June 30, 2009
Breakfast Food - What’s for Dinner Wednesday
Welcome! I hope you find some useful gluten-free dinner ideas here, and I would love for you to contribute your own. You don't have to tell us what you're actually having for dinner on Wednesday. The carnival just takes place on Wednesday. Any gluten-free dinner idea is welcome. If you haven’t participated before, you can read the guidelines here.
I haven’t been feeling great recently, so I really don’t have any good dinner ideas to share from the past week. The good news is that I think I’m over a cold and sore throat I was fighting, and I found a doctor who practices integrative medicine. I am hopeful that the medication she prescribed along with vitamins will help with some adrenal fatigue I have been experiencing.
Some of our favorite dinners are breakfast dinners. Everyone enjoys the food, and generally it’s a pretty easy, inexpensive meal to fix. For this week I thought I would list some breakfast recipes and ideas that could be enjoyed at dinner time. We like varying combinations of the following.
- Belgian Waffles
- Buckwheat Pancakes
- Corn Bread
- Cinnamon Rolls
- Sausage or Bacon
- Fruit Salad
Those are the items we have most often for a breakfast dinner, but there are plenty more options. Certain foods I prefer to have only for breakfast such as oatmeal or muffins. How about you? Do you eat breakfast for dinner sometimes? What are your favorite choices?
Next week: Let’s try a dessert edition, but as always, we’ll be happy with anything.
Labels: What's for Dinner Wednesday
June 28, 2009
Strawberry Rhubarb Topping
My family enjoyed this strawberry rhubarb pie so much that I made a second one not long after making the first. That used up the two Whole Foods pie crusts that I had bought. Instead of buying more, I decided I wanted to try making my own pie crust. I bought more strawberries and rhubarb, but they were starting to go bad and I still didn’t have time to put together a pie from scratch. That’s when I decided to make a topping.
The topping is similar to the pie filling, but uses less sugar. We ate it on ice cream, but it would also be good on cake or even biscuits.
Strawberry Rhubarb Topping
- 3 c. rhubarb, chopped
- 1/4 c. water
- 1/2 c. sugar
- 1 Tb. cornstarch
- 2 Tb. water
- 1 tsp. vanilla
- 1 1/2 c. strawberries
In a medium saucepan combine the rhubarb, 1/4 c. water and sugar. Stir and bring to a boil. Simmer about 5 minutes. Combine the cornstarch and 2 Tb. water. Add to the pot while stirring. Cook about 1 minute. Stir in the vanilla and then the strawberries.
This was delicious with Breyers vanilla ice cream.
June 26, 2009
What’s for Dinner Wednesday – June Review
What’s for Dinner Wednesday is a weekly blog carnival hosted here at The Gluten-Free Homemaker. The goal of the carnival is to share our dinner ideas so we can all have an easier time deciding what’s for dinner. If you would like to participate, you can read the guidelines here.
Here is the June roundup. Some people don’t get theirs posted until late Wednesday or Thursday, so take a look for any you may have missed. My recipes are the ones listed next to the date.
June 24 - Stovetop Tater Tot Casserole
1. Heather (Parmesan Chicken Nuggets)
2. Gina (Pasta Review)
3. Jessie (Thing 1's Grits)
4. Amy Green (Shredded Chicken Tortilla Soup)
5. The W.H.O.L.E. Gang (Roasted Potatoes w/Mushrooms & Green Beans)
6. Jen (Pasta Salad)
7. Rachel (Balsamic Chicken with Garlic)
8. Brian (Chicken Caesar Wraps)
9. Gluten Free Portland (Pesto Shrimp and Portobello on Polenta)
June 17 - Grilled Chicken
1. Gina (Eggplant Parmesan)
2. Jessie (Summer Pasta)
3. Amy Green (Chicken Cacciatore)
4. Cheryl (Red Beans and Rice)
5. The W.H.O.L.E. Gang (Garlic Scapes Stir-fry w/Salmon & Quinoa)
6. Jennifer (Taco Casserole)
7. Heather (Pulled Pork)
8. Mikki (grilled potatoes)
9. Brian (Taco Soup)
10. Melanie (Tuna Rice Dish)
11. Cinde (spinach & red pepper pie)
June 10 – Lunch Edition - Fried Rice
1. Heather (Rice Paper Wraps)
2. The W.H.O.L.E. Gang (Salad w/Champagne Dijon Vinaigrette)
3. WendyGK (Spring Rolls/Salad)
4. Rachel (Egg Drop Soup)
5. Gluten & Dairy-Free Living (Turkey Quesadillas)
6. Mikki (hamburger salad)
7. Manda (wild rice eggplant salad)
8. Brian (Strawberry Pate de Fruit lunch snack)
June 3 - Beef & Rice
1. Brenna (Pigs in a Blanket)
2. Brian (Teriyaki Chicken Stir Fry)
3. The W.H.O.L.E. Gang (BLGT for lunch or dinner)
4. Gluten Free Taste of Home (Portobello Mushroom Salad)
5. Jessie (Not yo' Nacho)
6. Jenn (menu plan)
Labels: What's for Dinner Wednesday
June 25, 2009
Kinnikinnick Major Store Announcement
Kinnikinnick announced that 14 of thier frozen products are now or will shortly be available in 375 Stop & Shop & 180 Giant Food stores. These stores are located throughout Massachusetts, New Hampshire, Connecticut, Rhode Island, New Jersey, New York, Maryland, Delaware, DC, Virginia, western Pennsylvania and West Virginia. Visit their official blog, The Gluten Free Insider for more details.
