Italian – Page 4 – The Celiathlete

January 10, 2015

Product Review: Van’s Gluten Free Creamy Herb & Garlic Pasta

Product: Van’s Gluten Free Creamy Herb & Garlic Pasta – $3.99+

It was one of those rare visits to Walmart that brought the Van’s Gluten Free Pasta selection into my life. My local Walmart has a small, but very diverse, gluten-free section. I don’t make it a habit to shop there, but if I have to go in there for something, I always swing by that section to see what there is. So often, I find items I haven’t seen anywhere else. That was the case…back then…when it came to the Van’s Gluten Free Pasta meals/sides. I hadn’t seen or found them anywhere else. Now, I pretty much can find them everywhere in the wild…but this was a new thing. And I admit to snatching up all three varieties to add to my pantry.

It is no secret that I am a pasta lover. I mean…growing up, spaghetti was my favorite dinner ever. I would beg my mom to make it each week. I wanted it on my birthday. I wanted it for breakfast. I’m Irish by heritage, but I think I’m Italian somewhere too. What? The pale skin and reddish-blonde hair don’t make you think Italian? HA!

Anyway…these have been sitting on my pantry shelf for a little while now. I never really had a reason to bust them out. I churn through my CSA bin stuff first and then hit up the stuff in my pantry. But, I’ve been on a CSA bin drought this past week as I was away at a friend’s house so put a hold on the bin. This means…dinners were now being prepared by the items I still had in my pantry/fridge/freezer. I am paying off Christmas plane tickets…I wanted as little on my grocery list as possible.

The week was going well. But I realized I have a trip coming up. A fun and exciting trip with my roomie, her sister, and her brother-in-law. Heading to Charleston, South Carolina. I have never been, but everything I have heard about it makes me so excited to be going. I am really looking forward to it. But, what I did realize was that we hadn’t all gotten together to discuss the trip and what we wanted to do. So…we got in touch with Amanda and she said she was able to come over last night. And I was now hunting for a dinner for the three of us.

When I hit up the pantry, my eyes immediately fell on the Van’s Gluten-Free Pasta meals/sides. I pulled out the box…and each box served three. PERFECT. Now it was just a matter of selecting the flavor. I asked my roommate which one sounded good to her, and she said that she was interested in the Creamy Herb & Garlic flavor. With that settled…I was now prepared for dinner for three. I paired it with vegan and gluten-free garlic bread and gluten-free rosemary bread sticks, which were kicking around my freezer.

After work yesterday, I knew Amanda would be on her way. So, I immediately got into the kitchen and put a pot of water on to bring it to a boil. She arrived just as the water was starting up…so it was perfect timing. I opened up the box of Van’s Gluten Free Creamy Herb & Garlic Pasta, being greeted by red penne noodles and a little plastic pouch of seasoning. I removed the pouch and poured the red noodles into the pot, giving it a stir and letting it come back up to a boil. The bread went into the oven to warm through and I spent the rest of the time getting out the almond milk and the vegan butter needed to prepare the rest of the dish. And I was still able to entertain and carry on a conversation. This dish is definitely not labor intensive. LOVE that. As much as I love being in the kitchen, when I have people over, I want to spend my time with them…not hovering over the oven or stove.

The box stated that it would take about 8-10 minutes for the pasta to cook through to the perfect al dente. I think it took about 10-12 minutes for me. But…it eventually got there. I turned the burner down to low and removed the pot from the heat, pouring out the contents and letting the noodles drain. I then dropped the 2 tablespoons of butter and 3 tablespoons of (almond) milk into the pot and let it all melt together. Then…in went the seasoning packet. I gave it a stir and just worked it together until this thick and delicious smelling sauce emerged. Then…the noodles went back into the pan and I stirred it all together, coating each noodle to perfection. There was no excess sauce. Just the perfect amount. And it looked awesome.

The garlic bread and bread sticks finished up and I pulled them from the oven and sliced each one into thirds. Then, I dished up the Van’s Gluten Free Creamy Herb & Garlic Pasta into three bowls and delivered one to Amanda, one to Cathy, and kept one for myself. Dinner was served.

I won’t lie…I was beyond nervous to be serving something up to Amanda that I hadn’t tried yet. She is always willing to try my gluten-free foods and is very patient with me…but sometimes a new product is a bust…and being that this was untested by me…I was just hoping for the best. But…we all came to the same consensus. It was BEYOND delicious. WOW! The flavor profile was amazing. The sauce is creamy, without being too much. It brings this great garlic flavor, without being overpowering. And the earthy herbs lend a depth of flavor to each bite. The red noodles looked fantastic coated in the sauce, and they provided a perfect vehicle for the creamy nature of the sauce itself. We devoured this meal. Honestly. And the entire time couldn’t stop talking about how good it was. SCORE!

I should have known not to doubt Van’s when it comes to their gluten-free products. I haven’t met one I have disliked yet.

Let’s talk ingredients! The Van’s Gluten Free Creamy Herb & Garlic Pasta is made with gluten free penne pasta (brown rice flour, red lentil flour, beet powder, tomato powder), garlic and herb seasoning (reduced lactose whey, rice flour, milk powder, parmesan and romano cheese, natural flavors, salt, sugar, spice, and garlic powder). It is low in fat, low in calories, and filling.

As for the nutrition information, a serving of the Van’s Gluten Free Creamy Herb & Garlic Pasta is 1/3 of the box, or about 2.4 ounces (68 grams). This serving will provide you with 320 calories and 3 grams of fat. You will also be consuming 5 mg cholesterol, 46o mg sodium, and only 2 grams of sugar. That’s really good for a packaged pasta with a sauce. Trust me. And, finally, the serving gives you 3 grams of fiber and 11 grams of protein. Trust me, you may find the serving to appear small, but you will feel full after eating it. It wasn’t just amazing…it felt like a full meal! Perfect serving size of pasta too.

If you are like me and try to keep a few items in your pantry for those nights you don’t really have a lot of time to cook…or want to hit up the grocery store for special ingredients…be sure to keep some of the Van’s Gluten Free Pasta dishes in your pantry. I love how this one turned out and now I can’t wait to try out the other two varieties in my pantry. In addition to the Creamy Herb & Garlic, Van’s Gluten Free Pasta includes flavors such as Ultimate Cheddar Penne and Rotini and Red Sauce. I’m already looking forward to the next excuse to make this easy-to-prepare pasta dinner.

SO much love. You really need to give it a try…seriously. Just…do it!

