February 22, 2012
Splurge on a fancy thingie ma bob for raw food and french fries...
Being raw is annoying, it's expensive and requires expensive toys. For a while I had the Joyce Chen "spiral slicer" in my Amazon wishlist.
Years later, when a certain wonderful woman became hip to the whole raw thing (read: my mom, gluten-free since 1985!!), I had my dad get her the "nicer" version,
And it is fun. I've run zucchini, carrots and squash through it.
Pros: It comes with different blades for different shapes/lengths. It's simple.
Cons: You do have to slice the stuff to fit into it, but that seems to be the norm. The slicings come right out of the bottom. The Chen model seems to have a capturing device. With the Benriner it goes right onto the counter. You have to stop and clear the blade and the deposit (does that sound gross?), but you also have a limited size of veg to work with, so it's not really a big deal.
I used the stuff I spiralized for raw salads, sauteed veggie sides with steak, and vegan pizza toppings.
The pizza topping was definitely my favorite. I thought it might be bitter, and too vegetable tasting, but the carrot and zucchini softened and sweetened up in the oven, and made me feel A-OK about the crusty Namaste tomato cheesy goodness that ensconced it.
Plus: there's little you can't use the Benriner Cook Helper for, whether it's making fancy garnishes for sashimi platters or raw fries for Buffalo wings. Highly
recommended.
Do you have a spiralizer tool? What's your favorite thing to slice up? Fess up, do you deep fry parsnips? Have a good recipe for a raw zucchini "pasta" alfredo sauce? Share!
Years later, when a certain wonderful woman became hip to the whole raw thing (read: my mom, gluten-free since 1985!!), I had my dad get her the "nicer" version,
And it is fun. I've run zucchini, carrots and squash through it.
Pros: It comes with different blades for different shapes/lengths. It's simple.
Cons: You do have to slice the stuff to fit into it, but that seems to be the norm. The slicings come right out of the bottom. The Chen model seems to have a capturing device. With the Benriner it goes right onto the counter. You have to stop and clear the blade and the deposit (does that sound gross?), but you also have a limited size of veg to work with, so it's not really a big deal.
I used the stuff I spiralized for raw salads, sauteed veggie sides with steak, and vegan pizza toppings.
The pizza topping was definitely my favorite. I thought it might be bitter, and too vegetable tasting, but the carrot and zucchini softened and sweetened up in the oven, and made me feel A-OK about the crusty Namaste tomato cheesy goodness that ensconced it.
Plus: there's little you can't use the Benriner Cook Helper for, whether it's making fancy garnishes for sashimi platters or raw fries for Buffalo wings. Highly
recommended.
Do you have a spiralizer tool? What's your favorite thing to slice up? Fess up, do you deep fry parsnips? Have a good recipe for a raw zucchini "pasta" alfredo sauce? Share!
December 11, 2007
Amazing. Instant favourite.
I knew I wanted steak. What else....what else...I wandered into the frozen vegetables section, hoping for inspiration. I found better than inspiration. I found
:
I love sweet potatos. I love sweet potato french fries. Sometimes they're overdone, and there's no sweet potato flavour. Sometimes they're too thin, and there's no sweet potato flavour.
Sometimes, they're these, and they're PERFECT. Followed the directions on the bag, didn't even turn them, and they were soooooooooooo gooooooooooood. So good.
Not too thin, not too fat. Didn't need any seasoning. So good. So good! I had the rest for breakfast, the next day.
I love sweet potatos. I love sweet potato french fries. Sometimes they're overdone, and there's no sweet potato flavour. Sometimes they're too thin, and there's no sweet potato flavour.
Sometimes, they're these, and they're PERFECT. Followed the directions on the bag, didn't even turn them, and they were soooooooooooo gooooooooooood. So good.
Not too thin, not too fat. Didn't need any seasoning. So good. So good! I had the rest for breakfast, the next day.
December 18, 2006
Lightening strikes twice!
That last one was pretty good, but Annie's is even better!
The powdered cheese is, dare I say, even brighter than Kraft! The noodles cook up really well - I think...shhhh...I might like them better than those puny little Kraft macaroni.
