As a celiac, I have grown to have no problems being that person who asks the waiter/chef/manager a thousand questions when I eat out. However, sometimes I want to attend bigger events, such as a Thanksgiving buffet, a wedding, or a potluck, where I have no control over the venue. During these instances, I, once again, have no problem being that person who asks to brown-bag a black tie affair.
Next comes the question of what to bring and how to transport your “brown-bag” meal to these fancier venues. To start, we invested in some nicer looking disposable white plates, so my meal blends in with the other dishes. As for food, we only pack things that taste well cool (thank goodness for coolers!). Some of these items are simple like a quinoa salad, broccoli and apple side dish, or an Enjoy Life Chocolate bar. But, the most difficult portion to pack is the entrée.
My favorite entrée to brown bag is a peppered beef tenderloin. Not only does it taste delicious at a cool temperature, but it happens to be one of my favorite warm treats as well. Seriously, it’s simple and easy to cook for a dinner party or date! What could be better? The pepper gives this dish a kick, so your plate just might turn out to be the envy of your friends. The next time you’re invited out, don’t simply grab a granola bar, treat yourself to a true meal!
As always, happy cooking!
Allergens: Celiac friendly and free of the Top 8. Always check the labels on the ingredients that you choose to purchase. Ingredients Procedure *Adapted from Taste of Home December/January 2005
Peppered Beef Tenderloin*
Allergens: Celiac friendly and free of the Top 8. Always check the labels on the ingredients that you choose to purchase.
*Adapted from Taste of Home December/January 2005