Ernest Hemingway, in A Moveable Feast

Have you heard?

 
Saffron Road Foods has come out with four all new entrees that are completely vegetarian!  I can’t tell you the number of hours I’ve spent in grocery stores reading the labels of “meat-free” products only to discover they do in fact contain ingredients derived from meat.  That meat tends to be pork and so sadly we can’t eat it.  I’ve been so happy with Saffron Road products for a few reasons.  First, they are all halal – that means I don’t have to worry about the entrees that do contain meat.  The products they use are also sustainably farmed, antibiotic free and any animal products are fed a 100% vegetarian diet.  Many of their entrees are also gluten-free which has become a big priority for us.
 
Back to the new vegetarian line.  I’ve been fortunate to try out everyone of Saffron Road’s products and have not been let down by any of them.  When these new entrees showed up to try out I wanted to give them the family test.  MarocBaba has eaten most of the other entrees (the Chicken Biryani is his favorite) but the kids have not.  So I cooked all of the new entrees and thought we’d do a family taste test.  MarocBaba won’t be commenting on the Mac and Cheese or Lasagna because they do have gluten.   Here’s a description of each and then our taste-testing results!
 
Manchurian Dumplings with Basmati Rice – An Indo-Chinese masterpiece, this exotic vegetable dumplings dish is made with cabbage, carrots, green beans and onions simmered in a spicy red chili and ginger sauce. Gluten free, vegan, all natural and an authentic recipe.
 
Macaroni & Cheese – Saffron Road replaced ordinary pasta with delicious, flavorful pasta made with exotic Jerusalem Artichokes and durum semolina. This classic dish makes the perfect side dish with soup or a salad and each package is big enough for two to share. Premium quality, authentic recipe, all natural and vegetarian.
 
Thai Basil Chili Tofu with Basmati Rice – Thai basil is no ordinary basil – it has subtle undertones of anise or licorice, and is a perfect addition to zest up our protein-rich firm organic tofu. Thai cuisine is based on balance, and each spice works in harmony with this medley of fresh crunchy vegetables to make an extraordinary entrée. Gluten free, authentic recipe, all natural, and vegan.
 
Three Cheese Lasagna – From sunny Italy and the south of France, two great cuisines meet in one magnificent dish. Imagine layers of the finest durum semolina pasta topped with Italian Ricotta, Mozzarella and Parmesan cheeses. The dish is covered with layers of a Ratatouille recipe worthy of Provence, with zucchini and diced eggplant in a wonderfully seasoned and perfectly savory tomato sauce. Premium quality, authentic recipe, all natural and vegetarian.
 
This review has been a long time in the making.  I first got a package of entrees to review several weeks ago and was waiting for a night when everyone was home and had time to taste and give feedback.  When that day came I went to our chest freezer in the garage to find that someone had stolen a lot of food from us (over $200!) including the Saffron Road entrees.  The company was kind enough to send me replacements so that I could give you my thoughts. I baked all four of the entrees for dinner and gave everyone a little bit.
 
Meet the contenders: There’s me and MarocBaba of course – as mentioned he’ll be eating only the Manchurian Dumplings and Thai Basil Chili Tofu (the other two entrees have gluten). Me I’ll be trying everything. M is 8 and my least picky eater. He tried everything.  K is 5 and has recently turned into a carnivore.  He also goes by “the cheese man” for his love of all things cheesy and his “cheesy” smiles.
 

 
Macaroni and Cheese: We’re a Wisconsin family and this macaroni and cheese is made with Wisconsin cheese – what’s not to like?  The kids gave this a resounding yes.  I was impressed that the noodles were not mush.  Frozen macaroni entrees have a bad reputation with me.  This was flavorful, had a good texture and the cheese was stringy – that’s a great sign!  We give this a big thumbs up.
 

 

Manchurian Dumplings: This was a bit of a toss up.  MarocBaba loved them but they were a little too hot for me and the kids. M likes chili peppers sprinkled on pizza or in a quesadilla (frankly he’s into hot food much more than me) but these were just a little too hot. I can’t tell you my thoughts because I only got one bite in.  If you’re someone who can handle and enjoys hot then my all means this is for you!

