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Category Archives: Food

About Soft Crust Pizza

Regular pizza dough usually calls for about 3 cups of flour (if you want to make pizza at home). You can make a big pizza with all that flour, but one slice of a 16-inch pizza could have 34.0 grams of carb just for the crust. You can see what you are up against. Regular pizzas are true carb killers. This crust has 7.7 grams of carb per serving.

SERVING SIZE,1 slice (12-inch pizza).
CARBS PER SERVING, (CRUST ONLY): 7.7 grams of carb.
NUMBER OF SERVINGS: 8.

Ingredients:
½ cup cold water
1/3 cup hot water
4 Tablesps olive oil
1 package rapid-rise yeast
¾ cup stone ground whole-wheat flour
½ cup whole almond meal
½ cup soy protein powder
salt (about ¼ Teasp or to taste)

Preheat oven to 450ºF. Lightly oil a 14-inch pizza pan.

Combine the cold water, boiling water, and olive oil in a medium-size mixing bowl. Add the yeast and stir. While the yeast activates (it needs to adds sugar), combine the stone ground whole-wheat flour, almond meal, soy protein powder (except for the last Tablesp), and salt in another mixing bowl; stir. Add the dry mix to the yeast mix and stir with a fork until the moisture is pretty well absorbed. Work the dough by hand until smooth (it takes a few seconds). Cover the bowl and let the dough rise for about 10 minutes.

Good to be Healthy Pizza

This recipe uses Swiss chard. Like all dark leafy greens, they grow in cooler weather. So you will find fresh local Swiss chard at farmers markets right now. It should be brightly colored, crisp and free of tiny holes that may be a sign of insect damage. Wash it just before using. Otherwise, it stores well in the refrigerator in a plastic bag. This recipe also calls for red miso, Japanese fermented soy paste. It lends a dairy like flavor to the pesto sauce. Find it in the dairy case at your local health food store. This pizza is tasty and satisfying without the cheese.

Too Good to be Healthy Pizza

1 Kabuli Whole Wheat Pizza Crust (available at Wild Oats)

1/3 cup non-dairy pesto (recipe below)

½ bunch Swiss chard

10 sun dried tomatoes

12 Kalamata olives

3 water packed artichoke hearts

Preheat oven to 450 degrees. Wash the chard and trim any rough ends. Chop the leaves into bite size pieces and the stems into ¼ inch pieces. Place the stems into a steamer basket first, and then add the leaves. Steam for 10 minutes. Hydrate the sun-dried tomatoes by simmering them in water for 5 minutes or as directed on the package. Allow them to drain and cool in a strainer.

Meanwhile, smash the olives with the flat side of a chef’s knife. This loosens the seed. Slice the olives in half lengthwise and discard the seeds. Slice each artichoke heart lengthwise into 3 or 4 slices. Grate the cheese if you are using it. Slice the sun-dried tomatoes lengthwise into 1/4-inch slices.

Place the pizza crust on a pizza pan. Spread 1/3 cup of non-dairy pesto on the pizza. Using a fork or tongs, spread the Swiss chard evenly over the pesto. Arrange the olives, artichoke hearts and sun-dried tomatoes over the Swiss chard.

Bake for 9 – 10 minutes or until crust reaches desired crispness. Serves 3 – 4 people.

Non-Dairy Pesto

3 – 4 cups loosely packed fresh basil

4 tablespoons olive oil

1 or 2 cloves garlic

2 tablespoons red miso

½ cup raw walnuts

Combine the ingredients and ¼ cup raw walnuts in a blender at low speed for 2 minutes. Add the remaining raw walnuts and blend for 1 minute more.

Enjoy Fresh Fall Apples

Apple Caramel Bars

1 cup all-purpose flour

1/4 cup brown sugar, packed

1/2 cup butter

2 large eggs, beaten

1 teaspoon vanilla extract

1/2 cup brown sugar, packed

1/4 cup all-purpose flour

2 Golden Delicious apples, cored and diced

1 cup caramel candies, unwrapped and cut into quarters

1/2 cup chopped nuts

Pre-heat oven to 350 F. Lightly grease a 9-inch square baking pan. In a mixing bowl combine 1 cup flour and 1/4 cup brown sugar. Cut in butter until mixture resembles coarse crumbs. Pour mixture into prepared baking pan and evenly into bottom of pan. Bake 10 minutes. In a mixing bowl beat eggs, vanilla, 1/2 cup brown sugar and 1/4 cup flour. Stir in apples, caramels, and nuts. Pour over bottom crust. Bake 30 to 35 minutes or until golden. Cool about 5 minutes and while still warm cut into bars. Cool completely before serving. Makes 16 bars.

