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Found 12 results

  1. How can you improve Minute's Ready to Serve Brown Rice & Quinoa Cups? Just add garlic! I thought the non-garlic and non-organic version of their cups were great, and that it would be difficult to improve on the idea, but I was wrong. I had the pleasure of trying their organic version with garlic, and I must say that the savory flavor is even better than the non-garlic version. And who wouldn't go for an organic version when given a choice? Offering an organic version of these cups was a wise decision. Just like the Minute Ready to Serve Brown Rice & Quinoa Cups, which we reviewed last month, the organic with garlic version is ready to eat in only 60 seconds. You just can't beat the convenience offered by these nutritious, high-fiber, and organic cups. For lunch today I made one cup with a side salad, and my coworkers were jealous! Besides being organic, these cups do not contain any preservatives, and you don't need to add anything to prepare them—simply heat one in the microwave for a minute. How could it get any easier—or better?! For more info visit their site.
  2. Celiac.com 08/24/2017 - It's rare to find a quick, nutritious and healthy lunch or snack. Minute's Ready to Serve Brown Rice & Quinoa fits this bill, and contains 16% of daily fiber, which is hard to find in most gluten-free alternatives. Plus it's ready in only 60 seconds I was also surprised by the minimal ingredients in these microwavable cups. Not counting water, they contain only 5 ingredients. The first thing I noticed when trying a cup for lunch was how quick and easy it could be made, and the second thing was how good it was! The rice and quinoa are perfectly moist, and the blend is perfectly salted. I've been able to think of more reasons to have these around than just for lunch or a snack. For example I am thinking about using them as a base for this year's Thanksgiving stuffing. It would take only 3-4 cups for my recipe, and would reduce the amount of work involved by a lot. I've also used these as a side dish with dinner. The other night I made salmon for my family and heated up 4 cups at the same time, added some broccoli on the side, and had a healthy, gluten-free dinner that was much easier to prepare due to having the cups handy. Another idea I had is to stir in peanut butter and honey to the heated rice. I know it sounds weird but I bet it would taste good and would make a great snack. For more info visit their site.
  3. Jovial Foods offers organic gluten-free pasta, cookies and ancient grain flours. Finding healthy gluten-free foods shouldn't be a struggle. Jovial takes simple ingredients and turns them into healthy, wholesome foods you feel great eating and serving to your family. Jovial is introducing a completely new way to bake gluten free. Jovial Gluten Free Flours are made with real flour, and no added starches. Did you know that most gluten free flours contain up to 40% added starch, even though gluten free grains have as much starch as wheat? We challenged the notion that added starch is needed in gluten free flours and discovered that these unhealthy ingredients actually create the off-flavors and strange textures that are so common in gluten free bread. Our flour is made with an abundance of protein and fiber-rich ancient grains, for bread & pastries with true texture and flavor. Now offering Gluten Free Bread Flour & Whole Grain Bread Flour, Pastry Flour & Whole Grain Pastry Flour. Here's to a new and healthier future of delicious gluten free bread. Made with ancient grains Truer flavors and textures, your breads & pastries will stay fresh longer. 3g of protein and 1g of fiber per 30g serving of flour. Made in a facility completely free of all major allergens. Jovial also carries a complete gluten-free pasta, cookies, glass-packed tomatoes and extra virgin olive oil that are all certified gluten-free! As parents whose child struggled with gluten sensitivities, Carla and Rodolfo, the founders of Jovial Foods, only create products that they feel safe giving to their daughters, which is why so much thought is put into the making of these products starting from the seed. To encourage gluten-free cooking and baking, jovial also hosts Culinary Getaways in Italy, where Carla herself teaches a number of hands-on classes to the guests. It's a great opportunity to cook authentic Italian food- without the gluten, but with all the flavor! For more info visit our site
  4. This recipe comes to us from “tarnalberry” in the Celiac Disease Message Board. Ingredients: 1 cup Lundberg Farms Wild Blend Rice (you can substitute brown rice, or your own mix of brown and wild rice, but this mix works best of the variations Ive tried so far, definitely do not do all white rice) 1/3 cup arborio rice (risotto) 3 medium carrots 3 stalks celery 1 medium onion 2/3 pound mushrooms (chanterelles are very good here, as are creminis (or portabellas), plain white wouldnt be the same) 3 tablespoons olive oil 4 cups (or more) chicken or vegetable broth 2 teaspoons Italian spices (or ½ teaspoon each basil, oregano, thyme, rosemary) 1 teaspoon salt ½ teaspoon ground sage ¼ teaspoon majoram pinch cumin (optional) Directions: Finely dice the carrots, celery, onion, and mushroom. Heat a 6 quart (or so) pot on the stove, then add the olive oil. Add the carrots, celery, onion, and mushroom, and stir to coat. Continue cooking, on medium high heat, stirring often, until the onions turn translucent. Add the rices, and stir to coat further, for a minute or so. Add enough broth to just cover the ingredients, and turn down to a simmer. Continue to cook just like risotto - stirring almost continuously (no less than every three or four minutes), and adding broth, a half cup at a time. After 30 minutes, add the spices. Continue adding broth, even after the four cups, if the rice is not done, but is very thick and needs more liquid to keep from burning at the bottom. And keep stirring! When the rice is cooked through, turn off the heat and serve.
