Aleia's Gluten-Free Croutons (Plain)
I recently stumbled across a fantastic gluten-free section at a Super Stop & Shop located in Westchester County, New York. It is actually a good store all around but their Natural and Gluten-Free sections are among the most comprehensive I have come across in a long while. On a recent hunting and gathering mission to prepare for holiday guests I came across these croutons from Aleia’s and though, hmmm, wouldn’t a bit of crunch be great in otherwise flat salads? So, I carefully balanced the package of croutons on top of an already full gluten-free shopping cart filled with productsJ.
The croutons themselves were really very good. I opted (well, the store only had) the plain variety and they were super crunchy and had a really nice texture. They were also the perfect size. Over the course of a week, maybe more, I also found out just how versatile the croutons were. I not only had them frequently on my salads but also tossed them into piping hot gluten-free 10 bean soup and they really livened up the dish. Yes, I was also guilt of occasionally popping into the kitchen, opening the bag, and eating them straight – hey, everyone likes a little bit of crunch from time to time and I make no apologies.
Having been gluten free for quite a while now, I had not really given that much though to croutons – other than the phrase no croutons please when dining out. Had I not spied these on the shelf I probably would have just led a crouton-free existence. I mean I knew there were gluten-free croutons out there but it is not something that I keep front of mind. Having them readily available at the supermarket now makes for a regular spot on my shopping list – must…always…have…croutons on-hand. Funny how you do not realize how much you miss something until nostalgia hits you like a ton of bricks.
You can view their complete product line on their Web site and also check out where you can find them.
The croutons themselves were really very good. I opted (well, the store only had) the plain variety and they were super crunchy and had a really nice texture. They were also the perfect size. Over the course of a week, maybe more, I also found out just how versatile the croutons were. I not only had them frequently on my salads but also tossed them into piping hot gluten-free 10 bean soup and they really livened up the dish. Yes, I was also guilt of occasionally popping into the kitchen, opening the bag, and eating them straight – hey, everyone likes a little bit of crunch from time to time and I make no apologies.
Having been gluten free for quite a while now, I had not really given that much though to croutons – other than the phrase no croutons please when dining out. Had I not spied these on the shelf I probably would have just led a crouton-free existence. I mean I knew there were gluten-free croutons out there but it is not something that I keep front of mind. Having them readily available at the supermarket now makes for a regular spot on my shopping list – must…always…have…croutons on-hand. Funny how you do not realize how much you miss something until nostalgia hits you like a ton of bricks.
You can view their complete product line on their Web site and also check out where you can find them.
Kitchens of India (Assorted Varieties)
I was surprised to see this line of Indian heat and eat products in my local grocery because quite frankly their selection is hit or miss and the main reason that I will travel to another market in another town. As many of you who follow me know, I am a HUGE fan of Indian cuisine. It has always been one of my favorites but is one of those things that was a either a restaurant or take-away thing. My mother does in fact make a curry that is out of this world but it is not something I personally would make for myself particularly during the week when time is at a premium. So, I am always on the lookout for quick and easy packaged sides that taste authentic in all their spicy glory. Yes, technically these are more entrees than sides but I love to use them as exciting sides that spice up even the most mundane of main courses.
Kitchens of India most definitely meet the authentic criteria. I don’t want some toned-down version that is tailored to local palates. I want the full-experience that can transport me to the streets of Mumbai with a single fork-full. To-date I have samples the Pindi Chana (chick peas with potatoes), Dal Bukhara (Black Gram Lentils Curry), Rajma Masala (Red kidney bean curry), and Navratan Korma (Mixed Vegetable and Cottage Cheese Curry).
