The Celiathlete

December 3, 2012

Vino de Milo Portobello Shiraz doesn’t offer perfect pour of pasta sauce

Product: Vino de Milo Portobello Shiraz Pasta Sauce – $5.99+

As is evident by this blog, I am a sucker for new products that are not only gluten-free, but also vegetarian. And one of my favorite things to test is pasta sauces. Why? Well, growing up my favorite thing to eat was pasta. It didn’t matter what kind of pasta dish it was…I just loved pasta. Even more, I loved to cover it in sauce. Yum yum!

When the gluten-free thing had to happen, I thought pasta would never be the same. In fact, it was months before I even attempted to make any sort of gluten-free pasta dish. And…sadly…it didn’t quite live up to the stuff I used to have and consume by the plateful.

But, as time went on, I discovered different types of gluten-free pastas, different brands…and the same held true for sauces as well. I’ve tried a lot of really good sauces and I’ve tried others that were decent enough…but…I’d probably never purchase again.

While out at Whole Foods one day, an end-cap full of pasta sauces I had never seen before caught my attention. All of them were clearly marked gluten-free…and I knew that I had to take one home with me and try it. So, my roommate and I looked over the various selections being offered and finally decided that the best one would be to go with the Portobello Shiraz, a pasta sauce made from diced tomatoes, tomato sauce, fresh onions, fire-roasted portobello mushrooms, fresh garlic, fresh herbs, extra-virgin olive oil, crushed red pepper…and Shiraz wine.

No ingredient on there sounded unappetizing and there were no chemicals or added preservatives. Even better.

So, it came home with us and we began working our way through some of the other sauces in the pantry. Last night, however, was Vino de Milo’s night to top off some fresh (yes…you read that right, FRESH) gluten-free pasta. I sauteed up some mushrooms and some yellow onion, added the fresh pasta noodles and poured two servings of the sauce over the noodles in the pan to warm it. And then…when it was ready, I dished it up. A small shake of freshly grated Parmigiano-Reggiano topped it off and I served a bowl to my roommate and kept the other for myself.

I was already in a happy place due to the fresh gluten-free pasta (which was superb!) The addition of a new pasta sauce had me eager to dig in and have a taste. Before I even settled in though, my roommate had taken a taste and declared the pasta to be fantastic…the sauce…not so much.

My heart sank. But I went and settled in with my own bowl to make that call for myself.

Sadly…she was absolutely right. It wasn’t that this sauce is bad. It’s not. It’s just that I have tasted others that have been so much better than this one. The wine, while a common and usually delicious addition to any tomato-based sauce…just didn’t seem to fit in this one. Trust me, my own homemade marinara uses wine…and I love that one. Perhaps it was the type of wine used. The Shiraz is normally a slightly spicy wine, but here it just sort of made everything taste like…it had a touch of vinegar on it. It just wasn’t a good fit. It wasn’t bad…it just tasted all wrong. But…we are going to finish off the jar regardless.

I don’t know if I would be willing to try other options for sauces by Vino de Milo after this one. While I love a good spicy kick to any sauce, this just didn’t deliver for me. Thankfully, the pasta and the vegetables were there to lend a hand to the dish. And I also didn’t drown the pasta in sauce (I kept to the serving size!).

Nutritionally speaking, Vino de Milo’s Portobello Shiraz is a healthy choice when it comes to sauces for pasta. A serving (1/2 cup) is only 40 calories. Love that. It is also completely fat free and low in sodium (330 mg) and sugars. So, it is a rather healthy choice when it comes to sauces. I mean, it is a marinara, it shouldn’t be loaded with a lot of unnecessary calorie-loaded and fat-laden things. So, there is the good. I just wished it tasted better.

If I find myself looking for another sauce to give a try, I might try a different variety of Vino de Milo pasta sauces. But the Portobello Shiraz was definitely not the way to get started on this brand.

