Budget Friendly, Gluten Free Lentil Soup with Rice

If you're in a relationship and anything like me... then you probably find it incredibly hard to cook a meal just for yourself.  Right?  

My husband was not present for dinner tonight.  I was alone in the kitchen with the blessing of a full refrigerator and no idea what to cook.  Then I decided it was the perfect time to test drive a new recipe using gluten free soup.

Progresso offers a gluten free Lentil soup and it's found in the regular soup aisle at the grocery store.  Thank goodness for inexpensive, wheat free soup options.  I've had a difficult time finding any regular soup without wheat flour.

Tonight, I decided to cook some rice and see where the creativity took me.

Lentil Soup with Rice
- 19 oz. can of Progresso Lentil Soup
- 1 cup of jasmine rice
- 1/2 medium sweet onion, minced or finely chopped
- 1/2 green pepper, minced or finely chopped
- 1 TBSP of Penzey's Pasta Sprinkle or Basil & Thyme
- Optional:  3-6 shakes of crushed red pepper or a few pinches of chili powder
- Salt and pepper to taste

Heat the soup in a microwaveable bowl with the veggies and seasoning.  Bring rice to a boil in a sauce pan over high heat, reduce the heat to low and stir occasionally until tender.  Pour the soup over a portion of rice.  Serve and enjoy.

Personalize this recipe with your favorite vegetables:  tomato, mushroom, jalapeno, fresh basil and more.  The choice is yours!  There is no limit.

It's the simplest recipe with a ton of perks.  

► 1 can of Progresso Lentil Soup = 160 calories per 1 cup

► Divide the can of Lentil Soup into thirds - 1 for dinner that night, 1 for your lunch the next day and 1 for your significant others lunch.

► Depending on your part of the country, 1 can of soup costs approximately $1.50 to $2.  1 cup of rice will cost you about $0.50.  Add a few veggies and the meal is still under $5.

► Lentils are packed with nutrients that your body will appreciate.  According to Wikipedia, lentils are a legume with high protein, fiber, vitamin B and iron.

► Time Saver Alert!!  The best perk is that I was able to make 3 meals or portions in under 10 minutes.


Copyright 2012 Hint of Thyme.  All rights reserved.

The Challenge of Gluten Free Pizza Crust

There are certain times that you actually want to follow a recipe - especially if it involves any kind of baking.  I have not made any homemade pizza since I went gluten free in January.  This month, I decided that it was time to venture into the complicated world of gluten free flour.

My Mom is also eating wheat-free and has already taught herself to make GF sandwich bread.  She mentioned that the ingredient "xanthum gum" was important to hold the dough together.  In my typical nature... I ignored Mom's baking lesson and thought that I could somehow make it work without the all-important binding ingredient.  According to About.com, xanthum gum is a corn-based fermented product that is used to thicken and emulsify the dough.

The search began for gluten free pizza crusts that could be made without xanthum.  I came across the Ginger Lemon Girl website and found a Gluten Free and Vegan Pizza Crust that did not include xanthum.  My worries were over.  Wrong.

I didn't really follow the recipe and used it more as a guideline.  Eagerly I began pouring ingredients into the bowl.  Buckwheat Flour... Yeast... Egg (yep, not Vegan)... Rice Flour... Water... Oil... Salt.  As instructed in the recipe, I covered the bowl with a towel to let the dough rise.

Much to my surprise... I returned 45 minutes later to find FLAT dough.  Hmm, perhaps it will stretch across the pizza pan any way.  Wrong again.  The dough mostly stuck to my fingers.  Something needed to be done to save our dinner!

Honestly, I can't remember what I did to make the dough less tacky.  Not that it matters, because no one should ever follow my poor attempt at creating a pizza crust.  Somehow I was able to get the dough to spread across the pan.  I baked it at 425 for 10 minutes and then added our sauce and toppings.  Then I baked it for another 10 minutes.

