Unless we’re having a party, I usually don’t buy chips. However, there are certain people in my household who feel that watching sports on television isn’t fun without a bag of salt and vinegar salt potato chips. (Ahem.) So, when faced with a chips request, I try to find a brand that’s as healthy as possible. That’s why I buy Kettle Brand Potato Chips since they’re as wholesome as you can get for a snack food.
The folks at Kettle Brand Potato Chips cook real, unpeeled potatoes in small batches for a superior taste and a signature crunch. In addition, they use only the finest all-natural, non-GMO ingredients – no trans fats, no MSG, no artificial colors or flavors, and no list of ingredients you can’t pronounce. In fact, they’re the first potato chip to be verified by the Non-GMO Project.
Taste wise, their chips are delicious and hard to put down! Our favorites of the 24 flavors they make are Sea Salt & Vinegar, Sea Salt, and Salt & Fresh Ground Pepper Crinkle Cut Chips. Kettle Chips also makes four types of organic potato chips: Organic Country Style Barbeque, Organic Sea Salt, Organic Salt & Fresh Ground Pepper, and Organic Sweet Chili Garlic.
All Kettle Brand Potato Chips (including Kettle Brand Bakes, Reduced Fat, Organic, and Krinkle Cut Potato Chips) are gluten free and processed in a gluten free environment. They’re also considered to be safe for people with peanut allergies, since they’re processed in an environment free of peanuts and other nuts. The chips are processed on equipment shared with ingredients that contain very small amounts of dairy. Even though they thoroughly clean the lines after each flavor run, there's a slight potential of cross contamination. (See Kettle Brand’s FAQ page for more info.)
Kettle Brand Potato Chips inspired meatloaf
At my house, meatloaf is a popular but challenging dish. For years, I had to make it egg-free due to my daughter’s allergies. She’s grown out of her egg allergies, but now we have to deal with me being gluten free.
Inspired by Kettle Brand, I thought I’d use crushed potato chips instead of bread crumbs in my meatloaf recipe. I also used crushed potato chips on the top of the meatloaf for added visual appeal. To health up the meatloaf, I used shredded carrots and egg whites, and kept it dairy free by using rice milk. (Feel free to use regular milk if you don’t have a food sensitivity to dairy.) I used Kettle Brand’s Sea Salt Potato Chips, but you can experiment with your favorite flavor. I bet Kettle Brand’s Backyard Barbeque, Jalapeño Jack, or Cheddar Beer flavors would be wonderful in this meatloaf recipe, too!
Since I used one of my favorite Memphis style barbecue sauces, I’ll serve that on the side instead of ketchup. In addition, I’ll be serving this with fresh green beans from the farmer’s market and some Easy Mashed Parsnips and Chives. And don’t forget, leftover slices of cold meatloaf make wonderful sandwiches!
If you double the recipe, you can freeze one loaf for later. Let the meatloaf cool in the pan. Then lift it out and cover completely with foil to freeze.
Gluten Free Potato Chip and Carrot Meatloaf
- 2 pounds extra-lean ground beef
- 1 1/2 cups crushed Kettle Brand Sea Salt Potato Chips – divided
- 1 cup shredded carrots
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1/4 cup rice milk
- 1/2 cup egg whites
- 1/2 cup barbecue sauce
- 1 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- Cooking spray
- Preheat oven to 375 degrees F.
- Combine all ingredients (except for cooking spray and 1/2 cup of the crushed potato chips) in a bowl. Mix until all ingredients are well combined. You can use your hands or a potato masher.
- Line a 9x5” meatloaf pan with foil. Spray inside with cooking spray.
- Place meatloaf ingredients in the pan. Pat down evenly.
- Sprinkle 1/2 cup of crush potato chips evenly on top of loaf.
- Place meatloaf pan on top of a baking sheet and place into oven.
- Bake at 375 degrees F for 45 to 50 minutes.
- Remove from oven and let sit for 10 to 15 minutes. Gently remove the meatloaf by lifting up on the aluminum foil. Peel foil off of meatloaf, cut into slices and serve.
- Serving size: 1-2 slices
What is your favorite flavor of Kettle Brand Potato Chips?