Boudin Blanc (White Sausage with Apples)

This is a traditional dish from Normandy, France, made with Calvados, an apple-flavored liqueur. If you don’t have Calvados, substitute apple juice or apple cider with a splash of cooking sherry.

1/3 cup unsalted butter

4 Macintosh apples, cored and quartered

8 boudin blanc or other mild, white sausages, pricked

salt and pepper to taste

1/2 cup Calvados

Pre-heat oven to 350 F. In a large skillet, heat half the butter over moderate heat. Add the quartered apples and cook, turning, until golden and just tender. In another skillet heat the remaining butter over moderate heat. Add the sausages and cook, turning, until lightly browned. In a shallow baking dish, arrange the sausages and the apples, sprinkle with the Calvados and bake for 20 minutes or until juices run clear and sausage is cooked through. Serves 4.

Apple Cranberry Pie

1 pie crust for a 9-inch, deep dish, double crust pie

1 cup fresh cranberries

3 cup apples, peeled, cored and sliced

1 cup granulated sugar

2 tablespoons all-purpose flour

1/8 teaspoon salt

2 tablespoons butter

Pre-heat oven to 400 F. Combine cranberries, apples, sugar, flour and salt. Mix well. Pour into crust. Dot all over with small bits of butter. Cover with top crust, crimp decoratively. Cut vents in top of crust for steam to escape. Bake 50 minutes or until apples are tender and crust is golden. Serves 6 to 8.

Cool Snacks in Summer

Juice Pops

Summer isn’t complete without homemade juice popsicles. Simply fill a popsicle mold or an ice tray with your favorite fruit juice. Cover the ice tray with clear plastic wrap and poke a toothpick through the plastic into each square. Place the tray into the freezer until the popsicles are frozen solid.

Frozen Monkey Treats

Here is a healthy snack that your kids will go bananas for! Peel a banana and cut it in half. Insert popsicle sticks into the cut ends. Dip the bananas into yogurt or melted chocolate, and then roll the bananas in chopped nuts, crushed cereal, or coconut shavings. Place the bananas on a small waxed paper-lined baking sheet and set the sheet into the freezer for an hour or so. Fun to make and even more fun to eat!

Fruit Fizzy

Don’t plan your summer party without this refreshing drink. Pour one can of Sprite (it doesn’t have caffeine) into a blender, along with small ice cubes. Add several large strawberries, a handful of blueberries, or other favorite fruit to the mix. Blend the mixture until it has the texture of a slush. Pour into a glass and garnish with a cherry on top.

Homemade BBQ Sauce

The easiest BBQ sauce can be prepared very quickly. You will need 2 cups of your favorite ketchup, 2 chopped onions, ¼ cup of apple cider vinegar, 1 tablespoon of Worcestershire sauce, ¼ cup of brown sugar, and chili powder to taste. Sautee the onions and then add the remainder of the ingredients. Cook on low heat for around 15 minutes until the mixture thickens. Then brush on your favorite meat.

You can also add or substitute the above ingredients to create some very unique barbeque sauces on your own. You may prefer to add items such as peppers for a nice flavor or even Tabasco sauce for a hotter style.

Now, you can choose your flavorings and spices to add to the tomato sauce. You can use tomato sauce or tomato puree with a whole tomatoes. Try pineapple juice or orange juice for a tropical flavor or add liquid smoke flavoring for that outdoors flavor. You can even use molasses or your favorite pancake syrup to enhance the style of your bbq sauce. Don’t just think simple, try the various flavors such as maple or butter pecan to add a new and unique flavor. Either way you are sure to find a delectable recipe that you cook-out party will love.

Veggie Comfort Burgers

Ingredients

  • 1/2 cup grated zuchinni, after wrapping in kitchen towel/ cheesecloth and squeezing out the water. (Zuchinni adds a wonderful texture and moistness to all kinds of dishes, including potato pancakes, meatloaf, and even carrot cake.)
  • 1/2 cup grated potato. You can leave the skin on if you like, but it’s probably better to remove it. To reduce cooking time, you can also add roughly-mashed cooled boiled potatoes (i.e., just potato, no cream, milk, etc.).
  • 3 canned shiitake mushrooms, finely minced. (You can use any mushroom, but shiitakes are reputed to aid in improving blood flow in human bodies.)
  • 1/2 small onion, grated.
  • 1 tsp of grated or finely minced garlic.
  • 1 tbsp ground cumin.
  • Salt and black pepper to taste.
  • Sprinkle of crushed red pepper flake [optional].
  • 1/4 cup chickpea flour for protein. If you cannot find this flour, grind your own from dried chickpeas.
  • 1/2 cup white flour. (You should “cut” besan with regular white flour, to reduce the chances of burning your burgers/ pancakes. Once you’ve burned high-protein ingredients once, you’ll know better.)
  • 2 eggs, beaten.
  • 2-3 tbsp vegetable or canola oil. You can use olive oil, but it has a low smoke point and burns easily.
  • 1 tbsp butter.
  • 3-4 small (bocconcinni) mozarella balls, sliced thinly but without falling apart. (Bocconcinni are popular enough these days that any good cheese shop, Italian market, or even the deli counter at a large supermarket will have them. You can substitute proper buffalo mozzarella, but it’s more expensive. If you can’t get either, regular grated or sliced mozarella will work as well.)

