Are you sick of pizza yet?

Pizza, yet again.  And I don't think I've taken pictures of every time we've had pizza!

We've used both the Gluten Free Crusty Boule recipe and the Gluten Free Olive Oil Bread from "Healthy Bread in Five Minutes a Day."  The Crusty Boule recipe works so much better for us, and has the added bonus that we can make naan from it (so darn good the husband prefers it to his frozen Trader Joe's naan, if you can believe that!) on another night.  But I still plan on trying the olive oil bread again, once I track down corn starch to use in the recipe.

Tomato sauce (one can tomato sauce, one can tomato paste, dried oregano, dried basil, salt), black olives, green olives, onions, mushrooms, and lots and lots of mozzarella.

Veggie Burgers, GF baking

Lots of cooking going on around here, but not so much blogging.  Also, we have been apparently incapable of keeping charged batteries in the camera, so few pictures either.

Tonight: homemade veggie burgers on gluten free rolls with avocado and saffron rouille; oven fries with rouille or spicy dijonaise (spicy brown mustard and mayonnaise); gluten free sweet rolls.

Gluten free rolls
Make 1/2 batch of Gluten Free Boule from Healthy Bread in Five Minutes a Day.  (Or use the recipe as provided by Gluten Free Girl, which is a half batch of the HB recipe, just leave out olives and herbs).  At end of initial two hour rise, break dough in half (set half aside for sweet rolls, below).  Separate remaining dough into 3 pieces, and shape into bun/roll shapes with wet hands.  Set in warm area on parchment paper.  Cover and let rise 30-45 minutes.  Bake at 450 for about 18 minutes (just slide parchment onto pre-heated baking stone), with water pan below for steam.

Veggie Burgers
based on the "Ultimate Veggie Burger" recipe from 101 Cookbooks)

2 containers "crunchy sprouts" (garbanzo, red lentil, cowpeas, and something else)
1/2 cup cooked brown rice
1 carrot
small onion
3-4 mushrooms
3 eggs
chives
dried dill
salt & pepper

steam sprouts 10-20 minutes.  drain and cool.
cook brown rice

Pulse sprouts in food processor (in batches in the mini processor in our case) until it is a chunky paste (ours wasn't very paste-y, it seemed pretty dry).  Pulse brown rice a few times the same way.  Saute 1 carrot, 3/4 small onion (only because that's what I had in the fridge leftover), and 3-4 mushrooms all cut to small dice in a little olive oil.  Add to bean/rice mixture.  Add 1/2 box of chives, cut small, and small bit of dill (1tsp dry?).  Mix all together with 3 beaten eggs.  Salt & pepper.

Mix was very wet, but will cook together pretty well.  Saute in frying pan 5-8 minutes on each side until golden brown and cooked through.

Rouille: From the New York Times

Sweet Rolls:

In a sauce pan, melt 3 Tbsp butter, 1/4 cup maple syrup, and 3/4 cup brown sugar.  Boil hard for one minute, then pour mixture into bottom of 8x8" pan and sprinkle with about 3/4 cup pecans.

Take the other half recipe of the gluten free boule and, after the initial 2 hour rise, roll it out between two sheets of parchment until it is quite thin and approximately 15" x 12".  Brush with melted butter (about 3Tbsp) and sprinkle with cinnamon sugar (I used pumpkin pie spice because that was all I had).  Carefully roll dough into a log and slice with a serrated knife into 12 slices.  Place on top of sugar mixture in pan.  Let rise, covered, in warm area for 45minutes - an hour.  Bake in 450degree oven with water pan below for 15 minutes.  Allow to cool for a few minutes, then turn the pan out onto a sheet of aluminum foil.

Best Gluten Free Naan Ever.

From Artisan Bread in Five Minutes a Day
http://www.artisanbreadinfive.com/?p=1440

Simply amazing.  Delicious.  The husband even ate this naan over his frozen Trader Joe's naan.  And at end of dinner he said "Put a star by that recipe."

Rolling out the dough:

Melt butter in pan and place dough:

Cover:

Fresh, soft gluten free naan:

Veggie Lasagna Florentine

Ingredients:

9 lasagne noodles

-I used 12 Gluten Free Tinkyada lasagne noodles

2 Tbsp olive oil

1/2 cup chopped onion

1 8oz can sliced mushrooms

-I used about 4 fresh sliced button mushrooms

2 Tbsp minced garlic

1 zucchini, finely chopped (about 2 cups)

-I used 2 small zucchini

1 28oz can crushed tomatoes

-I used 1-28oz can diced tomatoes, and smashed them in the pan

1-6oz can tomato paste

-I used about 3-4 Tbsp of double-strength tomato paste from a tube I had in the fridge

1 Tbsp dried oregano

pinch brown sugar (optional, I used it this time, but I don't normally)

salt to taste (I also added black pepper and about 1 tsp crushed red pepper)

1-10oz package frozen spinach

1-16oz container ricotta cheese

2 eggs

3Tbsp dried basil, divided (I didn't have any, left this out)

1/4 cup grated parmesan (I used pecorino romano)

1lb shredded mozzarella or mixed cheese

-I used 8-oz shredded mozzarella and 8oz "Italian Blend" with mozzarella, provolone, Parmesan, asiago, fontina, and Romano.

*Saute onion, garlic, mushrooms, zucchini in oil until soft. Stir in tomatoes, tomato paste, oregano, brown sugar, and salt to taste. Reduce hit and let simmer for 15 minutes. Mine took a bit longer to thicken up.

*Microwave spinach until cooked. Cool, squeeze out excess water. Blend spinach, ricotta, eggs, and 2 Tbsp basil.

*In separate bowl, mix together shredded cheeses.

*Cook noodles. For the Tinkyada gluten free noodles I erred on the side of under cooking them, and cooked them about 6-8 minutes instead of the 14-16 the package said. They start falling apart after 10, I can't imagine the mush you end up with after 16 minutes.

*Layer sauce, then noodles, then spinach, shredded cheese. Sauce, noodles, spinach, cheese, etc., ending with shredded cheese.

*Bake for 60 minutes in 350 degree oven. I held it in the fridge for two days before baking.

While layering:

Thursday night: nachos.  Chips, black beans, queso, onions, tomatoes, salsa, sour cream.

Friday night: egg fried rice with onion, carrots, red pepper, bird's eye chilis, mushrooms, garlic, ginger, tamari and sesame oil.