Trav's Gone Gluten Free!

DC Flashback: Hello Cupcake!

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Thu, 26 Nov 2009 20:31:00 +0000

Happy Thanksgiving!

I'm sitting among family in Chicago. The TV has football playing. People are lounging around, playing hand-held video games, passing around the newest edition to the family, Vincent, who is only two months old. Soon the feast will begin, but it's now the calm before the gastronomic storm.

I thought... what better a time to write about my most recent trip to Washington DC?! Mindy attended an International Affairs Conference two weeks ago. Being that it was only a few hours drive away, I decided to tag along. We stayed in Georgetown, which is full of great coffee shops, restaurants, sites to see, and things to do.

While she attended workshops I wandered our area, scoping out our evening-time options. Whenever I came across a sweet coffee shop, I stopped in and did some of my school work. It was like a little work-vacation. I actually got a lot of work done, plus I was able to satiate my wanderlust and get some partying in:) Mindy and I found a great piano bar, and the Piano Man even dedicated a song to us! It was a little embarrassing, but completely awesome at the same time.

One night we had dinner at a place called Zed's. Zed's serves Ethiopian cuisine, most of which comes wrapped in glutenous bread. However, the staff knew about Celiac Disease and served my dishes with rice and beans instead. The food, overall, was delicious, but the lentils were out of this world!

But the absolute #1 foody find of the weekend was HELLO CUPCAKE. Hello Cupcake is a little bakery dedicated to scrumptious mini-cakes topped with a mountain of icing. And the best part of all... they serve Gluten Free Cupcakes!!! At $3.00 a cupcake, it's a bit expensive, but after just one bite I was in love! The best GF baked goods I've had thus far!

From what I've read on the internet, the GF cupcakes sell out fast, so if you are in an area with a Hello Cupcake, get in there early and treat yourself. You'll be glad you did:)

Well, I think the bird is about done. I'm off to feast!!!

GF Restaurant Review: Pho & Cafe Saigon

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Fri, 20 Nov 2009 23:39:00 +0000

Whooooo Hoooooo! This is my 100th posting!!! I can't believe I've written a hundred entries for this website already. And I'm sure I'll feel the same way when I reach 200:) Besides hooking people up with easy gluten free recipes, links to great resources, and tips to living a GF lifestyle, I write this blog to document my own journey into a life of reading labels, questioning the ingredients for all the food put in front of me, and of course... to have a written and visual history of my culinary adventures.

The people who read this are often faceless, often voiceless, but nevertheless, when I see the number on my site-visit counter it makes me smile:) I do this just because I enjoy it. Thank all of you who visit and follow me. Knowing there are others alongside me on my journey gives me a warm feeling.

Speaking of warm feelings, this entry is all about my absolute favorite Vietnamese Pho restaurant, located on the west side of Philly near U-Penn. It's called Pho & Cafe Saigon, and is located at the corner of Spruce and South 43rd street. I've been going there solely for their Pho for over three years, and to tell you the truth, I've never known the name of the place. LOL! Just yesterday I took a friend/colleague to share in the enjoyment of sitting in front of a large, steaming, deliciously smelling, completely comforting bowl of noodle soup. I'm pretty sure she was digging it. I was! As I always do:) Sometimes I even have a few taste-bud orgasms before the end of my meal. It's that good... not kidding at all.

I ordered the chicken pho, and Brianna ordered the vegetarian pho. It comes out at lightening speed, and is accompanied by a plate of fresh basil, lime wedges and bean sprouts. Hot green tea is also included for free. The noodles are made of 100% rice flour, and the stock is homemade (so no hidden gluten). The hot-sauce on every table is gluten free, but the plum sauce is questionable. Since first walking foot into the establishment over three years ago, I've pretty much tried every variety of pho they have; even ones that include chunks of cow stomach, intestines and gizzard. All AWESOME!!! Although the pieces of cow throat have a texture which takes some time to get used to.

If you are ever in the area, I highly suggest trying the place out. The staff isn't the most friendly or social, but who cares! Their Pho is out of this world!!!

Pho & Cafe Saigon

4248 Spruce Street

Philadelphia, PA 19104

(Average cost of a bowl of Pho = $5.95-$6.95)

Pumpkin Apricot Stew

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Tue, 10 Nov 2009 21:41:00 +0000

Halloween is over, but I'm still daydreaming about the stew that we served at our Halloween costume party. It was absolutely amazing! And eating it out of a pumpkin was just downright cool! Plus, I'm a huge fan of yams, and this dish is loaded with delicious yam chunks!

I'm not sure if you can find pumpkins anymore, but even without the pumpkin shell, this is sure to be a hit with anyone you're feeding:) My apologies for the poor photo, I planned on taking nice photos of this stew the next day, but it was all eaten up!

To keep things GF, I used an organic beef broth that stated "gluten-free" on the carton. I've also used the product "Better Than Bouillon" numerous times with no ill effect. The ingredients do not list anything evidently glutenous, but proceed with caution if you happen to have a very sensitive system.

Ingredients

2 lb beef stew meat, cubed
1 large onion, chopped
2 cloves garlic, minced
3 tblsp oil
2 large tomatoes, chopped
1 large green pepper, chopped
2 tsp salt
1/2 tsp pepper
1 tsp sugar
1 cup dried apricots
3 white potatoes, peeled and diced
3 sweet potatoes (yams), peeled and cubed
2 cups beef broth
butter
1 16oz. can whole kernal corn, drained
1 medium pumpkin

Cooking Directions

Cook beef, onion and garlic together in oil until browned. Add the tomatoes, pepper, salt, pepper, sugar, apricots, potatoes and broth. Cover and simmer for 1 1/2 hours.
Meanwhile, cut off the pumpkin top. Scoop out the seeds and membrane. Brush the inside of the pumpkin walls with melted butter and then salt and pepper the inside.
Preheat the oven to 400 degrees F.
Once the pumpkin is prepped, add the corn to the stew and stir together. Ladle the hot stew into the pumpkin shell.
Place shell in a shallow pan and bake, uncovered, for about an hour or until the pumpkin meat is tender.
Serve by scraping up the sides of the pumpkin before ladling into bowls. Make sure you get a nice amount of pumpkin flesh into each serving.
Place lid of pumpkin back on for aesthetic appeal:) You're going to love this!!!

Pumpkin Spice Cookies

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Mon, 02 Nov 2009 03:53:00 +0000

I just had my last weekend class for the semester, and boy is my mind exhausted. Spending 8+ hours with very smart people, making sure to be on top of your game, is always a challenge, and always tiring. I loved it though! I guess I'm just a big nerd, but I love group learning:)

Since it was Halloween weekend, and we were all stuck in class with each other, we were encouraged to bring in treats to share. I brought these cookies and a gallon of apple cider. The cookies, which my partner whipped up with a recipe I found while I set up the outdoor Halloween decorations in hopes of terrifying the local kids, came out FREAKING AWESOME!! Thank you Mindy;) I absolutely loved em, as did everyone else who tried em! These would be the perfect cookies to bring for Thanksgiving.

To get the icing to coat the tops just right, you need to wait for the cookies to completely cool first. I know that this may be difficult to do, especially with the scent of warm cookies in the air, and your mouth watering, but trust me... these actually are better chilled. Once cooled and drizzled, I'd advise layering the iced cookies between parchment paper to keep it all sticking together.

