Thursday, February 28, 2013

Gluten Free Raleigh - The Irregardless Cafe

Laura & Birthday Girl Cara today

Today I met Laura and Cara at The Irregardless Cafe for Cara's birthday lunch. The Irregardless Cafe is a Raleigh institution. It's a little green house turned into an award winning restaurant that is known as a farm to fork, vegetarian and green establishment.

Christmas Laura waiting for her Chili Relleno!
But honestly I wasn't bowled over the first two visits. The first time was an anniversary dinner with Chris a few years ago. He'd checked it out and read they did gluten free meals well. Cute, funky building and great atmosphere made for a nice date night feel. Our new-ish waiter wasn't trained in gluten free and brought out pita bread in spite of careful no-pita ordering on my part. He really didn't get there being a safety issue but begrudgingly brought out another plate. It was a busy night and we never could make eye contact with management. An off night - every place can have one - but it didn't make me want to try it again soon.

Delicious? Yes! Pad Thai? Close.
Fast forward to three months ago when Laura and I met at the Irregardless for lunch. I was excited to try it again - after all gluten free has come a long way since our first visit and I continued to hear or read great things about it so I was ready. It was busy and noisy with Christmas celebrations so we had to wait a while for our server but this gal was spot on - she knew what Laura needed to know to order a yummy vegan lunch and was really helpful in helping me decide on a gluten free lunch between the two, yes just two entree choices.  I settled on the Pad Thai which needs to be carefully ordered because the seitan listed on the menu contains wheat.

While the Pad Thai was good, it wasn't anything like any Pad Thai I've had anywhere else or have made at home. I was initially disappointed because I expected what I know to be Pad Thai, but I could appreciate the freshness and flavors and over all really enjoyed my lunch.

I had even told Chris later that I felt like it was a safe, good gluten free meal and even told him that I'd go back if that is where a friend wanted to go, but it just wasn't a spot I would probably choose myself.

When Laura invited me to join in on Cara's birthday I jumped at the chance to meet Cara who I only knew over the phone. I wanted to try The Irregardless Cafe one more time to see how I felt - I figured it would be a three strikes and you're out or a third time's the charm meal.

While the Irregardless lunch menu only has a few gluten free options, the dinner menu shows many more. When I compared the two I realized one of the things marked gluten free at dinner were on the lunch menu but not marked as gluten free. It was the amazing Chile Rellenos that Laura had at Christmas.

Today the Irregardless was quieter and we had a great waitress. Wait staff can make or break any dining experience but all the more so when you have to avoid gluten. I mentioned to her that I'd looked at the dinner menu and noticed the discrepancies and she assured me the Chile Rellanos were, in fact, gluten free so I quickly ordered them.
Happiness on a plate!

Oh my goodness, third time was the charm! A large poblano pepper is sitting atop a roasted tomato and balsamic reduction - so yummy you want to lick the plate. Between the sauce and the stuffed pepper is a black bean cake. And the stuffed pepper is full of a Spanish ratatouille rice. Every bit of it was amazing. I ordered the vegan version - without the smoked gouda or cream fraiche - I can't imagine it being any better than it was.

So now I want to drag Chris there as soon as we can get him there so he can try it, but I think we'll go for dinner when there are a few more gluten free choices to check out. I'm glad to have tried one more time because now I have a special spot I can really look forward to.

It was so great getting to catch up with Laura and to hear about her move and getting to meet sweet Cara. I felt blessed to have been able to sneak away from my responsibilities for a couple of hours and enjoy some fellowship with these wonderful women.

Check out Laura's post today and her healthy mocha shake. It sounds amazing!

Monday, February 25, 2013

Monday Mix - Brit Bits!

Last night was one of those not nearly enough sleep nights for me. Nights like that generally result in carb craving days and today was no different.

So I grabbed a bag of Pamela's Pancake and Baking Mix from the top shelf of the pantry.

Pamela's mixes are something I don't use weekly because I try to focus on whole foods that are naturally gluten free, but I always keep some on hand.

When we have non-gluten free friends over these mixes are perfect for keeping everyone happy. They do not taste or feel gluten free at all. I've mentioned Pamela's a few times here.

I tried to head it off the carb cravings with a healthy breakfast of kale and eggs with a little smoked salmon on the side. Such an easy protein breakfast - it's just one egg and a large handful of kale processed/pureed together and cooked just like scrambled eggs. Yummy and indulgent, but after a while I still needed to bake. I used Joe as my excuse for a carb fix. If I'm baking for Joe then it's got to be okay, right?

Joe really enjoys English muffins and biscuits and it seemed I could combine the two for something fast, easy and tasty. The dough mixed up in moments. I added some flax for more fiber and nutrition and kept the dough on the savory side by using extra virgin olive oil. Giving each side a quick browning on a hot cast iron pan gives them the look of an English muffin but the texture isn't too far from a biscuit even with all the flax meal. Since this recipe makes just six they won't be around too long. After a quick debate we named them Brit Bits.

