Trav's Gone Gluten Free!

Philadelphia's Gluten Free Bread Paradise - Tote Gluten Free Bakery & Store

noreply@blogger.com (Trav's Gone Gluten Free!) — Sat, 14 Jan 2012 21:34:00 +0000

I was recently playing tour guide with my visiting mom. We were enjoying the brisk weather as we wandered in and out of the small delicatessens, butchers, spice dealers and cafes that line 9th street in Philadelphia's Italian Market. As we were nearly about half-way through our walking loop I noticed a sign at a place called "Tote" (pronounced "totay") that stated "Gluten Free Bread." I walked in and noticed a table loaded with samples of baked goodies. I asked the proprietor if I could see his gluten free breads, to which he replied, "everything here is gluten free!" Talk about music to my ears! I immediately turned around and headed straight back to the sample table to sample absolutely everything... all really good!

Before leaving I asked a lot of questions and left giddy with a freshly baked loaf of Quinoa bread, a crispy on the outside yet soft on the inside baguette, and a beautifully bronzed role. On the way back to our car I found myself in bready bliss as I tore bite-sized chunks of buttery, rosemary kissed GF baguette goodness! Yum:)

Seriously, you have to check this place out. The breads are so good! And there's a lot more than just bread to choose from. The owner/baker has Celiac Disease himself, so he makes sure everything he does is strictly GF-certified. I found it completely worth the cheddar at about $8 a loaf, and $3.50 a baguette. Store bought GF bread, which costs nearly the same, doesn't hold a candle to the quality you get at Tote! The place has only been around less than a month so far, so support it in order to make sure it's here to stay.

Here's the Website: totebakery.com

1024 South 9th Street
215-551-5511
Open Tuesday - Sunday
10am - 6pm

Gluten Free Ginger Curried Cabbage

noreply@blogger.com (Trav's Gone Gluten Free!) — Sun, 06 Nov 2011 23:52:00 +0000

This weekend was all fun in the sun:) It was bright, cool, and the sun illuminated the foliage beautifully. Looking across the colorful autumn landscape I immediately imagined all the leaves gone, snow on the ground and flakes lazily meandering down from their places of birth high over my head. But not yet. Now is the time to enjoy the colors, smells and foods of the Fall.

This dish is the perfect thing for a crisp autumn night. I went a little overboard on this one by adding a cup of chopped bacon to my version the first time, but rest assured, bacon or no bacon, this is an excellent dish! It has just the right level of spiciness, is super easy to make, and is actually quite healthy (that is if you use olive oil and not butter, and of course no bacon!:). The ginger gives this dish its defining flavor, so feel free to increase its amount to taste. Remember when slicing and dicing hot peppers to wash your hands thoroughly after, or even better, wear disposable latex gloves. Nothing is worse than rubbing your eyes or nose with jalapeno juice all over your hands!

Ingredients

1/2 large head of cabbage (chopped)
3/4 cups peas (or carrots, or corn)
1 to 1 1/2 inch ginger (pealed and diced)
1/2 green chili (finely diced)
1/4 cup butter, olive oil, or ghee
1/2 tsp cumin
1/4 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp chili powder
1/2 tsp salt
(1/2 cup chopped cooked bacon = optional)

Cooking Directions

Heat up your oil, butter or ghee over medium high heat.
Add the diced ginger and stir frequently for 30 seconds.
Add the diced chili pepper and stir frequently for 30 seconds.
Add cumin and stir to incorporate.
Add coriander, turmeric and chili powder. Mix well.
Add the chopped cabbage, the peas, (bacon = optional), and the salt. Mix together everything, keep the heat on medium-high, put a lid on the pot and set the timer for 10 minutes.
When the 10 minute timer goes off, take the lid off the pot and stir everything up thoroughly.
Lower heat to low and cook longer if you feel the cabbage is still too hard. Otherwise, serve it up an enjoy!

Gluten Free at Taco Loco Philadelphia

noreply@blogger.com (Trav's Gone Gluten Free!) — Tue, 11 Oct 2011 03:27:00 +0000

I can't tell you how many times I drove past the generator powered culinary hot-spot known as Taco Loco, without even knowing it existed! Located near the intersection of 4th street and Washington Avenue in South Philadelphia, Taco Loco operates out of a camper parked on the side of the road. Tables are set up on the nearby sidewalk, but most people seem to just use the fold-down counter-tops or take their food to go.

I hear that Taco Loco is not located in the safest of areas. So just to be safe, the earlier you go, the better. Regardless, you shouldn't let anything stop you from sampling this little Mexican-American foodie gem! There were lots of options, but I kept it simple and asked for the tacos with shredded pork. Don't get the fried pork, since cross-contamination will be likely. Actually, go with the chicken to be extra safe. I asked to read the corn-tortilla package to assure myself that there were no "gluten" ingredients included. None found!

The smell of the cilantro, and the spices, and the pork were too much for me to stand. I took a few bites a bit too early, and burned the top of my mouth. Soooo worth it:) My take-away meal included sides of green and red chili sauce, which were both excellent. So when you're in Philadelphia, and you're looking for some great Mexican-American cuisine, stop by Taco Loco and be prepare for some good eats!

Gluten Free Tuscan Bean Soup

noreply@blogger.com (Trav's Gone Gluten Free!) — Tue, 20 Sep 2011 02:08:00 +0000

Not that I'm a big fan of slush and sleet, recently shoveled parking spots blocked off with lawn chairs or milk crates, or those frigid winter days where it hurts to be outside, but I am happy things are cooling off. Being a northern-blooded human, I'm most comfortable in temperatures between 45 and 75 d. F., so when the heat is 80s and up I feel like I'm made of soft molasses; I have no energy and I travel from one air-conditioned bubble to the next, silently wishing a cold front would move in so that I could pull my hoodies out of the "winter clothes" box, slap on a beanie cap and go tromping through multi-colored drifts of fallen leaves. Well, the fall seems upon us:) This whole week is in the 60s and 70s. I love it. I could even see my breath the other morning. Weather like this gets me into a soup and stew mood for sure. A little colder and I'll be experimenting with chili again:)~

This bean soup can easily be made vegetarian by switching the chicken stock with vegetable stock and leaving out the diced ham. Meat in or meat out, you're going to enjoy every single steaming spoon of this dish. I guarantee it!

