Tag Archives: parsley

Cauliflower Crust Pizza

As promised, here is a recipe I made for pizza with a cauliflower crust. I was at a Weight Watchers meeting a couple of weeks ago and I heard someone mention making a pizza crust with cauliflower. I was intrigued! My husband is doing his Atkins thing, again,  so he’s avoiding bread like the plague. I however still want my bread! But to be nice I researched the alternatives using cauliflower. Now I will say, it’s not like normal pizza crust. It’s not bread! But, it is still really good! I was pleasantly surprised at the outcome and my husband loved it. So I guess it was a success. I have made it twice now so it’s a keeper for sure.  And for those of you out there crinkling up your noses, it doesn’t taste like cauliflower! Honest! It is a little soft but hardens a bit when it starts to cool out of the oven. 

Made with crumbled chicken sausage

Made with crumbled chicken sausage & cheddar cheese topping

What I really like about this is you can put anything you want on it to make it a pizza. I used chicken sausage, some tomato sauce and some cheese. Incredibly delicious! So be daring, make some cauliflower crust pizza today! It’s worth it! Honestly the hardest part is shredding/chopping the cauliflower. Don’t be scared. It’s a taste sensation!

Crust before baking

Crust before baking

Ingredients:

2-3 Cups shredded or finely chopped cauliflower (I used my shredder attachment on the food processor)

2-3 large eggs, if they are on the small size of large, use 3, beaten

2 cups shredded cheddar cheese

1½ teaspoon fennel (this really makes a difference, I didn’t use it the 1st time but did the 2nd time, so invest in a jar)

1 tablespoon dried oregano

2 tablespoons dried parsley

1 teaspoon garlic powder (more if you desire!)

Directions:

1: Finely chop, shred or rice cauliflower until you have 2-3 cups of cauliflower. Add the eggs and shredded cheese.

2. Add the spices and mix well.

3. Press the mixture into a greased pizza pan or cookie sheet. (Don’t worry if it doesn’t fill up the entire sheet, mine didn’t the first time I made it) First time I used a cookie sheet. Second time I used a stoneware baking sheet. I think the cookie sheet worked better. It’s up to you though.

(Make sure it’s as flat as you can get it with no holes showing through.)

4. Bake at 450º for about 20 minutes. If it is starting to brown and crisp on the edges it’s good. You can cook a little longer if you want.

5. Remove from oven and add desired toppings. Be careful with sauce, don’t over-sauce as it will make the crust too soggy. I used about ½ cup sauce and spread it thin over the crust. I topped it with chopped chicken sausage and part-skim mozzarella. Use whatever you want!!

6. Bake until brown and cheese is bubbly! (about another 5-10 minutes, just keep an eye on it)

Makes about 8 servings

Made with sliced chicken sausage & mozzarella cheese

Made with sliced chicken sausage & mozzarella cheese

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Crabmeat Bisque

Normally when see “bisque” on a menu I automatically think of all the fat and calories in it. Don’t get me wrong, it’s usually delicious but I can’t take all those calories. This recipe is a lighter version and it’s very easy to make. A great soup for a cold wintry night after a long day of work. Serve it with a nice crusty loaf of bread and it can be a meal in itself. I use fat-free products in this but feel free to use the regular versions. For a variation you can substitute shrimp or lobster meat for the crabmeat also.

(Again I don’t have a picture of the soup when I made it but I will post one as soon as I make it again)

For illustrative purposes only!!

INGREDIENTS:

1 can (10¾ ounces) condensed fat-free cream of chicken soup

1 can (6 ounces) crabmeat, rinsed and drained

1 soup can of skim milk, light cream, or fat-free half-and-half

1 tablespoon dry sherry

chopped fresh parsley, for garnish

DIRECTIONS:

1. In a 2-quart saucepan, stir together the soup, crabmeat and milk. Heat through.

2. Add the sherry and heat until hot, but do NOT boil. Garnish with chopped parsley.

**VARIATIONS: Substitute 1 can (4½ ounces) deveined shrimp, rinsed and drained, for the crabmeat. Or 6 ounces cooked lobster meat for the crabmeat.

Makes about 3½ cups or 2 moderate servings.

