Vegetarian – Page 32 – The Celiathlete

October 10, 2014

Recipe: Irish Stew

Twas the day before I left for vacation and I still had a lot…and I mean a lot of fresh produce left from my bin. Sometimes I think I should cancel it the week I go out of town, but never really want to. After all, I love my local and organic fresh produce being delivered to me and I hate these weeks I get back from a trip and have nothing in my fridge resembling a fresh fruit or vegetable. I had to do something with the plethora of produce that remained…and I wasn’t exactly sure what I could manage.

All hail the Happy Herbivore. In the cookbook, Happy Herbivore Light & Lean, which, for those of you keeping track, is the same book I got the Garden Vegetable Chili recipe from, I found an amazing recipe for Irish Stew. Yes…vegetarian Irish Stew. Her recipe was not gluten-free…but I made a couple of adjustments…and added a more nontraditional ingredient (to use it from my crisper drawer before leaving, naturally) to make the recipe work for me. Honestly…it is delicious. And so easy to prepare. Like any stew, chili, or soup…just let it simmer and let all those flavors soak in. That’s what it’s all about.

Recipe: Irish Stew

Servings: 3-4 (but I managed 6)
Time: Prep 15 minutes; Cook 50 minutes

Ingredients:

2 portobello mushrooms (I used 16 ounces of crimini mushrooms)
2 cups No-Beef Broth (I used 2 cups organic vegetable broth)
1 onion, diced
4 garlic cloves, minced
4 thyme twigs, fresh, de-stemmed, or 1-2 tsp dried thyme
2 large carrots, peeled and chopped
2 celery stalk, sliced
2 medium white potatoes, diced
1 cup Guinness stout (I used Redbridge Gluten Free Bear)
2 tablespoons tomato paste
1 tablespoon Dijon mustard
2-3 bay leaves
1-2 tablespoons Vegan Worcestershire Sauce (I used gluten free low sodium tamari)
**(In addition, I added 2 leeks to this stew…as I had them in my crisper…and why the hell not?)**

Directions:

Remove stems from portobello mushrooms and discard. Cut the mushroom caps into strips and set aside.

Line a large pot with 1 cup of no-beef broth. Saute onion and garlic over high heat until onions are translucent, about a minute or two.

Add thyme, carrots, celery, potatoes, stout, and tomato paste, and stir.

Bring to a boil, cover, reduce heat to low, and continue to cook for about 10 minutes.

Add mushrooms on top, along with Dijon, bay leaves, 1 tablespoon Worcestershire sauce, and remaining broth. Bring to a boil again, cover and simmer for at least 30 minutes, stirring every so often.

Continue to cook until mushrooms and potatoes are very soft – past fork-tender.

Taste, adding more Worcestershire sauce if desired.

Add a generous amount of black pepper and salt if desired.

Remove bay leaves and serve.

~*~*~

This is definitely a healthy and hearty stew. It has that great ‘stick-to-your-ribs’ feel to it, yet is completely plant based. Gotta love that. And I thought my addition of the leeks actually worked quite well. As I had to use a beer instead of a stout, the flavor is a bit more mild, but this has Ireland written all over it. A little nontraditional…but very good.

I froze a few servings of it and this thaws out and reheats beautifully. Trust me. You’ll love this! Especially as we enter the perfect time for soups!! And with just over 115 calories per 1-3/4 cup serving…you won’t feel guilting indulging in this stew either. I can’t wait to try out more of the Happy Herbivore dishes!

September 30, 2014

Product Review: The Pure Pantry Gluten-Free Organic Old Fashioned Pancake and Baking Mix (with bonus recipe & coupon code)

Product: The Pure Pantry Gluten-Free Organic Old Fashioned Pancake and Baking Mix – $7.29+

A couple weeks ago, I was fortunate enough to be sent a free package of The Pure Pantry‘s Gluten-Free Organic Old Fashioned Pancake and Baking Mix. I was ecstatic…for quite a few reasons. For the first thing…most gluten-free baking mixes that I have tried…haven’t lived up to expectations. Secondly, the pancakes on the package looked heavenly…so, I could only imagine the awesomeness that was enclosed inside.

