Super Grain Pasta Dinner with GoGoQuinoa and Giveaway

Although this post is sponsored, all opinions are my own.

One of my go-to dinners is a hearty meat sauce with a gluten-free pasta that doesn't go limp in the pot. As we all know, GF pasta can be temperamental and quickly wind up being a gluey mess. When I was recently approached by GoGo Quinoa to give their Super Grains Fusilli Pasta a try. I jumped at the chance to cook up one of my favorite meals and test out this new pasta.

The brand new package of GoGo Quinoa Super Grain Fusilli Pasta

Super Grain Fusilli Pasta
Nutrition Facts

The brand new GoGo Quinoa Super Grain Fusilli Pasta is made from sorghum flours, organic white quinoa flour, organic amaranth flour, and organic chia flour. These pastas are certified organic, gluten-free, vegan, rice free and corn free. They are also part of the NON-GMO project. GoGoQuinoa is based in Canada and most of their ingredients are imported from Bolivia.

We should all be familiar with quinoa by now, but sorghum and amaranth are just starting to gain popularity in gluten-free products. Sorghum is rich in antioxidants, very nutritious, packed with carbohydrates, fiber, iron, protein, calcium, and phosphorus. Amaranth is another naturally gluten-free grain, high in protein, and lysine (an essential amino acid). Partner these with quinoa and you pack a healthy punch!

As you can see from the nutrition panel, this pasta is higher in protein than your average gluten-free pasta. It also contains iron, potassium, and calcium. While you might be watching your carb intake, you can feel good about the other ingredients that are essential to a healthy, balanced diet.

TIME TO EAT! 

I boiled up a big pot of water, added a little extra virgin olive oil, and added the Super Grain Fusilli pasta. I checked on the pasta about 5 minutes into cooking to avoid overcooking but it definitely needed more time. GoGo Quinoa suggests about 9 minutes to get the perfect al dente texture. I cooked for about 10 minutes to get the texture I prefer.

I really enjoyed this new GoGo Quinoa pasta. It was firm and didn't turn to mush. The pasta held up to the meat sauce which is really important. No one likes when their pasta absorbs all of the sauce and gets mushy. This Super Grain pasta has a nice taste, texture, and given the excellent nutritional benefits, I would definitely buy this pasta again.

Good news! This GoGo Quinoa Super Grain pasta is launching in Costco in Northern California in mid-September. This includes San Francisco, Sacramento, San Jose, Santa Cruz (where I live) and beyond. Be sure to visit the GoGo Quinoa website for a complete list of locations and to see a full list of their other products.


GoGo Quinoa Super Grain Fusilli Pasta with Erin's Turkey Meat Sauce

Pasta Cooking Instructions: 
Bring 3-4 liters of water to a boil. Add salt if desired. When the water is boiling well, add the pasta and cook for 9 minutes for an Al Dente texture while stirring occasionally. Drain and rinse promptly with cold water. Serve immediately with your favorite sauce and condiments.

Naked but cooked GoGoQuinoa Super Grain Fusilli Pasta

My meat sauce has no set instructions. I usually just brown turkey meat or ground beef, throw in a bunch of garlic, basil, spinach, and other spices, and then pour in a jar of my favorite tomato sauce. I let the pot simmer for about 30 minutes (if I can wait that long) and then add to my pasta. If I have it on hand, I will top with shredded cheese and then dig in. I think I could seriously eat pasta every day and not get bored. I am sure my waistline would disagree with that life choice. ha!

Pasta with meat sauce... DINNER!

In addition to pasta, GoGo Quinoa has a full line of quinoa-based products including cookies, pancake mix, cake mix, and quinoa flour. They also have some really interesting products that I am excited to try like lentil flakes and quinoa flakes. I see some veggie patty experimentation in my future. To learn more, please visit www.gogoquinoa.com. You can also follow them on Facebook, Twitter, and Instagram. 

Do you want to win your very own GoGo Quinoa Super Grain Pasta? Enter to win below! All entries must be submitted by September 1st. 

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Celebrate Celiac With Simple Mills

Simple Mills has recently gone through a package rebranding and also launched three new products to its popular line of almond flour based baking mixes, including Pizza Dough Mix, Pancake and Waffle Mix, and Vanilla Cake Mix. The thing I love about Simple Mills is that their mixes are made from almond flour and other simple ingredients and preparation is easy. I am someone who is slightly baking challenged, so the easier the recipe the better! Simple Mills is easy to make and full of flavor.

I tried some of their almond flour muffin mix in December and loved the banana muffins so I was excited to try the new pancake and waffle mix this month. The new, naturally gluten-free Pancake and Waffle Mix from Simple Mills has 8 simple ingredients: Almonds, Arrowroot Powder, Organic Coconut Sugar, Organic Coconut Flour, Cream of Tartar, Aluminum-Free Baking Soda, Sea Salt. These ingredients are 100% gluten-free, grain-free, dairy-free, and soy-free. They are also free of refined sugar and emulsifiers and gums. Obviously, this isn't a good mix for someone that has a tree nut allergy but perfect for those who are gluten-free or paleo.

