No Dough Pizza ~ Cream Cheese Pizza Crust
This recipe is Low Carb, Gluten Free, Flour less, Grain Free and Diabetic Friendly.
I was very surprised how good this Pizza came out. I couldn't imagine using Cream Cheese and Eggs for a Crust. My whole family enjoyed it.
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No Dough Pizza ~ Cream Cheese Pizza Crust
In a Kitchenaid mixer with a paddle Cream:
1- 8oz Package of Full Fat Cream Cheese, room temperature
2 Eggs
Ground Pepper to Taste
1 tsp. Garlic Powder
¼ Cup Parmesan Cheese
Mix until combined, scrape down the bowl.
Line a Glass 9X13 Pan with Parchment Paper.
Spray the parchment paper with cooking spray.
Spread out the Cream Cheese mixture with a rubber spatula.
Bake in a preheated 350* oven
for 25-30 Minutes or until Golden Brown.
Using the Parchment Paper, remove the Crust and place on a Cookie Sheet.
Place in the Freezer for 30 Minutes. This was a helpful tip I read, it helps to make the crust not soggy.
Turn the Oven to 400*
Remove the Crust from the Freezer. Spray the Glass 9X13 Pan with cooking spray.
Remove the crust from the Parchment Paper and place in the pan.
Top with about ½ cup of Pizza Sauce
1-1/2 Cups Shredded Mozzarella Cheese
and any other toppings of your choice.
I used Pepperoni, Ham and Mushrooms.
Sprinkle with Garlic Powder.
Bake until golden brown. About 25-30 Minutes.
Cool in the pan on a wire rack for 5 minutes before slicing.
Slice the Pizza and place the piece on a wire rack.
The pizza held together wonderfully. Next time I make this Pizza, after it has baked for 15 minutes, I'm going to place it on a Preheated Pizza stone to continue baking an additional 15 minutes for a crispy crust.
We had 2 pieces left over, I reheated them on the pizza stone.
My friend sent me this recipe from:
www.facebook.com/groups/onepoundatatimewitherin
I made several modifications.
Camera:
Canon PowerShot SX230 HS
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
These Pork Chop are super moist. The Gravy is simple to make and taste great.
Pork Chops with Mushroom Gravy ~ Gluten Free
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Pork Chops with Mushroom Gravy ~ Gluten Free
Use any Pork Chops of your choice and the amount you will need to serve your family.
I used Sirloin End Cut Pork Chops.
4 Pork Chops
Season both sides with
Salt and Pepper
Onion and Garlic Powder
Use a large Pot,, add 1/4” Vegetable Oil,, heat up.
Brown the Chops on each side. I did this in 2 batches.
Place the Browned Chops in a Large Baking Pan.
Using the same Pot you browned the Pork Chops in add: Keeping the drippings in the pan for flavor.
1 Large Chopped Onion
1 Medium size container of Baby Bella Mushrooms that you slice.
Saute until done.
Add Minced Garlic and Black Pepper to your taste and cook for 1 minute.
De-Glaze the Pan with 1 cup White Wine. (I used Chardonnay)
When the wine has cooked off add:
2-3 Cups Gluten Free Beef Base/Stock. Bring to a boil.
Add a Slurry: Mix some Cornstarch with Water in a small bowl and mix in with the boiling Base/Stock.
Cook until smooth and make as thin or as thick as you like.
The last minute add 2 TBL. Unsalted Butter,, this will give the Gravy a nice Gloss.
Pour the Gravy over the Pork Chops.
Sprinkle with Parsley.
Cover the Pan with Tin Foil.
Bake in a preheated 375*.
Depending on the size of your Pork Chops will determine how long they need to cook. I checked mine after 20 minutes.
My Pork Chops took 30 minutes. When they reach an internal temperature of 170* they are done.
I served my Pork Chops with Jasmine Rice,, Pouring some of the Gravy over the Chops and Rice.
Serve with a vegetable of your choice.
ENJOY!!
Camera:
Canon PowerShot SX230 HS
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
This is a delicious simple to make:
Gluten Free Apple Cranberry Yogurt Coffee Cake
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Gluten Free Apple Cranberry Yogurt Coffee Cake
In a small sauce pan, mix and simmer over a medium low heat: Stirring occasionally, cook just until the Cranberries begin to pop. Not all the berry's need to pop. You do not want them to be mushy.
