Brilliant Broccoli Tots: Skeptics Try the Newest Snacking Sensation

Brilliant Broccoli Tots: Skeptics Try the Newest Snacking Sensation

posted in: Food, Side Dishes | 0 | This post may contain referral links. See privacy policy for more.

Have you guys seen recipes for broccoli tots across the internet? We have seen a couple that were dubbed as low carb alternatives to tater tots and of course, we were skeptical. How could a tot made from broccoli taste as good as a tot made from potatoes? Once again we the skeptics were proved wrong, just like we were when we tried cauliflower pizza.

pizza, cauliflower pizza, gluten free, gluten free pizza

Click here to check out our Cauliflower Pizza Recipe!

 

Broccoli tots are amazing! Broccoli plus cheese, you can’t go wrong! This recipe is very simple, quick and delicious.

Blanch the broccoli for two minutes until it is bright green. Let cool.
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Finely chop the broccoli florets. You don’t want the pieces to be too big or else you can’t form the tot.
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Once the broccoli is chopped, cook the onions and garlic. We tried some of the recipes out there with raw onion and garlic – bad news, dude.
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Mix all the ingredients together, then refrigerate for 20 minutes.
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Scoop a heaping tablespoon of the mixture into your hands and form into tot shapes.
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Bake at 400°F for 9 minutes, then flip and bake for 9 more minutes. Let cool slightly, then snack away!
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Brilliant Broccoli Tots!

Brilliant Broccoli Tots!

Ingredients

  • 12 oz broccoli, cut into small florets
  • 1/2 cup onion, finely diced
  • 3 cloves garlic, minced
  • 1 c shredded cheddar
  • 1 egg beaten
  • 2/3 c panko breadcrumbs
  • 1/2 t salt
  • 1/2 t pepper

Instructions

  1. Fill medium saucepan with water, add salt, bring to boil.
  2. Blanch broccoli for two minutes, make sure to press florets into the water while cooking.
  3. Drain and let cool.
  4. Heat a frypan to medium, add a splash of olive oil and onions. Cook until onions have caramelized. Turn off heat, add garlic mix to incorporate, then remove pan from burner. Let cool.
  5. Finely chop cooked broccoli florets
  6. Mix panko, salt and pepper in small bowl.
  7. Combine all ingredients in a medium mixing bowl.
  8. Refrigerate for 20 minutes.
  9. Preheat oven to 400°F.
  10. Line a baking sheet with parchment paper.
  11. Form the tots. Scoop out about a heaping tablespoon into your hand, compact the mixture while also forming a tot shape.
  12. Place onto baking sheet and space evenly.
  13. Bake for 9 minutes, flip and bake for 9 more minutes.
  14. Let cool slightly.
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Cool, Tasty, Tangy Tzatziki

Cool, Tasty, Tangy Tzatziki

posted in: Food, Sauces | 2 | This post may contain referral links. See privacy policy for more.

This tasty Greek condiment can be used as a delicious dip for veggies or a piece of pita. It can also be used as a condiment to your choice of meat. The base of this sauce is Greek yogurt, which is quite popular nowadays. You can use your favorite brand whether that may be Oikos, Fage or Greek Gods, just make sure it is plain instead of flavored.

We have tried making this with full fat and low fat yogurt and have not really noticed a difference in taste. Some Greek yogurts are really thick and some are thin. This consistency will impact the texture of your tzatziki. The kind we use, Greek Gods, is very thick and therefore the tzatziki is thick and we like it that way. If you want your sauce to be thinner, use a thinner yogurt.

This mix of cool, tangy yogurt, garlic, cucumber and dill goes great with Chicken Souvlaki, which we have previously posted our recipe. We recently grilled up some steaks and the tzatziki was great with it also.

tzatziki-featured-pinterest

All the ingredients needed for the tasty tzatziki. When I was gathering up the ingredients, I accidentally grabbed dill seed instead of dried dill weed. Don’t make the same mistake! Luckily, I realized it before adding it to the mix it, the sauce would have been extra crunchy and not taste very good. ?

tzatziki-sauce-1

Cut the cucumber in half, scrape out the seeds.

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Then shred the cucumber and squeeze well to remove extra liquid.

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Add in the remaining ingredients. If you can get fresh dill you can use 2 tablespoons finely diced instead of dried dill. We have tried both fresh and dried and both are very tasty, however we can’t always get fresh dill at our grocery stores.

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Mix and wait 4 hours.