Ingredients

2x 14 ounce cans of chopped tomatoes with herbs
2 cups roughly chopped savoy cabbage (or Cavolo Nero Leaves if you can find them)
2x 14 ounce cans of cannelloni beans
2 cups diced ham (pre-cooked)
2 cups GF chicken broth (or GF vegetable broth) or plain ol' water
Sea salt and freshly ground pepper (to your taste)
1/4 tsp. garlic salt

Cooking Directions

Pour the chopped tomatoes into a large pan and add the chicken broth. Season with the garlic salt, sea salt and pepper. Stir and bring to a boil.
Add the cabbage to the pan, stir in, and then partially cover the pan. Lower the heat and simmer for about 20 minutes, or until the cabbage is tender.
Drain and rinse the cannelloni beans and add them to the pan along with the diced ham. Stir together and heat for another 5 minutes.
Check to see if the soup is seasoned right, if not, add more salt and pepper.
Ladle the soup into bowls and drizzle a little bit of olive oil over the top.
Enjoy!

Gluten Free Chicken and Sun-Dried Tomato Ceasar Salad

noreply@blogger.com (Trav's Gone Gluten Free!) — Wed, 31 Aug 2011 02:19:00 +0000

Not too long ago I was sitting in Hobbs Coffee Shop in Swarthmore, PA, working on dissertation revisions and feeling hungry and over-caffeinated. There wasn't much on the menu that was naturally gluten free, but they were having a lunch special on Chicken Caesar Salad that looked good. I told them about my gluten-issues and they assured me that their dressing was home-made and gluten free, and that they'd simply omit the croutons. The Romaine was served whole, but cut in half. I loved it! I had never eaten a salad like that before and found it fun to cut into it like a big piece of meat:)

As I was munching away I thought to myself, "I bet I can make it even better at home." And so I did. This version gets an extra kick from sun-dried tomatoes and a healthy dose of Parmesan cheese and grated black peppercorns. To add some smokey undertones, I used my gas-burning stove top to slightly char the halved Romaine. You can seriously come up with a hundred alternate versions of this one. Just think about all the different meats, seafood, cheeses, and vegetarian combinations:)

Make sure you completely rinse out your Romaine to get any bits of soil out (or bugs for that matter). You'll also want to shake the heads out a bit before you halve them. You don't want your salad being too wet and runny.

I made my croutons from the two end pieces of an Udi's gluten free bread loaf I had. All I did was toast them up and cut them into small squares.

Ingredients

As many halved heads of Romaine lettuce as you need (1 half per person)
1 small jar of sun-dried tomatoes in olive oil (any brand = whatever is on sale)
Parmesan cheese (grated)
1-2 pounds of skinless/boneless chicken (chopped)
Gluten Free Caesar dressing (I used Ken's Light Options Caesar Dressing - because it said "Gluten Free" on the back )
Fresh Ground Pepper

Directions

Rinse out your heads of lettuce. Shake the water out of them and cut them in half; so that both halves are held together by the root.
Chop up your chicken.
Toast and then dice up some gluten free bread.
Drain the olive oil from the jar of sun-dried tomatoes into a deep pan.
Chop up the sun-dried tomatoes.
Heat your oil over med-high heat and add the chicken when the oil is hot. Cook the chicken, stirring occasionally, until no pink remains.
Add the chopped sun-dried tomatoes and reduce to medium heat. Stir often, and cook until the chicken is slightly browned.
Using either a skillet or an open gas-stove top flame, and a pair of tongs, slightly char the inside of each halved Romaine head.
Place each halved Romaine head on its own large plate. First top with a generous portion of the chicken/sun-dried tomato mixture, then lightly cover the whole head with grated Parmesan cheese, grate some fresh-pepper over everything, throw on the GF croutons, and then drizzle your Caesar dressing over the top.
Chow down and thank me silently in your head:)

Product Review: King Arthur's Gluten Free Pancake Mix

noreply@blogger.com (Trav's Gone Gluten Free!) — Tue, 09 Aug 2011 13:07:00 +0000

A few weekends ago Mindy and I spent the night at our friends, Joy and Jason's house. When we arrived, Jason began to show off all the gluten free goodies he purchased in preparation for our visit (what a good friend!!). Over the years I have tested out a variety of gluten free pancake mixes. Some of my favorites have been Bob's Red Mill, Pamela's, and Trader Joe's GF pancake mixes. However, Jason had picked up a box of King Arthur's Gluten Free Pancake Mix, and when I took my first bite on the morning after our sleep-over, I fell in love!

King Arthur's GF Pancake mix, by far, makes the moistest, fluffiest, most delicious GF pancakes I've had thus far. Both Joy and Jason, neither of whom have Celiac Disease, thought they were excellent and couldn't tell that they were gluten free. I decided to top mine with blueberry and peach preserves, and add a side of bacon. It was pure breakfasty heaven!

Jason purchased the mix at his local natural food store, but I'm sure you can find this mix at Whole Foods, Wegmans, or if you'd like, check out their website and order directly. You'll love these!

Click Here: King Arthur's Gluten Free Pancake Mix

Gluten Free Herbed Garlic Chicken

noreply@blogger.com (Trav's Gone Gluten Free!) — Tue, 19 Jul 2011 01:54:00 +0000

I love using a slow cooker! If you don't already have one, it's a must-have for any kitchen. You simply throw all the ingredients inside, set the heat and leave it to do its work. By the time you get back from work, study, hiking (whatever), your home is filled with the amazing smell of the delicious meal waiting for you:)

This recipe is super easy, and super yummy! You can place any vegetable you want in the slow cooker along with the chicken and it's sure to come out fantastic. I use Better Than Bouillon for the stock, but feel free to use vegetable stock, or any other stock (as long as it's gluten free!).

Remember to look for my Gluten Free Desserts! app for the iPhone, iPad, and on the Droid Store!

Ingredients

1/8 cup butter or margarine (softened)
8 cloves of garlic (minced)
1 tblsp fresh rosemary leaves (chopped) or 1 tsp dried rosemary
1/2 tsp salt
1/2 tsp freshly ground pepper
1-3 pounds chicken (legs, thighs, etc)
1 cup chicken broth (make sure it's gluten free!)
3 tblsp fresh lemon juice
2 cups vegetables (broccoli, cauliflower, potatoes, etc.)

Directions

In a small mixing bowl, combine the softened butter, garlic, rosemary, salt and pepper until fully incorporated.
Rub the butter/herb mixture all over the skin and in the cavities of the chicken parts.
Place the chicken, chicken broth, lemon juice and vegetables in your slow cooker. Cover.
Set heat to low and cook for 8 to 10 hours (or on High for 3 1/2 to 5 hours).
Remove the chicken and potatoes with a slotted spoon and serve piping hot!
Enjoy!!!

