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Another Meal Using your Cauliflower Rice – Cauliflower Pizza Crust

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This was so good! I’m totally hooked. Healthy too! You can put whatever toppings you like on it. I put roasted eggplant, oven dried tomatoes, green onions and fresh mozarella with a little balsamic vinegar drizzled over after baking. I almost ate the whole dang pizza myself. It was that good and almost guilt free.

Cauliflower Pizza Crust with Eggplant, fresh Mozzarella, and Oven Dried Tomatoes

Preheat oven to 400

1 batch of cauliflower rice (Big tip: put “rice” in a thin cloth and squeeze out all the excess water) This helps so crust isn’t soggy.

1 egg

1/3c. goat cheese

1t. oregano dried

1/4 t. salt

Mix altogether until well combined and spread out on a parchment lined baking pan. Press the dough into a crust about 1/3″ thick making edges a little thicker.

Bake for 35-40 minutes until golden brown around edges and spots through out rest.

Put on the toppings.

Fresh Mozzarella cheese

2 green onions sliced

Half an eggplant diced 1 inch cubes and sprnkled lightly with salt

Mix 2T. olive oil, 1 T. cider vinegar, 1T, agave nectar, 2 Garlic cloves chopped, 1/4. t. cumin, 1/2 t. smoked paprika, and a sqeeze of lemon juice

Pour mixture over eggplant and roast at 400 for 20 – 30 minutes or until tender.

Oven dried roasted tomoatoes

balsamic vinegar

I put on a thin layer of tomato pizza sauce then I layered slices of mozzarella cheese, the roasted eggplant, the green onions, the oven dried tomatoes and then put back in the oven for 10 minutes or until cheese is melted.

Slice and Serve.

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Crust recipe from detoxinista.com

Eggplant adaped from the kitchn

Jambalaya

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My family loves this dish and so does everyone that eats it. I based this recipe from  a cookbook recommended to me by a chef in New Orleans.  It was all delish!
Chicken,Sausage and Shrimp Jambalaya
1lb. andouille or smoked spicy sausage sliced into 1/4 inch slices
3 chicken breasts cut up into bite size chunks
2c. onions chopped
1 green and 1 red pepper chopped
1 large tomato copped
4 celery stalks chopped
3T. oil
4 T. flour
1/2  6 oz can tomato paste
1 can of beef consomme’ (if you don’t have it you beef broth)
2 bay leaves
1t. basil and thyme
1/2t. chili powder
1/4t. red pepper
pinch of black pepper
1t. salt
1/4t. cayenne
11/2c. chicken stock
3 cloves garlic minced
1c. chopped okra
11/2c. med. shrimp
6 green onions chopped
3T. parsley choppedBrown the sausage in 1t. oil. Remove and set aside. Place chicken in pan and brown very well set aside. Add 3T. oil and 4T. flour and make a medium brown roux whisking until flour is all combined and turns brown. Add chopped vegetables except green onions and parsley and cook until tender, stirring occasionally, Add tomato paste and stir well, then add beef consomme and gradually add 11/2c. chicken stock while stirring. Bring to a slow boil, then add meats stirring well. Add seasonings and garlic and let simmer 15 minutes You can add rice at this point with 2-3 cans of broth and cook 25-30 minutes longer covered or do as I do and keep it as a sauce/topping to put on top of rice. I do this only because I am a big saucey girl. I love the sauce so I want more of it rather than having the rice soak it up.  I add green onions, parsley and a couple dashes of tabasco right at end. Serve over rice. Serves 8-10 people.

Menu Planning – Staying Organized

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Making a menu for your dinners not only helps you stay organized it helps you save money.