It shouldn't be a surprise that the crust tasted like FLOUR.  Regardless, I was happy to save the $20 by not ordering a gluten free pizza from Domino's (which isn't guaranteed to be 100% gluten free).  After having a reaction to one of their pizza's... I knew it was time to start making my own.  If you would like more information about the GF crust at Domino's, see the links below for your reference.

Sharing is Caring:

• Tasty Eats at Home: The (Not So) Gluten-Free Pizza Crust Dilemma - A very well written opinion and statement about gluten free crust in chain restaurants.
• Article written by, Alessio Fasano, M.D. - Another well written statement about Domino's crust and a warning to all who suffer from Celiac or Wheat Intolerance.
• Domino's Gluten-Free Crust FAQ's - Educate yourself on this before ordering.  After experiencing a reaction, I always specify to "keep the crust away from other flour".
• Ginger Lemon Girl: Seriously Easy Gluten Free and Vegan Pizza Crust - I do plan to actually follow this recipe next time.  It's a huge time saver!

Copyright 2012 Hint of Thyme. All rights reserved.

Gluten Free Treats in Eastern Wisconsin

Greetings fellow foodies!

I have officially been eating gluten free for 9 months and doing great.  People often ask me if I miss eating things like cake, regular pizza or bread.  To be honest, I can't say that a miss it.  The gluten free market has become popular in recent years.  The options for those of us with Celiac or Wheat Intolerance is quite outstanding.  Besides, I never enjoyed cake any way - no harm there!

This post is dedicated toward my readers in the east part of Wisconsin.  Although there are some good tips for readers outside of the state.

My husband has become very proactive in searching grocery stores for gluten free options.  We often shop at Festival Foods.  They have a fantastic selection in their gluten free aisle; and quite frankly, I prefer it over Woodman's.  If you are interested in exploring their deli foods, the company has several resources on their website.  Learn more about their gluten free options at Festival.

Here are more resources:

Gluten Intolerance of North America - includes articles, medical referrals, recipes, restaurants and more.

Wisconsin Support Groups - listed below the resources on Festival Food's website.

A few months ago, Jon and I were looking for wheat-free flours to store in our kitchen pantry.  During a trip to a local bulk food store, we discovered an outstanding and reasonably priced supply of teas and chai mix.  Yum!  I was quick to grab a couple containers.

Chai Tea Tip:  I had some left over Chai mix, but it wasn't enough for a full mug.  If you run into the same problem, try sprinkling the chai over yams or sweet potatoes and bake for 25 minutes.  It really brings out the sweetness of the yams without overpowering.

Every year on Jon's birthday I will create a special dinner or desert.  This year Jon asked for chocolate chip cookies.  To be more specific, he actually asked for gluten free cookies so that I could eat them too.  How sweet is that?

I found these gluten free vegan cookies at the Health Hut in Milwaukee.  This store is a bit off the typical path for me, but they did have an excellent selection of gluten free items.  If you live in the Milwaukee area, I'd recommend checking it out.  They sell all natural products and food items that appeal to almost any diet.  I was happy to find these cookies!

Vegan Cookie Note:  The cookie directions specify to add water and oil instead of an egg.  If you are not vegan and prefer to add an egg then swap out the oil.  I could be wrong though... baking is not one of my finer skills.


Have a great weekend!

Copyright 2012 Hint of Thyme.  All rights reserved.

I Can Eat Pasta Too - Shrimp & Wine

There are a few things that I try to keep in stock.  If the grocery store has a good deal, I am guaranteed to fill my chest freezer with shrimp, chicken, ground meat and fish.  It definitely saves me another trip to the grocery store.

What else saves me a trip to the store?  Having a garden in my back yard with an endless supply of free produce.  What can I say... I was feeling "lazy" on this particular day.

This dish is a proven time saver!  I hope that you enjoy it as much as we did.