January 4, 2015

Product Review: CoraBella Gluten Free Rice and Potato Gnocchi

Product: CoraBella Gluten Free Rice and Potato Gnocchi – $5.50+

Before I was diagnosed as a Celiac, one of my favorite cuisines was Italian food. Guess what? It still is. Growing up, my favorite dinner was my mom’s spaghetti. When my friends had me over for dinner…spaghetti was often on the menu. I was in love with everything about pasta.

But it took a trip to Ireland back when I had my first taste of gnocchi. Yep. Ireland. But then, I was obsessed with it. Little puffy pastas made of flour and potato. Heavenly.

But then…with my diagnosis…gnocchi was off the menu. Sure, there were plenty of recipes out on the Internet for gluten-free gnocchi, but it all just seemed so time consuming. I later discovered a couple of brands of frozen gnocchi. One was horrible. One was good. But, those were the only two times I had it…aside from my one time I made gluten-free pumpkin gnocchi. But none of it equaled up to the “real” thing.

So, you can imagine my excitement when my Winter (December) Cuisine Cube arrived in the mail this past month. If you’ve been reading this blog, you know that I am completely in love with my subscription to Cuisine Cube. Cuisine Cube is a monthly delivery system that brings amazing and delicious to your door. This team of enthusiastic eaters, food professionals, and allergy sufferers from New York City created this gluten-free delivery service to bring lesser-known brands, made by small artisan producers that taste better and are better for you than those gluten-free brands available in supermarkets around the country, to your very own front door. Honestly…check them out and give it a try. It’s my favorite part of each month. Hands down.

In this month’s Cuisine Cube, I received six fantastic and new-to-me products! YAY! I have already reviewed one product from the December cube…but tonight I am reviewing another one. Because tonight was my belated New Year’s Eve party with my friend Jenn in Columbus, Ohio. Jenn does not have to eat gluten-free. She’s Italian. And she, much like me, loves food. We normally cook something at least once on my visit…and I tweeted to her earlier this week about what to do for dinner.

Well, I mentioned that I had a package of CoraBella Gluten Free Rice and Potato Gnocchi that I could bring with me. She said that sounded great…and we would make Pão de Queijo (Brazilian Cheese Bread) to accompany it. And why not? Italian main dish, Brazilian side. This…is what we do. We mix things up.

Well, we got the bread (which is naturally gluten-free!) going in the oven and then set out to make the gnocchi. SO easy.

CoraBella Gluten Free Rice and Potato Gnocchi takes less than five minutes to cook. No joke. Bring water to a boil…and add some salt. Then, add the pasta and allow it to cook until the gnocchi rises to the top. Then let it cook for an additional two minutes, drain, and then serve with your favorite sauce. Yep…that easy.

The CoraBella Gluten Free Rice and Potato Gnocchi cooked up perfectly. Honest-to-goodness pillows of potato pasta. They floated to the top and when drained…looked stunning. Jenn mixed them with a little bit of sauce and dinner was served. I couldn’t wait to give it a taste.

Jenn, my roommate Cathy, and I have all taste-tested the other two brands of gluten-free gnocchi together. We are true gnocchi lovers. Especially Jenn! So…this was a big deal. We’ve had one hit and one miss. But the CoraBella…the CoraBella Gluten Free Rice and Potato Gnocchi…was a home run. The gnocchi itself was very light and soft and…amazing. When your Italian friend says, “This tastes like regular gnocchi!”…you know…you just know that it’s good. And it was. It was beyond good. The pasta didn’t stick together when cooking. The pasta was soft and amazing. It paired well with the red sauce, but it would also be amazing crisped up by sauteeing it in a pan with butter. It was this fantastic bowl of light, fluffy, doughy pasta goodness. SO good. I was beyond impressed. I am planning on hitting up the Cuisine Cube Stock Up site for more. This must forever be in my pantry.

There is a reason that the gluten-free gnocchi is one of CoraBella’s best selling pastas. This pasta is made in Italy using the best raw materials from selected mills so that they can put out a genuine pasta that tastes like it was straight out of Italy. They are doing it right. Trust me. I am so happy with this product. My stomach is still happy with this product. If you haven’t tried CoraBella Gluten Free Rice and Potato Gnocchi…you need to. Stat.

Let’s talk about ingredients, shall we? The CoraBella Gluten Free Rice and Potato Gnocchi is made from rice flour, water, potato starch, salt, lactic acid, and potassium sorbate. It is not only gluten-free, but also sugar free, cholesterol free, and virtually fat free.

As for nutrition goes, a package of the CoraBella Gluten Free Rice and Potato Gnocchi serves 4 people. A serving size is about 4 ounces each. In this serving, you will be eating 210 calories and 0.5 grams of fat. A serving also provides 300 mg sodium and 0 grams of sugar. This serving of gnocchi has 1 gram of fiber and 4 grams of protein.

Seriously…the best gluten-free gnocchi you will ever eat. Amazing. It really is. If you haven’t checked out Cuisine Cube yet…what are you waiting for? And if you’ve never heard of CoraBella Gluten Free Rice and Potato Gnocchi yet…what are you waiting for? Find it. Order it. Enjoy it.

Trust me on this one. There is nothing out there that compares. Just simply the best.

CoraBella Gluten Free Rice and Potato Gnocchi (cooked and served with marinara)

November 24, 2014

Product Review: Jovial Gluten Free Brown Rice Tagliatelle

Product: Jovial Gluten Free Brown Rice Tagliatelle – $5.49+

Sometimes I get big ideas and then wait awhile to actually try them out. When I first spotted the words “traditional egg pasta” on a box of gluten-free tagliatelle from Jovial…I thought immediately of soup.

What?

You don’t immediately think soup?

The reason I thought of soup was, as I was growing up, my mom would make a homemade Chicken Noodle Soup, which required an egg noodle in the recipe. So…this immediately sparked that in my memory. So, I told myself that I could easily make my mom’s recipe…but make it vegetarian. After all, I had one last package of Beyond Meat “Chicken” in the freezer, and for some reason, I think I was mentally saving it to make soup. So…the perfect opportunity presented itself for sure. The only big change was I didn’t make the stock myself. I couldn’t. I wasn’t using real chicken. So, instead…I picked up a couple of the Imagine Vegetarian No Chicken Broth and adjusted the recipe from there.

It worked out brilliantly in the end.

But…that’s not what I’m here to talk about. I am here to discuss the use of the Jovial Gluten Free Brown Rice Tagliatelle. The pasta is actually the last thing that gets added to the soup. Not only does this help to thicken the broth a little bit, but it also brings a heartiness to the dish. I love a good, comforting bowl of soup. And as we were in the low teens temperature-wise last week…this was the ideal food to have on hand. And my roomie and I ate it…three days in a row.

