Don’t Do Without – A Celiac’s Guide to Safe Takeout!

One of the most valuable lessons I’ve learned since being diagnosed with Celiac disease is that if I am craving a food, I can either make it at home or find a reasonable take-out solution with a little bit of research. This is really valuable at busy times of the year, like in the weeks leading up to Christmas!

Here are our top ideas so that you can satisfy your cravings with some gluten-free goodies.

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235 New Gluten-Free Recipe Ideas from Jamie Oliver!

I’m admittedly a bit of a recipe fanatic – I’ve got well over 1100 recipes stored in Paprika, our iPad recipe app. However, it’s always hard to find new and exciting ideas for meals and snacks, especially if we’re looking for something to meet other dietary needs (like our vegetarian and dairy-free friends).

Today we found Jamie Oliver’s gluten-free recipe page, which looks to be just the trick for spicing up our fall menu plan. It offers 235 gluten-free recipes, as well as dairy-free ideas and tons of filtering options which let you view recipes by ingredient, dish type, method, cuisine, difficulty, course, and/or occasion. There’s also an app for iPhone and iPad!

Here are a few of Jamie’s recipes that we’re looking forward to trying:

• Parsnip, Pork, and Apple Stuffing (sounds perfect for Thanksgiving!)
• Strawberry and Raspberry Crumble (great dessert to stretch out that summer feeling)
• Hit N’Run Tray-Baked Chicken (excellent dish for a crowd)
• Gluten-Free Pasta Dough (something we’ve always wanted to make but haven’t yet tried)
• DIY Chocolate Truffles (yummmm!)

We’d love to hear your favourite fall recipes, too!

New Finds at Costco!

We visited Costco Bayers Lake for a change this weekend and picked up a couple of great certified gluten-free finds that we wanted to share with you.

The first item was a two-pack of Essential Baking Company gluten-free bread. We paid $8.99 for two loaves of their Super Seeded Multi-Grain bread. The best part is that each loaf is in its own vacuum-sealed bag, and they don’t have to be frozen (or even refrigerated) until opened, or January 2015!

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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)

Taste Testing Pillsbury Gluten-Free Chocolate Chip Cookie Dough!

The Product

Last summer, Pillsbury announced that they were adding gluten-free products to their lineup. Last month, the chocolate chip cookie dough and pie dough were brought to Canada! We picked up some of the cookie dough at Sobeys:

The tub you see here cost $5.49, which is double the price of their regular cookie dough (ouch!).

The Test

The first, and most important test, was how it tasted right out of the tub. (Isn’t that the best part of making cookies?)

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What’s For Dinner? Oven-Baked Fish and Chips!

Why We Love It

Fish and chips is a classic Maritime dish, especially in the summer. This version is a bit lighter since it’s done entirely in the oven. The recipe below makes enough fish and chips for two people, but can easily be scaled for a larger group.

Ingredients – Chips

• Three large Yukon or Russet potatoes
• Slightly more than 1 tbsp. vinegar
• 2 tsp. table salt
• 1 tbsp. canola oil
• Sea salt to taste

Ingredients – Fish

• Two fish fillets (any white fish will do, such as cod, haddock, or tilapia)
• About ¼ cup Miracle Whip or mayonnaise
• 1 cup gluten-free kettle chips, salt and vinegar flavour

Method

1. Preheat oven to 450°F.
2. Fill a large pot with water, 2 tsp. table salt, and slightly more than 1 tbsp. vinegar. Bring to a boil.
3. While water is coming to a boil, cut potatoes into French fry shapes (stick about half an inch thick, or however you like them).
4. Once water is boiling, place potatoes in pot and boil for 10 minutes.
5. After 10 minutes, drain potatoes well using a strainer or colander. (Be careful because they will be fragile.) Then, carefully place them in a bowl, toss with the canola oil, and season with salt.
6. Place potatoes on a baking sheet lined with parchment paper or non-stick foil. Place sheet into oven and set a timer for 13 minutes.
7. Meanwhile, place potato chips in a Ziploc baggie and smash them up with a rolling pin or mallet.
8. Brush fish with the Miracle Whip and then press crushed chips onto the sauce. Carefully place on a baking sheet lined with parchment paper or non-stick foil.
9. Once the oven timer goes off, turn the French fries over. Put the fish into the oven at the same time.
10. Bake both fish and fries for 12 minutes. Season fries with extra salt if desired.
11. Serve and enjoy!

Tips

• Be very careful when purchasing the kettle chips. We have seen several brands that include malt vinegar but were labelled gluten-free. We would recommend the Covered Bridge or Kettle brands.
• If you are just making the fries, you can also cook them at 500°F for 20 minutes.
• Thanks to reader Dave for the chip recipe!

(Source for fish recipe: http://www.kraftcanada.com/recipes/fish-n-chips-a-twist-164654)

What’s For Dinner? Grilled Scallops with Summer Compote!

