#udisfallcomfort Gluten Free Chocolate Banana Bread Pudding

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Fall time to me is comfort food.  Even more so than any other season.  You always want those warm and delicious meals.  That's why in our first #udisfallcomfort blog post, we posted about Amanda's chili recipe with gluten free garlic bread using Udi's gluten free baguette.

Today's recipe, a sweet warm dessert, gluten free bread pudding using one loaf of Udi's multigrain gluten free bread.  I'll have to admit, although bread pudding is a fav of mine, this is not my recipe.  Amanda's amazing mom who loves to experiment with gluten free baking, combined a bunch of recipes she found to make the perfect gluten free bread pudding into a chocolate banana bread pudding.  She is such a talent, I had to share this recipe warm comforting gluten free recipe.

Ingredients:

  • 1 loaf Udi's multigrain gluten free bread cut into cubes and dried
  • 4 ounces unsweetened chocolate
  • 3 cups milk
  • 3 eggs
  • 1 1/4 cups of sugar
  • 2 teaspoons vanilla extract
  • 3/4 to 1 cup banana chips
Directions
  1. Note before beginning: Make sure bread cubes are dry.  If necessary, dry in the oven at 350 degrees.
  2. Preheat oven to 350 degrees (if not already on from drying bread)
  3. Spray a 1 1/2 qt baking dish with non-stick spray
  4. In a double boiler combine chocolate and milk.  Stir until chocolate is melted and mixture is smooth.  Let cool for 10 mins.  A double boiler is used to make sure you don't burn the chocolate
  5. Using an electric mixer, beat the eggs until blended.  Gradually add the sugar and bear until thick (1 to 2 minutes) to make your custard.
  6. Add vanilla and slowly add the cooled milk & chocolate mixture.
  7. Put bread and banana chips in a pan.  Pour custard over and mix to make sure all bread is coated
  8. Bake for 20 minutes
  9. Push bread down again so custard rises and bake another 15-20 minutes until custard is set.
  10. Top with confectioner sugar if presentation if you want.
  11. Serve warm and enjoy!


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Simply Sprouted Way Better Snacks

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A while back I got sent a sample box of Way Better Snacks by Simply Sprouted.  It took us a while to get around to sampling these guys.  But eventually we tried them, and when we did, we almost went through all the bags of tortilla chips at once.

What prompted us to try them is that we saw them at Sobey's Hawkstone, and thought "We should probably try these gluten free snacks eh?".  The tortilla chips are certified GF, non-gmo and OU kosher, so essentially it is a triple threat of a snack.  Way to go.  Way gave our friend RL the Black Bean tortilla bag to try first and she loved them.  We then opened up the Sweet Potato bag, and ate them up in a day.  I just opened up the multi grain bag, and loved them.  They are a bit salty (but they have unsalted flavours) but have a great texture and crunch to them.  They are square shaped, excellent for dipping.

Our least favourite flavour was the Sweet Chili.  I don't know how to explain why it was not our favourite, but it just wasn't.  But we did re-purpose the chip for something else that I will share in another post.

Hope you enjoy these snacks!

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Gluten Free Fusilli Pasta from Catelli made with a Bolognese Sauce

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Before we started running the Catelli Gluten Free Pasta for a Year Contest, we actually tried the pasta because we got really excited when we saw a name brand like Catelli put our a gluten free pasta.  When thinking about out what to make with the pasta (because we didn't just want to make anything), I thought this was a good opportunity to try another gluten free product we hadn't tried yet.  So I decided to make a bolognese sauce and I pulled out the Marc Angelo Italian sausages that are certified by the Canadian Celiac Association Gluten Free Certification Program.

The Catelli Pasta is made with white rice, brown rice, corn and quinoa.  I don't recall ever seeing that combination of flours before in a pasta.  We know each type has its own strength and weakness but it really worked for Catelli and they made a pretty good gluten free fusilli.  Catellie really wants you to buy their pasta, so they currently have an online coupon for a $1 off savings!  Click here for the coupon.

For this recipe, I used the sausage two ways so I didn't have to freeze any of the sausage after.  I opened up the casings of half the sausages to get my ground meat for the bolognes, and cut up the other half into chunks to add another texture to the pasta.  See the recipe below.


