Cauliflower Pizza Crust / Cheese Pizza

photo 5

Cauliflower Pizza Crust

1 head cauliflower, small for 1 pizza, large for 2
1 egg, beaten
1/4 cup parmesan cheese, grated
1/4 cup mozzarella cheese, grated
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
sea salt
red pepper flakes, optional

Preheat oven to 450º
Warm pizza stone in the oven.
In a food processor pulse the cauliflower to a snow-like consistency. Microwave the cauliflower for 3 minutes. Set aside. Once the cauliflower is cooled, place in a clean kitchen towel and wring out all the moisture, getting as much out as possible. (Removing all the moisture will create a chewy crust, as opposed to one that is crumbly and falls apart). Once you have squeezed out as much moisture as possible place the cauliflower in a bowl and add the mozz cheese, parm cheese, oregano, sea salt and red pepper flakes. Mix together and add the beaten egg. Using your hands form the mixture into a ball.
Line the bottom of a baking sheet with parchment paper. Spray lightly with cooking spray. (I love the coconut cooking spray from Trader Joes). Place the ‘dough’ on the parchment paper and press into the shape of a pizza crust. Place in the oven, on the parchment on top of the pizza stone (I slide the parchment off the bottom of the baking sheet right onto the pizza stone). Bake for about 8 minutes or until the crust begins to brown just a bit. Remove from the oven and add any sauce and toppings. Place back in the oven and bake about 10-12 more minutes depending on toppings.

photo 1


photo 2


photo 3


photo 4




Baked Cod w/ Dover Malt Seasoning; Jasmin Rice w/ Sweet Baby Bell Peppers; Mixed Green Salad w/ Honey Lemon Dressing

photo copy 2

Baked Cod w/ Dover Malt Seasoning

2 pounds cod filet
1/2 cup corm meal
3 tablespoons Dover Malt Seasoning (I used Colorado Spice brand)
1 lemon, zested and juiced
3 tablespoons olive oil

Preheat oven to 325º
Place fish in a large baking dish. Drizzle with olive oil. In a bowl mix the corn meal, malt seasoning and lemon zest. Sprinkle the seasoning over the fish. Bake uncovered for 15-20 minutes or until the fish is cooked through and flaky. Remove from oven and Season with the lemon juice.

Jasmin Rice w/ Sweet Baby Bell Peppers

2 cups jasmine rice
2 cups water
2 tablespoons butter
sea salt
8 baby bell peppers, sliced

In a rice cooker add all the ingredients and cook until tender. Fluff with a fork and top with the sliced baby bell peppers to serve.

Mixed Green Salad w/ Honey Lemon Dressing

4 cups mixed greens
1 lemon, juiced
3 tablespoons olive oil
1 tablespoon raw honey
sea salt
black pepper

Combine the olive oil, lemon juice, honey, sea salt & black pepper. Whisk together. Pour dressing over mixed greens and toss to combine.

Crispy Free Range Chicken w/ Shallots, Beech Mushrooms, Celery and Mint; Cauliflower Rissotto Cakes

photo 1
Crispy Free Range Chicken w/ Shallots, Beech Mushrooms, Celery and Mint

5 chicken thighs, skin on
1 bunch beech mushrooms, trimmed
3 cloves garlic, 2 rough chopped, 1 left whole
5 stalks celery, trimmed and chopped
4 shallots, peeled, trimmed and chopped
1 bunch Italian parsley, stems removed
1 bunch mint, stems removed
1/2 cup white wine
2 cups chicken broth
3 tablespoons olive oil
sea salt & black pepper

