Our CEO, Jane Miller: An Inspiration to Us All!

April 9, 2013

Dear Gluten-Free Readers,

Since March was Women’s History Month, we couldn’t help but mention our wonderful CEO, Jane Miller on our social media platforms!  Even though we are in the midst of April, I wrote a brief follow-up to provide a more in-depth introduction of Jane and her website, JaneKnows.com.

Jane is an inspiration to all, especially young women who seek to excel in the business world. Aside from running a $100MM + food company in the very competitive organic and gluten-free food industries, Jane recently established JaneKnows.com to help young professionals build a career they love. By sharing the hard won insights from both her successes and her stumbles, janeknows.com is here to help us avoid the pitfalls and embrace the opportunities that lead to a satisfying career

As a young professional who graduated from college no more than 8 months ago, I am very lucky to be working under Jane’s wing. Jane is an incredibly upbeat, reassuring, energetic and fun-loving mentor with an excellent sense of professionalism.

Fortunately, for young professionals outside of the Rudi’s office, JaneKnows.com shares Jane’s invaluable advice through straightforward, informative weekly articles and video posts.

“Jane Knows was born out of the idea that the business world can be difficult to navigate and the choices can seem insurmountable. To be blunt, it can really suck. Politics, unwritten rules, mean people—it is all out there. But that is just the external stuff. What happens when you do things to sabotage yourself? Self-sabotage happens a lot and many times you don’t even know you are doing it…until it is too late! So after thirty years in business, making lots of mistakes and then rebounding, I decided it was time to help the next generation of leaders avoid the School of Hard Knocks. Let’s face it: life throws obstacles at us all the time, shouldn’t there be a better way to overcome them based on someone else’s experience?”

Become a fan of Jane Knows on Facebook and visit janeknows.com to learn more about Jane’s incredible journey and building a career you love.

Warmest Regards,

Dominic

Rudi’s Gluten-Free Irish Breakfast Sandwich by Guest Blogger Sarah Platanitis

March 15, 2013

Breakfast is the most important meal of the day in my house.  When friends visit on the weekends, they know a hearty morning meal will be in their tummies before we set out to do all the fun things that we have planned.

This Sunday, we are going to the Holyoke St. Patrick’s Day Parade.  It’s the second largest parade in the United States so it is very important that our sunrise standard be nourishing and suitable for the occasion.  Hello, yummy breakfast sandwich with Irish cheese and sausages!

The market up the street just started carrying gourmet sausages that are gluten-free and made in the traditional UK-style in tasty flavors like apple, fennel and roasted garlic.  These sausages are bigger, thicker and more finely ground than their cousins here in the States.

The sausages are easy to cook and make a simple sandwich into more of a mini-Dagwood.  Make one for yourself on Sunday and remember the Irish proverb, “Laughter is brightest where food is best.”

Irish Breakfast Sandwich

(Serves 4)

What You Need

-8 slices Rudi’s Gluten Free Multigrain bread

-1 16 oz carton of Better’n Eggs

-4 Irish sausages, flavor of your choice

-1 small block of KerryGold Dubliner cheese

-1/4 cup cilantro

What You Do

-Bring a large pot of water to boil.  Add sausages and cook for 5-6 minutes.  Drain then brown in a skillet on medium-high heat.  Set aside and cut lengthwise and widthwise once cool.

-Shred the entire block of KerryGold Dubliner cheese.  Set aside in small bowl.  Rough chop the cilantro and set aside in a smaller bowl.

-Separate and arrange the slices of Rudi’s GF Multigrain bread on the toaster oven bake rack.  Add a pinch of shredded cheese to each slice.  Keep toast warm after the cycle is completed so the cheese melts completely.

-Measure out ½ cup of Better’n Eggs (equivalent of two eggs) into a small skillet over medium heat.  Swirl the pan around to create a crepe-like thickness.  Take a hearty pinch of shredded cheese and sprinkle all around.  Use a spatula to pull in the edges to create a square.

-Plate one slice of toast, neatly arrange the cut sausages to fit then add the egg square.  Sprinkle a pinch of cilantro and top with the second slice of toast.

Need this sandwich to go?  Wrap it tightly in parchment and cut in half.  Want a condiment with a little kick?  Dip a corner of your sandwich in some Ballymaloe Jalapeno Relish.  You may be able to find it in the international section of your grocery store.  If not, don’t worry, you can mix a little barbeque sauce and Sriracha together.