Included with the mix were two recipes. I had this perfect vision in my head the moment I saw one for The Pure Pantry’s Gluten-Free/Dairy-Free Cornbread (or Muffins). You see…I love chili, soup, and stew. I LOVE…LOVE…LOVE these things…and it’s officially autumn. It’s fall. It’s soup season. It’s time to break into my vegetable crisper and my pantry and whip up some warm, comforting goodness on the stovetop.

Tonight…that’s just what I did. And I pulled out my package of The Pure Pantry’s Gluten-Free Organic Old Fashioned Pancake and Baking Mix because the perfect accompaniment to any chili (and I made a fantastic Garden Chili with LOTS of veggies!)…is cornbread, of course!!

This was not my first foray into gluten-free cornbread. I’ve made at least a dozen different versions of it. None of which I have liked. Seriously. None. They just never seemed to hit that perfect cornbread mark! Always a disappointment. If my roommate was game, she’d offer to use the failed versions for some snacks at work…but that was rare. Yeah…my cornbread record since going gluten-free has not been stellar.

So, you can only imagine my anticipation today when, after a long day of fitness, festivals, and…yes…food…I wanted to cook up a light chili and give this cornbread recipe a whirl. What could go wrong? I’d either be amazed…or disappointed once again.

The recipe was very easy and everything needed was in my pantry or fridge already. Don’t you love it when that happens? Combining the mix with corn meal, baking powder, salt, and some liquid ingredients, this epic dough that felt light and airy emerged. I poured it into a greased baking pan and threw it in the oven for about 22 minutes.

What emerged was sheer cornbread perfection. It looked like cornbread. It smelled like cornbread. Once the chili was done simmering away on the stove…I would find out if it tasted like cornbread. About 20 minutes later…dinner was served.

The first difference between the cornbread made with The Pure Pantry’s Gluten-Free Organic Old Fashioned Pancake and Baking Mix was that it didn’t feel heavy or dense…even as it came out of the oven. I can tell when I bake whether a recipe is going to be good by how heavy the pan feels as I lift it out of that oven. This didn’t feel heavy at all. It was this gorgeous golden color on top. It cooled briefly before I got out a knife and sliced it into 16 squares. Cutting it was a dream. I could tell that it was going to be a perfect texture due to how easily the knife cut through it. Like butter! It glided right through…no fighting with heavy, gummy insides on this bread. I might have perfection here! Each bowl of chili was served with two squares of the cornbread.

The verdict?!

BEST GLUTEN FREE CORNBREAD EVER!! And, as I stated above, I’ve made so much gluten-free cornbread that I didn’t like or I felt just came out wrong. There was absolutely nothing wrong with this recipe. It was hearty and delicious and so easy to prepare. I loved not just the texture, but how light, but substantial it felt. I loved the flavor…which…for me…was perfect. It wasn’t sweet cornbread…which is just how I like it. Sugar in cornbread is cake. This didn’t taste like cake. This tasted like cornbread. It had that gritty, corn flavor. Honestly…made my night.

I am going to definitely try the sweet recipe that was sent along with this baking mix as well…so stay tuned for that!! But for now, please enjoy this recipe from The Pure Pantry:

Recipe: The Pure Pantry’s Gluten-Free and Dairy-Free Cornbread (or Muffins)

The Pure Pantry Gluten-Free Organic Old Fashioned Pancake and Baking Mix (with Gluten-Free and Dairy-Free Cornbread)

Servings: 6
Time: Prep 10 minutes; Bake 20 minutes

Ingredients:

1 cup The Pure Pantry Gluten Free All Purpose Baking Mix
1 cup organic yellow corn meal
1/4 cup agave nectar
1 teaspoon aluminum free baking powder1/2 teaspoon salt
1 cup milk (almond milk or rice milk may be substituted) (I used unsweetened almond milk)
1/3 cup vegetable shortening, butter, or coconut oil – melted
1 large egg, slightly beaten (or egg replacer)

Directions:

Preheat the oven to 400°F.

Grease or butter an 8-inch square baking pan.

Combine dry ingredients in a medium bowl.

Combine milk, oil, agave, and egg in a small bowl; mix well.

Add the milk mixture to flour mixture; stir until just blended.

Pour into prepared pan and bake for 20-22 minutes. For muffins, spoon batter into greased muffin cups, fill 2/3 full and bake 15-18 minutes.

This recipe may be doubled and baked as above in a 13×9 inch baking pan.

