It’s that time of year. Squash season. From pumpkins, to acorn squash, to spaghetti squash, to (my personal favorite) butternut squash…grocery stores, local farms, and farmer’s markets (the ones that might still be open) are brimming with various squashes. I had bought one from our local farm and really wanted to do something different with it. Then, my roommate returned home with Arborio rice…and an evening of risotto was now on the menu.
Now, while I do love the thought of making something completely from scratch…know this…butternut squash is a bitch to cut through. I was doing it with a very dull knife (it was all I had), and ended up with blisters at the end of it. Many grocery stores do sell butternut squash already cubed. Follow this recipe and you will be enjoying a creamy, delicious risotto that can either be a side dish, or the main course.
Place squash cubes into a steamer basket in a saucepan.
Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10-15 minutes), then drain, and mash in a bowl with a fork.
Melt the butter in a saucepan over medium-high heat.
Add onion; cook and stir for about 2 minutes, until the onions begin to soften.
Stir in the rice. Continue to cook and stir until the rice is glossy from the butter and the onion begins to brown on the edges, about 5 minutes more.
Pour in the white wine and cook, stirring constantly, until it has evaporated.
Stir in the mashed squash and 1/3 of the hot vegetable stock.
Reduce heat to medium. Continue to cook and stir until the vegetable stock has been absorbed by the rice, about 5-7 minutes.
Add half of the remaining vegetable stock and continue stirring until it has been absorbed.
Pour the remaining stock into the pan and continue to stir until the risotto is creamy.
Finish by stirring in the Parmesan cheese, and seasoning it to taste with salt and pepper.
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Risotto can be tricky and does take a lot of time. But, be patient…taste it throughout…and in the end, you’ll have a creamy risotto packed full of flavor and ready to devour. I know I did. YUM!
Sugar cookies are the bane of my existence. I love them. I do. But it’s a love-hate relationship. Mostly because of what has to be put into them to get them to come out just right. It’s a lot of time and a lot of uncertainty.
Sugar cookies and I have a long history of epic fail. I try to make them and they come out wrong. I’ve made them from scratch, from mixes, and then I’ve cheated and bought the refrigerated stuff. For one of the most simplistic looking cookies, sugar cookies can be a royal pain in the ass.
But, while shopping for deals one day at the grocery store, some boxes of 1-2-3 Gluten Free Roll-out & Cut Sugar Cookie mix on manager’s special. As is normal for me…gluten-free + sale = sold! My roommate and I grabbed three boxes. I happen to have a couple cookie cutters in the kitchen, so finding a good excuse to bake these up wouldn’t be an issue.
A good reason came about at the end of October when my office had its monthly office lunch meeting. This time…a pot luck. Since I’m a vegetarian in an office full of meat-eaters (save for one vegan), my choices at the potluck are already limited. Throw in the added complication of having to be gluten-free as well, and that means whatever I make is my meal. But I also could showcase some delicious gluten-free and vegan products while I was at it. So, along with my gluten-free southwest soup and gluten-free cornbread, I pulled out one of these boxes and mixed it up (with egg replacer instead of egg to veganize it for our office vegan), ready to get to work that night on baking. What I forgot was, as with most sugar cookies…the dough needs to be refrigerated beforehand, normally overnight.
With the potluck being the very next day, that meant that I’d have to get up early in the morning and get baking. Small sacrifice for some gluten-free sugar cookie treats. I have to say, the dough mixed up beautifully, and worked really well with the egg replacer. I wrapped it up in cling wrap and into the fridge it went to stiffen.
1-2-3 Gluten Free Roll-out & Cut Sugar Cookies (pre-bake)
The next morning, I was up early and pulling the very refrigerated dough out. It was pretty solid, which was a challenge when it came to rolling it out so that I could use my Halloween cookie cutters on it. But, once I got it to loosen up some, it rolled out easily, and didn’t stick to my rolling pin. Success. The shapes didn’t crumble either when I plucked them from their nests in the dough to put them on the pans and stick them in the oven. Another sugar cookie success. I poured a few decorations over the top and baked them according to the instructions on the box.
As they emerged, they looked every bit a sugar cookie as if I had done them from scratch. So, I moved them from the pan onto the cooking rack and got started on the next batch for cooking. But the real test came when I tasted them. I mean, you have to taste what you cook or bake before serving it to anyone. Quality check. It’s important.
