Cheese – Page 10 – The Celiathlete

February 24, 2014

Restaurant Review: Cap City Fine Diner and Bar, Columbus, Ohio

Restaurant: Cap City Fine Diner and Bar, Columbus, Ohio

Twas two days after my friend Jenn’s birthday and I was visiting her. That was not planned. Okay…maybe it was. I mean…birthdays are so much fun and I wanted to go visit Jenn anyway. The need to get away from life where I am currently living was a necessity more than anything. And good friends always offer the best times when you need your spirits lifted and your soul cleansed.

After a morning of delicious gluten-free crepes and an afternoon spent out shopping at the used book stores, a treat at Jeni’s Splendid Ice Creams, and a stop at the natural food store that literally BROKE my budget (OMG…gluten-free things that I had not even known existed!), Cathy and I were going to take Jenn out to dinner to celebrate her birthday. I let her know ahead of time and she, even though she didn’t have to, chose a place that features a gluten-free menu.

The place…Cap City Fine Diner and Bar.

And at 5 p.m., we rolled up, parked, and made our way into the restaurant.

First of all, the place was nothing like I expected. Located on the end of a strip mall, the outside is very unassuming…save for the 50’s style door you walk through to enter the diner. We were greeted by the hostess after a moment and requested a gluten-free menu for me. We were shown to a table and settled in when our waitress, Candie, came over to get our drink orders. Despite the day of celebration, we all just stuck to water. She went over some specials, and the vegetable soup did spark my interest. So, after she went to fetch our waters and returned, I asked if it was gluten-free. She said she thought it was, but she would go double-check. When she returned, she regretfully informed me that it was not gluten-free. I had to options in mind for dinner. They had gluten-free fries offered and that was really tempting. If I did that, I’d be getting a salad. And it was pointed out by Jenn and Cathy that I could get a salad anywhere. True…but I can’t get fries everywhere. That being said, I made up my mind.

Cap City Fine Diner and Bar's Gluten-Free Dinner Rolls — Cap City Fine Diner and Bar’s Gluten-Free Dinner Rolls

Cathy and Jenn ordered what they normally order when we go out to a restaurant that has this on the menu – Fish and Chips ($15.99). As for me, I went with the Gluten-Free Seasonal Vegetable Plate ($14.99). Candie asked if I wanted some gluten-free dinner rolls. I was taken aback. I wasn’t expecting that. I eagerly nodded my head and gave her a “Oh…yes please!” Happiness.

Orders were in, and we fell into conversation about future plans, things happening around us, the waiter with the really awesome mustache, ate dinner rolls (mine gluten-free…theirs regular)…that sort of thing. The dinner rolls, for the record, were warm, flaky, and delicious! I kept myself to just one. And then…our actual food arrived.

My veggie plate looked amazing. I mean…I read the description, but this was beyond what I expected. This plate was stunning. The colors were vibrant. The presentation was inviting. I was beyond impressed and totally ready to dive in and try it out. But, I composed myself enough to take a picture. Then let my roomie photograph her fish and chips for her own blog (which maybe one day she’ll actually put up on the interwebs). And then she promptly stole some of my rice…because she said she really wanted to try it. LOL! I also let her steal a tortilla chip and some of the hummus.

Oh…I’m getting ahead of myself here. I haven’t yet described the actual food on the dish yet. The menu described the Gluten-Free Seasonal Vegetable Plate as being composed of very wild rice, sliced almonds, goat cheese, roasted red pepper hummus, warm roasted vegetables and cured olives. I asked for my plate to not include the olives because I disdain olives so much. I don’t even want to have to pick around them. The plate came with corn tortilla chips on the side. The rice had the slivered almonds, corn and craisins in it, really amping up the volume as well as the presentation. The roasted vegetables were a mix of asparagus, broccoli, carrots, red pepper, portobello mushrooms and garlic. It was topped off by a very liberal sprinkling of goat cheese. It looked fantastic.

And it was. Just popping with flavor. The corn tortilla chips were my least favorite part, actually and ended up being left on the side of the plate. The vegetables were roasted to perfection, however. Packed with flavor and cooked just enough to get them to that brilliant bright hue that catches the eye and really whets the appetite. I was SO ready for bite after bite. I ended up using dabs of hummus on my vegetables. The roasted red pepper hummus was good, but I found it to be very oily and a bit bland. I felt like it needed a little more seasoning or spice to it. Believe it or not, though, my absolute favorite part of this entire dish…was the very wild rice. I loved the play on flavors and textures with the perfectly cooked rice, the crunch of the slivered almonds, the sweetness from the corn and the craisins. It was absolute perfection. Everything meshed and mingled well on the plate and I was quite content with eating it.

If I had one complaint it was that the entire plate was swimming in oil. While I love olive oil as much as the next person, I think there is a thing as way too much. And this definitely got to that point. But, the flavors were great and I devoured everything but the chips. Delicious!

