Pepperoni Rolls

I love pizza rolls.  They were a major part of my junior high and high school experience.  After I moved to Texas, I soon discovered Double Dave’s, which was the location for many a gathering.  Unfortunately, I can no longer eat there since I discovered the root of my stomach issues.  Boo, hiss!  I want pizza rolls!  Then we had a coffee date with friends.  I was looking for an interesting dessert and went back to my few recipe books.  I made what was supposed to be chocolate croissants.  As I was eating them, I thought, this is not a croissant.  Hmmm….I wonder if this would work for pizza rolls!  Indeed it did!  Unlike many gluten free doughs, this one can be rolled out and wrapped (albeit you have to be a little more careful than with a gluten dough, but it works!)  I was also concerned with how fake cheese would taste inside of the rolls.  I made ones with real cheese for my husband, but I decided to settle for the fake stuff.  It usually comes out a little dry on pizza so I wasn’t expecting much, but I think this is the best that the fake cheese has tasted so far- something about it being wrapped up and having the pepperoni grease seep into it.  Anyway, I hope that you enjoy this recipe as much as I have.  Let me know if you discover any other interesting ways to use the dough!

 

Ingredients:

1 1/2 c. Bob’s Red Mill 1-to-1 baking flour

2 1/4 tsp quick-rising yeast

1/4 c. sugar*

1/4 tsp salt

2 tsp baking powder

1/4 c. olive oil

1/4 c. warm water

1 1/2 tsp Ener-G Egg Replacer mixed with 2 T. warm water (or 1 egg)

Up to 3 T. warm water (as needed)

White rice flour for dusting

Mozzarella or Daiya cheese, shredded

Pepperoni slices

 

Directions:

Mix flours, yeast, sugar, salt, and baking powder in a bowl.  In a stand mixer, combine oil, water, and egg replacer for one minute on medium speed.  Add dry ingredients and mix slowly until incorporated.  For 5 minutes, beat the mixture on medium high until the dough is coming together.  As you mix, if it’s too dry, you can add water by 1/2 Tablespoons until it is wet enough to mix (up to 3 T.).  Don’t make it too wet or it will be harder to roll out later.

Preheat your oven to it’s lowest temperature.  Once it hits 200 degrees F, shut it off and let it cool down to 115 degrees as you roll out the dough.

 

Use the white rice flour to flour a clean surface like your countertop.  Divide the dough into 8 parts.  Put one part on the floured surface and flour the top.  Roll it out with a rolling pin and re-flour as needed (I felt like I added a lot of flour to keep it from sticking).  Flip it over several times as you roll it out to make sure it’s not sticking to the counter.  If it does, you can use a spatula to help get it up.  Roll it out until it’s about 6×4 inches.

Once rolled out, place the dough on a baking sheet lined with parchment paper.  Lay out pepperoni on the dough, leaving about a 1/2 inch or more at the edge.  Sprinkle a line of mozzarella cheese or Daiya cheese down the middle.  Roll the dough, staring on the long side.  Place on baking sheet with the seam facing down.  It’s ok if the dough has a few small gaps in it.  Repeat with each piece of dough.

After all the rolls are made, place the pan of pizza rolls in the preheated and cooled oven (cooled to 115 degrees F) and place an oven safe bowl of water on the rack below the rolls.  Allow to rise for 35 minutes.  At 30 minutes, take the rolls out of the oven and preheat the oven to 350 degrees F.  Bake for 12-16 minutes or until they start to brown slightly.

 

Optional: serve with marinara sauce for dipping.

 

*It turned out fine with this much sugar- a little on the sweet side.  I’m not sure if reducing the sugar would affect the recipe or not.  I think you might need at least a little to help the yeast.  Let me know if you try it out and what the results are!

 

Original recipe:

Martin, Colette.  “Chocolate Croissants.”  Learning to Bake Allergen-Free.   New York: The Experiment, LLC, 2012. 175.  Print.

