Browsing Category

Comfort Food

Comfort Food

Grown-Up Comfort Food!

March 12, 2019

Sometimes you need the comfort of a good, warm, creamy Mac ‘n Cheese, but with an adult flair.  My creamy Mushroom Risotto with white wine and parmesan fits the bill.  And it was SO easy!

I started mine on the stove top — and you can complete it here —  too. But I popped my mixture into an electric pressure cooker for 8 speedy minutes and … voila! Creamy, mushroom risotto as comforting as any mac ‘n cheese, but with a grown-up taste.

ALL YOU NEED: Pressure Cooker OR Stove Pot

All the measures below were actually estimated by me. This is pretty forgiving!

  • 1 cup of rice (Arborio Rice OR White Rice. I used 50-50 Basmati and Quinoa
  • 3/4 cup chopped mushroom
  • 1 tooth of chopped garlic
  • some butter
  • 1/4 to 1/3 cup parmesan cheese, depending on your taste
  • A few sprigs or fresh thyme or 1/2 a tsp dry thyme
  • cream
  • salt & pepper

HERE IS WHAT I DID

  1. In a tablespoon of butter, I sautéed 1 smashed tooth of garlic with 1 cup of 1/2 Rice, 1/2 Quinoa. (You can use 1 cup of all Arborio rice, or regular rice, or a mixture.)
  2. To this, I added 3/4 cup of chopped mushrooms.
  3. Then I added a  1/2 cube of chicken or vegetable stock.
  4. Sautée on medium high until the rice begins to turn whiteish and your mushrooms soften, about 2 – 3  minutes.
  5. I put the mixture  in a pressure cooker and added 3/4 cup of white wine, 3/4  a cup of water. To be honest, I eye-balled the liquids to about 1-1/2 cups.If you are doing this on the stovetop, just add your liquid to your pot, cover and steam on medium low for about 17 minutes.
  6. Into the pressure cooker, I added a few whole, fresh sprigs of fresh thyme (or 1 tsp of dry thyme).
  7. I set my cooker on high for 8 minutes. (Again, on a stovetop, cover for about 17 minutes on low-medium.)
  8. When you release the pressure, stir in 1/4 cup of cream, a few dots of butter, salt and pepper to taste, and top with few tablespoons of grated parmesan cheese.
Comfort Food

Flourless Pizza Crust!

January 5, 2019

Ah…good people…this one comes to you with lots of pictures!

My friend,  Susan,  mentioned, that cauliflower crust is labor-intensive. Well, I recently discovered that making pizza from store-bought dough is quite time-consuming.  With store bought, ready-made dough, you still have to knead it, rest and proof it so you can work it into shape without it springing back on you.  Not exactly a time-saver!

NOTE: Cauliflower crust is super easy to form and, to make it easier on you, many grocery stores offer bagged, “ready-riced” cauliflower in both the fresh and the freezer sections. Obviously, this saves a lot of  and mess!  Also, I found that if  prepare a bunch of  cauliflower in advance, I can freeze some and have my own ready-made cauliflower. It really makes the process quite fast!  I do recommend the fast route!

For those of you who own a fancy food processor, it won’t take long to grind down your cauliflower into rice-sized bits. You do have to chop the head into pieces! Believe it or not, the only food processor I own is a $12 mini chopper so I riced my cauliflower in batches.  Also, you can use an old fashioned cheese grater.

Obviously, from these photos, I did not make anything close to a vegetarian pizza.
But that would be so easy. It is only a matter of selecting veggie toppings.

My crust came out great! It was so good, I made another the next day, using pesto in place of tomato sauce.

So if you want a veggie-intensive, keto-friendly, gluten-free pizza crust, follow these steps below.

MAKING CAULIFLOWER PIZZA CRUST

  • Preheat your oven to 400 degrees.
  • Place 2 cups riced cauliflower (purchased, grated, or processed) a frying pan.
  • Keep on low heat, stirring so it does not turn brown. This removes liquid. You will see the steam rising. I stirred mine for 5 to 6 minutes.
  • Place your dried and heated cauliflower in a shallow dish and stick it in the freezer while you prepare the rest of your pizza.
  • Into a new bowl, add 1-1/4 cups grated parmesan cheese (not the powdered stuff from the cardboard carton, use the grated cheese from the cheese section).
  • Add to this 1 beaten egg and incorporate
  • When your cauliflower is cooled, add it to your cheese/egg mix and incorporate well.
  • Onto any sheet you like for baking pizza, place parchment paper. Place your crust mix into the center and press to form a nice round shape, about 1/8 inch thick.

  • Place your crust into your 400 degree oven for 20-25 minutes. You will see the crust edges beginning to turn brown.
  • Remove it from the oven and let it sit a minute or two.
  • Have your toppings and sauce at the ready.
    TIP: If you don’t want to use a tomato sauce, try using  Pesto Sauce instead!
         
  • Now, ladle on about half a cup of your favorite tomato sauce (or use Pesto!), covering your crust but not so much as to make it soggy.  (I used one from a jar. You can purchase pizza sauce as well, make your own, or simply spread on 1/2 a cup of Hunts plain old tomato sauce from a can. It’s your call! ) 
  • Next, sprinkle a generous amount of Mozzarella cheese.
  • Next come your toppings. Meat, no meat, as you wish. Pizza your way!
    I had Mozzarella cheese; sautéed  mushrooms; fresh oregano; sausage and pepperoni.
  • Last, a bit more cheese, for show.
  • Pop it in the oven for 10 to 15 minutes and… voila! You have flourless pizza!
Comfort Food

20 Minute Lentil Heaven

January 26, 2018

These days, it’s a challenge to find a dish you can serve to everyone, from your manliest meat-eater to your weight-watcher, the animal-conscious vegan or even a diabetic. Here’s a fast and tasty way to provide bowl full of heavily health in only 20 minutes that’s good enough and healthy enough for almost any diet!

Red Lentils are low in fat, loaded with protein and fiber, and chock full of heart-healthy folate and manganese. They are also pretty to look at, which makes them festive enough for company. The best part? They are extremely easy to prepare because, unlike green or brown lentils, red lentils are very quick cooking, i.e., no soaking,  no waiting.

With it’s fresh splash of lemon and bright mint, this recipe will bring a bit of the Mediterranean to your soup bowl and it will keep you feeling full for hours.

EASY RED LENTIL SOUP

In a small soup pot, boil 2 cups of salted water and add to it:

  • 1 Cup red lentils
  • 1 large, or 2 small, minced garlic teeth
  • 1 Tsp. dried, flaked onion

Simmer about 15 minutes, until lentils are soft. Now add:

  • 1 Can “no salt” diced tomatoes. Your choice, but I prefer to add & control my own salt.
  • 1 Tsp. fresh Italian flat parsley, chopped
  • 1 Tsp. fresh oregano, chopped
  • 1 Tablespoon fresh mint leaves, finely chopped
  • 2 Tsp. fresh or jarred lemon juice. Use more or less, to taste.

Simmer soup about 5 more minutes. Add salt to taste and serve.

Notes:  Garnish with fresh Mint or Parsley. Use fresh tomatoes, if you like. Add carrots if that appeals to you.  I did not need to use any type of flavor “cute” or powder as the lentils, garlic, salt I used and fresh herbs created a lot of flavor!