Would I dine here again? I’d be willing to give it a try. I might do the salad and french fries next time though. Cathy said she’d be willing to try a burger the next time as her fish was good…and fell solidly in the middle of everywhere she ate up until now. Not a bad showing…but it didn’t wow her enough to try it again. But…each of us are willing to give it another try with other food options.

So, a good showing by Cap City Diner. We had a great time there. And we did enjoy the food. It was a great night out with good friends and that was fantastic in and of itself. Good food and good times. Just what I needed.

Cap City Fine Diner and Bar's Gluten-Free Seasonal Vegetable Plate — Cap City Fine Diner and Bar’s Gluten-Free Seasonal Vegetable Plate

February 21, 2014

Product Review: Simply Shari’s Gluten Free and Fabulous Quinoa Mac & Cheese

Product: Simply Shari’s Gluten Free and Fabulous Quinoa Mac and Cheese – $3.49+

I haven’t had too much experience with products from Simply Shari’s Gluten Free and Fabulous. However, I have tried one frozen pizza…and loved it…and a couple of cookies…and enjoyed those. So, that’s a good track record, yes?

I think so.

Which is why when I was shopping at TJ Maxx of all places…when I spotted this macaroni and cheese I figured…why not try it? I mean…it’s a brand I am familiar with and have liked in the past. It’s made from quinoa. HELLO! And..it’s mac and cheese. One of my favorite comfort foods of all time.

With this being a no produce bin week, meals have been cobbled together from things in the pantry, fridge and freezer. While it’s not getting bare…sometimes choices are slim. With that being said, I’m hitting the pantry the hardest this week and digging out some items I purchased and just haven’t cooked up yet. Simply Shari’s Gluten Free and Fabulous Quinoa Mac and Cheese…it’s now your turn to shine.

Now, as I have stated before, I prefer to make my gluten-free mac and cheese from scratch. But it’s a crazy-busy week. I just got back into town on Monday night and I’m heading back out of town tomorrow after work for a weekend with my friend Jenn (who is always willing to try new gluten-free things because she rocks like that). No CSA bin…not a lot of grocery shopping went on. Just the bare necessities. So, very little time to linger in the kitchen, for sure. And for that reason, this little meal was popped out of the pantry. So, if I can’t go homemade, I’ll settle on a box or bag variety. I just prefer real ingredients as often as possible.

Cooking this was a snap. I brought a pot of water to a boil and added a bit of salt and oil, per the directions on the package. Then, in went the gluten-free noodles, which are quinoa, not brown rice. YAY! They cooked up in the boiling water for about 10-12 minutes. It didn’t take long. After that, you drain them, put them back in the pan on low heat, add a teaspoon of butter, 3/4 cup of milk (I used unsweetened almond milk) and then add the package of cheese powder. Stir it…let it thicken on the heat, and then…serve.

Simple.

Now, remember those days of long ago when you’d have that orange powder you’d pour into the Kraft Cheese and Macaroni? (Not macaroni and cheese, always reversed…I remember!). Anyway…this powder had those clumps, so I broke them up as best I could, and continued to stir until it was blended as best as I could manage. Into the bowls they went and dinner…was served.

One bite…that’s all it took. So creamy and tangy and delicious. The cheese actually gets to this rich velvety texture that coats each noodle. The noodles cook up perfectly. And, because they aren’t made completely of brown rice, they aren’t mushy and falling apart either. They held that elbow macaroni shape, even with all the intense stirring that occurred. The small clumpy bits of cheese powder reminded me of my childhood days with the Kraft stuff. I broke up most of them, but a couple lingered. Nothing that took away from the awesomeness of this dish. For real. The cheese was quite tasty. And the meal itself…quite filling.

I was beyond impressed.

Simply Shari’s Gluten Free and Fabulous Quinoa Mac and Cheese is made up of quinoa pasta (made from quinoa, rice and water), powdered cheese (which contains milk, salt, enzymes, whey, beta carotene for color, corn starch and salt). That’s it. Simple…easy ingredients. All of which I recognize. Let’s hear it for simple and basic ingredients! This product is also GMO free as well as gluten-free.

Nutritionally speaking, Simply Shari’s Gluten Free and Fabulous Quinoa Mac and Cheese is on the light side for mac and cheese. A serving is 4 ounces and the package holds 1.5 servings. For two people, it’s more than enough, trust me. This serving will give you 280 calories and 6 grams of fat. You will also be receiving 15 mg cholesterol, 330 mg sodium, and 1 gram of sugar. Not bad. And since I used unsweetened almond milk…no sugar there either. A serving gives you 2 grams of fiber and (the best part!) 18 grams of protein. That is NOT a typo! 18 grams of protein. Thank you quinoa.

So, healthy, creamy, cheesy and wonderful. Simply Shari’s Gluten Free and Fabulous Quinoa Mac and Cheese lives up to its name. Yes. It is…simply awesome!

Simply Shari's Gluten Free and Fabulous Quinoa Mac and Cheese (cooked) — Simply Shari’s Gluten Free and Fabulous Quinoa Mac and Cheese (cooked)

February 16, 2014

Restaurant Review: Village Tavern, Birmingham, Alabama

Restaurant: Village Tavern, Birmingham, Alabama

I’m so disappointed.

