Deliciousness from Disney’s Boma Restaurant

I have a kitchen!  More or less…. I’m just missing some crown molding and countertops.  I have the old countertops sitting on the new cabinets so I’m not completely topless. 🙂

Living in the RV worked great for our situation, but I’m really happy to have room to move around again…. and a real kitchen.  I missed my kitchen.  I’m so excited to be able to really cook again!  We’ll keep using the RV for work and travel, but I don’t see full time RV/Tiny House Living in my future.

We’ve been super busy getting things organized and settled for the past few weeks.  To celebrate our eighth wedding anniversary Brian and I decided to skip town for a couple of days and celebrate at Disney.

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I love pretty much everything about Walt Disney World, but as a foodie who can’t eat gluten, Disney is food heaven.  Brian makes reservations at as many of the Signature Dining restaurants as he can and we eat, walk, ride a few rides, walk, eat some more…. waddle to the next ride… wait in line… ride…. eat again.   It know it sounds unhealthy…. I’m not recommending this as a diet plan or anything, but its fun for a few days.  (I actually lost a pound instead of gaining the ten I expected!)

One of my absolute favorite places to eat in Disney is at the Animal Kingdom Lodge. Boma – Flavors of Africa – “Resembling a lively African marketplace, this restaurant features all-you-care-to-enjoy buffets at breakfast and dinner.”IMG_8090

Now, I know we GF people hear “buffet” and think “certain death,” but Disney is really pretty good.  I’m not going to die if I get into gluten, I’ll just wish I would, but I know there are some people that end up in the ER after being glutened.  I wouldn’t risk a buffet if I was them, but I personally feel pretty safe at the Disney buffets.  The gluten foods usually seem to be fairly separated from the GF items and the staff behind the buffets keep an eye out for spills and potential cross-contamination with spoons.

Even though Brian and I have eaten at Boma several time, I still ask to have the chef walk us through the buffet.  Each time there has been something that caught me by surprise as being GF or NOT being GF.  It’s always better to ask… and the chefs are so nice!

My favorite dish at Boma is the Bobotie.  According to Wikipedia, Bobotie, pronounced ba-boor-tea, is a well-known South African dish consisting of spiced minced meat baked with an egg-based topping.  This time I remembered to snap a picture of the tag with the dish so I could remember what to google when I got home.  I found this recipe on Mad About the Mouse.  It seemed pretty close, so I decided to give it a try as soon as I got home.

Okay, hear me out… I know you’re going to take one look at the ingredients and think I’ve lost my marbles… but you’ve just gotta trust me on this one.  It’s delicious.  I know, I know… Sugar?  Raisins and ground turkey?? Together?!  I swear…. it’s delicious.  The curry, cinnamon and coriander combine with the eggs and meat for a delicate sweetness that you can “smell” in the back of your throat.  Much like Thai food, its not so much of a “nose” smell, as a “throat” smell.  That sounds weird, but there’s no better way to explain. You’re just gonna have to trust me on this one.

The following recipe, as I’ve said, is from Mad About the Mouse.  I decided to actually follow the recipe once before I started messing with it.  The Bobotie that I had at Boma last week had red and green peppers in it…. I’m sure because Brian picked them out and left a pile on my plate.  The sign said there were mushrooms and I don’t remember any raisins or almond slivers.  Most of the recipes that I’ve seen call for crumbled up slices of bread, but it is definately GF at Boma, so they’re either using GF bread or not using bread at all.  The bread is crumbled up, so I can’t say for sure one way or another, but I’d think that the eggs and meat might need the bread to help bind everything together.  I used Canyon Bakehouse GF bread.  Next time I’ll try leaving the bread out and see how it goes.  I’ll also omit the raisins and almonds (Brian doesn’t like them either) and add one cup of diced red and green peppers instead.  I think the peppers added a lighter sweetness that I liked better than the raisins.  (The raisins were good, but my tastebuds really wanted the peppers since that’s how it tasted before… you know how it is.)

