Food review: Starbucks Gluten Free Valencia Orange Cake

Starbucks Gluten Free Valencia Orange Cake

A little over a year ago I discovered that I had been misdiagnosed with Celiac disease, after 2 years on a gluten free diet. I've been on a regular diet which I keep high in fiber to help control my IBS (which I was diagnosed with instead). Since then i've been noticing an abundance of tasty looking gluten free goods on the market. And then last week I saw it, the mother of all gluten free goods, at Starbucks! So today as I camp out at my local  Starbucks writing final papers, I will take a break to review this little gluten free goody. Keep in mind I have not eaten any gluten free specific products in over a year, so I suppose this is a good unbiased review since i'm sort of broken out of that being used to GF foods.

Price: $1.95 + tax

Ingrediants: (from the package) Whole eggs, Valencia orange pulp, almonds, sugar, orange peel, G/f baking powder & orange oil.

Nutritional: 290 Calorie, 16gm of fat, 4gm of fiber, the whole cake is one serving.

This cake come individually wrapped protecting it from being exposed to cross contamination. Beware they are super moist and the first one they handed me had started molding so check it out before you leave! The high on this cake is pretty nice for something gluten free almost 2" high, not flat at all. Like I said very moist which is nice especially considering some gluten free things tend to be on the dry side. Very orangey, great flavor.  The crumb is very nice and tender not dry at all. There could have been a little less orange peel in it, the finish leaves my mouth a

 little dry until I eat another bite. Overall, Big win for Starbucks and Celiacs! This is something I would pick up again, finding it very satisfying and enjoyable to savor slowly!

Ratings (1 Lowest- 5 Highest):

Price: 5 Something tasty and G/F for under $2,who knew?

Taste: 4 really good, just a tad too much on the orange peel

Presentation: 5 individually wrapped, as to not make anyone cry

Value: 5 bargain!

Satisfaction: 5 Super yum! Celiac or not you need to try this one!

Stir fried pork in Nom sauce

Since school has been in full swing, the devil, the death of me i've been neglecting cooking, laundry, feeding my husband and myself a proper diet. This week i've had it. Tonight I decided at 11:30pm I needed to get my self in the kitchen and cooking (like a good housewife!) And now at 1:00am i'm going to tell you about it. 

Along with all the other neglect i've been neglecting my bento-ness. And since in my teaching class tomorrow, I will be teaching my class a Japanese lesson on food, and bento I thought I should make one to prepare and not look like a fake!

Lately at school, more specifically in my Japanese class, we've been obessing over lol cats, even more specifically the "noms" that they make. Ie: Anything yummy! 

This sauce= exactly that! 

Pork in Nom Sauce!

This recipe makes one Man sized bento portion.

• 1 porkchop, cut into strips
  
• sesame oil, for cooking

Sauce

• 2 tbsp tamari (soy sauce) , Please buy the legit stuff, read the label if there anything hydrolized put it down. I beg you! That stuff is crap!
• 2 tsp. mirin (aka: sake, cooking wine)
• 1/2 tsp ground ginger
• 1 tsp or so of light agave nectar or honey. I like the agave better it mixes up nice!

I do this in the big pyrex measuring cup I have. Mix all the ingrediants other than the pork up in the cup bowl what-have-you. Make sure you taste it! Adjust the ratios if need be. I also wing this, and I think you should too. After it's kosher add the pork to the mix, stir up good and find something else to do for 15- 20 min. Heat a smallish skillet up and add about 1 tbsp of sesame oil, let heat up, throw down the pork strips and reserve the marinade on the side. Once I see the white creeping up the side of the pork, I add in the excess marinade, put a lid on it and let it simmer till its cooked all the way through. Only a few minutes or so depending on the thickness of the pork. Remove pork from sauce. 

Optional: You can crank the heat back up on the pan with the remaining sauce to thicken and coat the Noms all over the pork!

NOM!

What's in the Bento?

Clockwise from top left: Basmati rice (from the freezer stash) with edamame, hard boiled egg with nori faces, gyoza (from trader Joe's), pork in Nom sauce, steamed carrots, wax beans & haricots verts in mirin. Packed in DH's 900 ml bento.

Cold Indian Rice Salad

My mother in law is a great cook. Such an inspiration to my culinary adventures. This is a salad that I am addicted to and I can always count on this to be at any BBQ or summer party she is at. A very easy recipe which can also be made in a rice cooker streamline things, has a great combination of spices that are center stage in this salad. It is my all time favorite!

