Stack’d | Triumph Dining

StackdTo me, pancakes are the ultimate comfort food; you can make them sweet or savory, they aren’t complicated to cook, and they’re absolutely delicious. However, finding a recipe for a non-grainy, good tasting, gluten-free pancakes isn’t easy at all. Too often, the wrong kind of gluten-free flour or sweeteners can make the end product anything but comforting. Given this, I was elated to come across Jessica Kahn’s book Stack’d The Gluten-Free Protein Pancake Cookbook.

Out of the three recipes I have tried so far, they have all been really tasty, but the really great part is that they are packed with protein so you feel fuller longer and they have a great texture to them. Jessica’s recipe’s call for gluten-free rolled oats. I used Bob’s Red Mill, which are blended down to make perfect pancakes. The blending of the ingredients also whips air into the batter, which makes for a lighter and fluffier pancake. Click to continue reading »

Zema’s Foccacia | Triumph Dining

rosemary-450x767Do you participate in the Meatless Monday trend? It’s a goal in our house although it’s not always accomplished on Mondays. No matter the day, I try to plan at least one or two meatless dinners during the week.

This week’s meal was created around a rosemary-millet focaccia mix made by Zema’s Madhouse Foods. We made a tomato pesto focaccia, vegetarian potato leek soup and a green tossed salad.

The mix came in my monthly Cuisine Cube and could be made into focaccia bread or a pizza crust. We opted to top ours with some homemade pesto, sliced tomatoes and a little shredded cheese. The mix required adding egg whites (or egg replacer), water, maple syrup or agave nectar and vinegar. The directions said to mix everything together then layout on a parchment paper covered cookie sheet before adding the toppings. I didn’t have any parchment but the foil I used worked fine.

The focaccia bread turned out thin, browned on the edges and tasty. The whole thing took about 10 minutes to prep and 40-50 minutes to bake so I put it in the oven then made the soup. Click to continue reading »

It’s Berry Season | Triumph Dining

main Markus Mainka shutterstock_90796280This past week alone I was able to pick my own blueberries, cherries, raspberries, gooseberries and currents many in a variety of colors or types. There’s a sense of accomplishment in filling that picking bucket. I often enjoy the picking so much though, that I get home and think: ‘Now what do I do with all these berries?’

The obvious choice is sharing with friends and family so that is easily done. I also wash and freeze some for the winter for a splash of color or the taste of summer on a cold cold day. It’s nice, too, to have frozen fruit on hand for smoothies.

Here are some additional ideas and recipes to use up those fresh berries that you picked or bought from the farmer’s market or store. Please share your ideas if you have others that didn’t make this list.

• Fresh berries with ice cream, whipped cream or yogurt

• Fresh berries with granola, cold cereal or oatmeal

• Make your own jam

• Berry sauce to use as a topping for desserts, pancakes, French toast of crepes

• Berry muffins

• Berry parfait with layers of yogurt, gluten-free granola and berries

• Fruit crisp (made with any fruit on hand)

• Popsicles or smoothies

• Summer salads

• Berry-infused water or lemonade

• Muddled berry wine spritzer or cocktail Click to continue reading »

Brazilian Cheesy Bread | Triumph Dining

Brazilian Cheesy BreadAfter long stints in front of the TV with all eyes on Brazil, we’re still thinking about its cuisine. Here’s a delicious gluten-free recipe for Pao de Queijo.

Pao de Queijo is a small, baked cheese bread that is popular in Brazil, Colombia and Ecuador, often eaten for breakfast or for a snack. These buns are made with tapioca flour and the inside is very chewy and moist because there is no leavening and air pockets expand inside of the dough when cooking. The Japanese have a similar bun called Dekasegis made with rice flour instead of tapioca starch. If you have trouble finding tapioca flour (try Whole Foods) and have rice flour instead, try making the Japanese version as it’s an even exchange in the recipe! Click to continue reading »

Asian Noodles | Triumph Dining

asian-noodlesI scraped through the cupboard recently in an attempt to avoid the grocery store before an upcoming vacation. I grabbed a couple eggs, peapods from my garden, an onion and pulled the meat off of leftover dry rubbed pork ribs. I also fished out some Asian cellophane noodles and a bottle of gluten-free teriyaki sauce. I tossed it all together and dinner was made!

It got me wondering why we don’t talk more about Asian noodle options in the gluten free community. While we talk a lot about gluten-free Italian style pastas, Asian-style noodles can also be a great addition to gluten
free menus. Click to continue reading »

An Easy Gluten-Free Salad | Triumph Dining

zucchini-shaved1000A few years ago my parents turned their in-ground swimming pool into a garden. My mother had just retired and this garden soon became her new hobby. We’ve benefitted greatly from the bounty of things she’s grown and when I saw this recipe, I knew we’d make it often.

Shaved Zucchini Salad with Lemon, Almonds, and Asiago

Serves 6

Credit: Bay Area Bites

Ingredients

  • 5 or 6 small zucchini, trimmed (about 1 1/4 lbs total; I like to use a mix of different colors)
  • Extra virgin olive oil
  • 1/2 lemon
  • Kosher salt and freshly ground pepper
  • 1 oz. Asiago, Pecorino, Parmesan, or ricotta salata cheese, shaved with a vegetable peeler
  • 2 or 3 tablespoons chopped roasted, salted almonds; toasted pine nuts; or chopped toasted walnuts

Directions

Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end into a shallow serving bowl or plate. As you shave ribbons, rotate the zucchini until you’ve shaved down to the center core of seeds. Discard the core (or shave it as far as you can!).

