Rose's Pancakes

Back in Chicago and the need to gluten free pizza is palpable.

Yesterday's attempts to get some were foiled by traffic. Today's by the "brunch." One must not pout in the face of lack of pizza... one must eat pancakes instead!
Not only were they fluffy, they were served with real maple syrup and a fresh fruit compote. I got to meet Rose herself. Not only a lovely woman, she stopped to talk to a couple who had a family member recently diagnosed with Celiac Disease. I was amazed by not only her patience, but the time she spent with them - after they had technically closed - filling them in on tips and suggestions and explaining cross-contamination. I was really impressed.

(In addition to a large quantity of cookies and a fresh loaf of bread, gluten free pizza crusts were purchased. Pizza will be had!)

Swordfish

Swordfish, dusted with wasabi powder, salt, black pepper - pan seared in a little olive oil.

White rice, steamed w/lemon grass

Black eyed peas - sauteed w/3 types of chilies, onions, garlic and a splash of gluten-free beer

Endive salad w/sauteed peaches and served w/a warm mustard vinaigrette

Whole Foods gluten free boxed yellow cake for dessert w/homemade ganache

It was a bit excessive for a weekday meal, but good friends call for good food.

Squash Blossoms

The farmer's market does it again.

These beauties were irresistible. Squash blossoms, or the flower of the squash plant (usually zucchini, summer squash or pumpkin) are pretty mild in flavor and perfect for stuffing.



Wash well.

Stuff w/feta.

I mixed sweet rice flour, potato starch, salt, white pepper and water together. The first round didn't look/taste super great, so I added in some chick pea flour and they tasted and looked much much better.

Cooking w/Gluten Free Oats, Take 1

My attempt at peach blueberry cobbler was an effort filled with pride and valor.

It ended with a tummy ache.*

*In talking to others, I found out that a few people have run into lots of gluten free oats that have gone bad (rancid). This is most likely the problem, though I don't know how excited I will be to try them again.

Left-overs gone right - Baked Stuffed Zucchini

The same trip to the farmers market landed me with a giant zucchini and an ear of corn. I had it in my head to make a stuffed zucchini, but by the time I got home I was dead set against using gluten free bread.

Instead, I combined: half a red onion sauteed in olive oil with some millet, then steamed till the millet was almost cooked through; an ear of steamed corn - removed from cob; handful of frozen okra; and left over homemade chana masala and rice.

I halved and hollowed out the zucchini, seasoned with salt and white pepper and filled with the above mixture.

35 minutes at 350F and it turned out really well. (With plenty of left overs for lunch!)



I sauteed up the middles (the seeds and flesh from the middle of the zucchini) with some onions.



Surprisingly easy and delicious!

Sweet Potato Leaf

One of my favorite parts of the summer is going to farmers markets. Its like thrift store shopping of the food world! (Well minus the previously used part)

Today I picked up some sweet potato leaf, which the grower said tasted a bit like spinach and cooked up really quickly.




I sauteed it with a little bit of garlic and it was really delicious. Softer in texture and flavor than baby spinach, and it left a little bit of that sweet after taste that happens in your mouth after eating artichokes. Would definitely eat again.

Rose's Wheat Free Bakery

While in Chicago, I checked out Rose's Wheat Free Bakery in Evanston.

I might have hurt myself by smiling so much throughout the entire experience. The whole facility is gluten free and the food was really good. It was so exciting to have an entire menu of options!

Goats' milk mozzarella, artichokes & katamala olive pizza:


Children's order of chicken strips w/homemade sweet and savory potato chips, applesauce, ranch and sweet dipping sauces:


Box of desserts to go, including: oatmeal cookie, cranberry oatmeal cookie, 2 types of almond cookies, cheesecake, cupcake and a brownie.


(More than enough so that leftovers were breakfast!)