  5. Every so often, chefs rediscover the delights of browning butter and putting it on things to eat. Brown butter potatoes are all the rage this season, and a number of magazines have featured recipes. Theoretically, brown butter potatoes involves little more than browning butter, blending a little into the potatoes and saving a bit of butter for serving. That little more is a spot of crème fraîche, which gives these potatoes a delightful flavor, and a creamy texture. Ingredients: 3½ pounds red or yukon gold potatoes, peeled and cut into large chunks 1 stick plus 2 tablespoons unsalted butter 1 cup milk ¼ cup crème fraîche salt In a large pot of boiling salted water, cook the potatoes over moderate heat until tender, about 25 minutes. Drain well. Return the potatoes to the pot and cook over high heat for 1 minute to dry them out slightly. Pass the potatoes through a ricer and return them to the pot. In a small saucepan, cook the butter over moderate heat until the milk solids turn dark golden, about 4 minutes. Add all but 2 tablespoons of the brown butter to the potatoes along with the milk and crème fraîche and stir well. Season with salt and stir over moderate heat until hot. Drizzle the remaining brown butter over the potatoes and serve. MAKE AHEAD The mashed potatoes can be refrigerated overnight and rewarmed in the oven, covered with foil.
  6. Out of eggs? This easy breakfast casserole offers a tasty alternative eggs. No matter how you do it, it's easy to make, and a surefire hit at the breakfast table. All you need are some potatoes, some ham, bacon or sausage. Just mix the ingredients, toss into a casserole dish and pop in the oven. The result is a rich, delicious casserole that will please even picky eaters. Also, you can make this dish ahead of time and warm up to save even more time. Ingredients: 1 (32 ounce) package frozen hash brown potatoes 8 ounces cooked, diced ham 1 can (18 oz) gluten-free Progresso Traditional potato, broccoli and cheese chowder OR Really Good Gluten-free Potato Leek Soup 2 cups shredded sharp Cheddar cheese 1½ cups grated Parmesan cheese Directions: Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into baking dish dish. Sprinkle with Parmesan cheese. Bake one hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.
  7. One of the difficult aspects of being a parent, especially if you are dealing with allergies, is to try and find a food that is nutritious, affordable and more importantly—finding one that all of my kids will enjoy! When I discovered Erewhon's gluten-free Crispy Brown Rice Cereal, I just had to give it a try. The ingredient list is simple, which I love (only 3 ingredients total), and it is low in fat and has only 1 gram of sugar per serving. It is also made with 100% whole grains. When I first opened the package, it reminded me of a well known cereal that I grew up with. I popped a few in my mouth and I was not disappointed! This gluten-free cereal had a light crisp texture with a slight nuttiness...I am hooked! When I introduced it to my kids there was no way I was going to tell them that it was healthy—I just served it up with some milk and they all dug right in. They now ask for this crispy rice cereal by name (which makes me very happy), and we throw in some fresh berries every now and then to make it an extra special treat. For more information visit their site: http://www.attunefoods.com/products/Erewhon/erewhon-crispy-brown-rice-gluten-free-cereals Note:Articles that appearin the "Gluten-Free Food & SpecialtyProduct Companies" section ofthis site are paid advertisements. Formore information about this seeour AdvertisingPage.
  8. I recently tried Jovial Foods' Gluten-Free Organic Brown Rice Penne Rigate Pasta and was looking forward making my Grandmother's baked ziti dish using this penne rigate pasta. Since I am super sensitive to gluten, I love the fact that Jovial Foods make their pasta in a dedicated gluten free facility and that it is also certified gluten-free. I cooked the pasta just a few minutes under the required time on the packaging, since it would also be baked after. When I sampled the pasta by itself, I was very pleased by the taste and texture. After my tasting of Jovial Foods gluten free pasta, I had high hopes that my Grandmother's dish would finally turn out—not only for those that are gluten free in my family— but one that I can serve to those that are not on a gluten-free diet. When I took the dish from the oven it looked beautiful! When I scooped out each serving, the pasta held its shape remarkably well, and everyone was excited to dig in. Jovial's Brown Rice Penne Rigate was a success and sadly we didn't have any left overs, but I know I will be making this dish with Jovial's pasta again soon. For more information visit their site: www.jovialfoods.com.
