Flatbread with Caramelized Onions (Gluten Free)

 Music Share: Signs by Shy Lennox

I try to stay away from gluten, I really do. It can be difficult though because my willpower is not always the best. I crave bread even though bread (gluten) doesn't like me. So, I have to find ways to fulfill my bread cravings.....

In walks Chebe bread looking all promising! Chebe actively courted me, and I found myself receptive. 

For this recipe, I used the pizza dough mix.

Ingredients:

• 1 box Chebe pizza dough mix
• 2 eggs
• 1 cup shredded cheese (I used mozzarella)
• Olive oil
• Milk, or milk substitute
• Roasted garlic spread (see instructions here)
• Sweet onion, sliced
• Additional shredded mozzarella

Directions:

1. Prepare the Chebe bread according to the instructions on the box. I spread mine out on a baking stone (I bought mine via Pampered Chef)
2. Bake for 7 minutes before adding toppings
3. Spread a layer of roasted garlic spread on the flatbread. Use as much as you want
4. Add caramelized onions (I sauteed mine in olive oil. Be sure not to stir constantly as they will not brown on caramelize)
5. Sprinkle some additional mozzarella on top. Not a ton though!
6. Put the topped flatbread back in the over for about 10 more minutes or until golden brown

Bruschetta

Music Share: Salty by Olivia Swann

Over the weekend, I knew I wanted to make bruschetta. I also knew I wanted to try to make some roasted garlic as seen on TikTok, so why not combine the two?

Let me share my ingredients first, then we can talk about how I did it.

Bread (we used rosemary sourdough from Wegmans)

2 heads of garlic

Olive oil

Tomato, diced

Sweet onion, diced

Italian seasoning 

Sea salt

Fresh basil

Parmesan cheese, grated

First, the garlic. I sliced the top parts off of the whole head. I drizzled with olive oil, wrapped in foil, and put in the oven at 300 for one hour. When the hour is up, take the garlic heads out of the oven and squeeze the garlic gold out into a dish. Mush it up with a fork, and VOILA! I've learned that this can be considered garlic confit.

Next, I put the diced onions and tomatoes into a small baking dish, drizzled with olive oil, sprinkled with Italian seasoning, and roasted in the oven. 

Now, to toast the bread and assemble.

1. Spread toasted bread with garlic spread 

2. Add tomato/onion combo

3. Sprinkle with parmesan cheese

4. Add chopped basil

Delicious Mushroom Pasta!

Music Share: Thinking by Marian Hill

The 15 Minute Garlic Mushroom Pasta (No Cream) recipe courtesy of The Clever Meal is just so good! I made it for the second time over the weekend, and if was possible to love it even more than the first time, I did!

Now, y'all know me......I rarely follow a recipe to the letter. The first time I make a recipe, I follow it pretty closely. All while making mental notes to what I would adjust. The linked recipe is a solid recipe though. I just like to adjust for my needs and palate. Below are a few of my "adjustments."

• Used gluten free pasta/rice noodles (I used A Taste of Thai Rice Noodles Linguine)
• I always use more garlic than is written! The recipe called for four cloves, I used about six
• Used lightly dried parsley instead of fresh. Gourmet Garden is one of my favorite brands for lightly dried herbs

The first time I tried this recipe, I mistakenly thought that a quarter teaspoon of dried red pepper flakes wasn't enough. It is. It adds a slight kick which is very nice!

I have not made this with regular noodles. Gluten free noodles have a different texture. If you regularly use gluten free noodles, you will know what I mean. 

As always, this dish is better after it's had a chance to sit or the next day. I reheat using a bit of broth.