Cauliflower is so versatile. I have made “bread sticks” from a head of this vegetable. I have made buffalo cauliflower florets as well. Pizza crust. I’ve put it in stir-fries. I’ve made a tempura batter and fried them up. But…when my CSA bin delivered me another gorgeous head of cauliflower…well…I wanted to do something different. I have my go-to recipes…but I just wanted something different.
With the magic of Pinterest and a recipe that I built around from Nom Nom Paleo…I took this beautiful head of cauliflower, mixed it up with some healthy fats and a dose of curry, cumin, and seasoning. Roasted it up in the oven…then topped it off with some fresh herbs. And the result…pure magic. Enough that I want to make it again…soon. I need more cauliflower.
Preheat the oven to 450°F and move the rack to the lower middle of the oven.
Place the florets in a large bowl and toss them with a generous amount of the oil of your choice (about 2 tablespoons).
Add the curry powder, cumin, salt and pepper and toss until the florets are coated.
Pour the seasoned florets on a foil-lined baking sheet and cover it tightly with another sheet of foil.
Roast in the oven for 15 minutes, then remove the top layer of foil and continue to roast the cauliflower for 20 more minutes, flipping the florets every 8 or so minutes, until they are softened and browned in parts.
Plate the cauliflower and give each serving a squirt of lemon juice and top off with the minced fresh parsley.
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Serious flavor. Even Cathy was talking about the next time I made this dish. I was so happy with the way it turned out. It wasn’t too spicy, which worked in Cathy’s favor. Just the right hint of seasoning. Total perfection. Tender…delicious…and amazing.
Okay…with me it happens all the time…but let’s ignore that fact for a moment here.
Picture walking through the frozen food section of your local natural foods store (this was Whole Foods, in case you were wondering) and catching just a quick glimpse of an interesting sounding product. That’s what happened here. I normally never would have thought twice about this little green bag of sliced apples…but…the fact that they were frozen apple fries…that got my attention. Baking apple strips and making them into a healthy alternative to potato fries. BRILLIANT!
So…I bought them. I had to. I needed to give these a try.
The brand is Peas of Mind, and they tout all-natural eats for growing children.
Kid food. Kids sometimes get the best food. And the fact that these were all-natural, non-GMO, gluten-free, dairy-free, fat-free, egg-free, soy-free and vegan…well…they were definitely safe for me to eat. I didn’t care that these were intended for children. This kind of food was good for all ages. That’s how I figured it.
Peas of Mind makes a variety of healthy eats for kids. And their veggie fries come in a few different flavors, including carrots, broccoli, cauliflower, and apple. YUM! But the apple ones were the ones that caught my eye…so those were the ones making the trip to my freezer.
And, as with most things…I bought these and then kept forgetting to cook them up. Until the last time I prepared my gluten-free veggie burgers. I figured a side of fries would go nicely. But instead of slicing up a sweet potato or potato and baking them up in the oven…I pulled these out of the freezer and prepared a baking sheet to get them cooking. I have to say…they were a lot thicker than I anticipated…not the gorgeous fry-shape that is shown on the packaging. But…my food doesn’t have to look like the package. It just has to taste good.
Before we get to that, however, let’s hit up the ingredients and nutritional information. The Peas of Mind Baked Apple Fries are made up of apple, dehydrated potato, water, canola oil, cinnamon, sea salt, and baking powder. One serving is 57 grams (or about 14 fries). In this serving, you will be consuming 70 calories and 0 grams of fat. Remember…fat free! You also get served 50 mg sodium and 2 grams of sugar. These will not be very filling as that serving has only 1 gram of fiber and 1 gram of protein. Each bag provides 6 servings of fruit. Definitely healthy. Definitely different.
So…how were they?
Different. They were…different. In fact, I’d venture to say they were slightly on the bland side. I felt that they needed a dip of some sort. Peas of Mind recommends (on the packaging) ketchup or honey. I’m not a fan of honey on its own nor am I fan of apples in ketchup. So…I ate them without. Although now I”m tempted to do up a whipped agave dip for the next time I make these. Hmmm.
Anyway…the apple flavor is barely there…and they seem to need more cinnamon, quite honestly. The dehydrated potato sort of gave them this odd…blandness. If it were just apple strips, these would have been amazing. But the added flakes of potato just subtract from that sweet apple flavor. So, they were definitely a disappointment. I think next time I bake up a round from my bag in the freezer, I might sprinkle with a bit more cinnamon and try to draw out more flavor.
So, they weren’t bad…but they didn’t wow me either. Next time…I might just slice an apple into slices and give them a good bake in the oven and see how that goes. I wasn’t blown away, but I am definitely curious enough to try the other veggie varieties to see if they work out better than this fruity version.
Peas of Mind has definitely drawn me in…even though this first product I sampled from them didn’t really thrill me, I am eager to see what else they have to offer. I love healthy alternatives to foods. And this was definitely a healthy choice…just not one that was as delicious as it was healthy. I hope that changes as I give the other versions of the veggie fries a chance in the future.
I know what you’re thinking. You’re thinking…”Squash…again?” Heck yeah. It’s the time of the year where my CSA bin is inundated with squash. It’s unstoppable. You can’t stop it. You just have to embrace it, find new ways to eat it, and then enjoy the fruits of your labor.
In this case…that’s exactly what I did.