This is a sponsored conversation written by me on behalf of Kettle Brand. The opinions and text are all mine.
The folks at Finish asked me to take the Finish Rise and Shine Challenge and create a difficult-to-clean meal to put Finish® Quantum® with New Power Gel to the test. I thought this was a great excuse to make a braised short rib recipe that I saw in Bon Appétit magazine to use up the flanken style beef short ribs I had in the freezer.
This recipe was a good choice for the Finish Rise and Shine Challenge, because braising makes a lot of mess. Plus, the flanken style ribs were so greasy I had to put the cooked meat and vegetables in a colander to drain them onto a cookie sheet – lots of grease for Finish to clean up!
More on the Finish Rise and Shine Challenge tomorrow. First the recipe!
Changes to Bon Appétit’s Chile-Braised Short Ribs recipe
This was the first and last time I’ll use flanken style short ribs. Besides being too greasy, they cooked too quickly, which turned the short rib recipe into a stew recipe. (I’ve adjusted the times accordingly below so you don’t end up with stew like me.) I also didn’t like all the little pieces of bone I had to pick out of the meat.
Here are the other changes I made to Bon Appétit’s recipe to create my Chile and Orange Braised Flanken Style Beef Short Ribs :
- Chiles: The original recipe uses dried New Mexico chiles. Even though we have a large Hispanic population here in Athens, GA, I couldn’t find any chiles labeled “New Mexican” so I used the dried ancho chiles I found at Kroger.
- Marinade: I found that the marinade was very thick and was worried that the meat wouldn’t be evenly exposed to it. So I added a cup of soaking liquid to make the marinade less paste like.
- Cuties to the rescue: Dummy me forgot to buy lemons, so I used Cutie Clementine oranges instead, which sweetened up the braised ribs a little.
- Cauliflower: Since I have a food sensitivity to potatoes, I used cauliflower instead.
- Olives: I didn’t read the label on the Mezzetta Castelvetrano Olives I bought on sale at CostPlus World Market, and accidentally bought olives with the pits still in them. Oops! I ended up using a paring knife to cut off the meat, thus the olives were chopped not whole.
- Carrots: To save time, I used baby carrots instead of cutting up large carrots.
- Parsley: Instead of fresh parsley, I used Gourmet Garden’s parsley for taste rather than garnish.
- Less clean up: Finally, I tried to have you use less cookware than the Bon Appétit recipe called for by soaking the chiles in the blender, marinating the meat in the pot, and so on.
All in all a heavy, but delicious dish. I really liked how the tangy sourness of the olives contrasted with the sweetness of the meat, orange juice and carrots. However, my daughter, Lucie, didn’t care for the olives at all, so you may want to serve your kids the ribs without the sauce.
Chile and Orange Braised Flanken Style Beef Short Ribs
- 8 dried ancho chiles
- 4 garlic cloves
- 4 Cuties Clementine oranges, zested and juiced
- 1/4 cup olive oil
- 5 teaspoons kosher salt
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 5 pounds flanken style beef short ribs
- 1 large onion, thinly sliced
- 4 cups low-sodium chicken broth
- 1 large cauliflower, but into bite size pieces
- 3/4 pound baby carrots
- 2 tablespoons tomato paste
- 1 cup pitted Castelvetrano green olives, roughly chopped
- 1/4 cup Gourmet Garden parsley
- In a large skillet using NO oil, roast chiles over medium heat until slightly puffed and slightly darkened, about 1 minute on each side. (The chiles I used were large enough that only 4 fit in my skillet, so you may have to do this twice.)
- Remove the chiles from skillet and let cool.
- Pull stem off chiles and halve lengthwise. Scrape out and discard seeds.
- If you’re comfortable pouring boiling water into your blender or food processor, then place cleaned chiles into it. (You can use a bowl instead if you're not.) Add boiling water to cover and let stand for 20 minutes. Drain water, reserving one cup of liquid, and leave chiles in blender or food processor. (Or place them into your blender/food processor if your soaking them in a bowl.)