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Bobotie

Ingredients: 

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1/2 cup minced carrots
  • 1 teaspoon minced garlic
  • 1 teaspoon cinnamon
  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 2 tablespoons rice wine vinegar
  • 2 pounds ground beef or lamb (I used ground turkey)
  • 3 slices white bread, crumbled into pieces (I used Canyon Bakehouse GF bread)
  • 1 1/2 cups heavy cream
  • 1/8 cup sugar
  • 1/2 cup blanched, slivered almonds
  • 1/4 cup seedless raisins
  • 1/4 cup golden raisins
  • 4 large eggs
  • 1/2 cup milk
  • Salt and pepper to taste

Preparation:

Preheat oven to 325º.

Heat oil and cook onions, carrots and garlic in a large pan over medium-high heat, cooking until caramelized, around 5 minutes.  Once caramelized, reduce heat to medium and add cinnamon, ground coriander and curry powder.  Stirring well to coat the onions.

Using the rice wine vinegar, and simmer, scraping the bottom of the pan to deglaze.  Add ground lamb or beef, cook breaking the meat into smaller pieces.  Continue cooking until meat is done, spooning out the excess grease, leaving about 1 tablespoon.  (Since I used the ground turkey there wasn’t enough grease to bother.)

Pour the meat mixture into a 13″ x 9″ casserole dish and let cool slightly.

Add crumbled bread and 1 cup of cream, stirring to mix well.  In a small bowl, combine sugar, raisins and almonds.  Add mixture to the meat.  Season to taste with salt and pepper.

In a separate bowl, whisk together eggs, remaining 1/2 cup of cream, and milk.  Pour the custard mixture over the meat mixture to form the topping. DO NOT MIX.

Bake 40-45 minutes until golden brown.

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Let me know if you try it and what you think!

 

Mouse Waffles 


Last weekend Brian and I popped over to Disney World….. OMG! That still sounds so crazy! We just ‘popped’ over to Disney for the weekend…. ’cause we can do that now, ya know…. since we live in FLORIDA!

Sorry, sorry…. NOT SORRY! I am loving everything about moving to Florida!  (Except getting the stupid house built,  but that’s a whole different story.)

As soon as we had our Florida drivers licenses we got our Disney FL Resident Annual Passes.  I was not a fan of Disney as a kid, but after we went to the Osborne Festival of Lights with my in-laws one year, I was hooked. Disney is SO wasted on the little humans.

Brian and I planned to hit The Magic Kingdom, Animal Kingdom and Epcot this time… Hollywood Studios has a bunch of construction happening and Mom kept asking ‘How long are you going to be gone?’  So we figured three days would be plenty to start.

One of our favorite things (on our very long list) to do at Disney is EAT!  Disney has some really good restaurants….especially in Epcot. Now if you’re wrinkling your nose at me right now then you’re probably thinking about the quick-serve places…. like Pizza Planet and such…. while those places aren’t bad…. I’m actually talking abut the REAL restaurants. Chefs Du France and Yack & Yeti… places where you go in and sit and a person comes to your table and asks your order.

Disney is especially amazing if you have a food allergy. At the quick service places you can ask for an Allergy Menu and they’ll ring you up a special ticket and your food is made in one of the Allergy Safe kitchens somewhere… magical?  I’m not sure where exactly, but your food comes on a special tray and is delivered by a special cast member who verifies your allergy again before handing over your food. ‘Gluten, right? Just gluten?  Okay… here’s your food.’

I have never once been concerned about the safety of my food in Disney… and I’ve never gotten sick. It’s amazing the number of allergies they can work around. You can always ask to speak to one of the chefs.

Best of all (okay, second best… first best is not getting sick), no one ever makes you feel like a freak… or a problem, or sneers at you…. ‘Gluten Free?  Sure! No problem…. we have gf cookies too!’

So I was totally excited to go to Disney and EAT my way through the three parks. Calories don’t count in Disney. Last year Brian and I had breakfast at Trattoria al Forno on Disney’s Boardwalk. I ordered the Gluten Free Mickey Waffles that I’d heard all my favorite GF Disney Bloggers rave about.


