Safeway eating right Gluten free Chocolate vanilla flavored creme sandwich cookies

I have seen the "eating right" green brand at Safeway for a while.
Basically I know it's a racket. Safeway has like 4 store brands. And I usually find myself as Fred Myers anyways.
(They did a study, years ago, comparing Safeway, Albertsons, and Fred Myers over the course of like a year. Same groceries each place each month, and Fred Myers came out marginally cheaper. So I shop there the most, marginally.)

So, then is week, I see a new display in the Gluten free section of Safeway.

The eating right label, on gluten free

Don't know if it's new, or just new to me.
So I tried some cookies.
They were edible.
The cookies were good, but the filling tasted like shortening, without any sugar or vanilla in it. And left a film on the top of my mouth.

Gluten free meatloaf peppers

Recipe for Gluten free Meatloaf Stuffed Peppers

2 Bell peppers
1/2 Lb ground meat.
2 "heal" pieces of gluten free bread, crumbled
1 tomato, chopped
1/4 cup Parmesan cheese
Dash of oregano
Salt and pepper
Shake of dried Garlic
Shake of dried Onion
1/4 C ketchup
1/4 tsp. Worcestershire sauce

1. Top peppers. Dice up top to use in filling
2. Preheat oven to 350
3. Mix meat with bread, tomato, pepper, cheese, and seasoning.
Stuff into pepper.

4. Mix sauce and ketchup. Top peppers

5. Place in a bread pan, with 1/2 cup water in the pan around peppers
6. Bake for an hour or internal temp of 150-160 F

I'm not sure when it started, but my mother got into portion control. She focused on meals that were casserole like, but that were already segmented. One of which was meatloaf. She would put it inside a bell pepper. NOT stuffed peppers, Stuffed peppers uses Mexican seasonings, and rice. This is still meatloaf, it's just inside a bell pepper.
One night as a newlywed I told my Hubby I was making meatloaf. So when Bell peppers appeared on the table he was surprised. He says I can't call it "meatloaf" if its not in a loaf shape. I say it's not "stuffed peppers" because that is a rice dish. So it remains an enigma. But it tastes good.

Corn truck

So, This is why you should wash your fruit and
vegetables.







I'm just saying...no cover. That corn is blowing in the wind... and it's raining.

The Rock wood Fired Pizza, Gluten free review

The Rock wood fires pizza and spirits, has a gluten free menu.
I have only been to "the Rock" once before, it was April of 2008. It happened to be right after I was proposed to. So I don't really remember if there was any gluten free items on the menu.

So, they now have a good selection: GF Page They have 3 GF pizza's set up for you. But it's just an additional $3 if you want to have any of their other pizza's on a GF crust. You just have to watch the sauces. The red is GF the white is not.
I had the Low rider.
It was good.

Moon Rabbit foods Gluten free Biscut mix

 So, remember that stash of Moon Rabbit Baking Mixes I picked up?
Well I finally got around to trying the Biscuit and Scone mix.
 I made Biscuits, to go with my GF Chili (more on that later this week)

It was drop Biscuits, not cut. Personally I prefer that method.
I could taste where they were heading towards a "buttermilk" but it did not quite reach it. But I thought the resulting flavor was excellent and subtle. Good with anything. Instructions were not complicated.
Overall a good biscuit.

UDI's gluten free Soft baked Maple Choclate chip cookies

I am a big fan of Udi's bread.

Previous post can attest. Not so impressed with their pizza. And not impressed with the cookies.

 When the box says "soft-baked" I think soft, slightly chewy. These were dry, and very crumply. These were shortbread consistence.

Antonina's Bakery Gluten free Blueberry nut mini cupcakes, review

While in Portland I spotted a new label in the gluten free freezer.

 Antonina's bakery

They had two flavors, available in cupcake and Cake. Since the label said it was a dedicated Facility, I trusted it. Perhaps I should not have...

