Cauliflower Pizza Crust

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Is nothing sacred?  I can’t believe I want to mess around with pizza, of all things.

I love pizza crust but I want to eat a little healthier and this cauliflower crust seemed healthy.

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The good news is it tasted awesome. The bad news is it fell apart in the middle. We ate it with a fork.

I topped it with sauce, salami, hamburger, mushrooms, green peppers,  onion and of course mozzarella.

I’m not sure if it fell apart because I didn’t bake it long enough before topping, or if I just piled on too much topping.

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Anyway it was good enough that I will try again. Maybe baking it 30 minutes before topping instead of 20.  Also holding back a little of the sauce.

Cauliflower Pizza Crust

2 1/2 cups ground cauliflower (use a food processor
1 teaspoon dried Italian herbs
1/4 cup shredded Parmesan cheese
1/4 cup mozzarella cheese
salt
1 egg, slightly beaten

Preheat oven to 425. Place processed cauliflower in a microwave safe bowl with cover. Microwave covered for 4 minutes.  Stir to cool it off a little. Place cauliflower in a fine mesh strainer and use a spatula to press cauliflower against strainer, pushing out liquid. Use several paper towels and press down to absorb more liquid. Place cauliflower in a bowl and fluff with a fork. Add Italian season,  Parmesan, and mozzarella. Mix well and taste. Add salt to taste. Add egg and stir to blend completely.

Press mixture out onto a baking sheet lined with parchment paper that’s been sprayed.
Press out to about 1/4 inch or slightly thicker. Keep mixture tight together and in an even layer.

Place pan in oven and bake  golden brown. Generally 15-20 minutes, it should be starting to brown on top. Remove from oven, top with desired toppings, and return to oven long enough to melt cheese. Let rest for a couple of minutes. Slice and serve.

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Or if yours falls apart like mine did just dip it out and eat with a fork. It still tastes wonderful.

Lemon Mint Ice Tea- WHB

coffeepot:

Since mint is in abundance this is a reblog from 2007.

Originally posted on Coffee & Cornbread:

A patch of mint and thirsty summer house guests
are a winning combination.

Susan at Food Blogga is hosting Weekend Herb Blogging this week.
WHB is the hot brainchild of Kalyn at Kalyn’s Kitchen.

I hope some of the WHB-ers and readers out there will enjoy this tea as much
as we do here in Virginia, USA.

There are many varieties of mint, most (that I know of) will work well in this.
I have used Peppermint here.

Lemon Mint Ice Tea

Make a simple syrup using 2 cups of sugar
and 2/3 cup fresh squeezed lemon juice.

Remove from the heat when sugar dissolves
add one cup of fresh chopped mint, then add 4 cups
of fresh brewed tea.

Allow to cool and then strain.

Serve with a lemon slice and sprig of mint over ice.

What a great way to cool off. Most hot house guests will…

View original 13 more words

Sriracha and Bacon Potato Salad

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Oh my goodness! I had been wanting to try this potato salad ever since I saw it on Peas and Crayons .

I wish I hadn’t waited so long. Sriracha and bacon on a spud? Really?

I did substitute chives and a few chopped white onion for the spring onions, since ours are not harvest ready yet.  I will have a ball once our onions are ready.

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You will have to click the link for the recipe and their inspirational pictures that forced me to go back and do a search to try it.

Lemon Balm Meringue Bars

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If you are trying to watch your sugar intake you might want to turn your head. You have been warned.

Lemon Balm is a pretty invasive herb. Like mint, it will crowd a herb patch in every way possible.

I have problems keeping it at bay but I never want to be without it.

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After harvesting, washing and spinning lemon balm dry in my salad spinner, I keep it in a Tupperware container upside down in the refrigerator.

Place paper towels on top before you snap on the lid and then turn it over. Any wetness that might be left after a good spin should absorb into the towels. If you spin well there may not be a lot of residue.

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You can make wonderful vinaigrette, cakes, breads and these bars.

Lemon Balm Meringue Bars

Preheat to 350 degrees.

Crust
1 cup all purpose flour
1/4 cup confectioner’s sugar
1/2 cup butter

Stir flour and sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Press evenly into an 8 inch square baking pan. Bake for 20 minutes. Meanwhile put together the topping.

