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“Sicilia Celiachia al forno Pizza,” A gluten and dairy free fresh pizza delight

11 Aug

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It’s Saturday, Fun night! So this evening  we are taking a stab at some delicious baked gluten and dairy free pizza, that I’ve donned ” Sicilia Celiachia al forno Pizza” , or translated,  “Sicily Celiac baked Pizza.” I’m preparing a yeast free and gluten  free pizza dough. I always want to make it fun for the kids, so I’m going light on the meat today, and loading my pizza up with the veggies we already have  (farmers market is tomorrow morning). The kids get a kick out of helping out with dinner time, especially when it’s time to add some vegan cheese. On my pizza I’m using the brand Go Veggie! Mozzarella dairy free / gluten free shreds cheese.

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I’m adapting this yeast-free gluten-free pizza recipe from King Arthur Flour and decided to take a cue for fun from this recipe because it looks fun to make four mini pizzas, for all four members of my family.

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The dough was actually pretty simple to construct, I prepared it like I did back in before Gluten intolerance days, where I would typically buy a good brand of all purpose flour and self rising yeast, except this time it contains most of my favorite gluten and dairy free alternative food brands (like the Bob’s Red Mill), and the Muir Glen Organic I chose. With this recipe I ended up yielding enough dough to put up for a quick lunch for the girls the next day.

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With this recipe you have to make the crust 15 minutes before the pizza , for consistency and texture. To prepare I emptied into one large bowl the following dry ingredients , 2 cups of Bob’s all purpose gluten-free, dairy-free flour, half tsp of salt, one and 1/2 tsp of baking powder, and mix, Add one half cup of water and one tablespoon of oil and mix the dough until you can knead it with you hands. Roll dough out on a flour-dusted cutting board. Shape as desired. Set your oven for 400 degrees, and bake your pizza(s) for fifteen  minutes.

Next I was onto my sauce, this part is so easy. it’s something I kind of coined in college on a campus budget. I picked a inexpensive quality tomato sauce, (tomato paste will work too, if not work better). You want to heat up the organic tomato sauce in a boiler,  then add a splash, I’d say,of almond milk, to thicken the consistency. A dash of garlic, some salt and pepper, simmer and stir every 2 to 3 minutes.

Then it was time to start creating a personal pizza, we then put them in the oven for another ten to fifteen minutes to bake  They were really delicious, with an authentic Sicilian deep-dish taste. My daughter may miss the novelty of the pizza guy, but I certainly don’t, this a pizza special you can “call in” and create any day of the week, no tip, delivery free, or yucky gluten included. Enjoy!

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“About to Pop Cake Pops” a sweet gluten and dairy free treat, for Moms to Be everywhere!

9 Aug

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Today I’m going to adapt the popular Babycakes NYC cake pop recipe, sans their mix, and use everything I would normally have in my pantry to create some fun treats for a friend who is about to deliver a sweet baby boy, I hope you’re ready for some humor, I present my, “About to Pop Cake Pops”.

Cake Pops are always fun–what better way to celebrate?  Who doesn’t love a cupcake on a stick ? Desserts don’t have to be on a sad list of foods you eliminate from your diet when you venture into the land of gluten and dairy free living. Even with Holidays and celebrations, given a little imagination, you can quickly adapt about anything you would enjoy otherwise. Even with a quick mix (which are  widely available and easy to find), you can easily variate a delicious treat.
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I’m using a machine for my cakepops; one can also  purchase a pop tray for about eleven dollars. Or you can totally make a ball of dough and aim for round cupcakes, the baking is the easy part, it’s all in the assembly and time you allow for them to cool that will determine your success  with these. This is true for the non- vegan, and gluten free recipes as well.

First I grabbed 2 staples in my house:Bob’s all purpose g/f Flour (2 and and half cups), and baking soda ( 1 tsp.) Add 2 eggs, 1 tsp. pure vanilla extract, one half-cup dark brown sugar, a quarter cup of confectioners sugar, and  one and one half cups almond milk. Add the oil and flour mixture into a prep bowl and stir until about blended (you could also use a food processor). You want to stir until it forms a doughy consistency. I actually yielded enough dough for about 24 pops, so you can variate your recipe.

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Read more at glutenfreerecipebox.com/gluten-free-cake-pops-wedding/
Read more: http://ohsheglows.com/2013/02/08/vegan-and-gluten-free-chocolate-cake-balls/#ixzz2bKkXZQ7Z
I greased my Babycakes machine very lightly with some extra virgin olive oil, and it was only moments until I had 12 awesome pops. I found it helpful to line and prep some muffin pans as I would for cupcakes, ahead of time, this is how I was going to have them cool over night, Yes! Overnight at least. Once baked I placed the round balls of cooked white cake dough into the muffin tins and placed them to cool in the fridge.

I love Enjoy Life! brand dairy/gluten/soy/nut free chips, but my local grocer was out, I went with my second choice to coat the pops, which was melted white chips. The first step in attaching your cake pop stick is by dipping your melted chocolate on the stick, and then lightly punching it into the cake pop.

