Tuscan Brunch Pie

A wonderful, upscale, yet relatively simple gluten free brunch dish.

Bonus: No worries about the labor and sometimes immense effort of making a gluten free pie crust; for a BIG time (and calorie) saver, use a GF Sonoma Artesian Wrap from La Tortilla Factory as your crust. http://latortillafactory.com/products-10.aspx

1 Sonoma Wrap*

1 T. olive oil

2 eggs, beaten
3 ounce package low fat cream cheese

¾ cup Mozzarella, grated

1 cup ricotta cheese

¼ cup Parmesan, grated

½ t. garlic powder

1 t. dried thyme or 1 T. fresh thyme

Freshly grated black pepper

3/4 cup Canadian bacon or ham, chopped

¼ cup sweet onion, chopped

½ of a14 ounce can of artichoke hearts, drained and chopped (optional)

2 T. chopped roasted red peppers (or pimentos) drained

1-2 cups fresh spinach, loosely packed and chopped

Topping:
2 T. Parmesan, grated
1/2 cup Mozzarella or cheddar, grated 

 ¼ cup GF bread, cracker, or tortilla chips crumbs
Garnish with diced sun-dried tomatoes and creme fraiche, optional

Follow package directions for Sonoma Wrap, microwaving 30 seconds on each side. Brush olive oil on both sides of the wrap and place it into an 8-9 inch pie plate with excess wrap going up the sides of the pie in a crust-like manner. (An 8 inch pie pan is best and provides the most “crust” coverage.)

In a large bowl, mix next 12 ingredients, (through the spinach). Pour this mixture into the “pie shell”. Bake at 375˚F for 30 minutes.

Remove from oven and top with the 2 T. Parmesan, the Mozzarella or cheddar, and the ¼ cup of crumbs. Bake an additional 15 minutes or until set. 

Let stand for 30 minutes before cutting and garnish, if desired. Carefully cut pie with very sharp knife so that the pie is cut nicely all the way through the “crust” and forming neat wedges.

Warm pie again to serve or serve at room temperature. 

Serve with fresh fruit and mimosas!

Makes: Eight slices. 

Notes: Another crust option is using grated GF hash browns OR grating a fresh potato and pressing into the bottom of the pie pan to create a crust.

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:   

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

“Mex” Chex Party Mix

LOVE this Chex Party Mix with a kick!
 
The use of corn nuts and corn chips and the unique blend of spices makes this snack mix recipe more unique than the traditional versions of Chex mix. Wrap it up in festive containers and give as gifts for the holidays. (Adapted from Chex cereal recipes.)

4 cups GF Corn Chex cereal
4 cups GF Rice Chex cereal
2 cups dry roasted peanuts
2 cups bite sized GF pretzel twists
12 ounces of toasted corn nuts
¾ cup unsalted butter or GF margarine
2 t. crushed red pepper flakes
¾ t. garlic powder
1 t. lemon-pepper seasoning
¾ t. chili powder
½ t. chipotle seasoning
3 cups regular or nacho-flavored tortilla chips, broken into bite-sized pieces

In large microwavable bowl, mix cereals, peanuts, pretzels and corn nuts. In two cup microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture, stir gently until evenly coated.

Microwave uncovered on High for 4-5 minutes, stirring after each minute. Carefully stir in tortilla chips. Spread onto waxed paper or foil to cool. Store in airtight container.

Makes: Thirty six ½ cup servings.

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Peppermint Candy Chocolate Truffles

Festive yet simple, hand-made holiday chocolates with melt-in-your-mouth richness. Certain to impress!

11.5 ounce bag of Ghiradelli bittersweet chocolate chips

¾ cup heavy cream

3 t. GF peppermint extract

½ to ¾ cup cocoa powder

½ cup candy canes or peppermint candies, coarsely crushed

Place chocolate chips into medium bowl. Combine extract and cream in smaller bowl in microwave and heat for 1½ minute. Fold this mixture into the chocolate chips, whisking until completely blended. If the chocolate does not completely melt, heat in microwave for 15 second intervals until chocolate is melted and smooth. Place this mixture into the refrigerator until completely firm.

