Tuesday, February 14, 2012

Not All GF Food is Good

I decided to try to make a GF/DF pizza last night.  I used a recipe for the crust from a GF cookbook.  The crust ended up being this weird green color, even though I used red cranberry juice (weird, right?).  I baked it for a bit and it was massively mogul looking (google it).  Well, you never know if something is good unless you keep trekking forward right?  So, I cut up three different kinds of tomatoes, and basil.  Added some balsamic vinegar, olive oil and salt.  So, essentially it should've come out like bruschetta.  Well, I put the tomatoes on top of the green pizza crust, just like Christmas, and popped it into the oven for 20 minutes until I could smell the tomatoes roasting. 

Well, it wasn't pretty- but it doesn't have to be.  I took a couple of pieces and it was ok.  The water roasting out of the tomatoes made the crust soggy.  One to never give up, I tried something else.  Knowing that similar ingredients are in another fav dish of mine I tried a tuna puttenesca pasta.  (I also read recipes like novels- which helps.)

I boiled up some GF corn noodles and threw them into a new pan once cooked.  I scrapped the pizza toppings into the noodles, added a can of tuna, some capers, and a few olives.  Ta da!  New meal - or so I thought - and while I did eat ALL, yes ALL of it, I'm not sold on corn noodles.  I still prefer the quinoa noodles to anything I've tried in over a year.  

Moral of the Story - Keep Trying!  Not everything works in the GF world, but you don't know that if you don't even try.  This is true not only with food, but with everything in life.  You might turn green, or get all soggy but then try to turnit into something new and exciting.  You never know where it might take you - and that, my friends, is the fun part!  Happy testing.

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