I had so much fun reading all of your great comments last week on Dining Out. Thank you for playing along. If you check the poll almost half of those responding eat out once a week. That makes me happy to hear that you have found out life does not end when the foods you can eat change. I also loved the great tips. Thank you! Poll stays open so if you didn’t vote feel free to do so.
Thanksgiving Sausage Stuffing
Today I want to know: What is the best traditional gluten recipe you now make gluten free?
What dish, meal, baked item, fried food or whatever do you continue to make now that you live gluten free? Did you take an old family recipe and convert it? Was it hard? How long did it take you to figure it out?
Or, are you still struggling with converting that favorite? If so share what it is and I bet someone reading will have a good option.
Mine, without a doubt, was my sausage stuffing for Thanksgiving. Oh I can smell it now just thinking about it.
I really miss having pizza. I have to say I ate it way too much and with just about anything I could think of. My favorite combinations are ones that people would never think to put on a pizza. For instance my Spinach Artichoke Dip Pizza.
Recently I’ve been playing with Chebe All Purpose Mix. I’ve made a few different pizzas. The last two being a Za’atar pizza and a Crabby Veg pizza. I love to toss a pizza in the oven, mix up a salad and there you have it, a cheap and fast meal. I bet you can do all of this in a shorter time than it takes to phone in your order and wait for the delivery. Well that’s if you’re lucky enough to have gluten free pizza delivery near you, able to eat cheese and rice which in their dough. We have delivery here but the dough has rice so if I want pizza, I’m making it.
First, let me share the Za’atar pizza because it is so fast and simple that if you skip a line you’ll miss the recipe. Next week I’ll share my Crabby Veg Pizza.
I bag of Chebe All Purpose Mix following directions (2 eggs, 2 TB oil, 5TB milk or water)
1+ TBS Za’atar seasoning-sumac, thyme leaves, white sesame seeds, salt (Penzeys Zatar)
1-2 TBS Organic Extra Virgin Olive Oil
Corn Meal
Directions:
Follow the directions on the bag of the Chebe mix. I use almond milk, organic extra virgin olive oil and organic eggs.
Roll out your dough on a flat surface. I use the corn meal to keep the dough from sticking to my rolling pin.
Put the dough onto your pizza pan. Spread the olive oil and sprinkle with the seasoning mix. Use as much as you want to eat. Bake according to the package directions, 20-25 minutes at 375 degrees.
Kayln’s Kitchen had a great blog post about Flatbread with Olive Oil and Za’atar. She uses whole wheat but the process is the same, I just use gluten free dough.
One thing you’ll find is many different ways to spell the seasoning mix. They are basically the same. She used a mix from The Spice House which she tells me is related to the owner of Penzeys. That’s one spicy family!
So now you have the basics to make a great gluten free pizza. What do want on your gluten free pizza?
As I write this I’m watching the Red Carpet before the Oscars. I really enjoy seeing all of the beautiful dresses and the gorgeous guys in their tuxes. George Clooney looks amazing as always and Meryl Streep such a classy woman in a beautiful gown. I can’t wait to see who wins. Of course by the time you read this we’ll know who won. So, did you guess right? Did your favorites win?
This week’s Secret Ingredient for Friday Foodie Fix is rice! For most people living gluten free rice can become a staple. Rice flour is often used in baking and adding rice to a meal often is the right side dish. As for me, I can’t eat rice and I think I miss that more than gluten. But I still cook it for my family.
Rice is an ancient grain and has been cultivated since at least 5000 BC. Today rice is a staple for almost half of the worlds’ population. There are more than 7000 varieties and they are grown either as aquatic rice (paddy grown) or hill grown. You can find long grain like the Basmati rice that cooks up light and separates easily. You might enjoy the short grain which has a higher amount of starch like Arborio rice which is used to make risotto. And of course medium grain as you may have guessed is something of a combo of short and long grains. Let’s not forget the choice between white and brown rice too. White rice has had the husk, bran and germ removed while brown is the entire grain with only the inedible outer husk removed. Now if you want more information on rice please check out The Deluxe Food Lover’s Companion where this information comes from.
I think my favorite rice dish I make with rice is Mushroom Risotto. Risotto can seem intimidating but it’s really easier than most people realize. The trick is keeping the stock warm, adding it a ladle at a time and don’t add more in until the last was absorbed. Check out my recipe for all the details.
Now it’s your turn to share your rice recipes with me. Please add your link here and you can also leave a comment. Make sure the recipe contains rice and please link back to this post in your recipe post. Even if it’s an older post, just add an update to your page. For all the rules please check out the Friday Foodie Fix page.
As my life has gotten very busy in the non-food department, I’ve not been able to post every day like I was. I really miss that interaction with the food world.
So I thought I would start a fun, interactive and fast post for Thursdays. I love to hear about what you’re cooking, what you want to cook, what you think about kitchen equipment, eating out, grocery shopping and all things food. So I’m going to pose questions and offer a poll. I would love to hear your thoughts and see what the poll finds out. Feel free to suggest topics and questions.
So if you’re game here we go.
What do you find to be the most difficult part about eating out gluten free? What do you find to be the best part about eating out gluten free? When you eat out do you go chain restaurants or individual restaurants? Do they offer a gluten free menu?
At the beginning of this year, before things started going crazy, I was reading one of the really good food blogs I follow, Kalyn’s Kitchen. She has great recipes and so many of them are naturally gluten free. Make sure you take time to look around her blog.
She shared a recipe for West African Chicken [...]
March madness is upon us. Whether it be with college basketball, Spring Break, kids spring sports starting or digging out of the winters last snow storms, it’s here. For me that means going back to some tried and true recipes. It also means more hands off cooking and more minute meals. So this month’s menu [...]
Print This Post
