Book of Yum

Tuesday: Vegetarian
Lentil Roast
Mashed potatoes and vegan gravy

Wednesday: Indian
Smoked Eggplant in Creamy Sauce (healthy cuisine of India p. 91)
Rajma- Red Kidney Bean Veg Chili
Basmati Rice

Thursday: Japanese
Fried Tofu balls (Japanese Veg Cooking p. 246)
Japanese rice
Spinach with sesame sauce

Friday: Mexican
Herbed Zucchini Salad (A Taste of Mexico p. 67)
Refried Bean Tostadas (116)

I’m hosting the gluten-free menu swap this week- with a theme of PIZZA! Pizza is great because you can have as many variations as there are diets or preferences. Gluten-free Cheese pizza, vegan pizza, raw foods pizza, dessert pizza- they are all delicious forms of pizza. Really, with pizza, the only limit is your own imagination! I look forward to seeing what delicious and unique forms of pizza you all come up with. Check on future Gluten Free menu Swaps over with Cheryl at GF Goodness. You can find more great menus with Org Junkie.

Angela shared recent dishes including dairy-free, gluten-free chocolate silk pie and info on the 2009 Gluten-Free Culinary Summit in Denver or New York, respectively. She is looking forward to making my dairy-free walnut pesto recipe. (Yay!)

Wendy at Celiacs in the House found some of the new Betty Crocker Gluten Free cookie mix at her local Kroger on Friday night and were pronounced a good bargain and very tasty! Wendy is making a California Pizza Kitchen Thai Chicken pizza on a Jules Gluten Free crust. Sounds lovely!

Cheryl of GF Goodness is making a socca garbanzo bean flour pizza that sounds WONDERFUL. I forgot all about the yumminess of socca and am glad she reminded me. She is going to do the roundup for my virtual Baby Shower soon, so make sure to get your link to her if you are a participant.

Celiac Family’s Menu features grilled and slow-cooked techniques for her protein dishes. No leftovers will go to waste at this house, but instead be used in a “make-your-own-buffet” meal and homemade enchiladas. Looks like Chebe Pizza Crust mix will be coming out of the pantry this week.

Fresh Ginger has a delicious and varied international menu planned with dishes from Ethiopia and Korea as well as pizza (or their more glamorous cousin, calzones). She’s looking forward to the start of her CSA subscription next week, but in the meantime, she’ll be enjoying fresh grilled asparagus. yum!

Here are some of my favorite pizzas that I’ve made at the Book of Yum:
Gluten-Free Grilled Marguerita Pizza Recipe

Allergy-free Gluten-Free Pizza Recipe

Zucchini Crust Pizza Recipe

Japanese Mayo Corn Pizza and Thai Veg Peanut Sauce Pizza

South American Socca Recipe

Chickpea Flatbread Pizza with apple, onion and feta recipe

This week the DH and I went on a short camping trip in our gypsy van. I like to keep Chebe mixes stocked in the van because it makes it extremely easy to toss together gluten-free bread rolls or pizza with very little effort. Lately, pregnancy-induced heartburn has made tomato NOT my friend, so I brought some premade basil pesto from home (Costco brand) along with onions and yellow peppers, thinking that I might throw together a quick pizza for dinner. I was inspired by some fresh mozzarella at the store on our way out to the campground, and an entirely new pizza was born. The DH raved and raved about the pizza. I think the secret is to slice the onion extremely thinly, and let it sweeten and caramelize before you add the other ingredients. We gobbled up the first pizza that night, and it was just perfect. I made a second one (pictured) that was slightly overbaked, so the crust wasn’t as perfect as the first one, but it was still divine. If you don’t have chebe on hand, you can make any of your favorite gluten-free pizza dough and it will be just as tasty! Enjoy!

*note: You can use dairy free or dairy basil pesto. I tend to make it dairy free at home to reduce calories, but for this recipe I happened to use prepared dairy pesto. Either one is equally good, though.

