Gluten Free Gnochhi

I'm often frustrated by the lack of gluten free pasta available in grocery stores.  There are usually only one or two varieties available, usually with the options of a spaghetti, a ravioli and a penne.  Sometimes some lasagna noodles. 

Then I went shopping at a store called Grande Cheese, and discovered that they carry a whole variety of gluten free pastas.  I discovered a brand imported from Italy called Dialdi, that makes some of the best pasta I've eaten.  It's a mixture of corn and rice, and the texture is almost identical to regular pasta.  Plus, it doesn't dry up and go hard when refrigerated like some brands, so you can actually have it for leftovers. 

I was there buying these this weekend when I saw something I've been looking for but haven't been able to find- Gluten Free Gnocchi!  Two kinds, one made with rice, and one with corn.  I bought both and can't wait to try them to see which I like better. 

Gnocchi is my favourite pasta, and we haven't had it since we went gluten free for my son.  I'll be making these with two different sauces, so if they taste good, I'll share the recipes here. 

I don't know if you can see the difference in colour between the rice and the corn pasta.  I'm curious to see the difference in taste and texture. 

Love having new options to choose from, let's hope the flavour measures up!

Gluten Free Weekly Menu Plan

Monday: Pulled Pork Tacos (this is an old photo.  We'll be having them with soft corn tortillas.) 

Tuesday: Chicken Saltimbocca (form Cookbook of the month) w/ Arugula Salad (from cookbook of the month) 

Wednesday: Gluten Free Macaroni & Cheese

Thursday: Beef Nachos with Tortilla Chips










Friday: Arugula & Pine Nut Pizza (from cookbook of the month.  This I'll make later in the week.) 

Review & Giveaway: BlueWater Seafood

I'm excited to be hosting Celiac Baby's first giveaway, and I think it's a good one!  BlueWater Seafood has offered me the opportunity to give away a free product coupon and a cute sling bag to use when shopping to three of my readers. 

BlueWater Seafood is a Canadian company located in Quebec that has been offering frozen seafood products for over 50 years.  Committed to sustainability, they participate in a Trusted Catch program that includes purchasing from sustainable fisheries and working to reduce the impact on the ecosystem. 

Recently, BlueWater launched a new line of gluten free products, and wants to get the word out!  They have taken steps to avoid cross-contamination and test their gluten free products to ensure they are indeed gluten free.  Visit their site to learn more: http://bluewater.ca/gluten-free

Review: Classic Grill Tilapia

I chose the tilapia for my review because when we eat white fish at home, tilapia is a popular choice.  It has a naturally mild flavour and doesn't fall apart easily, so I thought it would be a good idea to compare their frozen version to my usual preparation.  There are two fillets in a box, and they come seasoned.  All you do is pop them out, bake them, and serve. No defrosting or seasoning or letting stand.  Just bake and serve. 

I was surprised at the size of the fillets when they are cooked.  The servings are quite large, which is not always the case with frozen foods.  The flavour was fresh, not artificial tasting, and the texture of the tilapia was light and flaky.  I was really impressed. 

Most surprising is the price.  The box I chose was $5.99.  I couldn't buy two fillets of tilapia the size of the ones I got from this product for that price, so it is certainly a good deal. 

Would you like to try it for FREE?

Giveaway

Three readers will receive a full value coupon for a free product of your choice, and a sling bag!  Contest runs from March 9- March 15, and winners will be notified by email on Saturday, March 16.  Entry is limited to Canadian residents only. 

How to enter
Fill out your information in box below.  For additional entries, tweet about the contest and follow @CeliacBaby on Twitter.  Winners are chosen at random from a computer program, so every entrant has a fair chance to win.  What are you waiting for?  Enter for your chance to win!


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Recipe: Gluten Free Cranberry Walnut Granola

I saw a granola recipe in a cookbook that called for delicious ingredients like almonds and apricots, and it was all pretty and served warm and I thought: I can make that. 

Only I didn't have any apricots, or almonds, or sesame seeds, or cardamom.  Then I thought, screw it.  I can use what I've got and make something just as tasty. 

So I did. 

And then the 4 serving recipe of granola was suddenly all I wanted to eat all day.   I saved just enough for my husband to try it, and then vowed to make more.  This is good stuff. 

The recipe is gluten free, but calls for oats, so if you can't tolerate oats then it's not for you.  I use Bob's Red Mill certified gluten free rolled oats.  I would suggest only using a certified GF brand to avoid the potential for cross-contamination.

