About Meghan

Member since 9/25/2013

Comments by Meghan:

  • Catelli Gluten Free Pasta
    Thank you for the opportunity to taste Catelli's gluten-free penne! As someone who avoids eating gluten day to day due to an intolerance, I am always on the lookout for alternatives and pasta is one of the gluten-based foods I miss the most. I had recently enjoyed a 'cheat' meal of penne in a rosé sauce at Grazie in Toronto when I tested the Catelli gluten-free, and it measured up! I made a fresh pasta sauce with cherry tomatoes, herbs and garlic, and tossed it with the penne with some grated smoked cheddar- it was beautiful. I served it to two friends who loved the dish, and there was not even a mention that it was gf! I feel that the texture, taste and appearance of the pasta was very comparable to regular pasta containing wheat/semolina. I did cook the pasta a couple minutes longer than the al dente recommended on the box, and it came out perfectly in my opinion. I wouldn't hesitate to purchase this product in the future, as I actually have been unable to find penne 'rigate' in gf form (rizopia and bulk barn seem to only carry the lisce ones). The price point is comparable as far as gluten-free products, and I am impressed that the product is certified gmo-free, especially considering the prevalence of gmo corn crops these days. Five stars!! :)
  • Red palm oil
    Thanks for the opportunity to review this product! Because it's a relatively new food item (at least in this part of the world), I may have been apprehensive about making the purchase, great chance to test it out! I used the red palm oil to caramelize onions, make a bolognese sauce, and also used it to grease a pan while baking apple crisp. The onions did turn a bit orange but beyond that, it was a delight to use! The advantage over coconut oil is that the flavour isn't as pronounced so it's more versatile in that you can use it in savoury dishes without risk of a strong coconut flavour. I look forward to using it to cook meats in the future, perhaps experiment with african and south asian cuisines since that's where it's used most commonly, and am curious to use it in baking as well. Who knows, maybe it would suit a red velvet cake well because of the colour! I'm not sure I'd make a complete switch from the current olive oil, butter and coconut oil that I currently use when I cook and bake though.
  • Chia seeds
    Thanks for giving me the opportunity to test out the Nutiva Chia Seeds! I used them as an egg substitute in a cake mix (Betty Crocker- devil's chocolate), to make cupcakes. I mixed the chia seeds with 3 parts water to 1 part chia seed to form a paste which I added to the batter. The chia didn't affect the taste of the cupcakes at all, it's a great substitute in that regard! It did affect the texture of the cake however, as the seeds didn't completely dissolve. I'd recommend them more for muffins and loaves rather that finer pastry or cake recipes. I look forward to using them again in banana bread, zucchini loaf, and maybe even some seasonal pumpkin recipes! Chia seeds have lots of nutritional value and that's why I intend to incorporate them into my diet. I am gluten/dairy/egg sensitive, and it's invaluable to have alternatives like this to help recipes bind together (like eggs do), without affecting the taste of the final product. I'd rate the product a solid 4 out of 5 stars- if it was ground into a powder it would have been a full five star rating because it would increase the versatility. Cheers for Chia!