Topping
1 1/8 cup granulated sugar
1/2 cup whole lemon balm leaves
2 T all purpose flour
1/2 t baking powder
3 T lemon juice
4 eggs (one separated
1/8 teaspoon cream of tartar

In a food processor process sugar and lemon balm leaves until leaves are ground fine. The sugar will be pretty green colored. Hold back 1/8 of this sugar for the meringue.  Transfer the remaining cup of sugar to a bowl and whisk in flour and baking powder. Add lemon juice and 3 eggs and one yolk, reserving the one white for the meringue in a separate bowl, blend well.

As soon as the crust is baked, pour this topping over the crust and return to the oven. Bake an additional 20 minutes until the top feels barely firm.

Meanwhile with an electric mixer whip the reserved egg white with 1/8 teaspoon of cream of tarter.
Gradually add the reserved lemon balm sugar as you whip into stiff peaks.

Pull the bars from the oven and ice with the meringue. At this time turn the oven to broil. Broil the meringue to light brown, watching closely as it only takes a few minutes.

Cool on a wire rack and then cut into bars. Store in airtight container in the refrigerator.

I am sharing this with Home Matters Linky Party # 33
and Mix it up Monday

Yum

Rhubarb Jam

Spring is certainly here. A crab apple in bloom.

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Our first harvest of the season is rhubarb. I made jam today.

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This plant is so large and beautiful.

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Of course you don’t use the leaves because they are poisonous. Stalks only.

This recipe only makes a small batch. I plan to make two small batches this season. Another later in the season.

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With only two of us we don’t need more than that. With the plum, blackberry, crabapple, and grape we hope to harvest we should be covered up in jam. The Lord willing.

Of course there will be plenty of rhubarb for pies, cakes, cookies and breads.

We harvest rhubarb from early spring until the first week in July.

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I got this recipe from Just a Pinch and it turned out perfectly. It is just as the name states, “easy” . I have only used the unflavored gelatin but the flavored could also be nice.

Easy Rhubarb Jam
7 c rhubarb (chopped in 1/2 inch pieces)
1 small jell-o (any flavor) or 1 packet unflavored knox gelatin
5 c sugar
3 Tbsp lemon juice
1/2 c water

Directions Step-By-Step 1 Cook rhubarb and water until tender,add sugar and lemon juice and stir together well. Cook over medium-high heat for 10 minutes or until you reach a boil that can not be stirred down. Add Jello and stir until dissolved. Bring to a boil for 2 minutes. Fill sterilized hot jars to 1/4 inch from rim of jars. Remove bubbles, wipe jar rims with hot damp cloth. Seal in jars to fingertip tight. Put in boiling bath canner with lid on for 15 minutes. Remove lid from canner, let sit 5 minutes. Remove jars from canner to a towel lined counter to sit and cool for 24 hours before storing. 2 **** if you need a little water, don’t be afraid to add it while cooking down the rhubarb… but go sparingly as the rhubarb creates liquid..

Fettucini Carbonara

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Q: What do Italians eat on halloween?
A: Fetuccini A-fraid-o
source: Jokes 4 Us

Ha, that is sooo corny and I love it.

There is nothing easier than spaghetti carbonara. Carbonara is normally 4 great ingredients with black pepper. Pasta, pancetta, egg and parmesan cheese.

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I kicked this  one up a bit with some garlic, basil, white wine and chives to garnish.

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Bacon has also come to be “the ingredient” since it is usually what I have on hand. I also love fettucini. I think originally this dish used penne pasta, but I’m not Italian so what do I know.

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SERVINGS 4

1 garlic clove, minced
10 slices bacon chopped
3/4 cup white wine
1 tablespoon fresh chopped basil
3 eggs
1⁄2 cup parmesan cheese, shredded
Salt and pepper to taste
10 ounces fettuccine pasta cooked al dente

Chives to garnish

In a large pot fry chopped bacon to crisp. Drain the grease and then add the wine to deglaze the pan. Add your garlic and basil, salt and pepper.

In a separate bowl beat your eggs and add your parmesan cheese.

Combine your cooked pasta in the pan with the bacon and while still hot begin pouring the egg and cheese over the pasta and bacon, stirring well as you pour. The egg mixture will thicken into a sauce as you stir the hot mixture.

Garnish with chives.
Serve immediately.

Jalapeno Lime Bean Dip with Fat Free Potato Chips

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Did you know you can make fat free potato chips?
They are very good also.

I didn’t know until I ran across one of my favorite little gadgets from Pampered Chef a couple years back.  It is a microwave potato chip maker and it looks like this.

