And so, we consolidate the blogs

This is the last post I'll make on Ging Recommends! since I now have the freedom again to post anything on the mother ship blog.

I love all the products and people mentioned on this blog, though, so I want them to live on.

Until I can figure out a way to make both these blogs one entity (and roll all these reviews into one site) THIS site will stay live, and it will host the reviews.  I'll refer back often, I promise.

Much love,
Ging

Happy Birthday, Marilyn Santulli!

I've met a lot of great people in the gluten-free world since I became gluten-free (and a blogger) three years ago.

One of my favorites, Marilyn Santulli, the genius behind America Gra-Frutti, is having a birthday today, so I wanted to use this space today to celebrate her, and celebrate her commitment to the gluten-free world.

I've written about American Gra-Frutti products a lot here on my blog, and I do it because the product is so thoughtfully prepared. First, Marilyn's Cobb County kitchen is a dedicated gluten-free facility.  She has a completely safe environment for gluten-free people like me.

A few months back, Marilyn gave me a tour of the kitchen.  There she bakes cakes, cupcakes, and now cheesecakes and ginger snaps! She's recently created a wonderful Caramel Crunch, which is addictive.  There are also angels and coconut drops and oh yeah, a rocking Peachtree Pimento pimento cheese. 

And as of today (Wednesday, April 7) her "They'll Never Know" and "You Know you Love Chocolate Chip"5 oz. cupcakes are available at Turner Field. Woo-hoo! 

I've pretty much tasted everything Marilyn makes, and I'm always impressed. Oh, I have my favorites -- I love the Peachtree Pimento (spicy, please) and the Peppermint Cremes and Angels. And the cakes. And the cheesecakes. And...

Here's Marilyn and America Gra-Frutti's mission statement:  American GraFrutti, LLC is passionately devoted and focused on gluten and dairy intolerances by creating decadent, nutritious and healthy desserts, as well as deli products for the consumer’s well being.

I'm happy to recommend Marilyn's products to consumers and to food establishments. Her cheesecakes are on the featured menu at Figo Pasta along with their gluten-free pasta menu. Her almond and coconut drops are sold in Tampa at Abby's -- she's from Tampa, so that is a coup. And Mom's Organic Market in the Rockville and Bowie, Maryland area can't keep her products in stock.

And in Atlanta? Return to Eden and Whole Foods!


Yep, Marilyn Santulli is a pretty special woman to the gluten-free world, and I'm proud to call her my friend. She makes every occasion complete!

You can follow American Gra-Frutti (and Marilyn) on Facebook and  Twitter

Much love, and happy birthday, Marilyn!
Ging

P.S. Marilyn has a beautiful and talented artist daughter named Meredith Dahle. I wanted to give her a shoutout here because she's about to graduate from college, and then head to Alaska! Meredith, as well as Marilyn's sweet husband Paul, are all part of the American Gra-frutti team. You might see Meredith out at a sampling some day soon.

South City Kitchen: A Gluten-Free Success

A few weeks ago, my friend Heather and I answered an invitation to dine at one of the Fifth Group restaurants, to sample their gluten-free menu.

I chose South City Kitchen in Midtown for two reasons: the gluten-free menu looked delicious, and the location was convenient for both Heather and me (I was heading to my Dad's).

I give it Two Yums UP!

We made a great choice, and I would heartily recommend the gluten-free menu at either South City Kitchen location.  For one, it has "regular" food that can be presented and prepared gluten free.  And second, it's a delightful place to have dinner! This is the kind of place I'd like to take a bunch of gluten-free friends for a celebration, or a Gurlz night on the town! 

After one of the best martinis I've ever tasted (seriously) we started with appetizers -- I had luscious mussels, and Heather had barbequed shrimp. The mussels had a smokey bacon flavor, with lots of lemons. They were perfectly cooked. And Heather's shrimp were the BBQ Shrimp I remember from Louisiana -- piquant, spicy. So you see the mussels below, before they disappeared....

I wish I had a picture of our beautiful salads -- I ate mine so fast I didn't get to take a photo.  I had Cane Syrup Roasted Beet Salad with shaved beets, fennel-pear slaw, Valbreso feta cheese, cider-cane syrup, and truffle oil and Heather had a Caesar Salad.  

Ah, but the entrees...Heather chose the Filet Mignon with smashed sweet potatoes, wilted swiss chard with Benton’s bacon, and green peppercorn steak sauce.  I ADORE Benton's Bacon, and that chard was amazing...Look how happy Heather looks! I took a picture of the plate too, but her happiness was so nice to see!

I had Sautéed Shrimp & Scallops creamy stone-ground grits, with roasted pepper coulis. It was lick the plate delicious! I had a side of Brussels spouts (never do I pass up beets or Brussels sprouts)...

I do, of course, have suggestions for Fifth Group.  These all are filed under "give me a gluten-free menu, and I'll ask for more" suggestions, but they're important, I think.  First, I think several of the delicious dishes I had BEGGED for a toasty bread.  And thanks to some frozen, artisan breads out there, you could easily add them to your freezer and make them quickly, on demand. Small space. (Email me for suggestions.)

Second, though the house sorbet was delicious, I don't know why you couldn't make your house Pecan Pie in a small ramekin, crust free, but still gluten free.  There are some easy and decadent desserts available in Atlanta (American Gra-Frutti cupcakes come to mind,) and there are others I personally love --  Moondance Bakery Cheesecake and brownies, for instance.