This is the second time my CSA bin has thrown delicata squash my direction. I copped out last time and chopped it, steamed it, then threw it on a broccoli crust pizza. But this time…I really wanted to experience the delicata squash. So, I went hunting on Pinterest (because…hello!) and happened across a recipe originally posted on the blog Peanut Butter & Peppers, which focuses on health, fitness, and good food. As delicata squash was not something that came up a lot on Pinterest…and I had the squash and goat cheese…I figured I could at least wrangle up a pomegranate (or 2…because I love pomegranate) and give this recipe a try.
Tonight…was that night. And below…is said recipe.
Recipe: Baked Delicata Squash with Pomegranate and Goat Cheese
Baked Delicata Squash with Pomegranate and Goat Cheese
1/8 tsp cayenne pepper (optional, but highly recommended)
2 tbsp. pomegranate arils
1/2 oz goat cheese
Directions:
Preheat oven to 375 degrees
Line a baking sheet with aluminum foil, spray with cooking spray.
Wash delicata squash, cut off the ends.
Slice squash in 1/2″ pieces. With a spoon take the seeds out.
Place the squash in a bowl and toss with olive oil, cinnamon, salt, and cayenne pepper.
Place squash on the prepared baking sheet.
Bake for 10 minutes, flip the squash and bake for another 10 – 12 minutes or until fork tender and skin slightly blistering.
Place squash on a plate and top with pomegranate arils and goat cheese.
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This dish is a flavor explosion. You have the sweet creaminess of the roasted winter squash. Then you have the sweet tang of the pomegranate arils. And then that savory, rich flavor of the goat cheese. The cinnamon and cayenne pepper give it this nice warmth (not heat, but warmth)…with just the right amount of sweetness. It all balances out and comes together right on the plate.
As I was eating, the only fault I could find was that there wasn’t more of it. This is a fantastic dish…and very nutritious too. Clean eating, once again, for the win!!
I’m sure any winter squash would be a good stand in, but the delicata squash made for a beautiful, and more importantly, delicious plate.
If I am out of town or at the gym, that is my preferred station. I might be a gluten-free vegetarian, but I love food. And I love to learn about food. And, even more, I love to learn new ways to cook food. Lucky for me HULU airs a few Food Network shows, and one evening my roommate and I tuned into an episode of The Barefoot Contessa. I know, a lot of people don’t like Ina that much, but sometimes the things she does with food is awesome. And on this particular episode…she was making risotto. The difference was, she was not going to stand over a pan on a stove, stirring and stirring and stirring as the rice worked its way to the perfect texture.
Nope. She was going to bake it.
BAKED RISOTTO!! Who would have thought that would work?
I changed up the original recipe to be vegetarian and make use of what I had in the kitchen, which meant I even (God forbid) took out the use of the white wine. I didn’t have any on hand. I include some sauteed fresh portobello mushrooms as well.
Recipe: Baked Parmesan Risotto with Peas and Portobello Mushrooms
Baked Parmesan Risotto with Peas and Portobello Mushrooms
Place the rice and 4 cups of the vegetable broth in a Dutch oven.
Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
While it bakes, clean and chop your portobello mushrooms (if using). Place a pan over medium heat and add olive oil. When the olive oil is heated, add the portobello mushrooms and a dash of salt and saute until the mushrooms are lightly browned on each side. Remove from the heat and set aside.
Remove the risotto from the oven, add the remaining cup of vegetable broth, the Parmesan, butter, salt, and pepper.
Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and mushrooms and stir until heated through.
Serve hot.
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I couldn’t believe how beautifully this actually worked out. Honestly. It was amazing. The rice was fluffy and soft. The risotto itself had that thick risotto feel to it. The cheese melted beautifully and really helped give it that added bit of creaminess. I didn’t even miss the wine. And by sauteing up the mushrooms, I gave the risotto a little meatiness. The seasoning was good, but if you are using a good Parmesan cheese, I recommend maybe cutting back slightly on the salt that is added.
My roomie loved this dish and was so happy we had leftovers. I even took a serving in to a co-worker because I had mentioned I was making it for dinner, and he had been having a rough week. When I saw him later that day, he said it was SO good. It made me happy.
So, if you love risotto but don’t want to slave over a hot stove to make it…give this recipe for baked risotto a try. I think you’ll be more than pleased with the results. As for me…I think I will forever bake my risotto in the future. So much easier and much better results.
With our California girls needing to return to work…and since we were sort of already out that way…and sort of missed out on our usual journey to Denver, Colorado in April due to my roomie’s teammate…Cathy and I decided that we would take that journey to Colorado. I admit, for much of the planning stages, tacking on the Denver portion was a nightmare…but we got it all worked out. And with that, we got to spend Wednesday through Sunday in beautiful Colorado.
There is so much to do and see in Colorado…and we’ve been here enough times that we have our favorites that we wouldn’t miss out on…ever. But, we also had our sights on some new adventures, both with friends and with food.
So…here’s how a gluten-free vegetarian eats while in Colorado!
Zamparelli’s Italian Bistro – Lafayette, Colorado
Zamparelli’s Italian Bistro, Lafayette, Colorado
It was our first day in Colorado. After landing at the Denver airport and getting our rental car (free upgrade to the Toyota Prius), we hit the road for our drive up to the Boulder, Colorado area. We were staying at the Boulder Twin Lake Inn, where many a famous runner has spent the night. I was thrilled. I was hoping maybe I was in the room Shalane Flanagan stayed in so that I could channel some of her speed. The inn is actually owned by runners, which is why it is popular with runners. Well, after getting checked in, we were starving…so Cathy and I made a short little drive to Lafayette, Colorado. Our Find Me Gluten-Free app had directed us toward a place called Zaparelli’s Italian Bistro…and it had many gluten-free options. Including…gluten-free pizza. Which, mind you, I was thrilled about, as I was doing my long run the following morning around the area the inn was located in…a full 12.5 mile run. Pizza was just the thing I needed.
