Gluten-Free – Page 98 – The Celiathlete

July 25, 2012

Livwell pockets gluten-free greatness with amazing pita bread

Livwell Gluten-Free Pita Bread – $4.99+

You never realize how much you missed eating some things until you haven’t had it in awhile…and then come across it. Going gluten-free has meant I have given a lot of things up in this past year. Some people would lament this…and I have been there. Especially when it comes to dining out and the only safe thing on the menu is a salad. Other people would embrace the change and get creative or seek out new food items. As you can see with the maturation of this blog from a strictly vegetarian standpoint to one of a gluten-free vegetarian…reviewing products, restaurants, and posting recipes…after the initial sadness of waving goodbye to some of my dietary staples…I have learned to improvise, adapt, and overcome.

So it was the craziest thing when I was shopping at Whole Foods the other day. After such a positive experience with Livwell English muffins, I was back in the bakery section once more pawing through the other items they had by Livwell on the shelf. I was like a kid in a candy store. My doubts had been put to rest and now I was ready to dig in and try something else.

After a little deliberation, my roomie helped me narrow my choices down and from there…I went on to select the Livwell Gluten-Free Pita Bread for my next experiment…er…taste test. Research for the blog, you know?

It dawned on me as we were checking out…just how much I missed stuffing pockets of bread with whatever I cooked up for a filling. Seriously. I used to make pita sandwiches all the time. And then…I couldn’t. And for the first few months of my gluten-freedom…I just didn’t have bread. I couldn’t justify the cost…so it was just out of my diet completely. That began to change, thanks to some sales at local shops and finally readjusting the budget so that some staples could return to my diet.

So…yeah…the pita bread was making me so stupidly happy.

With the help of my CSA delivery of fresh, local vegetables, I conjured up a plan to create a delicious pita sandwich for my roommate and I to have for dinner one night. The only item I had to go to the grocery store for was an organic red bell pepper.

For dinner, I sliced up a tomato and placed it on a baking sheet. With it, I placed the full red bell pepper and tossed it in the oven for about half an hour to roast. I turned it once halfway through and…wow…did it ever make the kitchen smell amazing. While the tomatoes and the pepper were roasting, I rinsed off some spring mix lettuce, chopped up a yellow onion, and pulled out my homemade tzatziki. For my roommate, I cooked up a couple slices of veggie bacon (not gluten-free, so my sammie was sans-veggie bacon). As the pepper was finishing up in the oven, I pulled out the Livwell Pita breads and got to work.

The first thing I did with each soft, delicate slice was cut it in half. The directions say to toast for 1 to 2 minutes, probably in a toaster oven. I don’t own a toaster oven, so I threw each half into the toaster, turned down the heat, and popped them down. I let the toast for a moment before bringing each slice up, flipping it over and putting it back down for another moment or two.

When I brought them up again, they were warmed and slightly toasted. And they smelled really good. My pepper and tomatoes were done, so they came out of the oven and I set myself to the task of peeling and deseeding the roasted pepper. Simple.

So…it was now time to see how Livwell would stack up with their second product for me to try. Using a butter knife, I carefully began to separate the bread halves into the pita pockets. I thought this would be more difficult than it turned out to be. Despite being a very thin cut of bread, the Livwell pita bread was pretty easy to pry apart into the pocket form.

There was one point in their favor.

Creating the sandwich and seeing how the bread held up was the next challenge. I gave each pita a swipe of tzatziki, then stuffed it with greens, the roasted tomatoes, some sliced roasted red pepper, a sprinkling of onion, and then topped it off with some more tzatziki. I was shocked that these pitas weren’t crumbling in my hands. Despite their delicate appearance these shells are very hearty and stood up to me stuffing, swiping, and jostling as I put together the sandwiches.

With the pita bread now properly dressed and stuffed it was time for the ultimate taste test. My roommate and I sat down for dinner and dug in.

Livwell really does exceptional work for the gluten-free community. Let me start by saying that. Because this pita bread tasted so much like the white version of the full-barrel stuff I used to eat. It was light, warm, amazing, and delicious all rolled into one. The bread never got soggy and fell apart, despite the dressing. It held together and sustained the stuffing with no problems at all. The texture was fantastic. Not too heavy, but made to withstand whatever it might be stuffed with. The taste was exceptional. It honestly reminded me so much of the pita bread I used to eat growing up, or as an adult…before I was told to go gluten-free. So…I was a happy little foodie at dinner.

