Kale Chips

I finally jumped on the bandwagon and decided to try out kale chips! This is my first batch, so some adjustments will need to be made, but anyways here’s the prototype recipe…

Ingredients:

  • 3 cups of fresh kale, washed
  • 1 tbsp extra virgin olive oil
  • Salt and pepper to taste

Wash the kale leaves and dry them completely. Cut the hard stem of the leaves. Then cut the leaves into small one by one inch pieces. Sprinkle olive oil over the pieces of kale. Bake in the oven for 7-8 minutes at 300°F, or until crispy (add an extra minute if need be). Season with salt and pepper to taste.

Enjoy!

In Riva

To those in the northeast, hope y’all are staying safe during the never ending series of snowstorms this winter! I had meant to write about this wonderful joint in Philly sooner, but with all the snow, other snow day recipes took priority. About two weeks ago, I went to In Riva, an Italian restaurant located on the banks of the Schuylkill River, for a close friend’s birthday celebration. The location is superb as it has breathtaking views of the river, especially in the summer time. We had contacted the manager ahead of time, and he informed us of quite a few gluten-free selections. The set up was a four course meal with tapas-sized plates. I had the Caesar Salad (with no potato or crostini), Tomato Conserva served with cucumbers, Arugula and Mushroom Salad (with no crispy shallots), and Pea Soup (with no crostini). I have to say, the pea soup was surprisingly my favorite! It was simply green pea soup topped with parmesan and cream. I would go back just for this soup! The tomato conserva was a refreshing bruschetta and cucumbers that made a light bite. In the past, when I dined at In Riva in the spring, I had a fresh and colorful beet salad. They are very accommodating to your gluten-free needs. Definitely to check it out if you’re in Philly!

Cheers!

Anika

Keating’s River Grill

Hope everyone is staying warm during the snowstorm (and enjoying the many bonus snow days)! Unfortunately, my power went out early Wednesday morning, so we had to pack our bags and camp out at a hotel Wednesday night. We stayed at the Hyatt Regency at Penn’s Landing in Philly. All of the hotels on the mainline were booked or had no power! But lucky for us, while we stayed at the Hyatt, we were in for a treat when we dined at Keating’s River Grill. My family and I enjoyed dinner and breakfast at the restaurant.

The waiter wasn’t particularly knowledgeable as to what foods contained wheat, however, he was very flexible and accommodating and got all the information we needed from the chef. However, if you look at the menu online, the dishes that are gluten-free are marked as “*gluten-free”. It is very helpful! I ordered scallops with “golden” quinoa. This was one of the few occasions that I have opted for scallops, but after this meal, I am completely sold! And quinoa has become a new favorite. I prefer it to brown rice or mashed potatoes any day! This colorful quinoa was topped with butternut squash, dried apricot, and cranberries. As for dessert, I had a refreshing lemon sorbet to cool my palette from the flavorful meal. Although, considering the terrible weather, it probably wasn’t the smartest choice! If I have the opportunity to return to Keating’s soon, I would definitely want to try the White Chocolate Ginger Creme Brûlée and the Chocolate Framboise (a gluten-free chocolate cake with raspberry sauce).

Thursday morning we were fortunate enough to receive the news that our power was back! We enjoyed a relaxing breakfast at Keating’s and then headed back home. With our room, we got breakfast package, so I assumed I would opt for the buffet and get some eggs, cold cuts, cheeses, and fruit. However, I was pleasantly surprised wen I looked at the a la carte menu. I ordered Almond Pancakes that were made from almond flour and yogurt and topped with brown sugar, yogurt, blueberries, and slivered almonds. It was simply divine! They were hands down the best gluten-free pancakes I have ever had. I will attempting to recreate these at home very soon! And I would never have thought to top pancakes with yogurt… it’s definitely a healthy and tastier option (in my opinion!) than maple syrup or butter.

If you’re in the city and looking for a simply yet delicious bite, Keating’s River Grill is your place! And the Hyatt was an excellent hotel as well.

Bundle up and stay safe!

Cheers!

Anika

February 2014: Glutino Strawberry Toaster Pastry

And we have yet another snow day! It seems like the gloomy winter months will cease to come to an end. However, while staying locked in my warm and cozy house this winter, I have discovered a gluten-free version of a favorite childhood snack of mine: Pop-Tarts. Memories of crazy, cannibalistic Pop-Tart ads on Nick flooded back! At first sight, the biggest difference between the Glutino Strawberry Toaster Pastries and Pop-Tarts is that the new gluten-free product is unfrosted. I was slightly disappointed at first, but as soon as I tried one, I didn’t miss the frosting one bit! According to my brother, the outside pastry tasted just like a glutinous Pop-Tart. It was the perfect texture: a little flaky and crisp when toasted.  I appreciated the pinch of sea salt in the pastry that created the oh-so-addictive sweet and salty combo. I’m a sucker for the combo… chocolate covered pretzels, salted caramel, you name it! Having said that, my main criticism would be that there wasn’t enough strawberry filling to balance out the pastry. Just a little too much salty for the amount of sweet. Both the pastry and filling were delicious in taste, but overall, the toaster pastry was ever so slightly dry because of the lack of strawberry in the center. Nevertheless, even if you don’t typically eat gluten-free, I would recommend trying out this toaster pastry. I compared it to the Strawberry Pop-Tart, and Glutino’s Strawberry Toaster not only had less calories, but it has more dietary fiber. I would suggest buying a couple boxes because they will be gone before you know it!