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Tasty Tzatziki

Tasty Tzatziki

Ingredients

  • 1 large hothouse cucumber
  • 2 garlic cloves, finely minced
  • 2 cups plain Greek yogurt
  • 1 t dried dill
  • 1/4 c lemon juice
  • 2 T olive oil
  • 1/2 t ground pepper
  • 2 t Kosher salt

Instructions

  1. Scrape seeds from cucumber and then shred into a bowl.
  2. Take small handfuls of the shredded cucumber and squeeze out the liquid.
  3. In a medium container, mix pressed cucumber and all remaining ingredients.
  4. Cover and put into refrigerator to let flavors meld, at least four hours.
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Scrumptious Shrimp and Vegetable Okazu (GIFT #6)

Scrumptious Shrimp and Vegetable Okazu (GIFT #6)

posted in: Food, Grandma Inspired Fantastic Treats (GIFTs), Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

Our last Grandma-Inspired Fantastic Treat (GIFT) was for a Perfect Rich and Sweet Blueberry Crumble. Today’s GIFT is for Scrumptious Shrimp and Vegetable Okazu. In Japanese, the traditional definition of okazu is a general name for anything that is served with steamed rice. Growing up in our house, okazu was defined as a meal consisting of some kind of meat cooked with a mix of vegetables covered in a sauce served over steamed rice. It was and still is a family favorite.

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Our grandma would cook this dish for us at least once a week. She never had a written recipe for her okazu, she used whatever meat and veggies she had on hand. The only consistent part of this dish was the sauce and the white rice. Even then, replicating the sauce was difficult since she was like every other grandma and just mixed things together, tasted it and that was it. No measurements were ever done. It took a lot of practice to perfect the sauce to taste the same as how it tasted when she made it. The recipe below is a loose guideline. Feel free to take liberties and change it up to make okazu how you like it.

First, slice up your veggies. For this recipe, we used celery, carrots, onion, and cabbage.

shrimp and veggie okazu - 1
shrimp and veggie okazu - 2

Heat some olive oil in a large frying pan and add the sliced veggies.

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Cook veggies for about ten minutes on medium heat. Then add chopped shrimp. The shrimpies cook fast – they only need about two minutes.

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In a large bowl, combine the chicken stock, soy sauce, ginger powder and cornstarch (for thickening). Yummy yummy sauce.

shrimp and veggie okazu - 5

Add the sauce to the pan and cook until sauce has thickened and mixture is bubbling.

shrimp and veggie okazu - 6

Serve with rice!

Scrumptious Shrimp and Vegetable Okazu

Scrumptious Shrimp and Vegetable Okazu

Ingredients

  • 3 T olive oil
  • 1 large onion, sliced
  • 2 medium carrots, thinly sliced
  • 3 celery ribs, thinly sliced
  • 4 c sliced cabbage
  • 2 lbs shrimp, cut into pieces
  • 1 1/2 T garlic, minced
  • 1 1/2 c chicken stock
  • 1/3 c soy sauce
  • 2 t ginger powder
  • 1 1/2 T cornstarch

Instructions

  1. Heat large fry pan and olive oil to medium heat.
  2. Add onion, carrots, celery and cabbage.
  3. Cook vegetables until almost done then add shrimp.
  4. Mix stock, soy sauce, ginger powder and cornstarch.
  5. Cook until shrimp are pink.
  6. Increase heat to medium high, add liquid mixture and cook until bubbling and thick.
  7. Serve over steamed rice.
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Grandma’s Sweet and Savory Teriyaki Chicken (GIFT #2)

Grandma’s Sweet and Savory Teriyaki Chicken (GIFT #2)

posted in: Food, Grandma Inspired Fantastic Treats (GIFTs), Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

This is the second post in our blog series, Grandma-Inspired Fantastic Treats (GIFTs). Today’s treat is our Grandma’s recipe for teriyaki chicken.

sugar, karo, ground ginger, soy sauce, chicken

She would make this dish for special Japanese holidays including New Year’s, Boy’s Day and Girl’s Day. For this recipe, you can use any cut of meat. This time we used chicken breast, however, when our grandma made it, she always used chicken thighs. The dark meat takes on the marinade really well.

sugar, karo, ground ginger, soy sauce, chicken

This teriyaki sauce is delectable, sweet and salty. A hint of umami. So good. It might be the Karo syrup… ?