These amazing pita breads contain only 141 calories for the entire pita. Yeah…that made me a happy girl. Each one only contains 2 grams of fat as well. It’s a fantastic choice when it comes to gluten-free breads. These pita pockets are completely gluten-free, wheat-free, and dairy-free. Which means…ideal for someone like me.

So…if you have been wanting to stuff a sandwich again, but your gluten-free lifestyle has been making that impossible…find Livwell products and snag their pita bread. Honestly, you’ll fall in love with these. My roommate isn’t gluten-free, but even she was raving about these. Honestly…one of the best breads I have had since I had to go gluten-free.

I also think that should I make some Indian food in the near future, these would double perfectly for naan bread. Of course, I noticed on Livwell’s Web site that they actually do make gluten-free naan bread. My Whole Foods just doesn’t carry it…yet. I think it might be time to talk to customer service about a special order…

Check out your local Whole Foods and see if Livwell products are on their shelves. You won’t be disappointed.

Livwell Gluten-Free Pita Bread (stuffed)

July 22, 2012

It’s peanut butter jelly time with Lärabar

Lärabar Peanut Butter & Jelly (snack size)

Product: Lärabar Peanut Butter & Jelly – $1.99+

There is one thing in my kitchen that is my ultimate weakness. No…it’s not the chocolate stash…or the cookies in the pantry…or even the vegan ice cream in the freezer. Nope…it’s something much better than all of that.

Peanut butter.

Ever since I was a child, I was obsessed with the flavor of peanut butter. While so many children these days are turning up with peanut allergies, I thankfully have no allergy to peanuts. Therefore, this amazing staple remains in my kitchen.

Growing up, I often would have an amazing peanut butter and jelly sandwich for lunch. They were easy, quick, and filling. That’s the wonderful thing about peanut butter. And, let me tell you, if left to my own devices, I would just get a spoon out and eat straight from the jar. I restrain myself from doing this…but…the temptation is clearly there.

So, imagine my elation when I discovered Lärabar created a Peanut Butter & Jelly Fruit and Nut Bar. Oh…I was quite excited, let me tell you. I actually had one of the larger bars of this flavor given to me for Christmas by my roommate, but I had picked up some mini versions at the Gluten-Free Expo in Birmingham, Alabama as well. I find the mini bars are the perfect size and amply filling for a pre-race snack about an hour before a run. It’s filling and not stupid on the calories. The larger bars…well…best to stick with half, let’s put it that way.

Anyway…this past weekend I was out and about on my training runs. While, currently, these aren’t super long runs, they are done very early in the morning. Before I head out, I usually have my bowl of cereal and some water. But, this past Sunday, I also knew that after my outdoor run, I would be heading to the gym, so some extra fuel would be required. Easy enough. I reached into my drawer of gluten-free goodies and pulled out my sack of Lärabar Minis. The Peanut Butter & Jelly one caught my eye…so that’s what I snagged.

Here’s the awesome thing about Lärabars – they are made with everyday fruits and nuts. No strange ingredients you can’t pronounce and no laundry-list of items included in each bar. There is no high-fructose corn syrup in any of them. And they are all vegan/vegetarian…and…gluten-free! WOOHOO!! What’s more…the full-size bar pack 6 grams of protein in it. This makes for a very happy vegetarian athlete here!

The Peanut Butter & Jelly Lärabar contains dates, peanuts, unsweetened cherries, and sea salt. That’s it. Those are your ingredients right there. Impressive, yes? What’s even better is that this bar really does taste like peanut butter and jelly. I’ve eaten a lot of peanut butter and jelly sandwiches in my life…and this is as close as you can get without actually being a peanut butter and jelly sandwich. It is SO good. So amazing and flavorful. The peanuts meld perfectly with the dates and cherries to give you the salty-sweet flavor of peanut butter and jelly. Yeah…color me impressed.

If love were a snack bar…it would be a Peanut Butter & Jelly Lärabar. I’m so glad I have a couple more of these in the drawer. These…are out-of-this-world yummy!

If you are a big fan of peanut butter and jelly…then give these bars from Lärabar a taste. You’ll be amazed, awestruck, and happy with the flavor. I promise!

