Category Archives: kale

My GF Pizza Obsession Continues at Detours Tavern

(NOTE: Detour Tavern is now closed…)

White pizza with kale, broccoli and mushrooms…YUM!

OK, once again we are back on pizza. I know, I know, you’re sick of me harping on the GF pizza quest. It’s my obsession to find something that comes close to real pizza, as you know. But trust me on this, it’s working. Last night, I got closer than I’ve gotten in a long time.

A dear friend invited me to dinner and said, “I saw gluten free on the menu, so let’s go.” Of course, that made me nervous, who knows what’s there and how they make it, right? But I always figure I can have a salad, and I’m touched that she thought of me and I love that she wanted to go with me.

Cut to a few nights later as we sit in Detours Tavern in Scottsdale. Not too much ambiance, more of a sports bar feel,  but not bad and it is clean. It used to be a Chinese restaurant that was anything but clean. So nice to see that gone at least. I checked the menu and noticed a few things I could order, but then noticed they had pizzas and a little note saying they had gluten-free pizza. Hmmm, after checking with the server, who assured me that they put the gf pizzas on a separate pan to bake and use separate utensils, I ordered a white pizza with kale, mushrooms and broccoli. One word-Wow! Thin, crispy, light, chewy, amazing. And it’s huge, not the usual tiny GF pizza that costs a fortune and isn’t worth the money. This did cost about $12, but it was totally worth it.

Of course, that meant I had to grill the poor guy for all the particulars. He said they get it from Sysco and he thought it was made in AZ somewhere. The owner wasn’t there and he said he’d call me with the information. Of course, I couldn’t wait for that so I checked on my phone and found out that Sysco has three GF pizza crusts available- Schar, Ener-G, and Pane Riso/Kingsmill. It didn’t look like the Schar crusts, which I’ve seen before. But all the options have no eggs or gluten, which makes them work for EF/GF Daughter. Yay.

Quinoa salad over raw kale

My friend chose the quinoa salad over kale. It’s filled with black beans, corn and more. Yummy! There was a light vinaigrette over the salad and mixed in with the kale, which was raw on the bottom. The quinoa flavor wasn’t masked by the dressing, which is sometimes the case with most restaurants. I’m getting this next time, if I can resist not eating another pizza.

And one thing this restaurant does is serve big entrees. We shared both and were stuffed when we were done. You could easily have shared with another person, but I’m sure glad nobody else was there.

I highly recommend this place for a relaxed, casual dining experience. There aren’t a ton of GF items on the menu, but what they have looks and tastes wonderful. They have a full bar and flat screens all over, so I’m guessing on game night it’s The Place To Be. My friend said their sweet potato fries were wonderful, but unfortunately they are fried in contaminated oil with breaded food. Only bummer of the night.

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Filed under allergies, black beans, broccoli, cheese, gluten free, kale, pizza, Pizza Crust, quinoa, restaurants, salad, Takeout Gluten-free Pizza, vegetarian

Kale Krazy

Aarti’s Massaged Kale Salad

I’ve always loved kale and cooked a lot of it when I was receiving the CSA bags of veggies. But for some reason, it was always too chewy. I just didn’t have the knack for doing it right. But I recently watched an episode of Aarti Party, the newest Food Network Star’s program, and she had a fabulous, easy kale recipe I just had to try. This was exactly what I was looking for, a way to make kale tender, tasty and healthy.

Although this recipe called for mangos, I also made a dish without the mangos and added a little Parmesan cheese. This turned out wonderful also and reminded me of the kale from True Food in Phoenix. Wonderful topped over their egg-white omelet. I highly recommend it.

Thanks again to Aarti Sequeira for this massaged kale recipe. With simple ingredients…mango, kale, pumpkin seeds, lemon, olive oil…it’s a cinch to make. The only thing I did differently was to use a little less olive oil and add a little garlic powder to the dressing. Other than that, do what she says, make sure to massage the kale for at least 1.5 minutes to really soften it up and there you have it. While you’re massaging the kale, or basically squeezing it over and over, you’ll lose volume in the kale and that’s expected.

For my second try, I just skipped the mango and sprinkled with a little Parmesan before eating. Either way, this is tremendous and fantastic!

Oh, and make sure you don’t chop the stems of the kale. They’re too hard and fiberous…but they do make an excellent dog bone… my boys love them!

Tucker and his kale bone

Enjoy!

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Filed under gluten free, kale, vegetarian

Veggie Feast

I decided to use a few fresh, organic veggies and do it up right. I love the strong, earthy bite of kale and have never really cooked with it before. And my new-favorite veggie these days is chard, with it’s beautiful color and kick of flavor. I used to use escarole more often, but I like chard’s distinct flavor and texture. Either one would work in place of the other, in my opinion. Enough garlic and everything tastes great.

I’ve made two dishes today and put them in the fridge (after sneeking a bunch for myself). I’ll save them for dinner/lunches in the next few days. One dish is a variation on the last post I did using a red chard this time and white bean. The other is something of a variation on a dish I saw at Whole Foods that had steamed kale and soy sauce, sesame oil, etc., except theirs is not GF and therefore I can’t have it. So I just made my own version.

Both are simply delicious. Make enough to save and snack on later, I can’t stop picking at them when I open the fridge. Somebody stop me…

Red Chard with White Beans
1 bunch of red chard, cleaned and chopped
1.5 tsp olive oil
2 cloves garlic chopped
1 can white cannelini beans, rinsed
1/2 cup marinara sauce
salt/pepper

Simple dish…
1. Place chard in a hot saute pan with the oil over medium heat. Toss in the pan until it’s wilted
2. Add the rest of the ingredients. Mix, simmer 10 minutes and voila. Next!

The flavors are even better the next day since they have time to infuse. The stems are still crisp, just the way I like them. I think I’ll make some GF rolls to eat with them. Yum…


Steamed Kale with Golden Raisins
1 bunch kale, cleaned and chopped
1/4 C golden raisins
salt/pepper

sauce:
2 TBS GF tamari sauce
1 tsp sesame oil
1/2 tsp garlic powder
1 dash cayenne
1 tsp chopped parsely
1 tsp rice vinegar
1 tsp agave nectar

1. Steam kale leaves in a saute pan with a 2 TBS water on the bottom. Cover until wilted but still crisp (water should be about gone).
2. While kale is steaming, mix sauce ingredients in a small bowl. Taste and tweak it to your liking, add more soy, more sesame, etc. until you have it just right.
3. Pour sauce, salt, pepper and raisins into pan, toss and turn off heat and let it sit for a few moments for the flavors to marry.

I like to server this one cold. Let it cool in the fridge before serving. The bite of the kale with the sweetness of the raisins is so satisfying.

Feel free, dear chef, to experiment with adding almonds, different greens, different beans, etc. These are so flavorful they would make a great side dish, or stand alone on their own.

Enjoy!

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Filed under beans, gluten free, kale, raisins, Swiss Chard, vegetarian