Vino de Milo Portobello Shiraz Pasta Sauce over RP's Fresh Gluten-Free Linguini and sauteed mushrooms and onions — Vino de Milo Portobello Shiraz Pasta Sauce over RP’s Fresh Gluten-Free Linguini and sauteed mushrooms and onions

December 3, 2012

RP’s Gluten-Free Linguini a fresh take on gluten-free pasta

Product: RP’s Pasta Company Gluten-Free Linguini – $5.99+

I had a “Pinch me, I must be dreaming!” moment a couple weeks back while I was out grocery shopping at my favorite local grocery store…Earth Fare. If you have an Earth Fare in your town…run…do not walk…to that location and grocery shop. This little grocery store brings me so much gluten-free goodness that I have taken to calling it Earth Joy. I never walk out of there without seeing or purchasing something new or something that has made me happy.

And, let me tell you, living where I do, sometimes gluten-free goodies are beyond hard to come by.

Well, this moment happened when I was scoping out the cheese section and looked up to spot…gluten-free pasta in the refrigerator section. Like…that awesome homemade fresh pasta that just takes minutes to boil. Not that boxed rice or corn or quinoa pasta. No, my friends. This was like fresh noodles all vacuum sealed and just ready for some boiling water and a touch of sauce. I was elated.

And while out and about on Saturday afternoon doing my grocery shopping, my roommate treated me to a package of this pasta.

The brand is RP’s Pasta Company. Now, I am not familiar with this company at all. And given that I have been doing the gluten-free thing for almost two years now, you would think I’d know of every brand out there. But, this was not the case. It’s a good thing I like surprises.

RP’s Pasta founder and owner Peter Robertson, was approached by a long time customer and friend who was upset because she had to stop eating wheat. Robertson felt that everyone should be able to eat fresh pasta set out to develop a recipe of equal or greater quality of the regular RP’s fresh pasta. It happened in 2008 and from then on out, RP’s began producing fresh gluten-free and wheat-free pasta that matched the quality of their traditional semolina pasta.

The main ingredients of the RP’s Gluten-Free Pasta are brown rice flour, potato starch and egg. From there, they managed to work the ingredients to match the quality and texture of any high quality fresh pasta. Along with making a good product, RP’s gluten-free pastas are produced in a dedicated wheat-free area to insure proper safety and no cross-contamination.

If that wasn’t enough to convince you…the following night, Sunday, I was ready for some pasta.

The product that I chose (because they had a few in the refrigerated section) was RP’s Gluten-Free Linguini. It was so easy to prepare that I was able to get some vegetables sauteing, ready some gluten-free bread for toasting, prepare two salads, and get water boiling without needing an extra hand. And, there was no real reason to have to time things around pasta that might or might not be done within the time stated on the package. That’s the thing about fresh pasta…it literally only takes two to three minutes and you have pasta perfection.

RP’s Gluten-Free Linguini was awesome. It was so easy to prepare too. I just started some water boiling, pulled out the pasta and seaparted it as much as I could. Then into the water it went for about 3 minutes. Afte I drained it, I tossed it into the pan with my sauteing vegetables and a hit of the sauce I was using. I stirred it around until all was mixed and coated. Then it went into the bowls for serving.

One bite was all I needed to discover that this pasta was all I wanted from here on out (once I use up the stuff in my pantry, that is). Nothing beats a good quality fresh pasta. And that was what I was lacking after having to go gluten-free. But not anymore. I thought this pasta was beyond the quality of any of the hard shells and noodles that I’ve been having to purchase for any sort of pasta dish I want to create. Never again. The linguini was perfect al dente in 3 minutes. It paired well with my vegetables and sauce. I was beyond happy with the texture and the taste. Honestly…the absolute best gluten-free pasta I have had in the two years I have been gluten-free. I’m astounded and amazed and only wish I had known about this before now.

One serving of this pasta is 220 calories, which is pretty much standard for any pasta. It has only 2 grams of fat and provides 47 carbohydrates. The long distance runner inside me cheers for joy with that. The sodium content is relatively low (539 mg) each serving. And the taste and texture are unmatchable. Trust me. I have never been so happy eating a bowl of linguini than I was last night. Even if the new sauce I used wasn’t good. The noodles were the star and these really stood out and impressed.

