Tag Archives: Udis Community

Chicken and Sausage Paella from Allergy-Free and Easy Cooking

Chicken and Sausage Paella from Allergy-Free and Easy Cooking at This Mama Cooks! On a Diet - thismamacooks.com
As a community leader for Udi’s Gluten Free, I’m always on the lookout for new cookbooks written for people who are gluten free. That’s why I’m excited to share with you Cybele Pascal’s new cookbook, Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame. As you can tell by the title, it’s also for people with food allergies and food sensitivities, and is a follow up to her book The Allergen-Free Baker’s Handbook.

I met Cybele at a blogger event in Los Angeles over a year ago. She knows all about dealing with food allergies having cooked that way since 2001 after her son, Lennon, was as diagnosed with severe dairy and soy allergies. She obviously knows her stuff, which is why she’s an Ambassador Who Cares for Food Allergy & Anaphylaxis Network. You can find more about her on her website cybelepascal.com.

Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame

Cybele also has great taste and style, which is why I fell in love with her new cookbook and love dipping into it to find ideas for what to make for dinner. I’ve already made her Garam Masala Lamb Chops with Cumin Quinoa, which was fantastic and a huge hit with my family. To quote my daughter, Lucie, “I really don’t like quinoa, Mom. But this is so good!” She even got her brother to eat it!

The recipes in Allergy-Free and Easy Cooking are similar to the way I like to cook – healthy, delicious and can quickly be put together on a weekday night. Cybele’s recipes aren’t complicated and fussy, and don’t contain a zillion hard-to-find ingredients. Like me, she loves ethnic foods, such as Sopa de Lima, as well as classic family favorites like Chicken Noodle Casserole. In addition, she has a lot of great tips for those new to allergy-free cooking, like how to stock your pantry and what kitchen equipment you’ll need. It’s a great book for beginners as well as seasoned cooks who need to eliminate allergens in their kitchens.

Chicken and Sausage Paella from Allergy-Free and Easy Cooking at This Mama Cooks! On a Diet - thismamacooks.com

Chicken and Sausage Paella

Reprinted with permission from Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame by Cybele Pascal, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo credit: Chugrad McAndrews.

Ingredients

  • 1 cup long grain basmati rice
  • 2 1/2 cups low-sodium chicken broth
  • 1 pound chicken tenders, cut crosswise into 1-inch pieces
  • 3/8 teaspoon smoked Spanish paprika
  • Salt and freshly ground pepper
  • 3 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 8 ounces chorizo, andouille, linguica, or kielbasa, cut into 1/4-inch-thick rounds
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced or pressed
  • 1/4 teaspoon saffron, crushed
  • 1/2 teaspoon dried oregano
  • 1 (14.5-ounce) can diced tomatoes
  • 3/4 cup frozen peas
  • 1 tablespoon chopped fresh parsley, plus more for garnish

Directions

  1. Combine the rice with 1 1/4 cups of the chicken broth in a microwave-safe container. Cover and microwave for 10 minutes.
  2. Meanwhile, sprinkle the chicken tenders with the paprika and some salt and pepper. Heat 2 tablespoons of the olive oil in a large heavy pan or Dutch oven over medium-high heat until starting to shimmer. Add the chicken and cook for 2 minutes per side, until lightly browned. Transfer to a plate and set aside.
  3. Add the remaining 1 tablespoon olive oil to the pan. Add the onion and sausage and cook for 5 minutes, stirring often. Add the bell pepper, garlic, saffron, oregano, and 1/4 teaspoon of salt and cook, stirring, for 2 minutes more. Add the remaining 1 cup chicken broth, bring to a boil, and deglaze the pan by scraping up any browned bits along the bottom, 1 minute or so. Stir in the tomatoes, partly cooked rice, and chicken, bring to a simmer, reduce the heat to medium, and cook, loosely covered, for 8 minutes more or until the liquid is absorbed. Add the peas and heat through for 2 minutes. Add salt and pepper to taste, toss with the parsley, and serve hot, sprinkled with a little more parsley
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Servings: Serves 6
  • Serving size: 1/6 of recipe

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Disclosure: I was provided with a sample copy of Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame to facilitate this review. All opinions and experiences are my own.

As an Udi's Gluten Free Community Leader I'm compensated for my time and efforts on their behalf.  Amazon links are affiliate links. A commission may be earned from a referred sale to their website.

