GF Grilled Thai Chicken Pizza with Justin's Peanut Butter

Ingredients

1 12"  pizza crust by The Gluten Free Bistro (www.theglutenfreebistro.com)
1 TB olive oil
5 ounces cooked, chopped or shredded chicken
3 scallions, chopped
1 medium carrot, cut in fine julienne strips
1 red bell pepper, sliced
1  fresh jalapeno pepper, diced
2 -3 tablespoon fresh cilantro, chopped
1/2 cup shredded Mozzarella
large handful of bean sprouts

Ingredients for Sauce

1 cup Justin's Peanut Butter

2 TBSP GF Tamari Sauce

2 TBSP Lemon Juice

Seeded Jalapeno

1 chopped clove of garlic

1/4 to 1/2 cup of water to thin sauce

Directions

In a food processor add seeded jalapeno and garlic to chop. Then add all ingredients accept the water the process until blended. Add water to thin sauce until it drips off of a spoon easily. Some may like the sauce thicker and it is great for adding to rice noodles or dipping in spring rolls.

Brush olive oil on both sides of frozen pizza crust. Grill over medium-low heat (about 500-600°F) for about 2 minutes (one side only). Remove from grill. Top pizza crust with peanut sauce, shredded cheese, chicken, bean sprouts, scallions, carrots, both peppers and 1/2 of the cilantro.

Lower heat. Grill pizza directly on grates for about 7 minutes to 10 minutes, watching carefully that crust does not burn. Crust should be crispy and cheese should be melted and starting to bubble. Vegetables will be slightly cooked but still crunchy and fresh!

Remove from grill and top with remaining cilantro and drizzle extra peanut sauce on top!

You can also bake at 400 degrees for 12-14 minutes until the bottom is golden brown and crispy.  Enjoy!

GF Sweet and Sour Sloppy Joes with Sesame Slaw

Serves 4

Ingredients

2 TBSP olive oil

1 bunch of scallions

1 TBSP grated fresh ginger

1 pound ground beef or turkey

1/4 cup GF soy sauce

1/4 cup tomato paste

1 TBSP light brown sugar

salt and pepper



Slaw

1/2 small head cabbage, thinly sliced

2 carrots grated

1/2 cup fresh cilantro

1/4 cup fresh lime juice, plus lime wedges for serving

2 teasponns toasted sesame oil

4 gf hamburger buns or our gf pizza crust cut in rounds for skinny buns



Directions

Heat 1 TBSP of olive oil in skillet over medium high heat. Add scallions and ginger and cook, tossing, until softened 2 to 4 minutes. Add the beef or turkey, breaking up with wooden spoon until browned. Add soy sauce, tomato paste, sugar, pepper, and 1/2 cup water and cook, stirring until slightly thickened about 1 minute.



Slaw: Toss together cabbage, carrots, cilantro, lime juice, sesame oil, the remaining olive oil and 1/4 tsp salt and pepper in a large bowl.

Fill the buns with sloppy joe and serve with slaw and lime wedges.

Quick and easy!





Originally recipe adapted from www.realsimple.com

GF Vegetarian Lentil Walnut Pate

For our Passover seder I use this vegetarian pate in place of chicken liver pate. Everyone loves it!

Ingredients

1/2 cup lentils

3 medium yellow onions

1 cup water (to cook lentils)

1/2 cup walnuts

4 scrambled egg whites

salt to taste



Directions:

Bring lentils to a boil and then simmer for about 45 minutes or until water is absorbed. Chop onions and saute in olive oil until carmelized (transparent). Remove onions from pan and cook egg whites in a scramble fashion. If your food processor cannot fit all ingredients at once put equal amounts of lentils, onions, cooked egg whites and walnuts into food processor and process until a smooth pate and add salt to taste. Repeat with equal parts until done. Refrigerate for at least 1 hour but more time is better to let it firm up and cool. Serve on a plate with bibb lettuce and tomato slices for a great appetizer with gf  matzah or crackers.

The Gluten Free Bistro Invites You To Taste the Future of Gluten-Free Food Now at Natural Products Expo West 2013!

Boulder, CO (February 19, 2013) –Join The Gluten Free Bistro at Natural Products West March 8-10, 2013 and taste the future of gluten-free food now at Booth 5065, Hall E.  In their bistro-style setting sit down and enjoy their gourmet gluten-free pizza crust and their NEW, never been seen in the gluten-free retail world, Bistro Bites Mini Pizzas! The only gluten-free mini pizzas for retail, available in Margherita and Pepperoni Style!  Bistro Bites are made with 100% whole grain flours, non-GMO ingredients, rBST/rBGH hormone-free cheese, and pepperoni free of nitrites and nitrates- making Bistro Bites one of the healthiest gluten-free products available. The Gluten Free Bistro is offering 10% off all show orders.