And finally, it's easy to add gluten-free pasta to an Italian menu. If pasta is a staple on the restaurant menu (it's not at SCK, but it is at others) check out the availability of good gluten free pasta today. There is so much good dried and frozen GF pasta out there -- we'll marvel at the ability to have the sauces on a pasta we trust. Either that, or offer your wonderful sauces on polenta. But I know a lot of GF folks who don't consider an Italian menu GF unless it has pasta.

I'd like to thank Paul Hymel, the general manager of SCK Midtown, for a delightful evening. I am proud to recommend your restaurant to my friends and readers, and I am certain I'll return again very soon.  

Much love, and thanks for the dinner!

Ging

Udi's Gluten Free in Georgia!

From Carol Hinton, Branch Manager of the Middle Georgia GIG:

Udi's Bread has arrived in Middle Georgia!

 

For those of you who have tried Udi's bread elsewhere or have read about it online, you can now find it in Middle Georgia.  I visited Yvonne's on Vineville today to find both Udi's white bread and Udi's whole grain bread in the freezer section.  They also had Udi's muffins.

 

I also visited Mia's off Vineville and found Udi's muffins as well.  I would expect them to have the bread in the near future.

 

If you haven't tried Udi's you will be surprised at how good it is.  It does not need to be toasted and stays fresh on the counter for several days.

 

If you visit either store to purchase Udi's, let them know where you heard about it.

 

Carol

Middle Georgia GIG

Much love, Ging

A Giveaway from My Blog Spark and Yoplait Greek Yogurt!

I love Greek yogurt -- all kinds, any kind -- so I was delighted to see a new brand on the market -- Yoplait Greek Yogurt.

(Go to this spot to get a free coupon to try out this new Yoplait yogurt!)

In fact, just last week, I was instructing Randy on the wisdom of choosing a non-fat Greek yogurt instead of a watered-down nonfat house brand.  I love the richness, creaminess, and body of Greek yogurt. I often use it instead of sour cream.

Here's the scoop on Yoplait's new product:

With 12 grams of protein -- twice that found in leading yogurts-- new Yoplait Greek nourishes from the inside out. Available in four delicious flavors, Strawberry, Blueberry, Honey Vanilla and Plain, the brand’s newest offering has a unique thick and creamy texture with the unmatched taste expected of Yoplait.

My Blog Spark and Yoplait have offered me the opportunity to offer YOU a chance to enjoy some Yoplait Greek Yogurt and Nourish your inner Goddess. That's right -- we all need a little nourishment, don't we? They are providing the following fabulous gift for one lucky reader of my blogs. (This link is cross posted on my sister blog.

To celebrate its new Greek yogurt and to encourage women to nourish their inner goddess, Yoplait has teamed up with actress Izabella Miko, who plays Greek Goddess Athena in the epic adventure new Warner Bros. Pictures’ and Legendary Pictures’ film “Clash of the Titans,” in theatres April 2 in 3D. 

Now, here's all you have to do to win this Spark!

Simply put your name and your email in a comment below, and tell me your favorite recipe using Yoplait Greek Yogurt. I will use the randomizer to pick one lucky winner on Tuesday, April 6 at 9 p.m. est. I will email you for your mailing information (so if you leave out that email, you won't get to win...). And Yoplait will send you TWO free coupons and a Goddess Pack!

Please remember that Yoplait is made by a company that labels gluten -- and it is a yogurt that many gluten-free people feel comfortable eating. Please read labels if you are gluten free!

Much love, and good luck!
Ginger

P.F. Chang's Launches Expanded Gluten-Free Menu

P.F. Chang's Launches Expanded Gluten-Free Menu: "PRESS RELEASE: SCOTTSDALE, Ariz.--(BUSINESS WIRE)--P.F. Chang's Chi..."
bIG HOOPLA.
But in truth, Much ado about nothing.

I know several of my GF blogger buddies have been about excited about this, so Randy and I went to P.F. Chang's in Tampa at Westshore Plaza to try the beef entrees. I did this with trepedation, mind you. I've been glutened severely at P.F. Chang's and Pei Wei on my last three occasions (I know, why go back?) But I wanted Mongolian Beef. I miss it.

Randy had the Sichuan Spicy Beef. We weren't sure 1. that is was beef; 2. that it had been seasoned at all; and 3. that the cook had a clue. It was like chewing a paper towel roll.

Mongolian beef? Tough and stringy. Only three pieces were soft and crunchy. The sauce was over salted.

SO we complained to our sorry excuse for a server (another story) and finally flagged down the manager. No one cared. They took one entree off the check (as they should have).

Our sorry excuse for a server offered me a fortune cookie at the end with the words, "I don't know what gluten free means, so I don't know if you can eat this."

I hear more and more from GF diners who say their experiences at P.F. Chang's is very spotty -- sometimes GF, sometimes not, riddled with error when the crowd is large. I have a solution for that. The one I should have imposed last week.

I won't go back. Ever. Again.

Much love,
Ging

Norlander's Gluten-Free Sauces!

At a Twitter party a month or so ago, I won some Norlander's Original Gluten-Free Teriyaki and Mesquite sauces. These new gluten-free sauces are gaining a national reputation -- especially the Teriyaki Sauce, which is a huge step above the usually available gf teriyaki brand.

