Friday, September 6, 2013

Simple Pizza Sauce and Oven Fried Pizza

Boy have I missed pizza!  I'm sure my husband misses it even more, because we not only don't do take out, but I haven't made homemade pizza in forever.  Well that's about to change.  I found and adapted an awesome recipe for Oven Fried Pizza and Simple Pizza Sauce.  Both recipes are Migraine safe and MSG free.  After my husband and I devoured our pizzas he instantly went into inspiration mode and started coming up with different ways to have the pizza....buffalo style, Italian style, with a cream sauce, white pizza, you name it.  As we experiment I will make sure to add to the recipe. 

Side Note: This is the pan I used for the pizza.  I swear by it.  I use it for my steaks in the winter, paella, and now oven fried pizza dough.  My pan might be 12" and definitely was twice the cost when I bought it 5 years ago.  Anyway....

Start with your dough first. 

Oven Fried Pizza Dough (inspired by Alex Guarnaschelli)
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (about 110 degrees)
3 1/2 cups Bob's Red Mill Organic White Flour, plus about 1 cup for rolling
2 teaspoons sea salt
1/2 teaspoon ground black pepper
1 scant tablespoon organic/local honey
1 tablespoon extra virgin olive oil, plus more for coating the bowl.

In a large bowl mix the water and yeast and stir.  Allow to sit about 5 minutes until the yeast is dissolved. 

Using a sieve or strainer, sift about half of the flour right over the water mixture.  Then with your hands mix it together.  Once smooth, add the salt, pepper and honey and mix by hand to blend.  Then sift the remaining flour over top and mix to blend. 

Heavily flour a cutting board and turn the dough out onto the board.  Knead the dough for 3 to 5 minutes adding flour as needed to prevent dough from being sticky.  Once the dough is smooth and all of the ingredients are integrated, place it inside a lightly oiled bowl and cover with clear wrap.  Place in a warm dry place and allow dough to rise at least 1 1/2 hours or until doubled in volume.  I let mine rest for 5 hours because I left and came back to it. 

Press gently on the dough and turn out onto a floured surface.  Divide the dough into 2 equal portions.  Roll each half into a loose ball.  Cover the dough with a clean towel and allow it to rest for an additional 15 minutes. 

(use this time to make the sauce- see below).

Once dough has sat 15 minutes take your cast iron pan and place it over medium high heat on your stove.  Add 2 tablespoons extra virgin olive oil to the pan.  Once the oil is smoking add one stretched by hand pizza dough round.  Use the back of a spatula to spread the dough clear to the edge.  Salt and pepper the top of the dough.  Once the under side is browned flip the dough.  Salt and pepper the top, add the homemade simple pizza sauce, and I then added browned ground beef that was seasoned simply with salt and pepper.  Add a couple pinches of crushed red pepper flakes and once the underside is browned place the whole pan in the oven for 5-8 minutes or until pizza is done.

Repeat with remaining dough and toppings.  My husband topped his the same but the last layer was mozzarella cheese, then more salt and pepper and a drizzle of extra virgin olive oil.  Yum!  Just remember mozzarella cheese is not migraine safe...and unless its made from pasteurized whole milk and has no preservatives it's not MSG free.  You could make your own ricotta cheese and add that.  I've done a layer of that below the sauce and it was delicious!

Now on to the simple sauce.

Simple Pizza Sauce:  (adapted from Don Pintabona)
1 28 ounce can Bionaturae Whole Canned Tomatoes
1/4 cup Organic Spring Onions sliced thin.  Using white parts too
1/2 tsp minced garlic
3-4 fresh basil leaves
1 teaspoon dried oregano
1/4 tsp or more sea salt
pinch of ground black pepper
2 tablespoons olive oil

Sauté the spring onions in the olive oil over medium heat for 3-5 minutes or until the start to turn a little brown.  Add the garlic and sauté an additional minute.  Take your whole tomatoes and dump them in a bowl, juice and all, and use your hands to crush the tomatoes.  Add the tomatoes, basil, oregano, salt and pepper to the sauté pan.  Bring to a simmer and then continue simmering on low for 15 minutes.  Can be stored in the fridge for up to one week.  This sauce recipe perfectly covered both pizza rounds from the recipe above. 


Monday, August 26, 2013

Roasted Tomato Basil Soup

It's tomato season!  Yummy!  Are you looking for an innovative new recipe to use up all those home grown plum tomatoes?  Well you've come to the right place.  This recipe is zippy and fresh and totally delicious. With a side of homemade bread it hit the spot! 

The original recipe inspiration came from Barefoot Contessa and here is her recipe.  I didn't even try to make the original recipe, I adapted it from the get go.  I've been getting better on spotting a good recipe...and boy is this a good one! 

Karin's Roasted Tomato Basil Soup


3 pounds ripe plum tomatoes, cut in half lengthwise (I also trimmed off the stem end)
1/4 cup plus 2 tablespoons Extra Virgin Olive Oil
1 tablespoon Sea Salt
1 1/2 teaspoons ground pepper
1 whole bunch of spring onions diced
3 teaspoons of minced garlic or 6 cloves minced
1 (28 ounce) can whole tomatoes, with their juices (Bionaturae- has no MSG or citric acid)
2 cups fresh basil leaves- I honesty didn't measure, but I don't think I used 4 cups like the original recipe called for
4 cups Homemade Chicken Stock I use this recipe but without the turnip and I use 1 bunch of spring onions instead of regular onions.  I also use organic whole chicken.

