Posts Tagged ‘spicy’

REVIEW: Gluten Free Deep River Zesty Jalapeño Potato Chips

Health Values: Gluten free, non-GMO, Kosher.

I received a bag of Deep River Snacks Zesty Jalapeño chips from the annual Seashore Celiacs picnic in June. It’s not terribly hard to find gluten free potato chips, but it isn’t quite as easy to find gluten free potato chips with completely natural ingredients in a fun flavor.

deep river zesty jalapeno chips

When I first opened the bag, I noticed the fresh, not greasy aroma, which is always a welcome discovery. The chips were nice and crisp with a very appealing flavor. The jalapeño added some nice spice to the chips at the right level so it doesn’t overrun the chips overall flavor. The only thing I didn’t love is that they tasted saltier than I would have guessed based on the nutritional panel, so they could be improved by a slightly lighter touch of sodium in the future.

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Overall, it’s a great chip that stands on its own and doesn’t need dips or salsa to give it substance.

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Seapoint Farms Gluten Free Dry Roasted Edamame – Spicy Wasabi

Health Values: Gluten free, wheat free, no GMOs

I like edamame. A lot. But it’s usually relatively expensive both in grocery stores and restaurants. It never feels worth it to me because it’s always served plain or lightly salted. So when I saw Seapoint Farms’ Gluten Free Dry Roasted Edamame in my goodie bag after the Seashore Celiacs’ picnic this summer, I was excited. A free edamame snack I could try? I’m in.

Dry Roasted Spicy Wasabi Edamame

Seapoint Farms has a few kinds of dry roasted edamame. The one I got was Spicy Wasabi, something I rarely eat but do enjoy. The ingredients were few with only one thing I normally wouldn’t eat: dextrin. It’s a thickening agent, but it can be made from a lot of different things like corn or tapioca, so you never know if you could be allergic or sensitive to what it’s made from. I gave it a shot anyway just for the sake of this review.

Dry Roasted Wasabi Edamame Ingredients

I really liked this snack because it was crunchy and tasted great. When the wasabi was present, it was REALLY present, very spicy and enjoyable. But it was not evenly coated, and while that would have been okay, I got some pieces that seemed to have nothing on them at all. Just plain edamame. So that was disappointing. If that doesn’t bother you, then this is a great snack for you to try. If, however, you like consistency in your spicy snacks, this one’s not for you.

In terms of what other Seapoint Farms products are gluten/wheat free, they say on their website: “All of our Frozen and Dry Roasted Edamame product lines are wheat free and gluten free.” I looked at how to buy their snacks and found out that some of their products are sold in regular supermarkets and natural food stores while others are sold in bulk on Amazon.

4-okays

Keep on living the wheat free life!

African Chicken in Spicy Red Sauce – Dinner and Breakfast!

Last weekend I made an awesome Ethiopian recipe that I found on EthiopianRecipes.net. Here it is, quoted from that website:

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African Chicken in Spicy Red Sauce

Ingredients
Chicken
2 lbs boneless chicken breast
3 tablespoons fresh lemon juice (1 lemon)
3/4 teaspoon salt, divided
1 teaspoon olive oil
1 1/2 cups chopped onion (2 medium)
1 tablespoon minced garlic
1 tablespoon butter
1 tablespoon minced ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/2 cup dry red wine
1 (14 1/2 ounce) can chicken broth
1 (6 ounce) can tomato paste
2 tablespoons fresh cilantro
4 lemon wedge

Berbere (use 2 teaspoons)
2 tablespoons ground red pepper
1 tablespoon fresh ground black pepper
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Directions
Berbere:.
Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.

Chicken:.
Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes.

Heat a large pot over medium heat. Add olive oil. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently.

Add 2 tsp Berbere, remaining 1/4 tsp salt, butter, ginger, nutmeg, and cardamom, cook 1 minute.

Add wine, broth, and tomato paste; stir until well blended.

Add chicken mixture; bring to a boil.

Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.

Stir in cilantro. Serve with lemon wedges.

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Personally, I didn’t use cilantro, cardamom, or the lemon wedge garnish. I used canola oil instead of olive oil and fresh grated ginger instead of ground ginger for the Berbere. I also cut the amount of red pepper in half for the Berbere to make the dish more mild. It still had some spice, but leftover it was pretty darned spicy! I served it over Kasmati rice (Indian style Basmati – or so the label says :)) with salad on the side, and it turned out really great!

Then, there was so much sauce leftover (I made only 3 chicken breasts) that I used it for breakfast. I put a slice of Udi’s white sandwich bread on the bottom of the plate, put a couple of over easy eggs on top of the bread, and poured the warmed up sauce over the whole thing. DELICIOUS!!!!!

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