RP's Pasta Company Gluten-Free Linguini (cooked and sauced) — RP’s Pasta Company Gluten-Free Linguini (cooked and sauced)

December 3, 2012

1000 miles and still days left in the year…

It was about the time I entered Cherokee Park on Saturday during the Mile 2 Mile run from one BlueMile running store to the other that I hit 1000 miles for the year. And I didn’t even acknowledge the moment or anything. Why? Because at the time I wasn’t thinking about it. I was having a conversation with a runner, a gentleman, that I had been running with for over half of the 12 mile run. I was in the lead group for pace setters for the Mile 2 Mile run and we were making fantastic time, despite stopping a few times to allow time to refuel or hydrate.

I realized it as I was sitting in the BlueMile store in the Highlands of Louisville, after changing out of my running clothes into my regular clothes for the day. I was putting on my shoes and socks and I looked up at my roommate and held up my hand for a high five.

“I’ve done 1000 miles!” I said simply, with a smile.

She high fived me and that was that. No big celebration or acknowledgement. There were other things to focus on that day.

That being said, this is a huge deal to me. I mean…1000 miles in a year may not seem like much, but I set a goal this year for 500 miles, and I have since doubled that goal. I’m at a loss of words as I sit here and reflect on this past year. And this, my dear readers and friends, is also with me being out of running for almost 3 weeks due to a very bad injury. I fought back through that, proved I was a better runner than before because of it, and have kept on trekking through the miles.

And the year isn’t over yet. I’m participating in two running programs this December. One is the annual Runners World Run Streak where runners pledge to run at least 1 mile every day from Thanksgiving into the New Year. I’ve kept that end of the bargain up without problem. And, in conjunction with that, my friends Armand and Ramond started a couple years back called REDD (Run Every Day in December). They work hand-in-hand. And…with all of this going on, I’m still training for my final half marathon of the year, which runs December 16, 2012 up in Indianapolis, Indiana. It all keeps me motivated and keeps me energized.

So…there it is…1000 miles down for the year and still an entire month ahead of me. I wonder what mileage I’ll tap out at this year. And this, in turn, makes me really rethink goals for next year. I’m excited…proud…and thrilled to have reached this goal.

December 2, 2012

Chocolate for breakfast? With Enjoy Life’s Double Chocolate Crunch Granola…you betcha!

Product: Enjoy Life Double Chocolate Crunch Granola – $5.99+

Say it with me…

Chocolate. For. Breakfast.

Sounds sweet, yes? Sounds, perhaps, a little decadent? Perhaps more than a little sinful?

In most cases, you would be right to think so. But there is nothing sinful about Enjoy Life’s Double Chocolate Crunch Granola. It’s sweet. It’s chocolate. And yes…it can be even made into something decadent. But you will be amazed at how good this actually is as far as, not just gluten-free granola (and granola in general) goes, but chocolate granola at that.

My problem with most granola is that it is laden with sugar. I try to eat healthy…and at times I am as guilty about splurging on some sweet treat than every other human being out there. We like to treat ourselves to something at times. This chocolate granola from Enjoy Life foods is all treat without the guilt. I promise…even I was shocked by the nutritional information on this.

But I’ll get to that momentarily.

I actually picked up a bag of Enjoy Life Double Chocolate Crunch granola at Big Lots one afternoon while out shopping. It was a random stop, but I couldn’t turn down the price. Most of the time it is far more expensive than what I found it for at Big Lots. Score. I’d been wanting to try chocolate granola for ages and had seen this at other stores, but had been more than a little reluctant to pay the price for it. Now…I had reason to welcome it into my pantry.

This morning, I had some Chobani vanilla chocolate chunk Greek yogurt to finish off, some pomegranate seeds to use, and a pantry that held the key crunch component of my infamous breakfast parfaits. I reached into my pantry and eagerly pulled out the bag of Enjoy Life Double Chocolate Crunch and eagerly began assembling my gluten-free and mighty tasty breakfast parfaits.

A serving of Enjoy Life Double Chocolate Crunch Granola

In the bowl, a small layer of granola. Over that, some Greek yogurt. Then the pomegranate seeds. Then more granola, more yogurt, more pomegranate seeds, then one last dusting of granola. It’s super simple and super delicious. And it makes for a delicious breakfast treat to start off the morning with. I just knew that the chocolate and pomegranate would be a match made in heaven. In fact, I couldn’t wait to try it so I dug right in.

