It’s also something you don’t have to worry about your toddler choking to death on when she gets into the pantry, opens the bag, and stuffs her face while you’re going to the bathroom.  Yeah, Corice was the picture of innocence this morning.  Not.

Enjoy Life Foods has two nut free trail mixes: Beach Bash and Mountain Mambo.  You’ve just got to love foods with fun names.  The mixes are gluten-free, dairy-free, peanut-free, tree-nut free, soy free, egg free and casein-free. And they are certified gluten-free by the GFCO (Gluten-Free Certification Organization).

Beach Bash ingredients are: Raw Sunflower Kernels, Pineapple*, Roasted Hulled Pumpkin Seeds (Sunflower Oil (Sunflower Oil, Citric Acid), Salt), Cranberries*, Apricots*  (*Sulfite-free).

Mountain Mambo ingredients are: Raw Sunflower Kernels, Roasted Hulled Pumpkin Seeds (Sunflower Oil (Sunflower Oil, Citric Acid), Salt), Raisins*, Dried Apples*, Chocolate Chips (Evaporated Cane Juice, Chocolate Liquor, Non-Dairy Cocoa Butter), Cranberries*  (*Sulfite-free).

Both of these were a big hit with all of the children.  Melissa and I had to work hard to keep them from entirely downing both bags in one sitting.

They are both really tasty.  One of the things that sets these apart from other trail mixes is that everything retains its proper moisture level.  Was that confusing?  Have you ever eaten a trail mix and the fruit was so hard you nearly broke your teeth?  Perhaps the fruit was alright, but the nuts were so soft it was ridiculous?  Yeah, this isn’t like that at all.  It probably has something to do with the sunflower seeds.  I don’t know.

But I do know we all really like it.

You may have noticed that the mountain mambo has chocolate chips in it.  These aren’t your normal chocolate chips.  Besides the fact that they are dairy-free, they aren’t made to send a sugary shockwave over you.  In fact, I think the raisins are sweeter than the chocolate chips.

This would also be great to have around the house if your children have friends with nut allergies.  Some school districts have gone completely nut-free, too.  This would be an acceptable snack for any school and almost any house.  Plus, they’re as fun to eat as they are to say.

Back in May and June, medicalbillingandcoding.org hosted the 2010 Top Allergy Blog Awards.  If you didn’t know about it, don’t worry.  I never told anyone.  It just wasn’t something I had the capacity to deal with at the time.  So I didn’t place a badge on my site, or give you a link, or even let you know about it.

Apparently, that didn’t stop you from voting.

Thank you for voting me #13 in the Top Allergy Blog Awards.  You can see the list of winners here.

I was quite surprised when my friend, Sara (Sara of the cupcakes), texted me to let me know that I placed.

So now you’ll see a shiny new badge on the right side of the screen.  I’ve actually received something like this before, but never remembered to put it up.  Whoops.

I didn’t even have to look in the help section to embed the code.  I guess all of those tutorials for my new job are actually sticking.  More on that at a later date!  Enjoy the shiny badge, and thank you for remembering me even when I wasn’t really around.

When an advertising company offered to send me some Allens seasoned vegetables to review, I thought I would be getting frozen vegetables.  Why, you ask?  Because I buy plain frozen Allens vegetables all the time (Albertson’s sometimes has really good sale prices on them).  I didn’t even know they sold canned vegetables.

Because I don’t look at canned vegetables.

I was raised on fresh vegetables.  And if they weren’t fresh, then they were fresh when they were frozen.  Melissa was the same way, although I’m pretty sure they had better gardens in Utah than we had in Texas (Texas gardening can be pretty rough).  My canned vegetable repertoire basically includes a little corn (for using in recipes) and diced tomatoes, specifically tomatoes and jalapenos.

So, a review on the vegetables wouldn’t be very fair, now would it?

BUT, they also sent me some Hoppin’ John, and I do eat canned beans. 

Actually, I don’t think I’d ever heard the term Hoppin’ John before.  I know, what kind of Southern girl am I?

This mix has blackeye peas, tomatoes, onions, and jalapenos.  Like most things that come in a can, it really doesn’t look like the picture.  (Okay, now I have that peaches song in my head… “peaches come in a can…”).

At first glance, we thought none of the kids would eat it.  However, we were pleasantly surprised as they all gobbled theirs up and asked for seconds, then thirds.  There is a nice mix of sweet, savory, and a little hint of spicy to these blackeye peas.  We’ll definitely be picking some more of these up in the future.

If you’re a canned vegetable eater, I’d love to hear what you think about the Allens new Seasoned Vegetables line.

Recall — Firm Press Release

FDA posts press releases and other notices of recalls and market withdrawals from the firms involved as a service to consumers, the media, and other interested parties. FDA does not endorse either the product or the company.