Swedish Meatballs

I have never had the meatballs at IKEA, but these are supposed to be fashioned after those.  If you can eat gluten and dairy and such, you may want to just want to head to IKEA and get some.  However, if you have been longing for them and you can’t eat them for some reason, here’s the recipe for you!

 

Ingredients:

Meatballs:

2 T. olive oil, divided

1 onion, diced

1 pound ground beef

1 pound ground pork- or another pound of ground beef if you can’t eat pork

1/2 c. Rice Chex crumbs (I blend them in the food processor)

2 eggs (I used the equivalent of 2 eggs using Ener-G egg replacer)

1/4 tsp ground allspice

1/4 tsp ground nutmeg

1/4 tsp and 1/8 tsp salt

1/4 tsp pepper

 

Gravy:

1/4 c. butter (I used SmartBalance)

1/3 c. Bob’s Red Mill 1-to-1 Baking Flour

2 1/2 T. arrowroot powder

4 c. beef broth

3/4 c. sour cream (I used Tofutti as a non-dairy substitute)

Salt and pepper to taste

2 T. fresh chopped parsley

 

Directions:

Meatballs:

Prepare Ener-G eggs.  Crush Rice Chex.  Put 1 T. olive oil in a pan and cook the onion until it’s soft.  Combine all meatball ingredients together  (meats, onions, Rice Chex, Ener-G eggs, allspice, nutmeg, salt and pepper) and stir well (I used my hands.)  Form into 1 1/2 inch balls.

Heat 1 T. olive oil in pan.  Add meatballs and cook in batches until outsides of all are brown- maybe 4-5 minutes.  Set meatballs aside.

Gravy:

In a skillet, melt the butter and add in the flour and arrowroot, stirring constantly.  Add in beef broth and continue cooking while still stirring, about 1-2 minutes.  Add sour cream and stir well.  Add salt and pepper to taste.

Put meatballs in the gravy and allow to cook for another 10 minutes until meatballs are thoroughly done, stirring constantly.  Add in chopped parsley and serve.

 

Original recipe:

http://damndelicious.net/2014/02/21/swedish-meatballs/

img_6340

BLT’s

Bacon, bacon, bacon.  I bought a pack of three packs of bacon at the store so I am finding all sorts of way to use it up.  This is nothing new, but sometimes people get a mental block because of omitting something like bacon.  If you have a loaf of bread you can eat, you can easily make a BLT.

 

Ingredients:

2 slices of bread (I used Pamela’s Gluten Free Bread Mix and made the egg free version)

3 strips of bacon, cooked

1/2 tomato, sliced

handful of spinach mix (mine had spinach, swiss chard, and kale)

optional:  add a slice of cheese

optional: spread mayonnaise on the bread.  If egg free, use a substitute such as Vegenaise.

Directions:

Make bread according to directions on the package.  I used golden flaxseed as the egg replacer.  Cut off two slices of bread and top with cooked bacon, tomatoes, spinach, and if desired, cheese and mayo.

Salmon and Bacon Salad

I haven’t experimented much with fish but I am wanting to start.  Here is my first post about fish!  My husband and I loved this salad!

 

Ingredients:

4 oz. salmon, rubbed with salt and pepper

2 strips of bacon (omit if you don’t eat pork)

2 handfuls of greens (mine was spinach, kale, and swiss chard from Costco)

1 tomato, chopped

dill for sprinkling

1 lime wedge

Extra virgin olive oil for drizzling

 

Directions:

Rub salmon with salt and pepper.  Cook over medium heat until white starts to creep up the sides.  Maybe 7-10 minutes.  Flip over and continue to cook until fish flakes apart easily with a fork.  Remove from heat and set aside.

Cook strips of bacon until browned but not burnt.

To assemble salad, put the spinach mixture on the plate first.  Top with tomatoes and crumbled bacon.  Place salmon on top of salad and sprinkle with dill.  Squeeze lime wedge over everything and drizzle olive oil over all.

