Thursday, May 31, 2012

Cauliflower Crust Pizza

I know how it is. All of you skeptics out there. You are right now saying "Gross! Cauliflower crust pizza?" I dare you. I double dog dare you to make this pizza. YOU CANNOT TELL it is a vegetarian, grain free, gluten free, pizza. I had the world's most picky eaters try it. They could not tell. They ate it! I am feeling pretty accomplished right now. You can make this full of meat, or purely vegetarian. Your decision. If you are watching calories, but still want comfort food... this is your recipe. It is actually really simple to make. I steamed my cauliflower the night before and put in the fridge to rice the next day. If you do not have a food mill, just grate the cauliflower to make it "riced." Enjoy!
Cauliflower crust pizza - Grain Free, Gluten Free, Vegetarian
Adapted from Eat. Drink. Smile.
1 cup cooked, riced cauliflower
1/2 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil 
Pizza sauce, shredded cheese and your choice of toppings.
Preheat oven to 450 degrees. 
Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Place in a ricer or grate.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Pizza Crust:
Prepare your baking stone or sheet by covering it with parchment paper and spreading a small amount of olive oil on top of it. 

In a medium bowl, stir together 1 cup cauliflower, egg and cheese. Add oregano, crushed garlic and garlic salt, stir. Transfer to the baking stone or sheet, and using your hands, pat out into a 9" round.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, favorite toppings and cheese. For me, it is all veggies. 
Sliced Tomato, Red Pepper, Basil, and I am all set!
 Place under a broiler at high heat  for 4 minutes. Serve immediately. 
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Wednesday, May 30, 2012


Oh my goodness. I was browsing through Pinterest the other night, like I always do. And my eyes came across a picture of Carmelitas. Since my husband is a caramel addict, I thought I would give the recipe a try. Course him asking me if I would make them with his beg face helped too. If you like Caramel and Chocolate... this is your treat. My husband said that this is now his favorite thing I have ever made. His previous favorite Chocolate Pots de Crème will now be in second. This recipe is gluten free and will drive any caramel and chocolate lover into complete bliss. 

Gluten Free Carmelitas
adapted from LuLu the baker.
32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup rolled oats (I used Bob's Red Mill Certified GF)
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Note: I used Kraft wrapped caramels because they are gluten free.
Combine unwrapped caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.
In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda.
Pat half of the oatmeal mixture into the bottom of an 11x7" pan.
Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust.
Pour caramel mixture over chocolate chips.
Crumble remaining oatmeal mixture over caramel.
Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
Chocolate, Caramel, Ooey Gooey Yummy. 

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Tuesday, May 29, 2012

Birthday Crème Brûlée French Toast

Every year my daughter makes me a long list of everything she wishes me to make her on her birthday. It is cute and I enjoy doing it. But her birthday turns into three days of me in the kitchen from sunrise to sunset. So I do get really worn out. It is a labor of love and I like that she looks forward to her birthday because of my cooking. Hopefully it will be great memories for years to come. 

A while back I saw a post for Crème Brûlée French Toast. I made the mistake of showing Taylor and that is all she has talked about since. You should see my calendar. On her birthday date she wrote:  Crème Brûlée French Toast, Empanadas, Pico de gallo, Strawberry cake with rainbow chip frosting, and Snickerdoodles. Because of her Celiac (no wheat) and me having to make everything from scratch. The birthday wish list took a long time. Empanadas take forever to make gluten free, But I accomplished all of her birthday wishes. She said this breakfast was the best breakfast she has ever had, even before her Celiac diagnosis. So that makes me happy. It really was not that hard to do either! 

Gluten Free Crème Brûlée French Toast
inspired by Apron Heels

1/2 cup butter
1 cup brown sugar, packed tightly
2 tbsp corn syrup. 
1 loaf Udi's Gluten Free Sliced White Sandwich Bread
5 fresh eggs
1 cup whipping cream
1 tsp vanilla
1 tsp Grand Marnier. 

