Cauliflower Crust Pizza.

This recipe is a tribute to a friend who so generously acted as beauty consultant / hair colorist for me yesterday. To thank her, I made these gluten-free pizzas, which are completely delicious whether g-free is your lifestyle (hers) or not (mine). Though gluten is fine by me, I’ve found that a lot of the things I love to cook (and eat) are already gluten-free. So when I find a recipe, like this one, that is totally dreamy and healthy AND fits in with the g-free life, I love to share it. This is one of those! I came upon essentially the same ingenious recipe on 3 of my favorite blogs, and this is my version of that awesomely tasty and healthy pizza. Yum! And thanks Jeni!

IMG_7186

INGREDIENTS

for crust:
2 cups cauliflower stems and florets, grated
1 cup mozzarella cheese, shredded
oregano and granulated garlic to taste
1 egg
salt and pepper
2-3 tbsp cottage cheese, to hold it together

topping ideas:
1/2 cubed chicken breast, sauteed with salt, pepper, and paprika
shredded mozzarella
grape tomatoes, quartered
green onions, chopped

Just the Recipe link: Cauliflower Crust Pizza

DIRECTIONS

Preheat oven to 450 F.

First, put the grated cauliflower into a bowl and microwave for 7 minutes, covered with a washcloth or paper towel. When it’s cooked, mix all the crust ingredients in a bowl. Use more or less cottage cheese, depending on how dry the mixture is and how it’s holding together.

IMG_7177

On a greased baking pan, shape the cauliflower mixture into two flat discs, as thick or thin as you like.

IMG_7178

Bake them for about 15 minutes, or until the edges are browned and the top is flecked with bits of golden melted cheese. The thickness of the crusts will affect baking time, so make sure to keep an eye on them.

IMG_7181

Once the crusts come out of the oven, I use a spatula to loosen them from the bottom of the pan and make sure they come off in one piece, because this will be a lot harder to do once they’re topped with cheese and other wonderful things.

Before you start with the toppings, turn up your oven to broil (or to very, very hot!). The pizzas only have a few minutes left to cook, and we want to do it at a high heat.

On to the beautiful toppings. They can truly be whatever you want – we went with chicken, green onion, tomato, and cheese, and they were fantastic!

IMG_7183

Stick back in the oven for 3-5 minutes, until the cheese is melted and has started to turn a little golden. Sprinkle with some more green onion or some oregano and dig in!

IMG_7185

Watercress and Radish Salad with Mustard Jalapeño Vinaigrette.

The farmers market had some beautiful watercress and radishes on Saturday, so I picked up a few bunches of each, content in the knowledge that a yummy salad was in my future. Most of the time, I’m not a salad fan–or more accurately, not a lettuce fan. I’ve found that the salads in my life fall into two categories: boring or bad for you. That’s why, when I think of a salad like this one, which is neither boring nor bad for you, I get really excited and have to share it!

INGREDIENTS

2 tbsp olive oil
1 tsp white wine vinegar
1/2 tsp mustard
1/4 tsp orange marmalade
1/2 shallot, minced
1/2 tsp jalapeño, minced
1/2 tsp fresh parsley, chopped
salt and pepper to taste
1 bunch watercress, rinsed
1 bunch radishes, rinsed and sliced
1/2 tomato, diced

DIRECTIONS

In a small bowl, whisk together olive oil, vinegar, mustard, marmalade, shallot, jalapeño, parsley, and salt and pepper.

In another bowl, combine watercress, radishes, and tomato. Toss all ingredients together.

Pile onto a plate and  sprinkle with more pepper. Enjoy!

Borsch.

Borsch is so misunderstood. It’s a classic in Russian/Ukrainian cuisine, but despite my Russophile tendencies, I avoided borsch for years because I thought it sounded so…awful. But college is a time for experimentation, right? So during my senior year, I finally gave borsch a try, and it totally won me over! It’s a super hearty vegetable and beef stew that gets its characteristic garnet color from its most notorious ingredient: the beet. If you’re not a beet lover, you’ll probably still like borsch (it’s really good, I swear!),  just make sure to puree the cooked beet and tomato mixture before adding it to the broth pot. Old-world peasant cooking at its finest!

INGREDIENTS

1 1/2 lbs. stew beef, cubed
3 bay leaves
small onion, chopped
3 small red beets, scrubbed clean and cut into bars
14 oz. canned crushed tomatoes
1 tsp vinegar
2 carrots, peeled and cut into bars
2 celery stalks, chopped
large onion, chopped
2 medium potatoes, cubed
1/2 medium head cabbage, shredded
butter
olive oil
salt
pepper
2 cloves garlic, diced

DIRECTIONS

Fill a large pot or Dutch oven 3/4 of the way full with water and add beef and bay leaves. Bring to a boil.

When boiling, turn down to medium low heat and simmer. Skim off the fatty, foamy impurities that rise to the top.

When you’ve gotten most of the fatty bits out of the broth pot, add the small onion. Cover and simmer for an hour. Then remove the bay leaves.

Meanwhile, add butter or olive oil to a pan and heat over medium. When hot, add beets, crushed tomato, and vinegar. Stir well and simmer for an hour.

Fifteen minutes before the beets are done cooking, start the other veggies. Heat butter or olive oil in another pan over medium flame and add large onion, carrot, and celery. Cook for 15 minutes.

After you start the onion-carrot-celery mixture, turn up the heat on the broth and bring it back to a boil. Add potatoes and cabbage to the broth pot.

When the beets and tomatoes have finished cooking, add them to the broth, along with the sauteed veggies. Add salt, pepper, and garlic, stir well, and simmer for at least half an hour.

Serve with a dollop of sour cream and garnish with fresh chives or dill. Priyatnogo appetita!