Makes 8-10 servings
Ingredients:
-3-4 pounds boneless turkey breast
-Salt and pepper
-1/2 cup apple cider or juice
Directions:
-Place the turkey inside a greased 3 1/2 to 5 quart slow cooker. Season with salt and pepper. Pour the juice over top. Cover and cook on low heat for 8-10 hhours, internal temperature will be 190 degrees when done.
Notes:
-A turkey breast with bone can be used by increasing the cook time to 10-12 hours on low heat. Check the internal temperature for doneness.
Sunday, October 24, 2010
Chicken for Everything!
Makes 6-8 servings
Ingredients:
-6-8 boneless, skinless chicken breasts
-2 teaspoons garlic powder
-4 cups water
-1/2 teaspoon crushed dried bay leaf
-1 tablespoon dried minced onion
Directions:
-Place all of the ingredients in a lightly greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Remove chicken from slow cooker and shred or chop to use in casseroles, soups, or other dishes. Chicken can be frozen in individual freezer bags for easy use later.
Ingredients:
-6-8 boneless, skinless chicken breasts
-2 teaspoons garlic powder
-4 cups water
-1/2 teaspoon crushed dried bay leaf
-1 tablespoon dried minced onion
Directions:
-Place all of the ingredients in a lightly greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Remove chicken from slow cooker and shred or chop to use in casseroles, soups, or other dishes. Chicken can be frozen in individual freezer bags for easy use later.
Chicken Fajitas
Makes 8-10 servings
Ingredients:
-4-6 frozen boneless, skinless chicken breasts
-2 1/2 cups chunky salsa
-1 green bell pepper, thinly sliced
-1 red bell pepper, thinly sliced
-1/2 cup chopped onion
-1 large onion, thinly sliced
-Soft flour tortillas (gluten free)
Directions:
-Place all ingredients except tortillas in a greased to 4 to 6 quart slow cooker. Cover and cook on low heat for 10-12 hours or on high heat for 5-6 hours. Just before serving, remove fajita mixture with a spoon and shred chicken using two forks. Scoop chicken mixture into tortillas and serve.
Ingredients:
-4-6 frozen boneless, skinless chicken breasts
-2 1/2 cups chunky salsa
-1 green bell pepper, thinly sliced
-1 red bell pepper, thinly sliced
-1/2 cup chopped onion
-1 large onion, thinly sliced
-Soft flour tortillas (gluten free)
Directions:
-Place all ingredients except tortillas in a greased to 4 to 6 quart slow cooker. Cover and cook on low heat for 10-12 hours or on high heat for 5-6 hours. Just before serving, remove fajita mixture with a spoon and shred chicken using two forks. Scoop chicken mixture into tortillas and serve.
Lemonade Chicken
Makes 4 servings
Ingredients:
-4 boneless, skinless chicken breasts
-1 (6 ounce) can frozen lemonade, thawed
-3 tablespoons brown sugar
-1 tablespoon vinegar
-1/4 cup ketchup
-1 (14 ounce) can chicken broth
Directions:
-Place chicken in a greased 3 to 4 1/2 quart slow cooker. Combine the remaining ingredients and then pour over the chicken. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
Ingredients:
-4 boneless, skinless chicken breasts
-1 (6 ounce) can frozen lemonade, thawed
-3 tablespoons brown sugar
-1 tablespoon vinegar
-1/4 cup ketchup
-1 (14 ounce) can chicken broth
Directions:
-Place chicken in a greased 3 to 4 1/2 quart slow cooker. Combine the remaining ingredients and then pour over the chicken. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
Hawaiian BBQ Chicken
Makes 4-6 servings
Ingredients:
-4-6 boneless, skinless chicken breasts
-1 (8 ounce) can crushed pineapple
-1 (16 ounce) bottle barbecue sauce
-Hot cooked rice
Directions:
-Place chicken in a greased 3 1/2 to 5 quart slow cooker. Combine the pineapple and barbecue sauce and then pour over the chicken. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Serve over the hot cooked rice.
