Posted on Leave a comment

Flatbread/Pizza Crust

I will be honest pizza is one of my favorite foods. When I cut out gluten, pizza is one of the things I really missed. Sometimes I would eat some anyway, and then pay for it later. I am very excited about this recipe. Now I can have my pizza without paying for it later.

dsc_0004

Dry Ingredients:

In a food processor mix together dry ingredients: flour, salt, and baking soda.

Wet Ingredients:

  • 2 flax eggs (2 tbsp flax meal/6 tbsp water)
  • 2 tbsp water
  • 2 tbsp almond butter

Mix up flax eggs and set aside for 5-15  minutes.

Add wet ingredients: flax eggs, water and almond butter. Pulse until well combined. Let rest at least five minutes.

Preheat oven to 350 degrees.

Line a small baking sheet with parchment paper. Prepare a small bowl with water to dip fingers in. This will help from the dough sticking to your fingers. Believe me, this is an important step. Turn dough out onto baking sheet. The dough is very sticky. Press evenly into sheet pan.

Bake for 7 minutes. Remove and top with favorite toppings or whatever you have on hand.

Posted on 9 Comments

Lime Gremolata

I love to make gremolata. The traditional ingredients are parsley, lemon and garlic. It is a wonderful combination. This is a twist to the traditional recipe, and just as good. I like this recipe for southwestern and asian recipes. Remember, this is good on salads, soups, and flatbreads. I like to keep both kinds in my refrigerator to jazz up a dish.

dsc_0001

  • 1/2 c cilantro finely chopped
  • 1 lime, zested
  • 3 garlic cloves, finely minced

Just like the traditional gremolata, this version only has three ingredients. All you have to do is mix and refrigerate.

Posted on 10 Comments

Gremolata

Gremolata ? If you have never had gremolata then you are missing out on some spectacular flavor. Gremolata is a great way to top a dish with freshness and flavor. I try to keep a container of this goodness in the refrigerator. I use it on salads, omelets, oven potatoes, and flat breads. As you can see it is extremely versatile and yummy. It is amazing that something so simple could punch up your dish to the next level.

dsc_0008

  • 1/2 c flat leaf parsley, finely chopped
  • 1 lemon, zested
  • 3 garlic cloves, finely minced

Only three ingredients, that is it. Combine all the ingredients. That is all you have to do. Now that is easy.

Top. Eat. Enjoy.

Posted on 3 Comments

Marinara

I think you should have two really good red sauces in your repertoire: a meat-sauce and a marinara. I know they are both red sauces. However, I use the meat-sauce for something that is hearty. I use the marinara sauce for a lighter touch. This marinara is great for pizza.

dsc_0002

 

  • 1 tbsp vegetable broth
  • 1 onion, large, diced
  • 4 garlic cloves, minced
  • Mediterranean Seasoning
  • 6 oz. tomato paste
  • 2 26.46 oz. can/box diced tomatoes (Pomi)
  • 1 29 oz. tomato sauce
  • 2 tbsp maple syrup
  • 2 bay leaves
  • basil, garnish

Add onions, garlic, and sprinkle a generous amount of mediterranean seasoning to a large dutch oven. Cook over medium heat until onions are translucent, add vegetable broth as needed to keep onion mixture from sticking. Add tomato paste to onion mixture. Stir in tomato paste, working the paste into the onion mixture. This takes only 2-3 minutes. Add some more mediterranean seasoning. You want to layer flavor at every step.

Add diced tomatoes, tomato sauce, maple syrup, bay leaves, and some more mediterranean seasoning. Stir occasionally. Turn heat down so the sauce is at a low simmer. Simmer for 2-3 hours. Serve. Eat. Enjoy.

To store in freezer, let sauce cool and transfer to gallon ziplock bags. Make sure you get out the air, close and lay flat. Remember to date your bag, and first in is the first out.

Posted on 1 Comment

Thai Sauce/Dressing

This Thai Sauce/Dressing is Amazing. Actually it might be addictive. I’ve used this as a marinade, dipping sauce and dressing. It is very versatile and a good one to keep on hand in your refrigerator.

dsc_0004

  • 13.5 oz. coconut milk
  • 2 tbsp cilantro, fresh, chopped
  • 1 tbsp maple syrup
  • 1 1/2 tsp red thai curry paste
  • 1 tsp ginger root, finely minced
  • 1 lime, zested
  • pinch of sea salt
  • 1 tsp arrowroot

Combine all ingredients in a saucepan. Bring to a boil; reduce heat and simmer until sauce has reduced to about a 3/4 cup. Let cool and transfer to mason jar with lid. Refrigerate until needed.