2011 Gluten Free China Flashback

noreply@blogger.com (Trav's Gone Gluten Free!) — Fri, 01 Jul 2011 17:18:00 +0000

I spent the entire month of May in China. It was my 5th time visiting the Middle Kingdom, and most certainly will not be my last. Since returning home my life has been super busy. I just handed in my first complete draft of my dissertation, have spent countless hours working my business HELPING HANDS BOOKS, am gearing up for my orientation for my new position as a Social Work Professor at West Chester University, and have made sure to enjoy the weather by rafting, biking, skateboarding and hiking:)

I miss China. Not only because of the amazing people and things I get to see, but because of the food. Now you might think that being forced to eat gluten free would be a barrier to enjoying one's stay in China, but if you're well prepared, it's not a problem at all. I always bring numerous copies of my Chinese Gluten Free Statement with me. You can download it for free from SCRIBD. I also bring a couple bottles of Gluten-Zyme, just in case there's a chance at accidental gluten exposure. Every time I went out to eat, I simply handed the wait-staff a GF statement, pointed to dishes on their menu and asked "hao, bu hao" = good, no good? With that simple exchange I was able to eat safely, and amazingly well throughout my time in China.

I collected quite a number of food pics during my journeys, and I'd like to share them with you:)
First I'll start off with a few pics of coffee drinks. One of my favorite places to kick back, study, or socialize was the International Coffee House located at the top of CTBU's campus. The prices were reasonable, the service was exceptional, and the coffee was top-grade. The coffee shop also had an amazing view of the city of Chongqing. I spent many hours there loving life. The baristas were also amazing artists as demonstrated by these pics...

The first place we stayed at was called the Bamboo Garden Hotel, and was located in Beijing. They had an amazing breakfast buffet (catering to us foreigners) every morning, from which I could order fresh omelets or scrambled eggs. After showing my GF statement to the waitresses, I was shown what was safe and not safe to eat. It was nice starting everyday with an anxiety-free full belly:)

The following are some of my favorite staple meals I enjoy when in China. This first one is called "ma po dou fu" which basically means spicy chili tofu with a bean-based sauce, topped with minced meat. This can be easily made gluten free (i.e., no soy sauce, no wheat/rye/barley), so show them your GF statement when you order this!

These next two dishes are among my favorites! The first is simply thin slices of pork or beef, with chopped chili peppers and bok choy. I always order a bowl of rice with this dish and leave completely satisfied. The second is sizzling beef with peppers and onions. It comes out on a cast-iron hot plate steaming and spitting oil all over the place... and it's soooo goood!

Here's a picture of some local moonshine I tried out. From what I was told, foreigners never ask to try this local delicacy, so when I asked that they fill up a bottle for me, they were equally shocked as they were impressed. The jugs were filled with an extremely potent form of aged rice liquor. Each jug had a different amalgamation of herbs, berries, and other fruits that gave the liquor it's unique taste, and from what I was told, medicinal qualities. The only medicinal effect I experienced however, was that it put me to sleep! Boy was it strong! and tasty:)

And finally, I want to talk about large group meals, of which there was many during my month-long stay in China. As is tradition in China, when a quest comes to visit, especially a guest from far away, large formal meals are always planned as a way of showing hospitality, strengthening friendships (and political alignments), and showing off one's local culinary delicacies. These meals were always a little uncomfortable for me, not because of the people, but because I hated having to ask for special treatment due to my gluten intolerance. However, wherever I went, they were always more than accommodating. They would always point out what dishes were naturally gluten free, but would also make special dishes just for me. I would, of course, put my gluten free dish on the round robin and let everyone else share it with me. Such meals ultimately ended after round after round of toasts of beer (which I couldn't drink) and Bai Jio (Chinese rice liquor). I love the communal meals that are very much a part of everyday life in China. And I miss sharing food the way that the Chinese do, after I return home to the land of individual plates:) But as I said earlier, I'll be back! And when I do, I'll enjoy every single bite as I eat my way across China.

Remember to look for my Gluten Free Desserts! app for the iPhone, iPad, and on the Droid Store!

Gluten Free Rice Krispies Treats!

noreply@blogger.com (Trav's Gone Gluten Free!) — Wed, 22 Jun 2011 00:25:00 +0000

Every single time I used to stroll down the cereal isle in the grocery store, I'd shake my head at the boxes of Rice Krispies, thinking to myself, why don't they just take out the malt flavoring so that they'd be gluten free! Well, it's finally happened. Rice Krispies are officially GLUTEN FREE! Thank you Kellogg's! This news would be less than exciting for non-celiac folk, but for those of us who lost the ability to enjoy these gooey squares of goodness when we were forced to go gluten free, this is big news:)

Now if you've never made Rice Krispies Treats before, they have to be one of the easiest desserts to make. You can get as creative with this recipe as you want. For example, you could add some chocolate chips or dried cranberries before forming the squares. Whatever you think would go good with marshmallows and crisped rice you should try.

Ingredients

6 cups Kellogg's Rice Krispies Gluten Free cereal
1 10oz package of regular marshmallows, or 4 cups miniature marshmallows
3 tablespoons margarine or butter

Directions

Melt the margarine/butter in a large pan over low heat.
Add the marshmallows and stir until everything's totally melted.
Remove from heat.
Add your Rice Krispies and stir it all up till completely coated.
Using a buttered spatula or a sheet of waxed paper, press the gooey mixture evenly into a 13x9x2-inch pan coated with cooking spray.
Cut into squares when cooled.
Enjoy!

Remember to look for my Gluten Free Desserts! app for the iPhone, iPad, and on the Droid Store!

Gluten Free Mug Brownies

noreply@blogger.com (Trav's Gone Gluten Free!) — Sun, 05 Jun 2011 13:45:00 +0000

I've been hearing about microwave mug brownies for a while now, but for some reason didn't think they'd be any good. I mean how good could a brownie cooked in a microwave oven be? Right? Well, pretty darn good actually:) Especially when you top your piping-hot mug brownie with a couple scoops of ice cream and a dollop of whip cream!

This recipe couldn't be easier. Not only is it gluten free, it's egg-free as well. Depending on your microwave, you may need to cook your mug brownie a little bit longer, or a little bit less. I suggest you experiment a bit.

This recipe is a perfect way to quickly appease your chocolate cravings. It produces very little mess, and allows you to enjoy warm, gooey brownies without needing to start up your oven. Enjoy!!!

