Thursday, July 16, 2009

Gluten Free Pizza

For those of you who don't know, I cannot have gluten. I haven't had pizza in almost a year and have been scouring the web and the local health food stores for a good pizza crust recipe. I have found the answer:

They haven't missed so far when it comes to gluten free products. Below is my pizza recipe that even my mother in law and husband couldn't tell the difference.

2.5 cups of kinnikinnick pizza crust mix (Follow the directions on the package.)
1/2 quart canned tomato juice
6 large fresh tomatoes
3 tbs extra virgin olive oil
1 tsp parsley
2 tsp oregano
1.5 garlic cloves finely chopped
1/4 cup onion finely chopped
Turkey pepperoni (70% less fat than regular pepperoni, people!!)
and toppings of your choice

First you want to make your pizza sauce. ( Yes, it's OK to skip this step and just use a pre-made pizza sauce, I just ask the you use an organic one. Trust me it does make a difference with the taste.)Take 6 large tomatoes, core them, cut off the top, and boil them until the skins split and easily come off. Pour your olive oil into the bottom of a medium size saucepan. Saute your garlic and onion for about 3 minutes. Add your half of a quart of tomato juice, then add your tomatoes and smash them up. Add your parsley and oregano.Let simmer for about 45 minutes. When done, pour into a blender and puree. Your sauce is done.
Follow the directions on your pizza crust mix. Spray your pans with an olive oil spray. I would also oil your hands with olive oil before you roll out the dough on to the pizza pans. It makes the dough much easier to handle. ( I figured this out the hard way.)
Bake your pizza crust for about 10 to 12 minutes at 375 degrees. Take out and top with your tomato sauce, cheese, turkey pepperoni and whatever other toppings you desire. Pop back in the oven for about 12 more minutes. Take out and enjoy!
This is truly, wonderfully never tasted better!!! :)

P.S. A special thank you to Grams for showing me how to can tomato juice, and for the wonderful tomatoes out of her garden.

Thursday, July 2, 2009

Fish Tacos with Mango Salsa

Mango Salsa:
1 1/2 cup chopped, peeled mango's
1 1/2 cup chopped tomato
2 tbs cilantro
2 tbs lime juice
1 tbs jalapeno, seeded and chopped
1/2 cup chopped red onions

Combine all ingredients into a bowl and refrigerate. I personally prefer mine to be finer and I put all of it in the blender on the chop setting for about 45 seconds. It all depends on whether you prefer a chunky salsa or a finer salsa.

Fish Tacos:
1/2 of a red onion thinly sliced
1 1/2 cups red wine vinegar
1/4 cup olive oil
1 1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 cup lightly packed fresh cilantro leaves, chopped
1 jalapeno, stemmed and chopped
1 pound flaky white fish (halibut, cod, or tilapia work well)
8 fresh corn tortillas
2 limes cut into quarters
Mango Salsa

Step 1: Marinate the onion. Put the sliced onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes.
Step 2: Marinate the fish. Pour the olive oil into a small bowl and add the oregano, cumin, chopped cilantro and jalapeno. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.
Step 3: Cook the fish. Heat a nonstick saute pan over medium high heat. Remove the fish from the marinade and place in the hot pan. (There is no need to add more oil.) Season the fish with salt. Cook the fish for 4 minutes undisturbed and then turn over and cook for another 2 minutes. Remove the pan from the heat and flake the fish with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.
Step 4: Place 4 of the tortillas on a plate and sandwich them between two slightly dampened paper towels. Microwave on high for 45 seconds. Place the tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.
Step 5: Assemble and serve. To assemble tacos, place a heaping spoonful of the marinated flaked fish onto the center of the tortilla. Top with the marinated onion. Serve with mango salsa and garnish with lime wedges.