Broccoli and Tatertot Casserole (Traditional)

1 pkg frozen tatertots
1 lb hamburger meat
1/2 onion, diced
1 tsp garlic
2 large heads of broccoli, trimed and steamed for 3 minutes
1 large tomato, diced
1 can of cream of mushroom soup, plus 1 can of milk
1/2 cup of cheese

Layer the tatertots in the bottom of a 9x13 baking dish. Bake at 350 for 15-20 minutes. Add the hamburger, onion and garlic to a sauce pan and brown. Set aside. Add the broccoli to a steamer (or dunk in boiling water for 3 minutes). Remove and drain. Mix the soup and milk together.

Remove the tatertots from the oven. Layer the hamburger mixture over the tatertots. Then add a layer of broccoli. Pour the soup mix over the top. Add the diced tomatoes and cheese. Bake for 25 minutes on 350 until bubbly.

Share & Enjoy!!

Vitamin Water (and Zero) & Modified Food Starch

Last week I wrote to Coca Cola the distributor of Vitamin Water. I asked the question... What is your Modified Food Starch made of... Corn or Wheat? This is the response that I received...

Dear Heather,
Thank you for taking the time to contact glacéau®. You may be interested to know that the usual source of the modified food starch we use is corn. For those products that contain modified food starch, it will be listed in the ingredient declaration. All vitaminwater®, vitaminwater zero™, and smartwater® products are gluten free. None of our products contain any of the fda designated “big eight” allergens. We hope this allows you to enjoy our products. If you have any questions or if we can be of further assistance, please don't hesitate to contact us.
Thanks again for your interest in glacéau!
Sincerely,
Alice
Consumer Relations Representative
glacéau
www.glaceau.com

I was so excited to get this email. It opens up more opportunities for me to try new products! If you are GF and like Vitamin Water (Zero) you now have another something to add to your diet! Share & Enjoy!

31 GFCFSF Items in Honor of Celiac Awareness Month!

In honor of Celiac Awareness Month (May 2011) I am posting 31 of my favorite items that are Gluten Free (GF) Dairy Free (CF) and Soy Free (SF)! They are posted on my FB page! These items include pastas, milk (almond), snacks, and many other items! These are items that you would most likely find in my pantry and fridge when you come visit! If you would like these items posted here also, let me know!

** Please remember: I buy certain brand items because they are free of the things that I can't have. If you choose to purchase off brand products PLEASE READ the ingredients list so you don't make yourself or your family sick ** Share & Enjoy!!

Creamy Asparagus and Potato Soup with Homemade Croutons

The weather is finally looking towards Spring here in Upstate NY! It's the time of year were you break out the grill, sleep with the windows open and it's still warm enough to go out without all the winter gear to soak up the lovely sunshine! With that said, I had to hit the grocery stores this weekend... I have been able to do my regular shopping at 1 store a week and then during the week hit up what I need to for a couple other things. After realizing that my store didn't have the milk that I drink, I headed across to the other store. At the checkout line there was a recipe for Asparagus soup. I thought, WOW, one more idea for the use of Asparagus!! So, since I couldn't make it quite like the recipe says due to limitations, here is my take on it! It turned out very well and can be made to your tastes!! Share & Enjoy!!

Creamy Asparagus and Potato Soup

1 tbsp olive oil
3 stalks of celery, cleaned and diced
1 medium onion, diced
2 garlic cloves, diced
1 Italian Cubanelle pepper, diced
4 medium yellow potatoes, washed, peeled and diced
1/2 lb petite red potatoes, washed and halved
1 bunch asparagus, washed, ends trimmed and sliced into 1/2 inch pieces
32 oz stock (chicken or veggie)
1 can cannelinni beans, drained and rinsed
1/2 tbsp paprika
1/2 tbsp parsley flakes
1/2 tsp marjoram
1/2 tsp thyme
1/2 tsp crushed red pepper
S&P to taste

Add everything oil, veggies, potatoes and asparagus to a large stock pot. Saute for about 10 minutes. Then add stock and seasonings. Bring to a boil and turn down to medium high heat and cook for 10 minutes. Add beans and cook for another 5 minutes. Remove from heat and add to a blender and puree or use an immersion blender to puree the mixture. Return to the pot on low heat to heat. Serve with homemade croutons!

Homemade Croutons

3 slices of GF bread, about 3 days old, diced in 1 inch pieces
1 tbsp olive oil
2 tsp garlic powder
1 tsp parsley flakes

Preheat the oven to broil. Add bread, olive oil, garlic powder and parsley to an oven safe baking dish. Toss together and lay in a single layer. Broil for about 5 minutes on one side then flip. Broil a couple more minutes. Serve on top of the soup!

