Gluten-Free Spicy Tortillas

20171005_125922

I have to admit that during the school year I don’t do a lot of cooking. Plus I tend to make the same things: cooked cabbage, root hash, etc.

All of my creativity is put into my baking and ideas for baked goods.

So I take a back seat sometimes and let Zach take over the savory portion.

And sometimes he’ll make something for his frat boys that I really want too.

For instance, he makes them quesadillas every week.

I cannot remember the last time I had a quesadilla. Or embarrassingly: if I ever have? I have no recollection, sorry.

I have made plenty of tortillas, usually with the intention of making a wrap (these ones for spinach and kale ones are my fav).

This time I wanted a quesadilla. And I wanted to add some spices, make it tasty and different.

And then I wanted to use the extra tortillas for a tortilla soup (recipe coming Thursday) and a pulled-pork wrap (coming Friday).

This wrap is definitely adaptable. I worked well in all these dishes.

AND it did make a wonderful quesadilla, which was the initial goal.

Gluten-Free Spicy Tortillas

  • 1 1/2 cup almond flour
  • 1 1/2 cup tapioca flour
  • 1 tbsp coconut flour
  • 1 tsp baking powder
  • 1/3 cup Extra-Virgin Olive Oil
  • 1 cup warm water
  • 1 tsp sea salt
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp turmeric
  • 1 tsp paprika

Continue reading “Gluten-Free Spicy Tortillas”

Advertisements

Gluten-Free Pita Bread

20170928_182335.jpgIt has been on my list to make pita bread for some time.

I think it may have  started when Zach and I lived in Champaign. They have a plethora of restaurants, which meant we pretty much had the option to eat our way around world cuisines. Zach loved this one restaurant, that we could get chicken swarma at. Chicken swarma is one of Zach’s favorite things. I had no clue what he was talking about, but I tried some anyways, what could it hurt? It was good! But is the usual with us when we eat out, I go ahead and get the bread and give it to Zach. In this instance they served it with pita.

Seed planted.

Then I made some naan bread with butter chicken. I was so happy with the results, I next set my eyes on pita bread.

And a few weeks ago, I finally made some!

I remember as a child my mother would make us pita sandwiches, stuffed with my favorite sandwich things: lettuce, cheese and salami.

So my excitement when they puffed up while baking and actually had a pocket was beyond.

My mind was swirling.

I’m going to make my own chicken swarma finally.

I’m going to make my own sandwiches. What can I fill those pockets with now?

I can make pita chips.

Options. I had options.

And so do you. Go wild with these guys. Continue reading “Gluten-Free Pita Bread”

Gluten-Free Coconut Ginger Pineapple Pie

21192928_10101964938734293_306172414490231234_n.jpg

Pies are kind of my thing, hence my business being named P3: Polifroni PIES and Pizzas. They are my favorite thing to make.

When I started working and researching to make a gluten-free pie cookbook last Spring, I found a recipe for pineapple pie.

I had never made a pineapple pie. Or really saw one. Or really heard of one.

It’s been in the back of my mind ever since to try.

And Saturday, my mother-in-law planned a little cook-out and I thought what better time to try the pie then now!

I had some unsweetened shredded coconut in the cabinet, which I thought would be a great addition to the tropical fruit.

I also thought that ginger added to the pie filling would be a nice subtle addition.

I also don’t know where my pie pan is (I usually make mini pies for my business), so I decided to make a deep dish pie, using a spring-pan (I have lots of those pans since I made 9 cheesecakes last year for our wedding reception). Plus that morning I saw a deep-dish pie on my Pinterest. I really want some mini spring pans to try mini deep-dishes!

And as for decoration, I couldn’t flute a border since I wasn’t using a standard pie pan. I decided to try and mimic the outside texture of a pineapple for a border. I didn’t know how it would bake with such an open top, so I decided to add some lettering. I once saw one tagged with a ‘humble’ label and I thought that would be a nice addition.

Verdict: delicious.

