celiac kids Archives - Mamma's Cooking

Grilling Gluten-Free Pizza Dough

Grilled pizza is phenomenal! Once you grill pizza, you will not want to cook it any other way. I’ve been known to even grill a frozen pizza.

Our new favorite gluten-free dough is from Sal’s Pizza. It is gluten-free, dairy-free, soy free and nut free. I’m not getting paid for praising them, it is my own opinion and what I actually feed my family.

Sal’s GF dough is just like non-GF pizza dough, but slightly more finicky. It is better to handle than all the other GF doughs I have tried. It is pliable enough to be rolled out and moved to a sheet pan. As the directions on the packaging state, you just need to put some cornmeal down on the pan, so the dough doesn’t stick. One ball of dough will make two 14 inch pizzas.

I recently discovered an easier way to cook the dough on the grill. Have you ever tried to grill pizza dough, throw it on the grill and it folds up and sticks to the grill surface? I have. Many times. This method has revolutionized my pizza grilling. No more folded dough on the grill!

I start by placing the sheet pan with the dough on it, directly on the grill. Close the grill and cook until bottom of dough is firm and no longer sticky.

Then I take the pans off the grill and spray the top of the dough with cooking spray. Using a spatula (and my hands – don’t burn yourself!) flip the dough over onto the grill for a couple of minutes.

Then using a long spatula or a pizza slide, flip it back onto the sheet pan.

Top with sauce, cheeses and your favorite toppings before moving the sheet pan back onto the grill. Close grill and cook until cheese is bubbly and melted.

This is really easy and gives you that great smoky taste of the grill. If you don’t have a favorite GF pizza dough try using the Against the Grain crust directly on the grill (also a family favorite and no, they are not paying me to say so) or your favorite GF frozen pizza. We are Freshcetta fans.

My son, who has celiac disease, LOVES pizza. He has always loved pizza and with grilling the pizza, no one in the family feels like they are missing the gluten. Some of my family’s favorite toppings include: cheeseburger pizza, marinated rainbow carrots (don’t knock it, until you’ve tried it!), meatballs, salami and broccoli, olives, sausage or ham and pineapple or just cheese. Lots and lots of cheese.

Easy Grilled Gluten-Free Pizza

Easy method of grilling your favorite gluten-free pizza dough!

Servings 8

Ingredients

1 ball Sal’s gluten-free pizza dough
2 teaspoons cornmeal
½ cup canned tomato sauce
8 ounces mozzarella shredded
8 ounces cheddar shredded
½ teaspoon oregano
Salt and pepper to taste
3 to 4 leaves fresh basil torn
Toppings optional

Instructions

If dough is frozen, defrost (at least 2 to 3 hours on counter or overnight in fridge).
Take two sheet pans that will fit on your grill side by side (or cook one at a time) and sprinkle with cornmeal.
Cut dough ball in half.
Lightly flour surface and the rolling pin, roll out the dough to about 1/8th inch thick and place on prepared sheet pan.
Heat grill to high heat.
Prepare all your ingredients and tools near the grill. Have sauce, cheese, seasonings and any toppings you want to use, ready. Also make sure you have oven mitts for handling the hot sheet pans, cooking spray, a spatula and a pizza slide (if you have one).
Place both sheet pans (or one at a time) on the hot grill and close the top. Grill for about 6 minutes, until the dough is firm.
Remove pans from grill and place on temperature safe surface.
Spray tops of dough with cooking spray and using spatula and your hands, if cool enough, flip dough over, directly onto the grill. Close and cook for about 5 minutes.
Using your spatula or a pizza slide, flip dough over, off of grill, back onto sheet pan.
Add sauce on each pizza, cheeses, oregano, salt and pepper. Add any toppings you want.
Place sheet pans back on the grill. Close grill and cook for another 5 to 6 minutes or until cheese is bubbly and melted.
Take off the grill, top with fresh basil and serve!

Best Recipes of 2017

Another year is almost over…and what a year it was! I am almost finished with my Cooking Bucket List from 2017. I have one more recipe to make, which I will make for New Year’s Eve. Stay tuned next week to learn how my bucket list recipes turned out and what is in store for 2018. For this week, here is a round-up of my best recipes of 2017. These are the most visited recipes by the readers…you!

