Chebe Bread

While back home in Cleveland for the holidays, I came across a new bread mix at the local grocery store.  Chebe, the original Cheese Bread Mix was brought to the US in 1999 from Brazil.

The mix is quick and easy to prepare by combining with oil, shredded cheese, eggs and water.

I took my first bite of a roll pipin' hot from the oven and it was delicious (if you've taken my advice and eaten at Cassava in Chicago, you'll be happy to know the bread is very similar to their rolls.)

The outside of the bread serves as a crust, with the inside cheesy and moist.  My dad even said (and I quote), "These are pretty yummy, you've turned me into a gluten free believer." 

If you don't take my word for it, take my dad's word for it and pick up a package of Chebe next time you hit up the grocery.

Good Mornin' Muffins

Saturday morning I decided to bake up some Seriously Gourmet Muffins courtesy of Serious Gourmet.

The recipe calls for one package of Muffin Mix combined with 2 eggs, 1/3 cup oil, 2/3 cup half & half and 2/3 teaspoon vanilla.  And because the mix doesn't come flavored, I threw in a few dashes of cinnamon and 1/4 cup chopped walnuts.

After 25 minutes in a 350 degree oven breakfast was served.

The muffins were light, airy, fluffy and a great compliment to my coffee.  I suggest eating while still warm with a slathering of Brummel & Brown butter.

Store leftover muffins in the freezer to keep em' fresh.

I feel like a real blogger now

I'm not gonna lie, I'm pretty excited.  Serious Gourmet is sending me samples of their gluten free muffin mix so that I can bake up a batch and write up a review.

Check 'em out:
http://serious-gourmet.com/

If only the package would arrive this morning since I have nothing to eat for breakfast, desperately need to hit up the grocery store, and have zero motivation to step outside into the frozen winter tundra.

A Feast Fit for a Gluten Free King & Queen

Good news...Gluten Free Thanksgiving was a success! 

On the menu:

• Beaujolais Wine

• Whiskey & Cider

• Green Bean Casserole (ok, I cheated on this one and ended up using French's Fried Onions which are not gluten friendly..but are oh so yummy)

• Mashed Potatoes

• Homemade Stuffing (recipe courtesy of Whole Foods http://www.wholefoodsmarket.com/recipes/1354 )

• Pumpkin Pie

Gobble Gobble!

Gluten free pumpkin pie is in the oven as we speak...and now it's on to side dishes.

I'm cooking my first sans-gluten Thanksgiving  feast.  Here's hoping everything tastes as good as it sounds.

Recipes, tips and suggestions to come.

Happy Gluten Free Turkey Day!

For the first time I actually WANT to eat an apple

I've been on a quest lately for new options to pack for lunch, which can sometimes be a challenge when I'm feeling lazy and don't plan ahead.  And I'm not gonna lie, this laziness has been happening quite a lot now that it's getting dark so early and I feel like it's 10pm when I leave work.

Last week on a whim I decided to buy a tempting looking dip, Marzetti's Peanut Butter Caramel Dip to accompany my apples. 

When I got home from the grocery I put the dip away...but thoughts of warm peanut butter kept creeping into my thoughts until I finally popped the lid and dipped my spoon in for a little taste.  That little taste turned into a spoonful, and then a couple spoonfuls warming for 15 seconds in the microwave.  It was like dessert crack.  I couldn't get enough. Screw actually eating an apple, I literally just scooped from bowl to my mouth (which  I realize is a total piglet move.)

I give this product 5-(hundred) stars and definitely suggest it as a delicious accompaniment to make your apples and bananas even more tasty!

Pumpkin Frozen Yogurt

 With the days getting shorter and the leaves falling from the trees, there's no denying the fact that fall is officially here...and it's time for Halloween candy, pumpkin seeds and pumpkin desserts galore.

I decided to get into the spirit last night by lighting a fall spice scented candle and churning up a batch of Pumpkin Frozen Yogurt. 

Here's what you need for this delicious dessert:
-1 cup plain Greek yogurt (low-fat)
-1/2 cup milk (I suggest soy milk)
-1 can pumpkin puree (15oz)
-3/4 cup maple syrup (you can use 1 cup if you prefer your treats extra sweet)
-1 teaspoon vanilla extract
-1 teaspoon ground cinnamon

Here's what you do:
-Mix all ingredients in a bowl until smooth and creamy
-Place mixture in an ice cream maker, allowing it to churn for 30-40 minutes
-Serve and top with a dollop of whipped cream (optional)

Cuddle up on the couch while the cold winds whistle, and enjoy a creamy treat in honor of the changing seasons.