Join us on January 9 for a chat on New Year’s Resolutions and Fitness and Health Goals #gfcommunity

What are your health and fitness goals?Please join me and the rest of the Udi’s Gluten Free Community Leaders next week on Wednesday, January 9th at 9 pm ET for a live chat about our New Year's Resolutions and Fitness and Health Goals! We hope this will motive and provide support as you start on your resolutions for 2013.

Also, we’ll be giving away the following Udi’s Gluten Free prize packs of Udi’s Gluten Free products to help motivate your to eat healthy and gluten free resolutions:

PRIZE PACK #1

  • 1 bag cranberry granola
  • 1 bag original granola
  • 1 loaf whole grain bread
  • 1 pack pizza crust

PRIZE PACK #2

  • 1 bag cranberry granola
  • 1 bag orginal granola
  • 1 loaf whole grain bread
  • 1 bag mighty bagels

PRIZE PACK #3

  • 1 bag cranberry granola
  • 1 bag orginal granola
  • 1 loaf omega flax & fiber
  • 1 loaf millet chia

PRIZE PACK #4

  • 1 loaf omega flax & fiber
  • 1 loaf millet chia
  • 1 pack pizza crust
  • 1 bag mighty bagels

You can join us here or via the widget below!

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Disclosure: As an Udi's Gluten Free Community Leader I'm compensated for my time and efforts on their behalf.

Gluten Free Mango Coconut Macaroons

Gluten Free Mango Coconut Macaroons at This Mama Cooks! On a Diet - thismamacooks.comAs a community leader at the Udi’s Gluten Free Community I’m always on the lookout for terrific gluten free recipes to share with our members. One of the biggest challenges people with celiacs or gluten food sensitivities have is finding delicious treats and desserts. Sure Udi’s Gluten Free has wonderful cookies (my favorites are the Snicker Doodles), muffins and even cinnamon roles, but sometimes you want something different. That’s where macaroons fit the bill.

Homemade macaroons are naturally gluten free and were the first GF dessert I ever made for my mother-in-law who has celiacs. This recipe from the National Mango Board is a fun twist on the classic coconut treat.  A batch of these would also make a wonderful homemade holiday gift for anyone!

Note: double check to make sure the sweetened flaked coconut you’re baking with doesn’t contain any flour. According to this post Kraft’s Baker's Coconut – Angel Flake Sweetened does not contain gluten. You also may prefer using a “natural” unsweetened flaked coconut product, like the kind made by Bob’s Red Mill.

How to pick and prepare a mango

Great tips on how to shop for and cut up your mango:

Gluten Free Mango Coconut Macaroons at This Mama Cooks! On a Diet - thismamacooks.com

Gluten Free Mango Coconut Macaroons

Recipe from Mango.org

Ingredients

For Mango Coconut Macaroons

  • 1 (14-ounce) bag sweetened flaked coconut
  • 1 large mango, peeled, seeded and diced
  • 1 cup mango jam (see recipe below)
  • 2 tablespoons corn syrup
  • 1 teaspoon vanilla extract (gluten free)
  • 2 teaspoons ground ginger
  • 2 eggs, separated
  • 1/4 teaspoon salt

For the Mango Jam

  • 2 large mangoes, peeled, pitted and roughly chopped
  • 1 cup mango nectar
  • 1/4 cup granulated sugar
  • 2 teaspoons ground ginger
  • 1 teaspoon vanilla extract (gluten free)

Directions

For Mango Coconut Macaroons

  1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper, set aside.
  2. In a large bowl, combine coconut, diced mango, mango jam, corn syrup, vanilla and ginger, egg whites and salt, until fully incorporated.
  3. Drop heaping tablespoonful of batter onto prepared baking sheets.
  4. Bake for 30 to 35 minutes until golden brown. Transfer to wire rack to cool.

For the Mango Jam

  1. In medium saucepan, combine all ingredients. Bring to a boil then reduce heat to medium-low.
  2. Gently mash mango mixture with back of wooden spoon or potato masher to create smooth jam.
  3. Simmer for 15 minutes until thickened.
Prep Time: 1 Hour
Cook Time: 1 Hour
Total Time: 2 Hours
Servings: Makes 30 macaroons
  • Serving size: 1 macaroon
  • Calories: 90
  • Total Fat: 5g
  • Saturated fat: 4g
  • Unsaturated fat: 1g
  • Sodium: 59mg
  • Total Carbohydrates: 12g
  • Fiber: 1g
  • Cholesterol: 0mg

Recipe and picture courtesy of the National Mango Board.

