If you’ve been to this blog before, you know I absolutely love pizza. Boston has many great gluten-free pizza options (I am so overdue on sharing these, but I will!), but sometimes, a girl just wants some homemade pizza! I have been on a cooking kick lately (you’ll be seeing more of that here as well), and my boyfriend gave up eating out for Lent, so a homemade pizza night seemed like the perfect idea for a Saturday evening earlier this month. Continue reading
I made a great error. I went grocery shopping on an empty stomach just after gluten-free slices night at Zing! Pizza had ended. I needed dinner, and I had a taste for pizza. Upon reaching the freezer with the gluten-free goods at my local Shaw’s, I found it completely fogged up, its contents completely masked by the layer of perspiration on its doors.
Blindly, I opened a centrally located door, and fortunately found gluten-free pizza right where the door opened. I looked no further…
An adorable little pizza, I picked up a Foods by George Gluten-Free Cheese Pizza. Starving (and on the phone) I quickly, but distractedly finished my shopping and rushed home to make my pizza. I missed the “place pizza directly on rack” instruction and stuck mine on a baking sheet and immediately into the oven, as I unpacked my groceries.
It was on the eve of a blizzard and with an empty stomach that I ventured to the grocery store this week, admittedly a bad combination. I usually steer clear of the organic and gluten-free sections to avoid temptation and unnecessary gluten-free goodies, but on that particular day I was feeling spontaneous, and so I meandered down the aisle to see what I’d find.
It wasn’t until I’d made it to the freezer section that something caught my eye. Gluten-free soup! In cute little boxes were the Kettle Cuisine soups, and they were on sale! I’d tried Kettle Cuisine at a gluten-free tasting last fall and remembered liking it, so I picked up two classic gluten-free Chicken Noodle soups and ventured beyond the basics to try the Beef Steak Chili with Beans. Beef in a frozen dish? I was feeling quite adventurous indeed, since beef in freezer foods normally weirds me out a bit. But it was steak. I had to try it.
A while ago, I bashed Nut Thins. I had bought them in my favorite nut flavor, almond, and they were terrible. Like horrible. Crispy pieces of cardboard horrible. Luckily, I have a gluten-free friend, Lauren, who was able to pass on this nugget of wisdom: the only Nut Thins worth buying are the Pecan flavor.
Lauren knows what she is talking about! After hearing this, I went out and picked up a box at my local Shaw’s ($3.17 a box) along with some of my favorite cheddar cheese and concocted one of my favorite snacks, cheese and crackers. The pecan flavor is a wonderful complement to the sharpness of the cheddar and I love the crunchy texture. And with just 130 calories per 16 crackers, they give you the crunch you’re craving without putting you over the edge.
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Happy birthday to my beautiful sister, Theresa! You know what birthdays mean… cake! This year, despite going to the Cheesecake Factory for her birthday dinner (home of this particularly popular gluten-free cheesecake post), my mother decided to bring a gluten-free birthday cake to the restaurant and deprive us of an incredibly delicious slice of Godiva Flourless Chocolate Cheesecake.
The jury is still out on how delightfully tacky that may have been at a place called The CheeseCAKE Factory, but in her defense, when my mother asked for a gluten-free menu there were only two items listed. Reader, beware. A gluten-free birthday cake meant no worries for our table, which was very nice.
Sadly, on my last trip to Cape Cod, my camera had an unfortunate run-in with the ocean. My wonderful pale pink Canon Powershot could not be saved, so the camera shop gave me a new camera (sadly, not a Canon) that has a food setting. So cool! Thankfully, I got the camera just in time to photograph a new brand of gluten-free rolls my mother discovered, Schar Ciabatta Parbaked Rolls, which look incredible. She had invited my sister and I home for a dinner of gluten-free meatballs and spaghetti and the gluten-free rolls were an added treat.
Although my mother’s gluten-free meatballs are truly delicious, I was focused on trying these delicious looking rolls. They looked like real bread, with all the fluffy nooks and crannies of a regular roll inside, surrounded by a deliciously crunchy outside! But as they say, looks can be deceiving. These rolls were not the incredible, delectable rolls they appeared to be. Instead, they were really quite bland. They crunched fine, but the taste was boring and dry. My mother and I were both disappointed. We shared a nice family Sunday dinner, but next we’ll pass on the Schar Ciabatta Parbaked Gluten-Free Rolls.
My sister refuses to eat gluten-free spaghetti. She reasons that it is never going to taste like the real thing, so why should she settle for some weird tasting knock-off? On the one hand, I can understand that. We grew up watching our mom eat totally horrible gluten-free pasta for the majority of our lives. However, now that we can’t eat gluten either, I’ve found that gluten-free pastas have come a long, long way. There are many more options, many more brands, and these gluten-free pastas inch ever closer to tasting like the Italian staple (Bionaturae’s spaghetti is very good!).
She may have her thing, but my sister comes over every Wednesday evening for trivia with our college friends, and I make us dinner before we head out for victory. This past week I did not have patience for her anti-gluten-free spaghetti ‘tude. Instead, I laid down the law. We were having spaghetti for dinner and she was going to eat it and like it. I had one portion of Mrs. Leeper’s Gluten-Free Corn Spaghetti left and gave it to her, knowing it would remedy her of her negative pasta thoughts (I settled for Tinkyada shells).
I was able to convince her on account of the fact that she simply would not get dinner if she didn’t eat it and by adding in the nutritional benefits of this being corn pasta versus any other kind of pasta. Pasta made from a vegetable – it seems genius! I’m actually not sure if this pasta is any more nutritious than the glutenus pasta my roommates eat, but I’m a fan of adding anything made of vegetables to my diet. Luckily, I convinced my sister to eat it, and she liked it!
It’s no wonder. I really enjoy Mrs. Leeper’s Gluten-Free Corn Spaghetti. It cooks well and doesn’t get mushy or gummy like other gluten-free, rice-based pastas that I’ve tried. The texture passed my sister’s test and this gluten-free pasta also cooks quickly. Lately, it’s been my staple and luckily it’s often on special at my local Shaw’s, which is how I came upon it in the first place. I would definitely recommend this bright yellow pasta!