November 19, 2013
The Reuben Sandwich: a classic staple sandwich recipe that couldn’t be made gluten-free until now! Did you know Rudi’s Gluten-Free makes an excellent line of sandwich breads! It is made with “Only the Good Stuff,” meaning that GMO’s, additives, preservatives and high-fructose corn syrup are all ingredients that are left out of our small-batch recipes!
Our Reuben Sandwich recipe is a little different from most in that we included sautéed red onion and green bell pepper. Most Reuben Sandwich recipes call for Russian or Thousand Island dressing, which anyone can easily make from scratch. However, if you’re pressed for time, you can use any store-bought Thousand Island dressing.
Ingredients (Serves 6):
- Rudi’s Gluten-Free Multigrain or Orginal Bread
- Thousand Island Dressing
- 6 slices of Swiss cheese
- 1 green bell pepper
- 4 kosher dill pickles
- 1 red onion
- 1 tsp minced garlic or dried garlic granules
- 2 lbs. of corned beef
- 2 tbs. olive oil
- Thinly slice green pepper and red onion and add them to a medium/large sauté pan with 3 tablespoons of olive oil on medium heat.
- Take 6 tablespoons of Thousand Island dressing and mix in 1/2 tablespoon of paprika and 1 tablespoon of horseradish.
- Towards the end of your onion and pepper sauté, reduce the heat and add garlic. Stir frequently to ensure that the garlic does not burn! After 10 minutes on low heat, remove sauté from heat.
- Build your Reuben by spreading horseradish paprika Thousand Island dressing mix on one slice of bread followed by Swiss cheese, pickles, sauerkraut, sautéed veggies, corn beef and finally the second slice of bread.
- Grill on medium heat to your preference and enjoy!
November 8, 2013
Dear Loyal Rudi’s Shoppers,
We recently released our newest product, Gluten-Free Savory Herb Stuffing, just in time for the holiday season! We are very pleased to learn that our stuffing is receiving more attention than we anticipated and we are very thankful to you, our fans for creating an incredible buzz around our products!
As a result, our stuffing is flying off the shelves at an accelerated rate and we are trying to keep those of you who have yet to get your hands on it the best “Where to Buy” information.
Here is the list of major retailers (note: some nationwide retailers only carry our gluten-free stuffing at the specified regional locations) that we have sent our stuffing to:
- Costco (Colorado Only)
- Whole Foods (Ask Your Local WFM Manager)
- Earth Fare
- Lowes Foods
- Vitamin Cottage
- Winn Dixie
- Russ’s Market
- Untied Market
- Strack and Van Til
- Price Chopper
- Cub Foods
- Roundy’s Reasors
Rudi’s Gluten-Free Stuffing will also be available in a select number of locally-owned natural food stores and we recommend asking your local natural food store manager if Rudi’s Gluten-Free Savory Herb Stuffing is available.
If you still cannot locate our gluten-free stuffing in your area, do not worry: we captured our baker’s secret stuffing recipe!:
12 servings of Homemade Gluten-Free Stuffing with Rudi’s Gluten-Free Bread Recipe!
- 16 slices of Rudi’s Gluten-Free Bread (About 8 cups) = Roughly 1 loaf of Rudi’s GF Multigrain and 1 loaf of Rudi’s Original Bread
- 2.5 cups vegetable stock or broth
- ½ tablespoon kosher salt,
- ½ teaspoon fresh sage
- ½ teaspoon fresh thyme
- ½ teaspoon fresh parsley
- ½ teaspoon fresh rosemary
- ¼ teaspoon freshly ground black pepper
- Preheat oven to 400 °F and cube the bread
- Spread the diced bread on a baking sheet and bake for 10 minutes or until lightly golden. Give the pan a shake midway through so the cubes brown evenly. Remove pan and let the bread cool.
- Transfer the toasted bread, chopped herbs to a large bowl. (If you want to add celery or onions, do now)
- Now, drizzle a bit of the stock over the bread cubes and gently mix. Repeat until all the bread is moistened but not soggy.
- Oil a baking dish, transfer the dressing to the dish and bake for 25-30 minutes or until the top is crispy. Serve warm.
For each sandwich (multiply this depending on the number of sandwiches you are making):
- About 2 oz. (3-4 thin slices) prosciutto
- 1 c arugula
- 1/4 c grape tomatoes, halved
- 1 T Creamy Balsamic Vinaigrette
- salt & pepper, to taste
- 2 slices of your favorite Rudi’s Gluten Free Bread
Creamy Balsamic Vinaigrette:
- 1/4 c plain Greek yogurt
- 1/4 c balsamic vinegar
- 2 T olive oil
- 1 T Dijon mustard
- 1T honey
- salt & pepper, to taste
- Prepare the crispy prosciutto by preheat your oven to 350°F, place the prosciutto on a cooling rack which is set on top of a baking sheet, and bake for 6-8 minutes per side, or until crispy. Set aside on paper towels to drain. Alternatively, you could cook it in a pan on the stove top over medium low heat until crispy.
- Prepare the Creamy Balsamic Vinaigrette by combining all ingredients in a bowl or jar and shaking or whisking until combined and smooth. Adjust seasoning with salt and pepper.
- Assemble the sandwiches by first tossing together in a bowl the arugula, tomatoes, and Creamy Balsamic Vinaigrette, and seasoning with salt and pepper, if desired. Lightly toast two slices of your favorite Rudi’s Gluten Free Bread. Top one slice with the arugula mixture, layer on the prosciutto, and top with the second slice of bread.
