Mediterranean – Page 2 – The Celiathlete

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

July 13, 2014

Product Review: Sandwich Petals Gluten Free Spinach Garlic Flatbread

Product: Sandwich Petals Gluten Free Spinach Garlic Flatbread – $3.99+

It has been a sad, sad time for me. A long while back, my local Whole Foods stopped carrying the LivWell brand products. These products not only had amazing English Muffins…but also…the only gluten-free pita bread I have ever seen in my gluten-free life. So, with that gone, I literally had to make sandwiches. Like with gluten-free bread…or gluten-free hamburger buns…or well…that’s about all.

And…I learned to live with that. Sure, there were times I convinced myself that I was going to make some sort of flatbread on my own. But nothing ever came of that. Lately, my gluten-free bread baking has been more disastrous than successful, so I honestly think I’m just scared to screw something up again.

But then I took a trip out to Colorado. And on that journey, my roommate and I drove up to Boulder, Colorado for a day. It’s tradition. We always do it. And while in Boulder, we stopped into a natural food store and just planned on perusing the aisles to kill off some time. It was Sunday, so we were waiting on some stores to open. And, with no intention of purchasing anything…we of course spotted something that we had never seen in our area before.

Sandwich Petals.

Thank those Flat-Out Sandwich Wraps out on the market…and make them gluten-free. That’s basically what these are. And that was something I had never heard of or seen before. So…I grabbed one of each type that were on the shelf and purchased them…without hesitation. Because…it might be the only way I ever get to try these.

Well, after a long journey to Detroit and back, it was World Cup Finals time and I had a few options out for dinner. My roommate chose the previously blogged about gluten-free and vegan SoL Cuisine Organic Falafel. I asked her what she wanted those on…either Amy’s Organic Gluten-Free Sandwich Thins or the Sandwich Petals in the pantry.

She chose the Sandwich Petals. And I asked her which flavor…she went to the pantry and pulled out the Spinach Garlic Sandwich Petals…because they were on top. HA! Good way to make a decision, yes?

So…there it was. I cooked up the Organic Falafel on the stovetop, and as it was finishing up the falafel, I pulled out the Sandwich Petals and looked at how to prepare them. Easy enough…either stove top or microwave. I went microwave for ease and simplicity. My top few petals were a bit torn, but they rode back to Louisville, Kentucky, in my carry-on. So…the fact that they were still in tact for the most part was a miracle. I wrapped up one of the Sandwich Petals Gluten Free Spinach Garlic Flatbreads in damp paper towels and gave them a little warming in the microwave for 30 seconds. I unwrapped each one and topped with some Organic Tahini Sauce from SoL Cuisine and then some greens and finally…the SoL Cuisine Falafel. I then folded over the Sandwich Petal and dinner was served.

The Sandwich Petals Gluten Free Spinach Garlic Flatbread was the perfect way to serve these up…when gluten-free pita bread is no longer available. Seriously. While it did get a little messy because stuff would fall out of the edges…they were packed with flavor and really sturdy. Unfortunately, since my petals were slightly torn to begin with, the mess factor was a little elevated. But, it didn’t take away from the fact that these flatbreads are made to stand up to fillings of all sorts. The Spinach Garlic flavor was not overpowering, so it didn’t detract at all from the falafel…but it added a nice bit of flavor to the entirety of the dish. I hope I can find these around here because I will be sad when I use up all three varieties that are in my pantry.

For the record, the Sandwich Petals Gluten Free Flatbreads come in Spinach Garlic, Red Chili, and Original.

As far as ingredients go, the Sandwich Petals Gluten Free Spinach Garlic Flatbread is made from a gluten-free blend of whole and milled grains (corn, flax, sesame, buckwheat, brown rice, sorghum, millet, quinoa, teff, and amaranth), water, tapioca starch, a flavor base (consisting of spinach, garlic, basil, parsley purees and extracts, salt, canola oil, and spices), raisin juice, organic agave nectar, molasses, short chain frutooligosaccharides, xanthan gum, dicalcium phosphate, sodium bicarbonate, fumaric acid, sodium propionate, and sorbic acid. Sandwich Petals are gluten-free, carbohydrate nutritionally deliberate (with less than 24 grams per petal), virtually allergen free (contains no dairy, egg, peanuts, tree nuts, shellfish, soy, or wheat), are low glycemic (diabetic and diet friendly), contain heart healthy omega 3s, are prebiotic (and helps aid in digestive system health), do not need to be refrigerated and…are really convenient.

As for the nutritional aspect of the Sandwich Petals Gluten Free Spinach Garlic Flatbread, a serving is one petal. This one petal will serve you up 100 calories and 1 gram of fat. One petal will also provide you with 120 mg sodium and only 3 grams of sugar. That is really fantastic. And finally, you will be taking in 3 grams of fiber and 2 grams of protein, so it’s enough to fill you up without making you feel overstuffed. Love it.

I really hope that my local stores start carrying these Sandwich Petals. So far, I like what I have tried and I can’t wait to see how else I can use these in recipes and with other foods. For now, they were just the bread I needed to really enjoy a tasty Mediterranean sandwich without the use of pita bread. It was the perfect substitute, allowing the filling to shine, but still being quite tasty on its own. The Sandwich Petals Gluten Free Spinach Garlic Flatbread wins in my book.

