pizza is no longer a problem! i have solved the pizza conundrum!
thanks to my super intelligent runner friends, i have been thinking about cauliflower the past two weeks. mollie started it off when she shared a recipe for cauliflower tortillas with rebecca on facebook. this, only a week or so after i'd first heard of cauliflower rice, made me start thinking about cauliflower pizza crust. was it possible? would it be good? quickly, i asked for a cauliflower pizza crust recipe and erin delivered with a thicker-crust recipe from fitness is delicious.
after thinking about what i like in pizza (thin, crispy crust), a little searching, and a lot of nerve, last night i finally whipped up a cauliflower pizza and it. blew. my. mind. if you are flour-free due to blood sugar spikes or other health-related reasons, OR EVEN IF YOU'RE NOT, you've got to try this!
instead of waking up at 3am to correct my high blood sugar, can you believe that i woke up low?
this is amazing.
CRISPY CAULIFLOWER PIZZA CRUST
Yield: 2 servings (half a pizza each)
Nutrition: 220 calories, 22 carbs per serving
1 head of cauliflower, trimmed to florets without much stem
1/4 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 cup shredded parmesan cheese
1/4 cup shredded mozzarella cheese
a few shakes of red pepper flakes, optional
1 tablespoon almond flour, optional (I did not use the almond flour)
Cut a piece of parchment paper to the size of your pizza stone or baking sheet and set it on a large cutting board. Place the pizza stone or baking sheet in the oven and preheat to 450 degrees.
Wash and thoroughly dry the head of cauliflower. Pulse the trimmed florets in your food processor until you get powdery snow-like cauliflower (you will likely have to do this in batches). You should end up with 2 to 3 cups cauliflower "snow". Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump the cooked cauliflower onto a clean tea towel and allow to cool.
Once the cauliflower is cool enough to handle, wrap it up in the tea towel and wring out as much water as possible. Place in a large bowl and wash your hands.
Add the cheese, spices, and almond flour (if using) to the bowl.
Spray the parchment paper (still sitting on the large cutting board) with cooking spray or coat lightly with olive oil.
Add the egg to the cauliflower mixture and mix with your hands. Form the dough into a crust on the oiled parchment paper. Pat it down thoroughly.
Using the cutting board, slide the parchment paper onto your hot pizza stone or baking sheet. Bake for 8 - 11 minutes, until the crust begins to turn golden brown. Remove from the oven.
Add toppings -- whatever you want! Place the topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden. DEVOUR.
The Lucky Penny Blog
here's a great sauce to serve with chicken or fish! i first tried it this summer at a local restaurant, and absolutely had to find a recipe online afterwards. you can make the reduction part of the recipe in advance as it can be stored and kept in the freezer.
TOMATO BEURRE BLANC
Yield: 16 servings of 2 tbsp each
Nutrition: 86 calories, 2 carbs per serving
For the reduction:
2 cups chicken stock
5 oz tomato flesh (no peel), minced
2 shallots, minced
1/2 tsp minced garlic
4 tbsp white wine vinegar
Salt and pepper
1 tbsp sugar
1 cup heavy whipping cream
2 oz butter, cubed
To make the reduction: Dice the shallots and garlic and place them into a pan with the stock, tomato flesh, vinegar and basil stalks. Allow to simmer and reduce to a little less than 1/2 cup in volume. Once reduced strain through a sieve (optional). At this point you may store the liquid reduction in a jar for later use (I stored half, and halved the finishing ingredients) .
To finish the sauce: Add the cream to the reduction and then slowly whisk in the cubes of butter until the sauce thickens over a gentle heat. Be sure not to overheat the sauce when adding the butter as it may split. Serve warm.
Tomato Casual, 2008
my brother is a picky eater. but when i served him these teriyaki turkey burgers this weekend along with a mac and cheese recipe that will be shared later this month, he ate every bite. i even saw him take a second burger.
a little bit different, but moist and flavorful, these teriyaki turkey burgers are one of my favorite go-to recipes. since the burgers cook in a skillet and not on the grill, they are suitable for all times of year in climates where it often rains or reaches freezing. though this time i served these burgers with mac and cheese, we often use baby carrots and purchased root vegetable chips or kettle chips as easy sides.
TERIYAKI TURKEY BURGERS
Yield: 4 servings
Nutrition: 318 calories, 7 carbs per serving
1 pound ground turkey
2 tsp garlic powder
1 tsp Caribbean seasoning
1/4 tsp black pepper
6 tbsp teriyaki sauce + 2 tbsp water
2 tbsp Canola oil, divided
1 large onion, sliced
Combine the ground turkey, garlic powder, Caribbean seasoning, black pepper, and 4 tbsp teriyaki sauce mixture in a large bowl. Divide the turkey mixture into 4 equal portions, shaping each portion into a patty.