I am a big pancake fan so sampling this new mix was a perfect opportunity for me. The pancakes were thinner than I expected, but still good. I love big pancakes so I prepared the recipe for four which made me two giant pancakes. I added sliced bananas on top and this made for a healthy and yummy breakfast. The almonds add a good protein punch to these pancakes so I stayed full much longer than I do with "regular" GF flour pancakes.

I want you to try your own Simple Mills pancakes so I am giving away one box. Everyone should celebrate Celiac Awareness Month with a little morning sweetness. Enter below to win!

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Simple Gluten-Free Baking and Giveaway with Simple Mills

I am a simple cook. If a recipe has too many ingredients and too many steps, I run away as fast as I can. I am only up for a complicated cooking challenge about once or twice a year. When it comes to baking, forget it. I'm even more intimidated by baking websites that weigh flour, ask me to sift, and ask me to use contraptions I could never fit in my New York City apartment. So when a gluten-free mix that is easy to bake comes across my radar, I am thrilled.

Enter Simple Mills.

This baking mix is gluten-free, dairy-free, soy-free, corn-free, paleo-friendly, non-GMO, and has a low-glycemic index. Made from a very simple list of ingredients, with almond flour as it's base, the Simple Mills baking mixes are quite easy to use but their flavors are far from simple. Their mixes include banana muffin, chocolate muffin, pumpkin muffin, chocolate chip cookies, and focaccia and sandwich bread mix.

Simple Mills kindly sent me a sample of the banana muffin mix which I made yesterday morning. Ok, now here is where my type of baking comes into play. One mix, one egg, 2/3 cup of water, and one tablespoon of oil. THAT IS IT! So easy to make that even this fearful baker could bake these little muffins.

Baking made Simple (Mills)! 

I opted to make the mini muffins because when it comes to delicious baked goods I have very little willpower to stop eating. I figured the mini muffins would help me with better portion control. Since these were smaller than normal muffins, I only baked these around 12 minutes. I may or may not have eaten three minis immediately. The rest made it to the rack to cool.

The lovely little muffins

I highly recommend this baking mix. It is easy to make, delicious, and totally gluten-free and made in a gluten-free facility. I will definitely use these gluten-free mixes again!

Don't delay, buy today! 

You can look for Simple Mills mixes in stores or buy your own Simple Mills mixes on Amazon using the links below. Enter code GFREEFUN when placing your Amazon order to get 10% off now through December 18.

• Simple Mills Almond Flour Muffin Mixes 9.4 oz Variety Pack (Pack of 3) 
• Simple Mills Almond Flour Focaccia and Sandwich Bread Mix, 9.4 Ounce Bags (Pack of 3)
• Simple Mills Banana Almond Flour Muffin Mix, 9.4 Ounce Bags (Pack of 3) 
• Simple Mills Pumpkin Almond Flour Muffin Mix, 9.4 Ounce Bags (Pack of 3)
• Simple Mills Chocolate Almond Flour Muffin Mix, 9.4 Ounce Bags (Pack of 3)
• Simple Mills Almond Flour Cookie Mix, 7.4 Ounce Bags (Pack of 3)

You can also enter to win!

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Note: Simple Mills sent me a complimentary sample package of their mix. Views expressed in this post are my own. 

Ringing in the New Year with Gluten-Free Ronzoni

Just in time for the holidays, I was sent a gift basket from Ronzoni to announce their new gluten-free pasta. It was news to me that Ronzoni launched a gluten-free pasta so I was excited by their gift. The Ronzoni Gluten Free Goodness Pasta Kit included Ronzoni Gluten Free Pasta, an awesome bright yellow colander, and pasta serving spoons. This was was a welcome surprise and a great addition to my kitchen.

I wanted to put together a special meal for New Year's Eve and thought I would use the Ronzoni Gluten-Free Rotini as part of the main course for my meal. I was in the middle of reading Apron Anxiety by blogger and journalist Alyssa Shelasky and two of her recipes stood out to me as both a challenge and a delicious dish.

I spent ALL of New Year's Eve day shopping around Astoria. Luckily there are some great butchers and cheese sellers in my neighborhood. Unluckily, every single person in Astoria was also out that day shopping for a NYE meal. After about 5 hours of shopping (no joke), I had everything I needed for my meal.

My first dish was from page 207 of Apron Anxiety: "Lamb Meatballs Garnished with Pomegranate Seeds and Resolutions." I never cooked lamb and only tried lamb chops once in my life, so this was my stretch dish. Alyssa said that these meatballs made her resolution to become an amazing cook come true so I thought I should go for it and try this dish. I followed this recipe pretty much by the book except swapping out crushed crackers for gluten-free breadcrumbs. In one word, this dish was DELICIOUS! It also felt very decadent to be eating lamb and pomegranate. I am not a fancy cook and this dish made me feel fancy!

Steamy! 

Happy 2014! 