 I try to sit down twice a month to plan out my dinners and grocery lists.
By doing this it helps you stay organized and not wondering what you’re gonna make for dinner each night especially when your pressed for time.
Keep it in a notebook so that you can also look back for ideas of what to make especially the things you tried that’s new and enjoyed.  Give a rating next to new things, if it didn’t go over well cross it out.  I try to try something new once a week to help broaden my dinner menus plus it also helps you in your cooking skills.
So plan out your weekly menu. Leave a day for leftovers and a day for a night out.  When you have a menu for 2 weeks make up a grocery list of items you need. You will most likely have a fresh produce list that you might have to get each week a long with milk, bread and whatever things you go through quickly, but some produce will last longer than others so plan accordingly for your days and you might not have to go again until second week.
Other than that you can buy everything you need for your menus and won’t end up buying extra stuff that sounds good that you never get around to making or it spoils before you make it. So 2 big shops a month isn’t bad. You will also not spend extra $ when your going shopping hungry and buying all kinds of stuff with good intentions. Also make sure you look through your pantry see what you already have on hand or that’s getting close to expiration and plan meals based on that. Another nice thing about having a menu planned is that if you don’t feel like what is planned for let’s say Monday you can switch days around because you already have the necessities. Another important factor is a well stocked pantry it is a great helper.
Some necessities to always have in your pantry are:
Tomato sauce
Cans Stewed or diced tomatoes
Chicken broth Powder
Beef broth powder
Refried beans
Rice
Pasta of a few kinds
Taco shells
Soy sauce
Large assortment of spices
Coconut milk
Oatmeal
Quinoa
Assortment of beans – can be canned
Worcestershire sauce
 Vinegar, balsamic, red wine, white
bread crumbs
Cornstarch
Cornmeal
Flour
Olive oil
Canola oil
Sesame oil
Salt
Pepper
When I start getting low I just remember to write it on my grocery list then I always have what I need when I need it.
Some of my menus might look like this :
Mon-stuffed flank steak
Teus- fontina chicken with mushroom sauce
Weds-lamb curry
Thurs- left overs
Fri-eat out
Sat-ceviche tostadas
Sun-lasagna
Grocery list
Fontina cheese
Flank steak
Spinach
Mushrooms
Fish
Bell peppers
Avocados
Mozzarella
Cilantro
Romaine
I hope this helps you it has helped me greatly and I have been doing it since I got married.  It has been a valuable time and money saver.

Asian Quinoa Salad

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Here’s another great and healthy Quinoa Salad. I used a combination of white and red Quinoa.

Asian Quinoa Salad

3/4c. uncooked Quinoa

11/2c. water or Chicken Broth

1c. Sugar Snap Peas or Snow Peas trimmed and cut in half

Bring to a boil then lower to med low and cook 10 minutes. Then toss in Snow Peas and cook for 6 minutes more.

Remove from heat and add remaining ingredients.

2-3 C. shredded Coleslaw mix or (shredded cabbage and carrots)

1 Red Bell Pepper sliced thin

3T. Cilantro Chopped

2T. Green onions sliced

1T. Sesame Seeds

Dressing

1T. Rice Wine Vinegar

2T. Orange Marmalade

2t. Sesame Oil

1T. Ginger root minced

Juice from 1 lime

1t. salt

pinch of Cayenne pepper

1t. garlic minced

Mix altogether until combined well. Pour over Quinoa and toss.

Enoy!

 

Adapted from Weight Watchers

What To Do With All Your Leftover Easter Candy – Make Easter Bunny Crack! I Mean Crunch Mix.

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I hope you all had a fabulous Easter. I did but I probably ate my weight in candy and desserts. Thank goodness it’s Monday and I can start fresh!

This is really good and really addicting.  So if you are hoping to make it and get rid of candy this is a good way but you might hate yourself for it because you might be the one to eat it all. I actually made it before Easter but this is a good way to use up any leftover candy and you can make it with what you have. I of course made it with a lot of things I love and to go together. 

Easter Bunny Crack Crunch Snack Mix

1 bag of Caramel Puff Corn

1 box of Annies Chocolate Chip Bunny Cookies

11/2c. Peanut Butter filled pretzels or pretzel sticks. (I did a combo)

1 bag of M & M’s

1 bag of Candy Corn

2 C. mini Marshmallows

1 package of White Almond Bark Melted

1/2c. Peanuts

Put all ingredients in a large bowl. Pour melted Almond bark over all of it and mix well. Spread out on cookie sheet to let harden then break apart if needed.

Enjoy!

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