  9. This recipe comes to us from Jessie James of Canada. Here is my very favorite recipe which has evolved over many years of trial and error: 2 ½ cups brown rice flour 2 cups white rice flour ½ cup bean flour (or potato or tapioca or white rice flour) ¼ cup garbanzo bean flour 2 + 2 tablespoon sugar 1 ½ teaspoon salt 1 teaspoon Cream of Tartar 1 teaspoon baking soda ½ cup flax seed (fresh ground in blender) 1 packet of traditional yeast granules 2 eggs (room temp) ½ cup oil or melted butter Method: Put 2 Tablespoon sugar in 2 cups warm water and stir. Add yeast and stir. Leave in a warm place for a few minutes to develop yeast. Sift dry ingredients into large mixing bowl, except flax. Grease two bread pans (13 x 4 ½ is good). Add flax to dry ingredients - do not sift it. Mix flax in well. Add two eggs and ½ cup of oil or melted butter to warm yeast mixture. Whisk until frothy. Pour into dry ingredients and mix. Add another cup of warm water. Batter should be like a thick cake batter - just pourable. Add water a bit at a time and continue stirring to get desired consistency. Do not over beat but be sure all ingredients are thoroughly mixed with no lumps. Pour into greased pans and set in warm place to rise for about an hour. Bake at 350 degrees F for one hour. Test with cake tester which should come out clean. Sides should be pulling away from pan. Do not under bake. Up to 20 min. extra wont hurt it. Turn pans upside down on cake racks for 5 min. Remove bread from pan and let cool upside down on rack. When cool, slice with topside down and freeze. This makes about 20 slices per loaf. They separate easily with the point of a knife when frozen. To use, toast in gluten-free toaster or on cookie sheet in oven. I toast them 3 times to get right degree of browning. Oven works best.
  10. This hearty salad is wonderful in the summer when tomatoes peak, but the cherry or grape varieties hold up pretty well year-round. Substituting some of the olive oil with flax oil is a sneaky way to enjoy the healthful benefits of flax. The dish comes together with ease and is a great to give leftover rice a little sophistication. A nice twist can be had by contrasting the sweet tomatoes with another ½ cup of sun dried tomatoes. This particular recipe serves 4-6 but is easily adaptable. Ingredients: 4 cups brown rice, cooked 4 cups fresh spinach, chopped 1½ cups cherry tomatoes, chopped 2 tablespoons scallions, minced 1 tablespoon fresh mint, chopped 3 teaspoons olive oil 2 tablespoons flax oil 2 teaspoons rice vinegar 2 teaspoons fresh lemon juice 1 teaspoon lemon zest Preparations: In a small bowl, combine flax oil, rice vinegar, lemon juice and set. Set aside. Heat olive oil in a large skillet and sauté scallions until softened but not browned. Add spinach and braise until slightly wilted. Add to a large bowl with rice. Stir in tomatoes. Fold in dressing and garnish with mint.
  11. One more holiday breakfast casserole...awesome and easy. It can be baked right away or sit in the fridge overnight. This recipe comes to us from Joan Harrington. Ingredients: Six cups frozen hash browns Two cups diced ham or sausage Four green onions, chopped, or dried onion One-half green pepper, diced Two cups cheddar cheese, grated Directions: Layer this in the bottom of a greased 9"x13" pan, and pour this mixture over the top: Six eggs One quarter cup milk One quarter cup gluten-free sour cream Sprinkle with salt and pepper. Bake uncovered at 400F degrees for 45-55 minutes or until brown.
  12. For many people, having celiac disease and gluten sensitivities also means having a sensitive tummy. Sometimes it feels like there is nothing you can digest and everything hurts your body. This following recipe is a delicious yet healthy dish that can be served for breakfast or as a late evening dessert. It is gentle enough for even the most sensitive gluten sufferer to digest (unless of course you can't eat rice). It can be topped with any of your favorite toppings such as cinnamon, blueberries, maple syrup, toasted nuts or anything else you like. Ingredients 1 1/2 cups organic brown rice ¼ teaspoon fine grained Himalayan salt 2 tablespoons arrowroot powder 1 tablespoon ground cinnamon 1 1/2 cups soy milk or coconut milk work best 1/4 cup maple syrup 1/4 cup raisins Vanilla extract to taste-optional To make: Preheat the oven to 350 F degrees. Bring the brown rice and 3 cups of water to a boil in a medium saucepan. Once it is boiling reduce heat to low, cover and simmer for 40 – 50 minutes, or until the rice is very soft. In a large bowl, dissolve the arrowroot powder in 1 cup of the soy milk. Then add the rice, raisins, maple syrup, cinnamon, and salt and mix well. Pour the mixture into a large greased baking dish, cover with foil and bake for 1 hour, or until lightly brown and bubbly. Remove from the oven and stir in the remaining 1/2 cup of soy milk. Leave the pudding to cool for about 1 hour before serving. Add your favorite toppings. Enjoy!
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