Warm Cranberry Vanilla Walnut Granola

Ingredients

1 1/2 cups gluten free rolled oats
3/4 cup chopped walnuts
3/4 cup dried  cranberries
1/4 cup shredded coconut (sweetened or unsweetened)
2 tablespoons pepitas (or other seed)
1/2 teaspoon cinnamon
1/4 cup coconut oil
1/4 cup agave nectar (or honey or maple syrup)
1/2 teaspoon pure vanilla extract

Directions

1- In a pan over medium low heat, combine coconut oil, agave nectar, and vanilla extract and cook until coconut oil has melted.  While waiting, combine oats, walnuts, cranberries, coconut, pepitas, and cinnamon in a bowl and mix to combine.

2- When coconut oil has melted, add dry ingredients to the pan.  Mix well to combine and heat through until oats are golden and cranberries have softened, approx. 5 min.

Serve warm. Serve plain or topped with yogurt.

Serves 4.

Wordless Wednesday

My munchkin, all dressed up for his favourite Tio's wedding

Homemade Soft Corn Tortillas in Three Easy Steps

I used to think I didn't like corn tortillas.  That's because I was eating those store-bought ones that are so dry I could barely swallow without taking a glass of water.  Then I went to El Salvador with my husband (then boyfriend) and ate the homemade ones they eat all the time.  My opinion changed, and I couldn't get enough.

Fast forward a few years.  We figured out about my son's gluten issues when he was 18 months.  At 2 years, we took him to visit my husband's family in El Salvador.  He devoured tortillas like he hadn't eaten food in weeks.  Loved them.  So much so, that I figured I should learn how to make them. 

Hoped it wasn't complicated.  It's not.  3 ingredients.  No special equipment required, although a tortilla press makes them thinner.  I just got  a tortilla press as a gift this Christmas.  I've been making tortillas for two years without it, so trust me when I say it's not a necessity. 

There are a few different styles of tortillas, used in different ways.  The really thin, flat ones are used for things like tacos, fajitas or burritos.  Basically a vehicle for holding other ingredients.  Then there are the thicker ones, smaller and fatter, that are pretty much eaten like the equivalent of a slice of bread accompanying a meal.  It adds substance, soaks up juices, can be used to shovel food in.  Both kinds are made with the exact same ingredients, just with a slightly different technique.  I've included instructions for both below.


Ingredients
Approx. 16 tortillas

2 cups Masa (corn flour)
1/4-1/2 teaspoon salt (to taste)
1 1/2 cups water.

Directions

1- Mix all ingredients together in a bowl.  It should hold together when pressed.  If not, add water 1 tablespoon at a time until desired consistency is reached.  Divide the dough into 16 balls.  Cover the bowl with a warm, wet towel to stop the dough from drying out.

2- For thin, flat, tortillas:  Take a ball and place it between two pieces of plastic wrap or parchment paper.  If using a tortilla press, push down on the handle, then release.  If not, use a frying pan of other hard, flat object to flatten the dough. 

**If you want your tortillas even thinner and a bit bigger, take a rolling pin and roll each one out, still between pieces of plastic/parchment.  You can also make fewer dough balls and have fewer tortillas, but bigger ones.

For thicker, fatter tortillas (that aren't bendable): Place the dough in the palm of one hand, and press down on it with the other.  Continue pressing and shaping until the desired size and thickness are achieved.

3- Cook each tortilla in a non-stick frying pan or pancake skillet.  No need to grease the pan.  Cook over medium high heat, approx. 2 min. per side, or until the surface is no longer moist.  Transfer tortillas to a plate or bowl and cover with a towel to keep moist. 

If you want to freeze some for later, store in freezer bags separated by a layer of wax or parchment paper.  Defrost in the fridge or on the counter and gently warm before eating. We pop ours in the toaster, but they can also be reheated in the microwave or oven.  They dry out quickly, so they are best eaten the day they are made, or after being frozen right away.



Tortilla Press

Tortilla Cooker (basically a non stick frying pan.  I got this for Christmas too.)

Thin tortilla taco

 

Breakfast with thicker tortillas

 

Recipe: Shepherd's Pie

There are many ways to make this classic dish, but for the most part it's ground meat and vegetables topped with mashed potatoes.  Simple.  My mom used to make this on a regular basis when we were kids.  My dad did most of the cooking at my house, but Shepherd's Pie belonged to my mom.  I make mine a little bit different than she makes hers, but I'll include both variations here. 

It really is a simple recipe, so if you've been intimidated to try it before, don't be anymore.  It's not supposed to be complicated and fancy.  It's comfort food.  It doesn't even have to look pretty, it just has to taste good.

Depending on how many people you need to feed, you can make this recipe in a large lasagna pan or casserole dish (about 2 quarts), or you can break it into two smaller  roasting pans and freeze one for later. 

