Gluten-Free – Page 85 – The Celiathlete

December 2, 2012

Katz Gluten-Free English Muffins toast up breakfast perfection

Product: Katz Gluten-Free English Muffins – $4.99

How many times can I sing the praises of Katz Gluten-Free? I mean, honestly? They are, far and away, the pinnacle of gluten-free companies when it comes to the products that they provide. I have yet to dislike anything. True, some things are better than others, but I have never out-and-out disliked any of their products.

And this tradition holds true for their Gluten-Free English Muffins.

My roomie surprised me with an order from Katz Gluten-Free awhile back. It had quite a few items in it that were apart from my normal order. One such item were the newly introduced gluten-free English Muffins. I was so excited to have these. And, as with most things I get that are gluten-free…despite my enthusiasm over having them, they sit and wait while I work through other products first. And that was the case with these. My freezer saw more of them than I did.

That is…until this morning.

Katz Gluten-Free English Muffin (thawed and still whole)

Sure, there were plenty of things I could have made for breakfast on a Sunday. Waffles for one thing…as Sunday usually grants me enough time in the morning to put into that sort of a task. But, we had some plans to go see Lincoln in the theaters and that meant, with a couple errands to run first, we needed something easier for breakfast. Well…my freezer is often a good place to start when I need a go-to breakfast item. And there, right in the front of my very, very full freezer, were two sleeves of Katz Gluten-Free English Muffins. I grabbed the older one, already knowing that English Muffins were a simple, easy breakfast regardless. And I had plenty of options to top them off with. Even better.

As I hadn’t planned for this ahead of time, I couldn’t let these thaw out overnight in a plastic bag as I normally would. But that is why there is a defrost button on the microwave, my friends. Though it is not my favorite way to go about thawing out bread products, it does work in a pinch. So, I removed two English muffins from the bag and set to thawing them out via the microwave. Once that was accomplished, I preheated the oven to 425 degrees and put some aluminum foil down on a baking sheet to prep for toasting these up. I don’t own a toaster anymore (got rid of mine when I had to go gluten-free due to cross-contamination) and I have no room, currently, for a toaster oven. The oven is my only method for making anything toasted these days. It’s not simple…but it works.

I sliced each English Muffin in half and placed it on the baking sheet. Once the oven light clicked off, into the oven the pan went for about 7-10 minutes. This allowed the English Muffins to get a nice golden brown without being overly done. While they were busy toasting, I was getting out some toppings. I figured half could have some cream cheese on it and the other half would be topped with a small schmear of Smart Balance spread and some organic strawberry jam. It doesn’t get much better than that when it comes to English Muffins, let me tell you!

Katz Gluten-Free English Muffin (halved and toasted)

With the toppings ready, I removed the English Muffins from the oven and was quite pleased that they didn’t get too overly done. They were a fantastic golden color all the way around and toasted beautifully. I applied my selected toppings carefully to each half, giving one of each to my roommate and I. I carried hers out there and went to go grab my breakfast for the morning. As I settled in, she was already noshing away on her English Muffins and singing their accolades.

Now, let me reiterate that I grew up in New York. Bagels and English Muffins were two of my favorite breakfast carbs to down growing up. Honestly. Nothing beats a good breakfast bread topped with cream cheese or jam. It’s one of my most favorite things in the world. I just hated to give it up when I had to go gluten-free.

But now…now my love for carby goodness at breakfast is back. Because with one bite, my mind was flashing back to the amazing English Muffins I ate up until I had to stop. Katz Gluten-Free perfected these. Honestly. Just like English Muffins I used to eat. Sure…even the ones made by Thomas and other store-brands. These reminded me exactly of those in taste and texture. And it was enough to really make my breakfast mean a lot to me this morning. Honestly. I was beyond impressed.

Katz Gluten-Free English Muffins don’t have all the rivets and divets of the ones in the store or bakery, but don’t count them out on account of that. The butter and cream cheese still soaked in to each bite. Even without the traditional nooks and crannies of an English Muffin, these impressed me because they tasted, felt, and toasted up just like “normal” English Muffins would. I could have cried from joy.

These English Muffins are completely free of soy, eggs, dairy, nuts and gluten. They are made from a gluten-free flour blend of rice and potato flour, water, potato starch, quinoa, tapioca starch, canola oil, sugar, dry yeast, baking powder, guar gum, salt, and corn flour. These ingredients truly are the magic behind the taste and texture that these English Muffins provide. As a gluten-free consumer, I couldn’t be happier with these. Even more…the nutrition facts are fast better than the previous gluten-free English Muffins I found in the store and refused to buy due to how high in calories they were for only half the muffin.