Wine Garlic Shrimp Pasta (Gluten-Free)

Prep time = 15 minutes

Cook time = 10 minutes

- 1 package of thawed pre-cooked shrimp (it was cheaper to buy the shrimp with tails and quick to remove)

- 1 small sweet onion, chopped

- 1 medium green pepper, chopped

- 2 medium tomatoes, seeded and chopped

- 1 clove of minced garlic (or 1/2 TBSP of the jar stuff)

- 7 to 8 basil leaves, cut into ribbons (roll the basil into a tube and cut all the way down to resemble ribbons)

- 2 TBSP of extra virgin olive oil

- 1/4 cup of white wine (the alcohol will cook out)

- Salt and pepper to taste

- 1 package of gluten-free pasta (or regular if you prefer the wheat)

- 1/2 cups of shredded Italian cheeses (Wal-Mart has a combo of Part-skim Mozzarella, Provolone, Parmesan, Romano, Fontina and Asiago)

In a large skillet over medium heat, add the olive oil, onions, a little salt and pepper.  When the onions begin to soften, add the peppers and garlic. Continue cooking 2 or 3 minutes and add the cooked shrimp (add this step before the peppers if the shrimp is uncooked).  Let the contents cook together a couple minutes, then add tomatoes, basil and wine.  Let the mixture reduce and simmer for 3 to 4 minutes before adding the pasta.  Add salt and pepper, taste and adjust accordingly.  Simmer 1 to 2 minutes.  Add cheese, cover and take off the heat.  Serve and enjoy once the cheese has melted.

Side note:  This dish would also be great over rice.

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Random Fact About the Writer:  I add crushed red pepper or hot sauce to just about anything.  Dishes like this one are perfect with a little extra heat in the background.  Add it directly to the dish at the beginning or to your personal serving at the end.  My husband does not like spicy food, so most of my recipes are lacking heat for that reason.

Copyright 2012 Hint of Thyme.  All rights reserved.

Omelettes... in a Bag?

Last weekend my friend, Danielle, and I went to visit my parents in Milwaukee.  My Mom is the typical kitchenista that comes up with new, exciting dishes every day.  She suggested a fun breakfast option that is gluten free and delicious.

Omelette's in a bag!!

I will admit that the idea of cooking an omelette in a plastic bag was almost unsettling.  What would it taste like?  What would it look like?  Would it even be fully cooked?

Mom assured me that 12 minutes in boiling water would make the perfect omelette.  Of course I trust Mom to deliver a well executed breakfast dish.

She called us into the kitchen where the main components were spread across the counter in an organized fashion.  It included a pot of boiling water, plastic zip bags, diced veggies, cheese and eggs.  Danielle exclaimed, "It's like a science experiment!"

We loaded the bags with the pre-assembled goodies.  I filled my omelette bag with green peppers, onions, tomatoes, and cheese.  All were instructed to mix the omelette by slowly squeezing the bag on all sides.

This breakfast dish is simple and quick.  It would be great for children and teaching how to be involved with cooking in the kitchen.  Pair with fresh fruit or toast.  See the instructions below.

Omelette's in a Bag


Prep time = 10 to 15 minutes
Cook time = 12 minutes


Bring water to a boil in large pot.  Account enough room to add multiple bags to the water.  Dice your favorite omelette veggies and set aside.  Once the water comes to a boil, begin assembling the bags.  Crack 2 eggs into the bag.  Add salt and pepper to your liking.  Begin adding other ingredients to the bag.  Squeeze the bag to distribute ingredients evenly.  Then squeeze the air out of each bag before sealing it completely.  You will need plastic bags that zips - do NOT use a twist tie to seal it.  Add the bags to the boiling water and set the timer for 12 minutes.  I would recommend labeling each bag with a permanent marker to ensure that everyone receives the appropriate omelette.  Remove from the water after 12 minutes and serve!


Copyright 2012 Hint of Thyme.  All rights reserved.

Celebrating 2 Years on Hint of Thyme

Picture taken at Solea Mexican Restaurant - June 2012

Greeting readers! 