Shepherd's Pie
(Serves 4-6)
Preheat Oven to 350F

Ingredients

Filling

1 kilo (2.2 lbs.) ground beef.  Use medium or lean, but not extra lean.  Moisture is important
2 cups mixed vegetables (peas, carrots & corn, or whatever you like)
2 cloves garlic, minced
1 onion, diced
1 cup beef gravy (make sure it's GF.  I use Imagine Organic Gravy.)
1/4 cup ketchup
Salt and Pepper to taste

Topping

5-6 medium potatoes, peeled and cut in quarters (I like a thick topping of potatoes)
1/4-1/2 cup milk (or dairy substitute)
1/4 tsp. nutmeg
1/4 cup grated cheddar cheese (optional)

***My mother doesn't put gravy in her pie.  I LOVE gravy in mine.  If you want to omit the gravy, increase the ketchup or add a bit of beef broth for moisture.  Much of the moisture will be absorbed during cooking. 

Directions

1- Put a large pot of water to boil.  While the water is heating, cook beef, onion and garlic over medium heat in a large frying pan until almost cooked through, approx. 15 min. Stir in the mixed vegetables and cook until beef is done. 

2- When water boils, add potatoes and cook until soft.  While potatoes are cooking, add ketchup and gravy (or other liquid) to the meat mixture. turn down heat to low and simmer, allowing the liquid to thicken a bit.  Season with salt and pepper.

3- Drain potatoes and return to pot.  Add 1/4 milk and nutmeg and mash, adding more milk if necessary.  Season with salt and pepper. 

4- Spoon meat mixture into baking dish and spread evenly.  Spread potato mixture over top and sprinkle with desired amount of grated cheese.  Put in the oven and cook until cheese is bubbly and potatoes are slightly browned, 20-30 min.  I check up on it every 15 min.  If you're freezing the pie, omit this step until reheating.

Let stand and serve with extra gravy or ketchup.  Enjoy!

Gluten Free Weekly Menu Plan

Monday:  Shepherd's Pie

Tuesday: Ropa Vieja (shredded beef strips with onions & peppers in a tomato based sauce) with Black Beans & Rice 

Wednesday: Chicken & Vegetable Soup

Thursday: Gluten Free Rice Noodle Stir Fry in a Thai Peanut Sauce

Friday: Turkey Chili

March's Cookbook: Fast & Simple Gluten Free

Fast and Simple Gluten-Free: 30 Minutes or Less to Fresh and Classic Favorites

by Gretchen Brown

Comforting Meals Everyone Will Love—Made in No Time!Getting a hot, delicious, gluten-free meal to the table every night can seem like a challenge when time and growling stomachs are demanding food now! But you can turn the tables from stressed to dressed in no time with Fast and Simple Gluten-Free, your one-stop solution to creating fast, family-friendly meals in a half hour or less.

Inside, you’ll find more than 100 truly inspiring recipes for everything from Carrot Cake Pancakes with Cream Cheese Frosting to Green Chicken Enchiladas and Quinoa Tabbouleh, with many recipes requiring just 20 minutes or less from start to fork.

Author, mom, and g-free blogger Gretchen Brown will show you just how easy it is to create wholesome, wheat-free meals that you can feel good about—and that your family will love. Through streamlined ingredient lists and simple yet effective cooking techniques, you’ll learn how to pull together delicious dishes that taste as if you’ve spent hours slaving away in the kitchen, even though you haven’t!
(Cover & Description from Goodreads. Source.)
Publisher: Fair Winds Press
Publication Date: October 1, 2012

After last month's slow cooker recipes, I'm definitely ready for some fast & simple meals!  Since I could for the week in advance, most of my recipes are ones that can be made in 30 minutes or less, and this book promises just that. 

It's not a huge book, but it has recipes ranging from breakfast to dessert, so hopefully I'll find a few things in there to love.   The price was right at just under $20, and the photographs are already making my mouth water.  I'll try to make at least one recipe from each category over the course of the month, but I generally make the most dishes from the main course recipes and include them in the weekly menu plan.

If you would like to know more about how the cookbook of the month program works, or read reviews from earlier months, click on the Cookbooks tab to read more.

Purchase:      Amazon         Amazon Canada

February Cookbook Review: Gluten Free Slowcooking

Gluten Free Slow Cooking: Over 250 Recipes of Wheat-Free Wonders for the Electric Slow Cooker
by Ellen Brown

Celiac disease shouldn’t hold you back from the diversity of cooking! Whether you are strictly wheat-free, or just watching your diet, this book is the first of its kind, specializing in gluten-free slow cooking. Ellen Brown, the author of the highly acclaimed Complete Idiot’s Guide to Slow Cooker Cooking and Gluten Free Christmas Cookies, has created more than 150 new and original recipes for the first book to meet the needs of anyone suffering from gluten intolerance.

(Cover and Description from Indigo. Source.)
Publisher: Cider Mill Press
Publication Date: May 15, 2012


This month, I cooked several recipes from this cookbook.  I made:

Potage St. Germain:

This is a spit pea and lettuce soup.  This recipe is great for a slow cooker because the dried peas take a long time to cook.  The flavour was bright and fresh.  This would be a great spring or early summer soup, with some fresh peas added in at the end.

