Glutino Gluten Free Fudge Covered Pretzels

Before I write any further, I have something I must confess. I am a rule breaker. Lucky for me, breaking rules seems to work in my favor. Recently, some friends and I went to see a movie. While everyone else was lined up waiting to purchase their popcorn, ice cream, and other snacks, I was struck by the urge to break a movie theater rule. While there are a lot of movie snacks that are gluten-free, I just wasn’t feeling what the movie theater had to offer. Plus, while I love theater popcorn, I always worry about what cross-contamination may have occurred. The theater I was visiting is located in a mall with a grocery store located in the complex, so a plan was hatched.

One of my friends decided he too needed to break the no outside food in the movie theater rule, and we headed to the grocery store. I really didn’t know what I was looking for as I scanned the aisles. Alas, something caught my eye. I have spent many hours perusing the gluten-free aisle, and while I have seen Glutino products many times before, I had never spotted the Fudge Covered Pretzels. I have always loved chocolate covered pretzels, and have failed (multiple times) while attempting to make my own gluten-free version. I decided to give the Glution version a try. I checked out and stuffed the bag into my oversized purse, so I could be super stealth and sneak them into the theater.

Before opening the bag, I had decided I would only eat a few. I failed. The pretzels were so good that I ate the entire bag over the course of the movie (with just a little help from my friends). I have since repurchased the chocolate covered pretzels, and shared them with my family members who eat gluten. Everyone who has tried them agreed, these are great! They’re so good, I’ve taken to hiding them in the cabinet so that they are there when I want them.

Read more about them on Glutino’s website: http://www.glutino.com/products/chips-crisps-pretzels/pretzels/chocolate-covered-pretzels/

Glutino Fudge Covered Pretzels

Asiana Cafe

I love Chinese food. For years, whenever the topic of takeout would come up, my brother and I would immediately argue. He was always inclined to vote for Italian, while I was set on Chinese. Unfortunately, once the gluten-free life found me, I was forced to give up my favorite food.

In my pre-gluten-free life, Asiana Cafe in Greenwich, CT used to be one of my favorite go-to restaurants for Chinese, Thai, and Japanese cuisine. Last year, I was overjoyed to discover that they have a gluten-free menu. While I always knew there were sushi items I could have, I was unaware that there is a full 4 page gluten-free menu featuring a variety of Appetizers, Greens, Soups, Kitchen Entrees, Contempt Rolls, Sushi/Sashimi, Classic Rolls, and Veggie Rolls.

Last night, I ordered the Velvet Corn Soup (cream corn & egg drops) and Broccoli in White Wine Sauce with Chicken. Both were delicious! While I have eaten in the restaurant in the past, last night I ordered take out and ate at home. My meal traveled well, and was just as good as if I had eaten it in the restaurant.

For a delicious gluten-free meal, check out Asiana Cafe: http://www.asianacafe.com

Asiana Cafe- 68 East Putnam Ave., Greenwich, CT 06830

Parmesan Roasted Broccoli

Ingredients:

  • 2 Medium to Large Broccoli Heads
  • 1/4 c. Olive Oil
  • 1/4 c. Parmesan Cheese (grated)
  • 1/4 c. Gluten-Free Panko Bread Crumbs (I used 4C Gluten Free Crumbs Seasoned)

Directions: 

  1. Preheat your oven to 400 degrees Fahrenheit
  2. Cut the broccoli into small florets.  
  3. Place the broccoli in a large ziplock bag.  
  4. Add the oil to the bag of broccoli, make sure the bag is sealed, and shake the contents so that the broccoli is fully coated in oil.  
  5. Add the gluten-free panko bread crumbs and parmesan cheese to the bag, seal, and shake the bag so that the broccoli is coated in parmesan cheese and bread crumbs. 
  6. Line a baking sheet with parchment paper.
  7. Spread the coated broccoli out on the lined baking sheet.  
  8. Place in the oven for 20-25 minutes, until the broccoli begins to brown. 
  9. Let cool, serve, and enjoy!