Katz Gluten-Free English Muffins are only 130 calories for the entire English Muffin. Not half. Love that. They contain 3.5 grams of fat per English Muffin and 2 grams of protein. I’m liking these nutritional stats much better already. And if that didn’t sell you on them, trust me when I say that these are the most amazing gluten-free English Muffins I have had to date. Because while I have refused to buy others on the market due to nutrition stats, I have sampled them at Gluten-Free Tasting Fairs and Gluten-Free Expos. NONE of them have come close to tasting like Katz Gluten-Free variety. In case you were wondering…four English Muffins come in a package.

I’m sold. I also think I need to make more room in my freezer and order much more of these. English Muffins are back in my life. Which means…my vegetarian/gluten-free egg muffins can make their way back into my breakfast line-up after being absent for so long.

I don’t know if I’ll stop smiling over these any time soon. Go to Katz Gluten-Free’s Web site…and order some for yourself. You will not be disappointed. That I can promise.

Katz Gluten-Free English Muffin (toasted and half topped with Smart Balance spread and organic strawberry jam and the other half topped with plain cream cheese)

December 1, 2012

A lot of lemon dazzles your taste buds with Pamela’s Products Lemon Shortbread Cookies

Product: Pamela’s Products Lemon Shortbread Cookies – $4.39+

Ah, Pamela’s Products.

One of my go-to brands when it comes to gluten-free…anything. They do baking mixes and flours and snacks and…yes…cookies. And I have loved and raved and just gone on about them in the past. I mean…the peanut butter cookies, the pancake and baking mix, all the other cookies that have made it into my pantry because I just can’t get out of Cookie Monster mode…yeah…they’ve all been over-the-top WOW and YUM!

And when it comes to gluten-free products, that really, really is important.

Trust me, when I was out grocery shopping and decided that my pantry needed even more cookies, the decision was kind of sealed. I saw two key words: Lemon Shortbread.

Yeah…I have this weakness for lemony things. I. LOVE. LEMON.

I also have this amazing love of shortbread. It reminds me of when I was in Scotland with my friend, Donna, and we each bought these huge tins of Scottish shortbread cookies. They were so crumbly and buttery and just crisp and…

…sorry, I was starting to drool.

Of course, all of that was before I was told I needed to go gluten-free. So, when I spotted a box of Pamela’s Products Lemon Shortbread Cookies…they won me over right away. Into my shopping basket they went and I was one happy lemon-loving cookie-nomming girl. And then, I had to get through other delicious gluten-free treats before I could open up this box.

But that changed tonight, my friends.

After eating another round of leftovers for dinner, I was ready for my treat. No meal is complete without dessert to cleanse the palate. So, off the top shelf of the pantry came Pamela’s Products Lemon Shortbread Cookies. My roomie and I had been anticipating these because she’s as much of a lemon freak as I am. So, after we did up our dinner dishes, I opened up the box and pulled out two cookies. They definitely smelled lemony. I carried one out to my roommate and I settled in with the other one.

She took a bite first and explained, “Wow…those are really lemony.”

She wasn’t kidding. I took a bite and…the lemon flavor just hits your taste buds and stays there. It is really a lot of lemon. That is not necessarily a bad thing. So often, packaged lemon cookies leave you wanting for the lemon flavor. Well, not these. Not these in the slightest. The lemon flavor is throughout and little crystals of it seem to melt away on your tongue with each bite.

I’m okay with the strong lemon flavor. However, I don’t feel that these should be called a shortbread cookie. While these are made with butter, they lack that crumbly, buttery texture that I associate with shortbread. These are very soft cookies. I think shortbread should always have that crunch when you first bite and then melt away as you chew. That’s what shortbread is to me. Calling these Soft Lemon Cookies might be a better way to describe them. They are luscious, chewy, and really packed with flavor.

Pamela’s Products Lemon Shortbread Cookies are gluten-free and wheat-free. The company was founded in 1988. The founder herself, Pamela, develops every product recipe and personally chooses, tests and approves every ingredient. The company only uses high quality sugar, minimally processed grains, non-rBGH butter, and so on. The company does not use any artificial colors, flavors or preservatives. There is no high fructose corn syrup in any of their products (YAY!). Basically, Pamela’s Products prides itself on good ingredients because they want to make a high quality and good product.

And that practice worked back when the company was founded…and still works today.

Now, the Lemon Shortbread Cookies are 120 calories for 1 cookie and 6 grams of fat. That’s not too bad for a cookie, to be honest. Even more impressive is that these cookies only have 5g of sugar. Yep. How’s that for cookie goodness? Lots of flavor…an entire cookie…and only 5 grams of sugar. It’s not a dream, friends…this is the reality of Pamela’s Products.

I would have to say…if you are big on lemon flavor, then these cookies are for you. If you are more of a shortbread lover…I recommend one of her other shortbread varieties. The texture and taste is not right for the shortbread label…but lemon…yeah…it has lemon. Lots and lots of lemon. So, if soft lemon cookies are your bag, then go to the store now and grab these cookies. They are a fantastic fresh treat.