Super chocolate YUM! No joke. I loved how crisp this granola is. And scattered throughout it are chunks of allergen-free chocolate. Love that. In fact, this granola is free of the top eight food allergens (wheat, dairy, peanuts, tree nuts, eggs, soy, fish and shellfish). I love that. It is composed of brown rice flakes, evaporated cane juice, chocolate chips, brown rice syrup, rice crisps, cocoa powder, ground flaxseed, vegetable oil, vanilla, salt, and rosemary extract. When combined, what develops is this amazing chocolate granola that is a delight to nibble on, plain, with a splash of milk (I use unsweetened almond milk), or in some sort of a breakfast parfait, dessert topping, etc.

Nutritionally speaking, for a chocolate granola (or just as granola) this is one of the better options. A serving size is 1/2 cup and that will only set you back 180 calories and 4 grams of fat. That’s not bad at all comparatively speaking. But what surprised me and pleased me even more was that the sugar content in a serving was only…only…11 grams. A lot of regular granola pack twice that. Color me impressed.

What also impressed me was the taste and texture of this granola. It was sweet without being overly sweet. The chocolate was a delicious sweet touch and it really popped when I mixed it into my breakfast parfait. On its own, however, it was just as tasty. I love the chocolate chips that are scattered throughout, making a nice pop of chocolate with every bite. I was in love with this granola upon first bite. And I’m already coming up with other ideas of how to use it and use it well.

If you are in the market for a granola and are craving a hit of chocolate…you can’t go wrong with Enjoy Life’s Double Chocolate Crunch Granola. I’m so happy I finally got to try this. And now…I don’t think I can survive without it.

Enjoy Life Double Chocolate Crunch Granola layered with Chobani Vanilla Chocolate Greek Yogurt and Pomegranate Seeds

December 2, 2012

Katz Gluten-Free English Muffins toast up breakfast perfection

Product: Katz Gluten-Free English Muffins – $4.99

How many times can I sing the praises of Katz Gluten-Free? I mean, honestly? They are, far and away, the pinnacle of gluten-free companies when it comes to the products that they provide. I have yet to dislike anything. True, some things are better than others, but I have never out-and-out disliked any of their products.

And this tradition holds true for their Gluten-Free English Muffins.

My roomie surprised me with an order from Katz Gluten-Free awhile back. It had quite a few items in it that were apart from my normal order. One such item were the newly introduced gluten-free English Muffins. I was so excited to have these. And, as with most things I get that are gluten-free…despite my enthusiasm over having them, they sit and wait while I work through other products first. And that was the case with these. My freezer saw more of them than I did.

That is…until this morning.

Katz Gluten-Free English Muffin (thawed and still whole)

Sure, there were plenty of things I could have made for breakfast on a Sunday. Waffles for one thing…as Sunday usually grants me enough time in the morning to put into that sort of a task. But, we had some plans to go see Lincoln in the theaters and that meant, with a couple errands to run first, we needed something easier for breakfast. Well…my freezer is often a good place to start when I need a go-to breakfast item. And there, right in the front of my very, very full freezer, were two sleeves of Katz Gluten-Free English Muffins. I grabbed the older one, already knowing that English Muffins were a simple, easy breakfast regardless. And I had plenty of options to top them off with. Even better.

As I hadn’t planned for this ahead of time, I couldn’t let these thaw out overnight in a plastic bag as I normally would. But that is why there is a defrost button on the microwave, my friends. Though it is not my favorite way to go about thawing out bread products, it does work in a pinch. So, I removed two English muffins from the bag and set to thawing them out via the microwave. Once that was accomplished, I preheated the oven to 425 degrees and put some aluminum foil down on a baking sheet to prep for toasting these up. I don’t own a toaster anymore (got rid of mine when I had to go gluten-free due to cross-contamination) and I have no room, currently, for a toaster oven. The oven is my only method for making anything toasted these days. It’s not simple…but it works.

I sliced each English Muffin in half and placed it on the baking sheet. Once the oven light clicked off, into the oven the pan went for about 7-10 minutes. This allowed the English Muffins to get a nice golden brown without being overly done. While they were busy toasting, I was getting out some toppings. I figured half could have some cream cheese on it and the other half would be topped with a small schmear of Smart Balance spread and some organic strawberry jam. It doesn’t get much better than that when it comes to English Muffins, let me tell you!