I am definitely looking forward to trying Glutino’s Apple Cinnamon Toaster Pastry! And happy shoveling to those in the northeast:)

Cheers!

Anika

Cinnamon Rolls: Chebe’s Strikes Again!

Although I enjoy a snow day (or should I say days?) as much as the kid next door, the “five-day weekend” has left me with quite a bit of free time. And what do we do with free time on our hands? We bake, of course! Chebe’s, a dedicated gluten-free company, has once again come out with another wonderful product that I have been meaning to make for weeks now, but hadn’t gotten around to it. Thanks to Chebe’s GF Cinnamon Roll Mix, I was able to enjoy my first cinnamon roll since I was diagnosed with celiac disease!

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Simply follow the instructions on the back of the box and it takes no more than 25-30 minutes from prepping to cleaning up. However, I did make a few modifications. The recipe called for 2 tbsp. of milk/ milk substitute, but my dough was too dry to knead properly so I used 4 tbsp. of milk instead. Additionally, I only used 1/2 tbsp. of softened butter to spread on top of the rolled dough rather than 1 tbsp. Aside from these two changes, I followed the recipe to the tee and was more than happy with the result! However, after rolling the dough, make sure you pinch it all the way closed. A few of my cinnamon rolls started to open up a little during baking because they weren’t sealed properly.

The texture of the cinnamon roll isn’t quite the same as one containing wheat (according to my brother!), but the taste and flavorful is nearly identical. I personally thought it tasted like cinnamon french toast except that it was shaped like a cinnamon roll. It was a bit hard on the outside (maybe cutting the baking time by a minute or two wouldn’t be a bad idea), but the inside was soft and gooey! It was the perfect little treat to make and enjoy when you’re snowed in.

Enjoy the snow (to those in the northeast)!

Cheers!

Anika

Mumbai, India

I spent my winter break lounging in the wonderful city of Mumbai, India. India is all about the shopping, eating, and meeting people. So, food is a big part of the experience. Thankfully, Indian food, for the most part, is gluten-free. Identifying what ingredients each dish contains, however, can be quite a daunting task. But if you know what to keep your eyes and ears open for, you’ll be in good shape!

North Indian food is compromised of breads and rices, grilled meats (tandoori), vegetables, curry-based meats, and lentils. Obviously, the breads such as naan, rotis, chapatis, and parathas are not gluten-free. Although, there is one corn flour based “tortilla-esque” flat bread called makki ki roti (makki is corn in Hindi). Makki ki roti is most often gluten-free, but one should always double check with the chef. In order to properly communicate with the chef, ask if the bread contains any atta, maidha, or rava (these words are all synonymous with wheat flour… rye, bran, and barley are not used in Indian cooking). In terms of rice options, meals can be served with plain, white basmati rice or as a biryani. Biryani is always gluten-free. It is essentially rice cooked with spices and topped with chicken, fish, or vegetables.  As for grilled meats, they are usually cooked in a tandoor, which is a clay oven that can withstand extreme temperatures. Most tandoori meats are pre-marinated and typically are gluten-free, but again always double check with the chef. Now on to the rather broad category of vegetables. Some vegetable dishes such as palak paneer (blended spinach) and navratan korma (vegetables in a cashew-based curry) are very thick and rich. It is unlikely, but occasionally, a chef may use wheat flour as a thickener in these dishes. Almost all other North Indian vegetable dishes are gluten-free. Curry-based meats are basically the same type of deal. It’s almost always gluten-free, but once in a blue moon, a restaurant may use wheat flour so communicate with the staff to ensure your food is gluten-free. Lentils, also known as dal, are always gluten-free.

Now, South Indian food is a whole different ball game, but it’s honestly much easier to figure out. It is primarily vegetarian and consists of almost all gluten-free breads, lentils, and vegetables. What I said regarding the lentils and vegetables for North Indian food applies for South Indian food as well. And as for the “almost all gluten-free breads”, South Indians eat a whole variety of them. This includes idlis (white rice balls), dosas (crepe-like flat bread made from a rice batter), uttapam (essentially a thick dosa), and appam (pancake-like flat bread made from a rice batter and coconut milk). Now, the reason I say “almost all gluten-free breads” is because rava dosas are not gluten-free. Rava is one of the words that are synonymous with wheat flour that you have to watch out for.

It’s really quite simple! Being gluten-free does not and will not limit you from immersing in the culture and tastes of India. Now of course you can enjoy other cuisines just as well in India! Here are a few restaurants in which I had great experiences…

  • Smokehouse Deli, Paladium Mall
  • The Konkan Cafe, Vivanta (Taj President) Hotel
  • China Bistro, Worli
  • Sea Lounge, Taj Mahal Palace Hotel
  • Village, Mumbai World Trade Center
  • Jewel of India, Worli
  • Copper Chimney, Worli

Cheers!

