GFree Pork Stir-Fry

Growing up, I always loved ordering Chinese food with my family.  We would always order a bunch of dishes and share them.  Now, when I go home, the discussion about what to have for dinner is a little more complicated.  I learned to cook from my dad, although I don't think I will ever come close to matching him in the kitchen.  He has taken me being gluten-free as a new challenge in the kitchen.  I have been missing Chinese food and had been wanting to do a stir fry.  We made this stir-fry the last time I was home and I just made it again this weekend.  

Pork Stir-Fry

Serves 4-6

Ingredients

1 lb pork tenderloin

2 red peppers, sliced

2 cups snap peas, halved

1 white onion, sliced into rings

2 large carrots, sliced

3 tbsp Argo cornstarch 

8 tbsp San-J Gluten Free Teriyaki Sauce

1 14-oz can Chicken Broth (I use low sodium)

Canola or vegetable oil

Start by prepping vegetables.  You can use any combination, but I like this combination for the difference in flavors, colors, and textures.  

 

Then add 1 tbsp of oil to a wok or large frying pan and heat over medium-high heat.  (I used a wok and it is much easier for tossing the vegetables.  I cooked the vegetables in batches because it allows you to get the right doneness of each vegetable.)  

Cook the peppers and onions together in the wok for a few minutes.  When cooked, but stil with a bite, place them in a large bowl.  

Then cook the carrots for a few minutes (these take the longest).  In the last minute of cooking, add the snap peas.  When cooked through  I did the peppers and onions first and then put them in a large bowl.  Then I did the carrots for a few minutes and put the snap peas in for just a minute.  When those are done, add them to the bowl as well.

For the pork, you should slice it in 1/2 inch slices.  Pat the pork dry and then add it to a ziploc bag with 2 tbsp of Argo cornstarch.  You can leave this step out but it adds some extra texture to the pork.  Before cooking the pork, add another tbsp of oil to the wok and heat until the oil sizzles when you drop some cornstarch in it.  Cook the pork in a single layer over the surface of the wok.  You may need to cook in two batches.  When it starts to burn on one side, flip all slices.  It only takes a few minutes on each side.  

When the pork is done add back all of the vegetables and the Teriyaki sauce and toss to coat.  Then add   about 6 oz of chicken broth to the pan and wait for it to start to boil. 

Make a "slurry" of one tbsp of cornstarch and about 3 tbsp chicken broth in a small bowl.  When the liquid starts to boil, add the slurry.  This will help to thicken the sauce.  Once the sauce thickens, it's ready to serve.  

The slurry mixture... helps to thicken up the sauce.

I served mine over brown rice.  

It was really great, but only kept like one day in the fridge.  I think the cornstarch just doesn't hold up as well as leftovers.  I am definitely going to keep working on stir fry because I really like the method and there are so many possibilities.  

My Guide to Sushi

So living in New York, take-out and eating out is a big part of the lifestyle here.  After a long day at work, take-out is typically my go-to if I don't have any leftovers in the fridge.  Going gluten-free really forced me to change most of my "routine" orders.  I have always had a love of sushi and did some research to figure out how I could still enjoy eating out at my local Japanese restaurants.

To see more of my tips on eating out gluten-free see my other post!

Here are my tips...

Appetizers

• Edamame (GF) - delicious soy beans, usually with a bit of salt.  Filling, healthy, bit of protein, fun to share with friends, and a great way to start a meal.  
• Green salad (GF) - I usually get this with every meal.  I love the carrot-ginger dressing.  Just make sure that it doesn't have any soy sauce in it.  Most places I have gone to don't have any in theirs, but you should always ask.  
• Miso Soup - Miso soup may seem harmless, but miso is another source of "hidden gluten" - read here

The Sushi Itself

I generally eat rolls with salmon, tuna, or yellowtail with avocado or cucumber.  Or a combination of these.  My place can adapt their specialty rolls to my needs by not adding "crunch" or leaving off the special sauce.  

Here are some other things you should stay away from in your favorite sushi restaurant...

• Tempura flakes - Anything tempura, anything with "crunch"in the description, sweet potato rolls (generally fried sweet potato)
• Soy Sauce - You are going to have to give up dunking your sushi in soy sauce.  Don't worry you This pesky source of "hidden gluten" is not only on your table, but in several dishes as well.  If you are ordering something for the first time, just make sure you ask about soy sauce.  