Katz Gluten-Free English Muffin (halved and toasted)

With the toppings ready, I removed the English Muffins from the oven and was quite pleased that they didn’t get too overly done. They were a fantastic golden color all the way around and toasted beautifully. I applied my selected toppings carefully to each half, giving one of each to my roommate and I. I carried hers out there and went to go grab my breakfast for the morning. As I settled in, she was already noshing away on her English Muffins and singing their accolades.

Now, let me reiterate that I grew up in New York. Bagels and English Muffins were two of my favorite breakfast carbs to down growing up. Honestly. Nothing beats a good breakfast bread topped with cream cheese or jam. It’s one of my most favorite things in the world. I just hated to give it up when I had to go gluten-free.

But now…now my love for carby goodness at breakfast is back. Because with one bite, my mind was flashing back to the amazing English Muffins I ate up until I had to stop. Katz Gluten-Free perfected these. Honestly. Just like English Muffins I used to eat. Sure…even the ones made by Thomas and other store-brands. These reminded me exactly of those in taste and texture. And it was enough to really make my breakfast mean a lot to me this morning. Honestly. I was beyond impressed.

Katz Gluten-Free English Muffins don’t have all the rivets and divets of the ones in the store or bakery, but don’t count them out on account of that. The butter and cream cheese still soaked in to each bite. Even without the traditional nooks and crannies of an English Muffin, these impressed me because they tasted, felt, and toasted up just like “normal” English Muffins would. I could have cried from joy.

These English Muffins are completely free of soy, eggs, dairy, nuts and gluten. They are made from a gluten-free flour blend of rice and potato flour, water, potato starch, quinoa, tapioca starch, canola oil, sugar, dry yeast, baking powder, guar gum, salt, and corn flour. These ingredients truly are the magic behind the taste and texture that these English Muffins provide. As a gluten-free consumer, I couldn’t be happier with these. Even more…the nutrition facts are fast better than the previous gluten-free English Muffins I found in the store and refused to buy due to how high in calories they were for only half the muffin.

Katz Gluten-Free English Muffins are only 130 calories for the entire English Muffin. Not half. Love that. They contain 3.5 grams of fat per English Muffin and 2 grams of protein. I’m liking these nutritional stats much better already. And if that didn’t sell you on them, trust me when I say that these are the most amazing gluten-free English Muffins I have had to date. Because while I have refused to buy others on the market due to nutrition stats, I have sampled them at Gluten-Free Tasting Fairs and Gluten-Free Expos. NONE of them have come close to tasting like Katz Gluten-Free variety. In case you were wondering…four English Muffins come in a package.

I’m sold. I also think I need to make more room in my freezer and order much more of these. English Muffins are back in my life. Which means…my vegetarian/gluten-free egg muffins can make their way back into my breakfast line-up after being absent for so long.

I don’t know if I’ll stop smiling over these any time soon. Go to Katz Gluten-Free’s Web site…and order some for yourself. You will not be disappointed. That I can promise.

Katz Gluten-Free English Muffin (toasted and half topped with Smart Balance spread and organic strawberry jam and the other half topped with plain cream cheese)

December 1, 2012

Going Mile 2 Mile – a different sort of long training run

I love my local BlueMile running stores. I shop there as often as possible and they are the ones who host my Monday fun runs. LOVE them.

Well, you see, a loyal customer, Jeremy completed a run from the BlueMile store at the Summit to the BlueMile store in the Highlands. So, from that grew the inspiration for the Mile 2 Mile fun run/walk. And even better…it’s for a good cause.

The event is called Mile 2 Mile. And it is a 12 mile run or 6 mile walk/run…depending on what you think you are capable of doing.

So, this morning, at 8 a.m. at the BlueMile store at the Summit, runners will arrive with a donation of a toiletry item or a blanket. BlueMile is working with Wrap Up Louisville and the Salvation Army who are collecting the donations. So, running from store-to-store for a good cause? Yeah…I can do that.

The weekend is the time for my long runs anyway…so this just sort of worked. Granted, today’s training says 9 miles and I’m running 12…but the rest of the week is light, easy running leading into my half marathon in 2 weeks. I’m excited about this and can’t wait to join a small pack of runners on a 12 mile journey this morning.