~*~*~

The Pure Pantry has so many mixes to offer. And they were kind enough to share a coupon code with me to give to all of you, my dear readers. If you are interested in trying their products, skip over to http://www.thepurepantry.com and take a look at their shop. You can get $1.00 off your purchase of any two (2) gluten-free products from The Pure Pantry simply by entering PLU 35147 as you are checking out! Trust me…these products are totally worth it. I have never been so satisfied with a mix than I was with this one. The Pure Pantry might actually be selling gluten-free baking perfection.

But…don’t just take my word for it. Get over to their site…order some of their products and see how life changing your gluten-free foods can be. Simple. Delicious. And…amazing and delicious.

The Pure Pantry is pure gluten-free delicious goodness!

September 27, 2014September 28, 2014

Recipe: Garden Chili

I have a lot of vegetables in my crisper drawer. Like…a lot. A whole lot. Because…I get a CSA bin loaded up each Friday and sometimes I get through them, and other times…I don’t. Well, last week with all the birthday insanity…I barely got through them. It wasn’t without trying. I just…had so much going on and a few dinners had to be really quick and simple and…not cooked from my fresh and delicious vegetables. Hey…I did make an amazing salad though with a whole lot of them.

But, I digress.

With a trip coming up next week, I am determined to use up much of what is now in my crisper drawer. I also had a new gluten-free and dairy-free recipe for cornbread that I really, really, really wanted to get working on…so…I thought…

CHILI!!

Now, I have a TON of recipes for vegetarian chili…but I wanted one that I could use simply what I had in my kitchen. And, it just so happened to exist in my Happy Herbivore Light & Lean cookbook. Only thing I needed was…beans! Simple enough, I was grocery shopping today anyway. So…clocking in at 153 calories and 1 gram of fat, I give you…

Recipe: The Happy Herbivore’s Garden Chili

Servings: 2-3 (but I made 6 servings out of it)
Time: Prep 15 minutes; Cook 25 minutes

Ingredients:

2 cups vegetable broth, divided
1 onion, diced
4 garlic cloves, minced
1 green bell pepper, seeded and diced
1 (15 ounce) can diced tomatoes (undrained) (I used fire-roasted low sodium diced tomatoes)
1 cup sliced mushrooms
2 celery stalks, sliced
2 carrots, peeled and diced
1/4 cup tomato paste2 tablespoons chili powder
2 tablespoon Vegan Worcestershire Sauce (I used gluten-free liquid smoke instead!)
1/2 teaspoon ground cumin
1 tablespoon yellow mustard
1 (15 ounce) can pinto or kidney beans, drained and rinsed (I used organic chili beans)

Directions:

Line a large pot with a thin layer of broth, and sauté onion and garlic over high heat until onion is translucent, about a minute.

Add the bell pepper, tomatoes with juice, mushrooms, celery, carrots, tomato paste, remaining broth, spices, and condiments. Stir, cover, and bring to a boil. Once boiling, reduce to low and simmer until the vegetables are fork-tender, about 10 minutes. Add water or tomato sauce to make it more chili-like if necessary. Add beans and serve.

~*~*~

Okay…confession…I totally missed the part where it said to cover the pot. HAHA! No wonder it took a little bit of time to get those vegetables fork-tender. My total bad! But, it still worked. And what emerged was a fantastic spicy (but not too spicy…because the roomie didn’t even comment that her sinuses were running!) chili that celebrates vegetables. Most vegetarian chilies seem to put so much emphasis on beans that this was, indeed, a nice change. And serving this up with a couple slices of gluten-free and dairy-free cornbread made for one great, perfect fall meal.

It’s soup/chili season, folks! Let’s get cooking!

September 27, 2014

Restaurant Review: The Grape Leaf, Louisville, Kentucky

Restaurant: The Grape Leaf, Louisville, Kentucky

It’s not my birthday…but my roommate and I have a tradition to treat each other to a birthday meal someplace new, interesting, or a personal favorite for each others special day. Mine was pushed back to this weekend as my birthday fell on the start of the weekend and I already had Indian food on the mind at my favorite place in Louisville!

So, I had said that what I really wanted was…finally…some Chinese food. We had read a review a couple years ago about a place called the Tea Station in Louisville that had gluten-free options. However, after e-mailing them and not hearing anything back…then the roomie calling and basically being told they can give me rice and vegetables and tofu…and after seeing reviews about how the place has sort of been on a downward spiral…it was time for a second option.

