Sunday, June 23, 2013

Raisin Bread Grilled Cheese - All But Gluten

I was going to participate in the Foodie Blogroll promotion for All But Gluten, but my coupons arrived after the posting date. I also had a harder time finding the product than I thought. I tried 2 stores that carry a nice selection of Gluten free and other specialty products and was surprised when I didn't see All But Gluten. I finally managed to find the bread and raisin bread at Walmart. I used one of the coupons and saved the other, because I want to keep looking at other stores and try the brownies!

I decided I would post anyway because I actually really did enjoy the bread. Even if you aren't gluten intolerant, you will still enjoy this bread. It tasted just as good as any other raising bread that I've tried. I tasted it right out of the bag and it was yummy. You can toast it and eat it with just a bit of butter, or you can do what I did, and make grilled cheese. Yes, raisin bread does go well with cheddar! Just make sure you use a sharp one.

Before we get to the recipe, here's a little information about this wonderful product.

Gluten-free. And it’s all good.

Finally, a healthy, tasty, smart, gluten-free alternative to all your favourite foods.
Discover All But Gluten™ - a proud offering from Weston Bakeries, North America’s bakery products leader for over 125 years. All But Gluten™ offers a variety of meal options for breakfast, lunch, dinner and dessert, most enriched with fibre, vitamins and minerals and all the goodness that you deserve.
All But Gluten 3 brand pillars : taste, nutrition and safe
  • taste as good as traditional baked goods
  • most gluten-free All But Gluten products are enriched with vitamins, minerals and are a source of fibre
  • manufactured in a dedicated gluten-free facility and bears the Canadian Celiac Association's Gluten-Free Certification Program Mark of Trust on the packaging
Explore the world of All But Gluten ™ and rekindle your love of baked goods.
For more information click here

All But Gluten™ products are also dairy-free and Kosher.

Safety, taste and nutrition are the three pillars of the All But Gluten™ brand. “The breads, focaccias, pizza shells and muffins are a source of fibre, and are enriched with vitamins and minerals.” says Shelley Case, registered dietitian, international celiac disease expert and consulting spokesperson for All But Gluten™. “This is an important feature of All But Gluten™ because many gluten-free products on the market are not enriched and often lower in iron, B vitamins and fibre” states Case.

Unlike most gluten-free baked goods, All But Gluten™ can be found in the fresh bakery section, not the frozen section of major Canadian retailers. Consumers following a gluten-free diet really miss delicious baked products and now they can stroll down the aisles that were previously off limits. The All But Gluten ™ brand invites consumers to ‘Rekindle your love of baked goods.’

The line includes Whole Grain Loaf, Cinnamon Raisin Loaf, Sliced White Loaf, Roasted Onion Focaccia, Rosemary Focaccia, Plain Pizza Shells, Carrot Raisin Morning Muffins, Mini Brownies and Coconut Macaroons.

Raisin Bread Grilled Cheese
Makes 1 Sandwich

2 slices All But Gluten raisin bread
sharp cheddar cheese
butter (optional)

As always, I like to heat my nonstick pan over medium low heat. Low and slow is the way to go with grilled cheese. You want to give the cheese a chance to melt before the bread burns. Don't rush it! Okay?

Place the cheese between the two slices of bread. You can butter your bread if you want, inside and/or out. I don't but my mom does. 

Place the sandwich in the warm pan and let it cook for several minutes, until you see the bottm start to turn golden and the cheese starting to melt. I never timed it, you can tell just by looking at it if it's ready to flip. Repeat for the other side.

Remove it from the pan and let it cool for a minute before cutting it in half. 

This sponsorship is brought to you by The Gluten Free Agency who we have partnered with for this promotion.

Monday, June 10, 2013

Rhubarb and Apple Crumble - Secret Recipe Club

Wow, I keep getting assigned all these wonderful blogs each month! This time I was given Sarah's Kitchen. I love her meal plans as well as her recipes. She seems to have the same taste as I do when it comes to food. A lot of her recipes are ones I would choose to make or have made. It was easy to choose a recipe this time, only because my cousin had given me some rhubarb from her garden a few days earlier, so when I saw Sarah's recipe for Rhubarb and Apple Crumble, I knew what I had to do.

I added a bit more sugar because my rhubarb was super sour. It was also a little bit red until I cooked it. Then it turned green as you can see from the pictures. Very strange but it still tasted great! What kind of colour changing rhubarb did you give me Jessica? Was it from your magic garden?

