Breakfast Pizza with a twist…

I love breakfast pizzas and quiche but even with an awesome vegan butter crust is seriously full of fat! I don’t know how this came to me but I found a work-a-round. I was thinking that I wish I had some phyllo dough but then my eyes fell on a package of large tortillas… I remember a friend from Bombay would rinse one under running water and toss it onto the racks of a hot oven for her dinner bread. The two ideas merged in my head and voila!

wet flour tortilla molded into pie pan

Pancetta and onions

chopped frozen spinach

browned onions and pacetta

add eggs

Add pancetta & onions

add pizza cheese

Bake until set in center

allow to set & slice

So, here is how I did it:

Breakfast Pizza:

Ingredients:
• flour tortilla
• frozen chopped spinach
• sweet onion
• pancetta
• eggs
• grated pizza cheese (parmesan, mozzarella)
• salt & red pepper flakes

Instructions:
1. Spray pie plate with oil.
2. Rinse flour tortilla on both side with water, shake off excess water and form into pie plate.
3. Spray frying pan with oil, fry pancetta, add onions.
4. Sprinkle frozen chopped spinach into pie crust.
5. Pour 4 beaten eggs over spinach.
6. Top with pancetta and onions.
7. Add shredded pizza cheeses on top.
8. Bake at 350 degrees until set in center. It took me about 20 minutes. You can raise heat but eggs are better cooked at lower temp.
9. Allow to sit for five minutes before slicing.

This Vegan Butter recipe is awesome!

Vegan Butter in chi-chi dish.

As you may know, my world revolves around keeping my Dear Husband happy and our 4 Siberian Huskies happy, which all contributes to me being happier! DH is allergic to milk! It really puts a crimp into baking. Also, I am not allergic and it’s a pain to buy both so I don’t, but I do miss butter! I finally found a recipe for a vegan butter than tastes like the creamery stuff you buy at farm stands! It is so good!

vegan butter ingredients

Click here for awesome recipe! Scroll down the page to find the recipe.

Before you ask if you can substitute something in the recipe, read the web site thoroughly, the author has tried a few and then read the comments, people have had varying degrees of success making changes. You will not be disappointed if you make this vegan butter!

FYI: Coconut Oil
If you have never used or tried coconut oil. If the temp is below 70 degrees, it will be solid and hard as a rock. If the temperature is over 70, it will be liquid.

Thanksgiving from the Sea

When a fellow blogger, C. John Thompson, posted his Canadian Thanksgiving meal, on his blog, Sybaritica, I drooled! Cioppino, how perfect! What a brilliant idea. The dish contains foods readily available to the Natives and Pilgrims back in the day. I asked dear husband what he thought. He said he’d be happy as long as I made my homemade bread to sop up the yummy juices.

While John posted a wonderful version, I decided to use my homemade canned tomatoes as my base with some homemade crab stock. To the stock, I added scallops, mussels, lobster tails, shrimp and cod. You might ask where is the garlic and herbs? The tomatoes contain an obscene amount of garlic and herbs fresh from my garden at their peak in the summer.

So, I while I have a lot to be thankful, I am very thankful for this meal!

Thanksgiving 2012: Cioppino, Boules, Champagne and Belgian Truffles

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Trés Bon!

nano nano November

As the month goes on and on I am determined to finish this and get a badge! Go me!

Where I am this month



My progress:

Sunny Sunday

The best thing about the sensitivity diet for me was ending it! LOL

Breakfast: Dutch Baby goes Tropical

DutchBaby made with coconut oil, topped with shredded coconut and strawberries -yum! Also, a lovely, large milky-coffee… heaven!

• 3 tablespoons coconut oil, slightly warmed (+70 degrees)
• 3 large eggs
• 3/4 cup coconut milk
• 1/2 cup all-purpose flour, (spooned and leveled)
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1/4 cup plus 1 tablespoon sugar
• 1 tablespoon fresh lime juice

1. Preheat oven to 425 degrees. Liquify 2T. coconut oil in nonstick skillet, keep warm.
2. Whisk eggs, coconut milk, flour, salt, vanilla, and 1/4 cup sugar until frothy. Pour into skillet; into hot oven and bake until puffed and lightly browned, ~20 minutes.
3. Sprinkle with shredded coconut and 1 T sugar and lime juice.