Sandwich Petals Gluten Free Spinach Garlic Flatbread with SoL Cuisine Organic Falafel with Organic Tahini Sauce

July 13, 2014

Product Review: SoL Cuisine Organic Falafel with Organic Tahini Sauce

Product: SoL Cuisine Organic Falafel with Organic Tahini Sauce – $4.99+

SoL Cuisine has been a surprise to me as far as the products they put out onto the market. For one thing, they are the only brand that offers gluten-free and vegan/vegetarian items that I can’t get otherwise. For that, I am forever in my debt to this company. Because of SoL Cuisine, I can have vegetarian breakfast sausages again. Because of SoL Cuisine, I have another option for veggie burgers. Because of SoL Cuisine, I can have vegetarian BBQ Ribs again. Because of SoL Cuisine…I can indulge in Falafel!

YES!

Falafel. That little Mediterranean cake made from chickpeas that is so awesomely yummy? Ever tried it? If not…you should. I love falafel. Always have. Because I am a huge fan of Mediterranean food as well. So, when I was grocery shopping and spotted SoL Cuisine’s Organic Falafel with Organic Tahini Sauce on closeout at my local natural food store…it was time to finally give it a try. I couldn’t argue with the price.

Unfortunately, I never really had anything in the house to use the SoL Cuisine Organic Falafel with. Normally, it would be served on pita bread…but my local Whole Foods stopped carrying the LivWell brand that had the gluten-free pita bread. So, that was sad. But, thanks to my trip to Boulder, Colorado and a stop in at one of their local natural food stores, I picked up these gluten-free sandwich petals (think Flat-Out Wraps). I picked up one of each kind of petal and brought them home with me.

And after a weekend in Detroit…where I saw Queen in concert…which was awesome. And…coming home in time to watch the World Cup Final between Germany and Argentina…I needed dinner. My breakfast was small and my lunch consisted of applesauce and a protein bar. Yeah…it was only 3:45 but I was ready for dinner for sure. I had so many options for easy meals to choose from in my pantry and freezer…so I pulled out some options and called in Cathy to help make a decision. She settled on Falafel (because we had it the longest). So I asked if I should put it on Amy’s Gluten-Free Sandwich Thins or the Sandwich Petals…and she decided on the Spinach Garlic Pesto Sandwich Petals. Hey…it was the closest thing we had to a flatbread. No pita…no problem.

SoL Cuisine Organic Falafel (cooked stove top)

So, I got a pan out and placed a touch of coconut oil in it. Then, into the pan went six (3 for each of us) of the Sol Cuisine Organic Falafel. I let them work in the pan while I put the frozen tahini sauce package into hot water to (hopefully) let it thaw before the rest of the meal was ready. Note to those of you out there about to try this product or thinking about it…thaw the sauce! Aside from that everything went very well. I cooked the Organic Falafel in the pan for about 5 minutes on one side…then flipped them over and did the same for the other side. They turned a gorgeous golden brown on the one side, so it was starting to come together. I got out the Sandwich Petals and heated up (one at a time) each flatbread, put some of the (thankfully) thawed sauce on each one, topped it with greens, then moved the now golden brown falafel over to the waiting flatbread. I topped it off with a bit more sauce, folded it over…and dinner…was served.

So, I settled in to finally really start paying attention to the second half of the World Cup final match. I carefully lifted up my Mediterranean sandwich of sorts and took a bite. I think I expected a little more of a crunch to the falafel from the stove top cooking, but, it was still quite soft. In fact, two of them started to meld together when I took another bite. But, falafel is not crunchy, but a chickpea cake of soft goodness, so this was actually what it should be like. And, honestly, I liked it. I liked it a lot. And the Organic Tahini Sauce that is included in the box is quite tasty as well. I was impressed. I found these easy to eat, and really quite delicious. I never know what it means when my roommate describes a product as “quite tasty” because she never really says anything else, so I can’t really say what her thoughts are truly on it…but she ate her Falafel Flatbread Sammie and that was enough to say that it was at least palatable to her. As for me…I devoured mine. The sandwich was a bit awkward, not really having a pocket to tuck everything into, but I made it work and in the end…it was a delicious, and quite healthy dinner.

SoL Cuisine does it again!

Let’s talk ingredients, yes? The SoL Cuisine Organic Falafel is made from organic chickpeas, organic okra, organic onion powder, organic garlic powder, wheat free tamari sauce, organic tahini, organic expeller pressed sunflower oil, organic tapioca starch, organic sesame seeds, and xanthan gum. The Organic Tahini Sauce is made from organic tahini, filtered water, organic lemon juice concentrate, sea salt, and organic garlic. This product is gluten-free, wheat-free, vegan, vegetarian, kosher, and organic.

Nutrition-wise…these aren’t a bad option at all. The serving size of SoL Cuisine Organic Falafel is three of the patties. These three patties will serve you up 110 calories and 2.5 grams of fat. You will be taking in 210 mg sodium and 1 gram of sugar. These are cholesterol free. Finally, you will be taking in 7 grams of fiber and 5 grams of protein. Filling and delicious.

So far, I have yet to really not enjoy something from SoL Cuisine. The Organic Falafel with Organic Tahini Sauce is a great and easy meal to prepare. Serve it up on flatbread or crackers…drizzle with the sauce, and enjoy every bite. This was a fantastic and unique meal to have while watching the World Cup…but it was a delicious stunner of a meal regardless.

