Gluten Free Pizza

Still on the look out for a great gluten-free pizza crust. I ran across one on this site, glutenfree goddess. If you are looking for gluten-free recipes, Karina's is a site to explore.

Karina's Gluten-Free Pizza Crust Recipe

Grease two 12-inch pizza pans and dust lightly with gluten-free flour. Set aside. (I sprayed one large jelly roll pan with baking spray)

In a large mixing bowl, whisk together the dry ingredients:

2 cups tapioca flour/starch
1 cup sorghum flour
1/2 cup brown rice flour
1/2 cup millet flour
3 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon fine sea salt
3 tablespoons organic light brown sugar

Set aside.

Proof the yeast:

1 1/4 cup warm water (between 110 - 115 degrees F)
1 teaspoon organic light brown sugar
1 packet (1/4 ounce) active dry yeast

Dissolve the light brown sugar in the warm water and add the active dry yeast. Stir and let the yeast get happy and puffy.

Add the proofed yeast and water to the dry ingredients.

Mix in:

1/4 cup good olive oil
1/4 cup beaten organic free-range egg whites (or egg replacer for two eggs)
1/4 teaspoon light tasting rice vinegar

Beat the dough until smooth and sticky. The pizza dough should be creamy smooth and not too thick- it's not sturdy like typical bread dough. It almost borders on batter. (I added another 1/8 C water, but mine still didn't look like batter- more like bread dough)

Using a silicone spatula divide the dough in half. Scoop each half onto the center of a prepared pizza pan. Using clean, wet hands press down lightly and flatten the dough to create a thin, even pizza shell, with slightly raised edges. You'll have to rinse your hands more than once to do this. Take your time to smooth out the dough with wet palms.
Set the pizza shells in a warm cozy spot to rest and rise a bit- about 15 minutes.

Preheat the oven to 400 degrees F.

When the oven is hot, place the two pizza pans side by side on the center rack (if your oven is too small to accommodate both pans on one rack, you'll need to use two racks; rotate the pans half way through baking time to avoid overcooking on the lower rack).

Bake for ten minutes till golden. (This took me longer- about 3-4 minutes more)

Remove from the oven. Preheat the broiler. I didn't do this step. I left the oven on at 400.

Brush the pizza shell with extra virgin olive oil. Season with sea salt and fresh garlic. Sprinkle with Italian herbs. (I brushed mine with a mixture of olive and garlic oil, and then started adding my veggies). 

I used:

Fresh baby spinach leaves and basil
Roasted beetroot
Roasted winter squash
Feta cheese
Country olives
Drizzle of extra virgin olive oil all over the top

Karina says to broil briefly to melt the cheese, 4-5 minutes. I put mine back in the oven, instead at 400.  Either way- Don't over cook.

Cook time:20 min

Yield: Makes two 12-inch pizzas

**Pretty easy crust to make. You could hold it without it breaking. It was pretty good. I will be using this crust recipe again. I'd like to try it next with a tomato paste base.

Chana Saag- Chickpea spinach curry

I got this recipe from one of the magazines you pick up at Vitamin Cottage. I couldn't find the exact recipe on the web (there are many to choose from). Here is one that is close from Group Recipes. I have amended the recipe below to how I made it.

• 1 lb fresh baby spinach
• 1 15-oz. can chickpeas
• 2 T fresh ginger, grated
• 1 T olive oil
• 1 T ghee
• 1 tsp cardamom
• 1 tsp cinnamon 
• 5-6 cloves garlic chopped
• 1 cup onions finely chopped
• 1 can tomatoes chopped (I used fresh)
• 1 T curry
• .5 tsp cumin
• .5 C coconut milk
• 1-2 green chiles, chopped (oops- I forgot)

Rinse chickpeas and roughly chop baby spinach.
Heat oil and ghee over medium-high heat. Add cardamom, cinnamon, curry and cumin. Stir for a minute.
Then add onions and sauté until golden. Add garlic, green chiles, ginger, salt and pepper, cook for one minute.
Add chickpeas, tomatoes, and coconut milk. Bring to a boil, reduce heat, and cook covered for 10 minutes until chickpeas are soft.
Add spinach, stir, cook for 1-2 minutes or until just wilted. Season with salt and pepper.

