All posts tagged: Food

Thin Crust Pizza Dough

Happy Memorial Day weekend! ‘Tis the season for grilling but with the crazy wind outside I decided to move cooking inside. The art of perfect pizza has been a labor of love – and a lot of cardboard crust. The biggest key to a good flavor? Patience. I’m not good at it, but it’s the key to the texture and taste. There’s just something to the slow raised, fridge fermented dough. This recipe makes 3-4 pizzas that feed 2-3 people depending on toppings, appetite, size, etc. The one pictured was 1/4 of the dough. And I ate the whole thing. I wish you all a happy bonus weekend Monday – it’s my last one of maternity leave and I’m eating my feelings. Cheers!

Gluten free goldfish

Maybe it’s silly to be as excited as I’ve been, but when your favorite food is taken away from you one June day in 2011, without any mercy or chance for goodbye, you miss it. You crave it. You dream about it. My food was Goldfish crackers. It was such a simple pleasure. When I was sick, they were the only thing that made me feel better (I thought). When I went camping, they were the first snack I grabbed.  When I was watching my calories, they were the only thing you could have 42 of as a ‘portion’ size. Goldfish were everything to me in the snack world. Imagine my joy when I saw these… And then turned them around to find this! Now, I first found out about these from Max & Sophie’s Campaign for Gluten Free Goldfish on Facebook. I had just landed in Reykjavik, Iceland when I saw the update. I knew I couldn’t get them there (you can hardly get an apple) so what did I do? From a hotel …

Collard Green Wraps

This actually started off with the working title “WHY ISN’T EVERYBODY DOING THIS?!?” upon discussing their newly discovered utility and merits with my BFF and fellow lover of all things foodie.  Until two weeks ago, I never considered collard greens so much a “vegetable” as I did a good canvas for covering in butter and bacon (not that there’s anything wrong with that). When a newly popped up restaurant near work somehow lured me away from the daily debate of Boloco, Chipotle or oatmeal at my desk, I was pleased to hear about this new use for the leafy green.  For just $2 you could upgrade to a green wrap! Sure, I’m already buying lunch, what’s another $2? (Besides my afternoon coffee.)  To the joy of my taste buds and disappointment of my wallet, it was fantastic.  It had enough strength to stand up to a healthy portion of rice, veggies and tofu, all while offering the satisfaction of eating what felt like a burrito. I know it sounds silly, but I hadn’t had a …

Cheesy Ciabatta Bread

Actually, I wanted to call this “Cheesy Artisan Perfect Crust Chewy Everything-That-Is-Good-In-This-World Ciabatta Style Bread” but the title was a bit overkill. It IS all those things though. And more. When you haven’t had a proper piece of chewy, crusty, awesome bread in over a year, the first time you do it can be life changing. I discovered it last June with Against The Grain Baguettes. A bread that tastes like bread? The texture comes from… CHEESE? I started keeping them on hands at all times. Then I moved and my regular Whole Foods no longer carried the baguette. Talk about a tragedy – Population ME! They usually have the rolls, but not always. The bagels are fine – but so are the ones I make! Plus, the price tag is a little high. (Not that I care… for the perfect sandwich, rent can wait). I had read the ingredients list over and over again, and began reading up on some yeast free breads. Maybe these could be recreated? Guess what… they can. At a fraction of …

Red Velvet Cupcakes

“A party without cake is just a meeting.” – Julia Child And isn’t that true? She’s just so awesome. Red Velvet cake is my favorite. It was the cake served at my first birthday and I think it set me up for a lifetime of cravings. I wish I’d realized that it could be done gluten free so much sooner – and really, I just wish I had tried out some alternative flours before it became a medical necessity. This recipe beats any flour based version I’ve had, and I’m not just saying that because I don’t get a vote anymore. I know it looks like a lot of ingredients.  It is.  If you do a decent amount of gluten free baking (or baking in general) you probably have most of these on hand.  The coconut flour can be a bit tricky to find, but if you have a store nearby with a good Bob’s Redmill Selection, you should be able to find it. (You can also thank CrossFit Paleo peeps for making coconut everything …

Gluten Free Red Velvet Cupcakes

“A party without cake is just a meeting.” – Julia Child And isn’t that true? She’s just so awesome. Red Velvet cake is my favorite. It was the cake served at my first birthday and I think it set me up for a lifetime of cravings. I wish I’d realized that it could be done gluten free so much sooner – and really, I just wish I had tried out some alternative flours before it became a medical necessity. This recipe beats any flour based version I’ve had, and I’m not just saying that because I don’t get a vote anymore. I know it looks like a lot of ingredients.  It is.  If you do a decent amount of gluten free baking (or baking in general) you probably have most of these on hand.  The coconut flour can be a bit tricky to find, but if you have a store nearby with a good Bob’s Redmill Selection, you should be able to find it. (You can also thank CrossFit Paleo peeps for making coconut everything …