Supreme Pizza Crust less Quiche

Supreme Pizza Crust less Quiche

So I have been craving pizza, but don’t want the bread crust. Yes I have been known to make a tortilla pizza now and again since my surgery, but I didn’t want that this time. I went looking for the crust less pepperoni pizza casserole/ dip I have seen flying around Pinterest lately, but could only find the photo of it, and not the blog about how to make it… sigh. The Zen Baker suggested making a quiche.
So here is my version of a pizza substitute. I will be making changes to it the next time I make it, but that’s just a personal opinion, I think I will subtract and egg, add more gooey cheese, and more pepperoni. Besides that I am very pleased with the outcome of this dish.

What you are gonna need:
 8 ounces of shredded cheese
 2 ounces of sliced pepperoni
 Whatever pizza fillings are your favorite… I used a full carton of cut up white mushrooms sautéed in a lil EVOO and Butter to taste, a mixture of colored bell peppers that I bought already chopped up at the store, and Italian sausage crumbles.
 1 (12 ounce can) evaporated milk
 4 eggs, beaten
 2 tablespoons corn starch
 1 teaspoon dried basil
 1/8 teaspoon garlic powder

How do make it:

Preheat oven to 350 degrees.
Sprinkle 1 cup of cheese and half of the pepperoni onto the bottom of the pie pan.
Add other pizza toppings
Whisk together the milk, eggs, starch, basil, and garlic powder.
Pour into pie pan.
Sprinkle remaining cheese over top.
Bake for 40-45 minutes or until done.
Serve and enjoy!
Disclaimer: I had taken pictures of the process but they didn’t send to my email  fail!!

All in all I call this a Top not a flop!!!

Enjoy!
Lynn

Advertisements

Forget XXX, We’ve Got SSS

Image“SSS?” You say…oh yes…It’s Friday here at T&F and we’re gonna be naughty…like pornographically naughty with our food…slabs of meat and porking in probably one of the easiest (albeit fittingly protein rich for the theme) indulgences of food porn you’ll ever make.

3 Denver – Cut steaks – the redder the better.

1 Package uncured, unsmoked, (unmolested) bacon.

Toothpicks

Sear the sides of the steak in a pan.

Wrap the slabs of meat in bacon once over and penetrate with a wooden toothpick.Image

Place on a foil wrapped tray.  Season as you likeImage

Note:  Okay – so I’m a steak puritan.  Honestly, if steak has more than salt and pepper on it, it’s over-seasoned.  That said – I decided to pull out a rub I like to do every so often – only, it’s me so there aren’t really “amounts” of each.  Don’t coat it, but don’t skimp – somewhere in the middle.

Chili Powder

Onion Powder

Garlic Powder

Cumin

Cayenne Pepper

Black Pepper

Salt

Smoked Paprika- It’ll end up giving the steak and pork a smoked, rich flavoring without beating you over the head with garlic or saltiness – it’s this really nice balanced flavoring.

350 @ 20-25 minutes or so until the steak is done the way you like (Tonight they mooed.  It was as though werewolves were sitting down to dinner – that raw.  Steak Tartar raw…

Serve with a favorite side (our case, that was sprouts tonight rounding out the alliteration for the blog posting)…sit back, relax, and enjoy.Image

The Pizza that’s Not.

mmm pizza goodness!

mmm pizza goodness!

Here is another great post from the Zen Baker himself. I was not feeling well a couple of weeks ago and just wanted pizza. I cannot eat pizza crust so we were gonna settle for ordering calzones and scraping out the insides…. That’s when I blank stared at him and said get on Pinterest and look for crust less pizza… this is our version of it!!

When someone thinks of pizza one thinks about crust, and cheese, one’s favorite toppings and the like, but for those more health conscious (or in this case for those who have gastronomic difficulties in choking down crusts) one also is well served to think about salt content, carbs, fat, and the like, and then might seek to mitigate these things by coming up with alternative solutions to take out some of the bad, while retaining some of the good, while still maintaining the taste we all know and love when we think about such an object such as “pizza.”

I swear to y’all – this is about as close as I’ve come to the real thing without all of the crap.  And – it’s about the same price as a medium pizza from your local pizzeria…only you have the solemn joy of making it yourself and enjoying the fruits of your labor (as opposed to someone else’s).

