Greetings food bloggers!
You might be wondering…pizza fest? What the heck is that? It is a time where food bloggers come together and share their best kept pizza recipes they have come to love. I have always loved pizza. In fact, it might be my favorite food of all time. I can’t wait to share this exciting event with you all!
ATX Gluten-Free is hosting a fabulous event February 7-11 and February 14-18. The event is called Gluten-Free Pizza Fest and it is 10 days of gluten-free pizza recipes on my blog, ATX Gluten-Free.
I would love to get others involved also, so would love for you to participate (or help spread the word).
For those that would like to participate, you may contribute 1 or more of the following points below at any time during the dates 2/7-11 and 2/14-18.
- a gluten-free pizza recipe (This does not have to be an original recipe, it may be adapted. Also, you may use homemade or pre-made gluten-free crust).
- a gluten-free pizza restaurant review (Only if you live in Austin, Texas)
- a gluten-free pizza product review.
Your contribution to pizza fest will be as a blog post on your blog.
After pizza fest is over, I will write a summary blog post with links to everyone’s pizza post (February 21).
The button plus widget code is now available on the front page of my blog. If you are a Gluten-Free Pizza Fest Contributor, please add this button to your blog. (Not mandatory)
*Save the button picture to your computer (or copy image URL) and upload this button picture to your blog posts contribution, with a link back to ATX Gluten-Free. (Mandatory)*
- You do not have to be a gluten-free food blogger to participate. I just ask that you provide a gluten-free recipe/restaurant review/or product review in order to participate.
- If you live in Austin, Texas and will be participating, let me know by email (firstname.lastname@example.org). There are a couple more details to share with you; including a taste-testing party!
- You do not have to live in Austin, Texas to participate in Pizza Fest.
- Please leave a comment in the comment section if you would like to participate; or you may send me an email or tweet.
Thank you everyone! Please feel free to help spread the word!
Jessica, ATX Gluten-Free
I’m sure there are a million different ways to stuff acorn squash, but quinoa is my favorite way. Quinoa is one of my favorite gluten-free grains (Well, actually quinoa is considered a relative of leafy green vegetables, like spinach). Why is this powerful grain a favorite of mine? Because it is literally packed with amino acids, and it is versatile. Recently, for my graduate program, we were asked to pick a book related to food and write a book report about it. First of all, I can’t remember the last time I had to write a book report. Second, I chose Michael Pollan’s book, In Defense of Food: An Eater’s Manifesto. I have read it before, but reading it again did not hurt one bit. If you have not read this book, I highly recommend it. The book is full of advice, facts and quotes that will change the way you look at food forever. After all, the motto of the book is “Eat food, not too much, mostly plants.” If you have read the book, I would love to hear your thoughts in the comment section below. In the mean time, enjoy this flavor-packed recipe.
Quinoa Stuffed Acorn Squash with Toasted Pine Nuts:
Serves 2, with leftover quinoa.
1 acorn squash
1 cup quinoa, mixed 1/2 cup red and 1/2 cup white quinoa
2 cups chicken stock
1 lb. small sliced mushrooms
4 cloves garlic, minced
1 small white onion, minced
1/8 teaspoon salt for squash, 1/2 teaspoon salt for quinoa mixture
1/8 teaspoon black pepper for squash, 1/8 teaspoon black pepper for quinoa mixture
pinch cayenne pepper
1/2 cup extra virgin olive oil
2 tablespoons butter divided, for squash
1 tablespoon balsamic vinegar
1/2 teaspoon lemon zest
large handful of fresh Italian parsley, rough chop
1/4 cup pine nuts, toasted
1/4 cup fresh feta
Preheat oven to 375. Slice squash in half and scoop out seeds. Sprinkle salt, pepper, cayenne pepper over squash. Place butter in each squash. Roast for 45 minutes or until fork tender, set aside. Toast pine nuts, set aside. Cook quinoa according to directions, with chicken stock instead of water. In separate skillet, saute mushrooms and onions in extra virgin olive oil at medium/medium-high heat. Wait until mushrooms and onions are tender and slightly brown to season them with salt and pepper, about 15 minutes. Add in garlic, 1 tablespoon balsamic vinegar, lemon zest, along with salt and pepper. Simmer on low for 2-3 minutes. Add cooked quinoa to vegetable mixture. Stir in fresh parsley and feta cheese. Place quinoa mixture inside cooked acorn squash. Top with toasted pine nuts.
