Tastefully Simple provides true to its name

True to its name, Tastefully Simple provides easy-to-prepare foods that require only two items and three steps (or fewer) to prepare. They recently launched a line of gluten-free mixes that are both tasty and simple!

Thank you to Tastefully Simple for providing samples for me to try. My opinions are my own. 

Below you'll find the company's product descriptions followed by my pictures. The mixes were all super easy to assemble and yielded great results. One thing you should be aware of is that the products were not made in a dedicated gluten-free facility and some of the products contain dairy. I made adjustments as needed. 

Gluten-free beer bread: calls for one egg and gluten-free beer or sparkling water. I used gf beer; it was really easy to make. It was a bit on the sweeter side and we found it better toasted. I would have liked it with melted cheese or pesto spread. My kids didn't love but then again, they are not beer connoisseurs! It would be good for appetizers with something else in my opinion.
Makes 13 servings. 13.9 ounce pouch. Kosher.

Gluten-free fudgy brownie mix: loaded with real chunks of fudge. Simply add butter (or oil) and eggs. Again, very easy and tasty. I made this and brought to a function. No one knew it was gf. 
Makes 16 servings. 18.8 ounce pouch. Kosher.

Gluten-free cinnamon apple cake mix: glorious cinnamon-spiced goodness. Just add eggs and apples. Although this cake took a bit more effort to make it was absolutely our favorite hands down. I shared some with a friend and they were quite enthusiastic. I added some chopped nuts along with the apples. I would make this again in a heartbeat!
Serves 9. 16.5 ounces. Kosher.

      

Gluten-free vanilla bean pound cake mix: flecks of vanilla bean. Just add water and butter. Yes, this was an indulgence and one that my dairy-free daughter could not have. I brought this to a function for sharing and everyone loved it. I would say this runs a close second to the apple spice cake above. I would like it better if there was no dairy.
Serves 8. 14.8 oz. Kosher. 

Depending upon your level of sensitivity (remember, they are manufactured in a plant that also uses wheat), these gluten-free mixes are both delicious and easy to make. If you are interested in possibly being entered for a give-away, leave a comment!

Massel stock makes chicken-less stew taste like chicken

I was first introduced to Massel's bouillon and stock products earlier this year when they asked me to do a few blog posts after reviewing their products. At home, I like to use products that are gluten-free and dairy-free for my family and without a lot of added "stuff". What I didn't know at the time was that all of their products are also vegan. Wow! What a concept. See my first review of Massel's products  here along with their story.

When I was trying to think of what to make, I remembered a recipe from my cookbook that might be the perfect test; a chicken-less stew that tastes like pot pie. In the past, I had made it with milk to make it vegetarian but hadn't tried vegan.

This is a sponsored post and products were provided by Massel. All opinions are my own.

I love this recipe for a few reasons. It was easy. I started cooking at 6:00 pm and had dinner on the table by 6:40 pm. The active cooking time, when I had to be at the stove, was about 15 minutes. I shaved off some time by using Trader Joe's pre-cut mirepoix (onion, carrot, celery). If you had to do that yourself, add maybe 5 more minutes. Another reason I liked it was the whole family asked for seconds. That's always a good sign. I cooked some Mrs. Glee's crazy noodles (my review is here) right in the stew so it became almost like a chicken and dumpling styled dish. These noodles, also vegan, are made from beans. So the third thing I liked about the dish was the high protein, low carb content. Oh wait, there's a fourth. It was so easy, my husband did it with very little direction.

I liked the Massel stock because it was quick to make and very flavorful. I've tried both the bouillon and the stock and liked both of them. So, wait no longer. Get ready. Here's the much anticipated recipe! I posted additional (useful) photos after the recipe. Enjoy. Please leave a comment as well. It's nice to know someone is reading the blog and hopefully getting useful information.

Like the products but want to try them first? Stay tuned for a Massel product give away. Remember to sign up for blog posts via email (don't worry, I don't post very often!) and keep in touch with me on Facebook.