Thai Basil Chili Tofu: I tried really hard to get K and M to take some of this but they were not interested.  I really thought I would be the only one to eat it but was shocked when MarocBaba ate up half the entree.  I remarked that it had tofu and he said he knew and he liked it.  I really really liked this one too. I managed to get M to eat a bite of the tofu (he wouldn’t go for the vegetables) and he thought it was alright – hey not bad for his first try!  The tofu is very firm and flavorful.  This was my favorite entree.

Three Cheese Lasagna – I grew up eating real Italian food. I have vivid memories of standing on a chair in my grandma’s kitchen and rolling pasta and gnocchi, so my standards are high in the Italian food department.  That being said the kids and I ate all of our portions.  I think I should have cooked it a bit longer and might have added more cheese to the top. The three other entrees bake in the oven for 22 minutes and this one should cook for 3o minutes.  I may have been a little under.  Like the macaroni the noodles are firm and not mush.  The flavor of the sauce is really good. I’m not a huge eggplant fan so I kind of picked around that but it was the best frozen lasagna I’ve eaten.

Overall we were impressed with the flavor and variety and liked everything.  I’m sure the kids will be asking for the macaroni and cheese soon! You can get these and other Saffron Road entrees in select retailers (like Whole Foods!) Check their store locator to find the retailer closest to you. Also make sure to “Like” them on Facebook for coupons and new products as they launch.

No, I did not tell him to do this - he's getting into being a "reviewer!"

Please meet Sasha (and Ava too!)

 
Tell me a little bit about your blog and what you write about.
 

 
Hello! I’m on a mission to celebrate our diverse and beautiful planet by cooking one meal for every country in the world – 195 Countries, 195 Meals, 195 Weeks. I like to say I’m hungry for peace. Each week I share all the recipes, tidbits about the countries, as well as reviews – including a video of my young daughter sampling the food – at GlobalTableAdventure.com. I like to share the good, the fun, and the downright silly. We’re now just past the halfway mark.
 
I decided to work alphabetically for two reasons. First, I didn’t want to show preference to any particular nation over another. It makes that little country you’ve never heard of just as important as the countries everyone knows. Second, it keeps the continents nicely shuffled, so that there is a good variety to the site over the course of the entire 195 weeks (nearly four years). If new countries are added during this project, I will include them in the Adventure.
 
On average I make 3-4 dishes per country. Sometimes I combine two countries in a week (this is a safeguard to build in vacation or sick time). When I combine countries I make less dishes per country – usually 2-3. The menus are sampler-style, meaning the dishes are representative of the flavors of that country, but not necessarily a cohesive collection meant to be eaten in one sitting. Sometimes a dish will actually be a spice blend or seasoning paste. For example, when I cooked Fiji, a nation dominated by Indian cuisine – a side effect of colonization, I put homemade curry powder on the menu.
 
Why did you start blogging?
 
Several things came together at once – I needed a creative outlet, my daughter was just starting out on solids, and I was thinking about all the negative things happening around the world. At the most basic – I wanted better for myself, my family, and the world.
 
For myself: I wanted a creative outlet that would help me out of my cooking rut. After moving to Tulsa, Oklahoma – after a lifetime of travel – I missed the food I grew up with – trying new dishes, new flavors. I am more landlocked in the Midwest than I’ve ever been before. Global Table Adventure has been a great way to continue learning and growing, while also being fortunate enough to stay home with my daughter.
 
For my family: I wanted to find a way to get my impossibly picky husband to eat better, especially since we had a daughter about to start solids. Children mimic parents and I find that dinner can be a a big struggle if one parent refuses to try certain foods. I also wanted my daughter to learn to appreciate other cultures, other ways. By growing up with one meal from every country in the world, her mind will naturally be curious and open.
 
For the world: The news would have you believe that there is nothing but war, poverty, and tragedy in the world. With so much focus on the negative, people tend to feel divided by their differences, instead of united by their similarities. I believe that Global Table Adventure’s uplifting focus on the food and culture of countries around the world will help people appreciate and come together over our common humanity. This is why I am dedicated to only sharing positive stories; there’s enough people focusing on the negative.
 
What is your earliest memory in the kitchen?
 