1-1/2 Cups Cranberries
2/3 Cup Sugar
1/3 Cup Water
Drain the mixture in a colander and set aside.
Using a Kitchenaid Mixer with a Paddle cream together:
½ Cup Unsalted Butter
¾ Cup Brown Sugar
Scrape the Bowl. Add:
2 eggs slightly beaten
1 tsp. Vanilla Extract
Lightly beat until combined.
In a Medium bowl whisk together:
2 Cups Gluten Free Flour (***SEE FOOT NOTE***)
1 tsp. Xanthan Gum
1 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Salt
1 tsp. Cinnamon
Peel,core and dice up:
2 Medium apples (about 2 cups)
Mix the Apples into the Flour Mixture using a wooden spoon.
Add the Flour Mixture to the Butter mixture using a wooden spoon. Making sure all the flour has been incorporated. The batter will be thick at this point.
Fold in with a rubber spatula:
1-1/4 Cups Plain low fat Yogurt
Gently fold in with the rubber spatula the reserved Cranberry mixture.
Pour into a lightly greased 9X13 Pan, using a spatula to evenly spread out the batter.
Sprinkle the top of the batter with a mixture of Cinnamon and Sugar.
Bake in a preheated 325* oven
for 45-50 Minutes or until a digital thermometer inserted into the center reaches an internal temperature of 205-210*,
Cool on a wire rack in the pan.
ENJOY!!
(***FOOTNOTE***)
You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.
Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.
2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch
Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)
The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.
I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.
http://www.bobsredmill.com/
Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until Bake until it reaches an internal temperature 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.
Recipe adapted to Gluten Free from:
http://www.dannon.com/Pages/Recipe_1838882.html
Camera:
Canon PowerShot SX230 HS
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
Oatmeal Banana Cookies ~ No added Sugar ~ Dairy Free ~ Egg Free ~ Flour Free ~ Gluten Free ~ Vegan
These are a soft cookie that has the texture of a quick bread.
They are bursting with flavor and will make a quick grab and go breakfast or a mid-day snack.
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Oatmeal Banana Cookies ~ No added Sugar ~ Dairy Free ~ Egg Free ~ Flour Free ~ Gluten Free ~ Vegan
3 Very Ripe Bananas
I mashed them with a Potato Masher
Add the Bananas to a large bowl along with:
2 Cups Bob's Red Mill Gluten Free Quick Cooking Oats (use regular Oats if you are not Gluten Free)
1/3 Cup Unsweetened Applesauce
½ Cup Raisins (Optional,,, you can add Nuts or Chocolate Chips)
¼ Cup Almond Milk
1 tsp. Vanilla Extract
1 tsp. Cinnamon
Mix with a wooden spoon.
Using a cookie scoop... place the dough onto 2 Cookie Sheets that have been lined with Silpat Baking Mats.
I have seen many pictures of these cookies and most stay the shape of the cookie scoop. I took a small
spatula and gently flatten them out a little bit. Makes 24 Cookies.
Bake in a Preheated 350*
for 15-20 Minutes
Cool on a wire rack.
After they are cooled I placed half in a container to eat. And I placed the remainder in a Ziplock bag in a container in the Freezer to eat at another time.
ENJOY!!
Here is the link to the original recipe:
http://m.allrecipes.com/recipe/233012/no-sugar-oatmeal-cookies
http://www.bobsredmill.com/
Silpat Baking Mat: Silpat: The Original Non-Stick Mat http://silpat.com/
Camera:
Canon PowerShot SX230 HS
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
Oven Roasted Chickpeas ~ 2 Variations ~ Cinnamon Honey and Spicy
For demonstration, I used half a Can of Chickpeas for each recipe. Below is the Recipe for a whole can.
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Preheat oven to 400*
Drain into a colander and rinse well under cold water:
1-29oz Can of Chickpeas ~ AKA: Garbanzo Beans
Drain the Chickpeas, then dry them on a Towel on a cookie sheet so they don't roll off the counter.
Rubbing gently to dry.
Remove any Skins.
Cinnamon Honey Oven Roasted Chickpeas:
In a Medium Bowl mix together gently:
Chickpeas
a Dash of Olive Oil, about 1 TBL. You only need a very little, do not put to much Oil
1-2 TBL. Cinnamon
1 tsp. Nutmeg
Dash of Sea Salt
Use a large Cookie Sheet and line with Tin Foil
Pour the Pea mixture onto a Cookie Sheet single layered.
Roast for 20 Minutes then toss them around the pan.