The Pindi Chana was absolutely delicious. It was nice and spicy but not in an obnoxious sort of way. It had a wonderful bouquet of spices swimming in the rich sauce that was flavored with pomegranate seed powder and tea leaves extract. If you do not like spicy than this variety is probably not going to appeal to you. The black lentils were not as spicy as the chick peas but were equally as flavorful. They had a great creamy texture that paired so well with some roasted chicken that sopped-up the sauce. They had just a subtle hint of chili powder. The red kidney beans were actually very surprising because they were not all mushy (nor were the onions) as I would have expected but were still nice and firm after being heated. Again, this variety will appeal to a wide-range of spice preferences as it was more low to medium in the spice department. I am a huge Korma fan but was admittedly leery when it came to a pre-packed variety. I had vision of broken-down pieces of cheese turning into a gloppy mess when poured into a bowl. I was wrong. I don’t know how they do it but the cheese was swimming in a fragrant sauce chock-full of vegetables (peas, kohlrabi, potatoes, onions, and even cashews) and the cheese was still intact in terrifically firm pieces.
I still have a few more varieties to sample and am definitely looking forward to it. You can view Kitchens of India complete line of products on their Web site.
Kitchens of India most definitely meet the authentic criteria. I don’t want some toned-down version that is tailored to local palates. I want the full-experience that can transport me to the streets of Mumbai with a single fork-full. To-date I have samples the Pindi Chana (chick peas with potatoes), Dal Bukhara (Black Gram Lentils Curry), Rajma Masala (Red kidney bean curry), and Navratan Korma (Mixed Vegetable and Cottage Cheese Curry).
The Pindi Chana was absolutely delicious. It was nice and spicy but not in an obnoxious sort of way. It had a wonderful bouquet of spices swimming in the rich sauce that was flavored with pomegranate seed powder and tea leaves extract. If you do not like spicy than this variety is probably not going to appeal to you. The black lentils were not as spicy as the chick peas but were equally as flavorful. They had a great creamy texture that paired so well with some roasted chicken that sopped-up the sauce. They had just a subtle hint of chili powder. The red kidney beans were actually very surprising because they were not all mushy (nor were the onions) as I would have expected but were still nice and firm after being heated. Again, this variety will appeal to a wide-range of spice preferences as it was more low to medium in the spice department. I am a huge Korma fan but was admittedly leery when it came to a pre-packed variety. I had vision of broken-down pieces of cheese turning into a gloppy mess when poured into a bowl. I was wrong. I don’t know how they do it but the cheese was swimming in a fragrant sauce chock-full of vegetables (peas, kohlrabi, potatoes, onions, and even cashews) and the cheese was still intact in terrifically firm pieces.
I still have a few more varieties to sample and am definitely looking forward to it. You can view Kitchens of India complete line of products on their Web site.
Glutino Gluten Free Breakfast Bars, Apple (Also in Cranberry, Blueberry, and Chocolate)
I am always looking for portable GF snacks or meals that I can pack in my briefcase or throw in my carry-on when travelling. I love Glutino’s GF breakfast bars because they are super portable and taste great. I have sampled the apple, blueberry, and cranberry varieties of these bars and really liked them all.
The bars are wonderfully soft and the fillings all have a good tart bite with just the right amount of sweetness so as not to take away from their natural flavor. These are great for road trips, a quick breakfast on the go, or in school lunches. You will always find a bar in my briefcase in case I find myself in a non-gluten friendly situation -- or if I am just looking for a sweet treat.
Be sure to check out Glutino's Web site for thier complete product portfolio.
The bars are wonderfully soft and the fillings all have a good tart bite with just the right amount of sweetness so as not to take away from their natural flavor. These are great for road trips, a quick breakfast on the go, or in school lunches. You will always find a bar in my briefcase in case I find myself in a non-gluten friendly situation -- or if I am just looking for a sweet treat.
Be sure to check out Glutino's Web site for thier complete product portfolio.
Foods by George Plain English Muffins
One of the foods I missed most after my diagnosis was the old breakfast stand-by the English muffin. Well, one happy day I came across these and have never looked back (though I do have a bit of difficulty locating them locally now).