My second dish was also inspired by Alyssa and her take on Nigella Lawson's Fusilli with Toasted Pine Nuts and Feta. Here is where I was putting the Ronzoni Gluten-Free to good use. Instead of gluten-filled fusilli, I used Ronzoni's gluten-free rotini (as seen above). The pasta had that yellow color that us Celiacs know so well from the years of eating corn pasta, but the difference with this pasta is that it is a blend of white and brown rice, corn, and quinoa. Once the pasta cooked, it lost that heavy yellow hue and looked more like regular pasta. I was very careful to follow the directions on the box of Ronzoni Gluten-Free rotini because gluten-free pasta can be very temperamental at times. When the pasta was the perfect al dente, I took it out of the water and proceeded with the recipe. This pasta had a nice mild flavor with no overpowering corn taste. It was balanced and I think a good choice to use for this recipe. The curly-cues of the rotini held the spinach and feta well and paired nicely with the lamb meatballs.

My boyfriend and I literally ate until we couldn't eat another bite. He is a gluten-eater and said the pasta was really tasty (big compliment from an non-GF person). The meal was ambitious but totally worth it for our New Year's Eve dinner. I had to roll myself to the bar to ring in the new year, I ate so much! We had lots of leftovers and the pasta held up really well with a reheat in the microwave the next day.

The Ronzoni Gluten-Free website not only has a pasta locator, but lots of recipes, and a coupon for $1 off any box of the gluten-free product. I highly recommend you giving this pasta a try, especially if you are tired of those "corny" gluten-free pastas. The pasta is 100% gluten-free, contains 19 grams of whole grains per serving, and is made in a dedicated gluten-free facility.

Click here to learn more and to download your Ronzoni Gluten-Free coupon today.



Sample product, kitchen gifts, and compensation were provided by the company but opinions expressed here are my own. 

Daiya Cream Cheese Style Spreads

When I was at Food Fete earlier this month, I was introduced to the new Daiya Cream Cheese Style Spreads. These spreads come in three smooth & creamy flavors: Plain, Chive & Onion, and Strawberry. All Daiya products are free of dairy, soy and gluten – three of the most common allergens, and also have 0mg of cholesterol. This makes Daiya a GREAT option for gluten-free and dairy-free people. I tried the chive & onion Daiya spread at Food Fete on a gluten-free cracker and I was pleased. It had the consistency of a whipped cream cheese and a nice flavor.

I also got to try Daiya "cheese"cake at the event. I am excited to share this recipe with you readers today! With a homemade or store-bought gluten-free crust, this dairy-free and gluten-free cheesecake is perfect for your next party!

Daiya No-Bake Cheesecake 

Ingredients: 
Prepared gluten-free crust of your choice (either store-bought or homemade)
3/4 cup coconut butter (a.k.a coconut manna)*
4 tbsp. water
3 tbsp. lemon juice
3 tbsp. natural vanilla extract Make sure this is gluten-free! 
2/3 cup sugar
2 containers Daiya Plain Cream Cheese Style Spread
4 tbsp. coconut oil

*Note: Coconut butter, also known as coconut manna, can be found in many grocery stores in the nut butter aisle. It is not the same thing as coconut oil.

Instructions: 
This makes a 10inch cheesecake in a spring form pan.

1) In a blender or food processor, add the coconut butter, water, lemon juice, vanilla, and sugar. Blend until completely smooth (about 2 min.)
2) With an electric beater, whip the Daiya Plain Cream Cheese Style Spread until smooth. Add the smooth coconut butter paste and beat until fully incorporated.
3) Melt the coconut oil and pour into the cream cheese mixture. Beat until fully combined.
4) Spread onto prepared crust and let sit covered in the fridge for at least 3 hours.

Optional: Top the cheesecake with fresh berries, chocolate, or any other topping you desire!

Holiday Weekend Hummus

I am not a cauliflower eater. I look at it and gag. I am not sure if it is the color or texture or what, but cooked/raw/steamed/whatever I just cannot eat cauliflower. Cauliflower is "low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density." Very healthy, but still not appetizing to me.

Ever since I read about this paleo hummus on the Greatist.com website a few weeks ago, I have been obsessed. The base of the hummus is made from cauliflower but with enough cumin, paprika, garlic, tahini, and a few long sessions in the food processor and you have one smooth and delicious treat. I've made this hummus three times now and all three times it was gone within days. I add it to crackers, carrots, cucumbers, and even chicken. It is yummy but most importantly at all, it has no resemblance to the original cauliflower. Thank goodness! I added spinach into the last batch of hummus and it was just as good.

Click here to access the full paleo hummus recipe from the Livin' Paleo website. This would be the perfect addition to your weekend BBQ.

Happy 4th everyone! 

Thai Kitchen Noodle Recipe

Thai Kitchen has recently added three new gluten-free Stir-Fry Rice Noodles to their product line. When the NFCA asked me to try the new noodles and check out an Alternative Appetites gluten-free recipe from Dan Koller, I was excited at the opportunity. Here's Dan and his video for Thai Kitchen Vietnamese Noodle Salad.