DeBoles^® Nutritional Foods, Inc. Voluntarily Recalls One Lot Code of DeBoles^® Kids Only! Gluten Free Tubettini Corn Pasta Due to the Presence of an Undeclared Allergen, Lot Code 30JUN11D1

Company Contact:
Mike Miller,
303-581-1361

FOR IMMEDIATE RELEASE – July 21, 2010 – DeBoles Nutritional Foods, Inc. announced that it is recalling one lot code of DeBoles^® Kids Only! Gluten Free Tubettini Corn Pasta because it may contain undeclared whole wheat alphabet pasta. People who are allergic to wheat run the risk of an allergic reaction, which may be serious or life-threatening if they consume the recalled product.

The recalled lot was distributed to stores nationwide and through internet orders.

The product comes in a cardboard box, 8.5 ounce, with a clear plastic window. The expiration lot code is on the top of the box and the UPC Code 087336638305 appears on the bottom of the box. No other lot codes are affected. This recall only affects:

No illnesses have been reported in connection with this product. It appears that certain product boxes in lot code 30JUN11D1 may contain whole wheat alphabet pasta mixed with the gluten-free tubettini corn pasta in packaging that did not declare wheat as an allergen and, as a result, the product is being recalled. The alphabet pasta is clearly visible and is a darker color and characteristic alphabet shape compared to the yellow corn small-tube pasta.

Consumers who have purchased 8.5 ounce packages of DeBoles® Kids Only Gluten Free Tubettini Corn Pasta with Lot Number 30JUN11D1 are urged to return such packages to their place of purchase for a full refund. Consumers with questions may contact the company at 1-800-434-4246 during extended hours from Monday to Friday 9 am to 9 pm EDT, and on Saturday and Sunday from 10 am to 6 pm.

We have been going through some very life-changing *stuff* for awhile now.  It was just too hard for me to put on a happy face and write about things that, even though I normally love to eat and to write about, did not seem very important at the time.

Plus, I had no internet for over a month.  <Gasp.>

I am now connected, but more importantly, I am ready to move on again.  The happy face has returned – not just the sometimes one, but the almost-always one.  For that, I am extremely grateful.

Braden, Carter, Corice, and I are getting settled in a new house.  I have a job now, and am adding daily to the skill set that I already possess.  We are getting into a routine and loving our special time together.

We’re also ready to get back into the kitchen and get back into blogging.  I’ve got a whole bunch of products to review and some cookbooks, too. I’m sure it will be a pleasurable experience for all, though perhaps a bit spicy (stay tuned).

I’ll probably even whip up a batch of witty banter, just for you.

Um, yeah.

Driving toward the memorial was somewhat stressful.  However, driving home was pretty, although a bit boring at times.  Plus, I am incredibly worn out.

I really should have brought more than just “Twilight” to watch.  Unfortunately, I can no longer read in the car, like I used to do for days on end.

I actually really over-packed, in regards to food, but that’s much better than ending up without enough.

We stopped at Trader Joe’s in Albuquerque and picked up some things to try, and stopped to stock up on the way home.  I think it’s high time that Trader Joe’s puts in a store in Fort Worth (email campaign, anyone?).  I think this is the first time in 6 years that I’ve had yogurt-covered raisins.  Their gluten-free stuff is labeled gluten-free, they have a list available, AND the gluten-free symbol is on the price stickers (on the shelves).  How awesome is that?

If you make it to Trader Joe’s, here are a few of my favorite picks:
Sweet Potato Chips – oh my gosh, I could not stop eating these
Veggie & Flaxseed Tortilla chips – the bag has carrot & tomato, spinach & garlic, and red beet & onion chips.  Mom will probably try to pile these to the ceiling, lol.
Spring Onion Noodle Soup Bowl – I really liked the flavor of this – it was light with a bit of spice.  Bonus, all you have to do is put in some water and stick it in the microwave for a few minutes.
Licorice Scottie Dogs – it’s black licorice, the kind that gets really stuck in your teeth J

We ate at In-N-Out Burger three times during our trip.  Each time, they carefully prepared my protein-style cheeseburger (wrapped in lettuce) and fries to keep them away from the buns.  I really like going “animal-style” with cheese and sautéed onions (though I like going sauce-less).  The burgers were really good.  The fries were different, because they were kind of dry and not really oily, but I really enjoyed them (especially with the cheese and onions).

These are the types of trees at my grandfather's, the glorious Redwoods. Look at how tiny my Tahoe seems to be.