Mindy smartly decided to add walnuts to my recipe, but feel free to omit them if you wish. However, they do give these cookies a nice chunky character. Either way, I'm sure you'll dig these!

Here's a recipe for the Gluten Free flour baking mix I whipped up.

Gluten Free Flour Mix

3 cups white rice flour

1 cup potato flour

½ cup tapioca flour

2 tsp xanthan gum

Cookie Ingredients

5 cups Gluten Free Flour (I made my own, but feel free to use any brand you choose)
2 tsp baking powder
2 tsp baking soda
4 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp salt
1 cup softened butter
3 cups sugar
2 cups canned pumpkin
2 eggs
2 tsp vanilla
2 cups walnut chunks

Glaze Ingredients

4 cups confectioner's sugar (aka powdered sugar)
6 tblsp milk
2 tblsp melted butter
2 tsp vanilla

Directions

Preheat the oven to 350 degrees F.
Combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt and set aside.
In a large bowl, cream together a cup of softened butter and the sugar.
Add the pumpkin , eggs and 1 tsp vanilla. Beat until creamy (either with an electric mixer, or some serious arm power).
Incorporate the dry flour mixture into the wet pumpkin mixture and then stir in the walnuts.
Drop by spoonfuls onto a non-stick baking sheet, slightly flattening them as you go, and bake for 15-20 minutes, or until edges are lightly toasted.
Remove from oven and let each batch cool completely on a cooling rack before drizzling with the icing. To make the icing, simply whip together all the ingredients until nice and creamy. Use a fork to drizzle.
Wait till the icing dries and layer cookies between parchment paper sheets in a large bowl or pan.
This recipe makes a TON of cookies, so be prepared to share. Enjoy!!

Turkey Chocolate Chili

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Tue, 27 Oct 2009 15:56:00 +0000

When I read a recipe for chili that called for an ounce of chocolate, I just had to whip up my own interpretation! It makes sense though. Cocoa and Chili are like some immortal, South American married couple. Although we always think SWEET when we talk chocolate, Cocoa wonderfully complements the HOT spices! After a string of amazing days, perfect for taking in the vibrant colors of Autumn, it's back to the drizzle. Philly, in general, has pretty nice weather, in comparison to one of the dreariest places to live: Syracuse... my home town:) Because of my frame of reference, I never seem to catch the hum-drum, half-empty glass mentality that locals often adorn after but a few days of rain.

Rainy weather is Chili weather. So I figured what better time to share one of my most favorite recipes of late - Turkey Chocolate Chili!! This chili's broth is light and spicy, almost like a stew, and absolutely warm your insides with spicy deliciousness! Feel free to cut back on the chili powder, or add more chocolate depending on your tastes, but don't omit the chocolate! Trust me, you'll barely know it's there, but it gives this dish a subtle, wonderful aftertaste. For the chicken broth, I used "Better Than Bouillon" but you can use whatever GF vegetable or chicken broth you like.

Ingredients

2 pounds ground turkey
1 large onion (chopped)
2 medium red bell peppers (chopped)
6 garlic cloves (finely diced)
4 tblsp chili powder
2 tsp ground cumin
1 1/2 tsp dried oregano
3 can of pinto beans (drained)
1 28-ounce can diced tomatoes w/juice
3 cups vegetable or chicken broth (Make Sure It's GF!)
2 ounces of semisweet chocolate (chopped)
Cooking Spray (Make Sure It's GF!)

Directions

Coat the bottom of a heavy pot with cooking spray.
Add onions, bell pepper and garlic. Saute over high heat until vegetables begin to soften (about 6-8 minutes).
Add turkey and saute until no longer pink, breaking it up while it cooks (about 5 minutes).
Mix in the chili powder, cumin and oregano, stirring for about a minute.
Add the beans, tomatoes with juice, broth and chopped chocolate.
Bring the pot to a boil, then reduce to medium. Cook uncovered, stirring occasionally, for about an hour.
Add a little S&P and chow down! You're going to love it!!!

Chicken Potato Bean-sprout Stew

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Sat, 17 Oct 2009 19:26:00 +0000

The Northeast has been experiencing a wet and cold week. This Sunday we scheduled a trip to Linvilla Orchards to pick apples, eat cider-doughnuts, and go on a hay-ride followed by a bonfire to roast marshmallows. I've got my fingers crossed, but it could very well be a wash-out. We have 80 people signed up, so I'm hoping for a break around the time our wagons are scheduled to depart. Either way, rain or not, I'll be there warming up with hot spiced cider and the company of good friends:)

Right now, as I'm writing this, a large pot of turkey chocolate chili is reducing on the stove. It smells AWESOME!!! This rainy, dreary, cold and gray weather is the perfect time for chili, soup and stew. The chicken stew recipe below is something I whipped up with what I had on hand. I was nervous about the bean-sprouts, but they ended up being an amazing alternative to noodles. They still held their texture, and since I didn't chop them up, were nice and stringy like al dente pasta.

A hot, steaming bowl of chicken stew on a cold and damp day is a bit of heaven! I shared this with some friends and they shared with me that this stew is amazing. Make it! You'll love it!

Ingredients:

2 cups chopped carrots
2 cups bean sprouts (rinsed)
2 lb chicken breast (chopped)
6 cups scrubbed and chopped red potatoes (with skins on)
8 green onions/scallions chopped
3 bay leaves
6 cups GF chicken broth (I used "better than bouillon")
1 tsp concentrated lemon juice
3 tblsp vegetable oil
Salt, Black Pepper and Garlic Pepper

Directions:

The first thing you're going to do is cook up the chicken. Heat the oil in a large pot on med-high till hot and throw in the chopped chicken breast. As it's cooking, keep stirring and adding shakes of salt, pepper and garlic pepper until you feel that it's spicy enough for you. Once the chicken is cooked through, using a slotted spoon, remove the chicken and set aside.
Add the chopped carrots, onions and bean sprouts to the chicken oil. Stir constantly for about 3 minutes. Add the bay leaves, potatoes and lemon juice and stir together for a couple more minutes.
Add the chicken stock until everything is covered with about 1 inch of liquid. Cover an bring to a boil, then reduce to a simmer and uncover.
Let the soup simmer for about 3o minutes, tasting about 1/2 way through and adding more salt, pepper and garlic pepper to your specific taste.
Serve hot and steamy on a wet, cold day. Enjoy!!!

GF Restaurant Review: Everything Jamaican

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Sun, 20 Sep 2009 12:56:00 +0000

I live right outside philadelphia in a little township called Folcroft. As far as local eateries are concerned, the pickings are slim. We have a little diner called Miller's Cafe, a couple pizza places, a few sub joints, and of course... inexpensive Chinese take-out. These options are fine, that is if you don't have to worry about gluten. The only place I can safely eat is Miller's Cafe, since they have a variety of simple breakfast foods, and know of my neurotic insistence to keep toasted bread as far away from my plate as possible. However, about a month ago a small Jamaican cuisine restaurant opened up called Everything Jamaican. After strolling in and sparking up a conversation with the owner, a friendly Jamaican transplant, I was informed that just about everything on their menu is gluten free. She told me that relatives of hers have the same condition and that she's very familiar with what we need to avoid eating.

