bad either, but I prefer to not pay $7 for a loaf of sandwich bread.
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