Two Fantastic Winter Salads

Winter is not known as the season for great salad but it could be! I am giving you two salads for this post. Try your own blends but it is best not to throw everything in the fridge in it.  Try to be selective and highlight one or two ingredients.  Simple ones I like have only three – five ingredients and I mostly use my homemade vinaigrette dressing.   Salad can be pretty healthy and fairly low in calories yet high in nutritional value if you avoid fatty dressings.  These are basic recipes which you can tweak depending on the ingredients in your fridge.   Here are two February versions of my winter salad. Avocados are really good for you as are the celery and pomegranate seeds.

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Super Winter Salad (serves 1)

½ an avocado

1 celery stalk

3-4 leaves of green loose leaf lettuce

2-3 tbsp. fresh pomegranate seeds

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Or try a very different but still yummy winter salad which shows off citrus flavor and color:

Citrus Fennel Salad (serves 1)

1 inner stalk of celery cut in 1/3 inch rounds

1 navel orange

¼ cup fennel bulb, cut in ¼-1/3 inch slices

cara cut

Peel the orange, either by hand or using a paring knife.  Cut across into rounds about ¼-1/3 inch across.  Cut again across into halves.

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Fennel has a sweet crunch to it, faintly tasting of licorice, kinda sort of and it marries really well with citrus.  I also like to use blood orange or cara cara navel oranges in this recipe.  Even grapefruit slices are great.  Cara cara oranges have an interesting orange-pinkish cast to the fruit and a lovely sweet flavor.  The local Giant grocery store has them on display right now.  You can also mix two citrus in your salad; a navel and a blood orange.  Fantastic!

cara cara orange blood orange

Finishing directions for both salads:

Place the salad ingredients in your salad dish; I have some very low sided ceramic bowls I got a long time ago that I love for salad. Then sprinkle the salad with vinaigrette which you just shook up one last time! Please don’t add too much salad dressing or you will have soggy salad.

Margie’s Vinaigrette

I named this after my older sister who passed away nearly two years ago.  She made fantastic vinaigrette.  Mine is not quite like hers but close enough to masquerade as it.  She would approve….

My preference is to use one of those Good Seasoning’s salad dressing jars but I add my own ingredients, if you don’t have one, use a pint jar; the main thing is a tight fitting lid.  Fill it to the vinegar line with red wine vinegar, not the cheap store brand (skimpy 1/4 cup).  Then some filtered water to the water line (about 1/3 inch more or two tbsp.). Next I add ½ tsp Dijon mustard, ½ tsp sea salt, ¼ tsp dried oregano, a sprinkle of dried thyme, one garlic clove (peeled and mashed down a bit to release flavor), 1 tsp mayonnaise, ¼ tsp freshly ground black pepper and ½ tsp sugar. Then add extra virgin olive oil, stop a bit before the oil line and finish it with lighter olive oil (1/2 cup plus one tbsp of combined olive oils).  Shake it up really well. Then shake it some more, you need to get the mayo to blend in as completely as possible. It tastes best at room temperature and plan ahead – let it rest for at least an hour before you use it the first time.  Keep it in the refrigerator if there is any left over, lasts like a month in there. The mustard adds snap and the bit of mayo helps the dressing stay emulsified (fully blended) longer than it would without the mayo.  If your salad is delicate and you don’t want as much olive oil flavor use only mild olive oil and skip the EVOL.  If you chill the dressing you will need to let it warm up before using it; ten seconds in the microwave can help with that process.

Note: You could up the nutritional value with a few almonds or walnuts if you like nuts in your salad.

More thoughts: I make any number of salad combos.  Two of my favorite ingredient combinations are: shredded carrot, sliced radishes, chickpeas, romaine and half rounds of European cucumber or a mixture of torn kale leaves, shredded raw Brussels sprouts, scallion rounds and julienned raw summer squash.  Both mixtures are great with this vinaigrette.

Last thought: I avoid tomatoes in winter although some of the grape tomatoes are pretty tasty; use them if you feel the need for tomatoes.

So, go get your healthy green on and enjoy a fruity salad, even in the winter.

