A Different Way to Gluten-Free Pizza

I have done many variations on this recipe for years, but I had not done anything with it for quite a while. Usually using the smaller mushrooms. Then a friend steered me to this site http://corimalloy.wordpress.com/2011/08/23/portobello-mushroom-pizza/

and I just had to try it and post here to make sure that my Gluten-Free family will see it.

I made it minus the sausage as in the recipe and it was really good. My husband loved it.

This is the finished and plated version I made. 

I cooked the stems and other mushroom pieces in butter along side the rest and then used them to top and garnish.

This was before it went into the oven. I know it looks like quite the mess. I am sure most people watching their weight would be worried about all the butter. I prefer to use natural foods so I use butter and it sautes the mushroom scraps well.

The down side to using mushrooms as a pizza crust, or to hold any other filling, is the fact that mushrooms are very watery, even if you don't use water to clean them.  Washing a mushroom will make them miserable so try not to do it. Just brush them off.

Back to my point, I think this would work even better if you poked a few tiny holes in the outside of the mushroom cap just to pierce it and then placed it on a rack over a baking sheet so the excess water could drip out during baking.

You can also serve them like this without the garnish, I just really hate to let things go to waste.

This is so fast to make that from the start to when I finished eating them and posting this. It was under an hour.

Now I need to find a non-dairy recipe for the Lactose-Free people.

Thank you for stopping by and check out the other site for some more yummies!

Dee Dee

Chicken Chimichangas from Home Storage Part 2

Finishing the chimichangas, you put the hot meat filling on the flour tortilla with a layer of sour cream and cheese (Monterey Jack is best but I used Co-Jack) and first fold the ends up and then fold up the sides. Secure with a toothpick and either put in a deep fryer or use a skillet with a few inches of oil, turn when golden brown.

Be careful you don't burn your finger like I just did. Oil spatters if you don't turn the food carefully, and sometimes even when you do.

If you store the meat mixture in the fridge, heat it before putting on the tortilla or it may not be hot enough after frying.

This is not a high end restaurant recipe, but it really is quite good for stored foods. I don't have a recipe for a topping sauce yet because they get eaten to fast to experiment with that, but there are sauces that you can put over it. I haven't felt a need for a sauce either.

I put the pictures on in reverse order so that the finished product would be seen first. I am sorry I couldn't show pictures of how to roll it up but that would require more hands than I have and there are youtube videos on how to wrap a chimichanga. I hope this helps to add to your use of stored foods.

I am going to go try to knit with my burned finger now.

You all take care and cook safely.

Thank you for stopping by.

Dee Dee

Hamlet, A Very Easy Recipe

Out of longing for a different and easier kind of omelet, I let my dyslexic tendencies emerge one day and I put the egg in it's place!

My youngest was always asking for cheese omelets and I have been trying to get her to eat eggs prepared differently but to no avail, until I did this.

Heat a fry pan on medium heat and melt a small amount of butter in it.

Lay a slice of honey ham or brown sugar ham flat on the bottom of the pan.

While this is heating, check your egg to be sure it is good by filling a cup of cold water and putting the egg in it. If it floats, throw it out! If it sinks it is good.

Then crack the egg and put it right on top of the ham.

Use your spatula/turner to break through some of the egg WHITES leaving the yolk intact.

As the whites turn white sprinkle some Colby/Jack cheese on top.

When the cheese starts to melt fold the ham in half over the egg. You may need to use another turn to hold it folded for a moment and then move it to the side of the pan to help hold it shut.

Let it cook for a few minutes and push the cheese back inside as is oozes out.

Flip it to the other side and cook for a few more minutes.

Sometimes you will have the yolk break when you flip it and that really isn't a problem.

You need to experiment with your stove and times for how you like your egg cooked. I can't stand any of the whites to be runny but I do like the yolks on that side. It may take until the ham browns slightly before it is done.

The egg in these pictures ended up to be medium soft cooked.

I make this expecting my husband to have this for breakfast and he had earlier grabbed a couple slices of cold pizza so he wasn't hungry, so I ate it and it was everything I dreamed it would be.

For a little more taste bud pleasure you can drizzle a little bit of Hollandaise sauce on it.

And that my friends, is a Hamlet!

Thank you for stopping by!

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Dee Dee

My First Recipe Creation from years ago

What drove me to be a better cook was my first real garden. I found this wonderful herb called French Tarragon. It has a flavor similar to anise or liquorice yet quite distinct.

I ordered a few plants for my garden and as it grew I would clip leaves here and there to try in different foods.