Brownie Ingredients

2 tblsp vegetable oil
2 tblsp water
1/4 tsp pure vanilla extract
pinch of salt
pinch of instant coffee
3 tblsp sugar
2 tblsp unsweetened cocoa
2 tblsp gluten free flour (I used Bob's Red Mill)
Ice cream/whipped cream to top (optional)

Directions

Combine the oil, water, vanilla extract, salt and instant coffee in a mug. Whisk together till blended.
Add the sugar and whisk till blended.
Add the cocoa and whisk till blended.
Add the gluten free flour and whisk till blended
Pop into the microwave for 90 seconds on high.
Top your hot, gooey mug brownie with ice cream or whip cream and go to town!!

! Remember to check out my GF Recipe APP on iTunes, Droid Store and Amazon.com!

Gluten Free Chive & Chedder Scones

noreply@blogger.com (Trav's Gone Gluten Free!) — Tue, 03 May 2011 02:02:00 +0000

I'm just about packed. Tomorrow's clothes are tumbling around in the dryer. Mindy's nestled next to our cat Loki watching "Easy A" and I'm daydreaming about the days ahead. In less than half a day, we'll be flying over the North Pole on our way to Beijing, China.

I'm totally prepared with my Chinese gluten free statements, Bragg's Amino Acids (GF Soy Sauce), Gluten-Ease, pepto and my skateboard:) For the first half of the month I'll be chaperoning for my wife's travel study class, and for the second half of the month I'll be in Chongqing spending time with my colleagues, teaching undergraduate social work students about sexuality and sexual health, and presenting at China's first International Social Work Conference. It should be quite an adventure!

But before I go, I wanted to share this recipe I put together about a week back. You can use your own gluten free flour mixture (listed below), or just use Bob's Red Mill GF All Purpose Baking Flour, or any other ready made GF flour mix you know of. Whatever you decide, you'll find this scone recipe fast, easy and absolutely yummy. We actually used wild chives that we picked in a field at a park in Valley Forge for this, but store bought are perfectly fine:)

Gluten Free Flour Mix (optional)

3 cups white rice flour
1 cup potato flour
½ cup tapioca flour
2 tsp xanthan gum

Ingredients

1 1/2 Cups Gluten Free Baking Flour (I used Bob's Red Mill)
2 tblsp sugar
3 tsp baking powder
1/8 tsp salt
5 tblsp cold butter, cut into little pieces
4 fl oz. milk
2 tblsp Parmesan cheese
1/3 cup finely chopped chives

Baking Directions

Preheat your oven to 425 degrees F.
Grease (spray on olive oil) a baking sheet.
Sift the flour, sugar, baking powder, and salt into a bowl.
Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. You can also use your hands to mush it all up. Either way produces roughly the same results.
Pour in the milk and stir with a fork to form a soft dough.
Roll out the dough to about 1/4 inch thickness.
Cut the dough into triangles.
Place the triangles of chivey dough onto your prepared baking sheet and bake until golden (about 12 minutes +).
Serve hot or warm, with melted butter alongside a hot cup of coffee or tea.
Enjoy Life!

My Review on Become.com

noreply@blogger.com (Trav's Gone Gluten Free!) — Tue, 26 Apr 2011 12:03:00 +0000

A few days ago I completed an on-line interview for Become.com. The following is a transcript of that interview, which can also be found by clicking this link: Pocket Change/Become.com.

Why did you start Trav’s Gone Gluten-Free?

I started “Trav’s Gone Gluten Free!” a few months after I found out that eating gluten was the culprit behind my long list of ailments. At the peak of my illness, I had wasted away from 210 pounds to 145 pounds. I was constantly dizzy, lethargic, and suffered with debilitating migraines on a bi-weekly basis. It sucked, and it was scary! In fact, when my mom saw me at my worst, she ran out of the house and started crying. Once I started eating gluten free my health quickly improved. It was at that time that I decided to create a gluten free blog to help others in my situation. When my blog began, there wasn’t much information out there for people suffering with celiac disease, or gluten sensitivities. There were a few books, but they were expensive, as was most of the available gluten free foods on the market. I wanted to hook people up with easy and inexpensive gluten free meals and desserts. I also wanted to make sure that when they visited my blog there would also be links to a ton of resources to make living gluten free easier. So that’s what I did, and I’m still at it:)

What’s your favorite thing about blogging?

Just knowing that what I’m doing is helping people is really what I love most about blogging. I remember how scary it was trying to figure out how to live gluten free. The more recipes and information I can post on my blog, the easier it is for others to get used to the lifestyle change. I often receive emails from my readers thanking me for the blog and telling me how much it has helped them. That’s my favorite thing about blogging.

- My second favorite thing about blogging is that I have a permanent, and easily accessible database of all the awesome gluten free recipes I’ve discovered and/or created from scratch. It’s my own digital gluten free cookbook, and it never stops growing:)

Do you have a favorite gluten-free food? Why is it your favorite?

I’d have to say my favorite gluten free food is the pure, corn tortilla. I know it’s boring, but I use it for everything. I make soft egg and cheese breakfast tacos, use if for a wide range of sandwich melts, cut it up and fry it for fresh nachos, and make enchiladas out of it. It’s very versatile, and always inexpensive, two important factors when trying to live gluten free. Besides corn tortilla, I’d have to say all kinds of fruit and vegetables, since they’re all naturally gluten free.

As far as mainstream gluten free products, I’m really into all of Betty Crocker’s gluten free baked goods (i.e., Brownies, Chocolate Chip Cookies, and Cake). It’s so nice being able to drop into the local supermarket and grab a box of gluten free brownie mix off the shelf. It makes you feel normal again.

What’s your next project going to be?

I’ve actually just finished a big project! I created and published a gluten free recipe app for Droids and iPhones. It was a ton of work, but totally worth it. I love being able to pull up my recipes on my phone while shopping for ingredients for gluten free meals. It’s called “Gluten Free Desserts!” and can be found on iTunes, The Droid Store, and on Amazon.

The next project I plan to work on will be called “Resurrected Recipes.” I am the founder of an on-line bookstore called Helping Hands Books (www.helpinghandsbookstores.com) that helps support local youth development agencies. Sometimes we get donations of antique books, and from those donations I’ve collected a number of hand-written recipe books from the 1800s that are loaded with great dessert and dinner recipes. My project will be to “resurrect” them from the past and make them gluten free.

What’s the best advice ever given to you (with regard to gluten-free, celiac, blogging, or anything else)?

