Author Archives: Noshing with the Nolands

Brownie Delight with All But Gluten Brownies

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Gluten-free. And it’s all good!!

Today we have a special post, on a product that I have been asked to review. I found the brownies at our local Walmart. I knew what I wanted to make the second I saw them. Strawberries are so good this time of year, fresh, sweet, plumb and juicy. Pairing chocolate with strawberries is always one of my favorites. I was a bit leery to try the brownies as I have not had a lot of gluten free products and some that I have had are just plain nasty. I was hugely surprised and pleased after tasting one of their brownies and snuck a second one in no time. They are moist, soft and full of chocolate flavor, everything you want in a brownie!!!

Finally, a healthy, tasty, smart, gluten-free alternative to all your favourite foods.

Discover All But Gluten™ – a proud offering from Weston Bakeries, North America’s bakery products leader for over 125 years. All But Gluten™ offers a variety of meal options for breakfast, lunch, dinner and dessert, most enriched with fibre, vitamins and minerals and all the goodness that you deserve.

Come and follow along with All But Gluten on Facebook, All But Gluten on Twitter and All But Gluten on Pinterest.

All But Gluten 3 brand pillars : taste, nutrition and safe

  • taste as good as traditional baked goods
  • most gluten-free All But Gluten products are enriched with vitamins, minerals and are a source of fibre
  • manufactured in a dedicated gluten-free facility and bears the Canadian Celiac Association’s Gluten-Free Certification Program Mark of Trust on the packaging

Safety, taste and nutrition are the three pillars of the All But Gluten™ brand. “The breads, focaccias, pizza shells and muffins are a source of fibre, and are enriched with vitamins and minerals.” says Shelley Case, registered dietitian, international celiac disease expert and consulting spokesperson for All But Gluten™. “This is an important feature of All But Gluten™ because many gluten-free products on the market are not enriched and often lower in iron, B vitamins and fibre” states Case.

Explore the world of All But Gluten ™ and rekindle your love of baked goods.



For more information click here http://allbutgluten.ca

I don’t have Celiac disease but I have a close friend that does and from her I have learned a lot about this disease. She is lucky enough to be symptom free but there are many others that have horrible side effects from ingesting gluten. There are also a lot of other people have chosen to be gluten free as they have untoward reactions from gluten but might not necessarily have Celiac disease.

Only a short time ago it was very difficult to get great tasting gluten free products but with All But Gluten Products that is a thing of the past. Unlike most gluten-free baked goods, All But Gluten™ can be found in the fresh bakery section, not the frozen section of major Canadian retailers. Consumers following a gluten-free diet really miss delicious baked products and now they can stroll down the aisles that were previously off limits. The All But Gluten ™ brand invites consumers to ‘Rekindle your love of baked goods.’

Summer desserts shouldn’t be time consuming. We are all on the go enjoying the great outdoors. With All But Gluten Brownies and fresh strawberries you have a dessert that everyone will love, whipped up in no time at all. Enjoy!!

Brownie Delight (3)

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Brownie Delight with All But Gluten Brownies
Author: 
Recipe type: Dessert
Prep time: 
Total time: 

Serves: 4
 

A gluten free dessert you can have whipped up in no time.
Ingredients
  • 10 All But Gluten Brownies
  • 1 cup whipping cream
  • 1 Tbsp. natural icing sugar sweetener or icing sugar
  • 1½ cup strawberries, sliced

Instructions
  1. Chill a large bowl from a standup mixer along with the whisk attachment in the freezer for 20 min.
  2. Attach bowl to the standup mixer with the chilled whisk and whip cream until it is starting to thicken, then add the icing sugar. Continue whipping until stiff peaks are formed.
  3. Crumble one brownie in the bottom of each glass. Divide the strawberries among the glasses, keeping 4 slices aside for garnish. Crumble 1½ brownies on top of the strawberries. Divide the whipped cream among the four glasses and top with a strawberry slice. Serve immediately or chill in the refrigerator for several hours.

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This sponsorship is brought to you by The Gluten Free Agency who we have partnered with for this promotion.

All But Gluten™ products are also dairy-free and Kosher.

The line includes Whole Grain Loaf, Cinnamon Raisin Loaf, Sliced White Loaf, Roasted Onion Focaccia, Rosemary Focaccia, Plain Pizza Shells, Carrot Raisin Morning Muffins, Mini Brownies and Coconut Macaroons.