After looking over the menu, which included dishes like Ox-Tail Soup, Jerk Chicken and Goat, Fried Plantains and Bean & Rice dishes, I decided to try the Curried Goat. With the memories of Curried Mutton I ate in Ocho Rios playing through my head, I looked forward to seeing if what Everything Jamaican served up matched the tastes in my memory. I wasn't disappointed! The curried mutton I was served tasted exactly like I remembered. And just like in Jamaica it was served bones and all, which of course adds to the flavor. It came with a side of rice & beans, and I ordered a Jamaican Ginger Beer. I left full, and very happy. Next time I'm trying the Ox-Tail Soup!

If you are ever out this way I highly recommend stopping into Everything Jamaican and filling up your guts with some delicious, authentic Jamaican Cuisine. Everything Jamaican is located at 10 Glenolden Avenue, at the corner of Chester Pike & Glenolden Ave. Their phone number is 484-540-8342. Hours: Mon-Thurs 11am - 7pm, Fri - 11am - 8pm, and Sat - 12pm - 8pm.

Here's a glimpse at their menu:

Jerk Chicken (L) $10......(s) $8

Oxtail with Butter Beans (L) $10......(s) $8.50

Raggae Chicken (L) $10......(s) $8

Curry Chicken (L) $10......(s) $8

Curried Goat (L) $10......(s) $8

Ackee (salted cod with garlic, onions and other seasonings) $8

When you arrive just let her know that you can't have any gluten and she'll take care of you. No problem!

Gluten Free Rum Boulders

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Thu, 10 Sep 2009 15:08:00 +0000

I brought these goodies to my friend's birthday party (along with some rum nuggets) and they were a hit! Mindy and I had a bottle of Appleton Rum that we brought back from Jamaica, so I figured what better way to put it to good use. I was pretty heavy-handed with the rum, so feel free to use less. I wrote about Rice Chex going gluten free a while ago, and now there are a number of GF Chex cereals. I love the Honey Nut, Cinnamon Chex and Chocolate Chex cereals, but Corn Chex is great as well. It's so great going to a normal grocery store and being able to pick up mainstream GF products. What a difference a few years can make!

I used half a box of Chocolate Chex to make these Rum Boulders, but feel free to experiment with any of the Chex cereals. Also, I used ground walnuts, but these would be great with ground or crushed almonds as well. These keep well when wrapped up and put in the fridge, and can be a great alternative to a drink after work:) And if you want, you could always spread the mixture out in a shallow pan and have yourself some GF Rum Bars to bring on the hiking trails. Enjoy!

Ingredients:

14oz can of condensed milk
1/2 box of Chocolate Chex Cereal (crushed)
1/2 cup walnuts (crushed or ground)
1/2 cup golden raisins
1/2 cup rum
1/3 cup cocoa
1/2 cup shredded coconut

Directions:

Place golden raisins and rum in a bowl and set aside to soak.
Mix the crushed Chex with the walnuts, condensed milk, cocoa, coconut, rum and raisins together. If mixture is too sloppy or gooey, add more cocoa and coconut.
Using a couple of spoons, shape the mixture into double bite-size mini-boulders and place on wax paper or in paper cupcake holders. (I used the mini ones)
Place in fridge to set for about an hour.
Transfer to airtight container.
Dig in and enjoy! Don't eat too many of these though, I did and ended up with a slight hangover.

Sunshine Colcannon

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Sun, 30 Aug 2009 20:41:00 +0000

After the last post I went to the store and purchased Betty Crocker's GF Brownie Mix. Just like the chocolate chip cookies, the brownies were great! I can't wait to try all of their new GF products:)

It's almost the beginning of the semester. This is my last year taking classes; only three more to go before dissertation. This week was my last at Social Work Counseling Services. It was sad emptying out my office and closing out my cases, but I'm looking forward to what's ahead. It should be a busy year, but I can't wait to get it going!

As usual I've been cooking and baking up a storm. This dish was really easy to put together. I call it "Sunshine Colcannon" because the eggs look like little suns:) It tasted wonderful and was super filling. I just love these traditional Irish meals... such great comfort food. Feel free to use whatever cheese you prefer, and if you have an allergy to eggs, just leave them out.

Ingredients

2 pounds potatoes (chopped up)
1/2 pound crisp green cabbage - any variety (shredded)
2 green onions (chopped)
4 large eggs
4 oz. mature cheese (grated)
butter or margarine (according to taste)
nutmeg (according to taste) - I used about 1/4 tsp.
sea salt and fresh ground pepper (according to taste)

Directions

Boil the potatoes until just tender - drain them and smash em up!
Preheat the oven to 375 degrees F.
Lightly cook the cabbage until just tender but still crisp. I cooked it in some olive oil and water, covering to steam a little.
Drain the cabbage and mix them with the potatoes. Add the onions, butter, nutmeg and S&P and mix together well.
Transfer the mixture into a shallow ovenproof dish and make four potholes in the mixture. Crack an egg into each hole and season well.
Bake for about 15 minutes or until the eggs are just set. Remove from oven and sprinkle with cheese.
Grab a bottle of Redbridge, some family or friends, and chow down!!

Betty Crocker's Gluten Free Chocolate Chip Cookies!

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Fri, 21 Aug 2009 17:41:00 +0000

I am so pumped about Betty Crocker's New Gluten Free line of products! They're even showing up at my local Acme, which rarely carries anything GF. I decided to start the taste-testing with their chocolate chip cookies. After adding all the ingredients and mixing it up, it did seem a little too crumbly. However, the directions on the box said it would look that way. After about 10 minutes of baking the smell permeated our home. I just LOVE the smell of cookies in the oven. It makes me want to snuggle up on the couch and watch cartoons.

After letting them cool for about a minute, we all began to chow down. They were awesome! The cookies did get hard pretty fast, but nothing a cold glass of milk couldn't remedy. They were also relatively cheap, only $4.99, which is pretty good compared to a lot of other gluten free mixes. Next, I'm going to try out the brownies. I can't wait!

Eggplant Boats

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Sat, 15 Aug 2009 22:08:00 +0000

Last night I had a good time hanging with my fellow Philly foodies at E's house! E writes FOODAPHILIA and hosted this round, showcasing her new apartment. I always enjoy hanging with E and Taylor (who writes MAC & CHEESE). If all goes according to plan, next time, in October, it will be at my crib. I plan to make an awesome pumpkin soup inside the pumpkin, and a few pumpkin-based sweets:) I'm a big fan of the orange squash :) But, the Fall is still months away and there's so much to be done before then.

I'm happy to say that in a few weeks I'll be submitting all the paperwork required to obtain my LLC license for my company, Helping Hands Books. HHB has been my pet project for the past two years, and now that my little hobby is evolving into something much bigger. I'm experiencing a mix of positive excitement and nervous anxiety. But I've got faith it's going to work out. I just know that soon, I'm going to need to start hiring people!

I decided to put all of my gluten free recipes together into an e-book titled "Trav's Gone Gluten Free's Kick-Butt Cookbook.