Tomato free Basil Pesto Pizza with Fresh Mozzarella Recipe Main Course  Alternative Grains  Dairy  Italian

Ingredients 1 uncooked GF pizza crust (Chebe is yummy, or I like Carol Fenster’s recipe below) 1/8 cup basil pesto (pre-made or homemade) 1/2 small onion, cut in half and into thin slices 1/2 yellow bell pepper, cut into matchstick sized pieces or diced 1/2 ball of fresh mozzarella cheese, sliced Directions Bake pizza crust in 350 oven for 10 minutes and then baste with basil pesto. Sprinkle liberally with thinly sliced onion. Put back in oven for another ten minutes. Then add your bell pepper pieces and return to oven for another five minutes. Add your sliced fresh mozzarella, and bake until cheese begins to bubble on top.

Rating:  9 Original Source:  Contents of my brain, please do not replicate without my permission. Thanks! Recipe ID:  1424 Added:  June 6, 2009 Last Modified:  June 6, 2009

Adapted Carol Fenster’s Pizza Crust Recipe Alternative Grains  Italian

Ingredients 1 tablespoon dry yeast 2/3 cup brown rice flour 1/2 cup tapioca flour 2 teaspoons xanthan gum 1/2 teaspoon salt 1 teaspoon Italian herb seasoning OR “pasta seasoning” mix like Trader Joe’s 2/3 cup warm non-dairy milk (110) (rice etc.) 1/2 teaspoon sugar or honey 1 teaspoon olive oil 1 teaspoon cider vinegar Directions Preheat oven to 425 degrees F. Put a pizza stone on the bottom rack, leaving the main rack free. Combine dry ingredients in your mixer, including yeast. Then add the liquid ingredients slowly and beat the ingredients for two minutes. If the dough bounces around the mixer, it’s too dry, so add extra liquid a little at a time until it will mix smoothly. Prepare a pizza pan by greasing it either with nonstick baking spray (NO FLOUR VARIETY) or grease the pizza pan with a little olive oil. Next, take your mixed dough and either split it for two mini pizzas or use it for one large pizza. throw your dough on the pizza pan (rectangular pan for two, round for one) and take a freezer-quality ziploc bag. Either spray with nonstick baking spray OR grease with a little olive oil. Put your hand inside the bag and use it to spread the dough out into a pizza shape, giving the dough a little rim around the edge to hold the toppings. Bake for ten minutes and then remove from the oven. I like to baste the crust in oil from sundried tomato pesto. Cover the pizza with your desired toppings and then move the pizza stone to the middle rack and put your covered pizza on the pizza stone and bake it for at least ten minutes or until the pizza is done. Notes THIS PHOTO SHOWS THE HALF-BAKED DOUGH BEFORE THE second-baking on the pizza stone. After baking the second time, especially after pesto basting, the dough turns golden brown. The pizza stone really makes the dough nice and crispy so I highly, highly recommend one!

Rating:  9 Original Source:  Based on Carol Fenster’s Pizza Recipe at Savory Palate. Please do not replicate this recipe anywhere without BOTH Of our permission. Recipe ID:  1230 Added:  May 15, 2008 Last Modified:  June 7, 2009

Walnut Dairy Free Pesto Recipe Sauces & Condiments  Vegetables  Italian

Ingredients 1/2 cup walnuts 2 cups fresh basil leaves sprinkle salt 1/8 cup roasted fresh onions 1/4 cup olive oil Directions Combine ingredients in blender or food processor, drizzling in olive oil as you blend it. Taste and season with more salt or other spices if desired. Enjoy! Notes I used this pesto on a gluten-free pizza crust topped with roasted sweet potatoes, roasted potatoes, roasted red pepper, roasted onion, and even half roasted chard. Yum yum yum!

Rating:  9 Original Source:  Contents of my brain, do not replicate anywhere without my permission. Recipe ID:  1334 Added:  December 15, 2008 Last Modified:  December 18, 2008

Herbed red potato home fries in a yogurt honey-mustard sauce with Farmer’s market purple-greens with tahini and a fried egg.

I don’t know what your Easter plans are, but our Easter plans drastically expanded this week when we found (and bought) our very own gorgeous Gypsy RV Van. We had been considering renting a RV for the week, as we had a little unexpected free time, but it was so expensive we thought it might make more sense to look into used RVs instead. We didn’t really think we’d find anything- but we fell in love and somehow ended up driving her home. Oops! We’re planning on going on a week-long road trip and so our menu of the week is a bit simple, and all foods I can easily prepare in our new camper van! Making this menu was very helpful, as I’ll have to figure out how to stock our van, and now I at least know the foods to bring.

