Josie’s Corner Cafe & Bake Shop, Fargo ND

1-21-11

RESTAURANT:
Josie’s Corner Café & Bake Shop
524 Broadway
Fargo, ND 58102
http://www.facebook.com/pages/Josies-Corner-Cafe-Bake-Shop/73004689417
How nice was it to find this charming little place on a corner in Fargo after driving for hours in blinding snow all the way from Morris, Manitoba?  It was really, really nice.  And how much of a bonus was it to discover that Josie’s carries home made gluten-free cookies?  It was a HUGE bonus! 

On this cold and snowy day, to be able to get warmed up with hot tea in this cozy corner café was just wonderful.  We sat by the window, watching the snow and coddling our teas, enjoying our sweet cookie treats. 

The warm lighting, colorful artwork and stamped tin ceiling made for a lovely atmosphere.  Josie’s was a rejuvenating stop after a very stressful morning.

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What Can I Eat?

I’ve made up a new game.  It’s called “What Can I Eat”? 

Things changed drastically concerning my food allergies this past Monday when my new doctor told me that I’m not actually allergic to 15 of the 16 foods as I was earlier diagnosed.  I am allergic to wheat, intolerant to lactose, and sensitive/allergic to Salicylates.  Salicylates are an acid that is found in most fruit, vegetables and many seasonings.  There was, after all, a common thread.  Now things were finally starting to make sense.

There was a complication, however:  over the years of my illness, my system was hit hard.  In an effort to help it recuperate, my latest assignment is to cut out all foods containing Salicylates.  Hey, I’ve avoided wheat since 2005, and soy since 2007, and thirteen other foods since 2008.  I only have to do this for a month or so?  No problem.

That was said before I really reviewed the list of the foods containing Salicylates.  What are the foods, you ask?  It would be easier for me to tell you what they are NOT in:  meat, rice, water.  Pretty much anything with the word berry, melon, or the letter O contain Salicylates. 

I figure my new diet is a lot like Abbott & Costello’s “Who’s On First.”  You’re really not sure what’s what or who’s where.  When in doubt, don’t eat it.

Okay, luckily I found some great 100% rye bread, which toasts up wonderfully.  I’ll just put some jelly on it…um, no, I won’t, since it is strawberry;  well, how about some honey…nope, can’t have honey, remember the O rule;  what about cinnamon toast?  Nope, there’s that pesky O rule again.  Maple syrup?  Not on Rye bread.  That’s just gross.  Forget it.  Just slather some plain old canola-based margarine on there for me.

To me it is more than ironic that the orange Vitamin C smoothies, the mounds of blueberries piled high on my yogurt, and the ginger tea that I thought were helping me get better were actually doing me in.  All these years we wondered why my health wasn’t improving, and now, we finally know.  In fact, this week marked the 7 year anniversary of the spider bite that started the whole downhill spiral.  Seven years of a person’s life…at one point so weak that I had to use a walking stick and could work only a few hours a day.  It seems like a lifetime ago.

I’m only on Day 5 of not eating most everything.  I think I’m feeling a little better – I noticed I have more positive energy.  I also noticed that I’m FRIKKIN HUNGRY!!!

I will post more on Salicylates later.  Until then, you can read more here:  http://en.wikipedia.org/wiki/Salicylate_sensitivity

I hope, wherever you are, you are well.

Gluten-Free Shopping in Scarborough, Maine

On 9-22-08 I discovered a fantastic store on Route 1 in Scarborough, Maine. It’s called Lois’ Natural Marketplace and I felt like a kid in a candy store!

If you would like to read the rest of this article, please click on http://www.celiacchicks.com/maine/ – This column appeared last September as part of the ongoing CeliacChicks Around The World feature.

For other Gluten-Free food information and lifestyle tips, check out www.celiacchicks.com

K. S. Brooks is a guest blogger for CeliacChicks.com, an author and photographer.  © 2008

Review – Woody’s on the Water

            “Almost heaven, West Virginia,” John Denver did say.  And that’s true, I have found some wonderful gluten-free food at the Press Room restaurant in Shepherdstown, WV.  But I found gluten-free heaven itself in Tacoma, Washington – at Woody’s on the Water.

            Upon our arrival in Tacoma, I searched online for a restaurant nearby where my gluten mongering spousal-type unit, David, could get fish and chips, and I stood a fraction of a chance to find something free of wheat, soy, and the fourteen other foods that I can’t tolerate.  I didn’t go into it feeling very hopeful.  Most of the restaurants I found were extremely pricey, and the menu selections were certainly not geared to my dietary needs.  Then I found the Woody’s on the Water website – and saw, right in the left-hand side navigation bar that they had a gluten-free menu.  “This is the place!” I told David.  Finally, I was looking forward to eating out somewhere – but of course, I had a tinge of skepticism. 