They were the best waffles that I’ve ever had… gf or otherwise. (That’s a glob of Heaven in the center there… aka Mascarpone with cinnamon and sugar).

So this year I was totally wound about getting more Mouse Waffles… as I like to call them….


First of all, the presentation wasn’t nearly as cute, but I was just going to eat them… and there was no mascarpone… but I asked and they brought me some, so that was fine…


And then I sliced into my much anticipated, dreamed about waffles…. and they were gummy in the center!  Crisp on the outside… gummy in the center.

I sent them back and the manager brought me a bowl of fresh fruit while I waited for a new batch of waffles to be made.

The second batch was gummy too.

I gave up. Brian had already finished his meal and I’d eaten the bowl of fruit while I’d been waiting…. a third try wasn’t going to make anything better. Their recipe had obviously changed.

I asked about a recipe change when I sent my uneaten waffles back, and the waitress said that she didn’t think they’d changed anything. Later she returned with our bill having removed the waffles, and said that she’d overheard the manager and Chef talking. Apparently they had switched to using Bob’s Red Mill Pancake mix for the waffles and pancakes. (Ha!  I was right!)

After our visit last year I’d done some Googling and read that Disney used Cup4Cup Waffle mix for their waffles. I can’t remember where I read that… but I started using Cup4Cup to make my waffles at home and they tasted pretty much like I remembered Disney’s waffles.

The Cup4Cup website has several different waffle recipes, but I use their pancake recipe. At this point I can’t remember why I started using the pancake recipe instead of the waffle recipe… but I like the way they turn out and I think they taste quite a bit like the Disney waffles that I remember.

Cup4Cup Waffles

INGREDIENTS
1 cup Cup4Cup Original Flour or Wholesome Flour
3 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup reduced-fat buttermilk, milk, or dairy alternative
1 large egg, room temperature
3 tablespoons melted butter or canola oil
INSTRUCTIONS

1. Preheat griddle over medium heat.

2. Combine flour, sugar, baking powder, baking soda and salt together in a bowl.

3. Whisk in milk, egg and canola oil until there are no lumps. Batter will be thick.

4. Spoon pancake batter onto preheated griddle. Flip when bubbles appear, cook on opposite side until golden brown.

Cranberry Relish

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Grandma’s Cranberry Relish

  • 1 – Navel Orange (Thick skin, no seeds)
  • 1 package 12oz – frozen cranberries
  • 1 c. – Sugar
  • ¼ – Lemon (Whole thing, skin and all)

Cut orange and lemon into cubes (skin and all). Chop frozen cranberries in food processor, add oranges and lemon to mix, chop until small (rice sized) chunks.  Stir sugar into the cranberry mixture.

Refridgerate overnight.  (No, seriously…. it’s not about getting it cold, don’t just stick it in the freezer!  It needs time to let the sugar disolve and the the juices to… juice.  Trust me.)

Serve chilled

Flaky Gluten Free Crust

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Forgive the poor picture… We ate them all before I could take a good photo! 

I don’t do well in confined places… I really do need supervision.  When I’m trapped inside (without satellite tv) I usually end up baking.  Why couldn’t I compulsively exercise or something healthy?  Nope, not me… I gotta bake.

Mom and I bought a gigantic jar of cherry pie filling from a farmers market while we were in Door County, WI and it was just calling to me… ‘bake me!’

I saw this recipe for Cherry Hand Pies from Wicked Good Kitchen and it’s been roaming around in the back of my head for a while…. ‘bake me.’

Right now I’m living in an RV and traveling all over the universe… okay, just the Northeast, but anyway…

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Another terrible pic, but look at that flaky deliciousness! 

I didn’t have all the ingredients called for in the crust recipe from Wicked Good Kitchen. I’m bad about not following directions… they’re just suggestions anyway, right?  I figured I could substitute Cup4Cup Gluten Free Flour for WGK’s flour recipe.  Annnddd?  It worked!