Now... I know that I posted an eggplant recipe a few posts ago, but I just had to share this one as well. I had a few more eggplants from Produce Junction, so I figured I'd experiment some more. This dish doesn't look too pretty, but it's seriously delicious. It also has a very meaty texture, so much in fact, that my brother was surprised that there wasn't any pork or beef in what he was eating. I mistakingly cut off the ends of the eggplant, making it harder to scoop out perfect bowls, but it turned out just fine:) If you don't have pistachios on hand, you can use hazelnuts or cashews. This meal is great! Enjoy!

Ingredients

2/3 cup brown rice (cooked)
1 large eggplant (cut in half)
1 onion (chopped)
3 garlic cloves (crushed)
1 small sweet green pepper (chopped)
1/4 pound of mushrooms (sliced)
3 oz. Cheddar cheese (grated)
3 tblsp. olive oil
1 egg (beaten)
1/2 tsp. marjoram
1/2 tsp. sea salt
1/2 tsp. fresh ground black pepper
1/4 cup raw pistachios (no shells of course)

Directions

Cook your rice and set it aside to cool.
Scoop out the flesh from the eggplant halves and chop.
Boil some water and blanch the hollowed-out eggplant boats for about 2 minutes, then drain upside down.
Fry the chopped eggplant flesh, onion, garlic, green pepper and mushrooms in the oil for about 5 minutes.
Mix in the rice, cheese, egg, marjoram, salt and pepper.
Preheat the oven to 375 degrees F.
Arrange the eggplant boats in an ovenproof dish. Spoon the filling inside. Sprinkle over the pistachios.
Throw the eggplant boats into the oven and bake for about 25-30 minutes, or until the filling is set and nuts are a bit golden.
Remove from oven and serve immediately.
Chow Down!!

Jerk Turkey Tacos

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Thu, 06 Aug 2009 21:24:00 +0000

This is another example of a typical quick and easy meal I'd make any odd day of the week. Lately I've been making things a bit more spicy than usual... and I've been loving it! These soft tacos are loaded with Jerk Seasoning. I used quite a bit... enough to make your nose run a little, but oh man were they good! I picked up the Jerk Seasoning while in Ochos Rios - and when I took my first bite of soft taco, I was instantly transported back to the beach in my mind. I love how your taste-buds can do that:) Feel free to ease up on the Jerk Seasoning if your sensitive to hot spice, but not too much because then it just wouldn't be Jerk!

Ingredients

1 lb. ground turkey
1 can ready to serve black beans
Corn tortillas (make sure GF!)
1 small onion (diced)
1-2 cups shredded greens (I used Romaine)
1/4 tsp. garlic powder
3 tblsp. Jerk Seasoning
3 tblsp. olive oil
Cooking spray (make sure it's GF!)

Directions

Empty the black beans in a small saucepan and add the garlic powder and diced onion. Heat on low, stirring occasionally.
Heat the oil in a frying pan and add the ground turkey. Chop up the turkey as much as you can as it cooks, while adding your Jerk seasoning one tablespoon at a time. What your looking to do is add enough seasoning to color the oil a light orange.
Once your turkey is completely cooked, and your beans are warmed through, heat a large skillet on medium. Lightly spray each side of your tortillas and throw on the skillet. You only need to heat them till they soften up. Remove softened tortillas, set aside and add more to the skillet (repeat).
Fill the tortillas with your turkey, the greens and your beans and go to town!

Eggplant & Ricotta Rolls

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Fri, 31 Jul 2009 19:59:00 +0000

I've been cooking up a storm lately; sticking to vegetarian and more health-conscious meals. I love it! Cooking healthy gluten free food is actually very easy. It's the calorie-laden GF baked goods that are a bit more challenging. Eating foods that energize and make you feel good inside is where it's at. I still eat whatever I want when I'm out, but I think sticking to the healthy stuff at home is an easy way to keep my weight down. Not that I'm worried too much about my weight, but it's good to think preventatively.

I've had some pretty gross and greasy eggplant parmesan before so I don't usually cook with eggplant. I wasn't sure how this dish would turn out. It required a few more steps than I'm used to (I'm a pretty lazy cook), but the end product was AWESOME! The following day when I had it for lunch at work - it tasted even better! This dish seriously opened up my taste buds to the yumminess of cooked eggplant. I know you're going to like this one;)

Ingredients

For the eggplant rolls

2 medium eggplants
Olive or Sunflower Oil (enough to coat the bottom of a pan)
1 cup ricotta cheese
2 cups white rice (cooked)
1 tblsp. fresh basil (chopped)
1 tsp. fresh mint (chopped)
Sea Salt & Fresh Ground Pepper

For The Sauce

1 tblsp. olive oil
1 medium size onion (finely chopped)
1 garlic clove (crushed)
14 oz. can of chopped tomatoes
1/2 cup white wine (or GF vegetable stock)
1 tblsp. fresh parsley (chopped)

Cooking Instructions

Get the rice cooking.
Create the tomato sauce: heat the oil in a small pan and fry the garlic and onion for 2 to 3 minutes (or until softened).
Add the tomatoes, wine (or stock), and parsley. Season well with salt & pepper. Bring to boil, then lower heat and simmer for 10 minutes (stirring occasionally).
Meanwhile: preheat your oven to 375 degrees F.
Slice the eggplants the long way. Discard the ends and outer slices.
Heat the oil in a large frying pan and fry the slices of eggplant until golden brown on each side (you'll need to do this in stages). Remove the browned slices and drain on paper towels.
Mix the cooked rice, ricotta cheese, basil, mint, and some salt and pepper in a bowl.
Lay the cooked slices of eggplant on a cutting board. Drop generous spoonfuls of rice mixture onto one end of each slice and roll them up. Arrange the rolls side by side in a shallow ovenproof dish.
Cover the rolls with the hot tomato sauce and throw it in the oven for 10-15 minutes. Remove and chow down! This is serious good eats!

Arabian Spinach & Chick-Peas

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Tue, 28 Jul 2009 14:57:00 +0000

The month before my wedding, I ate horribly. Most of my meals consisted of burgers, hotdogs, sausage, and whatever else could be thrown onto the grill and cooked quickly. While in Jamaica I had a chance to eat anything I wanted, and what I ended up enjoying the most, were simple, healthy foods. Before I left I decided to do my best to make more vegetarian dishes, and try and limit my red meat intake. Since being back I've begun to experiment and am loving it. This is the first out-of-the-ordinary meal I made. It's extremely simple, fast and delicious! Most people would likely use this as a side dish for fish or meat, but I had it as the main course with basmati rice. I'll be making this again:)

Ingredients

15 oz. can chick-peas (garbanzo beans), drained
1 onion, sliced
2 garlic cloves, crushed
14 oz. fresh spinach, washed and shredded
1 tsp cumin
1 tblsp. butter
2 tblsp. olive oil
sea salt and freshly ground pepper

Cooking Instructions

Using a large frying pan or wok, fry the onion in the olive oil for about 5 minutes, or until softened. Ad the cumin and garlic and fry for another minute.
Add the shredded spinach in small batches, stirring until the leaves begin to wilt. It may not seem like it can all fit, but the spinach shrinks down a lot!
Stir in the chick-peas, butter, sea salt and freshly ground pepper. Reheat it until just bubbling and then serve.
That's it! Enjoy!