Wanting to try something we couldn’t get anywhere else, we decided to get a Gluten-Free Johnny V’s Vegan Pie ($15.00). It just sounded intriguing…and, as I said, the toppings were different from anything we’d been able to get out anywhere else. Order in. At Zamparelli’s…the gluten-free crust is a $2.00 upcharge, but when you have to eat gluten-free, what are you going to do? The gluten-free pizza is a 12-inch pizza crust…and in this case…it is topped off with a garlicky white bean spread, roasted red peppers, caramelized onions, sauteed spinach, roasted mushrooms, artichoke hearts, and a spicy salsa rosa. Is your mouth watering yet? Mine was just reading the description. I liked that it was vegan…no cheese to upset my delicate stomach as it sometimes does. Also important with that long run looming.
The pizza was delivered and boy…did it look and smell amazing. It tasted just as good as it looked too. The white bean spread acted as the base, instead of a tomato sauce. The roasted red peppers elevated a lot of the flavor, especially when paired with the caramelized onion. Sweet and savory. Very delicious. But the star, believe it or not, were the artichoke hearts. That just brought all the other toppings together. Fantastic. The crust was really good. Not undercooked, but done to perfection. It was a thin crust without being a cracker crust, which I appreciated. I was quite happy with this meal and my roommate and I walked out of there satisfied, full, and quite happy.
The Buff Restaurant – Boulder, Colorado
The Buff Restaurant, Boulder, Colorado
I first heard about The Buff Restaurant on Man vs. Food. They are best known for their “Saddlebags” which are pancakes that are stuffed with either bacon, sausage or ham, and then topped off with two eggs. They are massive, mind you. Like…steering wheel size. So much more of the menu now has a gluten-free option available (including the Saddlebags…except being vegetarian…not for me)…but I had just done a 12.5 mile run and I was wanting some protein.
I ended up getting one of the omelettes. In fact, I went with the Veggie Omelette ($9.50). This thing is, honestly, the size of my head. But…full of delicious veggie goodness. This particular omelette comes packed with broccoli, mushrooms, tomatoes, spinach and onions, with a touch of blended cheddar. Along with this massive egg-splosion of goodness (see what I did there?), you get a side of their potatoes…or you can upgrade to the fruit for just $1.00 more. I wanted my carbs…so I stuck with the potatoes. And, with it came a slice of gluten-free toast. YUM! As I was in need of some caffeine, I ordered a Café Au Lait with almond milk ($3.50). It was just the hit I needed, especially since the cup it came out in was, again, the size of my head. I think I was wired for much the rest of the day. But it was good.
So was the food for that matter, but I already knew that. I’ve been eating at The Buff for three years now. I make a trip to Boulder specifically to eat there and go to the Celestial Seasonings factory. Honestly. I do. It’s the truth. The eggs are always done to perfection. The toast is crispy and never burned. I love it with their homemade jam. SO delicious. And the potatoes…they are my favorite way to consume carbs. Seasoned to perfection. Done with that bit of crisp on the outside and that soft center. I ate mine with hot sauce. The omelette too. HEAVEN…on a plate. Which I demolished, mind you. I ate every last piece. I was full for the rest of the day.
St. Bon’s Café – Highlands Ranch, Colorado
St. Bon’s Café, Highlands Ranch, Colorado
Around 5 p.m. after my massive breakfast, however, the tummy was starting to get a case of the rumblies. And my roommate had researched the perfect solution for said problem. We were now down in Denver for the remainder of our stay and it just so happened that Denver is the home of a 100% gluten-free deli and bakery. Seriously.
St. Bon’s Café was an absolute nightmare to get to. And we were getting hungry and cranky as we made our way through rush hour traffic on a Thursday night. Our GPS got us down to the right area, but had so much trouble actually getting us to the store. I finally looked it up on my iPhone and managed to get us there. But it was about 30 minutes before they were going to close. It was a good thing we already had an idea of what we wanted to eat…because we were cutting it close.
That being said, the owner, Kurt Fulwider, was behind the counter and ready to take our orders. He told us not to worry about it. He had a meeting he needed to get to across town and already called to say it wasn’t happening and that he would be late. So…we ordered…not just dinner…but a dessert to split. More on that after I tell you about our sandwiches.
For me…I wanted The 3 Wisemen Panini on the house made Rosemary Thyme Focaccia ($7.99). The 3 Wisemen is a basic caprese sandwich. It’s freshly sliced tomatoes, basil leaves and mozzarella. Cathy went with her favorite…something cheesy…opting for The Trinity Panini on the house made Basil Garlic Focaccia ($7.99). This sandwich is stuffed full of three different cheeses…creamy havarti, sharp white cheddar, and smooth meunster. We decided we could split a dessert and I had my heart already set on the Blasphemous Bread Pudding ($3.99), which was a gluten-free bread putting with a delicious custard and dark chocolate. With our orders now paid for, we settled at a table until they were ready.
