Deep Dish Pizza

Us Chicagoans take our deep dish seriously! As an "At Home Gourmet," I have always loved recreating my restaurant favorites. After lots of practice, I think my deep dish vegetable pizza is comparable to some of my favorites. You be the judge.

Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes

My prepared deep dish pizza dough
Butter
1 Tbsp Minced Garlic
1/2 lb Whole Mozzarella, sliced
2 Tbsp Italian Seasoning
1 small Red Onion, sliced
1 cup Shitake Mushrooms, sliced
2 cups Baby Spinach
1 cup Mozzarella,  shredded

Pizza Sauce - Mix the following 7 ingredients & set aside:
6 oz Tomato Paste
8 oz Stewed Tomatoes
2 Tbsp Olive Oil
2 Tbsp Parmesan Cheese, grated
1 Tsp Minced Garlic
1/2 Tsp of each: Oregano, Basil, Salt & Black Pepper

Preheat conventional oven to 400°

Butter a 10 inch, enameled cast iron skillet or 10 inch, heavy metal baking dish

Press the prepared dough into pan and up the sides

Bake crust for 10 minutes and remove from oven

Sprinkle with minced garlic

Place whole mozzarella slices over garlic and sprinkle with1 tablespoon Italian Seasoning

Layer pizza with onion, spinach & mushrooms

Spread pizza sauce evenly over spinach.

Spread pizza with shredded mozzarella & remaining Italian seasoning

Bake for 30 - 35 minutes or until crust is golden brown

Serve with grated Parmesan & red pepper flakes.

Deep Dish Pizza Dough

Prep Time: 12 minutes
Rest/Rise Time: 2 hours
Yields: 1 12 inch crust

1 1/8 cup hot water
2 1/2 teaspoons Active Dry Yeast
3 cups flour
1/2 cup corn oil
2 1/2 Tbsp sugar
2 tsp Kosher Salt
Butter
Additional flour for handling dough

Pour warm water into a large mixing bowl.

Add yeast to water and let sit, until foamy about 10 minutes

Add the next 4 ingredients and mix until the dough pulls away from bowl.  If using a stand up mixer, with a dough hook attachment, mix for no more than 2 minutes. 

Butter a large bowl

Flour hands and form dough into a ball

Add dough to bowl, cover with plastic wrap and let rise for about 1 1/2 hours

Punch dough down and let sit for an additional 10 minutes.

Beef Fried Quinoa

Some of my favorite recipes have been accidents. I wasn't trying to make fried quinoa, but I'm glad I did. I purchased some liquid aminos as a soy sauce substitute, but I was a bit skeptical. It's an awesome substitute for soy sauce and it is gluten free, has no chemicals,  no preservatives, is certified NON-GMO and has no artificial coloring.

Servings: 2
Prep Time: 5 minutes
Cook Time: 25 minutes

2 Tbsp Olive Oil
1/4 cup diced onion
1/2 cup chopped Red Bell Pepper
1 Tbsp Minced Garlic
1 cup Quinoa
2 cups Gluten Free Vegetable Broth
1 Tsp Oregano
1/2 Tsp Paprika
1/2 cup frozen Green Peas
1/4 cup chopped green onion
1/4 cup Braggs Liquid Aminos
1 egg
1 cup cooked Shrimp, Chicken or Beef

In a large sauté pan, over medium heat add the 1st 5 ingredients to pan and stir for about 2 minutes.

Add next 3 ingredients. Stir to mix.

Bring mixture to a boil and cover. Reduce heat to low. Cook for 15 minutes or until most of liquid is gone.

Add green peas to mixture and steam for about 5 minutes.

Remove lid. Stir in liquid aminos.

Add egg to pan and stir until egg is cooked.

Stir in green onions and beef, chicken or shimp.

Serve with additional liquid aminos and enjoy!