To be honest, I’ve never received any advice regarding celiac, gluten-free eating or blogging. I know that must sound strange, but it’s true:) Most people don’t know much about it, and the one’s that know a little, always ask me for advice.

Any recommendations for people who want to start their own blog or start eating gluten-free?

My recommendation for people starting to eat gluten free would be to keep it simple. Start by really exploring the basics, like using corn-tortillas for as many things as possible, or rice and beans, eggs, fruit, vegetables, etc. Something I know a lot of people do when they first find out they can’t eat gluten, is they go out and blow a ton of money on gluten free baked goods and specialty products. Gluten free can be done much less expensively and much more healthy if you get down to the basics of cooking. Fortunately, or unfortunately depending on how you look at it, living gluten free forces you to learn to cook. No more instant or prepackaged meals; everything has to be made from scratch. Less convenient yes, but in the long run, it’s much better for your health and your bank account.

Who is your gluten-free icon?

My favorite gluten free blogger is Carol Kicinski of “Simply Gluten Free.” Not only is Carol a stunningly pretty woman, she’s a fabulous cook and takes amazingly beautiful food photography, Her blog was the first gluten free blog I came across. It was while reading her blog that I thought of the idea to begin my own.

What do you love most about blogging?

Like I said earlier, my favorite thing about blogging, personally, is that my blog helps others. However, I also love the fact that blogging allows us all to create a vivid, colorful, detailed record of our lives and our experiences. It connects people who would have never met otherwise, and it doesn’t cost a penny to do it!

What equipment do you use?

I use whatever cooking equipment is on hand, and I type my blogs up on my aging MacBook:)

How often do you work?

I work on my blog about once a week. Sometimes one every two weeks when things get busy.

Gluten Free Grilled Honey Mustard Chicken

noreply@blogger.com (Trav's Gone Gluten Free!) — Thu, 21 Apr 2011 20:30:00 +0000

This has to be one of the easiest recipes out there! I can whip this up from start to finish in about 20 minutes (after the Chicken is done marinating that is). To grill the chicken breasts I used my handy-dandy Foreman Grill, but if you have an outdoor grill... even better. Basically all you have to do is grill up the marinated chicken and then spoon some extra marinade over the cooked chicken and serve.

I served it up with some organic brown rice, but feel free to spice it up with seasoned steamed vegetables. This one has a kick to it, so if you're not into hot and spicy, you may want to tone down the pepper flakes and chili powder.

Ingredients:

1/2 cup of Whole Grain Mustard (any kind, just make sure it's GF)
1/2 cup of Honey
Juice of 1/2 a lemon
2 Garlic Cloves (minced)
1/2 tsp Paprika
1/2 tsp Sea Salt
1/4 tsp Cayenne Pepper
1/4 tsp Red Pepper Flakes
3-4 Boneless Skinless Chicken Breasts

Directions

Whisk all the ingredients in a small bowl.
Reserve about 4 tablespoons of sauce to glaze cooked chicken, and then pour the remaining honey-mustard mixture over the chicken. Toss it up until completely coated and then cover with plastic wrap and let marinade for 30 minutes at room temperature.
Preheat your grill to medium-high heat. Grill the chicken for about 7 minutes per side, or until chicken is thoroughly cooked.
Pour the reserve honey-mustard sauce over chicken and let rest under foil covering for about 5 minutes.
Serve with your favorite side and chow down!

REMEMBER TO CHECK OUT MY GLUTEN FREE RECIPE APP FOR DROIDS AND IPHONES. JUST TYPE "Gluten Free Desserts!" IN ITUNES, THE DROID STORE OR AMAZON.COM

The Trav's Gone Gluten Free Recipe App!

noreply@blogger.com (Trav's Gone Gluten Free!) — Thu, 14 Apr 2011 02:10:00 +0000

It was a lot of hard work, but it's finally done! Yes, that's right, I've designed my very own gluten free recipe app for smart-phones! Right now it's available on the Android Market and on iTunes, but it will soon be available from Amazon.com for Droids. I'll make an announcement when it does:)

I labeled it Gluten Free Desserts!, but it's more than that. Each tab features 25 different recipes that are linked to my blog. Each time I upload a new recipe it becomes added to the app menu. What I love about it, since I use it all the time now, is that it makes shopping for ingredients super easy. Instead of writing everything down before I go shopping, I just cruise recipes on my iPhone until I find something I want, and then buy what's in the ingredient list.

Another reason I like it is that I can take all my recipes wherever I go. So if I'm at a friend's house, or away from home visiting a family member, I have easy access to loads of easy GF recipes in the palm of my hand. If you know anyone with Celiac Disease, or anyone who simply wants to learn how to cook gluten free, tell them about Gluten Free Desserts! It's not free, but it's cheap (.99).

On iTunes, just type in "Gluten Free Desserts" in the app store and you should find it easily.

CLICK HERE TO VIEW GLUTEN FREE DESSERTS! ON THE DROID STORE

A GF Battle of the Big 3 Burger Joints!

noreply@blogger.com (Trav's Gone Gluten Free!) — Sat, 09 Apr 2011 19:24:00 +0000

When I'm short on time and money, yet big on appetite, I'll typically go to one of the 3 three main burger joints: McDonald's, Burger King or Wendy's. Each has its own challenges related to keeping things gluten free. For example, did you know that McDonald's has wheat ingredients in its fries? Unfortunate but true. Wendy's fries are gluten free, and if you make sure by asking, are sometimes fried in their own designated fryer, making them gluten free. Burger King's fries are gluten free, but they are always fried in the same oil as wheat-battered food = off limits!

I decided to document the way that each of the big 3 serve their burgers minus the buns. Although I love Wendy's burgers, their staff never seem to be knowledgeable about gluten issues, and always look at me like I have an additional alien head growing out the side of my head. The presentation of their bun-less burgers is typically less than spectacular. Here's what a few burgers with lettuce and tomatoes looks like served up. Wendy's came in THIRD in my little secret shopper GF competition.

Burger King actually has a button stating "Carb-Free" that they use when people order burgers with out buns. Burger King staff also seem to know a little about gluten issues and never make me feel like I'm some kind of neurotic picky food person. Although I'm always happy with the service and the product, their presentation could use a little improvement. Here's what their GF burger presentation looks like. Burger King came in SECOND PLACE.

Finally, the champion of GF Burger presentation is McDonald's by a mile! Every time I order bun-less burgers from McDonald's, I'm treated with courtesy and the presentation is often exceptional. McDonald's does GF burgers the best, which is why they've earned FIRST PLACE in my secret shopper GF competition. Here's their burger presentation.