Place a large nonstick skillet over medium heat until hot; coat with 1 tbsp Canola oil. Add the onion slices and cover/cook until the onions are golden brown (approximately 10 minutes), stirring frequently.
Stir in 1 tbsp teriyaki sauce mixture. Remove the onions from the pan, and keep warm. Add second tablespoon of Canola oil to the pan. Add patties; cook 5 minutes over medium heat. Add remaining 3 tablespoons teriyaki mixture to pan. Carefully turn patties over, and cook for 3 minutes or until golden.
Serve patties on romaine lettuce or traditional buns with cooked onions on top. I suggest mayonnaise, and James suggests tomatoes.
growing up, chicken pot pies came from boxes. you know the ones i'm talking about. but this -- this is not your average chicken pot pie. this is an indulgence. thick, creamy, with a flaky crust that incorporates cream cheese, what's not to love?
though i made these last week, they were easy to freeze and reheat from frozen. you might want to have these on an exercise-heavy day as i did (10 mile run, anyone?) or share one pot pie amongst two people, as the calories and carbs are quite high. in spite of this, i just had to share.
bake these soon before spring arrives!
CHICKEN POT PIE
Yield: 4 individual pot pies
Nutrition: 859 calories, 56 carbs per serving
For the filling:
1.5 tbsp unsalted butter
1 small onion, chopped
1 small potato, peeled and diced
1 tsp minced garlic
1/2 red bell pepper, diced
4 oz baby portabella mushrooms, sliced
1/4 tsp red pepper flakes
12 oz canned chicken breast
1/4 cup frozen peas
1/2 cup frozen carrots
Salt and pepper, to taste
For the sauce:
4 tbsp unsalted butter
1/2 cup flour
1 cup chicken broth
1/4 cup heavy whipping cream
Dash of hot sauce
Salt and pepper, to taste
For the crust:
1 stick cold unsalted butter
1 1/2 cups flour
5 oz cream cheese, chilled
1/2 tsp salt
1/8 tsp pepper
To make the filling, melt the butter in a large skillet over medium heat. Add the onion and potato to the pan, and saute for about 5 minutes. Mix in the garlic, bell pepper and mushrooms, and cook for about 15 minutes more, until the potatoes are tender. While the vegetables are cooking, remove the chicken from the cans and cut it into bite-size pieces. Once the vegetables are finished cooking, turn off the heat and mix in the chicken and the frozen peas and carrots. Stir in the red pepper flakes and season with salt and pepper to taste.
To make the sauce, melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken broth and cook over medium heat until it thickens to the consistency of a cream soup. Mix in the heavy whipping cream and the hot sauce; season with salt and pepper to taste. Pour the cream sauce over the chicken and vegetables and stir to combine well. Set aside.
Preheat the oven to 375 F. To make the crust, cut the butter into half-inch pieces. In the bowl of a food processor, pulse the butter and flour until crumbly. Add the cream cheese, salt, and pepper. Continue pulsing until the dough forms a ball. Transfer the dough to a lightly floured work surface. Use a floured rolling pin to roll the dough out to about 1/4 inch thickness. Choose individual oven-safe dishes for the pot pies. Cut out dough rounds to be the size of the individual dishes, and, after filling each dish with the chicken and vegetable mixture, lay a dough round on top of each dish. Beat the egg with a whisk, and lightly brush the tops of the dough rounds with the beaten egg.
Place the individual dishes on a baking sheet for easy transfer in and out of the oven. Place in the preheated oven and bake for 20-25 minutes, or until golden brown. Serve immediately or freeze for later use. If reheating from frozen, place in the oven before preheating to 350. Remove after 30-45 minutes, when bubbling.
Adapted from Annie's Eats via The Pastry Queen by Rebecca Rather
first served to my grandpa in october 2007, this recipe for caribbean pork and sweet potato stir fry is one of my favorite recipes. the sweet potato and tart apple pair so well with the pork, and i love what the caribbean seasoning in this dish. although i use basmati rice for its lower glycemic index value, you can use any variety of white rice including instant. enjoy!
CARIBBEAN PORK AND SWEET POTATO STIR FRY
Yield: 4 servings
Nutrition: 468 calories, 63 carbs per serving OR 318 calories, 28 carbs per serving without rice
1 cup basmati rice, uncooked
1/4 cup green onion, thinly sliced
12 oz sweet potato, peeled and diced
1 medium tart apple, cored and cut into 16 small wedges
1 lb lean boneless pork, cut into strips
2-3 tsp Caribbean seasoning (can substitute Jamaican seasoning)
1 tbsp canola oil
1/3 cup apple juice or water
Begin cooking the rice. Prepare the green onion, sweet potato, and apple. Cut the pork into strips.