Why We Love It

This dish is full of the flavours of summer, plus it’s super-healthy and filling. It’s impressive enough to serve to guests yet easy enough to whip up for a weeknight meal. The recipe as we have shared it makes about four servings, but can easily be doubled.

Ingredients

• About one pound of large sea scallops (400 grams)
• 2 ½ tablespoons herb pesto
• Half of a lemon, zested and juiced
• One small package of grape or cherry tomatoes, quartered
• One cup peeled and diced English cucumber
• One cup diced fennel bulb
• 2 ½ tablespoons diced shallots
• 1 tablespoon freshly chopped tarragon
• 2 tablespoons olive oil
• Salt and pepper to taste

Method

1. Combine scallops, pesto, and about half a teaspoon of lemon zest in a small bowl. Cover and refrigerate for about half an hour.
2. In the meantime, mix the remaining ingredients (vegetables, tarragon, and olive oil) with half a teaspoon each of lemon zest and lemon juice in a bowl. Season with salt and pepper and set aside.
3. Once scallops have finished marinating, heat a barbeque or stovetop skillet on high heat. (Be sure to grease the grill or pan with a little bit more olive oil.) Grill scallops for about two minutes per side.
4. Divide vegetable mixture among four plates. Top with scallops. Drizzle with lemon juice and serve.

Tips

• If you’d like a starch with this meal, try quinoa or wild rice.
• For added flavour, top this dish with a bit of crumbled feta cheese.

(Original Source: https://www.sobeys.com/en/recipes/grilled-scallops-with-summer-compote)

What’s For Dessert? Gluten-Free Turtle Brownies!

Why We Love It

We love a good brownie! This recipe takes brownies to a whole new level with caramels, nuts, and extra chocolate.

Ingredients

• 1 package gluten-free brownie mix (enough for an 8×8 or 9×9 pan)
• Ingredients called for on brownie mix box
• 25 gluten-free caramels, unwrapped (we used Kraft caramels)
• 2 tablespoons whipping cream
• 1 cup gluten-free semisweet chocolate chips
• ½ cup coarsely chopped pecans or peanuts

Method

1. Heat oven and prepare brownie mixture as directed on box. (We recommend a 350° or 325° oven.)
2. Grease an 8×8 or 9×9 baking pan. Spread about 2/3 of the brownie mixture on the bottom of the pan. Cook for about 10 minutes.
3. While the brownie mixture is baking, place the unwrapped caramels and whipping cream in a microwave-safe bowl. Microwave for about two minutes on high, stirring every 30 seconds, until the mixture is smooth.
4. Remove the brownie base from the oven. (Leave the oven on.) Drizzle the caramel mixture over it. Sprinkle half the chocolate chips and half the nuts over the caramel. Then, drop the remaining brownie batter by spoonfuls on top of the chocolate chips and nuts. (It will probably appear quite sparse, but don’t worry – it all bakes together nicely!) Finally, sprinkle the rest of the chocolate chips and the nuts over the brownie mixture.
5. Place pan in the oven at 325° for an additional 20 minutes, until brownie mixture appears dry on top.
6. Serve warm and enjoy!

Tips

• Carefully read the ingredient list on packages of nuts as they are often cross-contaminated with wheat. We used Barbour’s coarsely chopped peanuts.
• The original recipe calls for Betty Crocker gluten-free brownie mix, which is currently only available in the U.S. (not in Canada). However, if you can get your hands on some we highly recommend it!
• Why not make it à la mode with a scoop of ice cream? We enjoy Chapman’s line of gluten-free ice cream.

 

(Source: http://www.bettycrocker.com/recipes/gluten-free-turtle-brownies/1a7ee612-1484-4352-92b1-c6765aff186e)

Gluten-Free Father’s Day Menu!

Father’s Day is this weekend, and we’re planning a fun, casual evening for both sets of parents. Our dads love comforting party food, so we’ve whipped up an easy menu that will perfectly complement your favourite gluten-free beer.

Appetizer

To start things off on the right foot, serve Potachos as a fun appetizer! Simply warm up some gluten-free kettle chips on the oven and top with bacon, melted Cheese Whiz, chopped tomatoes and green onions, and whatever else you can think of.

Another family favourite is this Buffalo Chicken Dip. Serve with gluten-free nachos for a delicious snack.

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Taste Testing Cup 4 Cup Flour!

Several weeks ago, I finally managed to snag a bag of Cup 4 Cup flour at Jane’s Gluten-Free Foods in Moncton. (We purchased their regular gluten-free flour blend, but Jane’s also offers their pizza crust mix and a pancake/waffle mix.) I’ve heard great things about this flour but this was the first time I’d seen it in Canada. This blend is made up of the usual ingredients (cornstarch, white and brown rice flour, milk powder, tapioca flour, potato starch, and xanthan gum), but it promises a smooth texture and the ability to substitute it one-for-one for regular wheat flour. My hopes were high, especially since the three-pound bag cost $19.99.

I decided to test it out on my mom’s chocolate chip recipe, which is quite similar to the one on the bag of Cup 4 Cup flour.

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