My name is Brianne, recipe developer and creator of Cupcakes & Kale Chips. I am a born and raised Jersey girl (I don’t know Snooki or the Real Housewives or anyone like them, never watched The Sopranos, love Bon Jovi, and yes, I used to have big hair), a former Chemical Engineer turned stay-at-home-mom to two adorable little boys , and a wannabe pastry chef with a wheat allergy and not enough willpower to to spend my days surrounded by flour, sugar, butter and chocolate. Somehow this all makes sense to me.
I consider Cupcakes & Kale Chips a “love all, serve all” blog with recipes that truly reflect how I cook for my family, from healthy and easy weeknight meals and gluten-free snacks to indulgent entrees and over-the-top desserts. ”Cupcakes & Kale Chips” embodies my philosophy on balance, but it sounds cuter than my true favorites – Salads & Ice Cream!
You can catch up with me on Facebook, Twitter, Instagram, Pinterest, and Google+.
November 1, 2013
- 1 package Rudi’s Savory Herb Gluten-Free Stuffing
- 1/2 lb ground Italian sausage
- 1/2 bell pepper, diced
- 1 small carrot, diced
- 1/4 cup onion,diced
- 1/2 cup mushrooms, diced
- 1/2 cup mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons olive oil
- Fry sausage in a frying pan until cooked thoroughly and crumbled. Set aside.
- Saute carrots for three minutes in olive oil on med to high heat. Add green pepper and continue for another three minutes. Add mushroom and onion and continue for two more minutes. Set aside.
- Prepare stuffing as instructed. Once complete, add all the fried ingredients to stuffing, mixing with a fork to maintain fluffiness. Place in a casserole dish and top with mozzarella cheese. Sprinkle grated Parmesan cheese on top. Bake covered in a 350 degree oven for 15 minutes.
About A Nut in A Nutshell: I started blogging to fill my time when my baby went to college, and yes, I’m the mom of two kids in their early to mid-twenties, gasp! Fortunately, I was quite young when I started having kids, so I’ve got all kinds of life and goofiness left in me even though they’re gone. My roots are in the Midwest, but I moved to coastal North Carolina about two years ago. After college, I was working in the Travel & Tourism industry and loved it, but gave it up to stay home and raise my two kids. No regrets, of course! I love spending my time in the kitchen creating and tweaking recipes and trying out new kitchen tools and methods of preparation. When I’m not making something myself, I most definitely enjoy dining out and traveling. Experiencing new adventures is one of my greatest joys in life! And I’m so happy that through blogging and social media, I’ve been able to share my passion for lifestyle, food, travel, tech, entertainment and style with you!
- 12 oz. Rudi’s Savory Herb Gluten-Free Stuffing
- 1 Cup celery, chopped
- 1/2 Cup onion, chopped
- 1 egg
- 3/4 stick butter or margarine
- 3/4 tsp. poultry seasoning
- 1/4 tsp. sage
- 1/8 tsp. pepper
- 1/4 tsp. salt
- Chicken broth
- 1/2 medium apple
- Sautee onions and celery in butter until soft
- Beat egg into 1/2 cup of the chicken broth
- Mix above together and add seasonings, Rudi’s Savory Herb Gluten-Free Stuffing, and salt and pepper. Add enough extra broth (approximately 1 ½ cup) until well moistened.
- Pour into a buttered pan/casserole dish and bake at 350 degrees until the top is golden brown and crunchy; approximately 35-45 minutes.
Laura Hanley, known as G-Free Laura, has been gluten-free since 2009 and reviews products,restaurants, and writes aboutgluten-free experiences on her blog, www.gfreelaura.com.Laura’s passion for spreading g-free love has led her to become a Guest Blogger for the National Foundation for Celiac Awareness, writing bi-weekly reviews on the Gluten-Free Hot Products Blog. Visit Laura on Facebook, Twitter, Pinterest, Linkedin, and Google +
- 1 package Rudi’s Gluten-Free Savory Herb Stuffing
- 2 cups gluten-free chicken broth
- 1 stick (1/2 cup) butter
- ½ cup chopped celery
- ½ cup chopped onion
- 1 teaspoon poultry seasoning
- 8 oz. mild sausage, crumbled & cooked
- Preheat oven to 350 degrees.
- Melt butter and cook onion and celery over medium heat until translucent. Stir in poultry seasoning. Mix well. Stir in cooked sausage crumbles.
- Heat chicken broth to boiling, remove from heat and stir in stuffing mix and sausage, celery and onion mix. Cover and let sit for 5 minutes.
- Transfer to oven-safe dish, cover and bake for 30 minutes*.
*Stuffing can be stuffed into a turkey as opposed to baking alone in a dish.
About Gluten-Free is Life:
“I am a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After my celiac diagnosis in 2006, I have made it my mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from “made from scratch” homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, I share my experiences and pass along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. I feel that I am a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans.
As I have journeyed down the road of racing over the past 3 years, I have tried many products that I know love and have tried equally as many that didn’t work for me. In addition to sharing my journey down the road of gluten-free living, I am also sharing my journey as I train for my upcoming races. This may include gluten-free fueling, race gear, shoes and more.
While this blog is my baby, I also write for the Examiner, Celiac-Disease.com, and Gluten Freely. Please feel free to ask any questions that you may have. I am happy to help.”