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Oct 23 2014

Recipe: Stuffed Acorn Squash

Fall is here and Thanksgiving is right around the corner. Time flies! Fall to me is all about comfort foods, so when I found this recipe for Stuffed Acorn Squash in my inbox, I knew I had to share it with you all. The recipe come from South Fork & Spoon + ANGO. South Fork & Spoon is a food concierge service and ANGO is farm-to-fork catering in the Hamptons.


Stuffed Acorn Squash from South Fork & Spoon + ANGO 
Yields:  8 servings


  • 4 Acorn Squash, ideally 1-2 lbs each, halved lengthwise and seeds removed
  • 5 teaspoons or more to taste, Salt
  • 2 teaspoons, Ground Black Pepper
  • 2 cups wild rice
  • 3 oz Grapeseed oil
  • 1 teaspoons fresh ground pepper
  • 1 Tablespoons minced garlic
  • 2 cups thinly sliced shiitake mushrooms (stems removed)
  • 4 cups cleaned and rough chopped kale
  • 2 Tablespoons toasted sesame seeds
  • 2 Tablespoons chiffonade ( cut like ribbons) mint leaves 


  • Medium sized pot
  • Fine meshed strainer
  • Baking sheet
  • Pepper mill
  • Sauté pan
  • Spatula
  • Large Bowl

1)     Pre heat the oven to 475

2)      In fine meshed strainer, place rice and run under cold water until clean.

3)     In medium sized pot, add rice + 2 t of salt + 4 cups of cold water. Cover the pot with a lid and bring to a boil on high heat.  Once boiling, reduce heat until rice is simmering.  Simmer for 30-45 minutes or until the rice has absorbed the water and is cooked.  (Note: rice can be cooked up to two days in advance)

4)     On baking sheet, place squash flesh side up and rub with 1 oz  grapeseed oil + 2 t of salt + fresh ground pepper.   Place in the oven and bake for 25-30 minutes or until tender.  Use a fork to test for tenderness.

5)     In a separate sauté pan heat 1 oz grapeseed oil on medium-high heat.  Add shiitake mushrooms + garlic + 1/2 t of salt and sauté until mushrooms are cooked but not browned.  Remove from heat and place in large bowl.

6)     In the same sauté pan used for the mushrooms, heat 1 oz of grapeseed oil on medium-high heat. Add kale + 1/2 t of salt and cook quickly using tongs or a spatula.  Keep the kale moving so it doesn’t brown.  Once wilted, remove and place in bowl with shiitake mushrooms.

7)     In bowl, add cooked wild rice + sesame seeds and mix together.

8)     Taste rice mixture and season accordingly

9)     Fill the cooked squash halves with the rice mixture. Garnish with mint

*Recipe is gluten-free as written.

Oct 22 2014

Review: Simply 7 Quinoa Chips

Late last week I received some samples of Simply 7 Quinoa Chips. I was thrilled to hear that all varieties are non-GMO and gluten-free and healthier than many of the other chips on the market. When I began to look through the case I was sent, I noticed that a serving of chips has 9 grams of protein! WOW! That is impressive for a chip!

Simply 7 is different than many other snack companies on the market. More about Simply 7:

We created Simply7 because of a distressing trend we noticed in our local grocery stores: food made with ingredients that most people don’t recognize and can’t even pronounce. Go to your pantry and see if your favorite products pass this test: Can you name the natural source of each ingredient? Do you know what you are really eating? Can you pronounce the ingredients on the label?

I decided to create a company that makes sure that every ingredient in our products is not only natural but is SIMPLE. I also wanted to show people that simple ingredients are actually exceptionally delicious.

I don’t have a place in my pantry for healthy products that taste like cardboard, so I don’t expect you to have to sacrifice taste either. We took these principles and established the 7 core standards that our company stands behind.

