Any Kitchen Will Do

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Archive for the category “parsley”

07 Oct 2012

White Pizza on a Wheatless Crust

Things are pretty exciting around here right now. Not only is Grandma Jo in town for a visit, but Big D’s newly published book is selling like crazy! Every time I read it I have to make sure I allow enough time to sit and keep reading. It is hard to find a place in the story to stop, set the book down and not wonder what is going to happen next, even when I am trying to concentrate on something else. The book is called Shiver on the Sky, and is available as an e-book on Amazon. We are enjoying the good reviews and watching the sales numbers rise. Take a few minutes to check it out – there is a short, discount promotional period right now, so check it out and let us know what you think! To celebrate the successful launch of the book we had a pizza feast the other night. We don’t do delivery – nobody I know of delivers wheat free pizza – we do our own thing. Even before we started avoiding wheat we did not do delivery much, but you can read about one of those adventures here and yet another, gluten free adventure here. The pizza we make is always loaded with a lot of garlic and a whole pile of toppings. The important part is the awesome crust, which I originally found here, from This Chick Cooks, but have since tweaked. It holds the toppings without getting soggy, and there is no doughy crust getting in the way of the garlic. Did I mention we use a lot of garlic? Oh, and we use a bunch of garlic, which is not mandatory, but we like a lot of garlic on our pizza. Garlic in the crust, garlic cooked with the mushrooms and garlic sprinkled between the layers of topping. And a last sprinkle of garlic on the top layer of cheese. Any topping combination you like will work on top of the crust, especially garlic.

White Pizza on a Wheatless Crust

2 cups shredded mozzarella cheese
2 Tbsp coconut flour
2 Tbsp flaxseed meal
¼ tsp baking soda
2 tsp dried parsley
1 tsp dried basil
1 tsp garlic powder
½ tsp onion powder
½ tsp sea salt
2 eggs, beaten

Toppings:
½ cup ranch dressing
1 Tbsp extra virgin olive oil
½ pound ground Italian sausage
1 cup thin sliced pepperoni
1 cup sliced mushrooms
4 cloves garlic, sliced
½ cup chopped black olives
2 cups shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
½ cup grated Parmesan cheese

In a medium saute pan over medium heat add the olive oil. When the oil is hot add the garlic and cook until it softens. Add the sausage, breaking it up into bite sized pieces. When the sausage is half cooked add the mushrooms and toss the whole mess around until the sausage is done and the mushrooms are at least heated through. Preheat oven to 425F, then prepare the crust. In a medium bowl combine the dry ingredients with the cheese. Add the eggs and stir until combined. It will be a bit sticky and not look at all like pizza dough. That is okay. Cover a large cookie sheet with parchment paper. Spread the dough on the paper, making a very thin layer. The best way to spread it is to press down on it with your fingers – it helps to have a little bit of oil on your fingers to reduce the stickiness. It won’t spread out to all the edges, but it will cover most of the pan. The layer should be no more than 1/8 inch thick. Place pan in oven and cook just until it puffs up and the edges and top begin to brown, about seven minutes. Reduce the oven temperature to 400F. Remove the crust from the oven and begin piling on the toppings. We usually start with a thin layer of ranch dressing, followed by some cheddar cheese, sausage/mushroom/garlic, mozzarella cheese, then pepperoni and olives, followed by a mix of cheddar, mozzarella and last but not least Parmesan. If you like your pizza herby, then do what we do and sprinkle some parsley, basil and garlic between the layers of toppings. Bake the pizza for 10-15 minutes, until the cheese is melted and starting to turn brown on the edges. Remove from the oven and let cool for at least five minutes before cutting.

Posted in baked, cheese, flaxseed, garlic, parsley, sausage, Silver Spring Kitchen, wheat free | Leave a Comment
12 Jul 2012

Greek Burgers

I must confess. I am a Fed. I work in a tall building in a big complex with uber security at the door and a locked work area with a bunch of cubicles around me. I am a little cog in a huge rolling maze of cogs, but I enjoy the work. Don’t get me wrong, I would prefer cooking all day, but for now I am content with my work, which is challenging and never boring. This time of year is pretty busy for me, reflected by the fact it is longer than usual between posts. I have not cooked for days, but no suffering occurred during the drought. Big D made some wonderful stuff in the evenings and there was enough for me to very much look forward to leftovers at lunch. It will be another couple of months before things slow down, so I make no promises, but I have some yummy ideas – don’t give up on me. I will persevere and post post post! Cooking relaxes me and I cannot stay away from it for long, no matter what. Take these burgers, for example. I had a burger like this at a hole in the wall restaurant somewhere in Alaska. I can’t remember where, but I was surprised how much I enjoyed it – I had expected a hockey puck with sour cream on top, but it was fresh and wonderful. With no lamb in sight my version is a tangy, filling meal that reminds me of my beloved gyros (pronounced ‘yee-rohs’ in my opinion). I had to negotiate with Little B to use the last of our Greek yogurt for tzatziki. She loves it with a little stevia, cinnamon and vanilla for dessert, but I finagled enough from her for the recipe.