Ingredients:
-4-6 boneless, skinless chicken breasts
-1 (8 ounce) can crushed pineapple
-1 (16 ounce) bottle barbecue sauce
-Hot cooked rice
Directions:
-Place chicken in a greased 3 1/2 to 5 quart slow cooker. Combine the pineapple and barbecue sauce and then pour over the chicken. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Serve over the hot cooked rice.
Chicken Cacciatore
Makes 4 servings
Ingredients:
-2-4 frozen boneless, skinless chicken breasts
-1 (26 ounce) jar chunky vegetable spaghetti sauce
-1/2 teaspoon minced garlic
Directions:
-Place chicken in a greased 3 to 4 1/2 quart slow cooker. Pour spaghetti sauce over top. Sprinkle with the garlic. Cover and cook on low heat for 10-12 hours or on high heat for 5-6 hours.
Ingredients:
-2-4 frozen boneless, skinless chicken breasts
-1 (26 ounce) jar chunky vegetable spaghetti sauce
-1/2 teaspoon minced garlic
Directions:
-Place chicken in a greased 3 to 4 1/2 quart slow cooker. Pour spaghetti sauce over top. Sprinkle with the garlic. Cover and cook on low heat for 10-12 hours or on high heat for 5-6 hours.
Citrus-Glazed Chicken
Makes 4 servings
Ingredients:
-4 boneless, skinless chicken breasts
-1/3 cup orange juice
-1 (14 ounce) can chicken broth
-3 tablespoons brown sugar
-1/8 teaspoon salt
-1 tablespoon cornstarch
Directions:
-Place chicken in a greased 3 to 4 1/2 quart slow cooker. Pour the orange juice and chicken brother over the chicken. Sprinkle brown sugar and salt over top. Cover and cook on low heat for 6-9 hours. Remove chicken with a slotted spoon or spatula; set aside.
-Pour liquid from the slow cooker into a small saucepan. Stir in the cornstarch with a whisk. Bring to a boil over medium heat, stirring until sauce thickes. Pour glaze over chicken.
Ingredients:
-4 boneless, skinless chicken breasts
-1/3 cup orange juice
-1 (14 ounce) can chicken broth
-3 tablespoons brown sugar
-1/8 teaspoon salt
-1 tablespoon cornstarch
Directions:
-Place chicken in a greased 3 to 4 1/2 quart slow cooker. Pour the orange juice and chicken brother over the chicken. Sprinkle brown sugar and salt over top. Cover and cook on low heat for 6-9 hours. Remove chicken with a slotted spoon or spatula; set aside.
-Pour liquid from the slow cooker into a small saucepan. Stir in the cornstarch with a whisk. Bring to a boil over medium heat, stirring until sauce thickes. Pour glaze over chicken.
Cajun Chicken Pasta
Makes 6-8 servings
Ingredients:
-1 pound boneless, skinless chicken tenders
-1 (15 ounce) can crushed tomatoes
-1 (6 ounce) can tomato paste
-1/2 cup chopped red bell pepper
-1/2 cup chopped onion or 1/4 cup dried minced onion
-1 tablespoon minced garlic
-1 1/2 teaspoons Cajun seasoning
-1/4 teaspoon crushed bay leaves
-Cooked penne pasta, or other favorite pasta (if gluten free)
Directions:
-Combine all ingredients except pasta in a greased 3 1/2 to 5 quart slow cooker. Cover and cook on low heat for 6-8 hours. Serve over hot cooked pasta.
Ingredients:
-1 pound boneless, skinless chicken tenders
-1 (15 ounce) can crushed tomatoes
-1 (6 ounce) can tomato paste
-1/2 cup chopped red bell pepper
-1/2 cup chopped onion or 1/4 cup dried minced onion
-1 tablespoon minced garlic
-1 1/2 teaspoons Cajun seasoning
-1/4 teaspoon crushed bay leaves
-Cooked penne pasta, or other favorite pasta (if gluten free)
Directions:
-Combine all ingredients except pasta in a greased 3 1/2 to 5 quart slow cooker. Cover and cook on low heat for 6-8 hours. Serve over hot cooked pasta.