The texture of these is spot on and they toast up to perfection. They are full of nooks and crannies (much like their mainstream counterpart) and when butter is spread between the two slices the resulting contrast between the crisp dough and warm melting butter will alleviate any doubt that these are the real deal. They actually remind me very much of a crumpet in the sense that they are nice and dense without being like a brick of dough.
The also make a fantastic GF English muffin pizza (toast first) for those of you with kids or for just the young at heart. You can view their complete product offerings online.
The texture of these is spot on and they toast up to perfection. They are full of nooks and crannies (much like their mainstream counterpart) and when butter is spread between the two slices the resulting contrast between the crisp dough and warm melting butter will alleviate any doubt that these are the real deal. They actually remind me very much of a crumpet in the sense that they are nice and dense without being like a brick of dough.
The also make a fantastic GF English muffin pizza (toast first) for those of you with kids or for just the young at heart. You can view their complete product offerings online.
Molino di Ferro, La Veneziane GF Pasta
On the recommendation of an Italian friend who said this was the best pasta out there I eagerly placed an order of four different shapes. Ordering was easy enough through Amazon.com which had an online storefront for a company out of Boston who would actually ship the order. Now I paid for normal shipping and the pasta was literally at my door the next day – well done.
I was so eager to give this pasta a try as I love new GF items and I LOVE pasta. This is an Italian corn-based pasta that is available in some quite uncommon (for GF pasta) shapes which makes for a nice change from penne and fusilli. I opted for the gnocchi (dry), spaghetti, pipe rigate, and tubetti rigate. First on deck, the pipe rigate.
I was craving a creamy alfredo sauce so wanted something that would capture the sauce nicely and the pipe rigate more than satisfied this need. The uncooked pasta really looked like the pasta I remembered in my pre-Celiac days but the question remained…how would it taste? Well, I am happy to report that my Italian friend did not let me down and it was really quite possibly the best pasta I have had to-date. It cooked to a perfect al dente and the texture was indistinguishable from the traditional semolina version.
You can view the company’s Web site (in English) to view their entire portfolio of products.
I was so eager to give this pasta a try as I love new GF items and I LOVE pasta. This is an Italian corn-based pasta that is available in some quite uncommon (for GF pasta) shapes which makes for a nice change from penne and fusilli. I opted for the gnocchi (dry), spaghetti, pipe rigate, and tubetti rigate. First on deck, the pipe rigate.
I was craving a creamy alfredo sauce so wanted something that would capture the sauce nicely and the pipe rigate more than satisfied this need. The uncooked pasta really looked like the pasta I remembered in my pre-Celiac days but the question remained…how would it taste? Well, I am happy to report that my Italian friend did not let me down and it was really quite possibly the best pasta I have had to-date. It cooked to a perfect al dente and the texture was indistinguishable from the traditional semolina version.
You can view the company’s Web site (in English) to view their entire portfolio of products.
Scotti Brown Rice Penne
I have been working my way through my cupboards and keep finding “new” gluten free products that I purchased but never had occasion to actually try. The other evening I was trying to figure out what to make of some leftovers and in a true Iron Chef moment decided to whip up a sausage, broccoli, mushroom sauce and toss in some pasta – this time it was Scotti Brown Rice Penne.
This pasta cooked to al dente in about 10 minutes and held up really well against the chunky sauce. What I liked about this pasta was the fact that it was not as “fragile” as some of the other rice pastas I have sampled over the years that tend to either turn to mush or break apart once you stir them with the sauce. The pasta has a nice grainy quality to it, almost akin to a whole wheat pasta that made for a nice taste sensation when paired with the rather simple sauce. I had a bit leftover so it will be interesting to see if it can withstand the refrigerator and re-heating without losing its texture. You can view their complete product portfolio in English or Italiano.
