Vegetarian Gluten Free Pizza

We made two wonderful 12-inch vegetarian gluten-free pizzas that evening. The crust turned out to be really thin; and let me tell you something: you cannot go wrong with sun-dried tomatoes and cheese!! =)

Ingredients:

  • 1 pack of Gluten Free Pizza crust Mix (Bob’s Red Mill) 453g
  • 1 pack of Yeast
  • 1 1/2 cup of warm water
  • 2 Eggs
  • 2 tbps of Olive Oil
  • 1 can of tomato sauce
  • 2 packs of Parmesan Cheese
  • Mushrooms
  • Green Peppers
  • Parsley

Instructions:

  • Preheat oven to 425F
  • In a large bowl, combine water and yeast
  • Let stand a few minutes
  • Add eggs and oil to mixture and blend briefly
  • Add Gluten free Pizza Crust Mix and blend until combined
  • Leaving dough in a bowl, split in half, cover and allow to rise for 20 minutes
  • Place dough on greased pizza pans
  • Using wet hands, speed out dough to cover the full pizza pan
  • Bake without toppings for 7-9 minutes
  • Remove from oven, cover with favorite sauce and toppings
  • Bake for 15-18 minutes
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Eggplant Gratin

Eggplants (Aubergines) are known for its deep purple color and unique taste and texture (bitter and spongy?). So it’s really important to know how to cook them! Well, with the help of an excellent cooking assistant, I was able to execute this great Eggplant Gratin! =)

Ingredients:

  • Olive oil
  • Onions, finely chopped
  • Garlic cloves, finely chopped
  • Eggplants, thickly sliced
  • Fresh Parsley, chopped
  • Dried thyme
  • Canned chopped tomatoes

Instructions:

  • Preheat oven to 400F
  • Heat the oil in a casserole over medium heat
  • Add the onions and cook for 5 minutes, or until soft
  • Add the garlic and cook for a few seconds
  • Transfer the onion mixture to a plate
  • Cook the eggplant slices in batches in the same casserole until they are lightly browned
  • Transfer to another plate
  • Arrange a layer of eggplant slices in the bottom of the baking dish
  • Sprinkle with parsley, thyme and salt and pepper
  • Add a layer of onion, tomatoes and mozzarella, sprinkling parsley, thyme and salt and pepper over each layer
  • Continue layering, finishing with a layer of eggplant slices
  • Sprinkle with the Parmesan
  • Bake, uncovered, for 20-30 minutes, or until the top is golden and the eggplant slices are tender. Serve hot.

Healthy Salads

Even if I have in my possession a cookbook called 100+ types of salads, I find myself going into a salad rut, i.e., I often make the same kinds of salads, again and again. So I told myself that from now on, I’ll make an effort to seek inspiration from my salad book. I can’t possibly post the same kind of salad on this blog every time I make one! So that shall be my incentive hehe.

As the temperature goes up, my salad cravings will go up as well, so I’m hoping to try at least 30 out of the 100+!

Salad No. 1

Ingredients:
Mixed greens
Colorful coleslaw (Green cabbage, Red cabbage, Carrots)
Zucchini
Cucumber
White Mushrooms
Tomatoes
Corn
Onions
Sunflower seeds

Salad No. 2

Ingredients:
Lettuce
Asparagus
Cherry tomatoes
Boiled egg
Grilled salmon filet
Capers

Salad No. 3

Ingredients:
Green leaves
Tomatoes
Cucumber
Crab meat (Goberge)
Brown toast
Garlic butter

I used Balsamic Vinaigrette for all 3 salads:
Salt & Pepper
Olive oil
Balsamic Vinegar

Instructions: Just chop everything, put everything in a bowl, add the dressing, mix and toss and serve.

P.s. To get out of my rut, I will try other salad dressings in the future! 🙂

Beef & Mushrooms with Egg Noodles and Polenta Pudding

JenJen came over last night for dinner and to watch a movie chez moi. I made a simple homey noodle dish that we used to eat a lot back at home. Jen took care of the dessert and made Polenta corn pudding.  Cooking these kinds of food always gives me a warm and fuzzy feeling of nostalgia, which brings me closer to home but which also makes me miss it and my Mom’s cooking more.

Beef & Mushrooms With Egg Noodles and Polenta Pudding

Ingredients:

Beef, Mushrooms, Garlic, Spring onions, Soy sauce, Corn starch, Pepper, Oil

Instructions:

  • After cutting the beef into thin slices, marinate them with corn starch, pepper and soy sauce
  • Cut the mushrooms into slices
  • Chop the garlic
  • Pour some oil in the pan, and fry the garlic, then add the beef and cook for 3 minutes
  • Throw in the mushrooms and stir fry for 5 minutes
  • In the meantime, boil 3 cups of water and add the egg noodles when the water is ready
  • Drain the noodles, add oil and some soy sauce and mix them well
  • Fry the eggs (optional)
  • Put everything together nicely on a plate and sprinkle some spring onions on on top

Polenta pudding

Ingredients:

Polenta pudding powder, Milk, Sugar, Dry raisins, Coconut powder, Vanilla essence

Instructions:

  • Soak the Polenta powder in cold water and get rid of the water (skim off the floating bits)
  • Add milk and bring it to boil over medium low heat
  • Add sugar, 2 drops of vanilla essence and the dry raisins
  • Stir constantly to avoid burning
  • Pour the whole thing in a bowl or plate and leave it to cool down
  • Sprinkle grated coconut on top
  • Allow it to cool down and put it into the fridge
  • Go watch a movie and serve when it’s cold enough

VOILA!