Anika

Minella’s Diner

Although it may not always feel like it, living in the suburbs of a metropolis, you truly experience the best of both worlds: you get the perks of a small town and the hustle and bustle of the big city. I am constantly reminded of this when I dine at Minella’s Diner. The cozy, family-run diner is packed 24/7. You never fail to run into someone you know. The “small-town” feel makes it a truly special place. And that’s something you don’t want to miss out on just because you’re gluten-free!

Although I am disappointed to say that there is no gluten-free menu, Minella’s expansive menu (it’s 10+ pages!) does have gluten-free options. From french toast to burgers, pancakes to wraps, diners in general can be quite tricky in terms of finding gluten-free choices. Minella’s has a wide variety of salads that are or can be altered to be gluten-free. Additionally, they have omelets, “broiled and grilled” seafoods, and certain “diner classics” that can be made gluten-free. I personally love the Lancaster Ave Salad: mixed greens topped with pecans, cranberries, sliced apples, and blue cheese. The staff are quite flexible and are happy to confirm what is gluten-free with the chef.

Definitely check out Minella’s!!

Cheers!

Anika

January 2014: Udi’s Thin and Crispy Pizza Crusts

Happy New Year! Between studying for midterms and fulfilling new year’s resolutions, it is busy time of the year. Start off this year with a quick and easy meal that is nearly effortless to prepare. Using Udi’s ready-made GF pizza crust, you can whip up a pizza in less than fifteen minutes! While some gluten-free crusts tend to be chewy and others get hard and overcooked, this thin crust will never fail you. I have been using it for over a year now, and it’s definitely a must-have in your freezer for when you’re low on time and your stomachs rumbling. However, the baking instructions say the pizza only needs to be in the oven for 7-8 minutes, and I find that I need to keep mine in for about 9-10 minutes usually. With this crust, you can make a timeless, classic pepperoni pizza or something more original such as my Garlic-Spinach Pizza. Or if you really want to try something exotic, I would recommend topping your pizza with sliced pear, smoked turkey breast, mozzarella, and Italian spices. It is simply delicious! It’s a new year and it’s time for some new ideas when it comes to your pizza toppings. Share any creative combinations you come up with in the comments below!

Cheers,

Anika

Fleming’s

This past weekend, I was treated out to a wonderful birthday dinner for a very special friend. We dined at Fleming’s (Prime Steakhouse & Wine Bar). Despite the fact that I do not eat steak and of course, am gluten-free, I was able to find suitable options on the dinner menu. Fleming’s did indeed have a gluten-free menu, but since the dinner was for celebrating a friend, I did not want to be an inconvenience. I had looked up Fleming’s GF menu online beforehand and preselected a few options I would be interested in. I ended up ordering the Heirloom Tomato & Housemade Burrata Salad. The salad was filled with “fancy vegetables” as my friends called it!  I call it red and golden beets with red and yellow tomatoes. I have to say, this is was my first time eating golden beets and they were delicious! On one side of the salad bowl was about one spoonful of what tasted like ricotta cheese. It complemented the tangy, citrusy vinaigrette very well! Enough about the salad… the waiters were friendly, however we were the youngest group dining that evening! I suppose given that Fleming’s is a wine bar as well as a steakhouse could explain it. Anyways, onto everyone’s favorite course: dessert. There were a few gluten-free options including the creme brûlée, ice cream, sorbet, and fresh fruits with chantilly cream. With some persuasion from the waiter, I settled on a bowl of vanilla ice cream. I know, I know, typically I like to be adventurous, but our server said the vanilla ice cream was “not your plain, ol’ vanilla ice cream. It’s creamy and delicious!” And of course, I was sold.

All in all, I had a fantastic time at Fleming’s. They do indeed have a GF menu, just ask if you would like to see one or you can research your options before hand.

Hope you’re enjoying the holiday season!!

Cheers!

Anika

December 2013: Chebe Original Cheese Bread Mix

It truly is the most wonderful time of the year! Bundling up next to the fireplace in a cozy blanket and enjoying a bowl of hot soup is perfect for this chilly weather. Whether eaten alongside a bowl of soup or just by itself, I bring you warm, delectable, cheesy, and porous gluten-free bread rolls! I have been using Chebe’s Pizza Crust Mix for many years because of the flavorful Italian spices and texture. Earlier this year, I tried Chebe’s Garlic-Onion Breadstick Mix. My family and I enjoyed these freshly baked, but after a day or two, the taste was a little off. The cheese bread mix, however, makes a delicious gluten-free roll. It is crispy on the outside and chewy on the inside. It reminded me of the cheese bread with a guava sauce we were served at Chifa in Philadelphia. Chebe’s Original Cheese Bread Mix is quick and easy  to make and perfect for the holidays!

Cheers,

Anika

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