I remember seeing that stuff in the cupboard when I was a kid, before the whole anti-corn syrup movement, and wondering what is that goo? I had no idea it was made from actual corn! Ha. In case you’re interested in corn and food, here’s an informative article from the Washington Post: How corn made its way into just about everything we eat.

teriyaki chicken sauce

After boiling, the ingredients come together to this wonderfully thick and shiny sauce. Cool marinade to room temperature and add to cut up chicken.

sugar, karo, ground ginger, soy sauce, chicken

We do all our marinating in gallon size ziploc bags. Stand the bag up in a large bowl to avoid spills.

sugar, karo, ground ginger, soy sauce, chicken

Ready to go in the fridge overnight.

sugar, karo, ground ginger, soy sauce, chicken

After baking at 325°F for an hour, you get… Grandma’s Sweet and Savory Teriyaki Chicken!!!

sugar, karo, ground ginger, soy sauce, chicken

While Grandma loved making Teriyaki Chicken, her favorite fast food joint was… you guessed it, Panda Express. Both our grandparents loved their orange sauce and mandarin teriyaki sauce. Panda Express is still a wonderful guilty pleasure for us, and while it is neither healthy nor artisanal, there is still something very comforting about sliding your tray down the line, drooling over greasy noodles and crab rangoons.

 

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Grandma's Sweet and Savory Teriyaki Chicken

Grandma's Sweet and Savory Teriyaki Chicken

Ingredients

  • 1 cup soy sauce
  • 1 cup granulated sugar
  • 1/2 cup Karo Light
  • 1/8 cup mirin
  • 2 cloves garlic minced
  • 1/2 t ginger powder
  • 2-3 pounds chicken breast

Instructions

  1. Mix all ingredients EXCEPT the chicken in a medium saucepan
  2. Boil for 10 minutes
  3. Let cool
  4. Cut chicken into about 1 inch cubes
  5. Place chicken into gallon ziploc and pour sauce in
  6. Press air out of bag and massage so marinade is touching all sides of chicken
  7. Marinate overnight
  8. Preheat oven to 325°F
  9. Pour chicken into a baking dish and cover with aluminum foil
  10. Bake 30 minutes, turn pieces, bake another 30 minutes
  11. Chicken will be done when internal temperature reaches 165°F
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Sweet and Salty, Bacon-licious, BBQ Baked Beans

Sweet and Salty, Bacon-licious, BBQ Baked Beans

posted in: Food, Side Dishes | 0 | This post may contain referral links. See privacy policy for more.

BBQ baked beans have always been a staple of our family’s summer cookouts, but we have always purchased cans and heated them up. We especially enjoy Bush’s Beans, largely due to that adorable dog – Duke! He’s snarky AND cute – #goals.

Recently, we decided to try making our own baked beans and the result did not disappoint. But don’t worry Duke, we’ll still buy yours too.

Making your own beans from scratch requires a little bit of forethought because the dry beans need to soak overnight and plump up.

beans, baked beans, food, kitchen, cooking, recipe, eat

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BBQ baked beans always require bacon, lots of yummy, delicious bacon.

bacon, baked beans, food, kitchen, cooking, recipe, eat

Add in some green bell pepper, onion and garlic…

beans, baked beans, food, kitchen, cooking, recipe, eat

beans, baked beans, food, kitchen, cooking, recipe, eat

Along with some molasses, brown sugar, ketchup, and honey…

beans, baked beans, food, kitchen, cooking, recipe, eat

beans, baked beans, food, kitchen, cooking, recipe, eat

And you’ve got baked bean brilliance. Smoky, spicy and sweet. What else could you want? Everyone gobbled these BBQ baked beans at our latest summer feast. Try the recipe and let us know what you think!

Have a great weekend everyone!

Sweet and Salty, Bacon-licious, BBQ Baked Beans

Sweet and Salty, Bacon-licious, BBQ Baked Beans

Ingredients

  • 8 cups water
  • 1 1/2 T Kosher Salt
  • 1 pound dry pinto beans
  • 12 oz bacon, cut into 1/2 inch squares
  • 1 large onion, diced
  • 1 medium green bell pepper, diced
  • 1 1/2 T garlic
  • 2 cups chicken stock
  • 3 cups water
  • 1 1/2 cups ketchup
  • 2/3 cup brown sugar
  • 1/3 cup honey
  • 1/4 cup molasses
  • 2 T yellow mustard
  • 1 T apple cider vinegar
  • 1 T sriracha
  • 1 t garlic powder
  • 1 t onion powder
  • 1 t paprika

