Sally hosted a couple of girlfriends for a Saturday luncheon, and I did my Kilted Cook, Personal Chef thing. I made them the Carrot-Parsnip Osso Bucco which I wrote about a couple weeks back, paired with Red Quinoa, and this dessert salad served with a dollop of Skyr yogurt. It turned out so pretty I just had to share:
We'd been craving a pizza, and I've been wanting to try making my own cauliflower crust. This was a lot simpler than some of the recipes I've seen, and comes from the WW recipe database. It's also a lot healthier than the pre-made cauli-crusts that you can buy at the megamart. Take a look:
Preheat oven to 450F
14 oz frozen, "riced" Cauliflower, thawed and pressed in kitchen towels to remove moisture
2/3 cup AP Flour (could substitute other non-wheat flours)
1/2 cup Shredded Mozzarella or other cheese
2 Eggs, beaten
1 Tbsp Italian Seasoning or other herbs and spices
Thoroughly combine the ingredients in a large-ish bowl. Spoon the 'dough' onto a pizza stone, coated pan or parchment covered baking sheet. I used our 12" pizza pan with a spritz of EVOO. Smooth the dough out with the back of a large spoon or spatula. I spread it out not quite 1/4" thick -- like a typical "thin crust" -- which we prefer. Bake about 30 minutes.
Then carefully release, flip over, and bake the second side up 20-30 minutes more.
Cool the crust, then add your sauce and toppings. Bake again at 450 for another 15-20 minutes until the cheese in your toppings melts.
Romesco Sauce
I wanted something different from ordinary "pizza sauce" for the base flavor of my pizza, and since I had almonds and red bell peppers around, I decided to make a simple, very flavorful Romesco sauce. The sauce originated in Spain and is a tremendous thing to top a steak, fish, chicken... or even a pizza crust. Here's the recipe I posted a few years ago.
3/4 cup Sliced Almonds
2 large Red Peppers, split, deveined and roasted skin side up under the broiler until nicely blackened
1 Tbsp Malt Vinegar
1 Tbsp White Wine Vinegar
1-2 Tbsp oil-packed Sundried Tomatoes, rinsed and drained
1/2 tsp Smoked Paprika
1/2 tsp Red Pepper Flakes
1/2 tsp fresh cracked Black Pepper
1-2 peeled Garlic Cloves
Put everything in your food processor and whirrrr until nicely pureed. Yep. It's that simple.
Works great as a garnish for fish, chicken, omelets, and pizza!
Butternut, Kale & Quinoa Salad
This dinner salad came from Forks Over Knives, and like most of their recipes, fell just a bit short. In this case there wasn't nearly as much dressing as you would like. My ingredient list will give you a decent amount of dressing, and suggests optional dried fruits to add!
2 cups cooked Butternut Squash - 3/4" cubes microwaved until done but firm
1/4 cup chopped raw Cashews (Pine Nuts would also go well here).
1/4 tsp ground Cinnamon
2 Lemons, juiced; one zested
4 Tbsp Maple or Cane Syrup
2 Tbsp Dijon mustard
3 cups stemmed, chopped Kale
1-1/2 cups cooked Red Quinoa (better flavor than the usual tan quinoa)
1 sweet Apple, diced
1 bunch Green Onions, chopped
Optional -- 1/2 or so of raisins, sultanas, or Zante currants
While the squash cooks, toast the cashews a few minutes in a dry skillet.
Whisk together the cinnamon, lemon juice and zest, syrup and mustard to make a dressing.
In a large bowl toss the warm squash and kale, to slightly wilt the greens. Then fold in the apple, onion and quinoa -- tossing well to combine and distribute everything. Drizzle the dressing over all and toss one more time. Chill before serving.