I-Ho's Korean Grill - Gluten Free Options

On my way home from work yesterday I heard a radio ad for I-Ho's and perked up when they said they now have gluten free options.  I loved eating at I-Ho's before I went gluten free and I'm very excited to see what they have for GF options.  If you try them out before I get a chance please share what they have and what you think.

I-Ho's Korean Grill is located at 1216 W Lincoln St.

Roasted Potato Salad

My CSA shares brought a lot of potatoes into my life and they came in very handy when we needed to bring a side dish to a BBQ.  I love the standard potato salad that is mayo based but I wanted something a bit different to try and fell in love with this recipe.  It has a nice tang to it and since it doesn't have mayo you can serve it warm or room temperature and there isn't any worry about it going bad.  I think I'm going to make it for a BBQ we have this weekend, probably our last really warm weekend of the year.

Roasted Potato Salad

Adapated from Tasty Kitchen

3 pounds potatoes, cut into small wedges

1 onion, chopped

3 cloves garlic, chopped

1/3-1/2 C olive oil

1 t salt

1/2 t pepper

3 T balsamic vinegar

3 T lemon juice

2 T dijon mustard, I love the sweet & spicy mustard for this

2 t granulated sugar

2 t dried dill

Preheat your oven to 425 F.

Combine the potatoes, onion, garlic, olive oil, salt, & pepper in a baking dish, I prefer my stoneware for this.  The amount of olive oil I use is based on how much it takes to sufficiently cover the potatoes to keep them from sticking to the pan.

Bake for 25-30 minutes, stirring occasionally, until the potatoes are tender and lightly browned.

In a bowl whisk together the balsamic vinegar, lemon juice, mustard, sugar, and dill.  Add to the potatoes after you remove them from the oven mixing well.  Serve straight out of the oven or at room temperature.

Nicole's Banana Chocolate Chip Cookes - Egg Free

My friend Nicole (Hi!) gave me a batch of these delicious and moist cookies along with the recipe. I will admit I ate most of them, it was an addictive "I just can't stop eating them" sort of thing and it keeps happening everytime I make them. But afterall they do have bananas in them so they're healthy, right?

These are so easy to whip together and they are soft and moist. They are egg free which I didn't realize until I had mixed the dough and they turn out spectacular. It reminds me of a banana bread cookie, yum! The dough will be very wet but it's OK they keep their shape well on the cookie sheet. Give them a try and see if you can only have one.

Banana Chocolate Chip Cookies

From Nicole

2 ripe mashed bananas

1/4 C olive oil

1/4 C honey or maple syrup

1/2 t vanilla

1 C gluten free rolled oats

2/3 C brown rice flour, or your favorite flour

1/4 t baking soda

1/2 C unsweetened coconut

pinch of salt

1/2 C chocolate chips, I used the Enjoy Life Chocolate Chunks*

Preheat your oven to 350 F.

In a bowl mix all of the ingredients. Place on a cookie sheet and abke for 15 minutes. They are great straight out of the oven.

*The dairy free chocolate chunks are at Rosauer's Huckleberry Market

Blue Bison Grill - Missoula

A reader (thanks Mark!) sent me an e-mail about a new restaurant in Missoula that has a gluten free menu. It is Blue Bison Grill located in the histroic Stockman's bar at 123 W. Front St.

Their waitress is gluten free and has helped build the menu and practices for safely serving gluten free food.

If you haven't tried them yet be sure to stop in!

They are open Tuesday through Saturday from 11am-10pm. Check out their Facebook page for more information.

http://www.facebook.com/pages/Blue-Bison-Grill/209716205706825

Devilled Eggs - Ya love 'em or ya hate 'em

With BBQ season almost at an end, not that we ever really stop BBQing unless it's -20F and takes too long to cook the meat, we have one more weekend packed full of the BBQ foods. I know a lot of people don't like devilled eggs but a lot of people LOVE them and I am part of that crowd. My girl is right there with me and requested these little babies for her birthday. They are quick and easy and if you love eggs give them a try.

Devilled Eggs

From Better Homes & Gardens

6 eggs

1/4 C mayo

1 t mustard, I like Woeber's Sweet & Spicy Mustard

1 t vinegar

Paprika

Hard boil the eggs. I bring them to a rolling boil and boil for 10 minutes. Rinse in cold water then peel the shell off the eggs.

Cut the eggs length-wise and place the egg yolks in a small bowl. Add the mayo, mustard, and vinegar to the bowl and mix well. Put the egg yolk mixture in a sandwich bag. Cut a small piece off a corner and squeeze the mixture into the egg whites. Sprinkle with paprika and watch them disappear.