Instructions

  1. Rinse beans to remove dirt and pick out any bad beans or hidden rocks
  2. In medium size bowl or container, mix 8 cups water and kosher salt
  3. Add pinto beans, let sit overnight at room temperature
  4. Drain and rinse beans again
  5. In large dutch oven, cook bacon over medium heat
  6. Remove browned bacon, leaving as much fat as possible
  7. Add onion and cook until slightly brown
  8. Add green pepper and garlic, cook for one minute
  9. Add 3 cups water, chicken stock, reserved bacon and beans
  10. Bring to boil, reduce heat to low, cover and cook for one hour
  11. Preheat oven to 300°F
  12. Stir in remaining ingredients, cover and place in oven
  13. Bake for 4 hours, stirring occasionally
  14. Remove cover and bake for another hour
  15. Let cool 15-20 minutes
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Delicious Grilled Chicken Souvlaki, Grandparents, and Utah

Delicious Grilled Chicken Souvlaki, Grandparents, and Utah

posted in: Food, Main Dishes | 1 | This post may contain referral links. See privacy policy for more.

Today we will be making Grilled Chicken Souvlaki, one of our favorite recipes for chicken. We made this batch of chicken for our retired school counselor neighbor who is recovering from hip replacement surgery.greek chicken 1

She is one of our favorite neighbors and reminds us a lot of our grandma, who passed away four years ago on this day.

greek chicken 2

Our grandparents spent the majority of their long lives in Utah, where they had a farm and a fruit stand. Earlier this week, we talked about Japanese Internment Camps during World War II. Well, our grandparents met after our grandma left Minidoka and took a job 200 miles southeast in our grandpa’s hometown in Utah.

greek chicken 3

Our grandparents loved Greek food and you may ask: how did a pair of Japanese Americans who lived in Utah, before the foodie revolution, even know about good Greek food?

greek chicken 4The answer is that there is a large population of people of Greek descent who live in Utah. During the early 1900s, there was an influx of Greek immigrants to America and several ended up moving from West. Many came to Utah to work in the mines. You can read more about the Greeks in Utah here.

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Last year, we went on a road trip to Utah. While we were there, we went to a couple of amazing local fast food restaurants, Greek Souvlaki and Crown Burgers. They both had their version of chicken souvlaki on their menus. We tried it at both spots and after that we were hooked. When we got home, we began experimenting with different marinades until we got it just right.
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While we never made this chicken for our grandparents, it is definitely a recipe they would have loved. This chicken is tender, moist and full of flavor. We have also used this marinade with pork and is just as delicious.

Delicious Grilled Chicken Souvlaki

Delicious Grilled Chicken Souvlaki

Ingredients

  • 2 pounds of chicken, cut into 1 inch cubes
  • 1/3 to 1/2 cup lemon juice from about 3 lemons
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 T dried oregano
  • 2 t kosher salt
  • 1/2 t ground black pepper
  • 5 cloves minced, about a heaping tablespoon

Instructions

  1. Whisk all ingredients except for the chicken
  2. Place cubed chicken into a ziploc bag
  3. Pour marinade over the chicken
  4. Press all the air out of the bag
  5. Massage chicken so the marinade is between all the pieces
  6. Place bag into a bowl in case the bag leaks and refrigerate
  7. Marinate 20-24 hours, massaging the chicken twice
  8. Skewer chicken and grill until the internal temperature reaches 160°F
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Roasted Cauliflower and Gruyère Frittata

Roasted Cauliflower and Gruyère Frittata

posted in: Breakfast, Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

Today’s frittata recipe uses the Roasted Cauliflower recipe we posted on Thursday. This is the first frittata I’ve made that tastes almost as good as quiche. So fluffy and light! Perfection.

I like to think of frittatas as a slightly healthier version of quiche, especially if you only add vegetables. It is gluten free since there is no crust. Frittatas are also known for being a great way to use up leftovers. You can add all kinds of ingredients. Find the full recipe for this frittata at the bottom of this post.

First we have onions cooked in bacon fat, plus roasted cauliflower, smoked paprika and chopped garlic.

cauliflower frittata - 1 small

Next, the super yummy Gruyère.

Gruyère was one of the first “foodie” ingredients I ever used. I saw it on Food Network in an episode of Tyler’s Ultimate. The recipe was Chicken Cordon Bleu and it was one of the most delicious things I have ever made. I have been in love with Gruyère ever since.
cauliflower frittata - 2 small

Two keys to a great frittata are 1) use room temperature eggs and 2) do NOT over-mix the eggs. Over-mixing will introduce air into the eggs which will then cause the frittata to inflate in the oven and then deflate when it is taken out to cool. Your frittata will be tough and not very tasty. (Yes, this has happened to me.)
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Eggs, Gruyère, and heavy cream gently whisked.
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I love it when a frittata comes together!
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After 10 minutes in the oven: Voilà! FRITTATA!

