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.

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!

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!

18 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 

http://saramoulton.com/

Facebook

Twitter

Breakfast for Dinner:

• Open-faced Zucchini Omelet with Red Bell Pepper and Feta by Granny’s Down Home Sassy Southern Cooking
• Chocolate French Toast with Fresh Strawberry Sauce by Daily Dish Recipes

Family Dinners:

• Polenta Lasagne by Blueberries and Blessings
• Spicy Korean Cheesesteak by Kimchi MOM
• Chorizo Mushroom Bites by La Cocina de Leslie
• Roasted Ratatouille Crêpes with Goat Cheese by Healthy.Delicious.
• Grilled Chicken and Veggie Pizza by Runner’s Tales
• Clay Pot Vegetable Stew by Hezzi-D’s Books and Cooks
• Grilled Reuben Pizza by Juanita’s Cocina
• Vegetarian Greek Stuffed Zucchini by The Messy Baker Blog
• Manchego, Fig and Bacon Flatbreads by The Girl in the Little Red Kitchen
• Kimchi Fried Rice by girlichef
• Gluten Free Mozzarella Pesto Pizza by No One Likes Crumbley Cookies
• Peppery Broccoli with Feta Cheese and Angel Hair Pasta by Hip Foodie Mom
• Chicken Artichoke Piccata by Sustainable Dad
• Reuben Tortilla Pinwheels by Home Cooking Memories
• Deli Style Turkey Reuben Pizza by In The Kitchen with KP
• Grilled Mahi Mahi with Garlic Caper Sauce by Family Foodie

Spectacular Sides and Salads:

• Curried Peas and Black Beans by Cindy’s Recipes and Writings
• Chopped Salad with Feta, Chickpeas, and Pita Croutons by Supper for a Steal
• A Summer Salad from Paris by Mama’s Blissful Bites
• Caprese Salad with Avocado by Ruffles & Truffles

Don’t Skip Desserts and Drinks:

• Three-Ingredient Pluot Crisp by Shockingly Delicious
• Stuffed Strawberry Dessert by Growing Up Gabel
• Vegan Chocolate Peanut-Butter No Bake Cookies by Killer Bunnies
• Warm Chocolate Cheesecake by That Skinny Chick Can Bake
• Turkish Pistachio and Apricot Bread by A Kitchen Hoor’s Adventures
• Sparkling Watermelon Lemonade by The Urban Mrs.
• Blueberry Crepes by Basic N Delicious
• Nectarine Upside-Down Cake by Magnolia Days
• Cannoli Strawberries by Foxes Love Lemons
• Gluten-Free Carrot Cupcakes by Ninja Baking
• Watermelon Basil Lemonade by Curious Cuisiniere

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!

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!

• Tuesday – Eat, Move, Shine – Nana’s Plum Chicken
• Wednesday – Cindy’s Recipes and Writings - Salmon Caprese Salad
• Thursday – Magnolia Days - Calypso Pork Chops
• Friday – Daily Dish Recipes - Gnocci and Mushrooms in a Brown Butter Sauce

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!