I know…any blog that starts with those three words can’t be good, right? Right.

And, sadly enough, that’s the way of it when it comes to Village Tavern in Birmingham, Alabama.

First of all, finding a restaurant in the South for gluten-free food is not always easy. There are some, but when you are craving gluten-free pizza…when you require it…well…things can get a bit tricky.

But, after a little research, Cathy and I found Village Tavern in Birmingham, Alabama for the recent journey down there. I was going to have a great dinner out with my sister, her youngest son, and a great friend of mine…Michelle!

The company at dinner was great. I hadn’t seen Michelle since I left Alabama eight years ago. She hasn’t changed a bit. She’s still bubbly with the best laugh ever. And my sister…well…she really made it a fantastic night tonight. I always enjoy my time with my sister. There isn’t enough of it in my life. But…tonight…I got her and her youngest son and that was awesome.

So, the five of us total were seated and given our drinks. We all had water. Hydration, friends. Always water. Then…after a little back and forth, we were ready to order. My sister opted for the Chicken Quesadilla ($7.95), which came with a salsa and a dipping sauce as well. She got my four year old nephew the kids Cheese Pizza ($4.95)…which is HUGE for a child, honestly. He loved it. Even said it was the best pizza he ever had. Adorable.

Michelle got the Spring Rolls ($8.95), which she seemed to like. They weren’t what I was expecting honestly. But they sure did look good. With that she got a side Mixed Greens Salad ($4.95).

Cathy and I chose to split a Gluten-Free Margherita Pizza ($8.75), which is a 10-inch pizza. Usually that’s the standard for a restaurant. And she got the Tavern Salad ($8.50) to go with it as she hadn’t had any vegetables all day. I opted for a side of the Broccoli ($4.00). And that was that…orders in. We had the chance to sit, talk, catch up and all of that while we awaited the arrival of the food. And when it came…it smelled fantastic.

Problem:

The waiter knew Cathy and I were splitting the gluten-free pizza…and yet…no extra plate was brought out. Secondly…the waiter forgot about Cathy’s salad. In fact, he didn’t even put it on the ticket. So…yeah…that had to be corrected.

But the greatest problem…the biggest offense…

My gluten-free pizza dough was RAW! Like…gooey…uncooked rawness. I was beyond disappointed.

While I was waiting on a plate, Cathy went ahead and started on her half of the pizza. When my plate finally was brought to the table, well…it took two tries. First one was a small plate…which was fine. But soon after that was left for me…a larger, must better suited plate arrived at the table. Fantastic. Thank you. Cathy dished up my half of the pizza and I picked up my fork and knife to slice through what I was expecting to be a crispy crust. This was that infamous gluten-free cracker crust that all gluten-free pizzas have. But there was no crunch. No crispness. Mushy…soggy…still stretchy doughiness. Yes, doughiness is a word…because I used it in a sentence. The disappointment on my face must have been evident because my sister and Michelle both were like…”Is it not good?” I held up a piece of the dough and said…”It’s not cooked!”

The best part of the pizza was the crust on the edge…because that actually WAS crispy and cooked through. I know with cracker crusts there is a fine line between crispy and burnt…but this was on a fine line of being fresh from the package and undercooked. The toppings weren’t even that impressive. The pizza was just REALLY disappointing overall. I was not impressed. Not happy. And just MEH about the whole thing.

At least I had good company and good conversation.

I had it in my head to return to Village Tavern with my parents the following night, but I was so unhappy with that pizza, that I’m judging the rest of their gluten-free options based on that…and will find somewhere else to eat. I don’t think I’ll ever be back.

Village Anchor's Gluten-Free Margherita Pizza (doughy disaster) — Village Anchor’s Gluten-Free Margherita Pizza (doughy disaster)

February 9, 2014February 10, 2014

Recipe: Broccoli and Goat Cheese Soufflé

Tonight…I made my first soufflé. I’m not going to lie…it made me feel chef-y. Really, really chef-y.

Because soufflé’s can be tricky. They are picky. They are very, very, very difficult to master. And this recipe seemed easy enough…so I decided to give it a try.

The result? A light, airy, fluffy treat that made for a delicious dinner. It wasn’t perfect, but for my first soufflé, I’m quite happy with the results. It tasted phenomenal.

The recipe comes from Eating Well magazine, one of my favorites. And yeah…I’ll make this again in a heartbeat.

Recipe: Broccoli and Goat Cheese Souffle

Servings: 4-8
Time: Prep 25 minutes; Cook 20 minutes

Ingredients:

1-1/2 cups finely chopped broccoli florets
1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 tablespoons all-purpose flour (I used Better Batter Gluten-Free All Purpose)
1-1/4 cups low-fat milk (I used unsweetened almond milk)
1 teaspoon Dijon mustard
1/4 teaspoon dried rosemary
1/4 teaspoon salt
1/2 cup crumbled goat cheese
3 large eggs, separated
2 large egg whites
1/4 teaspoon cream of tartar

Directions:

Preheat oven to 375°F.

Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart soufflé dish) with cooking spray and place them on a baking sheet.

Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside.

Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.

Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form.

Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or soufflé dish.

Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, about 20 minutes in ramekins or 30 minutes in a soufflé dish.

Serve immediately.

~*~*~

Easy. I was blown away by how easy this was to make. I was hoping mine would puff up a little more, but that will come with more practice. For now, so very happy with the results of this soufflé. My roommate and I both enjoyed the taste and the fluffy, airy texture. And the recipe…so clean. So amazing. And yeah…the perfect meal to end a busy day.

Go ahead. Don’t let the idea of a soufflé scare you. Give it a whirl. You might surprise yourself.

January 5, 2014

Product Review: Annie May’s Sweet Café Gluten-Free Macaroni and Cheese

Product: Annie May’s Sweet Café Gluten-Free Macaroni and Cheese – $8.00

The weather is getting colder. In fact, tomorrow, here, it isn’t even supposed to crack 0°F. No joke. That’s not common around here, not as of late anyway…but that is so freakin’ cold. And that makes me an unhappy girl. Trust me. I. HATE. COLD. WEATHER.

But with the cold weather comes those warm, hearty meals that fill you up and leave you feeling nice and cozy from the inside out. This includes a vast array of foods, but for me…it’s soups and casseroles…

…and macaroni and cheese.

Yes. Simple. Straightforward. Macaroni and Cheese.

But no ordinary macaroni and cheese will do. I do eat the kinds out of the box…but they are just for those quick meals I need to eat before rushing off somewhere in my hectic and busy schedule I keep. But on these days where I’m hibernating…or simply have some time on my hands…I will always choose a good old-fashioned homemade macaroni and cheese.

Here’s the thing though…I make a damn, damn, damn good gluten-free macaroni and cheese. My roommate will ask for it every now and again and beg and plead for me to make it. And, naturally, I will. It’s my mom’s recipe, which I have tweaked only slightly to fit into my dietary restrictions and to spice it up some. I love my homemade mac and cheese and I do love making it. But shredding the cheese and making the white sauce…it all takes a lot of time. Even if I have it…I sometimes can think of 100 other things I need to be doing.

Lucky me! Yes…once again…lucky me. Lucky me for having Annie May’s Sweet Café practically in my own backyard. Sure, this little bakery offers cupcakes and brownies and cookies and cakes and…all those other delictible naughty treats. But…sometimes…you get take-n-bake specials. I have previously blogged on Annie May’s Take-N-Bake Cinnamon Rolls and have tried (but obviously forgot to blog about…and will remedy that immediately) the Take-N-Bake Crescent Rolls. The take-n-bake options at Annie May’s Sweet Café make all those foods you crave that much easier to make yourself.

And she recently added Gluten-Free Macaroni and Cheese to that list.

Pardon me while I do the happiest little dance of joy.

Of course…I had to try it. I absolutely had to. I mean…I was heading home soon after dining there on Saturday morning for breakfast so…it only seemed logical, despite not really being in the budget, to give it a go. I was getting breakfast treats to go for Sunday…why not add dinner to the mix too. Just make Sunday (a busy day with everything needing to be done before Monday strikes) that much easier to slog through.

I was beyond excited the day I pulled this out of my refrigerator, preheating my oven to 375°F, per the instructions on the container. It looked so amazing and that was before I even popped it in the oven to bake. Go figure. Once the oven heated, I removed the plastic wrap and set the tray inside for about 20 minutes…the gluten-free breadcrumbs on top were golden and the cheese around the edge was bubbling. Oh yeah…done. And it looked and smelled so good.

Once again, Annie May’s Sweet Café really delivers. One bite and I looked over at my roommate, who was also enjoying half of this tray, and I said, “I think this is better than mine! And I make really good mac and cheese!” What makes it so amazing? Hell if I know. I don’t know what magic Annie May’s puts into their products, but this macaroni and cheese baked up creamy and cheesy, with that nice toasted crunch from the breadcrumbs. It was fantastic. So comforting to the soul, spirit, and body. I had wished I had bought them out of the trays they had. And I intended to do that this past weekend…but they only had one tray left by the time I got there so…I luckily snagged it before anyone else could. I think it might have been a near thing. Anyway…creamy, dreamy goodness in one simple dish.

I mean, right on the label, Annie May’s lays it all out as far as the ingredients: Brown rice flour, water, whole milk, cheddar cheese, and butter.

This is, in no way, a light meal. It’s hearty, it’s warm, it’s filling…but it makes you feel good as you eat it. And in the end, the food you eat should make you feel good.

I can’t say enough good things about Annie May’s Sweet Café in Louisville, Kentucky. They keep expanding their menu…which is soon to include bagels (and I can’t WAIT for that to happen)…and I have enjoyed being able to try these new additions as they are placed in the case. Yes…we, the food-allergic and even the non-food-allergic of Louisville, Kentucky have one really sweet place on Frankfort Avenue…which I make a point to visit often. It’s that good. The people are amazing. The food continues to get better and better.

