GOAT CHEESE, DATES, CARAMELIZED ONION AND PROSCUITO ARTISANAL PIZZA

As I sure I have mentioned before, I LOVE goat cheese!  One of the main reasons I bought a goat, so I could make chevre.  I know, I know, buy it from the store it's easier, but then - that wouldn't be me.  I like to make my own stuff.  So every now and them I get a craving some some great pizza, and usually it doesn't involve pepperoni.  At least not anymore, it used to…. but I've grown up.  No, not really, I just like new kinds of pizza.  Growing up is overrated anyway…

So I made the crust Gluten Free - cuz that's what I like to do (not because I have to, but because I want to).  And then I added the fabulous toppings to make the best pizza EVER!  Well, close to ever - because my favorite pizza ever is the one I'm gonna show you in a couple days.  I won't tell you the total ingredients now, but I will tell you it involves chevre goat cheese.  Surprised?

GOAT CHEESE, DATES, CARAMELIZED ONION AND PROSCUITO ARTISANAL PIZZA

Ingredients:

1 pizza crust ( I prefer this Gluten Free Recipe from the Gluten-Free Goddess®) or if you prefer regular 'ol pizza crust, try this recipe.  I've used it before and it's great with a little added garlic.

Toppings:
1/2 cup chopped Medjool dates
1/2 cup chopped proscuitto
6 oz chevre - soft goat cheese

caramelized onion:

1 large onion - chopped
1/8 cup balsamic vinegar
2 tbs butter, divided

chop onion - or you can cut in strips (I did both - sometimes I am indecisive)

melt 1 tbs butter in pan

sauté onions in pan until brown and totally caramelized (wait patiently - this can take up to 45 minutes - but it's worth it!

add balsamic vinegar and reduce, takes about 2-4 minutes

add 1 tbs butter and melt in

Take the caramelized onions and use as your 'sauce', then top with the other ingredients.

If using regular crust recipe- bake at 400 degrees until crust is golden brown, about 20 minutes.

If you are using the Gluten-Free crust, heat broiler and bake for about 4-5 minutes until toppings are brown.

Walah!  Awesomely good PIZZA!

GOAT CHEESE, DATES, CARAMELIZED ONION AND PROSCUITO ARTISANAL PIZZA

Ingredients:

1 pizza crust (I prefer this Gluten Free Recipe from the Gluten-Free Goddess) or if you prefer regular 'ol pizza crust, try this recipe.  I've used it before and it's great with a little added garlic.

Toppings:

1/2 cup chopped Medjool dates

1/2 cup chopped proscuitto

6 oz chevre - soft goat cheese

caramelized onion:

1 large onion - chopped

1/8 cup balsamic vinegar

2 tbs butter, divided

 

chop onion - or you can cut in strips

melt 1 tbs butter in pan

sauté onions in pan until brown and totally caramelized (wait patiently - this can take up to 45 minutes - but it's worth it!)

add balsamic vinegar and reduce, takes about 2-4 minutes

add 1 tbs butter and melt in

Take the caramelized onions and use as your 'sauce', then top with the other ingredients. 

If using regular crust recipe- bake at 400 degrees until crust is golden brown, about 20 minutes.

If you are using the Gluten-Free crust, heat broiler and bake for about 4-5 minutes until toppings are brown.

SPINACH, ROASTED RED BELL PEPPER, MUSHROOM & IBERICO CHEESE OMELET

So, it was Sunday, and Sunday is a day that I take some time to do things for myself, my 'day off' if you will (not that there are any real days off for a photographer/farmer). I also like to think of it as a day I can eat a little bit differently.  More like a person that doesn't need to eat well, ya know what I mean?  Well, anywho… I don't like breakfast.  Breakfast is a difficult thing for me because it usually contains items that I can't/won't eat like bread type items - pancakes, bagels, muffins, french toast, biscuits, heavy with sugar-laden syrups and served with sides of fat filled, artery-clogging sausages.  Yes, every now and then they are good, I mean I treated myself to a bagel for Christmas morn', but for the most part I've never really liked breakfast.  I would ordered steak and eggs when we went out for breakfast as a child, just because I didn't like anything else to eat on the menu.