Let me tell you…the wait wasn’t bad…and the food was fantastic. Absolutely FANTASTIC! I fell in love with the rosemary thyme focaccia. The flavors meshed so well with the fixings in my sandwich. The basil was so fresh and so fragrant. The mozarella was melt-in-your sammie good. And the tomatoes were ripe, and didn’t bleed juice all over my bread. The focaccia was toasted in the panini press to perfection, giving that nice golden crispiness to each bite. I was in love with this sandwich. Cathy tried a piece and said while she loved hers…she really loved the bread on mine.
As for that sinful dessert…oh…yeah. It was rich…creamy…and beyond blasphemous. This was a sin to eat. The custard was rich and creamy, but not overly heavy. The dark chocolate…melt my heart to pieces…so good. It paired so well with the custard. I was so happy when eating this. So very happy. I sort of want to recreate it for myself. If possible. It’s worth a try. Yep…that good. Mouth watering…sinfully…satisfyingly…perfect for when you are PMS-ing or any other time because you just need some chocolate dammit…good!! I hope I can get back here when I’m in Denver in May. It must happen.
Coquette’s Bistro and Bakery – Colorado Springs, Colorado
Coquette’s Bistro & Bakery, Colorado Springs, Colorado
I love crepes. LOVE them. With the exception of my local food truck, I normally can’t have them. I don’t have a good crepe pan to do them myself…nor would they come close to what Sweet ‘N’ Savory can cook up for me in their food truck. Normally when I am in Colorado, I would go to La Creperie Cafe in Denver. But…they closed. THEY CLOSED!! I was saddened by this, but started doing some research. What I did run across though was a little cafe that does only 100% gluten-free food. The catch was…it was in Colorado Springs. The best thing is…that doesn’t phase Cathy. We hopped in the car on Friday morning and took a little drive down to Colorado Springs.
Nestled at the foot of Pike’s Peak, Coquette’s Bistro and Bakery has the perfect location to entertain visitors and locals alike. The place and the food has won numerous awards over the four years it has been open. And it claims that the food is so amazing, you’d never guess it was gluten-free. This little restaurant serves breakfast, lunch, dinner, desserts, espresso, and cocktails. There is a little bit for everyone.
But Cathy and I made the journey for…yep…crepes. None of their savory crepes are vegetarian. That was fine for Cathy, and she ended up ordering the Rise and Dine ($11.00), which is a crepe that is stuffed full (and I mean full) with two scrambled eggs, ham, red onions, tomatoes, and cheddar cheese. The crepe is then topped off with hollandaise. It came with a side of fruit or their truffled potatoes. She went potatoes. I swiped one. OMG. Amazing. I swiped more than one after that. I think she welcomed the help as her crepe was HUGE. I would have gone savory had there been a vegetarian option…but I was okay going sweet. Most of the offerings were what I could get from my local gluten-free crepe food truck…so I went with the one that I hadn’t been served by my local go-to gluten-free crepe place. And that was the Bananas Fosters Crepe ($8.50). This dessert crepe (hey…dessert for breakfast is allowed on vacation!) is a delicious crepe that is topped off with banana and a rum brown sugar flambé. The crepe is served with some house made whipped cream on the side. My crepe was definitely the size of my plate, but being a dessert crepe, it is usually dusted with cinnamon and sugar on the inside and then topped off with the goodness on the outside. Much less to navigate through. But…let me tell you…this was one fantastic crepe. I loved the rum brown sugar sauce. The whipped cream was a nice touch. And the banana, being one of my favorite fruits in this world, made it all taste a little like heaven. I devoured it. Like…completely. Cathy had a good portion of her crepe remaining. Not me. I went all vegetarian piggy on that plate. Worth it. YUM! I am making this a required stop from now on. It must happen. It is that good. And I feel safe eating there.
Baker Street Pub & Grill – Denver, Colorado
Baker Street Pub & Grill, Denver, Colorado
It’s no secret…my roommate and I are completely obsessed with Sherlock Holmes. For real. No…seriously. And when we discovered that just a short walk from our hotel room at the Denver DTC was one of Colorado’s four Baker Street Pub & Grill locations, well, you better believe we knew what we were doing for dinner after hiking around Colorado Springs and the Garden of the Gods. Hey…you work up an appetite doing that.
We walked over to Baker Street Pub & Grill from the hotel on Friday evening. I loved how you got to seat yourself. Our server, a bubbly and enthusiastic woman came over to see about drinks. I was sticking with water. But Cathy decided to take in Happy Hour and went with a Baker Street Brown Ale ($4.25). And with that…her usual pub fare…a half portion of the Fish & Chips ($7.99). As for me…I went with the Baby Spinach and Feta Cheese Salad ($9.99), which I added avocado slices to ($1.49) with a side of the Serrano Coleslaw ($1.99). Our waitress put in our order and we sort of geeked out over Sherlock Holmes until it arrived.
My salad was MASSIVE!! And it looked absolutely amazing to top it off. This salad was a blend of baby spinach, feta cheese, gala apples, red onions, candied pecans (they didn’t candy mine), and red grapes. All of this was tossed in a fantastic raspberry vinaigrette dressing. And let’s not forget my deep love of avocado…which topped off my salad nicely and gave it this rich creaminess that I truly love in a salad. The flavors really, really worked together. I loved the way the fruit played well with the vegetables and how the sweet, yet savory vinaigrette just brought it all together. The avocado…if you order a salad…always top it with avocado…trust me!! As for the coleslaw…eh…it was coleslaw. With the wording of Serrano Coleslaw, I expected something with some heat behind it…but it just tasted like your run-of-the-mill coleslaw. Probably my only disappointment. The rest…so good!
