Crustless Pizza – Nigella Lawson

I was excited when I came across this recipe.  When, I read what was in it and how it was made, I had doubts about it coming out, like pizza, and I was correct.  It did turn out to be a delicious dish and I would make it again with a few changes.  I would put the vegetables in the batter and possibly add just a bit of oil.  I would start with half a tablespoon.

Crustless Pizza  (adapted from Nigella Kitchen by Nigella Lawson.)

Ingredients:

• 1 egg
• 2/3 cup gluten-free brown rice mixture
• Salt
• 1 cup milk
• Olive oil cooking spray Cheddar
• 1 tomato, sliced thin
• 3 scallions, chopped
• 1/2 green pepper, chopped

Method:

Preheat the oven to 400 degrees F.

In a small bowl, beat the egg with the flour, salt, to taste, and milk to make a smooth batter.  (Mine was slightly lumpy)

Spray a round ovenproof  dish, then stir half the grated cheese into the batter, before pouring it into the dish.

Bake for 30 minutes. Take the dish out of the oven, sprinkle with the remaining cheese, and tomatoes, bell pepper and scallions. Return the dish to the oven and cook for another 2 or 3 minutes to make sure it’s heated through.

Once the cheese on top is melted  take it out of the oven and serve, cut into slices. A green  salad on the side would not be a bad idea…

Although, it is not like pizza, it makes a nice casserole.  

This is linked to

Real Food Wednesday        Success U-Wednesday Link-up                Whatcha Whipped Up           Made from Scratch Monday

Mocha Cake – Ellie Krieger

I have been offline for three days and as busy as I was, I did not forget my blog and blogging friends.  We ate well for the holiday and I plan to share some of the recipes with you.  Thanks for being patient.

Here is a yummy cake to make up for three days absence.

Mocha Cake

This is a rich mocha cake, more like a chocolate one with a creamy cream cheese topping.                                                                                                                                                                                                        

Directions

For the cake:

Ingredients

Cooking spray

1 1/4 brown rice flour mixture

1/2 cup Dutch processed cocoa

1/4 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 tablespoons melted  margarine

2 tablespoons canola oil

2 eggs

2 egg whites

1 1/2 cups low-fat yogurt  

2 teaspoons vanilla extract

3/4 cup granulated sugar

1 tablespoon instant coffee, dissolved in 1 tablespoon of hot water   

2 ounces good-quality dark chocolate

For the frosting:

1 (8-ounce) bar cream cheese  (light)

1/3 cup confectioners’ sugar

1 teaspoon instant coffee dissolved in 1 teaspoon hot water

1 teaspoon  vanilla

1 small square chocolate

Viennese Crunch (as much as you would enjoy)

Method:

Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 9 by 13-inch cake pan with cooking spray and set aside.  (made in square)

Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.

In a large mixing bowl, whisk together melted margarine and oil. Add eggs and egg whites and whisk to incorporate.

Fold in yogurt, vanilla, sugar and dissolved coffee powder.

Melt the chocolate in the microwave for 90 seconds or over a double boiler. Fold chocolate into batter.

Gradually add sifted dry ingredients and stir until just incorporated; do not overbeat.

Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean.

Cool completely.

Salsa Bittman Style – The Food Matters Project

Mark Bittman

This week for the Food Matter Project, we had fun, experimenting with salsa.  The Five Quick Salsas for Chips, Dips, and Other Stuff can be found on  page 46 and was chosen by Alissa from Big Eats Little Kitchen.  Thanks to Alissa for a tasty treat.

I planned to use this on chicken, rather than as a dip or appetizer but made in the morning and tasted it and demolished it.  I also, rather than make it as pico de gallo, wanted a thick saucy salsa so I used the handy mini food processor to give it body.

I admit, it was so good, I dipped in corn cakes and loved every minute of cheesy goodness.  I actually, did not share.

Basic Salsa

• 2 large ripe organic tomatoes, seeds removed and chopped
• 1/2 large white onion, chopped
• 1  teaspoon minced garlic
• 1 teaspoon hot chili powder
• 1/4 cup cilantro, chopped
• 31 tablespoon lime juice
• salt and pepper to taste

Combine all ingredients in a bowl.  Taste and adjust seasoning.

