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Entries in gluten-free (13)

Sunday
Jul192015

Orange Glazed Tempeh with Veetee Rice 

I love how whole grains like rice, quinoa and steel cuts oats are now available fully cooked and frozen, so you can microwave for a few minutes and eat. I also cook grains the old-fashioned way on the stove, but on chaotic days I appreciate having these packages in the freezer.

Veetee, a company originally from the U.K., has created a line of precooked rices that are shelf-stable without artificial additives. You either microwave for two minutes or add the rice directly to a cooked dish like a stir-fry. Veetee sent me a case of various flavors to try out. They offer plain versions of jasmine, basmati, and brown as well as low fat savory flavors of Chicken, Golden Vegetable, and Thai Lime & Herb. All the varieties of Veetee tasted fluffy and soft after heating up. The only downside is that they're high in sodium, a common trait in packaged flavored rices. At least Uncle Ben's Ready Rice offers a sodium-free whole grain brown rice. Even Veetee's "plain" brown rice has 290 mg per 3/4 cup serving (each package provides two servings). The Golden Vegetable version has 780 mg per serving, though keep in mind it's not hard to eat the whole package of 1 1/2 cups of rice so the sodium doubles.

Still, I find flavored rices useful because I don't have to add extra seasonings. To lower the sodium content I'll blend half flavored rice with half plain brown rice. This was the case when I cooked up the tempeh recipe below.

I've been meaning to tackle tempeh now that I'm pretty comfortable with tofu. Per serving, tempeh is higher in protein and fiber than tofu. However it's got an odd, offputting flavor out of the package that definitely needs enhancement! I found a simple yet very flavorful recipe by KathEats for tempeh with an orange marmalade glaze. You sear tempeh in some oil for a few minutes until browned, then pour on a mixture of orange marmalade, olive oil, soy sauce and crushed garlic, cooking for a few more minutes until the glaze thickens. I added a half cup of Veetee Golden Vegetable Rice blended with a cup of my plain brown rice, carrot, chopped kale and sesame seeds. 

I don't know what magical thing happened when I poured that orange mixture onto the tempeh but the savory aroma was amazing. My son Jake asked if I'd gotten Chinese takeout. The tempeh tasted like a rich Chinese meat dish. The recipe was fast, made even quicker and tastier with the precooked Veetee rice. Super filling, super nutritious!

Check out Veetee rice soon! They're now available at Hannaford supermarkets and Amazon.com.

Disclosure: I received free samples of Veetee Rices to help facilitate this post. The recipe, thoughts and opinions expressed are my own.

Wednesday
May202015

Still Working on My Cauliflower Crust Pizza

I've been fascinated with the cauliflower craze: mashed, rice, pizza crusts. I've pinned all the recipes but as usual I'm late in the game, so I just recently tried a cauliflower crust from The Lucky Penny Blog for "The BEST Cauliflower Crust Pizza." She does a great job demonstrating each step with photos. I followed her directions exactly and took the time to squeeze and wring out a half cup of water from the cauliflower to ensure a firmer crust.

A head of cauliflower is placed in a food processor to make "rice." Then it is microwaved and squeezed of excess water. Cheeses, spices and an egg are mixed in with the cauliflower until a dough forms that you can shape into a crust.

The crust is pre-baked at 450 F for 10 minutes until the edges brown.

After pre-baking the crust, I added marinara sauce, baby spinach, Trader Joe's Reduced-Fat Mozzarella (which melts beautifully and tastes fantastic!), and Lightlife Pepperoni Style Veggie Protein Slices.

I was excited when I pulled the pizza from the oven. It looked delicious! My first bite was a mixed reaction though. The flavors sang pizza but the crust was ...chewy, soggy. It did hold together fine but it tasted like pizza toppings on an overcooked omelet. I tried the recipe a few more times adding ingredients that might solidify the crust, such as ground flaxseed and then a little flour. These did help. But I still need more tries to get the right ratios. Next time I'm even thinking of adding some toasted quinoa.

This is a low-carbohydrate high-protein recipe that is great for people with diabetes or if you just want a less heavy pizza. Cauliflower is a cruciferous vegetable full of fiber and cancer-fighting plant chemicals, so an excellent nutrition powerhouse. But the crust just doesn't taste quite right...yet!

Have you mastered a cauliflower pizza crust? Please let me know your ingredients! I am eager to try ๐Ÿ˜Š.

Tuesday
Apr072015

Quick and Easy Granola Bars

If I can take any kind of shortcut with cooking, I will find it! So when I say these bars are quick and easy, you can trust they are. This recipe has four ingredients and needs only a saucepan and baking dish. Goes into the oven for about 20 minutes. I eat a packaged granola bar every day because it's convenient and satisfying, so I loved this homemade version from Diary of a Fit Mommy. She used three ingredients that most people already have in their kitchens. I only changed it by adding one more ingredient of a chia/flaxseed blend sprinkled on top of the bars before baking.

Easy Granola Bars

Ingredients

3/4 cup honey

1 cup peanut or almond butter (or sunflower seed butter if nut allergies)

3 cups old fashioned oats

Chia, ground flaxseeds

Directions

  1. Preheat oven to 350 F.
  2. On low heat, add peanut butter and honey into a medium saucepan and stir until melted. Remove from heat.
  3. Pour oats into the mixture and stir well until combined. 
  4. Pour batter into a 9-inch baking pan. Sprinkle the seeds evenly over the top. Bake for 15-20 minutes, until top is firm to touch.
  5. Cool well before cutting into squares.

The one downside with these bars is that they're crumbly. When trying to cut them into squares, some fell apart. So I saved the crumbles in a Tupperware and have been sprinkling them into my Greek yogurt and oatmeal...or just eating a spoonful when I need a quick pick-me-up!