NEWS FLASH: finds & photos

pumpkin spice latte gluten free

 

 

 

 

Hi.

What’s new?

 

A Gluten Free Halloween

Join in on the Teal Pumpkin Project to celebrate an allergy friendly Halloween with non-food treats.

For more non-food Halloween treats from 100 Days of Real Food, click HERE.

Looking for traditional treats? HERE is the gluten free Halloween candy list.

 

Gluten Free in Milwaukee #glutenfreeinMKE

The new BelAir Cantina location is now open on Downer Avenue. (just four blocks from my office at UWM = DANGEROUS!)

Gluten-Free Mondays and Wednesdays at Transfer happen every single week: no up charge for GF pizza or apps and 2 for 1 taps of New Grist. Join us THIS Wednesday for our October GF Get Together at Transfer.

I have told you guys in the past about my love for the minestrone at Sala, (also near UWM) but I may have a new favorite — their Pumpkin Sage soup is my go-to lately.

pumpkin sage soup

 

 

 

 

 

 

 

 

 

 

 

NEW to the collection:

Sweet & Simple Gluten-Free Baking Irresistible classics in 10 ingredients or less! by Chrystal Carver, photos by Mary Bernsen.

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Chrystal was kind enough to send two copies of her new book to give away at our monthly GF Get Together events — the GFF (gluten free friend) who won last month was thrilled at the idea of simple recipes with ten ingredients or less. And if you’re joining us this month (RSVP here) you will have the chance to win the second copy!

I know many of you will love Chrystal’s definition of an “easy” recipe: 30 minutes or less to prepare, less than an hour to bake, and has 10 ingredients or less. Sweet and simple, yes? 😉
Any time a new baking book comes out, I head straight to the table of contents to see if there is a chocolate chip recipe. You’ll be happy to know her book does have a chewy chocolate chip cookie recipe and with just nine ingredients! We made them up north when some non-GF friends were visiting, and they gobbled them up — even before I could snap photos, shocking, I know. We also used them for ice cream sandwiches that weekend.
The other recipe I made was the apple crisp. Good news: Chrystal is sharing her apple crisp recipe with all of you!

Before I share the recipe, let me tell you a little “keeping it real” baking story from my kitchen: I forgot the flour. Yes. The entire 1/2 cup of flour that is called for in the apple crisp recipe. I had it out, measured, ready to add into the ingredients, and then I forgot it. I thought the topping seemed kind of off, but figured it was a new recipe, and who was I to judge? I realized my mistake when it was almost done baking and I pulled it out of the oven to find a pretty liquidy situation in the baking pan. Then it dawned on me — I didn’t add the flour!

I was determined to save it though, so I did at a few sprinkles of GF flour mix and kind of mashed it in with a fork, I didn’t want to mix it all together, but it did help soak up some of the extra liquid. I then just cooked it for longer than called for and the apples softened up and the topping came together just fine, it even got a crispy on top — it was delicious!

So there you have it. I mess up in the kitchen all.the.time. But I keep baking. And you should too.

Why not start with this simple recipe for apple crisp?
gluten free apple crisp
applecrisp2

APPLE CRISP
PREP TIME: 20 minutes
COOK TIME: 30 minutes
SERVINGS: 8

INGREDIENTS

4 medium granny smith apples, cored, peeled and sliced
3/4 cup brown sugar, packed
1/2 cup all-purpose gluten-free flour blend*
1/2 cup gluten-free quick oats
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/3 cup butter, softened

METHOD
Preheat oven to 375°F (190°C). Position the oven rack in center of oven. Lightly spray or grease a 8x8x2-inch square pan.
Spread apple slices evenly on the bottom of the pan.
In a medium mixing bowl, combine the brown sugar, flour, oats, cinnamon, nutmeg and sugar. With a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Evenly sprinkle the topping over the apples.
Bake for 30 minutes or topping is golden brown and apples are tender when pierced with a fork. If desired, serve warm with vanilla ice cream or whipped cream. Store at room temperature.

