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7.21.2012

Grilled Chicken Caesar Salad Pizza

I recently made this pizza recipe for my friends at the one and only Gluten Free Bistro, but it turned out so delicious I thought others should know about it. The original recipe was featured in the Pizza on Grill 2012 magazine (from the publishers of Fine Cooking). The pizza crust from the Gluten Free Bistro (order it here) cooks up so nicely on the BBQ grill, I sometimes forget I even have an oven. Enjoy!



Grilled Chicken Caesar Salad Pizza 

Ingredients: 
1 large boneless, skinless chicken breast- grilled
olive oil
sea salt and black pepper
1 Gluten Free Bistro Pizza Crust
1/4 cup Roasted Garlic Paste (recipe to follow)
1 cup fontina cheese, shredded
1 heart of romaine, cut crosswise into 1/2" wide ribbons
2 tbs gluten-free caesar salad dressing (such as Organicville, Annie's or Newmans Own)
2 tbs fresh grated Parmigiano-Reggiano cheese

Directions:
Preheat your BBQ grill to medium heat.

Brush chicken breast with 1 tbs olive oil and season with salt and pepper. Place chicken on the cooking grate directly over the heat and grill until no longer pink in the middle (about 10-12 minutes).  Set aside and when almost ready to use, slice into 1/4 inch strips. 

Spread garlic paste on GF pizza crust, then top with chicken and sprinkle with Fontina cheese. 

Grill pizza for approximately 10 minutes on low to medium heat (careful to not let the bottom burn). Grill until bottom is crispy and cheese is melted and bubbly. Just before the pizza is done, toss the romaine lettuce with the dressing and 1 tbs of Parmigiano cheese in a medium bowl. 

Remove pizza from grill and immediately top with romaine mixture. Sprinkle remaining Parmiagano cheese on top, season with salt and pepper. Slice and serve immediately. ENJOY! 

Roasted Garlic Paste

Ingredients:
3 heads garlic
3 tbs olive oil, plus more for drizzling 
Kosher salt

Directions:
Preheat the oven to 400°F
Remove the first layer of papery skin from the garlic. Slice off 1/4 inch from the pointy top. Place each head on a sheet of aluminum foil, cut side up. Drizzle with the oil and season with salt. Wrap each head in the foil and roast until the cloves are golden brown and soft, about 1 hour. Remove from the heat and let cool. (You can also do this on the grill, cooking over indirect heat.) 
Remove the roasted cloves from their skins. The most efficient way to do this is to squeeze the whole head from the bottom. Using a fork, vigorously mix the garlic and oil together. Add a pinch of salt. (If your recipe calls just for a clove or two of roasted garlic, you can remove it from the skin using a small escargot-style fork.)
This will keep, tightly covered, in the refrigerator for up to 2 days.

before grilling

caesar salad mix

after grilling
salad and pizza in one!  


7.19.2012

Cherry Clafoutis (gluten-free)


A traditional French dessert... how could you NOT want to eat this?! I am a little sad to say that while spending time in France a few years ago (before my Celiac diagnosis) I didn't get the chance to eat a "real" clafoutis. I did have my fair share of chocolate croissants, strawberry crepes, fresh baguettes and many other treats that, of course, made me feel very sick (but hey, I didn't know any better)!

Today I bring you an easy and delicious French dessert made of sweet cherries and a flan like middle dusted with powdered sugar, all of which is gluten-free!



Cherry Clafoutis

Ingredients:
1lb cherries, pitted (this is that hardest part of the recipe)
1/2 cup sugar
1 cup milk or almond milk
4 tbs butter, melted
1 tsp bourbon vanilla extract
4 eggs
1/2 cup Pamela's Pancake and Baking Mix
1/4 tsp salt

Directions:
Preheat oven to 400°F.

Spray a glass 9" square pan with non-stick cooking spray and scatter your pitted cherries on the bottom. Place all remaining ingredients in a blender and process until smooth.

Pour batter over the cherries and bake for approximately 30 minutes and then cover with foil for the remaining 10-15 minutes of  baking time (so the top doesn't brown too much). Remove from oven and let cool on a wire rack. Sprinkle with powdered sugar and serve at room temperature.

Enjoy!

Recipe adapted from Eat, Live, Run and Gourmet

                                           
a bowl of pitted cherries


ready for baking

Done! 





7.11.2012

Simple Blueberry Peach Pie (gluten-free)

This open pie is so simple to make and tastes fantastic with the sweet ripe fruit of summer.
                                                              Easy Blueberry Peach Pie
Ingredients:
3 cups fresh peaches (peeled and sliced)
2 cups fresh blueberries
1/2 cup granulated sugar
1/2 tsp ground cinnamon
3 tbs cornstarch
1 gluten-free pie crust (I used a thawed GF pie crust from Whole Foods Bakehouse)

Directions:
Gently toss all ingredients together until well coated and pour into gluten-free pie crust.

Bake at 400°F for 45 minutes-- remove from oven and let cool completely. Serve with vanilla ice-cream and enjoy!



7.02.2012

Summer Veggie Rice Bowl

This is the perfect summer dinner. It's light, refreshing, full of flavor and doesn't require too much effort.

                                                           Summer Veggie Rice Bowl

Ingredients:
2 cups cooked brown rice
1 cup shelled edamame beans, slightly steamed and cooled
1 cup grape tomatoes, halved
1/2 cup fresh basil, torn or chopped
1/4 cup pine nuts, toasted
1 tsp lemon zest
juice from 1 lemon
1 tsp sea salt
1/4 tsp fresh ground pepper
3 tbs olive oil, divided
2 cups chopped zucchini or yellow summer squash
1/2 oz fresh Parmesan cheese, shaved

Directions:
1. Combine first 9 ingredients in a large bowl and toss.
2. Heat a skillet over medium-high heat. Add 1 tbs olive oil to pan and swirl to coat. Add chopped zucchini and saute for about 4 to 5 minutes.
3. Add zucchini and remaining 2 tbs olive oil to rice mixture; toss.
4. Top with shaved parmesan cheese and enjoy!

Recipe inspired by Cooking Light