Taste Testing O’Doughs Bagel Thins!

The Product

Bagels are one of the few things that I really miss. Over the past five years, I’ve tried almost every brand on the market. Udi’s bagels are OK, but the nutritional information is horrific: add peanut butter to your morning bagel and you’re basically consuming a Big Mac. Other brands taste like wet cardboard, or just bread in a weird shape.

Luckily, over a year ago I heard about O’Doughs Bagel Thins. I did see them at Jane’s Gluten Free in Moncton this spring, but I didn’t pick any up and have been kicking myself ever since. Luckily, we spotted them at Pete’s Frootique in Halifax last weekend thanks to a sampling event!

 

The Test

At Pete’s Frootique, we got to try the sprouted whole grain flax and apple cranberry flavours, toasted and with ghee on top. I also purchased a six-pack of the sprouted whole grain flax bagel thins for $6.99. Here’s what my breakfast looked like the next day:

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What’s For Dinner? Parmesan-Lemon Fettuccine with Squash!

Why We Love It

Fresh pasta is such a delicious treat, especially for Celiacs who often are limited to dried pasta. Spinach fettuccine ups the ante by offering something a little bit different. This recipe makes enough pasta for about four people.

Ingredients

• 1 package RP’S Pasta Spinach Fettuccine
• 2 tablespoons extra-virgin olive oil
• 1 medium white onion, diced
• 1 medium yellow squash, diced
• 2 teaspoons fresh grated lemon zest (plus a bit extra for garnish)
• ¼ cup white wine
• ¾ cup gluten-free chicken broth
• ⅓ cup heavy cream
• 2 ½ tablespoons fresh lemon juice
• 1 cup finely grated Parmesan cheese

Method

1. Cook fettuccine according to package directions.
2. Drain the pasta, reserving ½ cup of the cooking liquid, and return the pasta to the pot.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the onion and season with salt and pepper.
5. Add the yellow squash and sauté until almost tender.
6. Add the lemon zest and continue cooking for 1 more minute.
7. Add the white wine to deglaze the pan.
8. Add the chicken stock, heavy cream, lemon juice, and reserved cooking liquid.
9. Bring to a simmer and continue cooking until the sauce is creamy and coats the back of a spoon.
10. Stir in the grated Parmesan cheese. Season the sauce with salt and pepper to taste.
11. Toss the pasta with the sauce and serve. Garnish with additional lemon zest and enjoy!

Tips

• In Halifax, you can find RP’s Pasta at Pete’s Frootique and Chops Meat Market. In Moncton, try Jane’s Gluten-Free Foods.

(Source: http://www.cookingchanneltv.com/recipes/kelsey-nixon/fettuccine-with-yellow-squash-and-parmesan-lemon-cream-sauce.html)

What’s For Dinner? Creamy Stuffed Pasta Shells!

Why We Love It

This recipe is a nice change from your everyday pasta dish. It packs a lot of flavour into a small serving.

Ingredients

• 8 jumbo pasta shells, uncooked
• Approximately 200 grams extra-lean ground beef
• ¼ of a small onion, chopped
• About ⅓ cup + 2 tablespoons Philadelphia Herb and Garlic Cooking Crème (regular or light)
• ¼ cup soft cheese, such as ricotta or Boursin
• ½ cup + 2 tablespoons shredded mozzarella cheese
• 2 tablespoons grated or shredded Parmesan cheese
• 350 mL pasta sauce (half of a standard jar)
• 1 tablespoon milk

Method

1. Preheat oven to 350°F.
2. Cook pasta as directed on package for oven baking. (Typically this means reducing the cooking time by three to five minutes.) Drain and set aside.
3. Heat up a large skillet. Brown ground beef with onions. When the meat is cooked, drain the fat off.
4. Stir in ⅓ cup cooking crème and all three cheeses. Taste and adjust if necessary. (The mixture should be the texture of a paste. If it is too thick, add more cooking crème.)
5. Spread about half the pasta sauce in a baking dish big enough to hold all the shells in one layer.
6. Stuff shells with meat mixture and place in the baking dish on top of the sauce. Top shells with remaining sauce.
7. Bake uncovered at 350°F for 25 minutes.
8. Remove shells from oven. Mix remaining cooking crème (2 tablespoons) with milk. Drizzle mixture on top of shells and add 2 tablespoons shredded mozzarella cheese. (You can also sprinkle a bit more Parmesan on top if you like.)
9. Bake uncovered at 350°F for 5 more minutes.

Tips

• For a complete meal, serve this dish with a Caesar salad.
• We found Tinkyada brown rice large shells at Pete’s Frootique in downtown Halifax. We cooked them for 15 minutes using the no-heat method described on the box.

(Adapted from http://www.kraftcanada.com/recipes/creamy-stuffed-shells-146021)

Taste-Testing New Products!

Last week, I discovered Udi’s gluten-free tortillas at Sobeys! You can get a pack of eight small ones or six large ones for $5.99. These have to be the best gluten-free tortillas I’ve ever had. Although I love the Ivory Teff wraps from La Tortilla Factory (available at Pete’s Frootique for about the same price), these wraps have a wheatier taste, and even have that flour-dusted texture. You wouldn’t be able to tell them apart from a regular tortilla!

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A Gluten-Free Day in the City!

Last Saturday, Michael and I spent a wonderful day shopping in the city. As a bonus, we made several excellent gluten-free finds!

We started off with a stop at The Billiard Shop, and then visited The Italian Market across the street. They have an excellent selection of gluten-free pastas, as well as gluten-free desserts in their cafe.

From there, we went to Spring Garden Road. Read more…

What’s Up With the White Stickers on Food Should Taste Good Chips?

Last night, I was overjoyed to find the white cheddar flavour of Food Should Taste Good chips at local grocer Pete’s Frootique. I found these chips several years ago while shopping in the U.S., but haven’t been able to get the white cheddar flavour here, which is my favourite!

However, when I got home I realized that the gluten-free certifications on the bag had a white sticker over them. I e-mailed the Food Should Taste Good folks today and here’s the response I got:

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