I was wondering if anyone had recipes using fresh foods. I cook with nothing but fresh vegetables and a minimum of meat. I use nothing frozen, tinned or artificial only fresh as it tastes so much better. When I do concentrate on meats I prefer fish, poultry and smoked meats such as pork or beef . I cook the beef or pork on my smoker and generally will take 6 to 12 hours to complete the process but the results are remarkably tender and explode with flavor. Much of the fat will have left the meat and thus is healthier in that respect. The fish and poultry are often baked or stir fried with oriental vegetables. Otherwise the meat is used a flavoring and comprises a minimum of the meal. I use very little carbohydrates in my cooking and would prefer recipes that follow that line of thought. I can share what I know if anyone is interested but I live in the USA and I do not use metrics.
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Recipe Ideas
- Thread starter gcodom
- Start Date
Cauliflower Pizza
Ok, taste this one before you judge it. Cauliflower, yes I know yuck, right? Not so old friend.
Here is how to do it.
First heat that oven to 450° F (232° C) HOT!
With a box grater, hand grate a head of cauliflower with the larger holes until you have two Cups.
Add two cups of Mozzarella or Italian cheese mix
Add two beaten eggs.
Mix together thoroughly; frankly I get my hands in there since you will have to use them
to form your crust anyway. From this point on it is more about technique than ingredients.
Cut a piece of baking parchment paper to fit a 12” (30 cm) pizza pan or use one of those non-stick varieties. Using the cauliflower mixture spread it across the pan pushing with your palms to even it out. Remove any oversized clumps. Once your crust is well-formed and evened up, then place the pan in the oven for15 min. Remove the pan and allow it to cool slightly before trying to handle. Your crust will be very fragile at this point and you should wait until it is cool enough to flip over back onto the pan to present the bottom side up. Be sure to remove the parchment paper if you used any.
Toppings:
Frankly, I use no pizza sauce as I prefer the taste and most pizza sauces have sugar. If you insist you can make your own using a little tomato paste, stevia and dried basil but I just forget it about all together.
Next, I apply my favorite pizza meat. I happen to like peperoni so that is what I use. You can use what you like as long as it is not raw meat. All meat must be precooked. Use sparingly as deli meats have a lot of salt and some sugar. (read the labels)
Layer your favorite pizza vegetables, do not over load your pizza, more is not better. I use a few slices of ripe tomatoes, green peppers and mushrooms all sparingly just like the meat.
The last step is to layer on more of that Mozzarella or Italian cheese mix; how much depends on what you like. I use quite a bit because I love cheese and I also add a bit of Parmesan to the mix.
OK, back into that hot oven for another 15 Min removing to cool afterwards. You can slide it onto a cutting board while still very warm buy wait before cutting. Again we have the fragile issue. Once setup and cooled it can be eaten just like a regular pizza. But who can wait, so I cut it while still hot and place the soft slices, using a pie server, on to a plate and eat it with a fork. Left overs (that is a joke as we never have any) like regular pizza are great cold.
Lately, I have been preparing several crusts at one time freezing those I do not use for later use. You must wrap than securely to prevent them drying out in the freezer.
Enjoy!
Ok, taste this one before you judge it. Cauliflower, yes I know yuck, right? Not so old friend.
Here is how to do it.
First heat that oven to 450° F (232° C) HOT!
With a box grater, hand grate a head of cauliflower with the larger holes until you have two Cups.
Add two cups of Mozzarella or Italian cheese mix
Add two beaten eggs.
Mix together thoroughly; frankly I get my hands in there since you will have to use them
to form your crust anyway. From this point on it is more about technique than ingredients.
Cut a piece of baking parchment paper to fit a 12” (30 cm) pizza pan or use one of those non-stick varieties. Using the cauliflower mixture spread it across the pan pushing with your palms to even it out. Remove any oversized clumps. Once your crust is well-formed and evened up, then place the pan in the oven for15 min. Remove the pan and allow it to cool slightly before trying to handle. Your crust will be very fragile at this point and you should wait until it is cool enough to flip over back onto the pan to present the bottom side up. Be sure to remove the parchment paper if you used any.
Toppings:
Frankly, I use no pizza sauce as I prefer the taste and most pizza sauces have sugar. If you insist you can make your own using a little tomato paste, stevia and dried basil but I just forget it about all together.
Next, I apply my favorite pizza meat. I happen to like peperoni so that is what I use. You can use what you like as long as it is not raw meat. All meat must be precooked. Use sparingly as deli meats have a lot of salt and some sugar. (read the labels)
Layer your favorite pizza vegetables, do not over load your pizza, more is not better. I use a few slices of ripe tomatoes, green peppers and mushrooms all sparingly just like the meat.
The last step is to layer on more of that Mozzarella or Italian cheese mix; how much depends on what you like. I use quite a bit because I love cheese and I also add a bit of Parmesan to the mix.
OK, back into that hot oven for another 15 Min removing to cool afterwards. You can slide it onto a cutting board while still very warm buy wait before cutting. Again we have the fragile issue. Once setup and cooled it can be eaten just like a regular pizza. But who can wait, so I cut it while still hot and place the soft slices, using a pie server, on to a plate and eat it with a fork. Left overs (that is a joke as we never have any) like regular pizza are great cold.
Lately, I have been preparing several crusts at one time freezing those I do not use for later use. You must wrap than securely to prevent them drying out in the freezer.
Enjoy!