November 28, 2012

Recipe: Scalloped Russet Potato and Yam Gratin with Fresh Herbs

As I mentioned, my CSA bin was exploding this past week with treats to help make any Thanksgiving feast complete. Honestly…everything in there would go in a Thanksgiving meal. And if I was making a Thanksgiving meal…that would be ideal. As it was, being the token vegetarian among my roommate’s family, I am always asked to supply a vegetable dish. And as I had green beans in my bin…I went with that. Although, I honestly could have provided a healthy and fresh side item (forget canned yams and cranberry sauce…I could have made it from scratch with fresh and local ingredients), I stuck with what I was told to bring and let them open up canned yams and cranberry sauce. That’s their tradition.

But I’m a firm believer in fresh is best and therefore now had a plethora of Thanksgiving fruits and vegetables to play around with. As a result…I found a recipe that utilized Yukon Gold potatoes and sweet potatoes, and decided that I could alter it to accommodate my ready supply of fresh Russet potatoes and fresh yams that came in my bin. It even used some of the fresh, local herbs that I received as well.

WINNING!

So, last night…I cooked up this amazing gratin…and it emerged smelling fantastic and bubbling with goodness. At first bite…I knew I made a good choice. The original recipe was printed in a 2008 edition of Bon Appétit magazine. I adapted it to fit my ingredients. All of which…I had on hand and begging to be used.

Break out that mandolin slicer and bake up potatoes in a fresh, tasty new way.

Recipe: Scalloped Russet Potato and Yam Gratin with Fresh Herbs

Servings: 8-12
Time: Prep 20 minutes; Cook 55 minutes

Ingredients:

1-1/2 pounds medium Russet potatoes
1-1/2 pounds medium red-skinned sweet potatoes (yams)
2 cups heavy whipping cream (I used 1 cup heavy whipping cream and 1 cup unsweetened almond milk)
1/4 cup (1/2 stick) butter (I used Smart Balance)
2 garlic cloves, minced
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1-1/2 teaspoons fine sea salt
3/4 teaspoon freshly ground black pepper (I used 1/4 teaspoon black pepper and 1/2 teaspoon ground red pepper)
1-1/4 cups (packed) coarsely grated Gruyére cheese (about 5 ounces) (I used Extra Sharp Cheddar Cheese)

Directions:

Fill large bowl with cold water.

Working with one Russet potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes.

Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat.

Mix all herbs in small bowl.

Mix sea salt and black pepper in another small bowl.

Butter a 13x9x2-inch glass baking dish.

Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly.

Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese.

Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese.

Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible.

Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes.

Serve.

~*~*~

Cheesy, potato goodness…that’s what this was. I mean…full of amazing flavor. The yams were the actual star, though. The flavor they brought to this gratin was out-of-this-world delicious. I loved the use of the fresh herbs as they complimented every ingredient that went into this dish. This would make a fantastic entree or even a delicious side dish at Thanksgiving (or just for a get-together of family dinner). The hardest part was getting that potato sliced on the mandolin. But, once that part was done, the rest was super-simple and easy.

Love potatoes and cheese? Trust me…you’ll love this!

November 28, 2012

Recipe: Easy Gluten-Free Cranberry Apple Cake

Leave it to my CSA bin to throw me the Thanksgiving curve ball. Seriously. Everything in my bin this past week (which delivered the day before Thanksgiving) fit, somehow, into a Thanksgiving meal. I had carrots, potatoes, yams, celery, apples, onions, green beans, fresh herbs, local lettuce…you get the picture. The one item, however, that I was most unfamiliar with…was the fresh cranberries I received.

Cranberries?!

My initial thought was to go ahead and make my own cranberry sauce to take to Thanksgiving with my roommate’s family. I could do something with the potatoes and yams as well. However…potatoes had been planned a long time ago, yams are always canned (*gag*) and the cranberry sauce is always out of a can as well (YUCK!). Needless to say…I had a lot of Thanksgiving items and very little Thanksgiving to contribute. I was in charge of the vegetable, and made up a fantastic green bean recipe that I posted last week. So…lots to play around with at home.

Now…cranberries…cranberries…hmmm…

I called in the big guns…and did a Google search for some recipes that would involve cranberries…be vegetarian…and not be too complicated. I had it down to two options…but my roommate made the choice in the end.

The winning recipe comes from Ina Garten, The Barefoot Contessa herself, and I only tweaked it slightly to make it gluten-free. Aside from that…the recipe stands.

Recipe: Easy Gluten-Free Cranberry Apple Cake

Servings: 6-8
Time: Prep 20 minutes; Bake 60 minutes

Ingredients:

12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
1/2 cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
1/4 cup freshly squeezed orange juice
1-1/8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
1/4 pound (1 stick) unsalted butter, melted and slightly cooled (I used Smart Balance)
1 teaspoon pure vanilla extract
1/4 cup sour cream (I used Tofutti Better Than Sour Cream)
1 cup all-purpose flour (I used Arrowhead Mills Gluten-Free All-Purpose Flour)
1/4 teaspoon kosher salt

Directions:

Preheat the oven to 325 degrees F.