Hearty Chicken-less Bean Stew

Makes 4-6 servings

2 teaspoons olive oil

½ medium to large onion, chopped

2-3 carrots, chopped

2 celery ribs, chopped

1/2-1 teaspoon dried poultry seasoning

1/2 teaspoon black pepper

1/2 teaspoon kosher or sea salt

1-15 ounce can white kidney or cannellini beans, drained and rinsed

2 cups Massel chicken-style broth

2 cups milk substitute, plain and unsweetened

2 tablespoons cornstarch mixed with 2 tablespoons cold water

1 cup frozen peas and/or corn

1. Heat oil in a medium pot over medium heat. Add onions, carrots, celery, poultry seasoning, and pepper. Without stirring too often, allow to cook until the onion is soft and lightly browned. This gives the stew good flavor. Add salt. Cook for 1 minute.
2. Add beans and broth. Bring to a boil then lower to a simmer. Cook about 15 minutes.
3. Add milk substitute and stir. Slowly bring to a simmer.
4. Stir the cornstarch and water mixture. Add to the pot and stir. Add peas and/or corn. Simmer about 5 more minutes or until thickened, stirring occasionally.
5. Taste and season with additional salt, pepper, and poultry seasoning.

Saute the veggies and seasonings first.

Drain the beans and prepare the broth.

Finished stew before the noodles.

Vegan Polenta tastes great with Massel Bouillon

I suppose we all get used to brands and products that we like. But, as we know, sometimes change is good.

When Massel approached me with an opportunity to review their products, I was curious since I had not tried it before. I liked the fact that their products are clean, free of things like gluten, dairy, MSG and preservatives.

This is a sponsored post and products were provided by Massel. All opinions are my own.

Thank you to Massel for providing the following information:

The story behind Massel

Massel’s products might be new in the US, but it’s the top selling bouillon in Australia and was launched thirty years ago as the first all-vegetable bouillon and the first bouillon with no added MSG in the world. Massel bouillons and seasonings have always been gluten-free.

Massel uses premium vegetables and herbs, extra virgin olive oil and pure sea salt from the Great Southern Ocean, the cleanest ocean in the world. Massel bouillon makes great tasting stocks, broths, soups, stews and sauces, and it’s an incredibly versatile seasoning as well. You can use Massel bouillon and seasoning as a flavor boost for risotto, polenta, quinoa or couscous. You can mix it with extra virgin olive oil and use to bake vegetables, or substitute for salt in any recipe for a tastier, healthier result.

You can check out Massel on Facebook for great gluten-free, vegetarian and vegan recipes or visit MASSEL.COM to learn more about their products.

When the samples arrived, I wasn't sure what to try first; veggie, beef, chicken or turkey. I didn't notice right away that after each of these words on the label was the phrase "style"; these are all made with vegetables. Now I was really intrigued. It's actually fun for me since I love a challenge.

My first recipe to tackle was making a flavorful polenta without dairy. I was getting ready for a party with at least one guest who can't tolerate any dairy. That means no butter, cream, milk or cheese. Olive oil gives the polenta a great texture but it also needs flavor. The veggie bouillon seemed like it would work, so I gave it a chance.

Based on the feedback from the guests, the vegan polenta was a big hit. It was served with a roasted red pepper sauce which was equally as delicious. I included that as well.

I hope you will give this recipe a try and give Massel a try as well. If you are wondering where you can buy their products, use this link.

Look for another post from me soon. I'll be making a hearty chicken-less stew from my cookbook with a Massel product. For now, enjoy the polenta!


Grilled Vegan Polenta Circles
Serves 4-6

3 cups water
2-3 Massel veggie bouillon cubes
1 cup coarse polenta
1 tablespoon olive oil plus 2 teaspoons
1/2 - 1 teaspoon kosher salt
1/4 tsp ground pepper

1. Bring water to a boil in a medium to large pot. Add bouillon cubes. Stir until the cube is dissolved. While water is boiling, slowly add polenta in a steady stream, whisking constantly. Add 1 tablespoon of olive oil, salt and pepper (start with the 1/2 teaspoon of salt and add more if necessary).
2. Lower heat and simmer until thickened. If bubbling, lower the heat. Stir occasionally. Continue to cook the polenta until thick (about 15-20 minutes) and pour into a greased baking pan.
3. Let cool for 10-15 minutes or refrigerate until the next day, covered.
4. Heat medium to large sauté pan over medium heat. While the pan heats, cut polenta into circles. Place the circles on a plate.
5. Add 2 teaspoons of olive oil to the pan. Add polenta and fry on each side until golden brown. Serve immediately with the red pepper sauce.