I, of course, in the name of science, at the whole box, but you could probably get 2 or 3 servings from it - box says 2. I'm not good at math.
The powdered cheese is, dare I say, even brighter than Kraft! The noodles cook up really well - I think...shhhh...I might like them better than those puny little Kraft macaroni.
I, of course, in the name of science, at the whole box, but you could probably get 2 or 3 servings from it - box says 2. I'm not good at math.
December 9, 2006
It's a Christmas miracle!
A faux gluten-free redux that doesn't taste bad!
This "chicken alfredo" was pretty good!
It cooked up creamy, the pasta was good - I used soy milk, and not quite one pound of chicken.
It was really easy, just like these things are supposed to be! The flavour of the sauce was good - I didn't bother adding stuff when I reheated, like I had to do with that last mac & cheese.
Unlike most gf side dishes, wherein I decided it'd be just as easy/cheap/much tastier to make it myself, I would actually keep one or two of these on hand, for those nights when you just want to eat right out of the pot!
This "chicken alfredo" was pretty good!
It cooked up creamy, the pasta was good - I used soy milk, and not quite one pound of chicken.
It was really easy, just like these things are supposed to be! The flavour of the sauce was good - I didn't bother adding stuff when I reheated, like I had to do with that last mac & cheese.
Unlike most gf side dishes, wherein I decided it'd be just as easy/cheap/much tastier to make it myself, I would actually keep one or two of these on hand, for those nights when you just want to eat right out of the pot!
November 21, 2006
Are you one of the chosen few?
The blessed? Oh ye who live near a Whole Foods?
If you are, you are prepared, if you do not. Have a seat. And behold:
their gluten-free bakery
Yes, that's right. Pies. Rolls. Muffins. Banana bread. Biscuits.
Yes. Biscuits.
Smallish and thin biscuits, but they taste like biscuits. They are good. Expensive, but good. My mom gets them, and saves them in the freezers for emergencies (like a bad day, or a migraine).
And the praririe bread? I almost don't miss pumpernickel. Still the little gluten-free sized slices, but big on taste, big on texture and consistency, toasts up like normal bread...if you are one of the chose few, let me know, ok? I have a shopping list.
If you are, you are prepared, if you do not. Have a seat. And behold:
their gluten-free bakery
Yes, that's right. Pies. Rolls. Muffins. Banana bread. Biscuits.
Yes. Biscuits.
Smallish and thin biscuits, but they taste like biscuits. They are good. Expensive, but good. My mom gets them, and saves them in the freezers for emergencies (like a bad day, or a migraine).
And the praririe bread? I almost don't miss pumpernickel. Still the little gluten-free sized slices, but big on taste, big on texture and consistency, toasts up like normal bread...if you are one of the chose few, let me know, ok? I have a shopping list.
cheese and macaroni?
Me and Kraft had a thing for years and years...when I went to college, my mom would send me institution sized packages of Kraft macaroni and cheese. I learned to add tunafish, broccoli - spinach, when they came out with the white one...none of that Velveeta nonsense. Blech.
Gluten-free is many things, convenient not one of them. GF mac and cheese meant cooking pasta, melting cheese...sure, with enough butter and cheese it was great. But what if you don't feel like donning an apron?
What if you feel like macaroni and cheese? Don't get this, if you do. If there was a word in the dictionary to describe "bland," I'd use it. The little macaronis' are the right shape and size, but the powdered cheese is...powder. Flavourless powder.
And it had this...smell. Leftovers got garlic, black olives, yellow pepper and a salmon filet and another thumbs down.
Gluten-free is many things, convenient not one of them. GF mac and cheese meant cooking pasta, melting cheese...sure, with enough butter and cheese it was great. But what if you don't feel like donning an apron?
What if you feel like macaroni and cheese? Don't get this, if you do. If there was a word in the dictionary to describe "bland," I'd use it. The little macaronis' are the right shape and size, but the powdered cheese is...powder. Flavourless powder.
And it had this...smell. Leftovers got garlic, black olives, yellow pepper and a salmon filet and another thumbs down.
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