Product Review - Eena Kadeena Mock-Zah Ball Mix

Produced by Eena Kadeena, LLC.
2095 NW Aloclek Dr.
Suite 1114
Hillsboro, OR 97124

Tel. (503) 705-3007
info@eenakadeena.com
Twitter @eenakadeena // on Facebook

Ingredients
Organic quinoa flakes, organic potato flakes, dehydrated onion, salt, organic dehydrated garlic, guar gum, vegetable mono diglycerides, black pepper.

Overall Rating - 5/5 Stars
With Passover coming up, keep these in mind! They are sure to be crowd pleasers and make for a gluten-friendly holiday for everyone. Not traditional, but allergy friendly - I'm down.

Taste
Becky: Delicious. Period. Okay, not really, because I'm not known to be a woman of few words, and leaving my review at "delicious" just wouldn't cut it where Mock-Zah Balls are concerned! I do believe that this will be the first time my review will be an unqualified, no-questions-left-to-ask "Five Stars." I'm not Jewish, and matzah balls have never been in my culinary repertoire, so this was a whole new world for me. My only experience with matzah balls was when I was very young, and I just don't remember anything spectacular about them. That all changed when I made them from this mix. These are truly wonderful - tasty on their own (yes, I ate two right out of the pot), and even more so after dropping into my homemade chicken soup. I will add these to my grocery list from now on because they are... I'm repeating myself... DELICIOUS!

Kelsey: I was actually rendered speechless by these little pockets of perfection. Really and truly! I was incredibly skeptical after the "dump everything in a bowl and combine" instructions, and when the balls floated to the surface of the boiling water only a minute after I first submerged them, I feared for the worst: "25 more minutes? Are they nuts?" But as with every product review, I always follow the instructions to the letter - and were my (non)efforts rewarded! This mix came together so easily, the most difficult part was waiting while the mix chilled in the refrigerator and boiled merrily on the stovetop! They were perfect - better than the "real deal", if you ask me. Perfectly seasoned (not too salty, just enough garlic and spices to taste like they have been simmering in Bubbe's chicken soup all day!), they soak up just enough broth to taste like whatever soup you're serving them in without becoming flavorless themselves - so perfect!

Texture
Becky: It's hard to be critical when something is as tasty as these are! The texture is NORMAL. Yep - totally, utterly, dumpling-y NORMAL! Perfectly chewy and full of the broth flavor of my soup on the outside, tender and flavorful on their own inside. There's nothing more to say here except "perfection".

Kelsey: I swear, better than their gluten-filled counterparts! Not in the least bit dry or mealy, the quinoa and potato flakes combined into the dynamic duo of deliciousness! They weren't gummy or soggy or chewy or crumbly or anything less than unbelievable! Now, I didn't finish all of mine in a single batch, so I took one of the dozen or so that wound up in a tupperware container in the refrigerator and ate it. Cold. Standing right in front of the fridge, door open. It was amazing. They were still moist, 36 hours later in a container that, admittedly, does not seal very well (I'm a broke post-grad, ok?!) and they were still perfect. How do you top that?!

Storage
Becky: This is the most gorgeous, space-saving packaging I've ever seen. There's little waste here - the box is small - about the size of a box of tea - , and I actually held a nagging doubt that there was enough mix in the box to be worth it. There is, and the box is so pretty I might just want to store it on the counter! Inside is a clear plastic liner that I really like - easy to see exactly what I'm getting in that pretty box, and such thin plastic that there's little waste inside the box, too.

Kelsey: Cutest. Packaging. Ever. "Mock-Zah Balls" and "'Chai' our pancakes" - stylish design, conveniently sized box, trendy colors and punny titles - love it!

Cost
Becky: On the Eena Kadeen website this mix sells for $7.95 - not out of the realm of realistic for such a high-quality gluten free product, and I will certainly be purchasing these to have on hand. Also, from what I can glean about the making of gluten-rich matzah balls, the simplicity of making these in comparison makes the cost well worthwhile. I hope the price doesn't go any higher, though - that might put them into the category of "special events food," instead of the category they belong in for me: "staple".

Kelsey: AMEN.

Availability
The Mock-Zah Ball mix, along with a range of other gluten free mixes, is available on the Eena Kadeena website for now. Those living in California, Washington state, and Oregon will find the mixes in a small handful of stores as well. I still give this a five star rating because the web ordering through the company is so safe and easy, and also given the number of people who own computers on which to do their ordering!

St. Patrick's Day Recipe Roundup

Because no food-related holiday is complete without a recipe roundup! Here are a few of our favorite St. Patrick's Day appropriate recipes - including a different take on the traditional corned beef brisket!

• Orange Marmalade Glazed Corned Beef
  
• Champ (mashed potatoes with green onions)
  
• Hot Cabbage & Cranberry Salad
  
• St. Patrick's Day Milkshakes
  

GFCF Weekly Roundup: WAFFLES

That's right, WAFFLES - in all caps. I love waffles; I miss waffles; and with this allergy friendly recipe, now they can be enjoyed by everyone around.

