Monday, December 16, 2013

Meal Plan Monday

 

MondayMeal Plan

  • Chicken Sausage
  • Brown Rice
  • Broccoli

Tuesday

  • Crockpot Brown Sugar Balsamic Glazed Pork Loin
  • Green Beans
  • Baked Sweet Potatoes

Wednesday

  • Baked Chicken Breasts
  • Baked Butternut Squash
  • Broccoli

Thursday

  • Steak Fajitas
  • Yellow Rice

Friday

  • Pizza

Saturday

  • Dinner Out – Christmas Party!

Sunday

  • Salmon Pad Thai

Wednesday, December 11, 2013

Gluten-Free Pumpkin Apple Bread

I have found my new favorite holiday quick bread - it combines two of my favorite fall flavors, pumpkin and apple, and is a wonderful treat that would also make a great gift!  I made it for a work party recently and no one even realized it was gluten free.  I like to make these in mini loaf pans, which I think is a great size for giving.  You can use disposable mini loaf pans (found at your local grocery store) for a more inexpensive gift, or splurge a little and bake/give them in reusable mini loaf pans - I got a set of these beautiful gold pans from Williams Sonoma as a wedding gift and absolutely love them.

Gluten-Free Pumpkin Apple Bread

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Ingredients

  • 2 1/2 cups Pamela's gluten-free baking mix
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1/4 cup vegetable oil
  • 1/4 cup applesauce
  • 2 cups peeled and finely chopped crisp apples (I recommend Honeycrisp)

Directions

In a large bowl, whisk together all of the dry ingredients - baking mix, sugar, and spices.  In a separate medium bowl, whisk together the wet ingredients - eggs, canned pumpkin, oil, and applesauce.  Add the wet ingredients to the dry and stir just until combined.  Fold in the chopped apples.

Prepare your baking pans by greasing them - I used a light coat of Crisco, but butter is also a good option.  Fill the pans about 2/3 full and bake until a toothpick inserted in the center comes out clean, approximately 40 minutes.

The recipe also works as a a full loaf (bake about 55 minutes), muffins (bake about 25 minutes),  or even mini muffins (bake about 20 minutes).  It also freezes well - a good thing for me since I have very little willpower when it comes to delicious baked gluten-free goodies and have been watching my sugar intake!  These are definitely a bit on the indulgent side, but it was a fantastic treat for dessert this past Thanksgiving and a lot simpler in my opinion than attempting a gluten-free pumpkin pie.  I served it up with some homemade cinnamon whipped cream on top and it was an amazing texture and flavor combination, but the bread is also really good on its own.  

Happy baking!

Monday, December 9, 2013

Meal Plan Monday

Meal Plan

Hey y'all!  Sorry for the radio silence lately...I haven't really been thinking much blogging to be honest, what with all the holiday prep and house projects we've had going on.  But I am going to try harder, especially when I have some time off for the holidays.  This week I plan to post a new recipe for gluten-free Pumpkin Apple Bread that is easy, tasty and would make a great food gift, so keep an eye out for that!

Monday

  • Salmon Pad Thai

Tuesday

  • Turkey Meatloaf
  • Baked Sweet Potatoes
  • Green Beans

Wednesday

  • Grilled Pork Chops
  • Leftover Baked Sweet Potatoes
  • Broccoli

Thursday

  • Leftovers

Friday

  • Green Salad

Saturday

  • Grilled NY Strip Steak
  • Roasted Potatoes
  • Green Beans

Sunday

  • Grilled Chicken
  • Broccoli
  • Baked Butternut Squash

Monday, November 18, 2013

Meal Plan Monday

I reorganized our fridge and freezer this past weekend and perused the pantry, so my focus over the next few weeks is going to be using up things we have on hand already.  I often end up going with the same side dishes of rice and potatoes with my meat and veggie despite having a lot of variations in stock, such as rice noodles or jambalaya rice.  Hoping a few simple changes might shake up our meals a bit and get me motivated to start trying new things again soon!