2 – 8oz Cream Cheese

1 egg

½ Cup Parmesan/Romano cheese

½ Tablespoon of Garlic (powder/salt/whichever)

Z.B. Version: 2 Tablespoons of Italian herbs, dried.

Mix in your kitchenaid (and if you don’t have one, get one – I swear by them) slow to start, and then kick it up to as high a speed as it’ll go without splashing all over the place, until you have a good whipped substance.

Pour into a greased 9×11/9×13 oven glass.

Then gently swab on pizza sauce (it should layer), then do as you might for pizza: cheese (yes more), toppings, and then sprinkle Parmesan over the top again and more seasonings.

Pop into the oven @ 350 for about 26 minutes.  The smell will give it away.

Now, when it’s done – I’m going to ask you to do something very difficult: Wait.  It’s going to call to you; it’s going to tempt you to feast immediately. But wait.  Don’t go chopping into it right off, because as it cools, the cream cheese will reform itself to where you can cut it.  This means that you can cut it like a casserole when it’s reformed and serve.  It’s not probably going to hold together all that well, so feel free to serve it in a bowl (I mean, hell – while we’re breaking convention and all, right?) and enjoy!

Mini Meatloaf Muffins!!

Image

What’s for dinner tonight? Well Thanks to a friend texting me yesterday asking about a recipe I have had meatloaf on the brain. Seeing as I started a new semester at school last night I didn’t get to make dinner, so I made it tonight!

Mini Meatloaf Muffins for the win!! And it just hit the spot

Whatcha gonna need?

Food:

Ground Turkey.. one package of Jenni O extra lean is what I used

BACON!! Uncured I like best

Some ketchup, or I had to use BBQ sauce cause well the ketchup went missing

Parmesan cheese as a binding agent instead of bread crumbs

One egg

Worcestershire sauce

Favorite meatloaf seasonings… I used garlic, salt, montreal steak seasoning, and onion powder

Kitchen utensils:

Bowl for mixing

1 oz ice cream scooper, you know the one I use for just about anything including cookies

Mini muffin pan

Oven, well duh!!

Clean hands

So I plop everything into the bowl and start squishing until its all combined

Next I take the ice cream scooper and fill the mini muffin pan… outta the 24 molds I used 22

Then I sliced 4 pieces of bacon into one inch strips and placed them on top of each mound o meat.

Yes i know there are no measurements to this recipe, cause this is just an eye it kinda recipe, sorry!!! I don’t do this often ya’ll

I popped them into an oven for 30 mins, but shoulda done 25 mins, at a temp of 350

And that is it! So easy, so simple, just plain satisfying. I also served this with mashed cauliflower.

Image

his plate was empty and he was one happy boy

this is what was left when i was done eating… The Baker enjoyed his plate too, Image

The Infamous Oppsie Bread

Whelp, I have been craving sandwiches, but just one particular one lately. I have been craving a peanut butter and nutella sandwich to be exact. What girl doesn’t like peanut butter and chocolate?

So I read in a Facebook support group post lately asking about OPPSIE BREAD… I had no idea what it was so I went to the old trust Pinterest and searched for it. I found this recipe there and decided to try it. 

Here is what you are going to need:

                The food part:

  1. 6oz of cream cheese, I use full fat
  2. 4 eggs, separate the yolks and the whites
  3. 1 tsp of baking powder
  4. Pinch of salt, if you want it but not necessary

The non-food part:

  1. Two big baking sheets with parchement paper
  2. Two mixing bowls
  3. Mixer, I used a hand mixer and a stand mixer
  4. Spatula
  5. Oven (of course)

 

And here is how you do it!!

  1. Preheat oven to 375 degrees.
  2. Carefully split 4 eggs into two different bowls. Image
  3. Add a tsp of baking powder and a pinch of salt to the egg whites.Image
  4. Add a 6 oz cold cream cheese to the yolks. 
  5. Use an egg beater and whip up the egg whites until they form peaks (you should almost be able to turn the bowl upside down and not have it fall). ImageImage
  6. Move the egg beaters over to the yolks and mix it well with the cream cheese. Image
  7. Carefully, fold the egg whites into the yolk mixture. Make sure to be careful not to deflate the ‘whites’. Image
  8. Put PARCHMENT paper on a baking sheet and dollop it on in ‘sandwich’ size servings. Image
  9. Image

ImageBake for about 12-15mins (until golden) and let cool Image

 

The texture of this bread is a bit spongy, so if you aren’t into that sorta thing I am sorry, but this won’t be for you. It also tasted like an egg bagel, in case you were wondering.

