Gluten Free Goulash

I've always been a big fan of goulash.  Growing up in central New York, goulash was one of my mom's staple dinners.  With so many options for gluten free pasta on the market now, the pastabilities are endless.  This is the first time I have ever actually made goulash the way it's supposed to be (slow cooked).  When I typically make a goulash-like pasta dish, I boil the pasta separately, and then add all the sauce ingredients afterwards.  What makes goulash taste so much better, is that the pasta is slowly boiled within the sauce.

The smell that filled my home as this dish cooked was amazing! I knew I was in for something special. The first bite instantly transported me back to countless dinners shared with my mother and brother. I kept picturing my brother and I devouring our goulash, while the sun slowly drifted toward the horizon outside our windows.  It was a race to the finish so that we could go back outside and take advantage of the last but of sunlight left. I love how food can help us access memories long ago filed into the recesses of our minds.

This recipe calls for Soy Sauce, which is often gluten-ous.  There are a few varieties of gluten free soy sauce to choose from, by I use "SAN-J Organic Tamari, Wheat Free Soy Sauce." Most herbs and seasoning salts are gluten free, but make sure to check the ingredients.

Prep Time: 35 minutes

Total Time: 1 hour 40 minutes

Servings: 8

Goulash Ingredients

• 2 pounds lean ground beef
• 2 large yellow onions (chopped)
• 3 garlic cloves, (chopped)
• 3 cups water
• 2 cans (15 oz) tomato sauce 
• 2 cans (15 oz) diced tomatoes 
• 3 tblsp. soy sauce (gluten free)
• 2 tblsp. Italian seasoning (or mix Oregano, Basil, Sage)
• 3 bay leaves
• 1 tblsp. seasoned salt (I used Goya)
• 2 cups uncooked gluten free elbow pasta

Goulash Directions

1. In a deep pot, cook the ground beef on medium-high until no longer pink (breaking it up as it cooks). Spoon out the fat as it pools. Add the onion and garlic to the beef, and cook until the onions are translucent (about 10 minutes)
2. Stir in the water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt. Heat till boiling, then reduce to simmer for 20 minutes, stirring occasionally
3. Stir the elbow pasta into the beef mixture. Cover and simmer on low for 25 more minutes, stirring occasionally to prevent pasta from sticking
4. Remove from heat, fish out and discard the bay leaves. Stir it up good to distribute flavors and return lid to pot. Let sit about 30 minutes before serving. 
5. Devour and Enjoy!

Eating Mofongo in Old San Juan, Puerto Rico

Happy Thanksgiving Everybody!  Every year my partner Mindy and I fly to Chicago to spend turkey day with the Massaro clan.  It's an event I always look forward to, not only for the great food and company, but also to enjoy some much needed down-time amidst my busy grad-school schedule.  Right now I'm chillaxin at Melanie's house, one of Mindy's 5 sisters. The crowned pork roast is in the oven, and the two salsas I made are marinating in the fridge.  In an hour or so it will be off to the parent's to begin the feast! I think I just drooled on myself.

When I get time to relax, I begin to reminisce about the things I've done over the semester. A few weeks ago I was lucky to have the opportunity to spend time in San Juan, Puerto Rico. It was awesome! I loved it!  One of the first things I wanted to do when I arrived, was venture out and sample some local foods.  Mindy and I ended up finding a great little place called El Jibarito Puerto Rico. The wait-staff were extremely friendly and helpful. I explained my gluten issues and he let me know exactly what to avoid on the menu. He seemed pretty knowledgeable about food allergies, and was happy to help me. I asked what would be one of the most traditional Puerto Rican dishes on the menu, and our waiter immediately said "Mofongo!"  So Mofongo it was!  I'm so glad too, because I absolutely loved it!  It was pure comfort food.  Mofongo is basically mashed plantain with garlic and spices, stuffed with a variety of fillings.  The mashed plantain is shaped into a bowl, then filled with things like pork, shrimp, steak, etc., and then sealed with more mashed plantain. It is traditionally served with rice and beans and salad.  I went with the waiter's recommendation, the Mofongo filled with Grilled Flank Steak ($14.95).  The spices were amazing! The steak was tender and juicy, and the mashed plantain was delicious and filling.  If you are ever in Old San Juan and you get the chance, stop by El Jibarito. You'll love it!

Here's a recipe I found that is exactly what I ate at El Jibarito. Enjoy!

Ingredients

• 4 green plantains, peeled and cut into 1/2 inch pieces
• 4 cups gluten free beef or chicken stock
• oil (for deep frying)
• 1/2 cup of your favorite seasoned filling (pork, beef, shrimp, etc.)
• 1 tblsp. chopped garlic
• Fresh ground black peppercorns 
• Sea Salt
• Cilantro leaves (chopped for garnish)

Cooking Directions

1. Mix a handful of sea salt into a bowl of cold water and soak the chopped plantain. 
2. Warm stock in a saucepan over low heat.
3. Bring at least 1 inch of oil to around 350 degrees F. in a deep skillet.
4. In the meantime, cook your meat/seafood until crisp. Remove from heat and drain.
5. Remove the plantain from the water. Drain and pat dry with paper towels.  Deep fry the plantain pieces until brown and tender (watch out for splattering!). Remove from oil. Flatten the plantain with a flat-bottomed glass bottle. Fry the plantains again for 30 seconds on each side, or until slightly crispy.
6. While the plantains are still hot, take a wooden mortar and pestle, and smash them with the garlic, and salt & pepper (to taste).  Shape the plantain mash into a small bowl, making sure to leave a space for filling.  Fill the space with your favorite filling and seal with another layer of plantain.  Place on a plate and douse with warm stock and garnish with cilantro.
7. Serve with rice and beans, and some salad. Turn on some salsa music, light some candles, and chow down!  

Gluten Free Chocolate Marshmallow Chex Bars

One of the staples of bake sales across the country, Rice crispy treats have to be one of the easiest sweets to make. Unfortunately rice crispies contains malt flavoring, and malt contains gluten, therefore completely off-limits to celiac sufferers.  Fortunately, there is ONE name brand cereal that has gone gluten free: Rice Chex. I wrote a blog a while ago about Rice Chex going gluten free, here is the link "Rice Chex Article." This is my first experiment making cereal bars with Rice Chex.  It's basic, super fast, and most importantly, EASY.  As far as the Marshmallows go, I've found most brands to be gluten free like Kraft Jet Puffed, but check the ingredients. Experiment by adding coconut flakes, nuts, M&Ms, or substitute any other gluten free cereal in this recipe.  I brought these into work. They were very popular:)

Ingredients

• 6 cups of Rice Chex (no other Chex products are GF, YET)
• 1 cup of chocolate chunks/chips (make sure GF)
• 1 pound bag of Marshmallows (any size)
• 1 1/2 sticks butter

Cooking Directions

1. Throw the butter in a big pot over low heat until melted.
2. Add the marshmallows and stir consistently until completely melted (10 minutes or so).
3. Add the chocolate and the Rice Chex, stir until the cereal is completely coated.
4. Scoop out the mixture and press into an 8" x 12" pan.  Press to compact. Place in fridge to cool.
5. Once cool, slice into squares and chow down!