Product review: Udi's frozen pizza crusts

So far, I think this is my favorite gluten-free pizza crust. I wasn't too terribly impressed with Namaste. Bob's Red Mill Pizza Crust is also VERY good....but not as convenient. I like that Udi crust is ready to go, I just pop on my toppings (generous amounts of green olives, pepperoni and white onion) and in the oven it goes - for just 10 minutes. It's awesome. Bob's has good flavor and texture...but you have to mix the dough, let it rise, pre-bake and then add your toppings and finish baking. Good, but much more effort.

I love pizza. After first going GF - this was one of my big cravings....it's good I've found a delicious replacement.

Namaste GF Pizza

I wasn't super impressed with this crust, there were herbs mixed in and the flavor just didn't do it for me. The texture wasn't great, but not awful either. Pizza is mostly about the cheese and toppings (for me)anyway, but I'd like the crust to be a little better tasting. I am anxious to try another brand soon.  This dough might make great foccacia, though, with the herbs already mixed in...just bake and baste with butter and dip in marinara.....there's a thought!

This mix is really easy, you just add water, eggs and then spread on the pan and bake.

Golden chicken with tomatoes and olives

This is a recipe from Real Simple that I've been wanting to try for awhile. I love olives with anything, and fresh grape tomatoes sauteed just enough to burst a little...so yummy.

Ingredients:
2 cups rice
2 Tbsp. EVOO
1 pound boneless, skinless chicken breasts
S/P
1 medium yellow or white onion, thinly sliced
1 cup pimento-stuffed olives, halved
2 cloves garlic, pressed
1 pint grape or cherry tomatoes, halved
3/4 cup dry white wine
3/4 cup fresh parsley, chopped

Directions:
Cook the rice according to the package directions. Heat the oil in a large skillet over medium heat. Season the chicken with the salt and pepper. Cook until golden brown, transfer to a plate. Add the onion to the skillet and cook, stirring occasionally, until slightly soft. Add the olives, garlic and tomatoes and cook stirring for 2 minutes more.

Return the chicken to the skillet, add the wine and bring to a simmer. Cook until the chicken is cooked through and the sauce has slightly thickened.

Top with the fresh parsley and serve with or atop rice.

Lemon Chicken with Olives

Hmmm, the last recipe I posted also had lemons...maybe I have scurvy.  Or, now that it is summer I love using fresh, crisp flavors like lemons and limes.  This recipe comes from Real Simple and is delicious, I made it with cheese risotto and it was so yummy.  Olives are one of my most favorite foods....anyone that knows me, knows I love salt....LOVE it.  You'd think this meal would be really strong, with olives and lemon, but the flavors work really well together and are not at all overpowering.

Ingredients:
2 Tbsp. rice flour
1/2 tsp. ground cumin
2 tsp. lemon zest
1 Tbsp. fresh lemon juice
s/p
1 1/2 pounds chicken (boneless skinless)
2 Tbsp. olive oil
2 shallots, sliced thin (I used a 1/4 of a white onion)
1 cup pitted green olives
1/2 cup flat-leaf parsley, chopped
1/2 cup dry white wine (like Sauvignon Blanc)

Directions:
Mix the flour, cumin, zest, 1/2 tsp. salt and 1/2 tsp. pepper on a flat plate. Pat the chicken dry with paper towels and dredge in the flour mixture.

Heat 1 Tbsp. of the oil in a large skillet over medium-high heat. Cook the chicken until golden brown and transfer to a plate.

Wipe out the skillet and return to medium heat. Heat the remaining oil. Add the shallots (or onion) and cook until soft, stir in the olives, parsley, lemon juice and wine and bring to a boil. Return the chicken to the pan, nestling it in the olives and shallots. Reduce heat to low and cook, covered, until the chicken is cooked through.

Little thimbles

This is a really easy and yummy pasta.  These little noodles look like little thimbles and are called ditalini (I haven't seen GF ditalini, but you could use any other GF pasta).

 

Recipe:

1 box ditalini (or any GF pasta)

1/2 bag pre-washed fresh spinach

1 14.5 oz. can diced tomatoes

1/2 small jar of green olives, halved

fresh Parmesan cheese

fresh garlic, pressed or chopped

olive oil

5 scallions, sliced

Heat oil in large skillet, add garlic and warm.  Add green onions, tomatoes and green olives.  Let simmer for about 10 minutes.  Add spinach and saute until limp.  Toss cooked noodles with the sauce and sprinkle with fresh Parmesan cheese.