I did enjoy my peanut butter nutella sandwich though and cannot wait to try this with hamburgers.

Zusketti and Bird Balls

I have been craving pasta, now I did cave last week or so and make boxed, yes blue box, mac and cheese. I savored every bite I took. BUT I felt so guilty afterwards, and I paid for it, boy did I. I had the worst acid re flux ever the next day to the point I was in tears and just wanted to die.

I decided tonight I was going to make Zusketti with Bird Balls… You know Zucchini spaghetti and meatballs… It is really simple to make and very little carbs.Image

1 zucchini, I don’t bother peeling it

1 jar of your favorite spaghetti sauce

1lb of ground turkey

Parmesan cheese- grated

Bread crumbs, I used plain but prefer Italian

1 egg

Favorite seasonings to put into your meatballs

What gadgets you’re going to have to get

1 vegetable spiralizer

Bowl for mixing

1 glass pan (I used two glass loaf pans)

1 medium sauce pan

1 veggie steamer

1 large high sided pan with top

Small ice cream scoop/ cookie dough scoop/ now ball scooper

First set your stove to 350

  1. Grab that block of raw turkey meat and put it into a bowl
  2. Add egg and squish together… not my favorite part one bit, not to mention that turkey meat was cold as shit and eventually froze my hand.
  3. Add in parmesan cheese and bread crumbs, just eye ball it
  4. Add all your seasonings to taste
  5. Mix everything and combine well
  6. Take ball scooper and shape each ball to be round
  7. Place into glass pan and cover with sauce, about half the jar
  8. Put into oven for 30 mins
  9. Put rest of sauce into medium sauce pan and turn on low to simmer, I always add a little water to the jar to get every bit of sauce out, don’t forget to cover or you will have one hell of a mess to clean up
  10. Time to make the noodles… get the spiralizer set up to desired noodle size, mine has small and large.. I prefer angel hair pasta so I used the smaller one, and spiral away, I cannot consume large amounts of food at one time, so one zucchini does the trick for me and have left overs, if the baker isn’t eating with me.
  11. Put about an inch of water into the high sided pan and place veggie steamer in pan as well
  12. Bring to a boil and place zucchini into steamer, cover and cook to desired texture.. mine was al dente.
  13. Pull meatballs out of oven and place into sauce pan with rest of sauce.
  14. Finally!!! NOMS time… assemble plate as you desire, but I suggest putting noodles on bottom then sauce and balls.ImageImage

So I got my Italian fix for dinner tonight and have leftovers for tomorrow.

Image

Have a good night, tomorrow is another adventure in this journey of mine, cannot wait to share more with you

Lynn

The Butcher, The Baker, The Black Bean Burger Maker!!!???

The Zen Baker Makes Burgers

This might be one of the few blog posts that a baker won’t actually talk about or do any baking…nope, rather this post is about burgers. Not your average grass finished, grain fed, good old American beef burgers mind you, because frankly in this household ground anything (unless it’s turkey) doesn’t always fly. Thus, we had cause to be puckish and do something nutty and go for the high fiber content of black beans. Now, I have to say that I think black beans are rather disgusting when you first open them…don’t get me wrong, I love them…but I can’t help but think when I open a can that I think that I’ve just opened a can of chum for fishing. Black juice that’s slightly translucent, with little bits of particulate matter swimming around in them; I never throw the juice out, even if I do find it a little revolting, there’s some good things in it and looks can be deceiving. I’ve never thought a coyote was a particularly good looking animal, but it has fur that is a benefit to the hunter, so meh.

Dumping them into a bowl, I began to mash using a pattern in my head: mash, mash, mash, swiiiirrrrl, swiiiirrrl, mash, mash, mash, swiiiiirrrl, swiiirrrl…until they were masticated up, adding in a little of the juice every three or so passes so that I got a consistency to what one would expect wet cement to look like when it’s being mixed. Into this I added breadcrumbs (the sand in the cement as it were) and then corn. Added another can of beans into the mix doing the same thing as before: mash, mash, mash, swiiiirrrl, swiiirrrl…and so on and so forth. After I got it to an almost sticky, tacky consistency – much like catfish bait – I began forming the patties, then put them in the pan with garlic, salt, and pepper just as you would any normal burger, they came out tasting great with the added obvious benefit to such a meal all of a few hours later. I think that next time I’d like to add some more veggies in, maybe some sprouts or grass of some sort, and some diced celery or onion (or both) to give it a nice little juicy crunch to it.

