Thursday, September 18, 2014

Review of Organic Gluten Free Bionaturae Pasta

One of my recent discoveries is this delicious pasta alternative.  As the label below shows you, it contains rice, potato and soy. So, if you can have those things you are in luck!  I like that it is organic and made in Italy. I was impressed with it.  I thought the texture was excellent for a gluten-free pasta, much closer to what wheat pasta is like. It was fairly forgiving like wheat pasta.  Perhaps my favorite thing about it is that you can get different shapes of pasta like elbows, linguine, penne, and Fussili.  It's not the least expensive gluten-free pasta out there, but if you like your pasta and have been disappointed with other ones, I think it is absolutely worth a try. It's one of the best I've had. 

Someone called Blue Doe on Amazon has this great tidbit to say about it, "This product is spendy but well worth it. Not gritty like some gluten-free pastas. I only cook it 7 minutes, stirring frequently and keeping the water boiling. This pasta does not expand like semolina pasta, you get a smaller portion for the same size serving of dry ordinary pasta."  




Wednesday, September 17, 2014

Gluten and Dairy Free Cucumber Peach Salsa

Do you want something fun to serve to friends while watching a game? This colorful recipe from Practical-Stewardship might be just what you are looking for. I think it would be fabulous on Chicken!

photo from Practical Stewardship

Ingredients
  • 1 1/2 cucumbers, peeled if desired, seeded and chopped
  • 1 peach, peeled if desired and chopped
  • 1/2 red onion, chopped
  • 1/3 bell pepper, chopped
  • juice of 1/2 a lime
  • 1-2 t cilantro, minced
  • 1/2 t garlic, minced
  • 1/2 t salt, or more to taste
  • 1/4 t dill weed
  • optional, 1 jalapeƱo pepper, seeded if desired, and chopped
  • drizzle of olive oil
Instructions
  1. Mix ingredients in a large bowl.
  2. Enjoy or refrigerate to let all flavors meld together for about an hour and then serve.


Tuesday, September 16, 2014

BBQ Pork and Potatoes

Want an easy meal that is also easy on the wallet? Here it is! My daughter was begging to eat the leftovers for lunch the next day as soon as she was done with dinner.



Ingredients
5 Russet potatoes
salt
pepper
2 tsp paprika
1 TBS dried chives
2 tsp garlic powder
olive oil

5 pork chops
1 tsp McCormick's Montreal Steak seasoning (contains soy:  a little black pepper works, as well)
salt
1 cup Sweet Baby Ray's BBQ Sauce or make your own
1 cup Heinz Ketchup
dried chives
Directions:
Slice and cut the potatoes into thick slices and then cut the thick slices into quarters. Sprinkle with salt, pepper, paprika, dried chives,  garlic powder and olive oil evenly. Stir them around until they are thoroughly covered on all sides. Bake in the oven at 400F for 40 minutes. Stir after the first 20 minutes.   Put BBQ pork in a greased 9 x 11 glass baking dish. Sprinkle with dried chives, salt and Mccormick's (a light sprinkling of mccormick's so it isn't too spicy).  Drizzle liberally with bbq sauce (Sweet Baby Ray's is gluten free) and ketchup (Heinz is gluten-free). Bake in the oven at 400F for 30 minutes. Serve with a fresh salad! I am posting this at Allergy-free Wednesdays.

Not Your Mama's {Paleo} Pizza Crust

I am trying to include more and more Paleo items on here for my Paleo peeps or those of us, who have limited diets and need some new out-of-the-box inspiration. Here is one such idea! I found it at Whole New Mom. She found it at Predominantly Paleo.

photo from Whole New Mom

NOTE: Both sides should be crisped and browned.  Keep sauce and any other “wet” ingredients to a bare minimum (or consider dipping instead of making a typical pizza) as yuca dough can become soggy easily when overloaded with moisture.
A crispy crust will help prevent this to a degree but still keep this in mind.
Jennifer has just loads of great recipes that you will for sure want to check out.
You can see all of her fantabulous recipes, including her ingenious workings with yuca, atPredominantly Paleo

Monday, September 15, 2014

Easy Roast Chicken

A friend on facebook displayed this yummy recipe on My Fridge Food. I think it originally came from AlwaysButter.com. I have made a few changes to make it allergy friendly.
photo from Always Butter. com

1 whole free-range or corn fed chicken, broken down into 8 pieces

(or 8 of your favorite chicken pieces, skin on and bone- in preferable)

2 tbsp Gluten-free Tamari soy sauce or Coconut Aminos

1 tbsp light brown sugar

2 tbsp red wine vinegar or Pomegranate Juice

3 tbsp olive oil

4 shallots, chopped

2 cloves of garlic, minced

Handful of fresh parsley

Salt and Pepper

Directions

1. Preheat oven to 425 (220)

2. In a large baking dish, combine marinade and toss with chicken. Season well.

3. Place chicken pieces skin side up and roast for 30 minutes until it begins to brown. Remove and baste with marinade. Flip pieces and bake a remaining 10 minutes or until chicken is cooked.

