Saturday, March 22, 2014

Cheesy Pizza


1 cup shredded whole milk (low moisture) mozzarella + 1/3 cup for topping
1 Tbsp Coconut flour
1 Tbsp Flax meal
1 large egg
1 tsp baking soda
1 tsp salt

  1. Preheat oven to 500+ degrees F.
  2. Mix all ingredients in a mixing bowl. Ensure egg is evenly distributed in mixture.
  3. On a parchment lined pan, press out dough to 9-10" diameter.
  4. Bake crust for 6-7 minutes. Crust should be browned throughout, edges will appear a little darker.
  5. Remove crust from oven, transfer to wire rack.
  6. Add 1/3-1/2 cup tomato sauce (see recipe below), 1/3 cup shredded mozzarella, and any other desired topping.
  7. Change oven setting to Broil and move rack to highest level. Place pizza directly on wire rack (or pizza stone if available). Broil for 2 minutes or until mozzarella begins to bubble. Remove, cut into quarters and enjoy!

Tomato Sauce:

*This recipe will make about 3 cups, way more than necessary for one pizza. But will keep in the refrigerated for several weeks, and the flavors improve with time. Higher quality tomatoes will be noticed*

1/4 cup olive oil
1 crushed garlic clove, finely diced
1 Tsp fresh oregano, chopped
1 Tsp Salt
Bay leaf
1 Tbsp tomato paste
28 oz. canned chopped or whole plum tomatoes with liquid

  1. In a sauce pan under low-medium heat, add oil, garlic, oregano, bay leaf, and salt. Cook gently until garlic starts to bubble, about 10 minutes.
  2. Add Tomato paste and stir for 5 minutes.
  3. Add tomatoes with liquid, increase heat and stir to boil. Reduce heat to simmer.
  4. Simmer for 1 hour, uncovered, stirring occasionally.
  5. Remove Bay leaf and serve. Refrigerate extra sauce in an air tight container.

Sunday, February 16, 2014

Roasted Chicken and Vegetables


·      3-4 lb whole chicken
·       4 medium carrots – cut into inch sticks
·       3 leeks, stems and leafy green section removed, thoroughly washed – split down middle, but leave        stem intact (about ¾ inch from end). Trim root hairs.
·       2 small Spanish onions, peeled with roots trimmed – quartered leaving root end with each quarter.
·       6-8 small (golf-ball sized or smaller) red skinned or butterball potatoes) – washed but leave skin
·       4 Tbsp butter
·       6 garlic cloves – 3 crushed with skin on for stuffing. 3 skinned loosely diced
·       ¼ cup olive oil
·       Tsp fresh thyme diced, plus 3-4 extra sprigs for dicing
·       Tsp rosemary diced
·       1 Lemon cut into 6-8 wedges
·       Salt
·       Pepper

Preheat oven to 475oF.

Chicken prep:
  1. Ensure chicken is at room temperature, washed and patted thoroughly dry. Remove chicken wishbone.
  2.  Rub inside of chicken with 2 Tbsp butter and 1-2 Tsp of salt. Add lemon wedges, crushed garlic, and sprigs of thyme to the cavity.
  3. Truss the chicken with string, ensuring wings are pulled back and legs are crossed.  Tuck a few more sprigs of thyme under the wings, add a lemon wedge in the nook of each wing.
  4. Generously salt outside of chicken and rub with remaining butter. Set aside.

*For crispier skin, purchase chicken one day ahead and refrigerate uncovered overnight. This allows the skin to dry out.

Vegetable prep:
  1. In a mixing bowl, add all vegetables, potatoes, and diced garlic, thyme, rosemary.
  2. Add olive oil and toss well. 
  3. Transfer to a large dutch oven, pot, or skillet - ideally cast iron. Form a bed with a slight depression in the center.
  4. Place chicken on top of vegetables and set in the oven.