Image

 

2 cans black, white, or pinto beans or black-eyed peas

1 can of yellow corn

1 cup dried Italian breadcrumbs

2 large eggs, lightly beaten

1 teaspoon coarsely ground black pepper

1/2 teaspoon garlic powder

1/4 canola oil

Sliced cheese, optional

Condiments of your choice

  1. Drain one can of beans, reserving the liquid, and mash the beans in a medium bowl.
  2. Drain the second can and add it to the bowl along with the corn, breadcrumbs, eggs, pepper, and garlic powder.
  3. If necessary, add a little of the bean liquid until the mixture holds together but is not wet.
  4. Divide into six equal portions and shape them into four-inch patties.
  5. Meanwhile, heat 1/4 cup olive oil or canola oil in large skillet over medium heat. Add the patties and cook, turning only once, until a crisp brown crust forms on both sides, about six minutes total.
  6. If you want to add cheese, add it to the top of your burger after you’ve cooked for six minutes. Cover the skillet, turn the heat to low, and let the burgers continue to cook until the cheese melts.

c0607575b3d8733b319f6a995e41b53a

Worth a read! ^-^ Lynn

My friend Tricia (remember her cute kid from the pumpkin pie post) wrote a post on her personal blog I wanted to share with you. Whether you believe or not just take the time to read it. It will at least make you go hmm…

 

WOULD YOU LIKE SOME TREE WITH THAT SANDWICH? | CELLULOSE IN FOOD PRODUCTS

 

Lynn

I will tell you a secret.. I have been eating cheesecake for days!

Yes it is true! 3 months (plus a few days) post op of WLS; I have been eating cheesecake lots of it.

Lemme start off by saying HI! How are you all? (I will say you all because I am not sure how many people are readying this lately quiet as hell blog!) I know it has been over a month since the last post, and I am sorry for that. Tracy and I have been busy in our personal lives so go ahead and spank us for being absent, no really please do spank us.. we like it!

I myself on January 4th at say ohh 10 at night decided that I was going back to college to finish my “degree”. Not really too sure as to what I want to be when I grow up, hey I am still in my 20’s so its allowed, I picked a general Associates Degree in Social Sciences at the local Community College…  yes ladies and gentleman I have decided to go to school with a bunch of fresh outta high school all the mama drama 18 and 19 year olds! Full time to boot. So that is why I have been absent. Zen Baker has been doing his absolute best to keep me on track and get my work done.

I have also discovered the Amazingness of ZUMBA! A couple of girls from my WLS support group and I go 2-4 times a week to a local Philippe Cultural Center and Zumba for an hour. This girl shakes her groove thing like a a fugitive being tazered. It isn’t pretty but hell I keep it moving… that is what is key after all. No matter how hard it is to keep up with the moves, just keep moving. You don’t Have to be perfect but you do have to move… Did I mention I move?

So back to some more naughtiness… I have been making cheesecake, two of them now to be exact. I even remembered, well almost at the begining cause i was about 5 folds in when I grabbed my camera, to document it!

This is what you are going to need…

1 16oz container of plain 0% Greek Yogurt

1 regular sized package of Sugar Free Cheesecake Pudding mix (1 0z)

I buy big containers of plain yogurt from BJ's so this is why its not the standard 16oz noted in the recipe

I buy big containers of plain yogurt from BJ’s so this is why its not the standard 16oz noted in the recipe

and then any extras you may want (I suggest fresh strawberries!)

I ran outta strawberries, so I cut up a pair too

I ran outta strawberries, so I cut up a pair too

****KEEP THE YOGURT CONTAINER, YOU WILL USE IT FOR STORING THE YUMMY TREAT***

Dump/Plop the 16oz (two cups) of plain yogurt into a bowl. Then you will slowly add the dry Jell-O pudding mix a little at a time making sure its well blended before adding more. If you dump all at once you will end up with a gritty texture – plus it’s a great arm workout because this stuff gets thick.

Put it back into the yogurt container and then let set in fridge to chill for about 30 mins. Just long enough to have the pudding dissolve into the yogurt. I put strawberries into the bottom of a bowl and plop about 2 oz on top… or as shown strawberries and pairs!