Rhubarb and Apple Crumble
6 servings

1 lb rhubarb, chopped
1 lb apples, peeled and chopped
1/3 cup granulated sugar
1 tablespoon butter
1 tablespoon vanilla extract
1 tablespoon cornstarch
1 cup all purpose flour
1 teaspoon baking powder
1/2 cup cold butter, diced
3 tablespoons granulated sugar
3 tablespoons brown sugar

Preheat the oven to 375F.

I prepared this a bit differently than Sarah because last time I made a crumble with rhubarb, I cooked it in a pot first, and the rhubarb turned into what I can only describe as a sauce. Like rhubarb sauce.

Place the rhubarb, apples, 1/4 cup sugar, melted butter, vanilla and cornstarch in a large bowl and toss to combine. Transfer to a baking dish and bake for 15 minutes.

In the meantime, prepare the topping.

Place the flour and baking powder in a bowl and cut in the cold butter until it gets crumbly. I just used my hands for this.

Stir in the sugars and sprinkle evenly over the fruit. Bake for 20 minutes or so, until it's bubbly and the topping is golden.

Let it cool a bit before serving, the filling is extremely hot when it comes out.

  Secret Recipe Club

Saturday, June 8, 2013

Kool-Aid Party Popcorn

My daughter's 3rd birthday party is today. I made this popcorn last night and it's still perfectly crunchy today. It's really easy to make too. You can buy ready popped popcorn or make your own, and you can choose any flavour/colour of Kool-Aid you like.

Our party has a strawberry theme, but the store I was shopping at didn't have strawberry Kool-Aid, so I chose cherry instead. If I couldn't get the flavour right, at least it was going to be the right colour.

Kool-Aid Party Popcorn
Adapted from Tasty Kitchen
Makes 12 cups

12 cups popped popcorn
1 cup granulated sugar
1/2 cup golden corn syrup
1/3 cup butter (mine was cold)
1/2 teaspoon baking soda
1 packet Kool-Aid (your choice)

Preheat the oven to 225F. Line 2 baking sheets with parchment.

In a medium non-stick pot, heat the sugar, syrup and butter over medium heat and cook for about 3 minutes. The sugar will melt and it will start to bubble. I couldn't take pictures of the process because I was alone and it came together so fast, there was no time.

While the sugar is bubbling, mix the baking soda and Kool-Aid together.

Remove the pot from the heat and stir the Kool-Aid mixture into the sugar mixture with a wooden spoon. It'll start looking fluffy and expand a bit so make sure your pot has room for this.

Pour the hot mixture over the popcorn and stir it up. Coat it the best you can, then divide the popcorn among the 2 baking sheets. Spread it out a bit.

Put the popcorn in the oven for 30 minutes, stirring every 10 minutes.

Remove the popcorn from the oven and let it cool for about 10 or 15 minutes. At that point it shouldn't be hot and should break apart easily. Store it in an airtight container.

I put mine in the little buckets that I'm serving it in at the party, and put the buckets in bags which I tied in a knot at the top.

Asparagus and Tomato Salad with Berries and Melon - The Salad Bar Monthly Blogging Challenge

I joined a new group on Facebook called The Salad Bar Monthly Blogging Group! Everyone needs more salad in their life right?! This is our first post and I'm really excited to see all the different salads. As with a lot of challenges, there is a theme. This month was berries.

I found a really beautiful and refreshing summer salad over at O&CO. I didn't actually use their products to dress my salad, but it still turned out great!

I didn't have cherry tomatoes so I chopped regular tomatoes, and I grilled my asparagus rather than boiling it. We were already grilling chicken so I figured what the heck. If a bit of char bothers you, go ahead and boil yours. Oh, and I didn't measure anything for this recipe, but I'll give you the estimates of what I think I put in. It's salad, it doesn't need to be perfectly measured unless you're counting points or calories. Which these days I've given up on. I let my WW membership expire again. I'm a yo-yo dieter.

I don't need to tell you to wash your fruits and veggies do I?

Asparagus and Tomato Salad with Berries and Melon
Makes 6 servings

2 medium tomatoes, diced (or cherry, cut in half)
1/2 a small cantaloupe, diced
1 1/2 cups sliced strawberries
1/3 cup fresh raspberries
10 asparagus spears, grilled (or boiled) and chopped
2 tablespoons olive oil
4 tablespoons balsamic vinegar

Mix everything together in a bowl and keep refrigerated until ready to serve.