 



 



 

The cakes were yummy. They came frozen but it was over 70f so they did not stay frozen long. Moist, decent amount of nuts and blueberries. Good frosting to cake ratio.

 

Unfortunately, about 12 hours later I noticed the roof of my mouth was raw, and gums swollen. For me that is a sure sign that I have gotten a minor cross contamination.

 

As I brows their webpage, I don't see the product I bought. I doo see other products listed and gluten free. But it appears that the majority of their products are not Gluten free. On the "our history" page the owners focus on their desire to make "all natural and wholesome ingredients" and that "In the future we plan to open a certified Gluten Free bakery."

The copyright is 2011-2012. I'm not sure the current situation at Antonina's right now. But I suspect that since there focus is not primarily the Gluten free community, they might not have the same diligence to cross contamination. Those who are GF because they find it more natural, or wholesome, are not as worried about dedicated facilities as those of us who's health depends on it. Its been three days since the cupcakes, and my mouth is still raw. It might have been an isolated incident, but I'm going to steer clear of this brand, Just in case.

Pillsbury refrigerated Gluten free Pizza crust dough, review #2

I had a half a tub of the Pillsbury refrigerated Gluten free Pizza crust dough left over form the previous testing.
Since it sells it's self as Pizza crust I thought I had better give it a try at pizza crust, before I passed my final judgment.



Chicken Pizza

I followed the instructions, topped it with Alfaro sauce, cooked chicken chunks, and cheese.

It was decent. Better results then the last few frozen pizza's we have tried. But overall not really the Pizza crust that I think it should be. That might be due tot he fact that I'm not that much of a fan of thin crust to begin with. I'm an Italian style crust person.
So, I guess if thin crust is your thing, this is a Better option that the *frozen pizzas out there.

* crust fell tru

Pillsburry Gluten free refrigerated Pizza crust dough, review #1

So, my Hubby took our little squeaker to the Crispy cream doughnut on Saturday morning so that I could sleep in.

Nice of him, right?  Well, not so much.

Crispy cream does not do Gluten free. (krispykreme.com nutritional-information)

AND now Squeaker asks for "do nuts" every morning.

 

So I had heard that you can turn pizza dough into a semblance of a doughnut. It's more a baked ring with frosting. But I though "Hay he is two, frosting is frosting" so I gave it a shot.

Using the Pillsbury refrigerated Gluten free Pizza crust dough.

 

It did not work.

The tub of dough says on it that it's for a "thin crust" that basically translated to "this dough does not rise"

Not really what I was looking for.

I have other recipes form my pre GF days where you use pizza crust to make "dessert pizzas" but I think in all of those recipes you need the dough to rise at least a little.

So this is NOT the dough to use.

Pillsbury refrigerated Gluten Free Pie and Pastry dough, review

So, I was intrigued to find at the local store, Pillsbury ready made GLUTEN FREE pie and Pastry dough.



 I picked some us, and decided it's first experiment should be mini Quiche.

A quarter of the dough was just enough for six muffin crusts.

Sadly, I overfilled the cups with the quiche, so the finished result was not lovely enough to photograph. But it was good flavor and texture. So I look forward to making a few more things with the rest of the dough.

Home grown Carrots

Squeaker and I got some carrots starts at the local plant nursery.

I thought I would be fun and educational to grow our own carrots.

Sadly, this is what we got:

Some kind of Carrot/radish hybrid.

I put them is a slow cooker Roast, with other carrots and potatoes. They taste like carrots.

 

I don't know exactly what went wrong. Week after week, I check them,(well more accurately, Squeaker pulls one out of the pot about every 6 or 7 days) and some were growing UP out of the soil, but none of them grew down.

I researched it, and the only suggestion I could find was that the soil was too hard. But I don't think that was the case here. We had supper fluffy dirt around them. I fluffed it often myself. I never watered directly over them just to keep the soil fluffy.