I had a wonderful discussion on the phone with Michael Norlander, who owns the company with his wife Tina. They're really a wonderful couple, and I think their product is pretty special in our gluten-free world. They've sent their regular products (the beef jerky) into outer space on the Space Shuttle to the International Space Station. They've got a regular line, too.

Here's their story, from their website:

Tina and Michael Norlander continue the family tradition of providing quality products that enhance just about any food. Michael’s father originally developed the family’s first Teriyaki marinade recipe in the 1960's. Friends and neighbors always enjoyed the food the Norlander’s prepared using their special marinade. By modifying and reducing it into a concentrate, Michael made the family's teriyaki recipe his own. Michael later developed the Norlander’s Original Mesquite Sauce & Marinade Concentrate. The Mesquite Sauce provides a western Mesquite smoke flavor and has been a winner from the start.

They have developed their regular and gluten-free Teriyaki and Mesquite gourmet sauces and marinades to bring a new taste and experience to their customers. Either flavor can be used as a sauce or marinade on beef, pork, poultry, fish, seafood, wild game, pastas, vegetables, beans and rice. Their sauces can also be poured straight from the bottle onto foods like hamburgers, ribs, and steak. They welcome you to try their products and hope you enjoy them as much as they do.

But this line is special. It is made just for us!

With grilling season coming in strong now as Spring is Springing, I wanted to share with you a couple of ways I used these sauces successfully.



One of my favorite recipes ever (and, might I say, perfect for the Easter/Palm Sunday dinner table) is

Freakin' Awesome Tropical Chicken
(Recipe from Jen, adapted by Ging)

Serves 12-16:

8 lbs. cut up chicken (or 4 pounds boneless, skinless breasts)
*Ging note: If I were doing this in the oven for a potluck again, I would use boneless, skinless thighs. They will hold better. I also think this would be FA with boneless pork chops!
Marinade
1 Cup Norlander's GF Teriyaki Sauce
1/4 cup prepared mustard (I used French's and Dijon, mixed)
1 cup dark brown sugar
1/2 cup molasses
1 can (20 oz.) crushed pineapple with juice
3/4 teaspoon ground ginger (I used ginger juice)
-these were my additions-
2 T. Chinese Chili Sauce (optional)
Six cloves fresh garlic, crushed

Combine all ingredients except chicken. Marinate chicken in mixture (ziplock bag/fridge) for at least 4-6 hours. (I did mine overnight with no ill effects).
Outside directions: Drain the marinated chicken into a bowl through a colander, reserving marinade, and grill on your favorite grill til done. A nice addition -- sliced fresh pineapple, grilled on the side.

Rainy-day Indoor Preparation: Preheat oven to 350. Place chicken and about half the marinade (try to keep the pineapple and garlic part) in roaster-type pan – the chicken should nearly be covered with the marinade, but not quite). Bake until done -- it took me about 75 minutes in a convection oven.)

For both: BOIL to a hard boil and slightly reduce the remaining sauce with garlic and pineapple. Use it as a sauce.

Wonderful with grilled or roasted fresh asparagus and fluffy white or brown rice.



Super Easy Mesquite Ribeye

Honestly, folks, I did this beautiful saucy steak in a toaster oven! Season one side with the spices and herbs of your choice -- I use salt, pepper, Mrs. Dash Garlic and Herb, and some Tony Chachere's seasoning.

Put the steak under the broil and cook for 9 minutes. Brush Norlander's GF Mesquite Sauce on both sides and turn and cook the second side for about 5 minutes for medium.

Let sit for 10 minutes and then devour. It tastes like it was cooked out on a mesquite fired grill!

YUM.

I really can't wait to try these recipes on the Norlander's site. I don't know anyone who makes a GF garlic chip, but I think Mary's Gone Crackers Onion Crackers are a great addition, broken up just a little bit,

And we're going to have the dip the weekend while watching the college basketball finals.

And then, when I get the Big Green Egg back in Georgia, well, this is sure to be a staple in our grilling sauce repetoire! (Don't know if we'll use the BGE this week on Spring Break, but it might come home with me. Who knows?)

There is one thing about Norlander's GF sauce that might be a drawback for you -- I think in the effort of full disclosure I should mention that both use a GF Soy Sauce that contains corn syrup. Michael and I talked about that, actually. And while I feel it's important we all know the ingredients, it clearly didn't stop me from using it in moderation.

And using it again soon, I shall. I wish Michael and Tina and the cool ship from Norlander's Original all the best.

Much love, and let's get grilling!

Ging

Purely Elizabeth Mixes are Purely Divine!

Oh the places I could go with the Purely.... analogy....

Purely Delicious.
Purely Healthy.
Purely Unique.
Purely Decadent.

I have to add Purely Elizabeth to the list of the most innovative gluten-free products out there. They are simply -- Purely -- amazing. They're wheat, gluten, dairy and sugar free, with a healthy mix that includes great flours and nutritious #gf seeds.

It's taken me far too long to get this post up, and for that I apologize. I hate that I've kept from spreading the good word about this incredibly delicious product. But you can order then for a great flat-rate shipping fee. And I know you'll enjoy them!

This is not what I'd call a mainstream gluten-free product mix though. That's a good thing, in this case, because it's incredibly high in fiber and low in sugar additives. So for someone with Celiac Disease/Gluten Intolerance and Diabetes, this is an awesome product to use.