Cathy was very impressed with her fish. In fact, we both enjoyed our food so much we came back on Saturday night, our last night in town. The manager on duty rustled up some can coozies for us and let us get in the big phone booth outside and took a picture. It was epic. We ordered the same thing…minus the coleslaw and rounded out the perfect stay in Colorado at one of our new favorite places in Denver…just a short walk from our hotel. Perfection.
Udi’s Café and Bar – Denver Airport – Denver, Colorado
Udi’s Café & Bar, Denver Airport, Denver, Colorado
I had every intention of making it out of Denver without eating at the airport. I figured Cathy and I would grab something in Atlanta. It’s a good thing she talked me out of that because we had no time for food in Atlanta as it turned out. So, her plan to eat something in Denver before heading to our gate for the first leg of our journey back to Louisville was a stroke of sheer genius.
And to our delight, Terminal B at the Denver Airport has an Udi’s Café and Bar. Udi’s is one of the major names in gluten-free breads and other products on the market. And…they are based in Denver. So the fact that the airport has one of these cafés shouldn’t be a surprise. I was so happy they did.
We settled in at a table and a waitress came over to give us menus and let us look them over. We had a vague idea of what we wanted to eat…sandwiches…with fries. Filling. Which is exactly what we needed, honestly.
Cathy went with the BLTA ($9.35), which is a bacon, lettuce, tomato and avocado sandwich with chipotle aioli and served on ciabatta bread. She got hers with the standard fries that come with the sandwich. As for me…I went with the Gluten-Free Caprese Sandwich ($9.95) and substituted the regular fries for Sweet Potato Fries ($2.00). Gluten-free sweet potato fries. Pardon my dance of joy and glee. This was the second time this trip I was getting sweet potato fries. This is me…being happy.
It was a little bit of a wait, but Cathy and I soon received our plates full of food. The sandwiches were huge. The fries…a big portion. But this was our meal for the day…so while we weren’t starving…we dove in.
My fries were FANTASTIC! Better than the ones I waited forever for at Disneyland. They were crispy, fried to perfection. I was in love with them. In fact, I saved them for the last bite because I wanted to remember those fries. As for the sandwich…epic win. Served on Udi’s bread (of course), this sandwich was stuffed with mozzarella cheese, fresh tomatoes, and a pesto aioli. And the flavors just popped. I have been eating a lot of caprese things since going gluten-free and this was one of the best sandwiches put together. Simple flavors…executed perfectly. And served with SWEET POTATO FRIES!! I was thrilled to actually be able to eat something other than a fruit cup, a salad, or some unhealthy snack at the airport. Seriously. This was my happy that day.
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So…there you have it. I find eating gluten-free in Colorado to be so easy. Both Rudi’s Gluten-Free and Udi’s Gluten-Free are based out of Colorado (one in Boulder…the other in Denver). Granted, on Saturday when we went up into the mountains to Rocky Mountain State Park…my lunch was a banana, some yogurt, and some Boulder chips…but…I’m in the mountains. I will cut them some slack.
This was one of my best foodie trips to date. Both California and Colorado offered me so many options and such delicious food. I wasn’t really disappointed with any of the restaurants that we chose to dine in. And that…is amazing!!
Colorado…see you in May. I hope my favorite places to eat will be ready for me again!
By the end of next week…I’m going to be out of town. This means I have a lot of fresh produce to work through before leaving. I never want anything to go to waste, so I make a point to use up everything before it goes bad and spoils.
It’s also Friday…and this morning my bin for my CSA was placed outside my front door. Soon after I got home tonight from work, my new one arrived with a whole new round of fresh produce. I still had quite a bit from the two previous bins before that…so I put myself on a mission tonight…to use up most of what I had from the old bin so this coming week I could focus on the new stuff.
Mission accomplished. I found an Eating Well recipe from 2011 that used 3 medium zucchini. I didn’t have zucchini but I had 3 medium yellow squashes in my crisper drawer just begging for some action. My usual go-to would be to sautee them in a pan and serve them up as a side. But I thought…why not try something new. And with the exception of an onion and some diced green chiles…I totally had everything else to make this super-simple and highly flavorful dish.
My entire meal was loaded with veggies tonight. And the star was definitely the mash that I made from the squash. I made it vegan…using Diaya cheddar shreds in place of reglar extra-sharp cheddar cheese. But if you aren’t affected by dairy…feel free to use regular cheddar cheese. My roommate and I both devoured this. So delicious.
1/2 cup grated extra-sharp Cheddar cheese (I used Daiya Vegan Cheddar Shreds)
Directions:
Heat oil in a large nonstick skillet over medium heat.
Add zucchini and onion; stir to coat.
Cover and cook, stirring occasionally, until very soft and lightly browned, 12 to 15 minutes.
Stir in chiles and salt; cook until heated through, 1 minute more.
Transfer to a medium bowl. Mash with a potato masher until chunky, not completely smooth.
Stir in cheese and serve immediately.
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My onion and squash got this amazing caramelization on them from cooking. It really sweetened up the onions and the squash became super soft. After mashing it up…it really didn’t look like much. But once I mixed in the vegan cheese, everything started to come together. This is a rich tasting, sweet and savory sort of dish that would be delicious as a side as well. Forget mashed potatoes…serve up some squash mash. It’s packed with flavor and SUPER healthy too. My roommate and I split the entire pan as our entree, and that was only 238 calories for that huge serving on that plate. I served it up with oven roasted broccolini and some herbed corn off the cob to complete a veggie-packed, but quite filling dinner.