*For this recipe, Chrystal uses her all-purpose gluten-free rice flour blend that has been prepared in advance. Rather than making a whole batch, you can scale it down to ¼ cup white rice flour + 2 tablespoons tapioca flour + 2 tablespoons potato starch.

SARAH’S NOTES: After realizing I had forgotten the flour, I did add some Pamela’s GF baking mix on top and mashed it down with a fork and it turned out just fine. I may just omit the flour in the future and just cook longer to absorb liquid. I am going to try it with coconut sugar next time. In her book, Chrystal uses garbanzo bean flour in one of her flour mixes, I am not a fan of the distinct bean flavor it has, so be sure to try out this flour first to see if you like it before making a whole batch of the flour mix.

This book really is sweet and simple — perfect for someone new to GF baking or for kiddos who like to help in the kitchen.

Bake on!

 

super supreme pizza quinoa salad

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It’s no secret I could eat pizza pretty much everyday.

Lately, we’ve been spending a little too much time at Transfer for GFGF (gluten free girlfriends) dinners — I wouldn’t say I’m getting sick of pizza (impossible!!!) but my waistline might be in need of a break.

Instead of giving up my pizza, I just shift it to other arenas….like quinoa salads!

My sister-in-law asked me to bring a quinoa salad to my niece’s graduation party recently– CONGRATS, CELESTE!!! — last time people weren’t quite sure about it (one nephew said he wouldn’t eat something he couldn’t pronounce) but this time, when you throw in the word PIZZA, there were more willing to try it.

Grab your favorite pizza toppings and let’s do this!
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SUPER SUPREME PIZZA QUINOA SALAD
 

SALAD:

4 cups cooked quinoa, cooled
1 cup pepperoni, sliced
1/4 cup onion, finely diced
1/2 cup green pepper, diced
1/4 cup scallions, sliced thin
1/2 cup black olives, sliced
1 cup tomatoes, chopped
1/2 cup fresh mozzarella cheese, chopped
1/4 cup parmesan cheese, grated
1/4 cup packed, fresh basil, chopped

 

DRESSING:

1/2 cup Italian vinaigrette salad dressing (I used Cindy’s Kitchen Barcelona Vinaigrette, which I love for its very few ingredients and no sugar added, but Annie’s also has some good ones or make your own!) 

1 clove garlic, minced (use your garlic press!)

1-2 tablespoons Penzeys Pizza Seasoning (add 1 and see what you think, I love that stuff and can’t get enough, if you want it super pizza-y, keep adding a little until you get the flavor you want — know that the flavor will intensify as it sits in the fridge!)

PREPARATION: 
1. Whisk all dressing ingredients in a small bowl and set aside.
2. Prep toppings and combine in large bowl with quinoa.
3. Pour dressing onto salad and stir to combine. Refrigerate until serving.

 

 

Sarah’s Notes

  • For measurements: you don’t have to follow mine, I often use leftover quinoa from another dish the night before for this salad. Just add your toppings to your liking until you have the ratio you’d like, then add dressing bit by bit until it’s coated.
  • Substitute less or more of any of the ingredients to make a salad that works for you! (you can also chop the toppings in larger pieces to make them easier to take out for picky eaters.)
  • Dairy-free: just skip the cheeses
  • Vegan: no meat or cheeses needed, add more veg!
  • Make your quinoa in advance! You need to allow time for it to cool, this salad can be made ahead of time and stored in the fridge for several days after as well. (the flavor gets better each day, and I keep adding more toppings each time I eat it!)
  • ANY of your go-to pizza toppings will work: mushrooms, artichokes, banana peppers, jalapeños, green olives, sun dried tomatoes, avocado, asiago or feta cheese, Canadian bacon, plain ol’ bacon, sweet roasted garlic, you name it!
  • This doesn’t have to be a cold salad either, you can serve it warm as a meal!

EnJOY!