Jovial Gluten Free Brown Rice Tagliatelle (uncooked)

Jovial Gluten Free Brown Rice Tagliatelle was the ideal and perfect noodle for this soup. It is a thin, but longer noodle. Sort of like fettuccine, but different. Did you follow that? HA! It cooked perfectly in the broth with my not-chicken “meat” and my carrots. These noodles absorbed the flavors of the broth and the items cooking in it. And, for the first time, the fake chicken didn’t taste…fake. That was more the broth than the noodle…but that’s an observation I thought I should share. Anyway…Jovial actually managed to make a brown rice noodle that didn’t turn gummy and didn’t fall apart when it cooked. I loved how these noodles held their shape and were so prominent throughout the soup. What’s the point of having a “chicken” noodle soup if the noodles don’t hold up? They really did bring the dish up to where it needed to be. And, even on a reheat, they were perfect. Three days in a row…noodle perfection.

I was beyond impressed. I would purchase these again in a heartbeat to use in other dishes, including pasta dishes with a simple sauce. They went above and beyond my expectations.

Let’s discuss the ingredients that go into Jovial’s Gluten Free Brown Rice Pasta, shall we? These shelf-stable noodles are made from organic brown rice flour and organic eggs. Yes…they really are made from only two ingredients. In addition to being gluten-free, these noodles are also free of casein, tree nuts and peanuts. These are also certified kosher.

As for nutritional information, as far as pasta goes, this is right in line with even the regular stuff. A serving of Jovial Gluten Free Brown Rice Tagliatelle is 2 ounces of pasta. There are 4 servings in the package. A serving will deliver 210 calories and 3 grams of fat. One serving will also provide you with 40 mg cholesterol, 15 mg sodium, and no sugar at all! You will also be taking in 2 grams of fiber and 5 grams of protein. So, yes…these will make you feel full. Trust me. I made vegan grilled cheese sandwiches to eat with them and I was stuffed at the end of my bowl of soup and sandwich.

Another win for Jovial in the gluten-free pasta. Seriously continuing to fall in love with this brand when it comes to my pastas. Great noodles that are easy to cook and use…and don’t fall apart like some other brown rice pastas. That is definitely a win!

Gluten Free and Vegan “Chicken” Noodle Soup made with Jovial Gluten Free Brown Rice Tagliatelle

November 24, 2014

Product Review: Mrs. Leeper’s Gluten Free Beef Lasagna

Product: Mrs. Leeper’s Gluten Free Beef Lasagna – $5.99+

Mrs. Leeper’s Gluten-Free products have yet to let me down. Honestly. The two I have had prior to this one have been out-of-this world delicious. And, they reheat so well the following day or so as well. So, I’m having a bit of a foodie love affair with the packaged and easy-to-prepare Mrs. Leeper’s dinners.

The Beef Lasagna was no different.

But…before you freak out…let me assure you…no beef was added to this dish. Much like when I made the Mrs. Leeper’s Gluten-Free Cheeseburger Mac, I substituted the beef with the Trader Joe’s Soy Chorizo, which is also gluten-free. So much love for Trader Joe’s for bringing that back to shelves! WOOT!

Another big plus for these meals is how efficient, convenient, and easy they are to prepare. Trust me. I don’t have time every night to prepare something from scratch. As much as I would like to…

And, as I haven’t had my CSA bin delivered in almost a month (this is what happens when you go out of town…then go out of town…then think you’re going out of town, but end up not going out of town…twice…and having already cancelled the bin), I’m basically living off my pantry/fridge/freezer. This…has been my unfortunate life. I hate not getting my fresh produce. I’m trying to get back into the habit of more clean eating, less processed stuff…but it’s been hard when my fresh produce isn’t delivered to my door and my roomie isn’t big on purchasing it from the grocery.

So, instead of living off the land, I’m living off the stocked shelves of my various kitchen stock rooms. So, thankfully I had the Trader Joe’s Soy Chorizo in my fridge because that meant…this box could move off my pasta shelf and make an easy dinner. So…that’s what happened.

Preparing the Mrs Leeper’s Gluten Free Beef Lasagna was easy. I heated up a skillet and put the soy chorizo into the pan. I let it warm up a littie and then stirred in three cups of hot water and the packet of sauce mix included in the box. That all had to come to a rolling boil, and then the pasta was added. The heat was then reduced, the skillet covered, and the pasta allowed to cook for about 10 minutes (or until tender), with an occasional stir. The skillet is then removed from the heat and left to stand for about 3 minutes to allow the sauce to thicken.

So, this dinner took about 15 minutes to prepare and it was totally legit and delicious. The box says that ground turkey or tofu could be substituted for the beef, or the protein could be left out all together. Any way you decide to serve it up, you have a delicious meal that is fast and easy to prepare…and…most importantly…DELICIOUS!

Because, yes…this, like the Mrs. Leeper’s meals that came before, was perfection. The flavors were amazing. The soy chorizo brought a nice touch of heat to the actual dish, but the rich tomato sauce was a great counter-balance to the heat. And the corn pasta was, as always, brilliant. I love corn pasta because it doesn’t fall apart, nor does it get gummy. This cooked to a perfect al-dente, and when the leftovers were heated up later that week, the same held true. I am actually quite addicted to these easy and fast meals.

Besides…I love pasta!

So, let’s talk ingredients. The Mrs. Leeper’s Gluten Free Beef Lasagna is made from corn pasta, and a lasagna seasoning, which is a blend of tomato powder, sugar, salt, potato starch, whey, autolyzed yeast extract, onion and garlic powder, hydrolyzed soy protein, citric acid, spices, beet powder, extractives of turmeric and paprika, natural flavor, lactic acid, xanthan gum, caramel color and silicon dioxcide to prevent caking. Not bad, but not clean eating either.

As for nutrition…the Mrs. Leeper’s Gluten Free Beef Lasagna serves 5. Each serving contains 130 calories as packaged and 0 grams of fat. You will also take in 0 mg cholesterol, 480 mg sodium, and 3 grams of sugar. A serving will also provide 2 grams of fiber and 2 grams of protein. Of course, that does change with the addition of your protein of choice.

Another brilliant pasta meal that is ready in about 15 minutes from Mrs. Leeper’s. I am beyond impressed. And, I’m certain I’ll be giving the remaining few Mrs. Leeper’s meals a try…with or without a substitute protein. Guess it just depends on what I pick up and what might or might not work with it. But, if you haven’t given the Mrs. Leeper’s Gluten Free pasta meals a try yet…do so. It’s like Hamburger Helper…but SO much better!

