Sunday, August 24, 2008
I get excited when I see that written on packages. :o)
Wednesday, August 20, 2008
My mom picked these up at Whole Foods. She came home, plopped the torn-open half-eaten bag on my desk and said, "Find these in bulk." In other words, she loved them. I like them too.
The chip itself is sturdy and thicker than corn chips or potato chips. It could definitely hold up to a dip, although it doesn't need one. The chips are seasoned just right; not too much, not too little. They've got a good crunch and don't feel greasy. I would definitely buy them again.
I've also tried the honey dijon flavor and liked it. I was bummed because it was at the beach and they got sandy so I couldn't eat the rest.
Tuesday, August 19, 2008
There are 2 versions I've tried: a regular one and a lower-fat one that was less rich but still tasty.
For the regular one, use:
1/4 c. butter
1 c. heavy cream
1 clove of minced garlic or a shake of garlic powder
1 c. parmesan cheese
1/2 c. mozarella cheese
I heated the butter, garlic and cream on med-low heat until the butter melted, then stirred in the cheese until it melted. Threw in a bunch of cracked pepper, a few shakes of salt, and a splash of the wine I was drinking. I let it heat for a minute, while stirring, and served it over penne rice pasta, since those are the only noodles I had. I sprinkled some parsley over it one time, and some italian seasonings another time. Both tasted good.
For the lower fat one, I used:
3 T. butter
2 T. GF flour
1 c. milk
same amounts of garlic & cheeses
I melted the butter, then stirred in the flour until it formed a paste. I slowly stirred in the milk and heated that up for a minute. I threw in the cheese and other ingredients the same way as before. If you are drinking wine (as I do when I cook), splash a bit of that in too. The wine will help to keep the mixture smooth. Since it's a white sauce I would use a white wine. Put it over pasta and enjoy!
P.S. A small hunk of cream cheese will help make the second version thicker as well
Monday, August 18, 2008
It's a very eco-friendly trendy place, located in Hilcrest and in my opinion it's a great area.
I walked in, asked about the gluten free pizza, and our waiter was very helpful. He told me the flours they used, and pointed out another girl that was there for the GF menu, eating a pizza. She heard him say that and gave me a thumbs up. Sweeet. While we were there another group came in wanting the GF pizza. Ah! My own kind! It felt great.
Now, I'm a doofus and was so mad that I forgot my camera. But, I ordered a pepperoni and it came as an oval-shaped pie, available in thin-crust only. About 10 pieces, It was great. It tasted just like any other pizza I've eaten, but I think I would have liked a thicker crust better. I wanted to give it the "next day" cold breakfast pizza verdict, but I was a doofus again and forgot my to-go box on the table. It did come with a great sticker that said, "This pizza is GF."
I did not, however, forget my chocolate brownie. The brownie was a little on the dry side, and not as sweet as I would have liked. But it was so great to walk into a restaurant and order something postively gluten free without grilling the waiter or making special requests. They actually KNEW with gluten-free meant. That right there made my whole day.
Tuesday, August 5, 2008
I had the day off work because of a "hurricane," which I think is ridiculous how everybody overreacts to what normally turns out to be a simple rain storm. But there are some good things about that:
1. my car gets clean.
2. it's about 15 degrees cooler!
3. my rainy day off = cooking!
I usually don't crave something until my family cooks it or I see it in the store. This time it was ravioli. I used to LOVE cheese ravioli and haven't eaten it since way before the diagnosis. This was not as labor-intensive as I expected it to be, probably since I finally bought a rolling pin. Although they are not exactly like normal ravioli, I ate them right up.
1/4 c. tapioca starch
1/3 c. corn starch
2 T. potato starch
3 T. brown rice flour
1/2 t. salt
1 T. xanthan gum
1 T. oil
Put a pot of water on to boil. Add salt and a few drops of olive oil.
Combine the dry ingredients. Combine the wet. Add the wet to the dry and mix into a dough. Roll it out (flouring all surfaces with rice flour) and cut it into equal-sized squares.
For the Filling:
Mix 1 c. ricotta cheese, 1 egg, a handful of shredded cheese (I used a pre-made italian mix of parmesan, romano, mozarella, etc), a few shakes of italian spices, a small dash of garlic powder, and some salt & pepper. [Note: this made way more than was needed for the recipe. Either double the pasta recipe or halve it using an egg substitute. I plan to use the leftovers with some penne and bake it into a mac & cheese type of thing]
Anyway, next plop a bit of filling onto a square. Wet the edges and layer another square on top. Pinch the pillow closed with your fingers, then press the edges with a fork to make it look pretty and further seal the pasta.
Boil the pasta for 5-7 minutes, depending on how big you make the ravioli. Drain and top with a red pasta sauce (my favorite, but it's really whatever) and gobble them down.
Friday, August 1, 2008
I am a huge fan of Alton Brown's tv show on Food Network, Good Eats. Not only does he explain why he does things in recipes, but uses scientific explanations that appeal to my lab coat-loving side. He can get corny at times, but that's part of the charm.
Here's the recipe for the cookies. I don't care for chocolate chip cookies so I probably won't try the recipe, but if it's from Alton Brown it HAS to be good. If anyone tries it, I'd love to hear how they turn out.