Tuesday, June 28, 2011

Gluten-Free in Austin, TX--Brick Oven Restaurant

The boyfriend and I visited The Brick Oven Restaurant for a little middle of the week date night a few evenings ago. Their gluten-free menu is very extensive, it includes pizza made with Gluten Free Kneads crust, pasta made with Tinkyada rice pasta, carrot cake (woohoo!) and Bards GF beer. The boyfriend and I both ordered the same dish, the Chicken Rigatoni in Chipotle Pesto Cream, except I got the gluten version. I tasted both versions of the dish and I honestly couldn't tell the difference. I have always been Tinkyada's number one fan, but Brick Oven really put the icing on the cake with this sauce, it was delicous!! They sereved the pasta dish with a side of gluten-free garlic bread. The boyfriend said the bread wasn't great, but it didn't matter!



For dessert we had their gluten-free carrot cake and it was so light and so good!!! The boyfriend couldn't remember the last time he had carrot cake and it tasted like the real thing. It was such a treat.


The boyfriend was not glutened, but that is really no surprise when you read more about the restuarant. The menu explains that the general manager actually is a fellow Celiac and they truly try their best to prevent cross contamination. It is always refreshing to hear that because you know you really can trust their selection of ingredients. So many people who are not on a strict gluten-free diet don't think about how much hidden gluten is out there!

Monday, June 20, 2011

Gluten-Free Mango Salsa on Pork Tenderloin

The boyfriend and I eat pork tenderloin a lot because it is so easy and they actually stay good in the fridge for a few weeks, so we always try to keep one around for a back up meal. This recipe is another one from my favorite magazine, Real Simple. If you want to see Real Simple's version it can be found here. This recipe has one of my favorite qualities... a small amount of ingredients! 

Ingredients:
1 Mango
3 Green Onion Stalks
Lime Juice
Red Pepper Flakes
Ground Coriander
1 Pork Tenderloin

Directions:
Turn the oven to broil. Rub the tenderloin with salt and ground coriander. When the oven is ready put the tenderloin in it while setting the kitchen timer to 5 minutes. Rotate the tenderloin every 5 minutes for about 20 minutes, or until the tenderloin is 160 deg F. While this is going on make the mango salsa. Chop up the mango and green onion. Mix with about a tablespoon of lime juice and a teaspoon of red pepper flakes. Taste the salsa and add additional ingredients to taste.


When the tenderloin is done slice it up and place the mango salsa on top of it and enjoy! 

Monday, June 13, 2011

Gluten-Free Chicken Enchiladas

I love enchiladas and making gluten-free enchiladas is so easy! My dad taught me this simple recipe years ago. I made a lot, so we could have it for lunches throughout the week. If you are looking for a one night meal just cut down on some of the ingredients; a lot of this recipe is made to taste. 

When my dad taught me this recipe we used 505 Green Chile Sauce, but I have not been able to find it in Austin, so instead I have been using Green Chile Stew (sold at HEB).  

Ingredients:
4 Chicken Breasts 
12 oz Cheddar Cheese
1 cup Green Chili Sauce
1/2 cup Sour Cream
A pack of White Corn Tortillas


Directions:
To begin, bake 4 chicken breasts for 25 minutes at 350 degrees. Then use a a fork to shred the chicken breasts.


















Place the shredded chicken in a bowl. Add the sour cream, half a cup of the green chili sauce, and some of the cheese (save enough to sprinkle on top at the end) and mix. This is where the mix to taste comes in. If you feel as if you want your mixture creamier, add more sour cream. If you want it spicier, add some adobo chili sauce!


Then fry each tortilla on the stove top to soften them up. As each tortilla is ready fill it up with the chicken mixture and roll it so the open part is at the bottom of the pan. 
After the pan is full of enchiladas spread the remaining green chili sauce and cheese over the top. (I also spread any left over chicken mix on top. )

Then put some tin foil over the dish and let cook for 25 minutes at 350 degrees. When the time is up remove the foil and turn the oven to broil for a couple more minutes just to brown the cheese on top. Be sure not to walk away while doing this though, the cheese will start to burn before you know it if you aren't paying attention. 

Let cool before serving and enjoy! If you try it out, let me know it goes!










Sunday, June 5, 2011

Keep Austin Gluten Free Fair

The boyfriend and I are lucky to live in such a gluten-free friendly town such as Austin. This past weekend we attended the 2nd annual Keep Austin Gluten-Free Festival. May is national celiac awareness month, so the event was to promote awareness in Austin in honor of the national goal. Local and national food vendors, doctors and pharmacies were present. One of the biggest vendors was Sprouts grocery store. They set up two tents full of free samples of gluten-free products. It was like being in gluten-free heaven. You were allowed to take a grocery bag and fill it up! Samples included  Kind, Soy Joy, Larabar, and thinkThin nutrient bars, CrispRoot (original and sea salt) Chips, Boulder Rice & Bean Snack Chips, Pamela's Dark Chocolate Chunk Cookies, Lucy's chocolate chip cookies and Cinnamon Thins, Red Mill Mighty and Tasty GF Hot Cereal, Kettle Chips, Snikiddy fries and much more!! It was unbelievable! We were so excited to fill up our pantry and be able to try a lot of gluten-free products without spending an arm and a leg to find out you are not a fan of that particular gluten-free item. 
Sprout's Reusable Grocery Bags
Filled with Gluten-free Goodies
The fair had many other patrons besides Sprouts.  They had about 15 tables set up for other vendors. One of those being Late July, who manufactures organic snacks. They were sampling their Mild Green Mojo chips, which were delicious! The lady at the booth was kind and excited about Late Joy chips that she actually gave us a bag of their Dude Ranch chips to try! (Shown in the orange bag above.)

Ian's gluten-free products were also well represented. We were excited to find out they just recently released onion rings and frozen french bread pizza, and we were given coupons to give them a try!

We sampled a really good pie from Pi  for Pie, local Austin bakery. She can cater to all different types of events, so if you are looking for gluten-free pies for your next event I would give her a ring!

Shibber D'Lites also presented us with samples of their cheese balls and boy were they yummy! The cheese balls can be found at many area locations.

There were other booths, but the last one that really stood out to us was Wheatless Wonders. Wheatless Wonders is a local gluten-free bakery. She was sampling many baked goods, but we sampled mini chocolate cupcakes and yellow cake. Both were amazing! I would recommend these baked goods, party trays can be ordered through the website!

All in all the festival was such a success! Thank you Austin for being so gluten-free friendly! :)