Samples, information share product brand information

This post is in honor of two companies who recently sent me samples of their gluten-free foods.  They're good friends, I think, but I also am proud they reach out to me about posting about their products. 


I'm talking about Amy's Organic Kitchen (who sent me shortbread cookies) and Crunchmaster Crackers.  The two aren't really competitors (for instance, I'd serve Crunchmaster Crackers with a bowl of Amy's gluten-free Tomato soup....) so I hope they don't mind sharing this spotlight on my blog.


Both, I must say candidly, are big favorites of mine. You'll find both in my pantry and freezer (though sadly, I have eaten through an enormous stash of Amy's GF Mac and Cheese in the last few weeks since I got sick again).  But  I consider both companies go-to for great gluten-free food. I've written about them a lot here on my blog.  And I expect I'll do more in the future.


They are Gluten-Free Superpowers!


But I often find myself with samples and information I'm very fond of, but I find unique ways to use them in the dissemination of their information.  And both Crunchmaster and Amy's put me in that position very recently.


Amy's Kitchen Gluten-Free Shortbread


Amy's Kitchen sent me three samples of its wonderful shortbread cookies recently.  They came, though, at a time when I knew Spectum PR at Georgia College was planning its annual Survivors in Pink Banquet.  And since last year, I've felt compelled to donate items to this event because I support the cause (breast cancer) and my students.


So I gobbled down one box of the shortbread and donated two to Survivors in Pink, offering a gluten-free dessert for an elegant reception for Breast Cancer Survivors.  These shortbread cookies are lovely -- they could be served with a chocolate dipping sauce, for instance, or alongside fruit.  They're really special.  Tasty.  Worth it.


Best of all, the report from the event was the cookies were gobbled up by the gluten-free and gluten-eaters alike.


Way to go, Amy's Kitchen.  Thank you for continuing to serve and expand your gluten-free options.  I love you  so much!  Kudos.


Here's the great video from the event!

Amy’s new classic Shortbread cookies are made with all natural, simple ingredients just like Amy’s grandmother would make for her as a child. Today, like many people, Amy doesn’t eat wheat, but she still loves shortbread cookies. So our chefs created a delicious shortbread cookie that is gluten free. Now, everyone can enjoy them!

Crunchmaster Organic Multi-Grain Crisps and White Cheddar Crackers

Cruchmaster Crackers may not know it, but they served as a great example for my Principles of Public Relations Class this week.  I didn't offer my samples of the new sea salt crisps or crackers (sorry, eaten by us a long time ago......) BUT Crunchmaster's incredible new press kit is now offered on a neat little jump drive.  I am proud to use this incredible GF product to showcase good PR Practice to my students!

One of the great things I found on the media drive were some great recipes using the product.  I submit one here for your use!  I would SO totally make this recipe -- I have all the ingredients except the crabmeat!  And I think you'll like it a lot.

Crab Cakes with Creamy Cocktail Sauce from Crunchmaster

Crab Cakes Ingredients 16 ounces crab meat, picked over and flaked1 ½ cups finely crushed Crunchmaster Multi-Grain Crackers Sea Salt2 large eggs, lightly beaten¼ cup minced green onions, white and green parts½ cup mayonnaise, use dividedJuice of 1 lemonSeveral dashes of hot sauce, use divided¼ teaspoon salt½ teaspoon pepper¼ cup vegetable oil2 tablespoons unsalted butter¼ cup cocktail sauceLemon wedges for serving Directions Combine crabmeat with ¼ cup cracker crumbs, eggs, green onions, ¼ cup mayonnaise, lemon juice, 4 or 5 dashes of hot sauce, salt and pepper, mix well.  Pour remaining cracker crumbs into a dinner plate or shallow bowl. Shape crab mixture into 12 cakes using ¼ cup mixture for each cake.  Coat the crab cakes with cracker crumbs, lightly pressing the crumbs into the cakes.  Place crab cakes on a plate, cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours. Heat oil and butter in a large skillet over medium heat until butter is melted.  Cook the crab cakes in batches (do not overcrowd the pan) for 3 – 4 minutes per side or until golden brown on the bottom.
 Sauce Whisk together the remaining ¼ cup mayonnaise with the cocktail sauce and 3 or 4 dashes of hot sauce.
 Serve the crab cakes with the creamy cocktail sauce and lemon wedges.

 Thank you Crunchmaster for a great product and a great recipe AND a great example for my class.  And by the way?  You'll find the crisps and crackers at WalMart now.  They are, as I've mentioned before, a reasonable cracker for anyone on Weight Watchers, and I especially love them with salsa and hummus. Here's a link to some coupons.  Oh and here's a post on them from the past.

