One of my favourite types of pizza is margherita…anyone with me? The simple flavour combination of tomato, basil and mozzarella on dough is so fresh and delicious.
It’s also amazing in pasta form, but sub-in parmesan for the moz. SO good and so simple to make.
I recently tried two new gluten-free pastas and am so excited to share you with them: Chickapea Pasta and NuPasta.
Chickapea Pasta is made with only two ingredients, organic chickpeas and organic lentils. Nothing. Else. It’s packed with protein, at 23g of protein per serving, and has 11g of fibre. If you’re craving a traditional “white” pasta, this isn’t going to help your craving…this stuff is dense! Dense but flavourful. It’s nutty, rich and the texture is a bit like a whole grain pasta. I really love this pasta and I love the fact it comes with protein.
NuPasta is on the opposite end of the spectrum. Super low in protein and extra low in calories. This low calorie pasta is what makes it appealing. One package of this pasta (which is 210g) is only 25 calories! So for those who want a huge plate of pasta…this might be your new best friend. This low cal pasta is made with konjac, a plant similar to yams and taro, however, without the starch or calories.
Both pastas tasted great with the topping and was super easy to whip up for a quick dinner.
1 box gluten free pasta (or four packages of NuPasta – each package is one serving)
2 cups tomato sauce
1 cup parmesan
8 basil leaves, shredded
Cook the pasta. Simmer the sauce. Top the pasta with the sauce, parmesan and basil. Bam! Easy, right?
I think I’ve mentioned this a few other times, but my favourite flavour combination is sweet and salty. I love adding sweet to a salty dish, I find it brings the flavours to different level.
The best food combo is dates, prosciutto and goat cheese. The sweet dates compliment the salty prosciutto and the smooth goat cheese blends everything together perfectly. This flatbread recipe is perfect for an appetizer or a main meal and I will assure you it will be a crowd favourite.
Gluten-Free Date, Prosciutto & Goat Cheese Flatbread
2 frozen gluten free pizza crust bases (O’Dough’s has a good crust – this is what I used)
1 cup shredded mozzarella cheese
8 medjool dates, de-pitted and chopped
6 tbsp goat’s cheese
8 basil leaves, chopped
4-6 slices of prosciutto
Preheat oven to 400°F.
Place frozen crusts on baking sheet (they will defrost while they cook).
Top each frozen gluten free pizza crust base (or flatbread) with ½ cup mozzarella cheese. Next, top each crust with four basil leaves, spread around to cover the base. Top each crust with three tablespoons each of crumbled goat cheese and then sprinkle the chopped dates (four to each crust) and chopped prosciutto on top. Ensure the prosciutto is the last to be added, as it will become crunchy while cooking.
Bake for 15-20 minutes, or until cheese is golden and bubbly.
Fish and chips are one of those foods that I just don’t get enough of. Merely because most restaurants don’t have the gluten free option and frozen GF breaded fish isn’t the same. I will always remember the amazing GF fish and chips I had when I was in London last year…the fish had the perfect ‘batter to fish’ ratio and it was fried to a golden crisp.
|The amazing gluten free fish and chips from Grill on the Square in London
When Glutino sent me their Baked Potato Crisps with the idea to use them to coat meat, I couldn’t resist the thought of crunchy, salted, potato coated fish. The end result didn’t mimic the taste of fried, battered fish, but it did create a welcome, crunchy taste to a relatively bland white fish.
I really enjoyed cooking and snacking on Glutino’s Baked Chips. They are very similar to Lay’s Baked Potato Chips, but of course Glutino’s BBQ flavoured ones are gluten free (whereas Lay’s are not). I thought that the Simply Salted chips were very salty, but when used to coat the fish, the saltiness wasn’t as noticeable.
This recipe is super simple and is perfect for a quick meal when you don’t really feel like putting much effort into cooking (i.e. – after a summer afternoon on the dock or in the park).
Potato Chip Crusted Sole
1 bag of Glutino Gluten Free Simply Salted Potato Crisps (or any other type of chips)
4 tbsp mayonnaise
4 large pieces of firm white fish (sole, cod, halibut)
Preheat the oven to 375 and line a baking sheet with parchment paper.
In a medium-size bowl, crush the chips with a large spoon or fork. Crush to a desired size (I crushed mine until they were about 1/2 an inch). Coat the top of each piece of fish with a tablespoon of mayo and dip the mayo side into the crushed bowl of chips. You could opt to coat both sides of the fish with the mayo and chips, but the side facing down on the baking sheet could become soggy.
Once all of the pieces are coated, place them in the oven and bake for about 15 minutes, or until the chips are golden and the fish is thoroughly cooked through.