Corn on the Cob
Makes 6-8 servings
Ingredients:
-6-8 ears of corn, in husks
-3 1/4 cups water
Directions:
-Remove silk from corn but leave husks on. (If husks fall off, tie back on with kitchen twine.) Lay corn on its side in a 4 1/2 to 6 quart slow cooker. Add water. Cover and cook on high heat for 2-3 hours.
Ingredients:
-6-8 ears of corn, in husks
-3 1/4 cups water
Directions:
-Remove silk from corn but leave husks on. (If husks fall off, tie back on with kitchen twine.) Lay corn on its side in a 4 1/2 to 6 quart slow cooker. Add water. Cover and cook on high heat for 2-3 hours.
Chicken Tortilla Soup
Makes 8-10 servings
Ingredients:
-1 pound boneless, skinless chicken, cooked and shredded
-1 (15 ounce) can crushed tomatoes
-1 (10 ounce) can enchilada sauce
-1 medium onion, chopped, or 1/2 cup dried minced onion
-1 (4 ounce) can chopped green chiles
-2 cloves garlic, minced
-2 cups water
-1 (14.5 ounce) can chicken broth
-1 (15 ounce) can whole kernel corn
-1 teaspoon cumin
-1 teaspoon chili powder
-1/4 teaspoon crushed bay leaves
-1 tablespoon dried chopped cilantro
-1 bag tortilla chips
Directions:
-Combine all ingredients except chips in a greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Serve with crushed tortilla strips sprinkled over top.
Note:
-Add 1 cup shredded carrots or shredded zucchini at the beginning of cook time for extra veggies.
Ingredients:
-1 pound boneless, skinless chicken, cooked and shredded
-1 (15 ounce) can crushed tomatoes
-1 (10 ounce) can enchilada sauce
-1 medium onion, chopped, or 1/2 cup dried minced onion
-1 (4 ounce) can chopped green chiles
-2 cloves garlic, minced
-2 cups water
-1 (14.5 ounce) can chicken broth
-1 (15 ounce) can whole kernel corn
-1 teaspoon cumin
-1 teaspoon chili powder
-1/4 teaspoon crushed bay leaves
-1 tablespoon dried chopped cilantro
-1 bag tortilla chips
Directions:
-Combine all ingredients except chips in a greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Serve with crushed tortilla strips sprinkled over top.
Note:
-Add 1 cup shredded carrots or shredded zucchini at the beginning of cook time for extra veggies.
Chili Con Pollo
Makes 8-10 servings
Ingredients:
-3 large boneless, skinless chicken breasts
-1 (16 ounce) jar chunky salsa
-1 (15.8 ounce) can great Northern beans, with liquid
-1 (15 ounce) can black beans, with liquid
-1 (14.5 ounce) can diced tomatoes, with liquid
-2 teaspoons cumin
Directions:
-Place chicken in a greased 3 1/2 to 5 quart slow cooker. Pour salsa, beans, tomatoes, and cumin over top. Cover and cook on low heat for 6-9 hours. Break chicken into bite-size pieces with two forks before serving.
Note:
-Use hot salsa and diced tomatoes with green chiles for a spicier version.
Ingredients:
-3 large boneless, skinless chicken breasts
-1 (16 ounce) jar chunky salsa
-1 (15.8 ounce) can great Northern beans, with liquid
-1 (15 ounce) can black beans, with liquid
-1 (14.5 ounce) can diced tomatoes, with liquid
-2 teaspoons cumin
Directions:
-Place chicken in a greased 3 1/2 to 5 quart slow cooker. Pour salsa, beans, tomatoes, and cumin over top. Cover and cook on low heat for 6-9 hours. Break chicken into bite-size pieces with two forks before serving.
Note:
-Use hot salsa and diced tomatoes with green chiles for a spicier version.
Three- Bean Chowder
Makes 8-10 servings
Ingredients:
-1 (16 ounce) can kidney beans, with liquid
-1 (16 ounce) can fat-free refried beans
-1 (15 ounce) can black beans, with liquid
-1 (14 ounce) can vegetable broth
-1 (14.5 ounce can diced stewed tomatoes, with liquid
-1 medium onion, chopped, or 1/2 cup dried minced onion
-3/4 cup chunky salsa
-1 teaspoon minced garlic
-2 teaspoons chili powder
-1/4 teaspoon cumin
Directions:
-Combine all ingredients in a greased 4 to 5 quart slow cooker. Cover and cook on low heat for 6-8 hours.
