Welcome to Day 9 of The Gluten-Free Pizza Fest. In preparing for this food fest, I brainstormed some of my favorite flavors and wrote down different pizza combinations. The combination of artichoke, bacon and basil sounds a little strange but it works. Trust me. This pizza literally has three of my favorite things. I love artichokes and use them often in pasta dishes, hummus recipes and salads. Bacon of course, is a house favorite. We can’t get enough of it around here. Basil is such a wonderful herb. It is so versatile, and of course, my favorite way to use basil is as a pesto. [Read more...]
Mushrooms are nutrient powerhouses. They are great sources of vitamin D and potassium, among other nutrients. I love to snack on raw mushrooms with hummus. It is one of my favorite study snacks! Mushroom pizza has been a part of pizza parlor menus for years. Now I know why. The mushrooms add a wonderful flavor to what would be a regular tomato and cheese pizza. It definitely kicks it up a notch. We have two more days of gluten-free pizza recipes. Next up: southwest pork pizza and artichoke bacon and basil pizza. [Read more...]
Just because you are gluten-free, doesn’t mean that you can’t have gravy with your mashed potatoes, a rich cheese sauce with your macaroni and cheese, a lovely alfredo sauce with your pasta, or a roux with your gumbo. Many people use corn starch as an thickening alternative to flour, but I find it leaves a weird aftertaste sometimes. I prefer arrowroot powder or flour. It is much smoother and creates a nice white sauce which you see above. Make a cheese sauce with this béchamel and use it with your fondue pot. Perfect for Valentine’s day!
Pizza, pizza and more pizza. That is about the only thing we have seen in Chef Jess’s (my new nickname) kitchen the past couple weeks. I’ve been busy testing all kinds of pizza recipes for my Gluten-Free Pizza Fest event, which will happen in February. Don’t get me wrong, I love pizza, but sometimes it is nice to have a big bowl of vegetables. Preferably raw, with just the right hint of acidity. It’s perfection. Don’t knock it till you try it. [Read more...]
We are starting off the new year right, here at ATX Gluten-Free. A side dish loaded with nutrients and antioxidants; this brussels sprouts dish is truly delicious. Even if you are not a fan of brussels sprouts; this dish will change your mind.
I hope everyone had a wonderful time during the holiday season. My vacation was packed with great conversation, beautiful views (Palm Springs and Jackson Hole), and yummy food. I feel truly blessed to be able to interact with you all on my blog, Twitter and Facebook each day. It has been a wild ride and I can’t wait for what 2011 will bring. [Read more...]
You can’t mess this recipe up, I promise. It is very simple. Spread the cauliflower bites in an even layer on a cookie sheet, sprinkle with salt and pepper. Wrap cauliflower with thin slices of prosciutto, drizzle extra virgin olive oil over top, and bake at 400 for 20 minutes (depending on oven); or until prosciutto appears crisp and cauliflower is caramelized. Pancetta and bacon may also be used, instead of prosciutto. Serve with walnut-basil pesto as dipping sauce. Perfect for holiday entertaining!
Simple dishes bring a smile to my face. Not just because they are easy to make, but sometimes the simplest dishes have the most flavor. Spaghetti carbonara is a perfect example of a simple dish with loads of flavor. A classic Italian dish, this crowd pleaser is normally made with glutenous pasta. To celebrate the flavors of fall, I thought it would be a brilliant idea to use spaghetti squash. Spaghetti squash is naturally gluten-free, grain-free, lower in calories and carbohydrates. It is a simple vegetable that is great with tomato sauce, pesto, butter and maple syrup (yes!), and now carbonara style. I don’t know about you, but I can never turn down a dish with bacon, eggs and cheese. [Read more...]
Happy Thanksgiving week! If you have room on your menu to add this quinoa stuffing; your guests will thank you. Gluten-free bread or cornbread stuffing can be tricky. You have to have the right amount of liquid and the right type of gluten-free bread to make it work. Even then, it sometimes comes out dry and lacking flavor. Not with this stuffing. Quinoa Stuffing may be made ahead of time and in less than 45 minutes. Are you smiling yet? [Read more...]
Did you have leftover squash from this recipe? No worries, turn it into another side dish. Yesterday, I wrote about a delicious butternut squash pizza that has been a hit in my kitchen. All you have to do is follow the instructions for this recipe under “butternut squash mixture.” Skip the pizza and goat cheese, and instead, add in 1/4 to 1/2 cup ricotta cheese, depending on the size of your squash. Stir in ricotta cheese, and top with roasted butternut squash seeds. Easy peasy. Another great Thanksgiving side dish.
What will you be serving at Thanksgiving this year?
Who doesn’t love caprese salad? Creamy mozzarella, crisp tomato and savory basil. It is hands down my favorite salad. This little skewer is perfect for entertaining. Purchase miniature skewers (or full size), layer fresh tomatoes, basil and bocconcini mozzarella. Sprinkle quality salt over caprese skewers, then drizzle olive oil and balsamic reduction. You are set. A perfect appetizer that is not only delicious, but beautiful as well.
Are you a caprese salad fan? Check out these Portabello Caprese Towers.