Cross Contamination…A Serious Issue for Celiacs

I believe a little information is necessary on this issue as it seems like many people do not realize that the problem of cross contamination is huge for celiacs.  Hence this post to try and clear up this issue for the general public. Cross contamination is when minute amounts of gluten get in food that normally does not contain gluten.  Like in my hash browns cooked on your grill in the same area you recently made wheat based pancakes.  It means that we celiacs can get really ill from that dusting of flour on your counter that gets on the bottom of our gf pizza slice, those crumbs left in the lettuce when you yanked the croutons off my salad or the sunflower seeds in my granola; which seeds were processed on equipment that also processes wheat, barley, or rye.

Even a tiny amount of gluten is enough to cause major health problems for people with the severe gluten allergy which anyone with celiac disease lives with every day of their life. For many celiacs it is a lot like if you got a severe stomach virus.  This is not a pretend illness nor is this is not a diet we are on for losing weight.  For those of us with celiac it is serious and important and we need you to understand why we have such concerns about cross contamination.

A great explanation of cross contamination is near the start of a well written article posted by an engineer with celiac: https://blog.safaribooksonline.com/2015/02/01/gluten-free-celiac/. I suggest you read what he has said on cross contamination.  The rest of his article is very good too.  He and his child both have celiac and his articulate description of celiac and how to live with it are worth the few minutes it will take to read.

This severe reaction to even a tiny amount of gluten is no exaggeration.  I had trouble getting it at first.  When I went gluten free due to my diagnosis with celiac I just didn’t understand cross contamination.  I thought that as long as the ingredients in my food did not include wheat, rye or barley I was safe.  I found out otherwise the hard way, several times, in several ways.

I recently had to give away a huge batch of homemade granola because the sunflower seeds I added for extra flavor were cross contaminated.  Even the few seeds in my sprinkling of granola over yogurt were enough to bring on major symptoms this Christmas season. The peanuts I bought at Giant, store brand, the label says – processed on equipment that may process wheat.  I didn’t know notice or think about that sentence until I got ill and read the fine print on the label.

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Until those several incidents within one week, I had kinda pooh paahed cross contamination as an exaggeration or maybe just pretty rare to deal with.  Nope. It happens frequently and it is serious.  Getting ill from gluten poisoning causes damage to the small intestine. It can lead to a number of diseases and health issues including MS, diabetes, cancer and rheumatoid arthritis. None of which I want to contract.

So I will continue to read the fine print and be skeptical of a number of food items that are often processed on equipment that handles gluten containing grains.  A while ago I threw away some oat flour as it made me ill, not sure why at the time but now I realize it is the cross contamination.  Ditto for oatmeal.  I have been buying oatmeal that is labeled gluten free.  oatmealThat label gives me peace of mind, that I am safe and that I will not have to throw away or give away cookies or granola made with my oatmeal.  I nearly got sick from food prepared at a Panara restaurant, someone forgot to change their gloves and wipe down the area before they made my salad.  When I inquired about it the staff decided they needed to re-make my salad so it would be free of any possible cross contamination.  I was really thankful they made a new salad after cleaning up the salad area and putting on fresh gloves.

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The basic facts are: food that should be safe and gluten free sometimes is not, due to cross contamination like being prepared in same area as food made with/out of wheat or other gluten containing ingredients or your food might have been processed on equipment that also processes gluten containing foods.  So it is just not enough to know a food doesn’t have gluten in the list of ingredients, we celiacs have to be constantly vigilant as to how/where our food was processed, baked, mixed or stored.  We are not exaggerating.  The risks of cross contamination are very real and very serious for someone with celiac disease.  Please take this issue seriously if you know someone with celiac disease.  Or, if you have celiac  you can show this post to someone who doesn’t understand the concept of cross contamination and it might give them some insight.  Be safe and read those labels!

Chickpea Pastina Soup for Supper

Another week, another storm, another hearty soup! This storm I made a chickpea and pasta soup.  It is simple yet filling and savory.  The seasonings are simple, relying on the chickpeas for the predominant flavor. I used up some potato water leftover from mashed potatoes the night before, adding an extra layer of flavor.  I have made this soup many times, in several variations.  This version is my favorite.

