Catelli’s Reinvent Gluten Free Lasagne Challenge!

Catelli is at it again! They have added Gluten Free Lasagne and Gluten Free Linguine to their already stellar gluten free pasta lineup, which includes Spaghetti, Fusilli, Penne, and Macaroni. As with all their gluten free varieties, the Lasagne and Linguine are made from a unique four-grain blend of white rice, brown rice, corn, and quinoa.

In celebration of the launch of their brand new Gluten Free Lasagne noodles, Catelli is holding a “Catelli Reinvent Gluten Free Lasagne Challenge” and has asked myself and fellow gluten free bloggers to develop a unique lasagne recipe using their tasty pasta.

I had a lot of ideas…There really is SOOO much you can do with lasagne noodles! Catelli’s Gluten Free Lasagne noodles are about half as long as most regular lasagne noodles, which means lasagne roll-ups would be a little trickier, but what I liked was that it meant I could make mini-lasagnes!! I was able to try recipes out in a loaf pan, making just a couple of servings. Which is also pretty cool when you live alone and don’t want to have leftovers for days or if you have a full freezer haha 😉

I absolutely LOOOOVE mushrooms, so my first idea was a mushroom white lasagne. And, to be honest, it did turn out pretty delicious! I used four different types of mushrooms, created a rich bechamel sauce from scratch, and had a yummy cheesy mixture with sage and oregano. It was INCREDIBLY rich, but awesome. The only thing is, the bechamel or white sauce is very touchy. It’s tricky to get it to the correct consistency; not too watery, not too thick. And also to make a sufficient amount. So, I decided to scrap that one for now, though I am pretty excited about making alfredo sauces from scratch, in the future! I’ll get the hang of it 😉

I finally settled on a PEROGY lasagne! I used to love perogies before my diagnosis. And while there are several delicious gluten free versions of perogies, unfortunately they cost quite a bit more than their gluten-filled counterparts. That means, for me, they end up being a very rare treat.

But with Perogy Lasagne, you get all the yummy taste of perogies– the creamy potato, the smoky bacon, the caramelized onion, the cheese…OH, the cheese! –with either less work than making them from scratch, or at less cost than buying them 🙂

And this recipe is a cinch. I think the most difficult part is soaking the Catelli Gluten Free Lasagne noodles. I feel like this could potentially be avoided by adding some water to the pan while it bakes, but I didn’t want to take any chances and end up with crunchy noodles. And soaking them wasn’t really that big of a deal, anyways. Everything else you pretty much cook and mash all together! I added layers of peas on top of my potato layers for a pop of color and some added texture.

The result is a hearty, tasty, comforting lasagne, with that yummy perogy taste you know and love. I loved it garnished with green onion and a dollop of sour cream. I also loved cutting a leftover slice into pieces and frying it up with eggs as a delicious breakfast treat! It might not be much to look at, but I assure you these pictures do not do it justice!

I hope you enjoy this recipe as much as I do! And I hope you’re inspired to come up with your own unique recipes using Catelli’s Gluten Free Lasagne noodles! You won’t be disappointed!

Perogy Lasagne with Peas and Bacon (gluten-free)

Ingredients:

• 4 medium/large white potatoes

• 8-10 slices of bacon, cooked crisp and crumbled

• 2 cups frozen peas, thawed

• 5 tbsp plus ¼ cup butter, divided as 1 tbsp, 4tbsp, and ¼ cup

• 1 small/medium onion, diced

• 3-4 cloves garlic, chopped

• 250g (one small container) 2% cottage cheese

• 2 cups cheddar, divided as 1 cup and 1 cup

• ¼ cup parmesan

• 1 ½ cup mozzarella, divided as ½ cup and 1 cup

• ½ cup milk

• ¼ cup chopped green onion

• salt and pepper, to taste

• red pepper flakes, optional

• about 12 Catelli oven-ready gluten-free lasagne noodles

Directions:

Preheat oven to 375F (190C)

1. Peel potatoes and cut into squares, boil in a large pot of salted water until soft.

2. While potatoes are cooking, melt 1 tbsp of butter in a pan. Add diced onion and chopped garlic and sautee until translucent and slightly caramelized.

3. When potatoes are soft, drain water from the pot. Add the crumbled bacon, cooked onions and garlic, cottage cheese, 4tbsp of butter, 1 cup cheddar, ¼ cup parmesan, ½ cup mozzarella, milk, green onion, and lots of salt and pepper. Mash all of these ingredients together. I used an electric hand mixer to make it nice and smooth.

