Product Review - Bob's Red Mill GF Brownie Mix

Bob's Red Mill GF Brownies with Walnuts (just before being baked in the oven)

The other day I took a look at my pantry and spotted one bag of Bob's' Red Mill GF Brownie Mix.  Mmmmmmm, brownies, was pretty much my only train of thought.  One thing led to another, an egg was cracked, some butter melted, a little vanilla was added - you get the idea.  At the last minute my son and I decided to add walnuts but could just have easily tossed in chocolate chips or sprinkles or nothing at all.

My son sprinkles some walnuts on top of the brownies just prior to baking.

All done!  I wish this picture could capture the delicious smell that filled my kitchen.

The result was a moist, chocolatey, cake-like brownie.  I was REALLY impressed.  I like a lot of different kinds of brownies.  If you like a flaky brownie, this won't be for you.  But if you appreciate a cake-like brownie that's rich and creamy, then you you won't be disappointed.  It even had a little fudge-like quality in places.  Did I mention it was hard to stop eating?

One Skillet Sausage and Tomato Frittata (Gluten-free, Dairy-free)

Sausage & Tomato Frittata 

(gluten-free and dairy-free)

Last week, a dear friend surprised me with a gift of cookbook featuring gluten-free and dairy-free recipes.   Thanks again, Kathy!  When my original Mother's Day brunch plans in San Francisco fell through due to me and my toddler becoming sick, my husband, Rob, was nice enough to make this wonderful sausage and tomato frittata from my new cookbook.  It was absolutely delicious, especially with a healthy sprinkle of salt and pepper on top.   Rob topped his frittata with some spicy salsa.  We enjoyed it with a side of fresh melon salad and some bubbly.   It's flexible enough to make for breakfast, lunch, brunch, or dinner.  Hope you like it as much as we did!

 I LOVE a one-skillet meal.

Ingredients
4 gluten-free sausages (I prefer pork but you can also use turkey or a veggie substitute)
Sunflower oil
4 boiled potatoes (cooled and diced)
8 cherry tomatoes
4 eggs (beaten)
Salt & pepper

Instructions

• Preheat the broiler to medium-high.  Arrange the sausages on a foil-lined broiler pan and cook under the preheated broiler, turning occasionally, for 12-15 minutes, or until cooked through and golden brown.  Let cool slightly, then slice into bite-size pieces.
• Meanwhile, heat a little oil in a medium (10-inch) heavy skillet with an ovenproof handle over medium heat.  Add the potatoes and cook until golden brown and crisp all over, then add the tomatoes and cook for an additional 2 minutes.  Arrange the sausages in the skillet so that there is an even distribution of potatoes, tomatoes, and sausages.
• Add a little more oil to the skillet if it seems dry.  Season the beaten eggs to taste with salt and pepper and pour the mixture over the ingredients in the skillet.  Cook for 3 minutes, without stirring or disturbing the eggs.  Place the skillet under the preheated broiler for 3 minutes,  or until the top is just cooked.  Cut into wedges to serve.

Mother's Day brunch is served.  

Thanks for cooking (and for the flowers), Robert!

Recipe courtesy of Gluten, Wheat, & Dairy Free, Parragon Books Ltd., UK.

G-Free Chinese Pork Stir Fry with Vegetables

Gluten-Free Chinese Pork Stir Fry with Vegetables

A classic Chinese stir-fry is one of my "go to" weeknight recipes after a busy day.  A quicker cooking time allows more time for catching up with my family.  This recipe is really flexible, too.  Use whatever vegetables you like or have in your refrigerator, and try it with chicken, beef, or shrimp.  That's what I love about a stir-fry - each one is a little different!