Preheat the oven to 375 degrees.

In a small sauce pan, melt the butter, brown sugar, and corn syrup over low heat, and stir until it's nice and smooth. Pour all but a tiny bit of the caramel into a 13" x 9" x 2" baking dish, spread so that the sauce covers your entire bottom. I drizzled the rest of the caramel on plates to serve like a garnish under the french toast. 

In a large bowl, whisk together the eggs, whipping cream, vanilla, and Grand Marnier. Dip Each Piece of bread into the custard mix and coat thoroughly, dipping a few times so the bread soaks up the mixture. 
Place your soaked bread on top of the caramel. And pour more of the custard mixture on top of the bread.

Bake uncovered for 35 minutes until puffy and golden.

Drizzle the pan juices over the french toast and serve Warm! 

Here is Taylor (She made me promise to tell you she just woke up and that is why she looks grungy.) I like this picture because Cece is begging quietly in the background. 

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Monday, May 28, 2012

Roasted Stuffed Red Onions

I want to start out this post first by saying thank you to my wonderful husband on this Memorial Day. He served our Country for 8 years, 9 months and 27 days. He always follows that with "but who's counting?" Thank you for your service! I also want to thank everyone else out there that have risked life, and all that time away from loved ones to serve our Country. Happy Memorial Day! We remember you and are thankful!
Now on to the food...I love a good side dish. As I have previously stated on this blog, I also really enjoy serving food, inside another food. or "nature's bowls" as I call it. The red onion flavors really come through in this dish and by roasting it, the onion becomes very sweet. I was really surprised how much everyone enjoyed this dish. I made it for me to have something to eat when the carnivore's were busy eating their beloved meat. Little did I know this dish would become more popular than the main dish! I found it very easy to make and it's very pleasing to the eye to serve. They are naturally gluten free, no substitute ingredients are needed. 

Gluten Free Roasted Stuffed Red Onions
Bon Appétit  | May 2012

4 medium red onions, peeled, trimmed
1/2 tablespoon kosher salt 
1/4 cup extra-virgin olive oil, divided
2 garlic cloves, finely chopped
1 dried bay leaf
1 teaspoons fresh oregano finely chopped
1  teaspoons fresh mint finely chopped
3 cups cooked white rice
1/2 cup dry white wine, divided
2 tablespoons fresh lime juice, divided
1/4 cup finely chopped fresh dill
1/2 teaspoon finely grated lime zest
Freshly ground black pepper

Cook your rice in broth. If you are vegan then 2 cups jasmine rice with 3 cups vegetable broth. If not, then 3 cups chicken broth. Set aside.

Slice off the top of the onions, just enough to get the paper coating off the outside of the onion. 

Cook onions in a pot of boiling salted water until slightly softened, about 10 minutes. Strain and let cool slightly.

Working with 1 onion at a time, make a lengthwise slit from top to bottom with a paring knife, cutting through 2-3 layers of onion, depending on thickness of layers. 

Gently remove inside layers, allowing outer 2-3 layers to hold their shape. Finely chop enough of the inside layers to measure 1/2 cup red onion. You will be cooking this with the rice. 

Heat 1/4 cup oil in a large heavy skillet over medium heat. Add garlic and chopped onions; cook, stirring often, until soft, about 2 minutes. Add 1/2 tablespoon salt, bay leaf, oregano, and mint; cook, 2-3 minutes. Stir in rice, 1/2 cup wine, and 2 tablespoons lemon juice; cook, stirring often, until liquid is absorbed, about 3 minutes. Add dill and zest; mix well. Season filling with salt and pepper.

Preheat oven to 400°F. Spoon about 1/2 cup filling into each onion (it should be tightly packed). Place onions in a 13x9x2" baking dish, stuffed side up; drizzle with 1/4 cup oil, 1/2 cup wine, and 2 tablespoons lime juice.

Roast onions until crispy on top and slightly browned, about 30 minutes. Serve hot or at room temperature.

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