Au Gratin Potatoes

As a teenager I was obsessed with potatoes. It didn't matter what form they came in, I loved them all, from mashed to french fried. They were the one food I said I could never live without. When I started college, I stopped eating potatoes as much, and eventually bread replaced them as my favorite food. Now that I can no longer have bread I am rekindling my love for them.

My husband is not the biggest potato fan, so I was a little surprised when he suggested this dish. I should know by now that he will eat anything that has been smothered in cheese!

(I would also like to apologize for the terrible picture, but this was taken during the hurricane, and my lighting wasn't too good).

4 potatoes, peeled and thinly sliced
1/2 cup milk
1 cup shredded cheddar cheese
1/4 shredded Parmesan cheese
1 tsp minced garlic
1 tsp Worcestershire sauce
Salt and pepper to taste
2 tbsp olive oil

Preheat oven to 350.

In a sauce pan, over low heat combine milk, cheese, garlic, Worcestershire, salt and pepper, stirring constantly until cheese is melted. Remove from heat.

Toss potato slices in olive oil. Layer potatoes in a baking dish, topping with cheese sauce. Bake for 45 - 50 minutes, until potatoes are tender.

Ale Marinated Beef Tips with Horseradish Sauce

Last year I was lucky enough to be in New Jersey to celebrate my cousin's birthday. For the celebration, she wanted to have dinner and drinks at a local Irish pub. This dish is what I ordered, and it was amazing. I think about it every time I am visiting her, (the pub is attached to the train station, so I see it as soon as I arrive).

My husband and I were at the store, and after some debate this dish was all we were able to agree on. I am so glad we did, because it really hit the spot! It was a very comforting dish, which was exactly what we needed as we settled in to prepare for Hurricane Sandy.

For Beef Tips:
1 pack beef tips
6 oz gluten-free beer (I used Bard's)
2 tbsp minced garlic
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce (Lea and Perrins is GF in the US)

For Sauce:
1 small container Greek yogurt
2 tbsp chives, finely chopped
1 tbsp prepared horseradish (Add more if you like it hotter)
1/4 lemon, squeezed for juice
1 tsp minced garlic

Combine all ingredients for beef tips in a large bowl, stirring to blend. Cover tightly, and allow to marinate for at least one hour.

Meanwhile, combine all ingredients for horseradish sauce, stirring to blend. Allow to sit for approx 1 hour, allowing flavors to blend.

After meat has marinated, dump mixture into a frying pan, cooking over medium heat until meat it browned, flipping halfway. (Cook approx 4 min a side for medium).

Jalapeno Popper Dip

Over the weekend my husband and I hosted a Halloween party. Whenever we have a party I usually go all out on the food, but this time I wanted to spend less time cooking, and more time getting into costume. I decided to make chili, jalapeno popper dip, and cupcakes. They were all easy to put together, and I served the chili and dip straight out of crockpots. It could not have been simpler.

I got so many compliments on this dip. I made a triple recipe, and it was almost all gone at the end of the night. In fact, most people didn't even bother with the chili! Everyone who tried it said it tasted just like a regular jalapeno popper!

3 blocks cream cheese
1 1/2 cup mayo
2 jalapenos, finely chopped with seeds
1 4 ounce can pickled jalapenos, finely chopped
4 strips of bacon, cooked and chopped
1 cup shredded Mexican cheese
1 bag gluten-free tortilla chips

Combine all ingredients in crockpot, stirring to blend. cook on low, until melted, stirring occasionally. Serve with chips for dipping!

Pork and Lemongrass Meatballs with Carrot Ginger Slaw

A few days ago I had a mini food related melt down. I am still learning to adjust to a completely gluten-free diet, and I had a huge moment of sadness about all the things I cannot eat anymore. I really wanted some dumplings, and crispy spring rolls, but I didn't want to make them, and none of my local Asian restaurants are gluten free. Woe is me...

The next day I decided that I would turn dumpling filling into meatballs, and I was going to try to track down some rice paper rolls, for spring rolls. I never did find them, so I quickly came up with a carrot side dish. This really hit the spot, and took away my self pity!