Monday
  • Grilled Flank Steak
  • Broccoli
  • Roasted Potatoes
Tuesday
  • Baked Chicken Breasts
  • Brown Rice
  • Broccoli
Wednesday
  • Jambalaya with Turkey Kielbasa
  • Green Salad
Thursday
Friday
  • Green Salad
Saturday
  • Grilled NY Strip Steak
  • Baked Potatoes
  • Green Beans
Sunday

Thursday, November 14, 2013

Gluten-Free Weekend at Universal Studios in Orlando

Orlando is quickly becoming one of my favorite cities to visit - it's only a little over an hour from where we live, and gluten-free menus are everywhere!  This past weekend I put a few new places on the agenda to visit, plus my old favorite, Margaritaville.  I did have some good food, but unfortunately this time there were some bad points as well.  Wanted to share my experiences, both good and bad!

Hard Rock Cafe


I had read in a few blogs that the Hard Rock cafe was very accommodating to gluten free so chose to go there when we first arrived for a quick lunch before hitting the park for the evening.  It did not go quite as well as I thought, although I didn't get glutened, so that's something.  They don't have a GF menu, and the selection of items they do have that seemed possible was very small, but the waiter told me that he'd follow up on anything I was interested in and that the fries were done in a separate fryer, so I could have those. 

I perused the menu and we went for the chicken wings as an appetizer, and decided to split a BBQ plate for the entree.  The chicken wings took a good 30 minutes to arrive, and a few minutes after they finally hit the table the waiter came by to say that the BBQ entree was not an option since it had gluten.  It was nice of course that he checked, just wished he'd done it when we ordered, since I would've had all that time to figure out what else to get!  I ended up getting the chicken sandwich without a bun and french fries on the side, and it was really good.  That, and the Red Berry Press cocktail I got was fantastic.  So all in all, a decent meal, just took twice as long as we expected!
                                              
                                     

The Kitchen at the Hard Rock Hotel


On our past couple trips we have gone to Tchoup Chop at the Loews Royal Pacific for our Saturday night dinner, but since we opted to stay at the Hard Rock Hotel this time around we decided to eat on site there instead at the Kitchen.  It was also a good meal, but just not what I was expecting.  It was really crowded, and completely packed with kids super hyped over being in Orlando, and the noise acoustics were terrible.  Normally I don't mind having kids in restaurants, and I understand that kids will be kids, but with an average entree price of about $30 I guess I wasn't expecting it to be quite so kid oriented (apparently kids ate free the night we were there).

Anyway, kids aside, they did have a gluten-free menu ready to go with a ton of delicious-sounding options, so many I had trouble deciding.  I ended up going with a pan-seared corvina (fish) with a butternut squash risotto and asparagus.  The fish had a nice crisp crust, and the butternut squash risotto was a nice surprise - instead of having a butternut squash puree as I expected, it had little chunks of butternut squash in it, and it was super creamy.   Between that and the nice bottle of Layer Cake wine, it was a really tasty meal!  Plus it quieted down a lot by the time we finished.  So I definitely recommend the restaurant and the GF options, but if you're not so into kids maybe wait until later to eat.

Margaritaville 


So I've reviewed Margaritaville before, and it has been hands-down my favorite place to eat at Universal.  The atmosphere, the delicious margaritas, and the gluten-free buns and fries are pretty much everything a gluten-free girl like me could want.  So for our last meal before leaving, of course we had to stop in.  They still have GF buns and fries, and the margaritas are still delicious, but the menu was really different.  They have also changed the fries, and not for the better - they replaced the amazingly addictive shoestring fries with thick fries that were soggy and mealy.  Not a fan.  And the burger suddenly has a pickle slice on it, which is not mentioned on the menu - and as a person who believes even pickle residue ruins a burger, I was not pleased that I didn't know to ask to leave it off.  I'm not writing Margaritaville off by any means as they are really gluten-free friendly, but I will definitely be rethinking what I order in the future!  