Those 7 core standards are:

  • 1. 0 grams trans fat and no cholesterol
  • 2. No artificial colors or flavors
  • 3. No preservatives
  • 4. Gluten-free ingredients
  • 5. All natural recipes
  • 6. Simple ingredients
  • 7. Simply delicious
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There are 4 different varieties of Quinoa Chips:

  • Sea Salt
  • Cheddar
  • Sour Cream & Onion
  • Barbeque

I started munching on these as I was making lunch and fell in love. All of the varieties taste great, but my favorite are the Sea Salt. They are great to eat alone with a deli sandwich or paired with a French onion dip or salsa. This Corn & Black Bean Dip would be a perfect accompaniment. Simply 7 Quinoa Chips can be purchased online or in select stores across the US.

*The products mentioned in this blog post were sent to me free of charge for review purposes. The thoughts and opinions shared here are mine and have not been influenced by anyone or anything. 


Oct 21 2014

Bob’s Red Mill Now Offering Gluten-Free 1 to 1 Baking Flour

Whether you are new to the gluten-free diet or you have been following it for a while, you know baking gluten-free can be a challenge. Gluten-free flours don’t behave the same way that regular flour does, as the gluten is what gives the product the elasticity. In order to have gluten-free baked products come out well, it is often necessary to use a combination of gluten-free flours and some kind of gum, like xanthan or guar gum. There are many gluten-free flours on the market which you can combine on your own to make your own gluten-free baking mix, or there are many pre-made gluten-free flour mixes as well. The problem is that some of those options become experiments to figure out how much gluten-free flour is needed to make the product like it was when using the regular flour. 

Bob’s Red Mill has a new product called Gluten-Free 1 to 1 Baking Flour. 

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This mix takes the guess work out of making your old recipes gluten-free! Simply use the same amount of this baking flour as is called for in the recipe. 

Ingredients: Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum 

Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour can be purchased in many different sizes right from the website or found in local stores. The price is reasonable when compared to other like products. 

Oct 20 2014

Review: Krusteaz Gluten-Free Pancakes

We didn’t waste anytime sampling the new Krusteaz Gluten-Free Pancakes that I found at Meijer last week. Jon came home over the weekend, so Aaron made a batch of pancakes for breakfast on Saturday and Sunday.

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The mix requires the addition of water, milk and egg. We tried the pancakes with both milk and almond milk and the results were pretty much the same.

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Jon asked for a big plate of pancakes, so that is what he got! Aaron served up these oversize pancakes on a serving platter we usually use to serve turkey at Thanksgiving. The pancakes are light and fluffy and full of flavor. I will definitely be purchasing this mix again to keep on hand for weekend mornings, especially since it was under $4.00 for a box that served us all weekend.

Have you tried the Krusteaz Gluten-Free Pancake Mix? I can’t wait to try the other Krusteaz Gluten-Free products.

Oct 18 2014

Review: Aldi Live Gfree Chicken Nuggets

Chicken nuggets have always been a popular food item in our house. Before there were any gluten-free frozen chicken nugget offerings we would make them from scratch using a gluten-free flour or breading mix. While those are very good, sometimes time does not allow for homemade chicken nuggets.

Aldi’s Live Gfree line has frozen Chicken Nuggets for $4.99/bag, which is considerably less than the other gluten-free nuggets on the market.

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The nuggets are made from all white meat chicken raised with no antibiotics. They are milk, egg and nut-free in addition to being gluten-free.

Ingredients: chicken breast with rib meat, water, corn starch, salt, battered and breaded with water, rice flour, tapioca dextrin, corn starch, salt, spices, spice extractives (including extractives of paprika and turmeric), garlic powder, onion powder, ground celery. Breading set in soybean oil.

These nuggets can be made in the conventional oven, microwave oven or deep fried. Jon opted to use the microwave and the nuggets were ready in approximately 1 minute (6 nuggets). Cooking time may be longer for more nuggets. Jon enjoyed the nuggets and said that while they are smaller than some of the other gluten-free nuggets, they taste just as good.

Have you tried the Aldi Live Gfree Chicken Nuggets? What did you think?