Friday Photos: playing catch up

Welcome to Friday Photos, a weekly feature here on Celiac in the City — you can read how it all started by clicking HERE.

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So I may have missed a week (or two) of Friday Photos. But instead of freaking out about it, I’m catching up with a little of everything from the past two weeks.

Hold on tight, it’s been a wild ride.

Recipe testing for Hallie over at Daily Bites

PB&J Cookies

Chocolate Covered Mint Patties (husband’s favorite)

Mixed things up a little — added some coconut.

Both recipes were outstanding. As in, we’re already making them again. And I not only tested them out at home, but I took some to my co-workers — well trained GF baked goods testers — to get their opinions too. Every single person that tried the Peanut Butter and Jelly Cookies said, “they taste JUST like PB&J.”

And that’s a good thing, because that’s exactly what’s in them. There were some new-to-me ingredients like coconut sugar, coconut oil, (had never experimented with it, can you believe it?) and buckwheat flour. All things that I had not used before.

The little mint patties were Mark’s top pick. He used the word addicting. More than once.

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But we’re not just snacking on special treats, my friends. We’re also whipping up things like this spring risotto with asparagus, lemon and tomatoes. I’m still talking about it. (and wishing we had some left)

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A couple of other things I am still talking about…

Meet Cooper and Graham — my new nephews. Perfect little peanuts huh? They were the reason we got to be home for Mother’s Day this year.

But don’t forget about their big brothers…

Chef Carter, who you have all met before — now a gluten-free chef, helped run the kitchen for an afternoon of homemade pizza making.

His big brother Tayden was a pro!

“The Works” pizza using Bob’s Red Mill pizza mix.

I would eat pizza for breakfast, lunch, and dinner. Anyone else with me?

These chopsticks were the best buy of the weekend — I grabbed them from Beans and Barley, on a whim, shortly before going home to see them. Thought they would be fun.

Let’s just say that every meal of the weekend involved these fun little gadgets.

Shark or whale, either way. Big fun with food!

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We needed a crowd pleasing appetizer for Saturday afternoon — took a vote and it was taco dip for the win.

Easy-Peasy Taco Dip

1 package cream cheese 

1 16oz container of sour cream 

1 packet taco seasoning 

Toppings of your choice, we used: lettuce, tomatoes, shredded cheese, black olives, green pepper

The boys would use the KitchenAid to mix ANYTHING, and the higher the speed the better, in their eyes. We like to mix the cream cheese, sour cream, and taco seasoning together so it’s nice and creamy. (no lumps)

Spread the mixture into a serving plate and top with your desired goodies — and you can leave a little space for the picky eaters.

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Instead of cake, to celebrate Mother’s Day and their mama’s birthday, we decided to splurge and make homemade ice cream.

Then things got crazy and we decided it should be an ice cream sundae buffet.

I wish you all could have seen Carter’s face when I brought out the tray of toppings.

CT: “Wait… all of this is gluten-fwee?”

Auntie Sawah: “Yep, ALL of it.”

CT: “You have got to be kidding me — that is so cool!”

Big brother doesn’t mind eating gluten-free, not one bit. (it all tastes the same to him)

We put no restrictions on the fun, which kind of turned into a free for all, ending with me questioning if there was even any ice cream in the bowl. But they both assured me there was. 🙂

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The kids had their fun with ice cream — and then we had ours, after bedtime.

Mudslide meets White Russian — a Russian Mudslide.

We had made coffee cubes for an iced coffee concoction, but the night before seemed as good a time as any to try them out (and the ice cube trays that we wanted to make ice in for mojitos, was being used for said cubes, so we worked with what we had — coffee cubes and ice cream)

Russian Mudslide 

(there was no measuring whatsoever, just go with the flow here)

  • coffee cubes – made with double strength coffee
  • leftover homemade ice cream
  • vodka
  • splash of milk
  • chocolate syrup
Blend all ingredients until smooth and creamy.
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IF you have coffee cubes left in the morning, fill your cup with them. Add milk of your choice. A little sweetener perhaps.