Of the three mixes provided me by Purely Elizabeth, the two I found most different and intriguing were the Pancake Mix and the Ultimate Cacao Muffin Mix.

Here's the info on the Ultimate Carob Muffins:



And here's the back of the bag.



I include this to show one thing several people have mentioned about this product: it requires you to add a lot of ingredients yourself -- not just an egg and water, for instance. But that's OK. These aren't your average muffins -- they're really an artisanal muffin, of the highest quality. And you can adapt the additives to make it more special (for instance, I wish I'd added carob chips and used Chocolate Unsweetened Almond Milk in them...and a little more agave. But I ran out of agave as I was making these).

They're wonderful. I have to go easy on them because of all the seeds (because of my gastroparesis). But they're lovely.

Ingredients: Millet Flour, Corn Flour, Almond Flour, Organic Raw Cacao Powder, Flax Seed, Organic Hemp Seed, Organic Chia Seed, Aluminum Free Baking Powder, Organic Cinnamon, Sea Salt

But I found that the most important thing about this muffin mix. I can add agave nectar (if you're keeping score, this is my third pro-agave post in a month). It has no refined sugar.

And it's really yummy. Here's what they looked like out of the oven:

A key test was the one-hour post snack blood sugar reading. There was NO impact on my blood sugar. I love it. I froze the rest and have been parceling them out over time for breakfast. They hold up well out of the freezer (I don't even reheat them when thawed sometimes) but they're best warm and yummy.

I also loved the pancakes I made from the Ultimate Pancake Mix. Like the other mix, I used Almond Milk, Olive Oil, and a free-range egg. But I also used Trader Joe's Maple Agave Syrup in them. Delish. Then I slathered them up and put on more syrup. I made two pancake sandwiches with the leftovers (with butter in the middle) and when I heated them the next morning, they were still light as could be.

Here are the ingredients: Millet Flour, Non-GMO Corn Flour, Organic Coconut Flour, Teff Flour, Buckwheat Flour, Flax Seed, Organic Hemp Seed, Organic Chia Seed, Baking Soda, Organic Cinnamon, Sea Salt

In the spirit of full disclosure, I am sad that I probably won't get to consume these delicious pancakes again, though -- I had an allergic reaction to them, one I didn't expect. They have Teff in them, and I have a weird sensitivity to Teff (and Quinoa, and Buckwheat). So the muffins, which don't contain these, are fine -- but these caused me problems.

But, if you want to make beautiful light, delicious pancakes for a special day, you should try these. They are some of the best pancakes I've EVER tasted -- gluten free or not -- and I think your family will love them.

Thank you, Elizabeth, and much love -- purely and truly!

Ging

And the BLISSFUL winners are...

Nathan Rice said...
Oh I had the opportunity to sample Coconut Bliss and loved it! Would enjoy the chance to take that taste further.

@nathandrice
eightproductions@gmail.com

AND

Ice Cream Forum said...
Ooh mememe! I have to give a reason... does anyone really need a reason to want ice cream? Ok, the reason is because it's yummy! :)

I used the Random Number generator for the 11 comments. Number 2 was from my friend Kiley at Coconut Bliss, so I took that one out, and then I generated a random list.

The ones picked in order were 9 and then 8.

So let me know how to mail you folks these wonderful Luna & Larry's Coconut Bliss coupons!

Much love, Ging

Luna & Larry's Coconut Bliss•••Plus a giveaway!

Bliss. I love that word, bliss. It makes me feel peaceful. Serene. Blissful. 

(I had a friend in college named Bliss Kalet. She was awesome. I wonder what happened to her...)

And I feel totally blissful when I have Luna & Larry's Coconut Bliss!

I discovered Luna & Larry's Coconut Bliss last year on Twitter, and I made a point of buying some at Abbey's food mart in Tampa after I tasted it at the Atlanta GF Vendor Fair. It's not sold near me in Milledgeville, sadly. I have to go to Atlanta or Tampa to find it.

But you know what? Every time I want a cold, delicious, frozen dessert, this is my choice. 

Here's why:  

1.  It's sweetened with agave nectar and made with coconut milk. Before you blow a gasket, it's not the full fat coconut milk that's bad for you -- it's the good kind. And agave nectar is good for diabetics -- it metabolizes in such a way that my blood sugar doesn't spike. And because it's lactose free...I don't get lactose tummy. You know?

2. It naturally gluten free. Of course, that should be my no. 1, but it's kind of obvious, isn't it? I wouldn't eat it if weren't.

3. It is a versatile addition to recipes and desserts. 

•Mint Chai Tea: I made an incredible cup of chai tea a few weeks ago -- put a big scoop (1/2 cup)  of Luna & Larry's Mint Galactica in a large mug. Pour a fresh-brewed pot of Chai tea over it.  Let it slowly melt, sip, stir, enjoy. (I used Teavana's mixture of Macadamia Rooibos Chai (two parts) and Azteca Fire (one part).

•Gluten-free Brownie Bliss:  Make your favorite gf (sugar free or agave sweetened) brownies and either 1. cut while warm or 2. warm gently in the microwave.  Top with a BIG scoop (OK, a 1/2 cup)  of your favorite L&L. I think cappuccino is my favorite here...and drizzle with a GF-SF chocolate syrup.  Top with your favorite whipped topping.