All in all, I got to eat some tasty things and did not get glutened once, so mostly a successful weekend.  And once again, had a great time in the park itself - the new expanded Simpsons area is a lot of fun! 

                                     

Can't wait for next year, when Harry Potter land is getting the same treatment :)










Monday, November 11, 2013

Meal Plan Monday

Had a great weekend at Universal Studios - tried a couple new restaurants so will be posting about the experience soon.  Once again, no gluten incidents - I do love Orlando and all those gluten-free menus!

This week is yet again an easy week since I planned the menu in the car on the way home.  Just happy that we like the easy stuff so much...

Monday
  • Grilled Chicken
  • Broccoli
  • Leftover Baked Sweet Potato Mash
Tuesday
Wednesday
  • Turkey Meatloaf
  • Broccoli
  • Baked Sweet Potatoes
Thursday
  • Grilled Pork Chops
  • Leftover Baked Sweet Potato Mash
  • Green Beans
Friday
Saturday
  • Grilled NY Strip Steak
  • Roasted Potatoes
  • Green Beans
Sunday
  • Grilled Chicken
  • Broccoli
  • Roasted Potatoes

Wednesday, November 6, 2013

Gluten-Free Peach & Greek Yogurt Oatmeal Muffins

When my parents came for a recent visit, I wanted to send them off on their long journey home with a nice breakfast.  As Hubs and I both had to work that morning, I chose to go with a hearty yet delicious muffin.  These muffins have eggs, oats and Greek yogurt for extra staying power, and have a nice density without being too heavy.  The first batch went so quickly that I had to make a second one to do a blog post!  These are great for a satisfying snack or on-the-go breakfast, and are really easy to throw together.

This particular recipe will make about 15 muffins, but I ended up making a dozen muffins and using the extra batter to make a a mini loaf, as I only have one muffin tin!


Gluten-Free Peach & Greek Yogurt Oatmeal Muffins

Makes 15 muffins

Ingredients
  • 2 cups Pamela's Baking & Pancake Mix 
  • 1 cup gluten-free oats
  • 1/2 cup sugar
  • 1 teaspoon ground ginger
  • 2 6-oz containers Chobani Greek Yogurt (I used pear flavor)
  • 2 large eggs
  • 1 tablespoon vanilla
  • 1 cup frozen peaches, thawed and diced
Directions

Preheat oven to 350 degrees.

In a large bowl, whisk together the dry ingredients (baking mix, oats, sugar, and ginger).  In a separate mixing bowl, whisk together the wet ingredients (eggs, Greek yogurt, oil, and vanilla).  Add the wet ingredients to the dry ingredients and stir until combined.  Stir in the chopped peaches and distribute into a muffin tin (other options - full size or mini bread pans)

Bake 25 minutes for muffins and mini bread loaves, or 50-60 minutes for a full-size loaf.

Monday, November 4, 2013

Meal Plan Monday

Muffin recipe going up this week!  Finalized it this weekend and they are delicious, and very filling.  Easy meals again this week...in a total rut and I honestly don't care - our food, even in a rut, is still pretty darn good :)  

Monday
  • Baked Salmon
  • Green Beans
  • Brown Rice
Tuesday
Wednesday
  • Pork Chops
  • Broccoli
  • Baked Sweet Potatoes
Thursday
  • Turkey Meatloaf
  • Leftover Baked Sweet Potato Mash
  • Broccoli
Friday
  • Green Salad
Saturday
  • Dinner Out
Sunday
  • Grilled Chicken
  • Broccoli
  • Roasted Potatoes

Monday, October 28, 2013

Meal Plan Monday

I still haven't gotten back into the groove of posting so much - as always, I cook every night, but my creativity in coming up with new food is just not there lately!  I've also been letting life get in the way - we're moving into the fall season in Florida, and the weather is so stunningly beautiful that I am spending as much time as I can outdoors when I'm not in the office.  I do have plans to work on tweaking a recipe for Peach Oatmeal muffins this week, so should have that to share next week...  