Thanks for reading Mamma’s Cooking this year! Click here if you want to check out last year’s favorites. Looking forward to continuing to share new recipes with you and making good food that just happens to be gluten free! Happy New Year!

Make your own take-out! Turkey Fried Rice

Making your own take-out can be easy and delicious! My family loves fried rice. I know it is probably one of the least expensive items on the menu at your local take-out Chinese place, but I always seem to order more than I need or have to order more to reach a minimum amount for delivery. Making it at home uses up any leftovers we have on hand, it’s healthier and is finished faster than calling in the order.

Turkey Fried Rice

Ingredients

1 Tablespoon vegetable oil
½ teaspoon sesame oil
1 egg whisked
1 zucchini diced
1 small onion diced
1 clove garlic minced
¼ cup soy sauce make sure it’s GF (I like La Choy)
¼ cup rice vinegar
1 teaspoon ginger minced or use a paste like this one from Gourmet Garden.
2 cups cooked rice I love Wegman’s 90 second Steamables!
2 cups shredded cooked turkey
1 Tablespoon fresh cilantro chopped, optional

Instructions

Heat 1 Tablespoon of the vegetable oil and the sesame oil in sauté pan or wok and scramble egg. Take it out and set aside.
Add last Tablespoon of vegetable oil and add zucchini, onion and garlic to the pan. Stir and cook for about 7 min, or until soft.
Mix soy sauce, vinegar and ginger together in a bowl.
Add rice to pan then pour on soy sauce mixture and stir.
Add turkey and return egg to pan. Mix it all together and you have turkey fried rice!

TIP: You can substitute leftover pork roast or roast beef or chicken or shrimp or your favorite vegetables for the zucchini, or even solely vegetables or tofu to keep it vegetarian.

What are your favorite take-out dishes that you make at home? We love making Hot and Sour soup! What is your favorite way to use leftovers? We make fish sticks with leftover cod or chili with leftover pumpkin or squash or check out this post for more ideas! Leftovers do not need to be boring!

Mango Banana Smoothie

After indulging in heavy foods over the holidays, a great smoothie is just the thing to help you feel better! I admit the novelty of my Ninja blender has worn off and after the first few months of smoothies every other day, they appear much less frequently. This however, is the most requested and blended smoothie in our house. It makes enough for 2 adults or 3 to 4 kids.

Mango Banana Smoothie

Ingredients

6 ounces of vanilla yogurt

½ frozen banana

½ cup frozen mango chunks

½ cup of milk

Directions

Throw all the ingredients in your blender. Blend until smooth and enjoy!

What is your favorite recovery food after the holidays, a vacation or other time spent eating more than you know you should? This Nutella smoothie is also a favorite in our house. Other than smoothies we go to soups. Check out my favorite soups here.

Pumpkin Tiramisu

The holiday season seems to be in full swing, judging by the 24 hour Christmas music on the radio in my car and the Christmas wreaths for sale outside the grocery store. How is it already Thanksgiving week?! I feel like I say this every year, but this year it seems to have come up faster than usual!

For the first time in many years, I am not hosting, just bringing dessert. Trying to keep the holidays as simple as possible this year. I am making this version of Tiramisu and maybe brownies, made from a box mix. Simple and stress free 😊

Pumpkin Tiramisu

Feeds 4 to 6 people

Ingredients

About 1 Cup of Simple Syrup, plus 2 cinnamon sticks

1 package of Schar gluten-free ladyfingers

4 ounces of mascarpone (you can omit this and double the amount of cream cheese)

4 ounces of softened cream cheese (very important it is soft! Keep on counter for at least 2 hours)

½ cup of canned pumpkin

1 – 14 ounce of can of condensed milk

½ teaspoon of cinnamon

1/8 teaspoon fresh nutmeg

½ cup of heavy cream

Fresh whipped cream, see recipe below

Directions

Make simple syrup and let cool while you make the pumpkin mixture.

Whip together mascarpone and cream cheese or just cream cheese. Add in the pumpkin, condensed milk, cinnamon, nutmeg and heavy cream. Whip all the ingredients together for about 5 minutes with an electric mixer or standing mixer, starting on low and once there is no risk of splatter, turn on high.

