Wednesday, February 27, 2013

Easy gluten free Mini Tex Meatloafs...

Yesterday I was going through my cookbooks wondering what to make for dinner. We hadn't had meat loaf for quite sometime, but all the recipes I have used in the past called for bread crumbs, or mashed crackers....What is a girl to do, as I didn't have either on hand. Then I suddenly had the luck of the Irish! I guess maybe that's because I am part Irish :) , but  I came across a cookbook  I had bought at a yard sale last year on a lazy summer day."Incredibly Easy" are the first words on the cover. It is a cookbook using Reynolds wrap for easy cleanup. I didn't have to go far, page 16 to be exact, and there right before my eyes was a recipe for mini Tex meatloaves! The recipe calls for tortilla chips instead of bread crumbs or crushed crackers, so I was all set as I always have these on hand.

These were not only quick and easy to make, but the clean up was definitely " Incredibly Easy" just like the book stated it would be. Going gluten free definitely has been a adventure over this past year, and I must admit it never actually occurred to me to substitute  tortilla chips in meatloaf, or that it would be so tasty.

All I had to do was whip up some gluten free instant potatoes, ( I said I like easy ) as the  vegetable is included in the recipe. These didn't last long once I set them on the table, and I am sure this recipe will become a regular favorite.

Ingredients:
I have included brand names of products I used solely for the sake of those just starting out on a gluten free adventure.

4 sheets of (12x 18 inches ea) Reynolds Wrap Release Non Stick foil

1 pound extra lean ground beef
1/4 cup finely crushed tortilla chips   (Tostitos restaurant style)
1/4 cup finely chopped onion
2 teaspoons chili powder   (regular Mc Cormick)
2 teaspoons Worcestershire sauce   (Heinz)
1/2 teaspoon garlic salt   (Meijer brand)
3/4 cup BBQ sauce, divided   (Heinz original)
1 can 15 1/4 oz whole corn   (Delmonte)

Preheat oven to 450 degrees.

Combine the lean ground beef, crushed tortilla chips, onion, chili powder, Worcestershire sauce, garlic salt, and 1/4 cup of the BBQ sauce in a mixing bowl and mix. Shape into four meat loaves, flattening each slightly.

Place a meat loaf in the center of each one of the  Reynolds sheets, with the dull side of the foil facing up. Dividing corn into equal amounts and top each loaf. Spoon the remaining BBQ sauce over the meatloaves and corn.

Bring up the foil sides. Double fold top and ends to seal each packet.

Bake for 18 to 20 minutes on a cookie sheet in the preheated oven

This makes 4 individual servings.

Hope you enjoy!
Happy wheat free week...

Sharon
 

Monday, February 25, 2013

Venice Bakery Gluten Free Pizza Crusts....

The other day I got a nice variety of gluten free pizza crusts and flat breads sent to me from Venice Bakery. As soon as my husband saw the package he immediately wanted pizza for dinner. He's Italian, remember! We had planned to go out to dinner and I really had had a rough day and was tired, so  this was definitely okay with me. How hard is it to make pizza when the crust has already been prepared, right? This way I could relax on my sofa and enjoy some down time :)

Since I always have a stock of home made gluten free pizza sauce on hand, and grated cheeses, I had it tossed together in no time at all. With the pizza in the oven, I tossed together a quick salad, and dinner was served in record time.

I screwed up just a little because I did not put olive oil on the first crust,  so the crust was a little moister than it should have been. So with this in mind I recommend you do what the instructions say, and lightly coat with olive oil, then put on your goodies.

It also states to bake directly on center rack. I was afraid the cheese would drip onto the ovens heating elements and so I had placed it on a pizza pan. I believe this made a difference also. Anyway, it was still delicious, and I didn't hear any complaints from my husband...I had used their crust with the Italian seasonings added in, and the taste was sooooo good. I loved the flavor the added seasonings brought to the crust.

The second pizza I made was their regular Vegan gluten free pizza crust, and this time I followed the directions to the letter. I brushed the crust with olive oil, and baked it on parchment paper laid directly on the rack. This produced a less moist crust and was just as tasty as the first, just more like pizza dough.

Both crusts held up to the toppings and were "bendable" just like a regular wheat pizza crust would be. In my book this was a good indication of the great taste that was to follow with the very first bite.

I know I might never find that "doughy, " bread dough crust like those from my past wheat eating days, but that is okay with great gluten free crusts like these on the market! The VEGAN version is free of eggs, dairy, and soy, and they have no added preservatives in the crusts. They also sells a gluten free Focaccia, which I would love to try in the future...

A really nice thing about these crusts are that they are vacuum sealed so they have a great shelf life. Or you can just pop them in the freezer for a even longer shelf life. Either way you can stock up and save on shipping.

You can order their gluten free crusts at http://www.venicebakery.com
Be careful when ordering though, as they do also sell regular pizza crust, dough, and focaccia's. Yet you can rest assured though that their gluten free versions are tested and certified by the Celiac Spruce Association.

Have a great wheat free week, and enjoy!

Sharon




 

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