Monday
Tuesday
  • Pork Chops
  • Broccoli
  • Baked Sweet Potatoes
Wednesday
Thursday
Friday
  • Perdue Chicken Tenders
  • Green Salad
  • Ore Ida French Fries
Saturday
  • Dinner Out
Sunday
  • Grilled Chicken
  • Broccoli
  • Yellow Rice

Tuesday, October 22, 2013

Meal Plan Monday

Once again, I am a day behind!  I went for a run at a new trail near my house yesterday after work and completely spaced on doing my post until I went to bed - and I was definitely not firing up my PC at 10 PM...

A few of my favorite recipes on the menu this week - and a new one from last night courtesy of Hubs that was oh-so-delicious and filling.


Monday
  • Baked Barramundi with a Pistachio Walnut Crust - thanks to the post delay, I have a picture to share!
  • Green Beans
  • Yellow Rice
Tuesday
Wednesday
  • Pork Chops
  • Broccoli
  • Mashed Potatoes
Thursday
Friday
Saturday
  • Dinner Out
Sunday
  • Grilled Flank Steak
  • Broccoli
  • Roasted Red Potatoes

Friday, October 18, 2013

Gluten-Free Friday: CVS Gold Emblem Crackers

It's a good sign that gluten-free is becoming more universally available when CVS gets on board with their own brand of gluten-free crackers!  Introducing the Gold Emblem Baked Rice Crisps, available in sea salt and BBQ flavors.



Recently I was contacted with an offer to try them, and I was immediately interested.  I am a big fan of the rice crackers I've found, and with a suggested price point of $2.49 and the opportunity to find it in my plentiful local CVS stores, I knew I'd be a regular customer if I liked them.

I think that these are a great new addition to the market - they are light and crispy, so more chip-like than cracker-like in my opinion.  The sea salt flavor honestly could have used more salt when eaten plain, but were perfect when I dipped them in hummus.  The BBQ flavor also was very subtle, with just a hint of sweet, smoky flavor.  I like BBQ flavored chips, but often they can get very overwhelming, so this was a nice change.  I think these make a nice light snack, and would satisfy any crunchy/crispy cravings without tons of fat or salt (I'm looking at you, kettle chips!).  

The crackers are a high-quality product, and they have taken the extra step of certification to prove that it is a snack safe for celiacs.  Here's the lowdown on all the good stuff:

·      Certified gluten-free
·      Baked not fried
·      Low sodium
·      0g Trans fats
·      No cholesterol
·      MSG Free
·      Non-GMO Certification pending

Sounds pretty good, huh?  Not to mention that they are more affordable at their full price than every specialty gluten-free cracker I have found.  I'm certainly hoping to see more flavors in the future.  These two are currently available in all CVS locations, so be sure to keep a look out next time you're shopping there and pick up a bag!

Tuesday, October 15, 2013

Meal Plan Monday

Little late on my Meal Plan Monday - Hubs is trying to revive my excruciatingly bogged down PC with a new hard drive and rebuilt blank canvas so I can start fresh.  

Had a great week with my parents visiting - lots of good food and good times!  But after the party and visit back to back I'm taking this week very easy and doing only meals I know so well I can do them on autopilot.

Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
  • NY Strip Steak
  • Broccoli
  • Mashed Potatoes
Sunday
  • Baked Chicken Breasts
  • Broccoli
  • Baked Sweet Potatoes

Thursday, October 10, 2013

Throwing a Gluten-Free BBQ Party

I love going to parties, but it can be really hard to eat, and I hate quizzing the host about what's in everything and generally play it safe by eating at home before we go.  Therefore one of my favorite things about throwing parties at our house is that I can control the food!  We tend to go above and beyond when it comes to entertaining and food too, since both Hubs and I are into cooking.  And as our very first party in our new South Florida locale, we were eager to feed people well so they would come back :)

I planned well in advance for this one, scouring my Evernote for recipes and putting together a menu and shopping list.  Every single thing we served was gluten free aside from the burger buns - there was no way that I was going to drop that kind of money on GF buns, and they are also not nearly as convincing as other GF foods in terms of taste and texture.  So Hubs specially set aside my BBQ before putting out the big bowl of pork for everyone else.  Otherwise, it was all safe.