For Meatballs:
1 package ground pork
1 bundle green onion, chopped
4 cloves of garlic
1 stalk lemongrass, or 1 tbsp lemongrass paste
Zest from 1 lemon
2 tbsp Asian fish sauce
2 tbsp corn starch

Dipping Sauce:
1/4 cup gluten-free soy sauce
1/4 cup rice vinegar
1 tsp sesame oil
1 pinch red pepper flakes

For Carrot Ginger Slaw:
1 small bag shredded carrots
3 tbsp rice vinegar
1 tbsp fresh ginger, finely minced
1 tbsp soy sauce

Preheat oven to 425.

In a bowl, Combine all ingredients for meatballs. stirring, until mixture is evenly blended. Form meatballs using about 2 tbsp of meat mixture. Place in a baking dish. Bake for 12-16 minutes, flipping meatballs after 6-8 minutes.

Meanwhile, combine all ingredients for dipping sauce, stirring to blend.

For carrot ginger slaw, combine all ingredients, stirring to blend.

Serve meatballs over carrot ginger slaw, and enjoy!

Beef Negimaki with Ginger Sauce

My husband's family loves sushi. Every time they come to NYC they have to go to their favorite sushi place. I am not the biggest fan of sushi, so I would always order the most generic dish on the menu. One day, I noticed negimaki on the menu. The dish is traditionally broiled beef marinated in teriyaki sauce, wrapped around a bundle of green onions. I fell in love with the dish after my first bite.

I have made the traditional version of this dish many times. However, I decided to shake things up this time, and use my new favorite ginger sauce instead of the traditional teriyaki. I am soooo glad it did, because this wound up being better than the original!

2 bundles of green onion, divided into thirds
3 very thinly slices sirloin steaks

For Ginger Sauce
1 1/2 tbsp ginger paste, or 3 tbsp finely chopped ginger
5 cloves garlic, finely chopped
1/4 cup gluten-free soy sauce
1/4 cup rice vinegar
2 tbsp miso paste
1/2 jalapeno, pepper, finely minced

Set oven to broil.

In a bowl, combine all ingredients for sauce, mixing until well blended. Allow to sit for at least one hour, enabling flavors to mix.

Lay steak flat. Place 1 bundle green onions on the edge, and tightly roll the steak around the onion. Top with ginger sauce, and broil, for approx 4-5 min, until beef is cooked all the way through.

Ground Pork with Dijon Mustard, Zucchini, and Tomatoes

This recipe makes a perfect lunch for me. My husband is a strange eater, he will eat a raw egg, but won't eat a tomato because he hates the texture. It makes no sense to me. He also hates zucchini, so I mostly only use these ingredients when he is not going to around. I sometimes don't mind having dinner alone, because it means that I can have whatever my little heart desires!

1 pack ground pork
1 zucchini, chopped
1 tomato, chopped
1 tbsp whole grain mustard
1 1/2 tbsp Dijon mustard
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

In a frying pan over medium heat, combine all ingredients, stirring until blended. Cook, stirring occasionally, until vegetables are soft, and pork is browned.

Cauliflower Crust Pizza

When I was in high school, my best friend Sherry had this theory about food. She believed that it was okay to eat something bad for you, if you also ate something good for you.  As a result, the good cancels out the bad, and the whole thing doesn't count. When I decided to make this pizza, I immediately thought of her theory, since this pizza is loaded with veggies (the good) and pepperoni and cheese (the bad). 

Pizza has been the one thing so far that I have not found a perfect replacement for. I have tried many different recipes, but nothing is ever quite right. I decided to make cauliflower crust pizza the next recipe on my quest!

(Disclaimer: Sherry didn't actually believe that theory. She just used it to justify her diet!)

1 cup grated cauliflower*

1 cup mozzarella 

1 egg

1 1/2 tsp dried oregano

1/2 tsp garlic powder 

salt and pepper to taste

Pizza topping of your choice (I did half and half for me and my husband, my half had pepperoni, mushrooms, tomatoes, black olives, and garlic, his had pepperoni, basil, and garlic).