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Being as rad as ever, my co-workers never let me go without. One of them went ahead and rocked an egg-bake dish. She just did it with GF bread. (and people had no clue, they loved it!) And another thoughtful friend was sure to include GF crackers for the cheese-cracker spread.

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Whoa. I’m beat. Aren’t you?

Catch up was a little harder than I thought — maybe I’ll just play it safe and be on time next week.

Until then … have a wonderful weekend!

Tomorrow morning is our Team Gluten-Free 5k, followed by pizza at Transfer — probably should have done the pizza and then the workout, yes?

Oh, and thanks to some extremely generous friends and family, I was able to raise over $1400 for the Celiac Disease Foundation. My goal was $1000.

You guys rock.

Good night!

Gluten-Free Get Togethers: a year in review

I have been gluten-free for three years now.

Wowza.

Just before my second year anniversary of being gluten-free, I put the idea out into the Universe that I wanted to start a group here in the city. That was in January of 2010. The following month, I hosted my first Gluten-Free Get Together event at Pizzeria Piccola in Wauwatosa.

That was a year ago. It feels like yesterday that I was nervous, anxious, excited, giddy to get there and meet everyone. Not sure why I was so nervous. Some pretty amazing people showed up. Several of which will be coming to our one year anniversary dinner on February 28th at Parkside 23 in Brookfield.

Care to join us? Check out the invite on Facebook to RSVP.

Here is a look at what we have been up to for the last year. Not just to make you drool over the food, or feel bummed that you weren’t around in the beginning, but to give you ideas of places in and around Milwaukee for your next date night.

GFGT I — February  2010 — Pizzeria Piccola

GFGT II — March 2010 — P.F. Chang’s

GFGT III — April 2010 — Stack’d

GFGT IV — May 2010 — Transfer Pizzeria

(well this is embarrassing… I can’t find any pictures from Transfer. At all. And I have been there numerous times since then. Trust me though, it’s great pizza)

GFGT V — June 2010 — Tess

GFGT VI — July 2010 — Jose’s Blue Sombrero

(again…no pictures. but get their guac when you go!)

GFGT VII — August 2010 — VIA Downer

GFGT VIII — September 2010 —  Beans and Barley

(this pic was from a recent visit. mmm… pesto eggs)

GFGT IX — October 2010 — Cocina De Leon

GFGT X — November 2010 — Chili Lili’s

GFGT XI — December 2010 — Holiday Cookie Exchange @ Celiac in the City’s place

GFGT XII — January 2011 — The Silly Yak bakery & Bunky’s Cafe — Madison

thankyouthankyouthankyou.

for joining me on this journey.

and making our little community what it is.

xoxo

~Sarah

Guest Post: Fellow Milwaukee bloggers take on the Gluten Free Challenge

When Peef and Lo from Burp! Where Food Happens told me they were interested in doing the Gluten Free Challenge, I was thrilled. (and a little nervous for them) I should have known they would be fine. Just fine. Especially because some of their recipes are naturally gluten free. Including this recipe for Chocolate Hazelnut Schaum Torte which won in Chef Feker’s Family Recipe Revival contest. And others are easily converted, like this recipe for Asapragus-Pesto Pizza. I’m going to be making it this week as part of my “meatless week” challenge.

They were more than fine. Pros really. And they did it on a weekend when they knew they would be on the go and eating out. Grab your beverage of choice, this one is a little lengthy, but well worth the read.

This is their adventure in the gluten free world…

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This weekend, Peef and I did something we’ve never done before.
We eliminated wheat and gluten from our diets.