July 22, 2012

Recipe: Orange Tofu and Rice Stir-Fry with Asian Vegetables

If there is one thing that I hate…it’s having fresh fruits and vegetables go to waste. I try to use them up as soon as possible so that they don’t wilt or go bad before I can get used to them. And that’s what this dinner was all about. I had some organic tofu in the fridge and some fresh vegetables from the CSA delivery that I wanted to make sure didn’t get wasted.

I went ahead and sliced up the tofu into chunks and placed it in a plastic bag with some orange sauce to marinade overnight. While I was at it, I cooked up some white rice the night before as well so that when I got home from work I’d only have to chop the vegetables (I got my roommate to help with the prep on this to make it go faster) and then get everything going in the wok.

So, this is a recipe of my own devising and creation…all because I won’t let things go bad in my crisper drawer. I think vegetables are a gift…and should be used in their prime and not allowed to waste.

If you are feeling adventurous and the thought of tofu doesn’t scare you off…give my recipe a shot. My roommate devoured it…and that’s saying something!

Recipe: Orange Tofu and Rice Stir-Fry with Asian Vegetables

Servings: 2 – 4
Time: Prep 20 minutes; Cook 15 minutes

Ingredients:

6 ounces organic tofu (I used Twin Oaks)
1/2 cup rice
1/3 cup San-J Sauce
1/4 cup chopped yellow onion
1/2 cup cabbage, chopped
1/2 cup bok choy
1/2 large cucumber, julienned
1/4 cup matchstick carrots
splash of hot chili oil
splash of sesame oil
salt (to taste)
dry roasted peanuts (optional)

Directions:

The night before, slice up 6 ounces of organic tofu into squares and place in a plastic bag. Add 3-4 tablespoons of San-J Orange Sauce to the bag, seal, shake to coat tofu and leave in the fridge overnight. In the morning, shake the bag again, and flip over to the other side. Leave until ready to add to the wok.

Prepare the rice according to package directions. I made 1/2 cup of white jasmine rice the night before, and pulled it out of the fridge just as it needed to be added to the wok.

Chop up the vegetables into bite size pieces.

Heat a wok on medium heat and add a splash of wok oil.

Add the yellow onion and begin to cook until the onion is translucent (about 2-3 minutes).

Add in the marinated tofu and stir in the wok. Continue to move the onion and tofu around in the wok, allowing it to cook and sear. When the tofu begins to brown, add the rice and the rest of the San-J Orange Sauce to the wok and begin to move the contents around so that the rice heats through. As it cooks, add a splash of hot chili oil and sesame oil, to taste. In addition, if needed, add a dash of salt to the stir-fry, to taste.

Once the rice is heated through, add the bok choy and cabbage and cook for 1-2 minutes more. Then add in the cucumbers and carrots. Cook for 1 more minute, then remove the wok from the heat. If using peanuts, add to the wok and give the contents a good stir.

Place the stir-fry in bowls and enjoy!

~*~*~

The addition of the peanuts, I admit, was a last-minute decision. I thought it would bring a nice texture to the dish…and I was right. Naturally, those with peanut allergies will want to omit them, but they are optional after all. I was actually very pleased with how this meal came out. I haven’t used my wok very often…but this was a good experiment with doing a stir-fry and it worked out in the end. Everything was seasoned well; nothing was overcooked. And the flavor…was spot-on. Not too heavy on the orange…because every flavor shined with each bite. It never tasted the same.

Let me tell you…for a recipe I conceived half of the night before and the rest of while I was in the kitchen slicing up vegetables I was pulling out of my crisper…I was so incredibly happy with the results.

Feeling adventurous? Go get some vegetables, grab some tofu…and use some San-J Orange Sauce…and get out your chopsticks. This is one stir-fry I intend to make again! And soon. Like…this weekend…

July 21, 2012

Recipe: Vegan Cherry Dark Chocolate Chip Ice Cream

So…my newest obsession is making my own ice cream. Yum. Yum. Yum. I love ice cream. Despite being lactose intolerant, I find ways to indulge in one of my favorite sweet treats whenever possible. Usually at least once over the weekend. Hey…they thankfully make little supplements that can be taken to help with the digestion of dairy. However…while that’s fine and good while we’re out and about, I don’t want to always have to pop a supplement before eating ice cream at home.

And, let’s face it…non-dairy ice cream is expensive! Like…really, really expensive. Like if I were to buy some regular ice cream the grocery store, the non-dairy variety is at least twice…if not three times more expensive. This is why I don’t buy ice cream for home unless there is a mega super sale going on non-dairy varieties…and that is a rare thing.

