Sunday, July 28, 2013

34 Gluten Free Sour Cherry Cake for Farmer's Market #SundaySupper


Let me start off by saying that one of the things I love about being a Virginian (and there are many) is the wide range of local food and products available year round in the state. When most people think of wine country they think of California and Napa Valley. I like to think of Virginia and the Shenandoah valley; we have so many beautiful wineries and meaderies in our state that highlight many local fruits in their wines that there's nothing quiet like it in your common types of wine. But beyond my love for the local wines is my huge love for our summer farmer's markets. I love going to the Falls Church farmer's market on a Saturday morning and seeing the wide range of local foods.


The range and quality of produce that a farmer's market is amazing. One of my secrets to making delicious food that people love is to use local produce as much as possible. Not only does it give you a sense of pride that you used food close to home, but you know the food is fresh. It doesn't have to be frozen in a truck and driven cross-country to reach you. It's fresh picked fruit and vegetables practically delivered to your doorstep. Sometimes the most delicious food is food locally available and simply cooked or baked to highlight the beauty in the produce.


That's why I'm so excited to be hosting this week's Local Food & Farmer's Market #SundaySupper. This weekend many of us are sharing recipes that use food locally grown near us. So not only are you going to find beautiful and delicious recipes made with local ingredients, but you'll be able to learn more about each of our participants through the stories they tell about their homes and local regions. (i.e. Food always brings people together.)

Please check out all of the recipes below, and be sure to check out my Gluten Free Sour Cherry Cake at the bottom!

Appetizers & Salads

Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n' Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet

Soups & Sides

Watermelon Gazpacho from Jane's Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips

Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons

Entrees

Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy's Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin' Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita's Cocina
Arugula Pizza from Family Foodie

Desserts

Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers

Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies

Join the #SundaySupper conversation on twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Gluten Free Sour Cherry Cake

Here's the recipe for my Gluten Free Sour Cherry Cake. I've adapted a white cake recipe from I Am Baker to be gluten free. I reduced the flour ratio a bit like I normally do for gluten free cakes, and I don't use almond extract since my gluten free flour blend uses almond flour. I like to use sour cherries in this recipe because the burst of sour flavor contrasts the sweetness of the cake and the frosting quite well. If you can't find sour cherries, then you can use traditional sweet cherries as a substitute.
Prep Time 30 minutes (this will go faster if you have someone pit the cherries with you)
Bake Time 30 minutes
Results in one sheet cake
Cake Ingredients
1 1/2 sticks butter, cubed (let it sit out for about 15 minutes)
1 3/4 cup sugar
1 cup sweet rice flour
1/2 cup almond flour (substitute with 1/4 c rice flour and 1/4 tapioca flour if you are allergic to nuts)
1/4 cup potato flour
1/4 cup tapioca flour
1 tsp xantham gum
4 tsp baking powder
1 cup room temperature milk
6 room temperature egg whites
1 1/4 tsp vanilla
1 cup pitted sour cherries

Frosting Ingredients
1 cup cold whipping cream
1 tsp vanilla extract
1 1/2 tbsp sugar

Steps to make the Cake
Preheat an oven to 350F. Line the bottom of a greased sheet cake pan with parchment paper. (Makes removal super low stress)

In a large bowl, cream the butter with half of the sugar. In a small bowl, blend together the flours, gum, and powder. Mix the flour into the creamed butter until well combined. Stir in the milk until most of the lumps are gone.

In a medium sized bowl, whisk the egg whites, other half of the sugar, and vanilla for about 2 minutes, or until the whites start to foam. Add the egg whites to the batter, and stir until a consistent batter has formed. Fold in the sour cherries.

Pour the batter into the pan and place the pan in the oven for about 30 minutes, or until an inserted toothpick comes out clean. Remove the cake from the oven and cool for about 10 minutes. Invert onto a wire cooling rack and let cool to room temperature. It need to be cool to the touch or else the frosting will melt.

Steps to make the frosting
Pour the cream, sugar, and vanilla into a cold bowl. Whisk the cream until soft peaks form and it is spreadable without losing form. Return the cake to the pan (make sure both the cake and the pan are cool to the touch) and frost the top of the cake.

Enjoy! (I dropped some of the cake off to two of my friends. Hooray!)

Thursday, July 25, 2013

5 Farmer's Market and Local Food #SundaySupper Preview Post



Hi everyone! I'm excited to share that I'm hosting this week's #SundaySupper! We'll all be sharing stories and recipes from our own local food markets, celebrating local produce. Be sure to check Sunday morning for all the recipes listed below, and join us Sunday evening at 7 pm for a Farmer's Market twitter chat!