Have any of you had experience with gluten-free RV camping? Please share any tips (and menu ideas!) in the comments!

Gluten-free RV Camping Menu
Breakfasts:
Pamela’s Mix pancakes, Eggs & fried potatoes, Bob’s Red Mill Hot Cereal or Arrowhead Mills grits, Fruit sweetened GF cornflake cereal OR GF rice chex

Lunches:
Egg Salad Sandwich, Almond Butter and Jelly Sandwich, leftovers

Monday: Italian
GF Pasta and Balsamic Eggplant pasta Sauce

Tuesday: Indian
Rice and Indian Packaged Meal

Wednesday: Mexican
Corn tortilla quesadillas and fresh salad

Thursday: Thai
Rice noodles with Peanut sauce and veggies

Friday: Comfort Foods
Corn Muffins and GF soup (Amy’s)

You can find more great menus over withOrg Junkie. As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog. This week, she is also hosting the gluten-free Menu Swap with a flax seed theme. I’ll be on the road, so I don’t know that I’ll have much of a chance to use flax seed, but my favorite way to use them is in baked goods. I also enjoy them in raw food recipes, so I might have some in a prepared GF raw snack bar.

This week I had to share some special Easter appropriate recipes with you. Around Easter time, eggs seem like a natural ingredient. Previously, I shared a recipe for Asparagus Cheddar Red-Pepper Quiche that I had made for a local Celiac Bay Area potluck. But, I had actually made two different quiche for that potluck, and my favorite was actually the one below with olives, sundried tomatoes, and feta cheese. As with the other one, you can use your favorite GF crust, whether it is Whole Foods GF bakehouse, GF Pantry pie crust mix, or Bette Hagman’s recipe for dream pastry.

Here are more gluten-free Easter egg recipes:
Pickled Eggs and Beets

Gluten-Free Sundried Tomato feta Spinach Quiche Recipe Main Course  Vegetables  Dairy  American

Ingredients Gluten Free Pie Crust* 2 tsp. olive oil 1 onion 1/2 jar artichoke hearts, chopped 1/4 cup (or less) sundried tomato, in oil and rinsed or dried and reconstituted in water for 30 minutes 2 tbsp. sliced olives (kalamata etc) 2 large handfuls of spinach 2-3 ounces feta mozarella to taste 3/4 cup milk 4 eggs fresh basil, julienned herbs (dill, provincial etc) salt to taste freshly ground pepper Directions Sautee onion in olive oil. When it turns translucent, add other ingredients through the spinach. When spinach has wilted, put filling in pie crust, sprinkle with cheese. Mix milk and eggs together, whisking and seasoning. Bake 35 minutes or so at 375 or until quiche is firm and lightly brown on top. Notes *I used Gluten-Free Pantry pastry mix, but think I prefer Bette Hagman’s Dream Pastry Mix for handling OR, for an easy “cheating” move- use Whole Foods GF Bakehouse pre-made pie crust. Follow directions on pie crust recipe for crust and pre-baking.

Rating:  8 Original Source:  Contents of my brain, do not replicate anywhere without my permission. Recipe ID:  1375 Added:  March 15, 2009 Last Modified:  March 17, 2009

Naturally Dyed Easter Egg Main Course  Dairy

Ingredients Base: 1 quart water +2 tbsp white vinegar Color Elements: Blue: Red Cabbage, 4 cups Yellow: 3 tbsp turmeric You Can also try the following color elements: 4 cups onion skins (12 onions) 4 cups chopped Beets 1 quart strong coffee, no water Directions To make each dye, bring water, vinegar, and color element to a boil, lower the heat, simmer 30 min and strain dye. You can boil eggs with dye or cold dip, for 5 seconds up to overnight, and dry on wire wrap. For Turmeric, you can just add the powder to hot water without boiling it. Deep yellow- soak eggs in turmeric for a long time Teal- Soak eggs in turmeric solution for 30 minutes and then cabbage soak for 5 seconds. Bright Blue- Soak eggs in cabbage solution overnight (or just for a long time)

Rating:  8 Original Source:  Martha Stewart Recipe ID:  1214 Added:  March 25, 2008 Last Modified:  April 2, 2008