Our Final Days in Jamaica

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Fri, 24 Jul 2009 15:08:00 +0000

The Honeymoon is over. Boooooo! Mindy and I are back in body but not in spirit. Granted, our work week was short, but after the amazing experience we had in Ochos Rios, Jamaica, we're having a hard time getting back into the grind. After our Blue Mountain adventure, the next trip we made was to Dunn's River Falls. We hopped aboard a "booze-cruise" and sailed along the coast to the mouth of the falls. They made us all hold hands while we climbed, which was pretty ridiculous for us since we've spent countless summer days climbing the waterfalls of Ithaca, NY, but it was still fun. I think they have everybody hold hands due to the high amount of inebriated tourists that descend on the spot throughout the day:) It can be pretty slippery too. As soon as Mindy let go of my hand and began to pave her own trail, her feet flew out from under her and she took a spill. She got right up though. She's tough like that.

The next adventure we took on was a trip to Bob Marley's grave. We ended up meeting a couple of Londoners that hooked us up with two great local tour guides. We spent the entire day with them driving through mountain villages, meeting people, and taking in amazing views from lookout points. The driver took us through the 9-miles of road that led to Bob Marley's house. Mindy and I have always been big Bob Marley fans. In fact, our mutual love for Marley's music was one of the first things that drew us together back in 1996:) Being there was kind of emotional. It was an amazing experience for both of us, and we'll definitely go back the next time we visit Jamaica.

After leaving Bob's house our tour guides asked us what we wanted to do. We said we wanted to visit a local restaurant popular with the locals. They both said "no problem mon!" and brought us to a great place specializing in curried mutton and Jerk dishes. I ordered the Curried Mutton, which came with rice and beans cooked in coconut milk, and some slaw. The meat had a good deal of bones throughout, but I didn't mind since the taste was amazing!

We spent our remaining days getting massages, laying out, swimming, snorkeling, and eating at all the resort's restaurants. We also took advantage of the buffets and room service meals. It was awesome! I wish we were there right now:( Oh well, I'm sure the two of us will be on another amazing adventure sooner than we think... that's kind of how we roll:)

Biking Down Blue Mountains

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Thu, 16 Jul 2009 12:48:00 +0000

The days are passing much too quickly. I wish our honeymoon here in Jamaica could go on forever:) We are both feeling so spoiled, and we're loving every minute of it! Tuesday evening we ordered room service dinner again. This time I chose the "Saumon Fume": Smoked salmon served with caviar, sour cream and capers. I'm not very accustomed to caviar, but I have to say, it was pretty good. It's definitely a textural experience. The eggs tasted like condensed sea, and they popped like little water balloons on the roof of my mouth. The salmon was excellent, especially when mixed with capers and a dab of sour cream. Very good meal!

Afterwards we wandered down to the chocolate bar, which had about 20 plates of chocolate goodies, and a chocolate volcano to coat fresh chunks of fruit. I kept to the solid chocolates and the chococano. We loaded up our plates, walked onto the beach, and enjoyed our chocolate while reclining on beach chairs watching for shooting stars.

The next morning we woke up to room service knocking on our door to deliver our breakfast. It's awesome having your breakfast delivered every morning. We have an ocean-view room on the top floor of our building. Sitting with each other, having meals, completely private, the sounds of gently lapping waves in the background, the distant cries of gulls, and the wind blowing through the coconut trees; it's all very romantic. Like I said... I could get used to this:)

After breakfast we headed off to the Blue Mountains, to take part of a mountain biking adventure. The ride was about 2 hours, so I was able to really get a good look at the countryside of Jamaica. Mindy said it was just like Tanzania, and I thought it was very similar to the less wealthy areas of China. But it was beautiful everywhere. The Blue Mountains were gorgeous and tropical. The air was warm, humid, and sweet with the scent of flowers and vegetation.

The bike trip ended up being only one way; down hill. They brought us up as far as they could go and then guided us down the narrow winding road we had just driven up. We stopped whenever we wanted to, talked with the locals, took in the views, and looked completely ridiculous in the helmets and pad get-ups they forced us to wear.

At half-way point, we stopped at a small restaurant/coffee roasting station for lunch. They served us Jerk Chicken with spicy rice boiled in coconut milk. I asked them about the various gluten sources I needed to avoid, and they assured me none were used. It was an awesome meal. My lips were left slightly tingly and my whole body was being warmed from the inside out.

Our meal was finished off with a freshly roasted, ground, and brewed cup of Blue Mountain Coffee. I drank it black. Not something I typically do; I'm a light and sweet guy. But I could see the oil droplets, filled with flavor, appearing at the surface of the coffee after every agitation, and I had to know its taste. It was great. Very earthy and rich. I didn't even mind that it was black. It tasted that good. And it was grown right there, right around where I was sitting. I could see coffee plants all around me, scattered along the steep slopes. I had passed many on the side of the road while riding down the hill. And what I was drinking right now was locally harvested by Jamaicans working for a Jamaican company. I just love this stuff!

After our meal we finished off the biking tour with a dip in a pool under a waterfall. I was the first to swim out and climb behind the waterfall, and I dove off of every rock I could find:) It was a great way to end the trip! I took in everything again as we drove back to our resort, enjoying every scene, knowing that all too soon this amazing adventure would come to pass. Like every other journey before it. Like every journey ahead.

Arrived in Jamaica!

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Wed, 15 Jul 2009 02:35:00 +0000

Wow, what a fast few weeks! The wedding is over and I'm in Ochos Rios, Jamaica at a Sandals resort with my new wife. The Wedding was absolutely magical. It was supposed to rain, but it didn't. The ceremony was beautiful and flawless. Our friends and family were wonderful. During the cocktail hour near a reflection pool surrounded by huge trees, the sound of an enormous bullfrog bellowing from the pond, flower petals caught by the wind lightly showered the guests. Everyone had a blast, getting goofy pictures taken in the photo-booth, eating, drinking and dancing their brains out. Mindy was unbelievably gorgeous! It was magic. It really was:)

Now it's Honeymoon time! Since we arrived in Jamaica all of our stresses, cares, concerns, worries, what have you - all of that is slowly seeping away into the sand, salty waters, waterfalls and pools. We have been eating a lot, drinking a lot, and relaxing a ton. It's nice. And it's only been a day and a half! I could definitely get used to this:)

Our room is completely stocked! It has a bar included, complete with mixers, wine, champagne, and four bottles of liquor where all you do is lift your glass up to the bottle and you get a perfect shot. It has scotch, vodka, gin, and Appleton Special Jamaica Rum.

Appleton is all over this resort, and is given out as contest prizes and bonus gifts when making "adventure tours." We're going to do a Blue Mountain Bike Tour tomorrow, and of course, we were given a complementary bottle of Appleton mon:)

The first night we were here they had a beach party with tons of food served out on the sand. It was pretty sweet. I gathered a smorgasbord of the offerings. The list included curried mutton, beet/date salad, local spiced greens steamed with carrot wedges, jerk chicken and pork, king prawns in chili sauce, and steamed clams. Awesome!!

Just in case, I took a couple of gluten-zyme tablets.

When we returned to our room a plate with chocolates had been placed on our bed with a little note congratulating us on our marriage. It was a nice touch:)

This morning we ordered a room-service breakfast. I ordered the "Jamaican" which was a mixture of spicy non-battered fish, eggs, plantains, red pepper, onions and a healthy portion of black pepper. It was served with potato wedges and two bread balls. I gave those to Mindy:) The coffee was from Blue Mountain, and it was great! And the papaya was sweet and perfumey.

