Wednesday, November 26, 2014

Carl's Jr Let There e Lettuce Wrap

Want a fast food burger?  Have you tried Carl's Jr. Charbroiled Burgers on Stoney Plain Rd in the west end across from Superstore?

Carl's Jr. burger patties are gluten free and they serve it up in an amazing lettuce wrap.  I would compare the Carl's Jr. burger to a charbroiled Burger King whopper.  We started eating at Carl's Jr. for quick lunches with the family.  So grateful to have this option near by.  Their fries are shared fryer, so please be careful because they do have chicken fingers and onion rings so you may want to avoid the fries.  However, that doesn't hold back Amanda because instead of fries she orders one of their amazing milk shakes.  Yum!  Strawberry is her fav.

Click here to check their nutritional information with their gluten free sensitive information. Note this link is to the American website.

Carl's Jr on Urbanspoon

Wednesday, November 19, 2014

Nature's Path Gluten Free Kid Friendly Cereal

I'm not going to lie, I didn't try these two particular cereals, but we recently came across two new Nature's Path gluten free cereals that we have not seen before.  In the past we have bought Nature's Path EnviroKidz gluten free Koala Krisps, Panda Puffs, but have never seen Jungle Munch and Choco Chimps until recently.

Hope you give these a try!  They will definitely be a hit with the kids.

Wednesday, November 12, 2014

GF Diner Opens Retail Store on Edmonton's Whyte Ave

We wrote recently about some changes coming to GF Diner.  They first announced expansion to their restaurant to meet demands.  They also previewed their retail store.

But as of Friday November 7th, 2014, the GF Diner retail store is now open! Although hours of operation will be limited during the week, that is only to allow the store to be open both Saturday ad Sunday.


Just as a recap of what to expect.  The retail section will be a mix of in-house gluten free products to be bought by customers to take home, such as baking and cooking ingredients, some gluten free mixes, ready to heat gluten free products like lunches and dinners, soups, etc.: Lasagnas, Pizzas, Pizza pockets, chicken fingers, burgers, perogies, pastas, etc.

Gluten free meals will typically change often with staples such as pizzas and lasagna being available at all times. In addition to the these entrée type items, they will have in-house baked goods available, some breads, buns, treats, iced cupcakes cinnamon buns etc.

They will also carry top sellers from other gluten free suppliers like Kinnikinnick Foods, such as their complete soft line, some mixes, cookies. They will also sell Dr. Schaer line of gluten free products.

  GF Diner on Urbanspoon

Wednesday, November 5, 2014

Barilla Gluten Free Pasta found in Edmonton

It is tough keeping up with all the gluten free products out there especially when a lot of the top brands are beginning to bring out some of their own gluten free products.  Barilla a popular pasta brand now has gluten free penne.  We tried out for dinner in a meat sauce and it worked our great.  The pasta lasted for leftovers as well.  We certainly recommend this pasta (and yes we took a picture of the French side of the box.  Whoops).  We found the Barilla gluten free pasta at Superstore with all the other pasta.

Gluten Free Edmonton - A Celiac guide and resource for gluten free information in Edmonton, Alberta

Wednesday, October 29, 2014

Moroccan Meatballs with Eggs

You may be seeing a lot of posts from a new Rachel Ray cookbook we bought.  Not because it is a gluten free cook book, because its NOT.  But because we have found a lot of these recipes are really good.

For a birthday a gave Amanda Rachel Ray's Week in a Day Cookbook.  We haven't really used it for its actual use, which is, take one day, cook all your meals for the week, and finish them off the day of.  But we did take advantage of some of these, cooking them the night prior knowing the meals will hold.

I'm half Moroccan.  I'm not sure if many of you know that about me.  Since my grandmother passed away way over 10 years ago, I haven't eaten much Moroccan food.  Especially now that I am in Edmonton, away from my family in Toronto.  Before my brother Dan passed away, he used to feed me some of the family recipes.  I only got a hold of so many.  Now I have to seek out recipe through aunts and uncles, but they only have some many.

Well, I came across this Moroccan meatball recipe in Rachel Ray's cookbook.  Not nearly as close to what my grandma used to make, but a similar flavour profile that I loved.

Here is the recipe with notes on my modification

1 pound ground lamb or beef (I used beef)
2 slices stale bread processed into bread crumbs (I used 1/2 cup of Kinnikinnick's panko style gluten free breadcrumbs
1 egg
1/4 onion chopped (I used the chopper)
2 garlic cloves minched
A small handfull of fresh mint leaves finely chopped
Pinch of ground cinnamon (a common Moroccan spice)
pinch of nutmeg
kosher salt and pepper
Extra virgin olive oil to drizzle (EVOO)

1 tablespoon EVOO
3/4 medium onion chopped (I used the chopper)
2 garlic cloves minced
1 small zucchini chopped or sliced in an angle (I just chopped)
1 (28 oz) can of diced tomatoes
1 (8 oz) can of tomato sauce
1 tbsp of honey
1 tbsp ras el hanour (recipe for spice blend below)
1 (15 oz) can chickpeas, drained

4 large eggs (optional for pouching after)

Ras el Hanout (these are all very common Moroccan spices)
1 tbsp coriander
1 tbsp cumin
1 tbsp paprika
1 tbsp tumeric
1 1/2 tsp nutmeg
1 tsp allspice
1 tsp cardamon
1 tsp cayenne pepper
1 tsp cinnamon
1/2 tsp clove (we actually didn't use this)

Pre heat oven to 350 for meatballs

Make meatballs in a large bowl by combining all the meatball ingredients.  Roll into walnut size balls and place on cooling rack ontop of a cookie sheet.  Place in over and cook for 20 minutes or until cooked,

Meanwhile, make the sauce.  In a dutch oven, heat the EVOO, and add the onion, garlic, and zucchini.  Cook until onion softens, about 7 to 8 minutes.  Add the diced tomatoes, tomato sauce, honey and ras el hanout spice blend and bring to a bubble.  Stir in chickpeas.  Remove the cooked meatballs from the oven and add to sauce.  

Now here's the great thing about this Rachel Ray cookbook.  From here.  You can continue on, or if you want to eat this meal later on in the week.  Refrigerate and when you are ready to make, return the meatballs and sauce to room temperature and add 1 cup of water to loosen up the sauce if needed.

To continue on, uncover the pot and make 4 wells in the sauce.  Crack n the eggs to pouch.  Cover the pot and summer to poach the egg to desired readyness.  

Serve into shallow bowls, with one egg per person.  Garnish with cilantro.  We served with rice!  Or if this were my family, get a gluten free baguette from the Kinnikinnick store to dip. 

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