https://youtu.be/i1Flzoxg8II
Check out this month’s new recipes. Just for you from Galen and I.
We are Cooking with Currans. We have past months recipes and vids on You Tube at my channel: Breanne Curran
Galen’s Super Awesome Veg and Proscuitto Pizza
Crust Variations are below
Preheat oven to 450
drizzle pizza crust with vinaigrette
put down cheese of choice – goat, buffalo, almond or reg for fam 🙂
Cut up 3 asparagus stems
prosciutto – bout 6 slices
8 brussel sprouts – tear off leaves – or buy shaved .
top with more cheese
bake for 5 mins.
Then Crack an egg on top – bake for 5 more mins
Remove and enjoy!!
CRUSTS! Dairy and Gluten Free Below
1. Full of Gluten and Dairy (for picky partners and kiddos)
Ingredients
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
Directions
Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker’s peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
2. No Gluten/ No Dairy. Takes some time Crispy Pizza Crust- Homemade/ option #1
4 single serving crusts
Easy recipe for gluten free vegan pizza without the usual binding gums. Do plan ahead though; an overnight stay in the fridge substantially enhances the texture of gluten free pizza and breads.
Ingredients
Today
1 teaspoon tapioca starch + 1/3 cup water
Additional 1/3 cup water, room temperature
3 tablespoons oil
3/4 cup tapioca starch
1/2 cup sorghum flour
1/2 cup almond meal
1 tablespoon sugar
3/4 teaspoon instant yeast
1/2 teaspoon salt
Tomorrow
Additional 1/4 teaspoon instant yeast dissolved in 1 tablespoon water
Instructions
In a microwave safe bowl, combine 1 teaspoon tapioca starch + 1/3 cup water. Heat for 30 seconds at full power in the microwave. Stir. Heat for another 15 seconds. Let gel cool slightly before continuing. Feels just like an egg, doesn’t it? It’s tapioca gel.
To tapioca gel, add additional 1/3 cup water and 3 tablespoons oil. Stir.
Sprinkle dry ingredients (tapioca starch, sorghum flour, almond meal, sugar, instant yeast, and salt) over liquid ingredients. After mixing thoroughly, cover dough and refrigerate overnight (or about 8 – 12 hours). The next day, remove dough from fridge and let sit at room temp for one hour before using.
Dissolve 1/4 teaspoon instant yeast in 1 tablespoon of water and stir into dough. To shape single serve crusts, sprinkle parchment paper or silpat lined cookie sheets with cornmeal. Scoop dough for each crust. Sprinkle with more cornmeal/corn flour and shape as you like.
Bake for about 12 minutes in a 350 degree oven. Remove crusts from oven, top with sauce, etc. and return to oven. Heat until toppings are bubbly, about 8-10 minutes. Par baked crusts can be frozen to use as needed.
Microwave cook time will vary depending on how powerful your oven is. Experiment a bit.
A 2 quart pyrex bowl works great for this one-bowl recipe.
An overnight stay in the fridge enhances the flavor and texture of pizza crust. It is essential for this recipe.
A small amount of yeast stirred into pizza dough just before baking will refresh the oven spring.
Here’s another vegan pizza crust recipe that I love. It uses psyllium husk powder as a binder.
#3 Store-bought GF and Dairy Free
Buy a great Gluten Free crust from the store.
This means heading to a Trader Joe’s or your local co-op for great options. There’s a ton of great pre-made gluten free crusts out there. Just ask your friendly grocer what fridge section to find them on.
2. Unwrap GF crust, Top with light drizzle of olive oil. spread evenly
3. Add some delicious goat cheese or pecorino
4. Bake according to package
Top with Galen’s recipe
Roasted Garlic Cabbage
2 large heads cabbage
6 tbsp coconut oil melted
2 tbsp sea salt
2 tbsp freshly ground pepper
2 tsp garlic powder
Preheat oven to 400 degree F.
Slice cabbage starting at the head – where all the leaves meet on top.
Slice into 1/4 inch thick slices
Coat a baking sheet with 1 tbsp of oil. Place cabbage on baking sheet and drizzle with remaining oil, Sprinkle with salt, pepper and garlic powder
Roast for 35-40 mins until sides are just starting to brown.
Toss a bit at 15 mins.
Remove and spritz a couple slices of lemon juice.
Serve and Enjoy!
Lasts for up to 5 days
Creamy Ginger Cauliflower Soup w/Turmeric
2&1/2 – 3 lbs cauliflower ( i love buying pre cut- florets/ already done!)
3 tbsp EVOO
1/2 tsp ground turmeric
1/2 tsp sea salt
1/4 tsp pepper
1 yellow onion chopped
2 cloves garlic minced
3 tsp thai red chili paste
1 can (14.5 oz) full fat coconut milk
1 tbsp fresh grated ginger
2 tsp curry powder
3 tbsp lime juice
Directions
Preheat oven to 425. Line a baking sheet with parchment paper.
Put the cauliflower, 2 tbsp EVOO, 1/4 tsp turmeric.salt and pepper in a large bowl and toss. Bake for 20-25 mins
Meanwhile heat 1 tbsp EVOO, addition, salt and remaining turmeric and sauce. Add garlic and salt, Saute until veg turns golden – bout 6-8 mins
Add Chili paste and stir till veg is coated.
Pour in 1/2 cup of the coconut milk. Stir well to combine
Once cauliflower is done baking – add to pot with milk, onion and spices
THEN pour in small batches rest of coconut milk
Use and immersion blender to combine between adding more milk. Or place in a blender and add milk as you go
Enjoy! Sooooo Good:) Great over the cabbage above
Easy Cooked Sausage
4 sausages – of your favorite organic, free range, grass fed type
(lamb, chicken, turkey, pork, beef)
Bring a large pot of water to a boil
Add sausages and let boil for 8 mins.
Remove and slice in 1/2 cook over med heat in a pan for about 3 mins/ side
Enjoy – Or store for later. Love These on top of the Baked Cabbage above