Line a small baking sheet with waxed paper. Taking a teaspoon, scoop out teaspoon-sized amounts of the chocolate mixture and roll into small balls in your palm. Quickly roll each ball in the cocoa powder and place onto the lined cookie sheet. Place the cookie sheet filled with the little chocolate balls into your freezer for about 20 minutes or until semi-firm.

Remove from freezer and roll the top of each chocolate ball in the crushed candy canes. If crushed peppermint candy does not adhere to chocolates, allow them to warm to room temperature slightly so that the crushed candy will stick to them. (Do not over crush the candy; the chocolates will be more attractive if the candy has not been crushed into peppermint candy powder!)

Place truffles in an airtight container in the refrigerator until ready to serve. At serving time, place truffles in small paper mini-muffin cups for a festive presentation. Allow to come to room temperature before serving.

Makes: Two dozen+ truffles.

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:   

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Pumpkin Cheesecake Streusel Bar

Pumpkin Cheesecake 
Streusel Bar

Chunks of pecan in a buttery crust with a pumpkin cheesecake filling creates a quick and easy recipe using one of the new gluten free cake mixes that are now in the marketplace. Adapted from Betty Crocker.

1 box Betty Crocker gluten free yellow cake mix

½ cup pecans, chopped

½ cup butter, softened to room temperature

2 packages (8 ounce) cream cheese (I used low fat)

¾ cup sugar

1 cup canned pumpkin

1 T. pumpkin pie mix*

2 T. whipping cream

2 eggs, beaten

Heat oven to 350˚F.  In medium bowl, stir together cake mix and pecans. With pastry blender or fork, but in butter until mixture is crmbly. Reserve one cup of this mixture for topping. In bottom of 13 x 9 inch (or slightly smaller) baking pan, press remaining mixture. Bake ten minutes.

In large bowl, beat cream cheese and sugar with mixer until smooth. Add remaining ingredients and beat until well blended. Pour this mixture over the warm crust. Sprinkle with the reserved topping.

Bake 35-45 minutes until center is set and when tested with a clean knife, the knife comes out clean. Cool thirty minutes, then refrigerate about 2 hours or overnight. Do not attempt to cut into bars until bars are completely chilled and have become firm**.

Makes: Approximately 24 bars.

Notes: *If you don’t have the mix, make your own by adding 2 t. cinnamon powder, ¼ t. each of ground mace, nutmeg and clove. **These are excellent with a squirt of store bought gluten free whipped cream just before serving OR make whipped cream ahead and flavor with Cointreau or Grand Marnier before serving.

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at: 
 

http://www.celiacdiseaseinfo.org

 

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Portuguese Stew

An aromatic dish that is unique, robust and very flavorful. May also be made in a crock pot.

½ cup GF flour blend (seasoned with 2 t. paprika, 1 t. garlic, salt and pepper)
10 skinless chicken thighs
3 T. olive oil
½ to1pound kielbasa in sausage form, sliced into ½ inch pieces
1 medium onion, diced
1-2 cups diced potatoes, optional
1 red and one yellow sweet pepper, julienned (I use roasted red peppers in brine)
15 ounce can canned chopped tomatoes
2 T. minced shallots, optional
1 head garlic, skin removed and cloves left whole
1 cup pitted kalamata olives
Salt and pepper
1 cup dry white wine
15 ounce can low sodium chicken broth
½ cup finely chopped Italian parsley leaves
Pinch of crushed red pepper flakes
½ cup sliced green onions
4 cups of cooked white rice
Freshly grated Parmesan, chives, and paprika

Toss the chicken with the seasoned flour.


Heat the oil in a large cast iron skillet over medium high heat.

Add chicken and sauté until golden brown on all sides; about 5 minutes per side. Remove the chicken and set aside. Add chorizo or kielbasa sausage and cook until browned on both sides.

Add the onions, potatoes, if using, and peppers. Cook the vegetables for two minutes, stirring occasionally. Add the tomatoes, shallots, if using, garlic cloves, and olives. Season with salt and pepper to taste. Stir in wine, chicken broth, and parsley and return the browned chicken to the skillet.