Ingredients:
-1 (16 ounce) can kidney beans, with liquid
-1 (16 ounce) can fat-free refried beans
-1 (15 ounce) can black beans, with liquid
-1 (14 ounce) can vegetable broth
-1 (14.5 ounce can diced stewed tomatoes, with liquid
-1 medium onion, chopped, or 1/2 cup dried minced onion
-3/4 cup chunky salsa
-1 teaspoon minced garlic
-2 teaspoons chili powder
-1/4 teaspoon cumin
Directions:
-Combine all ingredients in a greased 4 to 5 quart slow cooker. Cover and cook on low heat for 6-8 hours.
Easy Bean Soup
Makes 6-8 servings
Ingredients:
-1 (15.5 ounce) can cannellini beans, drained
-1 (16 ounce) can pinto or red deans, drained
-1 (15 ounce) can black beans, drained
-2 (10 ounce) cans diced tomatoes with green chiles, with liquid
-1/2 onion, chopped, or 1/4 cup dried minced onions
-1 (14 ounce) can chicken broth
Directions:
-Combine all ingredients in a greased 3 1/2 to 5 quart slow cooker. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
Note: Use diced Italian tomatoes in place of diced tomatoes with green chilles for a milder soup.
Ingredients:
-1 (15.5 ounce) can cannellini beans, drained
-1 (16 ounce) can pinto or red deans, drained
-1 (15 ounce) can black beans, drained
-2 (10 ounce) cans diced tomatoes with green chiles, with liquid
-1/2 onion, chopped, or 1/4 cup dried minced onions
-1 (14 ounce) can chicken broth
Directions:
-Combine all ingredients in a greased 3 1/2 to 5 quart slow cooker. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
Note: Use diced Italian tomatoes in place of diced tomatoes with green chilles for a milder soup.
Fruity Holiday Wassail
Makes 12-15 servings
Ingredients:
-3 (3-inch) sticks cinnamon
-2 teaspoons ground cloves
-8 cups water
-3/4 cup frozen cranberry juice cocktail concentrate
-3/4 cup frozen raspberry juice concentrate
-3/4 cup frozen apple juice concentrate
-1/2 cup sugar
-1/3 cup lemon juice
-1 orange, sliced (optional)
Directions:
-In a 3 1/2 to 5 quart slow cooker, combine all ingredients except the orange slices. Cover and cook on high heat for 2-3 hours or on low heat for 5-6 hours. Float orange slices in slow cooker during the last hour or cooking.
Ingredients:
-3 (3-inch) sticks cinnamon
-2 teaspoons ground cloves
-8 cups water
-3/4 cup frozen cranberry juice cocktail concentrate
-3/4 cup frozen raspberry juice concentrate
-3/4 cup frozen apple juice concentrate
-1/2 cup sugar
-1/3 cup lemon juice
-1 orange, sliced (optional)
Directions:
-In a 3 1/2 to 5 quart slow cooker, combine all ingredients except the orange slices. Cover and cook on high heat for 2-3 hours or on low heat for 5-6 hours. Float orange slices in slow cooker during the last hour or cooking.
Autumn Brew
Makes 16 servings
Ingredients:
-1 gallon apple juice
-1 cup orange juice
-2 cinnamon sticks
-5 whole cloves
-4-5 orange slices, without seeds
Directions:
-Pour juices into a 4 1/2 to 6 quart slow cooker. Add the cinnamon sticks, cloves, and orange slices. Cover and cook on high heat for 3-4 hours. Turn to low heat to keep warm and remove cinnamon sticks, cloves, and orange slices before serving.
Ingredients:
-1 gallon apple juice
-1 cup orange juice
-2 cinnamon sticks
-5 whole cloves
-4-5 orange slices, without seeds
Directions:
-Pour juices into a 4 1/2 to 6 quart slow cooker. Add the cinnamon sticks, cloves, and orange slices. Cover and cook on high heat for 3-4 hours. Turn to low heat to keep warm and remove cinnamon sticks, cloves, and orange slices before serving.