No one would even guess it was gluten-free.

Comfort yourself on these cold winter nights with a little bit of gluten-free comfort food. Go to Annie May’s…and get the macaroni and cheese. You can thank me later.

And trust me…you will.

Annie May's Sweet Café Gluten-Free Macaroni and Cheese (baked) — Annie May’s Sweet Café Gluten-Free Macaroni and Cheese (baked)

December 30, 2013

Product Review: Road’s End Organics Gluten-Free and Dairy Free Penne & Chreese

Road's End Organics Gluten-Free and Dairy Free Penne & Chreeze — Road’s End Organics Gluten-Free and Dairy Free Penne & Chreese

Product: Road’s End Organics Gluten-Free and Dairy Free Penne & Chreese – $3.49+

For the past two weeks…I have been without my CSA bin. It has been…tough. I have been trying to make a point, however, to attempt to use up products/items from my fridge, freezer, and pantry.

Fast forward to Friday night. It was the first full day back in town for me after having flown in the day before after visiting my family for Christmas. Without fresh produce readily available, and a tight, tight budget due to the holidays…it was time to make due with what was in the apartment. No big deal…there is plenty to choose from.

And it just so happened I remembered picking up a box of Road’s End Organics Gluten-Free and Diary Free Penne & Chreese (yes…chreese!) when I spotted it on a super closeout at my local grocery store. For fear that I might never try it otherwise or never have the opportunity due to possibly not being able to find it anywhere else…I panicked and purchase one box. Just one. Just to have on hand.

I am so glad I did that, because after a stressful day of travel, a long night, an early morning, a full day at the office, and a lot on my mind…an easy dinner was just what I needed. And this…just sounded good.

If it wasn’t…I had a backup plan. Don’t laugh. I often do this when I try new products.

Anyway…nothing could be more stress-free than this! I came home from work and got a pot of water boiling on the stove. As soon as it had come to a boil, I poured in the noodles and allowed them to cook for about 10-12 minutes. I didn’t want to overcook them, because, let’s face it…pasta, especially brown rice pasta…gets really gummy when it’s overcooked. I wanted that perfect al dente. I managed it too. I drained the noodles just as they reached that perfect state, then…in the same sauce pan…poured in 1/2 cup of almond milk and the powdered chreese packet which came in the box. I stirred them together until they combined and had no clumps. Then, back onto medium heat, and the pasta was added back in. I gave it a stir, and let it cook for another couple of minutes, to thicken the chreeze mixture as it blended with the noodles. Done.

I poured half into a bowl for my roomie and saved the other half for me. Time to dig in.

I was actually a little worried about not liking this one. But…this is definitely one of my favorite boxed gluten-free mac and cheese. Don’t laugh. It’s true. What did I love about it? Aside from noodles that were normal size, and not teensy-tiny, it cooked up perfectly. The dairy-free cheese (chreeze) mixture thickened up beautifully after the noodles were put back in. And the flavor was remarkable. I loved how the cheese sauce clung to the noodles. I love how my noodles weren’t left swimming in sauce, as most gluten-free boxed mac and cheeses do. I loved the thick, rich flavor of the chreese. It had a great balance of flavor…the creamy richness of an Alfredo with the flavor of cheddar. So good. It was major mac and chreeze love.

I love saying chreese!

Anyway…the nitty-gritty basics.

Road’s End Organics Gluten-Free and Dairy Free Penne & Chreese contains a gluten-free rice penne. As for the gluten-free Chreese (vegan cheese), that is a blend of organic brown rice flour, organic tapioca starch, enriched nutritional yeast, organic green lentil flour, salt, organic garlic powder, organic yellow mustard seed, organic onion powder, and annatto powder. The ingredient list is all recognizable…no chemicals, no weird preservatives. Just awesome gluten-free goodness.

Nutritionally speaking, Road’s End Organics Gluten-Free and Dairy Free Penne & Chreese contains 2 servings per box. A serving contains 320 calories and 3.5 grams of fat. That’s not bad for a mac and cheese. And you get a lot. This pasta is cholesterol free, contains only 350 mg sodium, and has less than 1 gram of sugar. Awesome! In addition, a serving provides 6 grams of fiber and 9 grams of protein. See what I mean? You will feel full…and you’re only eating a cup. That’s the serving size! Awesome!

I was pleasantly surprised with how much I enjoyed chowing down on this fantastic boxed macaroni and “cheese.” They vegan cheese that is used in place of real cheese doesn’t taste fake at all. I loved the flavor. And it is easy on my tummy…as I am lactose intolerant and cheese can really be an issue at times. So…YAY!! I would definitely recommend this to everyone. Even cheese lovers, like my roommate, will eat it. She loved the richness and the texture. And, yeah…it doesn’t lack in flavor. SO damn good!

Find it. Try it. Love it.