Continue Roasting an additional 15-20 Minutes or until golden brown and crispy.
Remove from the Oven. Carefully pour the Peas into a Bowl.
Add 1-2 TBL Honey and gently mix with a Rubber Spatula. Place back on the Cookie Sheet.
Continuing Roasting until the Honey Caramelizes.. about 5 Minutes.
Each oven is different, it is really important to keep an eye on them at this point.
They will be a bit sticky when you first remove them from the oven. I let my Peas stay on the cookie sheet for about 10 minutes so the Honey dried.
Spicy Chickpeas:
Follow directions above except add the following Spices:
1 tsp. Garlic Powder
1 tsp. Chili Powder
½ tsp. Cayenne Pepper
½ tsp. Cumin
Sprinkle with a little bit of Sea Salt
These took 40 Minutes to get golden brown and crispy.
ENJOY!!
TIDBITS:
It is very important that the Chickpeas are Dry.
Keep an eye on them after 30 minutes, some ovens run hot and your Peas could burn.
Add Spices to your taste.
Use any Spices of your choice; Towards the end of Roasting, do a taste test,, if you need to add more spices, Spray the Peas lightly with Extra Virgin Olive Oil Spray,
then adjust the seasonings and continue to Roast.
We tend to eat these up very quickly. I have had a batch that lasted over a week and they still stayed Crunchy.
If your going to store them in a covered container, make sure they are completely cool so they do not get soggy.
Camera:
Canon PowerShot SX230 HS
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
Gluten Free White Bread ~ With Sesame Seeds
This is a very soft bread. It's not a very high rising bread. It a perfect size for a small sandwich or great Toasted.
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Gluten Free White Bread with Sesame Seeds:
Whisk together in a Glass Measuring Cup:
1-1/4 Cups Warm Water 110*
2-1/4 tsp. Yeast
1 tsp. Sugar
Let Stand and Proof for 5 Minutes.
In a Kitchenaid bowl whisk together:
2-1/3 Cup Gluten Free Flour (***SEE FOOT NOTE 1***)
2/3 Cup Gluten Free Sweet White Sorghum Flour
3 TBL. Sugar
1 tsp. Xanthan Gum
1 tsp. Salt
Whisk together in a bowl or measuring cup:
3 Eggs, room Temperature
1/3 Cup Vegetable Oil
1 tsp. Apple Cider Vinegar
Add the Yeast and Egg Mixture to the Flour Mixture
Beat low speed using the Paddle for 1 Minute; Scrape Bowl
Beat medium high speed 2-3 minutes; Scape Bowl
Pour the Dough into a Sprayed 9X5 Loaf Pan.
Use a Spatula dipped in warm water to help spread out the batter evenly.
Optional:
Whisk together 1 Egg White with a little bit of Water.
Using a Pastry Brush coat the dough with the egg white then sprinkle on Sesame Seeds.
Cover with Plastic wrap that has been sprayed with cooking Spray.
Rise in a warm place 45-50 Minutes: just until the dough gets to the Top of the Pan.
See (***FOOT NOTE 2***) For rising Tip.
Bake in a preheated 375* oven for 35-40 Minutes. Or until a Digital thermometer inserted into the center reaches an internal Temperature of 205*.
Remove from the Pan and cool on a wire rack.
Completely cool before Slicing.
(***FOOT NOTE 1***)
You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.
Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.
2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch
Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)
The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.
I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.
(***FOOT NOTE 2***)
During the cold months I rise my breads by the wood stove.
When we are not using the wood stove I rise my breads in the Microwave:
Take a kitchen towel and wet it with water
Heat in the microwave 1-2 minutes or until very hot
Place the Bread pan on top of the Hot/Wet towel in the microwave and let rise.
Do not open the microwave during the rising. If the bread didn't rise sufficiently..remove the bread pan,,
Re-wet the towel and Re-heat for 1-2 minutes.. place the bread pan back into the Microwave until fully risen.
ENJOY!!!
http://www.bobsredmill.com/
Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/
Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until Bake until it reaches an internal temperature 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.
