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in need of Gluten-Free italian recipes for teenager

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Hi there! I am new to your loop! I am hoping someone can help me out! I have

been selling Pampered Chef for 13 years and also have recently started teaching

culinary classes at a culinary center and have had alot of customers and friends

recently asking me for gluten free recipes that are tried and true and taste

great! I haven't had any resource for them so I look forward to learning alot

from you!

 

My question tonight-- I have a Pampered Chef show I am doing for teenagers

coming up. The " host " a 14 year old boy has decided on an Italian theme. This

will be a hands on show for the kids. I found out tonight that one of his

friends has Celiac disease and he thought it would be great if possible to have

an italian recipe or two that they could also make for his friend and he could

either eat there or take home to share with his family!  SO, I turn to all of

you! I know I could just google these recipes and probably come up with a

bunch.But I would like some italian recipes that you think will be a sure fire

winner with this teenager! Perhaps a pizza or pasta dish-- maybe even an

appetizer or a dessert?!

 

Any help you can give would be appreciated!

 

Warmly,

Shawn-Marie Simmons

 

 

 

 

 

 

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You could make a baked ziti. I use Deboles gf multigrain penne, Follow Your

Heart vegan mozzarella, and you can use any pasta sauce that is safe (which

most are if you only need gf). I like to add in baby bella mushrooms. Just

slice and saute then mix in. Cook pasta till just before al dente. Shred the

" cheese " (about 1/2 the block of one package) and mix everything together,

reserving about half the cheese to put on top. Bake at 425 until the cheese

is melty and starting to bubble, about 15 min. If you like the cheese

browned up a bit, throw it under the broiler for 30-40 sec or until brown

enough for you. Check frequently because it can burn quickly after seemingly

doing nothing!

 

A nice appetizer you could make is stuffed zucchinis. I made these a while

back and just yesterday a friend was talking about them and asking when I'm

making them again! You need small to medium small zucchinis, all about the

same size. I did 3, which makes 6 appetizers. Blanch the zucchinis, then let

them cool. cut them lengthwise in half and scoop out the middle leaving a

little so they stand on their own. Chop the zucchini guts and a small onion

and saute them till tender. Mix with 1/2 cup gf bread crumbs (Ener-G is a

good brand) and about 5-6 oil packed sun dried tomatoes julianned, plus an

egg sub (I used baby squash). Line the zucchini boats in a shallow baking

dish. Loosely pack the stuffing in. Bake at 350 for 15-20 minutes, or until

the breadcrumbs start to brown. Serve as is or with some tomato sauce. I

liked them better with sauce.

 

I also have an eggplant meatball recipe I have to look up because I don't

recall everything about it. I'll flip through all my recipes and see if I

can come up with anything else. Good luck with your show!

 

 

On Fri, Jan 8, 2010 at 10:53 PM, Shawn-Marie Simmons <pampchef2001

> wrote:

 

>

>

>

> Hi there! I am new to your loop! I am hoping someone can help me out! I

> have been selling Pampered Chef for 13 years and also have recently started

> teaching culinary classes at a culinary center and have had alot of

> customers and friends recently asking me for gluten free recipes that are

> tried and true and taste great! I haven't had any resource for them so I

> look forward to learning alot from you!

>

> My question tonight-- I have a Pampered Chef show I am doing for teenagers

> coming up. The " host " a 14 year old boy has decided on an Italian theme.

> This will be a hands on show for the kids. I found out tonight that one of

> his friends has Celiac disease and he thought it would be great if possible

> to have an italian recipe or two that they could also make for his friend

> and he could either eat there or take home to share with his family! SO, I

> turn to all of you! I know I could just google these recipes and probably

> come up with a bunch.But I would like some italian recipes that you think

> will be a sure fire winner with this teenager! Perhaps a pizza or pasta

> dish-- maybe even an appetizer or a dessert?!

>

> Any help you can give would be appreciated!

>

> Warmly,

> Shawn-Marie Simmons

>

>

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On Jan 8, 2010, at 10:53 PM, Shawn-Marie Simmons wrote:

 

> ! Perhaps a pizza or pasta dish-- maybe even an appetizer or a dessert?!

>

======

 

this is the best gfcf vegan pizza crust I've ever tasted. It does require Jules'

gluten Free baking mix though.

 

for the topping, our favorite one is caramelized onions spread over the base

with lots of roast garlic and topped with finely diced onions. once it's cooked

we top it with finely shredded basil but that's not vital to the mix.

 

Pizza dough recipe

====

 

1 1/2 cups Jules Gluten Free all purpose pizza

1/4 tsp oregano

pinch or two garlic powder

1/2 tsp salt

2 1/2 tsp rapid rise yeast

2 egg whites at room temp (or egg replacer)

2 tbs olive oil

1/2 tsp cider vinegar

2/3 cup creamer (soy, dairy, coconut) warmed

 

Directions

--------

 

preheat oven to 375F (static) or 350F (convection) if using an oven

 

Whisk together the dry ingredients, except yeast. Set aside

 

In a large mixing bowl mix the wet ingredients, but only use 1/3 of the creamer

 

turn to low setting and slowly add dry ingredients. Add more creamer as needed

to get a firm dough that can still be spread. Pour in yeast and beat on high

for 3 more minutes

 

spoon dough into the middle of a greased pan. liberally oil your hands and

spread into a 12 inh circle.

 

Raise the outer edges so that the sauce won't spill out.

 

cover with a light kitchen towel and let the crust rise for about 10 min in a

warm spot, brush lightly with olive oil on the crust edges. poke holes in the

pizza with a fork.

 

bake for approx 15 min in preheated oven. crust should have risen and gone

slightly brown

spread with toppings, bake for an additional 20 min.

 

When you use the pizzaz, leave out the 10 min resting time. put the crust on

15 min with just the lower heating element. top, then bake with dual elements

for approx 20 min.

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