You Know the Saying, "A Potato a Day..."

OK, I'll admit, a potato a day will not keep the doctor away.  Possibly, the contrary.  But we all enjoy potatoes, so why not treat our tastebuds to the occasional indulgence of a cheesy, potato casserole.  It's the perfect side dish to many meals, AND this version is gluten-free!

My wife came up with this delectable side dish one evening while preparing dinner.  In her words, "This meal may be kind of 'ho-hum', but these potatoes came out fantastic!"

There's nothing magical about this dish except that it's a comfort food - and who doesn't like comfort food?  (If you don't, you probably won't like most of my posts.)

I would love to give you my wife's recipe, but it has been "lost".  My wife likes to make things up as she cooks, which can be exciting and daring, but sometimes results in her not being able to duplicate the exact recipe again.  Unfortunately, I didn't document her recipe soon after this great meal, and now she can't recall how she made it.  But the recipe itself isn't the point of this post - rather to remind us all that a cheesy, gooey, bubbling potato casserole can easily be made without any gluten. And it's a wonderful comfort food for cold weather days!

To help you out, I borrowed the recipe below from Sandra Lee of the Food Network (only her's included pimientos - I hate pimientos, so I deleted that ingredient).  But if you just aren't that handy in the kitchen or don't want to struggle with all those (5) ingredients, you can find a very good frozen cheesy potato casserole at Costco that is also gluten free. 

Ingredients
1 bag (24-oz) frozen cut russet potatoes (ie- Ore-Ida Steam n' Mash)
1 can (10-oz) condensed cheddar cheese soup (ie- Campbell's)
1 can (5-0z) evaporated milk (ie- Carnation)
1 medium onion, finely chopped
1 1/4 cups shredded cheddar cheese (ie- Sargento)

Directions
Preheat oven to 350 degrees F. Lightly spray medium casserole with cooking spray; set aside.

Microwave potatoes according to package directions for 5 minutes. In a medium bowl, stir together cheddar cheese soup with evaporated milk until smooth. Place half of the potatoes in the bottom of prepared casserole. Layer with half each of onion, cheese soup mixture, and shredded cheese. Repeat layers. Bake in preheated oven for 45 to 55 minutes or until bubbling.

(For Sandra's original recipe, complete with pimientos, click HERE.)

Praise God for Gluten-Free Crackers

While finding good tasting foods and meals that are gluten-free has become my mission in life (well, at least it seems to be my obsession), I am reminded at least 3 times a day that there are many limitations when trying to figure out what to eat that won't make me sick.  I'm thankful that it is getting easier as more GF products are finding their way to the store shelves (and not just those "healthy" grocery stores, but regular people stores like Ralph's, Von's, etc).  Also, more restaurants are publishing GF items on their menu.  

But for several years I've struggled with one specific problem - what should I do when my church is serving communion?  The crackers that are offered are chock full of enriched white flour!  I typically find myself trying to select the smallest piece of broken cracker on the communion plate, and then pray that the Lord won't let me get sick from that one little bite.  After all, aren't I taking communion as a form of worship and thankfulness for His sacrifice for me?  I think it's fair to ask Him to prevent the small bite of cracker from making my belly ache.  Though I don't recall ever experiencing noticeable symptoms from eating the communion cracker, the very fact that it's on my mind each Communion Sunday is distracting me from focusing of this sacred ceremony.  

Available at the major grocery stores
like Pavilions) on the Jewish foods aisle.

Well, recently my church announced that our communion elements are now gluten-free!  (Wasn't the grape juice gluten-free all along?)   I have to admit, that GF cracker was darn good.  And I feel guilty even saying so!  Should we really be rating the caliber of the communion cracker while we're eating it?  I hope I wasn't sinning for having such thoughts while I took communion, but I couldn't help it.   The cracker was thin, crispy, lightly salty, and had a pleasant "table cracker" flavor.  

Today we had communion again at church and to my surprise, several of my friends, including my wife, commented after the service that they actually prefer the new GF communion cracker to the old, standard cracker (Saltines?).  Great, I've lured them into a life of sin too.

So after the service I sheepishly asked one of the ushers if he knew what type of cracker was being served at communion, after explaining that I'm very grateful for the church's new gluten-free communion policy.  He took me back to the kitchen and helped me locate an empty box to photograph and told me they purchase them at the local grocery store.  

I didn't mention to him that I was imagining how great they would go with a mild cheddar or gorgonzola and a nice Chardonnay.  Lord, forgive me.

GLUTEN-FREE Making the News!

It's been a little while (OK, like 5 weeks) since I was last able to write, and I apologize.  But hopefully  you've had a chance to try some of my recommendations, or maybe you've been sampling some good gluten-free foods of your own.  If so, I'd love to hear about your favorites!

Dominos Pizza's 10" gluten-free crust with pepperoni, sausage, beef, bacon, onion and bell pepper... YUM!