This month we are celebrating 2 years on Hint of Thyme.  I have learned so much about blogging and new cooking techniques in a short amount of time.  When I started Hint of Thyme in 2010, I really only planned to share it with friends and family.  It still amazes me that I have readers as far away as Australia and Hong Kong. 

It has been an awesome journey that I will gladly continue.  I had much to learn after moving away from my home town in Milwaukee and getting acquainted with my new home kitchen.  Jon has thoroughly enjoyed his position as the "unofficial taste tester" for Hint of Thyme.  It has been a joy for us to bring you restaurant and brewery reviews.

Let's look back at the first ever blog post.  This post is from my former life as a wheat eater.  Tomato and Basil Pizza Pasta was once my most favorite meal to make on a Friday night.  I recommend this dish to any young ladies that might be trying to impress a date or if you are looking for something more flavorful than "Hamburger Helper".  This dish can also be made with Gluten-Free pasta and sauce.

Here are a few popular posts and favorites on Hint of Thyme.

• Art in a Glass - Bloody Mary's:  A whimsical post about an American favorite.

• A Man Needs Meat and Potatoes:  I certainly did not expect this post to gain this level of popularity.  It has become a "pot-luck" favorite and often requested at gatherings.  It's amazing what you can create without a plan or recipe book.
  
  
• Gardening and Cooking - It's a Learning Process:  This post about a bad gardening experience received the most views EVER in only 1 week.  If you're looking for a good laugh at my total girly behavior and amateur gardening experience... this post is for you!

I hope that you will continue to visit and cook with me.  In the next coming months, I am hoping to dedicate more time to posting new Gluten-Free recipes and reviews.

Cheers to finding little moments of happiness through food, faith and friendship!

Thank you for making my first 2 years memorable.  Stay tuned for more recipes to follow.


Copyright 2012 Hint of Thyme.  All Rights Reserved.

Sweet Summer Salad with Blackberries & Raspberries

One of my favorite things about summer is the fresh fruit and veggies.  I love making fruit salads to pair with a grilled entree.  Here is a fruit salad recipe that you must try.

Summer Berry Fruit Salad
- 1 package of raspberries
- 1 package of blackberries
- 1 package of strawberries, sliced
- 1/2 TBSP cider vinegar
- 1/2 TBSP honey
- Pinch of cinnamon
- Salt and pepper, lightly flavored

Rinse and drain all the berries.  Slice the strawberries.  Combine all into a medium size bowl.  Drizzle with cider vinegar.  Season with the spices.  Gently fold all ingredients together.  Some of the raspberries will fall apart and add extra juice to the salad.  Serve and enjoy.


There are other ways to enjoy fruit that doesn't involve co-mingling other fruits.  I'm a big fan of smashing food groups together in a salad.  Lettuce, tomato and cucumber are too predictable.  Sometimes you have to liven it up a bit with peppered bacon, sun-dried tomatoes, or edamame.

Last week, I wanted to do something with our raspberries and blackberries.  Since I am not a baker... the only logical solution was to throw it on a regular salad.

Give this salad a try, you might be surprised...

Summer Salad with Blue Cheese
- 1/2 cup raspberries
- 1/2 blackberries
- Chopped lettuce of your choosing
- 1 stick of smoked string cheese
- Blue cheese dressing
- Salt and pepper

Drain the fruits and veggies.  Cut the string cheese into bite size pieces.  Combine and enjoy.


You can incorporate your own favorite ingredients.  This salad would also be great with sliced almonds or walnuts to add some crunch.

After eating the salad, I noticed that the blue cheese dressing had a "wheat" warning under the nutritional information.  Although "traces of wheat" won't harm me, I probably won't be using this dressing again.  If you are looking for a dressing that isn't store bought, try my Honey Balsamic Vinaigrette recipe (found at the bottom of the post - written before my gluten free days).  It will pair very nicely with the berries and smoked cheese.

Hope you all are having a great summer!  Take care, readers.

Copyright 2012 Hint of Thyme.  All rights reserved.