We were only actually “there,” in northern California, for a day and a half, so I just stayed low-key.  I actually didn’t ever feel like eating when they were having meals anyways, so it worked out fine for me.  At the hotels, in general, I was able to have Yoplait yogurts (but I mostly stuck with the Chobani I brought), fresh fruit and hard-boiled eggs for breakfast, plus juice and milk for my Mesa Sunrise or Trader Joe’s granola.  (We always stayed at the Choice family of hotels, because that’s where my dad stays on his business trips, and we stayed on points.)

As for the memorial services, they were really nice.  I played the piano and sang a song called “Adorable You.”  My grandfather wrote the music and my grandmother wrote the words; we think it was when they were dating in the early 1930s.  It was very lovely (so I’ve been told).  Even though I had practiced it a few times, I had not had any big emotional reactions to it until I was performing it at the memorial.  The graveside services were quite interesting.  We weren’t really there to mourn, but to celebrate his life.  My brother and I got the chance to meet our cousins (our first cousins, and their kids our age and a little younger).  Grandpa had made the choice years ago to be cremated and have his ashes buried (with a headstone) next to his parents.  My grandpa had always loved trains, and had even patented a child’s train many many years ago.  His headstone had an engraving of a train emerging from a tunnel, and his memorial took place on National Railroad Day.  How very fitting, for a man who had an entire room in his house devoted to model trains.

Actually, I’m not quite sure how I feel about being cooped up in the car with my parents and older brother for 2 whole days, twice.  Thankfully, however, we will be taking my Tahoe.

Rules of the Tahoe:
#1.  Only gluten-free food may be consumed inside.
#2.  Cassandra is always in charge.

Okay, maybe that last rule won’t apply, but the first one will.

My grandfather passed away (he was 97 and lived a good life, and we’re okay with it).  We will be heading to northern California for the memorial (real northern, not like Sacramento).  So we will have 2 long days in the car.  I’ve already mapped out our lunches – a Chick Fil A and an In N Out Burger.  We’ll eat snacks in the car during the day and for dinner.  They can have the hotel breakfasts.  Maybe I’ll luck out and get a Yoplait and an apple.  If not, I have a box of Mesa Sunrise.

I wanted to give you some ideas of how to work eating and what to take on a road trip.

First, if you can, map out your route ahead of time and try to find some places to eat.  As you may have noticed, my family is fairly low-maintenance when it comes to food.  We can subsist fairly well off of snack food, and we don’t like to spend a lot of money going out to eat.  Plus, a big dinner and a few more hours of driving do not get along well.

Plan a good variety of snacks.  So far, we have planned:
Boomi Bars
homemade beef jerky
microwave popcorn
dried fruit
V8
Chobani Greek yogurt and Yoplait (we’ll use Mom and Dad’s plug-in fridge cooler)
Fruit and vegetable juice boxes
Chocolate covered raisins
Cheese Whiz
Cheddar Cheese slices
chipped beef (that’s all for dad – yuck)
foil packed tuna
chocolate milk boxes
water
Food Should Taste Good multigrain chips
Crunchmaster multigrain crackers
Crunchmaster rice crackers

I also plan on making some Chex Mixes and maybe some cheese crackers.

Plan ahead for places to stop and get groceries, if needed.  I have no idea what I’m going to eat while we’re there, but I know I won’t starve.  I’ll have lots of food in the car, especially since we will be stopping at Trader Joe’s on the way there and back.

Why?  Because I’ve never been.  The closest Trader Joe’s is 12 hours away, and I will finally get a chance to go and explore.  And buy lots of gf granola.

I’ll take a skillet and spatula, but I don’t know what kind of amenities I will have.

It should be interesting.

What is your favorite road travel tip?

We chose to try out some recipes in a new cookbook that I recently received from the publisher.  Allergy-Free Desserts: Gluten-free, Dairy-free, Egg-free, Soy-free, and Nut-free Delights, by Elizabeth Gordon, I think, is a great dessert book if you have multiple food allergies.

There are many great-sounding recipes that I’ve wanted to try, but just haven’t had the chance yet, and a few that I have tried.  Have you been missing out on peppermint patties, red velvet cake, pies, or cookies?

Allergy-Free Desserts begins with some helpful baking tips, and has some spread throughout the book.  It is definitely the cutest cookbook I have seen in a long time.  Not only are there great pictures throughout, but some pages (specifically the chapter title pages) are covered in colorful patterns.

Melissa really wanted to try the key lime pie made with avocados, but I think I’m allergic to those.  Instead, we settled on the Quick Cherry Crumb Bars for our first recipe.

