Tag Archives: gluten free

Vietnamese “Bánh mì” Sandwich

Vietnamese “bun” is a cold sandwich prepared with various proteins like chicken, pork and tofu. They are all served on a French bread with fresh herbs, peppers, carrots and cucumbers. It’s light, flavorful and very different then the tradition hoagie we are use to. In Philly we have many “bun” shops. They make for a quick and easy on the go lunch. The best part is that they usually cost under $5. Unfortunately, being gluten free makes it impossible to grab one when I want it but this recipe definitely satisfies the craving.

Sandwich:

Gluten free baguette (best you can find!! Buy my favorite at http://www.sweetchristinesglutenfree.com)
1/2 cup cilantro
1/2 cup mint
1/2 cup basil
1 Tbsp. sirarcha
2 Tbsp. Korea BBQ sauce
1 medium carrot julienned
1 small cucumber julienned
¼ cup Vietnamese express fish sauce (it’s normal fish sauce with add garlic, ginger, vinegar. )
Salt and Pepper
2 tsp. Chinese five spice
1 Tbsp. garlic powder
1 hot pepper

1 chicken breast

First marinade chicken breast with Chinese five spine, salt, pepper, garlic and 1 Tbsp of Korean BBQ sauce. Roast chicken at 500 degrees for 10 min and flip half way. While chicken is cooking give the carrots, pepper and cucumbers a quick pickle by mixing them both in a bowl with the fish sauce and some salt and let it sit for a few minutes. Once chicken is done and cool to the touch, slice thin. The last step is to build the sandwich. Layer the chicken on the bottom, then add the chopped herbs on top and then the pickles veggies. Top it off with the remaining BBQ sauce and sirarcha. Sandwich is large, cut it in half and it makes a great lunch for two.

  • Christine’s Sweets is a great bakery in PA. Christine has developed some great recipes for different breads, pizzas and many sweets. Most of her stuff can be ordered online at htttp://www.sweetchristinesglutenfree.com
    Check it out!

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Water ice the Philly way!!!

Second to a cheese steak, Philly is well known for water ice. It is very different from the Italian ice I grew up on. People travel long and far for Philly water ice. President Obama has come to Philly to get some of this sweet treat from my favorite shop down the street.
In my guilt free foodie cutie way I have created an easy low cal recipe that can be made at home on any hot day.

Lemon Water Ice

Juice of two lemons
4 Tbsp Splenda ( depending on the level of sweetness you want)
1 Tbsp honey
Zest of one lemon.
2 1/2 cups of water

In a pot bring all the ingredients to a low boil. Simmer an additional 5 minutes or so to reduce to a syrupy consistency. Taste and make sure you reached the level of sweetness you are looking for. Shut the flame and let it cool. For the best result I like to cool the liquid in the fridge over night. But if you want to make it the same day then just add two or three ice cubes and place in freezer for 30 min. Once cool, pour liquid in an ice cream maker for about 30 min or until it reaches the frozen level you are looking for. Serve immediately and enjoy!!!!

You can use this water ice recipe with any fruit you want. Lime juice and orange juice work great!!! It is important to always use fresh ingredients. I have used watermelon also, just blend about a cup and a half of watermelon chunks and use it in place of the fruit juice and zest. Enjoy experimenting!

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Watermelon Salad and a little special something :)

It is officially summer and I am enjoying using all the seasonal ingredients. I have started seeing tons of places serving watermelon salad and I love the idea of using fruit in savory dishes. I decided to put my own spin on it.

4 Cups cubed seedless watermelon
2-3 thai chilies
Juice of one lime
2 Tbsp white balsamic vinegar
1/2 cup chopped cilantro (mint would also work well)
Salt and pepper to taste
1/2 pound fresh feta cheese

In a bowl whisk together lime juice, vinegar, chopped pepper (seeded), salt and pepper. Pour moisture over watermelon. Then, add the cilantro and mix. Salad is topped with feta when serving. If the cheese sits in the dressing too long it will break apart and dissolve. Salad holds well in the fridge. Add feta cheese before serving.

