Darn Good GF Pizza You can Bake at Home

Sometimes you just need a pizza! And there is time to make a crust or grate cheese or any of that. Just a decent gluten free pizza, that’s all I’m asking…but, not that easy unless you are willing to pay about $13-16 for the same or even a smaller size that is half the price for regular wheat flour-based pizza!  Major bummer. But, fret not, Aldi’s to the rescue; they had some by Mama Cozzie in the refrigerator case. I got a pepperoni and mott pizza to test it; $6…not a bad price!  Baked it two days later; put the cold pie directly on hot oven shelf as requested.  In 11-13 minutes it is done; let it cool 2-3 minutes! Otherwise, it is a wicked way to burn your mouth.

aldi pizza box

I should admit I doctored it up with some dried basil and oregano, garlic powder and store grated parmesan cheese. It was so good; thin crust. Great flavor from the pepperoni and the add-ons I sprinkled over it deepen ed the flavor significantly. So I am definitely getting it next time I see – the package says you can freeze it; so maybe buy a few and freeze all but one.

aldi pizza slice

So that’s a big yes to this Mama Cozzie pizza; about 15 inches in diameter unbaked. It says 4 servings but unless they are small kids it is really more like 3. Great quick lunch or worry-free Friday night meal. Add a salad and you are eating healthyish!

Bratwursts From Aldi’s are the Best!

This post is an addendum to my buckwheat crepe post of the other day. I neglected to tell you how delish the bratwurst were in my crepe wrap entree. I bought the package of 4 uncured Bavarian bratwurst at Aldi’s. They were kinda pale and unexciting looking in the shrink wrap but when I pan fried them in a bit of olive oil they browned up nicely. Each brat was still juicy and tender with a delicate flavor I was very impressed with. bratwurst


I have bought brats before at other grocery stores and found them rather dull and pedestrian. These are thinner, longer and far tastier.  bratwurst packageUncured means they have less junk added in the curing process of many sausages.  Definitely a yummy and healthyish choice for sausage in any recipe. They cook in about ten minutes.  And grilling them is on the package as an alternative to the frying pan. Next time I will try them on my grill. Maybe for camping…

They are imported from Germany so I am guessing they are very authentic compared to stuff made in the USA. I give these an A plus in every category. Enjoy!

Chicken Curry; Almost In a Hurry!

Curry is such a treat: smells incredible cooking, such a fun experience to make and full of marvelous flavor. Going gluten free has kept me from eating Indian food out, as much of restaurant cooking can contain wheat based flours.  So, making it myself is the best, cheapest option. I have been cooking Indian food for decades. First vegetarian and then I added meat/poultry or fish based curries to my repertoire. My favorites include this recipe that I am sharing today. It is relatively simple curry and despite all the spices, there isn’t that much fancy cooking involved. A week ago I made it for a friend who was visiting from out of state and she loved it, practically polished her plate! I served it with a simple salad of thinly sliced radishes and raw zucchini with a dressing made of EVOL and fresh Meyer lemon juice.  Just a touch of kosher salt and some fresh pepper and I whisked that dressing until it was really thick. It made a good counterpoint to the spicy highly-flavored curry. You could use slices of European cucumber which I often do.

This is made with chicken pieces, my favorite being thighs; bone in. You could make it with any cut you like but if you go boneless I strongly suggest lowering the cooking time somewhat. Skin on or removed; your choice. I generally leave it on as it adds flavor and moistens the thigh but if you are dieting, it can be removed.

You can’t make this with “curry powder” – it just must have the correct spices. I do have trouble getting inexpensive spices due to cross contamination and even just simply labels that say wheat added. It is incredibly annoying to buy coriander and get home and notice that it says wheat added to it. This happened to me last week; bought it at Giant grocery store in the Hispanic section; Badia label; be very careful if you buy that brand. I recommend McCormick single spices or Simply Organic (found at Wegmans); pricy but generally high quality and safe for celiac sufferers who love cooking spicy food!