Luckily, I read the whole recipe before beginning.  It may just be a pet peeve of mine, but I’m a little annoyed by recipes that tell you to preheat the oven at the very beginning, when you don’t need the oven for a half an hour (maybe it comes from living in Texas and the intense heat we suffer from 8)).  But this is a good reminder that you should always read the whole recipe before beginning, because you have to refrigerate dough, bake it, cool it, then bake some more.  I don’t really think it qualifies as a “quick” recipe, but at least you don’t have to cook the cherries (I guess that’s what the “quick” refers to).

We thought this was a great recipe.  I could detect a hint of a bean flour aftertaste, but I was the only one who could.  All of the children gobbled theirs up and I got lots of  “thank you, Mommy” and “yummy, Aunt Cassandra”.  Melissa has plans to try this recipe again with different kind of pie filling.

I must really be falling down on the job, because I can’t find any pictures of what I’ve made recently.  So sad…

Last week, we decided on Pumpkin Bread.  This was really quick and easy to prepare, but then I got to torture the kids for an hour while it baked.    I’m not sure why the recipe calls for cooling the bread in the pans, but I prefer cooling it on a rack.

This bread was awesome!  The flavor was so good, the texture was great and it sort of melted in your mouth.  I probably should have felt a little guilty about all of the slices I ate, but I didn’t.  (I did, however, burn over 700 calories at the gym the next morning, so I guess it’s okay.)  I was really surprised by this recipe.  I haven’t used flax too often for stability of eggs, so I am not well-versed on its effectiveness.  But it worked out superbly for this sweet bread.

Oh great, now I’m craving it and I’m out of pumpkin…

I’m way behind in posting it, but here is the press release from April 7th, 2010:

GFCO to Certify Snyder’s Gluten-Free Pretzels

The Gluten-Free Certification Organization (GFCO) announces today that, Snyder’s of Hanover’s Gluten Free Pretzel Sticks have met GFCO’s stringent qualifications and earned certified gluten-free status.

Auburn, WA, April 7, 2010: “Meeting what are widely regarded as the gluten-free industry’s Best Practices illustrates that Snyder’s understands the importance that safe, gluten-free foods play in the diets of celiacs, the gluten intolerant, and others avoiding gluten in their diets,” says Channon Quinn, Director of Industry Programs, and GFCO.

GFCO certification is respected as the premier gluten-free certification for all consumer goods. Snyder’s has been in discussion with GFCO since September of 2009. After weighing the pros, cons, and costs against safely meeting market demand, Snyder’s has completed the certification process.

“Snyder’s is a huge producer of other, gluten-containing snack foods,” continues Quinn, “which proposes complications new, gluten-free manufacturers with dedicated facilities don’t have to consider – primarily contamination from lines running wheat flour-based products.” Nevertheless, Quinn says these factors can be overcome, as proven by other manufacturers of GFCO’s more than 4,000 certified products.

“As part of the certification process, Snyder’s has successfully addressed these considerations,” says Quinn. “Our process mandates a carefully laid out plan and lists of protocols related to production, quality control, and packaging; all areas of Snyder’s pretzel production process.”

GFCO utilizes third-party auditors that inspect manufacturing facilities on a regular basis, monitoring all production aspects of the GFCO certified product.

“Some certification programs don’t actually do onsite inspections, if you can believe that,” comments Cynthia Kupper, Executive Director of the Gluten Intolerance Group of North America, under which the GFCO program is run. “We not only conduct random and regular site visits, but we delve into everything from ingredient sourcing to storage and handling, production, cleaning and even airborne flour dust that can contaminate an otherwise gluten-free product. It’s extensive, as it should be because it’s our health we’re talking about,” she finishes.

As part of the GFCO application process, risk is determined for ingredients and manufacturing, which helps determine the amount of raw materials, equipment and finished product the company is required to test onsite. It also determines the number of annual audits a company will have.

GFCO auditors are trained with years of experience working in plant inspections for kosher, organic and HACCP (Hazard Analysis & Critical Control Points). GFCO trains these auditors to also appraise gluten. GFCO auditors may often do “spot gluten testing” as part of their inspections. As well, GFCO pulls products randomly from the point of sale to send to labs for detailed gluten testing without the company’s knowledge. GFCO has established a standard for certification at less than 10 ppm gluten, twice as strict as that proposed by the FDA and accepted by Codex and the World Health Organization. Rarely do GFCO-certified products test more than 5 ppm gluten in laboratory testing.

It can often take a company several months to work through the certification process. GFCO contractual requirements are stringent. In the end, it is our experience that companies certify gluten-free with GFCO because they recognize that we set the strictest requirements and they see the value third-party validation provides to their commitment to the gluten-free consumer market. Many GFCO-certified products also carry other third-party certifications, such as organic and kosher.

“Consumer confidence increases with external certifications, and GFCO sets the most rigorous standards for gluten-free,” states Quinn.