We spent the whole day swimming in the ocean, laying out, sitting under the shade of palm trees, reading books, listening to music, drinking from pool bars and doing absolutely nothing productive. About an hour ago we returned from a couples massage that was given to us by our friends Andy and Peggy. Thank you Andy and Peggy! It was awesome. Now we're waiting for our dinner to arrive. And later there's a chocolate bar!! What is this place? Heaven?

Gluten Free Wedding Tasting

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Sun, 28 Jun 2009 15:26:00 +0000

My wedding day is two weeks away now. Most everything is ready to go and the buzz of excitement among family and friends is palpable. Not long ago Winterthur Estates, the location of our reception, invited us in for a tasting of the gluten free options they came up with. The people at Winterthur have been great. They were very accommodating regarding my food restrictions. However, they did make a pretty big mistake, but I'll get to that in a moment. What I knew for certain was that this would be their first gluten free reception menu.

First they gave us some appetizers to test out. They included beef on potato cakes, strawberries topped with goat cheese and grilled pancetta, leek cakes, and teriyaki chicken skewers with peanut sauce. My favorites were the beef on GF potato cakes, strawberries with goat cheese and the teriyaki chicken.

Next they brought out the soup, which was a simple but delicious tomato-basil soup. As they set it down in front of me I started to examine the pyramid shaped topping that was floating on the thick soup. It had chopped herbs, and what looked like puffed rice. When I looked closer I realized it was a pile of steamed barley. I let them know that barley was one of the three main sources of gluten. The woman's face that set the soup in front of me, turned bright red and she quickly carried it back to the kitchen. Another bowl of soup came out and it was definitely less spectacular looking.

The main entree I chose to sample was the Mediterranean Grilled Chicken. I loved the presentation and it smelled wonderful. It had a topping that included capers, olives, sun-dried tomatoes, and feta, drizzled with a creamy pesto sauce. It was sided with broccoli rabe. It was absolutely delicious! After the tasting was over we continued to talk with the Winterthur people about the wedding cake. We decided to have them only make the top cake gluten free, which would give us plenty of cake for us at the reception, and to save in the freezer for our next anniversary. It will be served with homemade vanilla-bean ice cream with fresh berries and a berry-sauce.

Later that night I didn't feel very well. The next day I was foggy and bloated. Now I'm not sure of it, but it felt like I may have come into contact with gluten during the tasting. Perhaps they used barely broth for the soup, or the potato cake wasn't completely potato? Whatever the case, I was definitely feeling the tell-tale signs of a gluten encounter. We later called to make sure they completely understood exactly what gluten was in. They assured us that everything would be completely gluten free for the reception and I believe them. What can you do? Everybody makes mistakes. I'm just happy that I'm able to have a gluten free reception party. I have a few friends with Celiac Disease, so this is going to be food-eating heaven for them and me:)

Chongqing Flashback - Part 1

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Tue, 23 Jun 2009 18:40:00 +0000

I really miss China:( I lived in Dalian, China for a year with my partner Mindy, and it was one of the best years of my life. There's a special feeling you get when you spend a substantial amount of time in China immersing yourself in the culture. It's a sense of belonging. A sense of timelessness. A sense of connection. My partner told me she also felt that sense of homecoming while in India and in Tanzania; two of the places I can't wait to explore. But it's also more than that. Witnessing people in true financial poverty, who have very little in the way of material belongings, but who are happy, and unbelievably wealthy in the realm of human relationships, really helps to put life into perspective.

I spent most of last month in Chongqing Technical and Business University; teaching a Clinical Social Work class, spending time at an elderly community, and conducting cross-cultural research with students regarding sexual anxiety, the fear of intimacy, and body image issues. I also spent a great deal of time simply exploring and making human connections. It was the first time ever visiting that particular area of China, and I loved it! By far, it was the best experience I've had in China thus far. It had all the historical and cultural enticements of the North, but also a sense of ease and contentment unknown to me throughout my adventures in this "Middle Kingdom." Describing the food as "spicy" would be an understatement, and when I happened to sample a "typical" Sichuan dish found my eyes and nose watering, and my lips burnt and tingling. But it was GOOOOD!!

Eating gluten-free in Chongqing was only slightly challenging, due to my GF-Awareness dining statements I carried around with me. The biggest challenge was when we were taken out by our hosts to huge pre-ordered meals at nice restaurants. It was pure torture to sit in front of a banquet of amazing looking and smelling food, watching everyone gorge themselves with beaming smiles on their faces, only to know that even a single bite may lead to sickness. However, for the most part, and with the help of our hosts, GF dishes were eventually brought out for myself and my friend with the same dietary affliction. We didn't have the array of choices that everyone else enjoyed, but we enjoyed every single gluten-free chop-stick-full!

Eventually I found a handful of canteens (what the Chinese students called their cafeterias) and a Dalian-Food restaurant outside of campus, that became familiar with my face, and my unique dietary restriction. I would frequent the same places to eat every day, bringing with me a list of dishes written in Chinese Characters with English translations, and asking if they could prepare them without gluten. Most of the time they could with no problem, and if they couldn't, I'd just go down the list until I found something. Life with Celiac Disease, at least for me, involves being much less picky about what you eat, just as long as it doesn't poison you!

Every day I started off by walking out of the International Dormitory, half a block down the street to a little shop that sold Dzonza and vacuum-sealed cups of sweet and light, instant-coffee. Dzonza are rice-triangles steamed in Banana leaves. I had to order a variety before finding out which ones I could eat. Each kind was wrapped in a different color string to indicate the filling. I ended up sticking to the green-string dzonza, which were filled with sweet bean paste. For lunch I would hit up the one of three student cafeterias where I'd order Dan-Chow Fan/Ji Ro (Fried eggs, chicken, and greens with rice), Chinese cabbage with beef or pork, Tang-cu Jia Pianr (sweet & sour chicken), and whatever else they could make GF. I also brought a small bottle of gluten free soy sauce with me wherever I went. It ended up being a wonderful culinary experience. I ate well (and cheaply) every single day. Man do I miss the food!!!

Well, that's it for this flashback:)

Hulled Hemp Seed Crisps

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Tue, 16 Jun 2009 17:21:00 +0000

Every so often I get a package in the mail, chock-full of gluten free goodies to test out. For example, I recently received an array of GF snacks from Kays Naturals. I had a great time testing their products out, and discovered a few favorites (I'll be posting a product review on Kays soon). If you've been reading this blog, then you know how often I use Bob's Red Mill products. It's no secret that I love their products. Once they realized what a big fan I am, they began sending me goodies to try and experiment with.

One day I received a bag of Hulled Hemp Seeds. At first, I had no idea how I was going to use them, but after doing a couple of Google searches, I had a few ideas. This following recipe is my first experiment using Hemp Seeds in a recipe. Hemp seeds are actually really good for you. As stated on the Bob's Red Mill website, "Hulled hemp seed is high in Omega-3 and Omega-6 essential fatty acids, and an excellent source of protein containing all of the essential amino acids." Of course, being the sweet-tooth that I am, I had to begin my hemp seed experimentation by whipping up some cookies. However, in the future I plan to incorporate them in breads, muffins, and possibly as a crunchy breading for fish or chicken.