Roasted Red Pepper Sauce

2-3 red bell peppers
2-3 tablespoons extra-virgin olive oil
1-2 garlic cloves (if you want something less pungent, roast them first)
2 teaspoons balsamic vinegar
1/2 teaspoons sea salt
Fresh ground pepper to taste

1. Roast the red peppers directly over a gas flame or under the broiler, turning occasionally, until the peppers are blackened all over.
2. Immediately transfer the peppers to a bowl and cover with plastic wrap or place them in a brown lunch size bag and fold it up. Let cool about 10-15 minutes. Peel the peppers and discard the skins, seeds and cores.
3. In a food processor, combine the peppers with the olive oil, garlic, vinegar, salt and pepper. Puree until very smooth. Season the sauce with more salt and pepper if needed.

You Get Much More Than Lemonade With This Cookbook

Buy the book from Amazon here

The name "The Lemonade Cookbook" might lead one to believe that the cookbook is about making lemonade. If you are not from the Los Angeles/Southern California region, you might actually think this. However, those from the area are probably more familiar with the cafeteria style eatery that features fresh, family-friendly dishes (umm, sound familiar?). Lemonade is described as a modern cafeteria where visitors enjoy a rotating daily spread of deliciousness, offers fresh fare that tastes as though every culture is stirred into the pot.

And that's what you will get with the book. Author Chef Alan Jackson has a style I can relate to as well. Besides being the father of 3 children, he is a successful restaurateur; he has opened 12 locations since the first one in 2007. He saw the need for quick, affordable food that was also healthy. What does a guy like Jackson do? He created a chef-driven approach to dining.

What I like most about the recipes in this book is that I want to make most of them. The photos are vibrant and detailed and the recipes are not too complex. The page below is one of my favorites; just a simple photo of different cuts (although I do have to admit it gave me a flashback to culinary school). Don't be intimidated with something like this; you do not have to be a chef to use this book.

I also like how the book is laid out. When is the last time you saw "braises" as a chapter? You can also find market vegetables, land + sea, soups and stuff, and of course, lemonade (which is harder to type than you would think; I keep typing "lemondade").  

Since we eat a gluten and dairy free diet, I wasn't sure whether or not I would be able to use these recipes. After flipping through the book, I quickly realized it would be easy to make substitutions. For example, I used almond milk instead of regular milk and gluten-free breadcrumbs in the buttermilk chicken. For the salad, I used gluten-free tamari for the soy sauce; that was easy. Most recipes can be adapted easily. 

So, my recommendation is yes, buy this book if you like to cook. Get ready to be inspired. Feel free to put your own personal spin on the recipes. I don't think Chef Alan will mind. 

Photo of Buttermilk Baked Chicken, courtesy
of The Lemonade Cookbook

My version of the chicken dish

Photo of Edamame, Snap Pea, Sesame Vinaigrette courtesy of The Lemonade Cookbook

My version of the salad with green beans and snap peas

As you see from the photos above, my versions are pretty darn close, even with my variations. Below are the recipes provided by the Lemonade Cookbook. Thank you for also providing me with a book for this review.  Enjoy!

Buttermilk-Baked Chicken

From The Lemonade Cookbook by Alan Jackson and Joann Cianciulli. Copyright © 2013 by Alan Jackson and Joann Cianciulli and reprinted by permission of St. Martin's Press, LLC.

Serves 4

Amy's Notes: I made my own buttermilk with almond milk and vinegar (add 4 teaspoons vinegar to a 2 cup measure and then fill with milk to the 2 cup mark). However, I think 1 1/2 cups would have been enough. I used less tabasco since my kids are sensitive to spice. I used a gluten-free panko bread crumb. I might not have dried off the chicken breast well enough; it was soggy. However, if it was completely dry, I didn't know how the chicken would stick to the panko. Might have to try it again. I love-love-loved the flavor of the chicken and will definitely do this again. 