Camera:
Canon PowerShot SX230 HS
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
Gluten Free Focaccia Bread
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Gluten Free Focaccia Bread:
In a Measuring Cup whisk together and Proof for 5 Minutes:
1 Cup plus 2 TBL. Water 110*
3 tsp. Yeast
2 tsp. Sugar
In a Kitchenaid Bowl whisk together:
2 Cups Gluten Free Flour (***See Foot Note***)
½ Cup Gluten Free Sweet Sorghum Flour
2 tsp. Xanthan Gum
1 tsp. Salt
Pour the Yeast/Water mixture into the Flour Mixture
Add:
3 TBL Extra Virgin Olive Oil
1 tsp. Apple Cider Vinegar
2 Eggs.. Room Temperature (Slightly Beaten)
Using the Paddle turn the Kitchenaid on low speed for 1 Minute.
Scrape the Bowl
Turn the Mixer on Medium High Speed for 2 Minutes
Scrape the Bowl
Grease or Oil 1 Pizza Pan. Place dough on the Pan.
I like to make my Focaccia round if you prefer a rectangle use a cookie sheet.
Using a Wet Spatula spread the dough across the Pan. Keep wetting the Spatula so the dough does not stick. Make the dough as thick or as thin as you desire.
Brush with Olive Oil.
Cover loosely with Plastic wrap and Rise in a warm place for 45 Minutes.
Put some Extra Virgin Olive oil in a small custard bowl, dip fingers into the oil and poke holes into the dough. The Oil will keep your fingers from sticking to the Dough.
Sprinkle with Spices/Herbs of your choice to go along with your meal. I used to taste:
Rosemary
Thyme Leaves
Parsley Flakes
Crushed Fresh Black Pepper
Little bit of Sea Salt
Bake in a Preheated 425*
For 25 Minutes or until done. If you make a thicker Focaccia Bread you will need to bake it longer.
Remove from pan and cool slightly on a wire rack.
Slice your Focaccia Bread and Serve.
ENJOY!
(***FOOTNOTE***)
You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.
Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.
2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch
Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)
The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.
I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.
http://www.bobsredmill.com/
Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/
Camera:
Canon PowerShot SX230 HS
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
Homemade Turkey Vegetable Stock and Soup ~ Grain Free ~ Gluten Free ~ Paleo ~ Low Carb:
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Homemade Turkey Vegetable Stock and Soup ~ Grain Free ~ Gluten Free ~ Paleo ~ Low Carb:
I save the Carcass, Bones and Meat left over from Thanksgiving or anytime I roast a Turkey. I Freeze them and about a month later I make Turkey Stock and Soup. You can also substitute Chicken.
I do not measure the ingredients,, depending on how many bones will help me determine how many vegetables to add. Add Vegetables to your choice.
On the First Day I make the Stock:
In a very Large Stock Pot put the amount of your choice:
Celery
Carrots
Onions
Peppercorns (Optional.. my Husband likes peppercorns.. later on in the recipe I will be seasoning the Soup with Salt and Pepper)
Turkey Bones
Fill pan with water. You do not have to completely cover the bones. Bring to a boil, then turn down to a simmer, keep covered with the lid slightly open for 2 Hours. The Stock will have a nice golden color. If you are using Raw Turkey you will have to cook the stock longer.
Place a large Colander in the Sink.. using a large slotted Spoon remove everything from the Stock Pot to the Colander. Let it cool for a while as it is very hot.
Discard all the Vegetables. Remove the Meat from the Bones and place in a Ziplock bag and place in the Refrigerator. I place the Stock in the Refrigerator over night. This helps to separate the Fat.
On the Second Day I make the Soup:
I skim off all the fat with a slotted spoon. The Stock will be a gelatin consistency. Warm it up slightly to liquify it.
Use any vegetables of your choice. I used:
Sliced Mushrooms
Baby Carrots
Chopped Celery
Chopped Onion
Diced Plum Tomatoes, I removed the seed.. personal preference
Add the Vegetables to the Stock and simmer for about 1 hour. This is when I test to see if I need to add Salt and Pepper along with some Parsley Flakes.
Add 1 Small sliced Green Cabbage. If you do not like Cabbage add any other Green vegetable of your choice.
When the Vegetables are done add the meat. I wait until the end to add the meat because Turkey can dry out very easily.
I do not add Pasta or Rice to my Soup. I use Cabbage instead. If you prefer to add Pasta or Rice,, I would cook them separately. Making sure to not over cook the Pasta. I would add the Rice or Pasta along with the Turkey. We like a hearty Soup,,, if you want extra Broth,,, add it to your liking.
I like my Soup sprinkled with Pecorino Romano and Parmesan Cheese.
Enjoy!
Camera:
Canon PowerShot SX230 HS
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software