IHOP International House of Pancakes

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That’s What I Think (TWIT) Review

I was asked recently to do a review on IHOP. We only have one here in town and it is 70 Shawville Blvd. SE in Calgary, in Shawnessy. A bit of a drive for me but I was up to the task at hand. Amber had her friend Janine for a sleepover and off we went the next morning to have breakfast. Parking was a bit of an issue as it is hard to access the lot from the direction we came and once there the parking is limited. We parked in a lot close and journeyed in. Upon entering I quickly figured out why the parking lot was a zoo because inside the restaurant was packed. We were given a name “Julia Roberts” and asked to have a seat. They did have plenty of waiting room which is always nice. After a short wait, Julia Roberts was called we were happily seated in a comfy booth at the rear of the restaurant.

Our waitress was busy but did come to us three times to apologize for the wait, which wasn’t long anyway. The service over all was very attentive. The girls were starving and decided to have big breakfasts!! First off Amber had a huge decaf cappuccino and Janine a hot chocolate.

IHOP beverages

Like I said the girls were starving so they both had The Breakfast Sampler and let me tell you not too much was left. I couldn’t believe it, they thoroughly enjoyed everything. A real treat for them!!

IHOP Breakfast Sampler

With that huge plate of food comes pancakes too!!

IHOP Pancakes

I was hungry myself and haven’t had steak and eggs forever so I decided to have the Sirloin Tips and Eggs. I got pancakes too!! Is was delicious but a lot was taken home in a doggy bag for me.

IHOP Sirloin Tips and Eggs

It is a rare treat for us to go out for breakfast and it was so very enjoyed. I would highly recommend a visit to your local IHOP. Try these dishes or……………….look at the wonderful new pancakes they have to offer!!

Banana Graham Nut Pancakes – Sliced fresh bananas grilled inside buttermilk pancakes layered with marshmallow cream, graham cracker crumbs and crushed honey-roasted pecans then topped with cinnamon cream cheese.

Banana-Gram-4-stack-icon-H-014 (2) (Small)

Jelly Donut Pancakes – Fluffy buttermilk pancakes filled with layers of luscious raspberry jelly then topped with glaze, more raspberry jelly and powdered sugar.

Jelly-Donut-4-stack-icon-007 (2) (Small)

Tiramisu Pancakes – Buttermilk pancakes and sweet mocha cream topped with a drizzle of chocolate, whipped topping and a dusting of cocoa powder.

Tiramisu 4 stack (2) (Small)

Come and see all they have to offer at IHOP, YUM!!

Savory Indian Bread Pudding

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That’s What I Think (TWIT) Review

I am thrilled to be guest posting today over at Mama’s Blissful Bites with this delicious Savory Indian Bread Pudding.

Amber has such a nice site and I really enjoy all of your recipes. I love seeing what she has come up with in our group #SundaySupper, always creative and inventive!! We are now in another group together #TheSaladBar.

Amber is a SAHM with two children and hubby to care for. Amber’s site is all about eating whole foods and living a clean eating lifestyle! You just can’t go wrong with that!! Go exploring on her site and you will see all the wonderful recipes she has to offer.

This recipe that I am sharing on her site today it was out of this wonderful Easy Indian Cooking Cookbook. Come on over to Mama’s Blissful Bites to see the recipe. You will love it!! ENJOY!!

indian-coverweb

Indian Bread Pudding

Excerpted from Easy Indian Cooking, 2nd Ed. by Suneeta Vaswani © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

 

The DIY Dreamer

Mouth Watering Mondays

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It is a gorgeous Monday in June here and I am so looking forward to our summer this year. Lots of company and fun times to be had!! Going through the archives of last year I decided to share with you my No Cream of Asparagus soup again. This is a great soup and with asparagus in season right now, even better.

We love soup at anytime of year and using fresh produce does make for a more flavorful soup. You will be amazed that this soup doesn’t have any cream in it, as it is so creamy tasting. Whip up a pot for your family or company and they will love you for it. ENJOY!!!

No Cream of Asparagus Soup (2)

Click here for the recipe.

Spicy Caramelized Bacon Wrapped Smoked Oysters for Father’s Day #SundaySupper

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This recipe evolved into what you see today. Ken said I should do a recipe to celebrate my father, but I had just done 5 days of pasta, and that I would say hands down was my dad’s favorite. I did mention him in one the posts and wished him a Happy Father’s Day. I do miss him terribly, seems so long ago I had the privilege to be with him. He was a great, well read man of vast knowledge and I loved him dearly.