Gluten-Free Coconut Ginger Pineapple Pie  Continue reading “Gluten-Free Coconut Ginger Pineapple Pie”

Gluten-Free Pie Ice Cream Sandwiches

20170714_133253Happy Wednesday All! Monday I posted a recipe for dairy-free chocolate ice cream. Now I am sharing the rest of the stuff. I chose to sandwich the ice cream between two mini pies. Something that has been on my list for about 2 years now. I had to find the right time. Really I think I had to wait for the opportunity to use an actual ice cream maker.

The biggest challenge, actually, was deciding what flavor to make, because I had soooooooooooooo many ideas:

  • Raspberry pies with Chocolate Ice Cream
  • Blueberry with a Lemon Curd Swirl Ice Cream
  • Rhubarb with Strawberry Ice Cream
  • Strawberry with White Chocolate Ice Cream
  • Strawberry with Banana Ice Cream
  • Almond Butter/Chocolate with Banana Ice Cream, rolled in Candied Bacon
  • Cinnamon Chocolate with Toasted Marshmallow Ice Cream
  • Chocolate Matcha with Vanilla Ice Cream
  • Peach with Vanilla Ice Cream
  • Cherry pies with Chocolate Ice Cream
  • Key Lime with Vanilla Ice Cream, Rolled in Graham Cracker Crumbles
  • Lemon with Vanilla Ice Cream & a Toasted Meringue siding
  • Jelly Filled with Almond Butter (or Cashew Butter) Ice Cream
  • German Chocolate Pies with Caramel +Toasted Coconut Ice Cream
  • Chocolate Espresso pies with Salted Caramel Ice Cream
  • Pineapple pies with Mango Ice Cream, rolled in Toasted Coconut
  • Apple with Salted Caramel Ice Cream

……………………….and I could keep going.

See how my brain works? Sometimes I suffer with too much creativity and too many ideas. Which is not a bad thing. I am very thankful and blessed to have so much creativity.

When I have to make a choice of what to make it can be a tiny bit overwhelming picking which idea to run with.

So I went into the store not anticipating that I was even going to attempt this recipe. Blackberry were on sale. WINNER. I selected them and ran with it as the pie inspiration. Chocolate seemed to be the natural pairing to me. Granted I did contemplate a Honey Lavender Ice Cream (maybe later). Continue reading “Gluten-Free Pie Ice Cream Sandwiches”

Gluten-Free Salted Caramel Cupcakes with Macarons

IMG_20170704_130933_124.jpgMonday I wrote about making cupcakes for my cousin’s wedding this upcoming weekend. Last week I made some samples for the 4th. I was a little bit nervous and super excited. Nervous because I’ve never made a cake or cupcakes for a wedding (actually the only things I’ve made for a wedding, were the 9 cheesecakes I made for our wedding reception). Excited to make something for a wedding. nervous because I kept repeating to myself to be delicate and patient while making them. Delicate, graceful. These are not often words I associate with myself. In the kitchen I would describe myself as a beast. I work quickly and efficiently, usually because I have to crank out a bunch of work in not a lot of time. I flow from one thing to the next. So I kept the word delicate in mind. And tomorrow when I make these again I will repeatedly keep telling myself to slow down and take my time.

I wasn’t sure what kind of cupcakes I wanted to make for the wedding. Chocolate was a guarantee, they’re my grandpa’s favorite and they are serving regular chocolate cupcakes at the reception. They’re also serving vanilla and red velvet. My initial idea was to do vanilla but a cupcake with a twist. I just don’t understand the rave for red velvet, it’s chocolate cake with a bunch of food coloring, or at least that’s my perception. And to make one’s that I was satisfied I would have to use beet juice, since I don’t use food coloring, so I vetoed the gluten-free red velvet (sorry).

I searched and searched my Pinterest for some flavor inspiration. I finally settled on salted caramel. I personally love caramel. I love it in my ice cream. I enjoy putting it on or in my pies. I like it in cookies. The list of what I’ll do with caramel is lengthy.

