Polenta Pizzas and Sausage and Peppers

                                                                     

If you haven't tried polenta, it's a MUST try. It is a cornmeal mixture that is so versatile to cook with. And its inexpensive which makes it a pantry staple. Sausages are one of those things that can be scarey for us gluten free peeps. They are usually a mixture of who knows what wrapped in a skin made of it's anyone's guess. You can enjoy sausages and be gfree, just the right kinds. You can buy pre packaged ones that clearly state they are gluten free or you can buy fresh from the meat department at your local grocery store. Just ask for the store made sausages and ask for the ingredients. Not only are these freshly made but they are usually few ingredients and almost never contain those mystery ingredients that scare us! This is a meal that is very kid friendly also! Kids generally love pizza so the polenta version is a no brainer. I used purple basil because, well, its purple and that's awesome! Your kid will probably find it awesome too. Also, the brightly colored peppers tend to be a draw for kids. And this I can not say enough, if you want your child to eat something, have them cook it with you. Kids are much for likely to eat something they made themselves!

                                                      

Sausage and Peppers

Ingredients

1 lb of g free chicken sausages

4 peppers (various colors) sliced

½  medium yellow onion sliced

TBSP of fresh parsley

Pinch of salt

Directions

Place sausages in a deep skillet and brown on all sides.

Put sliced peppers and onions in the skillet with the sausages and pour in ½ cup of water.

Cover and allow to cook for 7 – 10 minutes over medium heat.

Add parsley and continue to cook uncovered to allow liquid to cook down.

Once liquid turns thicken (sauce like) it ready! 

                                                                                

                                                                                

Polenta Pizzas

Ingredients

1 package of log polenta sliced into ¼ inch pieces

Fresh basil leaves (about 12)

1 cup tomato sauce

½ cup shredded mozzarella

Garlic powder to taste

Directions

Preheat oven to 375 degrees

Spray baking sheet with olive oil and lay polenta slices in a single layer. Spray the tops of the slices with olive oil.

Bake 10 – 15 minutes until polenta becomes firmer and golden in color.

Place a basil leaf on each slice and a cover with a thin layer of tomato sauce and sprinkle with mozzarella.

Bake for another 3-5 minutes until cheese is fully melted. Sprinkle with garlic powder to taste.

                     

Easy Mac and Cheesy

I am not a fan of gluten free boxed mac and cheese. Maybe I am just spoiled from my childhood memories of creamy boxed mac and cheeses. Looking back, what I was consuming was probably just chemicals and dyes but it was good and that what counts right? Ok, now I'm starting to sound like childhood me!Anyway, I can really get down with some good mac and cheese. Here is my recipe, feel free to get down with it as well.

Easy Mac And Cheesy 

Ingredients

1 bag (12 oz)  of prepared gluten free macaroni of your choice

1 1/2 cup of fat free milk 

2 cups of shredded low fat cheddar cheese 

1 tablespoon of butter

2 TBSP of cornstarch 

Directions :

1. Prepare pasta of your choice as directed. Strain all water and rinse with cold water to stop the pasta from continuing to cook.
2. In a medium sauce pot, melt the butter over low heat.
3. Add milk and stir. Allow milk to heat through but not boil. (about 4- 5 minutes)
4. Add the shredded cheddar cheese and stir until all the cheese is melted.
5. To thicken sauce, combine 2 TBSP of cornstarch with cold water and stir until the cornstarch is melted. Slowly add the cornstarch to the sauce whisking it in little by little and stopping when you reach your desired consistency.
6. Stir in pasta and salt and pepper to taste.

Thank GAWD its not potatoes!

I recently returned from my honeymoon. A week away from my celiac safe kitchen and trusting perfect strangers to prepare my 3 meals a day (I suppose it was really like 5 meals a day but who's counting?) Hello celiac anxiety! For the amount of meals I ate, I did pretty well if you don't count the day I didn't leave my fabulous five star bathroom, but I'll spare you the details! Anyway, I tend to stick to potatoes when I go out to eat and after a weeks worth of eating potatoes, I am done with a capital D! So I de - tatered myself when I came home. I experimented with other sides and came up with some yummy stuff I can't wait to share with you. Hopefully, absence makes the heart grow founder and I will be able to eat a potato soon. In the meantime, enjoy my roasted turnip recipe. A turnip is basically a big ugly (sorry turnips!) root vegetable that is high in vitamin C. Turnips are also really affordable and have a long shelf life for storing.

Parmesan Roasted Turnips

Ingredients

4 medium sized turnips peeled and cut into sections

 1/8 tsp of paprika 

1/4 tsp of ground nutmeg

2 TBSPs of Olive Oil

1/4 cup of grated Parmesan cheese

Salt and Pepper 

Directions

• Preheat oven to 475 degrees. 
• Combine the turnips with all the ingredients and toss well until evenly coated.
•  Spread onto a baking sheet in a single layer and bake until golden brown on both sides. 
• Cook about 30 minutes and flip turnips half way through.