Gluten-free Product Review | Feel Good Foods Gluten-free Dumplings

Posted on April 30, 2012 by Rachel Sebell Graveline

Gluten-free dumplingsI am not a big freezer aisle shopper but on a recent trip to Whole Foods, Mark and I discovered Feel Good Foods gluten-free dumplings in the frozen section. I will admit I was dubious at first. Frozen dumplings sounded possibly promising but so many frozen foods promise flavors they can’t deliver. The ingredients were gluten-free, non GMO and free-range so we decided to give the gluten-free dumplings a try.

To our taste buds excitement, the gluten-free dumplings surpassed expectations. It has been over ten years since I have had a dumpling. While many Chinese restaurants are starting to carry gluten-free options, none that I have found have dumplings. These dumplings are delicious and easy to warm up. I highly recommend a non-stick pan or else they can stick to the bottom of the pan. Follow the directions to a T and you will get warm savory chicken dumplings, flavored with hints of cilantro, garlic and ginger wrapped in a chewy lightly browned gluten-free wrapper. The experience is completed with a delicious gluten-free soy sauce dipping sauce. My taste buds were overcome with joy.

You can serve these as a gluten-free appetizer to guests or as a main course for dinner. To complete the dinner, I pair the gluten-free dumplings with wilted spinach tossed with a sesame ginger dressing and steamed brown rice. The meal takes less than 25 min to prepare and is delicious, savory and warm. If you need a break from cooking that doesn’t compromise taste, try these amazing gluten-free dumplings.

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Gluten-free Product Review: Yehuda Gluten-free Matzo

Posted on April 8, 2012 by Rachel Sebell Graveline

yehuda gluten-free matzoDelicious and matzo are not words that I ever expected to associate together but eating Yehuda Gluten-free Matzo is a surprisingly delicious experience. I arrived at my parents seder last night to see a covered plate with a post-it note indicating gluten-free matzo. I was worried that again my mom had been suckered into paying $36 for a box of oat matzo which always makes me sick. I lifted up the corner to see that this years gluten-free matzo was a new type. I checked the ingredients and sure enough it was safe to eat being made of potato and tapioca flours.

I wasn’t expecting much so when it came time in the seder to eat my new found bread of affliction, I broke off a piece and hoped for the best. Before long, everyone at my end of the table was asking for the gluten-free matzo. It was like eating a tasty gluten-free saltine cracker. Mark tried all three matzo varieties that my parents offered (shmura matzo, regular Yehuda Matzo and Yehuda Gluten-free Matzo). He says no contest, the gluten-free matzo is the best.

I was amazed at how well the matzo held up to the horsradish and charoset. I found myself going back for seconds and thirds through out the meal. The best part is that unlike regular matzo hours later, my stomach didn’t feel like I had eaten dry wall all night. To anyone looking for gluten-free matzo or just a tasty gluten-free cracker, look no further, Yehuda Gluten-free Matzo is the best choice and it’s affordable! As soon as I can get some more, I will be dedicating a post to gluten-free matzo brei brunch.

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Gluten-free Recipe: Warm Taco Dip for Your Super Bowl Sunday

Posted on February 4, 2012 by Rachel Sebell Graveline

As the weekend approached, I received 2 voicemails and multiple emails from my dad asking me for my warm taco dip recipe. While you are probably used to reading healthy gluten-free recipes on this blog, this will not be one of them. Eating healthy is great and most of the time, that is what you will find in my fridge, but there is one gluten-free recipe that I keep getting requests for at parties and that is my warm taco dip recipe. It is perfect for holiday parties, appetizer get togethers and even dinner if you thrown in some shredded lettuce. For a while it was a little annoying because I love to cook new recipes and share them with the people that I love, but hey, if you are known for a specific recipe and everyone asks for it, give the people what they want right? This dish is loved by both gluten-free and gluten-full guests. It is also great because it doesn’t invite cross contamination from other foods on the table like crackers. I am sorry to not be able to include a photo of the warm taco dip but it gets eaten so quickly that I never seem to be able to capture a photo!

Warm Taco Dip Recipe

  • 1 lb ground beef or turkey (I prefer ground turkey)
  • 16 oz canned refried beans
  • 1 packet McCormick’s Taco Seasoning
  • 1 cup sour cream
  • 1/4 cup red onion
  • 1/4 -1/2 cup medium salsa
  • 1/4 cup black olives (very optional make sure your guests like olives)
  • 1 1/2 cup shredded cheese (cheddar or fiesta blend)
  • 1 bunch of scallions finely chopped

To make the warm taco dip, preheat oven to 350. Spray a casserole dish with canola oil lightly. In a skillet, brown the meat and add the taco seasoning as the directions specify. Spread the meat evenly across the bottom of the casserole dish. Then spread the refried beans on top of the meat. Dollop the sour cream over the beans and then top with half the scallions, onions, salsa, olives and finally the cheese. Bake the taco dip for 30 minutes. The warm taco dip is done when the cheese is bubbling and browned across the top. Remove from the oven and top with the remaining scallions. Serve the warm taco dip with tortilla chips or soft corn tortillas and shredded lettuce. Be careful, the dip is molten hot straight from the over.

What is your favorite hot appetizer for parties and events like the super bowl? Please share in the comments below.

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Gluten-free Recipe: Thick and Creamy Butternut Squash Soup

Posted on January 29, 2012 by Rachel Sebell Graveline

butternut squash soupAs I prepare for my final semester of the MBA to begin this week, I am in need of easy gluten-free recipes so I whipped up a batch of  thick and creamy butternut squash soup. I was looking for a gluten-free soup that would fill me up on a class night, warm the winter chill (ok it isn’t that cold out but still) and freeze easily. This recipe is easy, healthy and filling. I don’t use any dairy so it can be enjoyed by vegans too. I like to make a big pot of gluten-free soup on the weekend for a quick and easy lunch or dinner during the week. By choosing easy healthy ingredients, I can cook the soup while I chop and prep for the rest of the week. While there are many gluten-free fast food options becoming available, I still want to choose healthy gluten-free recipes like a nice homemade gluten-free soup that will keep me healthy and able to balance the crazy work/school balance.

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Gluten-Free Pasta With Clam Sauce With a Tasty Healthy Twist

Posted on January 7, 2012 by Rachel Sebell Graveline

Gluten-free Pasta with Clam SauceMost gluten-free pasta with clam sauce recipes are filled with butter and cream, so they are not the best way to maintain your healthy New Year’s Resolution and can’t be really heavy to heat. But fear not, as you start off the New Year, with healthy gluten-free eating resolutions, you don’t have to sacrifice taste. Whenever I am cooking, I try to find healthy alternatives that don’t sacrifice taste.

Try this gluten-free pasta with clam sauce recipe for a warm, delicious and filling gluten-free pasta dinner. This meal is ready in under 30 minutes and reheats perfectly for lunch the next day. It is filled with veggies and protein and you won’t miss the heavy cream. Continue reading →

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