Ken is the great dad in our lives now and this recipe was designed around all of the things he loves. Not that long ago he was making a recipe from the Fine Cooking magazine, a five- spice candied bacon and it was delicious. With that in mind and another of his favorites, smoked oysters I created this recipe just for him and he loved it!!

Happy Father’s Day to you all and may you have a great day in remembering dads and grandads and being with the dads you love. Enjoy!!

Spicy Caramelized Bacon Wrapped Smoked Oysters

4.0 from 1 reviews

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Spicy Caramelized Bacon Wrapped Smoked Oysters for Father’s Day #SundaySupper
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 

Serves: 24
 

Spicy candied bacon wrapped around smoked oysters make a delicious appetizer!!
Ingredients
  • ½ lb. thick cut bacon
  • ½ cup brown sugar
  • 1 Tbsp. maple syrup plus more for drizzling (~1/4 cup)
  • ¼ tsp. crushed red pepper flakes
  • 1 tsp. chili powder
  • 85 gm. can smoked oysters, drained
  • Toothpicks

Instructions
  1. Preheat oven to 400F. On a tray lined with foil place a cookie cooling rack on top. Cut bacon slices in half and lay very close to each other. Mix the brown sugar with the chili flakes and chili powder. Mix in the 1 Tbsp. of maple syrup. Crumble the mixture on top of the bacon and covering as evenly as you can. Drizzle the bacon with more of the maple syrup.
  2. Bake in the oven for 20 min. Remove from the oven and allow to cool for 5-10 min. until you are able to work with the bacon. Flip a slice over and place a oyster on the bottom of the bacon. Roll up and secure with a toothpick. Place them back onto the rack and bake an additional 10 min. or until starting to crisp. Cool slightly and serve

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More Father’s Day recipes! Take a look at what the wonderful Sunday Supper bloggers are sharing for this event:

Dad’s Favorite Main Dishes: 

Dad’s Favorite Appetizers and Sides: 

Dad’s Favorite Desserts

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

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Join us in Orlando this summer www.foodandwineconference.com

Antipasto Tortellini Salad

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Day 5 or 5 days of Pasta. As I was flipping through Emeril’s Potluck cookbook I came across an antipasto salad, his salad is quite different than what you see here today but that was the initial inspiration. I had thought that I wanted to use a little stuffed pasta in the salad as I have not made one like that before. My new favorite summer salad has emerged!! So full of flavor and miles away from your average pasta salad.

We all love tortellini and we are big fans of a good antipasto platter, so bringing those two loves together has created this wonderful salad. I have also used an Epicure dip mix again. These add such wonderful flavor to so many dishes. Click here to explore the world of Epicure. Enjoy!!

Antipasto Tortellini Salad3

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Antipasto Tortellini Salad
Author: 
Recipe type: Salad
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 

Serves: 6-8
 

A wonderfully flavored pasta salad.
Ingredients
  • 350 gm. package multi colored cheese tortellini
  • 4 oz. (120 gm.) genoa salami, diced
  • 225 gm. provolone cheese, diced
  • 200 ml. can sliced black olives
  • 270 ml. jar roasted red peppers, sliced
  • 2 Tbsp. Epicure Herb and Garlic Dip Mix
  • 2 Tbsp. Balsamic Vinegar
  • ¼ cup olive oil
  • ¼ cup chopped parsley
  • Salt and pepper to taste

Instructions
  1. Cook the pasta according to the manufacturer’s instructions. Rinse under cold water and let cool.
  2. Mix the Epicure herb and garlic dip mix together with the balsamic vinegar and olive oil in a jar and shake well. Set aside.
  3. Combine the cooled pasta with the salami, cheese, black olives and roasted red peppers. Pour over the dressing and toss well. Season with salt and pepper to taste and toss again with the parsley.
  4. Refrigerate for several hours and serve.

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Penne a la Vodka Casserole

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Day 4 of 5 Days of Pasta and today I give you an Emeril Lagasse recipe from his new cookbook, Emeril’s Potluck. I was fortunate to have won this cookbook through a giveaway that #SundaySupper was hosting. This cookbook has very few pictures but page after page of amazing recipes.

I wanted to try something from it and so today I give you Penne a la Vodka Casserole. This dish I make thinking of my dad. He would have loved this recipe. He was a huge fan of Italian food and loved pasta, most of all a cream/tomato sauce. This one is for you dad, Happy Father’s Day!! This pasta casserole is so full of flavor, with two kinds of sausage and lots of cheese!! Emeril’s recipes are always a sure fire hit. We enjoyed this very much and I hope you do. ENJOY!!