We’re already talking about making it again. Really delish!! Go ahead…try something different with your squash or zucchini. It’s worth it.
Rice is a staple in my kitchen. It can be used as a base for my quick Indian foods from Tasty Bite. It can be made into a filling for a taco or gluten-free quesadilla. It can be thrown into a stir-fry. Or…it can be used to make a risotto. The possibilities are endless. And I have every variety of rice hanging out in my pantry…trust me.
It just so happened that my CSA bin, last week, had four lovely ears of yellow corn inside. I didn’t have time to get to the corn last week, so I started trying to come up with some unique way to use it…rather than some deconstructed Mexican corn dish or something. The answer came to me via a recipe on the vegetarian food blog, Amuse Your Bouche. A risotto made with roasted corn and smoked paprika. It sounded fantastic. And between my bin and items already in my fridge and pantry…I just happened to have everything necessary to make it.
So…this morning after an 8 mile run, I came home, showered, then got to roasting up the corn for this particular risotto. The kitchen smelled fantastic as it was roasting away in the oven. Yes…the oven. The rest…that all was worked on after a quick circuit training session. And it all came together in a beautiful and highly tasty dish. In fact, Cathy, my roommate, declares it her favorite risotto I have ever made. And I’ve made a lot of risottos in my cooking days. So, that was a huge win.
250 grams corn kernels (I used fresh, cut from the cob, and weighed it. It was just over a cup. You could also use sweet corn from a can, if fresh corn is not an option for you)
10 grams butter (just under 1 tablespoon)
100 grams cheddar cheese, grated (just under 1/2 cup)
Salt
Black pepper
1 tablespoon extra virgin olive oil
1 medium onion, finely diced
3 cloves garlic, minced
2 teaspoons smoked paprika
200 grams arborio rice (I weighed it, and it’s just about 1 cup)
4 cups vegetable stock (or 1 stock cube plus ~4 cups hot water)
1 tablespoon fresh coriander, chopped (optional)
Directions:
Lay the corn kernels out on a baking tray in a single layer.
Add a few small pats of butter and sprinkle with just a little of the cheddar (around 2-3 tablespoons – save the rest for later).
Season with salt and pepper and place in an oven heated to 400°F for around 30-40 minutes, stirring well halfway.
Remove from the oven when it is golden brown and the pieces at the edge are beginning to turn crispy.
While the corn is roasting, prepare the risotto itself.
Heat the oil in a large, deep frying pan, wok or risotto pan, and cook the onion and garlic, along with the paprika, over a medium-low heat for 5 minutes, stirring regularly.
Add the rice and cook for about 2 minutes more.
Then begin to add the stock, around 1/2 cup at a time, allowing it to be mostly absorbed by the rice before adding a little more. Be sure to stir regularly. It’s okay if the mixture bubbles very gently, but keep it on a low heat.
Continue adding more stock (and stirring well) until the rice is cooked and at your desired consistency – around 30 minutes. Add the remaining grated cheese, the chopped coriander (if using), and the roasted corn.
Serve warm.
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The Amuse Your Bouche Web site does say that this risotto reheats really, really well. Which is good, because both Cathy and I have a serving of it for tomorrow’s dinner as well. Honestly, this risotto was packed…and I mean…packed with flavor. Cathy said it reminded her a lot of a gourmet macaroni and cheese…but with rice and corn.
I know…sometimes she states the obvious. But…the fact is…this risotto was just amazing. Super delicious. Creamy. Filling. And just made of epic YUM!! But…you should be the judge of that. So…don’t fear risotto. Embrace it. And make some tonight. I recommend this recipe. I highly recommend it.
A long, long time ago…well…maybe not that long ago…but a good while back…Cathy (the roomie) placed an order for some goodies from Katz Gluten Free…which has quickly become one of my go-to places for amazing gluten-free products. Sure, I have to order online, but the prices are reasonable and they ship immediately. So I never have more than a 2 day wait to get my order. Everything goes into the freezer or pantry and I pull it out as I need it. And life is good.
Because Katz Gluten Free provides good products. Time after time I have been nothing but impressed by what I have ordered and eaten.
Whenever the last order was placed (which, as I said…was a long, long time ago), the roomie picked out a new product to try. These were Katz Gluten Free Dinner Rolls (Small Challa). When they came in the mail, I put them in the freezer at home and that was where they stayed…waiting…waiting for me to do something with them. They waited very patiently, being pushed further back into the freezer. I hadn’t forgotten about them, I just got distracted by my local bakery’s gluten-free dinner rolls. It happens.
But, after picking up some vegan and gluten-free sliders from Whole Foods a couple weeks ago…I needed dinner rolls for the buns. And without anywhere to pick up Udi’s Gluten-Free Dinner Rolls (they are really good) and not having picked up any from my local allergen-free bakery…I dug around in the freezer and…like a gift from the gluten-free freezer gods…there they were!! Katz Gluten Free Dinner Rolls (Small Challa). I let them thaw while I was at the office, which they did perfectly. I was afraid that, with how long they had been in there, they might become mushy or crumbly…but I should have known better.
While these rolls can go without being reheated, I love putting a bit of a crust on my buns when I make sliders. So, I sliced them in half (which was interesting as they do resemble muffins in shape), expecting them to crumble or fall apart. But they didn’t. They were soft and very fresh feeling. I smiled, feeling better about the situation already. So, I placed each half on a baking sheet and sprayed a light mist of olive oil over each cut side. I popped them into the oven for a couple of minutes while I finished up the sliders in the pan and the sweet potato fries finished up in the oven as well.