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 The end, with much love,
Ging

In a Jovial mood

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photo via Google Images.  Looks delish! 

It has taken me far too much time to get around to cooking that package of Jovial brown rice spaghetti that was in my pantry.  I'd tried and enjoyed the GF Brown Rice Penne pasta a couple of times since the National GIG conference, but I'd not yet tried the box of spaghetti.

But last night, I had a craving.  And you know what?

This is the best GF spaghetti I've tried.

Let me repeat that.  I have not yet found a SPAGHETTI that I thought compared to old skool gluten spaghetti.  This does.  I defy anyone to notice a difference.

And it's tasty and organic, and gluten-free too?  Oh joy!

Yep. I'm happy about this.

Now, my recipe was unconventional, to be sure.  A recipe of GF taco filling, a small can of salsa, a can of drained black beans, and a full pack (six servings) of Jovial spaghetti.  I cooked the spaghetti by the book, 11 minutes, in boiling water, the mixed the sauce and added the pasta back.  For good measure I added a small package of GF tomato goat cheese. Let it sit for a few and serve.

YUM.

Like I said, this product has me in SUCH a Jovial mood.  As it should be....

Here are some details about how the Jovial brand came to be, from its press kit:

An open letter from JovialTM founder Carla BartolucciAs our oldest daughter started third grade in a small town in Italy, her class began studying history from the very, very beginning. I was always a good student, but history was not my strength. If I couldn’t see or experience something firsthand, I had a hard time remembering it. I must admit words like Paleolithic, Neolithic and of course, Homo sapiens, yes they all rang a bell, but I began hiding when she asked for help. I thought I would just keep an ear open and maybe at forty, I would be able to learn something meaningful. I never imagined that ancient history would soon play an integral part of my near future.
Italy is full of history and it just so happened that a Bronze Age village was discovered just a bike ride away from our house. The museum displayed archeological relics and a reconstructed village. As we were in one of the huts, the guide showed us where and how dinner was prepared and they had grain displayed on a stone slab. I nudged my husband and begged him to ask what variety of grain that was. Reluctantly, he did and as usual he got the same old answer‐′′they ate some ancient type of spelt.”
It took us a while to discover the real name of this most ancient wheat. Our research led us all the way back to the Neolithic Revolution or roughly 12,000 years ago when mankind transitioned from hunter‐gatherer and started farming so they could stay in one community. The very first crop they chose to domesticate from the wild was called einkorn, the original species of wheat. We also discovered a group of researchers in Italy had been studying the grain for over a decade, ever since scientists determined that Ötzi, the Bronze Age man found perfectly preserved in a glacier in the Italian Alps in 1991, had eaten it for his last meal.

And I truly love this statement:

Jovial believes the purest foods can only come from the purest seed, and their company tenants include promises to:

• Rediscover the purest ancient and heirloom varieties of ingredients, replenish supply and transform them into products that enhance nature’s innate goodness.
• Honor individuals with food intolerances by sourcing only the finest allergen‐free ingredients to create delicious and wholesome foods they can enjoy with confidence.
• Support a network of small‐family farmers by directly contracting and monitoring the growing, harvesting and processing of raw material.
• Offer the cleanest and most recyclable and compostable packaging options available, because caring about the environment means caring about the packaging.
Through Jovial products, Carla and Rodolfo hope to bring a renewed interest in the ancient grains and heirloom ingredients of their ancestors, showing the world once again just how Inherently GoodTM food can really be. 

Reently, Jovial introduced Einkorn pasta, too.  I'm not sure if my whacked out tummy will tolerate that pasta, but I'm willing to give it a go.

Of course, now the question?  Where do you buy Jovial?  Well, the website has a great free shipping offer right now.  And it's available elsewhere, like Amazon.com, etc.

Oh, by the way:  if you loved Fig Newtons pre GF as I did, Jovial's fig cookie is as close as I've seen.  Delicious doesn't begin to get it.

Much love,
Ging

Join the Schar Club! Get a free sample!

This is a Sponsored post written by me on behalf of Schar for SocialSpark. All opinions are 100% mine.

 

 

Since I first tried Schar's products, which I bought at the gluten-free market in Tampa, I've been hooked on the product.  I am especially fond of the pasta products, but I did have the luxury of trying the rolls. They are, without question (and without duress) one of the best gluten-free products out there on the market.

I am proud to present this new information on Schar products here on "Gluten Free in Georgia...Finally."

Available now, just for you, members of my gluten-free network.