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into a 10-inch glass pie plate.

Pour the batter over the fruit, covering it completely.

Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter.

Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges.

Serve warm or at room temperature.

A slice of the Gluten-Free Cranberry and Apple Cake

~*~*~

So…how was the end result? I couldn’t be happier with it. Cranberries and apples are a perfect pairing, and when you hit it with the acidity of the orange, you really get a great balance of flavors. But the absolute star of this dessert is the crust…that cake-y bit on top. It’s sweet, soft in the middle, but golden and crusty on the outside. The cinnamon and sugar on top just makes it pop.

It’s really a combination of a pie, a cake, and a crumble…but, wow…is it ever good.

If I am ever handed cranberries in my CSA bin again, I now have a fantastic, delicious, and worthy recipe to turn to.

And my “I don’t really like cranberries” roommate fell in love with this at first bite. So…even if you are unsure about the cranberries, I encourage you to try it. Honestly…it all comes together brilliantly in the end.

Another recipe adaption gluten-free baking success!

November 28, 2012

Terra Original Vegetable Chips get to the root of enticing, exotic snack chips

Product: Terra Chips Original Vegetable Chips – $3.49+

Everyone does potato chips. And if it’s not potato chips…it’s corn chips. But, really…when something has been done, just with different seasonings, it’s hard to really tell one chip apart from the next. Then it’s just down to name brands or generic brands. And, really, there isn’t that much of a difference. More often than not that name brand company is making that generic brand. That’s how it works!

But then…there are some companies that think outside the box…or in this case…the potato chip bag. I’m talking about Terra. Terra Chips created a mission statement to the customers that are seeking out a different sort of snack. Their mission is to provide wholes gourmet snack food that is not only chef-inspired, but always made with 100% natural ingredients. Talk about a solid commitment to quality.

But how does one dress up a simple potato chip?

In the case of Terra, chefs put their own spin on the most popular snack food in America. And for the Terra Original Vegetable Chips…there is even a unique spin on something original. Instead of just potatoes, Terra introduces a plethora of different root vegetables to the mix. The Terra Original Vegetable Chips includes a variety of light, naturally colorful vegetables that add a little crunch, a little savoriness, and a little sweetness to each bite. This particular variety of Terra Chips is a fantastic mix of sweet potato, parsnip, batata, taro and yuca. All of them are fried in canola oil with beet juice concentrate for color, and salt for seasoning.

The result is an amazing bag of chips that has this amazing balance of flavors from rich, delicate, and nutty. I love the way each vegetable tastes different and has a different texture. Some are not as heavy as others, some have a bigger crunch. It keeps the snack interesting and definitely entices the palate with each bite.

I have had great luck with Terra Chips. Most of their chips are gluten-free and they are very good about labeling. If you are interested in stepping outside the chip bag…I highly recommend giving the exotic line of vegetable chips from Terra a try. Trust me…you will welcome the change and the variety of flavor you get with each bite.

November 27, 2012

Gillian’s Foods brings outstanding gluten-free French rolls to the table

Product: Gillian’s Foods Gluten-Free French Rolls – $3.49+

First of all, let me give a shout-out and a HUGE thank you to my friend, Kathy Lubbers, because she is the person responsible for introducing the awesomeness of Gillian’s Foods to me. No joke. When I was in Hershey, Pennsylvania, we got together for dinner and she told me she had some small gifts for me. One of said gifts was a sack of Gillian’s French Rolls. I had heard of Gillian’s, but have never seen them in the wild before. As in…no one in this area actually carries them.

But…in Pennsylvania, it’s a different story. She picked up some for me from the Annville Natural Market and told me to try them out. I wouldn’t hurt her feelings if I didn’t like them.

So, these little rolls made their way back home with me. And, as I wasn’t sure when I would get to them…they got tucked away in my freezer. And then…along came the holidays. And with holiday insanity comes the burden of being the food allergic girl coming to dinner. I navigated the Thanksgiving meal quite well by providing two of the main components…a fruit and a vegetable. The starch component was compliments of Amanda, the hostess, who pulled out some potato for me before adding milk and butter.

And so, the holiday season of rushing and insanity began. And with it…and the shorter days…I often find myself behind schedule. Be it for breakfast, for dinner, or for just a simple errand. This time of year…nothing is simple.

But…rolls. Those can be simple.

This morning, after a very hectic Sunday and a five mile run in the dark and cold, I came home to change and get ready for work. One thing was on my mind – food, of course. I was hungry. And since my roommate had been ill the day before, I wasn’t too sure what her stomach could handle. In the freezer, I spotted the bag of Gillian’s Foods French Rolls.

