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Passover pizza or just gluten-free April 7, 2015

Filed Under: italian seasoning - Sue Fuirst @ 12:14 pm
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cauliflower pizzaPassover: a week of no bread.  Okay, the holiday is more than just the lack of leaven, but for many of us that’s what it pretty much boils down to.  As you all know, I’ve been baking a lot of bread lately and this week is putting me into wild yeast withdrawal.  So, I hit the “inter-web” in search of bread-like alternatives and played with this one.  My family thinks it’s a year-round keeper.

Cauliflower Pizza Crust

1 large head of cauliflower, cut into florets

3 eggs

¾ cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

1-2 Tb olive oil

1 Tb Basics Fuirst Italian Seasoning

Preheat oven to 450º.  Line a baking sheet with a silpat or parchment paper.  Spray with oil (Pam).

Place cauliflower in the bowl of a food processor and pulse until it resembles coarse sand.  This may be best done in smaller batches.  When all of the cauliflower is processed, place in a bowl, cover with towel and place in microwave for 7 minutes.  Remove and let cool slightly.  Line a colander with a cheese cloth or thin dish towel.  Place cauliflower in colander and let drain.  This can be done early in the day or just before cooking the crust.

 Beat eggs with Basics Fuirst Italian Seasoning in a large bowl.  Add mozzarella and Parmesan cheeses.  Squeeze out any excess water from cheese-lined cauliflower and place in bowl with egg mixture.  Mix well.  Add olive oil to moisten.

Spread cauliflower mixture onto prepared pan, about ½” thick.  It may not cover the entire pan.  Bake in hot oven for 15 minutes until edges begin to brown.  Remove pan from oven.

Raise oven temp to broil.

Cover cauliflower crust with your favorite pizza sauce, cheese and toppings.  Broil until cheese melts, about 5 minutes.  Remove, cut into slices and enjoy.  Best eaten with fork and knife.

Cauliflower Pizza Crust

Filed Under: italian seasoning,Recipe - Sue Fuirst @ 11:47 am
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cauliflower pizza

Cauliflower Pizza Crust

1 large head of cauliflower, cut into florets

3 eggs

¾ cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

1-2 Tb olive oil

1 Tb Basics Fuirst Italian Seasoning

 

Preheat oven to 450º.  Line a baking sheet with a silpat or parchment paper.  Spray with oil (Pam).

Place cauliflower in the bowl of a food processor and pulse until it resembles coarse sand.  This may be best done in smaller batches.  When all of the cauliflower is processed, place in a bowl, cover with towel and place in microwave for 7 minutes.  Remove and let cool slightly.  Line a colander with a cheese cloth or thin dish towel.  Place cauliflower in colander and let drain.  This can be done early in the day or just before cooking the crust.

Beat eggs with Basics Fuirst Italian Seasoning in a large bowl.  Add mozzarella and Parmesan cheeses.  Squeeze out any excess water from cheese-lined cauliflower and place in bowl with egg mixture.  Mix well.  Add olive oil to moisten.

Spread cauliflower mixture onto prepared pan, about ½” thick.  It may not cover the entire pan.  Bake in hot oven for 15 minutes until edges begin to brown.  Remove pan from oven.

Raise oven temp to broil.

Cover cauliflower crust with your favorite pizza sauce, cheese and toppings.  Broil until cheese melts, about 5 minutes.  Remove, cut into slices and enjoy.  Best eaten with fork and knife.

Eggplant parm for meatless Monday aka enough with the chicken recipes! May 1, 2013

Filed Under: italian seasoning - Sue Fuirst @ 8:19 pm
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A few years ago my family decided to adopt Meatless Mondays.  Ha, that lasted for a while.  Going meatless for one day a week wasn’t as big a pledge as to to commit to Monday specifically and, when Meatless is not on a dedicated day, it seems to lose the hubris.  Since then my middle son has become a vegetarian and I’m trying to cook meatless more frequently.  Now I’m in trouble – once a week was doable.  I’m finding it hard to break the carnivore mentality.  We all miss the satisfying chew, the meaty bite.  Thankfully, mushrooms, butternut squash and of course, eggplant all satiate this call.

The eggplant parmesan here is lighter and fresher than most.  The eggplant is baked, not fried, in crispy panko and the sauce consists of lightly seasoned chopped tomatoes.

baked eggplant parmesan

 

baked eggplant:

2 large eggplant, sliced ¼” thick

Kosher salt

2 eggs

¼ cup milk (any kind)

1½ cup panko (Japanese-style bread crumbs)

½ cup grated Parmesan cheese

2 ½ Tablespoons Basics Fuirst Italian Seasoning

2- 28 ounce cans or boxes (I like Pomi brand) chopped tomatoes

2 cups part skim mozzarella cheese

 

Preheat oven to 400°.  Line a baking sheet with foil or parchment and spray with cooking spray.  Set aside a 9×13 Pyrex dish.

 

Sprinkle sliced eggplant with salt, place in colander and let sit for at least 30 minutes.  This releases water and bitterness from the eggplant. After the salting, lay flat on paper towels to dry eggplant.

 

In medium bowl, whisk together the eggs and milk.  In a separate shallow bowl or dinner plate, mix together the panko, Parmesan, 1½ Tablespoons Basics Fuirst Italian Seasoning. Dip the eggplant  into the egg mixture, then coat with the panko. Place prepared eggplant on baking sheet. Spray eggplant with cooking spray before baking and bake for 30 minutes or until beginning to brown.

Place the tomatoes and 1 Tablespoon Basics Fuirst Italian Seasoning in a saucepan and heat to a simmer.

 

Cover the bottom of the Pyrex with a thin layer of sauce.  Layer eggplant over the sauce.  Place it in tightly but try not to overlap.  Cover generously with sauce, evenly top with half of the cheese.  Repeat another layer of eggplant, sauce and remaining mozzarella cheese.  Bake for 30 minutes.

 

the high and the low with cassoulet seasoning January 31, 2013

Filed Under: Cassoulet seasoning - Sue Fuirst @ 9:12 pm
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The farmer’s market went very well last weekend (Yah!) and I wanted to give everyone who  purchased,  and everyone who received the first installment of their spice subscription, something new to make.  So I’ve been playing around with the Cassoulet Seasoning and came up with two great recipes: Basic Bouillabaisse and Parmesan Dijon Chicken Breasts.  One high brow sounding and a perfect way to impress company .  The other is a step above chicken cutlets – family friendly, tasty and simple to make.  Do not let the number of ingredients in the Bouillabaisse sway you!  It’s just some chopping.  Do it over the course of the day – it will be easy and well worth it. Please let me know what you think and I’m here to answer any questions.

Two more things 1. I want to give a shout out to my neighbor David who added so much value when asked to taste test last night.  Thanks David! 2.  Need a better word than “installment” when talking about the spice subscription.  Anyone???

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