Here's the preview of this Sunday's recipes!

Appetizers & Salads

Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n' Kale from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet

Soups & Sides

Watermelon Gazpacho from Jane's Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Rustic & Red Rhubarb Beet Plum Chutney from Sue's Nutrition Buzz
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons

Entrees

Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy's Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin' Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita's Cocina
Lemon Spaghetti with Basil from My Other City By The Bay
Arugula Pizza from Family Foodie

Desserts

Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry and Peach Mini Pies from My Cute Bride
Cranachan from Happy Baking Days
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies

Sunday, July 21, 2013

14 Gluten Free Basil Tomato Crepes for #SundaySupper


This week many of the contributors for Sunday Supper have taken off to party away at the Food & Wine Conference in Orlando, Florida. But as you can see, we didn't leave you hanging! This week we brough you recipes that are great for brinner (breakfast for dinner)! This week I made gluten free crepes! 
Someone recently asked me what the key is to making crepes, and I'll share with you what I told them; it's okay if it isn't perfect. The first two crepes I made for this batch did not turn out well, and for me it normally isn't until the third crepe that I actually make something that turns out well. 
For my gluten free batter, I like to use a blend of lighter flours that won't weigh down the batter and make it heavy, so avoid blends that are heavier in potato starches. Also, I don't add any gums to my crepe batter because I prefer the texture of crepes without the gums. 

Check out all the breakfast delights to satisfy your brinner wishes.
Tres Leches Pancakes from La Cocina de Leslie
French Toast Casserole with Sautéed Apples from The Foodie Army Wife
Gluten Free Breakfast Pizza from Blueberries And Blessings
Basic Vegan Waffles from Killer Bunnies, Inc
Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious
Bacon Egg and Potato Breakfast Tacos from Cookin’ Mimi
Steak and Egg Tostadas from The Girl In The Little Red Kitchen
Breakfast Bowls from Jane’s Adventures in Dinner
Bacon and Egg Waffles from The Urban Mrs
Homemade Lox from Growing Up Gabel
Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina
Bacon & Brie Potato Bread Strata with Roasted Pears from Eat, Move, Shine
Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes
Greek Frittata from Casa de Crews
Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks
Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake
Italian Turkey Meatballs (With a Secret) from What Smells So Good?
Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales
Red Pepper and Egg Galette from Healthy. Delicious.
Waffles – One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons
Steak & Egg Bagel Sandwich from girlichef
Florentine Benedict from Supper for a Steal
Oatmeal Ice Cream from Treats & Trinkets
Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor’s Adventures
Baked Berry French Toast from Table For Seven
But wait, there’s more!
Open Faced BTC Sandwich from Peanut Butter and Peppers
Crustless Spinach Quiche from The Hand That Rocks The Ladle
Bacon ‘n Eggs Bread Pudding from gotta get baked
Denver Breakfast Ring from Curious Cuisiniere
Copycat Japanese McDonald’s from Ninja Baking
Crumpets with Whipped Honey Orange Butter from Kudos Kitchen By Renee
One Pan Full English Fry-up from Food Lust People Love
Leek, Mushroom and Gruyère Quiche from Hip Foodie Mom
Joe’s Special, the Original San Francisco Treat from Webicurean
Bacon and Egg Breakfast Tarts from Vintage Kitchen Notes
Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips
Gluten Free Tomato Basil Crepes form No One Likes Crumbley Cookies
Sour Cherry Crisp from Pies and Plots
Cream Dried Beef and Waffles from Cindy’s Recipes and Writings
Sausage breakfast casserole from My cute bride
Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from  Sue’s Nutrition Buzz
Zucchini Pancakes with Sautéed Tomatoes and Feta from Ruffles & Truffles
Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood
Dulce de Leche Stuffed French Toast from Basic N Delicious
Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!
Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Gluten Free Basil Tomato Crepes

Serves 6 crepes
Prep Time 10 minutes
Cooking Time 20 minutes

Ingredients
Filling
1 tomato
8 leaves basil
3.5 oz feta
2 tbsp crumbled bacon

Crepe
1 cup gluten free flour (no gums)
3 tsp sugar
1/4 tsp salt
3 eggs
2 cups milk
1/4 tsp vanilla
2 tbsp melted butter, room temperature

Steps
Dice the tomato, and mince the basil. Combine the filling ingredients in a bowl and set aside. In a small bowl, mix the flour, sugar, and salt. Set aside.

In a medium mixing bowl, whisk the eggs for about 1 minute. Add the milk and vanilla and whisk for another minute to aerate the eggs. Whisk in the flour mix, followed by the butter mix.