Greek Burgers

Patties
½ cup parsley, finely chopped
2 Tbsp oregano, roughly chopped
½ cup mint, roughly chopped
3 cloves garlic, finely chopped
1 tsp black pepper
2 tsp sea salt
1 egg
1 Tbsp lime juice (or 2 packets True Lime) http://www.truelemonstore.com/products/true_lime
2 pounds ground beef
2 Tbsp olive oil
1 cup feta, crumbled
2 cups fresh spinach leaves, stems removed
1 English cucumber, sliced in ¼” coins
1 tomato, sliced
½ red onion, thin julienne

Tzatziki
1 cup cucumber, peeled and finely chopped
1 ½ cups Greek yogurt
1 clove garlic, crushed
2 tsp parsley, finely chopped
2 tsp mint, finely chopped
2-3 tsp lime juice
1 Tbsp olive oil
½ tsp sea salt
¼ tsp black pepper, finely ground

First make the tzatziki – doing it right before the meal works, but doing it the day before is better. Combine all ingredients together. Chill until time to serve. For patties whisk together the first eight ingredients. Pour mixture over ground beef in large bowl. Remove your rings, bracelets and watches, then get your hands dirty making sure the egg mixture is well combined with the beef. Squish it and squeeze it until all the herby bits are distributed. Form meat into patties about 4” wide and 1” deep. In large frying pan heat the oil over medium high heat. Add patties and cook until seared, about five minutes. Flip patties and sear the other side. Cover and cook to desired doneness. On a bed of spinach and a layer of cucumber coins (either on a bun or directly on a plate) place a patty. Layer toppings – tomato slices, a glop of tzatziki, feta crumbles and onion. Dig in!

Posted in beef, cheese, cucumber, dip, garlic, lime, onion, parsley, sandwich, Silver Spring Kitchen, tomato, vegetables, wheat free | Leave a Comment
23 Jan 2012

Chimichurri

I was first introduced to chimichurri at a restaurant in San Antonio – Los Barrios– where metal bowls of the wonderful stuff are sitting on the table when you sit down. Then they bring hot chips and fresh salsa to add to the mix. Recipe for gluttony.  Drizzle a little on a chip and crunch away. I don’t know why, but I always want to eat more. I would not have thought a sauce made primarily of parsley would appease my palate, but it does. Besides the digestive benefits of the parsley, if made correctly the sauce has a gentle balance of tangy, soft and addictive. It also goes wonderfully with pretty much any grilled meat, and of course drizzled over a fajita taco. I have even used the final dredges of a jar to sear veggies. It can be made without the bacon and grease for a healthier version, but be warned the texture and depth changes. Make the chimichurri and refrigerate it the day before you plan on serving it and the flavors really meld together. You can actually make it the same day, but sitting overnight makes a noticeable difference.

Chimichurri Sauce

1 bunch parsley

1 clove garlic, crushed

1 tsp salt

1 lime, juiced with meat included

1 slice bacon, cooked crisp

1 Tbsp bacon grease

½ – ¾ cup canola oil

Chop parsley roughly, including stems (If chopped too small the leaves can taste bitter). Place them in a glass bowl or jar. Add garlic, salt, lime and oil. Stir or shake up the ingredients until the parsley is coated. Heat up the bacon grease and chopped bacon until it is hot, then drizzle it over the mixture – this step will wilt some of the parsley and release flavor and aroma. If you make the sauce the day before you may want to pull it out of the fridge an hour or so before mealtime so it can warm to room temperature. Serve over meats, vegetables or use as a dipping sauce with tortillas or chips.

Posted in lime, parsley, sauces, wheat free | Leave a Comment
17 Jan 2012

Impure Tabbouleh Salad

I love tabbouleh. It is tangy and filling, emphasizing the simple nuttiness of bulgur wheat. Big D hates what wheat does to his digestive system. How oh how can the two meet in a pleasant, yummy way? Rice! Brown rice. I call it impure tabbouleh. As a dish made in many different regions of the world and often consisting of local products, tabbouleh by its very nature varies from kitchen to kitchen. I decided to embrace the nature of the dish and make it ricey. A happy hubby tummy is a good thing, and I like it, too! I make a big batch and we eat on it for a week. Even our little girl digs into it when she is in the mood. The later in the week it gets the limey-er the salad gets.

Impure Tabbouleh Salad

4 cloves garlic, diced

2 medium limes, juiced with meat

¼ cup extra virgin olive oil

1 tsp sea salt

1 english cucumber, diced

4 roma tomatoes, seeds removed and diced

5 spring onions, diced

1 bunch parsley, chopped (about 2 loose cups when prepared)

¼ cup mint, chopped

7 ½ cups cooked brown rice (about 3 cups uncooked)

Black olives (optional as garnish)

Combine garlic, lime juice, olive oil and salt. Set aside. Mix together all other ingredients except for rice. Pour dressing over mixture until veggies are covered. Add mixture to rice, making sure dressing and veggies are well combined with the rice. Although the salad is immediately ready to eat, letting it sit for a few hours in the refrigerator allows the flavors to blend. Serve as a meal itself or as a side dish with grilled or roasted meats.

 

 

 

 

Posted in lime, parsley, rice, salad, tomato, vegetables, wheat free | Leave a Comment

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