This is more good news for all of us. I don’t buy a lot of prepackaged gluten-free food, but many people depend on it. While I prefer to make my own delicious gluten-free hamburger buns, the truth is that I don’t always take the time to do it. Kinnikinnick hamburger buns are my second choice and I like to keep some in the freezer during the summer months. Having them available at Giant will make life easier, especially if an unexpected cookout invitation arises. Thanks Kinnikinnick!
My thanks to The Gluten Free Optimist for the heads up on this announcement.
Labels: gluten-free news
June 24, 2009
Ore Ida Tater Tots & Heinz Gluten-Free List
There was a question on my Tater Tot Casserole post about tater tots being gluten free. I have been using Ore Ida, based on the ingredients list. However, I went to their web site and found that tater tots were not on their list of gluten-free products. I then contacted them and received the following letter. The tater tots are indeed gluten free (first item listed under Ore Ida products), and they included a recipe for gluten-free BBQ sauce at the end of the letter.
Please remember that product lists are not a substitute for reading labels. One mistake has been found on this list (it was removed), and there could be others. The list should be a helpful starting point.
Letter from Heinz with Gluten-Free Product List
Thank you for your interest in Heinz Products. We certainly understand how difficult it can be to find foods that meet the requirements of a restricted diet.
As you requested, the following is a listing of all of our products that do NOT have gluten containing ingredients. If the product you asked about is not on this list, then it may contain gluten containing ingredients. Also, please note that recipes can change without notice. Therefore, we recommend you always check the ingredient statement on the label.
Heinz BBQ Sauces (Original, Chicken & Rib, Garlic, Honey Garlic Only) Heinz Chili Sauce Heinz Cocktail Sauce Heinz Horseradish Sauce Heinz Ketchup Heinz Organic Ketchup Heinz Reduced Sugar Ketchup Heinz No-Sodium Added Ketchup Heinz Hot & Spicy Ketchup
Heinz Mustard (All Varieties)
Heinz Pickles (All Varieties)
Heinz Peppers (All Varieties)
Heinz Relish (All Varieties)
Heinz Sloppy Joe Sauce
Heinz Tartar Sauce
Heinz Traditional Steak Sauce
Heinz Vegetarian Beans
Heinz Distilled White Vinegar
Heinz Red Wine Vinegar
Heinz Apple Cider Vinegar
Heinz Apple Cider Flavored Vinegar
Heinz Red Wine Vinegar
Heinz Garlic Wine Vinegar
Jack Daniel's BBQ Sauces (Original #7, Honey Smokehouse, Hickory Brown Sugar, Spicy BBQ Only) Jack Daniel's EZ Marinader -- Teriyaki Variety Jack Daniel's EZ Marinader -- Garlic & Herb Variety Jack Daniel's Steak Sauce (Both Varieties) Lea & Perrins Worcestershire Sauce Lea & Perrins Traditional Steak Sauce TGI Fridays Salsa (All Varieties)
Classico Red Sauces (All Varieties)
Classico Alfredo Sauces (All Varieties)
Classico Pesto Sauces (All Varieties)
Classico Bruschetta (All Varieties)
UPC CODE: PRODUCT NAME:
1769600012 Taquitos, 36 ct. Delimex Chicken
1769600018 Tamales, 12 ct. Delimex Beef
1769600019 Tamales, 12 ct. Delimex Chicken & Cheese
1769600024 Tamales, 6 ct. Delimex Beef
1769600028 Taquitos, 25 ct. Delimex Beef
1769600029 Taquitos, 25 ct. Delimex Chicken
1769600048 Taquitos, 36 ct. Delimex Beef
1769600095 Taquitos, 12 ct. Delimex Beef
1769600096 Taquitos, 12 ct. Delimex Chicken
1769600155 Tamales, 15 ct. Costco Beef
1769600159 Tamales, 20 ct. Delimex Beef, Costco
1769600180 Taquitos, 60 ct. Delimex Beef
1769600186 Taquitos, 60 ct. Sam's Club Beef
1769600214 Taquitos, 25 ct. Delimex 3-Cheese
1769600565 Tamales, 20 ct. Beef, Sam's Club
1769600684 Taquitos, 66 ct. Costco Beef
1769600685 Taquitos, 66 ct. Costco Chicken
UPC CODE: PRODUCT NAME:
13120XXXXX- ALL VARIETIES of Ore-Ida® Tater Tots®
1312001879 Ore-Ida® ABC Tater Tots®
1312000080 Ore-Ida Golden Patties® (9 ct.)
1312000258 Ore-Ida® Golden Fries® (32 oz.)
1312000278 Ore-Ida® Golden Fries® (5 lb.)
1312000286 Ore-Ida® Golden Crinkles® (32 oz.)
1312000291 Ore-Ida® Golden Crinkles® (5 lb.)
1312000296 Ore-Ida® Pixie Crinkles (26 oz.)
1312000377 Ore-Ida® Cottage Fries (32 oz.)
1312000392 Ore-Ida® Southern Style Hash Browns (32 oz.)
1312000428 Ore-Ida® Country Style Steak Fries (28 oz.)
1312000455 Ore-Ida® Zesty Twirls (28 oz.)
1312000469 Ore-Ida® Potatoes O'Brien (28 oz.)
1312000647 Ore-Ida® French Fries (8 lb.)
1312000654 Ore-Ida® Country Style Hashbrowns (6 lb.)
1312000784 Ore-Ida® Steam N' Mash Cut Russets®
1312000785 Ore-Ida® Steam N' Mash Cut Sweet Potatoes®
1312000786 Ore-Ida® Steam N' Mash Three Cheese Potatoes®
1312000787 Ore-Ida® Steam N' Mash Garlic Seasoned Potatoes®
1312000483 Ore-Ida® Golden Twirls® (28 oz.)
1312000484 Ore-Ida® Zesties® (2 lb.)
1312000800 Ore-Ida® Steak Fries® (28 oz.)
1312000801 Ore-Ida® Shoestrings® (5 lb)
1312000828 Ore-Ida® Shoestrings® (28 oz.)
1312000829 Ore-Ida® Shoestrings® (40 oz.)
1312000833 Ore-Ida® Country Style Hashbrowns (30 oz.)
1312000854 Ore-Ida® Hash Browns (5 lb.)
1312000862 Ore-Ida® Country Style Hashbrowns (6 lb.)
1312001012 Ore-Ida® Potato Wedges with Skins (24 oz.)
1312001036 Ore-Ida® Crispers® (20 oz.)
1312001176 Ore-Ida® Waffle Fries® (22 oz.)
1312001190 Ore-Ida® Steak Fries® (3.75 lb.)
1312001260 Ore-Ida® Extra Crispy Crinkle Cut (26 oz.)
1312001280 Ore-Ida® Extra Crispy Seasoned Crinkle Cut® (26 oz.)
1312001417 Ore-Ida® Extra Crispy Fast Food Fries (26 oz.)
1312001461 Ore-Ida® Country Fries (30 oz.)
1312001492 Ore-Ida® Fast Food Fries (4 lb.)
1312008564 Ore-Ida® Golden Crinkles® (8 lb.)
1312008572 Ore-Ida® Golden Crinkles® (8 lb.) CLUB
SMART ONES PRODUCTS:
UPC CODE: PRODUCT NAME:
2580002011 Smart Ones Broccoli & Cheddar Potatoes
2580002247 Smart Ones Lemon Herb Chicken Piccata
2580002254 Smart Ones Fiesta Chicken
2580002360 Smart Ones Santa Fe Rice & Beans
2580002904 Smart Ones Creamy Tuscan Chicken
2580002907 Smart Ones Grilled Chicken in Garlic Herb Sauce
2580002915 Smart Ones Home-Style Chicken
2580002918 Smart Ones Chicken Santa Fe
Again, we appreciate you taking the time to contact us. If you need further information, feel free to call us at this toll-free number (1-800-255-5750). Our offices are open Monday through Friday from 8:30 AM until 6:00 PM, Eastern Time.
