We tried the Talenti Chocolate Peanut butter Gelato. OMG. DELICIOUS. Too good not to get again. Next in the freezer is the Talenti Mediterranean Mint. Soooo good. Their website they list different options to narrow down your choices, like Gluten Free, Dairy Free or Vegan.
http://talentigelato.com/our-products/
Wednesday, February 13, 2013
Brownies and M&M cookies
I found this neat brownie recipe on Pinterest and tried it out. It was totally yummy. I would make these again. They are flour free which is great. No weird flours to buy or find. Because, let's face it, in the gluten free world, nothing is cheap or easy to find. Some recipes look great until I find that one bizarre flour that no grocery store near me sells and I need to turn to the internet.
Skinny Peanut Butter Swirl Brownies
· 3/4 cup creamy peanut butter (I used Jif Creamy)
· 6 oz. low fat vanilla yogurt (could use fat free)
· 1/4 cup skim milk (or almond milk)
· 1 egg
· 1/4 tsp salt
· 1 tsp baking powder
· 1 cup sugar (or Splenda)
· 1/2 cup unsweetened cocoa powder
· 1/2 cup old-fashioned rolled oats
Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
Place all of the ingredients except for the peanut butter into a blender or food processor. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.
Pour batter into prepared baking dish. Batter will be thin. Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)
Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled – I stuck mine in the refrigerator for 2 hours, which allowed them to be cut very easily.
Cut into 12 squares and enjoy!
From: http://sallysbakingaddiction.com/2012/06/10/skinny-peanut-butter-swirl-brownies/
Then I tried this recipe I found when Googling gluten free m&m cookies. It wasn't bad. I used the Betty Crocker Gluten Free Yellow Cake Mix. I would add some orange zest and or vanilla extract to it. I didn't taste much other then the M&M's. I was a little disappointed. I am sure the Better Batter Cake Mix was probably a little more flavorful.
Prep time: 7 minutes Cook time: 8 minutes Yield: About 36 cookies
Ingredients
1 (16-ounce) box gluten-free yellow cake mix, or 1 recipe Make-Your-Own Vanilla Cake Mix (page 193 of Gluten-Free on a Shoestring Quick & Easy)
6 tablespoons (84 g) unsalted butter, at room temperature
2 extra-large eggs (120 g, out of shell) at room temperature, beaten*
1 1/2 cups (9 ounces) M&Ms minis (or an equal amount, by weight, regular M&Ms), chilled
Directions
Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the cake mix and whisk to break up any lumps. Add the butter and eggs, mixing well after each addition. The dough will be thick. Add the M&Ms, and mix until they are evenly distributed throughout, handling as little as possible so the colors don’t run.
Drop the dough by rounded teaspoonfuls onto the prepared baking sheet, 2 inches apart. Bake the cookies in the center of the oven until they are lightly browned on the underside and up the edges, 9 minutes. Allow to cool until set on the baking sheet until firm. They will flatten as they cool. Transfer to a wire rack to cool completely.
From : http://glutenfreeonashoestring.com/cake-mix-mm-cookies/
Skinny Peanut Butter Swirl Brownies
· 3/4 cup creamy peanut butter (I used Jif Creamy)
· 6 oz. low fat vanilla yogurt (could use fat free)
· 1/4 cup skim milk (or almond milk)
· 1 egg
· 1/4 tsp salt
· 1 tsp baking powder
· 1 cup sugar (or Splenda)
· 1/2 cup unsweetened cocoa powder
· 1/2 cup old-fashioned rolled oats
Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
Place all of the ingredients except for the peanut butter into a blender or food processor. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.
Pour batter into prepared baking dish. Batter will be thin. Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)
Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled – I stuck mine in the refrigerator for 2 hours, which allowed them to be cut very easily.
Cut into 12 squares and enjoy!
From: http://sallysbakingaddiction.com/2012/06/10/skinny-peanut-butter-swirl-brownies/
Then I tried this recipe I found when Googling gluten free m&m cookies. It wasn't bad. I used the Betty Crocker Gluten Free Yellow Cake Mix. I would add some orange zest and or vanilla extract to it. I didn't taste much other then the M&M's. I was a little disappointed. I am sure the Better Batter Cake Mix was probably a little more flavorful.
Prep time: 7 minutes Cook time: 8 minutes Yield: About 36 cookies
Ingredients
1 (16-ounce) box gluten-free yellow cake mix, or 1 recipe Make-Your-Own Vanilla Cake Mix (page 193 of Gluten-Free on a Shoestring Quick & Easy)
6 tablespoons (84 g) unsalted butter, at room temperature
2 extra-large eggs (120 g, out of shell) at room temperature, beaten*
1 1/2 cups (9 ounces) M&Ms minis (or an equal amount, by weight, regular M&Ms), chilled
Directions
Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the cake mix and whisk to break up any lumps. Add the butter and eggs, mixing well after each addition. The dough will be thick. Add the M&Ms, and mix until they are evenly distributed throughout, handling as little as possible so the colors don’t run.
