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Wednesday, November 24, 2010

Snikiddy Original Flavor Baked Fries

Made with cornmeal, potato flakes, sunflower oil and a variety of other ingredients I have heard of and can pronounce without the help of wikipedia, these unassuming pleasantly packaged "fries" are quite possibly the best snack I have purchased since my celiac diagnosis.

As a child I loved potato sticks, these are better. As a teen I liked potato chips, these are better. In fact I think Snikiddy Baked  Fries are the best of both worlds.  My family and I have sampled the original flavor and the ketchup flavor. We preferred the original flavor with its unexpected burst of flavor and crisp texture over the ketchup variety. The ketchup fries are without a doubt appropriately named. I am sure they will be overwhelming popular with folks who really love ketchup. I am anxious to try the cheddar cheese and Parmesan garlic flavors.

I purchased the large 20oz. bag simply from the packaging alone. I had not tried them nor had anyone told me about these fries. On a return trip to Wegmans, where I bought them I told the manager of the Nature's Market section how delicious they were. She said they were being purchased at a rapid pace. I am not surprised.

To Snikiddy and other companies who are meeting and surpassing the expectations of consumers like myself, I say thank you.  I encourage all Gluten Free and You readers to check out  for more information.

Thanksgiving Dressing

Today, I am posting a recipe that I have never made. Whoa, that's a first! However, the recipe is from  the Gluten Free Girl and the Chef, so I trust that it will be delicious.

Recipe tips: The bread I will be using in my dressing is Pamela's Products Gluten Free Bread Mix prepared in my bread maker with 1 tbsp. of ground flax meal added to the mix.

I am cutting the dressing recipe in half and variations I am trying are using a sprinkle of dried thyme, a 1/2 tsp dried sage and sauteing a twig of rosemary instead and pulling it out before assembly.
2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled
2 large ribs celery, medium diced
1 large yellow onion, medium diced
2 tablespoons good olive oil
2 tablespoons garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup chicken stock
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon pepper

Saute the onion and celery in olive oil on medium-low heat until they are translucent. You will be able to smell the onions cooking at this point. (Take a deep whiff. That's a beautiful smell.) Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.

Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)

Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.

Serves six to eight people, depending on their appetite for stuffing.

Post Script: Written on Thanksgiving Day 2010
Readers, I just assembled the dressing I blogged yesterday. It looks and smells delicious. I halved the recipe because we are having a very intimate dinner today. Dressing is my favorite part of the Thanksgiving meal so I have very high hopes. I smeared a thin layer of butter on top to achieve an extra crispy topping. From my table to yours and from the bottom of my heart, Happy Thanksgiving to you and yours.

Tuscan Soup with Sausage Meatballs

Presenting the fourth installment in the Gluten Free and You tribute to Fall. The Fall tribute was inspired by Gluten Free and You readers voting Fall their favorite season in a poll a few months ago.

I sincerely hope you enjoy Tuscan Soup with Sausage Meatballs as much as my family and I. We have many fond memories of sharing this meal with family and friends. It is always a hit.  This recipe is from one of my favorite grocery stores, Wegmans

Recipe tip: This recipe calls for hot poultry sausage. I have only ever used mild pork sausage.

1 tbsp. extra virgin olive oil
1 lb. hot poultry sausage removed from casing and rolled into 1 inch balls (I use mild pork sausage)
4 cloves garlic, minced
1/2 cup long grain white rice
1 head (about 1lb.) escarole, washed and cut into 1 inch strips
1 carton (32oz.) chicken stock
3 cans (15oz each) cannellini beans, washed and half mashed into a paste

  1. Heat oil in soup pot over MEDIUM heat. Add sausage balls; sear all around, about 5 min.
  2. Add garlic, rice and escarole;stir. Cover; let steam until escarole is tender, about 5 min.
  3. Raise heat to HIGH. Add stock; bring to boil. Reduce heat to MEDIUM-LOW; simmer, covered about 15 min or until sausage is cooked through and rice is tender.
  4. Add cannellini beans; stir. Simmer for 5 min until soup is completely heated through.
Sprinkle with Italian Classics Grated Romano Cheese and freshly cracked black pepper.