Perfect for breakfast in bed or a weekend brunch, these gluten-free and dairy-free waffles are a crowd pleaser. Even though berry season is still a few months away, the beauty of this recipe is that it works best with frozen fruit! While dairy free pancake and waffle recipes are easier and easier to come by, they don't always make for the most traditional-style breakfast - but not these! While they are deliciously GFCF, these waffles will bring back memories of your favorite weekend brunches. No matter what time of year, these waffles will make you feel like spring is right around the corner!

Gluten free, Dairy/Casein free Waffles with Berry Syrup

Ingredients
For the waffles
1-3/4 cups gluten free flour (like Jules All-Purpose)
1 Tablespoon baking powder
1/4 teaspoon baking soda
1 Tablespoon sugar
1/2 teaspoon salt
3 large eggs, lightly beaten
6 Tablespoons Earth Balance butter, melted
2 Tablespoons canola oil
1-1/2 cups soymilk up to 1/2 cup water (to thin batter, if needed)

For the syrup
1-1/2 cups frozen blueberries
1-1/2 cups frozen unsweetened raspberries
1/2 cup pure maple syrup
1/4 teaspoon ground cinnamon

Directions
For the Waffles

Preheat a waffle iron.

In a large bowl, combine the gluten free flour, baking powder, baking soda, sugar, and salt. In a separate bowl, combine the eggs, melted Earth Balance butter, canola oil and soy milk. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until the mixture is just combined. (If the batter is too thick, thin with a little water. You may need to thin the batter between waffles - it tends to thicken as it sits.)

Spoon 1/2 cup of the batter onto the hot waffle iron. Close the lid and bake until the waffle is golden or the waffle iron indicates it is ready. Repeat process with remaining batter.

For the Syrup

While waffles are cooking, combine the berries, maple syrup and cinnamon in a saucepan. Cook over medium heat until thoroughly heated and some of the berries have broken down. Serve syrup over waffles.

Recipe of the Week: Pasta with Tuna, Capers & Golden Raisins

I know what you're thinking: "Capers and raisins? I'm all for sweet & sour, but this seems a little much..." and that's where you're wrong! Give it a shot; I know pickled flower buds and dehydrated grapes sound like unlikely bedfellows, but this recipe is perfectly unusual - maybe our first foray into the world of flavor-based gastronomy? Bon appetit!

Ingredients
Prepare the tuna
2/3 cup sake
1/4 cup gluten free soy sauce/tamari
1 Tablespoon fish sauce
1 teaspoon red wine vinegar
1 Tablespoon ketchup
1 teaspoon sugar
1 tuna steak

For the pasta
1 cup asparagus tips (2 inch pieces)
1 lb. dried gluten free pasta (we recommend Bi-Aglut/Le Veneziane or Orgran pastas)
2 Tablespoons extra virgin olive oil
1 leek, tender green and white parts only, chopped
2 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
2 Tablespoons drained, bottled capers
1/2 cup golden raisins
1/4 cup Italian parsley, chopped

Directions
First, prepare the tuna by placing the sake, gluten free soy sauce, fish sauce, red wine vinegar, ketchup and sugar in a large zip lock bag. Add the tuna steak, seal and turn to coat. Let marinate in the refrigerator for 30 minutes.

Prepare a grill. Remove the tuna from the marinade (discard marinade). Grill the tuna for 3-5 minutes per side. Cut into large chunks and set aside.

Meanwhile, bring a large pot of salted water to a boil. Add the asparagus tips and cook until just tender, about 3 minutes. Using a slotted spoon remove the asparagus tips from the water and immediately plunge into a bowl of ice water. Add the pasta to the water and cook until al dente. Reserve 1 cup of pasta cooking water then drain pasta and return to the pot.

While the pasta cooks, heat the oil in a large skillet over medium high heat. Add the onions and garlic; cook until tender and golden, about 6-8 minutes. Stir in the capers, raisins, parsley and reserved cooking water. Add the mixture to the pasta along with the grilled tuna and toss to combine. Season with freshly ground black pepper. Serve immediately.

Product Review: Feel Good Foods' Asian-Style Dumplings

Ingredients
Dipping Sauce
Low Sodium Wheat Free Tamari (water, organic soybeans, salt, organic vinegar), sugar, white vinegar, ginger, garlic, and ground black pepper.

Wrapper sweet rice flour, water, potato starch, rice flour, soybean oil, salt, xanthan gum, corn starch.

Chicken Dumplings
Filling chicken, cabbage, sesame oil, green onion, sugar, salt, garlic, ginger, cilantro, yeast extract, black pepper

Pork Dumplings
Filling cabbage, pork, potato starch, water, sugar, green onion, garlic, ginger, corn/soy bean oil, sesame seed oil, salt, yeast extract, black pepper

Shrimp Dumplings
Filling Shrimp, cilantro, carrot, green onion, ginger, sesame oil, sugar, salt, garlic, yeast extract, black pepper

Vegetable Dumplings
Filling Cabbage, yellow onion, vermicelli (pea, mung bean, corn starch, water) carrot, green onion, corn starch, sesame oil, dry shiitake mushroom, sugar, salt, yeast extract, ginger, black pepper

Overall Rating - 4.5 out of 5

Kelsey: While the cooking instructions are very particular (and must be followed to the letter) and they retail for ~$8.00/box, these are much easier and tastier than any homemade gluten-free potsticker/dumpling/gyoza I've had in the past 8 years!