This pasta cooked to al dente in about 10 minutes and held up really well against the chunky sauce. What I liked about this pasta was the fact that it was not as “fragile” as some of the other rice pastas I have sampled over the years that tend to either turn to mush or break apart once you stir them with the sauce. The pasta has a nice grainy quality to it, almost akin to a whole wheat pasta that made for a nice taste sensation when paired with the rather simple sauce. I had a bit leftover so it will be interesting to see if it can withstand the refrigerator and re-heating without losing its texture. You can view their complete product portfolio in English or Italiano.
Mrs. Leeper's Brown Rice Penne
I have several bags of GF pasta sitting in my cupboards as every time I see a new brand or type I just have to pick it up. Yes, I confess, I am a pasta hoarder. Last night I really had a craving for some pasta to accompany some BBQ chicken. I also had a fantastic cream sauce sitting in my refrigerator that I was just itching to eat.
I have had Mrs. Leeper’s corn pasta before and it was very good so figured the rice would likely not disappoint, and it did not. Though I was at first hesitant because rice pasta tends to end up sticky and mushy and tends not to really hold up well to sauce. This brown rice variety did in fact cook up al dente (even after I forgot about it on the stove) and was not at all sticky or mushy. I even ended up saving the left over sauced pasta – something I would never normally do with rice pasta as it would be a solid chunk the next day.
You can view Mrs. Leeper’s gluten free offerings here.
I have had Mrs. Leeper’s corn pasta before and it was very good so figured the rice would likely not disappoint, and it did not. Though I was at first hesitant because rice pasta tends to end up sticky and mushy and tends not to really hold up well to sauce. This brown rice variety did in fact cook up al dente (even after I forgot about it on the stove) and was not at all sticky or mushy. I even ended up saving the left over sauced pasta – something I would never normally do with rice pasta as it would be a solid chunk the next day.
You can view Mrs. Leeper’s gluten free offerings here.
DeBoles Multi Grain Penne
I had a craving for pasta the other evening and thought I would give this product a go as it had been sitting on my counter and I had had not yet had the opportunity to sample. I have had DeBoles rice pasta before but was intrigued when I came across this whole grain version which is made from rice, quinoa, and amaranth flour.
The penne was a little smaller than I was used to but ended up capturing the rich Alfredo sauced I covered it in extremely well. The pasta cooked quite quickly and did in fact remain al dente even after being sauced and left to sit for a bit. What I really liked about this pasta was that it did not stick like straightforward rice pasta tends to. I would definitely recommend giving this variety a try to all my fellow pasta lovers out there. You can view their entire portfolio of gluten free pasta products here.
The penne was a little smaller than I was used to but ended up capturing the rich Alfredo sauced I covered it in extremely well. The pasta cooked quite quickly and did in fact remain al dente even after being sauced and left to sit for a bit. What I really liked about this pasta was that it did not stick like straightforward rice pasta tends to. I would definitely recommend giving this variety a try to all my fellow pasta lovers out there. You can view their entire portfolio of gluten free pasta products here.
Schär Classic White Bread
The final bread item from the Schär portfolio is their classic white bread. I have had their rolls, whole grain, and now completing the bread trifecta is their white loaf. Now, in full disclosure, I am more of a whole grain kind of guy, but every now and then I crave the sweetness that is good old fashioned, gasp, white bread.
Once again, Schär does not disappoint. Whatever magic they are working over in Germany is translating beautifully here in the States. This bread is light, airy, and just sweet enough to remind one of the gluten-filled white versions of the past. The slices are robust enough to take on whatever toppings you throw at them without going soggy or leaking. The bread toasts up wonderfully (and quickly) and makes for one heck of a good grilled cheese sandwich. Yes, the slices are a bit smaller that more traditional brands but not having to bake it my self and having a product that tastes like the real thing wins out over size. Also, the calorie count is far more waist-friendly at 70 calories per slice – so go a head, indulge in its doughy goodness,
So if you are waxing nostalgic for some good old time white bread, give this brand a try and I promise you will not be disappointed.