The Menu:

Everything went over really well!  The BBQ was obviously the star of the evening, and Hubs outdid himself - he started up the smoker at 6 AM and got the two pork butts going shortly after, and they spent all day getting delicious.

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We also went the extra mile and made our own BBQ  sauce - a Sweet Onion & Peach Bourbon sauce (recipe here).  It was actually really simple to put together, I was pleasantly surprised.  I used frozen sliced peaches, so no prep needed there, and it came together very quickly.  We did a half recipe and ended up with 3 pints of sauce.

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Between the delicious pork, homemade sauce, and my go-to coleslaw recipe from Paula Deen, it was easily one of the best pork sandwiches ever!

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So this is pretty much where the pictures stop - which I can mostly blame on the delicious sangria!  We used this recipe from Bobby Flay and made a double batch using an inexpensive boxed wine and good brandy - with all that liquor the quality of the wine doesn't matter all that much.  We served it in a beverage dispenser and I put bowls of sliced fruit - apples, strawberries, oranges and starfruit - out in front for people to add to their glasses.  The starfruit was definitely the most popular, I got a lot of compliments on that addition.  

The Bacon Brown Sugar Smokies also turned out to be very popular, I would highly recommend them as a gluten-free appetizer at any party since they were very easy and don't involve using spoons or anything that could easily be contaminated, and they don't use special GF ingredients.  All you have to do is take Beef Lit'l Smokies, wrap each in 1/3 slice of bacon, and secure it with a toothpick.  Then right before baking sprinkle some brown sugar on top.  I also used a maple bacon, and the flavor worked really well.  One of the girls said they'd be good for breakfast, and I agree - I tossed the leftover ones on the pancake griddle the next day and they were great!

I was happy to see everyone enjoying the food and having a good time, and it was a great opportunity to bring together the various friends we've made here in Florida and get to know all of them better.  Plus, it was fun to finally show off all the hard work we've put into the house!  It was a great evening, and I'm really looking forward to doing it again!

Monday, October 7, 2013

Meal Plan Monday

Meal PlanSo our BBQ housewarming party this past weekend was quite a success, although I did not take all the pictures I planned to - was having too much fun to remember my camera!  But I did snap a few at least and will share a post this week about the biggest hits on our menu.  Also this week - my birthday, and a visit from my parents!  So much excitement going on lately, and so many reasons for good food.

Monday

Tuesday

Wednesday

  • Grilled Fish (going to hit the seafood market and get whatever's freshest)
  • Brown Rice with Kale
  • Green Beans

Thursday

Friday

Saturday

Sunday

  • BBQ Chicken & Ribs
  • Zucchini Casserole
  • Roasted Butternut Squash

Monday, September 30, 2013

Meal Plan Monday

Meal PlanPretty easy week ahead, since we’ve got a big BBQ planned for Saturday – after about 5 months of living here, we are finally ready to have our housewarming!  We waited partly because we wanted to have our kitchen remodel finished and partly because we wanted the cooler fall weather.  I’ve got a great menu planned for the party, and I’m really excited as it’s all GF except for the sandwich buns! (mine of course will be GF, and Hubs will set aside my BBQ before anyone digs in Winking smile)

Monday

  • Grilled Pork Chops
  • Green Beans
  • Roasted Butternut Squash

Tuesday

  • Chicken Sausage
  • Broccoli
  • Brown Rice & Kale

Wednesday

  • Baked salmon
  • Green Beans
  • Brown Rice & Kale

Thursday

  • Turkey Burgers
  • Ore Ida French Fries
  • Broccoli

Friday

Saturday

     Housewarming Party!  We’ve got quite the menu planned, and making it all ourselves – hope it all turns out, I plan to lots of pictures to share on the blog. 

