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.

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.

Flourless Funfetti Cookie Dough Truffles

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I had some white beans leftover from a pot made 2 days ago.

Wondering what I could repurpose them into, I ran into a truffle recipe. It was chocolate and used black beans.

That got me to thinking, since my beans were white, why not Funfetti?  I couldn’t find a flourless Funfetti truffle recipe so I threw this one together.

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I wanted to use oats,  so I processed a cup of oat flour and took it from there.

You could make your own sprinkles. While I didn’t do that I did include a link where you can get that info.

I got 14 truffles at 147 calories each…but that depends on how large you roll them.

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Flourless Funfetti Cookie Dough Truffles

1 cup oats ( gluten free )
1/2 cup Great Northern Beans (cooked, drained and rinsed )
3/4 cup brown sugar
1/2 teaspoon vanilla extract
2 tablespoons rainbow colored cake sprinkles (here is a link to make your own)
For coating
6 ounces white chocolate chips or almond bark
1 teaspoon butter or shortening
More cake sprinkles for tops

Process your oats in a food processor until it resembles a flour like substance. Add the beans, sugar, sprinkles and extract
Process until you have a dough substance. Roll the dough into balls and refrigerate while you melt the chocolate.

Melt your chocolate and butter or shortening in a double boiler or the microwave, whichever you prefer.

Dip the chilled balls into the chocolate and let dry on parchment paper or aluminium foil. Sprinkles on top before they dry complete.

Keep the truffles stored in the refrigerator in a tightly covered container.
I am sharing this with Real Food Fridays and Inspire Me Mondays

What to do when the Easter Bunny leaves too many Eggs

Dilemma,  the Easter Bunny left too many colored eggs.

When faced with colored eggs make egg salad.

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Just throw a dill spear, celery, 4 eggs, light mayonnaise and mustard in a food processor and process away.

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As you can see the dye the Bunny used seeped through the shell, silly rabbit.  It isn’t as noticeable once you run the processor.

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Lighter Egg Salad

4 hard boiled eggs, peeled
1/2 stalk celery
1 dill pickle spear
2 tablespoons light mayonnaise
1/2 teaspoon spicy mustard
salt and pepper to taste
Chives and paprika to garnish

Put all ingredients but chives and paprika in a food processor and process until celery is small chunks, scrapping the bowl several times. Transfer to a covered container and top with chives and paprika.  Refrigerate until use. Spread on leftover rolls or on a bed of lettuce to serve.
4 servings at 97 calories each.

Another tasty treat is  Creamed Eggs Curry .

If that is not enough to use up your egg stash, here is an article on 22 very creative uses for hard boiled eggs .

I am sharing this post with Inspire Me Mondays

Sweet Yeast Rolls

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My Friday was hectic as I am counting down toward Easter Sunday.

After a morning of shopping, which I hate to do, I wanted to cook which I love.

I wanted comfort food and bread is my ultimate comforting taste. I was craving something slightly sweet.

I used a recipe I found at Just a Pinch for some sweet yeast rolls.

They look beautiful but are not as sweet or light as I had hoped. Still a very good roll.

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Next time I may not bake them the entire 20 minutes. The 25 would have been way too much.

Sweet Yeast Rolls
1/2 c milk
1/2 c Pure Cane Granulated Sugar
1 1/2 tsp salt (can use less)
1/4 c butter, melted
1/2 c warm water (105-115 degrees)
2 pkg fleischmann’s active dry yeast
2 large eggs, beaten
4 1/2 c all purpose flour, may need a bit more or less, see directions
additional butter for coating bowls used and brushing on tops of baked rolls.

Directions
1 Scald milk (bring just to a boil and remove from heat immediately. Stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm.

In a large bowl mix warm water and yeast. Stir until dissolved. Stir in lukewarm milk mixture, beaten eggs, and half the flour. Beat until smooth.

Add remaining flour gradually, mixing as you go. You may need a bit more or less than the total 4 1/2 cups called for in the recipe, depending on the humidity and other factors. Your dough should be elastic and slightly stiff but not dry.
2 Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes.

Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all with the butter.

Cover bowl and place in a warm place so it can rise. It will take about 1 hour to double in bulk. At that time punch dough down and turn out onto a lightly floured board to shape.
3 At this point you can shape and fill as desired.

TO MAKE DINNER ROLLS:
Pinch off about 2-3 tablespoons of dough and shape into a ball. Place each one in a buttered muffin tin or baking pan, barely touching each other, do not crowd rolls.

Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour. Rolls should now touch each other. (A little more rising will occur during baking.)
4 Preheat oven to 375 degrees when rolls are about 10 minutes from being ready for baking.

When ready to bake place rolls in oven and bake for 20-25 minutes. They should be browned nicely and smell so good and yeasty! Brush tops of rolls with melted butter immediately when out.

I’m sharing this with Fiesta Friday
and https://thenovicegardener.wordpress.com/ and https://cookingismysport.wordpress.com/ and http://butterbasilandbreadcrumbs.com/

Baked Eggs in Avacodo

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Hubby was gone for the day and he hates Avacodo.  I love them and had one getting a bit soft.

I also have some cilantro in my herb bed making an appearance.  I don’t know why it is coming back after such a cold winter. Not from seed either because it is in a row. When it comes back from seed it usually comes up in patches.

Anyway on with the eggs.

I saw this idea on another blog and hate to say I don’t remember which one. It seemed so easy I didn’t think to bookmark.

It really wasn’t all that easy.

You need to remember to use very small eggs. You also should scoop a bit of the Avacodo out to make your hole a bit bigger. Don’t forget your salt and pepper.

The pan I baked them in is a mess from egg overflowing.

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I baked them at 350 degrees for 20 minutes.

They must have been good because I devoured both halves.

I am sharing this with  Whats Cooking Wednesday at http://www.bunsinmyoven.com/2015/04/01/whats-cookin-wednesday-111/

Which is a great link party with wonderful ideas like these cute little pretzel chicks at http://simpleethrifty.com/pretzel-chicks-recipe-easter-treat-idea/