The Gluten Free Certification Organization is a program of the Gluten Intolerance Group of North America. GFCO currently provides audits in 10 countries. The Certified Gluten-Free logo is a registered trademark of GFCO and a trusted, easy to find symbol that consumers rely on to know the foods they choose are truly gluten-free. www.GFCO.org; www.GLUTEN.net.

The global leader in pretzels and the nation’s second largest snack food company, Snyder’s of Hanover was founded in 1909 and is a privately held company that employs over 2,250 associates and operates nearly 1,800 distribution routes nationwide.

Snyder’s is headquartered in Hanover, PA, also the location of its flagship snack food manufacturing and distribution center where products are produced and distributed to the eastern half of North America, the Caribbean, Central and South America, and Europe. The Goodyear, Arizona plant produces products for the Western half of the United States and Pacific Rim countries. The Jeffersonville, Indiana plant produces and distributes Krunchers! TM kettle potato chips, JaysTM potato chips, and GrandeTM tortilla chip products primarily for the Midwest, Central, and Eastern United States.

Here’s a quick recap: Corice started potty training; Eliza was born to my older brother and sister-in-law; Braden turned 8, got baptized, and started cub scouts; my parents’ washing machine flooded 3 rooms, and consequently their freezer got plugged into an outlet that only sometimes works.  So, yeah, we’ve been busy.  After the review, there’s a bit about Braden’s birthday party.

A couple of weeks ago, Andy bought a box of Chocolate Sesame Bars, made by gluten free Café.  I was a little shocked to see them, because I thought gluten free Café only made frozen entrees (and if you look at their website, that’s all you will see).

I stuck a few of these in my purse for a day out with Grandma.  We sat on a bench at the botanic gardens and tried them out.  Now, if you hate the taste of sesame, then these are definitely not for you.  They are basically sesame seeds stuck together with chocolate, along with a few bits of peanuts and flax seeds.  Mom, of course, loved it (she loves most foods full of seeds – I think she’s part bird).  Braden didn’t like them, because he didn’t think the chocolate was sweet enough.  Carter and Corice scarfed their bars down and asked for more.

We recently had Braden’s birthday party.  I was a little hard-pressed for time, so I was not as crafty/creative as I usually am.  I made a batch of chocolate and a batch of vanilla cupcakes (recipes from You Won’t Believe It’s Gluten-Free!). I used a new recipe (same cookbook) for peanut butter frosting.  Oh my goodness, was that tasty.  Instead of getting fancy (I had wanted to make cakes in the shape of Lego bricks and decorate with lightsaber-fighting Star Wars  Lego people), I used some skinny neon candles and black Jelly Belly jelly beans to make lightsabers.  Not my best work, but it was alright in a pinch.

We had a variety of chips from Kroger (all marked gluten-free on the bags) that we munched on, along with our Jedi energy drink.  We spent a lot of time in the “Jedi training arena”  (the backyard) just sparring with our lightsabers (pool noodles cut in half).  Darth Vader (Andy in a mask I bought at a party store) came to visit.  We were ready for him with our Gungan boomers (at least that’s what Braden called them – they were water balloons).  Andy was quite surprised by that.

April 7, 2010

McCormick & Company, Incorporated is recalling “McCormick Fajitas Seasoning Mix” due to undeclared milk and wheat.  The product was distributed in grocery stores nationally.  The product is in 1.12-oz. pouches labeled with UPC Code 5210002121 and “BEST BY” dates of JAN 16 12 AH and JAN 16 12 CH. The package contains the wrong product.  Consumers may call (800) 632-5847 with questions or to request a replacement or full refund.

The Gluten Intolerance Group (GIG) and Pamela’s Products have joined together to produce the first ever Gluten-Free Challenge, to help us do just that.

This is not a call to get everyone to start living gluten-free, but to get people to learn about the gluten-free diet and to understand those who do need to eat gluten-free.

May 22nd and 23rd will be the Challenge days.  Get your friends and family to join you in being COMPLETELY gluten-free for those 2 days.  Some people might think they could never do it.  But it’s really not that hard.  (I can almost guarantee that when my sister-in-law, Melissa, reads this, she will say “well, that’s simple.”  She’s cooked gluten-free for me many many times.)

To make it even easier, for the month leading up to the Challenge, you will receive a recipe of the day and tip of the day, so that when time for the Challenge, everyone will be ready.

If that’s not enough of an incentive to get you to sign up, how about product giveaways?  I know you like those.  There will be drawings for free Pamela’s products throughout the month leading up to the challenge.  The drawings are only open to people who sign up early.  (Correction – Upon further reading, I think there are drawings for those who sign up early, and then regular drawings, too.) So sign up now! You have to have a US address to win, but anyone can take the Challenge.