Sweet Cherry Cider
Makes 10-15 servings
Ingredients:
-3 1/2 quarts apple cider
-2 cinnamon sticks
-1 small box cherry gelatin
Directions:
-Pour cider in a 4 1/2 to 6 quart slow cooker. Add the cinnamon sticks. Cover and cook on high heat for 3 hours. Stir in the gelatin. Cover and leave on high heat for 1 hour more, until gelatin dissolves, stirring once or twice. Turn to low heat to keep warm and remove cinnamon sticks before serving.
Notes:
-For a more intense cherry flavor, add a second box of gelatin.
Ingredients:
-3 1/2 quarts apple cider
-2 cinnamon sticks
-1 small box cherry gelatin
Directions:
-Pour cider in a 4 1/2 to 6 quart slow cooker. Add the cinnamon sticks. Cover and cook on high heat for 3 hours. Stir in the gelatin. Cover and leave on high heat for 1 hour more, until gelatin dissolves, stirring once or twice. Turn to low heat to keep warm and remove cinnamon sticks before serving.
Notes:
-For a more intense cherry flavor, add a second box of gelatin.
Hot Cranberry Punch
Makes 8-10 servings
Ingredients:
-4 cups unsweetened pineapple juice
-4 cups cranberry juice cocktail
-1/2 cup firmly packed brown sugar
-1/2 teaspoon ground cloves
-1 cinnamon stick
-1 cup water
Directions:
-Combine all ingredients in a 3 1/2 to 5 quart slow cooker. Cover and cook on low heat for at least 4 hours, stirring occasionally. When ready to serve, remove cinnamon stick.
Ingredients:
-4 cups unsweetened pineapple juice
-4 cups cranberry juice cocktail
-1/2 cup firmly packed brown sugar
-1/2 teaspoon ground cloves
-1 cinnamon stick
-1 cup water
Directions:
-Combine all ingredients in a 3 1/2 to 5 quart slow cooker. Cover and cook on low heat for at least 4 hours, stirring occasionally. When ready to serve, remove cinnamon stick.
Spicy Peach Punch
Makes 9 servings
Ingredients:
-1 (46 ounce) bottle peach nectar
-2 1/2 cups orange juice
-1 cinnamon stick
-5 whole cloves
-2/3 cup light brown sugar
-1 tablespoon lime juice
Directions:
-Combine peach nectar and orange juice in a 2 1/2 to 4 quart slow cooker. Tie cinnamon stick and cloves in a cheesecloth and add to the juices. Cover and cook on low heat for 4 hours or high heat for 2 hours. Stir in brown sugar and lime juice until sugar dissolves. Turn to low heat to keep warm and remove cheesecloth before serving.
Ingredients:
-1 (46 ounce) bottle peach nectar
-2 1/2 cups orange juice
-1 cinnamon stick
-5 whole cloves
-2/3 cup light brown sugar
-1 tablespoon lime juice
Directions:
-Combine peach nectar and orange juice in a 2 1/2 to 4 quart slow cooker. Tie cinnamon stick and cloves in a cheesecloth and add to the juices. Cover and cook on low heat for 4 hours or high heat for 2 hours. Stir in brown sugar and lime juice until sugar dissolves. Turn to low heat to keep warm and remove cheesecloth before serving.
Tropical Delight
Makes 9 servings
Ingredients:
-1 (64 ounce) bottle Hawaiian Punch
-1 (8 ounce) can pineapple slices (juice reserved)
-1 whole nutmeg
-2 cinnamon sticks
Directions:
-Pour punch into a 3 1/2 to 5 quart slow cooker. Add pineapple juice from can; set pineapple slices aside. Add the nutmeg and cinnamon sticks to juice. Cover and cook on low heat for 3-4 hours. Before serving, float pineapple slices on top of punch.
Ingredients:
-1 (64 ounce) bottle Hawaiian Punch
-1 (8 ounce) can pineapple slices (juice reserved)
-1 whole nutmeg
-2 cinnamon sticks
Directions:
-Pour punch into a 3 1/2 to 5 quart slow cooker. Add pineapple juice from can; set pineapple slices aside. Add the nutmeg and cinnamon sticks to juice. Cover and cook on low heat for 3-4 hours. Before serving, float pineapple slices on top of punch.