*Take one head of cauliflower, and cut it into small, bite sized pieces. Steam, until tender (approx 4-5 min) Remove, and put into a food processor, until finely chopped, or grated. (you can also grate by hand using a cheese grater).

Pre-heat oven to 450 degrees. 

In a bowl, combine egg, mozzarella, cauliflower, and spices, mixing until blended. Spoon "dough" onto a baking sheet, or pizza pan, forming a thin, evenly blended crust. Bake for 15 min. 

Remove crust from oven, and change oven temperature to broil. 

Add toppings of your choice, and return to oven, for 3-4 min, until cheese is melted. 

Texas Burgers

When I was college I used to work at a restaurant that made these burgers. It has always been one of my favorite burger combinations. The only thing missing is some crispy onion rings, but I didn't want to go to the effort of making them today (my grocery store doesn't have a GF version). 

1 package ground beef

2 tbsp Worcestershire sauce

1 tbsp McCormick steak seasoning

Pepper Jack cheese slices

BBQ sauce (I used Sweet Baby Ray's, it's GF)

Thick cut bacon

GF Hamburger buns

Burger toppings and condiments of your choice (I just used tomato)

In a bowl, combine ground beef, Worcestershire sauce and steak seasoning. Form into patties, and cook in a frying pan, flipping occasionally until at desired doneness. (Mine were about 6 min a side for medium well) Once almost done, add cheese slice to the top of burger, until melted. 

Meanwhile, fry bacon until crisp. Blot off extra grease when done. 

Remove burgers from pan, and put on bun, topping with bacon, BBQ sauce, and condiments of your choice. 

Slow Cooked Pork Tenderloin with Cabbage

It has been a very busy few days around here. I have had a lot of meetings, errands, a job interview, and work events for my husband. Its days like this when I love my crockpot. It is so nice to not have to worry about making dinner when I get home at 9 o'clock. I use my crockpot all the time when I know it's going to be a long day, I can have a hot, comforting meal all ready to go when I come home. It's the best!

This meal is similar to something my mom used to make all the time when I was growing up. She used sauerkraut instead of cabbage, but David HATES sauerkraut, so I made the substitution so he would eat it.   

2 pork tenderloins
2 cups potatoes, chopped
1/2 onion, sliced
2 cups gluten-free chicken broth
1/4 head of cabbage, shredded
6 cloves of garlic
1 tbsp apple cider vinegar
2 tbsp Dijon mustard
1 tbsp whole grain mustard
salt and pepper to taste

In Crockpot, combine all ingredients. Cook on low for 6-8 hours, until pork is tender enough to be pulled apart with a fork.

Balsamic Tuna Salad

There are a lot of changes going on in my life right now. My husband is looking for a new job. He has only had one since graduating college 5 years ago, so this will be a huge adjustment for him. I am looking into returning to school, which means changing career fields for me. I am currently working from home, so it gives me plenty of time for research.

Whenever I have a lot of things to do, I want as much energy, and brain food as I can get, so I decided to make my favorite tuna salad for lunch today. One of my favorite lunches was a Mediterranean tuna sandwich from a nearby deli, but since it is not gluten-free I adapted it into a salad. I have adapted most of my favorite sandwiches into salads, as I am still warming up to gluten-free breads.  

I make this salad differently every time, sometimes I add red onions, chickpeas, or feta cheese. It depends on what I have on hand. 

1 3 oz can tuna 

1 small tomato, chopped

1/4 cucumber, chopped

1/4 cup sliced olives (I used black)

1 tbsp balsamic vinegar

1 tbsp mayo

salt and pepper to taste

In a bowl, combine all ingredients until well blended. Serve on its own, or on gluten-free bread or crackers. 

Restaurant Review: Outback Steakhouse

Going out to eat always gives me a little bit of anxiety, especially when it is a spur of the moment decision. While I was at home in Ohio an old friend called me to meet up for dinner. I am still getting used to this whole gluten-free diet, so I accepted quickly, without thinking about where we could go. When I am at home in NYC I know where I can and can't go, but out of the city I have no idea. It is my first time going out to eat in a different city since my diagnosis. 