Drop the dough by rounded teaspoonfuls onto the prepared baking sheet, 2 inches apart. Bake the cookies in the center of the oven until they are lightly browned on the underside and up the edges, 9 minutes. Allow to cool until set on the baking sheet until firm. They will flatten as they cool. Transfer to a wire rack to cool completely.
From : http://glutenfreeonashoestring.com/cake-mix-mm-cookies/
Thursday, January 31, 2013
Made with love, not gluten bakery
So I found this bakery online while searching around and started following them immediately on FB as I like to support local businesses and they seem to offer a lot INCLUDING delivery J
So I decided to try their Jam Pies (Pop Tart). While it's a little different than your traditional gluten filled pop tart, I think it's better. It's light and delicate like a pastry. So I won't be stuffing it in my bag to go to work, it would never make the trip. But I can delight in its yumminess at home. I am looking forward to patronizing this business more.
You should check them out and definitely follow them onFB.
Frozen food finds
So, I know I reported on this company before, the Better
Bread company is just yummy for frozen pizza. http://betterbreadcompany.com/ Now,
only one of the Giant Food Stores carries these around here so far, and
apparently they carry the dough ball, which is out of stock every time I try to
get it. A good sign I say. But I tried their pepperoni pizza and the
margherita pizza. They were delicious. Normally with the Gluten
Free pizza's, they are small, but large enough that I typically split it into
two meals. The margherita pizza was hoovered. Completely. I
inhaled that pizza. It was delicious.
Also on the pizza front, I was looking for things to take to
work that were microwavable for when I don't have left overs to take for
lunch. I decided to give Ian's French Bread Pizza a try. Now, I
have a friend who recently became dairy free, and the way I described it to
her, as it's dairy free too, "Hey Corie, this didn't suck".
LOL. it didn't. In fact, I bought it again. The dairy
free cheese is a little weird to me, but it's nice to have a microwave pizza
for lunch in a pinch. I also tried Ian's Fish Sticks. Totally love
them. Sometimes "kids foods" are perfect for dinner. I am
a large child after all. I really enjoyed these.
Monday, January 14, 2013
Red Robin
I think I forgot to mention a few months ago that we went to Red Robin and in addition to the Allergen menu they have : http://www.redrobin.com/pdf/Wheat_Gluten_Allergen_Menu.pdf they actually offer gluten free buns for their sandwiches/burgers. And you know what? My burger and salad were good!
Also of note recently, Better Bread Company has a delightful little gluten free frozen pizza. I dare say, my favorite so far. It's as always, on the thin side, but it's got good flavor and could easily be two meals. Normally with my overpriced, extra small gluten free pizza's I only eat half. This time I was starving and ate the whole thing. I could have stopped after half and been perfectly happy. Instead, I was perfectly stuffed.
I have a new bread machine, and so far, the loafs aren't turning out quite right. Following the same recipe's to the T as I was using in the old one, and it's not been great. Going to try a few more things before I give up and send it back.
Also of note recently, Better Bread Company has a delightful little gluten free frozen pizza. I dare say, my favorite so far. It's as always, on the thin side, but it's got good flavor and could easily be two meals. Normally with my overpriced, extra small gluten free pizza's I only eat half. This time I was starving and ate the whole thing. I could have stopped after half and been perfectly happy. Instead, I was perfectly stuffed.
I have a new bread machine, and so far, the loafs aren't turning out quite right. Following the same recipe's to the T as I was using in the old one, and it's not been great. Going to try a few more things before I give up and send it back.
Saturday, January 5, 2013
Lazzaro's Italian Bistro
My mother passed on a gift card that was given to her to us as the menu had a lot of gluten free items listed, and well, no matter how old you get, your mom still likes to take care of you. So we decided to go for lunch today. First, I know this used to be a flower shop and apartment building. I had been in the one of the apartments before and got to tell my friend who has moved away that I had lunch today in her old kitchen. The place is very cozy and cute. The menu is great, they offer a lot of gluten free options, including as I was told when we were leaving, a gluten free cupcake with canoli cream topping with cocoa dusting. Oh .... My......God!!!! I can't wait to go back and try that alone. My litmus test, as always, is the pizza. The crust didn't have much flavor per say, but the texture was great. And finally, I got a pizza margherita with sauce instead of tomato slices. I was very happy. I would get it again. Ken got a turkey and bacon panini. He said it was good, could have used a little bit more meat in it, but over all we agreed we will be back and we are planning a family gathering there to introduce more people to it.
Wednesday, January 2, 2013
Sweet Turkey and Quinoa Meatballs
This has got to be one of the best quinoa recipes I ever was given and everyone who has tried them has loved them.
Sweet Turkey & Quinoa Meatballs
Makes 6 Servings (about 4 meatballs per serving)
Toss the cooked meatballs with our tangy sweet & sour sauce, place them on a platter with a frilly toothpick in each one, and you’ve got the makings of a festive and fun party food!
