Gluten Free Flashback: Galway Ireland

As I'm writing this, I'm sitting on a neon beanie bag seat in the Netherlands home of my good friend Maaike. Mindy is on her computer going through photos she's recently taken, our morning cups of instant latte are half gone, and life feels refreshingly relaxed.

About a week ago we arrived at our first destination, Galway, Ireland.  I've never been to Ireland and have always dreamed of it.  Galway is a small seaside, fisherman's city.  It's filled with quaint, warming pubs where everything is made out of wood, Guinness flows like rivers, and Jameson Whiskey bottles decorate a good proportion of bar-side liquor shelves.  Unfortunately, I was unable to locate any gluten free beer, but their local hard cider, Bulmers, was just fine by me, and was absolutely everywhere.

At the very first meal we had, within our hotel "The House", the waiter knew everything about celiac disease, and could easily identify what was safe for me on the menu.  I went for a plate of sliced meats, olives, artichoke, sundried tomatoes, roasted red peppers, and a spicy wasabi mayo. The bread served with it - warmed and gluten free!  That set the tone for what would be the easiest and most enjoyable gluten free eating adventure I've ever been on overseas.

It felt sooo comforting to know that 9 times out of 10, any place you went to eat at, would either have gluten free options on the menu, or they would know exactly what celiac was about, including cross-contamination issues.

At a dinner-meeting with a woman from the National University of Galway, I happily ordered the lamb chops with mint glaze and potato wedges.  It was cooked medium, a bit pink in the middle, and melt-in your-mouth delicious. The eatery we were at, The Cook House, was three floors of winding wooden bannisters and railings, decorated to the T with everything from antique paintings, bronzes, to vintage Halloween decorations and mood lighting.  Awesome place!!

Other notable meals included a salmon and caper sandwich at our hotel restaurant, and a totally amazing traditional Irish stew at one of the coolest pubs I've ever been to: The Quay.  It was a lamb stew, with huge chunks of soft, slow-cooked lamb, potatoes, cabbage, spices, and tomatoes. It included sides of mashed potatoes, cabbage and a julienne of onions, red and green peppers. The Quay was, like most restaurants and pubs in the area, woody, tortuous, and soul warming. Unlike many, The Quay even had a glowing fire-place right next to the upstairs bar.  That was my last and best meal in Ireland.

I loved Galway. I loved the feeling I got as I was walking around the cobblestone streets, or along the sea-side paths.  First time in Ireland... but absolutely won't be the last:)

Gluten Free Harvest-Time Chili

I've been all about stews and chili's lately.  The fall colors are starting to arrive, early morning air is crisp with hints of the winter ahead, and I have a growing urge to fatten up and get ready for hibernation.

In just one week my partner and I will embark on an amazing overseas adventure.  For three weeks we'll be exploring and experiencing new and familiar cultures, while Mindy visits all the study-abroad programs affiliated with the university she works for.  While she's taking care of business, I'll continue to work on my dissertation and the presentation I'll be giving at Moravian College when I return.  I can't wait! Especially for the 8-10 hour drive we'll be making from Switzerland to Rome, Italy!!  A dream come true:)

I digress...  back to the food! I whipped this chili up last night and it was killer!  It's cheap, easy,  produces lots of yummy leftovers... perfect for the student on the go.  The only ingredients not in a can are the onions, green pepper and chili powder.  Try this one out as soon as possible. You'll love it!


Ingredients

• 1 pound lean ground beef
• 1/2 cup green pepper (chopped)
• 1/2 cup onion (chopped)
• 2 cans Pinto Beans (un-drained)
• 1 can ( 14.5 oz.) diced tomatoes (un-drained)
• 1 can (11 oz.) sweet corn (drained)
• 1 can (6 oz.) tomato paste
• 1/2 cup water
• 2 tblsp chili powder
• Salt (to taste)

Cooking Directions

1. In a large pot, cook the beef, onion and green pepper until the beef is browned.  Drain.
2. Add the remaining ingredients. Bring to a boil. Add salt to taste. Cover, reduce heat and simmer for 25 to 30 minutes.

Gluten Free Leek, Potato and Bean Stew

We just had a string of cold, wet and dreary days here in Philadelphia.  For me it was a little taste of home... Home as in Syracuse, NY that is, where sunny days only come about about 60 times a year.  For me, although it's a bit strange, there is something comforting about miserable weather.  I think it's because when the weather is at its worst, I tend to appreciate the little pleasures in life even more.  Like cuddling with a partner or a loved one... enjoying a hot mug of cocoa. Or, a steaming bowl of stew.  It was on one of these atypically dreary days in Philadelphia that I decided to whip up a big batch of this stew.  It's inexpensive, and super easy!

The spices make this stew pop for sure, but the combination of leek, potatoes, onions and beans always create a sense of homecoming for me.  There's nothing like the power of food to warm not just one's palate, but one's soul as well.  Everyone who tried this stew absolutely loved it, and I'm sure you will too:)

Total prep and cooking time: 1 1/2 hours
Feeds: About 4 - Want more?, double it up!



















Ingredients

• 1 can cannellini or navy beans (drained)
• 1lb potatoes, skinned, rinsed and diced up
• 3 tblsp vegetable or olive oil
• 1 large onion (chopped)
• 2 leeks (sliced)
• 8 oz. can chopped tomatoes
• 2 tblsp tomato paste
• 4 cups gluten free vegetable broth
• 3 garlic cloves (chopped)
• 1 tsp cumin
• 1 tsp paprika
• 2 tblsp fresh cilantro (rinsed and chopped)
• Salt and Pepper as desired

Cooking Directions

1. Heat the oil in a deep, heavy pot (or dutch oven).  Add the potatoes, onion and leeks and cook for about 10 minutes or until the potatoes are pale golden (stirring occasionally).
2. Stir in the garlic, cumin and paprika and cook for a couple more minutes.
3. Then add the tomatoes, tomato paste, and broth and bring to a boil.
4. Add the beans, cover, and lower the heat to simmer for about 1 hour.
5. Before serving, stir in the cilantro and as much salt and pepper as desired.
6. Be prepared to be comforted and enjoy!