It’s summer, and it’s the day before Father’s Day, so the barbecue is certainly getting a lot of use the next few months. Today, I wasn’t feeling so well having just recovered from spending all day in bed yesterday due to what I suspect was food poisoning. That’s why I needed to do something relatively lite, low fat and low cal but still hit the barbecue. Having a couple of kids in the house and far too much mozzarella, I thought why not try barbecuing a gluten free pizza. By just slicing some polenta, it seemed like no effort at all.
Please note, I performed this recipe on a George Foreman outdoor grill. It’s become one of my favorite ways to cook since I’ve had it. If cooking with a traditional charcoal grill or gas grill, I recommend setting tin foil or another implement over the grates to prevent the polenta from possibly falling through.
1 brick or tube of pre-made polenta
3/4 tbsp olive oil
Heat grill to high
Oil a baking pan then sprinkel with Goya Adoba
Slice polenta to 1/3 inch thickness
Arrange slices on the oiled, seasoned baking dish
Now, arrange polenta slices on grill
Cover grill and let sear for about 8-10 minutes, until nice grill marks appear on underside
Flip and let sear on other side for about 3-4 minutes, covered
Dollop each slice with pizza sauce and sprinkle with cheese
Cover and let cheese melt for about 3 minutes
Serve and enjoy!
Of course, you can accompany this with any vegetable, but why not grill that too. Grilled squash, asparagus, carrots, etc., would be great. Just marinate any vegetable in some olive oil, salt and seasonings, then slice to desired thickness and let it grill.
Sound good? Please let everyone know what you think or if you have some cool allergy free pizza ideas by commenting below.
I live for finding new tastes. Whether it’s doing generations old recipes a new way or picking up dishes from other cultures that are completely foreign to me.
I love the Modernist recipe with turkey soup, smoked mashed potatoes, deconstructed pumpkin pie and red hot ale.
Perhaps other parents of kids with food allergies agree, but I think we are masters of deconstruction. The very nature of managing food allergies is to deconstruct every meal we have ever known, every box of prepared food we come across and every entree we will face in the future.
Deconstructing a dish is the first step to creating an interesting, or in our case a necessary, alternative.
So, I post this link because it is fun and provides some new ways to do thanksgiving that your family may find interesting. Have fun deconstructing and coming up with your own alternatives this Thanksgiving. Please share any interesting recipes you find or come up with and I’d be happy to post them for the allergy free group to enjoy.
After a typical breakfast, where the boys asked for
* Apple juice
* and an Apple
Tannia and I were preparing food for the remainder of the day. While Tannia was preparing a ton of fresh limes for the freezer, for use in our Vitamix shakes, some pulp dropped into her cinnamon applesauce. She loved it and shared it with me. I gotta say, a zesty applesauce with cinnamon was one of the best, if not the only, things I could taste with the sinus congestion I’m fighting.
There’s no recipe here, just sharing our zesty applesauce revelation. Now back to our regularly scheduled program…this morning we’re cooking our gluten free bread (this time with rice flour) and potato leek soup.
If you have any other allergy free gems to share, please comment below.
I have been playing with this recipe for a while, and think I finally have something yummy. Over the summer, humidity made most of my baked goods flop, and somehow, the traditional cure of adding a bit more flour didn’t seem to work very well. Since I can’t find egg and rice free bread at stores, I have found a breadmaker to be a simply indispensable kitchen gadget. Whenever there is fresh bread around, I don’t need to worry about what to make the kids for breakfast or pack for a day out. It’s so easy to forget how versatile a good slice of bread can be! I’m sure this recipe can be modified for a traditional oven, but the breadmaker seems to be an energy efficient way for us to make just one loaf at a time.
This bread is a little denser than the traditional fluffy artisan breads, but its firmness works well for sandwiches. I will try to recreate this
Put the ingredients in the bread maker in the following order:
1 1/4 cups warm water (at 110 to 115ºF)
3 tablespoons extra virgin olive oil
1 tablespoon honey or agave nectar
1/2 teaspoon mild rice vinegar or lemon juice
2 fake eggs
1 1/2 cups sorghum flour
1 cup tapioca starch or potato starch (not potato flour!)
1/2 cup millet flour
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt
1 packet rapid dry yeast or 2 1/4 teaspoons
Set your bread machine program for 1.5 loaf medium crust on the gluten free setting.
Gluten free dough generally looks more like pancake batter than a traditional bread dough, so don’t panic if it looks too gooey.
After the mix cycle, pull out the dough so you can remove the blade, then put the dough back in and let it bake. It comes out fairly light in color, but once the machine says its done, pull the bread onto a cooling rack and wait ten minutes before cutting into it. The ten minute wait is hard, but worth it.
I don know why I haven’t been making salsa at home my entire adulthood. That I do now I’ll attribute to part of the silver lining of managing our kids’ FPIES diet.
Tomatoes are in season.
Fresh picked parsley and cilantro lay in your farmers market or your garden.
I don’t know anyone growing tomatillos, but they are out there too, just picked and ready to become delicious salsa verde.
There’s certainly more than one way to make a salsa, and I probably have more questions than answers.
Should you seed the tomatoes?
Should you use a food processor or chop with a knife
Should you add vinegar?
Is tomato paste necessary?
I’m not an expert chef, but a lazy one with a good palate. So my basic recipe here is results in the best tasting salsa in the fewest steps.
3 large red tomatoes (or the equivalent amount o grape, cherry or small tomatoes – use whatever you have)
1 to 3 tomatillos (totally optional but use ‘me if you got ‘em)
2-4 clove of garlic, to taste
1/4 cup flat leaf parsley
1/4 cup cilantro
1/4 to 1/2 lime
1 tsp salt
1/2 Tbsp vinegar
quarter tomatoes, removing stem and hard core
peel and halve the tomatillos
smash the garlic
rough chop the cilantro and parsley leaves
add all ingredients to a large food processor (if you don’t have one then just chop all ingredients to desired size and add to large bowl
add salt, lime juice, and vinegar
pulse in food processor until vegetables are chopped to desired degree
serve in bowl or enjoy on top of your enchilada casserole.
Please let me know your thoughts on the questions above. I would love to make my salsa even better if you have a tip you can share.
Any recommendations on adding some different and exciting ingredients? I was thinking of mixing in some fresh pineapple.