•Blissful Sammies:  Take your favorite GF cookies (I actually used two Glow Gluten-Free Gingersnaps, which are low sugar and have fiber and  220 calories) -- and put a big scoop (OK, 1/4 cup) of Coconut Bliss Pineapple Coconut (slightly melted) into the middle. Smush and then wrap in foil and refreeze. A Blissful Sandwich! Ginger. Pineapple. Coconut. YUM!

4. It's yummy.  Great flavors, of course -- my favorites change every time I try a new flavor.

So here's the fun, yummy part!  Luna & Larry have given me TWO coupons for free products for the readers of Ging Recommends! If you want to try one, post a comment below and tell me why you should get this wonderful product!  Deadline to post your comment is at midnight March 10. I'll draw randomly from the comments. You don't have to stand on your head, dance, or anything creepy to qualify. 

Much love, and thanks for everything, Luna & Larry!

Ging

Welcome to the March Gluten-free Lifestyle Blog Carnival!

Welcome to the March 1, 2010 edition of the gluten free lifestyle blog carnival. It's my pleasure to host this here on "Ging Recommends!"  Many thanks to all! 

Product Reviews

Yadi presents Betty Crocker Gluten Free Brownie Mix posted at The Gluten Free Diaries.

Recipes

Aubree Cherie presents Gluten Free Chicken Pot Pie posted at Living Free.

Adam presents Gluten Free Playdough Recipe | Natural Parenting Tips posted at Natural Parenting Tips.

lisa viger presents February 7, 2010 posted at Raw on $10 a Day (or Less!), saying, "Raw, vegan, gluten free recipes ... full day menu on $10 or less ..."

Sarah Collins presents Happy Valentine?s Biscuits posted at Sustaining Health Holistically, saying, "Gluten-free and vegan baking can be pretty and yummy?"

Shirley Braden presents Perfect Pound Cake posted at gfe--gluten free easily, saying, "Even if you are gluten free and dairy free, you can still enjoy the wonderful pound cake that you so fondly remember."

Kimberly Bouldin presents Naturally Gluten-free - Lentils posted at Gluten-free is Life, saying, "Recipe & information about a naturally gluten-free ingredient -lentils"

Support & Advice

Shirley Braden presents Flourless Oatmeal Cookies posted at gfe--gluten free easily, saying, "A great, easy flourless recipe is offered as well as information on which gluten free oats are safe to eat."

Tips

Wenchypoo presents Rethinking Protein Sources...Again (L-O-N-G) posted at Wisdom From Wenchypoo's Mental Wastebasket.

Tamara Duker presents Gluten-free Guide to Chinese Food posted at What I'm Eating Now, saying, "Chinese food can be one of the trickiest cuisines to navigate for the gluten-free crowd. That's why I prepared this guide to help make it a little easier for my fellow celiacs to satisfy their cravings safely!"

That concludes this edition. Submit your blog article to the next edition of
the gluten free lifestyle blog carnival
using our
carnival submission form.
Past posts and future hosts can be found on our

blog carnival index page.

Share
|

Technorati tags:

the gluten free lifestyle blog carnival, blog carnival.

Gluten Free Sandwich Petals by Raquelita's Tortillas

I have a new staple in my refrigerator: I am really a huge fan of Gluten Free Sandwich Petals by Raquelita's Tortillas in Denver.

It's true that I received my sample of these wonderful little breads a while back now, but I've been trying them in so many incarnations! Really, they're the most versatile wraps out there!

Here's why I like Gluten Free Sandwich Petals by Raquelita's Tortillas in Denver so darn much!

• They're made of a healthy grain mix of 10 GF flours. Now, admittedly, I have issues with some of the grains in this product, but so far, I've seen no reactions. Here's the flour mix/ingredients/ of the Petals:

Glu10Free™ Gluten-Free Proprietary blend of milled and whole grains (Corn, Flax, Sesame, Buckwheat, Brown Rice, Sorghum, Millet, Quinoa, Teff, and Amaranth), Water, Organic Agave nectar, Raisin Juice, Molasses, Proprietary blend of Pharmaceutical Grade (Short Chain Fructooligosaccharides and HiDHA Omega 3 Micro-encapsulated Tuna Oil), Tapioca Starch, Dicalcium Phosphate, Sodium Bicarbonate, Xanthan gum, Fumaric acid, Sodium Propionate and Sorbic Acid. Then we add our appropriate flavors of either: Chimayo Red Chile (Chimayo and Chipotle pepper, garlic, green bell peppers), natural flavor, salt, chile powder, spice extracts, or Spinach Garlic Pesto (spinach, garlic, basil, parsley), salt, canola oil, spice extractives, natural flavors, artificial color.

•Three lovely, very different flavors: Spinach Garlic Pesto, Chimayo Red Chile, and Agave Grain.  Green, Red and Beige. Three different flavors entirely! And they are soft, and pliable, and they make a million dishes. They're shelf stable and need no refrigeration, but I find them easy to reconstitute with just 10 seconds from the fridge. (I have to refrigerate -- I live in the south).

•Cost: $25 for a whole package of three flavors, but Mondays is BOGO day!

•They aren't cardboardy like corn tortillas, though they can be used in place of them.

•Carbs are about 24 per petal, with three grams of fiber, and they're sweetened with agave nectar. Only four grams on sugar. This works for me.

