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| Ready for the summer rays! Hurry up! |
Wednesday, March 13, 2013
Tuesday, March 12, 2013
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!
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!
Sunday, March 10, 2013
Gluten Free Weekly Menu Plan
Monday: Pulled Pork Tacos (this is an old photo. We'll be having them with soft corn tortillas.)
Saturday, March 9, 2013
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!
a Rafflecopter giveaway
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!
a Rafflecopter giveaway
Thursday, March 7, 2013
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.
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.
Wednesday, March 6, 2013
Tuesday, March 5, 2013
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.
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 |
Monday, March 4, 2013
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!
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!
Sunday, March 3, 2013
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
Friday, March 1, 2013
March's Cookbook: Fast & Simple Gluten Free
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
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