Pepperoni Chips

6 04 2010

Ok, this is by far the easiest and one might argue, yummiest, recipes I’ve posted.  All you need is a bag of pepperoni, some paper towels, and a microwave.

Add several slices of pepperoni between 2 paper towels.  Nuke for 30 seconds or until crispy.  Let cool for a few seconds and pat any additional grease off. Pepperoni will be all crisp and crunchy.  These are especially kid-friendly.  You’ll be lucky if they make it out of the kitchen.

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Risotteria!

18 02 2009

Sorry I’ve been a little MIA lately, but it being Valentine’s Day and a long weekend after all…

hpim13701Anyway, I’ve also been too busy telling everyone I know about my trip to NYC and how we went to Risotteria, the gluten-free wonder restaurant.  I ate pizza.  I drank beer.  I ate a cupcake.  I drank more beer.  and it was all gluten-free!!!!!!!!!!!!!!!!!!!!

I was seriously in heaven.  The food was wonderful (even our GF friends couldn’t taste a difference).  The servers were terrific.  My cupcake made me not feel like a loser for not being able to eat like others. I couldn’t have asked for a better Valentine’s Day present.

If you are in NYC, you must make this a destination. Check out their website under my Resources link!  Check out their reviews on Yelp (including my own)!






Corn tortillas

4 02 2009

i love mexican food.  i mean, i love it so much that taco bell was my “last supper” before i started this whole ordeal.  and tortillas have always been a staple in my fridge.  unfortunately, most of them are gluten, gluten, gluten.  so last night, much to my delight, i found corn tortillas in the supermarket that were made out of nothing but corn, salt, and water.  thrown on the gas burner to blacken a little bit, they were delicious.  they were especially delicious when topped with salsa, a little bit of leftover chicken, and some pancetta that we had made.  of course, while they were cheaper to buy than some of the normal flour tortillas, they still weren’t cheap.  this lead me to wondering about how to make my own.  thanks to a link i saw on a facebook group for gluten-free recipes, i found this video on youtube:

a little research also lead to this recipe (CLICK).  i plan on trying this over the upcoming weekend, but before i do…

anyone else have some suggestions or recipes they have perfected?





Spaghetti Squash Marinara

30 01 2009

I’ve found spaghetti squash to be one of my staple foods before I even realized that I had a gluten problem. It’s cheap.  It’s easy to make.   It’s very versatile.  and it makes me not feel guilty about craving carbtastic foods since it has a very low glycemic index score and it’s only about 45 calories for a cup of it!

Ingredients:

Serves 2

1 spaghetti squash
1 – 1½ cups marinara sauce of choice (use more sauce for a bigger squash)
olive oil
1 tbsp of Herbs de Provence *
1 tbsp nutritional yeast

Directions:

1. Preheat oven to 375 degrees. Pour enough olive oil to coat a baking dish and sprinkle herbs in the olive oil.
2. Cut spaghetti squash down the center.  Be careful as this is sometimes easier said than done.  A cleaver works well.
3. Remove seeds (can save and bake like pumpkin seeds).
4. Place each half face down in the olive oil and bake for 45 minutes.
5. Using a fork, scoop out the cooked squash and place in serving dish.  Combine with marinara sauce.
6.  Sprinkle with nutritional yeast (to replace parm cheese).

* Herbs can be substituted depending on your taste.  Others to try are basil, garlic, onion, dill, etc.





Gluten-Free, Dairy-Free, Sugar-Free Hawaiian Wedding Cake

27 01 2009

I am posting this recipe I found not because I’m in need of a wedding cake…yet.  but because the cake itself looks super yummy, and i thought it might work for when my sweet tooth hits me again.

Ingredients:

Serves 9

This delicious cake is updated from an old family recipe. Free of gluten, dairy and refined white sugar, it is a popular reader favorite. Use the gluten-free flour blend suggested or your favorite packaged flour mix. Spread with Cream Cheese Frosting (gluten and sugar free) or the topping of your choice.

1½ cups maple sugar
2½ cups gluten-free flour blend of choice (or recipe below)
½ teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup oil
4 extra-large eggs
2 cups grated raw carrots
1 (20-ounce) can crushed pineapple, well drained
1½ cups sugar-free dry coconut
1½ cups chopped nuts, optional

Cream Cheese Frosting

6 ounces cream cheese
¼ cup maple sugar
¼ teaspoon vanilla
2-3 tablespoons heavy cream

1. Preheat oven to 350 degrees. Grease a 9×13-inch pan.
2. Mix dry ingredients together and make a well. Add oil and eggs and beat everything until just blended. Add remaining ingredients. Pour into prepared pan.
3. Bake in preheated oven for 45 to 60 minutes until done. Remove from oven and cool.
4. To make frosting, whip together cream cheese, maple sugar, vanilla and heavy cream just enough to reach desired consistency. Spread frosting over cake and serve.

Gluten-Free Flour Mix
Makes 3 Cups

2 cups white or brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour

1. Blend all ingredients until well combined. Store unused portion in the refrigerator in a tightly covered container.

(RECIPE FROM: http://www.livingwithout.com/recipes/wedding_cake_e.html)