Pizza, Pizza, Pizza

We have a tradition at our house. We enjoy regularly hosting pizza night. It is awesome. I get a day off from menu planning and everyone likes it. We have also found it is a great way to clean out the fridge. We are not pepperoni and cheese pizza people and we like to experiment. This has led to some very out of the box - and delicious - pizza experiences.

Gluten Free pizza can be delicious!  I like to make several crusts at a time and freeze them so that pizza night is a complete breeze to pull off.  I can not print the crust recipe that I like as it belongs to Carol Fenster.  Lucky for all of us she contributed it here: gluten free recipe box  So check it out and then get creative!

Here are some of our more notable creations:

veggie pizza that included avocado, jalapeno, and zucchini

Veggie pizza with pesto sauce - drown in fresh mozzarella

Hamburger pizza -- all our fav hamburger toppings on pizza!

Sausage veggie combo with a pizza spice sprinkled on top

Olive oil base with artichokes, greek olives, mushrooms
peppers and lots of feta

Summer means Rhubarb Crisp

I am not sure how everyone else feels about summer, but to me, summer is the taste of a tart rhubarb crisp or cobbler. I really felt like I was missing out on great crisp once oats were not a part of my diet. I spent the better part of a decade without crisps or cobblers of any kind.

Of course now I can not believe that it took me so long to come up with a GF crisp -- especially since the gluten eaters at potlucks camp out around my crisps and rave about them. This recipe was inspired by a rhubarb crunch that a dear family friend, Zibby, included in her cook book.

Anyway, since I am still working on using up the 3-4 pints of raspberries we seem to be picking daily, why not throw some of them into a....wait for it.....rhubarb crisp!

Ingredients
4 cups rhubarb
1/2 C sugar
2T tapioca starch (or cornstarch)
1 C water
1/2 tsp vanilla
1 C GF flourblend
3/4 cup finely chopped pecans
6 T butter
1/2 C brown sugar

Fresh raspberries

Place rhubarb in a 7x11 pan (I only have a 9x11 so I just throw more rhubarb in). This crisp is fabulous with just rhubarb, but if you are trying to unload raspberries (or blue, black, or boysenberries) -- simply throw a bunch in the pan at this point. Combine sugar, starch, and water and cook until thick. Add vanilla. Pour over rhubarb.

Combine flour, nuts, butter, and brown sugar in a bowl. sprinkle over rhubarb. Bake at 350 for 40-45 minutes.

Barely Buckwheat Pancakes

I am overloaded with berries this week. Our raspberries are at their peak and I have purchased several pounds of blueberries. This morning I could not face one more "pink smoothie" as my daughter calls them. Instead, I whipped up these pancakes. Todd says they are the best pancakes I have made up to date......good thing I measured, huh.

Ingredients

2 C gluten free flour mix
1/2 C buckwheat flour
1 1/2 tsp baking powder
1/2 tsp xantham gum
1 T sugar
1/4 C olive oil
1 egg
Milk - enough to make them thick but still slide off the spoon. About 1 1/2 - 2 C



Mix dry ingredients in a large bowl. Add liquids and stir until still slightly lumpy. (this helps them rise). Add berries to taste. Get our your griddle and cook 'em up! They have a great texture and if you use some olive oil on your griddle top they will also brown and crisp nicely. GF pancakes don't always "bubble" the way traditional ones do to let you know to flip them -- so check them visually to prevent burning.

Best GF Bread available in a store

NEWS FLASH
I feel that being GF for almost 10 years qualifies me as an expert judge of ready made GF foods. This last month my local coop started carrying this GF bread. It has flour that is grown right here in Idaho in it....ooo...so I tried it....aaahhhh. It is so good. Hands down, best GF store bought bread ever. You can eat it out of the fridge - untoasted...you heard me, UNtoasted with butter and it is soft and chewy and wonderful.

So, if I were you I would run right out to your favorite store and demand that they find this bread for you. In case the pic is not easy for you to read it is called ERAGRAIN.

Also note, this bread has inspired me to purchase some Teff flour and develop a new homemade bread as well. I did the first test batches today and they went very well. Give me another few days to see how it does post cool down and refridgeration and I will share these new great recipes with all of you!

Making a great Gluten Free Cake

Marie has recently had to learn to go GF. Her little guy is celiac. She is a trooper and is adapting pretty well as far as I can tell. She did however, have some cake baking concerns. I have been thinking about Ree's issues and just pondering GF baking in general lately.

I was so overwhelmed when I first went gluten free. I just did not bake. When I think back on it I am surprised that I didn't. I was a chronic baker pre my GF life. I baked bread all the time; cakes, cookies, cheesecakes, pies, pizza...you name it - I baked it. I even own a Madeleine pan, how many 22 year old's buy madeleine pans? Anyway, the change was so overwhelming for me that I just did not bake - FOR YEARS. About 4 years into GF life I started trying some of the pre-made mixes that were becoming popular. They pretty much sucked. I thought that it was too poor of a substitute to bother consuming. (Are you starting to wonder if I am a foodie? I am.)

Somewhere along the way I got brave. I started hunting for a few recipes or started converting my own. My sister found Carol Fenster. I am sure I owe this woman at least a thank you note, if not my first born. Her flour blends are great and her recipes work, not an easy thing to find. My mom got fed up with not having goodies for her grand kids and started converting all our childhood favorites.