I’ve made a number of recipes from Wicked Good Kitchen’s blog and they’ve all turned out delicious, so I’d bet this crust would have been super delicious if I’d actually followed the recipe…. but since I’m lazy and living with an under-stocked kitchen at the moment… I’m really pleased with how this crust turned out.  I’m already imagining using it for other pies.  It turned out flaky and tender….buttery…. so good.  No one would ever guess this was gluten-free.

 

Flaky Gluten Free Crust 

Ingredients

  • 2¼ cup Cup4Cup Flour
  • ¼ teaspoon baking powder
  • 1 cup chilled unsalted butter
  • 1 8-ounce package chilled cream cheese
  • 1 tablespoon granulated cane sugar
  • 1 teaspoon vanilla
  • ½ teaspoon salt

Preparation

In a medium bowl, whisk together flour and baking powder; set aside.
Using an electric stand mixer fitted with paddle attachment, lightly cream together butter and cream cheese. Beat in sugar, vanilla and salt; mix until well combined. Add flour in two batches beating just until incorporated.
Wrap dough tightly in plastic wrap and refrigerate at least 1 hour or overnight. Thaw a few minutes to allow dough to become pliable before rolling and using in recipes. Roll out dough on lightly floured work surface with a lightly floured rolling-pin.
Makes enough pastry for two 10-inch pies or one 10-inch pie with double crust.
Bake according to pie recipe instructions.

Apple Dump Cake

It’s been a boring, yucky couple of days around the RV.  Yesterday I woke up with another headache and just generally felt crappy.  It was moving day, but Mom and Brian let me be a big baby and they handled most of the packing up (which mostly consists of stowing loose stuff so that it doesn’t fly around the RV while we’re moving) and loading the car on the tailer.  It was only a three hour drive from West Bend to Door County, most of which I slept…. ON MY ARM!  I’m not sure how long I sleeping on my arm, but when I woke up it was gone.  From my fingers all the way up to my elbow…. the whole arm was missing. Don’t worry… it came back to life… eventually.

Our new RV site is really pretty.  All the RV sites are separated by trees and tucked back into pretty little wooded areas.  Very peaceful and secluded. I took a couple photos yesterday, but I wasn’t feeling really into it.. my head still hurt.  Mom and Brian took our laundry up to the on site laundromat (yay!) and left me to take a hot shower and more aspirin.  Which seemed like a good idea when they left…. but then Boo and I realized that we were all alone… in the dark…. in the woods.  So we locked the door…. and forgot to turn the porch/awning lights on…. so we locked Mom and Brian out in the dark, scary woods.  (oops)

This morning we woke to heavy rain and overcast skies.  Boo was freaked by the heavy rain and thunder and she ran around the RV looking for a good place to hide.  Brian finally piled the pillows up on the bed into a nice fort for her to hide in and she was okay then.

Our plan for the day had been to visit the shops in Door County, but that sounded like a lot less fun in the rain.  We caught up on a few of the shows we’d managed to record on the DVR.  (I cannot wait until we can have Netflix again… I’ve missed so many shows.  I’m going to need to spend a month binge watching to catch up!)

I tend to bake when I’m bored, but in the RV we only have this little convection/microwave oven thingie.  It’s worked pretty well on the few things that I’ve tried so far, but I haven’t tried anything major.  Since I had the time and I was super bored… I thought I’d give it a try today.

I took inspiration from one of my favorite bloggers, Sweet Recipea’s, Caramel Apple Cookie Cobbler.  I adore Peabody, but her recipes are SO not gluten free…. mostly I just drool over her pictures, but I figured this recipe could be modified to GF fairly easily.  I divided the recipe in half since I only have the mini oven to work with.  And I also added crystalized ginger… because for some reason, Mom and I both had 2 jars (each)…. and pecans, ’cause, why not?