Once again, Schär does not disappoint. Whatever magic they are working over in Germany is translating beautifully here in the States. This bread is light, airy, and just sweet enough to remind one of the gluten-filled white versions of the past. The slices are robust enough to take on whatever toppings you throw at them without going soggy or leaking. The bread toasts up wonderfully (and quickly) and makes for one heck of a good grilled cheese sandwich. Yes, the slices are a bit smaller that more traditional brands but not having to bake it my self and having a product that tastes like the real thing wins out over size. Also, the calorie count is far more waist-friendly at 70 calories per slice – so go a head, indulge in its doughy goodness,
So if you are waxing nostalgic for some good old time white bread, give this brand a try and I promise you will not be disappointed.
Schär Classic White Rolls
The next item in the bread line-up from Schär is their delectable white rolls. Now, I cannot even begin to remember the last time I had a proper roll since going gluten free. Each visit to the supermarket I am always sure to pick up another package of these rolls as I tend to go through them rather quickly. The best thing about them (taste aside) is that they last a very long time if you refrigerate them.
The rolls are smaller than a traditional Kaiser of the like but still are a fantastic substitute when you are craving, oh I don’t know, a burger that is in something other than lettuce. Like the multigrain bread, these rolls toast up like you would not believe. They are surprisingly light and crisp up nicely in the toaster. They provide just the right amount of density to hold up well to whatever you place between them without soaking through or going all soggy.
I have made everything from cheese steaks to burgers. Actually, order a burger from your favorite diner or delivery place sans bun and while waiting for it to arrive, toast up one of these bad boys and when your burger arrives simply plate and enjoy on your very own gluten free bun. These rolls have helped eliminate the quandary of what kind of takeout to order because I am usually so limited and tend to order the same thing over and over. I am still somewhat limited given my shellfish allergy but at least I can quickly construct my own gluten free delights from the staple that is New York City delivery.
The rolls are smaller than a traditional Kaiser of the like but still are a fantastic substitute when you are craving, oh I don’t know, a burger that is in something other than lettuce. Like the multigrain bread, these rolls toast up like you would not believe. They are surprisingly light and crisp up nicely in the toaster. They provide just the right amount of density to hold up well to whatever you place between them without soaking through or going all soggy.
I have made everything from cheese steaks to burgers. Actually, order a burger from your favorite diner or delivery place sans bun and while waiting for it to arrive, toast up one of these bad boys and when your burger arrives simply plate and enjoy on your very own gluten free bun. These rolls have helped eliminate the quandary of what kind of takeout to order because I am usually so limited and tend to order the same thing over and over. I am still somewhat limited given my shellfish allergy but at least I can quickly construct my own gluten free delights from the staple that is New York City delivery.
Schär Wholegrain Bread
Continuing with my Schär kick and my goal of trying every item that comprises the display in my supermarket I thought I would review their multigrain bread. I know grain and Celiac do not normally meld well together but this bread is most definitely gluten free.
I have thoroughly enjoyed all of the Schär products I have sampled to-date. This bread was not any different. It was very close to the real thing and as far as I am concern is the Celiac real deal. Now it is not a straight out of the package to plate bread – you have to work a little, but the reward is well worth it. You need to “refresh” the product to help being it back to life if you will. It is a simple process, either wrap it in a paper towel and pop in the microwave for a few seconds or place in a heated oven for a few minutes. I went the oven route and it worked perfectly. I then proceeded to toast the bread and it toasted up magnificently.
The texture is, well bread-like, but has the nutty benefit of being whole grain so it is a bit more complicated in the flavor department than your run of the mill white. It toasts up a dream and is crisp and flakey. It is also not sticky in the slightest as we often see with some rice-based bread. The only down-side is that, as with many gluten free bread precuts, the slices are a bit small but GFM welcomes this as it keeps me honest in the portion department. I have used this bread for traditional sandwiches to open-faced and it never fails me.