The problem was…I really wanted Chinese food. So, now, nothing sounded like something I wanted.

Perfect.

I tried to get some feedback from Cathy, but she kept saying it was my choice. Which only stressed me out. I narrowed it down to a couple of places…and after scanning the menu pages a few times, I settled…on The Grape Leaf.

Yep. Mediterranean food! I love everything about Mediterranean food…so I figured…why not try out somewhere new and different and interesting? So…after work, we drove out to Frankfort Avenue…and attempted to find parking. We finally managed to find a spot well up the road and made a bit of a hike to the restaurant itself. The Grape Leaf prides itself on being a friendly, locally owned, pan-mediterranean neighborhood restaurant. I loved everything about that statement, so I was pretty excited about it. Not to mention, their chef, Nabil Al-Saba, is the real deal – serving up authentic cuisine since 1992.

Impressive, yes?

We stepped into the restaurant and were greeted by the hostess. We were taken to our table and seated. One of the chairs had a balled up cloth napkin on it, but it was near the window and I was sitting in the seat nearest the aisle. So, I set my purse down in the chair, away from the napkin, and settled in to look at the menu. The hostess/waitress asked if we wanted any appetizers like hummus or grape leaves, but Cathy said this was our first time there so we were going to familiarize ourselves with the menu first. So, she went to retrieve glasses of water while we perused the menu.

When she returned, she asked if we had any questions or if we were ready to order. We had done a bit of discussion while sitting there…but finally settled on what we were going to eat. Cathy went first, as she had the easier order. She went with the Lamb Schwarma with her two sides being the Lentil Soup with Pita and the Cauliflower Rice ($13.25).

I was going with a couple of items on the Appetizer list. I settled on a cup of the Organic Vegan Red Lentil Soup ($4.00) and the Vegetarian Grape Leaves ($7.50). Order was in.

A cup of The Grape Leaf's Vegan Red Lentil Soup — A cup of The Grape Leaf’s Vegan Red Lentil Soup

And just moments later, our appetizer soups arrived. I had to take a picture for the blog, but Cathy dove in and said…”It tastes citrus-y.” That made me giggle and once my photo was taken, I spooned up a bit myself and tasted it. I didn’t get citrus at all, but I did get this smokey-sweet flavor from the paprika that was sprinkled on top. The menu lists the ingredients of this sup as being organic red lentils, extra virgin olive oil, onion, and spices. What it was was this thick and rich soup that had a gentle, tame flavor that was elevated by the dashes of paprika over the top. It was warm and soothing and smooth. And it was a good way to start the meal, for sure.

In fact, we had just polished off our cups of soup when the entrées arrived at the table. Wow. Fast.

The grape leaves looked like…grape leaves. I mean, you can’t really dress those up, can you? Except with spices…like that same sprinkling of paprika…everywhere. I mean…everywhere. I had six stuffed grape leaves on the plate with a dollop of tzatziki and lettuce in the middle. The grape leaves themselves were wrapped around a blend of tomato, parsley, onion, Egyptian rice, and herbs. I cut into one of them. They looked really great. I dipped my fork in the tzatziki and added it to the bite…and gave it a try.

It was…pretty good. It was okay. The textures were great. The grape leaves were cooked perfectly, kept soft. The stuffing was creamy and had a bit of flavor. Not a lot though. In fact, the star of the entire dish was the tzatziki. So, thank goodness for that. I had Cathy try a bite and she liked the creamy inside…but just didn’t look like she was a fan at all. And, sadly, being a schwarma lover…she was most impressed with her side of Cauliflower Rice. I was also…really…really…concerned with how quickly the food came to the table. I watch Kitchen Nightmares…I know how this works…

The food was just…okay. Not meh. Not gross. But not something I would actively make a point to go back and try again. Which…is so sad. This was my birthday meal and it didn’t live up to expectations. I feel cheated. I feel like my going out on a limb…trying something different…was a letdown. Do I get a do-over? We left after paying the bill and decided we couldn’t end the night with food that we weren’t happy with…so we hiked just up the street to The Comfy Cow for kiddie scoops of their Strawberry Fields Forever ice cream.

So…The Grape Leaf…has an amazing reputation…but it wasn’t busy when we were there…nor was the food anything to scream from the rooftops about. It was just…eh…good.