Voila! and please as usual Enjoy!! 005 008 007 009 010 011 012 013

so here is my lil side note… This isn’t sugar free… but only because of the natural sugars in the yogurt, so it is okay for me to eat it, and I am just in love with it!

And just in case you were wondering, here is the final product! Oh and look it’s ME! ^-^ Lynn

So I make my debut into my own blog in my pajamas. Don't judge it was a long Monday. OH and a surprise! I am 76lbs lighter in this photo than the day I met my surgeon!! I look good woot woot!

So I make my debut into my own blog in my pajamas. Don’t judge it was a long Monday. OH and a surprise! I am 76lbs lighter in this photo than the day I met my surgeon!! I look good woot woot! (that was Feb. 29, 2012)

Naked Pie and Pots of Whipped Cream? Sounds like Christmas to me!

Welp, I cannot deny it… I LOVE FOOD, it just doesn’t love be back as it should. Hello almost 8 weeks post sleeve here… but I wanted pie for Christmas. I honestly was jealous watching everyone eating their pies and puddings on Thanksgiving; that was a very hard holiday for me.

Of course I was on Pinterest and saw this recipe staring me in the face saying eat me, so I pinned it for safe keeping. I didn’t get to go to NY for Christmas like the prior 6 holiday seasons so I crashed a friend’s house and camped out on their couch with the kids, pajamas and all!

These were the same friends that I had spent Thanksgiving with as well, and wanted to contribute to dinner somehow. I made some way too easy stuffed sausage mushrooms and then little master piece… CRUSTLESS Pumpkin Pie.

Since Christmas was on a Tuesday this year I decided to make the pie on Sunday… It needed 6 hours to set, that didn’t include the prep time nor the cook time; and I had to work on Monday.  For the next two days I thought about that pie, sitting in the fridge just waiting to be consumed. I honestly thought that it was going to be an epic fail and I would ruin the awesome Christmas dinner I would be eating. All I can say is this… I hope you make this for future holidays to come, and love it as much as we did. It was amazing and no I have ideas of possibly mixing this in with a cheesecake.

The texture is that of a cheesecake, well to me it was, and who doesn’t love a good pumpkin cheesecake? This of course is sugar free, and even the kids dug it… no one told them there was no sugar in this bad boy!

So here’s to the pie… OH! P.S. Zen Baker makes an appearance in this one!! I needed more hands, I’m learning! Can you spot YODA?

WHAT YOU WILL NEED!Image

AND THE WRITTEN VERSION:

1TSP PUMPKIN SPICE (USED MORE TO TASTE)

2TSP CINNAMON

1/2 TSP SALT

2TSP BAKING POWERDER

1/3CUP OF ALL PURPOSE FLOUR

1/3CUP + 2TBSP BROWN SUGAR SUBSTITUE

1 15OZ CAN OF PUMPKIN PUREE (OLE?)

1TSP CORNSTARCH

2 1/2 TSP of Vanilla (added more to taste)

PREHEAT OVEN TO 400 DEGREES F.

GREASE 9.5 INCH ROUND PAN (MINE WAS GLASS)Image

IN A LARGE MIXING BOWL COMBINE FIRST 7 INGREDIENTS, AND STIR VERY WELL!Image

IN A SEPARATE SMALLER BOWL COMBINE THE REST OF THE INGREDIENTS AND WISKImageImage

NOW COMBINE THE SMALLER BOWL TO THE LARGER BOWL, SO ADD THE WET TO THE DRYImageImageImageImage

Image

POUR INTO SHINY GREASED PANImageImageImage

BAKE FOR 35 MINUTES AT 400ImageImageImage

ALLOW TO COOL COMPLETELY BEFORE TRANSFERING TO THE REFRIDGERATOR FOR 6 HOURS TO SETImageImageImage

Now the only thing left to do it EAT IT! I also made homemade sugar free whipped cream since I cannot seem to find any in the stores, and after googling cannot find even the cool whip sugar free. So I whipped out the mixer, with a little help from my adorable friend, and made a big ole pot of it… no really I whipped it up in a glass sauce pan.Image

Isn’t he cute? HIs mama blogs too <http://lifedonerandom.wordpress.com/> , and is an amazing photographer <http://www.sugarandspicephotographyva.com/>!

Hope everyone has a great New Years! 2013 is going to be great for me, what are your hopes for a fresh start?