Shrimp & Crawfish Paella

Servings: 8
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:
2 Tbsp Olive Oil
3 Garlic Cloves minced
2 cups short or medium grain rice
1/4 c flat leaf parsley, chopped
1 Tsp Oregano
1 tsp Smoked Paprika
Zest of 2 lemons
1/2 Tsp Saffron
32 oz Chicken Broth
2 bay leaves
Salt & pepper to taste
2 Tbsp Olive Oil
1 large yellow onion, diced
2 red bell peppers, diced
1 tbsp cajun seasoning
1 lb Shrimp, peeled and devined
1 lb Crawfish

Preheat 2 tbsp of olive oil in a large sauté pan, over medium heat.
Add garlic and rice to pan,  stirring constantly to coat with oil,  about 3 minutes.
Add next 7 ingredients,  stir and bring to a boil.  Cover pan and reduce heat to simmer, about 20 minutes, stirring occasionally.
Season with salt & pepper to taste.
In a separate pan, preheat 2 tbsp olive oil over medium heat.
Sauté onions and peppers, stirring occasionally,  about 5 minutes.
Season seafood with cajun seasoning and add to vegetables and cook until shrimp turns pink.
Pour rice into serving dish and top with seafood mixture.
Serve with lemon wedges and red pepper flakes.
ENJOY!

Fried Oyster Salad

My friend Janelle recently visited New Orleans. While there, she posted a photo of fried  oysters with bleu cheese and balsamic vinaigrette. I knew once I saw the picture that I was not only gonna try it, but I was adding it to my catering and weekly meal service menus! Here's the recipe:

Ingredients:

1 lb Oysters
1 cup Buttermilk
Cajun Seasoning
2 cups flour
Oil for deep frying
4 strips of cooked bacon cut into 1/2 inch pieces
1 lb Baby Spinach
1/2 cup Cucumber
1 medium tomato cut in wedges
1 cup Bleu Cheese Crumbles
Balsamic vinaigrette dressing
Lemon wedges

For Oysters:

• Soak oysters in buttermilk.
• Meanwhile, mix flour and 2 tablespoons cajun seasoning
• Set up deep fryer or frying pan with enough oil to cover oysters and heat over medium heat.
• Drain oysters and reserve milk
• Season with Cajun seasoning
• Coat oysters with flour
• Then coat with reserved milk. 
• Repeat the last two steps
• When oil is ready, gently place in oil and fry, turning occasionally, until golden brown. Do not overcrowd pan or fryer.
• Remove oysters from oil when they begin to float
• Place on paper towels to drain.

For Salad:

• Place spinach in a large bowl with cucumbers and tomato
• Top with oysters, then bleu cheese and bacon
• Sprinkle with the juice or 1 lemon wedge
• Serve with vinaigrette.

Enjoy!

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Cheesy Scrambled "Eggs"

Prep Time: 2 minutes
Cook Time: 8- 10 minutes

Ingredients:

2 Tbsp Olive Oil
1 lb Extra Firm Tofu cut into cubes
1 tsp Tumeric
1 tsp garlic powder
Salt & Pepper to taste
1/2 cup Veggie Shreds Cheddar " Cheese

In a sauté pan, preheat olive oil over medium heat

Add tofu to pan and sprinkle with tumeric, garlic, salt & pepper

Gently stir until tofu is covered with seasonings

Sauté, stirring occasionally, for about 7 minutes

Add "cheese" to mix and stir to combine.

Remove from heat when "cheese" melts

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Vegan Plantain Pita

Makes: 1, 9 inch Pita
Prep Time: 15 minutes
Cook Time: 15 minutes

Equipment Needed:
9 inch Tart Pan/ Pizza pan
Blender or Food Processor

Ingredients:

• 2 Ripe Plantains
• 1 Tbsp Flaxmeal mixed with 3 Tbsp water (Egg Substitute)
• 2 Tbsp Coconut Oil
• 2 Tbsp Pecans
• 1 Tsp Salt
• 1/2 cup Flour
• 1 Tsp Cinnamon
• Sea Salt (Optional)

• Preheat oven to 375 degrees
• Grease tart pan
• In a small bowl, mix flaxmeal with 3 tbsp water. Stir & let sit until it gels, about 10 minutes
• Process/blend plantains, olive oil, nuts, cinnamon,salt & flaxmeal mixture until smooth
• Add flour and pulse until crumbly
• With floured fingers, press mixture in the bottom of tart pan
• Bake for about 15 minutes or until firm & edges begin to brown
• Remove from oven and let rest for about 10 minutes
• Cut pita in half, then cut into triangles
• Sprinkle with Sea Salt 

Serving Suggestions:

• Spinach Dip
• Chicken and or Tuna Salad
• Mango Salsa
• Baste with Olive Oil and serve with dinner in place of bread

ENJOY!