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Gluten-free pizza crust (aka cauliflower crust)

20 Apr

I always pay extra attention to gluten-free recipes that cross my radar. The truth is, I am just gluten intolerant, I don’t have an actual allergy or Celiac, and I don’t come close to living gluten-free. Beer alone disqualifies me from that label. But I like experimenting with gluten-free alternatives to find places in my diet where I can reduce gluten.

My (lovely, gorgeous, talented, kind, amazing, I could go on forever) friend Lauren pinned this recipe and the picture included was so irresistible I decided to make it for dinner tonight. You should go look at the photo on the original post, because it is much much prettier than anything I have to offer up. Also, Jeanine links to the recipe she adapted this from, which happens to be vegan, so check there if you want a vegan version.

The crust contains almond meal, ground cauliflower (top left and right in the photo), eggs, Parmesan cheese, garlic powder (bottom left to right in the photo), salt and pepper.

The recipe called for 3/4 C almond meal, but my dough was really wet so I would estimate I ended up using at least a cup. Even after that, it was still too wet to work like traditional dough. I formed it into a ball and used my fingered to press it out into a circle on the pan. That worked fine. Here’s how it looked before it went into the oven:

And here it is after baking for 15 minutes at 450 degrees (F):

For toppings I used smoked mozzarella, homemade pesto (thanks to Kyle’s efforts earlier this week), and sundried tomato spread. (You’ll note there are also red pepper flakes in the photo, but I decided to leave them off when I realized the tomato spread I got was already spicy.)

The final product was incredibly tasty. The dough actually puffed up a bit and had a springy quality to it that I was not expecting but that made it seem closer to pizza made with regular grain-based dough. In case you are curious, here’s what it looked like:

While certainly not exactly the same as traditional pizza, this recipe was quite satisfying. The crust has a nice, rich flavor and held up structurally. Plus, it’s hard to dislike anything covered in mozzarella. I’m currently debating whether I can justify having one more slice. Easier to do with such a healthy recipe!

Pantry pasta

16 Mar

One of my go-to meals for days I haven’t made it to the store in a while, haven’t bothered to plan anything, or just don’t particularly feel like going to a lot of effort to make dinner, is a variation on a dish Mark Bittman wrote about in his column in the NY Times. Pantry pasta, as I think of it,  is easy, flexible, and doesn’t require any advance planning. (Assuming you are willing to stock your pantry with things like sardines, which is the kind of person I have become. No judgment, please.)

The essentials ingredients for my version of pantry pasta are: pasta, sardines, and garlic. From there, I throw in whatever additional ingredients I have on hand that I think might be good. Lemon, capers, and Parmesan cheese are all safe bets. If I have fresh veggies I will include them as well (I’ve made variants with asparagus, brussels sprouts, and spinach – all with success). Bittman uses onion and breadcrumbs in his original recipe. Onion is good, but frankly often I am so lazy I don’t feel like peeling and chopping an onion so I skip it. I also skip the breadcrumbs since I tend to use brown rice pasta and make this a gluten-free meal. Parsley, if you have it on hand, takes the whole thing to another level. When I buy fresh herbs for a specific recipe, I usually have leftovers that languish and eventually rot unused in my fridge unless I find places to add them in, which is one reason why I love recipes like this that can be cooked at the end of the week and act as a catch-all for the leftover ingredients I’ve accumulated.

Here’s what I had on hand tonight:

Sardines, capers, Jovial brown rice pasta (a fantastic gluten-free pasta), spinach, parsley, garlic, lemon, and some Parmesan.

My preparation method for this recipe is to give whatever needs a chop a rough once over while the water boils (tonight that was the spinach and parsley) then, after I put the pasta in the water, I let the sardines and a little oil heat up in a pan, add crushed garlic, throw in the spinach and some capers, squeeze some lemon on top and mix that all around for a few minutes until the pasta is ready. After the pasta is drained I put it all in the pan together, add the parsley, grate a little cheese on top, toss it a few times and serve it up.

I’m realizing as I type this that a few turns of the pepper grinder might have made it even better. But no matter, tonight’s version hit the spot.

It was warm enough in Minneapolis today that I had several windows open into the evening. Just as I finished cooking and was sitting down to eat, I heard some neighbors leaving the building exclaim, “Mmm, smell that? What is it? It smells SO GOOD!” They may have been talking about someone else’s dinner, but I doubt it.