Marinade:

2 cups buttermilk

1 tablespoon dijon mustard

1 tablespoon hot sauce, such as tabasco

2 teaspoons paprika

1 teaspoon coarse salt, plus more for seasoning

1 onion, coarsely chopped

5 garlic cloves, smashed

4 (6-ounce) skinless boneless chicken breast halves

2 cups panko (Japanese-style) bread crumbs freshly ground black pepper

2 tablespoons canola oil

To prepare the Marinade, in a large mixing bowl whisk the buttermilk, mustard, hot sauce, paprika, salt, onion, and garlic together to combine. Put the chicken in a plastic storage bag, add the buttermilk mixture, and smoosh the chicken around to thoroughly coat in the marinade. Press out the air, seal the bag, and marinate the chicken in the refrigerator for at least 24 hours, preferably up to 2 days.

When ready to cook the chicken, preheat the oven to 400 degrees F. Remove the chicken from the Marinade, wiping off any excess buttermilk, and discard. 

Season both sides of the chicken breasts lightly with salt and pepper. Spread the breadcrumbs out on a flat plate. Press the chicken breasts into the bread crumbs to completely coat all sides, shaking off the excess.

Put a cast-iron or ovenproof skillet over medium-high heat. Coat the pan with 2 tablespoons of oil. Once the oil is shimmering, lay the chicken in the pan—you may have to do this in batches. Sear for 3 minutes on each side. Nestle the seared chicken breasts side by side in the skillet. Transfer the skillet (and chicken) to the oven and bake for roughly 20 to 25 minutes or until the chicken is cooked through and the crust is golden.

Edamame, Snap Pea, Sesame Vinaigrette 

From The Lemonade Cookbook by Alan Jackson and Joann Cianciulli. Copyright © 2013 by Alan Jackson and Joann Cianciulli and reprinted by permission of St. Martin's Press, LLC.

Makes 4 cups

Amy's Notes: I try to avoid soy beans so I used green beans instead. I did not have black sesame seeds so I used regular. I substituted scallions instead of chives and the shallot. I also added a drop of honey to the marinade as it was tart.

½ pound sugar snap peas (2 cups), ends trimmed

2 cups shelled edamame (green soybeans), frozen, thawed, and cooked

1 large shallot, minced

¼ cup chopped fresh chives

½ cup sesame vinaigrette

1 tablespoon black sesame seeds

½ teaspoon coarse salt

¼ teaspoon freshly ground black pepper

Bring a large pot of well-salted water to a boil over high heat. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.

Blanch the snap peas for only about 2 minutes; they become tender very quickly. Using a slotted spoon, remove the snap peas from the water and plunge into the ice bath to “shock” them, i.e., to stop the cooking process and cool them down right away. This procedure also sets the vibrant green color of the peas. Drain the snap peas in a colander.

Put the blanched snap peas in a mixing bowl. Add the edamame, chives, and vinaigrette, tossing to coat. Sprinkle with the sesame seeds, salt, and pepper, tossing well. Serve chilled.

Sesame Vinaigrette

Makes 1 cup

Amy's Notes: I made half of this recipe and still didn't need it all for the recipe above. 

½ cup seasoned rice vinegar

2 tablespoons sesame seeds, toasted

1 garlic clove, minced

1 tablespoon dijon mustard

1 tablespoon soy sauce

¼ cup canola oil

2 tablespoons sesame oil

¼ teaspoon freshly ground black pepper

In a small mixing bowl or mason jar, combine the vinegar, sesame seeds, garlic, mustard, soy sauce, canola and sesame oils; season with pepper. Whisk or shake to blend. Keep any left-over vinaigrette covered in the refrigerator for up to 1 week.

Freedom Foods Gluten Free Cereal Giveaway

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 Thank you to Freedom Foods for providing complimentary samples for my review.


From the “land down under” comes a healthful, tasty product line free from many of the most common allergens, including gluten, dairy and nuts.

Freedom Foods is warmly welcomed into my kitchen not only because of the absence of gluten and dairy, but because the company puts such a high emphasis on creating high quality products that are rich in nutrition and free from artificial colors or flavors.

Which isn’t always an easy task…                             

“The tricky part is making food with good stuff minus all the bad stuff,” the company states on their website. “But we reckon we do it pretty well. If we can keep food free from gluten, free from artificial stuff, with less sugar and salt, we know your body is going to feel much better.”