OK, so now, on to recipes!

First, the Red Chamayo Chile petal makes a mean Migas! SOOO savory and delicious. 

Second, how about a cool corn dog?  I used an Agave Grain petal, some slices of pepper jack cheese, and a Applegate Farm GF Uncured Hot Dog to make one mean corn dog.  Heat the petal for 10 second, cover with cheese, add the hot dog, roll, and secure with a toothpick. Cook for about 1 minute in the microwave until the hot dog is done.  Seriously? Seriously. 

Oh, and I've had Bailie's Peanut Butter/Banana/Honey Roll-ups with the Agave Grain Petal a couple of times.  This is named for Bailie Eliason, whose mom is Sharon in our Middle Georgia Gig Board. The original appeared here:
You need: One Agave Grain Sandwich Petal, 1 banana cut in half, peanut 
butter, honey. I heated the Sandwich Petal for 10 seconds in microwave 
(makes them more pliable and easier to work with), then when cool spread 
peanut butter (to your liking) on each tortilla. Drizzle honey (I now would use 100 percent Agave Nectar) over that and lay 1/2 banana on one edge of tortilla. Wrap and "seal" with the peanut 
butter. (Another version - Bailie's Daddy likes these- is to use raisins instead of 
the banana).

Here's another couple adaptations;

•Now, I saw this recipe for Chicken Enchilada Casserole a while back, and it was really a hot item in January. I think it is perfect for the Chimayo Red Chile petals.  Simply replace the corn tortillas with 1/2 a petal -- and this amps up the taste like you would NOT believe.

My friend Shirley GFE gave me permission to share the recipe as it's written on her site. I didn't make a big casserole, but I'd think five to six Petals would be the equivalent of 10 corn tortillas, and so much more pliable and delicious! (I made a half recipe to try it).

Chicken Enchilada Casserole 

From Shirley Braden at Gluten Free Easily

Chicken Enchilada Casserole

1 small onion, chopped
2 cloves garlic, minced
1 Tbs. chili powder (I’ve substituted taco seasoning before when I was out of chili powder)
1 tsp. salt
1/2 tsp. black pepper
1 cup diced tomatoes
1 small can tomato sauce
1 Tbs. cilantro, chopped (optional—I add when I have it on hand)
3 cups chicken cooked, boned, shredded
1 tbsp lime juice
1 jar salsa (16 oz) (whatever hotness you prefer—mild worked well for us)
5 Chamayo Red Chile Sandwich Petals
8 oz shredded cheese (Monterey Jack, cheddar, or a Mexican blend—your preference; read labels to ensure gluten-free status)

Sour cream, jalapenos, and cilantro for garnish (optional)

Preheat oven to 350 degrees F. Coat a large, deep skillet with little bit of oil; heat over medium heat. Add onion, garlic, chili powder, salt and pepper; cook, stirring often, until softened, about 3 minutes. Add one cup of tomatoes, tomato sauce, and cilantro (if used). Cook 5 minutes.

Dump shredded chicken over tomato mixture in skillet. Spoon lime juice over chicken. Stir chicken and lime juice into tomato mixture. Heat a few minutes, if necessary. (If chicken is still warm from cooking, you will not need to heat more.)

Spread one half of the jar of salsa in an ungreased 9″ x 13” baking dish; top with 5 tortillas (break into pieces as needed to mostly cover salsa).

Top with chicken mixture; sprinkle with half of the cheese.

Top with remaining tortillas. Spread with remaining salsa; sprinkle w/remaining cheese.

Bake until cheese is melted and casserole is hot, about 15 to 20 minutes.

Adapted from Valerie and Woman’s World

•Spinach Garlic Pesto Petals? How about my Italian Stuffed Lasagna recipe? Just substitute five to six Sandwich Petals cut into long strips to use instead of noodles. Yummy!

I'd like to thank the fine people at Sandwich Petals for sending me the three-pack sample to try. You have a real winner here! I wish you more success, and I can't wait to meet you when I'm in Denver next August. They're a company with a heart, to be sure. I love that!

You can find them, once again, at sandwichpetals.com, on Facebook, and on Twitter @GFpetals.

Much love, (p.s. xoxo to GF Dee who connected me with them)!
Ging

Soup's ON! (Part Two) Two Companies with GF Soups that will warm your soul

To quote Mick Jagger:

"You can't always get what you want. But if you try sometime, you just might find, you'll get what you need."

I feel that way about gluten-free soup. Prepared soup. Canned soup. Packaged soup. You know. CONVENIENCE soup.

I miss it. I'm sorry. There. I said it.

Now, I love a good vat of homemade soup like the next person, and yes, I can make it with the best of them. I make an awesome minestrone soup, and my taco soup is mighty fine. You should try my cauliflower and leek soup, too. And I have this tomatoey veggie beef soup that puts Rachel Ray's stoups to shame.

But seriously. I have used canned soups all my life. And being GF, we have been limited.

While I was sick in January, though, I refocused my attention and discovered to GREAT lines with great soups for the GF. And honestly both lines got me through last month's illnesses.

I present them both to you in alphabetical order. With all my love.

Amy's Kitchen Organic Soup



Out of the blue last month, I got an email from Debby Fortune who represents Amy's Kitchen, asking me if I'd tried their products. I of course had -- the pizza is a staple in my Kroger (I got it there...hehehe) and I love their Cheese Enchiladas and Tamales.