These did not disappoint. They were crisp, yet soft in the center. So you got that bit of snap from the baking in the oven, and then a chewy softness. The flavor was sweet without being too much. I was quite happy to wrap up plates of these to take to the office. And, as an added bonus, I took some to the nice people at my bank, and the lovely people at the local gas station I frequent when I need to pick up a caffeinated beverage. Everyone raved about the cookies, including the office. And, the vegan loved that I had prepared cookies that he could eat. Much like me, often at these meals we are the ones left without a dessert. That’s okay, but I wanted to be sure it didn’t happen this time. Also, this mix isn’t just gluten-free, but it is free of wheat, soy, corn, dairy, eggs, peanuts, and treenuts as well. So…for those with certain food allergies, these are a safe bet in the end. Bonus – they are made of yum!
1-2-3 Gluten Free’s dough was not only easy to work with, but baked up perfectly, even with egg replacer. The dough didn’t crumble or pull apart when I was rolling it out or cutting out the shapes. And the cookies held up beautifully during transportation. These are marketed under a subtitle of “Lindsay’s Lipsmakin’ Roll-out & Cut Sugar Cookies,” which, according to the Web site, is because this mix is named after the company owner’s 14-year-old neice, who loves to help in the kitchen and decorate cookies.
With gluten-free sugar cookies this good…it’s no wonder. Want easy and delicious cookies that you can bake instead of pulling them straight out of a box? Give 1-2-3 Gluten Free’s Sugar Cookies a whirl. With Thanksgiving and Christmas coming up, cut them up into festive shapes for the holidays, share with others, give them as gifts, or enjoy them on your own. Know this…one box makes a lot of cookies. But…’tis the season to be sharing, right?
Over the years, I’ve grown to love a vegetable I thought I hated: Squash. Every type of squash even. I’ve enjoyed it now in numerous forms, seasoned in various ways, and have fallen in love with this amazing vegetable. This recipe came from a recent issue of Whole Living magazine and I was so eager to try it. My roommate and I went up to our local orchard and got an acorn squash that weekend and gave it a shot. Now, it’s a favorite go-to meal. I simply quarter the recipe so that it only feeds two.
Recipe: Stuffed Acorn Squash with Quinoa and Pistachios
Brush squash with 2 tablespoons olive oil and season with salt and pepper.
Roast cut-side down on two baking sheets until tender and caramelized, 15-20 minutes.
Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork.
In a large bowl combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons olive oil, and vinegar. Season with salt and red pepper flakes to taste.
Divide filling among squash.
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Not only is the presentation of this dish spectacular, the flavors are amazing. The squash just peels away from the flesh with the fork, and the nuttiness of the quinoa works very well with the sweetness of the vegetable itself. The parsley and pistachios notch up the flavor to a wow-factor. Seriously…give this nutritious and filling meal a try and you will find it on your menu quite often.
I wasn’t kidding when I said I loved scones. In fact, when I have a morning I spend at the gym, I follow it up with a couple of scones reheated at the office. They are easy to travel with, and keep quite nicely. Once again, I used the scone recipe off the back of the package for Pamela’s Products Baking & Pancake Mix and added my own little twist to it. This time…almond butter. And wow…was it ever amazing. Try it out. Eat them up!
Gluten-Free Almond Butter Scones with Dark Chocolate Chips
Gluten-Free Almond Butter Scones with Dark Chocolate Chips
Servings: 12
Time: 20-25 minutes
Ingredients:
2-1/3 cups Pamela’s Baking & Pancake Mix
1/3 cup sugar
1 tsp baking powder
1/2 cup Nestle’s Dark Chocolate Chips
4 tbsp almond butter (I used Maranatha Organic Creamy Almond Butter)
1 egg, beaten
2/3 cup milk (I use unsweetened almond milk)
Directions:
Preheat oven to 375°.
Mix the dry ingredients together.
Cut in the almond butter using two knives.
Add the milk and beaten egg. Mix together with a fork. Dough will be thick.
Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.
Bake for 15-17 minutes.
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What made these work so well, as far as flavor went, was the richness and sweetness of the dark chocolate chips, paired with the salty flavor of the almond butter. I loved them. But don’t take my word for it. Bake up a batch and try for yourself.
Hodgson Mill Gluten-Free Brown Rice Linguine with Golden Milled Flax Seed
Product: Hodgson Mill Gluten-Free Brown Rice Linguine with Golden Milled Flax Seed – $3.24+
I admit it.
I’m having a love affair with the gluten-free products produced by Hodgson Mill. I have enjoyed their gluten-free muffins, devoured their gluten-free brownies, and now had the opportunity to cook up a bit of their pasta.