Now that I have broken out and have learned the ways of the ice cream maker…I’m delving into the wonders of making vegan ice cream. And this first recipe I gave a shot came from a blog called A Vegan Ice Cream Paradise.

You see…my CSA bin had some awesome looking fresh, organic cherries in it this last delivery and I didn’t want to see them go to waste. What better way to use them than in my first vegan ice cream experiment. And that’s exactly what I did…

Recipe: Vegan Cherry Dark Chocolate Chip Ice Cream

Servings: 6-8
Time: Prep 2 hours; Freeze 20 minutes

Ingredients:

2 cups pitted cherries, quartered
1/2 – 3/4 cup sugar, depending on how sour your cherries are
Splash of water
2 c. almond milk (or any non-dairy milk) (I used Unsweetened Original Almond Milk)
2 tablespoons arrowroot powder
1 tsp. vanilla extract
1 teaspoon almond extract
3/4 cup dark chocolate chips (I used Nestle)
Few drops red food coloring (optional)

Directions:

Place 1-1/4 cup of the pitted cherries and the sugar in a medium saucepan. Add a tiny splash of water and bring to a boil, stirring to mix the sugar and the cherries. Once the cherries are getting soft and yummy and sweet, pour them into a blender and puree.

Pour the puree back into the saucepan and add the almond (or other non-dairy) milk. Bring the mixture back to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Add the vanilla and almond extract. If you want a brighter shade of pink/red ice cream, add red food coloring until you’re happy with the shade.

Set the ice cream mixture aside to cool. (I kept mine in the refrigerator for 2-3 hours).

Freeze according to your ice cream maker’s instructions.

Add remaining cherries and the dark chocolate chips in the last five minutes of freezing.

~*~*~

Now…just so you know…the texture on this isn’t your typical creamy ice cream texture. This comes across more like a sorbet than an ice cream. That being said…the flavors worked so amazingly well together. It was the perfect use for those very ripe and perfect cherries that I received in my CSA bin. I really didn’t have to add a lot of sugar to the recipe because of how sweet the cherries already were. I loved that. This recipe is incredibly easy…and for my first attempt at an almond milk-based ice cream…it came out better than I anticipated.

I can’t wait to experiment more! So…if you have an ice cream maker…or if you want to try some vegan ice cream…go ahead and give this a whirl. I promise…you’ll be hooked.

July 21, 2012

Recipe: Mango Sorbet

So…I had an unusual addition in my (happily) fruit-heavy CSA bin this week. Two very ripe, very amazing looking mangoes. (And for those of you who have seen Bend It Like Beckham…yes…I admit I pulled them out and said: “Juicy, juicy mangoes.”) Now, mangoes are awesome. I just have never really cared for them on their own. Mixed with other fruits or used in a recipe, however…and I am one happy girl. Even better…mango ice cream, mango yogurt, mango…sorbet.

LIGHT BULB!

You see, for my birthday last year I was given a fantastic gift. An ice cream maker. And I didn’t have enough room in my freezer until recently (this is me cutting out most processed foods) to store the freezer bowl in order to make my own ice cream. Well, with there being some room now, and me with these fantastic mangoes on hand…I figured…now was as good a time as any to delve into the art, the craft, and the wonder of ice cream making.

My first ever attempt…was a sorbet. There were recipes included in the manual, of course, but for something like mango sorbet, you want to get it right. So I turned to the internet, and found a Web site, called Lottie + Doof…and on it…the most fascinating recipe for mango sorbet I had seen yet. And finally…one that wasn’t mixing the mango with citrus. You’ll note the key ingredient when you get to it…

Recipe: Mango Sorbet

Servings: 4-6
Time: Prep 2 hours; Freeze 20 minutes

Ingredients:

2 large, ripe mangoes (about 2 1/2 pounds)
2/3 cup sugar (I used vegan cane sugar)
3/4 cup water
1 tablespoon freshly squeezed lime juice (to taste)
1 tablespoon dark rum (to taste) (I used Myers’s Dark Rum)

Directions:

Peel the mangoes and remove the flesh from the pit.

Chop the mango flesh into large chunks and place it in a blender along with the rest of the ingredients.

Squeeze the mango pits and skins over the blender to extract as much juice as possible.

Puree the mixture until it is smooth.

