Monthly Archives: July 2012

Cold Rice Noodle Salad with Spicy Lime Vinaigrette

I adopted this recipe from the one I found on Thai Kitchen’swebsite. By the way, Thai Kitchen has some great gluten free products.

This salad was a major hit at my friend Molly’s BBQ over the weekend. It was all eaten! This salad has a great kick to it, but no too spicy. The cucumber gives it a nice refreshing feel and crunchy taste. The hot sauce I used had hints of key lime mango and pomegranate give the chili sauce a nice sweet after taste. Plain hot sauce will work fine too, start with only two tablespoons and add more to suite your taste.
Spicy Lime Vinaigrette:
1/4 cup fresh lime juice + 2 Tablespoons
1/4 cup rice vinegar
2 – 3 Tablespoons sugar
2 teaspoons minced garlic
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1 medium cucumber, halved lengthwise, sliced thinly
1 cup shredded carrots
1/4 cup chopped fresh Thai basil (I used regular Basil because that is what I grow in my garden)
1/4 cup chopped fresh cilantro  (also fresh from the garden
Directions:
1. For the Vinaigrette, mix all ingredients in medium bowl. Start with only ¼ cup lime juice and rice vinegar, 2 tablespoons sugar and chili sauce. Add more as need to suite your taste. Set aside. 
2. Bring large pot of water to boil. Add rice noodles; cook 5 minutes or until noodles are tender but firm. 
3. Rinse under cold water and  drain well. Place noodles in large bowl and let cool about 5 more minutes. 
4. Add cucumber, carrots, slaw, basil and cilantro and mix well. Mix in the Vinaigrette and toss gently.   
5. Refrigerate at least 1 hour to blend flavors and serve cold or at room temperature.
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Legal Sea Foods

I have eaten at several Legal Sea Foods locations in and around Boston – Copley Place, The Prudential Center, Kendall Square, Legal Test Kitchen, Braintree, Long Warf, Chestnut Hill– and they all get my high praises when it comes to serving guests with food allergies. They offer a gluten free menu, their staff is well trained, they have a separate fryer kept gluten free, and all gluten free dishes are brought out by the manager, never nearing the other entrees and potential gluten.
All locations offer Gillian’s Foods rolls. I love these buns! They have a nice texture with a slight crunch on the outside and nice and soft on the inside, and topped with sesame seeds, poppy seeds and I think a little garlic and onion too. 
Four years ago was the first time I was able to order calamari in a restaurant. Legal makes theirs with a chick pea flour, which has since been changed to a brown rice flour and cornmeal mixture. You can also order the Shrimp, Scallops and Haddock – on the Wood Grilled Menu – Crispy Fried instead of grilled. This is next on my list to try! 
One of my favorite dishes is the Shrimp and Garlic with sautéed tomatoes, scallions and mushrooms served with your choice of jasmine or brown rice. I always ask for light on the garlic and it is perfect!
Cousins dinner at Copley
Another dish I have tried is the Wood Grilled Assortment, which comes with the Chef’s selection of three fish, shrimp and scallops and the choice of two sides. This is a great way to sample a little bit of [almost] everything. 
This past winter I tried the Portuguese Fisherman’s Stew (on the lunch menu), served with cornmeal crusted scrod stewed with mussels, clams, and chorizo sausage in a saffron tomato broth. For those ordering on the regular menu it also comes with toasted bread. So make sure to save one – or two! – of the gluten free dinner rolls to dip in the sauce. The Stew is loaded with fish and had great flavors, this is my new favorite dish for the wintertime!
Fisherman’s Stew
A few weeks ago my co-worker and I had lunch at the Kendall Square location to celebrate our birthdays. This time I tried the house salad topped with grilled calamari. You can add chicken, crabmeat, shrimp, salmon or lobster salad to any salad. They do not list grilled calamari on the menu anymore, but you can still get it. Some of the pieces were a bit chewy, I think it could have been grilled a little longer, but overall I enjoyed it. Every time I eat there with Liz she orders this and I had been dying to try it.
The seafood here is so fresh, and I highly recommend ordering oysters or something else off the raw bar menu. They offer a great gluten free menu and can accommodate for other food allergies and dietary restrictions – Garlic, Dairy, and Kosher for example.
Wellfleet Oysters
The gluten free dessert menu is limited with only three options, Belgian Chocolate Mousse Parfait, Sorbet and Seasonal Fruit. I haven’t tried the Mousse, I am usually way too full by the end of my meal, but it sure does sound good!

