Living and Eating Good with Celiac

I love recipes that are multi-use, easily adaptable - with a bit of imagination and inspiration by other recipes. Here is an easy appetizer recipe, using my pizza dough recipe. It was a perfect little something to bring at dock-tales! Ready to Eat Easy Pizza Dough Ingredients: (For small 12” pizza ) 1 cup Flour 1 / 3 cup Milk 2 tbls Vegetable Oil 1 tsp Baking Powder 1 / 2 tsp Salt Filling: Sun Dried Tomato Pesto  Grated Parmesan Cheese Dipping sauce of choice (optional) Directions:  Preheat oven to 425 Combine all ingredients for Pizza dough in a bowl until the dough leaves the sides Turn onto a lightly floured surface and knead 10 times Cover with bowl for 15 min (let rest) Prepare cooking tray - Non-stick spay or line with parchment paper Roll out pizza dough in a rectangle - as flat as you can (3 mm is good) Spread Sun Dried Tomato Pesto on top - not too thick  Fold in three (like a letter)  Cut slices approximately 1 inch wid

Who does not love pizza? I don't know very many people who don't. I have been using this recipe on the boat to make pizza or pizza pockets. It's a great way to use up leftovers, if you have sauce and cheese... well, you can't go wrong. Home made pizza on the boat! Easy Pizza Dough Ingredients: (For small 12” pizza ) 1 cup Flour 1 / 3 cup Milk 2 tbls Vegetable Oil 1 tsp Baking Powder 1 / 2 tsp Salt Toppings: pizza sauce, cheese... example: any meat and any veggies Preheat oven to 425 Combine all ingredients in a bowl until the dough leaves the sides Turn onto a lightly floured surface and knead 10 times Cover with bowl for 15 min (let rest) Make pizza or pizza pocket Bake for 20 to 25 min Note: If separating dough in 4 for thin mini pizzas (+/- 6”) – bake 10 min @ 425 Everything I need to make pizza dough from scratch! I always have all the ingredients on hand I use a silicone mat when I bake to facilitate the cle

Crêpes on the boat Crepes with strawberries - Yummy!!! Our galley is on the "smaller" size, so that means it's either me or my husband preparing meals most days. One of the meals that Papi likes to do (and eat) is "crêpes', and I have to admit - I enjoy it when he makes them.  Updated: This recipe can be done Gluten-Free with awesome results! (We couldn't tell the difference) Here is his recipe:  Crêpes Ingredients: 1 cup Flour (use Bob's Red Mill 1for1) 1 / 4 tsp Salt 1 tbls Sugar 2 Eggs (large) 1 1 / 2 cup Milk 1 tsp Vanilla extract (Gluten Free) 1 tbls Vegetable Oil Optional:   fresh fruit   maple syrup Let crêpe batter rest a bit. (very important if you are using GF flour) Pour in heated skillet Cook one side then flip to cook other side. Serve warm You don't need a lot of space to prepare a great meal.

I can't remember where we where, but I was itching to try a new pie crust recipe I had found online. What could be better than trying it out by making an apple pie?  The pie crust was a bit dry and crumbly - so I will not share that one here... Not all my tries are a success 😉. But I will share the pie crust recipe that always turns out great! Here is a no-fail combination for a great apple pie (crust and filling) Pie crust recipe: 2 cups Flour 1 tsp Salt 2/3 cup Butter 7 tbsp Cold Water In medium sized bowl, add flour and butter. With pastry cutter, cut butter into flour. Add salt and water. Mix until dough is formed. Separate in two.  Roll out and line bottom of pie plate and keep other for top Preheat oven - Bake at 375 (Note: only if recipe calls for pre-cooked pie shells - otherwise don't cook yet!)  Apple Pie filling: 6 to 8 apples – peeled and sliced 1 / 2 cup brown sugar 2 tbls flour 1 tsp cinnamon Toss all ingredients together in bowl. Pour i