It is naturally gluten free, just be careful about the chicken broth you use; most are not safe for celiacs. I really like Kitchen Basics, safe and great flavor.  For my pasta I chose Shar anellini which are tiny rings, about of the size of jewelry jump rings. I suppose you could make it with canned  chickpeas but I would not recommend that; the time you spend cooking up the beans is worth it for their flavor and firmer texture are very important to the success of this winter soup.

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What’s left in the pot after I have a bowl for supper!

Tuscan ChickPea and Pasta Soup

1 ½ cups dried chickpeas

6-7 cups liquid: water, chicken broth, potato water, a mixture is okay

¼ cup EVOL (extra virgin olive oil)

1 cup finely chopped red onion

1 large carrot, chopped small

1 ½ celery stalk, chopped small

2 garlic cloves minced

1 ½ tbsp. tomato paste mixed with ¾ cup chicken broth

Salt/pepper to taste

1/3 cup pasta; anellini work well

Directions:

Put the chickpeas in a big sauce pan, cover them with water, bring to a boil, cook 2 minutes, turn off and cover.  Let sit 60 minutes.  Drain and rinse them well.  Clean out the pot, put the beans in and cover with broth or water.  Cook 1.5 to 2 hours until tender.  Stir occasionally, add water as needed and taste – I like them done but al dente; still a touch firm.

In a large heavy bottomed soup pot, heat the olive oil.  Add the onion, cook 1 minute, add the carrot and celery bits, cook 4 minutes, add the garlic, saute one more minute. Add the broth/paste mixture.  Stir well.  Cover and cook 15-20 minutes adding more water or broth if it seems low.  It is not that brothy of a mixture.  Add 1 tsp. or more of sea salt, a few grinds of fresh black pepper and the pasta; cook the length of time the package says.  Turn off and let rest a few minutes before serving it.  Be sure to taste the soup and adjust the seasoning.  I often have to add more water or broth so it has the consistency I want for serving.

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It’s perfect on a cold winter evening with a slice of gf bread or some biscuits and a green salad.

This is an adaptation from a recipe out of a favorite cookbook “Italy Al Dente” by Biba Caggiano.  I changed some ingredients and revised the proportions a touch.

Great Meal at Pearly Baker’s Alehouse

Oh how I would love a fancy supper out.  One that is safe for me (of course!!)  Last night I got my wish.  We went out for a belated birthday dinner (mine) in Easton.  I had heard comments about Pearly Bakers and wanted to explore them as an option.  Their very nice website menu has clearly noted gluten free options, not a lot of them but enough to make me feel comfortable that they might be doing the gf thing properly.  Still, you never know until you try. I did look at some other Easton eateries but no sign of gluten free choices so I went with a place that was making an effort for those of us who must eat gluten free.

outside pearly bakers

Out into the frigid night we went, to Easton’s Center Square.  No parking open on the circle but we parked in the garage around the corner, cost us 75 cents.  There is a front eating area which is reminiscent of a pub. Tall tables, lots of beer taps and a fairly noisy convivial atmosphere.  We ate in the formal dining room, my choice for a slightly quieter dining experience.  I had been there  for dinner many years ago when it was Charlies.  The dining room seems very different, new colors maybe?  I sat facing an old painting of a boat burning on the Delaware River at Easton in 1860 or so. Impressive.

inside pearly bakers

I was equally impressed with the menu, not lengthy which generally tells me the chef is not using a lot of frozen foods.  There were three gluten free entrée options as well as several sides and one appetizer safe for me. We passed on apps as I tend to get too full on them.  I chose the ginger teriyaki salmon but I requested several modifications.  I just wasn’t in the mood for fried rice or radish cuke salad.  There was mashed potatoes with the pork loin so I requested that for my starch choice and the caramelized Brussels sprouts were right up my alley so a request was made for that in combination with the salmon and potatoes.  Their willingness to alter an entree like that was a sign of a responsive chef.   They didn’t even charge me extra for making it as I desired.

We sat enjoying our drinks, I had the house pinot grigio which was quite tasty.  Joe had his favorite lager; not in the mood, apparently, to try one of their many interesting looking beers.  Our food came pretty rapidly; not too fast though; we had time to chat a bit and relax. He ate a roll.  I suffered from roll envy….