Cold Indian Rice Salad

1 cup brown rice
1 tsp. curry powder
2 whole cinn sticks, broken3 or 4 whole cardamom pods, slightly crushed
2 cups chicken broth (or H2O)
2 TBSP oil
1/2 C raisins
1/2 Cup chopped almonds=toasted is best
1 10 oz. pkg froz peas
1 Cup mayo mixed w/1 or 2 tsp. curry powder (I go for the 2)

A neat trick: To make life easier in hunting down the cardom pods, I take a needle and double thread and sew them together into a ring. I like to make two of them each with half the pods.
Simmer rice & spices in broth w/oil till broth is absorbed, covered, approx 40 min. (I do this in my rice maker, Again use the approriate amount of liquid according to your rice maker.)

Cool and remove cinn sticks & pods (if you can fine them!-I usually end up dumping in big bowl to cool better and search for pods &  sticks.)

When cool, add thawed peas, raisins, & almonds

Mix in mayo mixed w/curry powder. Chill & enjoy!

Wild Rice Salad

 This is one of my other favorite bring a dish dishes. A few summers ago I was introduced to this salad by our friend Meg in Boston who was super sensitive to my new celiac needs at the time. I have fond memories of sitting on her deck inebriated, freshly engaged, with a bottle of Sailor Jerry rum, DH, and our friend Mike raving about this salad, eating about my 10th serving. It was just that good. 

I also find that with this salad there is a lot of winging it to be had. I really just use this as a guide, no apples use a pear, no walnuts (not a fan) pecans work well. I really do use whatever. I also keep a jar with the "scrap" rice in it for this. You know, when you have that little amount left and dont want to cook it, it goes in the "scrap rice jar". Also this makes great leftovers and is good hot or cold. You really cannot go wrong with it. 

Wild Rice Salad with Apples and Walnuts

1 c wild rice
2 c water
1 tbsp vegetable oil
1/4 tsp salt
1 c coarsely chopped walnuts
1 celery rib
4 scallions, thinly sliced
1 c raisins
1 medium red apple (not Delicious), cored and diced
grated rind of 1 lemon
Dressing

3 tbsp fresh lemon juice (Sometimes I use the bottled juice if I have lemons, and leave out the zest)
2 garlic cloves, pressed
1/2 tsp salt
freshly ground black pepper to taste
1/3 c olive oil

Put the wild rice in a strainer and rinse under cold water. Place it in a medium saucepan along with the water, oil and salt. Cover, bring to a boil, and reduce the heat to simmer. Cook 50 minutes, or until the rice is tender and all the water has been absorbed. (When wild rice is done, it has a tender yet nubby texture.)

Meanwhile, combine the walnuts, celery, scallions, raisins, apple and lemon rind in a large bowl. In a jar with a tight-fitting lid, combine the lemon juice, garlic, salt, pepper, and olive oil and shake vigorously. Pour half of this dressing on the apple mixture and toss well.
When the rice is done, let it cool until just warm. Combine with the fruit mixture and pour on the remaining dressing. Let sit at least 1 hour before serving at room temperature.

Notes: I usually use 1/2 wild rice and 1/2 Brown rice. (you can use anything really) I also usually do this in the rice maker. When I do it in the rice maker I put the water (use and amount according to your rice maker!!) oil, rice and salt in the rice maker. I despise baby sitting rice on the stove and Love my rice maker deeply! I reccommend that you get/use one! I also vary this recipe according to what I have on hand (fruit, nuts and dried fruit wise) , really anything goes. I always make this salad in a double batch for parties and BBQ's and everyone loves it!