 **Very nice. Good flavors. Easy to make.

Provencal zucchini and greens torte

Receiving zucchini this late in the season meant I needed to find a nice autumn dish for dinner. When I saw this that includes greens, it seemed like a great one to try. I supplemented the spinach we got in the box this week.with chard from my garden. We also got one pound of zucchini rather than the 2 pounds called for in the recipe.

Although I found this recipe from Martha Rose Shulman's cookbook, Ready When You Are, I found it  online from her column in the New York Times. Please note that she recommends either a yeasty dough or turning it into a gratin with breadcrumbs sprinkled on top, I used a pre-made gluten free crust.

1 recipe whole wheat yeasted olive oil pie pastry
1 pound greens, such as Swiss chard, beet greens, or spinached.
Salt to taste
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 pounds zucchini, cut in small dice (1/4 to 1/3 inch)
2 to 3 large garlic cloves (to taste), minced
1 teaspoon fresh thyme leaves, chopped
1 to 2 teaspoons chopped fresh rosemary (to taste)
2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
3 large eggs, beaten
Freshly ground pepper

1. Bring a large pot of water to a boil while you stem the greens, and wash them thoroughly in several rinses of water. If the ribs are wide, wash and dice them, then set aside. Fill a bowl with ice water. When the water reaches a rolling boil, add a generous amount of salt and the greens. Blanch for one or two minutes, until just tender. Using a slotted spoon or deep-fry skimmer, transfer to the ice water, then drain. Squeeze out excess water and chop. Set aside.
2. Heat the oil over medium heat in a large skillet, and add the onion and diced chard stems, if using. Cook, stirring, until tender, about five minutes. Stir in the zucchini. Season to taste with salt, and cook, stirring, until just tender and still bright green, about 8-10 minutes. Stir in the garlic and cook with the zucchini and onion until the garlic is fragrant, about one or two minutes. Toss in the parsley, thyme and rosemary and take off the heat. Stir in the greens. Taste and season with salt and pepper.
3. Beat the eggs in a large bowl. Stir in 1/4 to 1/2 teaspoon salt (to taste), the zucchini mixture, and the Gruyère. Mix everything together, add pepper, taste once more and adjust seasoning.
4. Preheat the oven to 375 degrees. Oil a 10-inch tart pan.
If using the yeasted dough:
Roll out two-thirds of the dough and line the pan, with the edges of the dough overhanging. Freeze the remaining dough. Fill the lined pan with the zucchini mixture. Pinch the edges of the dough along the rim of the pan.
If using pre-made crust:
Fill the crust with the zucchini mixture.
If making as a gratin:
Fill the gratin dish with the zucchini mixture.
Mix 1/4 C breadcrumbs with 1 T oil and sprinkle on top of the gratin.

Place in the oven and bake 40-50 minutes, until set and beginning to color. Allow to rest for at least 15 minutes before serving (preferably longer). This can also be served at room temperature.
Yield: One 10-inch tart, serving eight to ten.

Advance preparation: The blanched greens will keep for three or four days in the refrigerator in a covered bowl. The finished tart keeps for a few days in the refrigerator. Reheat gently at 275 degrees to re-crisp the crust.

**Very delicious!

Chickpea and Spinach stew

I was surprised to see that this dish was entered into a contest for meals costing less than $10. For my menu this week, it was a perfect way to finish up the no-knead bread that I baked earlier. Plus it used the spinach from LPO and looked quick- if I used canned chickpeas.

Makes 4 servings
2 cans chickpeas
6 garlic cloves, peeled and whole
1/4 cup Spanish extra-virgin olive oil
2 ounces sliced bread, with the crusts removed
2 tablespoons pimenton (Spanish sweet paprika) OR 1 1/2 T paprika and 1/2 T smoked paprika
1 pinch Spanish saffron (Optional)
2 tablespoons Spanish sherry vinegar OR red wine vinegar
1/2 pound spinach, washed and cleaned
1 teaspoon ground cumin
Salt and white pepper to taste

Combine the chickpeas and cumin in a saucepan (this will be your final stew pan) and set aside.

