So turns out, rice four pizza crust is a-OK by me. It really works as a thin crust. You expect a crispy, crumbly product. Amy's crust does not disappoint. It has a slightly buttery touch, I can just imagine how fantabulous that will be next time as a Hawaiian pizza!
Now, adequate praise given, I must say...you really need to doctor this pizza up topping's wise. I added fresh tomato, Canadian bacon and artichokes. Sprinkle-Sprinkle some oregano, thyme, basil, garlic and pepper and then you're talkin'! Don't skip this step! Trust me, all the buttery crust in the world alone won't fulfill your pizza cravings! Get creative! It's pizza night!
Thank God for Moms and Grandmas! Check out the link, my Mom is compiling all my Grandmother's recipes on this website. ALL her recipes! The queen of cakes, cookies and bars...now is cyber bound! This recipe converted to GF very nicely. We have found that GF baking is much more successful when the recipe includes fruit puree. Enjoy! Thanks Barb and Val! Love you both : )
Ingredients 1 ¾ cups flour ½ cup shortening 1 cup sugar 2 eggs ½ cup dates or raisins 1 ½ cups apple sauce ½ cup nuts 1 teaspoon cinnamon ¼ teaspoon cloves 1 teaspoon baking powder ½ teaspoon soda ¾ teaspoon salt 1 teaspoon vanilla
My mom put together a completely gluten free thanksgiving. I could not have been happier, boy am I spoiled! The whole meal was fabulous. Everything from the relish tray to the pumpkin pie was totally safe. She turned her kitchen into a gluten free haven, new dishes, clean utensils, the whole nine yards. This was our first GF thanksgiving, and if I don't say so myself, we nailed it! Thanks mom!
She made two turkeys..why you ask? because she's ridiculous like that. One was smoked on the grill and the other roasted in the turkey roaster. They were fantastic! Her turkey skills could definitely contend with Kat Cora. We'll just have to sign her up! Also on the menu, my favorite wild rice bake, sweet potatoes with pecan crumble, GF stuffing, mashed potatoes, gravy, and Non-onionified green beans. Sigh, rest in peace green bean casserole. But you know, I didn't even notice! Of course, we served perfectly can-shaped cranberries too! GF pumpkin pie from Bittersweet bakery finished the feast. Next year, i'll make my own...I won't be in surgery then. I'll have more time to breathe and play in the kitchen. I've already bookmarked some ideas, pumpkin pie with coconut milk...yum! Can't wait!
It was a wonderful evening, the whole family made it. It was so fun to see Clara again, so grown up. She wore a fantastic grape and pomegranate dress, a woman after my own heart! We played games late into the night. Do other families have insanely competitive pictionary matches? Anyways, I'm practicing my sketching. I'll be ready for the rematch!
So, I'm in surgery. Holy buckets! It's early early early. I am doing my surgery rotation at the VA. Besides the fact that at 2 am, this dark creepy hospital totally freaks me out... I really enjoy it there. The patients are really fun, and the surgery schedule is lighter, and HELLO- NO TRAUMA!!
My glorious, fabulous, wonderful, retired mother has been cooking for me. Praise the lord! She's made lasagna, pumpkin corn bread muffins and chicken wild rice soup, in massive quantities to feed my hungry surgical butt. They are all fantastic, and I'm starting with the lasagna recipe. We used tinkyada brown rice lasagna noodles, and they are indistinguishable from their gluten filled counterpart. For any gluten eaters out there, feel free to make this with regular noodles, for a cheaper version!!
Chicken Lasagna (adapted from a recipe from Nancy Dostal)
3 chicken breasts chicken broth (about 1 cup) 1 tsp olive oil 2 10 oz. packages of frozen spinach (thaw and press out some of the liquid) 1 package fresh mushroom, sliced 2 cloves minced garlic salt pepper 16 oz. cottage cheese 1/2 cup Parmesan cheese 1 beaten egg 2 T dried basil 1 lb. mozzarella cheese, shredded 1 package gluten free noodles (do not cook)
9x13 inch pan spray (Pam)
Cook chicken breasts in chicken broth until done. Remove chicken breasts and cut into small pieces. Slice mushrooms and add to chicken broth. Add 1 tsp olive oil to mushrooms and broth. Salt and pepper mushrooms. Simmer mushrooms until broth cooks away and mushroom brown . Add garlic and spinach and saute for 2 minutes Add chicken and mix together. Remove from heat.