Preparation

  • In one bowl, combine all of the above ingredients, down to and including the red pepper flake (if using).
  • In another bowl, combine the two flours, then the egg. You want a fairly pasty consistency, so you may need to add a bit more water.
  • Now combine all of the ingredients together. With a large spoon, scoop up some mixture and see whether it’ll fall off the spoon. If not, add 1-2 tbsp of water and mix. (Repeat if necessary.)
  • Heat a skillet or non-stick frying pan on high with the cooking oil and butter.
  • When the butter has melted – and before it burns – turn the heat down to medium high.
  • Cook in batches: Ladle a heaping tablespoonful of mixture into the hot oil, and dab it down gently to flatten into a disc. Carefully place a slice of bocconcinni mozarella cheese in the center of the disc. Now ladle another spoonful of mixture on top to cover the cheese. Cook for 2-3 minutes, then flip over. Cook 2nd side for about 2 minutes. (Chickpea flour needs to be thoroughly cooked.) Repeat for each burger.

Presentation
You can serve these pancake/ burgers with a chunky tomato sauce or salsa, with a dollop of sour cream, or with lettuce and a slice of tomato and onion on a burger bun.

Low Carb Breakfasts

Sausage and Egg “Muffin”

Ingredients
6 oz Ital. sausage
6 eggs
1/8 cup heavy cream
3 oz cheese
OPTIONAL: salsa, bacon, onion

Preheat oven 350. Spray 3 super large muffin tins with PAM. Cut up links and put two in bottom of each tin. Mix eggs and cream and salt & pepper. Pour some in each tin. Sprinkle with half the cheese. Pour remaining egg mixture in and sprinkle with rest of cheese. Bake about 20 min.(time may vary) until eggs are done and golden. Remove from oven and let sit few minutes. Use spoon to remove “muffins”.

Serves 3 @ 2.3 carbs
W/O Sausage: 3 @ 1.6 carb
These puffed up about 2″ and were really tasty

Fake French Toast II

Ingredients
2 eggs
dash cream, dash water
dash cinnamon
1 pkt Splenda
1 oz pork rinds (about 1/2 2.25 oz pkg)

Beat all ingredients except rinds. Crumble rinds and let soak in egg mixture until thick gloppy batter. Heat butter in frying pan, and pour in batter, spreading around pan. Fry until brown on one side, flip and brown other side. Serve with maple syrup.
Serves 1 @ 2.3 carbs
This was pretty good, but if you hate pork rinds, don’t try it. The flavor is not real strong, but it’s there.

Almond Vanilla Pancakes

Ingredients
5 Tbsp. almond flour (you could also use other nut flours or even soy flour
1 Tbsp. sour cream
1 Tbsp.water
1 egg
1/2 tsp. baking powder
couple of pinches Splenda
1 Tbsp of Vanilla Syrup
2 Tbsp. Oil

Mix all the above together. If the consistency is too thick for your personal taste, splash on a bit more Vanilla Syrup. Pour on nonstick griddle surface (spray spatula with Pam, because they can be a bit difficult to turn). Recipe makes 2 large pancakes. You can use butter or maple syrup on them.

Chicago Deep Dish

Chicago-Style pizza is a deep-dish pizza style developed in Chicago. The term also sometimes refers to “stuffed” pizza, another Chicago style. True Chicago-style pizza features a buttery crust with generous amounts of cheese and chunky tomato sauce. If and when you are in Chicago, be sure to visit these deep-dish establishments:

  • Aurelios
  • Connie’s
  • Edwardo’s
  • Giordanos
  • Gino’s East
  • Home Run Inn
  • Jake’s
  • Lou Malnati’s
  • Nancy’s
  • Pizzeria Uno
  • Rosati’s

Chicago Deep Dish

1 package rapid-rise active yeast (1/4 ounce)

1 cup warm water, between 105 to 115 degrees F

1 teaspoon granulated sugar

2 1/2 cups flour

1/2 cup yellow cornmeal

1/4 cup olive oil

1 pound shredded mozzarella cheese

1 pound cooked Italian sausage, crumbled

1 (28 ounce) can diced tomatoes, well drained

1 teaspoon dried sweet basil

1 teaspoon dried oregano

1/2 cup grated Parmesan cheese

1. In the mixing bowl add the warm water, yeast and sugar, stir with a whisk. Add 2 cups of the flour, salt, cornmeal and olive oil. Use the paddle and mix on speed 2 for 2 minutes. Put on the dough hook and add the remaining flour. Knead on speed 2 until the dough clings to the hook, then knead on speed 2 for 5 minutes longer. Place the dough in a greased bowl and cover. Let rise for 1 hour.

