Gluten Free Foodies
Celebrate the foods that you can eat!
Um ... I had full intentions of actually taking a picture of the creamy caramel balls but I ... um ... well .... gone!
Anyway ... I had so much fun shopping at Trader Joe's in Silverdale, WA today for all my GLUTEN FREE FOODS!
So thrilled to see a sea of "NO GLUTEN HERE" signs at this Trader Joe's.
BRAVO! TO THE SILVERDALE, WA STORE!
o Gluten Free Club Sandwich w/ Bacon, Turkey, Avocado
o Gluten Free Cookies
o Gluten Free Beer (Redbridge)
Concession Map at Safeco Field
Seattle Mariners vs Chicago White Sox
August 26, 2011 7:10 PM
The special Celiac Awareness Night seats are located in section 318 in right field.
The Backdoor Kitchen - Friday Harbor, San Juan Island, WA
Come a little closer
Isn't this the perfect bite!?!
You will beg for more after you actually devour this great big bite ....
I found Garlic Jim's Gluten Free Pepperoni and Cheese Pizzas in the freezer section. Luckily there was a sign on the door that said GLUTEN FREE PIZZA because the pizza is wrapped in clear shrink wrap amidst the tidal wave of the other gluten filled pizzas!
I made this pizza on my pre-heated pizza pan and the crust turned out nice and crispy. The directions say to put it on the oven rack. I really hate the clean up and highly recommend that you buy a pizza pan or get a pizza stone to bake all of your pizzas on from this day forward!
Oh ... but I do think that the best duet is this
Duck Fried Fingerling Potatoes with Aioli
Yes, you do need to allow a little extra time for this one dish to cook, but it is worth the wait!
Trust me on this one ....
In a world where finding Gluten Free French fries is a rare occasion, these divine spuds will thrill you beyond belief! Usually you have to ask the restaurant about the oil that fries are made in - What other foods were fried in the oil? Breaded Gluten containing foods? Depending on the answer, you either can or can't get the fries ... usually not!
Well, I am thrilled to tell you that the Duck Fried Fingerling Potatoes are made in their own dedicated pan! So GO FOR IT! The sound of Duck Fat fried makes you think ... intriguing flavor ... but should I? YES!
Divine! Absolutely Divine! The Duck Fat gives the potatoes the richest, buttery flavor that is perfectly complimented by the fresh herbs and sea salt. I will travel by car and ferry for these again and again! The Duck Fried Fingerling Potatoes are perfectly fried and seasoned but the side of the freshly made aioli .... creamy and garlic-y goodness to dip them in ... makes me want to beg for more! I think I did beg for more and then decided to be good and save some, not easy, to take home with me for the next day to have with my breakfast. They were perfect! Such a bonus to enjoy them with another meal!
So you might be thinking ... Duck Fat? Is that good for me?
Every day I am looking into facts about food, reading and researching about everything I consume. I know that Duck Fat is used by pastry chefs to make pie crusts and croissants and is becoming more popular in restaurants so I thought I would share some interesting facts with you. No worries ... you can enjoy a variety of foods made with Duck Fat because it is not as bad as you think. Duck Fat is actually comparable to the health benefits of olive oil and better than butter.
- Duck Fat is high in linoleic acid
- Higher percent of mono-unsaturated fats than saturated
- Good source of Omega-6 and Omega-3 essential oils
- Lower saturated fats than butter
- High smoke point
- 115 calories in 1 Tbs.
- Rich flavor so you don't need that much to enhance the flavor in your dish.
Truffled Wild Prawns - sauteed with Marcona Almonds, honey, sea salt, fresh herbs and Truffle oil - the sauce was rich and well rounded, I wished I had a slice of Gluten Free bread to soak it up. Then I had a brilliant thought ... a spoon ... that works too! Hey, the chef took time to make this silky sultry sauce and it is meant to be enjoyed ... right?!?! (I didn't use the spoon but I really wanted to!)