- Combine chiles, garlic, Clementine orange zest and juice, oil, salt, coriander, cumin and 1 cup soaking water in a blender or food processor. Purée until marinade is smooth.
- Place flanken style beef short ribs, onion and marinade in a large oven safe heavy pot, like the 7 1/4 quart Le Creuset French oven I used. Cover with lid and chill ribs in the refrigerator overnight.
- Preheat oven to 350°.
- Add broth to the heavy pot, then bring everything to a boil on your stove top. Cover pot and transfer to oven. Braise ribs for 1 1/2 hour.
- Add cauliflower, baby carrots, and tomato paste to the post. Make sure to keep meat and vegetables covered in the liquid.
- Cover with lid and return to oven. Continue braising until meat is fork-tender and separates easily from the bone and vegetables are soft, 1 to 1/2 hours longer.
- Turn oven off or keep it at the “warm” setting.
- Place colander on a cookie sheet. Using a slotted spoon, transfer short ribs and vegetables to the colander to drain excess grease.
- When meat is cool enough to the touch, remove any small pieces of bone that have come loose from the flanken style ribs.
- Place meat and vegetables into an oven safe casserole dish, cover with foil, and return to oven to keep warm.
- Place your large cooking pot on the stove over high heat. Bring liquid to a boil then reduce heat and simmer. Use a spoon to skim fat from surface.
- Simmer for about 10 minutes until sauce starts to thickened like gravy. Stir olives and parsley into sauce and keep warm over low heat.
- To serve, place short ribs and vegetables on plate and and spoon sauce over. Enjoy!
- Serving size: 1/8 of recipe
Read Part Two of the Finish Rise and Shine Challenge tomorrow!
This month’s selection from Hugh Acheson’s cookbook, A New Turn in the South: Southern Flavors Reinvented for Your Kitchen, was another attempt to use up something we had in the freezer – a three pound rack of beef short ribs. It was one of those “Manager’s Specials” my husband purchased at Kroger – you know, the package of meat that’s quickly approaching it’s due date and has been drastically reduced in price. I know my husband probably thought “barbeque!” but I thought braised short ribs instead.
However, these short ribs weren’t very short. In fact, they were twice as long as what would be served in Hugh’s restaurant. Lacking a band saw, I decided to make due and forge ahead with the ribs as is. So instead of two little elegant rib pieces, I had to serve up Fred Flintstone sized ribs instead. No biggie.
So, when buying ribs, make sure you’d have enough to serve one rib to each person. (The rack I had consisted of six ribs and was three pounds, so I doubled the recipe.) If I was buying ribs, I’d ask my butcher for four ribs weighing in at 1 1/2 pounds – and I would ask to have the ribs cut in half.
Weeknight cooking strategy
This recipe takes four to five hours to make, so it’s something you’d make on the weekend. However, you could make it during the week with a little planning. Here’s how:
Evening 1 – after dinner, prepare your “mise en place” – your chopped vegetables, measured seasonings, measured out liquids, etc. Place everything in small bowls or measuring cups, cover with plastic wrap and store in the refrigerator. This will take you 30 to 45 minutes including clean up time.
Evening 2 – while cooking dinner (if possible) or after, cook up steps 1 through 10. Place ribs back in the Dutch oven and store in the pot in the refrigerator. Also, don’t bother skimming the fat off the braising liquid. By storing it in the refrigerator overnight, you’ll have a thick, congealed layer of fat on the top, which you can spoon off. So much easier and more healthy, too! This will take 3 to 3 1/2 hours including clean up and storage time.
Evening 3 – cook up steps 11 through 17 and serve. You may need to heat ribs in the stew 5 minutes longer since they’ll be cold from the refrigerator. This part will take 25 to 30 minutes.
A note on hominy and Dutch ovens
Hominy is made from dried corn that’s been soaked and cooked in an alkaline solution, usually limewater, and hulled. Here in the Georgia, I was able to find canned hominy – both white and yellow variations – in the canned vegetable aisle near the beans. If your store doesn’t stock hominy in that aisle, try the Hispanic section or buy it at a Hispanic market as hominy is a popular ingredient in pozole soup.
