Life, Interrupted

Those of you who know me are aware that I have a decadent chili recipe made slowly with dark beer. But now that I live alone AND no longer eat gluten, I haven't even returned to my wonderful recipe. (I can now have an occasional wheat sourdough-made-with-natural-sponge-and-no-yeast. Like once every six months. Sigh.)

Wandering at my local Natural Grocer, I found the Simply Organic packets. Most of them are still too powerful for me, but my inner sense liked the Mild Chili packet. I had a pound of grass-fed beef begging to be used, so I grabbed a 14 oz. can of Muir Glen tomatoes (I like whole, peeled and cut them up--the recipe on the packet suggests diced tomatoes) rejected beans this time and hurried home for chili.

I will say right here that this product is labeled Vegan, but not GF. I am often HIGHLY sensitive to GF, and did not have any of my gluten reactions to this product. The company does make Certified gluten products, and I will keep a lookout for their mole sauce (certified!). So this is a "possible but verify" in whatever fashion you use for safe food for you. Organic, simple, possibly a new week night meal....

I did it this way:

1 Tbsp EVOO (that's Extra Virgin Olive Oil for those new to the acronym.)
1 lb. grass-fed ground beef
1 can Muir Glen Organic whole, peeled tomatoes, cut up (I toss the stem areas; never ripe enough for me.)
1 packet Simply Organic Mild Chili spice.

I decided not to add extra salt, garlic or onion until I tested the packet, and felt it did not need it. Wasn't my chili, of course, but it was tasty! No beans (in the recipe) since I am being easy on beans right now. Also--I am into good fat, and this was Grass-fed beef, so I did NOT drain it as the packet suggested. If you're not using grass-fed beef, I would definitely follow the packet and drain after cooking the beef (cooking on low, if you use the EVOO.)

I did have chili burps from this version, and I don't burp from my version. So one of their additions was saying "hummm?" Maybe the coriander, maybe the rice flour or cane sugar in this form.

Lovely with GMO-free corn chips (blue, today!) or cheesy rolls I made.

Oh, the desserts. Heaven! And the pasta -- let me tell you about the pasta!

You know how some gluten free (GF) pasta just doesn't have much taste? Kinda like wet sad rice crackers? Over at GoodFellows Foods, Greg Ray has come up with the BEST fettuccine (of ANY grain) I have ever tasted in my life. I'll never want boxed again. I'll be heading to GoodFellows for their awesome fettuccine. And the lasagna? Oh, my.

That is the magic of GoodFellows -- organic food so wonderful that you won't know it's gluten free.

Desserts include cheesecakes, Chess pies, apple pies, eclairs, mochi brownies (yes, the recipe I got from Tanya!) and gobs more. Plus...dare I say it? A chewy, flavorful sandwich bread that does not lost flavor after a day. I can attest that the pasta and the bread both freeze and thaw beautifully.

Tonight, I get to try one of their gluten free soups, and boy, have I been looking for a place where I can walk in and buy a pint of outstanding soup. Anyone want to go over before Odd Friday?

Important note -- GoodFellows also does a great job labeling ingredients, and carries things that are dairy free, vegetarian, soy free, corn free -- let them know what you're trying to avoid, and they can find something wonderful for you. Do a special order, give them some time, and trust that Greg and Janine, who are experienced restaurant folk, will deliver tasty, healthy food.

Bonus -- they are packing some of the organic grains they mill on-site for sale to the public. Fresh and cheaper than Bob's Red Mill.

Where is this wonderful place? My friends Janine and Greg Ray have launched GoodFellows Foods in Austin, TX. Tonight is their official opening, although people have been sneaking in there for weeks and buying things. Here are the details:

GoodFellows is welcoming food connoisseurs and gluten-free diners to a grand opening tasting party on Friday, November 2, 6-9pm at 8863 Anderson Mill Rd.

I plan to be there on the front end...if not earlier. Hope you can make it! People are already pushing for a restaurant. Come check out the bakery and take-out dining before the place evolves.

(There were lots of exclamation points in this blurb, but I erased them. You can still imagine them, though!)