Spring is Here and that means Heather's GRILLIN'

Spring is finally here in Upstate NY!! This I am very thankful for! I was quite surprised that to see abundant sunshine and 84 degree temps, since the weatherman said partly cloudy with thunderstorms and a high of 71. So I took advantage of the fabulous weather and hit up the fish market on the way home. Time to break out the grill and get going. Tonight was Grilled Basa (fish) and Asparagus over Quinoa. It turned out great and I even have leftovers for tomorrow! Share & Enjoy!!

Grilled Basa
Foil
1 lb of Basa (2 fillets)
2 tbsp Olive Oil
1 lemon
S&P
Fresh Dill, chopped
1 large garlic clove, sliced thinly

Prepare a foil packet for the fish. Coat both sides of the fish with 1 tbsp of Olive Oil on each fillet. Salt and Pepper the top of the fish and sprinkle with fresh dill. Cut 6 thin slices off of a lemon and then juice the rest over the fish. Put the sliced garlic between the fillets and seal the foil packet. Place on the grill at 400 for about 10-12 minutes or until the fish is white and flaky!

Grilled Asparagus
1 bunch asparagus
2 tbsp Olive Oil
Sea Salt

Wash and trim the asparagus. Play on a plate and toss in olive oil and sea salt. Grill for about 6 minutes on the uper shelf (or off direct heat) or until starting to get soft but still has some crunch to it. I don't like mine over cooked so you can usually pick it up with your fingers and it doesn't go totally limp :)

Quinoa with Lemon and Dill
1 cup Quinoa, rinsed
1 3/4 cup Veggie Stock
1/4 cup sun dried tomatoes, diced
1 tsp dried parsley
1/2 tsp paparika
1/2 tsp crushed red pepper
1 tsp dill
1 lemon, juiced
1 whole garlic clove

Add all ingredients to a rice cooker and cook one cycle. Stir when done.

Add quinoa to the plate and place the fish on top. Serve with grilled asparagus!

What works for ME may not work for YOU!

Doing all of the food shopping and label reading that I have done in the past 7 months (Yes, it has been 7 months already!) and talking to my friends, I have learned one big lesson... That is just because it works for me, doesn't mean it will work for you!

My diet mainly consists of fruits, veggies, beans, and GF pasta. I drink water and Vitamin Water like it is going to run out and I will never find it again. I also eat Larabar Cherry Pie, fruit bars. They consist of dried cherries, dates and almonds. They are very natural and give me a treat when I want something sweet. I have also found that making my own Hummus, is so much better than the bought stuff, even though it is not quite as smooth. I can add all types of flavors and fun stuff that can't be found in the bought stuff. Ragu Light - Tomato and Basil has no Soybean Oil in it, which I have found is a staple in many Pasta Sauces and Salad Dressings. I also like the Lawry's Sun Dried Tomato Marinades... and since it is GRILL TIME, I will be using more of this!

So with this said... These are products that I like, use and keep on hand! Read the labels, see what works for you and try and eliminate as many allergens out of your diet as you can in the processed products... Soy, Wheat, Corn, Nuts, Dairy etc! When you eat products that are as natural as they can considering they came out of a can or box, you are doing better for your body!

Share & Enjoy!!

Veggie Stir Fry over Sun Dried Tomato Polenta

Today I went to the Schenectady Green Market and for the first time in many months, I saw hints of Spring!! Baby Spinach, Kale, and Baby Swiss Chard! I was so excited! As a result, I could not wait to use the Baby Swiss Chard I bought! It had stems of pink, dark red, yellow and white! How gorgeous! If you don't like any of the ingredients listed below, take a moment to substitute something you do like, or visit your local farmer's market to try something fresh and new! Share & Enjoy!

1/2 large onion, diced
1 tbsp minced garlic or 2 cloves minced
1 yellow pepper, diced
1 bunch asparagus, sliced into 1 inch pieces
1/2 to 3/4 cups sliced Baby Bella Mushrooms
1/2 c Sun Dried Tomatoes (not in oil) sliced
1 small bunch Baby Swiss Chard or 3 regular stalks of Swiss Chard (leave stems on baby or rough chop the regular stalks)
Olive Oil
S&P

Add everything but the swiss chard to a pan over medium-low heat. Saute for about 15 minutes or until the asparagus is not so hard. At the end add the swiss chard and cook about 5 more minutes or until wilted. Stir together well.

While the veggie mixture is cooking, "fry" in 2 tbsp olive oil, the slices of Polenta (I used the one with Sun Dried Tomatoes... Do you see a pattern today?) About 3 minutes or so on each side until a slight crust forms and they are heated all the way thru.

In a separate bowl add:

2 tbsp Dijon Mustard
1 tbsp Capers
1 tsp Marjoram
1 tsp Thyme
1 tsp Parsley
1/4 c White Wine Vinegar
1/4 to 1/2 cup Olive Oil
S&P

Whisk together. Add the veggie mixture to the vinegarette and stir to combine. Serve over piping hot Polenta!