Quinoa Pizza Crust

Ingredients:

1 cup quinoa

1 tsp. salt

½ tsp. garlic salt

1 tsp. rosemary*

1 tsp. thyme*

½ cup water

¼ cup grapeseed oil or olive oil

*(You can season your crust however you like. Basil also makes a great crust.)

 

Directions:

Put quinoa in a large bowl and add water until the quinoa is covered. Soak anywhere from 3-8 hours. Once you are finished soaking your quinoa preheat your oven to 450. Drain the excess water (if any) out of your quinoa. Add all ingredients except the oil to your food processor (quinoa, salt, rosemary, thyme, and water) and blend until smooth. In a medium to large skillet coat the bottom with the ¼ cup of oil (The skillet will help make your pizza crust round). Add in your pizza crust batter and smooth it out so it reaches the edges of your skillet. Bake your batter at 450 for 10 minutes. After 10 minutes, flip pizza dough and bake another 10 minutes.

Remove skillet from oven. Add your desired toppings, return pizza to oven, and bake for approximately 5-7 minutes or until your cheese is melted.

Spinach Fettuccine with Garlic Alfredo (Review)

Spinach Fettuccine with Garlic Alfredo

“Traditional pasta made in small batches by master pasta maker Peter Robinson in Madison, WI .”  I don’t know if you could ask for anything better. I come from an Italian family and since we found out we had Celiac I have not had to much homemade pasta. The process is long and sometime does not turn out correctly.  For years I have watched everyone else eat homemade noodles and was so glad when I found these. I was not really expecting a lot; having tried so many other Gluten Free pasta in the past that just did not compare to the homemade Italian noodles I grew up with.  But wow was i surprised when I tried these; They are delicious!!! This is by far the best Gluten Free Pasta I have ever tried. I highly recommend these. You will not find a better Gluten Free pasta on the market! If you would like to purchase and try these click here!

Spinach Fettuccine with Garlic Alfredo

Spinach Fettuccine with Garlic Alfredo

Ingredients:

1 package RP’s Gluten Free Spinach Fettuccine

1 jar RP’s Garlic Alfredo Sauce

Gently loosen bundle of fettuccine and drop pasta into 3 qts. of boiling water. Boil 2-3 minutes or until pasta is al’dente. While pasta is cooking warm Garlic Alfredo sauce on low in a medium pan. Once pasta is done cooking put a decent amount of Garlic Alfredo on the bottom of your serving bowl and remove 1/3 of the pasta from the boiling water with a pasta spoon on top of the Alfredo. Repeat until pasta is removed from the water and Alfredo sauce is used up. Save a little extra Alfredo to add to the top of the pasta. Sprinkle to taste with Asiago or Parmesan cheese and enjoy! Click here for a review

Green Bean with Garlic and Onions

Ingredients

• 1 tablespoon extra-virgin olive oil or grape seed oil, eyeball it
• 1 medium to large sweet onion, sliced
• 1 ½  to 2 pounds trimmed green beans
• 3 glove garlic sliced
• Salt and pepper to taste

Directions

In a large pan bring water to a boil. Add trimmed green beans and cook until al dente; approximately 5 to 10 minutes. Drain and blanch in a bath of ice water to prevent the beans from cooking further.

To a medium pan over medium to low heat add the extra-virgin olive oil and onions. Saute onion until transparent. Add garlic and reduce heat to low. Now put in the beans, season with the salt and pepper cover pan and simmer 8 minutes, until tender. Flip the beans a few times with a pair of thongs so you do not break the beans. Serve immediately