Place in food processor and blend until smooth.

Serve as dip or with cheese.   I added a large blob of mozzarella and zapped it, in the microwave.  Delicious.

Mark Bittman gave alternative recipes which make up the 5 quick dips, Peach Salsa,  Green Apple-Cucumber, Tomatillo-Black Bean Salsa and Corn Salsa.

Pasta with Feta, Broccoli and Pecans – Nigella

I found another recipe in Nigella Kitchen that I wanted to make and that became our dinner.  Unfortunately, I was missing several necessary ingredients and did a lot of subbing.  This is a recipe, I would not have made changes to.  It sounded just right the way it was but necessity is the mother of all inventionn, as we discussed previously.  Necessity and I invented an “Almost Nigella” recipe and it was delicious.

(Curly Pasta with Feta, Spinach, and Pine Nuts (adapted)

Shells with Feta, Broccoli and Pecans

Ingredients:

• 1/4 cup pecans, rough chopped
• 2 tablespoons  olive oil
• 1/2 onion, sliced
• 1/2 pound short pasta like shells  (mine are brown rice shells – gluten free)
  
• 1/4 teaspoon ground allspice
• 1 pound frozen chopped broccoli
• 3 ounces feta cheese, crumbled
• 3 tablespoons grated Parmesan cheese

Directions:

1. Start the water boiling for your pasta.  Once it’s come to a boil add the pasta and cook until tender.
2. Toast the pecans in a dry pan over medium-low heat until they are golden brown. Set aside.
3. Heat the olive oil in large sauce pan and add the onion. Cook until the onion is tender, adding a little salt if they start browning.
4. Add the broccoli  and continuously stir until the frozen broccoli heats up. Add the allspice.
5. Once the pasta is finished cooking, save a small amount of pasta water before draining and add to the broccoli mixture.
6. Add the feta to the spinach mixture and stir it around until the feta has melted. Then add the Parmesan cheese and continue to stir.
7. Add the drained pasta to the sauce and toss everything well to combine.
8. Serve warm and top with the toasted pecans.

Linked to This week’s Cravings

See Ya in the Gumbo

Cookbook Sundays

Vegetarian Side Dishes and at Priya’s Easy N Tasty Recipes

Gluten-Free Weekly Menu Plan      Tasty Tuesday

Food Matters Project – Cassoulet with Lots of Vegetables

The name of this recipe appealed to me, immediately, because I thought, it had no meat in it.  I was wrong.  It calls for a choice Italian sausage, bone-in pork chops, comfit duck legs or duck breasts.  No, no, Mr. Bittman – not for me and I don’t believe we missed anything without the meat. I like what Mark put into it – that is Mark Bittman, the author of Food Matters. I left out the meat and will ask, “Who needed it?”  This totally vegetable dish was filled with flavor and we cleaned our dishes.

We like this cassoulet and I would be happy to make this again.  It was filled with veggies, which we love and the combination was one, both hubby and I enjoy. I pretty much followed the recipe but I turned it, into a  soup by adding some organic vegetable broth and water.  It was rich and delicious.

 The Food Matters Project can be found here and we hope any Bittman fans  will join right in.  Cooking Bittman is interesting and tasty.  You can also find the cooks and where to find their latest creations on The Food Matters site.

In the future we will be cooking up the following recipes as follows:

April 9, 2012: Fish Nuggets Braised in Rhubarb Sauce (page 454),

April 16, 2012: No-Work Mostly Whole Wheat Pizza Dough (page 533) and Topping Pizza, the Food Matters Way (p

April 23, 2012: Real Whole Wheat Bread (page 539) or Mostly Whole Wheat Baguettes (page age 535),

542) April 30, 2012: Roasted Asparagus and White Bean Soup (page 110) May 7, 2012: 

Five Quick Salsas for Chips, Dips, and Other Stuff (page 46 May 14, 2012: Bruschetta, Rethought (page 51),

Don’t theysound good?