Heinz Consumer Resource Center
When contacting us, please refer to the following reference number: 003035421A
P.S. - For your convenience, here's a recipe for a barbecue sauce without gluten-containing ingredients:
Heinz Ketchup Basic Barbecue Sauce
½ cup Heinz Tomato Ketchup
¼ cup water
2 tablespoons brown sugar
2 tablespoons Heinz Apple Cider Vinegar
2 tablespoons Lea & Perrins Worcestershire Sauce
1 teaspoon chili powder
½ teaspoon celery seed
½ teaspoon salt
¼ teaspoon hot pepper sauce
In saucepan, combine all ingredients.
Simmer, uncovered, 10 minutes.
Brush ribs or chicken with sauce during last 10 minutes of grilling or broiling.
Makes about ¾ cup of sauce.
Labels: gluten-free diet
June 23, 2009
Stovetop Tater Tot Casserole – What’s for Dinner
Welcome! I hope you find some useful gluten-free dinner ideas here, and I would love for you to contribute your own. If you haven’t participated before, you can read the guidelines here.
The other night I was in the mood for a good tater tot casserole, but I didn’t want to heat up the oven. I figured that since everything I put into it is already cooked, except the tater tots, I could do it without the oven.
I cooked the tater tots in an electric skillet which was a trade off because then they were cooked in oil (less healthy but oh, so good). It turned out well and really hit the spot.
Gluten-Free Tater Tot Casserole – Stovetop version
- 1 – 1 1/2 lbs. ground beef
- 1 medium onion, chopped
- 1/2 orange bell pepper, chopped
- 6 baby bella mushrooms, sliced
- 2 lbs. frozen tater tots
- 1 recipe cream of mushroom or chicken soup
- 1/4 c. liquid (water, milk, or milk substitute)
Brown and drain the ground beef in a skillet. Remove the beef to a bowl. Add a little oil to the skillet and add the onion and pepper. When almost cooked, add the mushrooms and cook until tender.
While the other parts are cooking, make the batch of cream soup, or use store bought if you have it. Add about 1/4 cup liquid to the soup to thin it a little. Combine the beef, veggies, and soup in your skillet or a pot and make sure everything is hot. Spread this mixture into a rectangular baking dish and put the tater tots on top. Serve and enjoy!
What’s your gluten-free dinner idea?
June 18, 2009
Green Beans Almondine
Gluten-Free Green Beans Almondine
- fresh green beans, washed and trimmed
- 2 – 4 Tb. butter, or oil
- 1/4 – 1/2 c. sliced almonds
- salt and pepper to taste
Steam the green beans until just tender. In a skillet, melt the butter and add the almonds. Stir to coat the almonds. Heat and stir until the almonds are lightly browned. Be careful not to burn them. Toss everything together and serve.
Visit The Happy Housewife for more side dishes as part of the Bloggy Progressive Dinner.
For other green bean ideas visit The W.H.O.L.E. Gang.
Labels: vegetables and side dishes
Gluten-Free Restaurant Guide – Book Review
The other day I received the 4th edition of Triumph Dining’s The Essential Gluten-Free Restaurant Guide. If you go out to eat at all, this book is helpful. If you travel often, it’s very helpful. Here’s why.
The book is divided into three sections:
I. How to Get a Gluten-Free Meal Anywhere!
II. Restaurant Listings by State
III. Gluten-Free Lists & Menus
I. How to Get a Gluten-Free Meal Anywhere!
This short section contains chapters on conveying information effectively, building relationships, and words of advice. If you are new to eating out gluten-free, this section will give you the knowledge you need to get started.
II. Restaurant Listings by State
This section comprises the bulk of the book. Each state is listed alphabetically with restaurant suggestions. Many states are broken down into a couple of major cities and all other cities. Brief information is given for each restaurant including address, phone number, and web site. Notes about how they accommodate gluten-free diners are also included.
An example from The Corner Kitchen in the Asheville, NC, section is,
“Note: Manager Katie reports GF diners are welcome. Alert the server upon arrival. All kitchen staff has been educated on GF. No GF menu.”
Symbols next to the entries are used to denote if a gluten-free menu is available, if gf specialty products such as bread, beer or pasta are available, if it is a 100% gf establishment, or if it is a restaurant listed in section III.
III. Gluten-Free Lists & Menus
This section contains a listing of 82 chain restaurants and gluten-free items that can be ordered there, along with notes from the restaurant. Some of the restaurants are fast food, but most are not. Many of them I was familiar with, and others, because they are regional, I had not heard of.