Almond milk + bonus pancakes

4 Mar

I don’t like cow’s milk. I know this is blasphemy to some, but it is true. The only way I can tolerate drinking straight cow’s milk is if it is extremely cold. As in, yes, sometimes I put ice cubes in my milk (I’m sorry). But mostly I just don’t drink milk. I do consume plenty of dairy products (mostly in the form of butter, let’s be honest) and I sometimes cook with milk, but I do not drink it regularly.

What I do love are nut milks (go ahead, make your dirty joke, get it out of the way). Almond milk in particular. I long thought I had no choice but to drink store-bought almond milk because I assumed that to extract actual milk from almonds must require a) magic and/or b) industrial equipment. However, I recently stumbled across this tutorial, which makes it seem like the simplest thing in the world. Also, how freaking good does the almond milk she made look in that picture? I mean, yum. Always one to enjoy a laborious and time-intensive alternative to buying something pre-made, I jumped right on this one. Well, sort of. I jumped right on ordering a nut milk bag (heh) and then I waited about 10 days for it to arrive. And then I jumped right on it. (Cautionary tale: I figured this was the kind of obscure thing one could only find online, but about two days after I placed the order I saw these in my local co-op. D’oh. Dear self, I know you love the Internet, but always check local stores first.)

Homemade Almond Milk

I soaked my almonds overnight and then got up on Saturday morning with the enthusiasm of a child on Christmas morning (really) to start the experiment. My 1 cup of soaked almonds got rinsed and went in my blender with 4 cups of filtered water. I set it on “puree” and let it go for 5 minutes. I was impressed by how quickly and smoothly it seemed to process. My blender did not seem to be struggling at all. Here’s what it looked like:

It got very foamy in 5 minutes! I turned the blender off and let it settle a bit, then poured it into my newly arrived nut milk bag (heh) set in a bowl like this:

Then I lifted the bag up over the bowl and twisted and squeezed the heck out of it until just dry (ish) almond meal was left in the bag. I set the bag aside in a smaller bowl and then returned my almond milk to the (rinsed) blender along with 1 tbs of maple syrup, a pinch of salt, and a pinch of cinnamon. I used less sweetener than Kristina suggested in her tutorial because my main complaint about store-bought almond milk is how sweet it is (unless it is unsweetened, in which case my main complaint is how bland it is – I am hard to please). I gave it a quick mix in the blender and then transferred it to the glass milk bottle I had saved for this purpose. I had a little more than could fit in the bottle with all the foam, so I put that in a glass to taste test immediately. The bottle went into the fridge to let the foam settle.

You guys? This stuff tastes so good! It is much richer and more flavorful than pre-made almond milk. The best way I can think to describe it is that the pre-made stuff tastes like you watered down and flattened the homemade version. I put it in my coffee and it was a revelation. Am I coming on too strong? I just can’t believe the difference. I am hooked.

Kyle says he would add a bit more sweetener next time, whereas I find the level of sweetness just right. So adjust to your personal taste. I also want to experiment with different spices. Cardamom, what do you think?

Grain-Free Banana Almond Pancakes

Since I knew I would end up with almond meal as a by-product of this experiment, I looked up uses for it and found several promising options. Cake, cookies, muffins, but I decided to go with pancakes since I was undertaking this project on a Saturday morning. Also, this recipe really intrigued me because it is grain-free. I am pretty convinced I have gluten intolerance, so I tend to save my wheat products for what really matters (read: beer). The recipe actually calls for almond butter, not almond meal but I figured I could try to substitute and see what happened. Experiments! (I love them.)

To serve two people I used:

  • 2 ripe bananas
  • 2 eggs
  • 1/2 C almond meal
  • 1/2 tbs vanilla
  • Sprinkle of cinnamon

I combined these ingredients in my blender and the resulting batter was really, really thick. So I thinned it a bit with some of my freshly made almond milk. This amount made 4 decent sized pancakes. These babies are much denser than traditional pancakes, so I found 2 sufficient for a serving. Heartier appetites might want to make a larger batch. These required a lot more time to cook than regular pancakes and they have a very different texture. I used a 1/3 C to make each pancake but next time I might try 1/4 C and spread the batter thinner on the pan. Taste-wise these are great. You definitely get both the banana and almond flavor. I ate mine with maple syrup and butter and loved them. Results: Almond meal in pancakes = success.

So, to review, I took 1 C of raw almond, left them in water overnight, and the next morning I got amazing fresh almond milk and tasty pancakes. So. Very. Worth. It. (Also, it made me feel like a wizard of food transformation.)