Ingredients
4 thin boneless pork cutlets, sliced into strips
1 medium onion, roughly chopped
2 zucchinis (cut into 1/2" thick strips)
1 8 oz can of sliced water chestnuts
1 8 oz can of straw mushrooms
1 8 oz  can of bamboo shoots
Gluten-free soy sauce (I used San-J's Organic Tamari Gluten-Free Soy Sauce with Reduced Sodium)
2 teaspoons of Chinese Five Spice (Can be purchased as a spice blend or you can make your own using 5 spices: star anise, cloves, cinnamon, fennel, and black pepper).
2 tablespoons of peanut oil* (can substitute other high temperature oils like corn, refined olive, or coconut).
Basmati Rice

*Wondering if peanut oil will affect a peanut allergy?  The experts say it's safe! 

Instructions

• Cook basmati rice according to package instructions and set aside.
• In a large wok, heat oil on high heat.
• Add onion and fry, stirring frequently, for about 2 minutes
• Add pork, stirring frequently, for about 2 minutes or until part-way cooked.  
• Season with Chinese-Five spice.
• Add remaining vegetables, mixing all ingredients and stir-fry for about 2 minutes.
• Add soy sauce, stir fry for 1-2 more minutes and serve immediately over basmati rice.

Product Review - Udi's Cinnamon Raisin Bagels

Udi's Cinnamon Raisin Bagel

Recently, my husband surprised me by coming home from a supermarket trip with cinnamon raisin bagels from Udi's.  I had previously tried their plain bagel and was curious about this one.  Admittedly, since I'm originally from the northeast, I have a real bias toward New York bagels.  Even wheat bagels on the west coast just don't taste a thing like a real New York bagel - light, airy, fresh, and uniquely doughy.  As New Yorkers say, "Whatareyougonnado?"  So a New York bagel this is not.  

That said, I was pleasantly surprised by the flavor (not too sweet) and the firm texture (no crumbling like so many other non-wheat products) of these bagels.  Sometimes I find non-wheat flour to be so absorbant (like a sponge) that I feel like I have to overload my g-free toast or bagel with butter just to taste it and then it usually feels like a 5 pound brick.  Not the case with these bagels at all.  My only real complaint is a small one; every bagel in the packet was precut such that there was a huge fat side (notice how large my bagel is in the photo?) and a skinny, pathetic side.  

Overall, though, Udi's Cinnamon Raisin bagel is a solid addition to the g-free line-up and one that adds some much needed diversity to my quick and easy g-free breakfast options.  Just a few years ago, if you were gluten-intolerant you were grateful if you could find ANY g-free bagel, so when one manufacturer alone has 3 g-free varieties, you know things are moving in the right direction. 

Dining Out - Red Robin Gourmet Burgers

Guacamole Bacon Burger in an Udi's Gluten-Free Bun
(with a side of gluten-free fries)

Tonight something amazing happened. I went out to a restaurant and ate a delicious burger in a bun. This might sound like an ordinary event to someone who eats wheat, but for someone with gluten-intolerance, this is simply extraordinary. And it was unexpected.

I went to Red Robin Gourmet Burgers, a fun, friendly chain restaurant that's on my shortlist for great g-free burger joints. They go out of their way to be allergen-sensitive, with a separate menu, attentive staff, and careful food prep practices.

Tonight, I ordered my usual: the guacamole bacon burger with no cheese - protein style, with a side of unseasoned, gluten-free fries. Protein style means served in a thick wedge of lettuce, which I've come to accept and often enjoy, provided the lettuce is fresh, ample, cold, and crisp.

Anyway...a little while later when a burger sandwiched happily between 2 halves of a big bun arrived at my table I was surprised and annoyed. "Here we go again," I thought. "Another restaurant screws up my g-free request and taunts me at the same time." However, my waitress quickly informed me that Red Robins around the country are starting to offer Udi's gluten-free buns as a gluten-sensitive alternative. "Really?" I asked in disbelief. "Are you sure this is gluten-free?" After she assured me to my satisfaction, I dug in.

The bun itself was rather commendable. It had a nice flavor (you know, so normal it just tasted like a regular bun, which is a GOOD thing) and a firm, but not heavy, texture. It never fell apart or crumbled like so many g-free breads. My only preference would have been for it to be toasted. The burger itself was fantastic and grilled just the way I asked. The bacon was crispy, the guacamole was fresh and green, and the steak fries proved a filling accompaniment (I left about half in my plate).