I made lots of substitutions and changes to Dan's recipe based on what I had in my kitchen and due to a shrimp allergy. But using the new and versatile Stir-Fry Rice Noodles I was able to get creative in my kitchen. I used new Red Rice noodles in my recipe and I was pleasantly surprised by the individual serving-size packages in the box. I tend to make too much food for dinner, but this definitely helps with portion control.  Here's what I came up with:

Gluten-Free Fun Thai Noodles

2 large pieces of bok choy
1 baked chicken cutlet, chopped
1 cup of snow peas
2 packages of Thai Kitchen Red Rice Noodles
1/2 cup of gluten-free red chili sauce (not pictured)

The back of the box

With the new Thai Kitchen noodle packages.
There are four to a box

The base of the bok choy always look like cute little flowers to me!

Boil a pot of water and turn off.
Throw the Thai Kitchen noodles in for about 6 minutes. Drain
Throw remaining ingredients back in noodle pan and stir for about 6-8 minutes
until all ingredients are mixed and warmed through.
ENJOY

Enter to win a gluten-free prize pack from Thai Kitchen now through Friday, October 12.

http://www.celiaccentral.org/thaikitchenrecipes/noodles/giveaway/

Hot as Hell Nutella Milkshake

Friends, as I write this it is 95°F at 9pm here in New York City and I am literally melting. I had a fight with the woman at Best Buy who could not get anyone to help me with the air conditioners and my three fans aren't cutting it. To top it off, my asthma is the worst it has been in a year since the mold epidemic and I had to go for an emergency nebulizer treatment today. Needless to say I am having a little bit of a sweaty pity party over here. Not really my style since I think too many gluten-free and celiac bloggers are bitching a little much lately, but I digress.

In order to cheer myself up, I decided I wanted ice cream. Since I am too hot to walk to the store and I don't keep ice cream in my apartment simply because I usually eat it all in one sitting, I put on my thinking cap. Then I remembered what I had in the cupboard.... NUTELLA.

A little skim milk, a lot of ice, and a BOATLOAD of Nutella later and my sweaty pity party just got a little bit better. Now, I want to introduce you to my:

Erin's Hot as Hell Nutella Milkshake 

• 1 cup skim milk 
• 4 ice cubes 
• 2 HUGE tablespoons of Nutella 

Put ingredients into blender and blend until smooth. Pour into cup, insert straw, ENJOY! 

 Stay cool my dears.

Gluten-Free Frito-Lay Recipes

Did you know that many of Frito-Lay's products are gluten-free? Neither did I until the NFCA asked me to try a new recipe using Frito-Lay products. I was really excited about this because I've been in a food rut lately, always eating the same things. I was "assigned" to make Baked Stuffed Tomatoes using Tostitos as the crumb filling. What??? Make a dish using corn chips? I'm in!! 


In addition to my recipe below, the NFCA is featuring guest bloggers as recipe testers for other Frito-Lay recipes all this week. You can see all of the recipes here: http://www.celiaccentral.org/frito-lay/recipes/

Want to win your own Frito-Lay products? Keep reading for more information...

Baked stuffed tomatoes. Photo courtesy of Frito-Lay

Baked Stuffed Tomatoes Recipe

Ingredients:

• 6 large beefsteak tomatoes
• About 4 servings of Tostitos Restaurant Style tortilla chips, crushed into ½ cup crumbs
• ¼ cup fresh basil, cut into thin ribbons
• ½ cup shredded dairy-free cheese (or ½ cup Parmesan cheese if you’re not dairy-free)
• 1 cup white kidney beans, rinsed and drained
• 1 tsp. sea salt
• 2 Tbsp. olive oil
• Freshly ground pepper to taste

Directions:

1. Preheat oven to 350. Slice top of tomatoes off and scoop out pulp and seeds. Salt the insides of tomatoes and rest upside down on a wire rack over a sheet pan to extract juices for about 15 minutes.

2. Meanwhile, in a medium bowl, mix together Tostitos crumbs, basil, cheese, kidney beans, olive oil, salt and pepper. Stuff tomatoes with the filling, and bake until tomatoes are cooked through and tops are golden brown, about 20 minutes.

3. If you have some filling leftover, it makes a great mix-in for spinach salad!

I have to say, I was really impressed with how this recipe turned out. I don't love tomatoes but the filling balanced out the flavor well. I ate one stuffed tomato for dinner and I was full. (Might have been all of the Tostitos I ate while waiting that filled me up, come to think of it!) This was really simple to make and I would definitely make this again in the future. 

I made a few changes to the recipe to spice things up a bit. Here were my swaps:

• Used Tostitos Simply Natural Yellow Corn Tortilla Chips
• Only used 2 tomatoes since I was cooking for myself
• Used about 12 chips for the crumbs; 1 serving of chips is approximately 6 chips
• Used red kidney beans instead of white
• Added cumin and chili powder to the mix to spice things up
• Used regular shredded cheddar cheese since I am not dairy free.