When I made this at home, I was lucky to be able to pair it with an amazing gluten free beer. Before I went gluten free I always enjoyed a good beer. Not many good gluten free versions have been created. In Philly, there is a large number of at home brewers making some fantastic craft beer. I am very lucky to have a great friend that decided to experiment with a gluten free recipe. When I tried it, I was shocked. It was similar to a Walt Wit which is a citrusy wheat beer. It was light and crisp with hints of orange and spice. I must admit that having a friend really go above and beyond makes me feel very lucky. I am excited to see what he comes up with next and I hope that it will be sold in stores one day for anyone to try.

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Chicken Kafta kabob

I always love Turkish food. The flavors can be exotic but similar in flavor to many
Mediterranean dishes. Kafta kabobs are common in Turkish restaurants. This dish takes a little effort to prepare, but it creates a very unique blend of flavors. I choose to use lean chicken breast but using lamb or beef is also traditional.

1 full chicken breast ( about 2 lb)
2 Tbsp. coriander / cumin blend
2 teaspoons salt
1 teaspoon chilli powder
1 teaspoon pepper
1 Tbsp.Harissa spice
1 Tbsp. granam spice
1 teaspoon cinnamon
3 Tbsp. chick pea flower
3 garlic cloves
1 Roasted red pepper
2 chopped Serrano peppers

First place chicken breast in food processor and chop till meat reaches a fine ground cocsistency. Remove meat and place in large bowl. Combine the remaining ingredients except for chick pea flour in the food processor and blend together. Combine the remaining ingredients with the meat in the bowl and add the chick pea flower. Mix well until all ingredients are combined. Form long oval shaped patties 6″ by 1″ on a foiled baking sheet. Cook kabobs on 500 degrees for about ten minutes and then flip. Cook an additional 5 minutes and serve with garlic sauce.

Garlic Sauce

I had this at a Lebanese festival in the city and it goes really well with the kabob.

7 Garlic cloves
2 Tbsp. yogurt
1 Tbsp. oil
Juice of half a lemon

Mix all ingredients in food processor and serve.

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Chow Chow

I’ve always been a fan of quick pickling, but chow chow takes it to a whole new level. You get the vinegar flavor, but it is subtle and sweet enough that you might want to take a second portion. Chow chow is actually a very popular item sold in Amish markets.
Chow chow is a blend of a lot of vegetables in a vinegar base. It’s a great side to a sandwich or even good used on a salad. Feel free to use anything that you have on hand or any vegetable that looks good at the market.

1/3 cup sliced black olives
1 teaspoon salt
2 cups white balsamic vinegar
1-2 Tbsp salt
1 Tbsp Splenda
5 carrots
1 head cauliflower
1 bell pepper
4 celery ribs
1 teaspoon pepper
1/4 cup white wine

Start by chopping all the vegetables. Blanch* the carrots and cauliflower in a large pot. In another large saucepan combine wine, salt, Splenda and vinegar. Heat liquid to a boil and remove from heat. Once vegetables and liquid have cooled, add both to big storage container. Next, add remaining vegetables and mix gently. Marinate overnight in the fridge and serve cold.

* Blanching vegetables is really a work of art. If you can master the technique, then you can make any everyday vegetable simply perfect.

The key to perfect blanching is an extra big pot of boiling water and lots of salt. For the best result you do not want the water to ever stop boiling. If volume of water is too low, then the water will stop boiling when vegetables are added. This would increase the cooking time and creates a more soggy product. Use lots of water and small batches of vegetables. The water should also be super salty so that when you taste it, it tastes like ocean water. This is the only time your vegetable will absorb any flavor.