Disclosure: As an Udi's Gluten Free Community Leader I'm compensated for my time and efforts on their behalf.

Join us for a live chat on holiday traditions and win prizes from Ud’s Gluten Free! #gfcommunity

holidayJoin me and my fellow Udi’s Gluten Free Community Leaders Toni, Penelope, Jo-Lynne and Sommer for a festive holiday chat on Tuesday, November 27 at 8 pm EST at the Udi’s Gluten Free Community website. We’ll be chatting about holiday traditions and covering topics like:

  • Gluten free holiday recipes
  • Gluten free gift ideas including recipes for edible gluten free gifts
  • Travel tips
  • And more!

Also, we'll be giving away PRIZES of Udi’s Gluten Free goodies throughout the chat!

You could win:

  • New bagels: Mighty Bagels and Everything Inside Bagels
  • New muffins: Double Vanilla and Harvest Crunch Muffins
  • Cinnamon Rolls
  • Brownie Bites
  • Amazing Udi's Breads

You can join the chat here or in the discussion widget below. Hope to see you there!

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Disclosure: As a Udi's Gluten Free Community Leader I'm compensated for my time and efforts on their behalf.

Join us for a Gluten Free Thanksgiving Chat on November 7 at 8 pm ET/ 5 pm PT #gfcommunity

Thanksgiving turkey

I adore Thanksgiving, but it’s a challenging time of year for anyone who’s gluten free or has food sensitivities or allergies to things likes nuts or dairy. First, you don’ t know what to make to fit everyone’s dietary needs. Second, you have to deal with those relatives who just don’t “get it” and tell you that eating gluten free is a fad or that there are no such things as food allergies!

To help you cope, several of the Udi’s Gluten Free Community Leaders  and I are holding a chat on the Udi’s Gluten Free dkafdkja;sdlkj community website this Wednesday, November 7 at 8 pm EST | 5 pm PST to discuss how to cope with Thanksgiving. We’ll be sharing recipes, cooking tips, and how to deal with Aunt Mary’s pumpkin pie. We’ll also be giving away lots of Udi’s Gluten Free goodies to serve at Thanksgiving or with leftovers.

You can join us here or below in the embedded discussion area. Hope you can join us!

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Disclosure: As a Udi's Gluten Free Community Leader I'm compensated for my time and efforts on their behalf.

Thanksgiving meal planning: Moist Tofu Cornbread

Moist Tofu Cornbread at This Mama Cooks! On a Diet - thismamacooks.com

As an Udi’s Gluten Free Community Leader,  I know that the Thanksgiving holiday is especially hard for anyone who’s gluten free, has food sensitivities or allergies, or are just trying to eat healthy since everything seems to have wheat flour, cream, sugar, butter and nuts. That’s why we’ll be having a chat at Udi’s Gluten Free  Community next week on Wednesday, November 7 at 8 pm EST to discuss the challenges Thanksgiving brings. You can find the chat here. Hope you can join us!

It’s also why I’d like to share a recipe I got from Simply Soy, a wonderful cookbook put together by the Soyfoods Council. It was given to me earlier this year when they invited me to Iowa to learn about soybean production and the benefits of soy in your diet.

Vegan Tofu Cornbread at This Mama Cooks! On a Diet - thismamacooks.com

Planning a Southern Thanksgiving

I’m making a southern-style Thanksgiving this year as it’s our first year living in Georgia. To me, nothing is more southern than cornbread dressing with the turkey, so I’ll be making Bon Appetit’s Cornbread, Sausage, and Pecan Dressing, but using pine nuts instead of pecans since my daughter’s allergic to nuts.

Unfortunately, most cornbread mixes contain wheat flour or “from scratch recipes” contain milk or eggs. Instead, this recipe from Didi Emmons, author of Entertaining for a Veggie Planet, uses tofu to make a dense, moist bread, and I’ve substituted an all-purpose gluten free baking mix for the flour. You can make it in any size pan, including an 8-inch square or round cake pan. It’s also a great cornbread for vegans as it contains no butter, dairy or eggs.