  • Caprese Sticks
  • Roasted Garlic Bacon Dip
  • Atomic Buffalo Turds (I know…weird name, but so tasty, and one of Hubs’ specialties!)
  • Bacon Brown Sugar Smokies
  • Pulled Pork BBQ Sandwiches with Coleslaw
  • Roasted Potato Salad
  • Smores on a Stick
  • Pillsbury GF Chocolate Chip Cookies

Sunday

  • Leftovers (cause there is no way we are cooking after all that on Saturday!)

Friday, September 27, 2013

Gluten-Free Friday: Udi's Frozen Pizzas

Have I got a fantastic product to share today!  I've reviewed the Udi's pizza crusts, but I hadn't bought the premade pizza before.  Then I read a review on Gluten Hates Me, and I knew I had to give it a try.

UdisPizza3

One word - wow.  I was floored by how good it was, and how much better it was than the pizza crusts!  Don't get me wrong, the pizza crusts are good and definitely more affordable than the ready-made pizza, but they don't have the same crunch and flavor.   

UdisPizza1

It cooked up in just 12 minutes in my toaster oven, and came out perfectly golden brown.  It had just the right amount of cheese, and while I am not normally a pepperoni fan since I find it tends to overwhelm the flavor of the pizza, in this case it added the perfect meaty saltiness.  Maybe because it is uncured pepperoni?  Anyway, two thumbs up!  The crust was the real winner though - I could actually hear the sound of the crispness when I sliced into the pizza, and the slice stood up to the test and didn't flop down.

UdisPizza2

I bought just one small pizza to share with Hubs as a backup for the Pillsbury gluten-free pizza dough in case it was inedible (not unheard of in my gluten-free pizza experience), and after finishing my half I worked the puppy-dog eyes on Hubs until he offered up the rest of his last slice!  What a guy :)  

Wednesday, September 25, 2013

Book Review: Grain Brain

Grain BrainFor a long time, Hubs has argued that the overemphasis on whole grain everything has been one of the big issues in the modern diet, since it seems so many of our dietary issues have become more prevalent as that campaign grows.  Dr. David Perlmutter, author of Grain Brain, agrees with him wholeheartedly and has the research to back it up.

I recently received an advance copy of the book via Goodreads, and reading it has totally woken me up to the detrimental effects of grains in our diets, particularly to our brains.  I have obviously been strictly gluten free for years now, so that was nothing new to me, but Dr. Perlmutter has compelling evidence backing up his argument that all grains, not just gluten-containing ones, have a negative impact.

We mostly focus on the effects that gluten has on your gut, but I'm sure most of you that are celiac or gluten sensitive are very familiar with the brain fog associated with eating gluten.  When I first went gluten free it was like a dark cloud lifted from over my head, and any time I get contaminated I feel the effects immediately.  This book explains these effects on your brain, and even has an illustration via an MRI scan.  I was definitely very fascinated by all his research on gluten and the information regarding the history of celiac and gluten sensitivity in our culture.  For that alone, I would recommend this book to anyone who wants to learn more about being gluten free.

What really surprised me though was the type of diet he advocates - I have always been taught that fat and cholesterol are bad for me, and have eaten accordingly.  Contrary to popular belief, apparently those two things are exactly what your brain needs to stay healthy!  Of course, he is not saying you should go stuff yourself with tons of fatty food - he recommends healthy fats like olive oil, and good sources of cholesterol like whole eggs.  He also advises that you avoid all carbs as much as possible, including grains like rice and corn.  And once again, his arguments are very compelling and backed up by lots of convincing (and slightly scary) research.  