 

Join the Fun!

 

• Bistro Happy Hour: Friday and Saturday 4-5.  Join the owners for mock-tales and sip negronis and eat the best gluten-free party food.  Support their Face of GF Campaign and pick out a fun wig and have your picture taken for a live post to their Facebook page. Win copies of Carol Fenster’s new 1000 Best Gluten Free Recipes.

 

• Nutrition and Health Questions? Friday and Saturday from 10-11: Ask Julie McGinnis, MS, RD and Barb Verson, C.N. your nutrition questions about gut health, food intolerances, and gluten-free diets.

 

The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality nutritious ingredients. Their gourmet products are the #1 choice among chefs and critics for superior texture and flavor. In addition, the company’s products were chosen for two years in a row as a part of Team Garmin-Sharp’s menu for The USA ProCycling Challenge 2011-2012 in Colorado. As innovators in healthy gluten-free foods, their products are made with 100% whole grain flours providing protein, fiber, minerals, antioxidants and B vitamins with no enrichment necessary. Enjoy all natural non-GMO gluten-free foods that are low in sodium, sugar, and starch and GF certified by the GFCO.

 

The Gluten Free Bistro was founded by three gluten-intolerant Boulder locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected modern, healthy and divine tasting gluten-free products. The company's founders include two nutritionists and a foodie. Now, those with gluten intolerance and celiac disease can have pizza or fresh-style pasta in a trendy restaurant, pizzeria, or at home. No more feeling left out! Please visit www.theglutenfreebistro.com  for a complete directory of restaurant and retail locations that carry their products or call 720.329.3254. Join us on Facebook (The Gluten Free Bistro Famous Pizza Crust) or follow us on Twitter/Pinterest (gfreebistro) to keep on top of the latest news . Office: 720.329.3254|  www.TheGlutenFreeBistro.com

#GF Dairy and Egg Free Pancakes

Around my house we (I) get excited when easy egg-free recipes work! Finally an egg-free pancake that tastes good!

Dry Ingredients

1 cup Bistro Blend All Purpose Flour (www.theglutenfreebistro.com)

2 1/2 tsp baking powder

2 TBSP sugar

1 pinch sea salt

 

Wet Ingredients

1 1/2 cups coconut milk (not condensed)- I am pretty sure any alternative milk would work

1 TBSP apple cider vinegar

1 TBSP melted coconut oil

1 tsp vanilla

 

Place all dry ingredients in large mixing bowl. Mix together with a whisk. Add wet ingredients and whisk until blended.  Place spoonfuls of batter into a frying pan with Smart Balance Spread or vegetable oil on medium heat. Cook until the side facing down is brown and firm and then flip.

No pics this time my pancakes were not pretty enough but they are tasty!

 

 

 

 

GF Pizza on a Stick

Great party idea.. super easy for your Gluten-Free Super Bowl!  Grab a pack of popsicle sticks and make some fun appetizers!  Kids love these...



Defrost a Gluten Free Bistro's Dough Ball from your favorite grocery.  If they don't have it, here is something you can print to give to the manager asking them to carry it for you: http://www.theglutenfreebistro.com/wp-content/uploads/2012/01/RequestOurProductLetter.pdf

Defrost for 50 seconds on defrost setting in microwave or place in fridge or on counter top to use that evening.



Preheat oven to 400 degrees.

With olive oiled hands, make 1 ounce dough balls [12 in a dough ball].

Insert a popsicle stick.

Pat flat.

Bake for 6 minutes untopped then remove from oven.  [At this point, you can freeze them and save them for later, if you want.]

Top with your favorite ingredients.



Bake for 15 minutes at 400 degrees.

 Enjoy!

GF Vegan Coconut Macaroons

I have been on a quest to find good egg-free recipes for my son. I stumbled upon this one and of course used our Bistro Blend All Purpose Flour for an even healthier dessert.

Prep time is 4 mintues!

• 1 cup shredded, unsweetened coconut


• 1 Tbsp Bistro Blend All Purpose Flour (availble for purchse at www.theglutenfreebistro.com


• 1/2 cup lite canned coconut milk (or full-fat)


• 4 Tbsp agave or maple syrup


• 1/4 tsp  pure vanilla extract


• tiny bit over 1/16 tsp salt

Combine all ingredients in a sauce pan and cook on stovetop until it’s firm enough to scoop out in ball shapes. Scoop into balls on a greased cookie tray (I used a spoon but you could use a melon baller). Cook at 360 F for 14-16 minutes. Let cool before removing from tray. Melt dark chocolate nips in a sauce pan and drizzle over macaroons. yum!

original recipe from www.chocolatecoveragekatie.com