So, here I sit at 5:45 a.m. anticipating hitting the road to the BlueMile store at the Summit to get my run on for a good cause today. My roomie is going to drop me off and meet me at the Highland store when I’m done. Afterwards, I’m meeting up with my running friend, Keith (who is injured and unable to participate) at Uncle Maddios in the Highlands for some delicious gluten-free pizza to celebrate a good run.

I am so looking forward to this!

Running Mile 2 Mile…I think it should become a yearly tradition!

December 1, 2012

A lot of lemon dazzles your taste buds with Pamela’s Products Lemon Shortbread Cookies

Product: Pamela’s Products Lemon Shortbread Cookies – $4.39+

Ah, Pamela’s Products.

One of my go-to brands when it comes to gluten-free…anything. They do baking mixes and flours and snacks and…yes…cookies. And I have loved and raved and just gone on about them in the past. I mean…the peanut butter cookies, the pancake and baking mix, all the other cookies that have made it into my pantry because I just can’t get out of Cookie Monster mode…yeah…they’ve all been over-the-top WOW and YUM!

And when it comes to gluten-free products, that really, really is important.

Trust me, when I was out grocery shopping and decided that my pantry needed even more cookies, the decision was kind of sealed. I saw two key words: Lemon Shortbread.

Yeah…I have this weakness for lemony things. I. LOVE. LEMON.

I also have this amazing love of shortbread. It reminds me of when I was in Scotland with my friend, Donna, and we each bought these huge tins of Scottish shortbread cookies. They were so crumbly and buttery and just crisp and…

…sorry, I was starting to drool.

Of course, all of that was before I was told I needed to go gluten-free. So, when I spotted a box of Pamela’s Products Lemon Shortbread Cookies…they won me over right away. Into my shopping basket they went and I was one happy lemon-loving cookie-nomming girl. And then, I had to get through other delicious gluten-free treats before I could open up this box.

But that changed tonight, my friends.

After eating another round of leftovers for dinner, I was ready for my treat. No meal is complete without dessert to cleanse the palate. So, off the top shelf of the pantry came Pamela’s Products Lemon Shortbread Cookies. My roomie and I had been anticipating these because she’s as much of a lemon freak as I am. So, after we did up our dinner dishes, I opened up the box and pulled out two cookies. They definitely smelled lemony. I carried one out to my roommate and I settled in with the other one.

She took a bite first and explained, “Wow…those are really lemony.”

She wasn’t kidding. I took a bite and…the lemon flavor just hits your taste buds and stays there. It is really a lot of lemon. That is not necessarily a bad thing. So often, packaged lemon cookies leave you wanting for the lemon flavor. Well, not these. Not these in the slightest. The lemon flavor is throughout and little crystals of it seem to melt away on your tongue with each bite.

I’m okay with the strong lemon flavor. However, I don’t feel that these should be called a shortbread cookie. While these are made with butter, they lack that crumbly, buttery texture that I associate with shortbread. These are very soft cookies. I think shortbread should always have that crunch when you first bite and then melt away as you chew. That’s what shortbread is to me. Calling these Soft Lemon Cookies might be a better way to describe them. They are luscious, chewy, and really packed with flavor.

Pamela’s Products Lemon Shortbread Cookies are gluten-free and wheat-free. The company was founded in 1988. The founder herself, Pamela, develops every product recipe and personally chooses, tests and approves every ingredient. The company only uses high quality sugar, minimally processed grains, non-rBGH butter, and so on. The company does not use any artificial colors, flavors or preservatives. There is no high fructose corn syrup in any of their products (YAY!). Basically, Pamela’s Products prides itself on good ingredients because they want to make a high quality and good product.

And that practice worked back when the company was founded…and still works today.

Now, the Lemon Shortbread Cookies are 120 calories for 1 cookie and 6 grams of fat. That’s not too bad for a cookie, to be honest. Even more impressive is that these cookies only have 5g of sugar. Yep. How’s that for cookie goodness? Lots of flavor…an entire cookie…and only 5 grams of sugar. It’s not a dream, friends…this is the reality of Pamela’s Products.

