Friday, September 23, 2011

CASUAL GLUTEN FREE LUNCH AT PETER'S NYC

When we planned a trip to Peter's, on the Upper East Side of Manhattan, NYC, I knew what I'd be ordering: a grilled cheese sandwich, same as I enjoyed last time I was there. There's something about enjoyingan old favorite for lunch just like any non-gluten-free person would do that is just so satisfying! Pictured above is a mushroom onion grilled cheese sandwich. Next time, back to the cheese and tomato option (the onions weren't caramelized enough for me). But, as you can see, beautifully toasty-melty! Oh, and lest I forget, the homemade coleslaw with celery seed? I could have eaten a bowlful. Maybe next time I'll order one!
I should also note that when you're sitting opposite a charmer like Toddler Yum, daughter of the creator of the wonderful blog, Book of Yum, almost any meal would taste good, I think! Adorable doesn't begin to describe her... observant, playful, plain old smart and remarkably well-behaved and entertaining for such a little lunch date.
Here she is with her lovely mom, Seamaiden. There are two outdoor dining spaces at Peter's, one as you enter the restaurant, and the one we chose, with tables on Peter's back patio, a nice way to be outdoors but not near the noise of traffic, rare in Manhattan. See photos below.

Saturday, September 17, 2011

VEGAN VEGETARIAN GLUTENFREE JICAMA SALAD

As a kid, there was nothing I liked better than getting on my bike to try to lose my way through Bronx streets I knew all too well from family car rides. It was a challenge, but worth all the new routes I'd discover. This salad was inspired by that very same impulse.
I was In line at cashier of a stand at the Union Square Greenmarket when I overheard a conversation about tomatillos that was so interesting to me that I relinquished my place to transform myself from impolite eavesdropper to friendly butt-insky.

Turns out if you purchase the most yellow of tomatillos, they will have a cheddar-like flavor, or so this tall thin back-packing man was explaining to a petite Japanese woman. He offered her a sample to prove his point, and since I was by now conveniently positioned between the two of them, I received a bit of tomatillo, too. Wow--he was right! I purchased some immediately, adding them to my bag of Whole Foods jicama. Weeks before, at another stand, I'd asked for watermelon radishes but was told it was too early for them, but that day I found them, too. A fine day at the market.
The salad above includes all those ingredients, plus carrots and Persian cucumbers. I tend to use only Balsamic vinegar on my salads, and because these colors were so pretty, I bought a bottle of white Balsamic, new to me.

To me, receiving information about a mysterious ingredient, or about a new way to use a familiar one is a big part of why shopping at a Greenmarket is so much fun. So, in case you thought those were slices of pale yellow grape tomatoes, now you've got the facts. I love being "lost" at the Market!

Tuesday, September 6, 2011

FALL FIG SPREAD AND ASIAGO GLUTEN FREE VEGETARIAN SANDWICH

This is hardly a recipe, so I will explain the method briefly. Wash and halve a pint of fresh figs. Set the oven to 400 degrees. In a roasting pan, toss the figs in a tablespoon of balsamic vinegar, a tablespoon of olive oil, and, depending on the ripeness and sweetness of the figs, add a tablespoon of agave syrup or none at all. When the figs are very soft and slightly caramelized, process all to a spread-like consistency.

Start with a gluten free bread you like. I like this. Spread the slice of bread with your instant fig jam, and add shaved asiago to the mix. I prefer to toast the bread and leave the sandwich open-faced. You may decide to do otherwise.

This is a delicious sandwich, no matter how you slice it.

GLUTEN FREE VEGAN AND OUT OF LETTUCE?

Have you ever cancelled a planned salad because you discovered demise of your lettuce? I try to never do without a salad if I really want one (maybe because if I am not in carboholic overdrive, I grab the moment gratefully). Here's an example of one lettuce-less lovely I enjoyed the other day. Ingredients below. And, no, I didn't forget the olive oil. I usually use the vinegar on its own, but feel free to add your favorite oil to the mix.

Flat Italian parsley, roughly chopped, including smaller stems
Artichokes in brine, sliced
Persian cucumbers, sliced
Celery, sliced
Bottled roasted red peppers, sliced
Whole grape tomatoes
Watermelon radishes, finely julienned
Soy bacon bits
Balsamic vinegar

Saturday, September 3, 2011

GLUTENFREE VEGETARIAN RETURNS TO HUMMUS KITCHEN


Hummus Kitchen, just south of Murray Hill, just north of Gramercy Park, at 30th & Third in Manhattan, NYC, is a great place for a healthy meal. Kosher, with chicken and fish options as well as vegetarian and (marked on the menu) vegan options, many of which are gluten-free too. This is my second visit. Here are details on my first (with soundtrack).

Today, I had their chopped salad and my sister had their light hummus topped with chickpeas and served with celery, carrots or celery and carrots. Conveniently, a calorie count of 390 for the hummus was provided on the menu. We didn't have dessert, since we're both in weight loss mode at the moment. Nice, casual spot. One block from the Kips Bay multiplex cinema.

Friday, September 2, 2011

BACK TO SCHOOL GLUTENFREE

Do you know a gluten-free student who would appreciate a special gift for the new school year? Here, in one package, you have chocolate chip oatmeal cookies, sugar-topped cocoa mint cookies, cocoshew bites (cocoa date coconut truffles) and little buttercreme chocolate hearts! What's not to love?? Plus, these treats have received raves from both sides of the aisle: glutonians and glutenfree alike, so your scholar can confidently share with any pal!


Order this Chocolate Snack Pack and Other Glutenfree Treats HERE.