In a food processor combine the parsley, mint, 1 tablespoon olive oil, a pinch of sea salt, black pepper and 1 clove of garlic. Pulse until finely chopped. Set aside. Season chicken with salt and pepper. Rub the herb spread on the flesh side of chicken. Heat 3 tablespoons olive oil in a large dutch oven over medium high heat. Add the chicken to the pot skin side down. Do not crowd the chicken. Brown the skin side of the chicken and remove from pan, place on a plate skin side down and set aside. Reduce the heat to medium and add the 2 chopped garlic cloves and shallots. Add the white wine and using a wooden spoon stir to loosen the brown bits from the bottom of the pan. Add the beech mushrooms and cook about 5 minutes or until all the liquid is absorbed and the mushrooms begin to brown. Add the celery and cook another 5 minutes. Add the chicken thighs skin side up, including any juices on the plate. Pour in the chicken broth, cover and reduce heat to medium low. Let simmer about 20-25 minutes.

photo 2

Cauliflower Risotto Cakes

1 cup abrorio rice, rinsed
6 cups broth, heated over low in separate saucepan
1 onion, chopped
2 cloves garlic, minced
3 tablespoons butter
1 tablespoon olive oil
1 head cauliflower, chopped finely
1 cup white wine
sea salt & black pepper
1 tablespoon corn starch
2 eggs, beaten
1/2 cup parmesan cheese

Melt the butter and heat the olive oil in a large saucepan or dutch oven over medium heat. Add the onion and garlic and stir. Add the cauliflower stirring to combine. Add the abrorio rice and let the moisture cook off before stirring again. Pour in the wine and let the moisture cook off before adding 1 cup of broth. Stir and cover. Repeat process until all the broth is gone and the rice is tender. Season with salt & pepper and top with chopped parsley.
Use the leftovers to make the risotto cakes.
Preheat oven to 375º
Add the beaten eggs, corn starch and parmesan cheese to risotto. Stir to combine. Form into small cakes and place on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until cakes begin to brown. Remove from oven and flip. Let sit for 5 minutes and cool.

Cauliflower & Aged White Cheddar Soup w/ Collard Greens and Pickled Onions


Cauliflower & Aged White Cheddar Soup w/ Collard Greens and Pickled Onions

1 head cauliflower, core removed, chopped
1/2 onion, diced
3 tablespoons butter
2 cloves garlic, 1 minced and 1 sliced
4 cups broth
1 bunch collard greens, stems removed, cut into ribbons
1/4 cup aged white cheddar cheese, shredded
1/4 cup pickled onions plus more for garnish
sea salt and black pepper

Melt the butter in a large pot over medium heat. Add the diced onion and 1 clove minced garlic. Saute until the onion becomes soft and translucent. Add the cauliflower and 1/4 cup pickled onions and saute about 10 minutes. Add the broth and reduce heat to medium low. Simmer uncovered for about 20 minutes or until the cauliflower is soft. Turn off heat and let cool for 5 minutes. Using an immersion blender puree the soup until creamy and smooth. Stir in the aged cheddar. Season with sea salt and black pepper.
In a large saute pan, melt 1 tablespoon butter and add the garlic sauteing a few seconds before adding the collard greens. Season with freshly grated nutmeg and sea salt. Cook until the greens are softened but not brown, about 5 minutes.
Serve the soup topped with collards and pickled onions.

Pickled Red Onions

1 large red onion, sliced
1/2 cup white wine vinegar
1/2 cup sugar
1 1/2 teaspoons salt

In a saucepan combine the white wine vinegar, salt and the sugar. Bring to a simmer and stir until the sugar is dissolved. Remove from heat. Place the sliced onions in a jar with a tight-fitting lid. Pour the vinegar mixture over and cool. Refrigerate for up to 3 week.

Quinoa, Golden Beets, Spaghetti Squash, Cherry Tomatoes, Cauliflower, Broccoli, Collard Greens and Garlic


Quinoa, Golden Beets, Spaghetti Squash, Cherry Tomatoes, Cauliflower, Broccoli, Collard Greens & Garlic

1 cup quinoa, cooked
1 spaghetti squash, halved, seeds removed
1 cup cherry tomatoes, halved
1 bunch collard greens, stems removed and cut into ribbons
1 cups cauliflower florets
1 cups broccoli florets
2 cloves garlic, minced
3 golden beets, trimmed, peeled and cooked, then cooled and sliced
2 tablespoons olive oil
sea salt and black pepper
fennel seeds
1 cup water