Taste, and add more lime juice or rum, if needed.

Chill the mixture in the fridge for a couple of hours before processing in your ice cream maker according to instructions.

Keep frozen!

~*~*~

This sorbet is amazing. The rum really does make all the difference when it comes to the flavor. It balances out the mango and just brings out this fantastic taste. One bite and I was hooked. And now, I have some containers of this chilling in my freezer. And, let me tell you, it’s fun to make your own ice cream. I’m hooked.

Love sorbet…give this recipe a try. And if you don’t have an ice cream maker, either go pick one up…or make popsicles with this mixture. But do enjoy!

July 21, 2012

Recipe: Dark Chocolate Covered Orange Cake Balls with Chopped Nuts

Sometimes the best things come from those little accidents and mishaps that come in the kitchen. Originally, this cake I was baking was intended to be a beautiful orange layer cake that I was going to ice in a Cool Whip/pudding sort of icing. Because…we all know that chocolate and orange just work together! Mmmm…mmmm.

Unfortunately, through no fault of the cake mix but more my spraying and dusting of the cake pans, when I inverted my beautiful layers to come out of the pan and cool…they crumbled. Half stayed in the pan…the rest fell apart onto the plate.

I admit…I cried. I put a lot of effort and ingredients into those cake layers and what did I have to show for it?

This:

Orange Layer Cake...gone awry. — Orange Layer Cake…gone awry.

But then…after some Google searching and suggestions from my friends on Facebook (say what you will about social networking…it saves my life sometimes!), I decided to gather up the pieces of my pride and my cake…and turn them into cake balls.

So…the actual flavored cake recipe comes from The Cake Mix Doctor Bakes Gluten-Free and it was for the Orange Layer Cake. The rest of it…was all me, a trip to the grocery store, a dig-around in my pantry, and a little inspiration.

Recipe: Gluten-Free Dark Chocolate Covered Orange Cake Balls with Chopped Nuts

Gluten-Free Dark Chocolate Coated Orange Cake Balls with Chopped Nuts — Gluten-Free Dark Chocolate Covered Orange Cake Balls with Chopped Nuts

Servings: 48
Time: Prep 25 minutes; Bake 24 minutes; Cool 20 minutes; Dip 15 minutes

Ingredients for cake:

vegetable oil spray, for misting pans
2 tsp rice flour, for dusting pans (I used Bob’s Red Mill All-Purpose Flour)
1 package (15 oz) yellow gluten-free cake mix (I used Gluten-Free Pantry Old Fashioned Cake & Cookie Mix)
1/4 cup granulated sugar
2/3 cup + 1 tbsp orange juice (I used freshly squeezed)
8 tbsp unsalted butter, room temperature
3 large eggs
1 tsp pure vanilla extract
1 tsp orange zest

Ingredients for cake balls:

1 container (8 oz) vegan cream cheese (I used Tofutti)
1-1/4 tsp orange zest

Ingredients for coating:

2 squares Ghirardelli 100% dark chocolate baking squares
14 Bakers Semi-Sweet baking squares
chopped hazelnuts
chopped walnuts

Directions:

Place rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with rice flour. Shake out the excess rice flour and set pans aside.

Place the cake mix, sugar, orange juice, butter, eggs, vanilla, and orange zest (if using) in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 to 1-1/2 minutes longer, scraping down the side of the bowl again if needed. Divide the batter evenly between the 2 prepared cake pans, smoothing the tops with the rubber spatula. Place the pans in the oven side-by-side.

Beautiful Orange Cake layers...before they crumbled... — Beautiful Orange Cake layers…before they crumbled…

Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 19-24 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the layers are right side up. Let the layers cool completely, about 20 minutes longer.

Take cake layers that fell apart when coming out of the cake pan and put them in a big bowl. Crumble with hands. Add cream cheese and orange zest. With your hands, blend into the cake mix until it is well incorporated.

Take chunks of cake mix and roll into balls, placing on a parchment paper-lined cookie sheet.

Melt Baker’s chocolate and dark chocolate in the microwave. Stir.

Drop cake balls into chocolate and coat. Lift out with a fork and shake off excess. Place back on parchment paper.

Top with nuts (optional).

Cool in the fridge.

