Tuesday, October 14, 2014

Potluck Dinner Club: Garlicy Potluck (with bonus Garlicy Goat Cheese Beets)

September's potluck ingredient of choice was garlic, one of my favorite ingredients! Garlic or garlic salt goes on basically everything I make, but I had my eyes set on one particularly missed food as my contribution to the potluck: Garlic Knots. Having not had a garlic knot since 2010 I didn't have high hopes for these, but I definitely underestimated things. 

Using Gluten Free Mama's Pizza Crust Mix I took two recipes, the first from the Heavy Weight Runner and the second from Silvana's Kitchen, and combined them to make my knots. I mainly used ingredients from both and the recipe from the second, and the outcome was fantastic. They went faster than I was able to get seconds! 

But the goodness didn't stop there. Other dishes included: garlic hummus with chips, chicken thighs with garlic and lemon, kale with garlic and tomatoes, garlicy goat cheese beets, Brussels sprouts with garlic aioli dipping sauce, spinach artichoke dip with chips and bread, two types of garlic bread, garlic ice cream, chocolate dipped garlic pasta with garlic cauliflower Alfredo, sautéed mushrooms and garlic. Just look at these full plates (yes plates, I started with having second on stand by):

So freaking good, and worth the bad breath! My friends and I decided that the garlicy goat cheese beets were the perfect recipe to share due to their "flavor versus effort ratio". Check out the recipe below!

Garlicy Goat Cheese Beets
(Personal recipe shared by my friend Vicki!)


 1 bunch beets
6 cloves garlic
1 tablespoon olive oil
6 oz goat cheese (plain)
1 tablespoon balsamic vinegar
salt and pepper to taste


1. Cut the beets from their greens and wrap each beet individually in tin foil. Place beets on a baking sheet and roast for 1 to 1.5 hours. 
2. Once beets are roasted set aside to cool. Meanwhile, mince the garlic cloves. 
3. When beets are cool rub them in their tinfoil to remove the skins. This prevents the usual stain to your hands (for the most part).
4. Next, chop the beets and place in a bowl. 
5. Add garlic, goat cheese, olive oil, and balsamic. Mix thoroughly until well combined.
6. Salt and pepper to taste.
7. Enjoy!  

Sunday, September 28, 2014

Product Review: Glutino's Gluten Free Pretzel Chips

 To savor the last bit of warmth up here in the Northeast some of my family scheduled a get together yesterday in Connecticut. We planned to stuff ourselves silly while sitting on my Uncle's deck, and Mike and  I were in charge of bringing garlic knots and some homemade hummus with dippers. I figured this was the perfect time to get some non gluten free opinion on this month's Glutino Product: Gluten Free Pretzel Chips.

My family consists of many lovers of salty and crunchy food, so pretzels have always been a hit, and these were no exception. Crisp and thin these pretzel chips are the perfect vessel for hummus, and they aren't too dry or overly salty. In a span of less than half an hour we devoured the entire bag, and had very little hummus left for the veggies. Although I hate the statement "this can't be gluten free, it's so good!", it is nice to get that sort of reaction some time and this was a product that got such a response!

**Please Note: This product was provided to me by Glutino as part of their Very Important Gluten-Free Blogging Community (VIGFB) Campaign. However, the review reflects my own thoughts and tastes and was in no way influenced by this partnership.**

Saturday, September 13, 2014

Food Should Taste Good Giveaway Winners

My Labor Day Food Should Taste Good Giveaway wrapped up this morning, and the winner and runner up have been picked! There was a grand total of 324 entries!

The Grand Prize Winner is Jeffrey L., 

and the Runner Up is Kailey.

Congratulations again! I've emailed you both for your contact details. Thanks again to everyone who entered and shared their favorite flavor combinations. I'm so happy so many follow along with my blog and love what I have to offer! 

Wednesday, September 3, 2014

Potluck Dinner Club: Vegan Adventure Potluck (With Bonus Apple CurrySoup!)