Why did we do it?
We took part in the Gluten Free Challenge because we were curious about what it would take to adhere to a more strict set of dietary guidelines.  We’ve been reading Sarah’s blog now for the better part of year.  And we’ve also connected with other GF bloggers like Melissa from Gluten Free for Good and  Jenn and her gluten-free husband from Jenn Cuisine. We know that gluten free foods are popping up everywhere — great news for the one in 133 people suffering from celiac disease, an autoimmune disorder that causes a severe allergy to wheat, rye, barley, and possibly oats.  But, we are also aware that avoiding gluten can still pose quite the challenge in our wheat-heavy world.

So, for two days (May 22-23) we decided to stand tall and proud, along with all of our GF blogger friends, and raise awareness about gluten intolerance. And it’s a little crazy how much we learned.

DAY ONE (Saturday):
The weekend started off bright and early.  We got up at 5am, hoping to get to the Ozaukee County Master Gardener’s Heirloom Plant and Herb Sale before the doors opened so we could get first dibs on seedlings for our backyard garden.   We skipped breakfast, thinking we’d pick something up along the way. So, we were excited to see that there was a Bake Sale going on when we arrived.

“Perfect!” I thought, “we can grab a muffin.”
Of course, it didn’t take me long to realize that there wouldn’t be any gluten-free muffins to be found at the bake sale.  Peef even asked the nice lady working the counter if there was anything we might be able to eat.  Sadly, she shook her head.  Instead, we soothed our growling stomachs with cups of organic herbal tea.

After loading up on herb plants, we headed home to wait for my sister who was coming down to Milwaukee to meet us for lunch for her birthday.  While we were waiting for her to arrive, Peef started foraging for a late morning snack. As he scanned the cupboards in our house, he found that almost everything contained “gluten cooties”.  Crackers… malted milk balls… leftover pizza… granola… He went through most of our pantry and fridge, reading the labels on the products and putting them back down on the shelf.

Now, I should explain that we’re already dedicated label readers.  We always have our eyes peeled for “evils” like high fructose corn syrup, artificial sweeteners, and trans-fats.  But, during the GF challenge, we needed to be extra vigilant. Thickeners, stabilizers, flavorings, food starches, vegetable proteins, and MSG … all of these things could contain ingredients that were derived from wheat. So, every time we picked up a package of food to eat, we had to think about what we were putting into our bodies. It also seemed that everything contained some form of gluten or another.

After about ten minutes of shuffling, I heard a shout of victory from the direction of the kitchen and I saw Peef come sauntering out with a handful of toasted pepitas (pumpkin seeds).

“No gluten in pumpkin seeds, right?” he asked.

“Nope,” I replied. And he smiled. GF snacking mission completed.

My sister arrived in the early afternoon and we headed off to lunch at the Stack’d Burger Bar on South 1st Street.  We’d heard from Sarah that Stack’d was very GF friendly.  They maintain a dedicated fryer used only for GF foods, and they also featured something unusual – gluten free buns for their burgers.  So, we were pretty excited.

We called ahead to let them know that we were coming so that they could start up the gluten free fryer. They seemed happy to accommodate us, and our server was very helpful when we asked questions about the gluten free items on the menu. Peef ordered the Hangover Burger and I opted for a custom burger with pepperjack cheese and jalapeno peppers.  Both of us requested GF buns and French fries. Both burgers were positively delicious – thick, juicy, and perfectly cooked to our specifications.  And the buns were seriously good.  Their texture was more chewy than the white bakery buns we’re accustomed to eating in restaurants, and the tops were slightly cracked and dry looking.  But, the buns themselves were tasty, and they really held up well to the loaded burgers.   The fries were crisp and delicious. And, even better, they’d been fried in the GF fryer, so we knew they were “safe” for us to eat.


When it came time for dinner, my niece requested that we go out for pizza.  Now, pizza would have been a real challenge for us, had it not been for another great recommendation from Sarah, Transfer Pizzeria and Cafe on the corner of 1st Street, Mitchell Street, and Kinnickinnic Avenue.    While my mother and sister enjoyed pizza made with Transfer’s regular wheat crust, Paul and I were able to enjoy our own individual sized pizzas made with GF crust.  We opted to try the Diavola (with cheese, tomato sauce, salami, hot and red peppers, and onions), and the Roasted Potato Chicken pizza (with garlic sauce, cheese, pan fried potatoes, and chicken).   We didn’t know quite what to expect from a GF crust, but we were very pleased. The crust was thin and crisp – reminiscent of a cracker.  It held up well to the toppings and had a nice, nutty flavor.