Gluten-Free Dark Chocolate Covered Orange Cake Ball with Chopped Nuts

~*~*~

So…here is a fine example of making something work…even if it wasn’t what you set out to do in the first place. On the plus side…these cake balls are very, very decadent, light, and delicious. The combination of chocolate and orange is so refreshing. So…a note to the weekend bakers…don’t cry over a broken cake. Just make cake balls. No sense wasting perfectly good cake, right?

July 21, 2012

Gluten-Free Pantry bakes up moist and light cakes with Old Fashioned Cake & Cookie Mix

Product: Gluten-Free Pantry Old Fashioned Cake & Cookie Mix – $3.99+

I wasn’t aware until just a moment ago that Gluten-Free Pantry is owned by Glutino. Go figure. It’s no wonder this product was stunning and amazing. Glutino has become one of the companies I can rely on for delicious, amazing, gluten-free goodies. I just normally equate them to crackers and cookies and snack-type things.

But in the line of Gluten-Free Pantry items, which has a wide range of baking mixes from cakes to muffins to brownies and so on…Glutino shows that the stereotypical belief that gluten-free means heavy and dense is just a rumor. Trust me…until my pan mishap, I had a light, fluffy, amazingly perfect gluten-free cake…which I had intended to layer and coat in a whipped chocolate frosting made from Cool Whip.

But the baking gods had a sense of humor that day…or really wanted to see me cry. Because when I went to invert the cake layers from the 9-inch round pans…they didn’t come out so easy. Half of the cake remained in the pan, the rest…crumbled and fell apart onto my plate. I may have cried…a little. But there is no crying in baking…or so I’m told.

Gluten-Free Orange Cake Layers made from Gluten-Free Pantry Old Fashioned Cake & Cookie Mix (pre-crumble)

My roommate was the first to even try the cake. I was too busy being upset and pissed off that the layers didn’t come out of the pans as they should have. This was no fault of the mix…but probably a poorly floured pan (my own fault). Trying to make me happy, Cathy came over to where the pieces of cake were laying on my plate and grabbed a pinch of it to taste. She immediately grabbed another, and exclaimed how really light and moist it was. I was making a Gluten-Free Orange Layer Cake, so I flavored the cake with orange zest and freshly squeezed orange juice from said oranges I got the zest from. After her rave reviews, I took a few deep breaths and grabbed a small piece.

She was right. Absolutely amazing. One of the best, softest, moistest cakes I had baked up from a mix since going gluten-free. I was beyond impressed. And yet…here it lay in broken layers. What was a girl to do?

After some Google-fu and a little encouragement from Facebook friends, I sent the roomie out to the store to grab some vegan cream cheese and some Baker’s chocolate. Upon her return, I had thrown the broken layers into a large bowl and had broken them down more by hand. With the addition of the cream cheese, I was now ready to rock and roll some cake balls. With some help from the roomie, we rolled out 48 cake balls. Afterwards, I melted down the Baker’s chocolate (16 ounces worth) and began to coat each cake ball in the chocolate. Cathy then sprinkled half of them with chopped hazelnuts and the other half with chopped walnuts.

Gluten-Free Orange Cake Balls (dipped in chocolate and covered in chopped hazelnuts)

The cake mix was saved. Thankfully. Because it would have been sad to have to get rid of this amazing cake because of a fluke in the spraying and flouring (I used gluten-free rice flour) of the pan. Honestly…this cake was made to be raved about. I only wish I could have had it as I intended to make it…but there will be other opportunities. And, I can promise you, more Gluten-Free Pantry mixes will find their way into my pantry. I was beyond impressed.

Interesting part of this mix, as well, is that you can either make cake or cookies with it. So…two for one…take your pick…run with it. For me…it was all about the cake this weekend. And while it didn’t work out as planned, none of this fantastic, light, moist cake went to waste. It’s just in a different form. Still just as delicious as when I pulled it from the oven.

Gluten-Free Pantry…you’re always welcome in my kitchen. I am inspired, amazed, and truly in awe.

Gluten-Free Chocolate Covered Orange Cake Balls with Hazelnuts (made from Gluten-Free Pantry Old Fashioned Cake & Cookie Mix)

July 19, 2012

Recipe: Tzatziki

The first time I ever tasted tzatziki was…exactly last year. I was in St. Louis at my roommate’s aunt’s house and she had made up some. Being the good hostess that she always is, she wanted to make sure we had some dinner in our bellies before we got some sleep. For me, she had some grilled veggies to enjoy and then she pulled out this bowl of tzatziki. And I was hooked. I would find something, anything, to dip into it or put it on top of. Delicious!