After a year of successful potlucks which catered to needs of myself and other dietary restricted friends we decided to throw a curve ball into our potlucks and make things a bit more interesting by hosting an entirely vegan potluck. Luckily many of our friends were up for the challenge, and I would honestly say that it was one of our most successful potlucks yet, and one of the tastiest. Here's a sneak peak of some of the dishes:

The Menu included: garlic hummus with crackers and veggies; massaged kale with tomatoes, corn and avocado; Mexican quinoa, mashed potatoes; bruschetta; pasta with sauce and vegetable; mango and jalapeño salad; black quinoa with nuts and blackberries; eggplant Parmesan; potato samosas; curried apple soup; rice balls; and vegan cookies.

Everything was fantastic, and eating so many natural foods left me feeling refreshed and full rather than weighed down and exhausted. Just look at these happy faces!

For the recipe to share with you my friends suggested one of the simpler dishes, Curried Apple Soup. Please enjoy the recipe below which was modified by a friend from a recipe which included chicken.



2 apples (peeled cored and cut into cubes)
1 onion, cubed
2 Tablespoons Olive Oil
Vegetable Stock, approximately 32 oz
2 Tbsps. gluten free flour
1 tsp. curry powder


1. In a 2 qt. pot sauté onions in olive oil until golden brown. 
2. Add apples and continue until the apples are lightly softened. 
3. Add stock and bring to a boil.
4. When stock is at a low boil add flour and curry powder. Blend thoroughly. 
5.When apples are soft remove from heat and serve.
6. Eat soup and Sign contentedly

Saturday, August 30, 2014

GIVEAWAY: Food Should Taste Good Labor Day Giveaway

So, according to the calender summer is winding to a close but you wouldn't think so here on Long Island. The temperature hadn't peaked 90 the entire summer until this week, and what perfect timing for things to FINALLY heat up in celebration of Labor Day. I'm thrilled for it to be warm and to have a three day weekend, and I'm also thrilled to give you another way for you to celebrate:

A Food Should Taste Good (FDTG) Labor Day Giveaway of 8 of their products!
(See Below for Entry Instructions) 

FSTG has always been one of my TOP gluten free brands. I love their chips, specifically their Sweet Potato chips paired with a curried pumpkin soup, and was so thrilled to recently hear that they were expanding their line of products to include Brown Rice Crackers. These come in four flavors: Peppercorn, Sea Salt, Roasted Red Pepper, and Tomato & Basil, and are perfect on their own, or paired with a variety of dips and cheeses. Most recently I tried their Tomato and Basil with Havarti cheese at our Cheese Themed Potluck, and it was a delightful pair. I'm eyeing the Roasted Red Pepper flavor to go with some lovely manchego cheese soon... Mmmmmm.... So, what pairings sound good to you? Enter below for your chance to make some pairings of your own! 

a Rafflecopter giveaway

NOTE: This giveaway is open to US and Canadian Citizens only, and you MUST provide your Email address to be considered. 

Saturday, August 2, 2014

Potluck Dinner Club: A Cheesy Potluck (with Bonus Gluten Fee Cheddar Bread Recipe)

July's Potluck marked one year of successful Potluck Dinner Club get togethers, each of which held a plethora of gluten free and restrictive diet friendly goodies. This theme was cheese, one of my favorite foods! We had a turn out of approximately 15 people, which was on the bigger side for our events. Here's a run down of the potluck spread:

Good Old Cheese and Cheese Pairings: 
  • Havarti and Honey Goat Cheese Gouda paired with Homemade candied apples, gherkins, olives, an Dijon mustard. 
  • Goat cheese rolled in Mediterranean spices
  • Prosciutto and mozzarella 
  • Prastost (Sweden priest cheese straight from Sweden- a friend's gift to everyone from their recent vacation)
    Main Dishes:
    • Gluten free jalapeño and shallot Mac and Cheese
    • Stuffed Mushrooms 
    • Alcohol free Cheddar  fondue with tomatoes, broccoli, gluten free bread, carrots, peppers, and tortilla chips
    • Gluten free cheddar bread 
    • Gluten Free Grilled Cheese with Gouda 
    Dessert and Drinks: Someone successfully came up with a cheese drink, which was my one goal for this event!