Love!

SoL Cuisine Organic Falafel with Organic Tahini Sauce on a Gluten-Free Spinach Garlic Pesto Sandwich Petal

Chickpeas*, Okara*, Onion* & Garlic* Powder, Spice*, Wheat Free Tamari Sauce*(Water, Soybeans*, Salt), Tahini*, Expeller Pressed Sunflower Oil*, Tapioca Starch*, Sesame Seeds*, Xanthan Gum. – See more at: http://solcuisine.com/american-retail/sol-cuisine-falafel-sauce#sthash.k8FUfHIs.dpuf

June 26, 2014

Product Review: Pacific Foods Organic Roasted Red Pepper Hummus

Product: Pacific Foods Organic Roasted Red Pepper Hummus – $3.99+

It took awhile for her to come around…

Actually it took a lot of me just forcing her to eat it…but now my roomie, formerly someone who loathed hummus and everything about it…someone who when I would make her eat it insisted it had to be warm first (EWW!!)…has since seen the error in her ways. It happened a little while ago actually. She’s been a hummus fiend ever since. Without it needing to be heated.

So…hummus has become one of those things we tend to have on hand in the kitchen these days. It’s a great, healthy spread…good on just about any vegetable…or a gluten-free cracker…or in a gluten-free wrap or sandwich. Hummus is not only delicious…it’s also so versatile.

I admit…this is the first time I’ve ever purchased hummus in a box. Usually it’s in those lidded plastic containers in the refrigerated area of the grocery store. But Pacific Foods has created a, ready for this?, shelf stable hummus. Yes…shelf stable. Which is good, because I forgot I had this in pantry. I actually got this box of hummus for free with a deal going on at my local Earth Fare awhile back. It was spend $10 or something and get free hummus. Free and hummus. Two of my favorite words!

Well…it’s late in the week. Tomorrow another CSA bin of fruits and veggies will be delivered to my door, and I’m still trying to use up some of the veggies from this past week. I decided to make it easy. Knowing that one of the veggies still in my bin was my carrots, I went to the pantry and put the box of Pacific Foods Organic Roasted Red Pepper Hummus into the fridge before heading to the gym this morning. I knew tonight, I could polish off the remaining two ears of corn by grilling them up and serving them with some carrot sticks and a serving of the hummus.

Work was hectic today…so I was glad to have an easier dinner planned. Upon returning home, I peeled the corn and got it in the grill pan with some roasted garlic and her vegan buttery spread. As that was grilling and, as usual, smoking up the apartment, I started to peel and slice the carrots. When they were ready, I plated them, seasoned the corn, and then grabbed the Pacific Foods Organic Roasted Red Pepper Hummus from the fridge. I opened up the box and noticed that it really needed to be stirred. This…is no easy task. When you try to stir something in a bowl, it’s easy. When you try to stir something in a box…a mess is bound to happen. I kept it pretty well contained to the box itself though. Once it was blended, I scooped out some healthy tablespoons and dinner…was served.

Mmmm…veggies for dinner.

That’s pretty usual for me actually…being a gluten-free vegetarian.

So…how was it?

It was delicious. Definitely not as creamy as the refrigerated varieties, but not bad. It was packed with really good flavor. I could taste the roasted red peppers…which just elevated the spread. I loved how easy it was to scoop up with the carrot sticks. And it was so refreshing. Honestly. In fact, I ate my grilled corn up first so I could end my meal with the hummus. That’s how much I liked it. It reminded me a lot of the hummus I make. That’s what the texture reminded me of, and perhaps that is why I enjoyed it so much.

Interesting to note…the Pacific Foods Organic Roasted Red Pepper Hummus is one of few shelf-stable hummus’ on the market. It is actually packaged in BPA-free cartons. The hummus contains 1/3 fewer calories and 40% less fat than the leading refrigerated brand. And, Pacific Foods, as always, places their reputation on their high-quality ingredients.

Speaking of ingredients, the Pacific Foods Organic Roasted Red Pepper Hummus is made from water, organic chickpeas, organic roasted red bell peppers, organic red bell peppers, organic canola oil, organic tahini, organic garlic, organic lemon juice concentrate, sea salt, organic sesame oil, organic spices. It is vegetarian, vegan, cholesterol free, dairy-free, corn-free, soy-free, wheat-free, and yeast-free.

So let’s talk nutrition, shall we? Hummus is such a healthy spread. Honestly. It’s amazing. A serving of the Pacific Foods Organic Roasted Red Pepper Hummus is 2 tablespoons. This will provide you with 45 calories and 3 grams of fat. A serving will also give you 130 mg sodium and 1 gram of sugar. LOVE IT. It will also give you 1 gram of fiber and 1 gram of protein.

Hummus is one of the best condiments and spreads to ever come into the world. It’s rich, creamy, and delicious. It’s good on sandwiches, or on salads, or on pizzas, or on crackers, or on vegetables…etc. You see what I’m getting at here? Hummus makes the world a richer and happier place. Well…maybe not alone…but it is one healthy way to enjoy some of your favorite foods in a new way. Or…just dip some tortilla chips or fresh veggies in it…and you’ll be just as happy. Pacific Foods Organic Roasted Red Pepper Hummus is amazing and I will totally be trying out the other two flavors in the future.