And while I always said I was going to make it myself…I never did. But with an overabundance of cucumbers in my crisper drawer, my roommate made the suggestion herself. Make tzatziki.

And so…that’s exactly what I did.

Recipe: Tzatziki

Servings: 16
Time: Prep 10 minutes; Mixing 5 minutes

Ingredients:

1 (16 ounce) tub of plain Greek yogurt (I used Chobani 0% Plain)
1 large English cucumber, seeds removed
2 tbsp olive oil
3 cloves garlic, minced
1/4 of a red onion, finely minced
1 tsp kosher salt
lots of freshly ground pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1-1/2 tsp dried dill
juice & zest of 1 small lemon

Directions:

Grate the cucumber and place it in a mesh strainer and position the strainer above a bowl. Use a large spoon to press out all the water from the cucumber. Sprinkle a bit of salt over top the cucumber to let the water out quicker or just wait it out.

In a small mixing bowl, combine the olive oil, garlic, dill and spices together. Add in the thick yogurt and stir well.

Stir in the cucumber and lemon zest.

Add in the juice of half of the lemon, stir and taste. If it needs more tang, add more juice. Adjust seasoning if necessary.

Dip and enjoy!

~*~*~

This version had a bit more heat behind it than I normally would think of tzatziki as having. But it works. And I felt the flavors balanced out beautifully. Even the roomie, who isn’t a fan of cucumbers, said she loved it. And she wasn’t just being nice. She just helped me plan out tomorrow’s dinner around the taztziki. And she even mentioned me making more of it. So, I think the recipe is a win.

July 19, 2012

Recipe: Gluten-Free Chocolate Hazelnut Scones with Dark and White Chocolate Chips

Ever since I stepped back into my kitchen after a bit of a break…it’s like I can’t get enough of trying new things and sampling new recipes. One big factor in this is the bin of local, organic produce I have delivered every Friday. If anything, it has encouraged me to get back into the kitchen and bake or cook until my heart’s content.

This past weekend…I spent all of my Sunday in the kitchen. Why? I had a lot of things to make and ingredients to use so that nothing would go to waste. While this recipe didn’t utilize anything from the bin I receive, it was an experiment with different flavors.

It was one that paid off.

These scones are fantastic. Very rich. Part of that is that I used chocolate hazelnut milk in the recipe. The rest…is just the science and art of baking.

Recipe: Gluten-Free Chocolate Hazelnut Scones with Dark and White Chocolate Chips

Servings: 12
Time: 20 – 25 minutes

Ingredients:

2 cups Pamela’s Products Gluten-Free Baking & Pancake Mix
1/4 cup cocoa
1/3 cup sugar (I used Truvia)
1 tsp baking powder
1/4 cup white chocolate chips (I used Nestle)
1/4 cup dark chocolate chips (I used Nestle)
2 tbsp chopped hazelnuts
5 tbsp pure pumpkin (I used Libby’s)
2/3 cup milk (I use Pacific Chocolate Hazelnut Milk)

Directions:

Preheat oven to 375° F.

Mix the dry ingredients together.

Add the pumpkin and chocolate hazelnut milk milk. Mix together with a fork. Dough will be thick.

Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.

Bake for 15-17 minutes.

~*~*~

Rich, decadent…delicious. That’s what these scones bake into. They are a tasty breakfast treat or something amazing to enjoy with tea or coffee…any time of day. I loved how incorporating chocolate hazelnut milk took the flavor to the next level. Amazing how one simple change can make all the difference.

July 14, 2012

Tomato soup and grilled cheese…any way you want it (including vegan/gluten-free) at Tom + Chee

Restaurant: Tom + Chee, Louisville, Kentucky

The world is full of comfort foods. You know…those foods that make you feel nostalgic, or comforted, or just…make you feel better. While chocolate, ice cream, and sweet treats often find their way onto this list…sometimes it’s something so normal and basic that just makes you feel content.

That’s what makes Tom + Chee a great place to get some nostalgic eats…but with a twist.

Why?

Because Tom + Chee is serving up gourmet grilled cheese (in every combination thought of by man…and then some!) with three varieties of homemade tomato soup. Your basic…soup and sandwich. And who doesn’t love tomato soup and grilled cheese? It’s one of my favorite meals…any time of year. It’s just…comforting.