Penne a la Vodka

5.0 from 1 reviews

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Penne a la Vodka Casserole
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 

 

A fantastic casserole so full of flavor!!
Ingredients
  • 4 Tbsp. extra virgin olive oil
  • 1 lb. sweet Italian sausage, cut into 1″ slices
  • 1 lb. hot Italian sausage, cut into 1″ slices
  • 4 cups thinly sliced onions
  • 1¾ tsp. salt
  • ¾ tsp. freshly ground black pepper
  • ¼ cup thinly sliced fresh basil leaves
  • 1 Tbsp. minced garlic
  • ½ cup vodka
  • 2-16 oz. cans whole tomatoes, crushed with their juices
  • 1 tsp. Emeril’s Original Essence
  • ½ cup heavy cream
  • 1 lb. penne pasta
  • 15 oz. ricotta cheese
  • 1 cup grated Parmigiano-Reggiano
  • 1½ cups grated mozzarella cheese
  • Crusty bread for serving

Instructions
  1. Preheat oven to 350F. In a large skillet heat 2 Tbsp. olive oil over high heat, add the sausages and cook until browned. Add the onions, ¾ tsp salt and the black pepper. Saute until onions are transparent. Stir in the basil and garlic and cook for another 2 min. Add the vodka and tomatoes. Reduce heat to low and simmer for 40 min. Add the Essence and the cream, stir to mix, and simmer for 5 min. Remove from heat. Set aside.
  2. Bring a large pot of water to boil with the remaining tsp. of salt. Add the pasta and boil until al dente according to manufacturer’s instructions. Drain. Combine half of the ricotta, and half the Parmesan with the remaining 2 Tbsp. olive oil in a large mixing bowl. Add the pasta and toss to coat. Next, add the sausage mixture and the remaining ricotta and Parmesan, mix well.
  3. Spray a 9×13″ baking dish with cooking spray and add mixture. Top with mozzarella cheese. Bake for 45 min. until golden brown and heated through. Serve with crusty bread.
  4. Adapted from Emeril’s Potluck cookbook

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Stuffed Pasta Shells

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That’s What I Think (TWIT) Review

Day 3 of 5 Days of Pasta. Ken selected this dish from our QOOQ tablet that we have on the counter. There seems like an endless stream of gorgeous pictures displayed on it. I am always thinking, oh I have to try that one or that looks so delicious. I love having the pretty red tablet on our counter top and at the ready for me to pick up and glance through at any time.

qooq-a-plat-en (Small)

The recipes are easy to follow but sometimes they omit an ingredient quantity I have discovered. Most of the time it is pretty easy to figure out. The tablet can do whatever you like it to do, check on facebook, the weather, play songs, you know, the list is endless. Plus it is downloaded with tons of recipes and videos with chefs tips and techniques to help you with loads of recipes. There are explanations on ingredients with background information. You can create meal plans, shopping lists etc. The list of what you can do with tablet is endless. You can also purchase additional recipes and continue to fill your tablet with your favorites.

As I said Ken choose this recipe and it is perfect to go with our 5 days of cheesy pasta. The ingredients are simple and this made a very flavorful entree. Maybe we didn’t stuff the shells as much as they did but I found that the recipe made two 9×13″ pans of stuffed shells. Lucky me I have one in the freezer. I love that!! Enjoy!!

Stuffed Pasta Shells

5.0 from 1 reviews

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Stuffed Pasta Shells
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 

Serves: 8-10
 

An easy stuffed pasta dish
Ingredients
  • 8 cups water
  • 1 Tbsp. salt
  • 18 Jumbo pasta shells
Filling
  • 1 onion
  • 1 garlic
  • 1 lb. ground beef
  • 4 oz. Parmesan
  • 8 oz. mozzarella
  • 2 Tbsp. flat leaf parsley
  • ½ cup breadcrumbs
  • 2 eggs
  • 1 tsp. salt
  • ½ tsp. ground pepper
  • 2½ cups tomato sauce (pasta sauce)
  • 2 sprigs flat leaf parsley