2. With oiled fingers press the dough into a deep-dish pizza pan. Cover the dough with the mozzarella, then top with the sausage. Place the tomatoes over the sausage. Top with the basil, oregano and Parmesan cheese. Bake in a 500 degrees F oven for 15 minutes.

3. Reduce the heat to 350 degrees F and bake for 20 minutes, or until the crust is brown.

Cook Lobster Tails and Tournados

Ingredients:

Frozen uncooked lobster tails, thawed – 4oz to 5oz

Butter

Cayenne Pepper

Using kitchen shears, cut through the shell, down the center right to the end of the shell only. If not completely thawed, hold under room temperature tap water to speed the process up. Spread the shell apart slightly and cut meat down the center being careful not to cut all the way through. Insert a finger under the meat (between the cartilage) and gently bring meat to top of the shell. Push the shell together so meat stays on top of the lobster shell.

Spread the softened butter generously in a think layer over meat. Sprinkle lightly with the cayenne pepper and arrange on a shallow baking pan. If you’re not quite ready to serve you can refrigerate them until ready.

Bake in oven at 550 degrees Fahrenheit for about 7 minutes. Serve with melted butter in little bowls or dishes for dipping.

For poached lobster tails place the thawed lobster tails in boiling salted water, cover and let simmer for about 10 minutes. Remove cartilage and serve as is, or loosen and cut up meat and replace in shell before serving.

This meal goes lovely with baked potatoes, carrots and a Cesar salad. If your guests are big eaters then adding steak to the dinner might be a good idea. If you feel like keeping the dinner fancy and extra special then Tournados might be a lovely addition.

Tournados

Fillet steaks, 1 ¼ – 1 ½ inches thick.

Bacon Slices

Margarine

Pepper

Mushroom Caps

Bread Slices

Around each steak circle a slice of bacon and secure with wooden toothpick. Fry in margarine, browning both sides for about 3 minutes for rare and about 5 minutes each side for medium. It is important to turn the steaks without piercing the meat. Sprinkle with pepper and remove and keep hot.

Sauté mushroom caps in frying pan. Cut bread in circles slightly larger than steaks and then fry to brown both sides. Place fillets on fried bread rounds and top each fillet with a mushroom cap.

Chicken Pizza

Ingredients for Chicken Marination:
1/2 kg chicken boneless
1/2 tbsp roasted cumin powder
1 tsp white pepper powder
1 tbsp ginger garlic paste
1 tbsp Worcestershire sauce
Salt to taste

Ingredients for Pizza Topping:
Capsicum cut in squares
Butter Mushrooms cut into halves
Black Olives
Green Olives
Mozzarella cheese
Cheddar cheese
Pinch of Oregano
Pinch of Rosemary

Cooking Instructions:
Marinate all chicken pieces in the spices listed above for chicken marination and leave them for 30 minutes. After that you can either steam the marinated chicken or you can shallow fry it. To cook chicken on steam, you have to boil water in a deep sauce pan and place chicken pieces on the strainer and put the strainer over boiling water. Then cover the pan and cook on low heat for 15 minutes until chicken becomes tender. If you want to shallow fry chicken pieces, put 2 tablespoons of vegetable oil in a pan and then put marinated chicken pieces and cook for 10-15 minutes until chicken become dry and tender. Now you have to assemble the pizza. Take a pre-made pizza dough and spread it onto your pizza pan. Now make a layer of pizza sauce on it, put the chicken pieces evenly, make a cheese layer as much as you like and put some pieces of vegetables mentioned is the pizza topping list. In the end, sprinkle some oregano and rosemary to add great pizza odor. Now you can put the pizza pan in preheated oven for 10 minutes at 250 degree centigrade and turn on both upper and lower flame. Take out the pizza after 10 minutes when it turns light brown from sides and all the cheese melts. For right baking, reduce the oven temperature to 200 degree centigrade after 5 minutes and turn off the lower flame as well. It will make your dough soft from inside and have wonderful color on top.