gluten free

Gluten-free, Made at home, Stuff I make, Vegetarian

Sunday went a bit asian inspired

Aside | Posted on by Brian and Jim

Ive been wanting to wrap everything in lettuce lately….so made tofu lettuce wraps, soft tofu salad, and a fried rice…   
Crumbled firm tofu with random veggies, garlic, fresh ginger, penzeys bankok spice blend..

 
Yes…we have a light out si pics are a pain…it tastes better than it looks.   The sauce is rice vinegar and the other side is low sodium tamari.

   
The fried rice has simmered adzuki beans (simmered in tamari) and random veg seasoned with penzeys singapore spice blend

 
The soft tofu salad

 
  
Te tin condiment bowls were from the akbar sushi set…   
 
#pulsepledge

Gluten free, Gluten-free, Restaurants, Vegetarian

Camachos–it ended up being a margarita friday afterall

Aside | Posted on by Brian and Jim

After the wiarding world of harry potter, it was rime for friday mexican …

Camachos at citywalk is where i had my first shot of don julio real after a failed attempt to try the 1942.

Jim had veggie fajitas   
Lauras veggie taco (taco minus meat) and cheese enchilada

 
The sweet heat margarita

   
Jims round two was the heart of jalisco 

 
This is my Scratch margarita

   

Calabacitas sopes

    
 

Thats how we wound down friday….

Gluten free, Gluten-free, Made at home, Stuff I make, Vegetarian

“Cauliflower melt”

Aside | Posted on by Brian and Jim

I get all kinds of food emails and i saw a cauliflower melt recipe that inspired me…….but i only had romanesco so i kinda did things my way…and roasted sliced romanesco, a bell (that was intended to be melted into the cheese) and the leftover florets.   

While they roasted…i toasted two slices of gluten free bread 

I decided that i liked the peppers that way with some cheese instead of on the melt.

I placed my slice of romanesco on the toasted bread a d covered with cheese and put back in the oven

  

And there she is…salad with balsamic and olive oil, my romanesco melt with roasted florets on the side and my cheesy pepper:-)

 

Gluten free, Made at home, Uncategorized, Vegetarian

Gluten free mushroom grilled cheese with sauteed mushrooms

Aside | Posted on by Brian and Jim

Im so so so behind…busy and sick and here i am (plus then i managed to clog the sink in the kitchen and that had to wait for the plumber since i failed at non invasive treatments!)

So with a counter full of goo and my sink back in operation i went simple.. Grilled cheese.

 I didnt catch pics of the bread label or the cheese (its my usual from northern california)…the bread is a new brand ive been trying out—this week the long cut was on sale.

  Mushrooms sautee with some olive oil, tamari, and worcesthire

  

  

  Nice hydroponic lettice leaves

  Butter beans with penzeys greek blend and olive oil with red wine vinegar

  

 

Food related, Fun things I find to eat, Ingredients, Uncategorized, Vegetarian

1/9 food finds

Aside | Posted on by Brian and Jim

while at the farmers market and out and about we found a few fun things to try or think about trying.

Root veggies are the spotlight at the farmers market this week   

I bought some pretty pink and blue potatoes…these are colored clear through so they lose their color less than those with just a colored skin

It’s been cold so the avocado su ply train is getting a bit week.    
  

Tiny iceberg lettuces!

  

Assorted cute little lettuces

And a Penzeys trip  

  
  

My penzeys haul this week… The Turkish oregano was free (coupon)

  

Macaron for Jim at lemonade
  

Buffalo milk butter at whole foods

  

Cognac barrels!  I already have the bourbon barrel version at home waiting to be savored
  

Needed to try my Singapore spice from penzeys so made a sort of Singapore noodle

  
  

And some tofu lettuce cups

 

Made at home, Stuff I make

Yup, I Tried To Make Pupusas And Curtido with an ensalada rusa on the side

Aside | Posted on by Brian and Jim

I have always wanted to try this and the Gluten Free & Easy magazine (from the editors of vegetarian times) had a recipe…and as I hunted for a side, ensalada rusa kept popping up as a popular Central American dish   

First the cabbage is chopped and carrots shredded and onions sliced.  Boiling water poured over all
  

Drained the lot and poured boiling vinegar, sugar, salt and oregano over the top and put it aside

  
  

The ensalada rusa is boiled eggs, potatoes, and mayo…plus..

  

Cooked beets.  Every recipe said red beets which makes the whole dish pink…but I only had golden ones so that’s what I used
    

Pupils a dough is super easy…masa, baking soda, salt, cumin, and water
  

16 balls with holes that get stuffed with corona cheese or beans

  

I thought I took a pic of the frying version…but nope…so they got fried in my cast iron, placed in the overnight at 230 until I was ready to serve

The hit sauce is hidden there…just puréed and simmered dry guajillo chili, fresh tomato, garlic, broth, and that’s it    
   

And here’s my source

   
 

Ingredients, Made at home, Stuff I make

New Year’s Day food

Aside | Posted on by Brian and Jim

new years day is usually about snacks and the inevitable greens, sauerkraut, and black eyed peas.

First is a beautiful pile of a new rendition of one of my favorite appetizers.  Peppers stuffed with goat cheese, mint and cucumber.  The original recipe was for peppadews.  At Xmas I found jarred cherry peppers which were nice because of the subtle heat…and then for New Years I used jarred piquillos which were nice and gave a whole new flavor and texture (plus a wide stuffing space)   

The simmered sauerkraut hit the pan–this likes at least a three hour simmer and is even better with smoked pork or nice German sausages in the mix.  A whole bottle of dry white wine goes in, a little sugar and salt, and juniper berries, a few cloves and a few peppercorns.  A bay leaf.  This year I added some fresh thyme and Rosemarie…all of the latter to be removed before serving 
  

Deviled eggs!   Using vlassic new spice dills and my grandmas spice blend in top of the usual suspects of mayo, mustard and celery seed

 

   

Leftover cheese hunks from the night before (ps..I like every Cheese that wicked river makes particularly the steakhouse)…chips and Suzuki crackers and a nice dip with an avocado mixed in (try this sometime…it adds a layer of creamy flavor without distracting form the dips other flavors)
  

Dinner is the summer kraut, simmered kale and mushrooms in broth, and some smoky black eyed peas.