Sunday, November 2, 2008

Super Good Gluten Free Pizza

This Pizza is incredibly good for being gluten free and has a lot of flavor. My whole family loves it.

3/4 cup GF pizza sauce (Contadina Pizza Squeeze or Muir Glen Pizza Sauce are GF)

1/2 small red bell pepper cut into thin strips

1/2 small green bell pepper cut into thin strips

1/2 small onion chopped finely

1/4 cup pitted kalamata olives (Peloponnese are GF)

1 cup GF shredded mozzarella cheese

1/2 cup freshly grated Parmesan cheese

1 t dried oregano

1 T olive oil

Spread olive oil and then pizza sauce over the top of the cooked crust.

Sprinkle with the cheeses and a little oregano.

Add the peppers, onion and olives.

Return to the oven and cook at 375 degrees F for ten minutes.

For casein free you can use CF GF cheese. Casein free mozzarella does not melt very well.

Sticking it under the broiler for a few minutes helps.

I am not crazy about the CF cheese, so I leave it off and drizzle a little extra olive oil over the pizza after it is cooked.

My Special Artichoke Dip That Everybody Loves!!

This Recipe is not Dairy Free

1 cup grated parmesan cheese

1 cup mayonnaise

1 can artichoke hearts, drained and chopped
1 cup sour cream

1 minced garlic clove

3 T diced jalapenos (we use them from a can)

bread crumbs to sprinkle on top (we use Orgran All Purpose Crumbs that I buy at our local health food shop. Parmesan cheese works just as well)

Mix everything together in an 8 x 8 dish. I use a fancy pie pan.

Top with the bread crumbs or parmesan cheese and bake at 350 for 30 minutes. Serve with tortilla chips.

If you want to make this healthier and/or more appealing to adults, you can add 1 small box of frozen spinach that has been warmed in the microwave and drained. I prefer it without spincah though!!

Tomato with Mozzarella Cheese and Basil Salad

This is definetly my favorite Salad and is a delicious summery dish!

2 tablespoon good quality extra-virgin olive oil

3 - 5 tablespoons balsamic vinegar

2 large vine-ripened tomatoes, cut into 1/4-inch-thick slices (we like Roma tomatoes)

1/4 pound fresh mozzarella cheese cut into 1/4-inch-thick slices (mozzarella balls and disks work great as well)

6 to 8 large fresh basil leaves, sliced thin

salt to taste

Layer the bottom of a plate or bowl with mozzarella cheese and add the tomatoes.

Top with basil leaves
Drizzle with olive oil and balsamic vinegar and add salt to taste.

Delicious Chicken Noodle Soup!!

This is a delicious soup that my whole family loved and is great to serve for any event!

My grandma would of used a whole chicken, I use 3 large chicken breast

3 - 5 cups chicken broth (Pacific Naturals is gluten free)

1 large onion diced

3 - 5 celery stalks diced

3 - 5 medium carrots diced

3 cloves minced garlic

1 t Thyme

lt and pepper to taste

1 packageTinkyada lasagna noodles (Tinkyada is not one of my favorite brand of noodles, but they hold up excellently in soups)

salt and pepper to taste


Cover the chicken with water in a large soup pot.

Add the chicken broth, celery, onion, carrots, garlic and spices.

Boil until the chicken is cooked through.

If you are using a whole chicken, remove, debone and place the chicken meat back in the pot. If using chicken breast, cut into bite size pieces and return to the pot.

Add equal amounts of water and chicken broth so that you have enough liquid to boil the noodles - I usually add 2 cups water and 2 cups chicken broth.

Return to a boil - add salt to taste.

Break up the Tinkyada noodles into large pieces and add to the pot. Cook until done (around 15 minutes).

Add more salt as needed and pepper to taste and dig in!!