Meaty Pizza

Pizza is pretty wonderful.  This one kept growing in complexity as I kept finding things in my fridge that would go on it.  The best part is, I made too much sauce and I still have leftover bacon, sausage, and cheese, so I’m making it again this week!

 

Ingredients for making 2 small pizzas (about 8-in):

Pamela’s Pizza Crust- made as per directions on the bag- I used it to make 2 small pizzas (allow for 1-2 hours of rising time)

My Pizza Hut Sauce Copycat recipe

2-3 handfuls of spinach, kale and chard mix or just spinach

1/2 lb of Jimmy Dean sausage, cooked*

1/2 bag of Hormel pepperoni*

1 tomato, sliced thinly

10-15 fresh basil leaves

2-4 strips of bacon, cooked and diced*

1/2  bag of Daiya dairy free cheese

 

Directions:

Make Pamela’s Pizza Crust as directed on the back of the bag or use a different gluten free pizza crust as desired.  I did what it said and laid out parchment paper and put some cornmeal on it and then pressed the dough out on it.  I ended up making two small pizzas.  Cook sausage and bacon while dough is rising.  Par-bake the crust as directed (about 8-10 minutes).  Add toppings.  I did it in this order: sauce, sausage, bacon, spinach mix, basil, pepperoni, tomatoes, cheese.  Bake as directed on the bag (about 5-10 more minutes).

 

*Meats may be replaced with other meats or they may be skipped to make it a vegetarian pizza.

Ham and Cheese Sandwich

I did a couple of things to make this sandwich special.  First of all, I put the ham in the skillet by itself to warm it up.  Then we buttered the bread and toasted it in a skillet with the cheese melting on top of one slice.  It made the bread really soft and pliable.

 

Ingredients:

2 slices of bread made from Pamela’s Bread Mix (the eggless version using flaxseed as egg replacer: 3 T. ground golden flaxseed plus 9 T. water)

4-5 slices of Oscar Meyer’s Smoked Ham

1 slice Muenster cheese (NOT dairy free) or non-dairy cheese

butter for sides of bread (I used SmartBalance)

 

Directions:

In a skillet, warm up the ham until it’s sizzling.  Turn once.  Meanwhile, butter one side of each slice of bread and put one slice in the pan, butter side down over medium high heat.  Put slice of cheese on one slice of bread so it begins to melt.  When ham is warm, put it on top of the cheese on the bread.  Top with the other slice of bread, butter side out, and flip the sandwich so the untoasted piece of bread can toast.  Serve with a side of vegetables.  Keep a napkin handy and enjoy!

Honey Garlic Pork Chops

These pork chops are ridiculously easy.  Switch out regular soy sauce for gluten free soy sauce.  Marinate.  Grill.  Done.

 

Ingredients:

1/4 plus 1/8 c. honey

3 T. soy sauce (I prefer Kikkoman’s Gluten Free Soy Sauce)

6 cloves garlic, minced

6 pork loins

 

Directions:

Combine honey, soy sauce, and garlic.  Put pork chops in a ziploc bag, add sauce, and marinate for 5-6 hours.  Grill on medium-high heat and turn them twice, brushing on extra marinade each time.  Check to make sure chops are cooked through.  May be served with a side of grilled vegetables or a salad.  This may be made in a skillet if you do not have a grill.

 

Original recipe:

http://www.food.com/recipe/honey-garlic-pork-chops-306048

 

 

Green Bean Casserole

My sister introduced this to me.  It is starting to become a staple of our holiday dinners.  I can’t exactly say it’s good for you, but it’s yummy nonetheless.  The original name is Sweet and Sour Green Beans, but we have started calling it Green Bean Casserole.