Place vegetables in boiling water for about 3 minutes but keep an eye on them to avoid over cooking. Then spoon the vegetables out and place in a large bowl of ice water to stop the cooking process and to retain their natural color. The more ice the better. Allow the vegetables a few minutes to cool and then remove and drain.

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Mom’s ratatouille

I’m not sure why this is called ratatouille but I love it. My mom would make it all the time and I would eat it right out of the container. Living in the Italian market makes getting the recipe together very easy. It is a great summer produce recipe. The best part is you can always add whatever you have on hand and use it however you want. Try over pasta, polenta, on a piece of bread or as a side. I changed my mom’s recipe a little to cut some fat bit I promise it taste just as good if not better (sorry mom).

Ingredients:
2 medium eggplants
1 onion
4 medium celery stocks
1-2 spicy small peppers (I like using the Thai ones)
1 small can tomato paste
2 tablespoons balsamic vinegar
one chopped bell pepper
Half a cup sliced black olives
1/4 cup wine
4 minced garlic cloves
1 teaspoon basil
1 teaspoon oregano
salt and pepper to taste

First step is to cut eggplant into small cubes and cook on medium low heat in a sprayed large pan. Try to cook the eggplant low and slow to help sweat without using any oil. The oil is absorbed quick so adding it after cooking for a bit help reduce the amount needed to soften eggplant. After about 10 minutes, once a eggplant is soft, add olive oil and continue to cook. Add chopped onion, garlic, bell pepper, wine, vinegar and continue to cook for an additional a few minutes. Last, add celery, olives, oregano, basil and salt pepper to taste and continue to cook the last few minute. Make sure you allow it to cool before storing.
Ratatouille is an easy solution for breakfast, lunch or even dinner. Enjoy!

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Carrot Flat Bread

This is most likely the only recipe I make at least once a week. It’s the one recipe I wish I could package and sell. Being gluten-free, it’s tough to find bread; it’s either not very good, or it’s very expensive.
Around the same time that I went gluten-free I also became very interested in juicing. I had done a lot of research on health benefits of vegetable juice. Eating raw vegetables is very good for you but it’s hard to get all the fiber. Juicing is a good way of making sure you get
all the nutrients you need. Once I got into juicing, I realized that I had tons of extra pulp,
and started to learn how to make really creative recipes using all the different pulp. Carrot pulp can be used like any flour.
My carrot bread is great to keep on hand. I freeze it. Whenever I want some, I just heat it for a few minutes in the oven. It’s great with lunch meats

2 cups Carrot pulp
1 egg
1 tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
Half cup Quick oats
Half cup almond milk
Half cup rice flour (brown or white)

Juice about 2 pounds of carrots to get two full cups of pulp. Add the rest of the ingredients to the pulp and stir very well. Spread the mixture out on a baking pan (see picture below). Bake for about 30 minutes at 350 degrees.
Remove from the oven and allow to cool for at least an hour. Once cooled, cut into approximately 8 pieces to make for sandwiches. I often freeze a lot of what I make by wrapping it with wax paper, stacking it in a Tupperware and put it in the freezer.
Give it a try and tell me what your favorite toppings are. I think .

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Food Tour

UPDATE:

It was requested and now its going to happen!!!  Check out the write up and stay tuned for the offical start date 🙂

Italian Market Food Tour with

Laura Hanh –coming soon

Each tour stops at 4-5 scrumptious food shops that serve up incredibly delicious and inexpensive food served in portions that can be easily divided and shared or singularly devoured.  Our guides make recommendations and facilitate ordering, but you have the final say.  You choose your own food and pay for it directly.  In between the food stops, you’ll have time to digest your food as well as digest the history of the neighborhood, as told to you by our entertaining and knowledgeable guides.

So come see the sights and try some bites on one of our food tours.  Don’t forget to bring an appetite!  Check out our current tours above.

http://www.freetoursbyfoot.com/philadelphia/philadelphia-food-tours.asp

It seem like my gluten free life is a hit. Would anyone be interested in a Gluten Free Food tour of the city? Tasting, history and some fun along the way. Two hours eating philly with me 🙂

What do think?