Potato Soup with Bacon and Cheddar

This is comfort food at its best.  Potatoes, bacon and cheese.  Thick and delicious.  Also very simple to put together.  The truth though?  It could probably be made much quicker in a regular soup pot.  Cook bacon, boil potatoes, add cheese, simmer, done.  All in one pot. 

Italian Cabbage Soup With Sausage

This recipe came into my life right after making a big batch of homemade Italian sausages, so it was perfect.  This is a soup I will make again.  Simple ingredients, full flavour and lots of chunky veggies make this a hearty soup, perfect for a cold winter's night.

Moroccan Lamb Stew

The flavour in this recipe is incredible.  Taste-wise, easily one of my favourites from the book.  Again, my complaint is the number of steps that have to take place before the whole thing hits the crockpot.  Browning the meat under the broiler and then sautéing the vegetables, then using the slow cooker.  It could all be done in one pot, and then left to simmer.

Indonesian Chicken Curry

Nice flavour and Texture, not too difficult to put together.  This one would please those who are wary about curry.  The flavour isn't overwhelming, and it's balanced out with some sweetness.  Worth a try.

Boeuf Bourguignon

Another great comfort food dish, which I made during a snowstorm.  Rich and full of flavour, my husband really liked this one.  I enjoyed it, but I have a different recipe that I like more, although this one gives it a pretty good run for the money.
 





Compared to what I made  from last month's book, which was almost double the number of recipes, this is nothing.  So it shouldn't be a surprise when I say that I have mixed feelings about this book. 

Let me start with the positives. There are many good things about this book.  The recipes are good.  There wasn't one recipe that didn't taste good, and there were several other that looked really good, too, and that I will probably try in the future.  The book contains appetizer-type soups, hearty soups, meat and fish dishes, sides, and desserts.  A nice variety of recipes, inspired by several different cuisines, including Indian, Thai, Mexican, Italian, and more. 

I also loved the photographs.  I've mentioned before how much I like to see good quality photos of what I'm making so that I know what the meal should look like when it's done.  The book doesn't disappoint on the quality of the shots. 

The instructions were clear and easy to follow, and I had no trouble finding the ingredients, even for the more exotic dishes.  I wasn't worried about making a mistake, because everything was explained in clear, simple language.

Unfortunately, there were a few drawbacks that I just couldn't get past.  I understand that these are personal to me and my experience, so I'll try to lay them out as objectively as possible. 

My biggest issue is that most recipes called for some kind of cooking or sautéing of ingredients before putting them in the slow cooker.  I know that in some cases it's important for food safety reasons, and that didn't bother me.  But other times, when simply softening vegetables or mixing flavours, I'd prefer not to have to take that extra step. For me, this defeats the purpose of the convenience of the slow cooker.  If I were making the recipes in a soup pot, I would do all the steps in that pot, thereby only dirtying the one pot.  I didn't like having to get a frying pan and the slow cooker dirty for one recipe.  A personal pet peeve, but a big one. 

Second, although I thought the photos were beautiful, they weren't always exact representations of the recipes.  I noticed it when I was making the Boeuf Bourguignon.  The recipe calls for sliced mushrooms, but the photo shows whole button mushrooms.  A small thing, yes, but then I noticed it again.  When making the Indonesian Chicken Curry, the recipe calls for diced red bell pepper.  The photo in the book shows long strips.  While neither of these things would change the flavour of the recipes, they do change the presentation.  I think a photo, while obviously taken to show the recipe to its best advantage, should still always show the dish as it's called for in the recipe. 

Finally, and I know this is just me, but I found that most of the recipes could have been cooked just as  effectively in about 20-30 minutes in a soup pot.  Some of the larger meat dishes could not, and I will definitely try some of them in the slow cooker, but many of the soups and side dishes could more easily be cooked on the stove, in much less time.  I enjoyed just having the cooker on and not having to worry about it, but since almost each recipe called for a separate pan to be used at some stage, it actually added a step to use the slow cooker. 

Verdict:  I will continue to use this cookbook, but I probably won't use the slow cooker for all of the recipes.  I'll convert them. This book has good recipes with clear instructions, and I had success with each dish I tried.  It's a good introduction to slow cooker recipes, and it did inspire me to get the slow cooker out again.  However, I found the multiple steps inconvenient with what could essentially be one pot meals. 

It's a toss up.  I don't think you'll be disappointed with the recipes, but it didn't provide me with the ultimate convenience I was hoping for.  I recommend it for the good food, and the beautiful design, but not for the convenience factor.

Purchase:    [  Amazon ]     [ Amazon Canada ]