We are now in a new era in our gluten free family. This year at Christmas my mom did all the baking gluten-free, the gluten eaters were none the wiser! We had cookies, marshmallows, fudge, peanut brittle, maple pancakes, quiche.... and it was FUN to make.

I digress.....back to baking. I am finding that GF cakes and cupcakes often do best if baked early and frozen. It seems to help them retain moisture. I also find that getting them into a Tupperware or Ziplock before they are completely cool works too. I usually keep all my baked goods in the fridge after the first 24 hours. It keeps longer and again, seems to help with moisture retention.

When mixing up baked goods remember that the consistency is different for GF baking. Gluten-free breads are much more like thick cake batter or glutenous quick bread consistency than a wheat bread is. GF cakes are often more runny than a gluten cake mix would be. I find it helps to make notes about texture and consistency in my cookbooks and on my recipe's when I get one that I really like. That way I can remember what I am shooting for. If I made any changes to the recipe I notate that as well.

The best advise I can offer you if you are venturing into gluten free baking is, try try again. It is not an easy thing to master - even for those of us who consider ourselves bakers. Once you start to catch onto what works and how a well made GF baked good should look before you stick it in the oven - you will be fine. Also know that failures happen and sometimes you can create something out of that failure.

Overcooked or hard bread? Pulverize it in your food processor and freeze it to use as bread crumbs. French bread not tasting so good two days after you make it? Tear it into pieces and poor french toast batter over it. Bake it in the oven on 350 until it is done (should spring back to touch), viola - breakfast. Brownies too hard or chewy? pulverize those and use them to press into a pan as a crust for a cheesecake....be creative!

Just don't give up. Once you begin to have more success than failure in your GF kitchen, it will have been worth the time and the effort. Now the fun is trying something new. I am really thinking of working out the glitches in my cinnamon rolls and learning to make really good donuts and bagels.

Southwest Soup A'la Heidi

It all started with tamales. A girlfriend and I like to make tamales and recently invited two more of our best gal pals to make them with us. This soups humble beginnings were drippings from our tamale pork. It was so darn wet that we decided to ladle off the juice and use it to mix our masa with (great move on our part). When we were all done and cleaning up, there were still a couple of cups of juice in the bowl. Heidi and I were eyeing it and apparently thinking the same thing, "...is meli going to throw that out?" Lucky for that pork juice, we saved it from the drain.

As luck would have it, Heidi and I were planning on doing a little bio-writing and editing that night. We decided to make something for dinner with that divine pork stock. This was lucky for us, because it was such a great dinner. Lucky for you, because we like to share.

Southwest Soup A'la Heidi

I apologize for my lack of specificity with amounts. Go for the smaller numbers if you are not making much. We went with the higher numbers of ingredients and fed 4 adults and 3 kids.

2-4 C stock (Pork was fabulous, but any that you have will do)
1-2 potatoes, diced fairly small
1/2 onion (which you won't see in these pics, because we respect Heidi)
2-3 garlic cloves, finely chopped
1 pablano pepper, diced (or use red or green if you don't have pablano)
1 -2 carrots, diced
1-2 celery stalks, diced
1 can diced tomatoes
1 can black beans
2-3 tsp oregano (flakes)
1-2 tsp cumin (ground)

Saute potato in a little olive oil, don't stir them too much or they will get starchy/sticky. When they start to get a little color add them to a stock pot. Add stock, tomato, and beans. Heat to a boil. While the stock and potato are heating saute garlic, onion, carrots, and celery. Add to stock pot. Add water or more broth at this point to get the consistency you want. Use less liquid if you want a "stew" more for a "soup". Add spices and salt and pepper to taste. Boil covered until potato is done.



Serve as is or dress up.

Garnish ideas include
shredded cheese
sour cream (GF)
avacado or guacamole
cilantro
tortilla chips
warm corn tortillas

As is



Dressed Up

Dressing for the Goddess in You

I am a huge Bon Appetit Fan. Going gluten free could not even ruin my anticipation of each months mag. This last year I found yet another reason to adore my favorite magazine....Molly Wizenberg. She is such a talented writer and her food articles for Bon Appetit have convinced me to cook more than one things that I would have said I don't particularly care for.

First came marshmallows - I don't like marshmallows. It isn't the texture or the sweetness, it has always been the chemically aftertaste that I really can not see wasting my daily calorie allotment on. Then came Molly's article about marshmallows and the recipe for a homemade version....I read the article several times, called friends to tell them they had to read the article, thought about making them because she made them sound so good. One day a friend called and she had done it - and was doing it again. I went to her house, tasted the warm fluffy goo, and was hooked.

Next it was rice pudding....the kind of pudding you stand in the kitchen and eat. The kind where you lick every last bit off the spoon...mmmm

This month it is a homemade green goddess dressing. You really need to check it out. If you don't get the magazine, or don't want to wait to find the issue - just go to www.bonappetit.com and do a search for playing dress-up (if you do green goddess you get a few different recipe's). The article is actually right on the homepage, but won't be forever!

Here are the pics from lunch the other day. I am not reprinting the recipe -- because you all need to read her article. I will tell you that the hardest part is getting all the ingredients out, oh - and I should also mention that we did decide to use about 1/2 the vinegar and oil and then use more to taste if we wanted it, the reviews are all saying it is too vinegary.