In case you were wondering…Pacific Foods also has an Organic Classic Hummus and an Organic Roasted Garlic Hummus.

Try all three versions. But, if nothing else, trust me on the amazing tastiness that the Roasted Red Pepper variety provides. Oh…so good!

January 16, 2014

Product Review: Canyon Bakehouse Gluten-Free Rosemary & Thyme Focaccia

Product: Canyon Bakehouse Gluten-Free Rosemary & Thyme Focaccia – $4.99+

It is by sheer happenstance that I have had, since going gluten-free, a slice of gluten-free focaccia bread. And that happy moment occurred at a local, and now relocated (they moved out of Indiana and into Louisville) café here in the area. The restaurant was Earth Friends Café…and their gluten-free sandwiches were made on gluten-free focaccia bread, provided to them by one of my favorite local businesses, Annie May’s Sweet Café.

That feels like forever ago. It was…probably just over a year or so.

While I can still go to Earth Friends Café, it has been awhile. That is something I definitely need to change. Aside from that, however, that was the only time I had something different when I ordered a gluten-free sandwich. No Udi’s. No Schär. No prepackaged, store brand. Nope. It was real and amazing focaccia bread.

And that one time…an eternity ago…set the standard.

I attempted, once, to make a focaccia bread from a mix by Chēbē…which didn’t work out for me…at all. And that was that. Nothing more ever came of focaccia in my gluten-free life.

Until…one day…I was at my local natural food store and I spotted something I had never seen before. While I had heard of the Canyon Bakehouse brand via the various gluten-free magazines I subscribe to, and my annual trip out to Colorado (the Canyon Bakehouse dedicated gluten-free bakery is located in Loveland, Colorado), I had yet to actually taste any of their products. I had wanted to carry some home with me on my last trip to Colorado, but that final trip to the grocery store never actually happened. So…YAY…happy dance in the aisle when I spotted the brand in my area. FINALLY!

The freezer section actually had a few Canyon Bakehouse options inside now, but I zeroed in on the Gluten-Free Rosemary & Thyme Focaccia. I have an abundance of gluten-free pasta in my pantry at the moment, so I figured…get some focaccia and get motivated to start cooking some of that up for dinner. With some pleading eyes and maybe a pout, I convinced my roommate to allow one extra splurge this week to our grocery budget. It worked…and the Canyon Bakehouse Gluten-Free Rosemary & Thyme Focaccia made the journey home to my own freezer.

I just returned from vacation, which means my cabinets, pantry, and fridge are pretty much bare, save for a couple of items. Pasta. Naturally. And lo and behold…my freezer had the focaccia bread inside. I knew what dinner was going to be the next three nights. Who doesn’t love a gluten-free rotini with a marinara sauce and a slice of gluten-free focaccia? I didn’t think I’d hear any complaints!

So, after coming home from the airport and letting the focaccia bread thaw for a couple of hours, I preheated the oven to 400 degrees and began to slice the bread into serving sizes. The packages says it will serve 8, so I sliced it in half, then cut those halves in half and then halved those again. Total…8 slices of focaccia. It worked well. I put the slices on a pan and then put them in the oven to toast while I worked on the pasta and marinara. About 10 minutes later, the pasta was ready and I pulled the bread out of the oven. Plating was easy. Bowl for the pasta…focaccia over the bowl. Perfect for mopping up that marinara, yes? Yes!

Settling in to eat, I couldn’t wait to taste the bread. So, I took one bite. And WOW! Canyon Bakehouse has a great reputation for a reason. The Gluten-Free Rosemary & Thyme Focaccia caught me off guard. I was prepared to have a taste of something heavy and dense…but the opposite was true. This focaccia bread, while not light, was flaky. The crust was golden from the oven, the inside, soft, flaky, warm, and perfect. It tasted like real bread. TOTALLY!!

Canyon Bakehouse states on their Web site that their mission is to create delicious and nutritious gluten-free breads that the entire family will enjoy. If the Gluten-Free Rosemary & Thyme Focaccia is any indication of their standards, then watch out gluten-free world…because this product is stellar. You’d be hard-pressed to tell it was gluten-free. No crazy aftertaste, no too dense. Just really good flavors, really great texture, and just amazing bread all around.

Let’s get down to the chemistry of the Canyon Bakehouse Gluten-Free Rosemary & Thyme Focaccia, shall we? The ingredients are simple and recognizable: water, brown rice flour, tapioca flour, extra virgin olive oil, cultured brown rice flour, xanthan gum, eggs, sea salt, yeast, thyme, rosemary, organic agave syrup, black pepper, and natural enzymes. Nothing fake. Nothing chemical. No words I can’t pronounce. No question marks as to what I’m consuming. Real ingredients that make really delicious bread.

As for the nutritional aspect of this bread…it’s actually not bad…especially since it is gluten-free bread. A serving is 1/8 of the loaf of focaccia. This serving will provide you with 140 calories and 4 grams of fat. Much of that fat percentage is derived from the olive oil that is used in the dough. Healthy fat. A proper slice will also provide you with 15 mg cholesterol, 250 mg sodium, and 2 grams of sugar. That’s not too bad. And, finally, you will be biting into 3 grams of fiber and 3 grams of protein, so you won’t be left feeling empty after eating a slice. I find, so often, that gluten-free bread doesn’t fill me up like regular bread does. That’s not the case with this one. One slice is plenty.

