One thing I should share briefly, is that I have started to eat Gluten free. Which means to wheat, barely, oats, etc. It is a huge adjustment, but I started it to see if it helps my migraines and so far it seems to be helping. I feel like I have so much more energy and feel so much better. Anyway, since I started Gluten Free it's kinda like a whole new way of cooking. I mean not really, but I can't bake and such like I used too. I'm trying new things. So I'm not sure how many of you will try these, but seriously, I have enjoyed eating Gluten Free. It's been a good change for me.
Now, once again I've been awful about pictures. I really gotta get back into taking them. Maybe next month. So once again I apologize.
First up:
This was my very first loaf of Gluten Free bread. I'll be honest, I was scared to try it. I heard that Gluten Free Bread was not very tasty and would be nothing like normal bread. I almost didn't try it. I'm glad I decided too. First, I have to say that I was freaked out about the texture of it, it was more like really grainy brownie batter than any bread dough. I did add a bit more flour than the recipe showed, to see if I could get it to look a bit more like normal bread but I didn't. I was shocked at how much it rose!! I mixed it up in the bread machine and then baked it in the oven.
Verdict: I will totally be making it again!!!! It was a little bit crumbly, but very good. It was sweeter than normal bread, but I was fine with that. I also heard that GF bread should be stored in the fridge to last longer, and that also helps with the cutting/crumbling of the bread so I stored it in there. It feels great to know I can have bread again. :) Though in the future, I'm going to cut this recipe in half. I don't need a ton of bread. Now I'm not scared of trying to make GF bread.
Second recipe I tried:
1 cup dry quinoa
1 cup salsa
2 eggs
1 cup shredded low-fat cheddar cheese
2 cups shredded sweet potato
3 cups black beans (or 2 cans, drained and rinsed) NOTE: I used the cans
1 T ground cumin
liberal pinches of salt and pepper
Cook quinoa according to package directions. I googled how to cook quinoa in a rice cooker and cooked it that way.
Preheat oven to 350.
Mix quinoa, black beans, sweet potato, half the cheese, and the cumin, salt, and pepper in a large bowl. In a small bowl mix the eggs and the salsa, then pour over the vegetables. Pour all ingredients into a 9x9 casserole dish coated with nonstick cooking spray.
Sprinkle on remaining cheese and bake for 30 minutes, uncovered.
Can serve on a bed of spinach if you would like.
Makes about 8 servings.
Now, first off, I've always wanted to try quinoa, mainly because it sounds so exotic and it's fun to say. Yup, I'm odd, but hey, at least it got me to try a different food! Now I have to say that I did not like the smell of the quinoa cooking. It kinda grossed me out, I couldn't place the smell, but I just didn't like it. It was not pleasant. I still went ahead with the recipe though. It was very easy to put together despite all the ingredients.
Verdict: I topped mine with a bit of sour cream after trying the first bite. I thought it tasted like it was missing something, but couldn't place it. I couldn't taste the sweet potatoes and it tasted very Mexican-ey. I enjoyed it. The downside is that when it was re-heated it didn't taste as good. I didn't really care for it. It's hard to explain. I don't think I would make this again. Though I'll look for another recipe to try quinoa again.
And of course I saved the best recipe for last!!!
Tonight I was craving pizza. I did some searching last night for a crust recipe and with the help of a group on Facebook found this one. Now keep in mind I have been making homemade pizza crust for years. I have never perfected the recipe, but I have made decent crust. After the bread, I was a bit concerned about the consistency, but wanted to try it. No issues at all. Was very similar in consistency to my normal crust from scratch.
Verdict: OH. MY. GOODNESS. I think I have found THE pizza crust recipe. Even if I go back to eating wheat, and this crust tastes good reheated, I'm sticking with this recipe. It was a thinner crust, with just enough flavor. I loved the texture and the taste of it. It kinda reminded me of a Pi Pizza crust, but with Italian Seasoning in the crust. I can't wait to re-heat this and see how it tastes. :) I also think it might make good croutons or flavored breadcrumbs to use in other dishes.
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