My grocery store had a manager’s special going on, and included was Hodgson Mill’s Brown Rice Linguine with Golden Milled Flax Seed. Never one to snub a bargain on gluten-free items, I grabbed a box and vowed to give it a fair shake. After all…I am completely satisfied with my Tinkyada brown rice pasta items. But, a deal is a deal.
Hodgson Mill Gluten-Free Brown Rice Linguine with Golden Milled Flax Seed (uncooked)
One night, I was craving some pasta, so instead of going to my normal gluten-free noodles, I reached for the box of Hodgson Mill Brown Rice Linguine. It was simple to make. Boil water. Add pasta. Allow to cook until al dente, drain, rinse with cold water. It’s that easy. Then…let your imagination run wild.
I topped mine off with sauteed mushrooms, garlic, and tomatoes, seasoned with parsley, basil, oregano, thyme, rosemary, and red pepper flakes. Then I mixed in some Daiya vegan mozzarella cheese and then topped it all off with a scattering of feta cheese. Viola. Dinner was served.
So how did Hodgson Mill fair in the gluten-free pasta war? I found the texture to be very creamy. Easy to swallow. The flavor was fantastic. It paired well with everything that I put on it. And had I actually put a sauce on it, I have no doubt these noodles would have held up to it instead of becoming soggy and mushy. These noodles felt light and easily slid down the throat. They were easy to twist around the fork, and didn’t break in the process.
As a bonus, because of the Golden Milled Flax Seed, these noodles are also a fantastic source of Omega 3 oils. They are gluten-free, wheat-free, egg-free, dairy-free, and all natural. I mean, look at the ingredients: brown rice flour and golden milled flax seed. Yes…I would call that all natural. Two ingredients. Two ingredients that I recognize. No chemicals. Nothing I can’t pronounce. Nothing that I sit there, raise an eyebrow at, and wonder exactly what that is a scientific formula for.
Hodgson Mill Gluten-Free Brown Rice Linguine with Golden Milled Flax Seed (cooked & drained)
These noodles cooked up amazingly well. Proving once again, when a company decides to do products gluten-free, they can be just as amazing (if not better) than those products they have that do contain such allergens. I have been quite impressed with the gluten-free products that I have had the opportunity to try from Hodgson Mill. And as always, I look forward to trying more.
As far as their pasta goes…I was very, very impressed. And after eating just a serving, I didn’t feel like I had too much. I’m hoping to find more of their pasta options in the stores to give it a try. If it’s anything like their brown rice linguine noodles, I have a feeling I won’t be disappointed.
Whether you have to eat gluten-free or not, give these a whirl the next time you crave pasta. They may win you over. And look at how much better they are for you compared to other brands when it comes to ingredients that go into making them. Really, you can’t argue with simplicity. Especially when it tastes so good!
Hodgson Mill Gluten-Free Brown Rice Linguine with Golden Milled Flax Seed topped with sauteed mushrooms, garlic & tomatoes, seasoned with parsley, oregano, basil, thyme, rosemary, red pepper flakes, and topped with feta cheese
We all love potato chips, but hate the calories and fat that come with them. Here is an interesting twist on chips, made with fresh kale, a little seasoning, and a dash of olive oil. These will change your snacking life forever…and for the good.
1 teaspoon seasoned salt (or seasoning of your choice)
Directions:
Preheat oven to 350°.
Line a cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner.
Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
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This is a simple, nutritious, and delicious snack. I could devour the entire pan and not feel guilty about it. I was pleasantly surprised with how much I liked this recipe, and since my first attempt, have seasoned with garlic salt, with crushed red pepper, and other such ingredients. Get creative. You can’t go wrong with a snack that is so good for you. Trust me, you won’t be able to eat just one!
It’s like a right of passage when you are a kid. Rice Krispies + Marshmallows = Rice Krispie Treats. And you devour these because they are so chewy and gooey and made of snap, crackle, yum! When I became a vegetarian, this was easy to modify. When I had to go gluten-free, I could no longer enjoy Rice Krispies. Then…they created Gluten-Free Rice Krispies and these treats were back on my menu.
Gluten-Free & Vegetarian Rice Krispie Treats
Gluten-Free and Vegetarian Rice Krispie Treats
Servings: 12-16
Time: Prep 10 minutes; Total 30 minutes
Ingredients:
Ingredients for Gluten-Free and Vegetarian Rice Krispie Treats
3 tablespoons butter/margarine
1 (7 oz) container of Marshmallow Creme
6 cups Gluten-Free Rice Krispies
Directions:
In large saucepan melt butter over low heat.