Place the peeled and diced sweet potato in a microwaveable container with a vented lid. Microwave on high for 4 minutes; remove from microwave.
Season the pork with Caribbean seasoning, tossing to coat. Place a large skillet on the stovetop; set to medium-high heat. Once hot, add the canola oil. Add the seasoned pork and cook for 2 minutes (pork will still be somewhat pink). Add the apple and half of the green onion; cook until the pork is no longer pink. Stir in the sweet potato and apple juice or water. Bring the liquid to a boil and reduce heat to low. Simmer uncovered for 1 minute, remove from heat. Add the remaining green onion to the rice and stir. Serve over cooked rice.
Adapted from BHG Fresh and Simple 20-Minute Super Suppers, 1998
i love seafood gratin. i first tried it two years ago, for james' january birthday. this recipe is lower in carbs than seafood lasagna, and has more of what i love -- seafood! i've mixed up the recipe before by adding crab and more shrimp or more lobster, so feel free to play around with the ratios while keeping the ounces of seafood the same. this is special occasion food at its best.
Yield: 6 servings
Nutrition: 433 calories/12 carbs per serving
1 cup fish stock
1 cup heavy cream
1/2 cup plus 3 tbsp. white wine, divided
3 tbsp tomato puree (not paste or sauce)
1 lb small to medium raw shrimp, peeled and deveined
8-10 oz raw white fish, cut into 1-inch chunks
10-16 oz cooked lobster meat, cut into 1-inch chunks
5 tbsp unsalted butter, at room temperature, divided
1 tbsp all-purpose flour
1 tsp kosher salt
1/2 tsp pepper
2 cups thinly sliced leeks, white and green parts
1 cup peeled, shredded carrots
1/2 cup panko breadcrumbs
1/3 cup freshly grated parmesan cheese
1 tsp dried parsley
2 cloves garlic, minced
Combine the fish stock, cream, white wine, and tomato puree in a medium saucepan. Bring to a boil, lower the heat to simmer, and add the shrimp. Let cook 1-2 minutes until pink and opaque on both sides. Use a slotted spoon to remove the shrimp, placing the shrimp in a glass bowl. Add the fish to the liquid until just cooked through (3-4 minutes). Use a slotted spoon to remove the fish; add the fish to the shrimp. Add the cooked lobster to the shrimp and fish.
Continue to cook the sauce until reduced by half (approximately 12 minutes). Add the salt and pepper to the sauce. Then, combine 1 tablespoon of the butter in a small bowl with the flour and mash together with a fork. Whisk the butter and flour mixture into the sauce and continue to simmer, stirring constantly, until thickened (about 5 minutes). Set aside.
In a large saute pan melt 3 tablespoons of the butter over medium heat. Add the leeks and carrots and cook until softened. Add the remaining 3 tablespoons of wine and season lightly with salt and pepper. Cook for 5 minutes more.
Add the cream sauce and cooked vegetables to the bowl with the seafood and lift with a spatula to blend well. Divide the mixture between individual gratin dishes. If not baking right away, cover and refrigerate.
When ready to bake, preheat the oven to 375 F. Place the filled individual gratin dishes on a baking sheet. Melt the remaining 1 tablespoon of butter in a small bowl. Add the Panko, parmesan, parsley and garlic to the bowl and toss with a fork to combine. Sprinkle the mixture evenly over each filled dish. Bake 20 minutes, until the tops are browned and bubbling. Serve hot.
Adapted from Food Network, 2006, Barefoot Contessa at Home
quick, satisfying, and yummy - panko crusted white fish. this is a deceivingly quick and easy weeknight dinner! in the summer, i use fresh herbs in place of the dried. the conversion is to use 3 times what you would use dried (or 1/3 dried of what the recipe calls for in fresh herbs, if you are converting from fresh to dried). try this soon!
PANKO CRUSTED WHITE FISH
Yield: 6 servings
Nutrition: 293 calories, 9 carbs per serving
1 cup panko breadcrumbs
1 tsp dried basil
1 tsp dried parsley
1/2 tsp onion powder
1 large garlic clove, minced
2 large egg whites, lightly beaten
1 large egg, lightly beaten
2 tbsp all purpose flour
6 white fish fillets, 6 ounces each
3/4 tsp salt
1/4 tsp black pepper
1/4 tbsp olive oil, divided
Preheat oven to 450.
Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in panko mixture.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 fish fillets; cook 2 1/2 minutes on each side or until browned. Place fish on a baking sheet coated with cooking spray. Repeat procedure with remaining 1 tablespoon oil and remaining fish. Bake at 450 for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Adapted from Cooking Light, 2007