This is linked to Savory Sunday       What Makes you Say Mmmm?     Hearth and Soul    Savory Sunday

Curried Tomato Soup with Hard Boiled Eggs

I love my new group, the FOOD  MATTERS Project.  Bittman has always been an open door to walk through and the room, you walk into is filled with deliciousness such as this soup.

Curried Tomato Soup with Hard-Boiled Eggs (page 107), chosen by Joanne is a delicious soup that we devoured.  I have always known Joanne has good taste and she certainly proved it this week.  This is one of those dishes that caused my husband to sigh almost immediately and to claim its greatness.  The seasoning blended perfectly to make a full bodied soup.

I chose not to hard boil the egg (or so I thought) and dropped into the soup to soft boil but I had made this in a slow cooker and I judged incorrectly so the egg hard-boiled without the shell.  It was the best hard-boiled egg, I have ever eaten.  It absorbed the flavors of the soup.

The soup did well in a slow cooker.  I put it up, before going to work, and left it on low.  I came home to a cooked soup, to which I added the cauliflower and eggs.  Potatoes, carrots and tomatoes all make this a success.

To see what other members of the group did with this soup, stop over at the Food Matters Project, and enjoy.

This is linked to   $5 Dinner Challenge       Slightly Indulgent Tuesdays      Tuesday’s Tasty Tidbits     Trick or Treat Tuesday!

Gluten Free Wednesdays      Real Food Wednesdays         Foodie Friday    Tuesday To Do       This Week’s Cravings

World Peace Cookies —- Dorie Greenspan

This is a delicious cookie that caused me to “pull my hair out”.  Keep in mind, I said it is delicious.  The dough was difficult to work with.  It did not hold together well and often cracked, when sliced.  Dorie suggested, simply pushing them back together, and I did, hoping against hope, I would have something edible.

The first batch did not fare well and crumbled into delicious pieces and crumbs.  No problem with waste.  I nibbled as I attacked the second batch.  This is a no-egg cookie and I was just about to throw one into the mix when I discussed the topic with myself.  I asked why should I put in an egg if Dorie didn’t.  It will work and while I repeated that mantra over and over, I sliced the next batch of cold cookie dough.  Such care, I took with these gems and then I broke away from Dorie and took each piece of dough and squished it together into a ball which I flattened and imitated the look, the best I could.  I needed Dorie, standing behind me, at that moment.  I was sure, nothing good would come out of this, but it did and IT was the most delicious chocolate cookie.  These were not shaped correctly but I am taking bets, they tasted just like they should.

For me, this was a great success and once,  I discover how to make them look good, I will be glad to serve them to guests.

World Peace Cookies    from Baking from My Home to Yours by Dorie Greenspan

Ingredients

1¼ cups all-purpose flour
⅓ cups unsweetened cocoa powder
½ teaspoon baking soda
1 stick plus 3 tablespoons margarine, at room temperature
⅔ cup (packed) light brown sugar
¼ cup sugar
¼ teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips or a generous ¾ cup store-bought mini chocolate chips

Method

Sift the flour, cocoa and baking soda together.

Working with a stand mixer,  beat the butter on medium speed until soft and creamy.  Add both sugars, salt and vanilla extract and beat for 2 minutes more.

Turn off the mixer.  Pour in the dry ingredients.  On low speed, mix for about a minute, just until the flour disappears into the dough— for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly.  Toss in the chocolate pieces, and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divid it in half.  Working with one half at a time, shape the dough into logs that are 1½ inches in diameter.  Wrap the logs in plastic wrap and refrigerate them for at least 3 hours.  

Line two baking sheets with parchment. 

Using a sharp thin knife, slice the logs into rounds that are ½-inch thick.  (The rounds are likely to crack as you’re cutting them— don’t be concerned, just squeeze the bits back onto each cookie.)  Arrange the rounds on the baking sheets, leaving about 1 inch between them.

Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be.  Transfer the baking sheet to a cooling rack .