These cookies were super-yummy! They were a bit crumbly, but melt-in-your mouth delicious. Enjoy!

Next post: Chongqing Flashback Part 1

Prep Time: 5-ish minutes

Baking Time: 10-15 minutes depending on your oven

Ingredients:

2/3 cups brown sugar
1 large egg
1/2 cup butter (melted)
1/2 cup GF Flour (I used Bob's Red Mill All Purpose GF Baking Mix)
1 tsp. cinnamon
1 cup Shelled Hemp Seeds

Baking Instructions:

Preheat the oven to 350 degrees F.
Lightly grease a cookie sheet and set aside (I used cooking spray)
Mix together the brown sugar, large egg and butter in a bowl.
In a separate bowl, whisk together the GF flour, cinnamon, and shelled hemp seeds.
Mix together the dry and wet ingredients until fully incorporated.
Spoon mixture onto cookies sheets. Leave about 3 inches between each drop since they spread out!
Bake for 10-15 minutes, or until the edges are crispy. Cooking time depends on the oven being used, so keep an eye on them. You don't want to burn these sweet treats!
Grab a mug of soy, rice or cow milk and chow down:)

Chinese Flashback!

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Wed, 10 Jun 2009 01:15:00 +0000

Now that I'm officially back into the swing of things, a lot of people have been asking me what my favorite part of being in China was. I have a few favorites... The people come first. My favorite part of my trip was definitely the great people I met while staying in Chongqing. I never felt more welcomed in my life! My second favorite part was definitely the food! I LOVE authentic Chinese cuisine. Not the overly-breaded, fried crap they typically serve here in the States, but the fresh, multi-colored, multi-dimensional taste explosions they serve up throughout China. Not one Chinese person I asked knew what Kung-Pao or General Tsao's chicken was! Chinese fortune cookies? Nope, not from China. Our version of Chinese food sucks!

The last time I went to China (last year) I was ill-equipped to deal with the challenges of eating gluten-free in the Middle Kingdom. I didn't think about soy sauce, or MSG (which doesn't always have gluten in it, but is an overall caustic substance), and wasn't yet aware that McDonald's fries have wheat in them! I know, it sounds crazy but it's true! Look up the ingredients on their website if you don't believe me. Anyways... since I wasn't prepared I got sick. Actually real sick, with blood in the toilet and two migraines before I boarded the plane to go home. I know I know, TMI.

However, this time with a little help from my good friend Shen Xu, I was ready. Shen typed up a statement that lets Chinese cooks know exactly what gluten is, why people with Celiac Disease can't have it, and some common hidden sources of gluten (i.e., soy sauce and MSG). She also typed up a statement for our friend Melanie who not only has to avoid gluten but also pork, eggplant, dairy and strawberries. I published them both on Scribed so if you're going to China or know anyone with gluten issues that is, make sure to take these: Chinese Gluten Warning / Multiple Allergy Warnings.

With a bottle of Braggs Liquid Aminos (a tasty and super healthy alternative to commercial soy sauce), multiple copies of my gluten-warning statement, a couple of bottles of Gluten-Zyme, an Activated Charcoal Tablets, I had a much better go at eating well in China this time around. I ate a lot of great food, and didn't become glutenated once:) At least not bad enough for me to notice.

My plane ride there was pure hell. As luck would have it, I sat a few rows behind three sick and miserable newborns that cried the entire 13 hours to Beijing. I didn't sleep at all the entire flight, and ended up catching whatever those kids had. My two days in Beijing were physically miserable, but experientially awesome! The very first night I wandered alleyways filled with food vendors selling every kind of living creature skewered on a stick, fried in boiling oil, and doused with hot pepper sauce. I ordered a few servings of squid on a stick, some spicy chicken, and whole mini-fish, eyeballs and all:) Although it was hard to do, I passed on the secada bugs and squirming scorpions. Maybe next time.

The next day, after a large buffet of "Western Breakfast Food," we went to the Great Wall. This was my third climb on the Wall, and each time was a different section. I've loved them all! I don't think I'll ever get bored of scaling those countless steps snaking their way across treacherous terrain like the spine of a water-dragon. The Great Wall of China is truly an awesome sight to behold:) If you haven't been there yet, you are seriously missing out. Do it!!!

Once again, here's my gift to you: Chinese Gluten/Allergy Warning Statements

Shrimptastic Potato Salad

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Wed, 03 Jun 2009 20:30:00 +0000

Sorry! No pic for this one. I did take a pic before I left for China, but must have accidently erased it:(

My plan was to spend my time in Chongqing, China, documenting my experiences trying to eat gluten-free while avoiding "Western" food. However, things don't always go according to plan. After arriving at the dormitory and setting up my internet connection, I tried to visit my blog... DENIED! I tried accessing it through various search engine with no luck. Apparently, China isn't too keen on people blogging. So I spent the entire month wishing I could update this blog:( Oh well, what can you do.

Now I have a lot to say about my experience, but I want to share this potato salad recipe before I get into my trip. Before leaving I attended a pot-luck and brought this salad. I loved it, and so did everyone else. Since its the season for outdoor picnics and pot-lucks, this one's a must-have for the recipe box! I like the amount of shrimp in the following recipe, but could see adding more than is called for. Enjoy!

Ingredients

10-ish large baking potatoes (scrubbed)
12 eggs
3 green onion bunches (chopped)
6 dill pickles (chopped)
8 oz. small shrimp (frozen or canned)
2 cups low-fat mayonnaise
2 tblsp. celery salt
1 tblsp. paprika
2 cloves garlic (diced)
salt & pepper (to taste)

Directions

Put potatoes in a large pot of water, cover and bring to boil. Boil until soft. Remove potatoes from water and set aside to cool. Peel them and then chop them up into bite-size pieces (if you like skins like I do, feel free to leave a few in).
Place the eggs in a pot and completely cover with cold water. Bring the water to boil for one minute. Cover the pot and remove it from the heat. Let the eggs sit in the hot water for about 12 minutes. Remove from water and cool. Peel and chop em up.
In a large bowl, mix up the potatoes, eggs, green onions, dill pickles and shrimp. Add the mayonnaise, celery salt and paprika and mix. Season with S&P.
Cover and chill for at least 2 hours to let the tastes settle in.
Chow down and love it!

Spaghetti Frittata

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Fri, 24 Apr 2009 02:04:00 +0000

Wow. I can't believe how long it's been since I posted a recipe! It's been over a month, but for me, it seems like only a week or two. I have one more week till my brother moves up from Georgia (Yaaaaaay!!!), two more weeks until I hop a plane for China (Double Yaaaaaay!!!), and only a few more months till I get married (Jackpot Yaaaaaay!!!). So much has happened in the past month, that just thinking about it all makes me dizzy.