I have thoroughly enjoyed all of the Schär products I have sampled to-date. This bread was not any different. It was very close to the real thing and as far as I am concern is the Celiac real deal. Now it is not a straight out of the package to plate bread – you have to work a little, but the reward is well worth it. You need to “refresh” the product to help being it back to life if you will. It is a simple process, either wrap it in a paper towel and pop in the microwave for a few seconds or place in a heated oven for a few minutes. I went the oven route and it worked perfectly. I then proceeded to toast the bread and it toasted up magnificently.
The texture is, well bread-like, but has the nutty benefit of being whole grain so it is a bit more complicated in the flavor department than your run of the mill white. It toasts up a dream and is crisp and flakey. It is also not sticky in the slightest as we often see with some rice-based bread. The only down-side is that, as with many gluten free bread precuts, the slices are a bit small but GFM welcomes this as it keeps me honest in the portion department. I have used this bread for traditional sandwiches to open-faced and it never fails me.
Mrs. Leeper's Radiatore Pasta
In keeping with my pasta theme of late, I tried another new brand that was new to me. This was a corn-based Radiatore pasta with a twist. It was infused with vegetable powders (spinach, beet, and red bell pepper) to add color to the uniquely shaped pasta. This brand is made in Italy and imported to the United States by American Italian Pasta Company.
Now Radiatore are made to look like little radiators so they are perfect for thick and creamy sauces as they hold them very well. These cooked up quickly and the end results was a bit softer than al dente but not mushy. I added a rich alfredo sauce that was perfectly captured and held in the unique shape of the pasta, It is a bit more delicate that a larger shaped pasta and did break up a bit when tossing but still had a great taste and made for a nice change when looking for something different.
Now Radiatore are made to look like little radiators so they are perfect for thick and creamy sauces as they hold them very well. These cooked up quickly and the end results was a bit softer than al dente but not mushy. I added a rich alfredo sauce that was perfectly captured and held in the unique shape of the pasta, It is a bit more delicate that a larger shaped pasta and did break up a bit when tossing but still had a great taste and made for a nice change when looking for something different.
Bob's Red Mill Homemade Wonderful Bread Mix
My bread machine, a gift from my in-laws, is one of the most used appliances in my kitchen. Living a fabulous gluten free life I really don’t have time to slave away baking bread (and quite honestly baking is not GFM’s thing). Enter the bread machine. I love being able to just add the ingredients, press a few buttons, and walk away. I tend to always use a pre-packaged mix when baking in the machine and through trial and error try to tweak the recipes to best suite my personal tastes. For this brand, you can check out my tweaks in a previous blog post I made on gluten free bread (click on Bread in the index).
This mix is one of my personal favorites. I love the denseness of the loaf and it toasts extremely well. It is a hearty and robust bread that does not sit heavy in your stomach. It is probably one of the most versatile breads out there and I have used it for everything to garlic bread to making croutons, to French toast. It is the perfect bread to pair with a thick soup to help soak up all its goodness. You get a good sized loaf from each package and it will last a relatively long time – I refrigerate mine to get the most mileage out of each loaf.
This mix is one of my personal favorites. I love the denseness of the loaf and it toasts extremely well. It is a hearty and robust bread that does not sit heavy in your stomach. It is probably one of the most versatile breads out there and I have used it for everything to garlic bread to making croutons, to French toast. It is the perfect bread to pair with a thick soup to help soak up all its goodness. You get a good sized loaf from each package and it will last a relatively long time – I refrigerate mine to get the most mileage out of each loaf.
Sam's Mills Corn Rigatoni
I am self admitted pasta junkie. I grew up eating every type imaginable from store bought to homemade. More importantly I remember the Sunday afternoons spent gathered around the table for hours consuming course after course – one or two would always be pasta of some sort. Now, in full disclosure, my last name does in fact end in a vowel and I have spent a lot of time in Italy. To this day, my father, in true Italian tradition will not allow pasta to be served on the same plate as whatever meat it is paired with – and I am the same way. Funny the things that rub off on us and the tradition s we maintain.