Are you interested in trying some of the best gluten-free bread and rolls on the market today? Would you like to acquire some special samples while joining an exciting on-line product community? As a plus, these rolls are 100 percent gluten-free, made in a dedicated facility, and they are non GMO and an excellent source of fiber.

Want to try them? Here's your chance.

You are invited to join the Schar Club, home to the newly re-introduced Sub Sandwich Rolla, Ciabatta Rolls, and Baquettes!  Here's the information on the club!

Schar club

Now, this time of year, I don't have to remind you of the many ways a good baquette or roll.  Soup. Pasta sauce. Croutons for salads, Big sub sandwiches!

The ciabatta roll, which I hope to sample, is touted as the first ciabatta roll on the gluten-free market. I know that many Italian food afficionados would love this -- imagine making your own pressed sandwiches. I think how much I'd like to make a panini sandwich on this roll with pastrami, hot mustard, and some cheese.  YUM.

How will you use your ciabatta rolls?  I'd love to have your comments!

free sample

There's Still Room for YOU

Word on the street is that there's still room at the Saludi Cooking School at Harry's Alpharetta for this awesome class!


Word from Admiral Bunnington.....

Marilyn Santulli (that's Marilyn there in the picture!) of American Gra-Frutti will host a gluten free cooking demonstration at the Salud! cooking school at Alpharetta Harry's. The theme of the evening: "A Gluten-Free Fall Supper."

November 1     6:30 PM - 8:30 PM
| $39 - Demonstration
This is not a hands on class.

Explanation from the Whole Foods Salud! website about what happens during a demonstration:
"Demonstration Classes    Relax and watch us do the work! You will be seated throughout the class and encouraged to ask lots of questions. Tastings of each recipe are served typically as they are prepared. Classes include up to two glasses of red or white wine. Classes are for students 18 & over unless noted otherwise; students under 18 may attend with a registered parent or guardian."


Details about the class from the Whole Foods Salud! site: 

"Marilyn Santulli of American Gra-Frutti

After adopting a gluten-free lifestyle, Marilyn Satulli founded American Gra-Frutti in 2007 as a source for decadent and nutritious gluten-free desserts. With a mouth-watering fall menu, Marilyn demonstrates recipes that will satisfy those with gluten-intolerances and those without. You’ll go home with gourmet inspiration, and tips to keep you cooking all season long!" 

MENU: 

Mixed Green Salad with Gluten-Free Croutons & Avocado Dressing; 

Sweet Potato Corn Bread; 

Green Chili Chicken Enchiladas with Tomatillo Salsa; 

Mexican Chocolate Cake; 

Spiced Cider

I'd be there if I could, but it's a school day :-(

But you go.

Much love,

Ging

Elizabeth Barbone: A gluten-free tribute to a gluten-free chef

When I was a kid, we talked in Sunday school about the concept of hiding one's light under a bushel. Sometimes, phenomenal people in the gluten-free world are so humble (and often, so busy) that they don't always get their due.  They're simply too busy doing for our industry.

I want to introduce you all in the gluten-free world to a woman who fits this bill -- and you all already know her.  She's Chef Elizabeth Barbone.  Culinary Institute of America-trained with significant allergies, now gluten free, a fighter of food (and other) allergies all her life, Elizabeth is my Unsung Hero.  And I want to sing her out. 

A few weeks ago, after making a donation to the generous Bloggers without Borders food event for Jennifer Perillo (of In Jennie's Kitchen) I had the opportunity to receive a package of shortbread cookies baked lovingly by Elizabeth. and it reminded me of her gentle, generous, giving spirit and love of food.

Now, a disclaimer: Full disclosure. I count Elizabeth as one of my good friends, gluten-free or otherwise; she and I have been swapping comments, phone calls, and emails for more than three years after meeting on the Delphi Celiac Forum.

I first became enamored by her easy GF bread recipe made in a stand mixer,  You'll see it posted on the sidebar of recipes here somewhere.  It's from her successful blog,  http://www.glutenfreebaking.com/.

She is the gluten-free miracle worker when it comes to baking.  And I'm not just saying that lightly.  Some say she shared that crown with the late Bette Hagman.

Her first cookbook Easy Gluten Free Baking is without question my favorite baking book.  And her site offers wonderful free recipes, but as a subscriber it gives you much more.

Elizabeth raised more than $700 for Jennifer Perillo and her beautiful daughters.  My friend Janet and I savored those cookies, morsel by morsel.  They are more than devine.  They're better than gluten shortbread in my book.

She ever offers you the recipe on her website.  Along with many, many more (like, 700).