Mix 16 oz. cottage cheese with 1/2 cup Parmesan, 1 beaten egg and basil.
Spray 9x13 inch pan Preheat oven to 350 degrees
Layer in this order: Noodles Cottage cheese mixture Mozzarella Chicken mixture
Make 2 layers
Top with Parmesan cheese
Cover with aluminum foil
Bake for approximately 1 hour and 15 minutes. Remove foil and continue to bake until brown and bubbly. Serve with spaghetti sauce on the side.
Fall is in the air!!!! And again! More Pomegranate! You really can't get enough. This is just a quick post, but I love this dish so much. I use boneless pork chops and dried cherries when I make this recipe and cook it all up in the crock pot. It could not be easier, and tastes super fancy! Lisa, try this one! You will look like a culinary rock star!!!!!
Cruise around Karina's web site. I am in love with this woman. She just won a whole foods contest for her sweet potato black bean enchiladas. Sounds like a delicious meal for all hallows eve... hmmm or maybe some black bean soup with sweet potato fries. my mind is spinning and my stomach is gurgling :)
What does a gluten free girl eat for breakfast? Wait a minute. Seriously? What should I eat?
Fruit just does not tie you over, especially when you're up to your elbows in placenta all day long. Sorry, TMI.
You need something heartier. I used to be obsessed with cinnamon roll oatmeal. mmmmm. Since going gluten free, I've found the very best breakfast grain to be either buckwheat (yes I know! but really just an unfortunate name) or brown rice. Either works great as a warm cereal. They both have a naturally nutty flavor, and are relatively high in fiber.
Lately, I've been making a fruity warm breakfast, in about a month i'll probably switch over to a soy-milk creamy breakfast, you'll just have to wait at the edge of your seat for that post:)
Pomegranate Breakfast Concoction: AN ORIGINAL! really, the standing ovation is unnecessary. You're too kind, too kind...
Into a sauce pan: A big ladle full of pre-cooked brown rice Pomegranate juice, or pomegranate juice cocktail to cover the rice Heafty dash of cinnamon Less zealous dash of ginger Dried cherries and dried cranberries
Simmer till juice has condensed and rice/berries have softened occasionally I add a handful of frozen blueberries at the end, and heat till they just burst
Remove from heat Put in your favorite colorful bowl*. Add a swirl of pure maple syrup Top with shredded coconut.
****note. I stared at this post for 5 min trying to figure out what was wrong... turns out I typed bowel instead of bowl. Strange how that error took so long to jump out to me. yikes! what is happening!
Wow! I am so happy to have found this restaurant. I had heard about it and just hadn't had a chance to make it over there till last week. I was insanely excited to go there because, get this, I can eat EVERYTHING on the menu!!!! Everything! Do you hear the angels singing? It is a raw and vegan menu, so I thought my seldom showering, moccasin wearing brother, would be the perfect date ;)
I was post-call tuesday, so Nick and I planned to meet for supper early at around 5pm because he had practice that night. But, If you have ever tried to coordinate something with Nick, you must remember that times and plans are all relative. SO, true to form, riduculosity ensued. Nick drove to the gas station, got gas, and killed the car right at the pump. Two hours and a very angry Super America clerk later, the car was finally back in order thanks to Mom and Dad to the rescue. I'm so glad we aren't too old to get bailed out by M&D:) Thankfully, we still had enough time to make it over to Ecopolitan and enjoy an evening meal on their wooden porch.
It was warm and sunny, and as we sat looking at our menues the girls at the next table recommended the pesto-an off menu item. Nick decided to go with that, while I chose a very simple marinara. Nick's pesto was on julieened beet "noodles" and a bed of baby greens. My marinara had zucchini "noodles" topped with a sweet sun-dried tomato sauce with red onions, olives, walnuts, strawberries and fresh herbs on balsamic spinach! We also splurged and got an appetizer! Cashew "cheese" rolled in sun-dried tomatos, olives and fresh basil with balsamic onions and reduction served with flax seed crackers. HOLY YUM! Plus you can eat a big-ol-plate of "pasta" and not feel like a blimp for the rest of the night. Trust me, you skeptics out there, it still fills you up!
The Strawberry Marinara
It was so much fun, we decided to try to come back regularily, as it's so close to Nick's new apt. We have have breakfast items, tons more "pasta" options, salads, and a whole lists of pizza's to try. Oh darn, it's such a tough life! Finally a safe restaurant! And I'm back in the game!