While surfing on the interwebs the other day, looking for grain free chocolate chip cookies, I found this recipe for buckwheat pancakes. I don’t think I’ve had a pancake in 4 years so I thought I’d give these a whirl. And buckwheat is technically a grass, not a grain. Party Bonus!
The key to these delicious pancakes is soaking the buckwheat flour overnight in buttermilk which gives it that sourdough flavor and bubbly mix. They turned out so good! These made me soooo happy with a little butter and maple syrup! And I know they will do the same for you too!
Hey! Did you hear Pizzaria Lola has gluten free pizza crusts? I’m so excited because, yes, I’ve been to Pizzaria Lola with a group of friends to only eat the roasted cauliflower and meatza (just the toppings of the pizza) which is tasty, but just doesn’t count in my book as a satisfying meal out. I’ll be eating there soon and let you all know how it is.
So I saw this recipe on the Pins a.k.a. Pinterest from eat.drink.smile blog and thought it was worth giving it a shot as a lot of other gluten free/grain free pizza crusts pretty much suck. I’ve tried it all. Box pizza mixes. Almond flour. Coconut flour. Tapioca starch, which actually wasn’t so bad.
So here’s what I did. I use a scale a lot in cooking finding that it allows a more precise measurement and can be increased and decreased easily. I used a box grater to grate the cauliflower v.s. a food processor and also used a saute pan v.s. the microwave. I just cooked it a bit longer on low heat because you want to get the moisture out.
400 grams of grated cauliflower (approx. 2 cups)
8g Garlic, minced (2 cloves)
2g Italian Seasoning (2 tsp)
5 oz grated Mozzarella Cheese
1 tsp. salt
Mixing up the cauliflower, eggs, cheese, garlic, italian seasoning, and salt.
Mash the cauliflower mixture on a 9×13 sheet pan lined with parchment paper and brushed with olive oil. I made mine bigger but think they would turn out more crisp and firm if done in two small rounds v.s. one big. Bake according to the original recipe.
The finished product. The crust is actually delicious and the texture is great. Top it with whatever you desire. I did tomato sauce, mushrooms, onions, spinach and mozzarella.
When the lovely and amazing Stephanie A. Meyer of blog Fresh Tart Steph asked me for a recipe she could feature on Dara & Co. I immediately thought of this Herby Chicken Skewers. It’s been a winner for caterings and my personal chef clients L-O-V-E it! Here I share this coveted recipe with you. Grill it up and tell me what you think! The cucumber mint yogurt dipping sauce is the same sauce that I use at the Foxy Falafel stand to. Now you get 2 coveted recipes! Lucky you!
FreshTartSteph Recipe: Herby Chicken Skewers with
Cucumber Mint Yogurt Dipping Sauce – Dara & Co. – July 2011 – Minnesota.
Photo by Stephanie Meyer
I love to pickle and if you have visited the Foxy Falafel stand at all this summer you will see the evidence of this love. I think I got it from my mom and my grandma. These are the dill pickle spears at the Foxy stand that are tangy and tart and dilly and garlicy and crisp and crunchy! Thought I would share this lovely recipe with you as I have had many requests. These are refrigerator pickles and are not processed so be sure to store in the fridge and use within 6 months.
You will need a large crock or glass jar.
Make a Brine:
2 Cups water
2 cups apple cider vinegar
1/4 cup salt
1/2 cup sugar
2 Tbsp. Garlic, minced
2 heads of dill or 4 fresh dill sprigs
Mix salt, water, sugar, cinnamon, fennel, and vinegar. Bring to a boil.
Rinse pickles, slice, and put in jars with garlic and dill split between 2 mason jars.
Pour brine mixture over pickles filling jars. Top with lids. Refrigerate. Use within 6 months.