 

Apple Dump Cake

Ingredients

  • 3 large apples (I used Honeycrisp), peeled and diced
  • 1/3 cup brown sugar
  • 1/2 tsp. lemon juice
  • 1 cup Pamela’s Products GF Spice Cake Mix
  • 1/2 cup unsalted butter, melted
  • 1/4 cup Crystalized Ginger, chopped
  • 1/4 cup Pecans, chopped

Instructions

  1. In a large pan over medium heat add apples, sugar, and lemon juice. Let it cook until the apples are tender and juicy.
  2. Grease an 8×8-inch baking dish with butter.
  3. Sprinkle cake mix over the top of the apples.
  4. Sprinkle pecans & crystalized ginger over the cake mix.
  5. Pour melted butter over the cake mix.
  6. Bake at 350F for 40 minutes or until top is golden brown.
  7. Serve warm

Grain & Gluten Free Quesadilla

Today I had some time on my hands and wanted to try a recipe that I’d pinned forever ago…IMG_7924Low-Carb Quesadillas!  I am just in love with Up Late Anyway‘s low carb recipes… she takes ingredients that I’d never imagine using together and makes the most delicious Grain Free, Gluten Free, Low Carb Bites of Heaven!

I’ve made several of her recipes before and have even experimented around with a few of my own variations.  I mostly followed the instructions this time, with a minor variation on fillings, but this time I figured out what I’d been doing wrong the last couple of times that I was experimenting … I burned the cheese.  Not enough that you could really tell at first, but I’d crispied the cheese when I was melting it initially…. just not paying attention when I was microwaving it.  The rest of the ingredients just wouldn’t incorporate correctly after that.

The important things to pay attention to:

  1. Don’t fry the cheese!  Microwave for 45 – 60 seconds. Watch it!  After that do an additional 10-15 seconds and then check and stir.
  2. Weigh the cheese.  I bought a kitchen scale specifically for these recipes.  It makes a HUGE difference.
  3. Shred your own cheese.  The pre-shredded stuff has something on it to keep it from sticking together and this recipe is sensitive enough that it’ll mess it up.
  4. Don’t buy the low-fat cheese.  Fat is good.  And the low-fat stuff will mess up the recipe too.

Low Carb Quesadilla

Ingredients:

1 1/4 cups shredded mozzarella (140 grams)
1 egg
2 tbsp coconut flour
1 tbsp heavy cream

Quesadilla Filling

1/2 cup cheddar cheese
1/2 cup seasoned ground turkey (I used Wildtree Taco Seasoning)

Instructions:

Preheat oven to 350 degrees

Melt cheese in microwave making sure to not overheat.

Add the cream and coconut flour to the cheese.  Stir until incorporated and then add the egg.  It takes some squishing around, but suddenly a beautiful, soft dough forms.  If you still see veins of mozzarella stick the whole thing back in the microwave for 10-15 seconds. It should all be a smooth even consistency.

Once everything is totally incorporated roll the dough between two sheets of parchment paper.

Bake for 10 minutes (until it’s brown) and remove from oven.  Next add your toppings to one side of the quesadilla… since you’ll be folding it in half after its done.  Return to oven to bake until the cheese is melty.

Remove from oven and fold in half.  I used a pizza cutter to slice the quesadilla in half.

 

Grain Free Waffles

 IMG_7843I’ve been craving waffles lately, but I want to stay grain free.  After some searching around on Pinterest I found a few promising recipes…. I tweaked them a bit and came up with this recipe.  They taste wonderful and they should be perfect for the Wheat Belly lifestyle.
I have also tried this recipe with applesauce in place of the banana, since Brian doesn’t like banana…. it  tasted pretty much the same to me, but Brian said he could tell the difference…. less banana-y.

Grain Free Banana Waffles

INGREDIENTS:
  • 3 eggsGrain Free Waffles, Gluten Free
  • ½ cup almond meal
  • ½ cup cashews nuts
  • ¼ cup coconut flour
  • ⅓ cup milk
  • 1 banana (or 1/4 c. applesauce)
  • 3 tbsp butter (or coconut oil)
  • 1 tsp baking soda
DIRECTIONS:
  1. Preheat the waffle iron.
  2. In a food processor chop the cashews nuts.
  3. Add all the others ingredients and blend until soft.
  4. Grease the waffle iron.
  5. Scoop the dough in to the middle of the iron, be careful not to overfill.
  6. Bake for 3 minutes or until golden.