As I'm sitting here writing, the doorbell just rang.  It was a beautiful sound because it signified that the delivery guy from Dominos was here with their NEW gluten-free pizza!  Yesterday, Dominos Pizza made nationwide news with the announcement of their new GF pizza offering, available at all 5,000 U.S.  locations.  So naturally, at 10:20 p.m. I decided to do a little "research".  Let me just say, though it's a bit pricey ($17.38 for a 10" six topping pizza on a GF crust, including tax and delivery charge), their pizza is a very decent way to satisfy your craving for a savory italian treat.  It's definitely better tasting than most pizzas offered at national chains (BJ's, CPK, Maria's).  Best of all, they deliver!  Next time you are hanging out with friends and they decide to have pizza delivered, Dominos will keep you from feeling left out just because you can't eat gluten.

As I watched the evening news last night (KTLA-5 Los Angeles), they did a special report on eating gluten-free.  I wonder if they knew about Dominos press release in advance because the timing of their segment perfectly coincided with the biggest GF announcement I can recall.  Here's a link to the news segment if you're interested...  The Rewards and Risks of a Gluten-Free Diet

Lastly, and this didn't really make the news, but it was BIG news to me... I discovered that Nacho Cheese Doritos (the only flavor that I ever loved) has been re-formulated to no longer include wheat products!  Over 3 years ago I had to give up eating the only chip I ever consumed because for some insane reason the makers of Doritos decided they needed wheat in the Nacho Cheese variety of their chips.  Several other flavors were "wheat free" (not labeled gluten-free though), but this most perfect flavor had WHEAT listed on the ingredient list!  I couldn't imagine why this was the only flavor that had wheat in the formula.  Is that what bound the tasty nacho cheese flavor powder to the corn chip?  Then how did they get the cool ranch flavoring to stick to those chips without wheat?  Anyway, I picked up a bag at the store, looked longingly at it and dreamt of the good 'ole days when I used to enjoy them weekly.  I instinctively turned the package around to glance at the list of ingredients as I alway do with every packaged food product I purchase and that's when I did a double-take!  In fact, I actually asked my daughter and sons, who have much younger (ie-better) eyes than I to read the label again.  They confirmed that it no longer listed wheat anywhere in the ingredients.  A bright light immediately appeared from the heavens and shone down on that giant family-sized bag of Nacho Cheese Doritos I was holding, and choirs of angels sang a heavenly chord.  It was a revelation!

The announcement of Dominos' new crust, the special news report on a gluten-free diet, and eating my first bag (not the giant size) of Nacho Cheese Doritos in over 3 years made yesterday an amazing day in my otherwise less-than-delightful adventure in eating gluten-free.

Asian Food You Can Love

One of my favorite places to eat out is Pei Wei Asian Diner.  This "distant cousin" to the famous PF Chang's restaurant chain is moderately affordable and delicious.  While I would always choose PF Chang's if given the choice, my wallet would prefer I dine at Pei Wei (pronounce pay-way).

Both eating establishments offer a variety of gluten-free menu items.  In fact, PF Chang's has an pretty extensive selection of GF items, including the wildly popular Mongolian Beef.  (click here for PF Chang's menu)

Pei Wei also has 8 options on their GF menu, but like many restaurants that are trying to accommodate those of us with the "gluten affliction", their choices are often salads or dishes that are heavy on the vegetable side.  For example, Edamame (can't pronounce it, won't eat it), or Vietnamese Rolls (mostly veggies in this one too).

But they have one stand-out AMAZING dish that I highly recommend... Pei Wei Spicy Chicken.  Of course, I have them hold the snap peas.  The chicken is lightly breaded in a GF coating (rice flour possibly?), seared, and seasoned perfectly.  The dish has a "heat" that is just enough to dazzle your tastebuds and clear your sinuses.  The entree is enough to share, but I suggest you don't.  Stuff yourself because when you're on a gluten-free diet, a meal this good just doesn't come along very often.  So enjoy!

Oh, For Pizza's Sake!

Keeping with the Italian food theme, I felt we should discuss pizza.  I have always felt that pizza was God's  perfect food.  It has all the major food groups - grain, dairy, vegetables, meat, fruit (if you like that), and it's even round... like the world!  I believed so strongly that pizza could heal you that I made sure to have it at least once a week.  Until I found out that I had to give up wheat and gluten.

It's understandable then why I have tried just about every GF pizza crust I could find in the hopes of discovering one that tastes just like their "real" counterparts. After an exhaustive search (and a small fortune), I'd like to tell you that I've finally found one, but that would be stretching the truth.  What I CAN tell you is that there are some decent alternatives out there.