Since the short ribs have to be cooked both on the stove top, then in the oven, you need to have cookware with a lid that will work in both. I used my two ancient Le Creuset 5 1/2-Quart Round French Ovens, since I doubled the recipe. But secretly I would have loved to have a Le Creuset 7 1/4-Quart French Oven or a couple of Le Creuset’s 5-Quart Round Braisers. If wishes were fishes…
If you don’t have a Dutch oven, you can sear the ribs in a skillet and transfer them to a casserole dish with a lid for braising.
Not-So-Short Short Ribs with Hominy Stew
- 4 (6 ounce) portions short ribs, trimmed of connective tissue
- 1 1/2 tablespoons kosher salt, plus additional per taste
- 1 1/2 tablespoons black pepper
- 1 tablespoon olive oil
- 1 large sweet onion, peeled and coarsely cut into a large dice
- 1 large carrot, peeled and cut into 1-inch dice
- 1 celery stalk, leaves removed, cut into 1/2-inch dice
- 1 dried ancho chile
- 2 bay leaves
- 1 sprig fresh thyme
- 1 cup dry red wine
- 3 cups beef broth
- 1 15.5 ounce can hominy – yellow or white
- 2 tablespoons butter
- 1 leek, cleaned and cut into 1/2-inch dice (use just the white and light green parts of the leek)
- 2 garlic cloves, peeled and thinly sliced
- 2 tablespoons canned roasted green chiles
- 1 28 ounce can diced tomatoes with juice
- 1/2 teaspoon ground cumin
- 1 teaspoon chopped fresh thyme
- 1 tablespoon chopped fresh flat-leaf parsley
- Preheat the oven to 325 degrees F.
- On a large platter or cutting board, lay out the short ribs and evenly rub all sides with salt and pepper.
- Heat oil in a cast-iron Dutch oven over medium-high heat. Add ribs to the pan and sear on all sides – about 2 minutes per side. If needed, do the ribs in batches.
- With ribs still in the Dutch oven, add the onion, carrot and celery. Reduce the heat to medium and cook for 2 minutes, stirring occasionally.
- Add the chile, bay leaves, thyme sprig, and red wine. Cook to reduce the wine by half – about 15 minutes.
- Add the beef stock and bring to a simmer.
- Cover the Dutch oven and place in the preheated oven. Allow to cook for 2 to 2 1/2 hours or until the meat is starting to pull away from the bone.
- Remove the short ribs from the Dutch oven and place ribs aside on a large plate or bowl. (You’ll be using the Dutch oven for the final step, so don’t wash it! Instead, lightly wipe out any remaining fat or vegetable matter.)
- Using a fine mesh strainer, strain the braising liquid into a 2-cup or larger measuring cup. Discard the onion, celery, bay leaves, thyme and chile.
- Skim off all the fat from the surface. If there’s less than 2 cups of braising liquid, add enough beef stock or water to bring it up to 2 cups.
- Drain and rinse hominy, and set aside.
- Place Dutch oven on stove over medium heat. Add the butter, leek and garlic. Sweat the vegetables for 5 minutes, while occasionally stirring.
- Add the roasted green chiles, diced tomato, cumin, thyme, and the 2 cups of braising liquid. Simmer for 5 minutes and season with salt to taste. (While simmering, feel free to scrape the sides of your Dutch oven to add the “brown yummy goodness” from the braising to your vegetables.)
- Add the hominy and cook for another 5 minutes.
- Add the short ribs to the stew to reheat. Stir to cover the ribs in the stew and cook for 5 minutes.
- Turn off heat and stir in the parsley.
- Ladle the stew into 4 bowls, placing the ribs on top. Enjoy!
- Serving size: 1 rib plus 1/4 of stew
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One of my blogging goals for 2013 was to join another online foodie event like Secret Recipe Club. Somehow I stumbled on to Cook the Books. Well, this month, Cook the Books is teaming up with Food 'n Flix to bring us dishes based on both the movie and the book, The Hunger Games. Heather from Girl Chef is hosting the event – see her announcement post. Heather is definitely a blogger after my own heart as she’s as passionate about movies and reading as she is about food, since she’s part of the team that runs Cook the Books and Food ‘n Flix.