Green Pork Sausage Chili

noreply@blogger.com (Trav's Gone Gluten Free!) — Wed, 30 Mar 2011 18:34:00 +0000

Whoa! That was the first reaction I had after the flavors of this chili permeated my taste buds. I've never made a chili quite like this one, and I've never tasted one quite like it either. Very spicy, very flavorful, and very rich. Both my brother and my partner couldn't get enough of it as well. And although I had hoped to make the leftovers last at least a few days, such was not the case... it was just too good to last:)

If you're vegetarian, simply substitute the sausage with well spiced tofu, or any other meat-like, non-meat you're fond of. If you're not that into pork, simply replace it with diced chicken or ground beef. No matter what protein source you use, the flavors of this dish are sure to please.

Ingredients

3 tblsp olive oil
3 large celery stalks (diced)
1 large green bell pepper (seeded & diced)
3 green onions (sliced)
2 cloves of garlic (minced)
1 lb pork sausage (or ground beef, turkey, tofu, etc.)
4 cups (about 3 cans) canned white kidney beans, drained and rinsed
1/3 cup hot sauce (your choice, but make sure it's GF - most are)
1 1/2 cups water
1 1/4 tsp salt
1/4 cup parsley (chopped)

Cooking Directions

Heat 2 tblsp of olive oil in a large saucepan over medium heat. Add green peppers and celery and cook for 5 minutes.
Add green onions and garlic - cook for 5 minutes, stirring often. With a slotted spoon, remove vegetables and transfer to plate for later.
Add remaining olive oil to saucepan. Over medium-high heat, cook the sausage (or other meat/tofu) until well browned on all sides, stirring frequently.
Add the cooked vegetables, kidney beans, hot sauce, water and salt. Bring to a boil over high heat, then reduce to low.
Cover and simmer for 20 minutes, stirring occasionally.
Uncover saucepan and continue to simmer for 5 minutes to reduce liquid.
Stir in the chopped parsley, serve, and be prepared for taste explosions to go off in your mouth!

Bratwurst & Pennsylvania Dutch-Style Sauerkraut

noreply@blogger.com (Trav's Gone Gluten Free!) — Wed, 09 Mar 2011 00:49:00 +0000

Recently I was asked to review a recipe that will soon be published in a gluten free cookbook. This dish is based on that recipe. Although the original recipe specifically calls for Dietz & Watson Chicken Bratwurst and Dietz & Watson sauerkraut, feel free to use any kind of bratwurst and sauerkraut you want. Also, feel free to use non-alcoholic white wine, or even just white grape juice.

This recipe produces a LOT of food, so feel free to cut it in half and easily be able fill up four people's bellies:) Also, make sure to drain and rinse your sauerkraut well - if not - the vinegar taste will be overwhelming. This is a complete meal - no side dishes necessary. Enjoy!!

Prep Time: 30 minutes
Cook Time: 60 minutes
Serves: 6-8

Ingredients

2 pounds bratwurst
9 slices bacon
4 tblsp unsalted butter
2 medium sized onions (chopped)
2 garlic cloves (chopped)
4 cups sauerkraut (rinsed and drained)
2 1/2 cups sweet white wine (ex., Riesling), or white grape juice (no sugar added)
2 large apples (peeled, cored and thinly sliced)
1/2 tsp caraway seeds
1 large red skinned potato (about 3-4 oz.) (peeled and grated)
Salt and Pepper (to taste)

Cooking Directions

Melt 1 tblsp butter in a large pot over medium high heat and add the bratwurst and sear until browned. Turn and repeat. Remove the bratwurst from pot and reserve for later.
Melt 3 tblsp butter in a large saucepan over medium heat. Add the bacon and cook for 3 minutes, or until crisp. Add the onions and garlic and saute for 5 minutes or so, or until golden brown.
Stir in the sauerkraut, wine (or unsweetened white grape juice), and caraway seeds. Bring to boil over high heat. Reduce the heat to medium and cook for about 30 minutes, or until the stock is reduced by 3/4ths.
Slice and dice up the cooked bratwurst. Add the bratwurst to the sauerkraut. Stir in the apples and grated potato and cook for another 30 minutes, or until the apples and potato are mushy.
Season with Salt and Pepper to taste.

Gluten Free Banana Walnut Pancakes at Atiya Ola's Philadelphia!

noreply@blogger.com (Trav's Gone Gluten Free!) — Fri, 18 Feb 2011 17:00:00 +0000

I started out my day with a very special treat! My good friend Brianna told me a few weeks back about a little place near her apartment in West Philadelphia that offered gluten free pancakes at any time of the day. The little restaurant is called Atiya Ola's Spirit First Foods, and specializes in vegan, vegetarian, raw and organic foods. They also offer blueberry, banana walnut, and fried apple gluten free pancakes!!

It has been over 5 years since I've ordered pancakes for breakfast, and I am so glad the drought has ended:) I love going to diners for breakfast, but am always jealous when I see people enjoying their steaming stacks of flapjacks, drizzled with maple syrup and topped with dollops of melting butter:)~

Atiya Ola's is a small and personable place with a lot of character. It's located on Baltimore Ave, a handful of blocks away from the Green Line Cafe. When my plate of banana walnut pancakes were placed before me I experienced a moment of zen. Brianna and I were told that the GF pancakes were thin, but the flapjacks on my plate were far from thin... they were thick, dense and absolutely yummy!! Atiya Ola's did not have any maple syrup on hand, but they did have bottles of agave nectar on each table, which actually turned out to be a great substitute. However, next time, I'm bringing some of my Aunt Vicky's homemade maple syrup:)

For those of you who can't remember the last time they ordered pancakes, you have to visit Atiya Ola's! I'll be back for sure!!

Atiya Ola's Spirit First Foods
4505 Baltimore Ave
Philadelphia PA 19143
215-939-3298

Gluten Free Product Review: Rudi's Gluten Free Bread

noreply@blogger.com (Trav's Gone Gluten Free!) — Sun, 30 Jan 2011 02:47:00 +0000

Gluten free bread has come a long way since I first found out that I have celiac disease. I remember my first experience with gluten free bread was with the small brick loaves of brown rice bread stocked at the local Trader Joe's. And when I say small brick loaves, I mean just that... small, as in each slice was about half the size of regular bread, and brick, as in if you threw a loaf of that bread at someone, it could seriously hurt them! The slices were so small I'd have to turn off the toaster so I could use a fork to fetch them out.