Katz Gluten Free Dinner Rolls (Small Challa)
It only took a few minutes to get them perfectly golden. I plated them and placed a vegan and gluten-free slider on each bottom part. Then topped it with the top bun. Dinner was served.
My roommate actually bit into hers first. And she went, “KATZ RULES!” So this was a good sign. I love it when she raves about gluten-free foods…because she eats like this at home by choice…because I have to. And that’s a huge deal. Our kitchen is 100% gluten-free…which means she even gets gluten-free bread to eat instead of whole wheat, like she had previously been doing. Honestly…best roomie ever!! Aside from that, she said they tasted amazing. So, as I put my sliders together, I went and settled in to find out for myself.
First of all, even with the gentle toasting in the oven, the texture of the dinner rolls was incredibly soft and fluffy. I was so impressed. They had this very light texture to them and this very light sweetness in taste. I loved it. I was enamored with the taste of these. I just wanted to keep eating them. Forget the slider…these were fantastic. I loved being able to squish it down like a regular bun, watching as it would bounce back when I set it down. It wasn’t heavy or dense. The flavor was a little sweet, but definitely savory. I could have eaten all four of them in the package. But I was good…and I shared with my roommate. We both couldn’t stop raving about them. If my local bakery didn’t make such amazing ones, I’d be placing another order…STAT!
So, here we get to the science of the product itself…the ingredients and the nutritional information. Let’s start with the ingredients. These dinner rolls are free of gluten, dairy, and nuts. These rolls are made with real ingredients because a bakery makes them…from scratch. Honestly, that’s what I love about Katz. Anyway, the Dinner Rolls (Small Challa) are made from Katz Gluten Free flour mix (white rice, tapioca, arrowroot, corn, soy, potato) water, eggs, palm oil, brown sugar, honey, xanthan gum, dry yeast, salt, flaxseed, and apple cider vinegar.
Nutritionally speaking, a serving is one dinner roll. Each roll contains 150 calories and 6 grams of fat. One dinner roll also provides you with 20 mg sugar and 2 grams of sugar. Not bad. Not at all. And you also are provided with 1 gram of fiber and 3 grams of protein.
Okay…so as with a lot of gluten-free baked items, they contain more calories and fat than what regular ones would, but they make it up in the amount of sodium used for sure. And…these were fantastic. And sometimes…that’s enough!!
These…will definitely make their way back into my freezer in the future. They just won’t be kept waiting for so long.
Katz…again…your gluten-free goodness is a wonderful thing. I am so thankful for your products.
Sliders made with Katz Gluten Free Dinner Rolls (Small Challa)
Here is what I love about Glutino – I have yet to try one of their products and not like it. Everything has been impressive and delicious and amazing. So close to what I used to be able to eat…it’s scary…and amazing…full of gluten-free awesomesauce all at once. They were the first to bring me gluten-free pretzels. The first to give me gluten-free toaster pastries. And now…the first to create the ultimate gluten-free tortilla chip…meant for dipping.
Remember Tostitos Scoops? You should. Because they are actually one of Frito-Lay’s gluten-free products. Yeah. Well, think Tostitos Scoops…but done in a completely gluten-free facility. That’s what you get when you purchase Glutino’s Gluten-Free Tortilla Dippers.
Glutino’s Web site declares that these Tortilla Dippers are made for the bold, the brassy and the sassy. And that may not be far from the truth. The entire point of a dipper is to get all wild and crazy with what you choose to scoop with them. Or…the toppings you pile onto them. The entire point is that they must, I repeat…MUST…hold up to the toppings or the weight of the scoop, be it nacho cheese, salsa, guacamole, or some other amazing dip of your own creation. If they fall apart or crumble…no good!
I spotted Glutino’s Gluten-Free Tortilla Dippers while at my natural food store on an end cap. The Glutino products were on sale…so I allowed the splurge. I knew there would be something I could make with them, regardless. And I was right. It just took me about a month to actually get around to using them. But, my roommate had her last wisdom tooth removed this past week, and after being stuck on mushy food for the entire week, yesterday she had one request…
NACHOS FOR DINNER!
So, I complied. After all, I had some Trader Joe’s queso (gluten-free) in the pantry that was begging for some action. In addition, some black beans that would add some delicious protein. Oh…and avocado. Because if there is a reason to add avocado to something I am going to. Heck, I’ll just eat the avocado. But I digress…
Since she was ready for crunchy food again, I agreed to make some nachos per her request. And I already had everything at home to make it happen. BONUS!
I pulled out the beans and got them heating on the stove. While that was happening, I went ahead and chopped up some fresh tomatoes and got the avocado sliced, pitted, and chopped. Then…the queso was warmed in the microwave. Soon…dinner would be ready. All I needed now was the chips.
So I pulled the Gluten-Free Tortilla Dippers out of the pantry and doled out a serving for each of us. Then the beans were tossed on top…followed by the tomatoes, the avocado, then the queso. Dinner took almost no time at all…and was now ready to be served. I added a bit of vegan Sriracha sour cream to the top, and for me a few jalapeno peppers.
Time to dig in and see how the Tortilla Dippers handled my toppings.