Road's End Organics Gluten-Free and Dairy Free Penne & Chreese — Road’s End Organics Gluten-Free and Dairy Free Penne & Chreese

December 28, 2013

Product Review: Udi’s Gluten-Free Margherita Pizza

Product: Udi’s Gluten-Free Margherita Pizza – $7.99+

Love is pizza.

For real, yo!

No…honestly…one of my favorite things in life is a delicious slice of pizza. You get the right crust, the right sauce, and the right toppings…and you create a meal of perfection.

I was elated when I heard that Udi’s Gluten-Free was introducing gluten-free frozen pizzas to their already epic and delicious line-up of products. I already am a huge fan of their readily available gluten-free pizza crusts…so…take that and top it, box it up, and it’s one more way to make life a little easier on you. Udi’s has four different flavors of gluten-free pizzas: Three Cheese, Margherita, Spinach & Feta, and Uncured Pepperoni. I can eat three of the four, as I am a vegetarian. Although I may pick up the pepperoni version for my roommate to give a taste sometime.

Since this was my first foray with the Udi’s Gluten-Free frozen pizzas, I opted for one that wasn’t just cheese…and chose the Margherita Pizza. I mean…you can’t go wrong with tomatoes, mozzarella cheese, and basil. Anyone who has eaten a caprese salad can tell you that! I felt good about my decision, and gifted my freezer with one box for starters. It took a couple of weeks to find the perfect evening for a pizza, but as the holidays were approaching and the CSA bins were cancelled due to neither my roommate or I being around…we had to make use of whatever is in our freezer, fridge and pantry. So, after going to the gym one evening (yes…instead of first thing in the morning…blame the Trans-Siberian Orchestra), it was necessary to do something simple for dinner. What better than a frozen pizza, right?

Udi's Gluten-Free Margherita Pizza (frozen) — Udi’s Gluten-Free Margherita Pizza (frozen)

RIGHT!

I was quite excited as I pulled this box out of my freezer and began to preheat my oven to 400°F. I opened up the pizza and peeled away the plastic. Once the oven was heated, I popped the pizza in and let it cook for about 15 minutes.When I removed it from the oven, the crust was crisp and golden, the cheese melted, and it smelled beyond fantastic.

Now, I’ve been underwhelmed by previous frozen (and restaurant) gluten-free pizzas. But I trust Udi’s Gluten-Free…because their gluten-free pizza crust is THE BOMB!! Honestly. If you don’t want to make your own gluten-free crust…reach for one of these. It’s the only one I can find in this area in every grocery store.

So, how did this pizza stack up? I have no words beyond OMG…MMMMMMMMMMMMMM!!

And if that doesn’t sum it up, let me say this…this is one stellar pizza. The crust crisped up beautifully…not one part of it was soggy or limp in the middle. It was perfect. The cheese melted and spread out across the tomato sauce. The Italian spices gave it really good flavor. The dollops of mozzarella cheese really helped make this pizza. So packed with flavor. And, honestly, better than most restaurant pizzas (my local gluten-free bakery, Annie May’s Sweet Café still makes my absolute favorite pizza crust). Flaky, golden, crunchy, and a perfect mix with the toppings. It was perfection!

This frozen pizza is made from an Udi’s Gluten-Free Pizza Crust (water, brown rice flour, rice starch, potato starch, olive oil, dried cane syrup, tapioca starch, yeast, salt, xanthan gum, calcium sulfate (for freshness)), a tomato sauce (made simply from tomato paste, water, sugar, salt, olive oil, canola oil, granulated garlic, spices, citric acid), low moisture mozzarella cheese, mozzarella cheese, tomato, parmesan cheese, basil and spices. For the most part…all ingredients that are natural and recognizable.

Nutritionally speaking, a serving of Udi’s Gluten-Free Margherita Pizza is 1/2 of the pizza. This half will provide you with 300 calories and 11 grams of fat. Most of that fat is from the cheese that comes on the pizza. This pizza only has 320 mg of sodium and 3 grams of sugar. It has 25 grams of cholesterol. It also has 2 grams of fiber and 9 grams of protein. So, yes…it is filling. Even with the thin crust. Trust me.

I love, love, LOVE, Udi’s Gluten-Free. The products the company puts out is amazing and always delicious. The taste, texture, and flavors all matter and they really focus on that when they introduce an item to the market. The frozen pizzas are a very welcome addition. And I highly recommend this vegetarian option…because I was beyond impressed with Udi’s Gluten-Free Margherita Pizza.

Pick one up from your grocer’s freezer section and see for yourself.

Udi's Gluten-Free Margherita Pizza (baked) — Udi’s Gluten-Free Margherita Pizza (baked)

December 28, 2013

Product Review: Garden Lites Veggie Chili & Cornbread Melt

Product: Garden Lites Veggie Chili & Cornbread Melt – $3.49+

It was getting so close to Christmas and the nights after work were hectic and frantic. Lots to do…so little time to actually do it in. And that’s when you need something quick, simple, and still nutritious. It’s not always feasible to cook up a meal after a long day at the office or being on the go. Thankfully, there is this great company called Garden Lites, and they make fantastic vegetarian and gluten-free dishes.