Ingredients:
  • 1 box of Catelli gluten free fusilli
  • 1 package of Marc Angelo gluten free certified italian sausages
  • 2 garlic cloves minces (I used the jared stuff)
  • Half a container of spinach
  • Jar of your favourite pasta sauce
  • Chickpeas (optional)
  • table spoon of vegetable oil
Directions
  1. Heat a pot of water and follow directions on box to cook pasta
  2. Open up casings of atleast half of the sausages, and cut up the rest into 1 inch chunks
  3. Heat oil in pan and add sausage chunks and cook for 3 minutes
  4. Add un cased sausage and continue cooking for 5 minutes or until sausage is fully cooked
  5. Add garlic and toss for 10 seconds
  6. Add chickpeas (optional)
  7. Add 3 quarters of the jar of pasta sauce (keep the last quarter just in case you want more)
  8. Stir and simmer for 5 minutes (keep sauce warming if done before pasta)
  9. Add gluten free Catelli fusilli pasta and stir
  10. Add Spinach and stir until wilted.  You may want to cover pan to help with the wilting.





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Plow and Harvest's Casual & Comfort Food Gluten Free Menu Options

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UPDATE: THIS RESTAURANT IS CLOSED

We recently visited Plow and Harvest Casual & Comfort Food in Edmonton's west end, across from Mayfield Commons.  We had missed an opportunity to visit them during their launch party so it took a while for Amanda and I to actually go in for a visit.

I loved the decor of the restaurant.  It was very bright and the colours certainly fit the theme of the fresh rural foods being served.  They even had a big plow at the entrance of the restaurant.  Service here works a bit differently at this restaurant.

A greeter meets you at the door and gives you menu's.  You grab a seat on your own, browse the menu, and walk up to the cashier to place your order and tell them what table number you are.  everything is paid up front and all the food is made fresh in the back.  Certainly a slight variation of "fast causual" restaurants.

On their menu, all of their gluten free menu items are labeled as GF.  There is quite a bit of options available.  Amanda ordered the Heritage Roasted Turkey with a side of herbed mashed potatoes.  It came with some gluten free gravy and cranberry sauce.  The Turkey was slow roasted to perfection.  Very tender, and flavorful with the gravy (I snuck some myself).

They do have gluten free sandwiches available.  Downside is that you add an extra $3 for the sandwich, and I believe the sandwich is half the size.  I gave the suggestion that they should do what Press'd does, and that a full sandwich is actually 2 sandwiches to equal out the size.

Remember to always ask questions about what you are ordering and remind them that you are ordering gluten free.  Sometimes buns are part of the order and you don't want to end up with a bun on your plate or anything like that.

You can find Plow & Harvest both on Instagram and Twitter to ask questions.  They are very responsive:

https://twitter.com/plowharvest
http://instagram.com/plowandharvest/


Plow & Harvest on Urbanspoon
Gluten Free Edmonton - A Celiac guide and resource for gluten free information in Edmonton, Alberta

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Gluten Free Royal Coach Dining Room at Chateau Louis Hotel in Edmonton

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I can't say Amanda or myself have eaten at Chateau Louis Hotel since her diagnosis, but Executive Chef Lorne Soles looks like they know how to put together a menu for the Royal Coach Dining Room.

At the beginning of the year Lorne contacted me about their menu for March and indicated all the gluten free options that were part of the menu.  Unfortunately life caught up with me and I never did post his request, so I recently contacted him about October's menu.  It does seem that Chef Lorne likes to keep a fresh menu by the season as the menu changes by the season.

Below are the Fall 2013 gluten free options at Chateau Lous Hotel's Royal Coach Dining Room.  Don't worry, if you are reading this and its no longer the fall of 2013.  Rest assure, that Chef Lorne has another great menu put together with gluten free options.

Chef indicated on the menu for me what is GF so I am only showing what is GF here, and seriously that is all the entrees except for two that weren't gluten free.  Looks like an awesome menu!