Brit Bits
Preheat oven to 400 degrees and cast iron pan to medium heat on stove top.
Line baking sheet with parchment.
Makes six.

2 2/3 Pamela's Pancake and Baking Mix
3 Tablespoons Flax Meal
3 Tablespoons Oil (I used EVOO)
1 Cup Water

Divide dough into six portions and roll into balls, flatten slightly.

On a hot cast iron pan (mine is an over sized skillet so I could easily do three at a time) cook about a minute or two, flip and cook one or two more minutes - you just want them to have a nice golden color on each size.

Place each bit onto your parchment lined baking sheet as they are browned.

Bake approximately fifteen minutes - they'll feel pretty firm but not hard to the touch.  Let cool slightly.

Slice and toast as you would an English muffin. They were perfect with butter and jam for a mid-morning treat. Joe says they're even good plain.

Enjoy!


Friday, February 22, 2013

Easy Coconut Flour Pancakes!


We finally have a quick, high protein coconut flour pancake we all enjoy. I like to make six very large pancakes from this recipe. Six eggs to six pancakes means, obviously, a full egg of protein per pancake to hold us over all morning. You can make them any size you like. They reheat well in the toaster oven for an even faster breakfast the next day.

Coconut flour is my very favorite flour to work with. I really think that if I could miraculously consume gluten again coconut flour would still be my go to. It's packed full of nutrition and only a small amount is used per recipe. It does require a large quantity of eggs or flax-eggs but that makes baked goods that are nutritious and satisfying. We find that keeping protein high and carbs low in general keeps us feeling better and more focused through the day.

I have only used Tropical Traditions coconut flour and recently heard that using another brand made for some rather dry cupcakes in one of my recipes. Perhaps the cupcakes were a tad over baked, perhaps it was the flour - I don't know. But I'll stick with Tropical Traditions. When I'm making cupcakes or muffins in my Kitchen Aid mixer I rarely sift coconut flour, the mixer will take care of any lumps there may be.  When making pancakes or anything I stir by hand I sift the flour to make everything blend quickly and smoothly.

I also love Tropical Traditions coconut oil. If you are new to coconut oil you'll find their site to be really informative. You can choose from mild tasting for very strong coconut flavored oils. Coconut oil has many health benefits and just tastes so good that it is what I use most of the time to saute or bake. Even for the very occasional deep frying of onion rings! I always keep a spoonful or two of coconut oil in my cast iron pan when making pancakes. It makes for crispy edges and is a good way to get a bit more coconut oil in.

Flax seed is a great source of fiber and protein and even calcium so that's why I add some to the batter. I like to use a finely milled golden flax from Flax USA. I find huge bags of it at Costco.

Local honey sweetens these pancakes. I've used as little as a scant tablespoon to two tablespoons.


Easy Coconut Flour Pancakes!
Preheat skillet.
Makes six large or eighteen small pancakes.

1/3 cup Coconut Flour
6 eggs
1/2 cup Coconut Oil,  melted plus more for cooking the pancakes
1/2 cup Water
Dash Salt - I used either Himalayan or Grey Sea Salt
1 to 2 Tablespoons honey
2 rounded Tablespoons Flax Meal

I melt the coconut oil in my cast iron skillet while measuring all the rest of the ingredients into my mixing bowl.

Combine all ingredients until just mixed. Add another spoonful of coconut oil to your pan and melt.

Drop by spoonfuls onto hot skillet. Let cook until the entire top is covered in tiny bubbles. It won't look dry around the edges like most other pancakes. Slide a metal spatula under the pancake and turn quickly. Cook another few seconds and serve.

I love to drizzle a teeny bit more honey and add a pat of Kerry Gold butter on top (not casein free) on mine but I usually eat them plain.

Friday, February 15, 2013

Fast & Easy Flax Chips or Crackers!


Sometimes a recipe seems so basic to me that I don't think it blog-worthy. These flax chips or crackers are one of those recipes. It is really more of a technique than a recipe like many of my other favorites.

These are a great naturally gluten free snack that you can put together in minutes. Flax seeds are full of fiber, minerals, omega 3 fatty acid, anitoxidants and vitamins. You'll feel good scooping up your guacamole with these. But do be mindful that while they are nutritionally amazing they are not exactly low calorie!

They really couldn't be easier to mix up. They are simply flax seeds, water and salt. The mild nutty taste works great with nearly every dip you can dunk them into. It's also a wonderful base for adding spices and herbs. Get the basic recipe down and play with it.

I take equal parts flax seeds and filtered water and a bit of sea salt to taste and mix them in a bowl. The mixture will become gelatinous and spreadable very quickly. You can get an idea of the texture of the flax/water combination in the bowl.

It's at this point I would add any herbs or spices to the bowl. My Flax Fiesta Crackers are a new favorite - but for now we'll keep it simple and straightforward.