Locations: 18 locations in Massachusetts
website: http://www.legalseafoods.com/

Summer Pasta Salad with Lemon Parsley Dressing

This salad is light and tasty – perfect for summer picnics, cook outs and barbeques. I made this last Saturday for my friends BBQ and nobody knew it was gluten free 🙂
Ingredients: 
8 oz. gluten free penne or spiral pasta
1 yellow bell pepper, chopped
1 cup diced cucumber
2 cups broccoli
4 celery stalks, chopped
1 large tomato, chopped OR about 3-4 cups cheery tomatoes, halved
For the dressing:
1/3 cup finely chopped fresh parsley
1 tablespoons olive oil
¼ cup lemon juice
1 tablespoon lime juice
½ teaspoon white sugar
1 teaspoon onion powder
pepper to taste
 Preparation:
1.     Cook pasta according to the package directions and let cool completely.
2.     In a large bowl, toss together the pasta, yellow pepper, cucumbers, broccoli, celery and tomatoes.
3.     In a small bowl, mix together the olive oil, lemon juice, lime juice, sugar, onion powder, and pepper. Mix this dressing with the pasta and then add the parsley.
4.     Cool in the refrigerator, covered for about an hour, or until chilled.   

Fresh City

Fresh City‘s Gluten Free Menu offers a fair variety of options including salads, burritos in a bowl – hold the wrap -, stir fries, soups and smoothies.

Website: http://www.freshcity.com/
Locations: Landmark Center 201 Brookline Ave., Boston, MA 02215
                  World Trade Center 2 Seaport Lane, Boston, MA 02110
                  Logan Airport

Battery Park

I went to Battery Park with some girl friends on Friday night after work for drinks and appetizers. The outside patio is really fun and much bigger than I had thought. There aren’t many tables; it seats 30 but fits 100, I can only imagine what it’s like at happy hour on a nice night. Inside is smaller but filled with t.v.’s; it seems like a great place to watch a game. Surprisingly, it wasn’t that busy on Friday, we were one of three tables outside. Then again, I have heard this is more of a after work week night happy hour kind of place. 

Anyways, we had a blast and the food was great! The drinks are reasonably priced. We all shared the Battery Park Appetizer Platter. It was a huge platter of 4 appetizers of our choice, not including the nachos or ahi tuna. I was disappointed those two options were not available for the platter, I understand why, but nachos and ahi tuna are two of my favorite things! I’ll just have to go back!
Our waitress was so nice, and was able to substitute corn tortilla chips for the pita chips that come with the spinach and artichoke dish. We also had the hummus and vegetables, calamari and the buffalo chicken rangoon, which is not gluten free; I did not eat it. 
The calamari is battered with a corn based flour and served with banana peppers and it was delicious! It was my favorite appetizer on the platter and I would definitely go back and order it again. The hummus was also delicious and it was such a big portion. The spinach dip was also very good but the corn chips were a bit stale. 
The owner’s wife has celiac so the staff and chefs are very aware and accommodating for those who cannot eat gluten. When I spoke to him he said he hoped to carry gluten free bread soon for the sandwiches and burgers. This is great but I’m tired of hearing everyone say “soon”; just do it already! Our waitress also had a gluten intolerance, and was so knowledgeable about the menu.
Location: 33 Batterymarch Street Boston, MA 02109. (financial district)

Today’s Deal – Groupon Stone Hearth Pizza

Check out this awesome Groupon deal!

Half Off Gourmet Pizza and Italian Food at Stone Hearth Pizza at all 4 locations.
Gluten Free pizza pasta and beer available 🙂

http://www.groupon.com/deals/stone-hearth-pizza?sd=false&utm_campaign=UserReferral_dp&utm_medium=email&utm_source=uu4422455

Quinoa and Rice Summer Salad

I offered to make a side dish for my friend Lauren’s bbq, and I did not want to make a tradition potato, pasta or egg salad. Quite frankly, I do not like egg salad nor am I a big fan of traditional potato salad (too much mayonnaise). I’m always experimenting in the kitchen, and after deciding I wanted to make a rice and quinoa salad (I made a cumin scented quinoa and black rice salad for my graduation party that turned out great) I made up this recipe. I knew I wanted something light and tasty. Using rice as the main ingredient is a nice departure from the traditional bbq salads, and much lighter too.
Summer is the perfect time for a cool salad. This one is simple to prepare and the ingredients give it a refreshing, cooling and satisfying taste. The flavors mix very nicely together to give this dish great flavor. Often times many summer salads are loaded with mayonnaise and this one is not, also making it a much healthier choice.
Ingredients
2 cups brown rice
2 cups quinoa
1 cup cherries, pitted and sliced
1 medium cucumber, diced
 cup walnuts
3 Tablespoons Lime Juice
2 Tablespoons Lemon Juice
½ cup chopped parsley
2 teaspoons onion powder
salt (optional) and pepper to taste
1.     The quinoa and rice can be made ahead of time and refrigerated. Cook, separately, according to the package directions. To give a little extra flavor use vegetable stock in place of water to cook the quinoa, or use half water and half stock.
2.     Rinse cherries and remove stems. Cut around the pit into slices.
3.     In a large bowl, combine the cucumber, walnuts, rice and quinoa. Mix well.
4.     Add in the parsley, onion powder and paper (and salt if using).
5.     Add in the lime and lemon juices, one tablespoon at a time and mix well in between each one.
6.     Add cherries in last, right before serving or else it could turn the dish red from the juices.
7.     Serve chilled or at room temperature.
I also think adding mint – or replacing the parsley with it – would also make a delicious dish. Next time I am going to try it this way! 
Before the Cherries were added