Some of my favorites happen to be their amazing soufflés.

There was something really intriguing and different about this soufflé, however. It was one of their newer flavors, which had actually been out for awhile, but was only now turning up in my local natural food stores. I had to purchase it (along with the previously mentioned Southwestern Soufflé) and try it out for myself. I’ve loved most of the Garden Lites soufflés that I’ve eaten previously. And with one that included chili and cornbread…well…this was awesomesauce waiting to happen.

Garden Lites Veggie Chili & Cornbread Melt (cooked)

Sure enough…I popped open the package, tossed the wrapped tray into the microwave for about 3 minutes. Then, I removed the plastic wrap and gave another microwave session for 2 minutes…and viola…dinner was served. My roommate and I were going to split this little dish, so I served it up with some hand-cut, homemade sweet potato fries…which I baked in the oven.

How was this little dish? Well, all I can say is that Garden Lites really, really outdid themselves with this one. The base is a cornbread soufflé, which is light, not dense, and really delicious. Sitting on top of that is this healthy helping of veggie chili, which is packed with veggies and beans. And then, on top…some cheese. Just like the good, old-fashioned classic…but with a healthy twist. The cheese is just an added touch that doesn’t overwhelm the dish at all. The star is that cornbread base. Light and airy…and a perfect match for that chili top. So good.

So…now we get down to the science of this dish…mainly the ingredients and nutrition. What I love about these soufflés is that they are so good…and good for you. The Garden Lites Veggie Chili & Cornbread Melt contains diced tomatoes, fire roasted corn, pasteurized egg whites, black beans, onion, low fat milk, crushed tomatoes, zucchini, broccoli, evaporated cane juice, brown rice flower, red pepper, green pepper, corn starch, corn meal, cheddar cheese, baking powder, canola oil, lemon juice, sea salt, garlic, ancho pepper, cumin, chili powder, chipotle pepper, a blend of locust bean gum, guar gum, and xanthan gum, annatto extract (for color), and black pepper. It sounds like a lot of ingredients, I know, but they are all ingredients I recognize by name…and not one single chemical. Loving it. It is gluten-free and nut-free.

As for nutrition, the Garden Lites Veggie Chili & Cornbread Melt contains 200 calories for the entire soufflé. Loving it. The entire soufflé will also serve you up 4.5 grams of fat. This one has 10 grams of cholesterol, 650 mg sodium, and 10 grams of sugar. Finally, you will be devouring 4 grams of fiber and 9 grams of protein. You will not feel hungry after eating this. Trust me.

Once again Garden Lites and served up a nutritious, easy-to-prepare, delicious little treat that goes from the freezer to the microwave. It’s perfect for these cold nights. And it’s so fast to prepare, and still so delicious. This is, by far, my favorite one I have eaten so far. A little bit of comfort food without the guilt.

This is food love…and it will love you back.

Half of a Garden Lites Veggie Chili & Cornbread Melt

November 22, 2013

Recipe: Almost the Best Ever Gluten-Free Potato Soup

Okay…claims are made all the time about something being “the best ever _____” and they hardly ever live up to the reputation they have just put out there in public. Trust me…I’ve been disappointed many times.

That’s life.

Life also is a smorgasbord of different tastes, textures, and ingredients. So, when I’m in the kitchen, sometimes I like to change things up…get a little creative. And that’s what happened. You see, I was sitting at work on Monday trying to figure out the best way to use up some bin ingredients that I have yet to touch. Sometimes my week gets too busy and cooking with the items from my CSA bin isn’t always possible. I tend to make it up the following week as another week of CSA bin goodies are cramming my fridge. I love it…but it can be overwhelming.

That being said, I messaged my roomie and told her I had red potatoes that needed to be used…and she sent me a recipe from Gluten Hates Me (.com) for what was being described as the BEST gluten-free potato soup…EVER! EVER! That’s a huge, huge claim to be making. But, there were only 5 ingredients, so…I figured why not? I had most of them on hand anyway.

The best part is…this soup cooks in the slow cooker. I started mine after dinner the night before and it was ready for me to tackle it with the immersion blender when I woke up. EASY!! This recipe is easy. Is it the best gluten-free potato soup ever? Probably not…but I will tell you this…it is rich, creamy, and packed with flavor. I even added a few touches of my own, which I’ll include in this recipe.

Recipe: Almost the Best Ever Gluten-Free Potato Soup

Servings: 8
Time: Prep 15 minutes; Cook 10 hours

Ingredients:

2.5 pounds Russet potatoes, washed but NOT peeled, and diced into 1/2 inch(ish) cubes (I used red potatoes)
1 small yellow onion, diced
5 cloves of garlic, peeled and left whole
4 cups gluten free vegetable broth (I used Pacific. Do make sure yours is gluten-free!)
Cinnamon
Salt
Cumin
8 ounces cream cheese (I used Tofutti Better Than Cream Cheese)

Directions:

Put the diced potatoes, onion, garlic, and vegetable broth into the crock pot. Season with your chosen seasonings. I used cumin, cinnamon, and salt. Stir to combine. Cover and cook on low for 10 hours or on high for 6 hours.

