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Shrimp and Mango salad with glass noodles
I found this recipe on Epicurious one night after discovering a luscious mango at the farmers market on a hot summer day that I wanted to showcase as much as possible. I added a few more ingredients to make it FAQ friendly as well as perk up the flavor, it was pretty to look at, light and delicious! Perfect for a hot summer day and makes a nice presentation for company. Glass or cellophane noodles are available in the Asian section of grocery stores and are gluten-free (they're made either with mung beans, tapioca or yam, sometimes rice)....I use them a lot, even occasionally in place of western noodles/pasta. When possible, I go to Asian markets and stock up since they're cheaper there.
Shrimp and Mango Salad with Glass Noodles
Adapted from Gourmet | April 2007
Yield: Makes 4 servings
Active Time: 10 min
Total Time: 20 min
ingredients
4 ounces very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)
1 pound peeled and deveined medium or large shrimp
2 T. oil
1 large mango (1 pound), peeled and cut into 1/2-inch cubes
3 scallions, thinly sliced crosswise
1/4 cup coarsely chopped cilantro
one handful of fresh mint, roughly chopped
1/3 cup rice vinegar (not seasoned), or champagne or white balsamic vinegar
2 tablespoons sugar
1 1/2 teaspoons salt
Saute shrimp in a hot pan with 2 T oil for 3-4 minutes or until done. Do not overcook. Let cool to room temperature.
Cover noodles with boiling-hot water in a large bowl and let stand 8 minutes. Drain noodles in a colander and rinse with cold running water. Drain well, then return to bowl.
While noodles are soaking, combine shrimp, mango, scallions, cilantro, and mint in another large bowl.
Stir together vinegar, sugar, and salt in a measuring cup until sugar is dissolved, then toss half of sauce with noodles and half with shrimp salad.
Serve noodles topped with shrimp salad. Enjoy.
Epicurious.com © Condé Nast Digital, Inc. All rights reserved.
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It takes a village...Enjoy Life granola
A while ago, the lovely folks of Enjoy Life Foods sent me three of their gluten-free granolas to try out: Cinnamon Crunch, Cranapple Crunch,and Very Berry Crunch. Great cheerful packaging with yummy-looking pictures, and very encouraging with the big "ALLERGY FRIENDLY" blurb on the front. Looking good! Then I read the label....and found that this granola had RICE in it. Grrr! Yes, it's gluten-, nut- and allergy-free for most folks, but not the Food Allergy Queen. Dang! Foiled again since this Chinese girl is allergic to rice :P I took a little nibble of each flavor, then gave the bags to two friends of mine who have gluten-free children to test in my place.
Here is the "village" who participated:
- Mom #1 with a 6-year old boy who is allergic to gluten got the Cinnamon flavor.
- Mom #2 who is gluten-intolerant, with 10-year old daughter also intolerant got the Very Berry flavor.
- The FAQ's boyfriend who is not allergic to anything but somewhat picky got the Cranapple flavor.
- The FAQ!
And the votes are in!
Mom #1 thought the package looked yummy. Both she and her son liked the product a lot, and ate the whole package in one day, both dry and with milk.
Mom #2 thought the flavor was good for herself, but her daughter was lukewarm on the taste. Both only ate them dry.
The boyfriend liked the flavor, and only ate them dry, but thought the packaging was boring.
And I only liked the cinnamon flavor. I thought the other two were a bit bland. And I wasn't crazy about the texture....too light and not "clustery" enough for me. (But then again, and I'm dating myself, my benchmark for granola is Quaker 100% Natural, which was the unhealthiest cereal ever!) I realize that to avoid the major allergens you sometimes have to give up texture.
So, gluten-free moms and the boy approve, and the FAQ is somewhat neutral. The village has spoken. Enjoy!
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