Dividing the mixture between two parchment covered baking sheets I spread it as thin as possible for chips (or a little thicker for crackers). Bake in a slow oven as my grandma would say. I use 300 degrees if nothing else is in the oven. If I'm baking other things I will go as high as 350 degrees.

You can see in the photo on the middle right that the seeds are spread very thin. This is what I do for chips. I'd keep it a little thicker for a cracker - that's the only difference.

After an hour or so I usually flip the whole sheet of flax over to dry the other side. That's what you're really after, drying them rather than baking them.

If the edges start to brown while the center isn't quite done I just snap off pieces around the edges, put them in a bowl and put the tray back in the oven.

You can score the sheet of flax with a pizza cutter after about 45 minutes to get squares like I've done on the right. Breaking off pieces works just as well. Up to you.

So, here's the actual recipe:

Fast & Easy Flax Chips or Crackers
Preheat oven to 300 degrees.
Line two baking sheets with Parchment Paper.

2 cups Flax Seeds, Roasted or Raw
2 cups Filtered Water
1.2 teaspoon Sea Salt

Mix everything together and let sit for a few minutes to gel.

Divide mixture evenly between two baking sheets and spread as thin or thick as you like.

Put in the oven and check every thirty  minutes or so. When the top and edges look dry I put the cookies sheets on the stove and carefully flip them over so the bottom is now on the top and can dry.

Once they're dry and you can snap off chip sized pieces you are done. Depending on thickness it could be two hours or more.

Enjoy!

Thursday, February 14, 2013

De'Lure' Desserts & Bakery Delivers!


Yesterday I had the nicest gluten free surprise! Ragan, of De'Lure' Desserts & Bakery was making a Valentine dessert delivery to Marie nearby and surprised me with a complimentary baguette.

Ragan is the talented gluten free baker who makes the wonderful gluten free focaccia and chocolate raspberry amore cakes served at Bella Monica. I've gone on about them in our Bella Monica posts before. Being able to go out for a wonderful Italian meal and be able to order nearly anything on the menu safely is such a treat and Ragan works beautifully with the Bella Monica team to make that happen.You can find her goodies at other locations seasonally such as Pullen Park and Koka Booth Amphitheater so follow her on Facebook to keep up to date.

Ragan also did the beautiful desserts for Marc and Marie's wedding and she is absolutely wonderful to work with. She asked lots of questions and made sure she had Marie's vision. She spoiled us with samples to make sure Marc and Marie knew just what would be served and were happy with their choices.

Marie's aunts and cousins beautifully arranged the dessert table, decorating the cake with fresh flowers. It was the most beautiful presentation and everything was absolutely yummy and perfect.

Ragan made the wedding cake, French macarons, mini cupcakes and amore cakes and everyone loved everything. Raved about them, actually. This was big. Really big. Why? Because everything at this wedding from appetizer to entree to cupcake was gluten free and delicious.

Should you be so lucky to have her cater your wedding desserts be sure to order more than you think you will need because they will be quickly inhaled by your happy guests.

But back to the baguette! Ragan's baguette is not only gluten free, but also corn free, peanut free and vegan.  And did I mention delicious? The kind of delicious your non-gf friends will also enjoy if you are generous enough to share with them.

Because I was the only one home last night I saved it until today to share. And, since we waited a day to sample the baguette, I can't speak to how it tastes the day it is baked but can tell you it was wonderful today.

Joe wanted black bean hummus and veggies at lunch and the baguette was perfectly suited. I sliced it thinly and toasted it for our meal. We both loved the taste, texture and crunchy crust. It dunked into our hummus and held up well.  No typical gluten free crumbles here.

We pretty much inhaled every crumb of every slice I'd toasted. We saved some for Chris to try when he gets home tonight but I will be surprised if it makes it that long.

Ragan says she likes to slice, toast and serve as Bruschetta which sounds great. Chris and I love Laura's Garlic Herb Dip and I think these baguette slices will be perfect dipped into that garlicky delight. It was also amazing with a small smear of butter.

Ragan charges $5.50 per loaf and her delivery charge in the Raleigh area is only $5. I'm placing an order soon because looking through the wedding photos makes me want one of those delicious French Macaroons.

Thank you to Katelyn McKay Photography for your beautiful dessert photos.


Wednesday, February 13, 2013

Easy Peasy Perfectly Healthy Valentine Treats!


Last night I made my German Chocolate Bites in anticipation of a certain coconut and chocolate loving dinner guest and her mom.

Because this has been my go to treat lately and I've made a couple of other variations of these for our guests I wanted to switch things up a bit. Since it is Valentine's week I decided to try pressing the mixture into a silicone heart shaped tray I picked up at Target a couple of years ago. Each tray had fourteen hearts and the recipe filled two trays perfectly.  They popped out easily and looked a little more special this way.

So if you're looking for a naturally gluten free, grain free, vegan and refined sugar free treat you can put together for the people you love in fifteen minutes or less; this is for you.

Enjoy!