• Eel or Unagi - Eel almost always comes with soy sauce on it.
• Teriyaki - Teriyaki sauce is made with soy sauce.

G-Free Solutions

• Tamari (GF) - While soy sauce is made with a combo of wheat and soybeans, San-J's GF Tamari sauce is 100% soy beans.  I find it pretty salty and never really use it, but know people that really like it.  You could also use it in recipes too.  

• Wasabi (GF) - Yes that green stuff that comes in your sushi platter.  It produces a kind of heat that is similar to mustard or horseradish (actually all in the same plant family), in that you feel it in your nose more than on your tongue like the spice chiles.  I used to put it in soy sauce, so you could mix it in with tamari.  I love it so much that I put a small blob on each piece of sushi.
• Special sauces or spicy mayo - ask for a side of one of the places sauces that don't have soy sauce in them.

The Road to Polenta

So I have to say that I wouldn't be doing this if it weren't for other bloggers out there who have inspired me to start.  When I explain to most people that I am doing this, they look a little confused/surprised/more confused.  When I explain that I am doing it about my experiences being gluten-free, people are slightly less confused.  I fell upon blogs by accident though.  It was through my researching what it means to be gluten-free that I found blogs as the great resource that they are.

My friend Erin and I have been friends for going on 20 years now (I just cringed as I typed that because I can't believe we are getting that old now) and she has been blogging for a little over a year now (click here for Erin's blog).  She was my biggest supporter when I initially said that I wanted to give blogging a whirl.

A friend of mine also writes for the Renegade Chicks, which is written by a great group of ladies.  They write about everything under the sun related to women from work to dating to TV shows.  I definitely recommend it!

Most recently, Jess, a friend from college, started a blog of g-free recipes.  As roommates in Rome during our semester of study abroad, we we ate our fair share of bread and pasta.  Things have clearly changed a lot since then.  She writes Gluten Free For All (love the name!) and features a number of recipes made from fresh ingredients.  I recently made her "Kale, Heirloom cherry tomatoes, and Chicken Sausage" recipe, but tweaked it a little bit.  I also served it with polenta, which was a first for me.

Chicken Sausage with Kale and Grape Tomatoes
Serves 4
Adapted from Gluten Free For All

1 Package of your favorite chicken sausages (I love Premio... they have a few flavors too)
4 cloves of garlic (again, I use a lot of garlic when I cook), sliced or chopped
1/2 red onion, chopped
2 cups cherry or grape tomatoes, halved (or any small tomatoes that look good to you)
6 cups kale, chopped (I know it sounds like a lot, but it wilts down to a small fraction of that)
1/2 cup of chicken broth
2 tbsp olive oil

Remove the sausage from the casing and break into smaller pieces.  I always do this with sausage because I like the uneven texture and I think it helps the sausage meld with the other flavors.  Place the sausage in a large frying pan over medium heat, break it up with a wooden spoon,  and cook until browned (cooking time will depend on type of sausage).  When cooked through, remove from heat and place cooked sausage on a plate lined with paper towels.

Next, heat up the olive oil over medium heat in the same pan.  Cook the chopped garlic for 30 seconds, stirring constantly.  Add the red onion to the pan and cook about two minutes until they are more translucent.  Add the tomatoes and cook another two minutes until warmed through.  Then add the kale to the pan, cook for two minutes, tossing it with the other ingredients.  Place a lid on the pan for two minutes, which will help it to wilt.  Pour in the chicken broth to the pan which will release any sausage or flavors stuck to the pan.  Add the chicken sausage back and cook until chicken sausage is warmed through.  You can also place the pan over low heat to keep warm while you prepare the polenta.

Polenta

Okay so this was my first time making polenta.  I used a box of instant polenta.  You definitely want to have all of your attention on the polenta, which is why I recommend making the rest of the meal first and keeping it warm on the burner.  Cook the polenta according to the directions.  You need to add it slowly and whisk it constantly to avoid clumping.  While whisking, you can add butter, parmesan cheese, salt, and pepper to taste.  For every four servings of polenta, I would add 1 tbsp butter and 1/4 cup parmesan cheese.  Depending on the brand, it's basically done in five minutes.

I spooned some on a plate and put the chicken sausage mixture over top.  It was delicious and the polenta was a great base for the meal.  I definitely need to keep working on the polenta as mine still had some lumps in it.  I also want to work on other mix-in's too.  It was still really delicious, but I actually liked what I did with the leftovers better than the first night.  I will be posting on leftover solutions soon!