I love how Canyon Bakehouse is thinking outside the box when it comes to products. With the variety of breads they offer (all of which I hope to try very soon), as well as hamburger buns, hotdog buns, and even muffins, the bakery does focus a lot on not just taste, but nutrition as well. I was beyond happy each night I had my gluten-free pasta to have a slice of the Canyon Bakehouse Gluten-Free Rosemary & Thyme Focaccia. It was the perfect compliment, seasoned to perfection, toasted up, with great, flaky texture and amazing flavor.

Yeah…you’re now on my radar, Canyon Bakehouse. And I hope to find more of your products soon!

A slice of Canyon Bakehouse Gluten-Free Rosemary & Thyme Focaccia

July 30, 2013July 30, 2013

Recipe: Gluten-Free Rainbow Chard Lemon Pasta

Tonight felt like a pasta night. Why? Because…I love pasta. Gluten-free pasta, that is. And it had honestly been ages since I had made pasta for my roomie and I. With Friday fast approaching, I have bin ingredients that are screaming to be used. So…I went on the hunt for some ideas.

Friends, I say this to you honestly…DO NOT FEAR PASTA! It can be made healthy as long as you don’t drown it in creamy sauces, oils, or have portion distortion. It’s all about moderation and preparation. And, thanks to a recipe from one of my favorite Clean Eating sites, I had just the recipe to modify tonight. The original recipe was already gluten-free…but I changed out ingredients for what I had in my crisper drawer from my CSA bin. It worked out beautifully.

The original recipe was taken from The Healthy Apple, who put up a great sounding dish called Swiss Chard Lemon Pasta. Well, I had rainbow chard. I hate olives, but I had grape tomatoes. I always have lemon and lemon zest on hand…it seemed ideal. And tonight…this healthy pasta dish was dinner. And, wow…did the flavors ever sing.

Recipe: Gluten-Free Rainbow Chard Lemon Pasta

Servings: 4
Time: Prep 5 minutes; Cook 10 minutes

Ingredients:

1 cup Gluten-Free Penne Pasta (I used La Veneziane Gluten-Free Corn Meal Farfalle)
1 Tbsp. extra-virgin olive oil
1 head Swiss chard, cut into ½ inch pieces
½ cup kalamata olives (I hate olives, so I substituted grape tomatoes in their place)
¼ cup fresh cilantro (I omitted this)
2 scallions, thinly sliced
1 tsp. apple cider vinegar
1 Tbsp. freshly squeezed lemon juice
1 tsp. fresh lemon zest
¼ tsp. smoked paprika
¼ tsp. sea salt
¼ tsp. freshly ground pepper

Directions:

Cook the gluten-free pasta according to package directions. Remove from heat; drain and set aside.

Meanwhile, in a large skillet, cook rainbow chard in olive oil over medium heat until wilted, approximately 4 minutes.

Remove from heat and transfer to a large serving bowl.

Add cooked pasta, tomatoes (or olives), cilantro (if using), scallions, vinegar, lemon juice, lemon zest, smoked paprika, sea salt and pepper; gently toss to combine.

Serve warm.

~*~*~

Don’t be fooled into thinking that this pasta will be lacking without a sauce. With the lemon and the apple cider vinegar, it’s flavortown! Honestly. Just lots of flavor, and it all plays well with the pasta and the vegetables. I was delightfully happy when I sat down with my bowl of veggies with a little pasta. I love it when a dish is more vegetables than anything else.

Not only was this dish delicious…it was easy to prepare and simple to make. Just a little chopping, some action on the stove…and then…viola! Dinner is served. A healthy pasta dish…you better believe it’s possible.

Don’t just take my word for it, though. Try it for yourself. You know you’re dying to. Pasta night…starts…now!

May 13, 2013May 13, 2013

Moo Moo’s Poblano Chick(pea) Patties a versatile vegan and gluten-free meal

Moo Moo's Vegetarian Cuisine Vegan & Gluten-Free Poblano Chick(pea) Patties — Moo Moo’s Vegetarian Cuisine Vegan & Gluten-Free Poblano Chick(pea) Patties

Product: Moo Moo’s Vegetarian Cuisine Poblano Chick(pea) Patties – $4.99+

Sometimes…I have to step away from my grocery list and just…splurge on something. Just take the plunge…grab a product that interests me…and try it out. That’s what happened when I was in my local natural foods store a couple weeks ago. I had gone in specifically to pick up some Udi’s Gluten-Free Dinner Rolls while they were still on sale. The problem is…whenever I go into this store for something specific, I find something else that interests me. A lot.

This time…it was a product I had never seen before. Moo Moo’s Vegetarian Cuisine Vegan & Gluten-Free Poblano Chick(pea) Patties.

Intriguing. Definitely intriguing. Especially since I love chickpeas and I love poblano peppers. Screw the budget…screw the grocery list. I was going to get this. I had to try it. I just had to. So, it came home with me and I tossed it in my freezer for a day where I would need it.