Preheat a non-stick griddle pan (make sure it has edges) over medium heat. Depending on the size of pan, pour 3-4 tbsp of batter onto the pan. Spread the batter until an even coat is on the griddle pan. Wait for 2 minutes, or until air pockets form under the crepe. Use a spatula to separate the edge of the crepe from the pan, and carefully flip the crepe. I normally flip it onto a plate and then use spatulas to carefully flip and transfer back to the pan. Cook it for another 1-2 minutes and transfer to the plate. Fill with some of the filling, and serve!


Wednesday, July 17, 2013

0 Day Camp Cuisine: "Gluten-Free Energy Bites"

How to survive Summer Day Camp

plus a recipe for - Gluten-Free Energy Bites


My two GF children Josh and Rachel spend a few weeks in the Summer at a local day camp.  This is their 6th year at Park Camp in Buffalo, NY.  I am a veteran at this now but when they first started there was a lot to learn. Mistakes were made and stress was high. These are a few lessons that I learned along the way that I hope will help you.

1.  Do your homework and start early:
  • Find out from the Camp Director what activities your child will be experiencing each day they are at camp. 
  • Ask for contact information for the counselor in charge of certain activities.  For example, at Park Camp the kids have a scheduled activity called "Park Cuisine".  Each day they mix ingredients for a particular kid friendly recipe then get to eat what they made! 
  • Send the counselor an email to introduce yourself and your child.  Discuss your child's dietary needs with the counselor.  Most Summer Camp counselors are school teachers during the year and they are more than familiar with all of the allergies of today.
  • Inquire about other children that may have the same dietary restriction as your child.  This can be huge! You & the other parent may be able to work together as team to help out the kiddos! Plus, your child will not feel a "different" if they have a buddie with the same restriction.
  • Make a list of all of the activities that could have food involved and what food is going to be served
  • Purchase these ingredients ahead of time so you are prepared. 
2.  First day of camp:
  •  Instead of just dropping your child off at camp take time to park the car and meet your child's head counselor. This is where you take the opportunity to fine tune your schedule of events. Ask where, when, what questions.
  • Where are they having the event that requires a special GF item?
  • When are they scheduling this fun event (specific time of day)?
  • What exactly are they serving? Be creative here.  You most likely will have to substitute ingredients for GF.  Think of what GF ingredient could substitute for the gluten containing one!
Once you have the answers to the above questions you are well on your way to providing your child with a safe GF treat that they can enjoy. More importantly they will feel like part of the group!
Try to find out all of the answers to these questions on day #1.  This way you can be prepared

3.  Be Organized:
  • If you have a mobile device that allows you to take "notes" use this feature to keep a list of ingredients you may need.  Otherwise keep a small notepad in your bag to keep track of your items needed.
  • Use a calendar app on your mobile device (or a paper version calendar) to keep track of the food events and times.  I use the alert feature on my i-phone to alert me at certain times to keep me organized and stress-free!
4.  Communicate with your child:
  • Discuss with your child what is going on for that particular day.  For example, Day1 of my children's camp they were making oatmeal based energy bites in Park Cuisine.  I explained to both children that I provided the counselor with GF oats and that I checked all of the ingredients they were using to make sure that they all were safe for them. The camp counselor even took the next step and prepared a clean, separate area for them to mix there ingredients.  Josh & Rachel both understood what was happening and as Josh stated "Mom this is no big deal".  Great, I don't want it to be a big deal BUT it would have been a HUGE deal if I was not prepared for them.
Children need to feel safe & thrive on structure.  The more organized you are ahead of time the less stressed out you will feel and your children will reap the benefits from your efforts & maybe some day 20 years from now they will thank you!

GLUTEN-FREE ENERGY BITES: AMAZING RECIPE!!! 
Mix the all of the following ingredients in a medium sized bowl. Feel free to double this recipe-you'll be happy you did!
  • 1 cup GF quick cooking oatmeal (we used Bob's Red Mill)
  • 1/2 cup peanut butter or soy butter
  • 1/3 cup honey
  • 1 cup coconut flakes
  • 1/2 cup mini chocolate chips
  • 1 teaspoon vanilla



Spoon the mixture on to a large piece of parchment paper or wax paper.
You will then start to form the dough into a roll.  Place roll in the refrigerator for one hour until chilled thoroughly.  Once chilled cut the roll into slices. 


 



 Eat and enjoy!
Sweet Madalyn- my daughter Rachel's BFF!!!
Let us know how you enjoyed this post and recipe! Please share with others who may benefit from this post.  Thanks & enjoy!