I’m going to tell all of my friends and family, to help them understand how I live.  Will you?

Zatarain is recalling “Zatarain’s New Orleans Style Dirty Rice Mix” due to undeclared wheat.

The product was distributed through grocery stores in Florida, Michigan, and Virginia beginning February 15, 2010.

The 8-oz. package bears the UPC 7142909535 and a “BEST BY” date of JAN 19 12H.

Consumers may contact the company at (877) 837-3796 for a replacement or a full refund.

The Spicy Potato Soup only requires 7 cups of milk and about 30-40 minutes on the stove.

I burnt mine on the bottom, but I didn’t confirm that until I emptied the pot.  If you, like me, cannot cook milk-based foods on the stove without burning them (Mommy, Mommy, Mommy), then don’t scrape the bottom when you stir. 

I tested a tiny bit of soup on my finger.  Then I told Andy we were having potato soup.

I may have left off the word spicy.

Teeheehee.

Andy took a big spoonful and splurted out a “holy crap!!”.  Um, yeah, that soup is spicy hot!

Chauncey and I tried adding some shredded cheese.  It didn’t help much.  I had some leftover baked potatoes in the fridge, so we cut up a half of a medium-sized baked potato each and added that to our soup.  Only then did we feel we were capable of eating it.

Don’t get me wrong, it was an extremely tasty soup.  We really liked it.  We just had to drink a lot with it.  If you have a weak constitution when it comes to spice heat, then this soup is not for you.  But if you like to walk on the wild side, then definitely give this soup a try.

I do want to share this little tidbit with you from the article:

“This is a house of cards just waiting to fall,” she said. “It’s a medical diet, right? It’s hard to stick to.”

Seriously?  Just because some people choose not to stick with it correctly, doesn’t mean all people are like that.  It’s not like we’re eating gluten-free because we want to look better in the mirror, and then give up when it annoys us.  Grrr.

But they are, and always have been.

Boar’s Head has recently published a brochure about being gluten-free with Boar’s Head.  I was a bit surprised – it’s got a lot of good well-rounded information in it (not just all about meats and cheeses).

It also includes gf tips for getting deli meats and cheeses cut, and some tasty-looking recipes.  I’m rather intrigued by the Apple Spice Cupcakes recipe that uses the Boar’s Head Brown Sugar & Spice Ham Glaze.

You can find this brochure at supermarkets and delis where Boar’s Head is sold, or view and print online.

To make up for it, they gave us the KIND bar, which is good, but is not anything exciting.  I guess they’re still trying to make up for it, but adding some more gf products.

One of those recent additions is Lucy’s Cookies.  A friend of mine, who is a manager at a local Starbucks, brought me some samples to try.

At first bite, I wasn’t sure about the Sugar Cookie.  There was something a little different about it.  Then I figured it out… oats!  You can taste the oats (gluten-free ones, of course), but it takes a moment to figure it out.

The cookies are very crisp and airy, and covered in sugar.  After that first cookie, I decided I really like these.  They have a unique oatmeal/sugar cookie flavor, that I find endearing.  Plus, 4 cookies only have 1.5 grams of fat (and 16 grams of sugar; 25 grams total carbs, but 2 of those are fiber).

I am enjoying the last of the box, all by myself, while Carter and Charlie play outside in the beautiful sunshine and Corice and Sarah are upstairs, supposedly napping.

A representative from P.F. Chang’s came to the North Texas Gluten Intolerance Group’s meeting, and brought a ton of lettuce wraps for us.
I love Chang’s lettuce wraps.

Well, if you’ve always gotten the same thing(s), now you can try something new.  There are now BEEF entrees for the first time, and a total of 28 dishes on the gluten-free menu.

I haven’t had a chance to try any of the new dishes yet, but I love the Singapore Street Noodles and the Chocolate Dome.  I just had some on my birthday last month (and I even used chopsticks for my whole plate of noodles, well, my half of the plate, anyways).

So, if you would like a chance to practice your chopstick skills (or even your fork skills), I’ve got a $25 gift card for P.F. Chang’s (provided by Dig Communications) for one lucky winner.  Leave me a comment about your favorite P.F. Chang’s or other Chinese food dish.  This giveaway will end at 9:00 pm central, on Wednesday, March 17, 2010.

Read on for the press release and new gf menu from P.F. Chang’s.

P.F. CHANG’S CHINA BISTRO LAUNCHES EXPANDED GLUTEN FREE MENU

Enhanced Offering Includes 5 New Beef Entrees and a Total of 28 Dishes

Scottsdale, AZ. (March 8, 2010) – P.F. Chang’s China Bistro (NASDAQ: PFCB) announced today a newly expanded Gluten Free Menu, featuring beef entrees for the first time.  Gluten intolerant diners can now enjoy a wider range of dining options, from P.F. Chang’s signature Chicken Lettuce Wraps and Mongolian Beef to a Flourless Chocolate Dome for dessert.