Dip a ladyfinger into the simple syrup and place in a small rectangular dish, like this 6 cup Pyrex. Make a layer of syrup soaked lady fingers and then top with about half of the pumpkin mixture. Top the pumpkin mixture with half of the whipped cream. Repeat. Sprinkle with a little cinnamon on top if you like. Chill for at least 3 hours. Serve. This can be made the day before and kept in the fridge.

Fresh whipping cream

1 cup heavy whipping cream

2 Tablespoons of powdered sugar

½ teaspoon vanilla

½ teaspoon of cinnamon (optional)

Check out some of my other holiday dessert ideas: Raspberry Lemon Thyme Tiramisu, Boston Cream Pie Cake, Chocolate Chip Peanut Butter Mousse Pie and Apple Crisp! For a great hostess gift, make some chocolate bark. What is your favorite holiday dessert?

Overnight Baked Apple French Toast

Last week I shared my gluten-free crouton and stuffing recipe, using the ends of bread that I keep in the freezer. This week, I have another great meal for you that can be made from the same ends or your favorite bread. What is better on a weekend or holiday morning than to wake up to the smells of apple and cinnamon?

Gluten-Free Overnight Baked Apple French Toast

Ingredients

5 cups bread cubed
2 apples finely chopped
2 Tablespoons butter
4 Tablespoons sugar
½ teaspoon cinnamon
2 cups milk
3 eggs
¼ teaspoon cinnamon
1 teaspoon vanilla
4 Tablespoons of brown sugar

Instructions

Add bread to your slow cooker.
In a sauté pan, cook apples, butter and sugar with cinnamon for about 5 minutes. Pour mixture over bread in the slow cooker.
In a bowl or large measuring cup whisk milk, eggs, cinnamon, vanilla and brown sugar. Pour over bread and apple mixture.
Cover and cook on low for 7 to 8 hours.

Having breakfast already made when you get up in the morning, especially when you have house guests or are going to be running around for the day, helps to take the stress out of the morning. This one will disappear fast 🙂

What is your favorite easy breakfast? Check out my round-up of gluten-free breakfast ideas! Frittatas, muffins and a breakfast pizza! Oh my!

Cheeseburger Meatballs

Eating gluten-free due to celiac disease can be challenging in the best of circumstances. So when life throws you a curve ball (or ten) it can be a real struggle. This summer our family was thrown a couple of curve balls. The main cook, grocery shopper and organizer of all things gluten free in the family (me), was out of commission. While recuperating I always had a worry in the back of my mind, how is my son (who has celiac disease) going to stay safe?! I know that my husband is perfectly capable of keeping him safe, we have wonderful friends and family close by who also are “in the know” and my son is great advocate for himself. That still doesn’t erase that voice of worry in my mind.

Other than help from our village and take-out from our favorite local Thai place, we were saved by having some meatballs, homemade sausage and a couple of meals in the freezer and of course Annie’s Gluten-Free Mac-n-cheese, lots and lots of mac-n-cheese.

Whether you are preparing for a known surgery, business trip or the unknown, meatballs are perfect for stocking your freezer. You can bring them to a holiday potluck or serve for a game day appetizer. These Cheeseburger Meatballs are a new family favorite.

Cheeseburger Meatballs

Ingredients

3 pounds of ground meat (75% beef and 25%pork)

2 teaspoons of salt

1 teaspoon onion powder

½ teaspoon garlic powder

2 teaspoons of spicy brown mustard

2 teaspoons of ketchup

2 teaspoons of Worcestershire sauce

1 egg

8 ounces of cheddar cheese, cut into ¼ to ½ inch cubes

Directions

Mix all ingredients, except the cheddar, together in a large bowl. Cook a small patty and taste for flavor. Add more spices if needed. Roll into 1 ½ to 2 inch balls and stuff with a cube of the cheddar. Sear on at least 3 sides and then place on a metal baking rack sitting on a baking sheet. Cook for about 20 minutes in a 400 degree oven. Serve as an appetizer with your favorite ketchup or mustard to dip, with your favorite pasta sauce and spaghetti or even on mashed potatoes with peas and bbq sauce.

Prepping food in bulk when you have the time and energy so you have it in your freezer when you need it is great for everyone, especially if you need easy allergy-free meals that aren’t available for take-out. What is your favorite freezer meal? If you want to try some other meatball recipes, here are some of my favorites from 2016.