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Crepe

Yesterday I took a jam making class. When I woke up this morning all I wanted was to open this wonderful new jar of strawberry vanilla jam. Stuff it in French toast sounded like the perfect choice. But being gluten free makes finding good French bread hard. I decided to try and make crepes. They came out great and ended up being pretty healthy too. Check it out.

Crepe:

1 Cup chickpea flower
1 1/4 cup water
1 Tsp vanilla
1 Tsp cinnamon
1 Tsp nutmeg
1 Tbsp Splenda or sugar
1 Tbsp olive oil
1 tbsp almond milk

Filling:
1/2 ricotta cheese
3 Tbsp any jam you like
1 Tsp cinnamon
1Tsp brow sugar

Mix all crepe ingredence together in bowl and let strand for 20 min, stirring halfway in between. It will look very liquid at first but it will set up fine.

Heat a small non stick skillet and spray with cooking spray. Lower heat to medium flame. Add about three TBS of batter to skillet and cook for about 2 min or until edges turn golden brown. Gently flip and cook for an additional min. Move crepe to baking sheet to cool. Repeat process with the remainder of batter. Should make about 6-8 crepes depending on pan size.

In a separate bowl mix cheese, brown sugar and cinnamon. Place a small amount of cheese mixture and jam on the end of each crepe. Roll each crepe and place on plate seam down. Serve with syrup and enjoy!

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Italian Festival

As much as I love to cook and share my recipes, I also have a love for eating everything that Philly has to offer. As you have seen from the show, I have traveled them world in search for good eats but I truly believe Philly is home to the best food in the world. From the gourmet restaurants, sandwich shops, markets and trucks, we have it all. Many of my friends know that you can give me an area of the city and a price range and I am sure to give you a great recommendation.
At the heart of the city between Catherine Street and Washington Ave. is the Italian Market. This three blocks of paradise is where I live and call home. My weekends are spent hunting for the newest additions and most exotic finds. Once a year, the market hosts a festival that brings in crowds of people to tastes sauces, sandwiches, cheese and best of all the cannoli. For years, I have always planned my route and made sure to get my favorites early. This year it’s a little different, my recent gluten intolerance diagnosis makes my splurging at little harder. Luckily, Philly is always quickly adapting to new trends and when it comes to food, more places adapt to any diet.
The Italian Market has made many changes this year and for a gluten free foodie it’s a dream come true. This includes great new restaurants that cater to gluten free dishes like Monsum which has the best brunch in the city, never a line and always BYOB. They will adjust almost any dish to be gluten free, even the pasta and gnocchi. Chef McAndrew is a master at everything he does and he is sure to be attracting a large following. Not only is his brunch and dinner a must try but he has also opened a few sandwich shops in the city that can’t be missed. If you come to the City of Brotherly Love for a real cheese steak from Pat’s or Geno’s, think again! Paesano’s I and II are the real Philly experience from the classic Italian hoagie, spicy chicken or my favorite – the lamb sausage. The juicy meat and outstanding combo of flavors will leave you wanting to try it all. Best of all, they make everything gluten free by request. That’s right, gluten free hoagie rolls. Truly something almost impossible to find anywhere! The bread they use comes from a great little shop across the way in the market. It’s called Taffet (originally TOTE). They make gluten free pizza dough, cupcakes, cannoli, various breads, cookies and are always open to new ideas. The smells of the freshly baked goodies from this shop in the market will pull you in looking for a treat. Taffets’ success alone proves that gluten free options are not just a trend but are here to stay.

These places I mentioned are only what’s in the Italian Market. Overall, Philly has a gluten free lifestyle that is continuing to expand rapidly. I live to try it all and promise to make the Guilt Free Foodie Cutie not only a source for recipes but a place to follow my gluten free adventures.

If you have a place or product I should try, please let me know!

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