Then plates were delivered and I got over my envy because my entrée was awesome looking.  I totally forgot to take a picture in my eagerness to dive in.  It was a large oval of mashed potatoes with small roasty looking brussels sprouts sprinkled all around the potatoes and on top too. A decently sized fillet of salmon was plonked down on top of the mashed.   There were the peas and corn that came with the salmon as it was described on the menu and my fish was also sprinkled with slivers of red onions and cuke. I dug in, finding great flavor in my fish and really perfect mashed tatters. The salmon was of good quality and cooked to perfection.  I loved the veggies.  I know, it was a tad odd to have mashed with ginger teriyaki flavors, but it worked wonderfully; I scraped every bit off my dinner plate! I think they should add this combo to their gf choices.  My only request would be to maybe caramelize those sprouts just a tad more next time.

Joe had fish and chips; he loved it and the roll he ate beforehand.  He couldn’t finish it and had to take a doggie bag.  He claimed later that the potatoes wedges were his veggie but I say they were a starch.  I pointed out that I had all my veggies and one serving of starch.  He had the breading on his fish, his roll and his chips.  It was understandable that he felt that starch overload sleepiness that can come over me when I overdo the starch.  I didn’t and I felt full but awesome.  I gave him a taste of my salmon and I think he had entrée envy although he refrained from saying so out loud!

The atmosphere was festive and relaxed, the service was perfect; friendly helpful server and well timed food delivery. Most importantly the food was delicious. Memorably tasty and safe for me as a celiac.  That combination is tough to find here in the Lehigh Valley.  I know I will be returning to Pearly Bakers, maybe in the spring when we can enjoy a post meal stroll along the river.

Bagel Bagel!

Bagels, I want bagels; chewy, flavorful and gluten free.  Not tasteless, sponge-like icebergs like the ones they sell in the freezer case.  But, fresh real bagels that are safe for me and anyone else with celiac disease.  So I finally tried to make them myself.  First try, success for most part.   Full of flavor and texture. Yummers!  I made one batch; makes six large bagels.  The blend of several gluten free flours and the long cool refrigerator rising gave them great flavor.  Mine were a bit saggy, a tad deflated! And not as pretty as the bagels in Nicole Hunn’s cookbook and one of mine broke in half in its bath.  Yes, in the bagel bath! Bagels get a quick dip in a molasses and salt flavored hot water bath before baking. I baked my batch 5 minutes longer than the recipe as they didn’t seem quite done at 20 minutes. Next time I will make sure I connect the two ends firmly so they can’t come apart no matter how clumsy I am at turning them in the water bath. The dough gets rolled into a fat snake that you join into a donut shape before letting them rise for an hour. Then their bath and bake and bagel heaven is yours…..

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Now, this recipe is not one I created, you can get it from the cookbook, Gluten-Free on a Shoestring Bakes Bread, page 126. Nicole Hunn is a genius at baking gf breads. Please follow her recipes closely and you gotta use her special gf flour blends; just make the blend up from recipes provided in her cookbook.  The secrets include using some unorthodox ingredients like pectin and whey protein isolate.  The whey is very pricy and you need a fair amount of it.  I don’t bake her breads that often as I find the flour ingredients not that cheap.   But, I love her rolls fresh out of the oven, almost wheaty in texture and flavor.  So well worth a go.

Not bad for my first effort at bagels.  I took pictures as I went but in my excitement I forgot one of them bathing!  Aiden got his fingers in one of the shots; he was standing on a stool watching me shape them.  I had to take him  home before they were done rising, he was pretty disappointed not to have a bagel to munch on tonight.

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Nicole is not happy if other bloggers repeat her recipes therefore I will not provide it here; visit her website where you will find the whole grain bagel recipe: glutenfreeonashoestring.com, you might well return to attempt her other tempting baked goods.  I make things out of her cookbook regularly, some tasty cake recipes in there.

My homemade bagels are a great treat, several will go in the freezer to be consumed later as I am scared they might spoil before I can eat all six.  I sprinkled one with lots of sesame seeds and two with poppy seeds, two with both and one plain.  Do try them if you are yearning for a bagel with bite, one with some real yeasty flavor and you can add the toppings of your choice. I am thinking about getting some onion bits for a topping; wonder if anyone makes them gf? Worth a look for said freeze dried bits.  This recipe is a keeper.  No more dreams of bagels, I have the real deal in my kitchen…at last!