Strawberry- Banana Apple Cider
Makes 16 servings
Ingredients:
-1 gallon apple cider or apple juice
-2 cinnamon sticks
-1 small box strawberry-banana gelatin
Directions:
-Pour apple cider into a 4 1/2 to 6 quart slow cooker. Add the cinnamon sticks. Cover and cook on high heat for 3 hours. Stir in the gelatin until dissolved. Cover and cook on high heat for 1 hour more. Turn to low heat to keep warm and remove cinnamon sticks before serving.
Note:
-Try strawberry, raspberry, or peach gelatin in place of the strawberry-banana for more great tastes.
Ingredients:
-1 gallon apple cider or apple juice
-2 cinnamon sticks
-1 small box strawberry-banana gelatin
Directions:
-Pour apple cider into a 4 1/2 to 6 quart slow cooker. Add the cinnamon sticks. Cover and cook on high heat for 3 hours. Stir in the gelatin until dissolved. Cover and cook on high heat for 1 hour more. Turn to low heat to keep warm and remove cinnamon sticks before serving.
Note:
-Try strawberry, raspberry, or peach gelatin in place of the strawberry-banana for more great tastes.
Tuesday, October 12, 2010
Gluten Free Pizza Crust
Gluten Free Pizza Crust
(Yield: Enough pizza for two adults, if your goal is to be very full. This may be enough for three or four if you’re serving salad as well)
1 Tbsp. yeast
1 1/3 c. milk (soy, cow, or rice)
1 tsp. sugar
1 1/3 c. brown rice flour (I use Bob’s Red Mill)
1 c. corn starch
2 tsp. xanthum gum
1 tsp salt
1/2 tsp. flax seed
1 1/2 tsp. pizza seasoning or (1/2 tsp. rosemary (dried), 1/2 tsp. garlic powder, 1/2 tsp. oregano)
1. Start by putting all of the ingredients for the pizza sauce, except for the basil, into a saucepan and heat over medium low. The sauce should simmer while you make the crust and prepare the toppings. We’ll come back to it when later after the spices have had time to get happy.
2. Preheat the oven to 400 degrees.
3. Heat the milk in the microwave so that it is warm (not so hot that it would burn your finger, just warm). Combine the milk with the sugar and yeast in a small mixing bowl. If you stir the mixture while you slowly pour the milk, then it should all dissolve very nicely. Let this sit while you proceed to the next step – it needs to have time to get bubbly.
4. Combine the brown rice flour, corn starch, xanthum gum and spices in a larger mixing bowl. If the rosemary is not crushed, then I usually chop it up a bit with a knife before I put it in the bowl.
5. Add the oil and vinegar to the yeast mixture, which should have some air bubbles by now. Then pour all of that into the flour mixture and stir well. Once you’ve done this, the dough will be somewhat sticky, and now is a good time to sprinkle some extra rice flour on it. Now that the rice flour is cutting down on the stickiness, form the dough into a ball and let it sit while you get your pans ready.
6. If you’re using pans or a cookie sheet to cook the crusts, you will need to grease them, so that the pizza crust does not stick. Spread butter, olive oil, shortening, or cooking spray on the pan and then sprinkle a bit of rice flour on top of that. ( I use one round and one square cake pan for the pizzas. To me, it’s easier than rolling it out so that I can use my pizza stone. But if you have a pizza stone, feel free to use that, or a cookie sheet.)
7. Split the ball of dough into two pieces – one for each pan. Starting from the middle of the dough, use your fingers to press down on the dough and spread it out towards the edges of the pan. I usually work my way from the center to the edges in a circular pattern. When you get the dough to the edges, continue to push the dough up onto the side of the pan, so that you will have a nice crust. Here are some pictures of me making the crust last weekend.
8. Pop the crusts into the hot oven for 8 minutes. While they are cooking, add the basil to the sauce and prep your pizza toppings. Tonight we used diced onion, diced bell pepper, mushrooms, and black olives.
9. Take the crusts out of the oven. While they cool for a second, use your stick blender to puree the pizza sauce if you do not want it to be chunky.
