Today was my first opportunity to try Johnny’s new gluten-free pizza. You can only get one size, medium, which costs about $12 with one topping. The crust itself is pretty plain tasting and on the thin side. I wish they would add herbs inside the crust (like I do at home) to give it more flavor. The texture was good. It wasn’t grainy like some other crusts I have had. All in all I thought the pizza was decent, but it didn’t blow me away.
Maybe someday I’ll get my socks knocked off by a gluten-free pizza crust, but today was not that day.
Today I will be going to the funeral of my old boss. It was been an emotional and busy week. I’ve been feverishly working on my writing trying to keep my mind occupied on other things so I don’t dwell on the sadness of his loss. He fought a brave two and a half year battle against pancreatic cancer and I will always remember his kindness and generosity. He was the kind of boss that made you feel like you were a part of his family so he left quite an impression on me.
After a busy night of staying up until midnight to complete my second children’s book, I was ready for a grown-up dessert. This dessert is simple and just for us adults.
3 scoops of vanilla ice cream
a handful of fresh raspberries
2-3 splashes of raspberry liqueur
canned whipped cream
Place ice cream in a dish and top with raspberries. Top with liqueur and then whipped cream. Now sit back and relax and enjoy your well deserved treat.
***My children’s book site is now up and running at 4eyesbooks so please check it out if you have kids as I could really use your feedback.***
Looking for the largest celiac friendly restaurant database for the US and some other countries? I just heard about this app that is already available for the iPhone and it is FREE! The app will list restaurants close to your location by zip code or city and you can see the restaurant reviews and ratings. It also includes 4,000 gluten free food and drink recipes. If you are interested in getting this app please go here to check it out: GluTown Project
I always hate going out to eat to a new place because I’m afraid of what the food may do to my stomach afterwards. This app seems like a fantastic idea.
***Unfortunately this app is not available for Android phones yet which is what I have. 😦 ***
If you get the app let us know your opinion on it!
The tastes of fall are always some of my favorites. I can’t help it! I love apples, pears, sage, squash, pumpkin….my tongue has become addicted to these autumn flavors. I know it is almost spring, but I wanted to share my roasted pear recipe with you. It is so easy to make and when you get that fall craving this will help you satisfy it.
4-5 bosc pears
2T olive oil
2T chopped thyme
2 T crumbled blue cheese
2 T chopped pecans
salt and pepper to taste
Preheat your oven to 400F. Split pears in half and scoop out seeds and core with a spoon. Brush pears with olive oil and season with salt and pepper. Sprinkle thyme leaves over pears and roast for about 15 minutes. Top pears with cheese and nuts and cook for another 5-7 minutes until fork tender.
There are some days when I just don’t feel like cooking. Some days when I’m not feeling well or I know I have a jammed packed day and will be too tired when it’s time to start making dinner. Luckily these days are few and far between, but on those days my trusty slow cooker is my friend. This is one of those recipes that doesn’t take a lot of preparation and will certainly satisfy. This recipe is courtesy of Sandra Lee.
1 rotisserie chicken (meat shredded)
15 oz can cream style corn
14.5 oz can diced tomatoes
14 oz jar gluten-free marinara sauce
14 oz chicken broth
1 1/2 c frozen lima beans
1 c diced ham
1 c chopped onion (fresh or frozen)
1/2 tsp liquid smoke
salt and pepper to taste
Add all ingredients to a slow cooker and stir. Cook on low for 6-8 hours and then serve. I made some gluten-free cornbread muffins with this stew and it was delicious.
One of my coworkers was out at lunch yesterday and happened to notice this little gluten-free bakery that opened 2/14/12 in Roswell, Georgia. They specialize in gluten-free, dye free, peanut free and soy free baking. Most of their menu items are also vegan and dairy free. My coworker was kind enough to bring back a cute pink cupcake for me to try. It was beautifully packaged in a little box and had a cute paper cupcake liner.