Bring the liquid back to a boil and then reduce to a simmer.Cover and simmer the chicken, sausage and vegetables for 40 minutes, or until chicken falls off the bone.

Add the crushed red pepper flakes and green onions. Adjust the seasonings.

Mound the rice in the center of a serving platter. Arrange the stewed mixture around the rice.

Garnish with Parmesan, chives, and a little paprika.

Makes: 4-6 servings.

This recipe is from my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free Cooking

My cookbook is available at: 

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Lemon Cheesecake Bars

Extreme lemon! Rich and creamy, decadent cookie-bar that is perfect to serve for a tea.

Bottom Layer

1 cup GF flour blend

1 egg, beaten

1 cup walnuts, ground

¾ cup butter

½ cup brown sugar

Lemon Cheesecake Layer

2-8 ounce pkgs cream cheese

¾ cup white sugar

1 egg

1 T. GF flour blend

4 T. fresh lemon juice

2 t. lemon zest

Powdered sugar

Fresh strawberries or raspberries, optional

Heat oven to 350˚F. Blend all bottom layer ingredients with a pastry blender/cutter. Place into a 9 x 13 (or smaller) baking pan. Bake bottom layer for 15 minutes. Set aside to cool

Combine cheesecake layer ingredients and beat with mixer. Pour batter evenly over top of the first batter. Bake at 350 for 20-30 minutes or until set. Cool completely in refrigerator before cutting into two inch squares. Dust with powdered sugar.

May also top with a garnish of fresh raspberries or strawberries.

Makes: 24 squares.

(Pictured here with Almond Cookie recipe from my cookbook)

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:   

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Almond (Pignoli) Cookies

This simple, chewy melt-in-your-mouth cookie is very special with basically three ingredients. Use almond slivers on top instead of pine nuts (pignolis), if pine nuts are not readily available.

1-8 ounce can almond paste (without sugar, if possible)

½ -3/4 cup sugar, depending on personal taste and also depending on whether almond paste contains sugar

2 egg whites, slightly beaten

¼ cup pine nuts or almond slivers

¼ cup maraschino cherries, cut with scissor into slivers, optional.

Preheat oven to 350˚F. Line a large cookie sheet with parchment paper or foil; set aside.

Break almond paste into small pieces and place in a mixing bowl. Mix with an electric mixer or food processor. Add sugar and egg whites and mix batter until well combined. 

Drop dough by teaspoons onto a prepared cookie sheet. Press a few nuts onto each cookie, then top with one or two small cherry slivers.

Bake in a pre-heated oven for about 15 minutes, or until edges are firm and tops are lightly browned. Cool on cookie sheets for about 5 minutes.

Transfer cookies to a wire rack to cool.

Makes: About two dozen 2-inch cookies.

This recipe is from my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free Cooking

My cookbook is available at: 

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-1

  


Almond Cookie is pictured to the right with Lemon Cheesecake Bar, which is listed in the archives of this blog.

Butternut Squash Bisque

Hearty, flavorful and unique. A wonderful harvest stew topped with grated Gouda, chives, bacon, and garnished with gem-like dried cranberries. Perfect for any Fall or Winter meal and a very special bisque that can be made ahead to serve at Thanksgiving as well!

¼ cup butter or olive oil

2 ½ to 3 pound (or less) raw butternut squash*

1 medium onion, chopped

1 large carrot, coarsely chopped

1 stalk celery, coarsely chopped

2 cloves garlic, chopped

48 ounces (slightly more or less) low sodium chicken broth

2-3 large apples, peeled, cored and chopped

1-2 cups apple cider or apple juice (I used our home made apple wine)

1 chipotle pepper in sauce** 
½ cup low fat sour cream or yogurt, plus extra for garnish

Garnish:

3 ounces smoked Gouda, grated

Center cut bacon, fried and chopped

Chives, chopped

Dried cranberries

Melt butter in 6 quart Dutch oven. Add squash, onion, carrot, celery, and garlic. Cook, stirring until vegetables are tender; about ten minutes. Add broth, apples, cider or apple juice, and chipotles. Reduce heat, cover and simmer for 20 minutes or until all are tender. Remove from heat and allow to cool slightly.