Triumph Dining puts a lot of effort into this book. All information is checked and updated each year. Click the link to their web site to order the book and their dining cards. They also offer The Essential Gluten-Free Grocery Guide.
If you already own this book or a previous edition, leave a comment and let us know what you think.
June 16, 2009
Grilled Chicken – What’s for Dinner Wednesday
Welcome to this blog carnival which takes place on Wednesdays and is about compiling gluten-free dinner ideas. If this is your first time participating, you can read the guidelines here.
With warm weather here to stay, I’m not using the oven often. I don’t mind heating it up for a treat like this gluten-free strawberry rhubarb pie, but I try not to use it for dinner. The grill, of course, is a popular option for the summer, and grilled chicken is one of our favorites.
I often buy large packs of chicken thighs or breasts (usually boneless, skinless) from BJ’s Wholesale Club. My husband is not a fan of dark meat, but he likes grilled thighs. Even if I haven’t marinated them, they are nice and moist. My kids love these, too, even if they have no seasoning on them.
Some things I add for extra flavor or moisture are:
- a homemade marinade (see below)
- Italian salad dressing as marinade
- Old Bay seasoning
- Magic Seasoning Blends -Poultry Magic (all natural, no MSG, no additives or preservatives)
I so often forget to marinate meat ahead of time, but I have found that even marinating chicken breasts at room temperature for half an hour makes a difference. I wouldn’t leave it at room temperature any longer than that, though. Ideally, it should be marinated in the refrigerator for at least 2 hours.
Basic Parts of a Marinade
Oil – I like to use extra virgin olive oil, but other oils work also. Oils can add flavor and help keep the meat moist.
Acid – Often vinegar, but lemon juice or wine work also. The acid helps tenderize the meat.
Seasoning – Add whatever flavors you like. Garlic is a favorite. Basil, oregano, and rosemary are popular, but the options are endless. Many of you will like something spicier.
If you like you can also add a sweetener such as honey.
Experiment with amounts. Since my family is not big on the flavor of vinegars, I use more oil than vinegar. Some recipes use equal amounts, and some use more vinegar than oil. It’s pretty hard to go wrong.
What’s your gluten-free dinner idea? Remember to check back for new links. Some don't get added until late Wednesday or even Thursday. Click the link to see if you missed any of last week's gluten-free lunch ideas and more!
June 15, 2009
Erewhon Cereal Giveaway Winners
With the help of random.org, the five winners were selected.
Thank you Erewhon, and especially Katharine Schuler, for offering this great giveaway. Erewhon gluten-free cereals are a safe and healthy alternative to mainstream cereals. If you didn’t win, I hope you will still give their products a try.
June 11, 2009
A Great Blue Heron in My Yard
This is purely a personal post which has nothing to do with celiac disease or gluten-free living. I was so thrilled about this heron, though, I just had to tell you about it.
We bought this house four years ago and the first thing we saw was the back yard. That was all it took. The yard had so much character and a pond, which the boys thought was really cool. We’ve done a lot to the yard since then, including rebuilding the pond and adding a beautiful waterfall.
One morning last week I heard my youngest son making a commotion. He had looked out an upstairs window and saw this great blue heron standing in our waterfall. He wanted us to come see it, but he didn’t want to stop watching. This heron was really big, “scary big” as one of my boys said. We stood there amazed when someone finally said, “Get the camera!” The picture was taken from my kitchen window, and while you don’t get the full effect, I think it turned out pretty well. The bird spread its great wings and flew off shortly after I took the picture, and that was our excitement for the day. It’s nice to know that even living in a D.C. suburb, we get our share of wildlife. I’m still waiting to see one of the pileated woodpeckers that live in our neighborhood. Maybe I’ll have a picture to share one day.
I’m going out of town for a couple of days so I won’t have a Friday Foodie Fix post tomorrow. I’ll be back next week and will post the giveaway winners!
June 10, 2009
When I was diagnosed with celiac disease in 2000, the list of ingredients I had to avoid was very long. I didn’t quite understand why citric acid would contain gluten, but I avoided it anyway. Thankfully, many ingredients have been researched since that time and have been found to be gluten free (including citric acid). Unfortunately, old information still abounds, and many people avoid foods unnecessarily.
Tiffany Janes at examiner.com has written an article covering some of the most controversial gluten-free ingredients. Take a look and see if you are up to date on the gluten-free status of blue cheese, stamps & envelopes, natural flavors, and more.