Tostitos Simply Natural Yellow Corn Tortilla Chips
Check out the gluten-free icon, 2nd from right on the bottom

Scooped out tomato

Tortilla Chip Crumbs

The filling

Before baking, stuffed to the gills! 

After baking, too much stuffing burst the tomato

GLUTEN-FREE GIVEAWAY: FRITO-LAY
Visit the National Foundation for Celiac Awareness giveaway page to win your very own Frity-Lay gluten-free prize pack! 

Photo Friday: Lazy Girl Eggplant Parmesan

Layers of eggplant, olive oil, spices, gluten-free breadcrumbs, cheese, sauce.
Bake 30 minutes at 350.
ENJOY. 

Gluten-Free Thai Cooking: 1 Ingredient, 5 Ways

Starting today, the National Foundation for Celiac Awareness is teaching you how to cook with Thai Kitchen products. If you aren't using these gluten-free products, you should check them out. Their gluten-free pastes, noodles, and soups as well as their clear labeling make meal planning a snap. 

Here are the details about the NFCA Gluten-Free Thai Cooking recipes and contest!

Thai food is one of today's hottest cuisines, and many of the ingredients used are naturally gluten-free.

The National Foundation for Celiac Awareness (NFCA) has teamed up with Thai Kitchen to help you "Take on Takeout" and learn to use gluten-free Thai ingredients in your everyday cooking.

Starting June 11, 2012, we'll highlight 6 Thai Kitchen products and teach you 5 ways to use them in gluten-free recipes. Best of all, you'll have a chance to win each one! Watch NFCA's Facebook page June 11-22, 2012, for our posts about 1 Ingredient, 5 Ways. Tell us how you use that featured ingredient in your gluten-free cooking, and we'll enter you in the giveaway. 

Each winner will receive:

• The featured Thai Kitchen ingredient

• A Thai Kitchen reusable shopping bag

• Two Thai Kitchen coupons

• Two Thai Kitchen refrigerator magnets

Visit NFCA on Facebook

Quinoa Recipe from Westside Market NYC

Ever since I tried quinoa about five years ago, I've been a fan. This little gluten-free grain packed with protein should be in every Celiac's pantry. Recently, I was sent an email from Westside Market here in NYC. It looks like my fellow New Yorkers are also embracing quinoa. Here's what Westside Market has to say...

Westside Market NYC, a top market that has been in business in New York City for almost 50 years, has seen a rise in the number of people purchasing quinoa at their four locations. Benefits of eating quinoa include that it is packed with protein and calcium, great for dieters as it keeps eaters fuller longer and boosts brain power due to the high level of iron.

Maria Zoitas, wife of Westside Market NYC’s founder John Zoitas, and creator of the Made by Maria line of prepared foods available at Westside Market NYC, has the below quick and healthy quinoa recipe to share with your readers.

MARIA’S HOME MADE SPINACH QUINOA MEDITERANEO 

Makes 4 Servings

8 OZ. QUINOA

1 BUNCH SCALLIONS

1 SPANISH ONION

4 CUPS SPINACH

2 TABLESPOONS OLIVE OIL (PREFERABLY FROM THE ARTISANAL KITCHEN)

1 BUNCH PARSLEY

1 BUNCH ANISE

1 BUNCH DILL

2 TEASPOON KOSHER SALT

1 TEAPSOON BLACK PEPPER

6 CUPS OF WATER

Preparation:

·         SAUTEE ONIONS, SCALLIONS, PARSLEY AND ANISE, IN OLIVE OIL.

·         ADD 6 CUPS OF WATER AND COOK FOR 5 MINUTES.

·         ADD QUINOA AND COOK FOR 15 MINUTES.

·         ADD THE SPINACH AND COOK UNTIL WILTED.

THIS RECIPE SERVES 4

About Westside Market NYC 
Established in 1965 Westside Market NYC has been deeply engrained in the fabric of Manhattan’s Upper Westside life. A rare find in the food market business, Westside Market NYC is family owned and operated in the truest sense. Born and raised on a farm in Roupakia, a village on the island of Lefkada, Greece, John Zoitas arrived in the U.S. from Greece more than 45 years ago. He brought with him a love of fresh-grown produce, authentic cooking, and a steadfast commitment to service and quality. Each of our locations enjoys a remarkably loyal following, which is no surprise; it’s a direct result of the fact that the Zoitas family takes great pride in every aspect of their business. Under the tutelage of his father John, George Zoitas has taken the reigns of Westside Market NYC and made it into the premier market it is today. Our mission is simple: to become your favorite neighborhood food market and caterer of choice by offering the highest quality foods and hard-to-find products supported by friendly, personalized, efficient service. Discover Westside Market NYC, and experience the difference! For more information visit www.wmarketnyc.com

Everyday Gluten-Free Slow Cooking Giveaway

A couple of years ago, I bought my sister a slow cooker for Christmas. Being a mom of young kids, I thought this would be a helpful tool to have in the kitchen. It took her close to a year to finally take it out of the box and now she uses it all the time. Fast forward to this past Christmas when I bought my mom a slow cooker. Guess what? She also left it in the box for a couple of months. Once she opened it, Momma realized how easy it is to throw together a delicious meal in a slow cooker. Now, I am the only one in my family without a slow cooker but my birthday is just around the corner. Hint hint, sis and mom!