My first blogger meet-up (and a slight hangover)

Last night I went to my first Blogger Meet up, thanks to an invite from Maris Callahan, the writer of In Good Taste:  http://ingoodtasteblog.net/.  Since I'm new to blogging and am definitely not yet hip to the blogger social scene, I was excited and nervous to meet the other 9 girls who were planning to attend.  Plus it really didn't calm my nerves knowing my hair was looking anything but acceptable given the torrential rain and wind gusts that mother nature so kindly decided to bless us with.

We met up around 7pm at Fion Wine and Spirits in Lincoln Park to gab over wine and cheese. As I took my first sip of wine, tasting the buttery finish on my glass of Chardonnay, I realized I was quite the novice as some of the girls started snapping pics of their cheese plates with high speed professional cameras, while I opted for my phone's camera setting.

Despite my very apparent lack of photography knowledge, I quickly felt at home talking about food, fashion, cooking, Chicago, and Chicago weather ofcourse.  It felt inspiring to meet girls who share my interest and enjoyment in writing and cooking...and what could be better than meeting over several glasses of wine on an empty stomach?!

Though I woke up this morning with a slight hangover from last nights buzz, the good news is my head is buzzing with a whole new perspective on the world of blogging.

1,000 Gluten-Free Recipes

 I bought the cookbook 1,000 Gluten-Free Recipes by Carol Fenster earlier this summer and decided to try out a new recipe, White Chili.  With a few slight modifications I boiled up a pot of pipin' hot goodness last night, and I must admit, I'm rather impressed by this recipe.

Here's what you need:
-1 lb chicken (I opted for white meat rotisserie chicken because I like the soft, melt in your mouth quality of this chicken for recipes like soups and tacos.  If that's not your style, you can brown diced chicken breast or ground chicken.)
-2 tsp olive oil
-2 cans (14-15 oz each) Great Northern beans, rinsed and drained
-2 cans (14-15 oz each) diced tomatoes with green chilies, including juice
-1 can (4 oz) diced green chilies, drained
-1 small onion, diced
-2 tsp chopped fresh oregano
-1 tsp cumin
-1/2 tsp pepper (Recipe didn't call for this, but I added to give the dish a little bit more kick)
-1/4 tsp cayenne pepper
-1 quart (4 cups) low sodium chicken broth (I used Pacific Chicken Broth)
-2 cloves garlic
-1/4 cup fresh cilantro, chopped

Here's what you do:
-Cook chicken (If using raw chicken breast or ground chicken)
-Mix everything in a large pot
-Cover and heat over medium heat for 40 minutes

Serve in soup bowls and garnish with Pepper Jack cheese and cilantro leaves.  And if you're a chip addict like me, add some tortilla chips on the side for dipping.

Pig out!

Crazy 'bout Cookies

If I'm gonna eat a cookie, it needs to be a freshly baked, homemade cookie (with a helping of raw cookie dough on the side, ofcourse.)

I used to fancy myself quite a chocolate chip cookie making champ in my younger days.  It always went a little something like this...I make the batter (and eat about 1/8th of it.)  My dad conveniently just so happens to pass through the kitchen and devours another 1/8th.  I bake the remaining 3/4ths of the dough and oh so conveniently leave the mess for my mom to clean up.

Now that my mom is 300 miles away from mopping up my messes, I seek the assistance of Mrs. Betty Crocker and her Gluten Free Chocolate Chip Cookie Mix.

It's just so easy.  Place cookie mix in large bowl, add 1 egg, 1 tsp vanilla and 1 stick butter.  Or for a more bikini friendly option, use 1/2 stick butter and 1/4 cup applesauce.  Mix.  Bake. 

Eat.  And eat.  And eat.

Jambalaya and Cornbread

With fall just around the corner, I've been in the mood for more hearty dishes.  And since it was a tad bit chilly for grilling out on Labor Day, I ditched the grill and hovered 'round the stovetop cookin' up jambalaya and cornbread.

Jambalaya
Here's what you need to get the cookin' started:

-6 cups of uncooked white rice

-1 green pepper

-2 roma tomatoes

-1/2 red onion

-1 Hilshire Farms Polska Kielbasa

-20-30 oz Contadina Tomato Sauce*

-1-1.5 tsp cayenne pepper*

-3-4 tsp Perfect Pinch McCormick Carribean Jerk Spice*

*Depending on your sauciness and spiciness preferences

Here's what you do:

-Cook rice based on packaging instructions

-Place cooked rice in a large pot, add chopped green pepper, tomato and onion

-Cut kielbasa into bite-size pieces and stir into rice and veggies

-Add 20 oz tomato sauce, 1 tsp cayenne and 3 tsp jerk spice

Here's how to cook it:

-Bring to a boil and reduce heat to low

-Cook over low heat for 30 minutes, stirring very 5-7 minutes
-Taste test after 15 minutes, and based on your preferences, add additional sauce, cayanne or jerk spice

Cornbread
Bob's Red Mill Gluten Free Cornbread

-Pick up a package of Bob's at the grocery

-Follow preparation and cooking instuctions on package

Serve and enjoy!  