Preheat the oven to 400 degrees.  Place fresh plum tomatoes on baking sheet and drizzle with 1/4 cup EVOO, salt and pepper.  Roast for 45 minutes. 

In an 8 quart stockpot over medium heat, sauté the spring onions and garlic with 2 tablespoons of EVOO for 3-5 minutes until fragrant.  Add the canned tomatoes with juice, basil and chicken stock.  Add the oven-roasted tomatoes along with their juices from the baking sheet to the stockpot.  Bring to a boil and simmer for 40 minutes uncovered.  Let soup cool down a bit, and then add to a blender and puree until smooth.  I had to do it in two batches. 

To eat- I prefer mine warm.  Return to stove and reheat until warmed through.  I served mine with a side of toasted bread.  Yummy!


Fruit Pizza

Awhile back I put a challenge out there for my friends and family on Facebook to challenge me to try a new recipe.  I asked people to send me their favorite dessert ideas and then I picked one and challenged myself to make it.  Fruit pizza was the idea and I had never heard of it.  Fruit tarts I've tasted, but never made...but fruit pizza????

So I needed recipe inspiration.  That's where Pinterest came in hand.  This is the original inspiration...and a mighty fine recipe just as it is.  However, I adapted it to be migraine friendly and MSG free. 

Here goes nothing:

Karin's Fruit Pizza

1 1/2 cups pure can sugar
2 1/2 cups Bob's Red Mill Organic White Flour
1/2 teaspoon Debbies Baking Powder
1/2 teaspoon sea salt
14 tablespoons organic unsalted butter, softened (I use Wegmans Organic Brand)
2 teaspoons Organic Vanilla Extract
2 large eggs

1/2 cup Spectrum Naturals All Vegetable Shortening, Organic
1/2 cup (1 stick) Organic Unsalted butter
1 teaspoon Organic Vanilla Extract
4 cups (1 lb) Organic Powdered Sugar Sifted- Wholesome Brand carries one variety without cornstarch
2 -3 tablespoons Organic Pasteurized Whole Milk


  • Beat the butter and 1 1/2 cups sugar in a stand mixer until fluffy (about 3-5 minutes).  Add vanilla and eggs and mix until well combined.  In a separate bowl mix the flour, salt and baking powder.  Add this mixture to the butter mixture and mix until just comes together.  Chill the dough at least one hour, up to over night. 
  • Preheat oven to 350.  Spray your tart pans with organic canola spray.  (I used one 10" tart and six 4" tarts with one dough recipe).  Working on a flat surface covered with organic white flour, roll your chilled dough out to shy of 1/2 inch thick.  Lay greased side of tart pan bottom face down on dough.  Using a knife cut dough out to size of pan.  Flip over and place in tart pan.  Repeat with left over dough to fill smaller tart pans. 
  • Sprinkle dough with a total of 2-3 tablespoons of sugar.  I went for the lesser amount. 
  • For large pan bake 15-18 minutes.  For smaller pans bake 10-12 minutes. 
  • When sugar cookie is done, remove from oven and take sides of tart pans off so they chill faster.  Let chill at room temperature.  Meanwhile prep your fruit and frosting.
  • In a stand mixer mix 1/2 cup shortening and 1/2 cup softened butter together.  Mix in vanilla and sifted confectioners sugar slowly.  Once blended add in 2-3 tablespoons whole milk.  Beat until creamy.
  • First frost your cookies using about 1/4 inch of icing as an even layer.  Then start from the outside working in and lay your strawberries, then kiwi, then blueberries, raspberries and then kiwi, then blueberries.  Keep this refrigerated because of the icing.  Let come to room temperature for about 5 minutes before serving. 


Sunday, August 25, 2013

Amazing Green Beans

I've always struggled with green beans, but I finally found a winner with a little inspiration from Tyler Florence. 

Karin's Green Beans:

Take 1 pound of green beans, washed and ends trimmed.  In a wok or deep sauté pan fill with water until about 1 inch from the top.  Boil the water with about 1/2 tablespoon of sea salt.  When water comes to a boil add the green beans and cook for 5 minutes.  Green beans will be crisp, but cooked.  Pour green beans into a strainer and run under cold water to stop the cooking.  Meanwhile return the empty walk or sauté pan to the stove.  Over medium high heat add about 1/2 - 3/4 cup of scallions diced with about 1/2 tablespoon or 2 turns of the pan of EVOO.  Add 1 tsp of garlic and cook for about 3 minutes or until tender. Dish up and enjoy!

Serves about 4 people. 

Saturday, August 17, 2013

Breakfast Menu

So this morning I entertained a group of ladies who are in my prayer group.  I wanted to put together a nice breakfast that we could feast on while praying and catching up.  The group consisted of one gluten free member, myself who is following the MSG free and Migraine free diet, and the other ladies weren't picky. 