Add Marshmallow Creme and stir until completely melted. Remove from heat.
Add Gluten-Free Rice Krispies cereal. Stir until well coated.
Using buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.
Allow to cool.
Cut into 2-inch squares. Best if served the same day.
Gluten-Free and Vegetarian Rice Krispie Treat
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This recipe is not only simple, but delicious. And a favorite treat from my childhood is now back into my life. What more could this allergic chef ask for? Enjoy!
You remember growing up with Rice Krispies, right? From a cereal that “talks” to those delicious, marshmallow-y treats that mom made, Rice Krispies are engrained as a delicious part of growing up. And I loved them. Even as an adult, I devoured the cereal. But when I had to go gluten-free, like most of my cereals, Rice Krispies had to drop off my radar.
But then, Kellogg’s did something brilliant. They did something amazingly smart and great for their brand. They developed gluten-free Rice Krispies. And the first time I saw these on the shelves at the grocery store, I had to do my best to resist purchasing them. The only reason for that is my grocery stores sell that at over $4.15/box. When I wandered into department store that also had groceries (Wal-Mart, folks, don’t judge! I am on a tight budget!), I found it at $3.99 and it came home with me.
So, what was the first thing I did with these little puffs of rice? I made gluten-free Rice Krispie Treats, of course. And, since I’m also a vegetarian, I used Marshmallow Creme instead of marshmallows. But, naturally in the baking process, I had to swipe a few puffs to taste on their own.
These Rice Krispies are made out of whole grain brown rice and are made minus the barley malt (which is the source of gluten in original Rice Krispies). What I found was these little puffs of rice were less sweet than the original brand. But they were still very full of flavor and in no way bland.
As for how the vegetarian and gluten-free Rice Krispie Treats turned out…well…they were fantastic. Chewy, gooey, soft with that initial crunch…and safe for someone like me to eat. The perfect (and easy) dessert to make.
Gluten-Free Rice Krispie Treats
With the leftover cereal in the box, I used it as my breakfast cereal. And it brought a smile to my face when I poured my almond milk over it and the cereal began its signature snapping, crackling, and popping. I had to carry it over to my roommate to let her listen. Yeah, sounds stupid, but I was really that happy about it.
I wish more companies would take on the task of creating a gluten-free version of their cereals (Cheerios, are you listening?). This 12oz box (YES! You get the same size box of gluten-free cereal as you do the regular…what a concept!) brought me so much joy and made me able to not only eat a cereal from my past, but whip up a delicious dessert that was safe for me to eat and that I could share with others. I mean, everyone loves Rice Krispie Treats, yeah?
Don’t fall into a cereal slump. When Kellogg’s developed and produced this product, they did the gluten-free community a favor. A product of my childhood, now children who could never before eat actual Rice Krispies (gluten-free knock-offs are all around!) now get their day in the sun. So, fill a bowl, pour on your milk of choice, and have a conversation with your cereal again. For old time’s sake.
It was one of those days where I just wanted to treat myself. I had run a 10K in the morning, and then a 4K late in the afternoon. Energy stores were low. My tummy had a case of the rumblies. And I was ready to eat something filling, satisfying, gluten-free, and delicious. With all that running, I had earned that, right?
Normally, when it comes to pub grub, our first go-to spot is Molly Malone’s in Louisville, Kentucky. But, there was a big street festival going on right in front of Molly’s that night (part of the reason for the run), so we knew that it would be busy. Instead, my roommate and I drove into downtown Louisville to Fourth Street Live, where a plethora of restaurants and clubs are located. And among them, the very understated, but Irish-looking RíRá Irish Pub.
This wasn’t the first time we had eaten at RíRá. That distinction went to when the United States was playing England in the World Cup. But that was prior to my blogging days, and I didn’t remember too much of the meal for all the excitement of the match. This time, I could totally focus on what I was eating. Now, pubs can either be easy for me to navigate or difficult. RíRá falls somewhere in the middle. While they do have a Uniquely Veggie Burger, I wasn’t quite feeling it that day. And, let’s face it, sometimes those veggie burgers are bound with flour. So, as I was unsure, and I was feeling something crispy regardless, I opted for a salad. But, not just a boring ol’ house salad. HA! I never do that!
