Monday, June 6, 2011

Ground Flax Seed Pizza

Since my diet has been even more restricted lately, I cannot have pizza. I have been craving pizza, but needed to come up with a much healthier way to make it. I also had to use dairy free cheese instead of real mozzarella cheese. All and all this came out pretty good. I think it was because of the ham!

4 tablespoons ground flax seed. I grind my own
1/4 cup, maybe more or less, of water
1/2 teaspoon dried garlic
1/2 teaspoon Italian seasoning
1/4 cup sauce
1/2 cup dairy free cheese
Any other toping you may like. I had some left over ham, so I used that.

Preheat the oven to 375 degrees
Mix the flax seed, water, garlic, and Italian seasoning together. The mixture will be a little liquidly, but it should not have the consistency of water. It needs to be thicker, maybe like ketchup. It might be easier to spread the mixture with your hands. I find a spoon or rubber spatula stick a little.
Bake the flax seed for about 5 or 10 minutes until it gets darker in color.
Once browned, take out of oven and add toping. Bake until cheese is melted (dairy free cheese does not really melt, so just pretend).

Veggie Stir Fry

I made this on Friday. I had some vegetables not being used so I figured why not put them all together. This is what it looked like.

Just take what you have for vegetables. I cut the carrots in thin slices so they would cook faster. Just saute everything together in a little olive oil, salt, and pepper. If you have some dry of fresh parsley you could add that too. I added a little dry parsley.

Spaghetti Bundles

I made this wonderful dish today. The lighter one is garlic and Parmesan cheese. The red one is just some tomato sauce I mixed in. This was a very delicious treat. 

Half a pound of your favorite gluten free spaghetti
Mini muffin pan
1 tablespoon dried garlic
1/4 cup of Parmesan cheese
1 teaspoon dried parsley
1 teaspoon dries oregano
1/2 cup pasta sauce
Salt and pepper to taste
A little butter or oil to grease the pan

Preheat the oven to 375 degrees
Cook pasta, but not completely. Drain the pasta water completely when done. 
Evenly separate the pasta so you have two separate bowls.
In one bowl of pasta add the garlic, Parmesan cheese, parsley, oregano, salt and pepper. Mix well.
In the other bowl add the tomato sauce and mix well.
Swirl the spaghetti on a fork to make a round ball and evenly distribute in the mini muffin pans.
If you want, top all with some more Parmesan cheese and bake about 15 minutes.

Garlic and Tomato Chicken

I have been on a garlic kick lately, maybe because I have been on a very bland diet and I am craving flavor. This came out wonderful. I used six big cloves of garlic. The garlic did not overpower the chicken at all. 

 2 big boneless and skinless chicken
3 tablespoons olive oil
6 cloves of garlic
4 large tomatoes or 6 medium cut into bite size pieces
1/4 cup white wine
Salt and pepper

Preheat your skillet and then add 1 tablespoon of oil
Brown the chicken on both sides. Do not worry if it is not cooked through. It will finish cooking later.
After the chicken is brown take it out and set aside.
Add the other 2 tablespoons of oil and then add the garlic. Saute for about 1 minute.
Then add the tomatoes and saute for 3 minutes or so. While that is cooking, cut up your chicken into bite size pieces.
Add the wine to deglaze the pan and cook about 30 seconds.
Add the chicken back to the dish and cook for about 5 minutes.
Serve with rice or a side salad.