Category Archives: grain-free

Pillsbury GF Chocolate Chip Cookie Dough Makes Me Smile

cookies

I was so excited to see that Pillsbury had this chocolate chip cookie dough in the cooler section of the grocery store the other day. Of course, after the awful Eat Pastry chocolate chip cookie dough experiment from Costco (it was awful, don’t buy it), I was a bit wary of another scoop-and-bake cookie dough. But, grew up with Pillsbury products and I’m willing to give anything a try at least once. (OK, smart aleck, you know what I mean đŸ™‚ )

First off, the dough tasted pretty good on its own, before being baked. And we all know that’s one of the first things we do with cookie dough, right? This was pretty tasty and not grainy at all. I heated up the oven, scooped eight little cookie piles on the cookie sheet and waited about 10 minutes while they baked. Since I made mine a bit smaller than suggested (I like little cookie bites), it took a little less time than suggested on the package.

I tried to wait a few minutes for them to cool off, but you and I both know that wasn’t going to last long. The final analysis…YUM! I only made eight and I was glad of that only because I think I would have eaten more if I made more. I ate three and my husband and daughter finished them up quickly. They are chewy on the inside and slightly crispy on the outside. They browned up just right and had a wonderful texture, which is always a bit of a challenge when we’re talking about GF cookies. They had just the right amount of chips, which means these are quite welcome in my home. Advantages include the option to make a few at a time since it’s in a tub, and you can make them when you please. They are tasty and not overly sweet (as if a cookie could be too sweet.) Disadvantages include the cost ($5.49) and the fact that I have had better cookies, but not this easy and right out of the oven. If you’ve got kids and/or friends who may want a few cookies, this is the ticket. My husband, who is not GF, asked me to make more. And as far as cost goes, I think using a small scoop means you’ll get a lot of cookies for the money.

I bought the Pillsbury pizza dough, which is also gluten free, to try next week. At the same price ($5.49) I hope it makes a pretty decent-sized pizza. Stay tuned for that one.

Next up, I’ll be scooping some of that cookie dough into a skillet, baking halfway and topping that with a bit of ice cream. What? It’s my birthday… Who’s joining me?

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Filed under baking, cookies, cooking, dessert, gluten free, grain-free, vegetarian

Egg "noodles" the grain-free way

Egg “noodles” with marinara

I’ve been absent for a bit, taking care of school work and remodeling work. But never fear, I’ve still been cooking and eating. After so long trying to curb the amount of grains in my diet, I fell off the wagon and went gangbusters on cookies, cakes, cupcakes, etc. for the past month. Finally, I’m back on track and feeling so much better.

Which means I’m still hungry, I just have fewer items on the menu. Noodles are one of my favorites and trying to find alternatives can be difficult. I’ve used raw zucchini in long, thin strips and it’s wonderful with pesto, and I love spaghetti squash as a pasta alternative, but what if I’m trying to add more protein in my diet as well?

Aha, it hit me today while watching Jamie Oliver on TV while he made crepes and cut them in long, thin strips for a salad. Why not do that with eggs? I scrambled 2 eggs and 2 egg whites with a bit of salt, pepper and garlic powder. The rest is so easy it’s crazy.

These are the “noodles” without sauce so you can see. Pretty, huh?

In a hot skillet with a little butter, add a small amount of eggs, just enough to cover the pan without leaving open spots (how much you use depends on the size of your pan. Just imagine you’re making a crepe). Swirl it around until you get an even layer. Then let it cook without touching it for about1- 2 minutes depending on the size of your pan. It should start to get well done on the edges. Then gently lift it from the pan and flip it. (you might need to get the hang of this, but it’s easy after the first one.) Cook another minute on the other side.

After you have a few of your egg “crepes,” stack about 3-4 of them and roll them in a tight cigar shape. Then cut in strips from one end to the other, essentially making pinwheels. When you uncurl them and fluff them, you now have long, thin egg “noodles” to add anything you want. I had some marinara and shredded Parmesan, which was wonderful. The noodles were chewy and had a nice bite, reminded me of an egg noodle from long ago. But it’s not a real noodle so don’t look for that texture. I liked the egg taste of it and the way it worked with the sauce and cheese. Perhaps using them as manicotti and rolling some cheese might work, or serving with pesto, goat cheese, Parmesan, roasted mushrooms, etc. The possibilities are endless. Yum.

Enjoy!

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Filed under cooking, egg, gluten free, grain-free, noodles, protein, vegetarian