Once it has cooked, cube your cream cheese into 2-inch cubes and stir it into the crock pot.

Then, using an immersion blender, carefully blend the soup in the crock pot. If you do not have an immersion blender, don’t add the cream cheese into the crockpot. Simply put it in the blender with 1/3 of your soup and blend. Then reincorporate it back into the crockpot. This will give you a chunkier soup…so I do recommend the immersion blender.

Top off however you like. I topped mine with green onion and vegan cheese.

~*~*~

Simple flavors, but what a combination they had. The soup is this rich, thick, creamy consistency, aided by the cream cheese. It is really fantastic and just wows the taste buds. It is definitely soup season and this was a hearty, delicious, and rather healthy soup to add to the winter lineup. I was very impressed with every bite. And I have more in my fridge and freezer…just waiting for another cool evening.

Enjoy!

November 13, 2013

Restaurant Review: Husson’s Pizza, Huntington, West Virginia

Restaurant: Husson’s Pizza, Huntington, West Virginia

It was the night before a marathon and I was in Huntington, West Virginia. Trust me…when it comes to dining gluten-free, Huntington, West Virginia is not where you’d want to find yourself. Why? There just aren’t a lot of options out there.

But…it’s tradition.

Race = fuel = gluten-free pizza.

Thankfully, before he left the running group and the state to move to Dayton, Ohio, my good friend Keith mentioned this place called Husson’s…not far from Marshall University. As this was the Marshall University Marathon…I was going to be in that area anyway. So Husson’s Pizza was kept in the back of my mind. And I recalled it as the date of the race grew closer and I traveled from Louisville to Huntington.

After a very busy day of traveling and race related stuff…I was ready to tuck into my gluten-free pizza around 5 p.m. My roomie and I had planned on splitting one of the 10 inch gluten-free pizzas. So when we drove down to Husson’s Pizza on Hal Greer Boulevard, we parked the car, and headed toward the establishment. Huntington, West Virginia is a mix of really beautiful buildings and some that are run down. Husson’s was definitely one of the ones that looked down. And if I had been traveling through, without the recommendation from my friend Keith, I probably never would have stopped there to eat. At all.

But, looks can be deceiving.

We stepped inside, and while the place definitely looks dated, you can’t argue with the affordability of their food. We already had an idea of what we wanted to eat…so we stepped up to the counter. We were greeted by a very friendly guy working the register who was ready to take our order. Cathy inquired about the gluten-free crust and they confirmed they did have it. So, as it was the day before a marathon…we kept the flavors simple.

A gluten-free pizza with tomatoes and pineapple ($10.99). YUM! It’s great because you can actually choose up to 5 toppings for the pizza without being charged extra for it. And a $10.99 gluten-free pizza is awesome. What a great price. With our order in, Cathy and I settled in at one of the tables and awaited our food.

A short while later, our pizza arrived.

It smelled absolutely fantastic. It looked a mess…but…if it was as good as it smelled we were certainly in for a treat. I snapped a picture for the blog…and we each took our first slices.

So, the pizza is really nothing to right home about. Which was more than disappointing. The gluten-free crust was a simple cracker crust. Not much flavor. And it crumbled. It crumbled under the sauce, cheese, and our two toppings. I had no silverware to eat my pizza with (and I normally eat pizza with a fork and knife), so as the pizza would fall apart, I would have to scoop it up with my fingers. The sauce, however, was awesome. It was definitely the star of the entire pizza. I loved the smokey, rich flavor that came with this simple red sauce. It was fantastic. I could have eaten an entire jar of the sauce. I loved how the pineapple and tomatoes were chopped up small…but they were just casually thrown onto the top…so it was a bit…uneven with the toppings on the 8 slices. Like I said…decent enough pizza…but nothing that really made me want to go back for more.

While I appreciate a decent, affordable, gluten-free meal as much as the next person, I was truly hoping for an epic pizza experience. As it was, with the exception of the sauce, this was a complete let down. Not bad. And if I were back in town, I would probably head here for food again…because I know they have gluten-free food I can eat. I just…wish it had been more spectacular than it was.

When you eat a lot of gluten-free pizza…and I do…you just need a bit more than a cracker crust and a splash of sauce and a dusting of toppings. I want my taste buds to be wowed and my stomach to be full. This pizza didn’t accomplish that at all. Again, it wasn’t horrible or bad…it just wasn’t what I had anticipated. I’ve been spoiled by too many really damn good gluten-free pizzas that when I get something like this…it’s a complete let-down.

At least tradition remained thanks to Husson’s Pizza.

Husson's Pizza's Gluten-Free Pizza with Tomatoes and Pineapple — Husson’s Pizza’s Gluten-Free Pizza with Tomatoes and Pineapple