And I was hoping for great. I was expecting great.

I don’t think I’ll be back.

The Grape Leaf's Vegetarian Grape Leaves — The Grape Leaf’s Vegetarian Grape Leaves

September 21, 2014

Product Review: Freedom Foods Ancient Grain Flakes Cereal

Product: Freedom Foods Ancient Grain Flakes Cereal – $5.99+

It’s no secret how much I have latched onto and been supportive and vocally outspoken about how the natural and naturally delicious products from Freedom Foods are surprisingly nutritious and packed with nutritious goodness. So many cereals out there are loaded down with sugars and artificial ingredients. But Freedom Foods prides itself on using only natural ingredients…yes…even for those wild colors in my much loved Tropicos. So…yeah. There is a lot of love here.

Last month, I went to the Gluten-Free Food Allergy Fest in Indianapolis, and one of the vendors in attendance was none other than Freedom Foods. After buying them out of Smudge (their nut-free and dairy-free Nutella), I decided I would try one of the cereals in their lineup that I don’t see at any of my stores. Right now, only Kroger carries some of their products, and very few of their cereals. After a little bit of pondering…I finally decided to try the Freedom Foods Ancient Grain Flakes.

This cereal is a blend of sorghum and buckwheat, creating a cereal that is a good source of fiber and also low in salt. What sets this cereal apart from others on the market, Freedom Foods Ancient Grain Flakes are a true super food. Why? Because they grains that they rely on are those that were consumed around the world for thousands of years. The Aztecs relied heavily on these superfoods for both strength and endurance.

Strength…and…endurance.

This runner definitely perks up hearing that! So, I gave it a try. And on the morning before I attempted my first double-digit run since I was injured…I ate a serving and went to meet up with some friends for my run. As I poured my bowl of cereal, the flakes reminded me of those that would be in, say, Raisin Bran. They were that dark flake without a coating of heavy sugar. Very nutritious looking. No raisins in sight. None needed, apparently. Right?

Well…mostly.

I love the nutritious aspects of this cereal. I really do. But…the flavor, on their own…was not good. Really dry and sort of like…cardboard. Not to be deterred though, I went ahead and poured some almond milk over the flakes themselves…and that actually helped. It wasn’t…say…my favorite…but…it wasn’t bad. It wasn’t great…but I didn’t want to just pour it into the sink and start the garbage disposal either. It definitely is my least favorite product I have tried from Freedom Foods to date…I mean…cardboard is not a good taste at all. But…it is packed with a lot of nutrition, which does my body good. And with the almond milk…it was consumable. So, there is that.

This cereal is made from rice flour, yellow corn flour, sorghum flour, buckwheat flour, psylliam husk, cane sugar, apple juice concentrate, and less than 2% salt and sunflower oil. This cereal is preservative free, a great source of fiber, non-GMO certified, low in salt, and also gluten-free, wheat-free, nut-free, dairy-free, soy-free, and egg-free.

Nutritionally speaking, this cereal is definitely higher in calories than I would like…especially since it’s not knock-me-over delicious…but it still has some great things going for it. One serving is a cup of the Freedom Foods Ancient Grains Flakes cereal is 1 cup. In this serving, you are dished up 220 calories and only 1 gram of fat. This serving also provides 60 mg sodium and 5 grams of sugar. You also get 5 grams of fiber and 5 grams of protein. Filling…for sure.

So, while I wouldn’t personally purchase this cereal again, it isn’t so bad. Nutrition wise it is a powerhouse. And if you like bran flakes or something similar, perhaps this is for you. For me, it lacked something…but…it’s edible. I’ll polish off the box. Maybe it will at least bring me some added strength and endurance…

September 20, 2014

Birthday & Boston

It’s September 19…and you know what that means?

It’s International Talk Like A Pirate Day, mateys!!

But…it also means that it’s my birthday. I didn’t have anything planned for the occasion…except having my friend Jenn come down for the weekend. Which is awesome, because she’s one of my favorite peeps. Travel buddy…race spectator…professional cheer section! WOOT!

And it was a good day. After work, we all went out for Indian food at Shalimar (my favorite!) and then to the mall. Cathy bought me a new wallet and some socks for an upcoming race outfit. The socks…the wallet is for everyday use, obviously.