“More and more of our guests are asking for gluten free options and we’re proud to offer them a greater variety of P.F. Chang’s classics,” said Gregg Piazzi, Director of Culinary Training for P.F. Chang’s China Bistro.  “P.F. Chang’s is sensitive to all of the food allergies and dining requirements of our guests and we strive to serve customized cuisine that meets each diner’s individual needs.”

P.F. Chang’s upholds a rigorous gluten free cooking process to ensure the dietary safety of guests with celiac disease. The restaurant’s staff takes all the necessary measures of precaution during the preparation and serving of gluten free dishes.

The newly expanded Gluten Free Menu features the following items:

Starter:

GF Chang’s Chicken Lettuce Wraps – $7.95

Soup:

GF Egg Drop Soup Cup – $2.95/Bowl – $5.95

Noodles:

GF Singapore Street Noodles – $9.95

Rice:

GF P.F. Chang’s Fried Rice – $7.95/Combo – $9.95

Vegetarian:

GF Buddha’s Feast – $7.50

Sides:

GF Spinach Stir-Fried with Garlic

GF Garlic Snap Peas

GF Shanghai Cucumbers

Small: $2.95/Large: $4.95

Dessert:

GF Flourless Chocolate Dome – $5.95

Lunch Bowls:

GF Buddha’s Feast – $7.25

GF Shrimp with Lobster Sauce – $8.95

GF Moo Goo Gai Pan – $8.95

GF Beef with Broccoli – $8.95

GF Pepper Steak – $8.95

P.F. Chang’s China Bistro, Inc.

P.F. Chang’s China Bistro, Inc. owns and operates two restaurant concepts in the Asian niche. P.F. Chang’s China Bistro features a blend of high-quality, Chinese-inspired cuisine and American hospitality in a sophisticated, contemporary bistro setting. Pei Wei Asian Diner offers a modest menu of freshly prepared Asian cuisine in a relaxed, warm environment offering attentive counter service and take-out flexibility.

In those few rare moments that I’ve been in the store by myself and not in a hurry, I have looked at some of the candy labels.  And this year, I am finding “wheat” on quite a few labels that I’ve not seen before.

Remember that just because one type of candy is gluten-free in it’s normal form, that does not mean it will be in all forms.  For instance, at Easter, Reese’s makes little egg-shaped candies that contain wheat flour.

So take the time now, while there’s still a good selection at the stores, and check the labels.  If you are prepared, you are less likely to get hurt or terribly annoyed. 

In other (somewhat opposite) news, I just have to brag on myself a little bit: since November, I have lost 9 pounds.  But what is even better, is that I can now work really hard in an hour-long Zumba class AND play a hard hour of racquetball.  My game’s getting better, too.

Have you been able to make some healthier changes to your life lately?  If I could just give up this Easter candy corn I bought, and the chocolate, I might really make some headway. 

What else is fun?

Cupcakes.

Cupcakes are fun – no question.

The good folks at Glutino sent me some Gluten Free Pantry mixes.  We decided that the snow of the other night called for cupcakes, specifically Decadent Chocolate Cake cupcakes.

Gluten Free Pantry has some snazzy new packaging.  My favorite feature – it’s a normal box (fits better in the pantry). It also has a very scrumptious-looking picture on the front.

The recipe gives you the option for 8 ounces of buttermilk or low fat yogurt.  I chose to use a 6 oz Yoplait white chocolate strawberry yogurt plus 2 ounces of plain yogurt.

The batter was thick and fluffy, and very tasty.  Licking the beaters is a time-honored tradition which we uphold with great joy. 

As it was getting late, we ate our cupcakes when they were still warm from the oven.

“Mmmmm mmmmm mmmmm” was all I originally got from Andy.  He concluded that it was a good mix.

Braden noticed “a tiny bit of crunch to the top,” which he enjoyed immensely.

Carter was very excited for his tasty chocolate muffin (he could not be convinced otherwise that it was a cupcake).

Corice told me “cuh-kay mmm.”

It had a great texture, was very soft, and a really nice chocolaty flavor.  We paired it with a milk chocolate canned frosting (for lack of time), but the Decadent Peanut Butter Cup Frosting recipe on the back of the box looks soooo tempting to make.