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Time for a close up!
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Slice and serve the deliciousness!
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Roasted Cauliflower Gruyere Frittata

Roasted Cauliflower Gruyere Frittata

Ingredients

  • 8 eggs, room temperature
  • 1 head cauliflower, chopped and roasted
  • 1 small onion, diced
  • 2 cloves of garlic, chopped
  • 3 T bacon fat
  • Salt and pepper
  • 1/2 t smoked paprika
  • 1/3 cup heavy cream
  • 3 ounces shredded gruyere

Instructions

  1. Preheat oven to 350°F
  2. In a 10 inch cast iron skillet heat the bacon fat to brown the onions over medium heat
  3. Salt and pepper to taste
  4. Add roasted cauliflower to pan to warm
  5. Add chopped garlic until fragrant and smoked paprika
  6. Stir to mix
  7. Arrange ingredients evenly in the pan
  8. In a medium bowl whisk eggs, cream and gruyere.
  9. Do not whisk vigorously. Mix only until all ingredients are incorporated.
  10. Pour egg mix into skillet to evenly cover cauliflower. Let sit for one minute to set the bottom.
  11. Put pan into oven and bake for 10 minutes.
  12. Take out and enjoy!
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Easy, Everyday Oven-Roasted Cauliflower

Easy, Everyday Oven-Roasted Cauliflower

posted in: Food, Side Dishes | 1 | This post may contain referral links. See privacy policy for more.

Our family loves cauliflower. It really is the blank canvas of vegetables. One of our most popular posts ever here at zydoyle.com is our Cauliflower Pizza Crust Recipe.

I have used today’s recipe: Easy, Everyday Oven-Roasted Cauliflower more times than I can count. It is super simple, with only six ingredients.

Roasting gives a kind of natural smoky flavor and since cauliflower is sort of bland, it takes on strong flavors really well. Roasting is a really easy technique and can be used for all kinds of vegetables. In my opinion, there are only a couple of rules to roasting.

Rule 1: Salt generously. Although that might be a general life rule.

Rule 2: Watch ’em like a hawk. Burnt vegetables taste terrible.

Easy, Everyday Oven-Roasted Cauliflower

Easy, Everyday Oven-Roasted Cauliflower

Ingredients

  • A head of cauliflower
  • 4 cloves of garlic, peeled and smashed
  • Salt and pepper
  • 1 lemon, juiced
  • Olive oil

Instructions

  1. Preheat oven to 425°F.
  2. Cover a sheet pan with heavy duty aluminum foil. This makes cleanup a snap.
  3. Cut up cauliflower into small, uniform chunks and put onto prepared pan.
  4. Drizzle olive oil over the cauliflower. You want the cauliflower to covered in oil but not swimming in it.
  5. Sprinkle salt and pepper over the cauliflower.
  6. Pour lemon juice over the cauliflower and toss.
  7. Add smashed garlic cloves to pan. Put them in different areas so the garlic flavor is all over.
  8. Roast in the oven for 13 minutes, then flip the cauliflower.
  9. You can use a flipper or a pair of tongs, just be careful not to tear the aluminum foil.
  10. Roast for another 10-15 minutes until you have reached your desired doneness.
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Perfect Pico de Gallo (Salsa Fresca) for Cinco de Mayo

Perfect Pico de Gallo (Salsa Fresca) for Cinco de Mayo

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tomato, onion, cumin, cilantro, lemon, garlic, salt, pepper, chili powder

Pico de Gallo translates literally to “rooster’s beak” in Spanish. It also goes by other names, such as salsa fresca or yummy deliciousness. This recipe is very easy to follow and is just in time for Cinco de Mayo.

When I think about Pico de Gallo, I think firm tomatoes combined with a crunch of onion, a tang of citrus and a hit of salt. My mouth is now watering. That doesn’t mean that the other ingredients don’t matter, they do and they are essential to the overall flavor of the salsa.

A discussion about tomatoes, chiles, onions and lemon. The type and ripeness of tomatoes is a personal preference. I prefer Roma and I like them to be on the firm side.

Others prefer on the vine tomatoes that are very ripe and squishy and that is okay. Try out different types and ripeness levels to see what you like.

Most people put jalapeños or some other green chile into their pico. I put in chili powder. Again, this is a personal preference, partially to do with convenience.

I prefer white onion in my Pico de Gallo. Others prefer yellow or red onion. Once again, you can try out different kinds to see what your taste buds enjoy the most.