And then, we came back to the apartment…stuffed ourselves with slices of my gluten-free and vegan birthday cake, made by Annie May’s Sweet Café, in Louisville, Kentucky. And we settled in for a little while to chat, get caught up, watch some crazy stuff on television, and then get some rest. Long day for the traveler and an early morning in the works for the morning.

I couldn’t have asked for a better day. This morning, I was gifted with a gift card to purchase either the Frozen Soundtrack or Sherlock Series 3 on Blu-Ray. I got some great new running gear from Amanda. I went to work with goodies for the office and they were devoured. Cathy’s mom brought me balloons and roses and a watermelon! Then, home for food. The waiter at Shalimar was taking our order, and I got my favorite, the Broccoli Masala. And he said, “It’s your birthday…you should do something different!” But I said it was my favorite…so that is what I wanted. After the meal, they brought out complimentary rice pudding for the three of us. I love that place SO much. As you can tell…I go there often! Then shopping. Then cake. Now relaxing. Oh yeah…good day!!

Speaking of cake…check out what Cathy and Annie May’s Sweet Café worked up for me:

Which brings me to the next order of business…

On September 12, 2014, at exactly 10:00 a.m., I was able to register for my chance to run the Boston Marathon. On Sunday night…I was pulling up my e-mail on my phone and…there it was…

Boston Marathon Confirmation of Entry Acceptance

OFFICIAL!!

I am so excited. And with the recent injury, I am really just focusing on recovery, regaining strength, and just getting myself to Boston in perfect marathon shape and form. I know it can happen. I have to break some of the habits I have fallen into since the injury. When this e-mail came over, I would have jumped up and down…if I could. But my foot wouldn’t allow that. So, I did this happy dance thing, and Cathy just ignored me. Law & Order was on. I finally said, “Ask me why I’m dancing…just ask me why I’m dancing.” Much screaming and excitement followed.

I still feel that way. So, for now…my plan for NYC is to take in the experience, but not race it. I just can’t. Not with that amount of time off. Not with my foot still bugging me when I take a step. My podiatrist changed up my prescription today…so hopefully something will get better.

But…there it is…

Birthday Bash and Boston Bound!! LOVE!!

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

September 16, 2014

Product Review: Udi’s Gluten Free Rich & Creamy Penne & Cheese

Product: Udi’s Gluten Free Rich & Creamy Penne & Cheese – $6.99+

You know…there are certain names that I commonly trust in the gluten-free food world. And, with the exception of a couple of things (holy and small bread loaves and the original cinnamon roll recipe), one name that I have always been able to trust to serve me up something not only delicious but a close equivalent to the “real” and glutinous food is Udi’s. After all, they were the game changer when it came to bread. I hate really small bread slices though, so I normally don’t purchase their loaves. I do, however, always have Udi’s Gluten Free Bagels in my freezer. Never had a better gluten-free bagel, for sure!

So, imagine my glee when I found out that Udi’s Gluten Free was introducing some frozen meals to the market. And while these new products usually take forever and a day to reach my area, that wasn’t the case with these. I can find them in most of my natural food stores. The one I have, however, I purchased out of town and returned to my freezer in a cooler. That’s how I roll when I’m a gluten-free girl on the go!

And by on the go…I mean I drive to a lot of places that have items I don’t always see in my area. The road is my home a lot of the time.

But when I am home…when I have a rough day or am just tired…cooking something from scratch isn’t always an option. BAH. That was the case tonight. I consulted my roommate and she asked if there was anything in our crisper drawer that was in dire need of being used up. I listed off a couple of things that we had until Thursday to use. Since there was no real rush…she said to just grab something out of the freezer…either the gluten-free pizza or the mac and cheese. The pizza is from my local gluten-free bakery…and we almost went that way. But…when I said it was the pizza or splitting the mac and cheese and having it with the gluten-free and vegan garlic bread still in the freezer…she immediately wanted the mac and cheese meal because the bread was the tipping point. HA! She loves her bread. And, yes, she only eats gluten-free bread. She’s awesome like that.

So, after getting home, I tossed the gluten free and vegan garlic bread into the oven to toast. And as that was about to finish up, I pulled out the mac and cheese meal I knew we had in the freezer. Actually…what we had one box of the Udi’s Gluten Free Rich & Creamy Penne & Cheese in the freezer. Close enough to mac and cheese. I brought it back from The Raisin Rack in Columbus, Ohio, and was keeping it around for an evening such as this. Lots to do, and not enough time to spend a long time in the kitchen. This was easy. This took a total of 7 minutes to cook. I loved that.