4. Garnish with lots of fresh parsley

much more at http://www.alwaysbutter.com/one-of-the-only-roast-chicken-recipes-you-will

Read more at http://myfridgefood.com/recipes/entree-chicken/easy-roast-chicken/#7m9upOoDPZAXAtta.99

Saturday, September 13, 2014

Fresh Tomato and Kale Pasta

Fall is setting in and the soup cravings are starting already. If you are on the prowl for a new soup, try this wholesome soup from Fitting Into Vegan!

photo from Fitting Into Vegan
 7 servings
13 Fresh Tomatoes, washed and chopped
1 Cntr Low-Sodium Vegetable Stock
2 Tbsp Kikkoman Gluten-Free Soy Sauce
2 Tbsp Gluten-Free Tamari Sauce
1 Head Garlic, minced
2 Tbsp Dried Oregano
2 Tbsp Dried Basil
2 Tsp Turmeric
2 Tsp Black Pepper
2 Tsp Dried Red Pepper Flakes
1 Large Onion, chopped
2 Bunches Kale, washed and chopped
2 Red Peppers, washed and chopped
1 Cntr Mushrooms, washed and chopped
1. Wash all tomatoes. Chop all tomatoes and dump all into a large pot.
2. Add stock, spices, garlic, soy and tamari sauces. Put pot on stove and turn to high.
3. Bring to a rolling boil then turn down to a simmer. Put the lid on and let simmer one hour.
4. Wash and chop all veggies and add to pot. Bring heat to medium high and let boil.
5. Break noodles into thirds into pot and let soak up liquid and soften.
6. Portion out and enjoy!

Friday, September 12, 2014

Vegan Gluten-Free Triple Chocolate Banana Bread Recipe

I just discovered this interesting blog Gluten Free Vegan Love.  I'm excited that this bread is refined sugar free. I love me some banana bread.

Vegan Gluten-Free Triple Chocolate Banana Bread Recipe:

Bread Ingredients:
  • 4 ripe bananas (I used frozen ones that I thawed out)
  • 1/2 cup olive oil (or any other baking oil)
  • 1 cup maple syrup (or another liquid sweetener)
  • 3/4 cup non-dairy milk (I used almond milk)
  • 1 tbsp pure vanilla extract
  • 1 cup brown rice flour
  • 1/2 cup buckwheat flour
  • 1/2 cup potato starch
  • 2 tbsp cocoa powder
  • 1 tsp cinnamon
  • 1 tsp guar gum
  • 1 1/2 tsp gluten-free baking powder
  • 1 tsp baking soda
  • 1 cup vegan chocolate chunks (chocolate chips would work too)
Chocolate Topping Ingredients:
  • 1/2 cup coconut oil
  • 1/4 cup cocoa powder (or carob powder)
  • 3 tbsp liquid sweetener of your choice (I used maple syrup)
  • 1 tsp pure vanilla extract
  • pinch of salt
  • 1 tsp tapioca starch
Directions:
1. Preheat oven to 350F. Line a bread loaf pan with parchment paper and set aside.
2. Place bananas, olive oil, non-dairy milk, maple syrup, and vanilla in a food processor and blend until smooth.
3. Transfer mixture to a large mixing bowl. Add all remaining bread ingredients, except chocolate chunks, and mix thoroughly with a wooden spoon. Fold in chocolate chunks.
4. Bake for 1 hour and 15 minutes, or until a skewer inserted in the center comes out dry. Allow bread to cool for 10 minutes and then transfer to a cooling rack or a serving dish to cool a bit more (unless you love your bread hot :) ).
5. While cake is baking, prepare the chocolate topping by following the directions in this DIY Gluten-Free Vegan Magic Shell recipe (except you’re only making half the batch).
6. Once the cake has cooled enough to your liking, drizzle with the chocolate topping and Enjoy! Refrigerate any leftovers.
Vegan Gluten-Free Triple Chocolate Banana Bread {Refined Sugar-Free}