Gillian's Gluten-Free French Roll — Gillian’s Gluten-Free French Roll

BINGO! Simple and not too much preparation needed. I pulled out two rolls (the serving size is half a roll…but this was breakfast!) and put them in a plastic bag to thaw. They did that up until the moment my roommate’s alarm clock went off. The directions on the bag say to microwave to warm up. Now…that’s what I’m doing tomorrow, because these rolls are breakfast again tomorrow. But…I decided I wanted to treat them like an English muffin. So, I cut each one in half and put it on a baking sheet. Into the oven it went to toast while I got out the peanut butter and a banana.

It took about 10 minutes to get a nice golden color on these. I removed them from the oven, gave each one a little schmear of peanut butter and then topped each one off with slices of banana. A good, healthy, protein and potassium packed breakfast, if you ask me. But…of course I had to leave some of mine plain. Because I needed to see what these rolls tasted like without being gussied up with condiments and delicious fruit.

Well, let me tell you…I am in love with Gillian’s Foods French Rolls. Honestly. And I can’t wait to see what they taste like when microwaved, like the bag says to do. But, toasting them in the oven as a nice touch, I think. It gave the outside a little bit of a crunch, while the inside remained soft and full of yumminess. Yes…these rolls are definitely full of yumminess. Trust me.

The French Rolls are Gillian’s Foods most popular rolls that they make. Made from a combination of white rice flour, tapioca flour, water, soy flour, guar gum, egg whites, yeast, salt and sugar, these don’t get much more straight forward. Notice how you can recognize every ingredient. No strange chemicals or preservatives are added, which is why these are best stored in the freezer. Even better, unlike a lot of gluten-free bread out there, these do not crumble in your hands or fall apart. They are quite substantial, great texture, not too heavy. They are…in other words…perfection in roll form. And I’ve been searching for the perfect roll. I even tried to make some and it was an epic fail. Gillian’s makes it easy…and super delicious.

Even my roommate devoured these up. And after having been sick to her stomach, these didn’t bother her at all. She was the first to get a bite of one this morning and she absolutely loved the taste and texture as well. And she can have, and does have, regular bread quite often. We were both very highly impressed.

These would be great to build a sandwich with…use as hamburger buns…or even just warm up and serve on the side with a delicious gluten-free meal. Honestly, they are quite delicious on their own. Which is more than I can say for some gluten-free breads out there.

Now…to seek out a local store that might carry these and these products. Because if the rest of the products are as good as these rolls…well, I’m eager to try all I can.

Thank you Kathy, thank you, Annville Natural Market, and thank you Gillian’s…for giving this gluten-free girl a French Roll to rave about.

Gillian's Gluten-Free French Roll (halved and toasted) — Gillian’s Gluten-Free French Roll (halved and toasted)

November 25, 2012

Annie May’s Sweet Café bakes up love in each allergen-free chocolate chip cookie

Annie May's Sweet Café Allergen Free Chocolate Chip Cookie — Annie May’s Sweet Café Allergen Free Chocolate Chip Cookie

Product: Annie May’s Sweet Café Vegan Chocolate Chip Cookie – $2.50

It was Small Business Saturday and I made it known…I wanted to go to one of my favorite small businesses in the area. Annie May’s Sweet Café in Louisville, Kentucky. And I wanted to have breakfast there. A gluten-free waffle. Perhaps with a gluten-free donut. Maybe I’d get the gluten-free apple cider donut with the glaze this time. I just wanted to support a business that has literally changed my life in this area for the better.

My love affair with Annie May’s began with a simple birthday cake. Because of Annie May’s, I didn’t have to bake my own cake or birthday confection this year. It was done for me. And the result was nothing short of spectacular. I was enamored with them…and so…the love affair continued.

I have returned to Annie May’s as often as possible when I am in the area. I have gone there for breakfast, for sweet snacks and treats, for take and bake cinnamon rolls. If I am in town, I want to stop by for something. And given that this past Saturday was Small Business Saturday, I made a point to go to as many small businesses as possible…and my first stop was Annie May’s for my usual waffle breakfast.

Annie May’s Sweet Café has the best gluten-free waffles. Seriously. I always get the regular ones, served with maple syrup and Earth Balance. I did decide on the Maple Glazed Apple Cider Donut as well…and devoured that as soon as I hit the table. I had not eaten anything since I had woken up bright and early that morning…so, needless to say…I was ready to eat.

