Namaste Foods: Say Cheez Pasta Meal

March 12, 2012 By 7 Comments

Macaroni and cheese is a no-brainer comfort food. It’s a quick, last minute meal that you never really get tired of having. As a kid the box macaroni and cheese was a meal we made ourselves for lunch at least once a week during summers. Homemade, “real” macaroni and cheese is a recipe that has always been one of my favorites.

I was pretty excited to find Namaste Foods’ allergy-friendly version of a boxed macaroni and cheese mixture. It’s nice to keep something like that in the pantry for nights when I’m too tired to make a whole dinner. I was pleased with the price of this meal, sometimes the gluten-free meals are pretty expensive. It was super easy to make. Just boil noodles and add sauce packet to heating oil and water… mix together.

Namaste pasta package

I was very impressed with the taste and texture of the rice pasta in the Say Cheez Meal. We both thought it was better than any other gluten-free pasta we have tried. The taste of the sauce was good, but really didn’t taste much like macaroni and cheese. I can’t really blame them for trying to make a cheese sauce without the use of any dairy ingredients. We both agreed that we’d like it better if we thought of it as a pasta dish rather than macaroni and cheese.

Namaste finished pasta

I’d definitely buy it again to keep for an easy meal… I just wont make it when I’m craving macaroni and cheese. Have you tried this pasta? What did you think about it?

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Cauliflower Pizza Crust

February 28, 2012 By 13 Comments

You may have seen my previous link to this cauliflower pizza crust in the past. If you haven’t yet, you must try this. It’s so easy, so yummy, and amazingly bread-like. You wont believe it’s not bread!

We loved this recipe the very first time I made it. However, after some testing I believe it’s now even better. I didn’t change too much from the original, mostly just doubled the recipe to make enough to feed my pizza-loving husband. It’s Jesse approved for sure!

Start by roughly chopping an entire head of cauliflower. I used a little bit of the stems, but mostly just the florets.

Chopped cauliflower

Toss the cauliflower pieces into a food processor and pulse until it looks like grain. I have to do mine in about three batches because the whole head of cauliflower doesn’t fit all at once. Cover and cook cauliflower (without adding extra water) in the microwave for 6 to 8 minutes, until tender.

Riced cauliflower

Then mix cooked the cauliflower with two beaten eggs, two cups of shredded mozzarella cheese, and spices. Then the cauliflower “dough” is ready to be transferred to a greased cookie sheet. Note: Some of the pictures show a casserole dish, but I’ve since discovered that a cookie sheet makes a crispier crust.

Cauliflower dough

Spread the cauliflower mixture evenly and bake at 450 for 15 minutes.

Ready to bake

After the crust is baked, you can add any toppings you choose.

Revised baking

Our favorite combination has been Muir Glen pizza sauce, ground beef (cooked), red onion, mushrooms, and green pepper. I’ve found it’s best to have the toppings prepared as my first step in the recipe.

Toppings

We also like to add Sargento four cheese Mexican blend on top of all the other toppings. Then it’s back in the oven, under the broiler just enough to melt the cheese.

Toppings added

Delish!

Finished pizza

Here’s the recipe:

1 head of cauliflower, riced and cooked
2 cups shredded mozzarella cheese
2 eggs, beaten
2 tsp dried oregano
1 tsp minced garlic
1 tsp salt
additional toppings and cheese as desired

Pizza

This might just be my favorite allergy adapted meal yet. I never would have thought cauliflower could work out so well. Let me know what you think. Enjoy!

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Gluten-Free Peanut Butter Cookies

February 21, 2012 By 10 Comments

These days not much makes me happier than finding an allergy friendly way to make an old favorite treat. A friend of mine discovered this recipe in looking for cookies to make that were Kristin-safe. They’ve quickly become a new favorite, I could eat the whole batch by myself no problem. I’ve made them so many times in the last couple months since I’ve had the recipe. I’ve been bringing them everywhere.

I’m not always very good at baking. I do better in the kitchen when I can make it up as I go along and not worry about exact measurements. However, these cookies are so easy that even I can make them.

Start by beating one egg in a mixing bowl.

Beaten egg

Add 1/4 cup of white sugar and 1/2 cup brown sugar, and mix.

Sugar

Then add to that 1 cup of peanut butter. I like to use Skippy natural because it’s made with only peanuts, palm oil instead of vegetable oil (soy-free), sugar, and salt.

Peanut butter

Form cookie dough into balls and drop onto a cookie sheet.

Dough balls

I like to press them down with a fork to flatten them, then turn the fork and press again to make a criss cross pattern. They taste more peanut-buttery that way!

Fork design

Then bake in a 350 oven for about 8 minutes. Maybe it’s my cookie sheet, but mine take more like 12 minutes to get a little crispy on the outside and stay soft in the center.

Finished cookies

Yum… these are so delicious!

1 cup peanut butter
1/4 cup white sugar
1/2 cup brown sugar
1 egg

Enjoy!

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