I would have to say…if you are big on lemon flavor, then these cookies are for you. If you are more of a shortbread lover…I recommend one of her other shortbread varieties. The texture and taste is not right for the shortbread label…but lemon…yeah…it has lemon. Lots and lots of lemon. So, if soft lemon cookies are your bag, then go to the store now and grab these cookies. They are a fantastic fresh treat.

November 28, 2012

Recipe: Scalloped Russet Potato and Yam Gratin with Fresh Herbs

As I mentioned, my CSA bin was exploding this past week with treats to help make any Thanksgiving feast complete. Honestly…everything in there would go in a Thanksgiving meal. And if I was making a Thanksgiving meal…that would be ideal. As it was, being the token vegetarian among my roommate’s family, I am always asked to supply a vegetable dish. And as I had green beans in my bin…I went with that. Although, I honestly could have provided a healthy and fresh side item (forget canned yams and cranberry sauce…I could have made it from scratch with fresh and local ingredients), I stuck with what I was told to bring and let them open up canned yams and cranberry sauce. That’s their tradition.

But I’m a firm believer in fresh is best and therefore now had a plethora of Thanksgiving fruits and vegetables to play around with. As a result…I found a recipe that utilized Yukon Gold potatoes and sweet potatoes, and decided that I could alter it to accommodate my ready supply of fresh Russet potatoes and fresh yams that came in my bin. It even used some of the fresh, local herbs that I received as well.

WINNING!

So, last night…I cooked up this amazing gratin…and it emerged smelling fantastic and bubbling with goodness. At first bite…I knew I made a good choice. The original recipe was printed in a 2008 edition of Bon Appétit magazine. I adapted it to fit my ingredients. All of which…I had on hand and begging to be used.

Break out that mandolin slicer and bake up potatoes in a fresh, tasty new way.

Recipe: Scalloped Russet Potato and Yam Gratin with Fresh Herbs

Servings: 8-12
Time: Prep 20 minutes; Cook 55 minutes

Ingredients:

1-1/2 pounds medium Russet potatoes
1-1/2 pounds medium red-skinned sweet potatoes (yams)
2 cups heavy whipping cream (I used 1 cup heavy whipping cream and 1 cup unsweetened almond milk)
1/4 cup (1/2 stick) butter (I used Smart Balance)
2 garlic cloves, minced
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1-1/2 teaspoons fine sea salt
3/4 teaspoon freshly ground black pepper (I used 1/4 teaspoon black pepper and 1/2 teaspoon ground red pepper)
1-1/4 cups (packed) coarsely grated Gruyére cheese (about 5 ounces) (I used Extra Sharp Cheddar Cheese)

Directions:

Fill large bowl with cold water.

Working with one Russet potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes.

Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat.

Mix all herbs in small bowl.

Mix sea salt and black pepper in another small bowl.

Butter a 13x9x2-inch glass baking dish.

Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly.

Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese.

Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese.

Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible.

Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes.

Serve.

~*~*~

Cheesy, potato goodness…that’s what this was. I mean…full of amazing flavor. The yams were the actual star, though. The flavor they brought to this gratin was out-of-this-world delicious. I loved the use of the fresh herbs as they complimented every ingredient that went into this dish. This would make a fantastic entree or even a delicious side dish at Thanksgiving (or just for a get-together of family dinner). The hardest part was getting that potato sliced on the mandolin. But, once that part was done, the rest was super-simple and easy.

Love potatoes and cheese? Trust me…you’ll love this!

November 28, 2012

Recipe: Easy Gluten-Free Cranberry Apple Cake

Leave it to my CSA bin to throw me the Thanksgiving curve ball. Seriously. Everything in my bin this past week (which delivered the day before Thanksgiving) fit, somehow, into a Thanksgiving meal. I had carrots, potatoes, yams, celery, apples, onions, green beans, fresh herbs, local lettuce…you get the picture. The one item, however, that I was most unfamiliar with…was the fresh cranberries I received.

Cranberries?!