It really was gratifying to go out to eat and not have to settle for something like chicken and rice and convince myself it's fine, when really I'm dying inside for a big fat burger in a bun. Now I can get that big fat burger, bun and all. Life is truly about simple pleasures.

Currently, Udi's gluten-free buns are available at Red Robin Gourmet Burgers in these states:

• Arizona
• California
• Colorado
• Nevada
• Oregon
• Washington

If you have a Red Robin near you that is not offering g-free buns right now, consider letting the manager know next time you're there that you'd be interested. My waitress tonight estimated that one in five of her tables includes a gluten-free meal order, so make your voice heard. Trust me, the bun is worth it! :)

Kid-Friendly Flourless Almond Easter Cookies

Kid-Friendly Flourless Almond Easter Cookies

I knew I wanted to make Easter cookies with my 3-year-old son this year, but remembered all too well the fiasco of holidays past, when nap times and dough kneading and rising times haven't always meshed. You know, the times when Mommy has to finish the cookies all by herself and her overtired child is in a time-out and not allowed to eat any cookies. Oh boy.

So this year I knew I had to approach it differently. I opted to try a flourless almond cookie, decorated in a care-free way with Easter colors. I had made peanut butter cookies in the past, but thought the lightness and delicacy of almond would suit the occasion. They were fabulous and so easy to make it's almost sinful.

Ingredients (there are only 4!)

1 cup almond butter
1 cup sugar
1 egg slightly mixed
Cookie decorations like colored sugar, sprinkles, or gel

Instructions

• Preheat oven to 350 degrees.
• With electric mixer, combine almond butter, sugar, and egg until well-mixed.
• Shape dough into small balls, like the size of Swedish meatballs. My toddler and I pretended it was play-doh as we did it :)

• Place balls about 2 inches apart on 2 ungreased cookie sheets. Flatten the balls slightly with a fork.

My 3-year-old demonstrates how to lightly press your fork onto the cookie ball to flatten it slightly. He was proud of how precise he could be :)

• Bake each cookie sheet separately for 10-12 minutes on the middle rack.
• When you remove from oven, and while cookies are still very hot, add your cookie toppings.
  

My son's favorite part, besides eating them? Putting the sprinkles on top!

• Transfer to wire rack to cool.
  

HAPPY EASTER!

Product Review - Bob's Red Mill Gluten-Free Cinnamon Raisin Bread Mix

Freshly baked Bob's Red Mill Gluten-Free Cinnamon Raisin Bread

I didn't expect to be doing a gluten-free product review today BUT something wonderful happened yesterday!

I walked into the kitchen to my find my husband, Rob, in the process of baking me Bob's Red Mill Gluten-Free Cinnamon Raisin Bread by hand. Really.

Now, I'm not sure what prompted this gesture of caring but I'm not one to look a gift horse in the mouth. So I thanked him and watched happily as he lovingly made me this delicious cinnamon raisin bread.

Rob spent a couple of hours on it, between preparing the dough, letting it rise, and heating it in the oven. It was well worth the effort.

The bread was flaky and golden on the outside and moist on the inside. Unlike many gluten-free breads, this one didn't crumble into small pieces. Rob and I agreed, though, that given how quickly the bread absorbs a topping of butter, a quick toast in the toaster oven after slicing it would perfect it next time.

Overall, we were both really satisfied with the texture and flavor. Unlike some overly-sweetened, artificial-tasting cinnamon raisin breads, Bob's Red Mill's version is authentic and old-fashioned. It has the kind of natural flavor you would expect from a homemade cinnamon raisin bread. In other words, Bob's Red Mill gets it just right.

In addition to cinnamon and raisins, the primary ingredients include potato starch, sorghum flour, tapioca flour, molasses flower, xanthum gum, and seasonings. You can make this mix by hand or in a bread machine if you have one. All you need is egg, oil, and water, plus the mix. I think I'll go warm a slice in my toaster right now....!