4. Fill a pot with hot water. You will use this to soak the lasagne noodles. I soaked them in batches as I needed them so that they didn’t get too soggy. For instance, soak the amount you’ll need for the base while you’re preparing the pan. When you place those soaked noodles in the pan as your base, soak more noodles while you’re layering the ingredients onto your lasagne. They need to soak for 5-10 minutes.

5. Line the pan you are using for the lasagne with tin foil and/or grease the pan. I use tin foil and then grease the tin foil for less clean up. I recommend a nice deep square pan/dish as it looks nicer when there are more layers. I didn’t have anything deep, so I just made a larger, flatter lasagna. Still delicious!

6. Gently remove a soaked lasagne noodle from the water. Pat gently with a paper towel, but it will still be wet, and that’s okay. This isn’t as difficult or annoying as I thought it might be 😉

7. Place a layer of lasagne noodles into the pan. Based on their shape and the size of my pan I used four noodles for the base. If you’re using a deeper pan you should be able to just use two noodles for the base.

8. Spoon potato mixture onto the noodles, covering evenly.

9. Generously sprinkle a layer of peas on top of potato mixture.

10. Repeat with a layer of noodles, then potato mixture, then peas, until you’ve filled your pan! The top layer will be just noodles.

11. Melt the remaining ¼ cup of butter and pour over top of noodles.

12. Cover noodles with 1 cup of cheddar and 1 cup of mozzarella. Sprinkle with red pepper flakes, for a little hint of spice.

13. Cover pan with tin foil, making sure the foil is not touching the cheese.

14. Bake, covered, for 30min. Uncover and bake an additional 10min.

15. Let stand 10min before enjoying! Garnish with green onion and serve with sour cream, if desired!

 

Easy Peasy Gluten-Free, Dairy-Free, Sugar-Free Frosting!

If you haven’t yet discovered this AWESOME icing substitute, you are TRULY missing out!

Can’t have gluten, sugar, or dairy?  NO PROBLEM!

Well, as long as you can have coconut! ** Sorry, Janie 😦 **

AND, it’s super EASY!

Have you ever seen someone picking up cans of coconut milk at the store and shaking them?  Or are you that person?  I’M that person…and soon, you will be, too!

Why shake the can?  Well, not all full fat canned coconut milk is created equally.  What you’re looking for is an unshakeable can.  You want to not hear anything or feel anything shaking around when you shake it…you want it solid!

SO, SHAKE THEM CANS!!!  haha 😉

Now you want to stick that can in the refrigerator for a while.  Take it out, open the can, and carefully scoop out all the coconut solids.  There will be some coconut liquid at the bottom.  You can discard that, but I like to use it in a yummy smoothie!

Here’s the recipe for chocolate icing, which can easily be modified to make vanilla icing…just leave out the raw cacao powder!

Ingredients:

1 can full fat coconut milk, refrigerated to separate.  Use coconut solids

2 tbsp raw cacao powder

2 tsp natural vanilla

pinch of salt

*optional: if you don’t have to be completely sugar-free, add a bit of maple syrup for a touch of sweetness

Blend ingredients until smooth.  Add coconut or almond milk, if necessary, to thin out the frosting to desired consistency.

NOTE: By adding coconut or almond milk you can also create more of a WHIPPED CREAM consistency, if you’re looking for a tasty topping for fruit, or coffee, etc!

 ENJOY!

Sincerely,

Sassy

Souper Easy Soup!

This isn’t anything out of the ordinary, over-the-top, crazy, I’m-the-first-one-who-thought-of-this nonsense. I’m certain many people do this on a regular basis. But, seeing as it basically just occurred to me, I figure maybe someone else out there hasn’t thought of …

Turkey Pumpkin “Chili” (nightshade-free and gluten-free; paleo)

 

That’s right…another pumpkin recipe!  What can I say; I love the stuff!  I know not everyone feels the passion for pumpkin that I do, but for those of you who can’t have nightshades, this recipe may just change your mind.

I am still researching the Paleo Autoimmune Protocol, with myself as the test subject.  While I don’t have all the information under my belt, yet, I am still currently following the foods-to-avoid list: no grains, no legumes, no nightshades, no eggs, no nuts/seeds, no dairy, no alcohol.

While I was inspired by the Whole Foods Turkey Pumpkin Chili recipe, I was not sure I’d be able to modify it to be autoimmune-friendly…beans?  Peppers?  Spices?  Tomatoes?