My recipe is out of an old cookbook by Charmine Solomon; “Indian Cooking for Pleasure”, published in 1978.  I looked for a new copy on Amazon and it would cost a minimum of $82! I think I paid $10 or $15 for it new back then. Crazy price now; but it is considered the gold standard that all other Indian cookbooks are measured against so clean copies seem to be much sought after. Maybe it will be reissued… I could use a new copy; mine is a bit of a mess from 30 years of hard usage but then, I would lose all my handwritten notes so, nope on that! I did alter it slightly as I made it for 4 servings rather than six and I think my version is not quite as spicy as hers. If you want super spicy add a fourth more of each spice. This recipe is native to the province of Uttar Pradesh.

Notes: I used canned tomatoes for this recipe but, in the summer I always use fresh tomatoes when available. Plum tomatoes work well if ripe summer ones are not around and you want fresh.

chicken dopizia curry

Not the prettiest entree but I promise you it will be one of the most flavorful you ever eat!

Chicken Dopiaza (serves 4)

4 good sized chicken thighs

3 large onions

2 medium or one large medium spicy fresh pepper like a poblano; not a hot one though!

2 tsp. chopped fresh garlic

2 tsp. grated fresh ginger

2 Tbsp. mild olive oil

1 ½ tsp. ground coriander

1 ½ tsp. ground cumin

1 tsp. turmeric

½ tsp. ground cinnamon

½ tsp. ground cardamom

1/8 tsp. ground cloves

¾ of a can of chopped tomatoes or 2 large ripe tomatoes, chopped

½ cup water

1 ½ tsp. sea salt

Directions: Sauté half the onions in a large frying pan which you heated and added the olive oil to it. Keep stirring them. You want a mostly caramelized end result.  May take 15-18 minutes.  Remove from pan using a slotted spoon so you leave behind some of the oil and set aside for adding back near the end of this process.

While the onions are caramelizing…to your blender add the rest of the (raw) onions, the chopped hot pepper, the fresh garlic, fresh ginger and about ¼ cup water. Blend to a thick puree; if you need a bit more water to make that happen okay but don’t add a lot.  Pour that into the hot pan that you just removed the caramelized onions and add all the spices.  Stir as it cooks…let it darken and the oil will show a touch around the edges.  Add the tomatoes, stir and cook until most of the liquid is evaporated. Add the chicken pieces and stir to coat them with the puree. Add water and salt. Cover and cook about 35 minutes until chicken is tender. Add the onions back in the last 4-5 minutes.  Cook maybe 5 more minutes.  Serve with rice or Indian bread like parathas.  I haven’t made any gf parathas yet.  Soon!  This goes well with a cucumber salad or some steamed snap peas as I show in my photograph of my supper before I dived in! Enjoy!

Eating GF Update September 2017

Eating gluten free can seem impossible when you first explore the possibility of giving up all sources of gluten. But then a few weeks or months you are able to make it work, you find gluten free flours, mixes, recipes for naturally gluten free meals and ones for gluten free breads, rolls, cakes, pies and cookies. After a while great food comes out of your kitchen that anyone is happy to enjoy.

composed shrimp and pasta salad

 composed shrimp salad with green goddess dressing

But, there are days that are difficult for someone with celiac.  Days where I crave a real wheat based New York bagel toasted and topped with cream cheese.  A slice of pizza from either of my favorite parlors of past years when I could eat pizza anywhere it was sold. Days where I would give anything to just walk into a hoagie shop and buy a big Italian sub with all the trimmings, not asking any questions, just forking over my money and diving into that big fatty treat with that crisp and tender roll made with wheat flour. Real puff pastry formed into crust for a dainty dessert.  Oh so many things I miss.

quiche slice

quiche with bacon and mushrooms

Still, I am so glad to be healthy. I don’t need any medicine to combat my celiac disease.  Just better food choices. And I find many things can be replicated out of gf flours and grains.  Folks are often surprised by how tasty my gf desserts are.  They are shocked by cookies that are even more delicate and flavorful made with my favorite gf flour blend. My pie crust is just wonderful, I honestly don’t miss the old one at all. And I make cobblers, crisps, waffles and pancakes.  So many tasty treats and entrees that I have swapped out all purpose flour for a gf flour choice. It can be done and it gets easier over time. I avoid eating too many processed gf foods; my preference is to cook from scratch and make the majority of my food in my own kitchen. Free of chemicals and weird things that are so unhealthy; like hydrogenated fats or excessive sugar or salt which is much better for all of my body.  So, I am doing great.

fig and greek yogurt cake

Fig and Greek yogurt cake

Please don’t feel sorry for me or anyone you know with celiac.  We are doing just fine and enjoying great food while being so much healthier.  I would much rather give up gluten than give up chocolate! Truth.