Preheat the oven to 375º
Place the spaghetti squash in a baking dish and drizzle with 1 tablespoon olive oil. Sprinkle with fennel seeds, sea salt and black pepper. Distribute the cherry tomatoes and the 1 cup water to the bottom of the pan. Bake uncovered for 1 hour.
Meanwhile, Saute the garlic in a large pan over medium heat, add the cauliflower and broccoli. Add the collard greens and golden beets. Reduce heat to low and cover.
Let squash sit for 5 minutes after baking and then with a large spoon scoop out all the insides and throw away the shell. Add a bit of parmesan cheese if desired.
To serve, Place a bit of spaghetti squash and quinoa in a bowl and top with veggie mixture.

Cauliflower & Brussels Sprouts Gratin w/ French Lentils

This was surprisingly amazing. My husband and kids had seconds and commented they could eat this everyday. Super healthy and fairly easy too!

Cauliflower & Brussels Sprouts Gratin

1 head cauliflower, trimmed and cut into small florets
2 cups brussels sprouts, trimmed and quartered
1/4 onion, finely chopped
1 cup heavy cream
1/2 cup bread crumbs
2 tablespoon olive oil
sea salt & black pepper
1/2 cup pecorino cheese, finely grated

Preheat oven to 375º.
In a large baking dish combine cauliflower, brussels sprouts and onion. Drizzle with olive oil and season with sea salt and black pepper. Place in oven uncovered and bake about 12-15 minutes or until the veggies begin to soften and brown. Remove from oven and add the heavy cream and half the pecorino cheese. Top with bread crumbs and the rest of the cheese. Cover with foil and bake for 40 minutes.

French Lentils

1 onion, finely chopped
2 cloves garlic, minced
1 cup French green lentils, rinsed
2 cups broth
3 tablespoons butter
1/4 teaspoon curry powder
sea salt

On medium high heat in a medium sauce pan melt the butter and add the onion and garlic. Cook until the onion becomes soft and translucent. Add the curry, lentils and 2 cups broth. Stir ingredients and cook until all the liquid is absorbed and the lentils are soft, about 20 minutes. Remove from heat, add sea salt and cover. Let sit a few minutes before serving.

Home-made Apple Pie w/ Vanilla Bean Whipped Cream; Linguine w/ Marinara and Zucchini Fritters

It’s finally fall in Texas! Rainy outside and the leaves are beginning to turn beautiful and vibrant colors.  The only conclusion I could come to was to bake a pie. I used a Martha Stewart recipe for the dough and the apple pie, it’s definitely one of the best I’ve ever had. Also it makes the house smell divine the whole day. There’ s something very therapeutic about baking pies.

photo 1

Home-made Apple Pie w/ Vanilla Bean Whipped Cream

Pie Crust
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled, cut into pieces
1/2 cup ice water

Place the flour, salt and sugar in a bowl. Using a pastry cutter add the butter and combine until the mixture resembles a coarse meal. Add the water slowly until the dough holds together.
Turn the dough out onto a lightly floured work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten and form two discs. Wrap and refrigerate at least 1 hour.

photo 2

Apple Pie
3 tablespoons all-purpose flour
6-8 large green apples, peeled, cored and sliced (about 8 cups)
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon all-spice
1/2 teaspoon ground clove
1 tablespoon freshly squeezed lemon juice
1 tablespoon grated lemon zest
pinch of salt
2 tablespoons unsalted butter, cut into pieces
2 tablespoon heavy cream

Preheat oven to 400º. On a lightly floured surface roll one disc of pie dough into a 12-inch round that’s 1/8 inch thick. Fit it into a pie plate and place in the refrigerator.
In a large bowl, combine apples, sugar, flour, spices, lemon juice, lemon zest and salt. Stir to combine. Pour into lined pie plate. Dot with butter. Roll second disc of dough into a 12 inch round and lay dough over the apples. Cut vents into the top crust. Trim edges to 1/2 inch over pie pan, and seal, crimping edges with thumb and forefinger. Chill for 30 minutes.
Remove pie from refrigerator. Brush crust with heavy cream, and sprinkle with sugar. Place on a baking sheet (this will catch any juices that may overflow during baking). Bake until pastry is golden 45-60 minutes. Cool 1 hour before serving.