Speaking of feeling better, my son has recently developed a sensitivity to food dyes so, as a mom, I'm so happy there's a natural alternative that's also gluten free (By the way, the TropicO’s fruit flavored cereal rings are our favorite!)

With a dedicated facility, Freedom Foods can assure us that their products are free from the allergens listed and boasts that they are one of the few factories around the world that is free from wheat, barley, triticale, sesame seeds and nuts.

In general, my kids have liked almost everything they have tried from Freedom Foods. When I asked my almost 10-year-old what he liked about the products his response was “It tastes good!”

Tastes good, not too much sugar, good ingredients? What else can we ask for?

I’m offering a Freedom Foods giveaway to three commenters on this blog entry who can tell me about their biggest challenges with allergens and/or how they’ve managed to work around them. I will randomly select the winners and each of the chosen three will receive two boxes of Freedom Foods cereal. Promotion ends on Monday, Feb. 17.  Must be age 18 or over to win; US residents only.
**Due to technical issues, the promotion has been extended.

San Francisco Gluten-Free Allergen-Free Expo Finds and Goodies

If you didn't have a chance to make it to the Gluten-Free Allergen-Free Expo this past weekend (Jan 25/26, 2014), here's a quick review of some of the new (and "old") products and companies that are hitting the market.

This is just a no-brainer. If you haven't been to Zest Bakery in San Carlos and you are gluten-free, get there now! Many of their products are also dairy-free (like their sandwiches unless you get cheese), vegan and even paleo. 

 Based out of Dallas, TX, Local Oven is changing the way food service looks at gluten-free. In almost any restaurant in that area, you an get their gluten-free rolls and buns. Wouldn't that be nice! Look for their products in supermarkets as well.

 I am quite fond of Canyon Bakehouse products. It was nice to see them with a larger presence this year. If you haven't had a chance, try their whole grain bread. We use it for sandwiches all of the time. I also like their focaccia bread.

G-Free Foodie delivers boxes of gluten-free items perfect for any foodie! KC is a local to California and knows her stuff. I love her recipes and ideas as well.

Kyra is really making a name for herself. Besides her wildly popular bakery, Kyra's Bake Shop in Oregon, she also has a line of gluten-free cake mixes (chocolate is our favorite) and a new cookbook. She is a 3 time winner of the Food Network's Cupcake Wars with her gluten-free cupcakes. If you need a decadent treat, this is where to go.

 I didn't get a very good photo of the booth for The Inn on Randolph. It's a lovely bed and breakfast located in Napa, CA and is 100% gluten-free. That's my friend Jeff; he teaches gf classes there.

Kettel Krakkers is a fairly new company that was also at last year's expo. I really like the taste of these gluten-free crackers. If you see them, give them a try. The ingredients are organic.

A new "kid on the block", these gluten-free, whole grain mixes were both at the fancy food show and this expo. Amazing Foods For Life is a smaller company which is trying to bring their mixes to the mainstream. They taste great and their team is very enthusiastic! All mixes come with instructions on how to be made dairy-free and vegan.

When I first went gluten-free for my daughter in 2007, Kinnikinnick was there. I tried their bread and recently bought their bagels. The bagels were soft and chewy and tasted great toasted. I love their cookies; the closest thing to an Oreo you can get but gf and df!

I am so fortunate to have been able to get to know Dr. Amy Burkhart over the past year. She is not only a doctor but a registered dietitian as well. She specializes in celiac disease and gluten intolerance/sensitivity. Besides her medical credentials, she is just an all around nice person. She's located in Napa, CA.  

Mary Capone from Bella Gluten-Free always makes me smile. Her products have been on the market for a number of years. Her baking mixes create delicious breads, cakes, pizzas and other treats. Look for them in your grocery store or order on-line from their site.

Enjoy Life Foods is another established company. What I like about them is that their products are safe from the top 8 allergens so you don't need to check the label each time. These are some new bars they have come out with. My children liked the S'mores the best. 

Enjoy Life Foods makes the Plentil chips you see.

My other good friends from all of the expos are Freedom Foods. Look for a blog post and giveaway coming soon. That's Michael (who I like to call Marco because of his thick Aussie accent) and Fred. They are always enthusiastic to discuss their products. I like the products because they are low in sugar and salt and do not contain GMO ingredients. My kids like them simply because they taste good. Win-win in my book.