I didn't want to cancel, so I got onto my handy "Find Me Gluten-Free" iPhone app, and looked up a few restaurants that were close by. We settled on Outback Steakhouse after I saw that they offered a gluten-free menu. 

We had a small wait, during which time a server was walking around with trays of samples, which I couldn't partake in, because I didn't know what they contained. When we were seated I let the server know right away that I couldn't tolerate any gluten, so he made sure that I was accommodated every step of the way. 

I ordered the roasted pork tenderloin, which came with garlic mashed potatoes and green beans. I had to order the green beans sans seasoning, but that was fine with me, I actually prefer them that way. The pork was tender and flavorful, and I love garlic, and potatoes! 

All in all it was a successful outing, no cross contamination here! I would go back, and recommend it to anyone with similar dietary restrictions! 

Roasted Spaghetti Squash with Rosemary

One thing that I enjoy, and kind of miss, about being out of town is that I don't have to cook. I love tasting food that other people prepare, (it gives me new ideas!) but I do really miss cooking. Since I have returned home, I have been spending a lot of time in the kitchen.

One of my favorite fall foods is spaghetti squash. A friend of mine told me that she roasts hers with rosemary, which I have had a mild obsession with lately. I knew that this was something I would have to make ASAP!

1 spaghetti squash, halved, seeds and pulp removed
1 1/2 cup chicken broth
1/3 cup chopped onion
4 cloves garlic
3 sprigs rosemary
Parmesan cheese for sprinkling

Preheat oven to 375 degrees.

In a baking dish, combine broth, onions, and garlic. Add squash halves, hollow side down. place rosemary sprigs round the squash. Bake for 40 - 45 minutes until soft.

Remove from oven let cool for a few minutes, and carefully scoop squash out of the rinds. Inside will still be hot. Top with Parmesan cheese.

Pumpkin Coconut Bisque

I have spent the last few days back in my hometown, hanging out with my family and catching up with old friends. It was a wonderful little trip, I got to spend time in my hometown, before we took off to spend a short family vacation camping. The foliage was beautiful, and the cooler weather really put me in the mood for some fall comfort food.

While I was at home I went out to dinner at a restaurant that had pumpkin coconut bisque on the menu.

Unfortunately, it contained gluten, so as I often do, I decided to try to make my own version at home. 

1 large can of pumpkin puree 

1 regular sized can of coconut milk

2 cups chicken broth

1/2 cup chopped onion

4 cloves garlic

2 tbsp butter

1 sprig fresh rosemary

1 tsp allspice

2 tsp red pepper flake

salt and pepper to taste

In a stockpot over medium heat, melt butter. Add garlic, onions and rosemary, and saute until tender. Discard rosemary sprig. Add broth, pumpkin, red pepper, allspice, salt and pepper, and heat until almost boiling. Add coconut milk. Let mixture simmer for 20 - 30 min, to let the flavors blend. Enjoy!

Mexican Pizza with Cornmeal Crust

A few days ago, I was in the grocery store and I saw a pizza with a cornmeal crust. I got excited, thinking it might be gluten-free, but sadly, the first ingredient was wheat flour. My grocery store doesn't carry any-gluten-free pizza, so I decided that it was time to just start making my own.

I thought that a cornmeal crust sounded amazing, and I thought that Mexican pizza would be even better on it than traditional. It turned out almost exactly as I hoped. I had to add extra sauce, and I would make the crust a little thinner, but other that that it was a keeper!

For crust:
1 3/4 cups cornmeal
2 cups gluten-free flour
1 1/2 cup milk
1/2 cup olive or vegetable oil (I used olive)
1 tsp salt

For sauce:
1 can tomato sauce
2 tsp white vinegar
1 tbsp chili powder

2 cups shredded Mexican blend cheese
toppings of your choice (I used green onions, sausage, and black olives)

Preheat oven to 375 degrees.

In a mixing bowl, blend crust ingredients until dough forms.

Meanwhile, combine all sauce ingredients, until blended.

In a baking dish, mold dough in, making sure to leave extra on the edges to form crust. Add sauce, using mor than you think you will need, because the dough will absorb some. Add cheese and topping, and bake for 25 minutes.