My initial thought was to go ahead and make my own cranberry sauce to take to Thanksgiving with my roommate’s family. I could do something with the potatoes and yams as well. However…potatoes had been planned a long time ago, yams are always canned (*gag*) and the cranberry sauce is always out of a can as well (YUCK!). Needless to say…I had a lot of Thanksgiving items and very little Thanksgiving to contribute. I was in charge of the vegetable, and made up a fantastic green bean recipe that I posted last week. So…lots to play around with at home.

Now…cranberries…cranberries…hmmm…

I called in the big guns…and did a Google search for some recipes that would involve cranberries…be vegetarian…and not be too complicated. I had it down to two options…but my roommate made the choice in the end.

The winning recipe comes from Ina Garten, The Barefoot Contessa herself, and I only tweaked it slightly to make it gluten-free. Aside from that…the recipe stands.

Recipe: Easy Gluten-Free Cranberry Apple Cake

Servings: 6-8
Time: Prep 20 minutes; Bake 60 minutes

Ingredients:

12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
1/2 cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
1/4 cup freshly squeezed orange juice
1-1/8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
1/4 pound (1 stick) unsalted butter, melted and slightly cooled (I used Smart Balance)
1 teaspoon pure vanilla extract
1/4 cup sour cream (I used Tofutti Better Than Sour Cream)
1 cup all-purpose flour (I used Arrowhead Mills Gluten-Free All-Purpose Flour)
1/4 teaspoon kosher salt

Directions:

Preheat the oven to 325 degrees F.

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into a 10-inch glass pie plate.

Pour the batter over the fruit, covering it completely.

Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter.

Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges.

Serve warm or at room temperature.

A slice of the Gluten-Free Cranberry and Apple Cake

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So…how was the end result? I couldn’t be happier with it. Cranberries and apples are a perfect pairing, and when you hit it with the acidity of the orange, you really get a great balance of flavors. But the absolute star of this dessert is the crust…that cake-y bit on top. It’s sweet, soft in the middle, but golden and crusty on the outside. The cinnamon and sugar on top just makes it pop.

It’s really a combination of a pie, a cake, and a crumble…but, wow…is it ever good.

If I am ever handed cranberries in my CSA bin again, I now have a fantastic, delicious, and worthy recipe to turn to.

And my “I don’t really like cranberries” roommate fell in love with this at first bite. So…even if you are unsure about the cranberries, I encourage you to try it. Honestly…it all comes together brilliantly in the end.

Another recipe adaption gluten-free baking success!

November 28, 2012

Terra Original Vegetable Chips get to the root of enticing, exotic snack chips

Product: Terra Chips Original Vegetable Chips – $3.49+

Everyone does potato chips. And if it’s not potato chips…it’s corn chips. But, really…when something has been done, just with different seasonings, it’s hard to really tell one chip apart from the next. Then it’s just down to name brands or generic brands. And, really, there isn’t that much of a difference. More often than not that name brand company is making that generic brand. That’s how it works!

But then…there are some companies that think outside the box…or in this case…the potato chip bag. I’m talking about Terra. Terra Chips created a mission statement to the customers that are seeking out a different sort of snack. Their mission is to provide wholes gourmet snack food that is not only chef-inspired, but always made with 100% natural ingredients. Talk about a solid commitment to quality.

But how does one dress up a simple potato chip?

In the case of Terra, chefs put their own spin on the most popular snack food in America. And for the Terra Original Vegetable Chips…there is even a unique spin on something original. Instead of just potatoes, Terra introduces a plethora of different root vegetables to the mix. The Terra Original Vegetable Chips includes a variety of light, naturally colorful vegetables that add a little crunch, a little savoriness, and a little sweetness to each bite. This particular variety of Terra Chips is a fantastic mix of sweet potato, parsnip, batata, taro and yuca. All of them are fried in canola oil with beet juice concentrate for color, and salt for seasoning.

The result is an amazing bag of chips that has this amazing balance of flavors from rich, delicate, and nutty. I love the way each vegetable tastes different and has a different texture. Some are not as heavy as others, some have a bigger crunch. It keeps the snack interesting and definitely entices the palate with each bite.

I have had great luck with Terra Chips. Most of their chips are gluten-free and they are very good about labeling. If you are interested in stepping outside the chip bag…I highly recommend giving the exotic line of vegetable chips from Terra a try. Trust me…you will welcome the change and the variety of flavor you get with each bite.