10. Drizzle some olive oil onto your crusts and spread it over them evenly. (This will keep the pizza sauce from making your crust soggy.). Now add the toppings starting with the pizza sauce and ending with the cheese.
11. Pop the pizza back into the oven for 10 – 15 minutes. The time is not specific, you just want the pizzas to stay in the oven until the cheese starts to brown a bit. Pull the pizzas out, cut, and serve.
P.S. After I put the crusts into the oven tonight, I realized that I had left out the oil and the vinegar!!! Everything turned out fine though, so if you want to reduce the fat in this recipe, feel free to leave out the oil.
http://www.glutenfreecookingschool.com/archives/gluten-free-pizza/
(Yield: Enough pizza for two adults, if your goal is to be very full. This may be enough for three or four if you’re serving salad as well)
1 Tbsp. yeast
1 1/3 c. milk (soy, cow, or rice)
1 tsp. sugar
1 1/3 c. brown rice flour (I use Bob’s Red Mill)
1 c. corn starch
2 tsp. xanthum gum
1 tsp salt
1/2 tsp. flax seed
1 1/2 tsp. pizza seasoning or (1/2 tsp. rosemary (dried), 1/2 tsp. garlic powder, 1/2 tsp. oregano)
1. Start by putting all of the ingredients for the pizza sauce, except for the basil, into a saucepan and heat over medium low. The sauce should simmer while you make the crust and prepare the toppings. We’ll come back to it when later after the spices have had time to get happy.
2. Preheat the oven to 400 degrees.
3. Heat the milk in the microwave so that it is warm (not so hot that it would burn your finger, just warm). Combine the milk with the sugar and yeast in a small mixing bowl. If you stir the mixture while you slowly pour the milk, then it should all dissolve very nicely. Let this sit while you proceed to the next step – it needs to have time to get bubbly.
4. Combine the brown rice flour, corn starch, xanthum gum and spices in a larger mixing bowl. If the rosemary is not crushed, then I usually chop it up a bit with a knife before I put it in the bowl.
5. Add the oil and vinegar to the yeast mixture, which should have some air bubbles by now. Then pour all of that into the flour mixture and stir well. Once you’ve done this, the dough will be somewhat sticky, and now is a good time to sprinkle some extra rice flour on it. Now that the rice flour is cutting down on the stickiness, form the dough into a ball and let it sit while you get your pans ready.
6. If you’re using pans or a cookie sheet to cook the crusts, you will need to grease them, so that the pizza crust does not stick. Spread butter, olive oil, shortening, or cooking spray on the pan and then sprinkle a bit of rice flour on top of that. ( I use one round and one square cake pan for the pizzas. To me, it’s easier than rolling it out so that I can use my pizza stone. But if you have a pizza stone, feel free to use that, or a cookie sheet.)
7. Split the ball of dough into two pieces – one for each pan. Starting from the middle of the dough, use your fingers to press down on the dough and spread it out towards the edges of the pan. I usually work my way from the center to the edges in a circular pattern. When you get the dough to the edges, continue to push the dough up onto the side of the pan, so that you will have a nice crust. Here are some pictures of me making the crust last weekend.
8. Pop the crusts into the hot oven for 8 minutes. While they are cooking, add the basil to the sauce and prep your pizza toppings. Tonight we used diced onion, diced bell pepper, mushrooms, and black olives.
9. Take the crusts out of the oven. While they cool for a second, use your stick blender to puree the pizza sauce if you do not want it to be chunky.
10. Drizzle some olive oil onto your crusts and spread it over them evenly. (This will keep the pizza sauce from making your crust soggy.). Now add the toppings starting with the pizza sauce and ending with the cheese.
11. Pop the pizza back into the oven for 10 – 15 minutes. The time is not specific, you just want the pizzas to stay in the oven until the cheese starts to brown a bit. Pull the pizzas out, cut, and serve.
P.S. After I put the crusts into the oven tonight, I realized that I had left out the oil and the vinegar!!! Everything turned out fine though, so if you want to reduce the fat in this recipe, feel free to leave out the oil.
http://www.glutenfreecookingschool.com/archives/gluten-free-pizza/
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