Why do I use lemon juice instead of lime juice?

I have tried making my Pico de Gallo with lime juice and I find it to be too harsh of an acidity but when I use lemon juice, my tastebuds want more and more which is a good thing. Maybe your tastebuds prefer lime juice to lemon juice, experiment and see what happens.

Try using this recipe in my Seven Layer Dip!

 

Ingredients

4 Roma tomatoes
Half a white onion
2 tablespoon chopped cilantro
1 clove chopped garlic
Juice from one lemon
1 teaspoon cumin
½ teaspoon chili powder
1 teaspoon salt
1 teaspoon ground pepper

Instructions

Dice the tomatoes and place into a mixing bowl.
Add diced onion, garlic and cilantro.
Add the lemon juice, salt, ground pepper, chili powder and cumin. Mix well.
Refrigerate at least an hour. If I you can, letting it marinate until the next day yields an even better Pico de Gallo.

Pico de Gallo

Pico de Gallo

Ingredients

  • 4 Roma tomatoes
  • Half a white onion
  • 2 tablespoon chopped cilantro
  • 1 clove chopped garlic
  • Juice from one lemon
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground pepper

Instructions

  1. Dice the tomatoes and place into a mixing bowl.
  2. Add diced onion, garlic and cilantro.
  3. Add the lemon juice, salt, ground pepper, chili powder and cumin. Mix well.
  4. Refrigerate at least an hour. If I you can, letting it marinate until the next day yields an even better Pico de Gallo.
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A Skeptic Tried Gluten-Free Cauliflower Pizza: Here’s What Happened

A Skeptic Tried Gluten-Free Cauliflower Pizza: Here’s What Happened

posted in: Food, Main Dishes | 5 | This post may contain referral links. See privacy policy for more.

I have heard many extol the virtues of gluten-free pizza crust made from cauliflower. As a die-hard pizza fan, I found all this hype to be overblown. How can a “crust” made from cauliflower be that good? Could it be as good as a flour, gluten-filled pizza crust?

Well, curiosity finally got the better of me. I do enjoy cauliflower every now and then so, cauliflower plus cheese plus tomato sauce can’t be that bad, right?

Absolutely, right! It is one of the most delicious “healthy” meals I have ever eaten.

pizza, cauliflower pizza, gluten free, gluten free pizza

Before I go through the cooking steps, let’s first discuss cauliflower.

When looking at cauliflower pizza recipes, the quantity of cauliflower seems to be quite variable – as variable as the size of cauliflower you may encounter at your local grocery store. What is a small one? What is a regular sized one? I have no idea.

My cauliflower head measured up as follows:

  • I would describe the head of cauliflower I used for this recipe as large or perhaps extra-large.
  • The weight of the cauliflower florets without stem: 844 grams or 1 pound 12.7 ounces.
  • After ricing, I was left with 4 and 3/4 cups of packed, riced cauliflower.

Now the question is: Is that too much or too little for the label of one cauliflower?

Answer: Maybe so. The amount worked for this recipe. However, I have not tried the recipe with a smaller cauliflower. I’ll have to get back to you on that.

If you’re already feeling exhausted, perhaps one of these gluten-free pizza crust options might be an alternative.

If you’re still ready to soldier on, here’s the recipe:

Cauliflower Pizza

Prep Time: 40 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 25 minutes

Yield: 6 pieces

Serving Size: 3

Cauliflower Pizza

Ingredients

  • 1 large head of cauliflower
  • 3 medium cloves of garlic
  • 2 large eggs, beaten
  • 1 1/2 cups of mozzarella
  • 3 T parmesan
  • 2 t Italian seasoning
  • 1/2 t salt
  • Pizza toppings of your choice (jarred spaghetti sauce, mozzarella cheese, parmesan, and turkey pepperoni)