As far as food is concerned, I've kept things pretty basic - mostly corn tortilla wraps of every variety, rice cakes with peanut butter and jelly, omelets and scrambled eggs, and other quick to prepare meals on the go. However, I have been eating out at a lot of great places that offer gluten free meals, including Pei Wei, Sazon, and this little Vietnamese Pho restaurant on the west side. This meal is actually the first "out-of-the-ordinary" meal I've made since I last posted. Pretty sad actually... But now that all my school work is complete, I've got some extra time on my hands and I'm ready to start cooking again:)

Spaghetti frittata? I know, it sounds weird, but I swear it's yummy;) You can play around with the spice in this one depending on your taste, but as it's written, it's not too spicy. When boiling the gluten free pasta, remove and drain before it's al dente to avoid it becoming too mushy when you throw the whole thing in the oven. This can be scooped out with a big spoon, or cut into wedges like I did for the photo. Also, feel free to substitute the mozzarella with whatever cheese you prefer. Enjoy!

Ingredients

8 oz. uncooked spaghetti (I used Tinkyada Organic Brown Rice Pasta)
1 medium onion, sliced
2 cups fresh mushrooms, sliced
1 medium zucchini, sliced
1 tblsp. olive oil
1 15 oz can diced tomatoes (undrained)
8 eggs, lightly beaten
1 tblsp. hot sauce (I used Emeril's Red Pepper Sauce)
1/4 cup sundried tomatoes, chopped
1 cup shredded cheese

Cooking Instructions

Cook the pasta as directed on the package, minus 3-5 minutes or until "almost al dente."
Preheat oven to 350 degrees F.
Heat oil in a large ovenproof skillet on medium/high. Add the onions and mushroom and cook, stirring occasionally for 5 minutes or until onions are crisp and tender.
Add the sundried tomatoes, zucchini and chopped tomatoes with their liquid. Cook an additional 10 minutes or until most of the liquid has evaporated off, stirring occasionally.
Mix the pasta with the eggs and 1/2 cup of the cheese in a large bowl; mix well. Add to the vegetables in the skillet; stir until incorporated. Cook on medium/low for about 5 minutes or until bottom of frittata is set.
Sprinkle with remaining cheese and throw into the oven for 10-20 minutes, or until center of frittata is set.
Remove from oven and let cool for a little while.
Say FRITTATA 3 times loudly, devour and enjoy!

Spinach Potato Pie

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Sun, 15 Mar 2009 19:40:00 +0000

I had class this weekend, but I still feel well-rested. It's Sunday and we almost adopted another kitten. We have one adopted cat already, Loki, that we rescued from the Catnip Adoption Agency. I'm always worried that Loki gets lonely, especially since Mindy and I are constantly out of the house and on the move. However, Mindy had an allergic reaction to the little black kitten we played with at the pet store, so we decided to wait. Just about every time we have breakfast at the Gateway Diner, we walk over to a nearby pet store to play with the puppies and kittens, and check out the newest salt-water arrivals. Afterwards we go for a little hike, which is exactly what we did today.

While walking through the woods we noticed a substantial increase in bird-life. We also had a close encounter with a groundhog. We were climbing up a path when I noticed a groundhog cross in front of us and hide behind a tree. A man with a small beagle was walking behind us and his dog came face to face with the groundhog. Startled, the groundhog ran toward Mindy and I, went right between our legs and then turned around, stepping on my foot with its left paw, in order to get a good look at the barking threat nearby. It then ran up the hillside and disappeared into a hole. It was a pretty cool wild-life experience:) I've never been that close to a groundhog in the wild before. After we returned home we began creating our shopping list for this week's planned meals. Last week I made a number of great meals, but this one was my favorite! The process is a little involved, but the tastiness of this dish makes it completely worth the extra labor.

We used honey mustard, but feel free to use any kind of mustard you like (ex. spicy-brown, honey-dijon, regular hot dog mustard, etc.). However, don't use frozen spinach. Fresh spinach is much better, and those easy-packs of fresh spinach you find in the grocery store near the ready-made bags of salad are typically the exact amount you'll need for this recipe.

Ingredients

2 pounds large potatoes (washed thoroughly)
4 cups raw spinach
1 3/4 cups low-fat cream cheese (room temperature)
1 tblsp. mustard (any kind you prefer)
2 oz. mixed fresh herbs (ex. thyme, rosemary, sage, parsley), chopped
2 eggs
Salt and Pepper

Directions

Place potatoes in a large pan and add cold water to cover. Bring to a boil, cover and cook for 10 minutes. Drain well and leave to cool a little before slicing.
Preheat oven to 350 degrees F.
Wash the spinach and throw into another large pan with only the water clinging to the leaves. Cover and cook, stirring only once, until the leaves are slightly wilted. Drain well into a strainer and press the leaves with a large spoon to drain excess water. Chop the spinach finely.
Beat together the cream cheese, eggs, and mustard in a bowl. Then stir in the chopped spinach and fresh herbs
Coat a deep 9-inch pie pan with cooking spray (make sure it's GF!)
Layer the sliced potatoes in a concentric circle in the bottom of the pan. Then add a layer of the spinach mixture, topping with salt and pepper. Repeat this process until your ingredients have been used up, making sure that the last layer is made of potatoes.
Cover the pan with tinfoil and place in the oven to bake for 60 minutes.
Remove, uncover, and let cool for 10 minutes before slicing and serving.
Enjoy!

Six-Bean Barbecue Bake

Travsgoneglutenfree@comcast.net (Travis Ingersoll) — Mon, 09 Mar 2009 02:26:00 +0000

It's Sunday night, the last day of spring-break, and I'm sitting in the front of the television watching Mark and Olly: Machigenga. I love that show! Overall, it was a nice break, and a very nice weekend. The weather was abnormaly warm and dry, so I spent as much time as possible outside . I was also able to get a much-needed dose of friend-time:) Always a good thing!!

I also ate a LOT of good food. For some reason it ended up being a feast-weekend. Today, we checked out the Philadelphia Flower Show. We sniffed enough flowers to make our boogers yellow. The arrangements were beautiful, and I thoroughly enjoyed the many forms of bloom-oriented artwork on display. A friend we ate dinner with Saturday night gave us two free tickets to go. Talk about a sweet score! Thank you Melanie! At a price-tag over $25, I don't think I would have gone otherwise. Flowers in a building are great, but I prefer them in their natural surroundings:)

Afterwards we went to Reading Terminal Market, to a little place called Delila's, and ordered chopped barbeque chicken, collard greens and sweet potatoes. It was awesome! The only thing missing was a huge pile of baked beans. I dig baked beans, almost as much as yams:) In general, I like them on the sweet side. And maybe even some bacon thrown in for good measure. The following recipe doesn't require bacon, but is definitely designed for those with a serious sweet-tooth (i.e., people like me). You'll love em' but those around you might not love you so much; especially with all that fiber going through your system. For real, you might want stay outdoors after eating a big bowl of these beans, otherwise you might gas people out! But who cares, it's a small price to pay for indulging in some seriously good barbecued beans:)

This recipe calls for a slow cooker

1 can kidney beans, drained
1 can pinto beans, drained
1 can butter beans, drained
1 can great northern beans, drained
1 can navy beans, drained
1 can pork and beans, not drained (or any other can of beans if you're veg)
1/4 cup barbecue sauce (makes sure it's GF)
1/4 cup mustard
1/2 cup ketchup
1 small onion, chopped
1 small bell pepper, chopped
1 cup brown sugar
1/4 cup molasses

Cooking Directions

Mix everything together in your slow cooker.
Cook on low to medium for 4-6 hours.
That's it, couldn't be easier! Enjoy!