These days the slices are getting larger, the bread is getting softer, and you barely have to toast the bread anymore to soften it. I recently tried out Rudi's Multigrain Gluten Free Bread and I was impressed. Not only was it soft right out of the bag, but it was tasty and the slices were big enough feel like the good ol' days when I could walk into a grocery store and just pick out the best loaf on sale. I tore through that loaf in no time, with PB & J's, toasted egg and cheese breakfast sandwiches, and toasted ham and swiss. Back when getting a good loaf of bread was as easy as walking to the corner store, I would have never imagined eating the end pieces, but I have no problem doing that now, especially when the GF bread is that good; no slice is taken for granted:)

Gluten Free Kasha Chili

noreply@blogger.com (Trav's Gone Gluten Free!) — Mon, 17 Jan 2011 04:27:00 +0000

A lot has been going on these days. Teaching two undergraduate social work classes, one on sexuality and one on research methods. An upcoming weekend conference to attend where I'm also presenting, a couple more speaking engagements on the horizon, and a dissertation fully underway. Not to mention the pleasurable effort cultivating some sense of a social life... a remaining New Year's resolution not yet abandoned. In times like these I love leftovers. I love not worrying about picking food up, or putting the time into whipping up a meal. It's nice to know there's tasty food ready and waiting, no effort, no fuss, just eat and back to the busy.

This Kasha chili was deeeeeeee-lish! I loved the texture of the Kasha mixed in with the ground turkey, tomatoes and beans. Yum! Want this to be vegetarian? Leave out the ground turkey and substitute the gluten free chicken stock with vegetable stock. With the spices in this, it'll be tasty no matter what!

Ingredients

1 lb ground turkey
2 tblsp olive oil
1 14oz. can stewed tomatoes
l medium tomato (chopped)
1 small onion (diced)
1 can pinto, black or kidney beans
3/4 cup whole uncooked kasha
1 tblsp chili powder
1 tsp paprika
2 tsp minced garlic
1 tsp cumin
1 tsp oregano
1/2 tsp celery salt
1/2 tsp pepper
4 cups gluten free chicken or vegetable stock

Directions

Heat the olive oil in a large skillet. Add the turkey and season with salt and pepper. Cook until browned.
Add all the remaining ingredients, except the kasha, to the skillet. Bring to a light boil for 12 minutes.
Add the kasha, cover, and reduce to simmer. Simmer for 10-15 minutes, or until the kasha is tender.
Serve & Enjoy!

Gluten Free in Roma Italy

noreply@blogger.com (Trav's Gone Gluten Free!) — Sat, 08 Jan 2011 17:09:00 +0000

Rome was a beautiful place. The final part of a three-week international journey... Rome proved to be an excellent ender. I was excited to arrive in Rome, not only because it was what it was, but because I've read that Italy is a sweet place for living gluten free. From what I've read, it is common to find restaurants offering a variety of gluten free pasta, breads and desserts. Soon after arriving in Rome, we met a friend, who had a friend with Celiac Disease; and said he would be happy to bring us to a nearby restaurant that specialized in gluten free options called Il Maggiolino. So we said "let's go!"... and we did. My very first meal in Italy was completely gluten free. It was pure heaven!

I started with a small bottle of local red wine and gluten free focaccia bread drizzled with olive oil
and dusted with freshly chopped herbs. Yum! The menu was loaded! It took me a while but I finally settled on the gluten free gnocchi. I have not had gnocchi for more than 5 years. The last time was a gnocchi and Gorgonzola cheese dish I put together in our little dorm kitchen at Buffalo State. That was real good, but this was even better! I ate my gnocchi slowly and deliberately, not uttering a word for blocks of time. Awesome...

For dessert I ordered the gluten free tiramisu. It was drizzled with a cream cheese sauce and covered in cocoa powder. I thought the presentation could use a little work but the taste was out of this world. When I left the restaurant I was drunk with food more than wine. It actually heart to move for an hour or so. The remainder of my stay was filled with being a tourist, going to some of the historical areas, eating great gluten free meals, snacking on gelato, sipping cappuccinos and watching the world do its thing. Italy... We're far from done... I'll be back.

Here's all the information off the card from the restaurant "Il Maggiolino": Ristorante - Pizzeria Forno a Legna Pesce e Carne. Specializzati anche in PRODOTTI FRESHI Pizza - Pasta - Pane - Dolci - Gelati SENZA GLUTINE. (Address) Via Alessandro Cruto, 9 - 00146 Roma. Tel. 06 557448.

Gluten Free Peanut Butter Blossoms

noreply@blogger.com (Trav's Gone Gluten Free!) — Sun, 26 Dec 2010 22:14:00 +0000

The snow is falling outside. People are sliding all over the roads attempting to get to wherever they're going. Lawn chairs are being fished out of storage for the impending parking space wars to come. I'm relaxing with my family and enjoying the atmosphere of content inactivity. Last night we had a few friends over for annual x-mas dinner party. Ping pong, guitar hero, x-mas movies, gifts exchanged, and lots of food and drink to overindulge in. I baked two batches of cookies. The recipe for the first, the GF Peanut Butter Blossoms, is listed below. The other batch I'll post later. Both Awesome!!

These cookies were sooooo goood! A few minutes out of the oven, when you take a big bite, and the chocolate kiss on top melts in your mouth and warms your throat... it's a little bit of heaven... Valhalla.... or wherever you hope to go when you die, wherever that it, you are there. if only for a few seconds. a few perfect seconds. Yum!

It's simple, just basic GF Peanut Butter Cookies with chocolate kisses buried in the top.

Ingredients

2 tsp baking soda
2 large eggs (at room temperature)
2 cups peanut butter (natural/no sugar added)
2 cups sugar
1/4 tsp xanthan gum
a bag of chocolate kisses

Directions

Preheat your oven to 325 deg. F.
Unwrap around 36 chocolate kisses from their foil. You may need more, you may need less.
Coat your cookie sheets with cooking spray (check the ingredients), or line the baking sheets with foil.
Whisk up the eggs in a large bowl.
In another bowl, mix up the sugar, baking soda and xanthan gum.
Add the peanut butter to the eggs and incorporate. Then add the sugar/baking soda/xanthan gum and mix thoroughly.
Using a spoon or 1 inch ice-cream scooper, drop dough onto cookies sheets roughly 3 inches apart. Take a flat bottomed glass and smush down the cookies. *I used a glass measuring cup and hammered them all down.
Using a fork, make some hatch marks on the top of each cookie.
Bake each batch for 14 minutes, remove from oven and press one chocolate kiss into the top of each cookie. Return to the oven for two more minutes. Remove and let cool for five minutes. Afterward, transfer cookies to a wire cooling rack.