Posted on 8 Comments

Homemade Mayonnaise

Making your own mayonnaise is so much better than buying it from the grocery store. You know exactly what is in it. It only takes a few minutes, and you can add just about any kind of flavor that sounds good to you: Roasted garlic, Chipotle, Basil. The possibilities are virtually endless.

dsc_0005

  • 2 egg yolks
  • 1/4 c apple cider vinegar
  • 1 tbsp dijon mustard
  • pinch of sea salt
  • 1 1/2 c of a neutral flavored oil (light olive oil, avocado oil, even half of each

Place the egg yolks, vinegar and mustard in a blender or food processor.  Turn on machine and very slowly start to drizzle oil. Slowly drizzle until the mixture starts to resemble  mayonnaise. This recipe makes about 2 cups.

Posted on 1 Comment

Meat Sauce

I had forgotten how good this smells when this is on the stove for a low simmer. Low and slow is what makes this so good. It lets the flavors meld and develop. This recipe makes a lot of sauce, so use what you need today and freeze the remainder for another night.

dsc_0001-9

  • 2 tbsp olive oil
  • 1/2 large onion, diced
  • 4 garlic cloves, minced
  • Mediterranean Seasoning
  • 1 lb. ground beef
  • 6 oz. tomato paste
  • 32.5 oz. diced tomatoes
  • 29 oz. tomato sauce
  • 2 tbsp maple sugar
  • 2 bay leaves
  • basil, garnish

In a large dutch oven over medium heat cook onion and garlic until onion is translucent. Sprinkle seasoning (about 1/2 – 1 tsp each time) over onion mixture. Add the ground beef and brown; when the ground beef is browned sprinkle more seasoning and stir. Let cook for about 2 minutes to develop the added seasoning.

Add the tomato paste and cook with the meat mixture. Work the paste into the ground beef, melding the flavors. Add diced tomatoes, tomato sauce; stir well. Add more seasoning, maple sugar and the bay leaves. Cook on low for 2-3 hours. Serve over some vegetable noodles. Butternut squash noodles pair very nicely with the meat sauce. Serve. Eat. Enjoy.

 

 

Posted on 10 Comments

Cashew Cream

Some of my recipes have called for cashew cream (Pumpkin Cheesecake, Blueberry-Almond Clafouti), so here is the recipe. You can use this instead of heavy cream. The possibilities are endless.

  • 1 1/2 c whole raw cashews
  • 1 1/2 c filtered water
  • 1 1/2 tbsp freshly squeezed lemon juice
  • lare pinch of sea salt
  • 3/4 tsp apple cider vinegar

Place the cashews in a bowl and cover them with boiling water. Cover the bowl and soak for 4-8 hours.

Drain and rinse cashews. Transfer them to a high speed blender and add water, lemon juice, salt, and vinegar. Blend the mixture on high until very smooth. You may need to scrape down the sides of the blender midway through blending. Cover and refrigerate for at least 2 hours before using or for up to 3 days.

fullsizeoutput_56

 

Posted on Leave a comment

Caramel Sauce

I do not know anyone who does not like a caramel sauce. You really have to look at the ingredients. Most have high fructose corn syrup  or refined sugar – Yuck. It is amazing how easy this is to make. There  is no reason you can not have your caramel sauce anytime you want.

I used this sauce with some sautéed bananas to top my almond cake. Just thinking about it makes me want more cake.

  • 1/2 c coconut milk
  • 1/2 c butter/ghee
  • 1/2 c honey
  • pinch of sea salt
  • 1 tsp vanilla

In a heavy medium saucepan stir together coconut milk, butter, honey, and salt. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium heat. Boil gently for 10 minutes more. Remove from heat; stir in vanilla. Transfer sauce to a mason jar. Let cool for 15 minutes. Cover and chill for up to 2 weeks. Let stand at room temperature for one hour before serving.

img_0620

Posted on 62 Comments

All-Purpose Seasoning

I like to make up different seasonings to add a new dimension to the flavor of the dish. Each mix I make gives a dish a new flavor profile, making it unique. So far I’ve shared my Mediterranean and Southwestern. Today its the quintessential All-purpose mix. Hope you enjoy the flavor.

  • 2 tbsp Italian Seasoning
  • 2 tbsp Himalayan Salt (optional)
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp dried mustard
  • 1/2 tsp ground pepper

Measure all ingredients into a mason jar. Shake. Sprinkle. That’s it. Try it on any protein or vegetable you like. This seasoning will transform your dish.img_0601