If you have questions/comments, you can contact me at gfreestyleblog@gmail.com!

Contact me!

I now have an e-mail address for my blog! You can feel free to contact me at gfreestyleblog@gmail.com.

Places that get it right.... Beauty and Essex

So as I have previously mentioned, I love going out to eat with friends.  Obviously, taking gluten out of the equation has changed things up a bit.  For those who worry about gluten, you can imagine my initial sense of fear when I found out we were going to Beauty and Essex.  I had heard of it and The Stanton Social, both restaurants of Chris Santos, who is also a judge on "Chopped."  Now I wasn't afraid of the food, because I had only heard good things about both places, but of the idea of shared plates.  Can I find things that I can eat?  What about sharing utensils (AHH cross contamination!!!)?  Where do I even begin with my list of questions with a menu that big?  I decided that worst case scenario I would just order my own thing just to satisfy my own neuroses.  After all, it's just one dinner.

After walking through the false storefront outfitted like an old-fashioned pawn shop, you reach the gorgeous dimly lit interiors and, most importantly, the bar.  The cocktails were delicious.  We all decided on the "Ruby Mojito," which was just the right amount of fruity and I can never say no to anything mixed with St. Germain.  After waiting for the rest of our group to arrive, we went upstairs to our table.  A large round table perfect for our table of 8 ladies.

Shortly after being seated, I mention to our waitress that I couldn't eat gluten (see my tips for eating out G-free) and much to my delight they had a gluten-free menu.  This immediately made me feel more comfortable.  I didn't have to guess about ingredient lists, comb through the large menu, and ask a never-ending list of questions.  The GF menu was definitely more limited than the rather large regular menu, but it still featured plenty of options.  While ordering, the waitress then asked which of the items that we ordered would I be eating so that she could make a note of it for the kitchen.  So even before the food comes out, I am already a fan of this place.

What I ate:
-Yellowtail crudo
-Crispy BBQ fries
-Roasted Sweet Corn with avocado, lime, and manchego
-Pan Roasted Scallops with smoked tomato and local corn risotto 
-Brick Pressed Chicken with creamy mascarpone polenta, blistered tomato (usually comes with Sicilian style breadcrumbs, but we got it without)

The yellowtail crudo was simple, clean, and a great way to start.  Both sides were pretty addictive.  The BBQ fries (fried separately from other fried foods) were crispy and coated in some BBQ dust.  I had to force them to the other side of the table because they were that good.  This is the best way I have ever had corn.  It was packed with flavor from the creaminess of the avocado and acidity from the lime.  Just a different way of thinking about corn and something I want to re-create in my own kitchen.

Both mains were outstanding as well.  The scallops were perfectly cooked and the risotto was the perfect complement.  My favorite of the night had to be the chicken.  The brick-pressed preparation left the chicken crisp on the outside and moist on the inside.  The tomatoes were perfectly blistered and created a sort of sauce over the dish.  The polenta was almost life-changing.  I have made polenta before but it doesn't even resemble this magnificent creation.  I want this recipe!

Most importantly, I was able to participate in the group meal and felt like I was in good hands.  I hope more places can became as G-free friendly as Beauty and Essex.  A great dinner with even better company!

Oh and how could I forget the champagne bar (FREE!) in the bathroom.  Definitely beats out the woman handing you paper towels and offering up Altoids.

Eating Out Gluten-Free

The restaurant scene is one of the things I love most about living in New York.   I consider myself a foodie and vowed to not let being GF get in the way.   However, dining out and being g-free can sometimes be an adventure.  Sometimes people look at you like you have six heads and other times people surprise you with their knowledge on gluten-free food and willingness to accommodate your diet.  Recently, I am finding the latter to be the case more and more.  

If you are recently gluten-free, I’m sure you have realized that eating out is different than it used to be pre-GFness.  Here is my list of tips that I have learned (after several missteps) during the past year...

Tips on eating out G-free

1.  Know where you are going ahead of time...

If someone else is picking the restaurant, just ask them what their plans are.  If they say they want to go to "The House of Pizza," "Fred's Fried Food,"  or something else that sounds like the menu may be gluten-laden, maybe remind the person that you are can't eat gluten.  I find that people often forget that I can't eat certain things and are more than willing to pick a place where I can definitely find something.  No one that is worth going out to dinner with would ever want you to starve through dinner. 

