Ordering at Chinese Restaurants when you’re Gluten-Free
Pro Tip: Order the dish you desire without soy sauce or any sauce at all (steamed, you’re even safer.)
Do a little research, figure out how the dish is made. Understanding how certain dishes are prepared helps you understand possible sources of gluten-containing products. Finally, if you don’t care about cooking, heaven help you if you’re gluten-free.
Pizza and beer…well, for me, I’d like root or birch beer to drink with pizza, not the hard stuff. However, beer-braised onions are one of the summer grilling season’s delights that I miss terribly. This recipe would be a tonne of fun to make on the grill, but, alas, no outdoor grill for Q. Nevertheless, there was about a cup and a half of Bob’s Red Mill All-Purpose GF blend to be used, and use it I would in a savoury application.
When I arrived at my grandparents’ house last night to spend the Easter weekend, I resolved to cook so much that when I took a shower, I would smell bread when the water first hits me. When I make my gingerbread, I end up smelling like gingerbread all day, which is a very nice thing. Were I ever to try to ensnare someone’s affections with food, I would make gingerbread in order to one, feed them, and two, make me smell nice.
You know that saying, the way to a man’s heart is through his stomach? That saying calls to mind Akasha in the movie Queen of the Damned holding that one vampire’s heart in her hands, and I believe she takes it out through his stomach. Guess that should be “the way to stop a man’s heart is through his stomach.”
My uncle asked me if this was vegan shepherd’s pie, and I low-blood-sugar snapped that it wasn’t. In hindsight, it is: Italian peasant shepherd’s pie. I used turnip greens instead of the original spinach because I usually eat spinach for salad greens anyway. Besides, spinach is bourgeois these days; turnip greens, though being rediscovered by hipsters and the like, are peasant food. Using kale would straddle both the traditional and the elite. Toscano kale would just make this, but, alas, I settled for the frozen turnip greens. I also added a can of beans since I like protein. I used black beans, which makes the dish a tad southwestern. If I used cumin and the Southwest spice profile…you see where this can go. I’ve been making combinations of grains lately to use up the odd 2/3 cup of rice, quinoa, lentils, et cetera all in one big batch. Since I didn’t have enough polenta for this recipe, I added sushi rice and oats to make a sticky mixture.