            Off we went.  We followed the signs to Woody’s and arrived quite easily at the Thea Foss waterway.  Woody’s was next to the stunning waterfront Museum of Glass.  The outside of the restaurant is modern, with a large dockside patio.

Woody's on the Water, Tacoma, WA

Woody's on the Water, Tacoma, WA

            The inside is sophisticated yet still cozy, with a trendy atmosphere.  If I hadn’t seen the prices on the online menu myself, I would have thought this was a place at which I couldn’t afford to dine.

The Bar at Woody's

The Bar at Woody's

            We were greeted by a cordial hostess at which time I requested the gluten-free menu.  It’s not part of the regular menu – it is completely separate.  The table was clean, nicely set, and intimate.

Intimate Booth at Woody's on the Water, Tacoma

Intimate Booth at Woody's on the Water, Tacoma

            One of the owners, Thomas, came over.  We discussed the gluten-free menu at which time he told me his daughter was gluten intolerant, so he understood the dilemmas of finding good restaurant food.  He even offered us two different gluten-free beers.  It was the first time, that I felt relaxed and confident ordering gluten free food in a restaurant.  That was a really nice feeling.

            I had the House Salad to start.  The Balsamic Bleu Cheese dressing was an excellent and harmonious combination of flavors.  David had the clam chowder, which he said was the best he’d had since our stop in Newburyport, Massachusetts three years earlier.

             A huge plateful of Smoked Salmon Pasta arrived before me.  Perfectly cooked rice pasta, salmon, onions and cream sauce graced my palate with flavors which rivaled the best of New York City Italian cuisine.  David thoroughly enjoyed his monstrous serving of Fish and Chips as well.  We shared a Crème Brulee for dessert, although Woody’s offered a few other gluten-free specialty desserts.  Including our micro-brewed root beers, this entire meal was under fifty dollars. 

             The next morning our business meeting ended at eleven.  We needed to be in Vancouver that night.  It was a no-brainer:  Woody’s for lunch.

             I had the Smoked Salmon and Fresh Blueberry Salad.  The portion was enormous, and delicious.  Although I did enjoy it – I frankly preferred the Balsamic Bleu Cheese dressing from the evening before.  David got a bowl of the clam chowder.  I had to sneak a taste of it – it really was as good as he raved.  And I grew up in New England, so I should hope that I am a good judge!

             My opinion in a nutshell:  Woody’s on the Water is loaded with atmosphere at an elegant location, serving gourmet level food at affordable prices.  Their Gluten-Free menu offers an excellent selection of entrees, appetizers, desserts and even beer.  We were only in town eighteen hours, but we managed to eat at Woody’s twice.  That’s really how good it is.

K. S. Brooks is an author, photographer and guest blogger for CeliacChicks.com. 

Gluten-Free menu:  http://www.woodystacoma.com/index.php/menus/glutenfree/

The Crunch Factor

If you have food allergies, you know that little things can make a big difference.  Many foods, especially salads, have been ruined for me.  So when I found two alternatives to croutons for people with gluten- and/or wheat-intolerance, I got excited.

Since I have always been a fan of croutons, it was time to take the dive and try these.

The first type I invested in was the Olive Oil & Garlic Gluten-Free Croutons by the Gluten-Free Pantry.  They do contain eggs, corn and yeast.  They do also contain a lot of flavor.  I located my first package of these wheat free croutons in the gluten- free section at an NRG Organic Supermarket on the East Coast.  They were so good that I went back for more and they were already out.  They never got more in.  A couple of years later, I gave in and ordered some online.  The consistency of this package was different, in fact, they were rock hard.  I’m uncertain if they changed the recipe, or if it was just a lot inconsistency, but for some reason they weren’t as enjoyable.  The flavor of the first package was good enough, however, that I would give these a try again sometime.

One afternoon I was in the produce section at Safeway when I discovered the Fresh Gourmet Tortilla Strips Lightly Salted.  It states “Naturally Gluten Free” right on the front of the package.  I like these “Crunchy Toppings for Salad” for a number of reasons.  The list of ingredients is literally this short:  corn masa flour, safflower and/or sunflower oil, salt, trace of lime.  I like things simple.  I also like that they are easy to break up, and that they add a great crunch to salad.  I have even use them on top of soup instead of oyster crackers. 

Either way, if you are missing the crunch or that little extra substance to your salad, either of these products should fit the bill.

 

Gluten-Free Croutons

Gluten-Free Croutons

Product Information:

Olive Oil & Garlic Gluten-Free Croutons by the Gluten-Free Pantry – 5 oz. ~ $4.99

Ingredients:  corn starch, tapioca starch, water, liquid whole egg, chickpea flour, canola oil, sugar, extra virgin olive oil, xanthan gum, garlic powder, yeast, salt, spices, cream of tartar.

http://www.glutenfree.com/Gluten-Free-Pantry-Olive-Oil-Garlic-Croutons/Item129070

Tortilla Strips by Fresh Gourmet – 3.5 oz ~ $2.00 on sale.

