gluten-free – Page 20 – Not Eating Out in New York

28 Jul 2010

Peach and Roasted Beet Salad

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 22

I don’t know anything that doesn’t taste good with a slice of a fresh, juicy and tree-ripened summer peach. It doesn’t need anything to accompany it, but it sure can give other ingredients a boost. For example, ricotta or goat cheese with a peach slice on crostini. A bowl of vanilla ice cream with peaches. Grilled peaches on shishkabob sticks, in salsa and gazpacho, on a pizza instead of tomato slices, peanut butter and peach sandwiches. I’m eating buckwheat pancakes … Read More

20 Jul 2010

Saru Gazpacho, and a Food Obstructions IV Recap

by Cathy Erway | posted in: Beans, Cook-Offs, Events, gluten-free, Recipes, Soups & Stews, vegan, vegetarian | 8

We have a new champ of the Food Obstructions, and a winning recipe that I hope everyone cooks up real soon. But first, a big, fat thank-you from Karol, David and myself to everyone who came, ate, and cooked. Together, we raised almost $600 for Just Food, the nonprofit promoting access to fresh, good food for all residents of NYC. It seems that definitely includes us, because what was even more impressive about Sunday was the smorgasbord of delicious, summery … Read More

18 Jul 2010

Grilled Carrots with Carrot Greens Pesto

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 42

I love it when a dish just makes sense somehow. Feels more efficient. This can often be achieved by using two parts of the same plant, or animal, if in unsuspecting ways. Hey, if eating meat from head to tail is all the rage, then how about vegetables from shoot to root? Stalk to flower? Waste not, want not, and why not cook ’em both together? That’s what I thought when I bought a bunch of these lovely tri-colored carrots. … Read More

6 Jul 2010

Garlicky Marinated Zucchini with Soy and Sesame

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 14

Growing up, a summertime party spread was never complete without these usual suspects: a bowl of cold sesame noodles, and a batch of marinated, peeled cucumbers that had been chilling with soy sauce, vinegar, tons of chopped garlic, and a dash of sesame oil. The latter had no name really, it was just my mom’s homestyle pickles, or quick-pickles. No fermentation, no cold-packing, just a long sit in the fridge was all that was needed to make them (although a … Read More

13 Jun 2010

Ginger Stir-Fried Sugarsnap Peas & Fish

by Cathy Erway | posted in: gluten-free, Recipes, Seafood | 11

This is just one of those really simple yet satisfying weeknight meals. It took all of three minutes to cook, though that’s not counting the rice you might want to serve it with. It was light and tasty as anything could be. And it’s currently my favorite way to enjoy sugarsnap peas. That’s saying a lot, since snap peas are so good prepared so many different ways.

6 Jun 2010

Rhubarb, Chile & Lemon Peel Preserves

by Cathy Erway | posted in: Desserts, gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 8

Sweet, spicy and sour, what a wallop for your morning toast. What a surprise for a spread with cheese on crackers. This jar will surely sit a special place in the fridge, one of the wacky, must-think-before-eating creations, right there with the kimchee-pickled beets. The good thing: one slick will go a long way. The bad thing: your tastebuds will become more tolerant to heat, as you’ll want to slick on more and more.

28 May 2010

Spelt Pilaf with Pickled Radish, Pumpkin Seeds, Golden Raisins & Parsley

by Cathy Erway | posted in: gluten-free, Grains, Recipes, vegan, vegetarian | 9

In the past couple months, I have gone off such the deep end into Eastern philosophy it’s embarrassing. I’ve traded coffee for tea, drunken bike crashes and homemade hangover brunch parties (as recalled in The Art of Eating In) for bikram yoga and granola with soy milk. I don’t know what’s going on. My latest obsession is with macrobiotics. It stresses the importance of many of the things we’re already privvy to about food (unprocessed, well-balanced), but much more, like … Read More

11 May 2010

Brown Rice & Radish Bibimbap

by Cathy Erway | posted in: gluten-free, Grains, Recipes, Sides & Salads | 24

If that isn’t the most fun food name to pronounce, I don’t know what is. Bibimbap is lots of fun to make, too. It simply means, “mixed rice” in Korean and it’s an everyday, meal-in-one-bowl. Any vegetables you have on hand will do; you can marinate some sliced meat and sautee it to add, too. Then you just assemble everything on the rice, add a dollop of spicy gochujang and an egg to pop. You can mix in a little … Read More

7 May 2010

Blanched Asparagus with Almonds, Shallots & Lemon

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 13

There are a few famous bedfellows for asparagus, when cooking it simply as a side. One is Hollandaise sauce. Shaved parmesan and a poached egg a la Milanese tradition has very much taken root in restaurants here. A faction of moms only dress asparagus with grated, hard-boiled eggs, according to some friends. And not that everything hasn’t been wrapped with bacon, but a bundle of stalks secured with a strip has become quite notorious, too. Now, there are few things … Read More

25 Apr 2010

Squid Salad with Roasted Potatoes and Lemon-Shallot Vinaigrette

by Cathy Erway | posted in: gluten-free, Recipes, Seafood | 18

Even when you’re put up to a task, the most personal, creative and rewarding results can follow. Bear that in mind the next time your roommate asks you to pick up the living room (maybe it could use those cute new throw pillows you’ve been eyeing). When Amanda at the popular Park Slope site with an expletive in the name asked me to take on a cooking challenge, I thought, that’s the last thing I need now — a chore. … Read More