Monthly Archives: September 2017

Low Carb Pizza crust

Standard

1 head cauliflower
2 eggs beaten
3/4 cup almond flour
1 cup grated parmesean
1 tsp minced garlic
1 tsp italian seasoning
1/2 tsp koser salt
1/2 tsp ground black pepper
vegetable oil

preheat oven and either a large cookie sheet or pizza stone to 425
use a food processor to grate the cauliflower so its about the size of rice kernels
place in a kitchen towel and squeeze to get out as much liquid as possible
place into a medium bowl
add the remainder of the ingredients and mix well until the batter sticks together when pressed

Line a second large cookie sheet/stone with parchment paper
brush with oil
form a 12″ circle in the center of the parchment paper with the dough.
cover with another sheet of parchment paper (to prevent sticking) and roll out to an equal thickness (fairly thin if possible)
slide the parchment paper with the rolled dough onto the preheated pizza stone

bake 20-25 minutes until golden brown

top with cheese and sauce of your choice and cook 5-7 minutes more
remove and let sit 5 minutes

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chicken escabeche

Standard

chicken in a tangy sauce

1 Tbsp cumin seeds
1 Tbsp corriander
1 Tbsp minced garlic
1 onion chopped
1 carrot chopped
1 bay leaf
1/3 cup olive oil plus more for sauteeing
2/3 cup red wine vinegar
4 chicken legs
4 chicken thighs
1 serrano chile thinly sliced
1/2 cup golden raisins
3/4 cup fresh mint leaves

preheat oven to 400
in a medium saucepan toast cumin and corriander 1 minute
add the 1/3 cup of olive oil,onion carrot and garlic and saute 5 minutes or until the onion is translucent
add bay leaf,vinegar and 1/2 cup water
bring to a boil and simmer 1 minute then set aside

season the chicken with salt and pepper
working in batches if needed saute skin side down about 10 minutes until golden brown.  turn over and saute 1 more minute.
once all the chicken has been browned pour the cooked sauce over all the chicken. sprinkle the raisins and chile over all.

place in preheated oven and cook uncovered 15 minutes  or until the thighs are about 165 on an instant read thermometer.
remove from oven and let rest 15 minutes or so. sprinkle the mint on top.

serves 4