Instructions

  1. Preheat oven to 450°F.
  2. Prepare the cauliflower as follows: Wash cauliflower and cut florets off of the stem. Cut the florets down if needed to fit into the food processor. Pulse cauliflower in small batches until it looks like small grains (aka ricing). Don’t over pulse or you will end up with a paste. Add 3 cloves of garlic into one batch. Mix the batches together to spread out the garlic flavor.
  3. Cover sheet pan with aluminum foil and apply cooking spray. Spread cauliflower out in an even layer. Toast cauliflower as follows: Bake for 10 minutes (could hear the sizzling of the moisture being cooked off). Remove pan and stir (some spots brown, but not a lot). Bake another 10 minutes (some sizzling but not as much). Remove pan and stir again (still a little moist so cook until slightly more brown). Bake another 5 minutes (no more sizzling). When done the baked cauliflower looked like toasted panko.
  4. Cool 15-20 minutes (don’t want the egg to scramble in the hot cauliflower)
  5. Mix in the beaten eggs until well combined then stir in the Italian seasoning, salt and both cheeses. Cover sheet pan with parchment paper and apply cooking spray. Dump out crust mixture and press/compact into a rectangle form (about 12 x 12 x 1/4 inches).
  6. Bake at 425°F for 5 minutes, rotate and bake another 5 minutes. Should be brown around the edges and the top looks set.
  7. Apply sauce and toppings carefully. Bake another 8-10 minutes or until your cheese is bubbling and your toppings have cooked.
  8. Cool 5 minutes so it isn’t molten hot. Cut and enjoy!

Notes

Equipment needed: large mixing bowl, spatula, food processor, sheet pan, aluminum foil, parchment paper

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Instructions

  1. Preheat oven to 450°F.
  2. Prepare the cauliflower as follows. Wash cauliflower and cut florets off of the stem. Cut the florets down if needed to fit into the food processor. Pulse cauliflower in small batches until it looks like small grains (aka ricing). Don’t over pulse or you will end up with a paste. Add 3 cloves of garlic into one batch. Mix the batches together to spread out the garlic flavor.

2. Cover sheet pan with aluminum foil and apply cooking spray. Spread cauliflower out in an even layer. Toast cauliflower as follows.

  • Bake for 10 minutes (could hear the sizzling of the moisture being cooked off).
  • Remove pan and stir (some spots brown, but not a lot).
  • Bake another 10 minutes (still hear sizzling but not as much).
  • Remove pan and stir again (mixture was still to moist so cook until slightly more brown).
  • Bake another 5 minutes (no more sizzling).
  • When done, the baked cauliflower looked like toasted panko.

3. Cool 15-20 minutes (don’t want the egg to scramble in the hot cauliflower)

4. Mix in the beaten eggs until well combined then stir in the Italian seasoning, salt and both cheeses. Cover sheet pan with parchment paper and apply cooking spray. Dump out crust mixture and press/compact into a rectangle form (about 12 x 10 x 1/4 inches).

5. Bake at 425°F for 5 minutes, rotate and bake another 5 minutes. Should be brown around the edges and the top looks set.

6. Apply sauce and toppings carefully. Bake another 8-10 minutes or until your cheese is bubbling and your toppings have cooked.
7. Cool 5 minutes so it isn’t molten hot. Cut and enjoy!

And the result is a beautiful, gluten-free pizza! It was actually extremely T-A-S-T-Y!

pizza, cauliflower pizza, gluten free, gluten free pizza

While I will admit that the final product was delicious, it was not really pizza.

I could not pick it up and eat it like a slice of pizza. The crust was not exactly crispy.

This issue may be remedied by pressing out the rectangle, so it is larger and thinner. Another possible solution is baking the pizza on aluminum foil instead of parchment paper.

Overall, the cauliflower pizza turned out fantastic. This recipe is a keeper for sure!

What are your thoughts on cauliflower pizza?


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Super Simple Balsamic Vinaigrette

Super Simple Balsamic Vinaigrette

posted in: Food, Sauces | 0 | This post may contain referral links. See privacy policy for more.

This balsamic vinaigrette is my favorite salad dressing for spring mix.

According to Annette Heisch in her book, Oil and Vinegar, there are two types of balsamic: traditional and non-traditional.

Traditional is aged in barrels for at least 12 years and made from white Trebbiano grapes. Non-traditional is considerably more affordable, but quality can be sacrificed in the process. In fact, some products marketed as balsamic may actually just be dyed wine vinegar. Yikes!

For this recipe, I used Kirkland brand balsamic.

It states this on the label: “Certified by control Body authorized by Ministero delle Politiche Agricole Alimentari e Forestali.”

Seems legit.

There are only six ingredients for this recipe.

salad, dressing, oil, vinegar

Here is a quick video showing how I made the dressing:

The key to the dressing is using three parts oil to one part vinegar.

So if you need more dressing for a larger party (or to save for the next day), you can use 3/4 cup oil and 1/4 cup vinegar, increasing the other ingredients to your personal preference.