The last part of the book outlines a basic diet plan with lots of suggestions on foods that fit into his guidelines, and also some recipes to get you started.  I haven't gone fully into the diet yet, but I plan to do it next week, and I'm already starting to wean myself off the carbs as much as possible, particularly sugar, since I was getting really bad about the sweets lately.  And it's not super strict - things like low-carb GF crackers and low-sugar fruits are fine, the idea is just to minimize those things but not eliminate them.  Plus red wine and dark chocolate (70% cacao) in moderation are both okay, and those are my minimum requirements in any diet plan!

I was very carb heavy over my weekend on Fire Island with Hubs' family, so I eased myself into it my first week back at work.  It worked out surprisingly well - I can already completely understand his argument that the effects of carbs in your blood sugar can drive your appetite and signal your body to want to eat more.  I didn't get nearly as hungry/snacky throughout the day, and I also didn't experience the afternoon slump that I tend to get at work that makes me dig for a sweet treat.  I've also been making healthy swaps at dinner - still eating some carbs, but very tiny portions mixed in with lots of veggies like sauteed kale.   

I'm going to keep on working at it and see how it works out - I figure if I can improve not only my physical appearance but also my mental well-being, it's worth a try.  Want to read about Grain Brain for yourself?  It's available now on Amazon in hardback, Kindle and audio versions.

Monday, September 23, 2013

Meal Plan Monday

Meal PlanWe had an extremely thrilling weekend getting caught up on errands and some home projects, including coating our outdoor teak furniture with protector and sealer - it's a big table with 6 chairs, so it was quite a task!  We did fit in a couple of fun things at least, had a nice lunch out by the water on Saturday and a quick beach trip on Sunday evening so Hubs could catch some waves and I could catch some time with my latest book, but my mental energy did not extend beyond picking old familiar meals before our shopping trip.  I am at least working in a lot of greens thanks to the big bag of kale I bought!

Monday

Tuesday

Wednesday

Thursday

  • Grilled Flank Steak
  • Sauteed Kale
  • Broccoli
  • Baked Butternut Squash

Friday

Saturday

Sunday

Friday, September 20, 2013

Gluten-Free Friday: New Pillsbury Pizza Dough

When I was perusing for printable coupons recently, I was very intrigued when I spotted one for a new line of gluten-free doughs by Pillsbury.  As I am always in search of my next favorite product, I printed the coupon and picked up a tub at my local Publix, where I found all three varieties - chocolate chip cookie dough, pie crust and pizza dough.  Since I don't need cookies in my house at the moment and pies are not usually a part of my cooking routine, I figured I'd give the pizza dough a shot.

Pillsbury1

I had noticed on Facebook and Instagram that the pizza dough was getting slammed pretty badly, so I was a bit apprehensive going in.  A lot of people were saying it got too crispy on the outside and too mushy in the middle, so I decided that instead of adding sauce, potentially adding to the soggy factor, that I'd just do cheese sticks.  

I rolled out just half of the dough in the container, using a rolling pin to get it evenly thin - when I initially flattened it with my hands, I was reminded of the consistency of play-doh, and due to the sticky factor I figured a rolling pin was my best option.

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I parbaked the dough in my toaster oven per the package instructions, until it got slightly golden brown.  At this point, I was actually pretty impressed - it looked pretty delicious!

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Then I brushed the crust with olive oil, added a handful of shredded Italian cheese, sprinkled it with Garlic Gold and oregano, and popped it back in the oven.  

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I ended up pulling it out a little sooner than the recommended time, since I noticed the edges getting golden.  

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It ended up being not quite fully cooked I think, since the dough still looked a bit wet in the middle, and it was pretty dense when we bit in.  It also didn't have any crisp to it, which is something I've come to appreciate in gluten-free pizza since we don't get the chew factor that gluten provides.  However, it wasn't as bad as I'd been led to think it would be, and we polished off the entire thing pretty quickly.  

Would I buy it again?  Probably not.  I do have the other half of the dough still, so I might have better luck next time leaving it in a bit longer and maybe I'll change my mind.  I have heard that the cookie dough is fantastic from several sources, though - check out the review on the I'm a Celiac blog!  

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