We hosted a very successful sampling event at Neufeld Farms a couple weekends ago and asked for feedback on our breads. The flaxmeal breads got the best reviews, hands down. We took the comments about the Potato Bread back to the bakery and took a serious look at them. We made some adjustments to the recipe and are pretty excited about the end result. We’ve come up with a bread that is moist – not crumbly – and with no corn. The inclusion of corn was a popular concern so we’ve eliminated it, just for you. Another exciting result from our improved Potato Bread is that we can now offer it sliced, making it much easier to enjoy from the freezer!

We will be doing another sampling event Thursday Feb 23,2012 at R.C. Garnet Elementary, 7096 201st in Langley from 6:30pm-9pm. Come on down and give our new Potato Bread a try! If you love it, we’ll have lots on hand for you to purchase and take home.

See you there!

Happy New Year! We’ve got great news! You can now find us in another area of the lower main land – Neufeld Farms in Abbotsford!

Neufeld Farms got their start over 30 years ago as a U-pick raspberry operation. Since then they’ve expanded to include corn, pickling cukes, blueberries, free run/hormone free chickens and the like. Then, 13 years ago, they expanded again by opening up a year-round Chicken Shop that has ready to go meals, fresh produce, regular bread and, of course, now our delicious selection of Gluten Free baking! They have also run a very successful fundraising program for years. The program includes free run/hormone free chicken, AA-AAA Canada beef, seafood, pizzas, Dessertco cookies and pies and is greatly anticipated by schools and sports clubs alike every year. Let them know and we will add our gluten free baking to the list.

They have a beautiful shop, friendly and knowledgable staff and we are very happy to be partnering with them to bring our Gluten Free baking to the Abbotsford community. Neufeld’s fresh O’Delish delivery day of the week is Wednesdays, so be sure to mark your calendar.

I would like to introduce to you, our faithful followers, our new line of specialty gluten free holiday breads! First up we have our Cranberry Orange loaf.                                       Next Mediterranean

 and, a classic we are proud to have made our own, Jalapeno Cheese.  

All will be in the artisnal style of our Pumpkin Seed loaf, so they will have that delicious curb appeal when heated, sliced and placed in a bowl on the dinner table. These breads, along with our standard line up: FlaxMeal, Potato, Cinnamon Raisin, Herb, Roasted Garlic, and Pumpkin Seed will be available until December 23 so be sure to pre-order at your local retailer!

So to keep this rather large idea local, www.1fish2fish.ca located on the one-way section of Fraser Hwy in Langley, carries as much Ocean Wise seafood as is available.

One of the biggest benefits of these fish is the amount of omega-3 and omega-6 they contain. Important in all diets for keeping cardiovalscular disease and cancer at bay.

Here is one of our favorite ways to enjoy a whole fresh wild salmon

1 whole salmon, head removed
juice of a lemon
1 250gm package O’Delish Gluten Free Stuffing

De-bone the salmon and squeeze the lemon juice over the cavity.
Prepare the stuffing as per the directions on the package. You could lower the water or stock by 1/4 cup and add 1/4 cup yogurt to the mix as well as 2 tsp of grated lemon zest. Pack the stuffing mixture into the cavity of the salmon and secure the cut edges with toothpicks at 1″ (2.5 cm) intervals. Lace the toothpicks together with white cotton butcher’s string and snip off the excess lengths of the toothpicks.
Rub the fish with olive oil and wrap in aluminum foil.

Bake in 375°F or 190°C oven for about 35 – 40 minutes, or on the barbecue at medium heat, turning once, until done.

Enjoy!

With Thanksgiving behind us, I am sure there were a few people left out of enjoying the best part of the meal, second only to the turkey itself – in my mind anyway. The dressing (or stuffing)! My sister-in-law who has gluten intolerances was in my mind as I put together the menu for our family meal. This year being my first experience with putting the whole dinner together myself, I wanted to make sure everyone would be able to enjoy. I ended up making a deliciously creamy potatoes au gratin with three cheeses, cream and a touch of sage, roasted brussel sprouts with bacon and two different desserts: a chocolate & pear brioche bread budding and a delectable pumpkin pie made sans gluten with a rice pastry. With the dressing, however, I made only the one version. No one at the table (and there were some seriously picky palates in attendance) knew it wasn’t regular old stuffing! I started out with the O’Delish Seasoned Dressing Mix. Now, you can use it as is adding just an egg and some water or you can do as I did and add everything but the kitchen sink. I added gluten free sausage meat, pignolis (pine nuts), mushrooms, and dried cranberries. For the dressing that wouldn’t fit in the bird, I put in a baking dish and “basted” it with some of the drippings from the pan. You can also take the vegetarian approach and nix the sausage meat and drippings and use vegetable stock instead. It’s versitile, definitely delicious and an absolute must for the holidays.

Don’t let anyone miss out at Christmas! The dressing mix is available now.

Magnesium, one of the essential amino acids, is a mineral that helps relax blood vessels, preventing the constriction and rebound dilation characteristic of migraines. Increased intake of magnesium has been shown to be related to a reduced frequency of headache episodes reported by migraine sufferers. Since low dietary levels of magnesium are associated with increased rates of hypertension, ischemic heart disease and heart arrhythmias, this ancient grain can offer yet another way to provide cardiovascular health for those concerned about atherosclerosis.

When talking about ‘health food’ one usually thinks “If it tastes good it’s probably bad for you”. Not so with quinoa. It has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. At O’Delish, we use it in a number of ways. We use quinoa flakes in our muffins, chocolate chip cookies and are currently testing it in our gluten free bread. Quinoa is not just breakfast, not just lunch and not just dinner. It is so versitile that you can successfully add it to just about everything: breakfast granola, soups, chilies and salads, meatloaf and so much more.

Here is one of our favourites!

Mediterranean Quinoa Salad

• 1 cup quinoa, uncooked
• 3 green onions, thinly sliced
• 1 red pepper, medium chopped
• 1 stalk celery, diced
• 1 cup cucumber, seeded diced
• 1 cup tomato, seeded diced
• 1/3 cup kalamata olive, rinsed and chopped
• 1/3 cup mint, fresh chopped
• 1/4 cup parsley, fresh chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, finely minced
• 1/2 teaspoon oregano, dried
• 1/2 teaspoon cumin, ground
• 1 pinch salt
• 1 pinch pepper
• 1/4 cup feta cheese

Prepare quinoa by adding to 2 cups water and simmering for 15 minutes. Cool completely.

Prepare all vegetables and add to large bowl.

 Mix oil, garlic, lemon juice, cumin, oregano in a small bowl.

Add Feta cheese, olives, parsley, mint to vegetables. Mix in quinoa and dressing.

Chill for one hour.

Bon appetit!

So what is gluten? Gluten is the name for the storage proteins found in wheat, rye, barley, spelt and other closely related cereal grains. It acts as a binder and gives lovely structure to breads and baked goods. Some people are either sensitive to gluten, or are afflicted with celiac disease which means they cannot digest gluten.