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May 29, 2013

Gluten Free Cheese & Meat Plate


After a long week at work and a late lunch on Friday, I wasn't extremely hungry for a big dinner, so we opted for our favorite "meal". I use the word meal loosely as I wouldn't normally recommend this as a dinner option. But once the clock stuck 5 on Friday, wine was calling my name along with cheese, prosciutto, salami and Glutino's multigrain crackers. 

I decided to put together a post that includes our "go-to’s" for a gluten free cheese/meat plate for two or a party. These plates are always my favorite at wine bars and as appetizers at some of our favorite restaurants. This one may not be as gourmet, but the combination of cheeses and meats make it a close 2nd, but whose judging right? :)

All of the ingredients were purchased at Vons.

Glutino Multigrain Crackers- my one & only! Their texture is dry and flaky (perfect for a wine cracker) and the size is ideal for cheese and meat additions. Ingredients- Corn starch, white rice flour, organic palm oil, modified corn starch, dextrose, eggs, sunflower lecithin, buckwheat bran, salt, poppy seeds, guar gum, flax seeds, sodium bicarbonate, ammonium bicarbonate, rosemary extract. On sale this week at Vons for $3.99.

Cherai Fine Herb Goat Cheese- a rich and creamy cheese, that slices easily while still maintaining its shape. Ingredients- pasteurized goat's milk, dehydrated herb blend, salt, bacterial enzyme, microbial enzyme. $4.69

Sonona Jack Garlic- this cheese is mild but has a kick of garlic. Ingredients- Pasteurized, Cultured Whole Milk, Salt, Garlic, Parsley, and Rennetless Enzymes. $6.99

Applegate Naturals Uncured Genoa Salami- pre-cut and ready to eat! Gluten Free, Dairy Free, Casein Free & Low Carbohydrate. Ingredients- Pork, Sea Salt, Dextrose. Contains Less Than 2% Of The Following: Spices, Garlic Powder, Wine, Swiss Chard Powder, Lactic Acid Starter Culture (Not From Milk). $6.99

Primo Taglio Prosciutto Dry Cured Ham- perfect with any cheese pairing. Resource- Celiac-disease.com for Safeway’s extensive list of gluten free products. Ingredients- Pork, Salt $4.99

May 20, 2013

Rudi's Fruit Spring Delight

Bringing back a Spring favorite! In 2011 I entered Rudi's Unbelievably Good Gluten Free contest and I am proud to announce our favorite family dish  made the top 10 (click HERE to view all finalists)! Below is the recipe, a perfect dish for breakfast or dessert. Click HERE to learn more about their delicious product line (bread, tortillas and pizza crust) and be on the look out for their bread at Costco (2 18oz. loafs for $6.99) you just can't beat that! Happy Monday! 


Baked on the Bright Side

Rudi’s Fruit Spring Delight!

SERVES 8

Enjoy a healthy blend of fresh fruit hiding beneath a toasted, sweetened layer of multigrain bread. For those with a sweet tooth, add a dollop of French vanilla ice cream for a savory dessert treat! 

Time to Prepare: 0 hrs 40 mins
Base
1 tablespoon lemon juice
3 cans (15.25 ounces each, sliced peaches, drained)
1 pint blueberries
1 can (21 ounces) cherry pie filling
¼ teaspoon cinnamon
Topping
1 package (3 ounces) cook and serve vanilla pudding and pie filling (not instant)
1 cup milk
½ teaspoon cinnamon
½ teaspoon vanilla
1 egg
1 loaf Rudi’s Gluten Free Multigrain Sandwich Bread
Powdered sugar
Vanilla ice cream (optional)
Whip cream (optional)
1. Preheat oven to 400° F. In a large mixing bowl, combine peaches, blueberries, pie filling, lemon juice and cinnamon; mix gently using large spatula. Reserve 1 cup of the fruit mixture. Pour remaining fruit mixture into large oval baking dish, mounting slightly in center.
2. In a medium mixing bowl, blend pudding mix, milk, cinnamon, vanilla and egg using large whisk. Cut crusts off bread using serrated bread knife. Dip each bread slice into egg mixture to coat lightly; arrange in overlapping circular pattern on top of fruit, leaving center open.
3. Pour any remaining egg mixture over bread. Spoon reserved fruit mixture into opening.
4. Bake 25-30 minutes or until edges of bread are deep golden brown. Remove from the oven to nonstick cooling rack. Let stand 10 minutes, sprinkle with powdered sugar.
Serve warm with ice cream or whip cream, if desired.

May 16, 2013

I'm Back with Gluten Free Baked Doughnut Holes!!


What a roller coaster the past few months or should I say 9 months have been! I am happy to announce that I have purchased my first condo and couldn't be more excited to call the place my own. Another part of my life I am looking forward to getting back on track is my gluten free blogging world. Over the past few months, my time has been consumed with finding a place and after a long day at work and balancing all the trials and tribulations of purchasing a home, I rarely wanted to turn my computer on at night. I would soak in the 30 minutes I had siting on the couch and stare aimlessly at the television trying to regroup for the days ahead. As hard as it was not blogging and spending my free time in the kitchen, it was a well needed break and now I am ready to get back to one of my favorite pastimes now that I have time :)

Even though I have been absent from posting,  my mind hasn't turned off and my post list has increased tremendously.  I even managed to bake a few times during some very stressful times. Ironically, baking relaxes my mind and allows me to focus on something besides all the stressful thing throughout the day. Now I am worried that there are not enough posts to keep up with. Oooo the fine balance of a blogger's life. We all love it!

So my first post since my sabbatical :) is amazing! I don't know about you, but the one thing that is constantly around me at work are doughnuts, not just average doughnuts, I am talking Krispy Kreme, gourmet and fresh doughnuts with colorful and inviting sprinkles on top. So in an effort to join the office crowd I made myself doughnut holes. Bite size little pieces of soft dough covered in a cinnamon sugar coating. So this batch didn't make it till casual Friday, but I think that says something about the recipe and my craving for these little pieces of goodness. 

I splurged and picked up the Stonewall Kitchen's Cinnamon Sugar Doughnut Mix ($9.95) and am so happy I came across this amazing gluten free brand. After a long day, I opted to slack off a bit and take advantage of what is now my FAVORITE premade gluten free doughnut mix. I do not have a doughnut pan, so I decided to put my cake pop pan to use and made doughnut holes. I simply followed the recipe on the back of the box but reduced the time they were in the oven by a few minutes or until an inserted tooth pick came out clean. I was very surprised with the texture and taste given that doughnuts are typically fried, and not baked.
I was very impressed with how easy the dough was to work with and even after the doughnuts cooled did not break apart. The doughnuts were light and delicate and didn't resemble a hard, dry gluten free alternative that we are all (unfortunately) use to most of the time. The instructions suggest to roll in cinnamon sugar, but I experimented with a vanilla glaze and sprinkles (my favorite) and have to admit the cinnamon sugar knocked the sprinkles socks off! or should I say sprinkles off? You get the point.