When cooled, puree in pot using an immersion blender wand. (Or puree in batches in the blender.) Blend in the sour cream or yogurt, reserving a little extra for optional garnish. Heat through. Remove from heat.

Top with shredded Gouda, dollop of sour cream, bacon, chives, and dried cranberries if desired.

Notes: *Cut the raw squash in half and scoop out seeds with a spoon. Place, flesh down, in microwavable dish with small amount of water. Cover and microwave about 8 minutes or until tender. Scoop squash out and use in the bisque. (Costco carries the squash chopped and ready to go). **Buy these peppers in a small can and make certain it is gluten free; check the ingredients for wheat.

Makes: Eight to ten servings.

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking.

It is available at:

http://www.celiacdiseaseinfo.org    OR at Amazon.com

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Gluten Free SW Style Pinwheel Appetizers

Two words: Sonoma Wraps.

One of the very first gluten free purchased bread-type product (that I have experienced) that does not disintegrate in your hands, turn tough and leathery, or dry out.

Here I have used them for the famous pinwheel appetizers that are typically created with flour tortillas. For years, I have been envious of everyone enjoying those at parties.

These wraps are also fabulous for wrapped sandwiches and the answer to packing a sandwich for lunch or travel…that will remain INTACT. Actually, packing a wrap. (A friend just left for Europe with these in tow.)

This wrap, formulated with teff flour, is truly a gift to celiacs and those required to eat gluten free. From La Tortilla Factory in Santa Rosa, California: www.latortillafactory.com.

(By the way, I am in no way affiliated with this company; just totally thrilled with the product!)

8 ounces of cream cheese

½ cup sour cream

2 ounces can chopped green chiles, drained

2-4 ounces of olives, chopped and drained

½ cup pepper jack cheese, grated and packed

2 T. salsa, plus extra for dipping

1/2 cup green onion, chopped

1 cup fresh spinach, chopped

1 package Sonoma gluten free and wheat free wraps

Mix all ingredients together and refrigerate. Heat wraps according to mfg. directions; 30 seconds in microwave per side. Allow to come to room temperature.

Spread mixture evenly over wrap and all the way to the edges of the wrap. Add the other ingredients to each wrap and roll up tightly.  Skewer each with toothpick if desired (not necessary). Wrap up in a moist tea towel and refrigerate until ready to slice. When ready to serve, slice each tube into five pieces. I did not use the end slices.

Use extra salsa for dipping sauce. Enjoy!

Makes: 24-30 appetizer pinwheels. 

For more info on my cookbooks, go to:

http://www.celiacdiseaseinfo.org

Diane's Classic Fried Potato Wedges

Diane’s Classic Fried Crunchy Potato Wedges

These are so crunchy you can hear someone biting into one all the way across the room! Truly a gluten free treat.

1½ cups GF flour blend

1/3 cup organic corn meal

1 cup low fat buttermilk

2 large baking potatoes, peeled, cut into 12 wedges (six per potato)

2 cups (or less) non-GMO cooking oil

Seasoning Salt

1 T. salt

1 t. garlic powder

1 t. cayenne

1 t. paprika

½ t. sugar

Ranch Dressing Dip

4-8 T. low fat bottled GF ranch dressing, to taste

1/2 cup each sour cream and low fat GF mayo

½ cup plain yogurt

After peeling potatoes, cut lengthwise in half, then cut each half in half, then each piece in half again. Cook potato wedges on a plate in microwave for 8 minutes. Lay out on baking sheet that is lined with paper towels to cool and absorb moisture.

Lay out three empty bowls or trays in a row for dipping potatoes. Mix together flour and cornmeal and place in the two outer bowls or trays (the tray or bowl farthest away from your stove or deep fryer will need less of the flour; the final dip of the flour after the dip in the buttermilk uses more). Place buttermilk in the center bowl or tray. Dip potatoes in flour/corn meal mixture, then in the buttermilk, then the flour again. Shake off excess and place in deep fryer or 2 inches of hot oil and fry until golden; about 7 minutes. Remove with slotted spoon to drain on paper towels. Fry all of the wedges.

While wedges are frying, mix seasoning and ranch dressing dip.

