School Lunches, 1 & 2

I actually got this week's school lunches pre-planned, with help from the boys, so the lunch-packing has gone off without a hitch.  First day of school was mini meatballs, rice, waldorf salad and mini chocolate chip cookies.  Here's the at-home version (with tomatoes added) - the ones that went to school had the rice and meatballs packed into thermoses.

Today, Day 2's lunch was pizza pockets, green salad with vinaigrette dressing and ice tea.  The pizza pockets are filled with basil & sun dried tomato chicken sausage, mushrooms, pizza sauce and Daiya mozzarella cheese.  Vinaigrette dressing is olive oil, pomegranate-infused red wine vinegar, honey, salt, pepper and Italian seasonings.

Pizza Pockets

Using a double batch of Bette Hagman's Featherlight Biscuit dough, add a little extra flour mix to make a workable dough.  Split into five pieces and roll/press each out between two sheets of plastic wrap. Take top plastic off and spread pizza sauce over half of the circle of dough, staying back from the edges by about 1/2".  Add the rest of your toppings to the same side of the dough, being careful not to add too much.  Fold the plain half over the fillings and press edges together.  Remove from plastic wrap and place on baking sheet (I use a Silpat mat on mine so I don't get a baked on mess if they ooze).  Bake in a pre-heated 450 degree oven for about 15 minutes.  Remove and serve, or, to pack for lunches, let cool before packing so they aren't soggy.  These freeze very well after they're baked, too - I re-heated ours in a 350 degree oven for 10 minutes (already thawed).

Featherlight Biscuits

from Bette Hagman's 'The Gluten-free Gourmet Cooks Comfort Foods'

7/8 c. Featherlight Mix

1/2 tsp. xanthan gum

1 1/2 tsp. baking powder

1/2 tsp baking soda

1 tsp. sugar

1/2 tsp. salt

3 Tbsp shortening

1/2 c. buttermilk (*I use water with a tad bit of vinegar added)

Preheat oven to 450 degrees. 

In a mixing bowl, combine the flour mix, xanthan gum, baking powder, baking soda, sugar and salt.  Using a pastry blender or two knives, cut in the shortening until the mixture resembles coarse crumbs.  Stir in the buttermilk and work gently until the dough forms a ball.

Turn out onto a surface dusted with sweet rice flour and pat or lightly roll to 3/4" thickness.  Cut the dough into 2 1/2" squares or form round biscuits using a 2 1/2" round cutter.  Place 1" apart on ungreased baking sheets.  Bake for 10-12 minutes.  Makes 8 biscuits.