    • Chocolate cheesecake cordial 
    • Cheesecake 
    • Tiramisu (gluten free and regular) 
    One of the all around favorite dishes was the Gluten Free Cheddar Bread, recipe from Momtastic. The recipe is below:

    Gluten Free Cheddar Bread from Momtastic
    brown rice flour, plus a bit for dusting the pan: 1-½ cups 
    tapioca flour: ½ cup 
    xanthan gum: ¾ teaspoon 
    baking powder: ½ teaspoon 
    baking soda: ½ teaspoon 
    salt: ½ teaspoon 
    buttermilk: 1-¼ cups 
    plain yogurt: ¼ cup 
    large egg: 1 
    finely minced garlic: 1 teaspoon 
    olive oil, plus a bit for the pan: 3 tablespoons 
    shredded cheddar cheese, divided: 1 cup 
    Step 1: Preheat the oven to 350 degrees F, and coat an approximately 8-inch loaf pan with a thin layer of olive oil, and dust it lightly with brown rice flour. 
    Step 2: In a large mixing bowl, combine the flours, xanthan gum, baking powder, baking soda, and salt. Make a well in the middle and set aside. 
    Step 3: In a medium sized mixing bowl, gently whisk buttermilk, yogurt, egg, garlic, and olive oil. Fold in 2/3 cup of the cheese. 
    Step 4: Pour this in the well in the dry ingredients and mix only until combined. 
    Step 5: Pour the batter into the prepared pan and sprinkle the remaining 1/3 cup of cheese evenly on top. 
    Step 6: Bake in the preheated oven until the bread becomes solid (it should no longer jiggle if you move the pan), the top is golden brown and slightly cracked, about 35 minutes. 
    Step 7: Let the bread rest in the pan for at least 20 minutes or so. Then use a large plate or baking sheet to invert the bread to remove it from the pan.  Then carefully turn it over, and wait about an hour before attempting to slice the bread. It should be completely cooled. 
    Our August potluck is almost the polar opposite of this cheese potluck, as we'll be putting everyone's cooking skills to the challenge with a Vegan Potluck! Stay tuned! 

    Tuesday, July 29, 2014

    Product Review: Nana's Nola Gluten Free Granola Bites

    Being gluten free has allowed me to develop an intimate relationship with the food that nurtures my body, and as a result I've become someone more inclined to seek out local foods. Nana's Nola is a company birthed out of Flying Changes Bed and Breakfast, a B&B located in Oneonta in upstate New York, so as a New Yorker I was pleased to receive free samples of their first product: Gluten Free Granola Bites.

    The bites come in a 2 oz pouch, and are the perfect size for snacking or adding to yogurt. In addition to being gluten free they are also free of soy, artificial additives, and preservatives as well as low in sodium. While they might be lacking in unnatural ingredients they are far from lacking in nutrients as they contain 4 grams of protein, 2 grams of fiber, an 2% of your daily value of calcium. Nana's uses organic gluten free oats, and has a gluten free statement that explains their cross contamination procedure: "Nola’s gluten free granola bites are produced under strict Good Manufacturing Practices in an isolated HEPA filtered “Clean Room” environment where extensive procedures are followed to make sure that no gluten is present in their finished products."

    I enjoyed these bites, and thought they were a very simple concept done right. They are sweet, but not unnaturally so like many other granola. The combination of oats, puffed quinoa, and puffed brown rice made for an inviting inconsistency in texture and a great mix of flavors in every bite. This mix of 'grains' certainly sets them apart. They're sweet and simple, and certainly a product I'll eat again. You can buy a 6 pack of the 2oz pouches for just 14$ online, and the line will soon be expanding to include other products such as cookies. 
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