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Best Ever Grainfree Deep Dish Paleo Pizza Crust (gluten free)

My good friend, Susie over at My Paleo Fam, told me about a sweet potato pizza crust that sounded interesting. Here is the version she ended up making: Sweet Potato Pizza Crust. And when I was cleaning out my fridge for my new CSA basket yesterday, determining what needed to be used soon, I wondered if I could mix it up a bit, add in butternut squash and spaghetti squash, too. I’m always up for an experiment, and the chance to throw caution to the wind, so I tried it. There were some moments of doubt, some worries that I might be sending my husband off to get something for us to eat at 8pm if I failed, and the realization that I should have started much earlier in the day. All valuable lessons and things to keep in mind, when trying something new. Nevertheless, it was successful and a crowd pleaser. I was delighted (and relieved).

Please try this. It will not disappoint and I am a firm believer that there is more to a spaghetti squash, then well, spaghetti squash! Do it!

Deep Dish Paleo Pizza 2

Sweet potato and two squash pizza crust, with homemade sauce, Kerrygold Dubliner grass-fed cheese, chicken-apple sausage, kale, bell peppers, onions.

Deep Dish Paleo Pizza Crust

Best Ever Grainfree Deep Dish Paleo Pizza Crust (gluten free)
Author: 
Recipe type: Pizza
Cuisine: Italian
Serves: One pizza
 
Makes one large pizza crust. Cast iron pans recommended for this recipe.
Ingredients
  • Pizza Crust
  • 1 Spaghetti Squash
  • 1 Butternut Squash
  • 1 Sweet Potato
  • 1.5 c almond flour (or any other GF flour)
  • 3 large eggs
  • 1¼ c shredded grass-fed, high-quality cheese (I use Kerrygold Dubliner, available at Costco)
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • Pinch of salt
  • Dash of cracked black pepper
  • TOPPINGS (You use what you like, but this is what we had on our 3 pizzas!)
  • Pizza Sauce or Leftover Spaghetti Sauce (Tonight I used leftover homemade spaghetti sauce)
  • More grated or shredded, high-quality, grass-fed cheese
  • Applegate pepperoni and salame
  • Chicken sausage
  • Shredded kale
  • Julienned bell peppers
  • ¼ c diced yellow onion
  • Whatever else you LOVE on a pizza!
Instructions
  1. Preheat oven to 400F
  2. In shallow roasting pans, I roasted 1 spaghetti squash and 1 small butternut squash for one hour.
  3. In aluminum foil, in the same 400 degree oven as above, at the same time, I baked a sweet potato for 45 minutes.
  4. Change oven temp to 375 degrees. Scoop out all flesh, discarding skins, and throw it all in the food processor. Process until completely smooth using your big mixing blade. I processed it for about 30 seconds. (The result was a puree that looked just like pureed pumpkin, which made me start dreaming of a crust made of pumpkin for dessert, but that is for another post!)
  5. Add 1.5 c of veggie puree to a large mixing bowl and add in all other crust ingredients. Initially, I put my hands in and mixed it. It will seem more liquid than what you think is “right” but this is NOT dough. It is more like a batter. Once I mixed with my hands, I used a heavy duty spoon to mix it thoroughly. Then I added it to three well-greased cast iron pans (I used a basil-infused EVOO). Use a spatula and spread around the edges.
  6. I made enough dough for two cast iron pans, but spread it out into three different size pans. Cook for 35-40 minutes, or until it start to brown on the edges and is firm in the center. It should be firm enough to be able to handle a sauce and toppings. Don’t rush it. This is worth the time to prepare.
  7. Remove from oven, add sauce, cheese, toppings, and put back in the oven and cook for 7-9 minutes, or until cheese is melted.
  8. Eat. Delight. Enjoy.
Notes
COOK’S TIP:
I know you are gonna be in a hurry to dig in, but we had best results when we left this to sit in the pan for about 10 minutes resting. The crust firmed up nicely to be able to pick it up. If you serve it too fast, you will be eating it with a fork. It just depends on what you prefer, but for a “real pizza” feel, I’d opt for patience and a handful of pizza! ;) (Now go forth, make pizza, and EAT!)