Taste
Becky: So out of the four flavors of these potstickers (chicken, pork, vegetable, and shrimp) I first chose to cook the chicken and shrimp for a seafood-loving (and non-gluten-free) friend, and my extremely picky gluten free daughter. We sat down together to have these as our meal, along with some homemade fried rice as an accompaniment. WOW! These dumplings are delicious: full flavored, savory and tasty, and oh-so-Chinese-food-satisfying! The dipping sauce that's included is gluten free and perfect - when I warmed it up a bit, it was just like the sauce that comes from the Chinese restaurant, minus the little plastic container. We decided to cook the pork and vegetable flavors the following night, and we were equally satisfied with these. To pick a favorite flavor would be impossible - they're all delicious, and would be a terrific appetizer or hors d'oeuvre to serve for guests. Not only will no one know they're gluten free, they won't care: these are worth the effort! Besides, you could tell a little white lie and say they're homemade!!!! Five stars!


Kelsey: Three words: oh my gosh. These potstickers/dumplings are delightful! They come in four flavors (Chicken, Pork, Shrimp and Vegetable) but due to a very severe shellfish allergy, I could not try the shrimp - but the other three were fantastic! The chicken was my personal favorite, but it was a tough contest to be sure. The vegetable was a little cabbage-heavy and tended to be the most delicate in terms of holding its shape, but they were all DELICIOUS! 5 stars!!!


Texture
Becky: Once I got the directions down pat, the texture of these was wonderful - soft and chewy melded with just enough crispy counterpoint to feel like a dumpling just prepared and served at a restaurant or dim sum bar. The key is to follow the directions to the letter - in my excitement to eat, I plopped the dumplings into a cold pan of water and oil, and the first three were a disaster, literally dissolving before my eyes. But once I actually slowed down and read the box, the dumplings that came out of the pan were cooked perfectly. Given the sensitivity of the directions, one needs to keep an eye on these so the texture isn't crumbly or falling apart. But OH, the perfect yumminess of these once I got the hang of it! Without reservation, five big ol' stars! BC


Kelsey: Aside from some minor melting issues with the vegetable variety (probably because I added too much water -oops!), they steamed up perfectly and fried up in a minute without any added oil, becoming the perfect combination of crispy-crunchy and soft'n'chewy. It IS incredibly important to follow the directions to. the. letter., otherwise you end up with a mushy dissolving mess - but really, for all of their specific instructions, these dumplings are so worth it! Be really careful though, the "non-stick pan" part is crucial to proper texture! 5 stars!


Storage
Becky: My potstickers arrived on dry ice, and they need to remain frozen right up to the point of putting them in the pan. This was how I achieved the best results in cooking them. The box is small, and holds 8 dumplings plus sauce, and the four boxes I was sent were perfect to fit into my already crowded freezer. I wonder, though, how long I'd actually need to store them, since they disappeared the night after they arrived! Five stars!


Kelsey: The boxes are petite, smaller than most frozen meals and hold 8 dumplings + sauce packet. They store beautifully in the freezer, but it's really important to keep them frozen until you begin cooking (again, from frozen) - the product itself is raw and defrosting could pose some unpleasantness. Five stars.


Cost
Becky: Yeah, well - these are pricey little packages of heaven, so watch out for the sticker shock. But I'll qualify that by saying that for a real treat, and worth every penny, the flavor and ultimate satisfaction far outweigh the price per dumpling. On the Gluten Free Mall the price is over $8 per box, and then one needs to allow for shipping costs on top of that, so with 8 dumplings per box these are well over $1.00 per dumpling. I say they're worth the splurge because two boxes are a filling meal for three hungry people, so when that's totaled up, the cost is far less than a take-out meal. AND it's totally and safely gluten free! Four stars.


Kelsey: I'll be honest, at over $1 per dumpling I was a little bit skeptical, but really, they are so worth it. Even when we used to be able to go out for dim sum, it would cost just as much (and you had to deal with chicken feet...) and, obviously, was not gluten free. While the sticker price may first seem a little ridiculous, keep in mind the price of take out and remember that you can't put a price on peace of mind... right?


Availability
Because this is a new product, word is only just beginning to spread. This New York City-based company has just started distribution on the Gluten Free Mall, and is also branching out to health food and gourmet markets in the Northeast and eastern Mid-West. I imagine shipping will cause a problem with distribution, since the potstickers need to stay frozen, but I'm keeping my fingers crossed that this hurdle is an easy one to get over, because these are worth it! 3.5 Stars!