Take me out to the ball game...

I went to Wrigley Field recently to watch the Cincinnati Reds beat the Cubs (boo.) Despite the Cubbies loss, I still consider my $25 ticket a win because I got to hang with the boys and drink a brew.  A delicious gluten free brew.

The stadium now offers Anheuser-Busch's Redbridge, a medium body beer made without wheat and barley.
http://www.redbridgebeer.com/

Cheers to Wrigley for offering me something to drink other than water, soda or those dreadfully girly Frozen Vodka Lemonades.  Goodbye embarrassing drinks, hello light, refreshing beer.  I'm singing "Go Cubs Go!"

Cookin' Chili

In honor of today's fall-like weather and the start of pre-season football, I decided to whip up a batch of chili (gluten free ofcourse.) 

Here's what you need to cook up your own batch:

-1 lb ground beef
-5 roma tomatoes
-1 green pepper
-1/2 of a red onion
-1/8 of a jalapeno
-1 15oz can of each of the following-tomato sauce, kidney beans, pinto beans
-3 Tbs chili powder
-1 Tbs cumin powder
-Dash of salt and pepper
-2 cups of water

Here's what you do:

-Brown ground beef in a large pot
-Add cans of tomato sauce, beans, liquid from beans and water
-Dice tomatoes, green peppers, onion and jalapeno and stir into pot
-Mix in chili powder, cumin powder, salt and pepper

Here's how to cook it:

-Heat to a boil and then reduce heat to low and simmer
-Stir every 15 minutes for 2.5-3 hours

Garnish:

-Sharp cheddar cheese
-Cholula hot sauce

Enjoy!

Big Bowl

I met my friend Jenny at Big Bowl for lunch last week to gab about all our favorite subjects-happy hour, weekend plans, work, dating, and of course food.

Before heading over, I looked up the menu and was pleasantly surprised to see they had a number of gluten free offerings.  http://www.leye.com/files/jenniferbell/bigbowl/Gluten-Free-SP.pdf

Because I'd already tackled a Grande Starbucks Latte earlier that morning, I decided on the Vegetable Summer Rolls.  A light, seasonal appetizer of rice noodles and veggies bundled in a rice paper wrapper and accompanied by a lemon dipping sauce.  Plated like a sushi maki roll, this meal not only hit the spot, but was easy to maneuver with chop sticks (heaven forbid I ask for a fork.)

For those of you working in the River North/Gold Coast area or doing some damage on Michigan Avenue, stop on in at Big Bowl and enjoy.

This Ice Cream's "Da Bomb"

That's right, I said "Da Bomb."  I realize it's not 1990 anymore, but seriously, this ice cream is the freakin' bomb.

Any gluten free guy or gal out there will tell you that it's hard to find a good ice cream alternative that tastes as delectable as Ben and Jerry's.  I like my ice cream filled with mouth-watering goodies and swirly goodness, and I want it to be full-fat (none of this 50% less fat BS.)

So to all you ice cream lovers out there who shed a tear every time you walk past your good ol' pals Ben and Jerry, I have some good news for you.  Say hello to Purely Decadent Coconut Milk "Ice Cream."

Da Bomb #1 (Chocolate Peanut Butter Swirl)  http://sodeliciousdairyfree.com/products/product.php?p=purely_decadent_cm_chocolate_peanut_butter_swirl

Da Bomb #2 (Cookie Dough)  http://sodeliciousdairyfree.com/products/product.php?p=purely_decadent_cm_cookie_dough
 

I'm An Addict

I have an addiction.  A salty snacking addiction.  My vice:  Xochitl Chips

WARNING, do not read any further or you too will become an addict.

I've always been a chips and salty snacks connoisseur, but when I realized I could no longer eat my beloved Cheetos by the handful, I fell into a deep, dark salty snacks depression.

My head hung low as I passed by the chips aisle and headed down the dreaded gluten free aisle.  A row full of foods that looked dull and flavorless and quite frankly, just weird.  I taste tested snacks with odd textures, peculiar flavors and mysterious scents until I came across my beloved drug of choice, Xochitl Chips.

Hand-made with Stone Ground Corn, these thin, crispy bites of heaven are all natural and gluten free.  I would even go so far as to say they rival the chips dished up at the finest hole in the wall Mexican restaurants adorning the city streets.