Labels: gluten-free diet
June 9, 2009
Fried Rice Lunch – What’s for Dinner Wednesday
This week we’re doing things differently and having a lunch edition of What’s for Dinner Wednesday. Add a link to your gluten-free lunch idea. Or, if you forgot, go ahead and add a dinner idea. You can read the guidelines here.
I eat lunch at home 99% of the time so I have the advantage of being able to use the stove. Many times I eat dinner leftovers and simply warm them up. I also like to use pieces of a leftover meal and add to it. I often have a fried rice lunch that isn’t necessarily a traditional fried rice but good none the less. Sometimes I don’t use rice at all, but substitute leftover pasta
- leftover rice or rice/quinoa mix
- leftover pasta
- leftover meat, cut in small pieces
- turkey bacon (cooked and cut in pieces)
- leftover or fresh veggies
- egg (especially if I’m not using meat)
You probably know how to fix fried rice, but if you don’t it is very easy. Heat a large skillet and add a little oil. I like to use extra virgin olive oil. Add any fresh veggies that need to be cooked. Stir them around in the oil. Keep the heat pretty high and stir them often so they don’t burn. When the veggies are almost done, add the meat, rice, quinoa, or pasta. Heat through.
If you don’t use meat (or even if you do) and you want to add egg, I cook it last. While the rest of the ingredients are heating I break one or two eggs in a bowl and beat them lightly. I then push all the ingredients in the pan to one side and add the egg to the empty side. The egg cooks up quickly and then can be mixed into the rest.
Many people add soy sauce, but I prefer to just use salt and pepper.
In the picture above I used leftover rice and quinoa, bacon, broccoli, onion and egg.
In the picture to the left I used leftover brown rice, onion, mushrooms, and egg.
As you can see, the basic recipe idea can be used in many different ways.
I look forward to reading your lunch (or dinner) ideas!! We’ll be back to doing dinner ideas next week.
June 8, 2009
Strawberry Rhubarb Pie
When I was growing up, I loved rhubarb. I don’t remember eating it in pies or desserts, though I might have. I remember picking a stalk from a plant in our back yard, and just munching on it. I loved it that way!
I haven’t eaten rhubarb much as an adult, but I’ve seen so many recipes including it recently that I had to find some. When the farmer’s market didn’t have any, I found some at the grocery store. I of course, ate some raw, but I also made a pie. I don’t enjoy it raw as much as I used to, but I like the nostalgic feel it gives me.
This was my first time trying a Whole Foods frozen pie crust. I was pleased with the way it turned out. I decided to put a crumb topping on the pie which worked well. So here is my version of a gluten-free strawberry rhubarb pie.
- one 9 inch pie shell
- 4 c. rhubarb pieces
- 2 c. sliced strawberries
- 1 c. sugar
- 1/4 c. corn starch
- 1 Tb. lemon juice
- 1/2 c. sorghum flour
- 3 Tb. brown sugar
- 2 Tb. butter
Wash and cut the rhubarb into pieces that are 1/4 – 1/2 inch thick. Wash and slice the strawberries. Put the above amounts of each in a large bowl. Add the sugar, corn starch, and lemon juice. Toss to coat. Let it sit about 15 minutes. While it sits, prepare the topping. Put the mixture in the prepared pie dish, and sprinkle the topping over it.
Bake at 350 degrees about 50 minutes, checking to see if the rhubarb is soft. Let it cool. If it cools completely, the pie pieces will hold together. We couldn’t wait that long. There was some leftover, and we found that it is also very good eaten cold out of the refrigerator.
June 7, 2009
Erewhon Gluten-Free Cereal Giveaway
This giveaway has ended.
I’m very excited about this giveaway for two reasons:
1. It’s a great product.
2. I get to select 5 winners!
What Makes Erewhon Gluten-Free Cereal Great?
First, it is gluten-free. The Erewhon web site has a FAQ page entitled Gluten Free Diet/Celiac Disease, which contains a wealth of useful and accurate information. I knew that probably meant they are careful when it comes to producing gluten-free products, but I asked for more information.
Their allergen statement put me at ease. They keep employees well informed and take necessary steps to prevent cross contamination. Their final paragraph of the statement says,
“Gluten-free products are tested at various points in the production process to ensure that cross contamination has not occurred. The gluten testing is sensitive to 20 ppm.”
Second, the cereal is healthy. They use whole grain brown rice, corn, and amaranth. They are organic, and some have no added sweeteners. Those that are sweetened use natural sweeteners.
Third, they taste good. I was able to sample all of their gluten-free cereal, so I’m going to take a minute to review them.
