It's a new season, and as such, the winter sale prices have been announced, effective today. I've updated the price list link on the right hand side of this blog, or you can click here to see the new winter prices. The price list will be effective for the next 3 months. But for the month of January, there are a few special deals on top of the regular winter prices. For Q club members, Freeze Dried Sweet Corn is on sale for only $12.19 for a #10 can. Not Q club member? Just talk to me and I'll help you become one!
For everyone (Q Club members and regular customers), the following items are also on sale for January:
FD Banana Slices, Black Beans, Pinto Beans, Cheeseblend, Chicken TVP, Mango Passion Drink, Elbow Macaroni, FD Ice Cream Neapolitan Bits, FD Green Peas, Freeze Dried Roast Beef, Sour Cream powder, and Hard White Winter Wheat. To see all the prices for these sale items, click here. And when you know what you want to order, just contact me.
THRIVE Sweet Corn is awesome. My son loves to eat it straight out of the can. He thinks it tastes like the Corn Pops cereal, which I love, because there's no added sugar or anything else, so I don't mind him snacking on it at all. And I love how wonderfully and easily it reconstitutes in recipes.
I did a party for a friend who has gluten allergies, and needed a recipe that would work for her to eat as well. So I came up with the following Chicken Pot Pie filling - gluten free.
Here's the recipe:
Gluten Free Chicken Pot Pie Filling
1/4 cup THRIVE FD Onion
1/4 cup THRIVE FD Celery
1/4 cup THRIVE Carrots
1/4 cup THRIVE FD Sweet Corn
1/4 cup THRIVE FD Potatoes
1/4 cup THRIVE FD Green Beans
1/4 cup FD Peas
1 cup THRIVE FD Chicken Dices
2 1/4 tsp THRIVE Chicken Bouillon
1/2 tsp salt
1 1/2 Tbsp Gluten free Cornstarch
4 cups water
Combine all the ingredients in a saucepan. Bring to a boil, reduce heat and simmer for 10-15 minutes.
This filling goes great over rice, or if you have a gluten free pie crust recipe, this would fill it perfectly.
For my party, I saved half of this recipe out for those with Gluten Allergies, and the other half, I put in a stuffed loaf recipe. I can't find the recipe I used for the whole wheat bread, but when I do, I'll post it. But the idea might help inspire your own creativity - make some white or wheat bread dough, roll it out into a rectangle, spread the filling of your choice down the middle length-wise, then fold the other sides over so it's all wrapped up inside, and bake with the seam side down.
Once its done, you slice it up, and it made for a great presentation. My camera battery died while this was baking, so I didn't get the end result photos for you. But next time I do another stuffed loaf, I'll be sure to get all the recipes and photos for you.