Gluten Free Flashback: Galway Ireland

noreply@blogger.com (Trav's Gone Gluten Free!) — Mon, 01 Nov 2010 10:30:00 +0000

As I'm writing this, I'm sitting on a neon beanie bag seat in the Netherlands home of my good friend Maaike. Mindy is on her computer going through photos she's recently taken, our morning cups of instant latte are half gone, and life feels refreshingly relaxed.

About a week ago we arrived at our first destination, Galway, Ireland. I've never been to Ireland and have always dreamed of it. Galway is a small seaside, fisherman's city. It's filled with quaint, warming pubs where everything is made out of wood, Guinness flows like rivers, and Jameson Whiskey bottles decorate a good proportion of bar-side liquor shelves. Unfortunately, I was unable to locate any gluten free beer, but their local hard cider, Bulmers, was just fine by me, and was absolutely everywhere.

At the very first meal we had, within our hotel "The House", the waiter knew everything about celiac disease, and could easily identify what was safe for me on the menu. I went for a plate of sliced meats, olives, artichoke, sundried tomatoes, roasted red peppers, and a spicy wasabi mayo. The bread served with it - warmed and gluten free! That set the tone for what would be the easiest and most enjoyable gluten free eating adventure I've ever been on overseas.

It felt sooo comforting to know that 9 times out of 10, any place you went to eat at, would either have gluten free options on the menu, or they would know exactly what celiac was about, including cross-contamination issues.

At a dinner-meeting with a woman from the National University of Galway, I happily ordered the lamb chops with mint glaze and potato wedges. It was cooked medium, a bit pink in the middle, and melt-in your-mouth delicious. The eatery we were at, The Cook House, was three floors of winding wooden bannisters and railings, decorated to the T with everything from antique paintings, bronzes, to vintage Halloween decorations and mood lighting. Awesome place!!

Other notable meals included a salmon and caper sandwich at our hotel restaurant, and a totally amazing traditional Irish stew at one of the coolest pubs I've ever been to: The Quay. It was a lamb stew, with huge chunks of soft, slow-cooked lamb, potatoes, cabbage, spices, and tomatoes. It included sides of mashed potatoes, cabbage and a julienne of onions, red and green peppers. The Quay was, like most restaurants and pubs in the area, woody, tortuous, and soul warming. Unlike many, The Quay even had a glowing fire-place right next to the upstairs bar. That was my last and best meal in Ireland.

I loved Galway. I loved the feeling I got as I was walking around the cobblestone streets, or along the sea-side paths. First time in Ireland... but absolutely won't be the last:)

Gluten Free Harvest-Time Chili

noreply@blogger.com (Trav's Gone Gluten Free!) — Tue, 19 Oct 2010 00:54:00 +0000

I've been all about stews and chili's lately. The fall colors are starting to arrive, early morning air is crisp with hints of the winter ahead, and I have a growing urge to fatten up and get ready for hibernation.

In just one week my partner and I will embark on an amazing overseas adventure. For three weeks we'll be exploring and experiencing new and familiar cultures, while Mindy visits all the study-abroad programs affiliated with the university she works for. While she's taking care of business, I'll continue to work on my dissertation and the presentation I'll be giving at Moravian College when I return. I can't wait! Especially for the 8-10 hour drive we'll be making from Switzerland to Rome, Italy!! A dream come true:)

I digress... back to the food! I whipped this chili up last night and it was killer! It's cheap, easy, produces lots of yummy leftovers... perfect for the student on the go. The only ingredients not in a can are the onions, green pepper and chili powder. Try this one out as soon as possible. You'll love it!

Ingredients

1 pound lean ground beef
1/2 cup green pepper (chopped)
1/2 cup onion (chopped)
2 cans Pinto Beans (un-drained)
1 can ( 14.5 oz.) diced tomatoes (un-drained)
1 can (11 oz.) sweet corn (drained)
1 can (6 oz.) tomato paste
1/2 cup water
2 tblsp chili powder
Salt (to taste)

Cooking Directions

In a large pot, cook the beef, onion and green pepper until the beef is browned. Drain.
Add the remaining ingredients. Bring to a boil. Add salt to taste. Cover, reduce heat and simmer for 25 to 30 minutes.

Gluten Free Leek, Potato and Bean Stew

noreply@blogger.com (Trav's Gone Gluten Free!) — Thu, 07 Oct 2010 21:59:00 +0000

We just had a string of cold, wet and dreary days here in Philadelphia. For me it was a little taste of home... Home as in Syracuse, NY that is, where sunny days only come about about 60 times a year. For me, although it's a bit strange, there is something comforting about miserable weather. I think it's because when the weather is at its worst, I tend to appreciate the little pleasures in life even more. Like cuddling with a partner or a loved one... enjoying a hot mug of cocoa. Or, a steaming bowl of stew. It was on one of these atypically dreary days in Philadelphia that I decided to whip up a big batch of this stew. It's inexpensive, and super easy!

The spices make this stew pop for sure, but the combination of leek, potatoes, onions and beans always create a sense of homecoming for me. There's nothing like the power of food to warm not just one's palate, but one's soul as well. Everyone who tried this stew absolutely loved it, and I'm sure you will too:)

Total prep and cooking time: 1 1/2 hours
Feeds: About 4 - Want more?, double it up!

Ingredients

1 can cannellini or navy beans (drained)
1lb potatoes, skinned, rinsed and diced up
3 tblsp vegetable or olive oil
1 large onion (chopped)
2 leeks (sliced)
8 oz. can chopped tomatoes
2 tblsp tomato paste
4 cups gluten free vegetable broth
3 garlic cloves (chopped)
1 tsp cumin
1 tsp paprika
2 tblsp fresh cilantro (rinsed and chopped)
Salt and Pepper as desired

Cooking Directions

Heat the oil in a deep, heavy pot (or dutch oven). Add the potatoes, onion and leeks and cook for about 10 minutes or until the potatoes are pale golden (stirring occasionally).
Stir in the garlic, cumin and paprika and cook for a couple more minutes.
Then add the tomatoes, tomato paste, and broth and bring to a boil.
Add the beans, cover, and lower the heat to simmer for about 1 hour.
Before serving, stir in the cilantro and as much salt and pepper as desired.
Be prepared to be comforted and enjoy!