Homemade “Boursin” Cheese

Years ago I discovered Boursin Cheese. But that little container (only 5.2 ounces!) can be very expensive. I haven’t bought it in years because of that. It would also be gone in minutes because there isn’t much to it. This recipe may not give you a huge amount either (8 ounces at least) but you can also double the recipe and use lighter ingredients as well to save some calories and fat. It’s a cream cheese base so use the light cream cheese. I will not use fat-free cream cheese because I feel that it really loses all it’s flavor when you take away ALL the fat. But that’s just me. It’s up to you and what you wish. If calories are no object then by all means use the full fat version of cream cheese in the recipe. Another great thing about this recipe is that all the herbs and spices in it are very common and I would think most of us have them all on hand in our pantries. This recipe actually comes from The Queen Victoria Bed & Breakfast Inn. I had stayed there many years ago. The Inn is in Cape May, New Jersey and was a wonderful place, not far from the water. So give this a try and remember to make it the night before. It’s better that way, trust me! The spread itself is mild and is accented nicely by the crushed peppercorns. It’s a great spread with crackers during cocktail hour!

INGREDIENTS:

8 ounces cream cheese, softened

2 tablespoons butter

2 cloves garlic, minced

½ teaspoon fresh lemon juice

1 teaspoon dried oregano

½ teaspoon dried basil

1/8 teaspoon cayenne pepper

1/8 teaspoon salt

2 tablespoons finely chopped fresh parsley

freshly ground black peppercorns

DIRECTIONS:

1. Combine all ingredients in a food processor until smooth.

2. Shape into a ball or log and roll in crushed black peppercorns or place in a serving dish and sprinkle generously with coarsely crushed black peppercorns. Or just serve it in a decorative serving bowl! Your choice!

3. Best if refrigerated at least overnight before serving.

Makes 1 cup

Italian Chicken Chili Alfredo

Boy that’s a mouthful! I was trying to come up with a simple title but couldn’t. Originally when I made this I was going for a regular chili with chicken instead of ground beef. As I went along I kept changing my mind. I had also  just bought a jar of Classico Light Creamy Alfredo Sauce and thought it would make a tasty addition. The sauce is a new product for the Classico line of sauces. It only has 60 calories and 5 grams of fat in ¼ cup. Compared to over 110 calories and 10 grams of fat for the same amount. It was really good and I didn’t feel bad about eating it!

I also added two kinds of beans to this recipe, white canellini beans and black beans. Another item I always have on hand in my freezer are those pre-cooked chicken sausages. They are really very good and lower in calories and fat. I usually have the Italian style which is what I used in this recipe. The chicken breast I used was the Perdue portion sized boneless breasts. They come in those individually wrapped packages. They were on sale and I had a coupon! I used the white wine and garlic seasoned ones but you can use any kind you want.

This was a great protein, fiber-filled meal. My husband really liked it and I can make it again so it’s a winner! Great for the fall or when you want an easy dinner. Leftovers are even better! If you want you can even add rice or pasta to the dish to stretch it even more. It’s up to you!

INGREDIENTS:

2 small onions (or 1 large), chopped

3 cloves garlic, chopped (use less if you don’t like a lot of garlic)

3 boneless, skinless chicken breasts (about 1 pound or so), cut into bite size pieces

2 Italian Style Chicken Sausages (precooked kind)

1 can (15-16 oz.) white cannellini beans, rinsed and drained

1 can (15-16 oz.) black beans, rinsed and drained

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon red pepper flakes

2 tablespoons fresh parsley, chopped

1 small-medium tomato, chopped small

½ cup mushrooms, chopped

1 jar (15 oz.) Classico Light Creamy Alfredo Sauce

2 tablespoons Extra-Virgin Olive Oil

Parmesan Cheese for topping (optional)

DIRECTIONS:

1. In a large pan heat olive oil on medium heat and sauté the chicken pieces. Remove from pan and set aside when browned and mostly cooked, about 5 minutes.

2. In the same pan add the onion and garlic and sauté, on medium heat, till soft, about 5 minutes. Careful not to burn the garlic.

3. Add the mushrooms, sausage, basil, oregano, and red pepper flakes and cook for another 5 minutes. Stirring occasionally.

4. Add the tomatoes and stir in. Add the beans and continue to stir and cook for another 3 minutes or so until beans are heated through.

5. Add the alfredo sauce and simmer for 10-15 minutes. Stir occasionally. Add fresh parsley and serve.

Makes 6 servings

Escargot Bourgignonne

Cruises are a wonderful thing. In the last 19 years I’ve been on 14, so far. Most of them on Carnival Cruise Lines. John and I take cruise vacations over all others for the most part. Sure we go up to my family’s summer place in Maine but that’s different. Cruises are wonderful. You get treated like royalty. No making your beds or cleaning your room! It’s wonderful. Someone cooks for you 24/7 and cleans up! Gotta love that! But one of the best things about cruising is that you get to try all kinds of food that you would normally not have. Escargot for instance. I had them on my very first cruise and I’ve been hooked ever since! I don’t care that they are really fancy slugs. It’s my way of payback for all damage slugs have done to my gardens over the years!