Now…turn it up a notch.

My roomie and I have talked about checking out Tom + Chee since they opened up a location in Louisville, Kentucky. The other three locations, by the way, are in Cincinnati. We walked by it numerous times and knew about it as well from Man v. Food when Adam Richman went there to have one of their famous Blueberry Bleu Grilled Cheese Donuts, which is one of Tom + Chee’s signature items. It’s basically a house-made blueberry reduction, mozzarella cheese, and bleu cheese on an inside-out glazed donut. Yes…seriously. But all the talk never amounted to action. And then Groupon offered up a deal on Tom + Chee and now we had incentive.

No grilled cheese donuts for this gluten-free girl! Besides, I’m not into the whole “Paula Deen Sammie” appeal. So…I stuck with what I knew I could have…and yes…they have gluten-free and vegan options here at Tom + Chee.

My roommate went for one of their classic grilled cheese options with a bowl of the Chunky Tomato and Basil Soup. Her grilled cheese of choice is the often raved about and much mentioned BBQ + Bacon Grilled Cheese (1/2 sandwich). The combo was only $5 because if you get something other than a plain grilled cheese, they do not charge you to do the 1/2 sandwich and soup combo. NICE! So what is (this is so non-vegetarian, but I didn’t eat it) on the BBQ + Bacon Grilled Cheese? Simply BBQ chips, bacon, American cheese on white bread. Yep…that was her grilled cheese and one of their most popular as it is always mentioned.

As for me…the gluten-free vegetarian…well, they have something for me too. YAY!! I also did the 1/2 sandwich and soup combo. I opted for a grilled cheese sandwich on gluten-free bread with vegan cheese on it. I went with the Classic Tomato Soup as my soup part of the combo, after inquiring as to whether their soups were gluten-free. After the cashier checked, I was told all three of their soups are gluten-free. NICE! My combo only ran $4.50.

The Groupon covered all but tax once we added fountain drinks, and soon we were given a number to set on our table and we settled in to wait for our order. I couldn’t stop looking at the menu board and checking out all the different versions of fancy and classic grilled cheese options on there. It was awesome. Our wait was about 10 minutes, as it is all done fresh and to order. We could see the line for the sandwiches being assembled. And yes…they changed gloves for the gluten-free sandwich (mine!).

All sandwiches are grilled with a vegan soy oil (instead of butter), which gives them this amazing crust on the outside. I found that fascinating. But it makes sense. A vegan can’t have a sandwich that is cooked with butter. Doesn’t work that way.

Our orders arrived at our table and I was never happier to have grilled cheese and tomato soup brought to me in my life. They looked and smelled absolutely amazing. After snapping pictures of the food (I always do!) I was finally able to dig in. I started with the Classic Tomato Soup. And it is just that. Classic. Tomato. Soup. It tastes like the soup I grew up eating, but better as it is homemade and not from the can. It is made fresh every day and you can tell. Delicious, rich, tomato-y…like marinara…but not as thick. It was tomato soup done to restaurant perfection. No chunks. Just plain and simple.

My gluten-free and vegan grilled cheese was my next bite. I’m not sure what the vegan cheese they used in the sandwich is…but it was more of a goat cheese texture and look than a slice of cheese. Fine by me. It was probably something like a Daiya wedge or Teese. Either way, it was delicious. My favorite part? The way the bread tasted due to being grilled in the vegan soy oil. It gave it a little salt, a little crunch, and tons of flavor. Even better…this sandwich was amazing dunked into the tomato soup. Which, mind you, at Tom + Chee, you can offers “Soup Dippers” for an extra $1 with any grilled cheese order. Gotta love that!! I was in tomato soup and grilled cheese heaven.

And, if you haven’t figured out why it’s called Tom + Chee…take a look: Tom(ato) + Chee(se).

So, if you happen to be in Cincinnati or or Louisville and really want to experience some great soup and sammie options…I recommend…no, highly recommend trying out Tom + Chee. Honestly…nothing is better than a perfect grilled cheese and delicious tomato soup…and that’s what you will get here. Accept no substitutes.

Fall in love with a classic all over again…and discover why this falls into the category of comfort food.

I’m forever a fan…and really looking froward to a return visit…and soon.

Tom + Chee 1/2 soup and sandwich combo: Classic Tomato Soup with 1/2 Gluten-Free Vegan Grilled Cheese