I’ve been busy celebrating the holidays including baking lots of cookies and cakes. A delightful cranberry crackle pie, a pumpkin pie, a lemon poke cake…. Great meals, lots of delish treats. Not finding time for writing posts. But tasty foods came out of my kitchen most mealtimes. Made muffins the other day; chocolate chip pumpkin muffins, more Russian teacakes to give to a friend and an amazing orange chiffon cake for my birthday that no one remembered to photograph. It was scratch, no mix used, and utterly divine….from my Annalise Roberts Heritage Baking Cookbook. Worth all the effort of grating orange zest and the beating of many eggs!
We have indulged in waffles a few times and chocolate chip pancakes for breakfast. Chicken pot pie, Caesar salad, roasted chicken, shrimp scampi, and baby back ribs. Oh-my-goodness, the yummy gluten free foods that I produced over these past 2.5 weeks.
It is not difficult to cook gluten free especially if you eat foods naturally gluten free; potatoes, rice, beans, unprocessed proteins and lots of vegetables that are cooked from fresh without the need for falling back on expensive and not-that-tasty processed foods.
My wrist has improved somewhat and I got a great new pie rolling out device; pie bag from OXO; slithery smooth clear plastic, non-stick and hugely helpful: I was able to finally roll my crust thin enough to satisfy my own standards as to pie baking. It was the lid on the chicken pot pie and it was flaky, tender and so delish my guy was thieving bites of it an hour later when he walked by the pot pie pan! He is not gluten free either! Apparently, he just loves a delicious pie crust.
Got some great crackers at Aldi’s the other week; brown rice flour ones; nice snappy flavor and only $2 a box so definitely a find.
I bought a bag of their gf tiny pretzels and dipped them in melted chocolate. Amazing flavor! Super cheap compared to the small bag of them at Giant for $4.50. I am a fan of their organic whole milk; I use it to make real yogurt in my Instant Pot. It is rich and creamy with a wonderful subtle flavor; tastes great even without jam! Lots of tasty chocolate that is marked gf and usually made in Germany. I especially love the dark chocolate with hazelnuts. I am waiting for them to bring back the gf hot pockets made with pepperoni and pizza sauce; so so miss that product.
I searched for my favorite brats; none to be found. Darn; they were so delightful. Maybe they will get some in soon. Happy shopping there if you are gf; best prices in my neck of the woods!
Recently I bought some of the new Aldi’s products including fresh fettuccine. I paired it with a cremini mushroom and tomato sauce and it was just perfection. The taste and texture of the pasta was spot on and I can’t wait to use the package of linguine I also purchased. The price was about $3.45 for 8 ounces. Not a bad price for fresh pasta. It has a use by date several weeks away so I am sure I will be able to enjoy it almost as fresh as if I made it myself. Don’t have time for that right now so I am super pleased with this great addition to the Aldi gluten free line. It is everything you could want in a gf fresh pasta.
This is a riff on a mushroom sauce I often make; just more simple.
Angie’s Mushroom Red Sauce with Fettuccini (3-4 servings)
1 8 oz package of cremini mushrooms
2-3 Tbsp. EVOL
1 medium onion diced (optional)
1 large garlic clove
1 14.5 oz can petite cut tomatoes
2-3 Tbsp heavy cream or half and half
1/3 cup freshly grated Parmesan cheese
8 oz fresh fettuccine
1 Tbsp fresh parsley or basil
Directions: Slice the mushrooms which you have cleaned; I washed mine briefly to get all the dirt and dust off. My slices were thick and meaty. Heat the EVOL in a wide saucepan. I used my mini wok. When it is fairly hot add the onion and mushrooms. Cook over medium heat 3-5 minutes until both are soft and mushrooms look fairly cooked. Add the garlic clove, minced. Stir. Add the can of tomatoes, stir well. Turn down heat and cook 10 minutes. Add cream, stir. Sprinkle with finely chopped parsley and then add the pasta which you have cooked according to the directions (Do not overcook pasta; always best to subtract one minute from directions to allow for a minute in sauce.) Stir well and cook one minute; top with grated cheese. Enjoy!
Box mixes are generally not my favorites for baking as they can be full of stuff I don’t want to ingest like excess salt, sugar and fats. So I rarely buy them. But recently I bought a gf brownie mix from Aldi’s for less than two bucks. It can be used for chocolate chocolate chip cookies but I made the classic brownies with my box. They came out very tasty. The flavor is that of very dark chocolate and the texture is extra fudgy. They were easy to make and even non celiacs enjoyed their fudgy goodness. I tried something different and had my last brownie with flakes of pink Himalayan sea salt on top. The fat ones are the best for this. I do have a big jar of fine grind pink salt from Aldi’s which is great for most uses but not for this; go big and flaky. I happen to like chocolate with sea salt so I reasoned this could work too and it did. Very nice contrast; try it sometime!
Still, I personally like the scratch brownies I usually make much more as they have the perfect balance between cakey and fudgy. I use top end baking chocolate which gives a superior result. So they rein supreme as the best gluten free brownies I have tasted. Frankly they are even better than my old wheat flour brownies. Here is the link to my brownie recipe made with the gf flour blend I prefer; King Arthur’s All Purpose GF flour blend: https://myworldwithoutwheat.com/2018/02/14/brownies-to-love/ If you want a great Valentine’s Day treat I suggest this recipe; super easy, super fast and super yummy. They also stay fresh longer than any gf cake I have made. Tomorrow will be snowy here in eastern PA. Perfect day for baking a sweet treat! Enjoy!
I bought something this week that I never buy, never. Potato chips…shocking breach of my personal rules but these were something special; pancetta and Parmesan cheese kettle chips from Aldi’s. Damn. they are good! So crispy and I can definitely taste the cheese and the pancetta. Not overly strong; perfect balance of porkiness, cheesy and greasy (I find all chips kinda greasy) – a total flavor explosion of crunch and munch.
The usual (more or less) amount of carbs, not too much sodium per serving and no trans fats. One gram of saturated fat per serving.
Just have to say, these chips are freaking addictive. I could eat the whole bag but I am rationing them as chips are totally not on my diet.
They are so good I almost didn’t want to tell you about them. Keep every darn bag for myself! Decided that wasn’t possible so I bit the bullet and am telling you. Guessing they are limed edition as many treats at Aldi’s are so run out immediately and get a bag or two. Or three.
They also have some with rosemary and balsamic vinegar. Gotta get a bag of that!