And then…sad news was given. They were having some trouble with their waffle batter. It wasn’t working out. So…they were going to make a fresh batch. It would take a little while…and did we mind the wait. I never mind waiting for food. But, soon after we were asked if we would mind having pancakes instead of waffles. No skin off my nose. I keep thinking of trying the pancakes and always returning to the waffles. I’m a waffle addict apparently. They apologized numerous times and said that for our wait and our patience we could get a free cookie before leaving. I don’t mind the wait. I had an amuse bouche of donut, after all…

In the end, however, the waffles were able to be made and were delivered to our table looking all golden and delicious and ready to be consumed. And they died a very messy death right there in the café. Cathy went to clear the table and I was putting on my jacket when the nice woman behind the counter called me over to get my cookie. I was going to leave without it…because I wasn’t upset with them, nor did I mind the wait. But, she insisted. So, she asked me to come over and choose between the cookies or the cupcakes or the brownies on the counter. I had their brownie before (to DIE FOR!) and I wasn’t feeling cupcakes…so I stuck with the allergen-free (yes…it’s even vegan!) Chocolate Chip Cookie. After all…I do love my cookies!

She packed up two of them for me and asked what Cathy was interested in. I waved her off and said the cookies she gave me in the bag were plenty for us and thanked her.

After a busy day of small business shopping, Cathy and I returned home and I went for my 10K run for training. Soon after, I was preparing dinner (leftovers!), which we settled in to eat. And then…dessert. With a bag on the counter with two of Annie May’s Sweet Café Vegan Chocolate Chip Cookies…I knew exactly what dessert was going to be.

I carefully opened the small white paper bag and pulled out the paper-wrapped cookies. They smelled amazing. I handed one to Cathy and I took the other one. As I settled in for my sweet treat to cleanse my palate, I took my first bite.

Homemade cookies are the best around. And these, completely vegan and allergen-free, have to be some of the best I have ever tasted. Most of the time, unless I make them myself, my gluten-free cookies are store-bought packaged brands. Not these. These are fresh from the oven at Annie May’s and the time and dedication to their products really shows. The cookie was light and buttery. The flavor was fantastic. They were soft, chewy, yet with that golden crust that gave it a bit of texture. And the mini chocolate chips were awesome. Just the right hit of sweetness in each bite. Not one bit of the cookie lacked in chocolate chips. They were like my mom used to make. And I do love a chewy chocolate chip cookie. These delivered everything I love in a cookie and that…made me one happy girl.

While my visit to Annie May’s Sweet Café on Saturday didn’t initially involve trying their Vegan Chocolate Chip Cookies…now that I have, I think I’ll be purchasing more in my future. Honestly…the best gluten-free chocolate chip cookie I have had…to date…anywhere! And we all know how much of a cookie monster I am. So, that is truly saying something.

I really am fortunate to have a small business that caters to people with food allergies in my area. The day I discovered Annie May’s Sweet Café my life changed…and it was all for the better. My life is whole lot more delicious these days too.

Small Business Saturday…I hope you were kind to this fantastic little café on Frankfort Avenue in Louisville, Kentucky…because this café is always good to me.

November 25, 2012

Calorie free Honey Dijon salad dressing from Walden Farms surprisingly didn’t suck

Product: Walden Farms Calorie Free Honey Dijon Salad Dressing – $4.99+

You know…I wouldn’t have bought into the idea of the Walden Farms products had it not been for Rocco DiSpirito. There. I blame it on a chef. The fact is, he often uses the Walden Farms Calorie Free items in his Now Eat This and Now Eat This Diet Cookbooks. And all the time prior to this I had thought…um…no calories, no fat, no carbs, no gluten, no sugars…WHAT is this stuff and how is it even good for you?

And then…one day…I was shopping at my local grocery store and ran across a bottle of the Walden Farms Calorie Free Honey Dijon Salad Dressing. It was greatly marked down in price, so I figured…what the heck…I’d try it. If it turned out to be disgusting, I wasn’t out too much. Besides, my current gluten-free strawberry vinaigrette was running low, so I needed a salad dressing anyway. This…would be something a bit different than my usual choice of a low-fat vinaigrette.

The truth of the matter is…a salad is a naturally healthy choice, but so often (and I used to be really guilty of this) it’s topped with a high calorie and high fat salad dressing. No…seriously…I used to have a little salad with my dressing. My vegetables would be swimming in pools of creamy dressing goodness. And…eventually, I started to use less…and less…and less.

And soon I found myself being one of those people who actually pull out the tablespoon to measure out the required serving size and I would keep to that. I would just give my salad a good toss and coat what I could. And that…is how I have been for a couple of years now. So being a mindful dressing user, I also often ask for it on the side…and when I am at at home…I still measure it out. It is so easy to overdo something as amazing as a good dressing.

Last night, when I measured out two tablespoons of Walden Farms Honey Dijon Salad Dressing…I was pretty certain I was ruining a really good salad. It smelled like honey dijon…so that was a plus, at least. But…I wasn’t quite certain what something with no calories, fat, or anything else might taste like. I was trusting Rocco DiSpririto with my salad and hoping for the best. As I settled in with my salad, I stabbed a few leaves of lettuce with my fork and took my first, very tentative bite.