Toss the potato wedges in the Seasoning Salt. Dip in Ranch Dressing Dip and enjoy! Serve warm.

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org    OR at Amazon.com

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

San Francisco Polenta Bread

                                                            Simple, robust cornbread that is moist and flavorful.

1 cup GF flour blend

1 cup polenta

3 t. baking powder

½ t. salt

3 T. agave syrup

1 egg, beaten

1 cup low fat buttermilk

3 T. olive oil or unsalted butter

Preheat oven to 425 F.

Mix all ingredients together. Do not over blend. Pour into an 8 inch pan and bake 25 minutes or until golden. May also be made as muffins, but reduce cooking time by 10 minutes.

Makes: Six servings.

This recipe is from my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free Cooking

 It is available at:   

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Tina Turbin articles and reviews as a service to our celiac community...

Tina Turbin, award-winning author and celiac community advocate has recently posted an article from her http://www.GlutenFreeHelp.com website that features my gluten free cookbook, ebook, informational website, and blog. I am very pleased to announce, along with Tina Turbin, the release of this information to the celiac community.

Tina discusses and reviews everything from the cookbook’s recipes that she and her testers have been sampling over the past few months, to specific information about the effect of undiagnosed celiac disease upon other autoimmune disease, and the application of the 50 page eBook as a very effective tool for the newly-diagnosed.

The Interview: http://www.glutenfreehelp.info/autoimmune-disorders/

Cookbook Review: http://www.glutenfreehelp.info/recipes/

Ebook Review: http://www.glutenfreehelp.info/children/

And Tina is also sharing general information about the website: http://www.celiacdiseaseinfo.org and

Gluten Free Foodie Heaven Blog: http://www.glutenfreefoodieheaven.blogspot.com

Thank you for taking a moment to review the interview and the information that Tina is sharing with our community!

Diane B. Jacobs, author
"Delicious! The Very Best of Gluten Free & Wheat Free Cooking”
www.CeliacDiseaseInfo.org
www.GlutenFreeFoodieHeaven.blogspot.com
www.facebook.com/WhatOnEarthIsaCeliac?

Beef Stroganoff

Comfort food for a cool Fall day that is easily made in a crock-pot.

3 pounds beef round steak
½ cup GF flour blend
2 t. salt
¼ t. pepper
½ t. dry mustard
1 t. garlic powder
2 medium onions, thinly sliced and separated into rings
8 ounces mushrooms, chopped (added at the end of the cooking time)
16 ounces concentrated GF beef broth
¼ cup red wine (optional)
1½ t. GF Worcestershire sauce, optional
1½ cup GF sour cream
¼ cup GF flour blend
Hot buttered GF noodles or fluffy rice
3 T. fresh-minced parsley

Trim all excess fat from steak and cut meat into 3 inch strips about ½ inch wide. Combine the flour, salt, pepper, dry mustard, garlic powder; toss with steak strips to coat thoroughly.
Place coated steak strips in crock-pot; stir in onion rings. Add beef broth, wine, if using, and Worcestershire; stir well. Cover and cook on low setting for 8 hours. About 1hour before you are done, add the mushrooms.
Before serving, combine sour cream with ¼ cup flour; stir into crock-pot. Serve stroganoff over hot buttered noodles* or rice, garnish with parsley.

Notes: *Use Mom’s Easy Egg Noodles from “Shortcuts &  Miscellaneous” section of my cookbook.

Makes: Eight servings.

This recipe is from my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free Cooking

My cookbook is available at:

http://www.celiacdiseaseinfo.org    OR at Amazon.com

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-1

Spinach & Artichoke Dip

Adapted from the famous Mimi’s café recipe. Yummy and gluten free!*

4 ounces jack cheese, grated
2 ounces Swiss cheese, grated
8 ounces Parmesan, grated
¾ cup artichoke hearts, drained and chopped
1 bunch (approximately 10 ounces) fresh spinach, washed, stemmed and chopped into 1 inch pieces
½ cup GF mayonnaise
½ cup of GF Alfredo sauce  or yogurt 2 t. minced garlic cloves
½ t. black pepper
½ cup sun-dried tomatoes in oil or dried, diced

Combine cheeses in a large mixing bowl. Add chopped artichokes and spinach to the cheese mixture.