Although I don't have a slow cooker (yet), I do appreciate a new cookbook. The other day, I was sent Everyday Gluten-Free Slow Cooking by Kimberly Mayone and Kitty Broihier, MS, RD. This is a lovely, hardcover cookbook full of more than 140 gluten-free slow cooker recipes. Kimberly and Kitty are cookbook authors and moms "who saw a need to combine gluten-free recipes with the slow cooking method in order to help people simplify their cooking lives and still produce great tasting food for themselves and their families."

From what my mom and sister tell me, the slow cooker is all about ease and one-pot cooking. As a fellow Celiac, this book will be perfect for my sister and her gluten-free family. I can't wait to come over for dinner!



Want to win your own copy? Just leave a comment below with your email address and I will choose a winner on April 4th. 


Check out a recipe from this new Everyday Gluten-Free Slow Cooking cookbook.

Quinoa and Bean Chili
Serves 6 (about 1 ½ cups each)

Red quinoa and red kidney beans provide the protein in this meat-free chili, and ground chipotle chilies, fresh jalapeños, and paprika provide the spice. Even meat lovers will be happy with this substantial chili. Serve it with corn chips or homemade cornbread (page 188). This recipe freezes and reheats well.

Ingredients
1 cup red quinoa
2 (15.5-ounce) cans red kidney beans
2 (14.5-ounce) can diced tomatoes
2½ cups water
1 medium onion, finely chopped
1 green or red bell pepper, finely chopped
1 jalapeño, seeded and minced, or more to taste
1 bay leaf
2 tablespoons finely chopped sun-dried tomatoes
2 tablespoons olive oil
1 tablespoon tomato paste
1 tablespoon vegetable bouillon (such as Organic Better than Bouillon®)
1 tablespoon lemon juice or lime juice
1 tablespoon honey
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon ground chipotle powder
1 teaspoon paprika (smoked or sweet)
½ teaspoon kosher salt
½ teaspoon ground black pepper

Directions:
1. Stir together all ingredients in the slow cooker crock. Cover and cook 8–10 hours on LOW (or 4–5
hours on HIGH).
2. Remove bay leaf and stir well before serving.

Gluten-Free Fun Brown Rice Fiesta Salad

Rice is the staple of most gluten-free diets. This was my safe grain growing up and is my go-to grain for many of my dinners today. When not participating in my marathon Sunday cooking sessions, I am quickly throwing together meals during the week after a long day at work. I don't know why it took me so long to realize that you can microwave boil-in-the-bag brown rice. While I am chopping and preparing my meal, the rice is cooking away unassisted. This is awesome!

Recently, I found myself looking for a quick meal one night after work. I always have rice on hand so I decided to throw together a colorful brown rice salad. This was quick to prepare and full of flavor with lots of leftovers. A perfect weeknight meal.

Gluten-Free Fun Brown Rice Fiesta Salad

Gluten-Free Fun Brown Rice Fiesta Salad


Ingredients:
1 bag of boil-in-bag brown rice
1 small can of corn, rinsed
1 can of black beans, rinsed
1 avocado
2 small tomatoes
1 tbsp of lemon juice
1 tsp of chili powder (I always add extra)
1 tsp of cumin
salt to taste
1/4 cup of shredded cheddar cheese

Prep time: 
Less than 15 minutes

Directions:
1. Cook the bag of rice in a microwavable container full of water for about 10 minutes.
2. While rice is cooking, chop up the avocado and tomatoes. Sprinkle with salt and lemon juice.
3. Heat the rinsed black beans and corn either on stovetop or microwave for 5 minutes.
4. Drain rice and toss with heated beans and corn. Stir in cumin and chili powder to taste.
5. Top with avocado and tomato salad and lots of shredded cheese.
6. ENJOY!

Gluten-Free Super Bowl Party

With Super Bowl XLVI only about a week away, it's not too early to start planning your gluten-free party menu. As someone who couldn't care less about football, the commercials and the food are what make the Super Bowl fun for me. Many Super Bowl parties focus on junk food, but you can make your party both healthy and delicious while still having fun.

Gluten-Free Fun Snacks

• Use store-bought hummus for veggies instead of creamy, calorie-heavy dips or trying making your own edamame hummus or baba ghanoush. 
• Buy low-sodium or no-sodium potato chips. Check all packaging to make sure your chips are gluten-free! Utz is a great gluten-free brand.
• Bake your own tortilla chips using 6-inch corn tortillas. Simply slice up to chip size, add a little flavor salt or spices, and bake on a low-heat for approximately 10 minutes. 
• Make air-popped popcorn and flavor with Barbara Kafka's 5 Spice Powder.
• Throw together a huge pot of vegetarian chili including your favorite hearty vegetables and squash. Serve with your homemade tortilla chips.
• Swap out soda for flavored seltzer.
• Make some Mexican lasagna! (see recipe below)

The most important suggestion for any party is to eat in moderation. Take a little of each snack or dish and don't overdo it!