Anyway, I’ve had them in many different styles. This version is pretty popular. On the cruise ships you get them this way or even covered in cheese! Cheese, garlic, wine, oil…All very tasty! Every cruise we take we always look forward to the night we get to eat snails! I would eat them more if they served them more. This recipe is actually from Carnival Cruise Lines. I bought their cookbook on my 2nd cruise, which was actually my first Carnival Cruise. I’ve been on Carnival eight times now. Two more and I become a VIP! Woo hoo! The last cruise was in December 2009 and we went to the Panama Canal. Incredible! But I digress…Escargot! This recipe isn’t very hard and you can get cans of the little buggers in pretty much every supermarket. They are in the tuna aisle.

INGREDIENTS:

¾ cup butter

2 tablespoons minced garlic

1 tablespoon finely chopped onion

2 tablespoons white wine

1 tsp Pernod or anise-flavored liqueur (omit if you don’t like anise)

Pinch grated nutmeg

1 can escargot, well-drained

1 tablespoon chopped parsley

Cheesy Escargot on the Carnival Miracle Dec. 2009

DIRECTIONS:

1. In a large frying pan, melt butter over high heat; stir in garlic and onion. Cook until tender but not brown.

2. Stir in wine, liqueur, nutmeg and escargot; season to taste with salt and pepper.

3. Reduce heat to low; simmer 10-15 minutes or until flavors are blended. Sprinkle with parsley.

Serves 6

Tabouli with Quinoa

Usually I am not a big fan of mint. No mojitos for me.  And definitely none of that flourescent green mint jelly when I have lamb! That is wrong to my taste buds on so many levels. Luckily my husband is not a fan either. So many recipes have mint in them and most of the time, to me anyway, it’s too much. So when I tried Tabouli years ago I was surprised to find that there was mint in it! Imagine that! I liked it in spite of that! And now with my new favorite food, quinoa, I can have that delicious tabouli salad with a more healthy twist! It’s a refreshing and filling salad for lunch or a side dish or just for snacking in the afternoon. I will also add crumbled feta cheese to mine for a little extra zip. You can use goat cheese if you want too, anything you like really. Just don’t go crazy and kill all the good with too much cheese. Moderation! This recipe is also one time where you should have the fresh parsley rather than dried.

INGREDIENTS:

½ cup uncooked quinoa

2 cups water

¼ cup fresh parsley, without stems

2/3 cup green onions (scallions), cut into ¼” pieces

1½ cups peeled cucumbers, cut into ¼” pieces

1½ cups chopped tomatoes, cut into ¼” pieces

1 garlic clove, minced (no garlic powder on this)

½ teaspoon salt

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

¾ teaspoon dried mint (optional)

½ cup crumbled light or fat-free feta cheese (optional)

DIRECTIONS:

1. Put quinoa in a fine strainer and rinse under running water until water runs clear. Drain well. Bring quinoa and water to a boil in a saucepan. Cover pan, reduce heat and simmer for 20 minutes until water is absorbed. Quinoa will be fluffy. Chill in the refrigerator or rinse cooked quinoa in a fine-meshed strainer under COLD running water. Drain well.

2. Toss remaining ingredients with quinoa and serve!

Makes 5 cups (1 cup per serving)

Back of the Fridge Chicken Soup

Ever have one of those days when you just want to clean everything out of your fridge but you can’t throw it away because it’s still ok to eat? I did that last week. I had a bunch of little containers with leftover veggies, leftover rotisserie chicken from the supermarket and a freezer full of turkey stock I made from the my Thanksgiving in July dinner. You can use whatever you have left in your fridge or freezer and it will be delicious! I had some frozen mushrooms also that I threw in. It was very tasty! We actually had it two nights in a row.

INGREDIENTS:

4 cups chicken or turkey broth or stock

1 8oz. package Tofu Shirataki Noodles, prepared according to package

4 cups mixed veggies of your choice (I used a mix of frozen chopped spinach, broccoli rabe w/chicken sausage, mushrooms, peas, green beans, onion and garlic), chopped into bite sized pieces

1-2 cups chopped leftover chicken, whatever you have is good

1 15-16oz. can cannellini beans drained and rinsed.

½ cup chopped parsley

2-3 tablespoons olive oil

DIRECTIONS:

1. Saute the chopped onion and garlic in the olive oil. When soft pour in broth and rest of the ingredients except for the beans, parsley and noodles.

2. Bring to a boil and then lower heat and simmer for about 15-20 minutes until everything is heated through.

3. Add the beans and noodles and continue to cook for another 5 minutes or so until the beans are heated through. Add the parsley and serve.

4. Serve with parmesan cheese if you like!

Makes 4-6 servings.

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