Mrs. Leeper's Gluten Free Beef Lasagna (prepared) — Mrs. Leeper’s Gluten Free Beef Lasagna (prepared)

November 23, 2014

Restaurant Review: Via Napoli Ristorante e Pizzeria – Epcot – Disney World

Via Napoli - Italy Pavilion - Epcot — Via Napoli – Epcot – Disney World

Restaurant: Via Napoli Ristorante e Pizzeria – Epcot – Disney World

It was Epcot Day! YAY! I love Epcot Day. I don’t know why…because so much of it features the World Showcase…which during the Food & Wine Festival…features foods from all over the world. Even the regular pavilions that are standard in the showcase don’t offer much for a gluten-free vegetarian. But I still love Epcot Day.

Since we were in Epcot, on our final night, we wanted to go somewhere in the park for dinner. It took a little bit of back and forth, but we finally decided on Via Napoli Ristorante e Pizzeria. It had gluten-free pasta on the menu, so we were good. Something I could eat. Which, definitely was important on Epcot Day…as our morning actually started at the Magic Kingdom…where we at Dole Whip for breakfast. Pictures were taken for proof. I am not ashamed.

But…let’s fast forward.

The entire day was spent doing a few rides and exploring the World Showcase. My friend, Jenn, was having a difficult time on the last day. Her feet…her poor feet…had blisters in places I didn’t know one could get blisters. It was a slower moving day, but I was fine with that. Take in the showcase. Stop and watch the new Lumberjack Show. I miss Off Kilter though…I’m not going to lie. Cathy snagged a lunch in Morocco (she had to have her lamb shawarma!), while Jenn and I toddled over to Brazil for the (naturally gluten-free) Pao de Queijo (Brazilian Cheese Bread). I later had one of my protein bars and half of a clementine (Jenn had the other half) because dinner reservations weren’t until 7:45 p.m. Late.

But, we made use of our time…checking out different things along the way, resting when Jenn needed to get off her feet, exploring the different countries, and shopping. Of course. We got in line for the Gran Fiesta Tour Starring The Three Caballeros at the Mexican Pavilion…and that sort of ate up (see what I did there?) the rest of the evening down time before food. It was a bit of a stroll back to Italy in Epcot…but Jenn was a trooper…and she got there.

I went up to the hostess desk in the very crowded lobby and let her know we were there for our reservation. She asked me some questions, it was hard to hear her over the din of the lobby. But we got it worked out. And, of course, my food allergy thing. So, there was a short wait…but after about 5 or so minutes, the lobby was emptying and we were up next. The really nice hostess took us all the way to the back for a table with a bench and two chairs. Cathy and I sidled up on the bench. Jenn took the chair this time.

We. Were. Starving.

I perused the menu and noted that, yes, gluten-free pasta was the only option for me. The downside…none of the listed pasta dishes on the menu were vegetarian. Yikes. As I was just starting to look at the menu, the customer liaison came over to speak to me about my food allergy. He noted the gluten-free and pointed out that they do not have gluten-free pizza but any of the pasta can be done gluten-free. And then he was off.

Which left our poor waiter to be the one who would have to seriously help me out. Not that he minded. And as I am the tricky one…I ordered first. And my first statement was…

“Well, I am a gluten-free vegetarian…so…”

He came over to my side of the table to look at the pasta dishes. “Gluten-free…it’s easy,” he said. “The vegetarian…” He looked at all the pasta options again and finally said, “I tell you what…we will have the chef prepare some mushrooms and vegetables with our marinara sauce.”

Works for me. Order in.

Jenn opted for the Lasagne Verde, which is a white lasagna that is stuffed with spinach, parmesan, ricotta, and a besciamella sauce ($22.00). Cathy went for her go-to when we first go to an Italian restaurant…the Spaghetti e Polpettine, which contained hand-crafted veal meatballs in a tomato sauce ($21.00). I have to say, I usually giggle a little when Jenn orders something with cooked spinach or vegetables in it…because most of those veggies get tossed to the side of the plate. But…she is Italian…and she knows her Italian food.

We waited for a bit…no gluten-free rolls or any bread at all at the table. We watched a woman at the table next to us devour an entire pizza on her own, while her dining companions watched her. And as she was taking her last few bites, their food arrived. It was weird. We couldn’t figure out if they were just there to watch her eat (like some crazy Disney World food challenge or something)…but…who knows. She then got to watch all of them eat so…turn around is fair play…or something?

But, soon our attention turned to our own food as our dishes arrived and were delivered before us.

Pasta with Veggies and Marinara — Pasta with Veggies in Red Sauce

I have to say, my bowl of pasta was beautiful. A good helping of marinara sauce (which would have been awesome with a gluten-free bread product of some type!) with a variety of vegetables cooked in. I spotted zucchini, tomatoes, peppers and mushrooms immediately. And the gluten-free pasta was fusilli…so twisty and perfect for capturing delicious sauce. I will call this dish…”Pasta for the strange gluten-free vegetarian at the table in the back.” Or…more simply…Pasta and Veggies in Red Sauce ($22.00).

Now, this is the second Italian restaurant I have visited at Disney World. Normally we just head over to Hollywood Studios and enjoy our food (complete with gluten-free dinner rolls and gluten-free dessert!) at Mama Melrose’s. But since were were in Epcot…we figured it would be easier to eat there than park hop.

I sort of wish we park hopped…

It’s not that Via Napoli was bad. It wasn’t. The food was actually quite good. It was just…average though. The pasta in my dish was actually cooked to perfection. A lot of gluten-free pastas, especially when crafted from rice flours, tend to get gummy and fall apart. These were a perfect al dente and held up to the marinara and the vegetables. But…there was a lot of pasta in that dish and I ended up picking out the veggies at the end and leaving the noodles alone. I ate about 3/4 of the dish…and that was it. I was done. The marinara had a lot of flavor to it. And the vegetables were a nice touch and I appreciate the chef at Via Napoli for doing that to accommodate my dietary needs. I just…had better. Elsewhere.

Jenn enjoyed her lasagna…after she picked out most of the spinach. And Cathy made sure to eat all of her meatballs. They were much smaller than what she normally gets in a spaghetti and meatball dish, so she appreciated that too. But she too had to soldier on and leave some of her pasta noodles behind.

No dessert here for us…we had plans. Cathy wanted her chocolate cannoli from one of the gelato carts in the World Showcase, and I headed to France to get some Salted Caramel Gelato from an ice cream shop there. Yummy!

