Pizza for Dinner!

Tonight was another cook with Gluten-Free Girl and the Chef. We made pizza with the recipe for crackers as the crust. It was fabulous!!

We have not had a thin crust pizza since having to go gluten-free (among other things) almost 3 years ago. The dough came together very well. It was actually a ball!!! You won't understand that if you aren't gluten free. Anyway, I was able to ROLL it out onto my preheated stones. I baked them a little longer than it said since I had toppings on them (pepperoni and cheese for the boys, olive oil, garlic, kalamata olives and Daiya for the girls. I also had tomato slices.). They baked up really well. So well, I actually want to make crackers from the recipe!!

They smelled so good we cut them without letting them cool and before I could get pics of the full pizzas. Here are remnants of the pizzas:

This is the one the daughter and I shared. Yes, I hogged all the olives!!

This is the boys. The hubby stole some olives.

These were really good pizzas. I got thumbs up all around!

Burrito Showdown

While shopping at my closest MOM’s Organic Market, I found gluten free/dairy free burritos. I was VERY excited. You see, rice flour tortillas are hard to bend into a burrito, so I have not had one in years. The kids were equally as excited! 


I found two brands: one from Glutenfreeda and one from Amy's.

Ingredients in the Glutenfreeda brand:

Ingredients in the Amy's brand:

Here is a pic of the two of them after they are microwaved and before they are cut open. The Glutenfreeda one is on the left. The Glutenfreeda burrito looks like it is wrapped in a "normal" looking tortilla. The Amy's wrap looks kind of like a sponge. 

When you cut them open, the Glutenfreeda's begin to fall apart while the Amy's stay together.


Glutenfreeda's:

Amy's:

As far as taste goes, it seems Glutenfreeda's relies more on the spice from all of the peppers in it than it does anything else. I like heat, but I like flavor, too. This just does not have taste. Amy's has a lot of flavor. You can see actual beans and rice in it. Its spice is not overwhelming like in the Glutenfreeda one. I will definitely choose Amy's over Glutenfreeda's.

Pumpkin Soup, It's What's for Dinner

I am Celiac, which means I need to avoid gluten (wheat, barley, rye and I also have to avoid oats). I also have to avoid dairy products; not the lactose, but casein. I enjoy cooking and baking. When new cookbooks come out that address my issues come out, I want them!!

A few weeks ago I was lucky enough to win one such cookbook. It is called gluten-free girl and the chef and it is by Shauna and Daniel Ahern. I follow Shauna on Facebook as Gluten-Free Girl. She had this fantastic idea for all of us followers to make one recipe out of the book each week. This week's assignment was the Pumpkin Soup.

I roasted the pumpkins and their seeds in the morning since I needed to take the son to the doctor around lunch time. I got all of the rest of the ingredients together after the appointment. I made a few substitutions of vegetable broth, plain coconut creamer and Earth Balance Vegan sticks. But, everything else was the same. It was quite easy to make and smelled really good.

This was really good!! You blend the ingredients once they are softened so you have this great texture going on. It sticks to the spoon so you know it is going to stay with you for a while. We did eat it with the seeds as garnishment in the soup, but I think I prefer to just eat the seeds as a side. The kids liked this soup as well. It is a really good warm-you-up soup, but not as heavy as chili.I think I will add some extra nutmeg as I serve it next time. There will be a next time.

Wow! Figuring It All Out!

This is so much harder than my previous blog site. I guess once I figure out the look, I will feel better. I am having to figure out all this code stuff. Why couldn't hubs have his degree already?? I guess it isn't that bad. If anyone has any tips to help me set up, I would greatly appreciate it!!

I have son home from school today with a congested head and fever. He will be seeing the doctor today. I mean, I actually managed to get him in at the military clinic on the same day I called and it was 8:30 am when I called!! How cool is that? I am hoping the fever is because of the congestion and he doesn't have something else.

Lastly, today, I am making the pumpkin soup from gluten-free girl and the chef. Shauna had a great idea on Facebook for all of us to make the same recipe and compare notes. I can't wait! I love pumpkin! Gotta go roast the pumpkins before son't appointment!