Book/Website Review: Just Bento



My Recent Creation!



Recently I bought this book and over the last few weeks I have been testing it out.  While there are several recipes that use wheat, I find that I can make easy modifications with good results.

For example: In place of regular corn flakes, I used gluten-free Corn Chex on the Chicken Nuggets.  The important thing is to make sure is is crushed up quite a bit otherwise it falls off pretty easily in the hot oil.  I also added horseradish to the Crab Meat and Cabbage Slaw.  It is important to make sure you are buying GF Soy Sauce and other products.  Please read labels carefully.  I have been surprised by rather innocent looking products.  Be on the lookout for "Textured Vegetable Protein" or "Maltodextrin."

The best recipe in my opinion is the Sweet and Sour Pork and Shrimp Balls.

Just Bento



Gluten-Free Dining in Austin

After I took a trip to Dallas recently, I realized how lucky I am to live in Austin.  We have amazing ethnic food and more importantly (to me)...gluten free friendly places.  Here are links to the ones I know about.  If you know of others, please let me know.

PF Changs has a gluten-free menu available with lots of choices.
Tarka is another wonderful restaurant (associated with the Clay Pit) with a gluten-free menu and lots of choices.  I get the sag paneer every time!
Taste of Ethiopia is not really a gluten-free establishment per say...but the bread they use (injera) is naturally gluten-free.  I really, really love this place!
The Clay Pit has knowledgeable staff and lots of gluten-free options...it is the fancy relative of Tarka.
At Kerby Lane, it is easy to avoid gluten if you talk to your server.  They have always been very knowledgeable.  The food is also really really good.
Austin's Pizza has gluten-free pizza upon request.  It is personal pizza size.
Wild Wood Art Cafe is 100% gluten-free.  I have not tried it yet...so I will keep you posted.
Food For Life CF GF is another 100% gluten-free establishment.  They have lots of pizza, pot pies and other items to go as well.

We are also lucky to have a very accommodating HEB and Sprouts grocery store.

Sunny Yellow Salsa

This lovely salsa is perfect when you need a sunny and fresh pick me up.  The yellow color is joyful and fun.  I recently put it on a roast beef sandwich and it was amazing.

8 oz dried apricots

1 yellow bell pepper

1/2-2 cups sweet corn

1 med onion

zest of one lemon and juice

2 garlic cloves

1 handful cilantro

salt (optional)

golden tomatoes (chopped) (optional)

Toast the corn in a dry skillet until it starts to brown slightly.  Chop the pepper, onion, cilantro and apricots.  Mince the 2 garlic cloves.  Add the lemon zest and juice.  Add salt to taste and tomatoes if desired.  Mix all the ingredients in a large bowl and chill for at least 2 hours (if you can stand it). 

Italian antipasto style chickpea salad

I stole and modified this recipe (in the book called: Chickpea Lunchbox Salad) from Salads by Elsa Petersen-Schepelern. I thought all my fellow foodies would appreciate this. It is out of this world!

1 15oz can rinsed chickpeas
1 TBSP Dijon mustard
4 oz marinated artichoke hearts
4 oz roasted red peppers in oil (chopped)
2-4 oz sun dried tomatoes (chopped)
about 20-30 cherry/grape tomatoes (halved or quartered)
about 6-8 green onions (chopped)
4 basil leaves (chiffanod)
a handful of green or black chopped olives (chopped)
5-10 capers (optional)
a large handful of parsley (chopped)
1 cup shaved or grated Parmesan cheese
pepper
1/3 cup extra virgin olive oil
Juice and zest of 1 small lemon
1-2 finely minced garlic cloves
a pinch of oregano or thyme (optional)

Mix all ingredients in a bowl and refrigerate for a few hours to let the flavors meld.

MMMM...I think I just made the BEST meal I have ever had!

Gluten-Free Potato and Egg Casserole

This reminds me of breakfast tacos...mmm. Again, this is a very modified (and improved) recipe.

6 beaten eggs
2 c milk
1 tsp salt
1 tsp dry mustard
1-2 cloves garlic (minced)
1/4 cup green onions (chopped)
1/4 cup dried onions
1/2 cup corn tortilla crumbles (or tortilla chips if you can't find them)
3 cups shredded potatoes
butter (for frying potatoes)
1 cup shredded sharp Cheddar

Preheat oven to 350*. Fry up the potatoes in a skillet until browned. Place potatoes in the bottom of a casserole dish. Mix remaining ingredients (except cheese) and pour over the potatoes. Mix together. Bake uncovered for 20 min. Remove and add the cheese. Put back in the oven and bake for a remaining 20 min.


Serve with:
Green chili/tomatilla salsa (HEB has a really good one!)

Chickpea and Tomato Stew

This is my ULTRA comfort meal! It is also easy and cheap to make! I serve it with rice. :)


1 lg can tomatoes
1-2 sm cans chilies
2 15 oz cans chickpeas
1-2 crushed garlic
3 T butter or oil
2 med onions (finely chopped)
1 t ginger powder
1/2 t turmeric
1 T coriander ground coriander seed
2 t garam masala (I tend to sometimes add more)
2 T lemon juice
2-3 T chopped cilantro or parsley

Cook the spices, chilies, onions and garlic in the butter until soft. Add the tomatoes and chickpeas (including liquid). Boil stirring occasionally until reduced. Add the lemon juice and cilantro or parsley. Serve over rice or with flatbread.

Teff Peanut Butter Cookies

This recipe is on the back of the Bob's Red Mill Teff flour package (Whole Foods/Central Market/Sprouts carry this). I can not take credit for it! :) They are really good and so healthy (so I don't feel too bad eating a bunch!!!)


1 1/2 cups Teff Flour
1/2 tsp salt
1/2 cup maple syrup
1/2 cup canola oil (I used grapeseed only cuz that is what I had)
1 tsp vanilla
1 cup peanut butter

Preheat 350*F.
Put Flour and Salt in one bowl. Mix (I used an electric mixer) all other ingredients in another bowl. Pour into the dry ingredients and mix well. Shape into wallnut size balls and place on an ungreased cookie sheet about 1-2 inches appart. Cook for 13-15 min. Makes about 18-24 cookies.