 

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Baked Cinnamon Roll French Toast

baked cinnamon roll french toast

Baked Cinnamon Roll French
Author: 
Recipe type: Breakfast
Serves: 6-8
 
Ingredients
  • 2 packages Pillsbury Cinnamon rolls, diced (glaze reserved)
  • 6 Burroughs Family Farms eggs
  • ½ C Raw milk
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 TBSP melted butter
  • ½ C maple syrup
Instructions
  1. Preheat oven to 375F.
  2. Dice cinnamon rolls discs into 8 cubes each. Save cinnamon roll glaze for the last step.
  3. In medium mixing bowl, add eggs, milk, vanilla, and cinnamon. Beat until combined.
  4. IN a large 9x13 baking dish, add melted butter to grease pan. Spread cinnamon roll cubes out evenly.
  5. Pour liquid mixture over top, making sure evenly distributed.
  6. Drizzle with maple syrup.
  7. Bake 30-35 minutes.
  8. Drizzle with remaining cinnamon roll glaze.
  9. Serve with brunch.

 

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Grainfree Pizza Crust- No Oven Needed (just a stovetop or barbecue)

Now I don’t like to brag, but I’m a boss when it comes to putting together a pizza that no one expects. Like this one. The entire pizza, crust to toppings, is made using the stove top, or barbecue, no oven needed. For the purposes of this recipe, all photos shown are from a version prepared on the barbecue, but you’d use a similar method for stovetop, just using a cast iron pan instead of baking stone.

Stove Top Pizza 1

I get pizza. I have a strong emotional attachment to it. I can make a plain ole pepperoni pizza, just like everyone else, but sometimes I gotta make a pizza that is worthy of remembering, or crying about.

Like these:

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So there ya go, I make a lot of pizza. A lot. And this one was really good. I cried over this pizza recipe. The crust is both chewy and crispy.  I didn’t have to turn on my oven in 108F temps. All good reasons to have a happy cry. Besides, pizza is my everything and I love it.

Please tell me I am not the only one who cries over good eats.

(I also cried at a food truck once for lemon ricotta pancakes…so maybe I can’t be trusted.)

Anyway, I like to cook with baking stones a lot, and for things like pizza crust and breads, I find that baking stones are ideal. It leads to a consistent bake, and for use on the grill, it is foolproof every time for pizza. I bought a large rectangular pizza stone from Sur la Table that fits perfectly over my entire grill. I used that for this recipe, though any baking stone or cast iron will do here, too. The larger the stone, the more pizzas you can make at once.

For a great sauce alternative, I like to use olive oils. Infused olive oils are perfect for a tastier dish, like Orange EVOO. It really added a depth of flavor and sweetness to play off the savory of feta and salami here that was quite remarkable. Try Burroughs Family Farms Orange Olive Oil for a great twist on sauce-less pizza.

Grainfree Pizza Crust- No Oven Needed (just a stovetop or barbecue)
Author: 
 
Makes One 10" Pizza Crust
Ingredients
  • 1 C Otto’s Cassava Flour
  • Pinch pink salt and pepper
  • 1 t agave or honey (I prefer agave for this recipe)
  • ⅔ C very warm water
  • 1 t glutenfree yeast
  • Various pizza toppings, sauce, or cheese
Instructions
  1. Put all ingredients in a large mixing bowl and combine thoroughly.
  2. While grill and baking stone heat, add pizza dough to parchment paper and form one 10″ pizza crust, careful of not making any spots too thin. Dough may be slightly lumpy.
  3. Carefully transfer parchment to baking stone.
  4. Cover with domed lid. Close BBQ lid.
  5. Bake with BBQ closed for 7 minutes.
  6. Reduce BBQ heat to 350F. Open BBQ, add pizza toppings to crust. Careful not to add too much liquid directly to crust.
  7. Bake with BBQ closed for an additional 10 minutes.
  8. Remove pizza from stone and parchment with pizza peel or hard edged cutting board. Cool for 5 minutes, then cut and serve.
Notes
Stove Top Version

Mix all ingredients together. Incorporate completely.

2. Press into well-greased pan.

3. Top pizza with all toppings.

4. Cover with tight lid.

5. Cook over medium heat on stove top for 5 minutes.

6. Vent lid, lower temp to low, cook addtl 10-15 minutes.

7. Check bottom of crust for firmness. Slide out of pan to cutting board. Cut & serve.

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Form crust onto parchment.

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Add Pizza Crust to Parchment on Baking Stone on the BBQ.

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Cover with domed lid and close BBQ to prebake crust.

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Ingredients Prep for BBQ Pizza: Burroughs Family Farms Orange EVOO, feta cheese, peppered salami, balsamic glaze, figs, arugula

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Add ingredients to cook for an additional 10 minutes.

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Grainfree Glutenfree Pumpkin Bread

The perfect treat for Thanksgiving breakfast! Grainfree, glutenfree pumpkin bread.