Crazy Sweet Tuesdays    Sweet Temptations    Mrs. Fox’s Sweets   Tea Party Tuesdays   Totally Tasty Tuesdays (Mandy’s Recipe Box),

 Talent Show Tuesday (Chef in Training), Trick or Treat Tuesday (Inside BruCrew Life), Crazy Sweet Tuesday

Seared Bean Sprouts with Beef and Sesame Orange Sauce – The Food Matters Project

Cover via Amazon

This is my second recipe as a member of the The Food Matters Project.  Last week, I just did not have enough time to track down my ingredients but this week, normalcy returns and I managed to get everything although, I was one orange short.  I had no vision what this would like or taste like and I admit, I was happily surprised.  I am not sure why I am surprised since Marc Bittman has not steered me wrong and I trust in his recipes, especially with the choices he suggests.

Dominica of Wine Food Love chose Mark Bittman’s Seared Bean Sprouts with Beef and Sesame Orange Sauce. You can find the recipe at  Wine Food Love.

I made this dish and served it on soba noodles which was a good mix.  Alternatives are rice or quinoa and I think all three would be yummy.  I followed this recipe almost exactly.  I was short that orange so I did not have as much zest and I added some juice from the container to the fresh orange juice to make enough for cooking.  The citrus flavor turned out to come through clearly and we like that.  The honey gave it very slight sweet taste and all the flavors blended beautifully.  This is a winning recipe.

To see what others did with this recipe, check out the Food Matters Project.

• Baked Rigatoni with Brussels Sprouts, Figs and Blue Cheese – The Food Matters Project

This is linked to Cast Party Wednesday   

Ellie Makes a Meal in One

What more could you want for dinner?  Peas, Onion, Rice, tomato, sausage and olive?????????  That is a full meal for me.

From So Easy: Luscious, Healthy Recipes for Every Meal of the Week, by Ellie Krieger (John Wiley & Sons)

Makes 4 Servings

Ingredients

1 T plus 2 tsp olive oil
2 turkey sausages,  sliced into 1/4 inch rounds
2 ½ cups low-sodium organic vegetable broth

1 10-oz package frozen peas
1 medium onion, chopped
1 cup uncooked white rice
1 large ripe tomato, chopped
¼ cup sliced green Spanish pimento-stuffed olives
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ Teaspoon ground turmeric

Method:

Heat 1 tablespoon olive oil in a large, heavy skillet over medium-high heat (use a skillet that has a cover).

Add the sausage and cook, stirring occasionally, until browned, about 6 minutes.  Transfer the sausage to a plate. Heat the remaining 2 teaspoons olive oil in the skillet.

Add the onions and cook, stirring, until softened and translucent, 3-5 minutes.

Return sausage to the skillet and add the chicken broth, peas, rice, tomato, olives, salt, pepper and turmeric. Bring to a boil and cover and cook until the rice is tender and the liquid is absorbed, 25-30 minutes.

Harvest Loaf

I have been making this quick bread for a number of years.  It comes from the kosher author, Susie Fishbein, and it is one recipe, my husband really, really likes, more than others.  You could use other vegetables if you like. In fact, I have some ideas for changes, next time, I remember to make this.  This is my most recent list of ingredients.

 Ingredients

  3 cups all-purpose  or gluten-free flour 

 1 teaspoon baking powder

 1/2 teaspoon baking soda

 1 teaspoon pumpkin pie spice

1/2 teaspoon salt

3 eggs

1/2 cup unsweetened applesauce 

3/4 cup sugar

3/4 cup frozen spinach, squeezed

1 cup corn

2 medium size zucchini, sliced in one inch pieces

4 scallions, cut in large pieces

8 baby carrots

   

Method:

 Preheat oven to 350 degrees F.

 

Grease one loaf pan and put aside.

 

In a medium-large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Using mixer at medium speed, mix the oil, applesauce, eggs, and agave. Add the dry ingredients in two batches.

Using food processor, run the vegetables till chopped small.  Include carrots, scallions, zucchini, and spinach.  Not corn………  

Add the vegetables, including corn to applesauce mix.

 

Bake for 40 minutes or until a toothpick inserted into the center comes out clean.

This is linked to Gluten Free Wednesdays         Real Food Wednesdays     Allergy Free Wednesdays       Newlywed Recipe Linky