About Sarah in the Kitchen: Sarah grew up a “restaurant kid” and spent most of her childhood pretending to be Julia Child.  Her blog (sarahinthekitchen.com) is a place for kitchen musings and her food writing, photography and illustrations

Gluten-Free, Dairy-Free St. Patrick’s Day Breakfast Burritos made with Organic Ingredients!

March 14, 2013

Dear Gluten Free Readers,

Having trouble thinking of healthy breakfast options that will keep you from getting pinched?  While shopping in the produce section of my grocer yesterday, I was pleasantly reminded that St. Patrick’s Day could be one of the easiest holidays to eat healthy while abiding to the “Green Theme!”

Whether you are trying to cure that nasty hangover or just want to provide a tasty, hearty breakfast, a Gluten-Free breakfast burrito made with Rudi’s Gluten-Free Spinach Tortillas is an easy-to-make breakfast option that will never let you down!

Ingredients (Makes 5 Breakfast Burritos)

1 Pack of Rudi’s Gluten-Free Spinach Tortillas
1 Organic Green Bell Pepper
1 Organic Jalapeño
¼ lb of Organic Arugula
1 Bundle of Organic Green Onions
1 Organic Avocado
1 Can of Amy’s Organic Vegetarian Beans
5 Organic Eggs
1 Jar of Your Favorite “Verde” Hot Sauce (I prefer Horsetooth Hot Sauce “The Green”)
1.5 Tablespoons of Olive Oil


 

Directions

  1. Pull Rudi’s Gluten-Free Spinach Tortillas out of the freezer (they will thaw quickly)
  2. Start by pouring approximately 1.5 Tablespoons of olive oil in a saucepan on med/med-high heat.
  3. Pour a full can of Amy’s Organic Vegetarian Beans into a small pot on med-low heat.
  4. Slice the Green Bell and Jalapeño peppers and add them to the saucepan stirring them frequently Note: For those who like their meals extra spicy, add an additional Jalapeño to your sauté. Be sure to slice your peppers small enough so you avoid pulling all of your peppers in a single “burrito” bite.
  5. Chop the Green Onions and set aside for a final garnish.
  6. Continue to stir the peppers.
  7. Crack 5 eggs in to a large bowl and scramble them with salt/pepper.  If you are not dairy-free, add milk to the scramble.
  8. Once the peppers are soft and caramelized, pour your eggs into the saucepan.
  9. Cook eggs until finished.  Be cautious, since the saucepan is already hot, the eggs should be finished in less than 3 minutes. Do not overcook the eggs!
  10. Warm tortillas in the microwave covered with a damp paper towel. Alternate tortillas with paper towels. Microwave for 30 seconds to one minute, depending on how many tortillas.
  11. Remove saucepan from heat and begin to build your burrito.

Add the eggs and peppers first, then the beans. Garnish with diced Avocado, Green Onions and Arugula. Top with your favorite hot sauce.  For those who are not dairy-free add your favorite shaved Queso Blanco cheese.

I hope you have good burrito wrapping skills!

Enjoy!

Dominic

 

IMG_3448-1

 

GF Stuffed Shells by Guest Blogger Karen Brady of Veggie Food Lover

March 8, 2013

For me, there is something so relaxing about getting into the kitchen and creating a recipe.  No instructions.  No ingredient list.  Just your pantry, your fridge, your stove, and a creative mind.  My apartment kitchen is the size of a closet, but the moment I step in there to search the shelves of my pantry or the contents of my fridge…magic happens.

Very few people would consider the kitchen one of their happy places.  But, for me, cooking brings me so much joy and satisfaction.  And I love knowing what goes into my food, rather than simply buying something packaged or pre-made.  The care and love that goes into food really can shine through in a recipe.

The other night, I was trying to come up with a dish to make for dinner that would use up some of the ingredients that have been in my refrigerator as well as taking up space in my pantry.  I noticed I had some gluten-free large shells sitting in the back of the pantry on a shelf.  And from there…I went to work.

At first, I wasn’t sure what would emerge when I started putting ingredients together, but what emerged was a fantastic dish, packed with flavor, and able to satisfy every gluten-free person out there who misses or has never experienced the wonder of stuffed shells.  I mean…really…Italian food is simple, yet filled with flavor and textures.  And sometimes, the gluten-free community really misses out because we don’t have gluten-free manicotti noodles.