Udi's Gluten Free Rich & Creamy Penne & Cheese (cooked) — Udi’s Gluten Free Rich & Creamy Penne & Cheese (cooked)

Simple preparation. Remove tray from box and cut a whole in the plastic that surrounds it. Place in the microwave for 2 minutes. After those two minutes are up, remove the plastic and stir. Place back in the microwave for another 2 minutes and 45 seconds. Allow to sit for 2 minutes before serving. I did that…then split the tray between the two of us.

I settled in to an episode of Chopped on Food Network and took my first bite.

And was highly disappointed. While the actual dish itself is loaded with rich and creamy unnaturally orange cheese…it didn’t actually live up to its looks. In fact, while it looked like something I could have cooked up, the first bite was just…bland. BLAND! Penne & Cheese should not be bland. Gluten free should most definitely not be bland. I was just…so let down. While I could see the black pepper scattered through the cheese sauce, the cheese sauce really lacked flavor. And, with most cases of microwave pasta…some of the noodles didn’t cook to soft goodness and were left sort of crunchy and crisp. BOOOOO!! This just left me feeling deflated because I love mac and cheese…but this was just…no good. Not one bit. When I eat something, I want it to taste like something. I want seasoning. I don’t care if it’s a frozen dish or something that comes out of a professional kitchen, it has to taste good! Or…taste like…something.

The Udi’s Gluten Free Rich & Creamy Penne & Cheese is made from gluten free penne pasta (made from corn flour and rice flour), pasteurized milk, water, cheddar cheese, butter, cheese flavor, monterey jack cheese, rice starch, flavor, citrus fiber, kosher salt, black pepper, annatto extract, and mustard flour.

As for nutrition information, the Udi’s Gluten Free Rich & Creamy Penne & Cheese serves 1 person per container. My roommate and I split it. I’m sort of glad we did…

Anyway, one serving (about 1 cup) will serve up 430 calories and 13 grams of fat. You will be consuming 90 mg cholesterol, 480 mg sodium, and 4 grams of sugar. In addition, you will take in 3 grams of fiber and 12 grams of protein. You’ll feel full…but you won’t feel like you actually tasted anything.

It’s too bad that this dish was so bland. I was really let down. Udi’s is usually so spot-on with their products, but this one just left me feeling cheated out of what should have been a delicious meal. I think I’ll stick to my homemade mac and cheese from here on.

Half a serving of Udi's Gluten Free Rich & Creamy Penne & Cheese — Half a serving of Udi’s Gluten Free Rich & Creamy Penne & Cheese

September 15, 2014

Product Review: Tonya’s Gluten Free Kitchen Original Soft Pretzel Bites

Product: Tonya’s Gluten Free Kitchen Original Soft Pretzel Bites – $9.99+

There was a time in my life, when I worked retail at the mall, that at least one of my meals consisted of a soft pretzel from Auntie Anne’s Pretzels. Because, really, there is nothing quite like feasting on a soft pretzel with that delicious buttery and salty flavor. Mmmm…

Don’t make me crave…

Or, actually…go ahead.

Because, with a little help from The Raisin Rack in Columbus, Ohio, I was introduced to the most amazing and fantastic convenience gluten-free soft pretzels ever. Now, they aren’t my local bakery’s soft pretzels (which they offer only in July and September…on Wednesdays only), which are freakin’ fantastic. But for something that I can dig out of my freezer and feast on whenever I want…well…these are where it is at, my friends! Just…trust me!

On one of my many trips to Columbus, Ohio, and one of my many stops at The Raisin Rack, I have snatched up some items that I can’t find anywhere else around where I live (and I shop at 5-6 different stores each week). I often crave soft pretzels (especially when Annie May’s Sweet Café in Louisville, KY, isn’t doing Soft Pretzel Wednesday), as is bound to happen each time I go to a shopping mall and have to walk by Auntie Anne’s Pretzels. Because…they flood the mall with their delicious smelling pretzels…and I can’t have them. Not one. Not even a sample. It’s sheer torture. TORTURE!

But…now I know…there can be pretzels whenever I want. When those weird cravings hit.