2.  Do some research....

Most restaurants post their menu online so you can get a head start on planning out options for yourself.  I almost always look at menus ahead of time so I can at least find some options and then know what questions I need to ask when I get there.  You could also call up ahead of time to make sure that they can accommodate your needs.  

3.  Don't go to dinner starving...

Unless you are going to a Mexican restaurant that serves corn chips, waiting through the bread basket can be brutal.  I have been to a few places that have gluten-free rolls, which is always a pleasant surprise.  Most of the time, this is not the case.  So have a small snack (an apple, a piece of cheese, or something else light) before dinner.  Also not a bad idea if you have the tendency to attack your main course because you're so hungry.  

4.  Split an appetizer....

I usually will split an app with a friend when I go out to dinner.  It can be kind of lonely being the only one not chowing down on the bread basket.  So I sometimes split a salad (no croutons, obv) or something else g-free.

5.  Tell the waiter as soon as you sit down that you are gluten-free....

Some places have gluten-free menus that aren't featured online (like in the case of Beauty and Essex, which I will be posting about soon!).  If you mention it at the start of the meal, then you can get the menu in time to look at it while your friends look at their menus.  Also, you can get all of your questions out of the way ahead of time.  If they can't answer your questions, then they can grab someone else who is more knowledgeable about the food preparation at the restaurant.

6.  Ask for alterations…

You aren’t being a diva by asking for them to sub mashed potatoes, rice, veggies, or another GF-friendly side for something that you can’t eat.   Restaurants are usually willing to oblige.  So if the place hasn’t offered something as an option, there is no harm in asking.  And this goes the same for dressings, sauces, preparations of protein, and anything else.  If they have a panko-breaded halibut, there is no reason you can’t at least ask to have just grilled halibut. 

7.  Be wary of gluten-free pizza and pasta…

Many places are offering gluten-free pizzas and pastas.  That’s great…. if they are preparing them correctly.  If I see one pizza prep area and one small pizza oven, I am going to be a little incredulous as to how they make “gluten-free pizza.”  I have also been “gluten-poisoned” at a very reputable restaurant because they faltered at some point in the preparation of my dinner.  I generally choose to stay away from both of these, because it is not worth it to me to feel that terrible. 

8.  Know your gluten vocabulary…

I did a lot of Internet research when I started being g-free and read a lot of lists.  Here is one from the Mayo Clinic that includes what you can and cannot eat.  If you’re out and about and have a smart phone, just Google “[ingredient] and gluten-free.” 

9.  Ask about hidden gluten…

When I say “hidden gluten,” I mean things that can be thrown into a dish commonly without being mentioned in the menu description.  Flour, breadcrumbs, panko, soy sauce, croutons, and sides of bread (placed in the dish itself) have all tripped me up before and can often fly under the radar.  I always clarify that none of these are in the dish, because they can be easily forgotten. 

10.  Maybe there is still room for a dessert…

Most desserts are out of the question for me now, but there are a few things you can still enjoy.   Crème brulee, flan, panna cotta, crème caramel, meringues, macarons (as long as they are made with almond flour), and coconut macaroons are generally safe.  And, hey, there’s always a scoop of plain ice cream!

Italian Stuffed Peppers

So it's been a hectic two weeks for me, but I was really excited to have a day off and get back in the kitchen.  I have to say that Pinterest was really my jump-off point for starting "GFreestyle."  I mostly use it as a place to pin g-free recipes that I can try out when I have time off.  I also love taking one recipe and seeing where my creativity takes me.

So I just pinned a recipe for "Chicken Enchilada Stuffed Zucchini Boats" from "Skinytaste" (amazing website that one of my friends told me about a while back.... great low-cal recipes) that I want to try in the future.  I just made something Mexican-themed recently so I wanted to make something more Italian.  I came up with the idea for these Italian Stuffed Peppers and used the cooking method used in a Gluten-free Goddess recipe for the peppers and they came out perfect.  Each bite was something different: the spice from the red pepper flakes, the sweetness of the raisins, and the briney caper taste all add something special to this stuffed peppers.  I hope you enjoy!