Vanilla Bean Whipped Cream

2 cups heavy whipping cream
1 vanilla bean
1 teaspoon sugar

In a large bowl combine all ingredients and using a wire whisk whip until light and fluffy, about 7 minutes.

Marinara from scratch

1 onion, diced
4 cloves garlic, peeled and minced
1 large can peeled cherry tomatoes
1/2 cup water
sea salt
1 tablespoon olive oil

In a large saucepan heat the olive oil on medium heat and add the onion. Cook onion until it begins to carmelize and add the garlic. Reduce heat to medium low and add the tomatoes and 1/2 cup water. Let simmer for about an hour. Season with salt.

Zucchini Firtters

4 large zucchini, shredded
1 small bunch chives, minced
1 egg
3/4 cup all purpose flour
1 tablespoon corn starch
1 teaspoon oregano
sea salt
black pepper
2 tablespoons peanut oil

Place the shredded zucchini in a large colander lined with paper towels and sprinkle with sea salt. Let sit for about 10 minutes. Wring out as much liquid from the zucchini as possible by twisting the zucchini filled paper towels over the sink. Place the zucchini in a large bowl and add the egg, flour, cornstarch, oregano, chives and sea salt & black pepper. Mix together well. In a large cast iron skillet or saute pan heat oil on medium high heat. Working in batches, form the zucchini mixture into small balls using about a tablespoon and place in the skillet. Using a fork roll the balls in the pan until all sides are lightly browned. Remove from the pan and place balls in a baking dish lined with parchment paper. These can be kept warm in a 300º oven for up to 20 minutes.

Boil spaghetti noodles until al dente, drain and place back in pot. Add 3 tablespoons butter, optional.

To serve, place noodles in bowl and scoop marinara sauce over. Place a few zucchini fritters on top and sprinkle with parmesan cheese.

Onion, Fennel, Potato, White Bean, Sausage and Pepper Stew w/ Garlic Baguette

photo copy

Fennel, Potato, White Bean, Sausage and Pepper Stew

1 onion, chopped
3 cloves garlic
1 bulb fennel, diced
3 large russet potatoes, peeled and diced
8 cups chicken broth
1 can cannellini beans
2 bell peppers, seeds removed and diced
3 sausage links, removed from casing into small chunks
sea salt
olive oil
grape seed oil
bay leaf
1 teaspoon fennel seeds

Heat oil in a large soup pot. Add the onion, garlic and fennel seeds. Cook over low heat for 10 minutes, until the onion are soft and translucent and barely beginning to caramelize. Add the fennel, potatoes and chicken broth and bay leaf. Let simmer on low for 15 minutes. Turn off heat and using an immersion blender puree half of the soup, leaving some of the potato and fennel pieces.
In a cast iron skillet, add a small amount of grape seed oil and the sausage chunks. Brown the sausage and then add the diced bell peppers. Cook about five minutes and remove from heat. Add to the stew with the cannellini beans and season with sea salt if needed. Cover and let simmer on low heat for 20 minutes.

Preheat the oven to 350º
Cut a baguette in half lengthwise and then in half again width-wise.
Drizzle with olive oil and bake for about 3 minutes. Remove from the oven and gently rub a peeled garlic clove over the top of each slice.