Gluten-Free Chocolate Crinkle Cookies

Ingredients: 

  • 4 oz. Bittersweet Chocolate
  • 6 tbsp. Unsalted Butter
  • 1 1/2 c. All Purpose Gluten-Free Flour (I used Bob’s Redmill 1-to-1)
  • 5 tbsp. Unsweetend Cocoa Powder
  • 3/4 tsp. Baking Powder
  • 1/8 tsp. Baking Soda
  • 1/2 tsp. Kosher Salt
  • 1 c. Granulated Sugar
  • 2 Large Eggs
  • 2 tsp. Vanilla Extract
  • 1 c. Confectioners Sugar

Directions

  1. Preheat the oven to 325 degrees Fahrenheit and line 2 large baking sheets with Parchment Paper. 
  2. Place the chocolate and butter into a double boiler, melt the chocolate and butter, and remove from the heat once it is fully melted.  Make sure you stir as the chocolate and butter are melting so the mixture doesn’t burn.  
    • If you don’t have a double boiler you can make your own: Take a metal bowl with lip around the edges.  Find a pan that the bowl can sit in without touching the bottom of the pan.  Fill the pan with water, and place the bowl into the pan.  The water should not touch the bowl.  Place the double boiler over the heat, and melt the chocolate and butter.  
  3. In a large mixing bowl, add the flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar.  Whisk the dry ingredients together so that they are fully combined.  
  4. Add the eggs, vanilla, and melted chocolate and butter to the mixture, and stir till fully combined.  I used a stand mixer for this, but if you don’t have one, you can use a hand mixer, or a spoon.  If not using a mixer, make sure all of the ingredients are fully combined.  The dough should become thick but still soft.  
  5. Place the confectioners sugar in a bowl
  6. Using a tablespoon, scoop out a portion of the batter.  Using your hands, roll the dough into a ball, the roll the ball in confectioners sugar so that the entire cookie is coated. 
  7. Place the coated cookie ball on the lined baking sheet, and flatten slightly so that it becomes a disc (try to make it about 1/2 inch thick)
  8. Repeat this process until all the batter has been used, and space the cookies about 2 inches away from each other.  
  9. Bake the cookies for 12 minutes.  
  10. Let cool, serve, and enjoy!
The Gluten-Free Gal’s Guide Gluten-Free Chocolate Crinkle Cookies

Parker & Quinn

I love when I find a restaurant that is gluten-free friendly, and has great food.  Parker and Quinn is one of the restaurants that fall into this category.  Not only were they very accommodating of my dietary needs, the food was great!  

The positive experience at Parker & Quinn started with the reservation.  My friend made a reservation using Open Table, and was contacted after doing so by the restaurant (I believe this occurred through the Open Table app).  She was asked about special dietary restrictions, and being very aware of my need to eat a gluten-free meal, she selected that as an option.  As always, I went to work to prepare for my dining experience.  I went to the website hoping to find pre-select some menu items that looked gluten-free, which I could ask the wait staff about once I got there.  What I found instead was a separate tab for Allergy Menus.  Clicking on the tab took me the full menu, with each item marked to indicate possible allergens or restrictions, including: gluten, garlic, nuts, dairy, shellfish, pork, and soy.  

Having done my preliminary screening, I walked into the restaurant with my game plan set.  Two of my favorite foods are scallops and mashed potatoes, both items that were found on the menu.  For the sake of caution, I did tell the waiter of my need to have a gluten-free meal, and confirmed that the Seared Sea Scallops (sunchokes, green apple & brussels slaw, crispy pancetta) and Mashed Potatoes (truffle butter) that I wanted to order were in fact gluten-free.  They were!  When the food came out, my meal was brought out separately, and I was informed that my allergy had been noted, and everything that was prepared for me was in fact gluten-free and safe to eat.  While I expected the meal to be gluten-free, the verbal assurance provided an extra level of comfort and confidence in my meal.  As for the food, there is one word the perfectly describes it, delicious!  

Parker & Quinn Seared Sea Scallops
Parker & Quinn Mashed Potatoes

I was very happy with my dining experience at Parker & Quinn, and will definitely be going back.  

