Next to work is a bakery called Ray and Dicks and they make a great bread or sheet pizza. The sauce is heavy tomato paste base and when slightly warmed it melts in your mouth. My wife does not care for it likes the Portland style sheet pizza better. I will buy one for work every once in a while freeze in single servings of the left overs to reheat and top with whatever is left over or in the frig that hits me when I open the door. This week it was in celebration of avocado season.
So this is simple reheat top and eat!
- My California Burger, I guess (stevesacooking.com)
- Avocado Tuna Fish Melt (stevesacooking.com)
- GRONKACAMOLE (stevesacooking.com)
- Grilled Cheese With Guacamole Might Be The Best Thing Ever (seriouseats.com)
Test your knowledge on Gluten Free.
A few months ago we went to Maine to see the twins so my wife could get that baby sparkle in her eyes.
They are the cutest, taking after both parents.
Anyway while there we got to meet up with the rest of the family in Portland at a great restaurant called the Pepper Club and I keep saying it I have never had a bad meal there. Anyway not sure how we got on the subject of gluten free pizza but Nick and Marcia mentioned that they had found a great pizza crust. Up until now most that we have found frozen or not seem too dry and or crumbly. Schar Gluten Free Pizza crust was not frozen and we found it at Price Choppers for I think $7.99 for two 12” crusts. They were right it is great we have made a few different pizzas depending on what is in the frig all have been great. So if you have to or just like gluten free try this brand.
Yes that was their words and an add my God I’ve gone commercial!
- no additional eggs
- no additional soy
- no preservatives
Ingredients water, corn starch, rice flour, potato starch, corn syrup, yeast, guar gum, mono- and diglycerides, cream of tartar, baking soda, glucose, milk protein, salt, tartaric acid, citric acid, natural flavor
Serv. Size: 1/3 of pizza crust (50g), Amount Per Serving: 6, Calories 130, Fat Cal. 5, Total Fat 0.5g (1% DV), Sat. Fat 0.5g (3% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 270mg (11% DV), Total Carb. 30g (10% DV), Dietary Fiber 2g (8% DV), Sugars <1g, Protein 2g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (2% DV), Iron (2% DV)
- Lyn’s sauce
- Mushroom broken into pieces
- Cherry tomato slice in half
- Feta cheese crumbled
- Baby spinach
- Olives cut in half
- Pepper to taste ( Lyn’s a pepper head)
Why Gluten Free?
Most people have no need to cook gluten free. For those with wheat allergies or celiac disease, however, gluten-free cooking must become a way of life. Presumably, those who are looking for gluten-free recipes already know why they cannot eat wheat, barley, rye or derivatives therefrom. The following information will, perhaps, be most useful for your relatives and friends who wonder why in the world you eat the way you do. (As an apology to those with a simple wheat allergy: We know much more about celiac than about allergies, and so the following information will apply more to those with celiac disease than those with allergies. Sorry!)
Celiac disease (also known as celiac sprue and non-tropical sprue) is a genetic disease that is most common among people of northern European descent. Recent studies have shown the incidence of this disease in the US to be 1 in 133 people. First and second degree family members of a person with celiac have a much higher chance of having the disease, more like a 1 in 20 chance. This percentage is high enough that first and second degree relatives of people with celiac should also be tested for the disease. (After all, if you had a 1 in 20 chance of winning the lottery, how many tickets would you buy?) For more information here is the rest of this article Why Gluten Free?
Here is another one
We had cooked a leg of lamb and frozen the leftovers. I took out of freezer for one of our weekday meals and when I opened the frig and saw it staring at me my gut started to say what do I have in here to make an interesting meal. Leftover spaghetti sauce (Lyn secret recipe), Tandoori NAAN All natural flat bread, feta cheese, pine nuts, scallions, fresh oregano, cherry tomatoes, pomegranate molasses . Note: The cherry tomatoes not in the frig of course but always on the counter, just started had the first two from the patio mmmmmmm nothing better. Ok inventory taken now what I asked myself looking at the clock Lyn would return soon from work she has the 50 mile commute and I have the 3.2 mile commute she does not get how difficult it can be stuck behind a school bus as opposed to 1-2 hours of stop and go traffic. Anyway… sauce on stove with minced lamb and some chopped fresh oregano added, brought to bubble and then turned off. Meanwhile I sliced scallion whites and greens, quartered the cherry tomatoes, slightly roasted a handful of pine nuts, crumbled the feta, and preheated oven to 400◦. I spread the sauce over the flat bread top with the other ingredients then drizzle with pomegranate molasses and into to oven for about 10 minutes or until I thought looked done.