My mom used to give me pieces of her pie dough to make my own creations. There were no restrictions – I could put anything in my little pies …. spices from the cupboards, leftovers from the refrigerator, and whatever I could rummage up in the pantry. I loved, loved, loved the creativity. Of course, many times I went too far and my treats were inedible (apples, raisins, cereal and cayenne pepper, anyone?). Still, the bug to “create” with no fear of the outcome (or being “wrong”) took firm root in those early escapades.
 
Who or what influences you in the kitchen today?
 
Well, I suppose I could put some fancy answer about a celebrity chef or a movie, but here’s the truth… I can’t cook in a messy kitchen. I just can’t do it. My heart starts beating too fast and my skin begins to crawl. Part of the problem is that I have a small kitchen. My mom is the neatest person I know and, so, I channel her organizational skills at least once a day. Turns out I’m rather particular. For example, I don’t use round spice jars because they twist and turn, making it hard to find what I’m looking for – I use French Square spice jars instead. They stay put and the labels are always facing the right direction. Considering I have two entire drawers full of spices (one for grinds and one for whole spices), I can’t imagine what kind of mess I’d have otherwise. I must be doing something right because this last year I’ve received several comments on how much “neat stuff” I manage to tuck away inside my tiny kitchen. And I don’t mean gadgets – an item doesn’t make it past my door unless they serve more than one purpose. I don’t even have a microwave or a toaster (the stovetop and broiler work just fine and save me half my counter space).
 
Everyone has a favorite recipe that we just can’t re-create the same way as our mom, grandma etc. Which recipe is this for you?
 
Probably my mom’s torta de riso – or rice cakes. She made them with fried onion, pork fat, fresh herbs, plenty of eggs, cheese, and day-old rice. There isn’t an exact recipe – she just throws it together and bakes until golden and slices in squares. I would eat this until my belly button popped out, if I could. Anyway, for some reason I just can’t get it to be as epic as her versions.
 
Which of your recipes is your favorite?
 
That’s like trying to pick a favorite child… impossible. I do have a section devoted to several favorites, however… (find them here!)
 
What was your least successful recipe attempt?
 
I have had a longstanding battle with yucca (aka cassava and manioc). Nearly any recipe I’ve tried with yucca – from any part of the world – has failed. I had to cook almost half the world before I finally got one of those recipes right. The recipe that finally worked? Cassava Fries. Yum.
 
Which kitchen tool couldn’t you live without?
 
I’m starting to think it’s my Middle Eastern coffee pot. Because I don’t have a microwave, I use it for everything… melting butter, reheating sauces, frothing hot milk, and so forth. It almost never makes it back in the cabinet, that’s how much I use it. I much prefer it to lugging out one of my heavy pots -even the smallest one is too big for these little jobs.
 
Last meal. What would yours be?
 
Today I’d go for ravioli, two cannoli, and a big red rooibos latte.
 

A super huge thank you to Sasha from me for this great interview and for this wonderful blog that has brought me so much joy, entertainment and smiles. I can’t wait for you to get to Morocco in the next few weeks!  You can follow Sasha on her blog, on Facebook, YouTube, and Twitter!

Desserts and breakfast treats have, by far been the hardest items for me to replicate in a gluten-free version.  They also are the things that MarocBaba misses the most.  I think we all miss it.  I haven’t felt like it’s fair to enjoy these treats when I know he can’t. Instead I’ve been flexing all of the culinary skills I can muster to try and make gluten-free copies. There used to be a bakery in our town that had the most amazing French pastries including an apricot galette that I went crazy for. I had some free time one weekend, lots of apples and pears in my fridge that needed to be used, and a fresh stock of gluten free flours on hand.  There was only one thing to be done – BAKE!

Ingredients
Crust
2 cups coconut flour
1 cup almond flour
11/2 Tbsp sugar
1/2 tsp salt
1 tsp xantham gum
1 stick or 4oz of cold butter cut into cubes
2 tbsp vegetable shortening
1/4 c Jarlsberg cheese grated finely
1/4 c ice water

Filling
2 apples peeled, cored and sliced thinly
2 pears (use a firm variety) peeled, cored and sliced thinly
2 Tbsp cornstarch
1/4 cup sugar
2 Tbsp lemon juice
A few shakes of cinnamon (add it to your taste – we’re not big fans)
 
To Make the Crust
 
Add the coconut flour, almond flour, xantham gum, sugar and salt to a food processor. Begin to pulse and add the butter and vegetable shortening. Continue to pulse until there are no large pieces left and the dough looks like bread crumbs. Mix in the grated Jarlsberg cheese and slowly add the water just until the dough comes together.
 