Now, I will admit that I have never had any baked goods that are dairy free and vegan. The vanilla cake was more moist than most of the gluten-free baked goods I have tried in the past. I loved the strawberry filling inside the cupcake. The frosting had a different taste and texture than what I am used to having, but it was light and not too sweet. I absolutely hate overly sweet frosting…YUCK! All in all it was a yummy little treat.
They have lots of flavors to choose from on their menu like The Southern Bell which is a tea infused lemon cake, lemon zest and lemon faux buttercream frosting. If you don’t like that one, how about The Devil Went Down to Georgia which is chocolate cake, chocolate ganache center and chocolate frosting. They also have cake pops and whoopie pies.
If you are in the area please check out Gluten Free Cutie and give them your support. They will have a ribbon cutting ceremony on March 2nd at 12:00 p.m.
Do you want to make lighter cupcakes that don’t taste like they are gluten-free? If you answered yes, pick up a free copy of this kindle book and add it to your kitchen bookshelf. There are 24 delicious recipes inside including recipes for grasshopper cupcakes, ginger cupcakes and banana and chocolate cupcakes. Get your copy of this book now!
Another yummy quick bread recipe that tastes absolutely delicious. Serve each slice with butter or honey and treat your tastebuds. This bread is perfect for a breakfast on the go served with a glass of cold almond milk. Yum!
1/2 c vegetable oil
1 c granulated sugar
2 tsp gluten-free vanilla
1 1/2 c shredded zucchini
1/4 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves
1 1/2 c all purpose gluten-free flour
1 tsp xanthan gum
1 c chopped pecans
Preheat oven to 350F. Beat eggs, sugar and oil in large bowl with an electric mixer. Add vanilla and mix well. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, cloves and xanthan gum. Add dry ingredients to wet ingredients and stir by hand to mix well. Add zucchini and nuts and stir to combine. Pour into a greased 9X5 loaf pan and bake for 60-70 minutes or until a toothpick comes out clean.
I was watching an episode of Chopped the other night on the Foodnetwork and one of the contestants made this amazing root vegetable risotto. I have never attempted to do a risotto before. Something about it just always intimidated me. I decided that I must forge ahead despite my low self esteem and this was my creation. It was creamy and chock full of yummy hidden veggies that my kids gobbled up. I was very pleased with myself and my confidence was definitely boosted. Pay no attention to the stuffed pork chop on this plate because the risotto was the star of the show. I will be making many more risotto creations in the future. You can bet on that!
2 c sliced fresh mushrooms (I used baby bellas)
1/2 c chopped onion
2 garlic cloves minced
2T olive oil
1 c arborio rice
3 c chicken or vegetable broth
3/4 c broccoli chopped into bite size pieces
1 tomato seeded and diced
1/4 c shredded carrot
1 c shredded fontina cheese
1/4 c grated parmesan cheese
3T fresh basil chopped or snipped
1 plum tomato sliced for garnish (optional)
salt and freshly ground pepper
In a large saucepan heat oil over medium high heat and then add mushrooms, onion and garlic. Season with salt and pepper and cook until onion is tender. Stir in your rice and cook stirring constantly for 5 minutes. Heat chicken or veggie stock in another saucepan and bring to boil, then reduce heat and simmer. Slowly add 1c of hot broth to rice mixture stirring constantly. Continue to cook until all liquid is absorbed. Add 1/2 c broth and broccoli to rice stirring constantly. Continue to cook until all liquid is absorbed. Add 1/2 c more broth until absorbed and then add another 1/2 c broth until absorbed stirring constantly. This should take 15-20 minutes. Stir in tomato, carrot and remaining 1/2 c broth and cook until rice is slightly creamy and just tender. Stir in fontina, parmesan and basil. Serve with garnish of tomato slices.
Head over to Amazon to download this cookbook full of yummy gluten-free appetizers by Suzanne Leonard. Recipes included are Sausage and Cheese Stuffed Mushrooms, Sweet Mustard Chicken Wings, Warm Seafood Dip, and lots more!
This book is currently FREE on kindle so what are you waiting for?