I am pleased to tell you that I managed to avoid the cupcakes while watching the Olympics, though it was pretty difficult.  But perhaps a treat for after the gym…

For dinner last night, we chose a mix sent to us by Mixes from the Heartland, a Cheesy Chowder Soup.  All it took was boiling some chicken broth and a little butter, stirring in the mix (a little more boiling/simmering), adding some processed cheese (Velveeta) and milk, and some more simmering and stirring.  (Interestingly, I cannot find this mix on their website.)

I set Braden to work stirring (after adding the Velveeta) while I prepared some cupcakes. 

With the exception of Corice, who, once again, wouldn’t eat anything, the vote was unanimous.

“Mmmmm, this is good” said Braden.

“I like it” said Andy.

“And me, too” said Carter.

It had a good flavor and made for a fun dinner.  I had planned to tell you that you could add some more diced potatoes and carrots for a thicker, heartier soup, but it was actually quite filling as it was.

Braden thought it should be called Cheesy Choop (for chowder/soup).

It was a definite hit for the family.

As for Corice, she’ll probably slurp down some of the leftovers.  She’s recently had a very big week.  Last week, at her insistence, she started wearing big girl panties on Sunday.  It’s quite the learning experience, but she’s getting better at it.  On Monday, she turned 17 months old.  Friday, we took away the rail and turned her crib into a toddler bed.  She even added a whole bunch of new words last week, like panties and cracker.  It was a proud week, though a little tough at times.

A number of my friends who used to bake a lot pre-gf always talk about King Arthur Flour, and those that still do bake a lot talk about the great baking pans and equipment available from them.

Well, in less than a week, King Arthur Flour is adding gluten-free to the line-up. 

Now you know all that I know about it.  I hope we see great things from them.

A couple of weeks ago, my mom decided to throw a birthday party for me.  It’s an excellent excuse to get my little brother and his wife to come visit. 

Usually, I end up baking my own cake and getting most of the food.  This year, Mom wanted me to have less to do and I didn’t have time to go to the store anyways.  So I sent her off to Costco and told her to look for the magic words on packages.

She bought some things she already knew I could have, like nuts, chocolate-covered raisins, Jelly Bellies, and FoodShouldTasteGood multigrain chips.  She also found some new things for us to try.

For our meat, we had a trio of Aidells mini sausages (please be aware that not all of their products are gluten-free), chicken and apple, Cajun style Andouille, and sun-dried tomato and mozzarella.  The package stated they were gluten-free and pork-free.  This was a good choice, since my little sister-in-law does not eat pork, and the first time any of us had tried an Aidells product.

Most of us found them to be very good (with the only exceptions being Braden and my father, who is crazy-picky and doesn’t try new things).  The Cajun ones were pretty spicy, but very tasty.  My nephew and niece ate most of the chicken and apple ones themselves.

Mom had also purchased some of the larger chicken and apple sausages.  We had some this week, and at first, they were not well-received.  The casing is pretty thick, though fairly easy to remove.  The second time I prepared them (browning slices in a skillet), I slit the casing with a knife and easily tore it off.  The kids liked them a whole lot more with the casing removed, and ate quite a few of the slices.

Another brand-new product (and company) to us, Boulder Canyon Rice and Adzuki Bean Chipotle Cheese snack chips were a huge hit!

Oh my gosh, these were so tasty.  A bag of these from Costco is pretty big, and we nearly demolished it all in a couple of hours.  I managed to score some to keep for the next couple of days, but was very sad when I went to eat some and found them all gone.

I know they will definitely be on my list for my next trip to Costco.

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In place of a regular birthday cake, my older brother made a chocolate orange cheesecake.  I gave him some Mi-Del gluten-free ginger snaps to use for the crust.  He was very careful and mixed everything by hand in order to keep it completely gluten-free (though if my brain had been working properly, I would have let him borrow my hand mixer).  It was extremely nice to not have to make my own birthday cake.

Do you have anyone in your life that will go the extra mile to make you feel safe and special?

Sarah (my niece, 2 years) and Corice (17 months)

But our school has raised over $1600 so far this year with Box Tops for Education.

You can find Box tops on many General Mills products, including the Betty Crocker Gluten-Free Dessert Mixes and the Chex cereals.  They can also be found on many non-food products like Kleenex and Ziplocs.

Currently, Box Tops and Kroger stores are partnering together to get you even more Box Tops for your school.  All you have to do is go to http://www.rewardyourschool.com/ and sign up to get bonus Box Tops and custom offers for more bonus Box Tops loaded onto your Kroger card.  Unfortunately, the majority of the bonuses are not gluten-free.

General Mills, through MyBlogSpark, would like to offer one Delightfully Gluten Free reader with a $25 gift card to the Kroger family of stores.  Leave a comment about how the Box Tops program has affected you, or how it would have been helpful for you as a child.

This giveaway will end on Monday, February 22nd, 2009, at 9:00 pm central.