You are currently browsing the monthly archive for January 2010.

Gluten-free Pizza á la greca: with spinach, feta, tomatoes, and dried olives

Mmmm… zaaaa.

Gluten-Free Pizza à la Greca: with Spinach, Feta, & Olives

  • One package Gillian’s Wheat, Gluten & Dairy Free Pizza Dough (available at Whole Paycheck)
  • 1 small onion
  • 2-3 garlic cloves
  • 1 can crushed tomatoes
  • 1 pint fresh cherry tomatoes
  • 8 oz. chopped spinach
  • 2 oz. feta cheese
  • 1/4 c. pitted olives, coarsely chopped (try Penna’s Olivasecca – they’re amazing!)
  • 1-2 T steel cut oats or corn meal
  • oregano, salt & pepper to taste

This is a great quick meal if you have the foresight to thaw the pizza dough the night before. Of course, you can use a different pizza dough that doesn’t require thawing. Do a little exploring in the frozen foods section of your gross-hairy store and see what you can come up with.

Preheat the oven to 400° F. Slice the onion and garlic and saute in olive oil until glassy-looking. Add the can of crushed tomatoes and let cook down until there is very little liquid left. Add the cherry tomatoes and cook until their skins start to split – approximately 10 minutes on medium high heat. Add the spinach; saute another 5ish minutes.

Cut a large piece of parchment paper and set on a flat surface. Sprinkle 1-2 T steel cut oats or coarse corn meal (polenta works) in a circle about 6-8″ in diameter. Flatten the pizza dough into a 1″-thick disc and place on the oats/grits. Roll the dough out until it is 12-14″ in diameter. Pinch the edges so you have a little ridge all the way around. Spoon the tomato/spinach/onion mixture onto the crust and distribute evenly. Spread the crumbled feta cheese and chopped olives on top. Sprinkle with oregano, salt & pepper. Bake for 15-20 minutes or until crust turns golden brown. Ta-zaaa!

Ok, I am such a dork. I’ve pondered for months now how the Silly Yak Bakery in Madison, WI came up with their name. Maybe they just like yaks? Inside joke perhaps? Or maybe, EINSTEIN, Silly Yak is a delightful little play on Celiac… and lord knows we need some humor in our wheatless-treatless world. Ok, it’s not that bleak, and thanks to dedicated gluten-free bakeries like Silly Yak, it’s positively BUMPIN’!!

Not being much of a sweet hound, I’ve mainly tried their breads and buns. The sweetest I’ve gone is their cinnamon swirl bread and I must say it’s deeeelish. Stay tuned for a french toast recipe made with it. HELLO! Hubba hubba.

Now go out and treat yourself to their goodies. And while you’re at it, convince them to open a bakery in Chicago. City of 3 million people got some ‘yaks who be HUNGRY!

Folks, it don’t get much better than this. A dessert that you can whip up in 1 minute, 30 seconds. A dessert that doesn’t leave you lamenting the size of your thighs. A dessert to impress even the snob-von-snobbiest of gourmands. It’s chocolate mousse! And it’s easy as pie. Much easier, in fact.

Guilt-Free, Gluten-Free Chocolate Mousse

Eat your heart out, glutards! Guilt-Free, Gluten-Free Chocolate Mousse!

Gluten-Free, Guilt-Free Chocolate Mousse

  • 16 oz. (one package) of silken tofu, at room temp
  • 4 oz. (one bar) semi-sweet Ghirardelli chocolate
  • 1 t. vanilla extract

Yep, that’s it!

Dump the contents of the silken tofu packet unceremoniously into a food processor. Giver ‘er a whirl. In a double boiler, melt the chocolate. Pour into the tofu and process on high for 30 seconds or so, until the mixture is smooth and creamy. Add the vanilla. Split amongst four perty glasses and chill. Top with nuts or fresh berries or just down them straight-up. Huh, boy. That’s my kind of dessert!

Greek Potatoes with Lemon and Oregano

Greek Potatoes with Lemon and Oregano

Nothin’ like a little comfort food when you’re facing the possibility of lake-effect snow. Oh!

Greek Potatoes with Lemon and Oregano

  • 5-6 reguh-luh old potatoes
  • 1/4 c. olive oil
  • 1/4 c. fresh lemon juice
  • 1 T oregano
  • salt & pepper to taste

Preheat the oven to 400°. Peel the potatoes and cut into 1.5-2″ chunks. Coat in olive oil and place in a 8×10″ baking pan. Add the lemon juice, oregano, salt & pepper. Bake for 20 minutes, stir, then bake another 10-20 minutes until a fork inserts easily into the potatoes and the edges are nice and crispy brown.

This recipe for Mushroom Burgers with Almonds and Spinach from the New York Times looks good for all you vegheads out there. Of course bulgur is a wheat-saster, but you could try substituting gluten-free quick-cook oats or gluten-free bread crumbs instead. If you give it a try, let me know how it turns out!