You Ate What?! - Fried Ricotta Squash Blossoms

Finally!  The wait is over.  I have eaten a squash blossom... and it was... well... ordinary.

Perhaps it was the breading or the seasoning that made my taste buds flop.  I am a bit disappointed by my overall experience in making the fried squash blossoms.  Allow me to explain the lack of enthusiasm for this particular food experiment.

I began this process by searching recipes for techniques in cooking squash blossoms.  I've seen the flower used in recipes on Food Network and figured it would be a delightful dish to try.  My new garden provided the blossoms and my mind built up the anticipation.

If you've ever touched or seen a Squash plant, then you know that it has a pokey protective layer on the stems and blossoms.  I was concerned that it wouldn't be edible if I didn't try to remove some of the hair-like stubs from the outside of the blossom.  As I comically attempted to "shave" the flower with my sharp knife, 3 perished in the process.  I realized that my efforts might be wasted and gave up on the ridiculous idea of plant shaving.

When it came to cleaning the blossoms and removing the center, it was quite tedious.  The flowers are extremely delicate and tore very easily.  I was close to quitting the whole process, but Jon convinced me that no one would care if the blossoms didn't "look pretty".

After stuffing the Squash Blossoms with Ricotta Cheese.

I proceeded to clean, cut, and bread the blossoms.  The first step consisted of stuffing them with ricotta cheese.  The second step was an egg wash.  And the last step was breading the blossoms in a blend of gluten-free corn meal, salt and pepper.  We heated up the deep fryer to 375 degrees and carefully slid them into the bubbling pool.

Breaded with corn meal and ready to fry.

The blossoms emerged golden brown and beautiful.  I was nervously excited to try this unusual meal.  We said our pre-dinner prayer and eagerly dove into the dish.

Squash blossom after the fryer.

I'm not sure if I was expecting an explosion of floral taste or just a hint of floral.  There was none of that.  In fact, the blossom simply provided nothing more than a gluten-free skin to the melty ricotta cheese.

With that said, I am going to try this again!  Are you ready for round 2 of the squash blossom experiment?  This time I will incorporate more herbs, spices, and veggies.  If all else fails, we will have a large supply of acorn squash to contend with.

I apologize if you were expecting a recipe in this post.  As a fellow foodie, I am morally obligated not to pass along sub-par recipes.  It's the truth.  If you have any ideas, please feel free to send us your squash blossom recipe to try at hintofthyme@gmail.com.  All credit goes to you.

If you missed my random post about harvesting the blossoms, read it here - Gardening and Cooking - It's a Learning Process.

Have a great week, readers!  Thanks for stopping by Hint of Thyme.


Copyright 2012 Hint of Thyme.  All rights reserved.

Gluten-Free Roasted Pepper Tuna Melt

I have been eating wheat free for 6 months now and feeling great.  There is still a lot to learn.  We recently received a bread maker and plan to take it for a spin soon.

If you eat gluten free, then you can understand the pain that comes with the price.  At almost $6.00 for a loaf of bread I definitely avoid eating it every day.  I've been exploring options that do not include bread, gluten-free pasta or rice.

One night I was looking for a simple dinner solution and came up with stuffing tuna salad into green pepper boats.  If you aren't a fan of canned tuna or tuna in general, I understand.  Try canned chicken or salmon instead.  The green pepper was an excellent substitute for bread and also caters to any low-carb dieters out there.

Prep time:  5 - 10 minutes
Cook time: 15 - 20 minutes

Tuna Salad Mix
- 2 cans of tuna in water
- 1/2 medium sweet onion, diced
- 1/2 TBSP fresh or dried cilantro
- 1/2 TBSP fresh or dried dill
- 2 TBSP of mayo (substitute with cream cheese if you prefer it)
- 1 tsp of garlic powder
- 1/2 TBSP of yellow or Dijon mustard
- Salt and pepper

Other Items Needed:
- 2 green peppers, halved
- 1 or 2 cups of mozzarella cheese
- Optional: Hot sauce

Combine in a bowl and set aside.  Cut green peppers in half and remove all contents.  Each half should appear like a bowl or boat shape.  Fill each half with the tuna salad mix.  Do not cover with cheese yet.  Place the peppers into a shallow baking dish and in the oven at 425 for 15 minutes, uncovered.  After 15 minutes, add the cheese to each half and bake for an additional 4 to 5 minutes.  The cheese should be melted and bubbly.