Warp the dough in plastic wrap and refrigerate for at least two hours but up to 24 hours.
 
To Make the Filling
 
Preheat oven to 400F
 
Mix the apples and pears with the cornstarch to ensure that all of the apples are coated. Then add the lemon juice, cinnamon, sugar and mix well.
 
Remove dough from the fridge and divide into four equal parts. You also could make one very large galette. Allow the dough to warm up a little. Lightly dust a cutting board with coconut flour or almond flour and press out the dough. I found that using a rolling pin caused the dough to stick too much. You will want to create a round disc shape.
 
In the middle of the disc layout the apple/pear mixture. You can lay it out in a circular design or just pile in the fruit – either way it tastes great!
 
Fold up the edges of the galette. It WILL NOT cover the full top of the pastry – it’s not supposed to. If the dough buckles or even crumbles a little bit it’s ok. This is a rustic pastry.
 
Slide each galette onto a baking sheet that it will not stick to. I like to use a silpat liner when baking things like this to ensure it does not stick. A sheet lined with parchment paper will also work.
 
Once all galettes are ready to bake, place in the oven for 20 minutes and check. The crust should be a toasted brown color and the fruit soft when you poke with a fork or knife. If they are not done at this point, continue checking every 5 minutes. Be careful not to overcook – gluten-free dough is unforgiving when overcooked – you will have galette dog biscuits!
 
Allow the pastry to cool some before serving. I think these taste best when warm. You can top them with some more Jarlsberg cheese for an added bite!
 

 
It might seem odd to use cheese in a crust but I think it’s a great addition to a gluten-free baked item. One of the things that I have struggled with when baking gluten-free is that the consistency is either too dense like a cake or too crumbly and not binding together.  Xantham gum helps to bind together the flours but the cheese in this recipe helps to stick the dough together!  It also adds another flavor. Jarlsberg cheese has a mild and nutty swiss flavor.  It’s not overpowering like a cheddar might be but it has enough of a tang to give a really nice flavor when paired with a flour like almond.  I’ve also thought of recreating this and laying a layer of cheese on the bottom inside of the pastry.  You can find more great recipes using this cheese on the Jarlsberg blog (where I played around for recipe ideas before making this!)
 

I am entering this recipe to win a scholarship from Jarlsberg to attend Eat, Write, Retreat 2012 in Washington DC.  I was not compensated in anyway for this post and all opinions are my own.  I’ve been eating Jarlsberg cheese for years and this opportunity in no way reflects my opinions of the product.

The key ingredient in this recipe is the Honey Ridge Farms Lemongrass Coriander Honey Vinegar.  I have used these spices on chicken before and 9 out of 10 times the meat is too dry.  The addition of this vinegar helps to keep the meat moist and give it a nice flavor.  I’ll admit I was worried that it would give off too much of a vinegar taste but was very happy that it didn’t.  You can use more or less depending on your taste but don’t leave it off!  The flavors of this infused vinegar compliment the spices and the flavors of the Mediterranean.  If you haven’t tried a honey vinegar you’re  missing out. (Better news yet – this one is 50% off right now and only $4.99!) You can also pick up Honey Ridge Farms honey cremes and vinegars at Whole Foods Mid-Atlantic states (DC, MD, KY, PA, OH, VA, NJ and the honey cremes in western CT, and NY)

Lemongrass Corriander Honey Vinegar

On the side I served an Arabic Rice Pilaf  and a green salad – making this a well balanced and totally gluten-free meal.  It was delicious!  I know that this meal will be on the menu many more times.  Another addition to kick up this dish a little bit is toum, a Middle Eastern garlic dip (toum translates to garlic but is used to describe this dip too).  I am in love with it!
 