Ingredients:  corn masa flour, safflower and/or sunflower oil, salt, trace of lime.

http://www.freshgourmet.com/FreshGourmet/Retail/html/crunchyToppings/tortillas.html

For other Gluten-Free food information and lifestyle tips, check out www.celiacchicks.com

K. S. Brooks is a guest blogger for CeliacChicks.com, an author and photographer.  © 2009

 

When Life Gives You Lemons, Make Gluten-Free Lemon Coconut Loaf

The Glazed Lemon Coconut Loaf recipe can be found on page 71 in the quick bread section.  I have been experimenting with quick bread recipes, and although this is not as nutritionally beneficial as I would like, so far it is my favorite because a) by the light and moist consistency you cannot tell it is gluten-free; b) it didn’t require a pre-made “gluten-free flour mix;” and c) it uses simple ingredients, allowing bakers to add nutritional ingredients without drastically altering the outcome to the negative.  In an attempt to reduce the sugar content, I halved the amount of sugar and elected not to make the glaze.  Because of that, I probably should have reduced the amount of lemon zest, but it’s still tasty.  My quest, however, may be different than yours – I’m just looking for a quick in-between-meals snack in case my stomach starts to growl.  I’m not in the market for sweets.  Next time I plan to add walnuts or pecans and more coconut.  I can even imagine blueberries or chopped apples working well with this recipe.

Ingredients for the Lemon Coconut Loaf

Ingredients for the Lemon Coconut Loaf

Glazed Lemon Coconut Loaf

Preheat oven to 350 (please see note below).  Lightly grease a 9×5 loaf pan.

Ingredients:

  • 1 cup            brown rice flour
  • 1/3 cup       potato starch
  • ¼ cup          tapioca starch
  • 1 cup            granulated sugar (I used ½ cup raw, organic sugar)
  • 1-1/2 tsp     xantham gum
  • 1 tbsp           GF baking powder (Clabber Girl is GF)
  • ¼ tsp           salt
  • 2 tbsp           lemon zest
  • ¾ cup          unsweetened coconut(reduce sugar 2 tbsp if sweetened)
  • ¾ cup          milk
  • ¼ cup          vegetable oil
  • 2                     eggs
  • ¼ cup          freshly squeezed lemon juice

Lemon Glaze

  • 1 cup           GF sifted confectioner’s sugar
  • ¼ cup         freshly squeezed lemon juice

Note:  I keep the flours and starches in the refrigerator.  The two starches tend to come out in clumps and can be hard to measure.  I have learned to pour more than what I need into the measuring cup and then spoon the overage back into the container.  Otherwise it can get somewhat frustrating and very messy.

In a large bowl, stir together brown rice flour, potato starch, tapioca starch, sugar, xanthan gum, baking powder, salt, zest and coconut.  Set aside.

  1. In a separate bowl, using an electric mixer or whisk (I used a whisk), beat milk, oil and eggs until combined.  Add lemon juice while mixing.  Pour milk mixture over dry ingredients and stir just until combined (a spatula will work).  Spoon into prepared pan.  Let stand for 30 minutes.  (This, I believe, is one reason why the bread is so light.  Don’t skip this step.  Preheat your oven now).
  2. Bake in preheated oven for 55 to 65 minutes or until a cake tester (I used a toothpick) inserted in the center comes out clean.
  3. Meanwhile, prepare Lemon Glaze.  In a small bowl, stir together confectioner’s sugar and lemon juice.  With a wooden skewer, poke several holes through the hot loaf as soon as it is removed from the oven.  Spoon the glaze over the hot loaf.  Let the loaf cool in the pan on a rack for 30 minutes.  Remove from the pan and let cool completely on a rack.

The authors list a variation of substituting orange juice and zest for a sweeter and milder flavored loaf.  I may try that next time.

Lemon Coconut Loaf, Right out of the Oven!

Lemon Coconut Loaf, Right out of the Oven!

I have to say, out of all the GF recipes I have tried so far, this takes the cake.  (Okay, sorry, really bad pun).  There was no labor intensive creaming butter or heavy batter, clean up was a breeze, there were no leftover ingredients (partial cans or flour mixes) and it tastes great.  I will definitely make this again.

Footnote:  If you still have lemons left over, you can try the Lemon Garlic Chicken recipe on page 110 of “the Best Gluten-Free Family Cookbook” also by Donna Washburn and Heather Butt.  It’s a simple recipe using common ingredients found in non GF homes.  I marinated for a lot longer than they recommend and the chicken came out tasty and extremely tender.

For other Gluten-Free cooking and lifestyle tips, check out www.celiacchicks.com

K.S. Brooks is a guest blogger for celiacchicks.com, a novelist and photographer.  ©2009