Pizza

Sometimes when others around me are talking about easy, lazy, quick or takeaways my mind drifts back to life before Coelaic Disease.

I believe now our food is healthier as it is less processed. I was at the supermarket tonight with No1 son and we discussed the shopping around the outside of the supermarket concept. Looking in my trolley my processed food was a loaf of "normal" bread for No2 son(even tho it was DF) I love the concept of not having processed food and using fresh herbs and spices for the wow factor of meals.

With Hubbie away and No2 saying he would cook burritos again last Friday I thought no no as I would have had to eat tacos. There are only so many times a month I will eat tacos. He has sworn to me he can eat burritos every night of the week.

Ok so I popped into Fresh Choice Parklands and brought Venerdi bases.They come in a two pack they are also DF. I purchased packet salami and smoked chicken so I could read the labels and have no cross contamination. Tomato paste, fresh basil,salami, red onion, smoked chicken and cheese. Better than a takeaway . No2 son who is DF decided I could make him a pizza without the cheese. He loved it.I used the DF Parmesan cheese that I purchased at the Gluten Free allergy show this year.

Roasted Tomato and Garlic Soup

I think part of the enjoyment of this soup was using our fresh homegrown tomatoes.

I had to laugh as we have Thai basil and sweet basil growing. No2 son picked 1 cup of the Thai basil.we made the basil pesto and the he put his finger in it and said YUK!!!! , I tried it it was so bitter. So we remade it with sweet basil as it says in the recipe . Different herbs for different jobs ...

Recipe .

1.5 kg tomatoes
1 head garlic cut in half
2 onions sliced in quarters
4 cups chicken or vege stock
80 g quinoa
Salt and pepper
Olive oil

Pesto
2 cloves garlic
1 cup fresh basil
2 Tbspn olive oil


Heat oven to 170C. Cut tomatoes in quarters drizzle olive oil over top. Roast in baling tray for 40 minutes. Take skins off and put in saucepan . At same time roast onions and garlic on a baking tray drizzled olive oil. Theses will take only about 30-35 minutes. Squeeze garlic out of shells and add onion to saucepan with tomatoes. Purée I used the stick blender. Then add the stock and quinoa. Cook for 15 - 20 minutes.

Make the pesto by blending with stick blender.

You can either mix this into soup or serve spooned on top.

Quinoa Savoury Muffins, two recipes one gluten free and one gluten free and dairy free.

I saw this recipe on the Coeliac Disease Facebook page , it looked a real winner.I have been reading quite a lot about my friend Quinoa so this played right into my hands .Easy peasy as Jo Seager would say.The big thing to remember is to wash the grain in a fine sieve before you use it.


2 cups cooked quinoa
2 eggs
2 egg whites
1 cup grated zucchini
1 cup grated cheese
1/2 cup diced GF ham
1/4 cup copped parsley
2 Tbspn grated Parmesan
2 spring onions
1/4 tspn salt
1/4 teaspoon pepper
1/2 cup chopped baby spinach


Heat oven to 170C. Add all ingredients to a large bowl and mix to combine . Spray muffin or mini muffin tins with non stick spray.Makes 12 Muffins.Bake for 15-20 minutes, or until golden brown . Let cool for five minutes before getting them out of the tin. Don't under bake as they won't come out of the tin.

These were made modified for my dairy free No2 son who also loves chilli.

2 cups cooked quinoa
2 eggs
2 egg whites
1 cup grated zucchini
1/2 cup diced GF ham
1/4 cup copped parsley
1/4 cup coriander fresh, chopped
1 red chilli , chopped
2 spring onions
1/4 tspn salt
1/4 teaspoon pepper
1/2 cup chopped baby spinach

Using the same process as above