I used a double boiler to melt the chocolate, and added food coloring to my chips for color, you can also use melting wafers if you desire.

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Begin your decorating prep by lining a tray with parchment paper to set your dipped pops onto. This is the time to roll those add on’s for Decor like opalescent candy balls, or nonpareils. Your cake pops need to sit up and are ready to present.  To present, I recommend a lollipop tray, or just a styrofoam piece from you local craft store can work fine in a hurry, and is under 2 bucks. Enjoy your g/f, d/f cake pops. Hopefully , by the time I post this, or when I’m walking these over to my sweet neighbor, she will be on the phone with the Doctor on her way to have her bundle of joy!
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“Somebody Else’s Leftover (gluten+dairy free) Chicken Salad”

7 Aug

ImageOne thing I love about cooking is planning my shopping. Really, my mom was always a planner, I remember her lengthy lists, and we shopped depending who had what; we had a calendar on the fridge. I’m organized, but I, on the other hand, ditched all my cook books and coupon organizers years ago, when my “kitchen” became a place for art and toys to fix as well. So planning is not always easy around today’s family, but you can always work with your left overs. And to make that even better, you just need to stay current on your produce, and buy what’s in season and on your budget. Broth, frozen veggies, all of that is great in a pinch to enhance your leftover experience.

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Today instead of grabbing something similar out I took last nights lightly gluten and dairy free breaded chicken and diced it up, it was actually so tender it was really more like shredding a rotisserie.

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Once I had that accomplished I used my favorite go-to ,Green Bell pepper. I scooped a ball out of half of our leftover avocado and i diced some tomatoes; then i took everything to the handy food processor, and a good 15 pulses later I had a tasty, mayo-free new lunch, and a new variation on chicken salad and leftovers.

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Better for you Breaded Chicken

6 Aug

I guess we have a case of the Mondays because we’re having chicken, just kidding, we eat a ton of poultry in our house, the hard part is finding 4 different meals out of it, but you can, and this is as easy as it gets. I variate between chopping up my baked chicken and putting it atop a green salad with olive oil vinaigrette, or when I have the time making my own dough from Bob’s flour and making a chicken pot pie. ( I will add my non dairy chik pie very soon). Begin with your choice of chicken, mine was boneless cutlets. Wash your poultry, prepare your egg wash ( beat one egg in a prep bowl) or you can eliminate the egg to make this you your liking, the breading will stick just as well. ImagePut your Gillian’s gluten-free bread crumbs into another prep tray, ( I used a fancy Chinese take out square plastic dish)Image I added a little ground black pepper to my mixture. Make sure to cover/bread both sides of your chicken, and then place into your oven dish to bake at 350 degrees.Image Then Enjoy!

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Taking a crack at a Breakfast Snack, “A busy parent’s perfect pop tart”

5 Aug

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It’s funny, the things you miss when you cut wheat from your diet.

Pop tarts were most definitely not a staple in our home before recently, therefore not missed. My youngest daughter is completely allergic to dairy; my oldest can eat anything she desires. It’s important that I add they always have a choice in their food for the most part.

I appreciate that at almost four and six years of age they can appreciate my agenda to eat real food, and not what I like to call “boxed” junk food. Not that it’s bad for you, but one of those indulgences that seem healthy because you bought it all natural, and maybe it was even prepared in an allergen conscious warehouse. You can never be too sure where your food is coming from, so what better way to do that than to render your own dairy and gluten free allergy zone in your kitchen and give it a try,

I present, ‘A busy parent’s perfect pop tart” ( and if you shop at a natural store you most likely have seen brands like Glutino, which I highly recommend in a pinch.) I followed their lead for the taste I wanted, apple cinnamon. the results were delicious, and after the kids had devoured them I even had enough to send into the office with my Husband in the morning. I froze the rest and enjoyed a warm apple pastry I couldn’t believe we created together as a family, adapted from a recipe found at http://simplygluten-free.com/blog/2012/07/gluten-free-dairy-free-pop-tarts-recipe.html

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You will need three peeled Royal Gala apples, sliced thinly. Reduce with one splash of apple juice, 1/2 cup brown sugar, 1 1/2 tsp. cinnamon, and one tablespoon gluten-free all-purpose flour (I used Bob’s.) Let simmer.

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In a prep bowl mix 2 1/2 cups gluten-free all-purpose flour, 1/4 tsp. kosher salt, 3/4 cups sugar, 1 tsp. pure vanilla extract, 1 egg.

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Add to food processor, blend for five pulses, then add 1/2 cup olive oil (in place of the butter). It needs to be mixed until it resembles coarse meal. Add cold drops of water as needed between pulses.

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Back to the filling: place filling mix into food processor. Pulse on high for 20-30 seconds. You will now have enough dough and filling to yield 8 pastries. Preheat oven to 350. Roll out the dough to desired thickness, then use the pastry press to make a bottom half, apply a small amount of filling, then top and use the press to crimp them closed.

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Don’t forget the parchment paper!

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Bake the pastries until they are golden brown, around 20-25 minutes.

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