But the kind representative from Amy's Kitchen offered to send me a sample of their soups, and I realized that in almost three years of gluten freedom, I'd not tried them! In fact, I didn't even think of Amy's when I thought of soup.**

Well, I do now. I received a package with three cans -- Spanish Rice and Bean, Vegetable, and Tomato Bisque. And now I have a new favorite soup in a can. OK, a bunch of new favorites. Because they make a lot. And usually (now that they're on my radar) they're usually about $2 a can in my Kroger. And there are LOTS of GF Flavors.

Let me wax nostalgic about one of them, though. Tomato Bisque. See, I was always a Campbell's soup girl, and tomato was always my fave. Do when I had to give it up, I began a search for a good one. Why I didn't try this, I don't know, because it is AWESOME! When I'm sick, I want tomato soup and cheese straws. I now have that -- with the Tomato Bisque and Grainless Baker Cheese Straws. YUM. Yes!

(And Amy's got a great shoutout this week from Michael Pollan on the Oprah show. I'm just glad I was a fan before Oprah.)


Kettle Cuisine

My first encounter with the Kettle Cuisine Brand of frozen soup was at the Gluten Free Vendor Fair. I tasted a couple of soups and got three $1 off coupons, and I looked forward to a time when I could purchase this product.

I gotta say, I really LOVE the people at Kettle Cuisine -- their local rep (by Twitter Friend @gfsoupmom) and their national reps @Kettlecuisine are awesome.

When I got to Tampa for Christmas, I had the chance to purchase three soups at my favorite HFS. And I brought them home just in time for my sickness.

OMG. OMG. OMG. What a phenomenal soup! I enjoyed beef chili and chicken noodle (and even got sent a coupon for a future bowl when I"m well). The third, their Organic Carrot-Coriander, which I used for something else.


Can I just tell you how much I love this soup? It tastes like my Daddy's -- I have never had to make chicken noodle soup because his is so good. This. Is. A. Dream. Come. True. With a coupon, it sold for about $2 for one container. I think it's wonderful. I have a free coupon and two $1 off coupons. I'm stocking up this weekend when I got to Atlanta!

I know it's sold at Whole Foods and Return to Eden, and in Tampa at Abbey's Health Food Store.

Both soups will be kitchen staples for me. Both companies have excellent web sites with nutrition information.

Both have rocked my world. I hope they'll rock your world, too.

Much love, and I tip my hat to you all! If I had a hat....
Ging




**Disclosure: Amy's Soup for Sampling were provided by the company. Kettle Cuisine Soup mentioned here was purchased by me.

There's a product giveaway!

At Leslie Loves Veggies!

I hope to acquire some of these mixes to try myself. They have a country dumpling recipe that makes me think of one of my favorite southern comfort foods....

Much love, Ging

An App-propriate iPhone App

I was so, so happy last week to acquire the Grocery Guide iPhone App from Triumph Dining! I have spoken to both Ross and Kay at Triumph, and I know they're proud it's out and working. And me? I'm so glad I have an iPhone (genuine endorsement, btw. I bought my phone in May).

I took it to WalMart on Friday and checked products on the spot. I especially enjoyed using it while looking at condiments like BBQ sauce and salad dressing. I also used it for cheese for someone on the Delphi Forum.

It's easy and simple to use. It's pretty darn near perfect.

The only issue I have is one that will change with time -- there are some brands not on there yet. But thankfully, most of the brands at major chains are there for our use. It's very complete, and it will only get larger and better. I find it a bit easier to use than some of the other apps I rock -- but having them all on my phone really is wonderful.

Do you have APP ENVY? (can't help you if you need the phone).

Do you want to try the iPhone App? Here'a a sweet contest from the Triumph Dining Newsletter.

Win Triumph Dining’s New iPhone App
To celebrate the launch of our new gluten free grocery guide iPhone App, we’re giving away 10 free copies to our blog readers. To enter the contest, just add a comment on our blog. (Of course, you’ll need to be an iPhone user to actually use the app…) We’ll choose winners next Friday and announce them right here, so enter soon and stay tuned!

The new App is the iPhone version of our popular gluten free grocery guide. Like the print edition, it lists over 30,000 gluten free foods, making it the largest gluten free product listing available anywhere. We worked with one of the best iPhone developers in the business to build a very fast, powerful App that’s really easy to use.

To learn more, visit the grocery guide app page at Apple’s App Store (the link will open up the iTunes Store on your computer).

Much love, and Thank you Triumph Dining.

A Gluten-Free Bookshelf Essential: Triumph Dining Grocery Guide

When I first became gluten free, I was lost in the wilderness. I'd been gluten free for two months when I got the guts to ask questions on the Delphi Celiac Forum (and hey, got shot down a few times but went back anyway).

One of the first resources I heard about on Delphi was The Triumph Dining Cards. Soon, I became acquainted with the fine folks at Triumph Dining, and have written a number of reviews of their fine products.

Now we have this wonderful shopping guide. And I give it two thumbs up.

Just look at this page from this wonderful book.



The book is sold for $19.95. It's worth it. In fact, I gave my copy (provided from Triumph Dining for my review) to a gluten-free student at my university who is on her own for the first time. She's not only GF, she's DF/EF/YF and CF.