I made two 8" pans of Pumpkin Coffee Cake.

I made my Overnight Egg Casserole.

I bought organic gluten free yogurt (not migraine free) and then placed bowls of fruit (strawberries, raspberries and blueberries) with the yogurt, and gluten free granola.  People were able to make their own yogurt, fruit and granola parfaits.  Yum!.

Lastly, I took a pound of organic vine ripe tomatoes and placed them on a baking sheet and roasted them with a drizzle of EVOO and a sprinkling of sea salt and pepper at 350 degrees until they started to pop.  I put them on top of an Organic Spring Mix (reserving the juices left behind from the tomatoes popping).  I took the tomato juice, 2 tablespoons Distilled Vinegar, 6 tablespoons EVOO and a dash of sea salt and pepper and whisked until combined.  Then I served this on the side along with shavings of fresh Parmesan cheese for those that can eat cheese (this cheese is not migraine safe). 

This menu seemed to go well for the brunch.  Sweet, salty, filling, healthy, not healthy....had it all.  Menu planning for events is always hard so hopefully this menu sparks some ideas for you.


Overnight Egg Casserole

Are you looking for a great, easy and very tasty dish to make for a brunch or maybe even Christmas morning.  It's very adaptable too.  I was searching in a gluten free book (Living Well Without Wheat, The Gluten-Free Gourmet) for a gluten free breakfast casserole and came across what looked to be an easy recipe.  However, it called for cheese and I was hoping the casserole would be MSG free and Migraine free so I could enjoy the it too....two birds with one stone.  It also had sausage which I couldn't have.  No problem.  So here is what I did.

I took a 9 x 13 baking pan and decided to make half of the casserole gluten free and half with the homemade MSG and Migraine free bread (I couldn't find a GF bread that is migraine safe or MSG free).  I have a wet erase marker so I labeled the right side of the pan GF and left side non GF. 

I took 100% Sunflower Oil Spray by Winona Pure and sprayed the pan.  Then I took 3 slices of each bread and laid them down on their perspective sides of the dish.  You could insert cheese slices (American or Swiss) on top of each slice of bread...but no cheese for me.  Next took 1 tablespoon of EVOO and put it in a skillet over medium high heat.  I added 1 pound of ground turkey which I seasoned with a mix of 1/2 teaspoon salt, 1/2 scant teaspoon of pepper, 1/2 teaspoon fresh ground cumin, 1/2 teaspoon fresh ground coriander.  Cook until fairly cooked through.  Take the meat and layer it on top if the bread.  Next take 6 eggs, a dash of salt and 2 cups of Organic Pasteurized Whole Milk.  Let sit in the covered in the fridge over night.

In the morning turn your oven on to 350 degrees.  Once ready place the casserole in the oven uncovered and bake for 60 minutes.  Take out and serve.  Yummy!  Whether you use gluten free bread or regular bread this was a fabulous recipe. 

You can, like I said above, easily add cheese slices to the recipe or switch the turkey for sausage.  It just won't be MSG free or Migraine free. 

Get creative....this recipe would be good with spinach too. 


Monday, August 12, 2013

Corn Fritters

Oh my!  Oh Yum!  That's all I have to say.  I was watching The Chew the other day and I saw Michael Symon make homemade corn fritters and he made it look so delicious and easy I just had to try it.  And why not....I had my fryer out anyway!  I did very little adapting of his recipe...mostly just telling you the brands I used and I did change the dipping sauce.  So I still credit this recipe to Michael Symon.

Corn Fritters: (Original Recipe). 
3 cups Organic Non-GMO Canola oil
1 cup plus 2 tablespoons Bob's Red Mill Organic White Flour
1 cup Bob's Red Mill Organic Fine Ground Corn Meal
1 teaspoon Baking Powder (recipe here)
1 1/2 tsp sea salt
1/4 cup sugar
1/2 tsp fresh ground coriander
2 eggs (lightly beaten)
1 cup Organic Pasteurized Whole Milk
1 1/2 cups Fresh or Frozen Corn Kernels
1 large jalapeno (seeded and minced)- from my garden and oh so good!
1/4 cup sliced organic scallions (green and white parts)
1/4 cup organic unsalted butter, melted
(I did not use...nor did I miss the lime)

Dipping Sauce:
Honey mixed with a small bunch of fresh cilantro chopped

Heat your oil to 350 degrees. 

While the oil is heating, mix together the dry ingredients.  In a liquid measuring cup, measure your milk and add the eggs to the milk and lightly beat the eggs.  Add the egg/milk mixture to the dry ingredients and whisk until well incorporated.  With a spatula, fold in the corn, jalapeno and scallions.  When those are well incorporated fold in the melted butter.  Don't over mix. 

Take your metal 1 tablespoon measure and dip it into your hot oil.  Then dip it into your batter and then drop the batter into the oil.  Repeat until you have 4-5 balls in the oil, but don't over crowd them.  Cook for 2-3 minutes or until golden brown.  Remove and place on a plate with paper towels to drain.  Serve with honey/cilantro dipping sauce.