Initially it was a no-brainer to fill the cupcakes with caramel and drizzle some over the icing. It then popped into my mind to make little caramel filled macaron’s for the top. It wasn’t special enough, so I gave myself a big task. Macaron’s are pretty tricky and technical to make. I made them at a bake house I worked at in Champaign. And I was going to make them at home with out molds for them, just free piping them on parchment. They turned out delicious and the groom told me they were the best thing. I mean all the flavor and texture were there, but I felt I maybe over-beat the meringue, as I did not obtain the desired feet. I took note on this and will change it tomorrow.  I am determined to make beautiful little macaron’s.

Again these aren’t Paleo because I am feeding a larger more general audience, I used organic powdered sugar for the macaron’s and the frosting, fill free to change the frosting. I have yet to make a French macaron without the powdered sugar  that I was completely happy with (I’ll put it on my list, I’ve tried with maple sugar and they were ABSOLUTELY DELICIOUS, just not technically sound).

These were all gone first and relatively fast once I showed up, so I actually cut the vanilla cupcakes and decided to focus on the Salted Caramel and chocolate. The base is just a vanilla cake though, so you can just forget the caramel and cookies and make plain vanilla cupcakes. Or try another flavored frosting. I really wanted to do a vanilla cupcake filled with lemon curd, topped with blueberry frosting. I didn’t think this would fit everyone’s taste buds, and the other options would be more of a crowd pleaser.

Salted Caramel Cupcakes with Caramel Macarons Continue reading “Gluten-Free Salted Caramel Cupcakes with Macarons”

Gluten-Free Beet Ravioli with Goat Cheese

IMG_20170708_194510_224.jpgI was excited to make pasta, like super pumped.

As I’ve mentioned before, my mother craved and ate a lot of Italian foods while pregnant with me. And those meals were my favorite meals growing up.

I’ve gluten-free over 10+ years now (actually it’s been probably about 15 years since I really ate pasta), so I have gone without pasta for a long time. I’ve tried spaghetti squash (my favorite thing I’ve made with it is a Spaghetti & Meatball Ball <- click the link for the recipe), but lately I’ve been wanting to work on some gluten-free pasta.  I got a kitchen aid mixer for our reception and my granny has an attachment for a pasta sheeter. I have been itching to use it. This recipe has been on my to-make list recipe for months. I actually borrowed the sheeter in March, but had to return it for Easter.

But this last week I resolved to make it happen finally. At the market I got some local beets. I hit up the goat cheese lady for her recommendation of a goat cheese that would pair with the beet. And she is such a good sales man, she recommended two and got her regulars behind her to agree. Who am I to disagree with the expert on goat cheese?

I will confess I was eager to try this specific recipe merely for looks. I thought the beets would make a beautiful color dough. And it did. But…… I do not like beets.

So I was pumped that they were beautiful. That they filled perfectly and the dough stretched enough for me to seal them on the sides. Plus they boiled in the water and floated to the top. My husband was worried they wouldn’t hold together since the beets made the dough moist. But they cooked nicely. And I was happy.  Continue reading “Gluten-Free Beet Ravioli with Goat Cheese”

Gluten-Free Asparagus + Goat Cheese Tart

IMAG4181

Sometimes the hardest part of the market is talking about food all day………

This is true. Five in the morning is too early to eat for me. By noon, when the market ends, however, I cannot seem to get food fast enough. The struggle is real to be surrounded by food. All morning I’ll eye people carrying a variety of fresh fruits and vegetables. Add to that, that my neighbor has gorgeous asparagus. And you know it’s good because he sells out by 10:30 every weekend.

All morning my brain races with dishes I want to make. I am constantly conceptualizing. And talking with people who stop by my booth, typically leads to more food conversations (I am a baker, this should be expected). I am talking and creating at the same time. My excitement for a new recipe grows as the day goes.

When I was brainstorming Easter recipes I had thought asparagus tart.

And every Saturday as I sit next to my neighbor I think: asparagus tart.

Finally we bought some asparagus. And finally I have made a tart.

There are some vegetables, which are so good, I could eat them all the time. One woman claimed that by the end of asparagus season, she is over asparagus. Blasphemous.

I could eat asparagus every day.

I could eat cabbage every day. Continue reading “Gluten-Free Asparagus + Goat Cheese Tart”