My favorites are the rice cereals, mostly because I like the texture and crunchiness better than the other cereals. I also liked mixing a rice cereal with a corn cereal. The Cocoa Crispy Brown Rice contains the most sugar with 11g per serving. I liked mixing it with the corn flakes which has less than 1g sugar. It balanced the sweetness and the texture/crunchiness.
I particularly like the cereals that contain fruit with Strawberry Crisp being my absolute favorite. It is made from brown rice and corn, it has a nice crunch to it, and the strawberries are so flavorful.
My least favorite was the Aztec Crunchy Corn & Amaranth. I didn’t care for the flavor and I didn’t like the texture at all. It gave my teeth a squeaky feeling. That was the only cereal I wouldn’t recommend, but that’s just me.
What & How Can You Win?
What: Five (5) winners will receive:
- Choice of any three (3) Erewhon gluten free cereals
- One (1) Patagonia T-Shirt (available in Adult L, XL & Kids L)
- Erewhon Coupon Keeper with coupons for $1 off next purchases
How: Leave a comment on this post telling me which three cereals you would like to receive.
Erewhon gluten free cereals come in seven varieties:
- Erewhon Gluten Free Crispy Brown Rice
- Erewhon Crispy Brown Rice with Mixed Berries
- Erewhon Cocoa Crispy Brown Rice
- Erewhon Rice Twice
- Erewhon Strawberry Crisp Flakes
- Erewhon Corn Flakes
- Erewhon Aztec Crunchy Corn & Amaranth
(Click on the above link or here to view nutritional information about each product.)
One comment per person, and please do not enter unless you (or a loved one) are on a gluten-free diet.
The giveaway will be open until Friday, June 12, at 4:00 p.m. eastern time. I’ll contact the winners over the weekend. If I don’t hear back by Monday night, I’ll choose a new winner/winners.
Important: Make sure your comment provides a way for me to get in touch with you. If it doesn’t link to a blog, I need an email address.
You can find more giveaways at Two of a kind, working on a full house.
June 6, 2009
What can I eat that’s gluten free? Index
“What can I eat that’s gluten free?” is a weekly blog carnival hosted here at The Gluten-Free Homemaker. The carnival was originally called What’s for Dinner Wednesday. The goal of this carnival is to provide people with gluten-free meal ideas. The first Wednesday of each month, however, there will be a theme. Themes are always just a suggestion so you will find other types of ideas mixed in.
January - Cookies
February - Casseroles
What can I eat that's gluten free? Guidelines (you’ll find the code for the button here)
March 17 - April 7, 2009
February 24 - March 11, 2009
June 5, 2009
Mushroom & Beef Sauce
I grew up disliking mushrooms, although I don’t know when I ever tried them. About the time I started college, my older brother became interested in cooking. I remember him sautéing mushrooms in butter, and I thought they looked disgusting. The smell, however, grew on me. Eventually I tasted them, and after that I was hooked.
I have not cooked with mushrooms a lot in recent years, but that is changing. Out of the five people in our family, three are left handed (including me) and two are right handed (including my husband). For a long time the lefties liked mushrooms and the righties didn’t. Surprisingly, my oldest son changed sides a few months ago. Now it’s four to one.
I’ve been using mushrooms more and more, and my hubby is picking them out less and less. He hasn’t yet said that he likes them, but I think we might just get there.
This is another simple gluten-free stovetop recipe. The sauce would be great without the beef, but as a main course, my family needed some meat in it.
Mushroom & Beef Sauce
- 1 lb. ground beef
- 10 oz. mushrooms (I used baby bellas)
- 2 – 3 Tb. butter or olive oil
- 1/4 c. red cooking wine
- 1 c. beef broth
- 2 Tb. rice flour
- 1/4 c. cold water
In a large skillet, brown and drain the ground beef. Set it aside in a bowl. Clean and slice the mushrooms. Add the butter or olive oil to the skillet and heat. Add the mushrooms and cook until soft. Mix the rice flour with the cold water. Add the wine, broth, and rice flour mix to the skillet. Stir well. Heat until boiling then cook about 2 minutes. Stir in the beef. Add salt and pepper to taste. Serve over rice or noodles.
The topic of today’s Friday Foodie Fix is mushrooms. For more recipes visit The W.H.O.L.E. Gang.
June 4, 2009
Tools of the Trade – The Food Processor
How I Came to Buy a Food Processor
For many years I did not own a food processor and had no desire to. Probably because my mom never had one, I didn’t think they were necessary or even very useful. I did know they took up a lot of space.
