Last night I was in the mood for something veg forward and we had a nice farmer zucchini. We also already had a nice store bought pizza crust. This pizza obviously can be anything you want it to be depending on the ingredients you have on hand, but ours turned out really good!
1 pizza crust 1 medium zucchini 1 large green onion sliced thin, green and white parts 2 cloves garlic roughly chopped handful of spinach chopped edamame hummus, or your favorite- we did not have a garlic heavy hummus, but I think would have been even better mozzerella cheese grated roasted red peppers sliced thin sun gold tomatoes halved your favorite pizza meat if you live with a carnivore (I added crumbled sausage to ours, but it would have been as good if not better without) Preheat oven to 300. Run the zucchini through the mandolin set at 3/16, or slice with a knife super thin. Toss zucchini slices with olive oil and lay on a parchment lined baking sheet in a single layer. Bake in the oven 20-30 minutes. You want them to start to crisp but not burn. Remove zucchini. Turn oven up to 425. Lay the pizza crust on a stone, or baking sheet. Spread thoroughly with hummus. Begin to layer your veggies including the zucchini. (and meat if you'are using) Finish with cheese. Place stone in the oven and cook for about 15-20 minutes, until the crust is brown and the cheese is melted. Bon apetit!
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Chris had a craving for Hot Chick the other night, (the restaurant- yes I DID tell him that Hot Chick was standing right in front of him!) but I thought I could do better from a heat standpoint and gluten and sodium... So I did:
3 large boneless skinless chicken breasts cut in 6 portions and pounded to an even thickness kelp salt (or regular) pepper 2 eggs 1 cup Ripple pea milk (or buttermilk, or whole milk) 1 heaping tablespoon Franks Hot Sauce (or another vinegar based sauce) 1 1/4 cups flour- I used coconut flour and it was really good vegetable oil (don't use olive oil as it has a low smoking point and will not cook the chicken properly) Cayenne pepper- the recipes I read all had between 4 and 6 tablespoons- WAY too much for me. I used about 1 tablespoon and it was just the right heat. You do you. 1 heaping tablespoon brown sugar 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon smoked paprika 6 sandwich buns Pound the chicken to desired thickness so that it cooks evenly. Season with salt and pepper and refrigerate for a couple of hours. Whisk eggs, milk and hot sauce in a bowl. Whisk flour and salt and pepper in another. Dip chicken in flour, then milk, then back in flour again and lay in a single layer. Repeat with all chicken. Do not pile pieces on top of each other. Pour about 2 inches of oil in a dutch oven and heat to 325 degrees. When the oil is hot enough add 3 pieces of chicken and cook until golden brown and flip. When the chicken is brown on both sides, remove and repeat with the other 3 pieces. Drain on paper towels. Whisk cayenne, brown sugar, chili powder, garlic, and paprika. Add a ladle full of the cooking oil and mix. Brush fried chicken with spiced oil. Toast buns and put chicken and sauce on the bun. Didn't need anything else! No story to tell about this one. I had beef and wanted to try something new. It was great!
Beef: 1 1/2 lb beef chuck roast 1/2 onion chopped 1 tablespoon olive oil 1/3 cup brown sugar 1/3 cup soy sauce, or soy substitute 7 small cloves garlic smashed 1 jalapeno minced 1 inch piece of ginger grated 2 tablespoons rice vinegar 1 tablespoon sesame oil Rice: 1 cup brown rice 1 teaspoon olive oil 2 cups chicken stock To serve: 1 head bibb lettuce, leaves carefully removed 1 sweet red pepper thinly sliced Gochujang chili sauce Preheat oven to 275. Heat dutch oven over medium high heat. Add olive oil and saute onions until they become translucent. Remove onions and turn up heat. Add a little more oil if needed and beef. Sear on each side for a minute or 2. Mix remaining ingredients in a bowl and whisk to incorporate. Add onions to pot and then cover with sauce. Wiggle beef around to make sure sauce gets underneath. Cover and roast in the oven for 3 hours, or until the beef is tender. Using 2 forks, break apart the beef and stir into the pan sauce. When dinner is about an hour away toast rice in the sauce pan in oil for a minute and add stock. Heat to a boil and then cover and reduce heat to low. Simmer for about 40 minutes or until all the liquid is absorbed. To serve, 1/2 fill lettuce leaf with rice, then spoon beef over the rice, add red pepper strips and top with a dollop of chili sauce!!!! |
AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
March 2024
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