DAY TWO (Sunday):
Day two was infinitely less eventful on the food front.   Peef made gluten-free scrambled eggs with onions, tarragon, chives, and Gruyere cheese for breakfast, which we enjoyed with some homemade iced coffee.   I headed off to work for a few hours, and Paul spent the afternoon completing a variety of household chores.

Although I’d been hoping to try my hand at some GF baking on Sunday, the time slipped away from us, and when I came home from work we found ourselves discussing what to have for dinner.  The weather had grown oppressively hot during the course of the day, so we were pretty opposed to turning on the oven.  Instead, we decided to cook our dinner on the grill – which turned out to be a pretty easy way to finish off our GF challenge.  We opted for grass-fed New York Strip steaks (seasoned with salt, pepper, and garlic), sautéed mushrooms, grilled asparagus, and packets of purple potatoes cooked with sweet Vidalia onions, garlic, and butter – a meal comprised of basic foods, most of which had been grown or raised within 150 miles of our own doorstep.

We sipped gin & tonics as Paul put the food on the grill. Our drinks were made with Stirrings tonic water, a brand that is sweetened with pure cane sugar (not high fructose corn syrup) and contains no added artificial colors or flavors.  That’s Very Good news when you’re concerned that the “natural flavors” in your food might be tainted with gluten – but I found myself feeling a little bit sad that I had to think about what was in my sugary carbonated beverage.

On the other hand, as I sat there enjoying the smell of our dinner cooking, it also occurred to me that when it comes to going gluten-free, a diet rich in whole (rather than processed) foods – things like organic, local vegetables and high quality meatsmakes everything a whole lot easier.  Things get worlds simpler when we stop opting for packaged foods with long complicated ingredient lists and start getting back to the basics and taking the time to cook dinner for ourselves.


That simple steak dinner was the most “meat and potatoesy” meal that we’ve eaten in a very long time.  But, it was simple. And delicious.  And, the best part of it was, at the end of a long day, there wasn’t a speck of processed food (or gluten) on our plates.

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Of course, the saying goes that “every good thing must come to an end.”  And so it goes with the Gluten Free Challenge. This morning we found ourselves getting back to our old routine.  We made kefir and fruit smoothies for breakfast before heading off to work. For lunch I ate up a bit of the leftover pizza we had languishing in the fridge (which was off-limits during the challenge).  And I have no idea what’s on the docket for dinner tonight, but it may very well involve something with “gluten cooties” in it.

Everything on the surface looks suspiciously the same as BEFORE the challenge. But, trust me when I say that things have changed.  We’ve lived in another’s shoes and experienced what it means to live each day with a gluten allergy – to be dutiful and conscious of every speck of food that goes into our bodies.  And it has opened our eyes to a whole way of looking at the world.   We might not need to avoid gluten for the sake of our own health, but we’re now well aware of what our GF friends go through each day – reading labels, asking questions, doing the research. And it has inspired us to make a few changes in our own lives.

We don’t want to forget our GF friends or their journeys, so we’re hoping to continue to opt for at least one gluten-free meal per week. Maybe we’ll experiment with some of that GF baking we’ve gotten so curious about. If we do, we’ll definitely blog about it. And it’s also quite possible we’ll order another round of that GF pizza at Transfer Pizzeria. After all, it was pretty darned good.  And we’d have never tried it if it weren’t for Sarah and the Gluten Free Challenge.

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Aren’t they great? Impressive. (just like their Burp! Where Food Happens blog, go see!)

Did any of your friends and family take the Gluten Free Challenge over the weekend?