Recipe Thursday: Green Pesto for Gluten-Free Pasta

Green Pesto is the easiest and fastest pasta sauce to make from scratch. You can spice it any way you like, and all you need are three fresh ingredients – garlic, onion and parsley! This recipe is gluten-free, dairy-free and vegan!
Ingredients:

3 Tbsp Olive oil        
3 Cloves Garlic, pressed or minced      
1 Small Onion, finely chopped
1 tsp  Basil  
1 tsp  Oregano        
1 Bunch Parley, fresh, finely chopped
Sea salt and pepper to taste
Directions:

1. Heat oil in saucepan over medium heat.

2. Add garlic, stirring until it releases its aroma, approximately 1 minute. Stir in onion, basil and oregano. Cook covered 2-3 min-utes until onion just begins to brown.

3. Stir in parsley and continue cooking, uncovered, 1-2 minutes until parsley is soft. Add sea salt and pepper to taste.

4. Toss with cooked pasta, approximately 1 tsp pesto per cup of pasta.

Enjoy!

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Product Review: Kettle Cuisine All Natural, Gluten-Free Frozen Soups

 

When I first began my journey to better health through diet 10 years ago, one of the very first things I gave up was prepared soup. It seemed like every soup on the market at the time had wheat, dairy, sugar or MSG. Add to that getting rid of any canned foods, there really was no soup option left for me other than making it myself. Apart from croissants, pre-made soup was my most sorely missed store bought food.

That’s why I was thrilled when Kettle Cuisine recently asked me to sample their new all natural gluten-free frozen soup line. I admit that this isn’t something I would have tried on my own, but now that I’ve tasted it – I have to say that it’s something that I’ll most definitely be stocking up in my freezer.

The first soup I tried was the Chicken soup with Rice Noodles (topped with some fresh sprouts) while my husband had the Angus Beef Steak Chili with Beans. Just like all their soups, the ingredient list is simple, readable and recognizable – which translates into a surprisingly comforting home-made taste and quality. The Chicken noodle soup tasted like real chicken, and my husband was very impressed that the beef in his chili “is actually real beef steak – and not some mystery meat that doesn’t quite seem real.”

Each of the Kettle Cuisine soups come in single-serve bowls that can be microwaved, or for those of us (me!) who don’t own microwaves, can be heated over the stove. All you have to do is run the sealed bowl under warm water for a few seconds until it separates from the bowl, and heat it slowly over medium low in a saucepan. The soups are fully pre-cooked and ready to eat.

This past weekend, we made the 4 hour round trip drive to Gravenhurst for a family gathering to celebrate the life of a beloved late aunt. With so much happening and a long drive thrown into the mix, I heated up two bowls of the Three Bean Chili and the Tomato Soup with Garden Vegetables while we loaded the car, transfered the soups to insulated thermoses, and drove off.

When lunch time rolled around as we were setting up for the service, we sneaked to the back to chow down on our soups – which both also had that lovely home-made quality – and were so glad for the convenience. And by the way… the Three Bean Chili was full of flavour and is definitely my favourite…that’s me on the right, enjoying the chili :). The serving sizes for these soups seemed small to me at first, but because of the high quality of the ingredients, these soups are surprisingly filling.

There’s one more soup, the New England Clam Chowder, that I haven’t tried yet since it does have dairy- so this I’m saving for my brother-in-law the next time he visits. Bonus!

Kettle Cuisine soups are manufactured in a shared facility, but the company has rigourous safety practices and their gluten-free soups are certified by the Gluten Intolerance Group and tested to 10ppm 5ppm (correction!) of gluten.  

How would you like to try Kettle Cuisine gluten-free soups for yourself? The company has so generously donated four gift baskets to my loyal followers! Each basket includes:

  • A $25 prepaid MasterCard to use towards the uprchase of Kettle Cuisine soups
  • A collapsible insulated lunch bag
  • A Kettle Cuisine notepad
  • Coupons for Kettle Cuisine soups

There are 4 ways to enter:

  1. Register your profile and leave a comment on this post with the name of the Kettle Cuisine gluten-free soup you MOST want to try;
  2. Like the Gluten-Free Living facebook page and comment on the post there;
  3. Follow me on Twitter @victoriayeh and tweet me #KettleCuisineGF; AND
  4. Email me to sign up for my monthly newsletter (all current subscribers are automatically entered)

The contest closes May 31st. One of each entry type per email address. Tell your friends and family (if they win, they’ll have to invite you over to share the soup)!! Good luck!

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RECIPE THURSDAY: Gluten-free Meatballs

Straight from my mother-in-law’s recipe spindle, this is a Maybee classic meatball recipe, modified to be gluten-free and dairy-free too. This is an ultra simple recipe, easy for older kids to make (as long as they know how to keep their hands out of their mouths when handling meat!) and can be frozen for later. What makes this especially delicious is the raspberry mustard sauce, which can be changed with a simple switch in your choice of jam. This is a great way to enjoy classic spaghetti and meatballs (gluten-free, of course), or a simple side to spruce up any any meal. Enjoy!
 
Meatball ingredients:
 
1 1/2 lb Ground turkey (or ground meat of choice)
1/2 cup Dry gluten-free bread crumbs*
1/3 Onion, minced
1/4 cup Parsley, chopped
1 Egg
1/2 tsp each Garlic powder & Sage
1/4 tsp each Salt & Pepper

(*bread crumbs can be substituted with leftover cooked rice, rice flakes or quinoa flakes)
 
Sauce ingredients:
1 cup Seedless raspberry jam
1/4 cup Dijon mustard (read the label to be sure it’s gluten-free)
1 1/2 tbsp Horseradish (or to taste)

Instructions:
1. Combine all meatball ingredients.  Mix well and form into meatballs (if making small ones will be approx 60). Place on a lightly oiled baking sheet.

2. Bake at 400F for 12-15 minutes (for small ones) or until cooked through.
3. While meatballs are baking, combine all sauce ingredients in a small saucepan and cook over medium heat.
4. Once meatballs are cooked, transfer to a bowl and pour sauce over top. Optionally, you can transfer meatballs and sauce into a crockpot set on low. Cook another hour (or until ready to serve) to allow the sauce to infuse the meatballs.  Enjoy!

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