Omnivore's 100: #65 Durian

On my break today I went to check my email and facebook. When I went to facebook I found this message from my friend Christy:

hey lauri are u free tmr? i bought u durian, the no. 65 on the omnivore's hundred:)

I immediately left her back a message and texted her to get the durian. My mind was racing, how bad would it smell, would I hurl? Would people run away from me after I ate it? Christy had to get the durian from her friends car, where it had been hiding for the day. 1 Min. before my next class I see Christy calling and I run out and there she is with my Durian. Wrapped up in a bag. It smells she tells me. She also lets me know that I can freeze it if I dont finish it and want to save it. And that if I get it on my hands they will smell for a bit. Just as I was walking back to class with the Durian I saw my friend Cynthia. Poor Cynthia, little did she know when she woke up today she would be peer pressured into eating the stinky fruit. But she was in! We had a plan. After class we were going to get forks and sit outside and try this. We also thought of over places we could put the Durian to freak people out by the smell. We parked it on a picnic table outside and started. We opened the bags and the smell started to hit us. Once we opened the plastic and the box it came in it was'nt that bad. We each took a forkful and counted to three. I also held my nose, just in case. Not bad we decided. We tried to figure it out. Mangos for sure. Very creamy/custardy like. We tasted something else out couldn't put out fingers on it. Then Cynthia figured that it was mango+shrimp shumai= durian. Overall not bad. We discussed ways we could cook it and make it better. Cheesecake, pudding, a sweet bread. After I saw my friend Haruka called her over to try the Durian. As she was walking over she stopped about three yards away. She said she could smell it. She tried it, we all liked it, but not loved it.

After we left I texted Christy and asked what I could make with it. She said ice cream , put it on cake, make pancakes with it. And creme puffs. Creme Puffs. Mhhh. So the Durian is in the freezer awaiting it's fate in the form of creme puffs.

Breaking the bottled water habit!

Really, is it absolutely necessary for you to keep buying bottled water?
No, it is not.

You are paying waaay too much for it. Yes it may *Only be a dollar for a bottle*, but at $1 for a 16 oz. bottle that's about $8 a gallon that your spending. Most of that bottled water you're paying for is the same water that comes out of your sink. According to the SCWA if you live in suffolk you pay about $1.46 for 1,000 gallons. And you bitch about the price of gas!

That plastic bottle that is sitting on the floor of your car empty is going to sit in a landfill much much longer. How long i dont know exactly but im sure its will be around longer that you will, and probably your grandkids too.
Plus plastic leaches crap into your water, which tastes nasty. Do yourself a favor and buy a Sigg bottle, they are made of metal and your water will only taste like water. Not chemicals. Get one here: Sigg

Water is becoming like oil. We're in for a shortage. Of all the worlds water about 3% is fresh water which is drinkable. Of that 3% about 2% is tied up in frozen glaciers, and about .5% has been consumed. Leaving about .5% for now. Thats not very much, so use it wisely, don't waste, and don't continue to keep telling Corporate America that you are cool with paying $8 a gallon for water, because you may have to in the future!


Last January Matt and I bought Sigg bottles for about $24 bucks each.
We used to buy the 1.5 Liter bottles for about $2.00 each.
2 a day x 5 days a week= 10 bottles a week
10 bottles a week x 4 weeks a month= 40 bottles a month
40 bottles a month x 10 months so far= 400 bottles so far that we have kept out of the garbage. And we saved $750 so far by not buying bottled water! We have a built in water filter in our fridge, and also a Brita, both are great.


Tell your friends!

Oh, my source of inspiration for writing this and spreading the info was:
http://www.typepad.com/t/trackback/2222424/34252081

The Omnivore's Hundred

I love lists. I love crossing things off of lists even more. It makes me feel highly accomplished. When I saw this omnivore's hundred on Just Hungry I knew right away this would prove to be quite a challenge.

I plan to use this list as guide to expand my palate in ways I may not have previously thought of as being an option. Many bloggers doing the Omnivore's 100 have taken a liking to crossing off the items which they would never try. I thought about it, and originally did the same. After giving it some thought and deciding that this was more about a culinary journey, than yet another blog meme, I came to the conclusion that everything was on this list for a reason. Even more so that I should try it all. While granted there are some things on this list I'd probably rather not eat, and some that will singe my poor English taste buds instantaneously, I will still try it. So while I may not be able to eat a serving of roadkill, or put back an entire raw scotch bonnet pepper, I will at least make the effort. Also anything that I have previously eaten on this list I will write about it, when a future eating occurrence arises.

With list in hand, I'm off to try everything listed here, and write about it. Watch out Andrew Zimmern, I'm out to eat my way through this list, and durian is already crossed off, AND I'd eat it again.

Here are the rules of this

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results.

Lauri's Omnivore’s Hundred:

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut- :)
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict- One of my favorite things from the dinner, or a monte cristo
83. Pocky-
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake


Updated May 28th 2009 -41 down/ 59 to go!