The unique sweet taste of the molasses was a perfect complement.
Turned out great hot or cold.
Sorry I do not have any measurements I kind of went into auto mode isn’t that what leftover meals are all about?
Scallions are most commonly referred to as green onions in the United States. They are a variety of young onions with a long, thin white base that has not yet developed into a bulb and long straight green stalks that look like giant chives. Both the white base and the green stalks are commonly eaten. (about.com)
The pomegranate is a focal symbol in the legend and lore of many different cultures. Some hold that it was the pomegranate which was the fruit of temptation (remember the Punic apple?) leading to the expulsion of Adam and Eve from the garden of Eden in the Bible.
With its abundance of seeds, the fruit has long been a symbol of fertility, bounty, and eternal life, particularly to those of the Jewish faith. Many paintings of the Madonna Virgin and Child prominently display a pomegranate. Ancient Egyptians were buried with pomegranates in hope of rebirth.
The Hittite god of agriculture is said to have blessed followers with grapes, wheat, and pomegranates. The seeds were sugared and served to guests at Chinese weddings. When it was time to consumate the marriage, pomegranates were thrown on the floor of the bedchamber to encourage a happy and fruitful union.
Berber women used pomegranates to predict the amount of their offspring by drawing a circle on the ground and dropping a ripe pomegranate in the center. The amount of seeds expelled outside the ring allegedly prophesied the number of her future children.
Mohammed believed pomegranates purged the spirits of envy and hatred from the body and urged all his followers to eat goodly amounts.
When Persephone was held captive in Hades, the Greek goddess of spring and fruit swore she would not partake of food until her release. However, she could not resist the tempting pomegranate, consuming nearly the entire fruit before halting herself and leaving only six seeds uneaten. It is from this story that believers think our yearly cycle of six months of growth and harvest followed by six months of winter is derived. (about.com)
- Roast Leg of Lamb with Lemon, Garlic, and Rosemary (stevesacooking.com)
Continuing theme a night dinner plan it was vegetarian night again. We have fallen very nicely into the flow and I don’t have to peek at the calendar as much to figure out what tonight brings theme wise.
We love the taste of spinach and cheese but can’t say that I have tried this combination. The best thing was that I came home from work and the house smelled soooooo good. Lyn worked from home and had everything ready for me including a nice glass of wine with cheese and crackers. How lucky am I!
- 3 Tbsp. olive oil
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 1 10 oz. package frozen chopped spinach, thawed , and squeezed dry
- 3 cups cooked brown rice (small grain)
- 1 cup diced extra sharp cheddar cheese
- ½ tsp. freshly ground black pepper
- ¼ tsp. salt
- 4 large eggs
- ¼ cup nonfat milk (we use lactose free)
- 1 roasted red pepper cut in strips
Make sure your wife is working from home 🙂
Preheat the oven to 4250. Generously coat a 9 inch pie pan with cooking spray.
Heat oil in large skillet over medium heat.
Add Onion and cook. Stirring frequently until beginning to brown, about 5 minutes. Add garlic and cook 1 minute more. Transfer to a large bowl. Add rice, cheese, pepper and salt to the bowl and stir to combine.
Note: We thought after that some red-hot pepper flakes would be a nice touch if you wanted a little more heat.
Whisk eggs and milk in medium bowl then stir in rice mixture. Transfer to the pie pan and smooth the top with a spatula and arrange the roasted red pepper on top.
Bake the pie until lightly browned in spots about 25 minutes. Let stand for 5 minutes before cutting into wedges.