Instead of whisking, you can put all ingredients into a small glass container with a lid and shake vigorously.

salad, dressing, oil, vinegar

Yummy yummy balsamic!

salad, dressing, oil, vinegar

Super Simple Balsamic Vinaigrette

Super Simple Balsamic Vinaigrette

Ingredients

  • 1 tablespoon balsamic vinegar
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 large pinch brown sugar
  • 1 pinch salt
  • 1 pinch pepper

Instructions

  1. Whisk all ingredients together.
  2. Alternatively, combine in glass jar with lid and shake vigorously.
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salad, dressing, oil, vinegar

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Simple Vegan Potato Pancakes

Simple Vegan Potato Pancakes

posted in: Food, Side Dishes | 0 | This post may contain referral links. See privacy policy for more.

Potatoes get a bad rap because they are starchy and have a terrible glycemic index (81 according to Harvard), but that won’t stop me from eating ’em!

My first taste of potato pancakes came in kindergarten. It was love at first taste. My favorite food was already mashed potatoes at the time, so potato pancakes were not much of a stretch.

Many of my friends growing up were Jewish and one such friend’s mother was the one who cooked us latkes in kindergarten.

I found this recipe in New American Table, a cookbook by Marcus Samuelsson.

The cookbook is more thoughtful than most, with a generous page long introduction to each section, as well as a paragraph or two for each recipe. It is the product of the chef’s interactions with Americans from all over the US, as well as his own internal reflections on the meaning of being American and how it manifests in American food.

This version is quite tasty and has no eggs which I quite liked. (No spongy eggy texture.) Plus that means this recipe is vegan!

I altered it a bit to my tastes, but you can find the original recipe on Marcus’s website here.

latkes, potato, onion, garlic,

Here is the cast of characters for today’s show.

latkes, potato, onion, garlic,

Start with one pound each of Yukon Gold and Idaho Russet Potatoes, and one red onion. (Marcus’s recipe called for two, but I decided to just use one).

latkes, potato, onion, garlic,

Fit your food processor with the grating disc.

latkes, potato, onion, garlic,

Grate the onions.

I’ve tried grating onion by hand and found it very difficult. The food processor was much easier, but not perfect. Still had some big chunks.

Here is Martha Stewart’s advice for grating onions, including burning a candle to prevent onion tears. I will have to try that.

latkes, potato, onion, garlic,

Here is the mixture after shredding the potatoes.

latkes, potato, onion, garlic,

In a separate bowl, combine 3/4 cup flour, 2 tablespoons cornstarch, 2 minced garlic cloves and 1 teaspoon of paprika.

latkes, potato, onion, garlic,

Combine the two mixtures together and season with some salt and pepper.

latkes, potato, onion, garlic,

Heat a few tablespoons of vegetable oil in a skillet over medium heat.

Dish out a 1/4 cup scoop of potato mixture and ease into the oil. Flatten into a pancake shape.

latkes, potato, onion, garlic,

These look about ready to flip.

latkes, potato, onion, garlic,

In the words of Dale Gribble, “Shi-shi-shi-shaa.”

Golden, delicious pancakes. (Not to be confused with these pancakes.)

latkes, potato, onion, garlic,

Drain on a paper towel. (Not in Marcus’s recipe.)

latkes, potato, onion, garlic,

Now the recipe said to bake them in a 350 degree oven for ten minutes.

I ate one before this stage and enjoyed it immensely.

After the baking, I found them chewy and tough, so I think I will skip that step next time.

latkes, potato, onion, garlic,

Here is the latke in action, with a dollop of sour cream. Yum!

latkes, potato, onion, garlic,

Simple Vegan Potato Pancakes

Simple Vegan Potato Pancakes

Ingredients

  • 1 pound Idaho potatoes, peeled and cubed
  • 1 pound Yukon gold potatoes, peeled and cubed
  • 1 medium red onion, peeled and cubed
  • 2 garlic cloves, minced
  • 3/4 cup flour
  • 2 tablespoons cornstarch
  • 1 teaspoon paprika
  • Salt and pepper
  • Vegetable oil, for frying

Instructions

  1. Grate the onion and potatoes in a food processor fitted with grating disc.
  2. Deposit mixture in a large bowl.
  3. In a separate medium bowl, mix together flour, cornstarch, garlic, and paprika.
  4. Add flour mixture to the potato mixture and combine.
  5. Heat a couple tablespoons of canola oil in a medium skillet over medium heat.
  6. Add 1/4 cup scoops into oil and flatten.
  7. Gently flip when the edges become golden and the middle looks more cooked and less raw.
  8. Cook for another couple minutes until the bottom is also golden brown.
  9. Drain on paper towel.
  10. Serve warm.
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