We are starting off the new year right, here at ATX Gluten-Free. A side dish loaded with nutrients and antioxidants; this brussels sprouts dish is truly delicious. Even if you are not a fan of brussels sprouts; this dish will change your mind.
I hope everyone had a wonderful time during the holiday season. My vacation was packed with great conversation, beautiful views (Palm Springs and Jackson Hole), and yummy food. I feel truly blessed to be able to interact with you all on my blog, Twitter and Facebook each day. It has been a wild ride and I can’t wait for what 2011 will bring. This year, I hope to launch my new site, personal chef/nutritionist business, and reveal two secret projects. Cheers to a new year!
Shredded Brussel Sprouts with Red Bell Pepper Sauce and Feta
- 1 lb. brussels sprouts, grated on a box grater
- 1 Fuji apple with skin, diced
- 1/4 cup extra virgin olive oil
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup roasted red bell pepper sauce
- 1 handful Italian parsley, rough chop
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted pine nuts
- 1/4 cup raisins (optional)
Ingredients for Roasted Red Bell Pepper Sauce:
- 3 red bell peppers, roasted. You may also used jarred roasted red bell peppers.
- 1 teaspoon extra virgin olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup parmesan cheese
Begin by roasting red bell peppers. Once finished, add to food processor with olive oil, salt, pepper and parmesan cheese. Pulse until smooth, set aside. Grate brussels sprouts on box grater and place in medium-high skillet with olive oil, apple, butter, salt and pepper. Saute for 10 minutes or until apple and brussels sprouts are softened. Add in roasted red bell pepper sauce, simmer 5 minutes. Stir in parsley, feta, pine nuts and raisins.
This post is linked to Slightly Indulgent Tuesday.
You had me at chocolate spread. That is what my boyfriend said when I told him my idea for this recipe. Holy moly, this spread is amazing. I had to stop myself from eating it all in one sitting. I even turned this recipe into cookies and crackers (which will be posted after the holidays). I hope everyone is having a wonderful December. I’m currently vacationing in Palm Springs and will be heading to Jackson Hole soon. Merry Christmas and happy holidays to you all!
- 1 cup raw hazelnuts
- 1/4 teaspoon salt + 1/8 teaspoon
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon cayenne pepper
- pinch nutmeg, preferably freshly grated
- 1/4 tablespoon organic palm sugar
- 1/4 cup canola oil
- 1/3 cup Enjoy Life chocolate chips
Preheat oven to 375 degrees F. Place hazelnuts in bowl. Mix spices together in separate bowl and pour over nuts. Pour oil over spice and nut mixture and mix with hands. Place mixture on cookie sheet and spread into an even layer. Roast for 8 minutes or until nuts are fragrant. When done, place nuts in food processor, along with extra oil drippings from pan.
Melt chocolate in a microwave safe bowl for 20-30 seconds. Just enough to soften chocolate. Chips will not be melted all the way. Pour chocolate over spiced nut mixture and pulse in food processor until it forms a paste.
Welcome to another segment of ATX Gluten-Free News! For those of you stopping by for the first time, ATX Gluten-Free News is a segment I post regularly that lists the businesses, grocery stores, restaurants and trailers for the Austin area that offer gluten-free options or gluten-free menus. Also on the news segments are links to national gluten-free news stories, blog posts I enjoy, and other happenings of ATX Gluten-Free.