Serve and enjoy.

This meal is great for lunch or dinner.  It's budget friendly, quick and wheat free!

Out With the Gluten, In With the Free

I have been have been creating pasta concoctions since I was a young teenager.  My favorite side for a warm bowl of soup is toasted wheat bread.  I am infatuated with assembling unique American pizza's in my kitchen.  And recently I have decided to say farewell to some of my most favorite foods....

This is not to join the latest diet craze or for an attempt to lose weight.  I never thought of myself as a "health nut" and definitely didn't think I would ever be considering a wheat-free diet.  In fact, up until the last couple of months, I have been rather closed-minded about it.  However, after a lot of research and consideration, it is apparent that I would benefit from cutting wheat from my diet.  Although I do not suffer from a full blown wheat allergy... it is proven that some of my medical conditions may improve by simply not eating wheat.

To begin my research process, I knew the person that I needed to call.  My good friend, Amy, has been eating gluten-free since last July.  She suffers from a wheat-allergy known as Celiac (among other food allergies).  Her overall health has benefited from the change in diet.  She told me that it is a huge adjustment, especially considering how many food products have wheat.  She suggested that I experiment with certain foods and learn to read nutrition labels in a new way.  And so... I began a food experiment...

One night, I made grilled cheese sandwiches on wheat bread for myself and Jon.  The next day, I cooked a wheat-free dinner with grilled lean beef, kidney beans, jasmine rice and salad.  The day after that I cooked another wheat-free dinner with grilled asparagus and chicken.  To put it simply... the difference was amazing! 

Celiac and wheat-intolerance has become extremely prevalent in our current society.  Thankfully, most food companies are catering to this type of food allergy and intolerance.  Gluten-free products have their own aisle at grocery stores and many well-known brands will clearly label a product "gluten free".

Unfortunately, not all products will have an allergy label.  The following food products should be avoided:  barley, bran, bulgur, couscous, emmer, einkorn, faro, graham flour, kamut, matzo flour, panko, rye, spelt, udon.  The obvious wheat products should also be avoided:  pasta, beer, croutons, breading, luncheon meat, soy sauce and more.

With my hypothesis proven true... I set out on a grocery store adventure.  I would go to the aisle that I have not gone before.  I would discover food that I have not known before.

I have to admit that I was overwhelmed by the choices in the gluten-free aisle at Festival Foods.  There is a surprising amount of options for individuals that have eliminated wheat.  How fantastic!  The only set back would be to my wallet.  Eating gluten free is fairly expensive.

Going completely gluten-free may not beneficial to all and can sometimes do more harm than good.  I would suggest doing a lot of research before embarking on this lifestyle. 

As I begin this new adventure of eating gluten-free, I plan to take you all along with me on this journey.  The new recipes, the trials, the success and the change.  It's going to be a big difference.  To this day, I have been eating gluten free for 18 days and absolutely loving it.

It's not easy for me to put myself out there and reveal this change.  But I appreciate all the support so far from my friends and family.  I certainly hope that it might inspire others.  If you have enjoyed reading Hint of Thyme, I hope that you will continue to return and cook with me!

Take care, readers!  Thank you for allowing me to share this with you.


Shout out to my friend, Amy!  Thank you for being such a good friend to me over the years.  You have inspired me more than you even know.

"The food you eat can either be the safest and most powerful
form of medicine OR the slowest form of poison."
- Ann Wigmore

We could all use a hint of more time.
Copyright 2012 A Hint of Thyme.  All rights reserved.

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