But I managed…and the result was a hearty, satisfying, autumn-inspired, and autoimmune-friendly “chili”.

This will be a great recipe for you to keep on hand for those turkey leftovers at Thanksgiving and Christmas!

I’m not really great at writing up recipes because I tend to not measure things out.  That said, some of the measurements are estimates, but I trust you can “play it by ear”!  This recipe made about 2 servings, but could easily be doubled to make more.  Also, ground turkey could be used if you don’t have turkey leftovers!

INGREDIENTS:

• 1 tbsp butter, coconut oil, or EVOO
• 2 cloves garlic, minced
• 1 small onion, coarsely diced
• 4-6 mushrooms, sliced
• 1 medium carrot, diced
• 1 large kale leaf, coarsely chopped (stem removed)
• 10 oz cooked turkey meat
• 1 cup canned pumpkin
• 1 cup broth (homemade or a gluten-free variety like Kitchen Basics)
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• salt & pepper, to taste

Heat butter or oil in a pan, over medium heat.

Add garlic, onion, mushrooms, and carrot and cook until softened (I microwaved the carrot a bit before adding it to the pan, in order to speed up the cooking process).

Add kale and turkey.  Stir in pumpkin and add broth a little at a time, while stirring, until you reach desired consistency.  I find the pumpkin really soaks up the broth!  Add in spices.

That’s really all there is to it!  Modify as necessary, and, of course…ENJOY!

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Thanksgiving Roundup 2012

What I learned this Thanksgiving:

• Canada’s Thanksgiving is a celebration of successful harvest!  Our cooler climates call for an earlier harvest, which is why it is weeks before that of our American counterpart’s.
• Canada and the US are the only countries who celebrate Thanksgiving.
• A Paleo Thanksgiving can be satisfying, comforting, and doesn’t have to be dull!

This year, Canadian Thanksgiving landed conveniently after my SASSTEMBER 30 day food elimination challenge!  While I did allow myself some indulgences over the long weekend, I prided myself on whipping up a Paleo-inspired Thanksgiving Feast…for one 😉

My house was filled with lovely sights, smells, and the sound of my voice belting out Adele, Pink, Sara Bareilles, and more!

Here’s what was on my menu:

• Banana Pumpkin Pucks from Paleo Parents,
• I began the process for Fermented Parsnips, via Inspired RD,
• Roasted Maple Cranberry Sauce from my site (recipe via Clean Eating),
• Grain-Free Sausage and Apple Stuffing from Balanced Bites (I used beef sausage, added mushrooms, and used rosemary, parsley, and thyme in place of sage)
• Mashed Faux-Tatoes from Practical Paleo,
• Roasted Brussels Sprouts from Practical Paleo (sprinkled with a slice of bacon),
• Turkey rubbed with rosemary, parsley, garlic, salt, pepper, and olive oil,
• Gluten-Free Pumpkin Pie from the Rice Bakery with whipped Coconut Cream!

Everything turned out marvellously, and it was a great day all around.  I recommend you try any or all of these recipes for your Thanksgiving or Christmas dinners…they were all keepers!

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“Tastes Like Fall” Smoothie :) gluten-free, dairy-free

Pumpkin, banana, and pears, OH MY!

I love fall.  The colors of the leaves, the move towards wearing sweaters and boots, the pumpkins, and Halloween.  There’s a different feeling in the air (I know…not for some of you, say, in Florida!).  It’s before our rainy season starts, when we have to do our best to not let depression set in during day after day after day of endless gray.  But for now…it’s still great!

I see…and drool over…a lot of fall baking going on.  In fact, our Thanksgiving is coming up this weekend and people are preparing pumpkin pies and other yummy treats.

I try to keep the treats to a minimum, and since I’m currently grain-free, dairy-free, egg-free, and countless other things-free, I came up with this shake to satisfy my pumpkin-tooth (yes, I swear it exists!).

Ingredients:

1 cup coconut milk, if using carton-variety like Silk True Coconut; ¼ cup coconut milk if using canned

(or preferred milk substitute)

1 cup water, if using carton coconut milk; 1 ¾ cup water, if using canned coconut milk

½ a banana

½ a pear

1/3 cup canned 100% pumpkin

maple syrup

freshly grated ginger (or powdered)

cinnamon

nutmeg

cardamom

pecans (optional)

Optional: protein source (if I could have protein powder or farm fresh eggs right now, I would have tossed in some of either of those)

No, I don’t have exact amounts, because I just play it by ear, for the most part!

