Oct 22 2014

GF Thai Chicken Pizza

During the school semester, pizza night strikes all too often around this house, with bustling schedules torn between work, the bakery, school, homework, and a social life (a rarity around these parts!); take out is a love of mine. But have you gone to purchase a gluten free pizza at a take out (Domino’s and Papa Murphy’s – I am talking to you), paying $12 for a plain 1 topping 12 inch gluten free pizza (hello, cross contamination!!) while the rest of the family enjoys their family size 18 inch over the top packed to the brim with goodies for $10?


Tonight was a much needed pizza night, and I was mad craving some Thai Chicken pizza, loaded with sweet and savory flavors. I wandered over to the local pizza shop and I price checked what the gluten free version of this pizza would cost, as I was picking up my darling husband his all-time favorite, pepperoni on garlic white sauce. A whopping $18… For a 12 inch pizza? Sorry, I will pass the plate, the rest of you can enjoy that, while I make my own, which I KNOW will taste good, and cost much much less…

I quickly mentally noted what items I would need to make this delightful dish and rushed to the grocery store to acquire the needed supplies. IMG_7932

I used this crust

a thin layer of sweet chili sauce

uber thinly sliced cucumbers

diced chicken

diced red onion

diced green onion

very thin layer of cheese (mozzarella and sharp cheddar)

baked at 425 for about 20 mins, and sprinkled with red pepper flakes.


Oct 8 2014

GF tempura with spicy orange sauce

I was mad craving some good, like hella good spicy orange Asain chicken today. The good crunchy kind you just can’t get from oven baking or grilling. So, after searching the Internet for far too many hours I comprimised and created my own recipe, and it tasted the same as I remember! *Cue heavenly sounds*

1 1/2 cup tapioca flour
1/2 cup brown rice flour
1/4 tsp baking powder
1 tsp salt
1/2 tsp vegetable oil
1 cup water

Juice and zest of 3 oranges
2 Tbsp gluten free soy sauce
1 Tbsp freshly grated ginger
2-3 cloves garlic, pressed
1 tsp red pepper flakes
2 Tbsp rice vinegar
1/2 cup honey

1/2 cup diced green onions

2 tsp corn starch

4 large chicken breasts, cubed

In a large pot heat oil {we used vegetable} to 375* farehneit and begin dredging the chicken in the batter until the oil is to cooking temperature.  Add the chicken piece by piece until there is about 1/2 the pot width covered. Allow to bake for about 5-7 minutes. Carefully remove each piece with tongs or a metal slotted scoop and place on a paper towel to absorb the excess oil. Mix with the sauce and serve hot. I served with a side on Benihanna style fried rice.

Aug 21 2014

GF Veggie Soup + Chicken Avocado Quesadillas

Tomato soup and grilled cheese are so old school. Try this new combo to add some excitement to your favorite comfort food.

GF Veggie Soup

1 large head cauliflower – chopped

1 large onion – chopped

2 cups carrots – shredded/chopped

3 red bell peppers – chopped + roasted

3 lbs tomatoes – roasted

2 cups pesto

2 cups half and half

32oz chicken broth

In a large soup pot, sauté the cauliflower and onions with a small amount of oil. Once sautéed, add the remaining veggies and the chicken broth. Allow to simmer for about 30mins, with an immersion blender, blend the soup into a texture that is palatable to you, I enjoy mine very thin with few chunks. Reduce the heat and add the pesto and half + half and mix well.

Best served with quesadillas for dipping! Freezes well.


GF Chicken Avocado Quesadillas

Grilled chicken breast – chopped

Avocado – sliced

Pepper Jack cheese

Cheddar cheese

Green Onions – diced

Rudi’s Fiesta Tortillas are my all time favorite go-to for tortillas. A necessity in any Celiac home. Trust me. Mix all these goodies in together on top of your tortilla and allow the cheese to melt. I suggest dipping into Veggie Soup!


May 4 2014

GF Gouda Mac and Chives

GF Gouda Mac and Chives16oz gf pasta – el dente (I love shells for mac and cheese)
8oz smoked gouda (cubed)
2oz white cheddar (cubed)
1/2 cup milk
1/2 cup diced sautéed onions
Small handful of diced chives
Fresh ground black pepper to taste

In a skillet bring the milk to a low boil, add cheeses, mix well until melted, add onions and chives. Toss in the pasta, and enjoy!

Dec 3 2013

Gluten Free Asian Night

Having issues with gluten makes going out for {safe} Asian food nearly impossible, as everything, is doused in gluten filled soy sauce. Celiac disease once again rears is angry little head, and makes life difficult. I wish I could just blindly drop my finger on a menu item and order it without worrying about how its prepared, every darn ingredient in it, and whether or not it will send me aching, propped over the porcelain throne for a few days.

Now, yes you can go to a fancy gluten free store and pay $8 for 6 certified gluten free Gyozas {potstickers}, and a $5 packet of dry Hot and Sour Soup mix, but who wants to eat reconstituted soup? Not me, not when for the same price, you can make 3x the amount of goodies?

1459948_993564816271_938028760_nGluten Free Hot and Sour Soup

64 ounces beef broth {reduced sodium is best}

1 small can bamboo shoots (thinly sliced)

1 box medium firm tofu (diced finely)

1/2 lb cooked ground pork

1 cup shredded carrots

1/2 cup diced onion

1/2 cup diced green onion

1/2 cup rice vinegar

1/2 cup tamari sauce

2 tbsp chili oil

2 tbsp fresh ground black pepper

2 tbsp siracha sauce

4 tbsp cornstarch

2 eggs

In a large soup pot, boil the beef broth. In a skillet sauté, the vegetables and meat, with a small amount of chili oil and tamari sauce. Add the meat, vegetables and tofu to the broth, and return to a boil. In a small bowl mix the cornstarch with a small amount of hot water, until dissolved, then add to the soup mixture, stir well. Add the vinegar, chili oil, tamari sauce and siracha {taste before adding the full amounts!}. In in small bowl, mix the eggs, and SLOWLY add to the soup, this will create an egg drop like pattern {If you add to fast it will become a large egg blob that you will need to break up}.  Serve Hot, and enjoy!

Gluten Free Chicken Fried Rice

3 cups cooked rice, cooled

2 cooked and diced chicken breasts

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced scallions

1 cup diced carrots

2 tbsp minced garlic

4 tbsp butter/margarine

4 tbsp sesame seeds

3 eggs

Tamari Sauce to taste (gluten free soy sauce)

In a large skillet, scramble the eggs, then add all of the vegetables and butter. Saute together. Add the chicken, rice and sesame seeds, fold together until entirely mixed. Drizzle the tamari sauce over the rice as desired.

Gluten Free Pork Gyozas


1 1/4 cup rice flour {I used brown}

1 cup tapioca flour/starch

1 cup boiling water

2 tbsp oil

pinch of salt


1/4 lb ground pork

4 tbsp diced onion

4 tbsp diced carrots

2 tsp ginger

2 tbsp minced garlic

2 tsp tamari sauce

In a large bowl mix all of the items for the filling together. With a dough handle on your mixer, mix the items for the dough together. On a clean counter, roll the dough into a thin log, and slice into 1 inch segments {mine made 15 segments}. If the dough is too sticky, powder it with more flour, either rice or tapioca. Using the palm of your hand flatten each dough segment out into a circle. Place a spoonful of filling in the center of each dough segment. Fold over each segment, and press the dough firmly together. Pan fry with a little bit of oil on medium heat for about 5-7 minutes on each side. Serve warm, with tamari sauce mixed with a dash of chili oil and diced ginger.