The fact was, Glutino did it’s job well. Not only do these chips have an amazing texture and crunch to them, you can really taste the sweetness of the corn. It adds a beautiful balance to the dish you are using them with, honestly. I had to try a chip on its own, and I felt that they tasted even better than Tostitos Scoops. And I used to heat the hell out of those. They didn’t get mushy, nor did they crack and crumble when the toppings were piled on top. I asked Cathy what she thought and she raved about them. This is always a good thing, because she can be rather finicky at times about things that are close to a favorite product…and she really has always loved to the Tostitos Scoops.
So, let’s talk about nutrition. For a chip, these are identical in comparison with Tostitos Scoops. Honestly. A serving is 28 grams, or about 12 chips. This serving sets you back 140 calories and 7 grams of fat. Not bad for a corn chip. A serving also only dishes up 120 mg of sodium, 2 grams of fiber (one more gram than Scoops), and 1 gram of protein. Everything else is identical. This has one gram less in carbohydrates. Aside from that…nothing too different. But when I can get something that is certified gluten-free…that’s what I am going to purchase. So, Glutino…you win!
As far as ingredients go, Glutino’s Tortilla Dippers are made from ground whole white corn, vegetable oil, toasted corn germ, and salt. Four ingredients. Simply made. Simply delicious. Simply good.
Don’t take my word for it though. These are definitely a bit pricier than Tostitos, but I’d pay the extra few dollars again. Without batting an eyelash. And we all know I live on a strict budget…so that’s saying something.
Next time you’re feeling the need to make a salsa, queso, guacamole, or other dip…give Glutino’s Gluten-Free Tortilla Dippers a try. I promise…you’ll love them!
Nachos made with Glutino’s Gluten-Free Tortilla Dippers
This is my fourth flavor of the Nature’s Earthly Choice Easy Quinoa meals. And I think I can easily say that this one is my favorite. I started off with one that didn’t impress me at all. It just was bland. The following two were really good. Each one providing great flavor. But this one…this one in particular had it all working for it.
I am, of course, talking about the Roasted Garlic and Olive Oil variety of the Nature’s Earthly Choice Easy Quinoa product line.
For me, quinoa is never difficult or a hassle to make. I find it one of the easier grains to cook up. In fact, I do cook it up often. It is a staple in my pantry and when I do it myself, I can flavor it however I want. But there is something so compelling about having the seasonings and flavors done up for you. So, that was what initially drew me to the Easy Quinoa line. That and the fact that these were at a grocery store in Minnesota and I had never seen them before. Not in my area. Of course, I can find them in regular grocery stores now…but at the time, it was a new thing…and I had to have it.
Tonight brought about the last of the boxes from the pantry. This week has been insane with recovering from being out of town at a convention last weekend to heading out of town to Upstate New York for a race this coming weekend. So, hectic days, busy nights, and a lot of stress mean that dinners are being kept healthy…but simple. And this is just a matter of boiling some water, letting it simmer, fluffing and serving. Awesome.
Quinoa and seasoning packets for Nature’s Earthly Choice Roasted Garlic and Olive Oil Easy Quinoa
So, before I get to the flavor and taste…let’s start with the ingredients and nutrition. Why? Because that should always be the first place you look on any sort of processed and packaged item you purchase.
As far as ingredients go, this list is pretty basic…quinoa is listed first…as it should be…as that is the basis of this entire product line. In addition to quinoa, you find garlic powder, potato starch, onion powder, dry milk, salt, yeast extract, sugar, olive oil, soybean oil, tomato powder, glucose syrup, maltodextrin, celery flakes, dehydrated bell pepper, spices, and natural flavors. So…while I’m not a fan of the maltodextrin and the glucose syrup…it does make me realize that maybe I should just go ahead and make my own from here on out.
As far as nutrition facts go, a serving size is 1/4 cup of the dry quinoa. The actual box contains 3.5 servings. One serving dishes up 160 calories and 2.5 grams of fat. The Roasted Garlic and Olive Oil Easy Quinoa is cholesterol free and contains only 220 mg of sodium. That’s awesome for a packaged item. A serving also has 2 grams of sugar, 3 grams of fiber, and 6 grams of protein.
But the flavor…the flavor is awesome. Honestly. This was, by far, my favorite of the four flavors of the Easy Quinoa line. The roasted garlic is very prevalent and the olive oil helps provide a healthy fat and this nice hit of flavor as well. But the garlic is what makes it. This could have easily been served up in a bowl, as my roommate and I were making it an entree and each taking half of the box, but instead, I dished it up over fresh Romaine lettuce and touched it up with some fresh organic tomato slices. It made a very nice meal that was just packed with the richness of roasted garlic. Just…fantastic. If I were to purchase any of these again in the future, this would be the one I would get. So look for the pink box, okay?
While I love the simplicity of how to prepare this…boil water, take to simmer, add seasoning packets, let it absorb water, fluff, serve…I think I could make something from scratch that has just as much flavor and probably better and cleaner and healthier ingredients. So, I think next time I’ll just pull the quinoa out of my pantry and season it up myself. After all, there is nothing hard about preparing quinoa. While Nature’s Earthly Choice takes a lot of the seasoning out of the equation, it doesn’t need all the extra bells and whistles. It’s good. In fact, it’s quite tasty…but I think I could do it on my own…and better.
But, for an easy prep meal…this would be a good one to choose.
Nature’s Earthly Choice Roasted Garlic and Olive Oil Easy Quinoa (prepared and served over Romaine lettuce with organic tomato slices)
The Celiathlete 