Well…on Friday I was greeted with my first CSA bin in two weeks (I’d been out of town the past two weekends and had to cancel them)…and inside were beautiful cucumbers. My roommate suggested that I make my tzatziki using the cucumber. I thought that was a fantastic idea…as soon as I figured out what we would eat with it. Then, on Saturday morning, we finally made it back to Annie May’s Sweet Café, the local allergen-free bakery here in Louisville, and made a splurge purchase of a bag of their dinner rolls. We hadn’t tried the gluten-free dinner rolls yet…so we figured…why not?

And that’s when inspiration struck. As the request for my tzatziki was made…and now we had dinner rolls…what if I used these Poblano Chick(pea) Patties and make sort of a “falafel” slider of sorts. The roomie was totally all about it…so that was the plan. This afternoon, while she took in Timothy Dalton as James Bond (GAG!), I was in the kitchen making my infamous tzatziki. I got it mixed and made and into the fridge. And a couple of hours later…dinner time was approaching.

I went to the freezer and pulled out the box of Moo Moo’s Vegetarian Cuisine Vegan & Gluten-Free Pobalno Chick(pea) Patties. Not real falafel…but something I could work with, yes? I preheated the oven to 350°F and pulled the tray out of the box. Per the directions, I lifted one corner of the plastic film to vent and put the tray on a baking sheet. Into the oven it went to cook for about 30 minutes. While that was happening, I sliced up a leaf of fresh romaine lettuce (also from my CSA bin) and prepped the gluten-free dinner rolls to join the Poblano Chick(pea) Patties in the oven to get a light toasting.

Moo Moo's Vegetarian Cuisine Vegan & Gluten-Free Poblano Chick(pea) Patties with Roasted Corn Salsa (cooked) — Moo Moo’s Vegetarian Cuisine Vegan & Gluten-Free Poblano Chick(pea) Patties with Roasted Corn Salsa (cooked)

They finished up at the same time. I removed the tray from the oven and let it stand for one minute. Then, I carefully removed the film.

The tray contained two large patties made from chickpeas, kettle cooked chili onions, brown rice, roasted poblano and red bell peppers. Included was a roasted corn salsa as well, which I ended up just mashing into the patties. With the dinner rolls sliced, I placed a small dollop of tzatziki on the bottom half, then placed a little bit of romaine lettuce. Next came the mix of Moo Moo’s Vegetarian Cuisine Poblano Chick(pea) Patties. I separated each patty into thirds and began to spoon up the chickpea-poblano mixture with some of the included corn salsa. I placed this over each leaf of lettuce, then topped it off with a small bit more tzatziki. The top of the dinner roll was placed over everything and…voilà…mock falafel sliders. YES!

I handed my roommate her plate and went to fix mine. And before I even started compiling my round of sliders, she was already digging in. And she was already voicing her thoughts on it through happy grunts between bites. I asked how the chickpea patties were and she said they were really tasty. She, as she is a bread person, raved more about the rolls.

So, with my sliders now put together exactly as hers were, I settled in to my own dinner. I couldn’t wait to try these out. They smelled amazing. They looked stunning, if I do say so myself. So…I lifted one carefully to my mouth and took a bite.

First of all, she was right…the dinner rolls were out-of-this-world good. But…that will be dedicated to another blog.

Moo Moo’s Vegetarian Cuisine got it right with these Vegan & Gluten-Free Poblano Chick(pea) Patties. Honestly. Packed with flavor. The peppers aren’t spicy at all, and the combination of the chickpeas, peppers, onions, and the corn salsa with my homemade tzatziki…it just all played together so well. The toasted roll and the crisp lettuce just were the perfect combo to elevate these from microwave dinner to…fine dining. Seriously…I am in love with this product and can’t wait to purchase more. Maybe I’ll eat it straight next time. Or maybe I’ll make more sliders from these delicious patties.

A little bit about Moo Moo’s Vegetarian Cuisine. It was created in 2005 by founder and culinary artist, Michele Rostelli. The company is committed to providing healthy, sustainable, flavorful vegetarian cuisine that is made with only natural and organic ingredients. LOVE IT. You can really taste the quality of the products in each bite. Trust me…I couldn’t stop eating these sliders I made out of the patties.

As for nutrition…you’ll love this. A serving is the entire box (both patties). My roommate and I split the contents, but if you were to sit this down and eat it straight, you would only be consuming 230 calories. You would also only be set back 3 grams of fat. A serving of the Poblano Chick(pea) Patties contains only 510 mg of sodium. But, in addition, you get 9 grams of filling fiber and a kick of 9 grams of protein. These are completely cholesterol free. How awesome is that? Healthy and delicious. Moo Moo’s Vegetarian Cuisine totally got this one right.

Moo Moo’s Vegetarian Cuisine makes quite a variety of products, some gluten-free, some lactose free, some vegan…some a combination of all of them. But if this is any indication of the quality of their products, then I can’t wait to try more of their gluten-free options. Blown away. Simple, yet powerful ingredients yield delicious products. This certainly proves that.

