Breakfast Goodies March 30, 2012

Hello hungry world! Hopefully you are as glad as I am to get back to reading about and trying new food. This post will focus more on breakfast items. Not all of them will be gluten-free but aside from one mention of fish, everything will be vegetarian.

Waffles and pancakes are two foods loved by most. As I mentioned in an earlier post, Little Dreams and Lasagna , Trader Joe’s waffles are my favorite. They have a light and fluffy texture and they toast to perfection easily. There are people, like my parents, who would only step into Trader Joe’s over Whole Foods if they are forced to. Here is another brand of breakfast food. Van’s is one of these. They carry many different flavors from home style to blueberry to flax. This company also makes pancakes, french toast, muffin tops, and English muffins. Breakfast win. My favorite are their mini’s…maybe I like playing with my food too much.

Little Dreams and Lasagna March 2, 2012

Who likes pizza? Pasta? Bread? Breaded things? Well imagine finding out that you can never eat the main ingredient of these things again. Imagine having to cut out a food or ingredient that is in everything. This is what those who have a gluten allergy, genetic or otherwise, have to deal with. What about lasagna? What if you are vegan or vegetarian? What do you eat then?  Our bodies need protein and only fruit and salads may not cut it.

What do you do if you happen to be a pasta lover? Well there are many different types of pasta. Whole Foods carries a delicious one, supplied by Tinkyada, when cooked properly, remains Al Dente and has a great flavor. These even come in wonderful shapes that kids will like such as elbows, shells, and little dreams.

To be honest, I still buy these for myself. Who does not like playing with their food? Anyway, Tinkyada also has lasagna “shelves”. Normally I would be cautious, since this specific type of pasta can be tricky. There are few thins more fun than trying to detach the layers from each other…especially when the water gets cold. Even more exciting is watching them break up during this already irritating process. It is as if the ingredients just know how to make you work.

Now if you want to make lasagna without meat or any kind, the tofu recipe in my last post, mixed with mariana sauce and soy cheese works beautifully as a filler. To make it, simply follow the recipe and then pour into the heated sauce. For optimal results, season the sauce before adding the tofu. Mix in a little salt, maybe some olive oil, and a pinch of pepper. Taste to ensure it is how you want it, then add the tofu.

If you want a gluten-free but meaty recipe, use smoked salmon. Saute the salmon in either olive oil or a little bit of mariana sauce. Chop up some onions, peppers, and garlic and allow it to sit in the liquid of your choice until the pot begins to sizzle. Add the fish and some seasonings. Break, almost shred the salmon into smaller pieces. Once the salmon is soft enough and tastes like the mix of spices, it is ready to mix and place.

Oh, one more thing about this pasta, it tastes amazing. Those of you who are sweating at the prospect of giving up this wonderfully addicting dish and have not found these at a Whole Foods, Trader Joe’s, or other store carrying gluten-free products, fret no more. There is hope.

The Spice Rack: A Kitchen Necessity February 17, 2012

If you love to cook, you probably have a spice rack. In my kitchen, there is easily an accessible line of seasonings that live on a ledge above the stove and rows of less used ones in a cupboard to the side. 

For those who suffer from allergies, reading the labels on these is an absolute must. Surprisingly, many seasonings are not gluten-free or have been packaged in the presence of peanuts. There are also a few seasoning mixes containing a lot of salt. Salt is not bad. Salt helps all of the flavors within the dish blend together and stand out at the same time. Our bodies also require a certain amount of sodium per day.

A fundamental rule to seasoning food is understanding the taste of the seasoning you wish to use. You have to imagine what the food be like when the two ingredients are combined. If you cannot remember the taste of the seasoning, sprinkling some on your hand and give it a lick. 

One of my favorite spices is an all-purpose seasoning called Spike Gourmet Natural Seasoning. Spike, is a delicious and handy friend to have around. It can go in salads, meat, fish, poultry, eggs, rice, anything. The ones most used in my kitchen are Red and Blue; a salted and salt free blend. These two complement each other and can be used in the place of the other. Red Spike does have a high salt content and should be used with caution.

Tofu Done Well February 10, 2012

There are many things about tofu that scare people. For those who are less familiar with tofu, it is a soybean product with a soft body and bland taste. It is not the most attractive of foods out there because its odd texture and pasty color. If these impressions are not bad enough, the fact that most people who cook it do not know how to get rid of the unpleasantness, drives possible fans even farther away. Thankfully, there are solutions; wonderfully delicious ones that can disguise anything from the taste to the texture.

The most common form I have encountered is, what I labeled, ‘the grilled white slab’. One boarding school Christmas dinner, as the rest of my table dug into the ham, I went to the kitchen in search of something to eat. The wonderful staff gave me two options: a portabello mushroom or tofu. I picked tofu. To my surprise, all he did was cut the slab into large rectangles, throw them on the grill, and pour A-1 Steak sauce over them. I was not excited to eat it. Sadly, I could not share my horror with the wonderful chefs. Yes, I ate it, but all I could think about were all of the different ways they could have prepared it.

On to the fun part. The best thing to compare tofu to is a sponge. The taste is determined by whatever you put in it or mix it with. Unfortunately it does not always soak up seasoning right away and could require some marinating.

Here is one of my favorite marinates for baked tofu:

Ingredients:

• 1 piece tofu
• 3 tbs of tomato sauce
• 1 tsp of turmeric or saffron (for color)
• 2 tsp of  salt (or to taste)
• onion powder
• garlic powder
• basil
• cayenne pepper (only if you like it spicy)
• rosemary
• any other herbs you want to try
• container with a cover

Drain then cut the tofu  into rectangles and place into a medium sized container. Add the tomato sauce, salt, onion powder, garlic powder, basil, and cayenne pepper.

With a mallet or food processor, crush rosemary into small pieces then pour onto tofu. Close the container and toss!! Once everything is mixed, try the sauce to check the taste. If all is well, close everything up and put it in the refrigerator. It is important that the tofu sits and really soaks up the spices. For optimal flavor, do this at least a few hours before cooking.

Pop it into the oven and bake at 350 degrees for 15-20 minutes or until it is a beautiful golden brown on all sides. You will need to flip them over to avoid burning the top. 

This baked tofu can replace meat in a main course, as a side with a pasta, or, if you have the time, as a light midday snack.

PS. NEVER put A-1 sauce on Tofu.