Saturday, September 1, 2018

Super Quick Thin Crust Pizza

This recipe is my go to when I forgot to plan something for dinner. It creates a thin crust pizza similar to a flatbread. Top it with your favorite toppings and forget take out!

Play with new flavors- 
Ideas: Creamy chèvre and prosciutto. Add green apples, arugula and a balsamic drizzle after baking
Freshly sliced tomatoes, mozzarella, and basil
Pineapple, ham, red onion, and BBQ sauce
Buffalo sauce, shredded cooked chicken, blue cheese crumbled, and mozzarella

Super Quick Thin Crust Pizza

  • 1 cup Warm water (lukewarm, not hot)
  • 3 cups All-purpose unbleaced Flour
  • 1 tsp Salt
  • 2 tsp Baking powder
  • 4.5 Tbsp olive oil
  • 1 packet Rapid rise or instant yeast
  • 1 Tbsp Honey or brown sugar
Cooking Directions
  1. 1) Preheat the oven to 450°F with a pizza stone on the lowest rack. (If you don’t have a Pizza stone, see below.)
  2. 2) In a medium-sized bowl, whisk together the lukewarm water, honey (or brown sugar) and yeast until the yeast dissolves.
  3. 3) Add the flour and the remaining ingredients to the water/honey/yeast, stirring to make a cohesive, somewhat sticky dough. The dough should only be mildly sticky, and easy to work with. If it's sticking to your fingers, mix in additional flour.
  4. 4) Divide the dough in half, shape into a rough ball, and place on a lightly floured piece of parchment or waxed paper. Let the dough rest for 30 minutes, while your oven gets good and hot.
  5. 5) Working with one piece of dough at a time, roll it out on a lightly greased piece of parchment paper. Each piece should make a 14-16” circle; don't worry about making it perfectly round. The rolled crust should be very thin.
  6. 6) Top the crust with about 3 to 4 tablespoons sauce, and your preferred toppings.
  7. 7) Transfer the pizza, parchment and all, to your baking stone. Bake for about 8 minutes, until the crust is brown and the toppings are heated through. Remove from the oven and serve.
  8. NOTE: If you're not using a stone, transfer the pizza, parchment and all, to a baking sheet. Bake in the center of the oven for 10 to 12 minutes, until the crust is brown and the toppings are cooked through. Remove from the oven and serve.

Monday, February 5, 2018

Loaded Roasted Cauliflower Soup

I have become a master at sneaking veggies into my kids' food.  It was a skill born out of necessity as my girls aren't the most enthusiastic about eating them.  However, the more I sneak them in, the more they seem to like them as time goes on. This recipe doesn't need a long intro. It's hearty, delicious, dairy free (if you skip the cheddar at the end), gluten free, soy free, and kid approved.

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Roasted Cauliflower Soup
This dairy free, soy free, gluten free, veggie-laden soup comes together in a breeze!
  • 1 large head of cauliflower, roughly chopped
  • 4 tablespoons coconut oil (or olive oil), divided
  • 4 cloves of garlic, finely minced
  • 1 large sweet onion, chopped
  • 4 carrots, peeled and chopped
  • 1 bay leaf
  • 2 teaspoon dried thyme
  • 2 teaspoons dried rosemary
  • 6 cups chicken broth
  • 2 cups frozen corn
  • chopped bacon, scallions, and shredded cheddar cheese (optional) for toppings
  • 3-4 cups precooked chicken (either freshly cooked or leftovers is fine. The meat off a rotisserie chicken works great!)
Preheat oven to 400 degrees F. Place cauliflower on a large nonstick baking tray and drizzle with 1 tablespoon melted coconut oil. Toss to coat. Season with salt and pepper. Place pan in oven and roast 20-25 minutes until cauliflower is tender, stirring once. Remove pan and set aside. While the cauliflower is roasting, melt remaining coconut oil in a large pot over medium heat. Add onions and cook for 2 minutes, stirring occasionally. Add carrots and cook for 5 more minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring often to keep it from burning. Add the bay leaf, thyme, rosemary, and chicken broth to the pot. Bring to a boil and then lower temperature to a simmer. Puree the roasted cauliflower in a blender or food processor before adding to the pot. You may need to do this in batches. Add the chopped chicken and frozen corn (don't bother thawing first). The soup should be thick and creamy at this point. Taste and adjust seasonings as needed. Top with scallions, bacon, and cheddar for a hearty meal!
Prep time: Cook time: Total time: Yield: 6-8 bowls