The perfect treat for Thanksgiving breakfast! Grainfree, glutenfree pumpkin bread.

Grainfree Glutenfree Pumpkin Bread
Serves: 8
 
Ingredients
  • ¾ cupghee or butter
  • 1¼ cup coconut sugar
  • 2¾ cups Otto's Naturals - Cassava Flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon allspice
  • ½ teaspoon nutmeg
  • ⅓ cup Ginger People crystallized ginger, minced
  • 3 large Burroughs Family Farms organic eggs
  • 2 tablespoons dark molasses
  • 2 C pumpkin purée
Instructions
  1. Blend ghee and sugar in large bowl using spoon.
  2. Add dry ingredients. Blend. Will be lumpy.
  3. Add ginger.
  4. Add eggs, molasses, blend.
  5. Lastly, add pumpkin purée. Mix together thoroughly.
  6. Add to two greased loaf pans.
  7. Bake on 350F for 55 minutes.
  8. Devour.

 

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Crepes Florentine (grainfree, glutenfree)

I was a really adventurous eater as a child, something my dad loved, since we traveled a lot. Despite having pickier older siblings, as the baby of the family, I was pretty easy going on the road and easy to feed at restaurants, no matter how fancy or obscure. My dad started asking family and friends for recommendations for the places we went, and since we frequented San Francisco a lot to the theater, we were always on the hunt for the best places to eat in the Bay Area. From the places with the best local favorites like shrimp cocktail and fish n’chips, to a lovely place I remember that only served the best Matzoh Ball soup, to creperies, we ate really well when we were on the go.

And since I was so interested in food, even as a young child, I ordered things that were unusual for a child’s taste and I loved to just sit and read menus, dreaming of new food combinations I had never heard of before. Eating out was often the part of the vacation I loved the most. When we were in San Francisco one time,we visited a place called The Magic Pan, a place that only served crepes, from sweet to savory. My first ever crepe dish that I ordered was Crepes Florentine- a savory dish of fluffy crepes, with creamy chicken and spinach, in a cream sauce with cheese. It was memorable and delightful. Memorable enough to learn to make it at a young age and start serving it to my family myself.

Once you get over your fear of making crepes, which is really quite simple, and once you stop being intimidated by the title of Crepes Florentine, which basically means thin  pancakes with spinach, you’ll realize how simple this is to make at home yourself. By the way, if you can get a dish at IHOP, which you can get Crepes Florentine there, I think it qualifies as easy enough to make at home. With the greatness of Burroughs Family Farms eggs and Grass to Gold Gouda, this dish takes on a new twist with extra fluffy crepes and a deep and bold cheesiness that a food aficionado can appreciate.

First you will need to make your crepes.

Grainfree Glutenfree French Crepes
Author: Otto’s Cassava Flour
Ingredients
  • 1 cup sifted Otto’s Cassava flour
  • 2 eggs
  • ½ cup milk
  • ½ cup water … you may need slightly more water/milk mixture to get a good thin consistency depending on how big your eggs are.
  • ¼ teaspoon salt
  • 2 tablespoons butter, melted
Instructions
  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium heat (Not too hot!!). Pour or scoop the batter onto the griddle, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
  4. Serve hot with either sweet or savory fillings.
Follow the following recipe, to add to your crepes, to make Crepes Florentine.
Crepes Floretine (grainfree, glutenfree)
Author: 
Cuisine: French
 
Ingredients
  • 1 lb chicken breast (boneless, skinless, cubed)
  • 3 garlic cloves (minced)
  • 1 (10 ounce) carton cream of chicken soup, I prefer Pacific Brand
  • 4 ounces Burroughs Family Farms Grass to Gold Gouda
  • 10 ounces spinach (frozen or fresh, chopped, I prefer fresh)
  • 1⁄2 cup raw milk, almond or cocounut
  • Additional shredded Gouda for topping, if preferred.
  • salt and pepper, to taste
Instructions
  1. Sauté chicken and garlic in butter until golden brown.
  2. Pour in milk and cream of chicken. simmer. reduce to low to medium heat.
  3. After simmer, put the spinach and cheese in, keep stirring until the cheese completely melts. salt and pepper to taste. make sure the bottom wont stick. keep simmering until the sauce is reduced.
  4. While the chicken is simmering, start cooking the crepes. in a lightly greased skillet, pour about 3 tbsp of batter and spread it as thin as possible. do not flip. in about 1 minute, check the bottom side of the crepe if light brown. cook only one side of the crepe or else it will be crunchy.
  5. By the time you're done with the crepes, chicken should be done too. pour about ¾ cup of chicken on each crepe on the center. wrap each side. top lightly with Gouda cheese.
creps flor 3

I make my crepes on a Lodge Cast Iron 10″ round skillet. It makes the best crepes I have ever had.

crepes flor 3

I make my crepes large enough to fold in fourths. I also serve them this way, by lying the crepes open, putting the chicken mixture in one fourth of the crepe, and then folding into one triangle, as seen here.