Lunch:

Dinner:

Day 8 -the diet goes on.

Challenged gluten today -no immediate effect, we’ll see tomorrow.

Breakfast: oatmeal and coffee.

Lunch:  Indian brunch, rice, shrimpy things, salad, grilled chicken, goat curry, mint sauce.

Dinner: Ravioli, cauliflower, rice crackers and pecan pie.

DH and I have challenged everything on our sensitivity diet and have decided that we are good. I was going to do a 2 week diet but after reading several web sites online, mainly NIH, whose opinion I trust explicitly and have decided a week is fine. I feel no better or worse for the week. I have gained a few pounds trying to keep the protein up, which is also why I am cutting it short rather than long. We have also decided gluten free bread is the devils’ invention.

Day Seven -the sun shines

Well, another night of insomnia, woke at midnight went to sleep at 4… so tired! But, I used to the time well, wrote for NaNoWriMo and did my morning chores. A friend brought me out for lunch. Had a steak with asparagus and mashed potatoes. For supper, ribs, mashed cauliflower and sweet potato fries. All in all a good day. Did a dairy challenge with no effect so putting dairy back on my diet -which means a latté from heaven will be savored on Sunday! We go to the store tomorrow and I bring home cow juice!

Day Six and Day One of NaNoWriMo

Slept a good eight hours and woke feeling great. I am doing NaNoWriMo this month so meals and life revolve around me writing at least 1667 words a day! I am 1/3 done today as I sit down to lunch.

Breakfast: fruit smoothie made with hemp powder. Same smoothie ingredients as Day 4 Oct 31st. Coffee with almond/coconut milk (ewk) also peanut butter toast (homemade gluten free bread.

Lunch: fried smelt with sugar snap peas and ice water.

fried smelt and sugar snap peas

I love fried smelt and my grandmother made great fried smelt and clams but of course, I can’t use flour, so I ground instant potato flakes into a flour in my mortar and added salt and red pepper flakes, tossed in thawed, rinsed & dried smelt then fried in olive oil. Dipping sauce is Thai Sweet Red Pepper sauce YUM!

Day Five and it’s Halloween!

So, kind of a weird off day, had insomnia and ended up going back to bed after DH left for work and woke at noon. Never felt back to normal until supper. So, obviously meals were off.

Brunch: fruit smoothie with pea powder. Until further notice, all fruit smoothies are the same as the one I made on Day 4 Oct 31st I am using up the ingredients I listed ingredients except for changes noted.

Snack around 3pm: rice crackers and hummus

roasted veg dinner by candlelight

Supper: Roasted potatoes, mushrooms and green peas. Roasted mushrooms with asparagus and steamed garlic carrots. No meat.

Day Four and a little penne pasta love

Day Four and I added the dairy challenge since dairy is a fast acting allergen, DH gets a rash within minutes! I may be feeling a bit congested not sure. I will go back to no dairy to see if it clears up.

Breakfast was a super fruit smoothie:

• 1/4 cup frozen pineapple chunks
• 1/4 cup frozen blueberries
• 1/4 cup frozen papaya
• 1/4 cup applesauce
• 1 cup white grape juice
• 1 scoop dreaded pea protein powder

All in all it wasn’t so bad. I can still taste the pea and it is oddly disconcerting to my palette until I accept it and then its okay. I can beat the amount of protein, which I need.

Lunch was creamy mushroom soup, part of my dairy challenge with rice crackers.

Dinner was late, waiting for DH to come home, so I figured I’d take a picture of his supper but he ate it out of the pan LOL It was seriously delicious, which was a first for us this week.

Penne Pasta with feta, sautéd endive and pancetta.

Feta is goat cheese and I am assuming any dairy issues are cow. If not it fits challenge, will challenge feta alone later.

1. In a bit of olive oil, sauté pancetta.
2. Add two endives cut lengthwise into quarters.
3. Cook gluten free penne pasta, drain and rinse in cold water.
4. Add pasta to pan with endive and pancetta, stir to coat pasta.
5. Add a little crumbled feta, sea salt, red pepper flakes and pinenuts.

This was so good, I will make again in a few days. DH agreed it was the best thing we’ve eaten on this sensitivity diet.