Gluten-Free Fun's Mexican Lasagna

1 lb of ground turkey
1 can of diced tomatoes with chilis
1 can of refried beans
1 package of gluten-free taco seasoning (be sure to check the ingredients!)
1/2 cup of corn kernels
1/2 cup of diced onions
2 cups of grated sharp, reduced-fat cheddar cheese
10-12 gluten-free corn tortillas (I use the 6inch kind)

1. Preheat oven to 350 degrees.
2. Brown ground meat and drain excess fat.
3. Add can of tomatoes, corn, onions, and taco seasoning to the meat.
4. Add can of refried beans and bring this thick mixture to a slight boil.
5. Put a layer of the meat mixture into a 9X12 baking dish, followed by a layer of corn tortillas, and then a layer of cheese. Repeat with one or two more layers meat, cheese, and tortillas. Number of layers will depend on the size of your baking dish.
6. Top off with the rest of your cheese.
7. Bake for 30 minutes.
8. Enjoy!

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This post is written in conjunction with the launch of a new website called The Balanced Platter. All throughout January, TBP has asked gluten-free bloggers to put together their thoughts on healthy, gluten-free living for the new year and beyond. I am thrilled to be a part of this month long blogging project. Please visit www.BalancedPlatter.com for more information.

The Balanced Platter is a one-stop shop for balanced, healthy gluten-free living. With their recent January 1st launch, they have different perspectives about living well on a gluten-free diet from top bloggers in the gluten-free arena. This will encompass recipes, tips, how-to’s, and product reviews.

Recipe of the Week: Easy Sloppy Joe Pot Pie

As I was preparing to sit and watch the Golden Globes on last night, I wanted to throw something easy together for dinner. Although Sundays are usually my big cooking day, I was visiting family this past weekend and didn't have a lot of time to cook.

I had a new package of ground beef and a can of Dei Fratelli Sloppy Joe sauce* in the cabinet. I did my usual recipe search and came up with the Easy Sloppy Joe Pot Pie recipe from GlutenFreely.com. I love this website because they clearly highlight some of their best gluten-free products. This recipe called for Gluten-Free Bisquick which I always keep on hand.

Easy prep, easy baking, and easy clean-up. My type of cooking!

Easy Sloppy Joe Pot Pie from GlutenFreely.com

Ingredients:
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 can (15.5 oz) original sloppy joe sauce
1 cup shredded Cheddar cheese (4 oz)
2 eggs, slightly beaten
1 cup milk
1 cup Bisquick® Gluten Free mix

Preparation Instructions:

1. Heat oven to 400°F. Lightly grease bottom only of 8-inch square (2-quart) glass baking dish. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in sloppy joe sauce and cheese. Spoon into baking dish.
2. In medium bowl, stir together remaining ingredients until blended. Pour over beef mixture.
3. Bake about 30 minutes or until golden brown.

Nutrition Information
Calories:400; Calories from Fat:160; Carbohydrate Choice:2 1/2; Cholesterol:140mg;
Fat:1 1/2; Lean Meat:2 1/2; Low-Fat Milk:1/2; Other Carbohydrate:1; Potassium:280mg;
Sodium:1330mg; Starch:1; Total Carbohydrate:38g; Dietary Fiber:3g; Total Fat:18g;
Monounsaturated Fat:6g; Polyunsaturated Fat:1/2g; Protein:23g; Saturated Fat:8g;
Sugars:16g; Trans Fat:1g; Dairy:1/2c; Meat & Beans:2oz-eq;




* All of the Dei Fratelli products are gluten-free, except their tomato sauce. 

Recipe of the Week: Bok Choy

During my December staycation, I met up with my cousins from Virginia in Chinatown, NYC. Between the five of us, we were gluten-free, dairy-free, MSG-free, shellfish-free, and annatto-free. We chose to meet at Buddha Bodai, a vegetarian and Kosher restaurant to accommodate our needs and since it highlights gluten-free options on the menu.

During our very busy and rushed lunched (the place was packed and a rude patron took our table), we ordered a bunch of dishes including some steamed vegetables. I am not usually big on Chinese vegetables and I HATE water chestnuts, but my dish was a nice variety of veggies including bok choy. My cousin's wife and I were both pleasantly surprised by the taste of the bok choy and it left me curious about the vegetable I often see at my local Asian market.

Fast forward to this past Sunday when I was feeling daring and decided to pick up some bok choy. With more than 7 varieties to choose from at the market, I chose the one that looked closest to what I ate at Buddha Bodai. I was a bit intimidated by this little Chinese cabbage. What was it? How was I going to cook it? At only $0.59 per pound, I figured it was worth the challenge. Low in calories and high in vitamin C I was ready to find an easy recipe.

On doing a Google search, one of my favorite bloggers popped up second. When I clicked over to Steamy Kitchen, I saw an extremely easy recipe for bok choy that I knew I could tackle. (Side note, if you aren't reading Steamy Kitchen you should be. Jaden's blog is full of beautiful pictures, witty commentary, and a house to envy.)