And the reason this one looks kind of pretty is that I forgot to add the maple syrup, so I added it afterwards, in a slightly swirly design 😉

Blend everything up in your favorite blender, and there ya have it 🙂  Spicy, pumpkin-y goodness!

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Yummy Asian Potstickers: gluten-free, dairy-free

I kind of can’t believe that I made potstickers.

Never in my life would I have imagined that I would be making potstickers.  That is the luxury of a life without food intolerances or allergies.  There are just things that you would never really cook/make/bake, because if you really had a hankering, you could just get some take-out, or fast food, or delivery.  There are foods that I would eat rarely or for special occasions.  For instance, KFC.  Dare I speak the name!  When I was really, horribly distraught about something…I would go to KFC.  It maybe happened twice a year.  I can remember the last time, in fact, that I had KFC.  It was the day I learned my stepdad had passed away.

What is my go-to comfort food now that I’m gluten-free?  Well, that’s a whole ‘nother bag o’ worms!

Back to the potstickers.  There was a Chinese Restaurant within walking distance of my place in Victoria, though I admit to actually ordering delivery from them on occasion LOL  A laziness and convenience that Celiac Disease does NOT afford.  They had great potstickers.  I think they called them pan-fried dumplings, though.

Imagine my surprise when today’s recipe creation actually tasted like my old gluten-filled favorite!  And they weren’t really THAT hard to make.

I’m not a dough person.  I bake cakes, cookies, cupcakes.  But pastries and pies?  Practically never.

So, if you’re a dough person, these will be a SNAP!  Because I was not gentle and caring with this dough.  My motivation was fleeting as I rolled out each dough ball into a flat semi-circular shape.  There was nothing pretty about it, and I didn’t really care.  I spooned on a bit of filling, folded over, and pinched the ends together.  I honestly thought they were not going to turn out, and I just wanted to get it over with because I was starting to get tired, and the pain was also creeping up.

I was delightfully surprised 🙂

Now here’s my confession: I jacked this recipe from a cookbook at the pharmacy while I was waiting for my prescription to be filled.

I know, right?  What’s wrong with me?  Well, I can’t afford to buy a cookbook.  So I memorized (miraculously) the ingredients and then later entered them into EverNote before I forgot.  I then used a recipe I had pinned to Pinterest as a guide for the directions and filling.  And yet another recipe for the dipping sauce.  But I always give credit where credit is due, and I would never take credit for a recipe that is not my own.  So here is the book from which I swiped the ingredients list:

 

 

 

 

 

 

GLUTEN-FREE ASIAN POTSTICKERS

Ingredients:

FILLING

1 lb ground pork

½ zucchini, diced

3 tbsp green onion/scallions, chopped

1 tsp grated ginger

1 clove garlic, minced

salt & pepper

splash of rice vinegar

splash of rice bran oil (I would have used sesame oil, but I’m out)

DOUGH

½ cup millet flour

½ cup sweet rice flour

½ cup tapioca starch

¾ tsp salt

1 ½ tsp xanthan gum

½ cup boiling water

2 tbsp cold water

Directions:

• Mix up all the filling ingredients and set aside
• Mix all dry ingredients for the dough, then add the just-boiled water
• Stir it up a bit, add the cold water, and then get your hands in there (I hate this part, but it seemed necessary) and you should end up with a play-dough consistency
• Split the ball of dough in half.  Roll one of the halves into a log, using sweet rice as necessary to prevent sticking.  Cut the log into 12 by cutting it in half, then in half again, and then into three pieces. (Note that I got annoyed with rolling out all the dough and they seemed a bit small to make good pockets so I ended up putting some of the pieces back together…thus, you may prefer to just cut the log into 6 pieces.  Again, it depends on your level of dough-savviness LOL)
• Repeat with other half of dough.
• Cover half of the dough with a wet paper towel while you roll out the other dough pieces.  If you have a gluten-free tortilla press, LUCKY YOU!  If not, I just placed a dough ball in between two pieces of plastic wrap and used my never-been-used-before marble rolling pin to roll the pieces into something that resembled a round shape.  I didn’t have a problem with sticking.
• Add a spoonful of filling to the center of the flattened dough piece, fold over the dough, and pinch the ends together.  Set aside.
• Repeat for all the dough.  Or you can prepare half the batch and begin to cook it while you prepare the other half of the batch (which is what I did).
• To cook, heat 1 tbsp of oil in a pan on medium heat.  Place potstickers in the pan and cook for about 2 min, so the bottom slightly browns.  Carefully add ¼ cup of water to the pan, cover, and cook for 8 min.  Remove cover and cook for an additional 2-3 min so the bottoms are nicely browned. (That’s right, no flipping necessary…I was surprised by this).