So, as it stands, Via Napoli put out good food. I can’t think of anywhere at Disney where I have had bad food. It’s just…Mama Melrose’s had more options for me…and a bit more to offer. So next time…I think I’ll return to Mama Melrose’s. But, thank you, Via Napoli, for the fine cuisine. A little taste of Italy never goes wrong with me.

November 18, 2014

Restaurant Review: Don Antonio by Starita, New York, New York

Restaurant: Don Antonio by Starita, New York, New York

Restaurants are not hard to come by in New York City. Not at all. It is the birthplace of many a Michelin star restaurant and James Beard Award nominee and/or winner. It is the land of dreams…and a burgeoning hub of chefs and restauranteurs looking to make a name and a statement.

No, restaurants are not hard to find.

GOOD restaurants, however, can be difficult to find with all the options that greet you on every street, avenue, corner, block, etc.

When I was in The Big Apple for the TCS New York City Marathon at the beginning of November, I already knew I wasn’t going to be there long enough to really explore the vast and diverse food scene. Not this trip. What I did know was that I was in town for a marathon, and what that required of this beautiful city was…gluten-free pizza.

The original plan had been to go to this place called Nizza. It had good reviews on Find Me Gluten Free and wasn’t too far from the hotel where we were staying. The problem turned out to be that we were only able to get a reservation for 4 p.m. Granted, I appreciate eating early the night before a race. The problem was…this was too early. Heather was meeting up with her cousin at 1 p.m. for lunch…which would mean she wouldn’t even be hungry at this point. The time couldn’t be adjusted. Cathy and I tried back at the hotel. No later reservations until much too late for my liking.

That being said, I had gotten onto Find Me Gluten Free when we were on the shuttle bus coming back from the race expo and found another option. It was this place called Don Antonio by Starita. And it has only three locations: New York City, Atlanta (Georgia), and Napoli (Italy). Cathy gave them a quick call as there was no place to see about reservations. They informed her that they do not take reservations, but even on a Saturday night, they turn through tables quickly and there is never more than a 45 minute wait.

We took them for their word, and around 6 p.m., began to make the easy walk down to the restaurant.

The place was hopping. There were people standing out on the damp and windy streets. I ducked inside to get my name in with the hostess and was told they would call my name when our table was ready…which would be around 45 minutes. Fair enough. We were told as much on the phone when we called that afternoon.

The popularity of the place was amazing. But part of the reason the front of the restaurant, near the bar, was so crowded was there was a party of 14 there for a birthday party. No joke. So, they were pretty much what was holding up a lot of the tables and movement of the patrons through for their meals. We were in no rush…so we just sort of tucked in against the wall inside and people watched.

Due to the longer than normal wait, one of the waitresses came out with a sample pizza for those who were waiting on a table. I didn’t get to partake, but both Cathy and Heather tried one of the slices. I could tell from their reactions that we made a good decision to come here instead.

Soon, my name was being shouted over the loud din of the diners and bar…by the guy, we assumed, was the general manager. We took to calling him the Italian Adam Levine…because he really reminded us of the Maroon 5 singer. Go figure. And honestly, he could have called my name out again and I wouldn’t have complained.

But…we were nearing 7 p.m. now and I was starting to get hungry. After I stepped forward, he guided us toward a table at the top of a couple of stairs, right in the corner. I took the seat next to the railing, with Cathy taking the bench and Heather taking the seat in the walkway. We were handed menus and all ordered water for something to drink.

Marathon night. HYDRATION!

Cathy and I already knew we were doing a gluten-free pizza. It was just a matter of choosing which one. Part of the draw of this place, in addition to serving gluten-free pizza, was that there were also vegan options. And one of them really stood out to me on the menu. Decision was mine, as it was my pre-race meal. So…we were now ready.

Don Antonio by Starita's Montanarine Genovese (front) and Montanarine (back) — Don Antonio by Starita’s Montanarine Genovese (front) and Montanarine (back)

Heather ordered the Salciccia e Friarielli ($16.00) which was composed of smoked buffalo mozzarella, Italian rapini, sausage, and extra virgin olive oil. She paired it with the Montanarine ($1.00), one of Don Antonio’s famous fried dough puffs, topped off with the signature Starita tomato sauce and pecorino romano.

Cathy decided to try one of the dough puffs as well. She went with the Montanarine Genovese ($2.00), which is a fried dough puff topped with onion, pancetta and pecorino romano. She called it the best savory doughnut she’s ever had. LOL! For the pizza though…I ordered the Gluten Free Marinara ($15.00), which is a simple and basic pizza on the gluten-free crust, that is composed of tomato sauce, oregano, garlic, basil, and extra virgin olive oil.

NO CHEESE!! No discomfort from dairy. Happy day.

As Cathy placed the order, she confused our waiter, Antony H, just slightly. Because the friend dough puff was not gluten-free. The pizza we were getting was. So he kept telling her the Genovese was not gluten-free. And she kept assuring him that it was fine…because she was not gluten-free, I was, and we were splitting the pizza…not the fried dough puff. I appreciated him making the effort to ensure safe dining.

We were left to socialize for a little while, and soon, both Heather and Cathy were delivered their appetizer dough puffs. They each took their little ball of Italian friend goodness and took a bite. Like I said…Cathy called it the best savory doughnut she’s ever had. I think that’s a high compliment. Both she and Heather only had good things to say about their choice.

The appetizer plates were cleared away and soon our pizza was being delivered. Heather’s pizza had this rustic, amazing crust, charred to perfection in the wood-fired oven. It looked amazing.

Don Antonio by Starita's Gluten Free Pizza Crust — Don Antonio by Starita’s Gluten Free Pizza Crust

When our pizza was set down, I had to look very closely at it…because this was only the second time in the almost four years I’ve been eating gluten-free, where the crust was actually a crust. No cracker crust here, folks. This was a true, honest-to-goodness, pizza crust. The only other time this has happened has been at my local gluten-free bakery, Annie May’s Sweet Café, in Louisville, Kentucky. Can you imagine my glee to see an actual pizza being placed in front of me! I snagged one of the four large slices, placed it on my plate, and went to take a bite.

Not only was the crust an actual crust…it was good too. Not quite “Annie May Amazing”…but right up there. Probably the second best gluten-free pizza crust I have ever indulged in. Quite honestly. I loved that it had this crispy, yet still chewy texture, especially on the ends. It didn’t get soggy with the pool of amazing marinara sauce poured over the top. The herbs elevated the flavor. And the olive oil was the perfect finishing touch. That marinara sauce, though…that was the star. Followed by the crust. I dove into my second, and much larger slice, soon after I devoured the first. It was not a tiny pie either. It was substantial. And it was amazing. And I was pleasantly stuffed at the end of the dining experience.