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It comes with a stack of two disks where you lay your very thin sliced potato seasoned to preferences. ….but no oil. No spray…..nothing.

Potatoes, salt, and microwaved air.

I can zap one tray in 5 minutes on high. Two trays, stacked, takes 10 minutes rotating the trays after 5.
Of course it depends on your microwave wattage, so if you look onto one you have to experiment.

After I bought mine my sis liked it and found another brand somewhere. Paid like half price of what I did mine, wouldn’t you know.

Anyway on with the dip.

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Jalapeno Lime White Bean Dip

2 1/2 cups white beans, drained and rinsed
Juice of one lime
2 tablespoons creamy peanut butter
3 cloves fresh garlic
2 tablespoons jarred jalapeños, drained
1 teaspoon olive oil
2 tablespoons fresh cilantro
1/2 teaspoon cumin
Pinch of sea salt

Process in a food processor until smooth. Serve with chips or vegetables for dipping. Keep refrigerated.

I am sharing this with Let’s get Real Friday
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Single Serve Sourdough Pretzel

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Just who do I think I’m kidding?  I can’t go without my carbs! I can’t even go without gluten.  Gluten and carbs need me. It is good to feel needed.

I was craving a pretzel so bad my arms started to twist into a pretzel shape.

I searched the web for a single serve recipe because who needs that stuff laying around the house calling your name?

I found what I wanted at Top With Cinnamon but I wanted to use my sourdough start. I adapted the recipe to use 2 tablespoons of my start, for the yeast taste, and 1/2 teaspoon of baking powder for the rise. We all know how long sourdough takes to rise. My twisted arms couldn’t wait that long. I also doubled the recipe because who can eat just one pretzel?

Single Serve Sourdough Pretzels

1/3 cup whole wheat flour, plus more for shaping
pinch sugar
pinch salt
2 tablespoons sourdough start
1/2 teaspoon baking powder
3 to 4 tbsp warm water

For dipping
1/2 cup warm water, 1 tsp baking soda (and 1 egg yolk, if you want it to look shiny which I didn’t do)

In a small bowl, combine the first 5 ingredients. Stir in 3 tbsp of water first. If the dough is dry, then add a little more water

Pour the entire contents of the bowl out, onto a lightly floured work surface and sprinkle with more flour

Knead gently until the dough comes into a ball

Shape the dough into a roughly 20″ rope. Make the rope into a U shape, twist the ends over each other and fold them down over the base of the ‘U’ to make a pretzel shape

In a dish, combine the water and baking soda (from the dipping ingredients). Dip the shaped pretzel into the mixture and coat completely. Transfer to a well sprayed baking sheet. (If you want a shiny pretzel, brush it with egg yolk).

Immediately sprinkle over topping of choice. Leave in a warm place to rise and preheat the oven to 450 degrees F – bake for 20 minutes or until golden.

I am sharing this with Foodie FriDIY #42

And Fiesta Friday by The Novice Gardener
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Fiesta Friday co hosting is being done by Safari of the Mind and Ginger and Bread. Check them out and all the fun.

One Pot Chicken and Stuffing

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I can never get enough chicken. Hubby is a beef lover but I prefer chicken.

What is even better is when a chicken recipe is this easy. Since I had leftover corn muffins this worked great.

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One pot means less mess. I did have another pan where I toasted my corn muffins for the stuffing but that was easy cleaning.

This recipe serves two large servings.

One Pot Chicken and Stuffing

2 large chicken breast halves, deboned and skinned
4 corn muffins cubed and toasted or use a boxed stuffing mix
1/2 cup chopped onion
1/4 cup chopped celery
1 cup water
1 chicken bouillon cube
1 teaspoon oregano
1 teaspoon dried thyme
2 cups cream of chicken soup or 1 can with 1/2 cup milk added ( I use a homemade mix which can be found at this link )
Paprika and chives

Place your water, bouillon, onion and celery in a covered dutch oven and bring to a boil.
Add your stuffing bread and oregano and thyme. 
Stir well and mound it up in the center of your dish.
Place your chicken pieces on each side of the dressing and cover it all with the cream soup.
Sprinkle the top with paprika and chives and cover tightly.
Bake in a 350 degree oven for 1 hour. Remove and allow to sit about 10 minutes. Uncover and serve immediately.  Enjoy.