With only a few modifications, I successfully prepared my first bok choy dish. I don't have fresh ginger at home so I used the powdered ginger spice instead. Also, I didn't have sesame oil so I didn't drizzle that on at the end. This dish was simple and surprisingly flavorful. I ate it with some brown rice, a pork chop, and topped all with some San-J Gluten-Free Reduced Sodium Tamari. It sounds silly, but I overcame my fear of making bok choy at home and will definitely make it again. It's cheap, easy to make, and delicious.

Click here for Steamy Kitchen's "How to cook bok choy" and recipe!

Recipe of the Week is Back: Lentil Soup

Last year one of my new year's resolutions was to try cooking a new recipe each week. I did well for about 2 1/2 months but then life got in the way, I got busy, then I got sick. Quite honestly, when I started to feel sick I stopped cooking. Being home made me upset because I was always feeling crappy. It wasn't until May when I realized it was actually my apartment making me so sick. But 2011 is behind me now.

It's a new year. I am in a new and cleaner kitchen (and apartment) and I am ready to try this again. I was looking into recipes that are thought to bring luck in the new year and saw many recipes about beans and lentils. I was then looking in my pantry to see what I had on hand. I had lentils and broth, so this got me clicking around on the internet to see what I could find.

According to Epicurious: "Legumes including beans, peas, and lentils are also symbolic of money. Their small, seedlike appearance resembles coins that swell when cooked so they are consumed with financial rewards in mind. In Italy, it's customary to eat cotechino con lenticchie or sausages and green lentils, just after midnight—a particularly propitious meal because pork has its own lucky associations. Germans also partner legumes and pork, usually lentil or split pea soup with sausage. In Brazil, the first meal of the New Year is usually lentil soup or lentils and rice, and in Japan, the osechi-ryori, a group of symbolic dishes eaten during the first three days of the new year, includes sweet black beans called kuro-mame."

My first new recipe of 2012 is Lentil Soup III from All Recipes. I cut the recipe mostly in half based on serving size and other comments on the website.

Happy New Year Lentil Soup based on Lentil Soup III



1 cup dry lentils
1 quart gluten-free vegetable broth
1 onion, diced
1 6 oz. can tomato paste
2 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon garlic powder
Salt and Pepper to taste.

Directions
In a large saucepan combine lentils, broth, onion, tomato paste, garlic and cumin. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Serve with a squeeze of lemon.

California Salted Butter Milkshake Shooters

When I was at Food Fete in July, I stopped by the California Milk Advisory Board's gorgeous table. Luckily, I do not have a problem with dairy so I was happy to taste some of their amazing recipes. One of my favorite samples of the entire night was the Salted Butter Milkshake Shooter. The recipe is simple and the flavor is delicious. This would be a great beverage to server either with appetizers or as a really rich shake. This is a perfect summertime treat. Enjoy!

Salted Butter Milkshake Shooter
Prep time: 15 minutes

1/4 cup Real California butter
1/4 cup caramel sauce
4 cups Real California vanilla ice cream, softened

Melt butter in a medium skillet over medium heat. When butter begins to foam, swirl skillet several times. Cook and swirl until butter starts to brown; remove from heat. Let cool slightly, then whisk in caramel sauce. Slowly whisk in butter mixture. Serve as shooters in shot glasses or as shakes in large glasses.

Makes about 3 to 3 1/2 cups.

Recipe of the Week: Super Simple Chili

Hi friends. I haven't posted a recipe in a really long time because I stopped cooking big meals. Once I was told there was mold in my old apartment I wanted to spend as little time there as possible. I was being made sick from my building and the idea of cooking in a sick building was not appetizing at all. Now I live in a lovely building with a bright kitchen. It's been hot up here in NYC, but I have been turning the oven on more and firing up the stove. It feels really good to be back in the kitchen.

Last night I realized that I would be out three nights this week. I like to make big meals on Sundays so I have something to eat for lunch and dinner throughout the week. I put things in the freezer too so the following weeks I can grab something quick. Buying lunch every day is very expensive in NYC so I usually limit myself to buying once a week. I tend to vary my lunches with sandwiches, veggie burgers, and leftovers. I find that chili is a really good leftover that can survive in the freezer for a few weeks. This is exactly what I did last night. Read on for my recipe.

Super Simple Chili by Erin Smith of Gluten-Free Fun

1 can of light red kidney beans, rinsed
1 can of black beans, rinsed
1 can of diced tomatoes with green chilis
1 can of corn or half bag of frozen corn
3 cups of diced calabasas squash (or any other kind of squash, I use what I find in the supermarket)
1 pkg. of gluten-free taco seasoning (I use low-sodium)

Throw in wok. (Yes, my largest pot is a wok so I use it for everything!)
Stir occasional
Let simmer for up to 2 hours, this makes the beans and squash nice and tender.

That's it. I have at least 4 or 5 meals from this dish and it is super simple. Enjoy!