Caramelized Onion and Baby Spinach Enchiladas; Romaine, Sweet Peppadew Peppers, Queso Fresco Cheese and Hemp Seeds Salad

This enchilada recipe was adapted from a family favorite on the Simply Recipes website. It was a major hit in the household last night and I’m thinking of making a couple of pans again this weekend for our pumpkin carving party.

photo 1

Caramelized Onion and Baby Spinach Enchiladas

12 corn tortillas
3 tablespoon grape seed oil
2 tablespoon olive oil
1 onion, chopped
1 clove garlic, sliced
1/4 white wine
1 cup salsa
3 tablespoons tomato paste
1 can crushed tomatoes, fire roasted
3 teaspoons sugar
1 pound grated chihuahua cheese
3 cups baby spinach, washed
1 bunch cilantro, chopped

Preheat oven to 350º

In a large saute pan over medium low heat add the 2 tablespoons olive oil, garlic and chopped onion. Cook slowly to allow the onions to carmelize, about 30 minutes or so. Add white wine if needed to de-glaze the pan during cooking. Once the onions have caramelized turn the heat to low and add the 1 cup salsa, tomato paste and crushed tomatoes, stirring to combine. Sprinkle with sugar and let sit on stove with heat off.

Meanwhile, heat the 3 tablespoon grape seed oil in another pan. Add a tortilla to the pan and cook for 2-3 seconds, then flip the tortilla. Add another tortilla underneath the first one and allow to cook 3-4 seconds before repeating the process with all the tortillas. Once you have about six tortillas stacked in the pan remove them and place them on a plate with a paper towel. Add a bit more grape seed oil to the pan and repeat process until all the tortillas have been lightly fried in the oil. This greatly enhances the flavor and workability of the tortillas during rolling the enchiladas.

Pour a bit of grape seed oil in the bottom of a large baking dish. Take one tortilla and lightly sprinkle 2/3 of it with cheese. Add a small amount of the red sauce and a few pieces of baby spinach. Roll the tortilla and place it in the baking dish. Repeat with all the tortillas and then Scoop the red sauce on top. Make sure all the tortillas are covered with the sauce, if not add a bit of water. Cover the pan with foil and bake about 12 minutes in the oven. Garnish with cilantro and serve.

photo 2

Romaine, Sweet Peppadew Peppers, Queso Fresco Cheese and Hemp Seeds Salad

2 heads romaine lettuce, chopped
1/2 cup sweet peppadew peppers, chopped
1 cup queso fresco cheese, crumbled
2 cups cilantro, chopped
1/2 cup hemp seeds

Combine all ingredients in a bowl and combine.

Baked Coconut Pork Chops; Butter Sauted Chanterelle Mushrooms & Couscous; Steamed Haricot Verts w/ Garlic


I use the So Delicious brand of coconut milk in replace of milk in our house. The unsweeted is our favorite and can be used in almost all baking dishes. My kids also love it in their cereal and granola.

Baked Coconut Pork Chops

4 Center Cut Pork Chops
2 cups coconut milk
1/2 cup flour
sea salt & black pepper
any other seasoning of choice such as thyme, oregano; I used the chimichurri Argentina Steak Rub by Urban Accent
2 tablespoons butter

Season the pork chops with sea salt & black pepper. Place them in a large baking dish and pour the coconut milk over. Let sit at room temp for 45 minutes to an hour, turning every so often.

Butter Sauted Chanterelle Mushrooms & Couscous

2 cups Chanterelle Mushrooms, roughly chopped
2 cloves garlic
4 tablespoons butter
1/4 cup white wine
sea salt & black pepper
1 cup couscous, cooked in 1 cup water, pinch of sea salt & 1 tablespoon butter
1 bunch parsley, stems removed and chopped

Melt the butter in a large saute pan. Add the garlic and Chanterelles stirring to coat the mushrooms in the butter. Let saute about 10 minutes, or until they begin to brown slightly. Add the white wine and scrape the bottom of the pan getting all the bits to release. Remove from heat. Fluff the cooked couscous with a fork and add the mushrooms using the fork to combine.

Steamed Haricot Verts w/ Garlic

1 pound haricot verts, (French Green Beans)
1 cloves garlic, thinly sliced
sea salt
1 tablespoon butter

In a steam pan or steamer basket over boiling water add the green beans, pinch of sea salt and garlic slices. Steam about 4 minutes and remove from heat.