Appetizers
  • Prawns with Roast Garlic: Jumbo prawns flambed with brandy 8 GF
  • Escargot a la Bourguignonne: Plump escargot sautéed with garlic herb butter, mushrooms & onions 7 GF
  • Mushroom Caps with Crab: Snow crab meat blended with fresh dill and cream cheese, broiled in mushroom caps 8 GF
Soup & Salad
  • Seafood Salad: Chilled mussels, clams, baby shrimp & crab tossed in a fresh basil vinaigrette Served on baby greens full 9 half 5.5 GF
  • Baby Spinach Salad: With crumbled wild boar bacon and pickled pearl onions Roast beet vinaigrette full 6.5 half 4 GF
Entrees
  • Fillet of Wild Sockeye Salmon: Brushed with Saskatoon berry butter 22 GF
  • Fillet of Red Trout Almondine: Pan fried in sweet butter with slivers of toasted almond 19 GF
  • Medallion of Veal: Tender milk fed veal with wild mushroom cream 21 GF
  • New York Steak: Canada Gold New York steak with tri coloured pepper corn sauce 28 GF
  • Atlantic Scallops: Sauteed with caramelized onions, flambed with Malibu rum finished with coconut cream and dried mango 28 GF
  • Steak Bourguignonne: Canada Gold top sirloin steak, seared to perfection and served with double smoked bacon, caramelized onions and wild mushrooms in a red wine reduction 6 ounce 20 or 8 ounce 23 GF
  • Beef Tenderloin with Jumbo Prawn: Medallion of beef tenderloin with jumbo prawn sauteed in garlic herb butter 27 GF
  • Roast Breast of Chicken: With roasted artichokes, sundried tomatoes & garlic cloves, deglazed with a splash of white wine 21 GF
  • Medallion of Pork Tenderloin: Pan seared, topped with pancetta & Sylvan Star smoked gouda 19 GF

Royal Coach Dining Room Menu, Reviews, Photos, Location and Info - Zomato

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#udisfallcomfort Chili and Gluten Free Garlic Bread for the Fall

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In celebration of Udi's Fall Comfort celebration, I wanted to share our favourite fall recipe.  As the leaves begin to call, and the air begins to chill, there is nothing like a large pot of chili stewing for dinner.  And what better to serve with chili but a nice garlic'd up toasted baguette (from Udi's of course).

The chili recipe may be a bit different, not because of Celiac Disease but because Amanda is not the biggest fan of kidney beans, so she came up with a recipe that avoids all the beans she doesn't like and adds a bunch of vegetables that she loves.  When she first made the chili I was really skeptical with the added beans and vegetables.  Afterall, I had never heard of baked beans and a bag of coleslaw. Have you?

Check out this chili recipe:

Udi's gluten free baguette with garlic butter dipped into some chili
Ingredients:

  • 1 lb lean ground beef
  • 1 cup chopped onion
  • 3 cups shredded coleslaw (we buy a bag)
  • 2 cups sliced celery (3 stalks)
  • 1 chopped green or red onion
  • 28 oz can of diced tomatoes (including liquid)
  • 7.5 oz can of tomato sauce
  • Can of baked beans
  • 1 tbsp chili powder
  • 1 tsp dried oregon
  • 1 tsp salt
  • 1/4 tsp Franks Red Hot
Directions:
  1. Brown beef until crumble and drain fat
  2. Add onion and garlic and cook for 5 minutes
  3. Add celery, green pepper, diced tomatoes with liquid, tomato sauce, can of baked beans, chili powder, oregano, salt and Franks Red Hot.
  4. Simmer for 45 minutes until vegetables are tender and liquid is reduced.
  5. Add coleslaw at the end and stir in.  It will add a little texture to the chili, but will still cook from the heat of the chili.
Sounds great eh? Now what to have with it?  Some home made garlic butter (well we use margarine) and a toasted gluten free Udi's baguette.

Never made your own garlic butter?  Here's how:

Ingredients:
  • 1/4 cup of margarine
  • 1 garlic clove
  • 1/2 tsp of Italian season
Directions:
Pretty simple, mix together and spread on bread.  I use a hand mixer to whip up the margarine a little,  You may want to work with the ratios until you find the balance of garlic to margarine that you like.


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La Oliva Gluten Free Kitchen

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You may have noticed one of our new sponsors for the month of October is La Oliva Gluten Free Kitchen.  If you haven't visited Alisha's website yet, I suggest you do.  Alisha is just starting up a completely gluten free kitchen for catering and classes.

Alisha learned to bake from her mother at a young age and followed a passion for cooking through a career in the food industry. Alisha has gained inspiration, knowledge and recipes through her various trips. She has travelled to Asia, Western Europe and Latin America. Her favourite cuisine is Spanish.

Like many others, Alisha's diagnosis of Celiac Disease was a long journey of confusing symptons.  Her diagnosis of Celiac Disease inspired her to start up La Oliva, a gluten-free catering and cooking class company.

La Oliva: Gluten-Free Kitchen crafts food in a 100% gluten-free environment at the Blue Skys Arts Lofts (10575 114 St). For any inquiries, please contact La Oliva at info@laoliva.ca.

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