Ingredients

  • 1 cup cornmeal
  • 3/4 cup all-purpose gluten free baking mix
  • 1 1/2 teaspoons baking powder (gluten free)
  • 1 teaspoon salt
  • 1 teaspoon minced fresh or dried rosemary, optional
  • 8 ounces firm water-packed tofu, drained
  • 5 1/2 tablespoons canola oil

Directions

  1. Preheat oven to 350 degrees. Spray or oil a 9×5–inch loaf pan.
  2. In a large bowl, combine the cornmeal, all-purpose gluten free baking mix, baking powder, salt, and rosemary. Mix well.
  3. In another bowl, squeeze the tofu through your hands until it is the consistency of scrambled eggs. Stir in the oil and 1 cup water. Add this to the dry ingredients and stir just until moistened. (The batter will be very dry.)
  4. Spoon the batter into the prepared pan, and bake until a knife inserted comes out clean, about 45 – 50 minutes.
  5. Cool in the pan for about 10 minutes, then rap the pan sharply to remove the bread, and cool the bread on a rack for at least another 20 minutes before slicing.
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour 10 Minutes
Servings: Makes 12 slices
  • Serving size: 1 slice

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Disclosure: As a Udi's Gluten Free Community Leader I'm compensated for my time and efforts on their behalf. In addition, I was invited to an all expenses paid editor’s trip by the Soyfoods Council. All experiences and opinions are my own.

Join us for a Udi’s Gluten Free chat on October 9th and win some prizes! #gfcommunity

web-chat

Join us on Tuesday, October 9, 2012 at 8 pm ET to discuss what is a fact and what is fiction comes to living gluten free. We’ll also be giving away the following Udi's products:

  • Muffin Prize Pack (assortment of a few different muffins)
  • Bagel Prize Pack (assortment of a few different bagels)
  • Sweet Tooth Prize pack (combination of cookies, brownies, cinnamon rolls)
  • Bunch o’ Buns (hamburger and hotdog buns)

Official rules for the giveaway here.

The chat will take place here in the Udi's Gluten Free Community or below in the chat widget. Hope to see you on Tuesday!

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Disclosure: As a Udi's Gluten Free Community Leader I'm compensated for my time and efforts on their behalf.

Why is gluten sensitivity on the rise? #gfcommunity

wheatThere's a fascinating story about gluten sensitivity in the September 2012 issue of Whole Living magazine called, Our Daily Bread. The article says that, “...there are indications that a good portion of today’s gluten sensitivities come from two big changes in the past half century: first, in how we grow and process wheat; and second, in how we turn its flour into dough.”

It points to the studies that found that some people with gluten intolerance issues can consume intensely fermented wheat. In addition, a 209 Norwegian study published in the Journal of Agricultural Chemistry found that many wheat proteins were significantly transformed by the nitrogen and sulfur in chemical fertilizers. Others theorize that people can tolerate wheat that is over milled and over processed. Finally, others think that switching to heirloom wheat strains may solve many people’s gluten issues.

Whatever the case may be, the article gives a lot of food for thought – quite literally. Check out the article and let me know what you think HERE Udi’s Gluten Free Community website or below in the discussion box.

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Disclosure: As a Udi's Gluten Free Community Leader I'm compensated for my time and efforts on their behalf.

Join us for a #glutenfree meal planning chat on Tuesday at 8PM ET #gfcommunity

cookingAt my home we’re back to school, starting up with extracurricular activities, traveling for work, and swamped at our jobs. How about you? If you’re busy too or just stuck in a dinner time rut, I’m sure you could use some help with meal planning. That’s why the Udi’s Gluten Free Community Leaders are having a chat this Tuesday (tomorrow!) at 8PM ET on that very subject. Our meal planning discussion is especially for those who are gluten free, but if you dread the question, “What’s for dinner?” then join us and get some great meal time tips and short cuts, whether you’re gluten free or not.

You can follow the discussion here on the Udi’s Gluten Free community website or down below in the embedded discussion area.

Hope you can join us!

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Disclosure: As a Udi's Gluten Free Community Leader I'm compensated for my time and efforts on their behalf.