Italian Stuffed Peppers
Makes 6 servings

Ingredients

• 4 cloves of garlic, chopped
• 1 yellow onion, chopped
• 1 zucchini, chopped 
• 2 cups baby bella (cremini) mushrooms, chopped
• 6 bell peppers (I used all red, but you can mix and match), with the tops cut off and hollowed out
• 1 pound ground chicken (you could easily swap ground turkey, ground beef, or crumbled sausage)
• 24 oz can crushed tomatoes 
• 2 cups brown rice (okay I cheated a bit and used Uncle Ben's ready rice... but so easy and one less pot to clean)
• 1 tbsp dried oregano
• 1 tbsp tomato paste
• Pinch of red pepper flakes
• Basil, a few leaves chopped
• 1/4 cup golden raisins
• 2 tbsp capers
• One cup shredded mozzarella, plus a little more for the tops (I use part skim)
• Salt and pepper to taste
• Oil

You want to cut the zucchini into small pieces so that it mixes well into the stuffing. 

Take two large frying pans/saute pans and put over medium heat.  In one, you can start cooking the ground chicken.  It takes about 8-10 minutes.  In the other you can start cooking the veggies.  Start with a little oil in the pan and cook the garlic for about 30 seconds, being careful not to burn.  Then add the onions and cook 2-3 minutes until translucent.  Next add the mushrooms and zucchini and saute for a few minutes until slightly soft.  Add the oregano and red pepper flakes then salt and pepper to taste.  You should be tasting your food along the way!  

The veggie mixture... ready for the rest of the stuffing ingredients!

Next I clear a little area in the middle of the pan and add the tomato paste.  Mix it in with the vegetable mixture.  Tomato paste adds a deep tomatoe-y flavor that adds a little something extra.  If you buy a tube of it at the supermarket, it is easy to have on hand whenever you need.  Then add the cooked ground chicken, tomatoes, raisins, and capers to the mixture.  Let it simmer for a few minutes while you prep the peppers for filling.  Right before you are ready to stuff you can add the mozzarella, rice, and basil and mix the whole mixture together until everything is well incorporated.  

 

Place the stuffing in the peppers until it is over the edge of the pepper.  Sprinkle with cheese and place in an oven-proof baking dish.  Pour an inch of boiling water in the baking dish around the peppers about an inch up the dish.  Place foil loosely over the dish as a foil tent.  Bake for 30 - 40 minutes until peppers are fork tender.  (I baked for 30 minutes and took the foil off for the last 5 minutes to help make the cheese a little brown.)  Enjoy!

Just add cheese and they're ready for the oven!

So good!

Tex Mex Chicken Chili

Okay... So I have to admit I almost chickened out of keeping this going.  My work schedule has also been a little hectic and getting in the way of me cooking as much as I would like.  I had planned on breaking out the slow cooker for a recipe I had wanted to try, but ended up getting the groceries and throwing it together tonight after work.  I typically don't like to cook when I get home from work because it's usually at least 8:30 PM and I am usually beat.  However, this one was easy and pretty brainless to put together.

For Christmas last year my Dad got me "1,000 Gluten-Free Recipes" by Carol Fenster.  I have a couple go-to recipes in this cookbook and love her "White Chili."  I used this as an inspiration, but made some adjustments and added more veggies.  Love the results!

Tex-Mex Chicken Chili

Makes 6 Servings

2 teaspoons olive oil (I almost always use olive oil)

1 pound ground chicken (could sub ground turkey)

2 cans (14 oz) diced tomatoes with green chiles

1 can (14 oz) chicken broth

2 cans (14 oz) black beans, rinsed and drained

10 oz package of frozen corn

1 yellow onion, chopped

4 cloves garlic, chopped (okay I love garlic and usually double it in recipes... so maybe 2?)

2 bell peppers, chopped (any combo of colors will work)

1 teaspoon dried oregano

1 teaspoon ground cumin

½ teaspoon salt

¼ teaspoon cayenne pepper

Extras: chopped cilantro, dollop of sour cream, shredded cheese, tortilla chips…

In a dutch oven (or another large, heavy pot with a lid) heat oil over medium heat.  Add the garlic and cook one minute, stirring frequently (garlic burns fast if you don’t watch it).  Add the onions and cook another 2-3 minutes until they become translucent.  Then add the ground chicken and cook through about 7-10 minutes.

Then add oregano, cumin, salt, and cayenne to the mixture and cook another minute.  Next add the peppers and black beans and cook another two minutes.  Then add the diced tomatoes and chicken broth.   Toss in the frozen corn and stir the kernels in.  

Place the lid back on and cook on medium heat for another 30 to 40 minutes.  Then top with your favorite toppings.  

I just added shredded cheese...  yummy!