And don't miss her weekly column on gluten-free cooking on Serious Eats.  Get out there and RSS that sucker!  She offers a new and different recipe every week on what some believe to be one of the most important foodie blogs around right now. It is a highly prestigious placement for a gluten-free chef, to be sure.

A little bird told me that Elizabeth has some pretty phenomenal things happening in the next few months.  I am excited for her, and I am excited that I will get to benefit from her generosity and kind spirit, but most of all, from her love of gluten-free food that is safe and delicious.  All of us with CD need that.

So today I am shouting out to Chef Elizabeth Barbone, a true gluten-free cooking expert, kind soul, and cooking genius.  You make our world better every day.

And confidentially -- your website and blogs by Shauna "Gluten-Free Girl" James Ahern and Karina "Gluten-Free Goddess" Allrich inspired this blog.  And I'm damn glad.

Much love, Ging

Pink Lids Save Lives

They do.  They really do.

Yoplait Yogurt lids lead to an annual contribution to breast cancer research of up to $2 million!

Every year for the past few years, Yoplait yogurt and MyBlogSpark have provided some excellent incentives to bloggers to remind folks of the Pink Lids campaigns that always comes up around Breast Cancer Awareness Month.

This year's theme is "Save Lids to Save Lives."  And now, lids may be submitted through Dec. 31, 2011 electronically!

I have to admit that I'm a fan of all Yoplait does.  I think this company donates and does more for cancer survivors and fighters than any other.  That they target Breast Cancer -- which touches one in eight women -- is especially significant to me, as a woman, as a friend of many survivors, and as a grand-daughter of two women who both died because of this form of cancer.

So here is a sassy little giveway for you!

MyBlogSpark has sponsored and will provide one reader of my blog with the adorable items above.  In addition to two cups of yogurt (yum) there are some wonderful breast cancer awareness products and a lid container collector.  I passed mine on to my students who are working on an awareness event.  They plan to collect lids the night of the event!

So here's your chance.  Post a comment and a shoutout to someone who's a real fighter -- someone who you would save lids to save lives for!

My someone is Patti Weimer. 

Want to get more involved in Yoplait's efforts?
Follow them on Twitter at: http://twitter.com/#!/YoplaitYogurt
Or follow them on Facebook at: http://www.facebook.com/Yoplait
Sign up for a Susan G. Koman Race for the Cure

And thank you, Yoplait and MyBlogSpark.

Much love,
Ging

A medical update, vol. 6,243

To all my friends:

A visual update.  Or, an update on my continued illness. Or, SSDD.

Here's the latest update from my doctors.

It has been 17 months since I developed the stroke in my right optic nerve that has left me for all purposes blind in my right eye.  Sept. 20 will be 17 months on prednisone, and Aug. 26 was one year on methotrexate.

Time flies when you're having fun, right?

1.  It seems the doctor at the Mayo Clinic has blown me off completely. After following his advice for a year, he has chosen to ignore my latest labs, sent by my doctor.  And yes. Of course I followed up.  So I say fine to that.  I do have a free hotel night in Jacksonville, but I won't use it on that.

2.  After 16 months on prednisone, I have begun the slow process of weaning off it.  Thanks to my WONDERFUL doctor Katy Gustafson-Roberts (shoutout) I am on week two of the wean.  So far, no ill impact from that. I made that woohoo announcement the day we started.  I am on 7.5, and Friday I go to alternating 7.5 with 5.  And then 5. and then 2.5 and 5. and then 2.5.  And GOD willing. Done.  *Lab work coming in two weeks. Pray for continued low sed rate and c-rp.)

3.  I continue to take a weekly shot of methotrexate (nasty chemo shot) and will continue this.

4.  My retina specialist Dr. David D'Heurle (shoutout( says my left eye continues to suffer hemorrhages *retinal bleeds -- see last post* and will.  That ship has sailed.  Can't go back.

BUT he also doesn't think additional eye surgery or nasty eye shots will make it better.

5. I'm in the ADA/Voc Rehab system and am getting some eye aids soon.  Update when that happens.

And so, I wait and try to see.  Try being the operative term.  I have a bleed almost weekly now, sometimes small, sometimes huge (had a horrible one while at AEJMC in St. Louis and could not see clearly from Thursday afternoon til Sunday).

But I persevere.  And I get funny, you don't LOOK sick a lot.

I am coping well.  I am doing OK. I am chronically exhausted (but you know that). Some days I see better than other.  I need warm socks and lots of spoons, but so do we all. I continued to be blessed with understanding friends, students and family -- so blessed.

We now return you to your own issues and trends.  Keep me posted on you, ok?

Much love,
Ging