This chicken florentine sauce is superb. It is robust and tangy, and filled with fresh chicken and spinach, and a touch garlic, that makes it the perfect comfort food.

This chicken florentine sauce is superb. It is robust and tangy, and filled with fresh chicken and spinach, and a touch garlic, that makes it the perfect comfort food.

Crepes Florentine

Crepes Florentine

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Deviled Eggs with Parmesan Crisps and Fresh Herbs

DeviledEggs-5

I can’t remember the last time I made deviled eggs. If I’m hard boiling eggs, they don’t usually last long enough to be made into anything else. A sprinkle of salt is all they really need.

Until now.

My youngest brother got married a month ago in Ontario, Canada (where I grew up). They were married at my mom and dad’s place, a picturesque country home with plenty of room for their grown kids to come and stay. But, their home isn’t just where they live. They have a commercial kitchen where mom cooks for groups and for their bakery & cafe. This kitchen is a little bit of heaven for me. I get to cook with family in a great big kitchen.

Josh and Karensa asked my brother Jake and I to take care of the appetizers for the wedding. One of those was Deviled Eggs with Bacon and Chives, that was dreamed up for Josh. I just knew he’d love them (and I was right).

DeviledEggs-1

This recipe is a slight variation on the eggs that we made for Josh. Mostly because I have basil, not chives, and I don’t have any bacon. Oh, and I used 6 eggs rather than the 36 used for the wedding. I didn’t think I’d need thaaaaat many leftovers for lunches this week.

I boiled ’em. Simple. The way mom taught me. Boil water, add some vinegar (in case a shell cracks – it’s supposed to keep the whites from spreading too much), cook 15 minutes, cool, then peel. If you do it differently, that’s great. Do what works for you.

DeviledEggs-2

I’ve heard that it’s best to peel the eggs right away. I did, and they were perfect. I didn’t lose any of the white part. I’ve also heard that you’re supposed to use older eggs for hard boiled. I didn’t. I just got these today. So, who knows about these things that “they” say.

DeviledEggs-3

I try to keep homemade mayo on hand. Partly because I love it, partly because it’s so easy to make. Along with some paprika, basil, salt, and olive oil, it’s a fabulous mix-in for deviled eggs.

DeviledEggs-4

I topped each one with a parmesan crisp and a tiny basil leaf. You could opt for bacon and chives, or switch it up and use dill and skip the bacon altogether. So far, no matter how they’ve been topped, these eggs are irresistible and they won’t last long before they’re snatched up by hungry guests (or by a hungry blogger who is about to go raid the fridge).

Happy Eating!

Deviled Eggs with Parmesan Crisps and Fresh Herbs
Author: 
Serves: 12
 
Ingredients
  • 6 eggs
  • 1 T white vinegar
  • ¼ C parmesan cheese, grated
  • (optional) 1 slice bacon, cooked and crumbled
  • 1 T fresh herbs (basil, chives, dill, tarragon), 12 left whole, remaining chopped
  • 1 t olive oil
  • to taste salt
  • ½ t paprika
  • 2 T mayonnaise
  • coarse salt
Instructions
  1. Pre-heat oven to 350F.
  2. Boil water. Add vinegar. Add eggs and boil for 15 minutes. Cool under cold water or in an ice bath. Peel as soon as they are cool.
  3. If using bacon, cook, then drain on a paper towel lined plate. Crumble.
  4. Drop a pinch of parmesan on a parchment paper lined baking sheet. Repeat until all has been used up. (If you make too many, store in an air tight container in the fridge.) Bake for 7-8 minutes, or until crispy. Cool and remove from baking sheet.
  5. Halve eggs. Gently pop out the yolks and mash with the herbs through mayonnaise. Taste and adjust seasoning if desired. Return the yolk mixture to the whites (use two small spoons, a piping bag, or a plastic bag with the corner snipped off). Top each with one herb leaf, one parmesan crisp, and, if using, one small piece of bacon. Sprinkle with a bit of coarse salt.

 

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