I ordered up their Bistro Salad ($8.95), which is a delicious and unique mix of goat cheese, toasted walnuts, green apple, red grapes, and topped off with a champagne vinaigrette. And, as this was a celebratory occasion (2 races in the same day!), I got a side of the sweet potato tater tots ($4.00). Okay, I’ll be honest…I would have ordered those anyway. Two of my favorite things: sweet potatoes and tater tots. How could this be a bad thing right? That…was instant WIN! And, naturally, my roommate ordered up her usual pub grub: fish and chips ($12.95) with a Magners Irish Cider to wash it all down.
Our server, for starters, was awesome. He took very good care of us, and let us peruse the menu at our own speed. And after he put the order in, he made sure our waters were full and would let us know when food was coming our way. And when the food was brought out, it looked and smelled amazing. I was ready to dive in…but for the blog I needed to take a few pictures. The trials of a foodie blogger.
Pictures done, I lifted my fork and went right for the tots. And I knew, if there was a heaven, it needed to be filled with these delicious bite-size delights. Sweet potatoes in tater tot form are the most amazing invention on this Earth. I think I experienced utopia in one bite. These were amazing. Crunchy on the outside, sweet and soft on the inside. Not overly seasoned. Fantastic. Bite-for-bite fantastic. I wish I had ordered the larger side instead of the small. I ended up saving most of them for last.
So, the salad was the next order of business. Now, a salad can either be really exciting or really boring. It all depends on the combination of ingredients and flavors. I’ve had many boring salads, but I have also had some that just WOW me. One bite of the Bistro Salad here at RíRá…and I was beyond wowed. I know…I know…it’s a salad. But, the goat cheese that they used in this salad made it the exquisite dinner that it was. Melt-in-your-mouth, soft, and not too strong. In fact, I had to ask the waiter what kind of goat cheese they used because now I wanted some for myself. He didn’t know, but went to check with the chef. He did return to tell us, but for the life of me, I can’t remember what it was now. I wasn’t sure how I was going to like the grapes in the salad, but it mixed really, really well with the cheese and the greens. And the champagne vinaigrette was amazing. And, thankfully, was only lightly dressing the salad, not drowning it. Delicious meal!
RíRá Irish Pub's Chocolate Ice Cream
And yes…there was dessert to be consumed! We ordered the flourless chocolate cake, but a few moments later, the waiter came back and said that they were out of that, so they could replace the flourless chocolate cake with a regular slice of chocolate cake. We explained why that wouldn’t work for us, and ended up ordering up a bowl of their chocolate ice cream ($4.95) instead. It was fantastic. Honestly. Smooth, creamy, and cold. It was soft and immediately melted in your mouth. Just the perfect way to end the meal.
I was quite impressed with the service at RíRá Irish Pub in Louisville, Kentucky. For being in the party district, the atmosphere was very laid back, very calm, and had the right level of rumble to make it seem like a pub, without being too much. I loved the food. The service was amazing. And the pub itself is a sight to behold. Take a look at their bar when you go in there. The entire thing was dismantled from Ireland and brought over in pieces, only to be reassembled. It’s gorgeous. And it totally adds to the ambiance.
Looking for delicious Irish food? Give RíRá a whirl. Their menu is full of Irish favorites. And I do recommend the not-so-Irish, but equally delicious sweet potato tater tots. They’ll change your life. And this pub will only make you want to come back for more of the atmosphere, more of the food, and the fantastic service.
RíRá Irish Pub's Bistro Salad with a side of Sweet Potato Tater Tots
I love scones. Seriously. I always have. They are delicious little treats that are good for a snack…or better yet…breakfast. I used a scone recipe off of the package for Pamela’s Products Baking & Pancake Mix…tweaked it…and came up with this recipe. Try it out. Enjoy!
Gluten-Free Chocolate Scones with Dark Chocolate & Mint Morsels
Gluten-Free Chocolate Scones with Dark Chocolate & Mint Morsels
Servings: 12
Time: 20-25 minutes
Ingredients:
2 cups Pamela’s Baking & Pancake Mix
1/3 cup cocoa
1/3 cup sugar
1 tsp baking powder
1/2 cup Nestle’s Dark Chocolate & Mint Morsels
4 tbsp butter
1 egg, beaten
2/3 cup milk (I use unsweetened almond milk)
Directions:
Preheat oven to 375°.
Mix the dry ingredients together.
Cut in the butter using two knives.
Add the milk and beaten egg. Mix together with a fork. Dough will be thick.
Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.
The Celiathlete 