In a small saute pan over medium to low heat, brown the garlic in 1/4 cup of the olive oil. When the garlic is browned, after about 3 minutes, remove from the pan and set aside. Add the bread and brown on both sides, about one minute each side. Remove the bread and set aside.

Remove the pan from the heat and allow to cool for a few minutes. Add the paprika and saffron (if you are using it) to the saute pan, and the sherry (or red wine) vinegar immediately afterward to prevent the paprika from burning.

In a mortar or bowl, smash the reserved garlic and the browned bread to make a very thick paste.

Bring the chickpeas to a low boil and add the spinach. Simmer for 2 minutes. Add the paprika mixture along with the garlic and bread paste, to create a thick, stewy sauce. Simmer for another 5 minutes. Season with salt and pepper to taste, and serve immediately.

 **Very easy to put together. The smoked paprika added a nice touch. If it gets too thick, add more water. Very nice dish!

Roasted cauliflower quiche with nut crust

I adapted several recipes to come up with tonight's dinner. The crust is from The Vegetarian Adventure cookbook by Rowan Bishop and Sue Carruthers. The quiche is an adaptation of something I ran across called Hippie Pie on food52.com.

There are three distinct steps in this meal. You can always make the crust and roast the cauliflower in advance.
First- start the cauliflower roasting (20 min). While it is roasting, make the nut crust and get it chilling.
Second, when the cauliflower is ready, cook the crust. While the crust is cooking (10 min), make the quiche.
Third, when the crust is ready, throw the quiche into it and bake it (35 min).

Nut pastry
1 1/2 C ground almonds
1/2 C whole meal spelt flour
1/2 C plain spelt flour
1 T parmesan cheese
1/2 t salt
5 1/2 T chilled butter
1 egg

Place the nuts, flours, cheese and salt in a food processor. Cut the butter into pieces and process briefly, until the mixture resembles breadcrumbs. Add the egg and process again, using the pulse button, just until the mixture begins to 'ball'.
Wrap in plastic wrap and refrigerate for 30 minutes (if time permits).  Preheat oven to 410F.
Roll out to fit a quiche pan, prick with fork and bake at 410F for 10 minutes, then allow to cool.

Quiche

1 small cauliflower, cut into thick slices
1/2 large onion, diced
4 oz greens, chopped roughly (Swiss chard, spinach, etc.)
1 T fresh herbs (marjoram, oregano, etc.), cut
1/4 C fresh parsley, chopped
1/2 C milk
3 eggs
1 1/2 C grated cheese (make a mixture of three different- e.g., fontina, parmesan, romano)

Place the cauliflower on a jelly roll pan, brush with olive oil, then toss with salt and pepper. Bake for 20 minutes.

While the cauliflower roasts, saute the diced onion, add the herbs, salt and pepper and slowly cook till carmelized.

Wilt the greens, squeeze out the excess moisture and stir in the parsley.

Beat the eggs and milk together.

Mix the cheese together.

When the crust is ready, scatter the chopped greens on the bottom of the crust. Sprinkle in 1/3 of the cheese. Pile on half the cauliflower and onions and sprinkle with next 1/3 of the cheese. Put the rest of the cauliflower mixture in the quiche. Slowly pour the egg mixture over everything and top with the remaining cheese.

Bake at 375F for 35 minutes. Watch that the cauliflower tops don't burn- if they are getting too brown, cover with foil.

**Here it is going into the oven.

**Just out of the oven. Really nice flavors. Not your ordinary quiche.

Pizza with roasted garlic and beets, spinach, olives, sun dried tomatoes, and feta

Pizza dough already on the blog.
As the dough was rising, I roasted beets and garlic together at 400 for 25 or so minutes.
I layered the beets and garlic on the bottom, added a bag of spinach on top, sprinkled feta and kalamata olives on top of the spinach, cut some marinated sun dried tomatoes into quarters and spread them around,  ground salt and pepper over it all along with a splash of olive oil.

Cooked the pizza on 400 for 25 or so minutes. Yummy!

Spinach salad with warm bacon dressing

This comes from another blogger, The Pioneer Woman.