I still talk about that pizza. To this very day.

I have to say, if you find yourself in Manhattan and are looking for exceptional gluten-free pizza (or just pizza in general)…head over to Don Antonio by Starita, on West 50th Street. You will be so glad you did. This far exceeded my expectations for sure. And next time I’m in the city…it will be hard not to go back. And, who knows, maybe when all is said and done…I will anyway. Food so good, it is definitely worth the repeat.

Thank you, Don Antonio by Starita. You’re doing gluten-free justice!

Don Antonio by Starita's Gluten-Free Marinara Pizza — Don Antonio by Starita’s Gluten-Free Marinara Pizza

October 19, 2014

Product Review: Mrs. Leeper’s Gluten Free Chicken Alfredo

Product: Mrs. Leeper’s Gluten Free Chicken Alfredo – $5.99+

Awhile back, while on Manager’s Special, I picked up a box of Cheeseburger Mac made by Mrs. Leeper’s. I know what you’re already thinking…

Vegetarian…cheeseburger…and chicken?

Well…yes.

Because when I made the Mrs. Leeper’s Cheeseburger Mac, I used Trader Joe’s Soy Chorizo (also gluten-free!) as the meat instead of the ground beef called for in the recipe. It worked out beautifully. So, while at my local grocery store a few weeks ago, some of the other Mrs. Leeper’s boxed meals were on closeout. To me…this means that they are about to go away…and never return. So…my roommate said that I should go ahead and choose one for us to try, since we both liked the last one that we had.

After looking them over for a few moments, I decided to go with the Gluten Free Chicken Alfredo. For two reasons. Reason number one: YUM! Reason number two: I had the Beyond Meat “Chicken” Strips in the freezer that were just begging for some vehicle to carry it to the dinner table. That came in the form of this exact box. And this weekend was the perfect time to dish it up.

For one thing…BRRRR. For another…I’m having a bad life right now and comfort food just sounds…comforting. So, last night, I pulled one of the containers of the Beyond Meet Grilled Strips out of the freezer to thaw in the fridge. This box came out of the pantry and sat in a place of honor on my counter top. It would be dinner the following night. TONIGHT! I was thinking about cooking it up pretty much all day.

When it was just after 5 p.m., I finally got off the computer (I was blogging!) and went into the kitchen. I pulled out my big skillet and set it on high-ish heat. Out of the fridge came the chicken strips. I opened them up and sliced them into bite-size pieces. That didn’t take too long. Then, into the hot skillet they went. I gave them a stir, letting them warm up a bit. Then, I opened up the box of Mrs. Leeper’s Chicken Alfredo and removed the sauce mix packet. I measured out the 2 cups of hot water the box called for, as well as the 3/4 cup of milk. As this meal actually has milk products in it, not wanting to risk discomfort of my tummy, I used my Silk Unsweetened Almond Milk instead. Both of these were added to the skillet and then the powder mix inside the sauce packet. I stirred it all together and brought it up to a boil. Once there…in went the noodles. I gave it another stir, reduced the heat, and covered it. My homemade gluten-free dinner rolls went into the oven and I went to work on folding the first load of laundry, stopping every now and again to give it a stir. It took about 11 minutes to cook completely and get the noodles to their perfect al dente. I turned off the heat and let it sit for a few minutes before I was ready to dish it up.

It looked and smelled amazing. But, then again, how can you go wrong when you have fake chicken and perfectly cooked rice pasta swimming in a creamy sauce? Oh, I was anticipating dinner already. I dished it up, two bowls for tonight and two bowls for another time. I snagged the dinner rolls from the oven…and served it up with a helping of this week’s Dr. Who. Because, dinner is always better when shared with The Doctor.

Anyway, I digress…

Let me just start by saying…WOW!! Just…WOW!! This actually tasted like the butter and cream-laden alfredos that I would devour at Italian restaurants all the time. Hey, I was young and I didn’t know what calories were. I just knew what I liked. And that creamy, rich, delicious sauce over the cooked chicken with the pasta was…honestly…so comforting. Like I said…comfort food. So, this…this took me back. It was that good. The sauce was amazing. Perfectly seasoned. Light. Yes…light. Let’s hear it for unsweetened almond milk. And the pasta…it was perfect. While this can be served without a protein, the Beyond Meat Grilled Chicken Strips were a perfect substitute. They really absorbed the sauce and paired well with the soft, velvety noodles. This was heaven in a bowl. And I might have attempted to savor it, but, in reality, just scarfed it down. I’m glad there is another bowl waiting for me in the fridge. That will be later this week for sure.

So, now that I’ve gone on and on about how great the Mrs. Leeper’s Gluten Free Chicken Alfredo is…let’s talk about what is inside it. Now, I am lactose intolerant, and I know people with dairy allergies…this does contain milk products. Just be aware. The ingredients are brown rice pasta, and the alfredo seasoning: whey, corn starch, salt, sour cream, Romano cheese, nonfat dry milk, Parmesan cheese, garlic powder, spices, lactic acid, malodextrin, citric acid, buttermilk solids, natural cheese flavor, less than 2% soybean oil and silicon dioxcide to prevent caking.

Now, let’s talk nutrition. Generally speaking, you get 5 servings out of this…but I made 4 slightly bigger servings with mine to keep it even. A serving, however, is 1 cup prepared. In this serving, you will be taking in 250 calories and 1.5 grams of fat. You will also be consuming 5 mg cholesterol, 480 mg sodium, and 5 grams of sugar. Finally, you will be taking in 1 gram of fiber and 4 grams of protein. All of this, however, does go up if you use real chicken and/or fake chicken or tofu. This is just for the pasta and sauce itself.

For the second time, I have been pleasantly surprised by Mrs. Leeper’s Gluten Free products. First the Cheeseburger Mac took my kitchen by storm, and now…I just want to keep eating more of the Mrs. Leeper’s Gluten Free Chicken Alfredo. It really was amazing. Great flavors, great textures, and a great dinner overall. I couldn’t have asked for a better dinner tonight. Comfort from comfort food…achieved. Thanks again, Mrs. Leeper’s.