That’s it!  You may want to blot them with a paper towel, but they’re pretty much ready to go.  Repeat until all potstickers are cooked 🙂

As for the dipping sauce, they would be fine with just plain gluten-free soy sauce, but I mixed up:

• gluten-free soy sauce
• rice vinegar
• green onions/scallions
• grated ginger
• and I would have added a touch of sesame oil if I had any on hand

My guide for the recipe was here: GlutenFreeWorks Gluten Free Asian Potsticker Recipe

My guide for the dipping sauce was here: Chinese Potstickers Dipping Sauce Recipe

And now that I know I can make THESE…I know I can also make perogies…mmmm…perogies!

ENJOY!

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Lemon Poppyseed Quinoa Pancakes: gluten-free, dairy-free

I haven’t really gotten into recipe CREATING, yet.  I admire those who do.  I know it takes a lot of work and trial and error, and so on.  Finding gluten-free recipes that work well and taste great can be a bit of an effort in itself.  So, while I do not claim credit for most of my recipes, I do hope that you can benefit from me sharing them!  This one is courtesy of Tartine and Apron Strings.  Not all the recipes are gluten-free, but those that are, look amazing…and I’m sure those that aren’t can be adapted!

 

 

Today, I tried out a new pancake recipe, and was delighted.  As usual, I made a few changes, which I will note in italics.  I actually made these dairy-free.  And I didn’t have any YUZU on hand (though, I would love to find some, one day!), so I used lemon.  Read about YUZU when you check out the original recipe here, but it is apparently also known as a Japanese grapefruit..FUN!  My flapjacks don’t look as fluffy as the ones pictured in the original recipe, but they were yummy: moist, soft, smooth, and not-too-sweet!

 

 

Yuzu (or Lemon) Poppyseed Quinoa Pancakes

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: twelve 4-inch pancakes

Recipe adapted from La Tartine Gourmande by Béatrice Peltre. Published by Roost Books, 2011.

Ingredients

• 1/2 cup (90 g) sweet rice flour or white rice flour
• 1/2 cup (60 g) quinoa flour
• 2 tablespoons blond cane sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 pinches sea salt
• 2 tablespoons poppy seeds
• finely grated zest of 1 yuzu fruit (or lemon)
• 2 large eggs, separated
• 1 cup (235 ml) buttermilk (I used 1 cup coconut milk—carton, not canned—and 1 tbsp apple cider vinegar)
• 1 teaspoon yuzu juice (or lemon)
• 1 tablespoon canola oil, plus more for cooking pancakes (any oil will do)

Preparation

1. In a bowl, combine the flours, sugar, baking powder, baking soda, 1 pinch of salt, poppy seeds, and yuzu (or lemon) zest.
2. In another bowl, beat the egg yolks with the buttermilk, yuzu juice, and oil.
3. Add the egg mixture to the dry ingredients and stir to combine.
4. In a third bowl, beat the egg whites with a pinch of sea salt until soft peak form. (Funny side note: this is surprisingly the first time I’ve ever done this; I wasn’t sure what to expect.  Sure enough, soft peaks DO form…it happens! LOL)  Fold the whites into the batter.
5. In a frying pan, heat 1 tablespoon of oil (I only use about ¼ tsp and add more as necessary, per pancake) over medium heat. Pour 1/4 cup of batter in the pan and repeat for as many pancakes as you can make.
6. Cook until the surface bubbles and starts to set, then flip the pancakes and continue cooking for 1 to 2 minutes more or until golden.
7. Serve pancakes immediately with warm maple syrup or honey. Sprinkle with yuzu (or lemon) zest.

Notes

You can substitute the yuzu with lemon, and the recipe works fine. (TRUTH.)

ENJOY! 🙂

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Zucchini Bread: gluten-free, dairy-free DELICIOUS!

In honor of WheatFreeMom’s first day of kitchen renovations, I thought that I would bake something using the amazing gluten-free flours that she sent me, as her kitchen will be out of commission for the next while (3 months?!).  I have a really bad headache and brain fog today, so I wanted something fairly simple.  I remembered I still have some fresh zucchini that my mom picked up for me earlier in the week.