Because of Tonya’s Gluten Free Kitchen!

Tonya’s Gluten Free Kitchen was created when Tonya and her daughter were diagnosed with celiac disease. Tonya began searching for gluten-free bakery foods that tasted up to par with their gluten equivalents. After many disappointments and a lot of frustration, she set out to create her own recipes. She started simply by baking in her home kitchen for friends and family and even fellow Celiacs in Central Pennsylvania. Soon, they expanded to selling to local grocery and health food stores. Then they outgrew the home kitchen in 2010 and opened up a gluten-free bakery in Newmanstown, Pennsylvania. Tonya and her company believe that quality and taste do not need to be sacrificed in order to make something gluten-free. They take great care, using a dedicated gluten-free facility to make their products, to ensure that everything they churn out is of the highest standards.

I can get on board with that.

So, after a day of grocery shopping and walking around the farmer’s market and shopping malls, I wasn’t really feeling standing around in the kitchen and cooking something for dinner. So, I opened up the freezer and decided that what this day called for was…soft pretzels. And, yes, I happened to have a box of Tonya’s Gluten Free Kitchen Original Soft Pretzel Bites in my freezer. I opened up the package and laid out the bites on a baking sheet to cook up. I patted each bite down with water and gave them a light sprinkle of the enclosed pretzel salt. Then, they were placed in a pre-heated oven to allow to cook. These can be done in the microwave, but to get crustier pretzels, the oven is the way to go. And I like that initial crispy outside with the doughy and soft middle. As my oven never heats right, the normal 5-7 minutes these would cook was actually 9-10 minutes for me. I left them in for 9 minutes. And when I removed them from the oven…they looked like pretzel perfection…and smelled like the buttery good aroma that comes from Auntie Anne’s.

My mouth was watering.

I split the entire box with my roommate (this was dinner…not a snack) and served them with some vegan cream cheese for dipping. Because, seriously, soft pretzels and cream cheese are a match made in heaven. Delicious heaven.

I served up my roommate’s plate first. And as I was just getting back to the kitchen, she had already taken a bite and said, “OH MY GOD!” I wasn’t sure if this was a good thing, so I had to ask. She told me to take a bite and look at the center. I did just as she said.

OH MY GOD!

Seriously…OH MY GOD!

The Tonya’s Gluten Free Kitchen Original Soft Pretzel Bites are JUST like the Auntie Anne’s Pretzels I ate almost every day I worked in retail. Holy goodness. The pretzels themselves are rich and buttery on the outside and soft and chewy on the inside. The inner part of the pretzel are a thick white middle…nothing that looks dense or heavy or packed with bubbles of air. They were perfection. Soft…gorgeous centers surrounded by the golden crust with the dash of salt on the top. Yeah…these were fantastic. These were light and buttery and amazing. AMAZING!! These made me happy on so many different levels.

So, let’s talk ingredients. At Tonya’s Gluten Free Kitchen, they believe in using all-natural ingredients. And these amazing Original Soft Pretzel Bites are made from rice flour, cornstarch, tapioca flour, milk, sugar, butter, eggs, potato flour, baking soda, xanthan gum, yeast, and salt. They are all-natural, gluten-free and wheat-free.

As far as nutrition goes…well…they aren’t bad. Not at all. A serving of Tonya’s Gluten Free Kitchen Original Soft Pretzel Bites is 5 of the little pretzel nubs. Now…I ate half the box and I feel no shame. HA! A serving contains 220 calories and 8 grams of fat. One serving would also provide 35 mg cholesterol, 230 mg sodium, and 7 grams of sugar. Also, you will be consuming 1 gram of fiber and 2 grams of protein.

The Tonya’s Gluten Free Kitchen Soft Pretzel Bites are something that I intend to keep in my kitchen freezer forever. For LIFE. They are that good. They are so worth keeping on hand for those nights where you just want something that doesn’t resemble the food you eat all week. Maybe you want snack food for dinner. Maybe you’re having a party and need some finger food. These are the perfect treat and the perfect item to keep on hand. Even gluten eaters couldn’t tell these were gluten-free. SO GOOD!

Soft pretzels…whenever I want them…that taste great…that are just as good as the “real” thing?

Tonya’s Gluten Free Kitchen delivers with these Original Soft Pretzel Bites. Oh yes…it doesn’t get better than this!