Try it!

Much love, especially to Triumph Dining.
Ging

P.S. I'm anxiously awaiting the new iPhone App from Triumph Dining...

The Grainless Baker Cheddar Cheese Cracker: Nature's Perfect Cure

When I'm sick (as I have been for the past 9 days) nothing comforts me like a crispy cheese cracker -- what we call a Cheese Straw down here in Georgia and Florida. I know that's silly, but it's a habit my Mama started, and I find hard to break.

For those of you not of southern descent, a cheese straw is a crispy cheese cracker, made with butter and cheese, that is usually served at tea socials and weddings. Sometimes they're squiggly and delicate. Sometimes they're crisp and crunchy (like my Mama's recipe, which I prefer). Most of all they're redolent of sharp cheddar cheese...crispy, tangy, YUMMY!

Anytime I was sick as an adult, my Mama would make a batch for me. And I'd pretty much live off them for however long my sickness endured. I had a bag in my freezer when my Mama died, and like Jeffrey and his Snickerdoodles, I parceled them out over a year or so.

Once I went gluten free, I found it hard to find something that replicated a cheese straw. But back in November, at our Middle Georgia GIG Thanksgiving, my friend Jennifer Harris (JGF) brought a pack of The Grainless Baker Cheddar Cheese Crackers for the table. She mentioned they weren't very "crackery," but I liked them at first bite. I snagged the leftovers, and after more sampling, realized this is really the closest thing to a cheese straw I've found since going GF. Randy loved them, too.

And now, I'm addicted. I have to pace myself, really. They have flours I'm good with in them, they don't cause me gastric distress, and most of all, they have no added sugar. They also have protein, so a couple of crackers work for me as a quick breakfast. But I must restrain myself!

Who am I kidding. Since Thanksgiving, I've bought about 10 packages of these babies.

The only place I've found these great crackers is at Return to Eden in Atlanta, where I tend to buy them out every time I pass by. Last Friday, one of my students made a cracker run for me on her way home to Milledgeville. So as you can see, I'm good for a couple of....days? weeks?



But I digress.

At $3.99 a box, these are a great price and are really good for all uses. I haven't crumbled them into tomato soup yet...but that's not far away, I assure you.

Ingredients: Cheddar cheese, rice flour, potato starch, eggs, butter, Xanthan gum, salt and pepper. (The only thing I think it needs is a dash of cayenne -- but I can remedy that myself in the box!)

Try them. You'll love them!

Much love, and crunch crunch!
Ging

Finally, a good cornbread mix!

I love cornbread. It is the first gluten-free recipe I converted, and I make it a lot just because I love cornbread. I can eat cornbread and butter and nothing else for dinner and be a happy, happy girl.

And now, I love Pamela's Products Corn Bread and Muffin Mix. I got a sample from the company over the holidays, and it is now going to have a permanent spot in my pantry.

There's a story, of course.

Now, I'm pretty picky about cornbread. If you like your cornbread with sugar in it -- Yankee Cornbread -- then I suggest you skip the next two paragraphs. I believe that taste is personal, and I don't want to offend...***

(See, I was raised in the south, and southern cornbread has two things going for it -- it is NOT SWEET and it has a crust. A thick crunchy crust. If you're a cook worth anything, you have a DCP -- a dedicated (and gluten-free in my case) iron skillet that you use only for cornbread. And for nothing else. Ever. You like your cornbread made with buttermilk, and you also like it white (though I DO like yellow since that is all I can get gluten-free most of the time. It was kinda funny -- my first husband wouldn't marry me til I could make cornbread like his mother. But that is another story...And they were also not sweet cornbread people. In fact, everyone I know likes southern cornbread the way I most always make it.

My mother wasn't a purist. She used Martha White White Cornbread Mix. And I always did too. I can replicate it, but it does take time and measurement, and so it became a pain...

***SKIP TO HERE: There is an exception to my cornbread rule -- some casseroles from my childhood, like my corned beef casserole and corn casserole, and the like, require Jiffy mix. Honestly, once in a while, I found myself wanting a Jiffy corn muffin. But it was never real and I'd never serve it with chili or on New Year's Day.

Once I went gluten-free, there was no mix available that didn't pretty much taste only like Jiffy. So it was OK when I made my casseroles, but I did miss the Martha White-style mix.

Until now. The versatility of the Pamela's mix is on the package -- you can add sugar, or leave it out. You can add buttermilk. It was mightly crusty in a regular pan, so I know it would be awesome in the DCP.

In other words. Easy, good, versatile, and GLUTEN FREE! Like the Baking Mix (which I use for EVERYTHING now) this will be a staple.

It can even be made with almond milk! Makes it even nuttier. I'm pretty sure you could make it vegan and CF/DF if you wanted to do so..

Kudos, Pamela's Products. Thanks for this. I can't wait to try to other samples and report back.

Oh, and check out Pamela's Favorite Newsletter, which came out today. Marion, who is mentioned, is from around here!

Much love, and pass the cornbread!
Ging

P.S. Here's the nutritional information and ingredients for your information:

INGREDIENTS: Organic Degermed Corn Meal; Brown Rice Flour; White Rice Flour; Tapioca Starch; Sweet Rice Flour; Potato Starch; Organic Degermed Corn Flour; Grainless & Aluminum Free Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Potato Starch); Sea Salt; Xanthan Gum.