I recently tried a new brand of pasta I picked up in a specialty store. It was Sam Mills Pasta d’Oro Rigatoni. A corn pasta that was surprisingly good. I incorporated it into my summer pasta salad recipe and it held up well to being dressed and refrigerated (even for two days after). The texture is very nice indeed and really quite reminiscent of the great semolina based pastas I used to enjoy pre-Celiac. It was robust and cooked to a perfect al dente consistency – which does not always happen with gluten free pastas,
I could not find a Web site for this company (and accidentally disposed of the bag) but have seen it on sites from Amazon to Gluten Free Mall.
I recently tried a new brand of pasta I picked up in a specialty store. It was Sam Mills Pasta d’Oro Rigatoni. A corn pasta that was surprisingly good. I incorporated it into my summer pasta salad recipe and it held up well to being dressed and refrigerated (even for two days after). The texture is very nice indeed and really quite reminiscent of the great semolina based pastas I used to enjoy pre-Celiac. It was robust and cooked to a perfect al dente consistency – which does not always happen with gluten free pastas,
I could not find a Web site for this company (and accidentally disposed of the bag) but have seen it on sites from Amazon to Gluten Free Mall.
Schär Italian Breadsticks
I came across these in the store the other day and after tasting them will soon be going back for more. I have had other gluten free breadsticks before that were quite good but they were more bulky than these. This particular brand reminds me of the classic Italian breadstick – thin and long. Just the other day, while preparing nibbles for entertaining I was thinking wouldn’t it be great to have prosciutto-wrapped bread sticks on the table. Alas, I only knew of smaller gluten free types so it was a no go. Well, now that problem is solved…whew!
These breadsticks are light, crisp and airy. I enjoyed them all on their own but could see them adorned with prosciutto or even used to navigate through a creamy dip. I also love the fact that you get 3 individual packages in each box. Not only is this good for portion control – because I could have easily kept on eating the entire box – but also helps keep them crisp and fresh. Visit their Web site here.
These breadsticks are light, crisp and airy. I enjoyed them all on their own but could see them adorned with prosciutto or even used to navigate through a creamy dip. I also love the fact that you get 3 individual packages in each box. Not only is this good for portion control – because I could have easily kept on eating the entire box – but also helps keep them crisp and fresh. Visit their Web site here.
Patel's Channa Masala and Aloo Mutter
In need of a quick and easy side dish this evening? Are you a fan of Indian Cuisine? Patel's makes authentic Indian dishes that are a breeze to prepare -- well heat and serve actually.
I tried the Channa Masala and Aloo Mutter and was very impressed with the taste and quality. First the Channa Masala which is a spicy chickpea curry. This was simply delicious and gave off a fair amount of heat -- so if you are a fan of spicy, I would highly recommend it. The chickpeas themselves were tender the sauce nice and rich.
The Aloo Mutter or potato and green pea curry was equally as good. The potatoes were still firm and not soggy and the peas crisp and firm. Again, the sauce was rich and highly flavorful.
Both of these sides go extremely well with both meat or poultry and I have even mixed them with some rice noodles for a complete starch overload. I look forward to trying some additional dishes from the product portfolio soon. Check out their Web site for a full listing of offerings.
I tried the Channa Masala and Aloo Mutter and was very impressed with the taste and quality. First the Channa Masala which is a spicy chickpea curry. This was simply delicious and gave off a fair amount of heat -- so if you are a fan of spicy, I would highly recommend it. The chickpeas themselves were tender the sauce nice and rich.
The Aloo Mutter or potato and green pea curry was equally as good. The potatoes were still firm and not soggy and the peas crisp and firm. Again, the sauce was rich and highly flavorful.
Both of these sides go extremely well with both meat or poultry and I have even mixed them with some rice noodles for a complete starch overload. I look forward to trying some additional dishes from the product portfolio soon. Check out their Web site for a full listing of offerings.