Ingredients

• 3 whole Eggs
• 7 slices Thick Cut, Peppered Bacon
• 1 whole Red Onion, Small
• 1 package Mushrooms, White Button
• 8 ounces, weight Baby Spinach, Washed Dried And Stems Removed
• 3 Tablespoons Reserved Bacon Grease
• 3 Tablespoons Red Wine Vinegar
• 2 teaspoons Sugar
• ½ teaspoons Dijon Mustard
• 1 dash Salt

Preparation Instructions

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.
Fry bacon until crispy/chewy. Remove to a paper towel.
Remove 3 tablespoons grease and set aside.
Add 2 add’l tablespoons of grease to a separate skillet over medium heat.
Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.
Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.
Chop bacon.
Peel and slice eggs.
Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.
Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.
Arrange eggs over the top and serve.

** Although it was delicious, next time I would use a different oil than the leftover bacon grease. 

Spicy Stir Fried Chicken and Greens with Peanuts

Saw this on Epicurious. Looked like a nice fresh way to use our LPO cooking greens.

2 tablespoons soy sauce, divided
2 tablespoons dry Sherry, divided
3 teaspoons Asian sesame oil, divided
2 teaspoons golden brown sugar, divided
1 1/4 pounds skinless boneless chicken breast halves, cut crosswise into 1/3-inch-wide strips
3 tablespoons peanut oil, divided
4 green onions, white parts and green parts chopped separately
2 teaspoons chopped seeded serrano chiles
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
1/4 cup chopped roasted salted peanuts

Whisk 1 tablespoon soy sauce, 1 tablespoon Sherry, 1 teaspoon sesame oil, and 1 teaspoon sugar in medium bowl. Add chicken; marinade 20 to 30 minutes.
Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve.
Heat 2 tablespoons peanut oil in large nonstick skillet over high heat. Add white parts of onions and chiles; stir 30 seconds. Add chicken; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tablespoon peanut oil to same skillet; heat over high heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Sauté just until tender, 1 to 6 minutes, depending on type of greens. Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with green parts of onions and peanuts.

 **I got 3 1/2 C of greens from LPO and added another 1 1/2 C of curly leaf kale from my garden. That is about 1/2 of what was called for in the recipe. I think the dish could have used some more. I used less chicken (1 lb vs 1 1/2 lbs), and I used thighs instead of breast meat. I used 2 green chilis instead of serranos. I thought it was a delicious dish- very easy to make. Another great way to use greens.

Spinach and Carrot Quiche

Quiche is a staple at my house. I use different ingredients each time I make it.

3 carrots, sliced and steamed for a few minutes
1/2 yellow onion, chopped and sauteed in coconut oil
3 good handfuls of spinach, washed and thrown onto the onions
4 eggs
Milk
Monterrey Jack
Cook at 365 for 40 minutes.

Here is a picture of the greens and onions.

Here is a picture of the quiche once it cooked.

Vegetable Lasagne Verdi

From one of my favorite cookbooks from New Zealand; The Vegetarian Adventure Cook Book by Rowan Bishop and Sue Carruthers. It is in its fourth edition and can be ordered on-line.

400g (14oz) par-cooked lasagne or 6 sheets of oven-ready lasagne *
1 quantity mushroom sauce (see below)
1 quantity cheese sauce (see below)
250 g (8.8 oz) cooked spinach, or frozen (=350g (12.4oz) fresh)
1 250g (8.8 oz) carton of cottage cheese*
50 g cheddar cheese
3 T parmesan cheese

Preheat the oven to 350.
Grease the bottom of a shallow oven dish and cover it with lasagne strips. Spread half the mushroom sauce over the pasta, then cover this with one-third of the cheese sauce.
Press any liquid from the cooked or thawed spinach. Spread half of this spinach evenly over the cheese sauce and top with half the carton of cottage cheese.
Repeat once more, then top with the remaining lasagne, spread with the last third of the cheese cause and sprinkle with the grated cheddar and parmesan. If you are using oven-ready lasagne, let the dish stand to allow the pasta to soften.
Bake for around 45 minutes or until the top is a bubbling golden brown.

*I usually have more lasagna on hand just in case. Last time, I used fresh mozzarella instead of cottage cheese.