For more information, check out the restaurant’s website: https://ingoodcompany.com/restaurants/parkerandquinn/

Parker & Quinn64 W. 39th St., New York, NY 10018

Gluten-Free Sweet Potato Latkes

Ingredients:

  • 2 1/2 lbs. Sweet Potatoes
  • 1 c. Gluten-Free Panko Breadcrumbs
  • 3 Large Eggs (beaten)
  • 1 1/4 tsp. Salt
  • 1/2 tsp. Cinnamon
  • Canola Oil (enough to coat your frying pan)

Directions:

  1. Peel the sweet potatoes.
  2. Using a hand grater or a food processor, shred the sweet potatoes.
  3. Place the sweet potatoes on a towel or cheese cloth, and squeeze the excess liquid out.
  4. Place the shredded sweet potatoes into a large bowl, and add the beaten eggs, gluten-free panko bread crumbs, salt, and cinnamon.  Use a fork to fully mix the ingredients.
  5. Let the mixture rest for 15 minutes.
  6. In a frying pan/skillet add oil and place over medium heat.
  7. Once the oil is heated, scoop up 3-4 tbsps. of the potato mixture, use your hands to form into a patty, and place into the oil.  You can cook more than one sweet potato latke at a time, but make sure you don’t crowd the pan/skillet.
  8. Cook the latkes for 2-3 minutes per side, until golden brown and crispy.
  9. Once browned on each side, remove the latkes from the pan, and place on a cooling rack.  You may want to place your cooling rack over towels or a plate to collect any excess oil.
  10. Serve and enjoy!

Gluten-Free Latkes

Ingredients:

  • 2 1/2 lbs. Potatoes
  • 1 Large Onion
  • 3/4 c. Gluten-Free Panko Breadcrumbs
  • 2 Large Eggs (beaten)
  • 1 1/4 tsp. Salt
  • 1/2 tsp. Pepper
  • Canola Oil (enough to coat your frying pan)

Directions:

  1. Using a hand grater or a food processor, shred the potatoes.
  2. Place the shredded potatoes in a bowl, and cover with water.  This prevents the potatoes from browning.
  3. Using a hand grater or food processor, grate the onion into small shreds.
  4. Pour the potatoes into a colander, and drain the water.
  5. Place the drained potatoes and onion on a towel or cheese cloth, and squeeze the excess liquid out.
  6. Place the potatoes and onions into a large bowl, and add the beaten eggs, gluten-free panko bread crumbs, salt and pepper.  Use a fork to fully mix the ingredients.
  7. In a frying pan/skillet add oil and place over medium heat.
  8. Once the oil is heated, scoop up about 3 tbsp. of the potato mixture, use your hands to form into a patty, and place into the oil.  You can cook more than one latke at a time, but make sure you don’t crowd the pan/skillet.
  9. Cook the latkes for 2-3 minutes per side, until golden brown.
  10. Once browned on each side, remove the latkes from the pan, and place on a cooling rack.  You may want to place your cooling rack over towels or a plate to collect any excess oil.
  11. Serve and enjoy!

Maple Roasted Brussels Sprouts With Bacon

Ingredients:

  • 1 1/2 lbs. Brussels Sprouts
  • 6 Slices Hickory Smoked Bacon (I prefer to use a thick cut for this recipe)
  • 1/4 c. Olive Oil
  • 4 tbsp. Maple Syrup
  • Salt

Directions:

  1. Cook the bacon-
    • Pre-heat the oven to 400 degrees fahrenheit
    • Line a baking sheet with tin foil.
    • Place the bacon on the baking sheet.  Make sure each slice is laying flat, and the slices don’t overlap.
    • Place in the oven for 10-15 minutes.  Start checking on the bacon at 10 minutes and remove from the oven when the bacon has browned and crisped around the edges.  The bacon will look soft while it is laying in the grease, but once removed, it will crisp up.
    • Place paper towel on a plate, remove the bacon from the pan, and lay on the paper towel.  Use paper towel to pat the bacon down, removing the grease.
    • Set the bacon aside and let cool.
  2. Trim the brussels sprouts-
    • Cut off the stem
    • Remove any dark loose leaves
    • Cut in half
  3. In a large mixing bowl, add the olive oil and maple syrup
  4. Add the brussels sprouts to the bowl and toss/mix until the brussels sprouts are coated in the oil and syrup mixture
  5. Preheat the oven to 400 degrees fahrenheit
  6. Line a baking sheet with parchment paper
  7. Spread the brussels sprouts out on the lined baking sheet
  8. Sprinkle salt over the brussels sprouts
  9. Place in the oven and roast for about 30 minutes, until the brussels sprouts crisp
  10. Remove from the oven, and crumble the bacon over the brussels sprouts.
  11. Serve and enjoy!