They compliment all salsas, but I recommend pairing them with one of the following:
-Xochitl Chipotle Medium Salsa (found at Whole Foods)
-Garden Fresh Gourmet Jack's Special Medium Salsa (found at Jewel Osco)
-Salsa Caliente (freshly prepared at the Lakeview Whole Foods and located in the coolers adjacent to the freshly made pizza slices)

Happy snacking!
http://www.salsaxochitl.com/index.html

Better than a Lean Cuisine? You be the Judge!

Gone are the days of popping a gluten-ridden Lean Cuisine into the microwave at work and getting a pipping hot, decently tasty lunch 3 minutes later.

So what's a gluten free guy or gal to do?

Follow these quick and easy steps:
1.  Visit your local Jewel-Osco, Dominick's or Whole Foods
2.  Locate the frozen foods section
3.  Feast your eyes on Cedarlane's Three Layer Enchilada Pie
4.  Make a beeline for the checkout
5.  Head back to the office
6.  Pop that puppy in the microwave
7.  ENJOY (Oh, and I hate to be the bearer of bad news...the Pie is actually 2 servings.  But, I'm not gonna lie, I usually eat both servings.)

Better than a Lean Cuisine, GUARANTEED!

Cassava Coupon

Looking to check out gluten-free all-natural Cassava in Lakeview?  You're in luck!  Purchase this weeks BuyWithMe coupon to get $10 in delicious eats for only $5!

http://www.buywithme.com/chicago/deals/7964-cassava?utm_source=the+BuyWithMe+Mailing+List&utm_medium=email&utm_campaign=2011_06_22_CHI_Gadzuk_Cassava_8079

Sensational Salmon

Looking for a quick 'n easy salmon recipe that's gluten free and mighty tasty?

Here's the skinny...

Hit up the grocery and grab the following:
-1-2 fillets of fresh salmon
-Lemon juice or a lemon
-Gluten free soy sauce
-Gluten free italian dressing (I suggest whipping up a packet of Good Seasons Zesty Italian dressing)
-Honey
-Ground cayenne red pepper

Mix up the marinade:
-1 tbsp soy sauce
-1 tbsp honey
-1 tbsp italian dressing
-A couple dashes of ground cayenne red pepper

Dressing the salmon:

-Place 1-2 salmon fillets on plate
-Poke small holes with fork on top of fillet
-Pour 1 tsp lemon juice over top of salmon, waiting 5 minutes for lemon juice to settle
-Poke additional holes in salmon and pour marinade over entire fillet allowing any extra marinade to pool at the bottom of plate
-Refrigerate salmon for 5+ hours

Fire up the oven:
-Place salmon on an oven safe pan or dish 
-Cook on low broil for approximately 15 minutes, or until tender and flaking

Enjoy!

Cassava

A hop, skip and jump away from Wrigley Field you'll find a "gem" by the name of Cassava.

With the help of my trusty sidekick Google, I learned that Cassava is a South American plant and the third largest source of carbohydrates in the word.  It also just happens to be gluten free and contains calcium, phosphorus and vitamin C (score!)

Anyways, I digress...so I stopped in for lunch over Memorial Day weekend and perused the all-natural gluten free menu of smoothies, empanadas, muffins, soups and rolls galore, finally stepping up to the counter and placing my order:

Mango Pineapple Smoothie, Beef and Cheddar Empanada and Grass-Fed Beef Chili please (topped with cheese ofcourse.)

My food arrived a few minutes later...and the verdict:
-The Mango Pineapple Smoothie was deliciously fresh, not too sweet and leagues above the likings of Jamba Juice.
-The pipin' hot Grass-Fed Beef Chili was A-MA-ZING!Seriously. Fresh veggies, high quality meat and a hint of Cincinnati Chili flavor (if you're from Ohio, you know this is a good thing!)
-Though the dough was slightly dry on the outside, the interior of the Beef and Cheddar Empanada was heaping with plentiful ingredients, tomato sauce and a hint of italian seasoning...and paired quite nicely with my Chili.

And on a side note...I went back earlier this week and picked up a bowl of the soup du jour BBQ Chicken Chili with Cilantro and it was also A-MA-ZING!

Check it out next time your in the 'hood!

Location:  3338 N. Clark in Lakeview
Website:  http://www.cassavachicago.com/
Facebook:  http://www.facebook.com/pages/Cassava/139903779365190

Goin' Gluten Free

My mission:
To keep all you gluten free guys and gals out there in the know of "gems" I come across in my quest to keep my taste buds (and stomach and wallet) happy.

Stay tuned for tips, tricks and suggestions, and happy eating until then.

-The Gluten Free Girl's Guide to the Windy City