0 Gluten Free Food Tip - Food Labels




Here's my food tip of the week! This week's is gluten free themed, and features a few different types of gluten free labels. I use the phrase ppm in the video, which stands for parts per million. The key to this word is the higher the number, the greater chance of gluten. Here's general guidelines:

In 2007 the FDA proposed guidelines that anything labeled as gluten free has at most 20 parts per million (or contains 0.002% gluten). Stress the words proposed though, no FDA rules have been finalized yet, but things are looking up.There is no legal definition to what gluten-free can be labeled as, so as always be careful when you see something labeled as gluten free.

If you see a CSA or other Celiac approved label, coupled with gluten free labeling, you can feel confident in the food having at post 10 ppm. This includes any Certified Gluten Free foods. If it's Certified Gluten Free, then the GFCO has been involved in the testing of the amount of gluten in the product.
 
Hope you find this helpful, sadly the FDA hasn't legalized any Gluten Free rules yet, but there's still hope because progress is being made!






Tuesday, July 16, 2013

0 Just Ask Josh Interview @ Gluten-Free Good Neighbors

Just Ask Josh Interview @ Gluten-Free Good Neighbors - Buffalo.com

Julie is a great friend and contributor of the site, so I was so excited when I read this article! If you haven't read me say it before, I love her products available at her website and you can tell how much she loves her children! If you haven't checked Just Ask Josh out yet, do it! Her Certified Gluten-Free cookies and brownies are the best!

1 Mom Creates The Best Gluten Free Cookies And Brownies Ever - Juli La Porte Blog

Mom Creates The Best Gluten Free Cookies And Brownies Ever - Juli La Porte Blog

Looking for an easy to prepare exceptional GF sweet treat! Then this one's for you-- watch and share Just Ask Josh's latest video review by canieathere.com.  Our young fan Olivia LaPorte bakes up fresh GF chocolate chip cookies and gobbles up fudge brownies!

Monday, July 15, 2013

0 Frozen Fun! 25 Dairy & Dairy Free Ice Cream Recipes

Hi all! I had the pleasure recently of being able to try Rogene Robbins' Frozen Fun! 25 Dairy & Dairy Free Ice Cream Recipes. It's a great e-book that really celebrates the art of homemade ice cream and making with with family and love.

It covers the types of ice cream makers and how each of them are well fitted to each recipe. There's great classic recipes, one of my favorites being the lemon ice cream, which tastes like a frozen pie. The book also comes with a great range of fruit creme ice creams. They're all super easy to make, and look to be creamy and delicious.

Check out the book at Amazon: http://www.amazon.com/Frozen-Dairy-Cream-Recipes-ebook/dp/B00CMHOV7M/ref=la_B00268HMAK_1_2?ie=UTF8&qid=1368797007&sr=1-2 and on 7/16 you can download it for free!

Sunday, July 14, 2013

0 Pan Fried Potatoes


Here's a super easy and tasty breakfast recipe that is sure to statisfy fans of potatoes. I was at the farmer's market this weekend getting inspiration for an upcoming Farmer's Market-themed Sunday Supper, and found some great local potatoes and onions (the cherries on the side in the photo will be used in my Sunday Supper recipe in two weeks).

Servings 2 to 4
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients
1/2 lb of fingerling potatoes
1 onion
2 cloves garlic
dash of salt and pepper
1 sprig rosemary, minced
olive oil for the pan

Steps

Preheat a pan to medium low heat. Cut the potatoes in halves (quarters if they are large potatoes) and set aside. Dice the onion and mince the garlic. Add about a tablespoon of olive oil into the pan, and add the onions and garlic. Sautee for about 5 minutes.

Add the potatoes, salt, pepper, and minced rosemary. Cook on medium low for 10 minutes, and raise to medium heat for another 5 minutes. Stir every few minutes to prevent sticking, and add a tablespoon of olive oil as needed if the potatoes start to stick. Once a fork is easily inserted into the potatoes, remove them from heat and serve.

Saturday, July 13, 2013

0 Food Tip of the Week: How to cut round foods

Here's a quick tip on how to safely cut round fruits and vegetables! It's the first recording I did through Google Glass, so it's not perfect, but I'm excited to do the next one! Leave any requests in the comments section!

Monday, July 8, 2013

0 Google Glass

Hey everybody! This past week I got Google Glass, and now that I've learned how to use it, I love it. Check out my video below for more details, but in short this will be a fun experiment for my blog, and we'll see how it goes! The first few videos may be a bit rough as I get a handle on it, but I hope you guys enjoy!

I'm hoping to bring 1-2 minute food tips and how to's on a weekly basis, as well as show how to do some of my favorite recipes from my point of view. Add any requests or ideas in the comments section below!