“Falafel” Sliders made from Moo Moo’s Vegetarian Cuisine Vegan & Gluten-Free Poblano Chick(pea) Patties (on Annie May’s Sweet Cafe Gluten-Free Dinner Rolls)

April 4, 2013

A delicious change of pace with Le Veneziane Corn Meal Farfalle Pasta

Product: La Veneziane Gluten-Free Corn Meal Farfalle – $4.39+

Mmmm…pasta. I love, love, love, love, love pasta!! But, being gluten-free…you have to find the perfect pasta in order to truly enjoy any pasta dish you might have had prior to needing to go gluten-free. That’s how it was with me. And while I like brown rice pasta well enough, I find that on the reheat, it gets mushy and falls apart. And sometimes, on the initial cooking, it gets mushy and falls apart. This can be really, really aggravating.

But, pasta lovers…do not fear. There is a plethora of gluten-free pastas out on the market these days…and all of them are different, cook different, hold up differently, reheat differently…so you do have your options. And, being the pasta-fiend that I am…I am slowly making my way through the ever-growing varieties that are offered.

Normally, I probably never would have stumbled across Le Veneziane. But, I was in Milwaukee, Wisconsin for a race and there is this amazing little store called The Gluten-Free Trading Company. Everything in there is…naturally…gluten-free. And I went there…twice…in the short time I was in town. It called to me. Imagine grocery shopping without having to read every label. The guesswork was done for you. It was all gluten-free. It was all safe. YAY!

La Veneziane Gluten-Free Corn Meal Farfalle noodles

I tried to be selective in the items I chose to purchase there, opting for brands and products I had never seen or heard of before. In the back, they had shelves of gluten-free pastas. And one of the ones that caught my eye was Le Veneziane. This pasta is made with Italian first choice cornmeal. So, it’s more of a corn-based pasta than a rice-based pasta. In the past, I have preferred corn pasta over rice for a gluten-free option, mainly because it holds together better, doesn’t get mushy, and the texture is just preferred.

I chose the La Veneziane Farfalle because it was ‘bow-tie’ pasta. And I hadn’t had a gluten-free farfalle yet. Not only that, these little “bow-ties” weren’t filled in…rather the shapes were more intricate and delicate. I had to try it.

Last night, I decided to modify my mom’s famous recipe for macaroni and cheese and make it with gluten-free pasta (as I normally do) and add some fresh veggies from my CSA bin. Why not? Of course, the most important part was choosing a good pasta. And, after digging through my pantry, I opted for the La Veneziane Corn Meal Gluten-Free Farfalle. I figured it would not only make an interesting mac and cheese, but hopefully a delicious one too. I wanted a corn pasta for this because with the added broccoli and, of course, the cheese, it could be quite heavy and I needed my pasta noodles to hold up.

Le Veneziane is produced by Molino di Ferro. It is their gluten-free pasta line and offers up light and easy-to-digest corn pasta options. These pastas have a very low fat content, making them ideal for those who are attempting to stay healthy, but still enjoy Mediterranean cuisine. Yes…a balance can be found.

La Veneziane Gluten-Free Farfalle does cook up very light. The noodles were amazingly light, yet sturdy. The survived the initial boiling, to just under al dente. Then, they were dumped into my casserole dish, mixed with fresh vegetables, spices, and my gluten-free white sauce. And then, on top of all of that…they were baked for 45 minutes. And they held their shape and were sheer perfection in the end. I am very picky about how my noodles hold up, especially in classic dishes, and La Venezian Gluten-Free Farfalle, despite looking delicate, held its shape.

A serving of homemade gluten-free macaroni and cheese (and veggies) made with La Veneziane Gluten-Free Corn Meal Farfalle

Texture-wise, this pasta is awesome. As I said, it cooked and baked to a perfect consistency. At al dente, it had the right amount of bite to it. And, despite being made from corn meal, this pasta doesn’t add any sort of corn flavor to your dish. You would assume regular noodles were being used. That’s another thing…no one would even guess that these noodles were gluten-free. They held up, didn’t become mushy, and just complimented the rest of the ingredients in the macaroni and cheese itself. For that, I am thankful. I grew up eating this dish quite often. Nothing beats my mom’s homemade macaroni and cheese. And I love being able to enjoy it with a pasta that is worthy of it.

La Veneziane Gluten-Free Farfalle Pasta will serve up 200 calories per serving, which is about 56 grams dried pasta. The container has 4.5 servings in it. There is only 0.5 grams of fat in a serving (LOVE THAT!). No sodium, no cholesterol. And a nice helping of 4 grams of protein in a serving. Love that. It’s a healthier choice for a pasta and one that I wish I could find easier.

The pasta cooks rather quickly, about 8 to 10 minutes in boiling water. And it really is sheer perfection. It’s a low-fat, high quality pasta that I would love to find around here and incorporate into more dishes. So impressed by it and how well it held up to everything I put it through in order to make this dish. Delicious and dependable. That’s what La Veneziane serves up with their corn meal pasta.

I hope to find this somewhere around here…or maybe head back to Milwaukee in the near future and pick up more of this brand. I was so impressed.

Homemade Gluten-Free Macaroni and Cheese (with veggies) made with La Veneziane Gluten-Free Corn Meal Farfalle

November 12, 2012

Zoë’s Kitchen prepares variety of delicious gluten-free foods that will bring you back for more

Restaurant: Zoë’s Kitchen, Louisville, Kentucky

It was a beautiful early November afternoon. And I was hungry. I was hungry and standing in Blue Mile, a local running store at The Summit in Louisville, Kentucky, shopping for reflective gear to wear while running since the days are growing shorter and the nights longer. And it hit me. I was hungry. So was my roomie. And we had no idea where I could eat.