**I was not compensated for writing this post however I did receive free products to use. All opinions are my own

I knew that the best time to give it a shot was when I only had to feed myself! There are four flavors available;  Chicken Minestrone, Roasted Chicken & Rotini Pasta, Tomato Florentine & Tortellini with Chicken, and Tuscan-Style Beef with Vegetables. I chose the Tomato Florentine and Tortellini with Chicken.
 

 
I’m a sucker for totellini.  I was skeptical but as I opened the bag things began to look up.  I really don’t like soup in a can at all (big chunks of onions abound and I can’t do that).  But this actually smelled like soup and looked appetizing even in it’s frozen state.  To prepare I just turned the stove on and added a little water.  As it started to cook it was a little thicker than I like so I added in another 1/2 cup of milk to thin things out.  I couldn’t think of anything that would taste better with a tomato based soup than grilled cheese grown up.  We had just bought some gluten-free sorghum bread and I slathered camembert cheese between two slices and popped it in a pan to toast up.
 

A little bit of grated parmesan cheese topped off the soup.  I was cuddled up with my LSAT study guide while eating this tasty dinner but not much studying really got done.  I’m sure you have guessed but it was good – really good!  I really expected to be turned off by the soup but I enjoyed it.  I will say there were some pieces of chicken that weren’t great but better than other frozen or prepared products.  This is a product I would keep on hand for really busy nights or lunches in a pinch.  Nothing beats homemade but on those nights when you just can’t this soup is a good choice!

 
 You can find Bertolli soups in your grocers freezer.  Make sure to follow Bertolli on Facebook, Twitter and visit their website for more great products.
 

 

• Leave me a comment below telling me a special memory you have with a loved one.  It could be a child, spouse, parent, or friend.  You can also leave me a reason why you would like to win this super cool prize!

 
That’s it.  Seriously!  If you’ve got your own website make sure to leave that to (in case you’re the winner I want to find out more!) Now because MarocBaba has so many special memories for me and he has no clue who anyone online is (to make it fair)  he’s going to be in charge of selecting a winner.  So make sure to leave me (him) a great comment!!
 
Deadline for entering is Sunday February 12th.  The winner will be notified on Monday the 13th.  
 

Leave Your Comments!

 
**I was not compensated in anyway for this post.  This giveaway is coming from my own resources and is not affiliated with any company or brand.  

 
Chances are you’ve heard of Yvonne and My Halal Kitchen.  She’s a go to source for many Muslims (especially new Muslims) who are embracing a halal eating and overall lifestyle.  I have been a reader now for many years and enjoy so many of her recipes.  I love them because they are halal versions of many of the foods I grew up with.  I come from an Italian/Germanic/Scandinavian  background and was raised in the land of beer and sausage…not halal – not in any way.  Yvonne has made over many of these recipes! She also shares lifestyle, whole living information and spotlights great companies who fit into that lifestyle.  If you’re not a reader yet you will be!
 

 

Tell me a little bit about your blog and what you write about.

 
My Halal Kitchen is a food and cooking blog where I publish content that conforms to the halal dietary guidelines of readers, as well as those interested in all-natural, organic and sustainable farm to form information. Halal is the Arabic word for ‘permissible’ and can relate to food, dress, moral values, financial decisions and more. It’s a guideline for Muslims, followers of Islam, and is most likened to what kosher is for those who follow Jewish food and lifestyle guidelines.
On My Halal Kitchen I also strive to share ways readers can find halal products or to simply tell readers about kitchen tools, food documentaries and the latest information that I discover about the halal food industry and/or the food industry in general.
 

Why did you start blogging?

 
I love to teach what I know (which is also an integral part of Islam) so when I came to a point in my life where the timing was right and I was more than eager to begin my career as a food writer, I just did it. A lot of persuasion by family and friends helped, but ultimately I knew that it was right for me and something I had a burning passion to pursue.
 

What is your earliest memory in the kitchen?

 
I remember weekend nights when I had friends for sleepovers. My parents had the wonderful idea of keeping us girls entertained by helping bake cakes or cookies and other foods. It was so much fun and they made everything accessible and colorful for us. Cooking and being in the kitchen wasn’t seen as scary, intimidating or a chore; it was approached as a happy place to be and a great place to make memories.
 

Who or what influences you in the kitchen today?