Sunday, July 7, 2013

19 Gluten Free Mozzarella Pesto Pizza - #SundaySupper with Sara Moulton



This week is a very exciting week for the #SundaySupper group because Sara Moulton has joined us this week! For this week's event we're sharing recipes inspired by her Everyday Family Dinners book with all of you. The recipe that I'm sharing today is inspired by her Reuben Pizza. I love the concept of turning a sandwich into a pizza, so after some thinking I decided to use a basil, tomato, and mozzarella sandwich as inspiration. I use Sara Moulton's pizza dough recipe as a base, with some alterations. I use Mama's Gluten Free Almond Blend Flour, and also used more water than the original recipe. One exciting thing for gluten free pizza dough is you don't have to spend any time kneading the dough. This is because the purpose of kneading is to work the gluten protein to make a stretchy dough. Since this dough is gluten free, we don't have to worry about kneading it!
Join our chat this evening and check out the recipes below (including mine at the bottom). Select bloggers will be giving away a copy of this cookbook. 

Follow Sara Moulton and her recipes on 

Breakfast for Dinner:
Family Dinners:
Spectacular Sides and Salads:
Don’t Skip Desserts and Drinks:
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
Gluten Free Mozzarella Pesto Pizza

Servings 1 14" pizza
Active Prep 15 minutes
Inactive Prep 45 minutes
Baking Time 20 minutes

Ingredients
2 cups Mama's Gluten Free Almond Blend Flour
4 tsp xantham gum
1 1/4 oz quick rising yeast
1 tsp sugar
1 tsp salt
1 1/4 cup warm water
1 tbsp olive oil
3/4 tsp garlic powder
1/2 tsp onion powder

Fresh mozzarella
Basil Pesto
1 Tomato

Steps
In a large bowl, combine the flour, gum, yeast, sugar, salt, and powders. Stir in the warm water and the oil. Mix until this forms a dough and forms a ball. Cover and set the bowl in a warm place for 45 minutes to rise.

Preheat your oven to 350F. Cover your pizza pan with parchment paper and use your hands to form the dough into a round pizza, about 1/4-1/2" thick. Brush the top of the dough with olive oil, and then invert the dough onto the pan. Remove the parchment paper, and brush the top side of the dough with olive oil. Bake for 8 minutes. Remove the pizza at the end of the 8 minutes.

Cover the top of the dough with pesto. Thinly slice the tomato and cover the top of the pizza with the slices. Thinly slice mozzarella and cover the top of the pizza. Place the pizza back in the oven, and bake for 12 minutes.

Enjoy!

Monday, July 1, 2013

2 #WeekdaySupper - Gluten Free Pasta Salad


Happy July everyone! I'm helping bring in the week of 4th of July with a gluten free vegetarian recipe that's great not only any night of the week, but also at any 4th of July cookout. The best part is that it is ridiculously easy and can be made in under 20 minutes. Sometimes I love making simple recipes that highlight one ingredient or aspect. The thing I love about this salad is that it highlight's fresh vegetables. In this recipe I feature tons of bell peppers and carrot that I had in my fridge, but you can also customize it whatever way you want! You could easily add squash, mushrooms, or any of your other favorite vegetables to make this recipe your own.
This week I'm collaborating with several other bloggers to bring you #WeekdaySupper. If you haven't heard of it before, Weekday Supper recipes are meant for those who have little time to prepare a meal on a weekday evening but still want to bring a home cooked meal to friends and family. Here's the rest of this week's supper group, with the days their posts will go live!

Gluten Free Pasta Salad

Prep Time: 10 minutes
Cook Time: 12 minutes

Ingredients
1 1/2 cup gluten free brown rice pasta, uncooked
Half of one red bell pepper
Half of one yellow bell pepper
1 handful of shredded carrots
2 tablespoons good extra virgin olive oil
1 tsp oregano
1 tsp basil
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground pepper
pinch of red pepper flakes
Shredded Parmesan cheese, for garnish

Steps
In a medium pot, fill with 4 cups of water, and bring it to a boil. Once the water is boiling, add the dry pasta and let it boil uncovered for 2 minutes. After the 2 minutes, cover the pasta and remove it from the heat. Let the past cook for 10 minutes.

While the pasta cooks, dice the peppers and carrots into small cubes, and add to a medium bowl.

After the pasta has cooked, drain it and rinse under cool water until the pasta has cooled. Add it to the bowl with the vegetables. Pour in the remaining ingredients, and toss the salad to evenly coat the pasta in the seasoning. Serve and enjoy!