Recently in Gluten-free, Vegan Carnivore Category
Photos by Ms. Jen with her Nokia N95 camera phone.
I am a big fan of the Thai Kitchen Spring Onion Rice Noodle Soup Bowl. Gluten-free, check. Dairy-free, check. Egg-free, check. Canola oil free, check. Takes only 3-4 minutes to make... Sign me up!
After I first found this little gem of Jenifer friendly food goodness at Trader Joe's a few years back, I would just make it by the package directions. But ever since I have returned from Ireland, I have made it a meal by adding whatever complimentary veggies and meats that I have in the refrigerator and/or chicken broth if I have it on had.
Happy Spiced Up Thai Kitchen Rice Noodle Soup Bowl:
1 package of your fave flavor of Thai Kitchen Rice Noodle Soup Bowls (or any other instant noodle package, but I won't vouch for quality & gluten-free with other brands)
1/2 bowl (the plastic bowl that comes with the Rice Noodle Soup) of water
1 bowl (see directly above) of Chicken broth or veggie broth
All the packets of stuff that come in the Thai Noodle packaging.
Put all of the above in a pan on the stove that will fit plus room or find a big bowl and do it in the microwave. If stove, boil for 5 minutes. If microwave, nuke for 3 minutes.
As the soup is cooking, chop up whatever tasty vegetables and/or meat you have in the refrigerator that would be complimentary.
I like to use leafy green veggies: Bok Choy, escarole, spinach, kale, etc.
I also like to use pork (bacon or pancetta, pre-sauted/cooked), turkey or chicken leftovers, or cooked ground beef for extra protein.
Add the veggies and cooked meat to the soup, cook until boiling or the veggies are wilt-ish/ cooked to your taste.
Serve. Eat. Be happy.
Since, I <3 the pig, this is good.
1) A few new food blogs that I have run across this week or two:
Just Bento | meal in a box
Chocolate & Zucchini : Daily Adventures in a Parisian Kitchen
lobstersquad : A Food Blog with Drawings
The Sensitive Baker Blog
CeliacChicks
2) The LA Times food section is recommending Osteria Mozza this week in its restaurant review, particularly the mozzarella bar. It sounds very intriguing.
3) Regardless what cranky commenters at Yelp may say, What's Wharf continues its reign as my favorite local restaurant and one of my top 10 of all time. I have always liked that Walt's serves good seafood and has a wait staff that is willing to help you find something on the menu that will work with one's food allergies. I first found Walt's while still in high school on the recommendation of my allergy doctor who said that they are one of the best restaurants in SoCal for catering to folks with food allergies.
Sometime this spring, Walt's brought on a new executive chef, Christopher Krajacic, who has been revitalizing the menu and rotating in new dishes, as well as adding a Chef's Tasting Menu, all the while keeping old favorites on the menu. Last week when I took my sister Allison to her "Last (gluten-full) Meal" at Walt's, I had a chance to talk to the Christopher the Chef about his additions to the menu and thank him for keeping the menu friendly for folks who multiple food allergies. He told me that in a previous job he was a caterer for the San Diego Celiac's Society.
Elise at Simply Recipes on The Meat We Eat. Excellent post / photo blog on sustainable free range pigs on the Willis Farm in Iowa. I love the photo, midway down, of the mama pig and her piglets walking through the grass.
Something in Season on How to Make Gluten Free Biscotti, Part I