New England Clam Chowder

Fall is a time for new beginnings and a breath of fresh air. The cool, crisp air finally seems to have reached Massachusetts. I love making soup any time of year, but there is something about fall in New England that makes me crave clam chowder. This is a family favorite.

The key to making this recipe is preparing all the ingredients and cookware before you start. Organization really helps when you make any recipe and the bonus is that you can pretend you have your own cooking show…or wait, that’s just me 😉. Preparation also is key to getting kids in the kitchen. If they are not old enough to chop, they can add ingredients and stir. Be their sous chef for the day and do the chopping before you try to involve them.

Gluten- Free New England Clam Chowder

Ingredients

About 4 pounds of large Quahog or Cherrystone clams, cleaned

Water

7 sprigs of fresh thyme

6 slices of bacon, diced

2 Tablespoons of butter

1 medium onion, diced

2 cloves of garlic minced

4 cups of liquid/stock (usually about 3 cups of cooking liquid from the clams and make up the rest with seafood stock).

5 medium sized butter potatoes, peeled and diced

5 sprigs of thyme

¼ teaspoon of black pepper

Pinch of white pepper

1 cup heavy cream

Juice of ½ a lemon

Directions

Add clams to a soup pot over medium high heat and pour in enough water to cover the clams. Place thyme sprigs in water and put the lid on the pot. Bring to a low boil and cook about 10 minutes until all the clams open. Drain and save cooking liquid. Set clams aside to cool, rinse out pot. Place pot back on the stove and add bacon, onion, garlic. Sauté for about 5 minutes. Add cooking liquid, potatoes, thyme, black pepper and white pepper. Simmer for about 15 minutes until potatoes are soft. Mash potatoes to thicken the soup. Add the heavy cream and lemon juice. Stir, simmer for about 5 minutes and serve!

I haven’t yet found an oyster cracker that is gluten free, so I serve this with gluten-free Schar Table Crackers, Glutino Premium Rounds or with a gluten-free corn bread.

What is your family’s favorite soup? Follow this link for my favorites from 2016.

Bold and Flavorful Marinade!

Marinades can add a great flavor to your grilled meats, vegetables or even tofu. Recently, I shared with you my Steak Rub recipe. Today I’m sharing a marinade bursting with flavor that will make your taste buds zing! Gluten-free food does not have to be boring! Just make sure that your soy sauce, vinegar and spices are free from gluten, so that the marinade is safe for you and everyone to enjoy!

Bold and Flavorful Marinade

Ingredients

¼ cup of olive oil

1/8 cup water

3 Tablespoons of soy sauce

3 Tablespoons of Worcestershire sauce

3 Tablespoons of balsamic vinegar

zest and juice of one lime

3 to 4 Tablespoons of brown sugar (depending on your taste)

1 Tablespoon of fresh rosemary and/or thyme

1 clove of garlic minced

Directions

Mix all of the ingredients in a large Ziploc bag. Place steak, chicken, pork or tofu into marinade and let sit in the fridge for at least 2 hours up to overnight. Remove, dry off whatever you marinated and cook how you like. This is great for the grill!

You may be wondering what that strange green thing is holding up the ziploc bag? I got it as a present for Mother’s Day. It makes filling a ziploc bag for any reason, so much easier and folds away.

Are you grilling this weekend? What is your favorite tool for grill prep? What is your favorite item to grill? Let me know in the comments!

Here are some of my favorite grilling tools:

Here are some other recipes if you need some inspiration for your weekend bbq:

Haddock on the Grill

My favorite bbq sauce recipe

Tomatillo Salsa

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Refreshing Fresh Dill, Feta and Greek Yogurt Dip

A good party always needs a good dip! Some friends and I recently celebrated a big birthday! We were fortunate to spend the weekend at one friend’s brother’s house directly on the beach in Cape Cod. AMAZING! We all brought our favorite snack/comfort foods. One friend brought this greek yogurt feta dip from Marzetti. It was sooooooo good! I couldn’t stop eating it! We also had some Hood Chive Cottage Cheese, Pub cheese and Onion Dip, of course. For dinner we enjoyed lobster, steak and burrata with tomatoes and basil.

I decided I had to try to recreate the feta greek yogurt dip when I got home. After a few trials, I found one that was just as tasty.