I just discovered Mamma's Brick Oven Pizza & Pasta (2 locations in Pasadena area).  Their pizza is New York style with a pretty large selection of toppings.  Best of all, they offer a gluten-free crust (for a small additional charge) that is actually darn good!  It's crispy, but still bends near the middle, and boasts a slightly sweet flavor.  It took the company over a year to develop this crust recipe (seems like time well spent).  In addition, they have a large variety of pasta entrees on the menu, many of which can be made with GF penne or spaghetti.  I didn't try the pasta yet, but the pizza was more than acceptable.  My wife even sincerely liked it (trust me, that's saying a lot since she doesn't think most GF foods are "tasty").  Check them out if you are in S. Pasadena or E. Pasadena. www.mammasbrickoven.com

Another quality GF pizza can be found at The Luggage Room in Pasadena (260 S. Raymond Avenue, next to the Del Mar Metro Station).  Their toppings are authentic Italian meats and therefore will dazzle your tastebuds.  The crust is micro-thin and crispy.  Drawbacks? It's fairly expensive (about $18) for a pizza that's a bit on the small side, parking is not terribly convenient, and they aren't open for lunch on weekdays.  www.theluggageroom.com

Lastly, if you don't live near Pasadena and haven't found a great pizza place near you that offers a good GF crust, then try making your own gluten-free pizza at home.  Udi's makes the best build-your-own pizza crust I've found to date (also the only white sandwich bread that is edible).  Available in the frozen section of your local "health nut" store, this crust lets you make your own creation in about 10 minutes.  Note: the package says to cook it 4 minutes, but I like a crispier crust and leave it in for nearly 11 minutes.  Buy good quality ingredients for your toppings, and don't forget the spices and seasonings.  You can still have movie night at home without settling for a salad.

I am happy to say that giving up gluten does not mean that you must end your love affair with pizza.  It won't be exactly the same as before, but at least you'll find your smile returning to your face a bit more often.

I Must Be Part Italian

When I first gave up foods containing gluten (1,109 days, 7 hours, 14 minutes ago... but who's counting), I was most anguished to be giving up Italian food.  I bet I ate pizza or pasta at least 2x a week for my whole life!  But that was all over.  Now I tried the GF offerings in the grocery store with very mediocre success.  Most restaurants don't offer any GF pasta dishes, and if they do, they are rarely decent.

The trick to making a decent GF pasta dish is great seasoning, and of course, cooking the pasta correctly.  Tonight my wonderful wife made one of my favorite dishes... Chicken Parmesan.

To create the crunchy coating on the boneless chicken breast cutlets, you need to dip the chicken in potato starch (corn starch could be substituted too), then in an egg wash.  Then coat it with a mix of gluten-free bread crumbs and grated parmesan cheese.  The chicken is then sautéed in olive oil until fully cooked.  While keeping the chicken warm in the oven, sprinkle it with an Italian cheese blend.

The pasta my wife uses is De Boles Rice Plus Golden Flax Angel Hair gluten-free pasta.  Cook it according to directions on the box.  The BIGGEST reason most people hate GF pasta is that it is easy to over cook it!  The taste is not that different from gluten-lovers' pasta, so if your sauce is properly spiced, the pasta becomes simply a conduit to get that saucy goodness in you.  :)

Any gluten-free pasta sauce can be used, so go with your favorite but read the label to be certain it doesn't contain any wheat.  We use Prego Traditional, which is not labeled GF, but appears safe for me.  Find a good sauce that has lots of flavor (or add some spices of your own), and stock up.  Pasta can once again become your friend if you find the right sauce and experiment with different meats to compliment it (sausage, chicken, etc.).

First of Many

To start this new blog, I wanted to share a simple meal recipe my sweet, wonderful wife makes for me occasionally on cold (60 degrees!) Southern California evenings.  The whole family actually enjoys this simple "soup that eats like a meal" (I think that slogan already exists... sorry).

Doctored-Up Potato Soup

This dish is pretty quick and easy to make and tastes better than most soups I've ordered in restaurants.  For about $7 total, this recipe makes 1/2 gallon of delicious, thick potato soup.

YOU'LL NEED: 

1 pkg. of Bear Creek Potato Soup Mix (11 oz)

4 (approx) strips of bacon

1 cup (approx) shredded cheddar cheese

1 cup (approx) Glutino Gluten Free Pretzel Twists

Sour cream (optional)

1. Start with a package of Bear Creek Potato Soup mix (available at most major grocery store chains).  This product is not certified gluten-free, which means they don't produce it in a kitchen that is guaranteed clean and free of any wheat products.  However, no wheat products are listed on the ingredient list so for people with wheat allergies or a wheat intolerance, it should be fine.  Make the soup according to the directions on the package.  It takes only a few minutes, but we're not done yet!
2. Fry up a few strips of bacon until crisp.  You are going to crumble it up right before serving the soup.
3. Grab a large handful of Glutino Gluten Free Pretzel Twists (again, even some "normal" grocery stores are now carrying this brand - pricey, but really quite good).  Crumble the pretzels up until they are in pretty small pieces or crumbs.  This is going to add some bulk and texture to the otherwise fairly thin Bear Creek Soup.  
4. Fill a soup bowl with the prepared piping hot soup, sprinkle with a large pinch of shredded cheddar cheese, place several tablespoons of crushed pretzels on top of the soup, and add a tablespoon of crumbled bacon.  Add a dollop of sour cream if desired.  Season to taste and serve.  

The rest of my family (gluten eaters, but I love them anyway) likes to enjoy this soup with a grilled cheese sandwich.  I'm not going to delve into the challenge of making a decent gluten-free grilled cheese sandwich quite yet.  It's complicated and the results I have achieved to date are only so-so.  This soup is actually quite filling and I don't think it needs anything to go with it (except maybe a nice scoop of ice cream for dessert)!