Shave edge of cheese with a vegetable peeler to create thin strips.

Drizzle with a little oil (1-2 tablespoons), squeeze the lemon over the top, and season with salt and pepper. Toss to coat the ribbons evenly. Sprinkle with the cheese shavings and nuts and serve.

Matzo Balls for Passover | Triumph Dining

matzo-balls3I’m getting excited about cooking (and eating) at Passover because of all the new products in the local grocery store. This year there is gluten-free panko, gluten-free matzo, matzo crackers, matzo meal and a variety of dessert mixes.

This is a big deal. When I first went gluten free, Passover was a difficult holiday to deal with. The menu all contains matzo and therefore gluten. There’s gluten in the matzo ball soup, the kugel, the gefilte fish, the brisket, and the dessert. We don’t eat bread or certain grains at this holiday but the items I mentioned above are all made with matzo or gluten. Click to continue reading »

Gluten-Free Hamantaschen | Triumph Dining

Jewish dessertIn the Jewish culture, every holiday has its own special food. Think about this. Latkes for Chanukah. Matzoh for Passover. Apples and honey for Rosh Hashana.

The Jewish holiday that’s upon us this Saturday is Purim, the kid-friendly holiday that celebrates the bravery of Queen Esther, a wife of the Persian king Ahasuerus, in revealing a plot by Haman, the king’s advisor, to destroy a community of Persian Jews. Click to continue reading »

Gluten-Free Cooking with Kale | Triumph Dining

I’ve been hearing a lot about Kale recently and last weekend I decided to buy some to see what all the fuss is about. I made kale chips by baking them in the oven with salt and pepper. They were a little smelly but they tasted pretty good!

In my search for a more interesting recipe, using kale, I came across this delicious sounding one from the New York Times that I plan to try this weekend. It sounds pretty simple and cooking time is just 30 minutes.

Ingredients:

1 medium-size bunch black kale, stemmed and washed well

Salt and ground pepper to taste

2 tablespoons extra virgin olive oil

12 medium shrimp, peeled and deveined

2 garlic cloves, minced

1/4 to 1/2 teaspoon red pepper flakes (to taste)

1 14.5-ounce can chopped tomatoes in juice

1/4 teaspoon sugar

1/2 to 1 teaspoon oregano or thyme (to taste)

3/4 pound gluten-free spaghetti

Crumbled feta or freshly grated Parmesan for serving (optional)

How to make:

1. Fill a large pasta pot with water and bring to a boil. Add salt to taste and the kale. Boil 2 to 3 minutes, until tender, then using a Chinese skimmer, a strainer or a slotted spoon, transfer to a bowl of cold water (do not drain water in the pot; you’ll use it for the pasta). Drain kale and a handful at a time, squeeze out excess water. Chop medium fine and set aside.

2. (You can do this step while you are waiting for the water to come to a boil for the kale). Season shrimp with salt and pepper to taste. Heat olive oil over medium-high heat in a large, heavy skillet or a wide saucepan and add shrimp. Do not stir for a minute, then turn shrimp and toss in the pan until seared on the edges, pink and cooked through, about 4 minutes. Remove to a plate.

3. Turn heat down to medium and add garlic and hot pepper flakes. Cook, stirring, until fragrant, 10 to 20 seconds (the pan will be quite hot), and stir in tomatoes with liquid, sugar, salt and oregano or thyme. Turn heat up to medium-high and stir often as tomatoes come to a brisk boil. Turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes. Stir in kale and simmer for another 3 to 5 minutes. Stir in shrimp or keep separate, remove from the heat and keep warm. If sauce seems dry you can add some cooking water from the pasta.

4. Bring water in pot back to a boil and add spaghetti. Cook al dente, following timing instructions on the package but checking for doneness a minute before the indicated time. Set aside 1/2 cup of the cooking water from the pasta, in case you want to moisten the sauce more, drain pasta and toss with tomato and kale mixture. Add water from the pasta only if you think the mixture seems dry. Serve the pasta and top each serving with 3 shrimp if you haven’t tossed the shrimp with the sauce. Pass crumbled feta or grated Parmesan at the table for sprinkling

Are you a fan of kale? Do you have any tasty recipes to share with the team at Triumph Dining? We’re always looking for new things to try..

Post by Laura at Gluten Free Traveller

http://www.nytimes.com/2014/02/28/health/gluten-free-spaghetti-with-shrimp-kale-and-tomatoes.html?_r=0

Brown Butter–Polenta Cake with Maple Caramel | Triumph Dining

brown-butter-polenta-cake-with-maple-caramel-940x600Valentine’s Day is fast approaching. We found this recipe in Bon Appetit and thought it a nice dessert alternative for those who aren’t fixated on chocolate. For a moist cake, be sure to use finely ground polenta labeled “quick-cooking” or “instant”; cooking times listed on the package will be five minutes or less. Click to continue reading »