  1. After 25 minutes reduce oven temperature to 400oF.
  2. Cook until the internal temperature of the thickest part of the breast reaches 160oF, about 50 minutes.
  3. Remove chicken and let rest on carving board for 10 minutes. The internal temperature will continue to rise to reach the magic 165oF.
  4. Continue roasting the vegetables in the pot/skillet/dutch oven in the juices generated from the chicken until ready to serve the chicken.


Almond Flour Biscuits

1 cup almond flour
4 egg whites
1/3 cup butter chilled
1 teaspooon baking powder
1/2 teaspooon salt


1. Pre-heat to 350 degrees.
2. Combine flour and butter in food processor.
3. Pulse to combine until mixture starts to clump.
4. Add remaining ingredients and mix well.
5. Divide evenly in four portions on pan lined with parchment paper.
6. Bake for 25 minutes until lightly browned.
7. Enjoy!

Sunday, January 12, 2014

Roasted Green Beans with Walnuts


3 tbsp olive oil
1/4 cup chopped walnuts
3 cups green beans
 Salt and pepper

1. Pre-heat your oven to 400 degrees.
2.  Prepare your green beans, chopping the ends off each bean.
3. Lay out beans and walnuts on a pan.
4. Drizzle with olive poil. 
5. Bake for 20-25 minutes, tossing the beans every 5-10 minutes. 
6. Enjoy!

Saturday, January 4, 2014

Roasted Brussels Sprouts with Pancetta

1 1/2 pounds Brussels sprouts, chopped in half if large
4 ounces pancetta, 1/4-inch-diced
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon balsamic vinegar

1. Preheat the oven to 400 degrees. 
2. Place the Brussels sprouts on a sheet pan, covered in tin foil (will minimize your cleaning a lot!).
3. Add the pancetta, olive oil, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and 1 tbsp balsamic vinegar. The balsamic vinegar will reduce and act like a glaze.
4.  Toss and spread out evenly over the pan. 
5. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. During roasting pull out and shake pan to cook more evenly. Don't worry if they look browned. The crispier, the better! 
6. Enjoy!

Wednesday, October 30, 2013

Carrot Ginger Soup


3 tbsp unsalted butter or coconut oil
1 1/2 pounds carrots (6-7 large carrots), sliced
2 cups chopped white or yellow onion

2 teaspoons minced ginger
2 cups chicken stock
2 cups water
3 large strips of zest from an orange

1. Heat up the butter or coconut oil in a large soup pot.
2. Add the chopped carrots and onion to the pot and cook over medium heat for 5-10 minutes. Don't allow the carrots or onion to brown.
3. Add in the remaining ingredients (ginger, orange zest, water, and stock). The orange zest will be pulled out prior to puréeing so make sure they are in large, easy to identify strips rather than small pieces.
4. Bring to a boil then simmer for 10 minutes.
5. Remove orange zest strips.
6. Purée the mixture with an immersion blender. Or divide into 3-4 batches and blend in a regular blender.
7. I garnished my soup with a touch of olive oil and some freshly ground salt and pepper.
8. Enjoy!

Tuesday, October 29, 2013

Tomato Soup

1 (28-ounce) can chopped tomatoes
1 cup extra virgin olive oil
Salt and freshly ground black pepper
2 stalks celery, diced
2 small carrots, diced
1 yellow onion, diced
4 cloves garlic, minced
2 cups chicken broth
1 bay leaf
2 tablespoons unsalted butter or coconut oil
1/4 cup chopped fresh basil leaves


1. Preheat oven to 450 degrees F.
2. Strain the chopped canned tomatoes, but keep the juices. Spread the tomatoes onto a baking sheet, season with salt and pepper, and drizzle with 1/4 cup of the olive oil.
3. Cook for about 15 minutes. Be careful to check frequently so they don't burn. 
4. At the same time, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, and cook until softened, about 10 minutes. 

5. Add the roasted tomatoes, sautéed vegetables, saved tomato juices, chicken broth, bay leaf and butter to a large pot. Simmer about 15 to 20 minutes.
6. Add the basil and puree with a hand held immersion blender until smooth. Check for carrots and celery that might not have been pureed. 
7. Enjoy!

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