October 12, 2014

Restaurant Review: Pizza Lucé, Minneapolis, Minnesota

Restaurant: Pizza Lucé, Minneapolis, Minnesota

This past week I was in Minneapolis, Minnesota. I was there for a few reasons. To visit with family. To see some friends. And to run/walk the Medtronic Twin Cities Marathon. Yes. Run/Walk. Am I ashamed of this? Not at all. This race was a warm-up. A warm up to the race I am running in 3 weeks exactly.

New York City Marathon.

And, as my training schedule was completely killed with my foot injury and then…orthodic problems…I went to Minneapolis not quite certain I’d be able to even run/walk the course. I figured, I could at least spend time with family. On Saturday morning, I was pretty certain the race was off. I went to the expo and hobbled through, getting my race number, buying new shoes, shopping, checking out the vendors and other races that were there…and the more time I was there, the more I wanted to do it. It also helped that my friend Heather was telling me I could do it. Walk the hills. Just walk the hills. And to help, she took me on the tour of the entire race course…and…yeah…I figured I could at least give it a go.

While touring the course, my aunt, Jan, and my cousin, Molly, texted me to find out dinner plans. They know that the night before the race is gluten-free pizza night. And to avoid that horrible mistake that was Pizza Ranch last time I raced in Minneapolis, Cathy did some research before we left. I heard only good things about Pizza Lucé, both on Find Me Gluten Free and in regular reviews. In fact, they are touted as “The Best Pizza In Minneapolis.” So…that had to be good right. We hadn’t thought of reservations, but as there was going to be at least 11 of us there…Molly went ahead and got that arranged.

That evening, at 5 p.m., we showed up at Pizza Lucé on West 66th Street in Richfield, Minnesota. My cousins, their significant others, and the children were all there. My aunt was the last to arrive. But there we were…me, my roomie, my bestie, my family…ready to give this place a try. I don’t think the Pizza Ranch experience will ever be forgotten. We joke about it even now. All of us who endured it.

But, as this place had not only gluten-free, but also vegan options…I was already feeling good about it. We were seated and our drink orders were taken while we looked over the menu. Heather was onboard with splittling with Cathy and I up until I said I needed the vegan cheese. Then, Cathy left it to me to choose what pizza to do (or build our own, which is an option). I was actually torn between a seasonal special or one of the signature pizzas on the menu. I was going back and forth and when I mentioned the Curried Coconut Butternut Squash Pizza (roasted butternut squash whipped with curry and coconut milk and finished with fresh red bell pepper, feta cheese, red onion, pineapple and fresh cilantro) to Cathy, she seemed very unenthusiastic about it. So, I decided to go with my other choice…the Wild Mushroom and Arugula Pizza ($18.89).

While the various orders for each of us (some of us got pizzas, some got pastas)…we all sat around and talked about tons of things. My cousin Molly had a new baby girl that I hadn’t met yet…her two boys were entertaining on the other end of the table. My cousin, Andy, just got married and he and his wife were there…so we talked wedding. We talked running. We talked family. We talked about everything. Literally.

And then…tasty food began arriving.

The Gluten Free Wild Mushroom and Arugula Pizza was set down next to me – a fantastic 10 inch gluten-free crust that was topped off with olive oil, fresh basil, arugula, caramelized onion, garlic, a wild mushroom blend (cirimini, oyster, portabella, and shiitake) and Daiya cheese (vegan!). It looked AMAZING! I mean, my mouth immediately began to water. And it was then that we realized that Heather, Cathy and I totally forgot to grab lunch today. So, yeah…we were ready to dig in.

I served 3 slices, half of the pizza, to Cathy and saved the other half for me.

OH. MY. PIZZA. GOODNESS. This was creamy, crunchy and good! Beyond good. This pizza was so delicious. I love a good white pizza and this went above and beyond what I am used to. It was so creamy because they actually got the Daiya cheese to melt down to a perfect gooey texture. The blend of flavors was classic, with the arugula adding a hit of peppery flavor to the sweetness of the caramelized onion and the earthiness of the mushrooms. I might have devoured every single bit of it. Seriously. Like hoovered it all down. I was so happy with the food here I really considered going back. They, after all, also have a gluten-free stuffed shells on the menu. Pardon me while I drool!

In a heartbeat…I would definitely return to Pizza Lucé in the future. This place beyond impressed me. And I think all of us who survived the disgusting nastiness of Pizza Ranch the year before were grateful to have delicious food and the variety of options that Pizza Lucé offered. If I had been there longer, I would have returned during the rest of my stay in Minneapolis. Seriously…so happy and can’t wait to go back next time I make it to Minneapolis!

Pizza Lucé's Gluten-Free and Vegan Wild Mushroom and Arugula Pizza — Pizza Lucé’s Gluten-Free and Vegan Wild Mushroom and Arugula Pizza

September 16, 2014

Recipe: Grilled Eggplant with Gluten Free Couscous and Greek Yogurt Dressing

Sometimes…it’s fun to ignore those magical CSA bin vegetables and go off the beaten path. Besides, while I love having fresh and local produce delivered to my door, I also love the fun and buzz of the local’s farmer’s market. And that’s exactly what my roommate and I did this week. While we have some great bin ingredients, there was an amazing recipe in the October 2014 issue of Vegetarian Times…and the only ingredient I currently had in the home was the couscous.

Don’t panic. This is gluten-free couscous that came in my Cuisine Cube this month. I was pretty stoked about that and really wanted to use it right away. So, that same day as I was flipping through the Vegetarian Times magazine (that had also just arrived)…one dish stood out, as it utilized couscous. When Cathy read the magazine after me, she also spotted it. So, that Saturday morning, we went out to a large farmer’s market in Louisville and picked up the necessary ingredients to make this dish.

I prepped most of it last night, so today, the only thing I needed to do to complete the dish was slice and grill the eggplant. Simple…

Recipe: Grilled Eggplant with Gluten Free Couscous and Greek Yogurt Dressing

Servings: 4
Time: Prep 30 minutes; Cook 10 minutes

Ingredients for salad:

2/3 cup couscous (I used a gluten-free brand)
1 cup pomegranate seeds, divided
2 Persian cucumbers, diced (1 cup)
1/4 cup sliced green onion
2 tablespoons chopped mint leaves
1 tablespoon olive oil
2 tsp white wine vinegar

Ingredients for dressing:

7 ounces low-fat plain Greek yogurt (or dairy-free yogurt)
1/2 cup chopped Persian cucumber
1/4 cup mint leaves
1 green onion, chopped
1 tablespoon white wine vinegar
1 clove garlic

Ingredients for eggplant:

4 teaspoons olive oil
1 teaspoon finely chopped fresh mint
2 small Italian eggplants, each but on the bias into 6 slices

Directions:

To make the salad: Bring 1 cup of water to a boil in a small saucepan. Stir in couscous. Cover pan, remove from heat, and let stand for 5 minutes. Transfer to bowl and cool for 10 minutes.