Mushroom sauce

1 onion, chopped
2-4 cloves garlic, crushed
150 g (5.3oz) mushrooms, sliced
2 t oil
2 C cooked dried beans, preferably soy, mashed
salt and pepper, to taste
1 t dried oregano or 1 T fresh chopped
1 t sugar
2 cans of whole tomatoes or 2 lbs fresh*

Saute the onion, garlic and mushrooms in oil until the onions soften. Add the remaining ingredients and simmer until the  mixture is reduced and thickened.
*I'll use frozen and chopped.

Cheese Sauce
60 g (2 oz or 4 T) butter
1/3 C flour
salt, pepper and a pinch of nutmeg
2 C milk
1 C packed cheddar or swiss cheese
3 T parmesan cheese

Melt the butter in a saucepan, then add the flour, salt and pepper and nutmeg. Blend until smooth. Gradually add the milk, stirring constantly until the sauce thickens. Stir in the cheeses.

**Not a great photo, but it was delicious anyway. I soaked the organic soy beans during the day and popped them into the pressure cooker for 10 minutes.  It was pretty soupy because my mushroom sauce was very runny. Rather than pour some of it off of the sauce, I just poured the whole thing into the lasagna. YUM!

Quiche

Quiche is a standby meal at my house like pasta is in others'. It is a great way to pack in the veges. I use a spelt pie crust that I buy at Whole Foods to save me time. This quiche had onions, garlic, tomatoes, spinach, and broccoli. I used pepper jack for the cheese and sprinkled parmesan on top. I found some toasted pine nuts I had chopped from the acorn squash dish and put them on the top. It was delicious!

 Prepping the veges.

**The final product. Delicious!

Acorn Squash with Tomatoes, Chard, and Pine Nuts

I don't remember where this recipe came from. I'll be substituting spinach for chard, using my canned tomatoes from this summer for the fresh (since I used up the last of my LPO tomatoes last night in the Persian cucumber salad.) I doubt I'll present it with the spinach on bottom since we've got teenager company tonight. I'll probably mix it together and serve it that way.

Serves 6 as side dish servings

2 T pine nuts
1 1/4 lbs acorn squash (1 medium)
1 large red onion
1 lb Swiss chard (about 1 1/2 bunches)* I'll use spinach
1 T olive oil* I'll use coconut oil
3 cloves garlic, miced
2 t dried oregano
1/4 dried red chili flakes
1/2 t salt
1 1/4 C vege stock
1/2 lb fresh pear tomatoes (3 medium), diced
2 T balsamic vinegar

Toast the pine nuts in a dry, heavy-bottomed skillet over medium-high heat. Stir or shake the pan frequently to prevent scorching. Nuts are done when they are lightly browned and emit a roasted aroma. Immediately remove from the pan, mince them, and set aside.

Cut the acorn squash in half and scoop out and discard the seeds. Slice off and discard the tough rind portion, and coarsely chop the squash. Coarsely chop the red onion. Carefully wash the chard and slice the stem portion. Do not dry the chard leaves; tear them into large pieces and set aside in a colander.

Heat the olive oil in a large, heavy-bottomoed skillet with a tight-fitting lid over medium heat and saute the garlic, oregano, and chili flakes for 1 minute. Add the squash, onion, chard stems, and salt, and saute, stirring frequently, 5 minutes. Add the vegetable stock, cover, and cook 7 minutes. Remove the lid and stir in the tomatoes. Continue to cook uncovered, stirring frequently, 5-10 minutes, until squash is fork-tender.

Meanwhile, place the wet chard leaves in a saucepan over medium-low heat, cover, and cook 5 minutes, until they wilt Make a bed of the chard on a warmed platter. Add the venegar to the squash mixture and gently stir. Spoon the squash evenly over the chard and sprinkle with the pine nuts. Serve hot.

Each serving provides: 120 calories, 4 g protein, 5 g fat, 4 g fiber, 19 g carbohydrate, 378 mg sodium, 0 mg cholesterol.

**Not the best picture- sorry. I forgot till we were almost finished eating to take the photo. As you can see, it turned out quite soupy. But that was solved with the spoon bread. I shoved the raw spinach into the stew as it simmered. I also used a drained can of tomatoes already diced, for convenience. I doubled the recipe. It is a keeper.