Archive for August, 2010
My husband started a new job this summer that comes with a longer commute and fewer easily accessible options for gluten-free food. So, I’ve been trying to have lunches and snacks at home that he can easily take with him. I hadn’t tried Bakery on Main‘s granola products, yet. So, I was happy to get some samples in the mail to try. They sent me some granola bars and the Fiber Power granola to try.
I often hear from people starting on the gluten-free diet that they don’t get enough fiber from a gluten-free diet. (Well, that’s a whole other subject, that I won’t get into in this post.) If you happen to feel the same way, then the Fiber Power Granola may be the product for you. It contains gluten-free whole grain oats and 9 grams of fiber per 1/2 cup serving. My husband enjoyed the Fiber Power granola mixed in with yogurt.
The first thing that struck me about these products was their aroma. Each time I opened a package I was surprised they were so fragrant. True to its name, the Triple Berry Granola had a wonderful berry scent. The Maple Cranberry bars smelled of maple syrup, and the Extreme Trail Mix bars smelled like sunflower seeds. Maybe my nose was just sensitive on that day, but I was immediately drawn to the delicious smells.
The next thing I noticed were all the whole grains and seeds. Wow. Lots of sunflower seeds, flax seeds, sesame seeds, rice crisps, and cornflakes. All three bars are soft and chewy, not too crunchy, and have a light sweetness to them. I think the size is perfect, too. Not too much to ruin dinner, and easy to carry around in a briefcase, purse, or backpack. The dried cranberries in the Maple Cranberry bars and Trail Mix bars added a nice flavor and sweetness. The Extreme Trail Mix bars also had large pieces, if not whole, almonds, hazelnuts and Brazil nuts which added an extra crunch to the bars.
I let my kids give them a try, too. But, apparently the bars are not to their liking. I guess the flavors are a little too strong for them. Of the three, the Chocolate Peanut Butter one was the most palatable. If it weren’t for the chocolate chips, they probably would pass. OK, so the bars aren’t exactly kid-favorites. But, my husband and I were able to appreciate them for their taste, texture and natural goodness.
You should check out the Bakery on Main website for all the nutrition details, but I will mention a few things about the granola bars. Each one contains 170 calories with 3 grams of protein, 2 grams of fiber, and 11 grams of sugar. The granola bars are sweetened with rice syrup, honey and evaporated cane juice.
For more opinions on these and other Bakery on Main products check out these other recent reviews:
Here’s another dish I created to use up some leftover chicken. This time it was roasted or rotisserie chicken. No leftovers at your house? You can always cook a couple chicken breasts to add to the salad. Or, make it without the chicken at all.
Greek Pasta Salad Recipe
12 oz. Gluten-Free Fusilli Pasta
1-1/2 Cups (about 9 oz.) Cooked Chicken, cut up in bite-size pieces
1-1/2 Cups (about 9 oz.) Greek Olives, pitted and cut in half
2 small Cucumbers, cut into chunks
2 medium Tomatoes, cut into wedges
6 to 8 oz. Feta cheese, crumbled
salt and pepper, added to taste
3/4 Cup Olive Oil
1/4 Cup Red Wine Vinegar
Juice of one Lemon (about 3 Tbsp)
1 garlic clove, minced
2 tsp dried Oregano
- Cook the pasta according to package instructions. (Schar Pasta directs to put the pasta into 4 quarts boiling water and boil for 8-10 minutes. When the pasta is al dente, drain the pasta and rinse with cold water.)
- Prepare the salad ingredients by cutting into bite-size pieces.
- Place the dressing ingredients in a cruet or jar with a lid, and shake it up thoroughly.
- Place the pasta and salad ingredients in a large bowl. Pour about half the dressing over it, and toss to cover evenly. Chill in the refrigerator for a couple hours, or serve at room temperature.
- Serve up the pasta salad and season to taste with extra dressing, salt and pepper.
- Quartered, marinated artichoke hearts also make a nice addition to the salad.
- For the olives, I usually buy a mix of Greek olives which includes Kalamata.
I’ve recently learned that pizza is a great way to use up leftover ingredients. I’ve been wanting to try Gluten Free Gobsmacked’s “Chebe” bread recipe for a pizza crust for a while. I use the recipe frequently for rolls and hamburger buns, but never tried it for pizza. Well, I finally did it! I baked the first pizza a little too long — pre-baked it for 15 minutes. It was crunchy. I added pizza sauce, shredded mozzarella, sliced black olives and sliced mushrooms. Although the crust was a little too crunchy, it was still tasty. My son ate two big slices, which is a lot for him.
The second pizza, I pre-baked for only 10 minutes. The crust turned out much better. I decided to use up some leftovers to make a Mexican Pizza. Instead of a traditional tomato pizza sauce, I used salsa. Then I topped it with leftover shredded chicken, black olives and a mixture of shredded cheddar and mozzarella cheese. The best part about the pizza was the fresh tomato and avocado slices. We placed them on top of the pizza after we removed the pizza from the oven. It was really nice to have the added fresh, raw vegetables on it. Perfect for a summertime pizza.
Mexican Pizza Recipe
Pizza Crust – Use your favorite or try a Cheese Bread Recipe.
1/2 Cup Salsa – Use your favorite recipe or jarred gluten-free salsa.
1 – 2 Cups Shredded Mexican Chicken
2 Cups shredded cheese (Try cheddar, Monterey Jack, and/or mozzarella.)
1/4 Cup sliced black olives
1 Avocado, sliced
1 tomato, sliced
- Pizza Crust – For the Cheese Bread recipe: Combine the ingredients in a food processor (or mixer), then turn out onto a large piece of parchment paper. Top with plastic wrap and roll or press into a 10-12″ round crust. Remove the plastic wrap and slide the crust (and parchment paper) onto a pre-heated pizza stone. For best results, I pre-baked the crust for 10 minutes.
- Remove the pizza from the oven and add your chosen ingredients. Start with spreading the salsa (or pizza sauce) on the crust. Then add the chicken, cheese, olives, jalapeños etc. Return the pizza to the oven and bake for another 8-10 minutes.
- Remove the pizza from the oven and let it cool slightly while you slice the tomato and avocado. Then, top the pizza with the avocado and tomato slices.
- Slice, serve and enjoy!
- Recipe for “Chebe” bread or Pao de Chejo from Gluten Free Gobsmacked
- Try The W.H.O.L.E. Gang‘s Quick and Easy Mexican Pizza recipe at GingerLemonGirl.com.
- For more Slightly Indulgent recipes, visit the roundup at Simply Sugar and Gluten-Free.
- You’ll find more gluten-free recipes and ideas at The Gluten-Free Homemaker’s Gluten-Free Wednesdays.