My interest in this small appliance grew with time, and eventually I decided to borrow one from a friend. I came to the conclusion that a food processor is indeed useful, but I still didn’t have the space for it.
I started looking at them in stores and found a KitchenAid model, similar to this, that was smaller than most, but not tiny. (7-cup versus 12-cup) It was just what I wanted.
How I Use My Food Processor
Grating – When I was a kid, my mom would give me the job of grating food. I hated it. It was slow, unpleasant work. Using a food processor it just the opposite. It is so fast, it’s fun to watch! I grate carrots for salads and cakes, zucchini for bread and muffins, and hard cheeses.
Chopping – I use it to chop nuts for baking (or any other reason), vegetables (sometimes), and cooked meat.
Milling – I don’t know what else to call it. I turn oatmeal into coarse flour for smoothies. I have even used it when I was out of powdered sugar by processing white granulated sugar until powdery.
Pureeing – Just about anything that needs to be pureed. If it’s very runny, though, the blender is better.
How I Clean My Food Processor
The parts are dishwasher safe, but sometimes I wash it by hand. One of the advantages to the smaller model is that it not only takes up less space on your counter or in your cabinet, it also takes up less space in the dishwasher. If there is room for it, I put it in.
I would like to hear from you. I’m sure I left out many uses for a food processor. How do you use yours? For people who are considering buying one, what brand and model do you have and how do you like it?
Labels: tools of the trade
June 2, 2009
Beef & Rice Dinner – What’s for Dinner Wednesday
Welcome to What’s for Dinner Wednesday (gluten-free style). This is a weekly event that takes place on Wednesdays. The idea is to give each other gluten-free dinner ideas. If you are a blogger, please add your link. You can read the guidelines and get the code for the new button here.
The weather has gotten warmer so I’m using the oven less. This is a stovetop meal that is really simple, but is just the kind of thing my family loves. I started by cooking the brown rice in the afternoon. Even using the pressure cooker, I often find I don’t have time to cook brown rice at dinner time. Doing it in the afternoon ensures that we have a healthier meal. My family prefers brown rice cooked in chicken or vegetable broth, but I forgot to do that. It ended up not being a problem since I wasn’t serving the rice by itself. The other ingredients added enough flavor.
Beef & Rice Stovetop Meal
- 1 c. uncooked brown rice (I used basmati)
- 1 – 1 1/2 lbs. ground beef
- 1 large onion, chopped
- 1 – 2 cloves garlic, minced
- 12 medium mushrooms, sliced
- olive oil
Cook the rice. In a large skillet, brown the ground beef and drain the fat. Remove the beef to a bowl. Add a little olive oil to the skillet and sauté the onions. When they are about half done, add the mushrooms. Sauté until tender. Move the onions and mushrooms aside and add the garlic. Sauté for about 1 minute. Add everything to the rice and toss to combine the ingredients.
I considered adding a can of diced tomatoes, but decided not to. Peppers would be a tasty addition to this recipe.
The asparagus I sautéed in butter until tender but crisp.
Next week: I thought it would be nice to change things up a bit so next week we will have a lunch edition. Share your gluten-free lunch ideas instead of dinner ideas. (If you forget or simply don’t want to write about lunch, we’ll be happy to read another dinner idea.)
|1. Brenna (Pigs in a Blanket)|
2. Brian (Teriyaki Chicken Stir Fry)
|3. The W.H.O.L.E. Gang - BLGT for lunch or dinner|
4. Gluten Free Taste of Home - Grilled Marinated Portobello Mushroom Salad
|5. Jessie (Not yo' Nacho)|
6. Jenn at Gluten Free Food Storage
June 1, 2009
Broiled Parmesan Fish – Adopt a GF Blogger
I love all the recipe ideas I get from What's for Dinner Wednesday. One I’ve used a lot recently is Heather’s broiled Parmesan fish. I decided to adopt Heather at Celiac Family as part of Book of Yum’s Adopt a Gluten-Free Blogger event.
Heather uses tilapia for this recipe, and that’s what I’ve used also. It’s a fish we like that fits in our budget. I’m sure the sauce would go well on other types of fish also. In fact the garlicy Parmesan sauce is great on almost anything. One of my kids didn’t care for the sauce, but he doesn’t like anything with mayonnaise in it. The rest of the family loved it.
I had a nice photo, but unfortunately it got deleted from my camera. You’ll have to enjoy Heather’s picture, so head over there to try her recipe. Thanks Heather!
Labels: adopt a gf blogger
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