I also had the
Prima Greens - fresh local mixed greens in red wine vinaigrette with Oregon Blue Cheese or Cypress Grove Chevre - I got the Chevre ... perfect!
The Duck Fried Fingerling Potatoes were actually my dessert at the end!
Prima Bistro is located atop Star Store in the heart of Langley. They have a deck with outdoor seating that overlooks the water, a nice bar area and quaint indoor seating, surrounded by local artwork on the walls. Prima offers a lunch, dinner menu, kids menu. Live music on Thursdays, 1st Saturdays, 4th Sundays! Check out Prima blog to learn more about local events, happenings and fun stories about the locals, guests, and of course food and drinks. They also offer a Happy Hour daily from 3-6 PM which includes appetizers, beer, wine and cocktails - nice selection of Potato Vodka, Cider and local wines.
This is a family owned business and the staff is awesome! Everyone is very warm and friendly. I spent quite a bit of time chatting with Rachel, the Manager of Prima. She has been Gluten Free for a year and has learned quite a bit about Gluten Free food and cross contamination. She has shared her knowledge with the Chef (aka her brother in law) and the staff. I love to support family businesses! I also love love love to support a business that takes the time to offer Gluten Free menu options and educate their staff about living Gluten Free. Rachel said that all of their sauces and dressings are made daily so they know what is in everything. She is also looking into offering a few more Gluten Free items for Gluten Free Foodies!
This is a must go to when you are on Whidbey Island!
Matiz Quince Paste – ¼ cup, chopped
Spanish olive oil – 1/3 cup
Matiz Flor de Sal Sea Salt – 1/4 tsp
La Masia Sherry Vinegar – 2 Tbs
Matiz Marcona Almonds – ¼ cup
Romaine Lettuce – 1 head, washed and chopped
In a big mixing bowl, add the chestnuts, quince paste, Spanish olive oil, sea salt, sherry vinegar and mix. Let the dressing sit for 5 minutes to meld the flavors.
Add the chopped romaine lettuce and Marcona almonds to the bowl with the dressing and mix well.
Serve in your favorite chilled salad bowls, top with a few extra Marcona Almonds and chestnuts.
I love love love ... all of the Matiz ingredients imported from Spain by Culinary Collective based in Lynnwood, WA because they are natural and Organic. You can purchase all of the products at The Spanish Table.
Chestnut and Quince Salad with Marcona Almonds
to your list for the perfect for Meatless Monday meal!
This is Gluten Free, Dairy Free and Vegan too!
Regardless of the weather or time of year at least you can taste the flavors of Summer!
As of today our Summer has consisted of 78 minutes of above 80 degrees ... umm ...
we have to get Summer any way we can this year!
Get your spork out because you will need it!
spoon + fork = spork!
Wow! Either way this is awesome! I didn't know I liked beets but this will really get your appetite going!
I was just craving some natural deep, dark colors in my food. I'm in need of some serious nutrients today! You can't get more vibrant than beet red and dark green kale when it comes to vegetables.
Beet and Kale Soup with Garlic and Bacon
***Beware of staining when working or eating beets!
6-8 beets and greens
4-5 kale leaves
1/4 cup Spanish olive oil, plus a little more for the pan
3 garlic cloves, chopped
1/2 cup cooked bacon bits
1/4 cup fig or plain Balsamic vinegar or red wine
Matiz sea salt with herbs
3 cups vegetable broth
Aji Limo, dried
Clean the beets and cut into slices and put into a metal bowl.
Add the Balsamic vinegar, 1/4 cup of olive oil, 1/2 tsp of sea salt with herbs, one chopped up garlic clove to the beets. Mix well.
Use a large saute pan and add enough olive oil to coat the bottom of the pan. Turn the heat to medium low and add the chopped garlic and bacon. Cook for 1-2 minutes, stir.
Serve before a main course or maybe as part of a multi-course meal. It is the perfect way to get your appetite going with the sexy beet red and dark green for your eyes, the wafting aroma of the vegetables getting hot and steamy ... traveling across the kitchen. Last but not least ... taste ... ooh la la!