You will be seeing more of Viviana's gluten-free pastas. They have been working hard to make their delicious gluten-free pasta available in more and more places. If you see it, pick up a package and give it a try. Look for a blog post coming soon from me.

I wish I had taken more photos of this booth. I love the ladies from Natural Decadence Bakery as well as their story. I wrote a blog post about them last year. Their products are delicious and made with so much love! Definitely give them a try.

Sadie is well known for her sourdough bread. I'm sorry, let me rephrase that...delicious gluten-free sourdough bread! I love seeing Bread Srsly become bigger and available in more and more places. 

Ivy's Garden (yes, that's Ivy) is another gluten-free friend who I have become acquainted with over the past year. Her gluten-free frozen products are simply delicious. 

New to the expo this year is Bacano Bakery. They are based in Oakland and sell at farmer's markets and cafes in the bay area. They make a variety of products (see below and be ready to drool); some contain dairy; others are dairy-free and even vegan. Of the samples I tried, I liked the multi-grain bread the best. No, I did not try the danish!

There were MANY more vendors who I didn't either get a chance to talk to or just didn't get their picture. I also liked Luce's Artisan Bread Mix. I bought a bag to try at home. They just came out with a buckwheat mix but did not have it there (darn).

I don't have her picture but do check out my friend Erica Dermer's page Celiac and the Beast. She also just wrote a (very funny) book.

Here is another review with some more vendors from my friend Sandi at Fearless Dining.

If you eat gluten-free or are considering it, I would suggest going to an expo to see what's on the market. Many people still think they could never be gluten-free because there are no good products. That is no longer the case.

Leave a comment with your thoughts or if there was a vendor that you liked in particular. Thanks!

All But Gluten™ Review

A plate of gluten-free goodies I brought to an event; easy for me and truly gluten-free for those that need it

Thank you to All But Gluten™ for providing complimentary samples for my review.



For the gluten-free crowd, a new product line is emerging from Weston Bakeries Limited that promises to “rekindle your love of baked goods.” 

With a nice range of offerings from white and whole grain loaves, pizza dough, brownies, muffins and macaroons, All But Gluten™ further demonstrates how gluten-free options have really hit the mainstream.

The Canadian-based company boasts that the products in this soon-to-be national line are even available in the Safeway bakery aisle. Have a quick need for some gluten-free goodies for a party or some bread for your kids’ PB&J sandwiches? They’re not tucked away in the freezer section, it’s right there next to the standard bakery fare. Some might argue that this matter of convenience makes it the greatest thing since, well, sliced bread.

My kids liked the bread, especially for “egg in the hole” or toast and the cinnamon raisin loaf worked very well for French toast (this recipe is in my cookbook as well).

To make "egg in the hole", using a small glass or cup, cut a hole in the center of the bread. Heat a non-stick pan to medium or medium high. Either butter both sides of the bread or put olive oil (better for those with a dairy intolerance) in the pan. Place the piece of bread with the hole into the pan (you can also grill the circle if there's room). Crack egg on the counter and then immediately place in the center of the bread. Lower the heat slightly if the egg is sizzling very high. Season with salt and pepper. Once egg is brown on the bottom and the white is almost all set, add some more olive oil to the pan, carefully turn over and cook the other side. We like ours over medium (a bit runny) so cook based on your taste.

My kids' favorite breakfast: Egg in the Hole!

In addition to the convenience, it’s reassuring to know that all of their gluten-free products are made in a dedicated facility so there is no risk of cross-contamination. The products are also enriched with vitamins and minerals and made without dairy as well. Some of the ingredients used are not the most natural/healthful but that is often the case with many gluten-containing products as well. I preferred the whole grain bread over the white.

Need something on the go? How about one of their muffins along with some fruits or veggies and nuts. I would consider it more of a treat but everyone once in a while, that's ok.

The bottom line is it’s great that so many companies are hopping on board with providing gluten-free products. The more that’s offered, the more options non-gluten eaters (whether by choice or necessity) will have and more included they will feel as general consumers. 



The All But Gluten™ products are now premiering in the San Francisco Bay Area and can be found in most Safeway grocery stores. If you do not live in the Bay Area, keep an eye out for them soon.