Reading The Hunger Games
I had read The Hunger Games Trilogy last spring in the hopes of getting my kids to read it. (Lucie did and enjoyed it somewhat. Nathan never got past the first book.) Instead, I was the one who got hooked on the series, which wasn’t a surprise as it’s well written and I’m a sucker for a good dystopian novel.
Rereading the book for this project, I realized how fixated Katniss Everdeen was on food. People who wonder where their next meal will come from – if it comes at all – usually are. However, one of the ways the movie, The Hunger Games, fell short was that it wasn’t fixated on food as much as Katniss’s character was. It’s a shame, because you never get the feeling that Katniss or any of the kids from the poorer districts were starving. They all looked too healthy!
Cooking The Hunger Games
To help me decide what to make for Cook the Books/Food ‘n Flix, I took notes on the various dishes and foods that are mentioned in the book, such as Katniss’s favorite lamb stew. But there are other dishes that sounded intriguing such as fish stew with greens, goat cheese, “chicken and chunks of oranges cooked in a creamy sauce laid on a bed of pearly white grain,” bread with raisins, tiny green peas and onions, or mushroom soup – and that doesn’t even touch on the desserts, such as “pudding the color of honey.”
One dish that appeared twice when Katniss was under some stress was described as “hot grain smothered in beef stew” or just hot grain and stew. Being the middle of winter, who wouldn’t want to have a bowl of beef stew on rice? I decided to modify Real Simple’s Slow Cooker Classic Beef Stew by making it gluten free, adding more root vegetables and peas, and serving it on brown rice.
Healthy modification: the original recipe called for dredging the beef chunks in all-purpose flour. I substituted gluten free teff flour, but feel free to use your favorite GF (or non-GF) flour. While the flour thickens the stew, it does add a lot of calories, which is fine if you're Katniss and need some fattening up. If you’re watching your calorie intake, here’s another way to thicken the stew.
- Omit the flour, and season the beef with salt and pepper to taste.
- In a large skillet, heat 3 tablespoons of olive oil on medium-high heat. Brown the meat as directed. Follow the rest of the recipe.
- About 30 minutes before serving, mix 3 tablespoons corn or rice starch with 3 tablespoons broth from the slow cooker.
- Add the mixture to the stew and stir.
- Put the lid back on the crock pot and turn up the heat to the High setting.
- After 30 minutes, stir and serve stew over rice.
Also, while I’ve served this with brown rice (cooked with the leftover beef broth I had on hand) you can use white rice, quinoa, or wild rice. For those who aren’t gluten free, try it with couscous or farro.
Slow Cooker Beef Stew with Brown Rice
- 4 pounds bottom round, trimmed and cut into 2-inch chunks
- 1 cup gluten free flour
- 1/3 cup olive oil
- 1 large onion, diced (2 cups)
- 1 6-ounce can tomato paste
- 1 1/2 cups dry red wine
- 1 pound baby potatoes, washed (not peeled)
- 1/2 pound baby carrots
- 4 parsnips, roughly diced
- 2 stalks celery, roughly diced
- 2 cups gluten free beef broth
- 1 tablespoon kosher salt
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 1 16 ounce package frozen peas
- cooked brown rice (enough for 6 to 8 people)
- Coat the beef in the flour. Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Throw out any unused flour.
- Transfer browned beef to a large capacity (4 to 6 quart) slow cooker.
- Add the diced onions to the skillet. Cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions. Transfer the onion and tomato mixture to the slow cooker.
- Pour the wine into the skillet and scrape up any browned bits. Pour the liquid into the slow cooker.
- Stir in the potatoes, carrots, parsnips, celery, beef broth, salt, thyme, and bay leaf.
- Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours.
- About 15 minutes before serving, add the peas and cook until heated through.
- Serve on top of brown rice
- Serving size: 1 bowl
- Calories: 520
- Calories from Fat: 177
- Total Fat: 20 g
- Saturated fat: 5 g
- Unsaturated fat: 15 g
- Sodium: 1061 mg
- Total Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 48 mg
- Cholesterol: 127 mg