In a separate mixing bowl, combine the mayo, Alfredo sauce or yogurt, garlic and pepper. Mix until well-combined. Now pour the mayo mixture into the cheese-spinach mixture and stir. Fold in the sun-dried tomatoes.

When ready to serve, heat the dip mixture over medium heat in a non-stick frying pan until hot and cheese is completely melted. (Can also be heated in the microwave.) Transfer to serving dish and serve with corn chips or toasted sliced GF French bread.

*Dip is pictured here with gluten free Crunchmaster Five Seed crackers.

Makes: Approximately 4-6 cups of dip.

This recipe is from my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free Cooking

My cookbook is available at: 

http://www.celiacdiseaseinfo.org

 

 
http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1- 

Toasted Almond Turkey Salad

Use your leftover holiday turkey for this one...

¼ cup slivered almonds (about 1 ounce)
¼ cup plain GF yogurt
3 T. GF mayonnaise
1 t. bottled ground fresh ginger
¼ t. crushed red pepper
¾ cup thinly sliced celery
¼ cup chopped red onion
¼ cup dried cherries or cranberries (or grapes, sliced in half)
¼ cup golden raisins
8 ounces roasted turkey breast, chopped
4 slices GF bread or buns 

Heat a small non-stick skillet over medium-high heat. Add almonds; cook 2 minutes or until toasted, stirring constantly. Remove from heat; set aside.

Combine yogurt, mayonnaise, ginger, and pepper in a medium bowl. Add almonds, celery, and next 4 ingredients (through turkey), stirring well to combine. Spoon  ½ cup turkey mixture onto each sandwich bread.

Makes: 4 sandwiches.

This recipe is from my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free Cooking

My cookbook is available at:

http://www.celiacdiseaseinfo.org    OR at Amazon.com

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-1

Pizza Alfredo with goat cheese, sun dried tomatoes and carmelized veggies

This quick and easy pizza with goat cheese sauce brings a Mediterranean flair and rich earthy flavors to a very tasty pizza. My favorite pizza at the moment…and the goat cheese may work for folks who are avoiding dairy or lactose.

2 packages Udi’s ready made pizza crusts

2-3 T. olive oil

1 clove garlic, minced

¼ cup GF flour blend

¼ cup plain rice or almond milk

¼ cup chicken broth or amount needed to achieve sauce consistency

½ cup goat cheese

1/3 cup sundried tomatoes, slivered

1/3 cup roasted red pepper from a jar, drained and chopped

1/3 cup sweet onion, thinly sliced

1/3 cup yellow squash, thinly sliced

¼ cup fresh basil, chopped

Parmesan cheese, optional

½ t. red pepper flakes (optional)

Salt and freshly ground pepper to taste

Preheat 425˚F oven.

Take both Udi’s pizza crusts out of wrapper. Place on a large cookie sheet and lightly brush a small amount of olive oil onto each crust. Place in hot oven for five minutes. Remove and set aside while preparing other toppings. Reduce oven to 375˚F.

Make white sauce:

Heat 1 tablespoon olive oil in a skillet. Toss in the minced garlic clove and sauté for a minute or two. Blend in the flour, then the milk, broth and goat cheese, stirring on low heat until blended and creamy. Add enough of the broth just so the sauce remains thick and does not become runny.

Veggie topping:

Heat the remaining tablespoon of olive oil in a skillet on high. Saute the veggies until almost brown and they become carmelized. The moisture should be cooked out of the veggies. If not, dab them with a paper towel to remove excess moisture.

Spread the white sauce onto the pizzas, sparingly. Now spread the carmelized veggies onto the pizzas along with the chopped basil. Top with a little Parmesan if desired. Add seasonings.

Place in the 375˚F oven for 7-10 minutes until topping is warmed thru. If pizzas remains soggy in the middle, just pop them onto a stovetop griddle for another minute at the end of the cooking time.

Makes: Enough pizza as an appetizer for 8 or as a meal for 4.

This recipe is from my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free Cooking

My cookbook is available at:

http://www.celiacdiseaseinfo.org      OR at Amazon.com

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-1