And…found myself to be impressed instead of disgusted by the flavor. Seriously. This dressing is packed with flavor. And it was good flavor. Definitely not what I was anticipating or expecting…but it was a happy moment or realization. Okay…so it’s not as creamy as most honey dijon dressings are. It almost tastes like a vinaigrette without being as watery as a vinaigrette. The thing is…I get that honey dijon mustard flavor in each bite. No horrible aftertaste or anything. A huge relief, for sure! And now…I hope to try other products and see if they are as good, if not better.

I’m not saying that this is the best dressing around. I never would have purchased it if it weren’t for the manager’s special sale on the product. But now I’m glad I gave in and tried it. Honest flavor. And just really, really good. Yeah…I’m quite happy with this dressing. If you are looking for a healthy alternative to heavy dressings that are laden with fat and calories, give Walden Farms a try. I can’t speak for all of them, but this one was surprisingly tasty.

November 25, 2012

The Gluten-Free Oven bakes up best treat ever with Vanilla Creme Filled Fingers (Twinkies)

Product: The Gluten-Free Oven Vanilla Creme Filled Fingers – $2.50

It was love at first sight when I spotted these little delicious creme-filled cake treats at the Gluten-Free Living Now Expo in Carmel, Indiana. This is no joke. And, with the recent news of the Hostess shut-down…these little treats that have been sitting in my freezer meant the world to me. Just as much as they did back on the day I bought them at the expo.

The Gluten-Free Oven was one of the vendors that were attending the Gluten-Free Living Now Expo in Indiana. I had never heard of them, but one product on their table caught my eye. One product that I had not seen anywhere before and I had been…wanting, desiring, needing (to make Minion (from Despicable Me) cupcakes, of course). Twinkies. Okay…not real Twinkies…but a version of them. A fabulous gluten-free version of them. While I was never big on Twinkies when I was growing up and could eat these things…for some reason (must be those cupcakes)…I just had to have these. I needed them. I wasn’t leaving the expo without them.

So…I purchased one little package of the Vanilla Creme Filled Fingers from the vendor and went on my merry way. Upon arriving home after the expo that day, they went into my freezer (along with a bunch of other goodies I purchased) for safe keeping.

Then…Hostess went belly-up. And the real Twinkie was now going away. There were mad-dashes to the stores to buy up favorite Hostess products. My roomie (who can have gluten in her diet) got caught up in the madness and ended up purchasing one little packet of Twinkies for herself. She was going to indulge that day…but decided that she’d save them for Thanksgiving evening…and we’d celebrate getting through the festivities, putting up and decorating the tree, and planning Black Friday Shopping Insanity by breaking out our Twinkies and Gluten-Free Vanilla Creme Fingers and having a sweet treat.

That was the plan. And although we were ready for the treat upon arriving home from the meal (where I had the green beans I brought, some spiced fruit I brought, and a little potato that my friend Amanda pulled aside before she added butter and whole milk to them for mashing), we decided to wait. We had to. I forgot to pull my Vanilla Creme Filled Fingers out of the freezer before leaving. I was a bit hurried as normal, having run a 5 mile race, showered, and prepared my dishes I was supplying for the meal…and getting to the location in enough time to help out if needed…or at least just socialize before food comas set in. So…the treat had to wait. No matter…my roommate and I had a Christmas tree to put up and decorate. I placed the Gluten-Free Oven Vanilla Creme Filled Fingers on the counter top to thaw, then went to help deck the halls to the sound of Trans-Siberian Orchestra.

The tree was up in record time this year and the lights and garland didn’t give us as much as a fight. We grabbed our ornaments and just starting hanging the bits and bobs from the branches. Soon…it was up. I checked on my Gluten-Free Vanilla Creme Filled Fingers…and they were at room temperature now and ready to eat. YAY!

The Gluten-Free Oven Vanilla Creme Filled Finger

So…time to indulge. Cathy grabbed her packet of Hostess Twinkies and I eased into my Gluten-Free Oven packet. We both snatched out one cake-y treat to begin with…figuring we’d save the other one for later in the weekend. I had to take pictures of mine…and sliced mine in half to get a look at the creme (which matched the cake middle so it is hard to see). After the photos for the blog were taken, I snatched up one of the halves and took a long, lingering bite, savoring the taste, texture and moment.

The Gluten-Free Oven hit these out of the park. I can say that for certain because I gave a little piece to my roommate to do a side-by-side comparison and she said she couldn’t even tell the difference. The Gluten-Free Oven Vanilla Creme Filled Fingers were a little heavier, she said, but aside from that, they tasted exactly the same.

I count that as a win.

Here’s what else I can say. The Gluten-Free Oven Vanilla Creme Filled Fingers are just like the Twinkies I sort of remember back when I could eat such things. The cake on the outside was moist and spongy. The creme in the middle was soft and creamy and just…sweet. It was the perfect compliment when put together. Hostess knew what they were doing when they invented the Twinkie. Well…The Gluten-Free Oven just brought them to the gluten-free community. And, with any luck, The Gluten-Free Oven won’t go the way of Hostess and will continue to provide these to the gluten-free community for a long time.