I was not much into measuring things at that point and still have a hard time with it now. I mainly put things in on sight measurement which won't help much but I will try to put it out here as best as I can, because when done right this is a really good meal.

On the bottom of a baking pan put a few tablespoons of butter and put in the oven at 350 degrees F until melted. Put boneless skinless chicken breasts in the pan. Let cook for 10 minutes and flip and add equal amounts of soy sauce and honey and half of that of sesame oil to coat and sprinkle ginger and tarragon (about a half teaspoon each depending on how much meat) over top. Turn meat every 10 to 15 minutes until done. Serve meat and sauce over a bed of rice with a side serving of broccoli with julienned carrots that have been steamed and served with butter and lightly salted.

It was a simple, fast and delicious dish that made me want to grow and learn more about herbs and spices.

Watch that you don't use a soy sauce that is high in sodium as it will end up too salty and remember that cooking is an experiment no matter how well you follow directions.

Thanks for stopping by.

Dee Dee

The Dandelion Dilemma

Do you remember going out into the yard and picking a handful of these to give them to the most beautiful woman in the world?

I used to bring my mom a dandelion bouquet all the time, and when I became a mom it was my turn. If I had known then what I know now, I would have made fritters out of them!

Now, as my yard has been turning into a weed bed (I don't like chemical weed killers) the dreaded dandelion is gaining ground on me.

I have tried using sugar prevent them, which seemed to work for a while, but sugar is not a practical solution.

I am not going to make a long post about this because there are so many other blogs that have gone into such detail that I feel if you don't search out more information you may miss out on a lot. So please seek knowledge on this little wonder of a plant.

The main highlights I want to share with you is that, yes the leaves tend to be a bit too bitter for most people, but mixed with milder greens it is a bit nicer. You can make fritters or wine with the flowers. The roots can be used for a coffee substitute and for other uses. That said there are also great health benefits from the entire plant, from root to blossom.

Dandelions may be used for a wide range of conditions needing a mild diuretic treatment such as poor digestion, liver disorders and high blood pressure.

The white milky sap is said to be effective in treating warts and to heal other skin afflictions.

Be aware that there has been drug interactions with dandelion consumption and there is the possibility of other reactions. Don't be afraid of them. Just do some research before you proceed.

The following link is to a friend's page which has some interesting recipes. Please visit her site. I will be throwing caution to the wind and frying up some of those flower fritters!

Thank you Brenda!

Dandelions | thesustainablehome

Thank you for stopping by.

Dee Dee

Alfredo Pizza Recipe from Home Storage.

If you are looking for another recipe for getting your pantry rotated or for what other things you can add to it for variety, here is one for you.
You can also use fresh ingredients as well.

I make my own pizza crust from scratch which results in a fabulous restaurant quality pizza.
I rehydrate the freeze-dried ingredients while the dough is rising.

After the dough is rolled out I pour the Alfredo sauce on the dough as I would regular sauce.

MAKE SURE YOUR REHYDRATED INGREDIENTS ARE DRAINED AND DRY.
This is very important if you don't like mushy pizza.
I then put the shrimp on, the spinach, the mozzarella cheese and then the mushrooms in that order.
This is pretty easy to make and as far as how much of each you use, as a rule of thumb I use equal portions, like one cup of each. It depends on how big your pizza is. You can omit the mushrooms, add onions in a smaller portion (like a 1/4 Cup), and you can also use chicken in place of the shrimp.

The canned Alfredo is convenient to store and has a shelf life 2 years out.
The Dehydrated Mushrooms are really awesome, to add most flavor to them, saute them in butter until slightly brown. This will also help to pull some of the excess water out.
If you like a stronger garlic flavor a little bit of minced garlic will go a long way.
The Dehydrated Cheese really does melt as it is cooked.
Bake as instructed by the dough recipe. Mine was 450 degrees F for 10 to 16 minutes.

If the power is out you can bake on the grill using a few bricks on the grate, put your pizza on that and cover the grill, or you can use one of these Camp Ovens like I have.
There are other ways to bake outdoors as well so research for your area, but NEVER use wet rocks or bricks. They can explode. Baking on a wood fire adds a flavor like you wouldn't believe to breads!

I wish I could show you a picture of the pizza but there was nothing left by the time I got to it.

I know that this strays a bit from yarn but that is bound to happen with me. I would like to thank Emergency Essentials and Provident Pantry for their Freeze-Dried foods!

Thank you for stopping by. Any questions or comments are welcome!