Instructions
  1. Combine the water and salt in a large pot. Bring the water to a boil and add the jumbo shells. Boil for 8 min. or until tender. Drain the shells with a colander and run under cold water for 2 min. Set aside.
  2. Peel the onion with a paring knife and chop with a kitchen knife. Peel and mince the garlic. Combine the beef, onion and garlic in a frying pan.
  3. Saute over medium until the ground beef is browned and the onions are tender. Stir regularly with a wooden spoon.
  4. Drain the grease from the beef and transfer the mixture to a mixing bowl.
  5. Preheat oven to 375F. Grate the Parmesan and cut the mozzarella into very small cubes. Wash and pat dry the parsley with paper towel. Chop with a kitchen knife.
  6. Add the breadcrumbs, eggs, Parmesan, mozzarella, salt, pepper and parsley to the beef mixture. Stir with a wooden spoon to combine.
  7. One at a time, using a spoon, stuff the jumbo shells with the meatball mixture. As each jumbo shell is stuffed, place it in a 9″ square baking pan. Top the shells with the pasta sauce.
  8. Bake the stuffed shells for 30 min. or until bubbly. Remove the pasta from the oven and let cool slightly.
  9. Wash the parsley and pat dry with a paper towel. Chop with a kitchen knife. Divide the cooked stuffed shells between plates. Top each serving with chopped parsley and serve immediately.

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Mexican Pasta

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Day 2 of 5 Days of Pasta. We have made a pasta from Eat, Shrink and Be Merry cookbook many, many times called Smackaroni and Cheese, something that is quick and easy and kids love!! I wanted to take that recipe and change it up to have a Mexican flair. Still great for a weeknight meal and sticking with our theme of cheesy pasta. This is a lightened up stove top macaroni and cheese. Enjoy!!

Mexican Pasta

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Mexican Pasta
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Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

A lightened up Mexican stove top pasta
Ingredients
  • 14 oz. can 2% evaporated milk
  • ½ tsp. dry mustard
  • 2 Tbsp. flour
  • 1 cup light cheese whiz
  • 4 oz. can green chilies
  • Salt and pepper to taste
  • 1 lb. cooked chicken, diced
  • 1 Tbsp. canola oil
  • 1 cup diced onion
  • ½ diced red pepper
  • 2 tsp. minced garlic
  • 2 cups salsa, drained slightly if watery
  • 3 cup whole wheat rotini
  • ½ cup Tex Mex light grated cheese
  • Cilantro for garnish

Instructions
  1. Cook pasta according to manufacturer’s instructions.
  2. Meanwhile in a medium saucepan, whisk together the evaporated milk, flour, and mustard until smooth. Heat over medium heat, until it starts to bubble and thicken, whisking constantly. Reduce heat to low and add Cheez Whiz, stirring until melted. Season with pepper. Set aside.
  3. In a large skillet add the oil and saute the onion, red pepper and garlic. Stir in the salsa and cook for a minute or two. Add the chilies and the chicken and the reserved cheese sauce. Mix well. Add the cooked pasta and heat through. Adjust seasoning.
  4. Serve in large bowls topped with the Tex Mex cheese and cilantro.

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Adapted from Eat, Shrink and Be Merry

 

Baked Cheesy Spaghetti

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We start off 5 Days of Pasta with this delicious and super easy baked spaghetti. When I asked you all what you would like to see 5 Days of, I had an over whelming response with pasta and then the second was cheese. So I give you 5 Days of cheesy pastas.

This would be a great way to use leftover pasta too. I have incorporated an Epicure dip mix into the middle layer and you can easily purchase this if you are in Canada from my website here. If you are not from here you can substitute another onion dip mix, it gives some nice flavor to that layer and it is easy. Enjoy!!

Baked Spaghetti

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Baked Cheesy Spaghetti
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

An easy and delicious way to change up spaghetti
Ingredients
  • 1 lb. spaghetti
  • 650 ml. jar pasta sauce
  • ½ cup Parmesan, grated
  • 300 gms. frozen spinach, thawed and squeezed dry
  • 500 ml. light ricotta
  • 2 tsp. Epicure Three Onion Dip Mix
Topping
  • ½ cup mozzarella, grated
  • ¼ cup Parmesan, grated

Instructions
  1. Preheat oven to 350F. Spray a 9×13″ baking dish with cooking spray. Cook pasta according to manufacturer’s instructions or use leftover pasta. Mix with the jarred spaghetti sauce and the ½ cup Parmesan. Set aside.
  2. Mix together the spinach, ricotta, and onion dip mix.
  3. Place half the pasta in the dish. Top with the spinach ricotta cheese layer and then the rest of the spaghetti. Top with mozzarella and Parmesan topping and bake 350F. for 30-45min. until lightly browned on top and heated through.

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