And so….ZUCCHINI BREAD!!!

I searched for some recipes, and finally decided on one.  Oh, if only I’d had some chocolate chips kicking around, things might have been different, but I am still excited to see how this one turns out.

I changed the recipe a little bit…partly on purpose and partly by accident LOL  It calls for only sorghum flour, which is a pretty high protein flour.  Not necessarily a bad thing, but I have found that with gluten-free baking, a blend of flours tends to turn out a little better.  So I subbed a half cup of sweet rice flour.  I also used organic cane sugar instead of brown sugar.

And then, thanks to my foggy head, I didn’t notice that the recipe called for two egg WHITES and not two whole eggs LOL  Ah well, I am hoping it will add some nice moisture 😉  It smells and looks amazing right now!

Here’s  a slightly edited version of the original recipe, care of Gluten-Free Goddess (for full recipe, click here):

gluten-free goddess zucchini bread recipe

You can make this lovely gluten-free zucchini bread with or without eggs. And it’s dairy-free. Its delicate flavor comes from a secret ingredient: Coconut milk.

Preheat your oven to 350ºF. Line the bottom of a 9-inch loaf pan with a piece of parchment paper. Lightly oil.

Ingredients:

1 rounded cup of fresh, grated zucchini
1 cup sorghum flour (I used ½ cup sweet rice flour and ½ cup sorghum flour)
1/2 cup tapioca starch (sometimes called tapioca flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1 cup brown sugar (I used organic cane sugar)
1/3 cup light olive oil or coconut oil
1 teaspoon fresh lemon or lime juice (I also grated in some lemon zest)
2 free-range organic egg whites, beaten or egg replacer (1/4 cup liquid) (I accidentally used 2 eggs)
1/4 cup coconut milk

Instructions:

Press the grated zucchini with a paper towel to remove as much moisture as you can. After pressing, fluff with a fork (I learned this tip from 101 Cookbooks). Set aside.

In a large mixing bowl, whisk together the sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, sea salt, and cinnamon. Add in the brown sugar.

Add the oil, lemon juice, egg whites or egg replacer, and the coconut milk. Beat to combine and continue to beat on medium high until the batter is smooth- about two minutes.

Add in almost all of the shredded zucchini (I save out a few shreds to decorate the top of the loaf) and stir by hand to combine.

Scoop and scrape the batter into the prepared loaf pan and using a silicone spatula, even out the top.

Add a few shredded zucchini strands to the top.

Bake in the center of a preheated oven until the top is golden and firm, yet gives a bit when lightly touched. It should feel slightly springy. This may take anywhere from 50 to 60 minutes. It took 55 minutes for my zucchini bread to bake. Test with a thin sharp knife or a wooden pick- either should emerge with no crumbs or batter.

Remove loaf from pan and allow it to cool on wire rack.  I read somewhere to let gluten-free breads cool both upside down and right side up…not sure if this really does anything, but I let it cool for 10min upside down and the rest right side up.

THE RESULT?  Super duper gluten-free goodness.  It was really moist.  It did “fall” slightly after cooling, but was still great.  A bit crunchy on the outside and very soft and not gummy at all on the inside.  I found it a bit sweet for my liking, so I’d probably reduce the sugar next time, but that might be personal preference!  All in all, a Celiac Success 😉

 

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Brussels Sprouts and Bacon…simply good!

The flavors are amazing together…although, bacon tastes good with literally ANYTHING!  Here’s just a quick and simple meal/snack idea for one!

• 2 slices of GF bacon
• 1/2 an onion, diced
• 10-12 brussels sprouts, trimmed and cut in half
• 1/2 – 1 cup water
• salt and pepper, to taste

1. Brown bacon over medium heat, to desired doneness.  Remove bacon from pan and place on paper towel.

2. Add onion to pan and sauté for 1-2 minutes.  Add brussels sprouts, salt, and pepper and sauté for another couple minutes.

3.  Add water, cover, and allow to cook for 5-10 minutes, until sprouts are tender, but not mushy.

4. Meanwhile, chop bacon into bite-sized pieces.  When sprouts are ready, transfer to a serving dish.  Either use a slotted spoon, or strain any excess water.  Add bacon pieces, mix, and serve immediately!

Yummy!

Adapted from: http://www.foodnetwork.com/recipes/rachael-ray/brussels-sprouts-with-bacon-recipe/index.html

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