 
Today when I’m in the kitchen I think about what readers would be interested to know and what cooking questions or problems I can answer or solve for them. It gives me a lot of satisfaction knowing that by what I’m cooking and later presenting in my classes, books or on my blog will actually be helpful to them. It’s what motivates me to do more.
 

 What is your favorite ingredient?

 
I have so many favorite ingredients, but the one ingredient (aside from sea salt) that seems to add something special to just about every savory dish is a fresh sprig of thyme. It enhances the flavor profile of things like poultry or roasted vegetables just enough to give off the delicate aroma that differentiates it from other herbs and spices.
 

Everyone has a favorite recipe that we just can’t re-create the same way as our mom, grandma etc. Which recipe is this for you?

 
I’ve had so much practice re-creating both of my grandmothers’ traditional Sicilian and Puerto Rican dishes to make them with halal ingredients that although they may not be exactly the same, they’ve turned out really well and passed the test of family members. One recipe I’d like to continue perfecting is my Abuela’s recipe for pasteles, which are a sort of Puerto Rican tamale in which food is wrapped in banana leaves. They’re quite involved to make, but worth every minute.
 

Who is your favorite “famous/celebrity” chef and why?

 
I have a lot of favorite celebrity chefs for different reasons, since they are the ones who have taught me valuable lessons in the kitchen (i.e. Julia Child, Martha Stewart) but currently it’s a tie between two male chefs, Andreas Viestad and Jamie Oliver, for different reasons:
 
Andreas Viestad is a favorite because he inspires both my serious side and my culturally curious side, as well. His show, New Scandinavian cooking is so interesting to me that I’m always looking for more. Plus, he often cooks fish and game meat and has a great way of teaching about the natural beauty of Scandinavia. I just love it.
Jamie Oliver’s passion for real food and passing on his cooking knowledge to kids, parents and schools is something that inspires me to do what I do with our Muslim schools, too. His honesty and perseverance and tireless effort are something I can feel when seeing him in action and also because I know what a challenge it is to make changes in school food, I appreciate his efforts even more.
 

Which of your recipes is your favorite?

 
I love diversity so it’s hard to choose just one dish, but if I had to choose it would be my Sicilian roasted pepper salad only because I simply can’t believe how good they turn out roasted on a stove when I first learned how to roast them outdoors in Sicily. I never thought I’d be able to re-create that, but every time I make it I’m transported back to that memory.
 

What was your least successful recipe attempt?

 
I honestly haven’t had too many disasters, simply because I am adamant about not wasting food and have learned to salvage food in surprising ways, but I do remember the first time I made duck breast. The smell was very gamey and distracted me as I watched it fry in the pan and worry about how it might turn out. I cooked it thoroughly—a little too much and it turned out to be rubbery, but my husband ate it, anyway….poor guy.
 

Which kitchen tools couldn’t you live without?

 
Scissors in the kitchen- they are so useful since they can be used to chop herbs, slice pizza and open bags. They’re also so easy to clean and a lot safer to have with kids around than sharp knives that can be so dangerous.
 

Last meal. What would yours be?

 
Any combination of bread and cheese (i.e. pasta with cheese) whether it’s in the form of a rustic pizza, a grilled cheese sandwich or a creamy mac n’ cheese dish. It’s my ultimate comfort food and one that gives me memories of my childhood- simple times and precious moments with the people I’ve been the closest to in my life.
 

Anything else you’d like to add/share!

 
Thank you so much for the interview and for selecting me as someone you decided to include in your lovely blog. Keep up the great work!
 

You can visit Yvonne on her blog My Halal Kitchen, like her Facebook page and keep up with her on Twitter!

Sometimes it’s all in how you look at things….

• 1 tablespoon dry yeast
• 3 tablespoons sugar
• 1/2 cup warm water
• 3 tablespoons vegetable oil
• 1 teaspoon salt
• 3 tsp buttermilk powder
• 1 cup barley flour
• 1/2 cup rye flour
• 1/2 cup gluten free flour
• 1 egg, beaten with a few pinches of sugar
• 1/2 cup white sesame seeds
• NOTE – you may need to use more water – see how your flours come together first.

Sift all of the dry ingredients together