This week…

🍽️ Is Your Olive Oil Fake?

🍽️ Peppers Stuffed with Rice, Mushrooms, and Leeks

🍽️ GF Prices Are Rising!

🍽️ 3-Ingredient Gluten-Free Miso Asparagus!

Healthy News Dose

How to Test for Fake Olive Oil

The "olive oil fridge test" is a way to check if your olive oil is real.

This test gained popularity after a study by UC Davis found up to 70% of olive oil on the market may be fake…eeek, that’s a lot!

So how do you do it?

You put the oil in the fridge overnight - real olive oil is made of monounsaturated fats so it should solidify, while fake olive oil contains polyunsaturated fats from oils like vegetable oil so it stays liquid.

However, the test isn't completely reliable.

Some real olive oils are processed to stay liquid, and some fake oils contain oils that solidify. Instead, check for a recent harvest date, dark bottles, and buy local oil you can ask questions about.

While curious cooks can try it, the fridge test isn't foolproof.

So, I’ll show you mine, if you show me yours…do you think your olive oil might be fake? I’m checking mine as soon as I sign off!

GF Prices Are Rising!

CTV News Toronto recently said “Gluten-free prices soaring.”

We've all seen the eye-popping price tags on gluten-free goodies, but now stores are gouging us even more. From the US to Canada, shoppers are shelling out big bucks for bare-bones baking supplies. Blame greedy middlemen and so-called "shortages."

Enough is enough! We shouldn't have to pay an arm and a leg for food that keeps us healthy. Fight back against price-gouging by whipping up gluten-free treats in your own kitchen.

Say bye-bye to bakeries laughing all the way to the bank. Our top-secret gluten-free cookbook has tasty recipes to stick it to the man. Muffins, bread, pizza - make it all yourself for a fraction of the cost.

Take control of your diet and wallet - get the exclusive cookbook now! Outsmart retailers and take a stand against outrageous gluten-free costs.

How to Bake "Better than the Real Thing"

Now you can eat your way to better health - And it’s delicious!!!

Homemade gluten-free treats are sheer baking bliss!

Ditch store-bought goodies.

Our top secret cookbook whips up ooey-gooey chocolate cookies, soft cinnamon coffee cake, heavenly breads - all gluten-free and tastier than ever.

Re-invented recipes guaranteed to save time, money and delight your family.

Enjoy delicious gluten-free baking at home today!

Get your copy delivered straight to your door here

The Cooking Corner

Peppers Stuffed with Rice, Mushrooms, and Leeks

Growing up, my mom would prepare a special dinner of stuffed peppers, usually made with a rice pilaf-style filling containing some vegetables.

We would often enjoy this dish as an entrée, served with a lightly-dressed side salad. I love the versatility of the recipe, in that you can add whatever vegetables or proteins that are sitting around the fridge.

I also love gluten-free dishes like this that are easy and delicious. I used some turmeric to add color here, although you can spice it up or add whatever contents you like!

This was my first try with vegan mozzarella cheese, which I loved in terms of flavor.

Ingredients:

• 1 cup long-grain rice, or whatever rice you like

• 1.75 cups water, or whatever ratio you use

• ¼ teaspoon ground turmeric

• ½ teaspoon Kosher salt

• 3 Tablespoons olive oil

• 2 leeks, white and green sections finely sliced

• 32 oz (2 lb) mushrooms, quartered

• 8 oz (½ lb) green beans, cut into sections

• 3 cloves garlic, finely-minced

• ¼ teaspoon ground garlic powder

• ¼ teaspoon red pepper flakes

• ½ teaspoon ground oregano

• ¼ teaspoon ground cinnamon

• ½ teaspoon Kosher salt, or more to taste

• A few grinds of fresh black pepper

• ¼ cup white wine

• ¼ cup fresh dill

• 2 cups vegan Mozzarella cheese, shredded

• 6 Bell Peppers, tops cut off and insides carefully removed

Instructions:

1. Place the dried rice in a fine mesh strainer or pot, and rinse the rice grains under cold water until the water runs clear—this can take a few minutes.

2. Drain the rice, and add it to a pot with the desired quantity of water, ground turmeric, and Kosher salt.

3. Bring the rice and water to a simmer in the pot, and then reduce the heat to the lowest setting, and cover the pot with a tight-fitting lid or aluminum foil.

4. Allow the rice to cook covered on low heat for roughly 15 minutes, and then remove the rice from the heat.

5. Remove the lid from the rice, and gently fluff the rice grains with a fork. Replace the lid on the pot.

6. In a large sauté pan, add the olive oil, and increase the heat to medium-high.

7. Add the cut leeks, mushrooms, and green beans, and cook the vegetables while stirring for roughly ten minutes, or until the leeks are completely tender and the mushrooms are cooked.

8. Add the minced garlic, along with the ground garlic powder, red pepper flakes, ground oregano, ground cinnamon, Kosher salt, and freshly-ground black pepper.

9. Add the white wine, and continue to cook until the white wine has reduced.

10. Preheat the oven to 425˚F.

11. Fold two cups of the Mozzarella cheese into the vegetable mix, reserving one cup of the shredded cheese for topping the stuffed peppers.

12. Fold in the cooked rice from earlier into the vegetables, and taste the mixture. Add more Kosher salt or freshly-ground black pepper, if desired, and add the fresh dill.

13. Prepare the Bell Peppers by cutting into the tops and removing the core and veins.

14. Arrange the hollowed-up peppers in an oven-safe baking dish.

15. Stuff the hollowed-out peppers with the rice and vegetable and cheese mixture.

16. Top the stuffed peppers with the remaining shredded cheese.

17. Bake the peppers at 425˚F for roughly 25 minutes, or until the cheese on top is melted and the peppers are tender.  Serve and enjoy!

Upgrade your plate…

With 3-Ingredient Gluten-Free Miso Asparagus!

I found a version of miso paste that is gluten-free, without the inclusion of wheat or barley in the fermentation—it tastes delicious.

Mix this GF miso paste base with some water to create a sauce, and gently cook your asparagus in the thickened liquid.

Remove the asparagus when it is tender, and serve with any remaining sauce drizzled on top.

And that’s all for this week!

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Andy G – Resident Chef

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