Be safe, eat well and be happy. Enjoy life.

GF Playdough, Yeap… That’s For Real!

If you have small kids, teach or have grandkids then you as a celiac have to deal with playdough.  Any parent with celiac or if you have a child with celiac should or does know that playdough contains wheat.  Not safe in the least.  What can you do if the kiddos want to do the playdough thing? I am totally loath to even touch the stuff much less actually shape it. I hate getting it stuck in the carpet. Even a bit on the tables/desks freaks me out!  I teach in elementary school and unfortunately I have to deal with playdough especially if I am in kindergarten.  Which is where I spent some of the past three days in, so I was really struggling with the playdough issue. Luckily I was only assisting and the regular teacher was so kind; she made allowances for my issues with gluten and I didn’t have to touch the stuff.  Still, I itched to show the kids how to form it; I have a serious hobby as a potter and I love to form things of clay. I found it tough to stand back from teaching how to mold and shape it.

So I did some research and found a few gluten free playdough recipes.  Here is the one I used in case you want to make some for your kids. I only made half the recipe as I was low on rice flour and really didn’t need a lot. I think a whole batch could be divided in half so you could have 2 colors. Don’t make a giant batch but you could quickly make several in a row to have a variety of colors. It is as easy as can be. Put all the dry ingredients in a sauce pan, mix it with a whisk and add the oil then water and cook briefly. Turn it out, cool a couple minutes; color with food dye and let cool before bagging it.  Here is the original recipe (celiacfamily.com) and I list the ingredients below for my half batch. Just double the recipe for enough for two balls of playdough.


GF Playdough

½ cup white rice flour

¼ cup cornstarch

¼ cup salt

1 ½ tsp. cream of tartar

1 tsp. canola oil

½ cup hot water (not boiling)

Food coloring; a few drops

Mix all the dry ingredients in the sauce pan, add oil then water, cook on low heat for 1-3 minutes stirring constantly; it looks watery at first and then quickly becomes solid and can easily be formed into a ball.

Turn the bump of rough dough out onto a sheet of parchment paper, cool for 4-5 minutes, sprinkle with a few drops of food dye, knead it until it is a solid color and smooth. Store your playdough in a Ziploc bag.  The recipe says it keeps fine for at least 2 years!

Have fun!

Pickles Without the Heat

Some of us adore pickles and some dislike them.  If you are a pickle fan read on.  If not, read anyway as these are far better than the tired flabby canned pickles found at the grocery store.  A good gardening friend gave me this recipe.  It is really easy and rather fun to construct.  Even better is that you can pickle most any veggies. I have tried zucchini, carrots, cauliflower, green peppers, cabbage and red peppers.  Of course, cucumbers are in there too!  Debating beets….hummm. Plus there is no heating up the kitchen with canning equipment which has real appeal in this endless heat wave. sausage and beans, beets 006.JPG

You do need a couple grape leaves.  You might be able to find a neighbor with a grape vine.  I am sure you could use wild grape leaves from a state park or along a country road.   They really add to the authenticity of it so snag a few from somewhere.

Also needed are 3 dill heads (the flowers of a dill plant).  This might be more problematic but if you know a real gardener, aka someone like me, you can beg the dill heads as frankly they are not used much for cooking and I was happy to give some to the friend who gave me this recipe.  Grow your own dill for next summer; it is so easy to do and it does reseed and come back year after year.  Dill is lovely in potato salad and in other salads like my stuffed tomatoes, see that blog post… pickle jar

Refrigerator Pickles

2 cups white vinegar

¼ cup salt, I used kosher salt in mine

4 cups water (I used 3)

¾ cup sugar

3 garlic cloves cut up

3 dill heads

2 grape leaves

Bring the first four ingredients to a boil in a sauce pan and let cool fully.  Put the other three ingredients in the bottom of a gallon jar.  Cut up your veggies and pile in the jar.  Top with the vinegar mixture. Put on the lid. Put in the fridge and let marinate for 3 days before trying it.