Layer in 9×13 casserole dish in this order:

2 large cans of French cut green beans, drained

1 large can of sliced mushrooms (optional)

1 pound bacon, fried crisp and crumbled (save the grease)

1 large onion, sliced thin

1 large can Rotel (original)

 

Mix and bring to a boil, stirring constantly:

12 T sugar

12 T. red wine vinegar

all of the bacon grease from frying the bacon earlier (about 12 T.)

Pour boiled sauce over the casserole and bake at 350 degrees for 30 minutes (or until bubbling and onions are done).

Notes:

Can be baked anywhere 300-450 degrees for up to 60 minutes, so you can cook it in the oven with other parts of the holiday meal.  We usually leave out the mushrooms and sometimes add an extra onion.  We never measure the bacon grease and just add it all.  If you don’t eat pork, turkey bacon may work. You may have to add a little extra grease if your turkey bacon isn’t very greasy.  Hope you enjoy this casserole as much as we do!

Recipe is compliments of Alberta Denham.

 

Pork Roast

I still get a little nervous when I am feeding more than 2-3 people.  I haven’t had much practice with it and I am always afraid there won’t be enough food.  One way to get over this is to practice having dinner guests.  The real reason we have dinner guests is that we want to get to know them, but the side benefit is I am starting to get a feel for how much food is needed.  This was an eight pound pork roast.  It turned out to be way too much food for us and our dinner guests, but fortunately we live in the modern era and have a freezer.  Some of it has come back out of the freezer already and has been used for carnitas.

This recipe was originally intended for a small pork loin.  I made it for a pot luck once and it was a hit!  This time I decided to try it with this humongous roast.  At $1 a pound, how could I refuse?  The large roast had a mild flavor because the spices had difficulty getting to the middle of the roast, but if you have a small roast or pork loin, it will permeate just fine.  You could probably stand to double the spices if you are using a large roast.  We ate the parts that had been sitting in the juice without adding any sauces or anything.  The middle parts we have been using for other things like BBQ pulled pork and carnitas.  The great thing about cooking is that it is extremely flexible, so you can use this recipe as you wish.

 

Ingredients:

2-3 pound pork loin or pork roast (can use up to an 8 pound roast)

3 T. lemon juice

3 garlic cloves, minced

1 tsp crushed rosemary (didn’t use the time I took it to a potluck, but I did use it this time)

1 tsp parsley flakes

1/2 tsp thyme

1/4 tsp pepper

1/4 tsp salt

 

Directions:

Put the loin/roast in a crock pot.  Spread all ingredients on top of the roast and turn to coat (this was impossible with an 8 lb roast, but was easy with a smaller porkloin.)

For a smaller piece of meat, cook on high for 4-6 hours or low for 6-8 hours.  For a larger piece of meat, cook on high for 6-8 hours or low for 8-10 hours.  I cooked mine on high for 8 hours because it was so large.

img_6207

 

Original recipe: http://www.food.com/recipe/simply-delicious-crock-pot-pork-loin-317045

 

Pulled Pork

2 medium onions, sliced

4 garlic cloves, sliced

1 cup chicken broth

1 T. brown sugar, packed

1 T. chili powder

1 T. salt or more

1/2 tsp. cumin

1/4 tsp. cinnamon

4-5 pound pork loin

 

Directions:

Strew the onions and garlic in the bottom of the crock pot.  Add chicken broth.  Stir together the sugar and spices and then rub on the entire pork loin.  Place pork loin in the crock pot and put on high for 6-8 hours or low for 8-10 hours.

 

We used the pork loin for a variety of dishes: carnitas, pulled pork sandwiches, etc.  It freezes and defrosts really well.  In order to freeze it, I shredded it ahead of time.

Here is a pulled pork sandwich I made using Hamburger Buns and by adding Sweet Baby Ray’s BBQ Sauce.

 

IMG_4529
Pulled pork sandwiches

 

Original recipe: http://www.chow.com/recipes/30356-easy-slow-cooker-pulled-pork/