The FDA and #glutenfree regulations #gfcommunity

wheat

Are you aware that the FDA doesn’t have a regulation that specifically defines the term, “gluten free”? That’s what my fellow Udi’s Gluten Free Community Leader Wendy asks in this post. She discusses the four organizations that certify products and facilities as gluten free. The information is so valuable that I thought I’d share it by embedded the information below.

I hope you check it out as well as other discussions on the Udi’s Gluten Free website, including my latest conversation, Do you think that going gluten free is more accepted or more controversial?

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Disclosure: As a Udi's
Gluten Free Community Leader I'm compensated for my time and efforts on their behalf.

Let’s chat about food sensitivities on Monday, July 30 8 pm ET #gfcommunity

sneezing-coldDo you have a constant runny nose, migraine headaches, or sore tummy that’s making you wonder if what you’re eating is bad for you? Are you suspecting it’s food sensitivities, allergies or maybe even celiacs disease? Join me, Jo-Lynne of  Musings of a Housewife, Alta of Tasty Eats at Home, Penelope of Penlope's Oasis, and Rachel of finding joy on Monday, July 30 at 8 pm ET (that's TOMORROW) to discuss food sensitivities and how to get tested. We'll be touching on topics like tests for gluten intolerance for celiacs vs. the ALCAT blood test for food sensitivities, as well as food allergies vs. food sensitivities and much more.

We’ll be sharing our experiences, so bring your questions! You can join us in the chat box below or live on the Udi’s Gluten Free community website here.

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Disclosure: As a Udi's Gluten Free Community Leader I'm compensated for my time and efforts on their behalf.

Udi’s Gluten Free chat 6/27 at 8pm ET with Stockpiling Moms #gfcommunity

Udis-Gluten-FreeMelissa from Stockpiling Moms will be hosing a Gluten Free Weeknight Wows Live Chat on Wednesday June 27, 2012 from 8 to 9 pm EST.  She’ll be discussing gluten free recipes good enough for guests and the pickiest of family members like her Bacon, Avocado & Egg Grilled Cheese made with Udi’s Gluten Free bread.

Melissa and Udi’s are also giving away some terrific prizes like a Udi’s Gluten Free Prize prize pack and boxes of Udi’s Gluten Free Snickerdoodles. (If you haven’t tried their Snickerdoodles, you must. Then again, maybe not since the boxes have a way of disappearing in a day – and appearing on your booty.)

You can join the chat online here or in the discussion box below.

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Disclosure: As a Udi's Gluten Free Community Leader I'm compensated for my time and efforts on their behalf.

In the good old summertime! Join us for an Udi’s Gluten Free live chat Thursday 8 pm ET #gfcommunity

pool-partyNow that summer vacation is in full swing for most of us, how are you dealing with being gluten free at camp, at the beach or local pool, or while you’re on the road vacationing?

Whatever the case may be, join me, Sommer from A Spicy Perspective and Jo-Lynn from Musings of a Housewife for a LIVE CHAT at the Udi’s Gluten Free Community this Thursday night, June 21st at 8PM ET! We'll be sharing tips on how to keep gluten free while you’re on the run, at camp, or just hanging out relaxing at the beach or pool.

You can join us here or use the chat box below. See you Thursday night!

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Disclosure: As a Udi's Gluten Free Community Leader I'm compensated for my time and efforts on their behalf.

Pancakes vs. crepes #glutenfree #gfcommunity

pancakes

Who doesn’t love pancakes? Well, if you’re gluten free, having pancakes can be a bit of a problem. Luckily there are some terrific gluten free pancake mixes on the market like the one from Bisquick, which makes light and fluffy pancakes. (My kids love them even though they don’t need to eat gluten free.) You can also make pancakes using gluten free all purpose flour mixes. I like the ones from King Arthur and Bob's Red Mill.

But did you know that you can also use gluten free all purpose flour mixes to make crepes? I love crepes as they’re so light and buttery that I can eat a pile of them! All you need to do is omit the baking soda and add a little more milk and maybe some liquid sweetener to your recipe.

You can read about my “happy accident” in discovering how to make crepes not pancakes at Udi’s Gluten Free Community below to get my recipe for gluten free crepes. Or you can go directly to the discussion on the Udi’s Gluten Free website here.

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Disclosure: As a Udi's Gluten Free Community Leader I'm compensated for my time and efforts on their behalf.