I have pickled cucumbers, short zucchini spears, broken up cauliflower heads, thin slices of white turnip, peppers, broccoli spears, and celery chunks.

My grandson Aiden who is almost five clamors for the pickle jar to come out when he eats meals here.  I say, eat your food and you can have some pickles! He gobbles up his food and waits expectantly for me to fish out a pickle or two.

I like how fresh they are and how crunchy the pieces still are. Plus they have no additives or preservatives.  You can keep adding veggies as you use them up.  I think the tough part is fishing them out of the jar.  The other day I lost a fork in there but luckily it didn’t go to the bottom of the jar; a cuke round stopped its descent! Now, go pickle fresh veggies and have some fun with it….

Originally posted by me late last summer 2014.

Angie’s GF Traveler Tales


Recently I went down to Florida to visit family and friends. After landing I shopped at the local grocery store; leaving with food for cooking at my daughter’s place as well as some cinnamon chex for breakfast and Kind bars for snacking.   My hotel had a full breakfast but the only things I ate from there was milk, juice and yogurt. Hence the box of cinnamon chex….

I baked a birthday cake for my daughter using a box of Pillsbury GF Funfetti cake.  Not too pricy and it made two layers *some gf cake mixes only make one layer. No mixer so I used a floppy big old plastic spoon to beat the cake batter. No cooling racks; placed each layer on a plate. I frosted it with chocolate chocolate chip canned icing.  Turned out amazingly delicious and my humble gf offering was well received by a hungry-for-cake public!trip to kasey 003 Flying 1350 miles to sing happy birthday to my dear child: pricy.  The joyous look on Kasey’s face as we sung: priceless.

I cooked two suppers and two lunches for them in a very not gluten free kitchen (bread, bread crumbs, all purpose flour and cereal everywhere)  My efforts were complete with lots of pan washing and counter wiping and a host of praying for safe gluten free eating.  Prayers answered.  I did not get glutened at her apartment.  I did get a twinge on the plane back after passing a packet of pretzels to my return flight seatmate since I couldn’t eat them and he could.  Take away: don’t even touch those small snack packets; pretzel dust on the outside makes them a hazard!

I went on to The Villages for a couple of days.  My friends there have been known to bake cake but I was knocked out by two things Claire made for me; thin little cloud breads for my lunch sandwiches which I stuffed with Boar’s Head deli meat and cheese and she baked a from scratch gluten free pineapple spice cake with cream cheese icing!  The cloud bread has very few ingredients and is baked on a sheet of parchment paper on a cookie sheet. She made the recipe a few days before I got there: froze several of the pieces for my sandwich enjoyment and said she was surprised to find how tasty it was.

As to the cake, Claire bought a 9×14 throw away pan and washed all her cooking stuff carefully before hand.  The cake was excellent, a substantial fruity and nutty treat!  The cloud bread was just like mine if smaller.  She had no trouble in making either item.  I was so impressed that someone would go to this level of effort to make my visit wonderful. I didn’t ask nor would I expect anyone to bake like that for me but she did. What a friend!

They also took me out to The Outback where I enjoyed a lovely gluten free meal of grilled salmon, sautéed veggies and a baked yam. This was a real treat for sure for someone who rarely eats out. Outback is known for its great steaks but I was in the mood for salmon and I was well rewarded with my tasty entree.  They both had steaks and I was a tad envious but my entree choice was no sacrifice; it was delish indeed.

salmon at outbck

My salmon came without the salsa but was well seasoned with lemon pepper.

I then traveled north to another family member’s home up in Gainesville, she eats gluten free for wheat intolerance; no worries there for me and very good eating indeed.  I left with a sandwich supper for my long drive plus a blueberry muffin for a snack and a tummy full of safe food!

Moral of this little story: if you have celiac don’t just stay home this summer. Advise and educate others on how to feed and care for your celiac needs.  If your family and friends are educated they can make your visit safe and very yummy. Oh and a little bit of luck is necessary because gluten is just all over this country!