I fell in love with these. And…for the record…the other Vanilla Creme Filled Finger (and the other Twinkie for my roommate) got eaten immediately afterwards. No saving them for another day. They were G-O-N-E. Yep. They really are that amazing. I wish I had bought more than the one pack of them. Honestly. I’m considering ordering them online. Yes…they DO ship.

The Gluten-Free Oven is based out of Mount Pleasant, Pennsylvania…so it would be a bit of a haul to go and actually pick something up. The best I can hope for, currently, is that I see them at another gluten-free expo soon, or just suck it up and order their products online. Honestly, I would order a case of those Gluten-Free Vanilla Creme Filled Fingers. It’s best if I don’t…but I would. And should I ever decide to give those Minion cupcakes a gluten-free whirl…I just might be contacting them to send me a case.

If you don’t remember Twinkies…never had a Twinkie…or miss Twinkies due to your gluten intolerance or Celiac disease…then I encourage you to look up The Gluten-Free Oven because they can make your dreams come true…with a little pack of two of the best packaged treats I have eaten in a long time.

Happiness really can be baked…in a Gluten-Free Oven.

The Gluten-Free Oven Vanilla Creme Filled Finger (halved)

November 25, 2012

Recipe: Magic Beans (Green Beans)

It happens without fail…every time. When I am attending a big get-together and asked to supply a dish…it’s a vegetable. I can count on it. I can place money on that bet and win every time. Perhaps, in this group of people, it’s because I’m the only vegetarian…so it just makes sense. Regardless…sometimes getting a bit creative with a vegetable can be a task. Anyone can bring those steam-in-the-bag veggies and just give them a quick nuke in the microwave…but that’s not my style. Not anymore.

So, it came as no surprise to me on Thanksgiving that I was asked to supply the vegetable dish for the meal with my roomie’s family. At first, I thought of doing my famous confetti corn dish, but I had received 24 ounces of green beans in my CSA bin (along with a plethora of Thanksgiving veggies and fruits…that I probably could have cooked all the side dishes had I been allowed), so I changed my mind. But…how to dress up green beans and make them…interesting?

Well, for that I turned my attention to a Top Chef. No joke. I found a recipe on the Internet from Stephanie Izard (Season 4 winner of Top Chef, and the first female winner). The recipe was for her restaurants green beans, known as Girl and the Goat Magic Beans. It sounded…really good. And I only had to make a few minor adjustments to make it fit into my diet. Like…I didn’t use fish sauce, I just used more tamari sauce instead. That sort of thing.

The recipe was super-easy to prep for and really easy to prepare. Better yet…it was enjoyed by all at the table. These really are magic beans. Delicious green beans everyone will love. And the recipe…is below.

Girl and the Goat Magic Beans (Green Beans) – adapted from Stephanie Izard’s recipe

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

Ingredients:

24 ounces green beans, stems trimmed
4 fluid ounces olive oil
1 shallot, sliced in small rings
4 ounces lemon juice
5 ounces fish sauce (I replaced with San-J Gluten-Free Low Sodium Tamari Sauce)
2.5 ounces soy sauce (I used San-J Gluten-Free Low Sodium Tamari Sauce)
1 tablespoon Dijon mustard
3/4 teaspoon Sriracha
3 cloves garlic
1 cup mayonnaise (I use Trader Joe’s Reduced Fat Vegan Mayonnaise)
cashews (I used walnuts…but your favorite nut will do…or leave out if you have a nut allergy)

Directions:

Make the green bean dressing (yields 2 cups):

Combine lemon juice, fish sauce, soy, Dijon and sriracha. Transfer to blender, add garlic and emulsify with oil.

Make the aioli:

In a bowl, combine 1/3 cup of the green bean dressing (above) with 1 cup mayonnaise. Whisk together. Set aside.

Make the green beans:

Wash and trim the stems off the green beans.

In a large frying pan, heat a small amount of oil. Add the green beans and some sliced shallots for flavor.

Add enough vinaigrette to coat the green beans. Cover and allow to steam.

Add a handful or two of cashews (or nut of your choice) for flavor. Season with salt.

Transfer to a serving dish and drizzle with aioli.

Serve hot.

~*~*~

Stephanie Izard has said that her restaurant gets compliments for its vegetable dishes all the time. That being said…there is a reason for that. These were some of the best green beans I have ever eaten. The dressing and aioli really stepped up the flavor. And, the addition of the walnuts added a necessary texture to them. I would make these again in a heartbeat. Normally not a huge fan of green beans, these were fantastic.

There is a reason Stephanie won Top Chef all those years ago. With recipes like this…she’s winning over fans of her food even now. Even little home chef’s like me.

Want to dress up your green beans differently, I highly encourage you to give this recipe a shot. I wasn’t disappointed. My roomie’s family wasn’t disappointed. I promise…you won’t be either.