But, we now have gluten-free jumbo shells…and thus…my creative kitchen juices began to flow.  And below is the recipe I created:

 

Gluten-Free Vegan Stuffed Shells

Ingredients:

1 box Tinkyáda Brown Rice Grand Shells
1 cup Tofutti Better Than Ricotta
4 ounces Trader Joe’s Vegan and Gluten-Free Chorizo
1 cup green onions, chopped
1 teaspoon minced garlic
1 (24 ounce) jar gluten-free pasta sauce
¾ cup Daiya Mozzarella shreds
2 tablespoons dried parsley flakes

1 tablespoon dried basil
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon crushed red pepper flakes
dash of cayenne pepper
dash of garlic salt
dash of garlic powder
¼ cup nutritional yeast or vegan grated parmesan

Directions:

Preheat oven to 350°F.

Cook the pasta according to package directions, to al dente.  Drain the pasta noodles and reserve.  Place a sheet of wax paper large enough to hold all of the shells on a flat surface, with the pasta shells open-side up.

While the noodles cook, saute the green onions in olive oil for about 5 minutes, until soft.  Add the vegan/gluten-free chorizo until warmed through, about  5 more minutes.  Remove the pan from the heat.

In a bowl, mix the ricotta, parsley, basil, sage, thyme, red pepper, cayenne pepper, garlic salt, garlic powder and 2 tablespoons of nutritional yeast/vegan parmesan.  Fold together until all of the spices are incorporated.

Add the onions and chorizo to the bowl and fold in until completely mixed.

Carefully, spoon a tablespoon of the ricotta mixture into the shells until all of them are filled.

In a 11 x 7 inch ovenproof glass casserole dish, place about ½ cup of marinara sauce and evenly spread it around until it coats the bottom of the dish.  Lay the shells side-by-side, open side up, in the dish.  Then, spoon the remaining marinara sauce over the top.  Sprinkle the marinara coated shells with the vegan mozzarella shreds and the remaining 2 tablespoons of nutritional yeast/vegan parmesan.

Cover the dish with foil and bake for about 25 minutes.  Remove the foil and allow to bake for an additional 5 minutes.

Let the dish stand for 5 minute before serving.

~*~*~

Of course, if you aren’t dairy-free and meat-free, like me, feel free to use any gluten-free ricotta cheese, real sausage or chorizo, and actual mozzarella and parmesan.  For my dietary needs, I created this as a vegan dish…and you wouldn’t be able to tell.

My roommate is a meat eater who loves her cheese and she raved about how this tasted.  And she can be quite picky.

Sometimes, when you don’t put too much thought into something, you can step into the kitchen, turn on a few appliances, grab some basic ingredients, and create a dish that is something special and something that came directly from you and your mind.

As more fresh produce comes into season as Spring approaches, I encourage all of you to purchase or grow as much as you can and then find new and exciting ways to incorporate these ingredients into your food…be it for breakfast, lunch, dinner or even a snack or dessert…and in the process discover a new and exciting way to enjoy something as ordinary as an onion, a squash, or even a ripe tomato.  We all have inner chefs inside of us…just waiting for the right moment and the right ingredients to cook up something extraordinary.

Bon Appétit.

Karen Bradyhas been vegetarian since early 2010 and went gluten-free for medical reasons in February 2011.  She is an avid runner in training for her upcoming first marathon.  Other loves include cooking, traveling and writing, which she combines into her blog athttp://veggiefoodlover.wordpress.com.  She resides in Southern Indiana and can be reached at gaelbrady@gmail.com.


Gluten-Free Cinnamon Rolls by de’Lure Desserts and Bakery

March 1, 2013

I began my search for a cinnamon roll recipe several months ago.   I adore cinnamon and anything that has cinnamon in it.  My husband’s favorite morning treat with coffee is a good cinnamon roll.  Attempting a few recipes on my own proved either difficult to work with or just did not have the taste or texture I was quite looking for.  I shelved it for a period of time to work on other things, but that perfect cinnamon roll recipe just kept nagging at me.  Not long after one of my very talented interns started working with me, I mentioned the cinnamon rolls.  Her face lit up as it was also one of her favorites.  We tossed some ideas around and we talked of my experiences in trying to create one.  One day not long after that conversation I got a text with a photograph of what looked like the perfect cinnamon roll.  She had gone home and experimented on her own.  Three days later, I got to try one and could not believe how moist it still was, how perfect it looked and how wonderful it tasted.  She had done it!  Today, this is one of our best sellers and is carried in the freezer section of a local market, NOFO at the Pig.   Here is our recipe:

  1. Mix together in mixing bowl and set aside:
  • ¼ c. brown rice flour
  • ½ c. white rice flour
  • ½ c. sorghum flour
  • 1/3 c. almond flour
  • ¼ c. potato starch
  • ½ c. tapioca starch
  • ¼ c. dry milk
  • ¼ c. sugar
  • 1 ½ t. xanthan gum
  • ¼ t. baking soda
  • ½ t. salt
  1. In glass measuring cup add:
  • 1 T. yeast
  • 2 T sugar
  • 2/3 c. Warm Water

Gently mix and set aside to proof

  1. To dry ingredient mixture add 4 T. softened butter and mix on low to crumb or wet sand consistency.
  2. To proofed yeast add 1 egg (room temperature) and 1 t. vanilla extract and add to dry mixture.  Gently mix until dough forms.
  3. Place dough on a well oil sheet pan or one lined with parchment and let sit in a warm place for 30-45 minutes until doubles in size.
  4. Sprinkle counter with a little white rice flour, sugar, and tapioca mixture so dough does not stick.  Dough will be sticky and needs to be kneaded with flour mixture before rolling into a rectangle shape.
  5. Melt 2 T. butter and brush on dough mixture.
  6. Mix ½ c. brown sugar with 2 T. cinnamon and spread on buttered dough mixture.
  7. Very tightly roll so that there are no air pockets. Slice into approximately 12 pieces and place on baking dish.  Bake approximately 16-20 minutes in 350 degree oven.

We can be found at deluredessertsbakery.com, facebook: de’Lure’ Desserts and Bakery and Twitter

De’Lure’ began while recovering from a three year illness that was finally diagnosed as celiac.  I had left my corporate job to take a Summer off but was asked to help at a local café my husband and I frequented.  That part-time position led into baking when the pastry chef moved out of town.  Making these beautiful pastries and desserts was rewarding but could I not eat any of them.  This gave me the idea to begin experimenting at home.  The more I sampled to my family and friends, the more I wanted to make them available to the gluten free community.   I shared this with my friend and manager at the café.  She began sending me patrons who would come in asking for anything gluten free.  My husband encouraged me to pursue going after my own clients.  Eventually, I got the courage to ask our favorite gluten free Italian Restaurant if they would sample some of my creations.  It was not long before they had three of my items on their menu.   De’Lure products can now be found at several local establishments including that café where I began my new career and we have taken on two very talented bakers to help with all the private orders we also receive.  I could not be happier and have never looked back!


Gluten-Free Beer?!

February 26, 2013

Switching to Gluten-Free can be an overwhelmingly frustrating experience as one begins to realize the foods he or she cannot continue eating.  But, what about drinks, specifically, beer?!  Whether it is a sunny weekend afternoon, a social gathering or an evening after a long day of work, most of us wish to quench our thirst with an n-ice cold brewski.  However, for celiacs, there’s one major problem: all beer contains gluten!

Or does it?

Recently, brewers found that they could create gluten-free beer by substituting wheat and barley with sorghum.  Sorghum is a genus of numerous grass species and belongs to the sub-family of Panicoideae and the tribe of Andropogoneae (the tribe of big bluestem and sugar cane).

Anheuser-Busch now distributes their sorghum-based “Redbridge Lager” that is gluten-free!  Many other breweries are following suit and are creating their gluten-free alternatives.

Fellow Celiac Pedro Gonzalez founded New Planet Brewery as a 100% Gluten-Free facility in Colorado.  New Planet currently offers three beers: Blonde Ale, Pale Ale and Raspberry Ale.

Lakefront Brewery based in Wisconsin has been recognized as the first brewery to make certified organic beer.  It was also the first brewery to certify a gluten-free beer with the US Government.  Lakefront’s “New Grist,” is a Pilsner-styled beer with an ABV of 5.1%.

Both Lakefront and New Planet breweries have received critical acclaim at The Great American Beer Festival, which one of the most highly-regarded beer-tasting events in the world.

There are several other craft/mirco-breweries that are dedicated to making gluten-free beer.  Deschutes Brewery, one of the more recognizable micro-breweries, is currently working on creating a Gluten-Free Option. The website, glutenfreebeer.org is an excellent, up-to-date resource for finding breweries that offer gluten-free alternatives.

So, is it happy hour yet?!