Stir 3/4 cup pomegranate seeds and remaining ingredients into couscous, and season with salt and pepper, if desired.

Chill for 1 hour, or overnight.

To make the dressing: Purée all ingredients in a blender until smooth.

To make eggplant: Preheat grill or grill pan over medium-high heat. Whisk together oil and mint in a small bowl. Brush eggplant slices with mint oil and season with salt and pepper, if desired. Grill slices 4 minutes per side, or until tender and nicely grill-marked.

Divide salad among plates. Top each serving with 3 eggplant slices, 1 tablespoon of remaining pomegranate seeds, and 2 tablespoons of the dressing.

Serve any remaining dressing on the side.

~*~*~

I made only one minor change. Instead of making the mint oil, I instead added a hit of cayenne pepper, cumin, and garlic powder to the olive oil instead, then brushed that over each slice of eggplant and grilled it. It worked out perfectly. And the mint dressing is so light and fresh that it really just brings everything together on the plate. I highly recommend this hot and cold salad. It’s simple and easy and beyond delicious for sure! I can’t wait to make it again.

September 16, 2014

Product Review: Molina di Nicoli Gluten Free Couscous

Product: Molina di Nicoli Gluten Free Couscous – $3.00+

There was a time…back before I was diagnosed as a Celiac…when I used to make numerous dishes with a grain known as couscous. But, as couscous is made from the semolina of hard wheat…so any couscous dish I started to ignore or substitute quinoa. It worked…but it wasn’t the same.

You cannot imagine my excitement when I opened up this month’s Cuisine Cube and found a box of Molino di Nicoli Gluten Free Couscous. I was beyond thrilled. Seriously, I might have done a happy dance in my office. Okay…I did do a happy dance. And with that being said, I was already making plans in my head to recreate some of my favorite couscous dishes with this little box. My roommate immediately said, “BREAKFAST COUSCOUS!” Which, is definitely going to happen. But…it just so happened that I ended up making a salad first with this product.

It was this month’s issue of Vegetarian Times, highlighting hot and cold salads. And the one that really, really caught her attention was one of Grilled Eggplant with Couscous and Greek Yogurt Dressing. We looked over the ingredients and they all seemed within reason to pick up at the local farmer’s market (as none of the ingredients were in the CSA bin this week), so I made a pact…if we could find the ingredients, I would cook up the dish. Because now…I could absolutely use couscous in a dish that asked for it.

The shopping was a success and last night, I found myself prepping most of the ingredients for our dinner tonight. I cooked up the couscous, seeded the pomegranate, diced the cucumbers, chopped the green onion, and chopped the mint leaves. I blended together the yogurt dressing ingredients, after a quick run to the store for the actual yogurt itself. It was the one ingredient we forgot about. HA! Not bad.

Molino di Nicoli Gluten Free Couscous (cooked)

I have to say…the couscous is easy enough to cook. I actually didn’t follow the ingredients on the box. I went off the instructions in Vegetarian Times for the cooking of the whole-wheat couscous they used in the original recipe. So, instead of 2/3 cup of couscous with 2/3 cup of boiling water, I used the 2/3 cup of couscous and 1 cup of boiling water, letting it cook for 5 minutes. Usually the said amount of boiling water and the same ratio of couscous would sit for 2 minutes, then the box says to add oil or butter and cook for 3 more minutes over a slow flame. The way I did it worked just as well, and when the 5 minutes was up, I emptied the pan of couscous into a bowl to cool for 10 minutes. Then I added the pomegranate seeds and the remaining ingredients, seasoning with olive oil and white wine vinegar. I let it chill overnight in the fridge.

After work today, my roomie and I returned home and I set out to grill the eggplant and piece the dish together. That’s what I did. I plated the couscous salad, then topped it with the grilled eggplant, gave a drizzle of the Greek yogurt dressing and topped it off with a few more pomegranate seeds. It looked amazing. And it tasted just as good!

Now, my roommate said her least favorite part of the dish was the couscous, but to me, it was one of the highlights. Maybe it was because I haven’t had it in a long time. But I did nothing special to season this couscous, as I used to hit up the regular couscous with cayenne while it steamed. I left this one plain, as I was adding enough flavors via the fresh ingredients and the oil and vinegar…and a touch of salt to season. I thought the texture was clearly different. This was a lighter, smoother, not as gritty couscous, but it was the perfect ingredient for this dish. In fact, I can’t wait to try it in my “Breakfast Couscous” later on this week.

The grains of the Molino di Nicoli Gluten Free Couscous were finer and smoother than regular couscous. However, this is not to say that it was mush. Anything but that. In fact, the grains were still very noticeable on the palate and tongue. I found that it really blended well with all the fresh vegetables and ingredients that were placed on top of it. It was perfection…quinoa wouldn’t have been the same. The couscous was perfect. And it tasted brilliant.

I was beyond impressed!

So, I bet you’re wondering what a gluten-free couscous is made from. Simple. One ingredient is all that is listed on Molino di Nicoli’s Web site – corn flour. Yes, the Molino di Nicoli Gluten Free Couscous is simply corn flour. That explains the different texture from regular couscous…but ultimately still delicious. It felt more like grits than couscous…but…it will do. Different…but close enough in my eyes.

As far as nutrition goes…well…let me see if I can figure this out. A serving size of Molino di Nicoli Gluten Free Couscous is 50 grams, which is about 1/4 of a cup. This serving will provide you with 177 calories and 0.5 grams of fat. You will be consuming 0.002 mg sodium (yes…that is the actual measurement) and 0.3 grams of sugar. A serving provides you with 1.3 grams of fiber and 3.8 grams of protein. It’s not too filling, but you won’t fell starved an hour later either. Molino di Nicoli Gluten Free Couscous is gluten-free and cholesterol free.

I will be savoring this couscous for as long as I can, as I have a few more dishes I want to make with it. But tonight’s meal was a success. It was the perfect base for the grilled eggplant and the light and lively dressing that brought everything together. Beyond happy. It’s not exactly couscous, but when you’re gluten-free…this is close enough. Close enough…and really, really good!

Thank you, once again, Cuisine Cube. Because of you…I’m one happy couscous eating girl again!

Grilled Eggplant with Greek Yogurt Dressing over a Gluten Free Couscous Salad using Molino di Nicoli Gluten Free Couscous