· 1 pound lean ground turkey
· 1 large egg, beaten
· 3/4 cup cooked quinoa
· 1/3 cup golden raisins, coarsely chopped
· 2 tablespoons ketchup
· 2 tablespoons chopped fresh basil
· 1 tablespoon reduced-sodium soy sauce (I use GF)
· 1/2 teaspoon kosher salt
· 1/4 teaspoon garlic powder
· 1/4 teaspoon black pepper
1. Preheat oven to 400°F. Line a large baking sheet with aluminum foil then spray with nonstick cooking spray. Set aside.
2. In a large bowl, mix together the turkey, egg, quinoa, raisins, ketchup, basil, soy sauce, salt, garlic powder, and pepper until well combined. Using a medium cookie scoop with a release (we used a 1½ tablespoon scoop which made 1¾-inch balls), form into 22 to 24 meatballs. Bake until cooked through and golden brown, about 15 minutes. Transfer to a bowl and toss with the Sweet & Sour sauce (see recipe below).
Tip: For the quinoa, cook 1/4 cup dry quinoa according to package directions. The yield will be 3/4 cup.
Sweet & Sour Sauce (I don’t' toss the meatballs in this, rather use it as a dipping sauce, so I tend to need to either double or triple this recipe)
· 1/2 small can pineapple juice (3 ounces)
· 2 tablespoons ketchup
· 2 tablespoons brown sugar
· 1½ tablespoons apple cider vinegar
· 1/2 tablespoon Worcestershire sauce (I used 1/4) (Lea & Perrins is GF)
· 2 teaspoons cornstarch (I used 1 tsp)
· 1/4 teaspoon garlic powder
· 1/8 teaspoon mustard powder
· 1/8 teaspoon ground ginger
1. Whisk together the pineapple juice, ketchup, brown sugar, vinegar, Worcestershire sauce, cornstarch, garlic powder, mustard powder, and ground ginger until well combined. Place in a small saucepan over medium-high heat. Bring to a boil, reduce the heat and simmer, stirring constantly until thickened, about 2 minutes. (Recipe adapted from About.com.)
Nutrition Information per Serving: 220 calories, 7g fat (2g saturated), 440mg sodium, 23g carbohydrate, 1g fiber, 16g protein, 10% vitamin C, 10% iron
Sweet Turkey & Quinoa Meatballs
Makes 6 Servings (about 4 meatballs per serving)
Toss the cooked meatballs with our tangy sweet & sour sauce, place them on a platter with a frilly toothpick in each one, and you’ve got the makings of a festive and fun party food!
· 1 pound lean ground turkey
· 1 large egg, beaten
· 3/4 cup cooked quinoa
· 1/3 cup golden raisins, coarsely chopped
· 2 tablespoons ketchup
· 2 tablespoons chopped fresh basil
· 1 tablespoon reduced-sodium soy sauce (I use GF)
· 1/2 teaspoon kosher salt
· 1/4 teaspoon garlic powder
· 1/4 teaspoon black pepper
1. Preheat oven to 400°F. Line a large baking sheet with aluminum foil then spray with nonstick cooking spray. Set aside.
2. In a large bowl, mix together the turkey, egg, quinoa, raisins, ketchup, basil, soy sauce, salt, garlic powder, and pepper until well combined. Using a medium cookie scoop with a release (we used a 1½ tablespoon scoop which made 1¾-inch balls), form into 22 to 24 meatballs. Bake until cooked through and golden brown, about 15 minutes. Transfer to a bowl and toss with the Sweet & Sour sauce (see recipe below).
Tip: For the quinoa, cook 1/4 cup dry quinoa according to package directions. The yield will be 3/4 cup.
Sweet & Sour Sauce (I don’t' toss the meatballs in this, rather use it as a dipping sauce, so I tend to need to either double or triple this recipe)
· 1/2 small can pineapple juice (3 ounces)
· 2 tablespoons ketchup
· 2 tablespoons brown sugar
· 1½ tablespoons apple cider vinegar
· 1/2 tablespoon Worcestershire sauce (I used 1/4) (Lea & Perrins is GF)
· 2 teaspoons cornstarch (I used 1 tsp)
· 1/4 teaspoon garlic powder
· 1/8 teaspoon mustard powder
· 1/8 teaspoon ground ginger
1. Whisk together the pineapple juice, ketchup, brown sugar, vinegar, Worcestershire sauce, cornstarch, garlic powder, mustard powder, and ground ginger until well combined. Place in a small saucepan over medium-high heat. Bring to a boil, reduce the heat and simmer, stirring constantly until thickened, about 2 minutes. (Recipe adapted from About.com.)
Nutrition Information per Serving: 220 calories, 7g fat (2g saturated), 440mg sodium, 23g carbohydrate, 1g fiber, 16g protein, 10% vitamin C, 10% iron
Subscribe to:
Posts (Atom)