Granted, I know I have the Find Me Gluten-Free app on my phone, but still…

At the mention of choosing somewhere to eat, the very helpful employee at the running store, who I know from group runs I go on every Monday night, suggested a few options, one of them being just up the shopping center sidewalk – Zoë’s Kitchen.

Now, I had been wanting to try out Zoë’s Kitchen for awhile now, but my roommate had been pretty certain that their gluten-free menu was either non-existent or just not very big. But, as I mentioned above, I have an app for that…so I pulled out my phone and the first place Find Me Gluten-Free listed was…yep…Zoë’s Kitchen. I pulled up the menu, and while much of the rather extensive gluten-free menu was meat-based…there were quite a few vegetarian/vegan options as well on there.

It was just up the way. I was hungry. I was sold.

So…with the reflective gear purchased, we thanked our food pimp/employee and away we headed to feed our bellies. Stepping into Zoë’s Kitchen for the first time, I was immediately reminded of how Noodles & Co. is run. You place an order and are given a number. The order is sent to the line and is prepared by the very capable staff in the back and then brought to your table. Simple. Easy. Effective. Right away, I informed the cashier taking the order that I am a Celiac and can’t have gluten. Then, I placed my order and the proper deductions from the dish were immediately taken. I loved that.

My order…the Gluten-Free Veggie Kabobs, which comes with a side of White Beans and a Side Greek Salad ($8.55). To make the dish gluten-free, the pita and the feta cheese are left off. This entree was not charged extra for being gluten-free. It was a simple button pressed on the cash register, and the computer took off the ingredients so that the kitchen staff knew how to prepare it. I loved that.

My roomie decided to give the Steak Stack sandwich a try, and got it with the highly recommended Rice Pilaf ($7.39). Her sandwich consisted of sliced steak, portobello mushrooms, mozzarella, caramelized onions, feta spread, tomato, and rosemary oil all piled into two slices of sourdough bread. She loved every bite of it, and is totally in love with the rice pilaf. It was recommended by a runner. Of course it’s going to be awesome.

My entree was much larger than I expected, despite not having pita bread to go with it. The Veggie Kabob’s are grilled to ultimate perfection, with just the right amount of charring on each vegetable. The kabob’s themselves are made up of charbroiled portobello, zucchini, peppers, onions, and tomatoes. A bowl of the braised white beans with fresh rosemary comes on the side, and a HUGE side Greek salad comes along with it. The salad was secondary, but I took a few bites of it anyway. What I really wanted to dig into were those kabobs. And that was what I did. I eased all the charbroiled vegetables off the wooden skewer and tried each and every one of them. They were very fresh and broiled to absolute perfection. The tomatoes were still juicy. The zucchini, peppers and onion were all cooked to perfection. But the star was the large chunks of meaty portobello mushroom. Cooked and charbroiled to a blackened perfection, these were my favorite part of the entire dish and what I kept saving for last when it came to what I chose to skewer with my fork.

The White Beans with Fresh Rosemary were delicious. Not overly seasoned, but packing a delicious flavor. The gravy that they were nestled and hidden in was absolutely amazing. And as for the side salad…the humungous side salad…what I could eat of it was very good. It didn’t even need any dressing. That was the best part. Trust me…that’s weird for me to say. But the greens, the onions, the chopped veggies were all very ripe and just worked. But, it was the least interesting part of the entree, so I focused on the kabobs and beans…and it satisfied and filled me up.

For the record, my roommate loved the Steak Stack sandwich and said that her portobello mushrooms were also the star of the entire sandwich. Leave it to a Mediterranean-inspired comfort food restaurant to nail mushrooms!! Honestly…we both raved about them and they were both cooked in different ways. That speaks volumes.

What also speaks volumes is that we returned for lunch…today. Yep. We were out that way to finish off grocery shopping and lunch was needed. We didn’t even hesitate to stop back into Zoë’s Kitchen once again. I got the same thing as yesterday, but with the Fresh Fruit instead of the beans. And my roomie…she opted to try the Greek Chicken Pita with the Rice Pilaf ($7.39), although originally had thought to get the Steak Stack again.

Yeah…twice visited in two days…and amazing food each time. That definitely speaks volumes. Now, Zoë’s Kitchen is a minor chain, which crops up in 12 states. They have around 54 stores scatted in these 12 states, and are based out of Birmingham, Alabama. Nothing on their menu is fried. Everything is made fresh. And you can tell. The quality of the food really shines. And that’s what is important.

I’m already anticipating my next visit back. Maybe this time I’ll get the Hummus…but it’s so hard to even consider not getting those charbroiled portobello mushrooms again. They still make me crave.

If you happen to live in Alabama, Arizona, Florida, Georgia, Kentucky, Louisiana, Maryland, North Carolina, South Carolina, Tennessee, Texas, or Virginia, chances are you can find a Zoë’s Kitchen somewhere nearby. Otherwise, you’re going to have to do some traveling if you’re seriously interested in this fast, delicious, Mediterranean-inspired food. I promise…it’s worth seeking out. I’m glad I did.

Zoë's Kitchen's Veggie Kabobs with White Beans and a Side Greek Salad — Zoë’s Kitchen’s Veggie Kabobs with White Beans and a Side Greek Salad