So Sunday comes now and I start thinking about eggs.  Now, everyone knows how well I eat on a regular basis and technically I do, but I recently had a check up form the Doc and found that my cholesterol was a tad bit on the high side.  I freaked out!  I mean, ME??  how could that be?  But then when I really thought about it, a lot of the foods I enjoy, although mostly good for you, some of the stuff I like too much is cholesterol ridden.  I.E. meat. I.E. cheese.  My two favorite things in the world.  There isn't a charcuterie plate in the world I haven't met and didn't like (ok, maybe the headcheese one - that's a little too much for me).  And cheese?  OMG!  CHEESE is the next coming of the lord to me!  I mean I bought a goat just so I could make cheese!  I find a cheese store and spend $100 just on cheese alone! Now, granted my cholesterol was a tad bit high but my good cholesterol was hitting the roof!  Way over the average number so I think that might balance it out.  I wish I could blame genes, but my parents passed away rather young and I don't know if they had cholesterol problems or not.

Soooooo, with the cholesterol monster screaming at me, I try to avoid eggs now.  Not that I ever really ate a lot of eggs, but I am more conscious of them.  So Sunday I decided to make an omelet, not just any omelet, but a:

SPINACH, ROASTED RED BELL PEPPER, MUSHROOM & IBERICO CHEESE OMELET

The cast of characters:

1/4 cup each chopped:  mushrooms, roasted red bell pepper, onion and spinach
4 eggs (I know the pic only has 3 - I had to add another egg later cuz I had too many veggies)
1/8 cup milk
S&P to taste (that's salt & pepper)
1/2 cup Iberico cheese

Chop veggies. Make 'em look all purty.

Add a little oil to the pan and cook the veggies (all but the spinach) until onions are tender - about 5 minutes.

Add the spinach and cook until wilted - about 1-2 minutes.  Wilted spinach…sounds sad.

Whisk together the eggs and milk.

Pour egg mixture into the pan.

Using a spoon or spatula, pull the cooked sides from the pan and allow the uncooked egg mixture to bleed into the area.  (this takes some getting use to, tipping the pan helps).  And it isn't easy to do with a camera in one hand and a spoon in the other.  Gonna have to figure this out.  May have to get out the ol' tripod.

Add the cheese.

Tempt the pig with the cheese rind.

Flip half of the omelet over the cheese.




Turn off the heat and let the cheeses melt.

Enjoy!  and don't forget to add the artery-clogging sausages on the side.











SPINACH, ROASTED RED BELL PEPPER, MUSHROOM & IBERICO CHEESE OMELET

1/4 cup each chopped:  mushrooms, roasted red bell pepper, onion and spinach

4 eggs (I know the pic only has 3 - I had to add another egg later cuz I had too many veggies)

1/8 cup milk

S&P to taste (that's salt & pepper)

1/2 cup Iberico cheese

1. Chop veggies.

2. Add a little oil to the pan and cook the veggies (all but the spinach) until onions are tender - about 5 minutes.

3. Add the spinach and cook until wilted - about 1-2 minutes

4. Whisk together the eggs and milk.

5. Pour egg mixture into the pan.

6. Using a spoon or spatula, pull the cooked sides from the pan and allow the uncooked egg mixture to bleed into the area.  (this takes some getting use to, tipping the pan helps).

7. Add the cheese.

8. Flip half of the omelet over the cheese.

9. Turn off the heat and let the cheeses melt.

COMFYNESS ABOUNDS!

Here on the Sanctuary - there is nothing but comfyness - on the couch, in the basket, on the ledge of the stairwell:

TURKEY NOODLE SOUP KINDA DAY!

After my failed attempt  a Creamy Turkey and Wild Rice Soup the other day, I went to the Rochester Downtown Farmer's Market and got me some other carrots - some orange, some yellow.  (I also got some wonderful meats that I will be trying out some new ideas on in the next few weeks - stay tuned)  And also made a mental note that if I were to add purple carrots again to a soup, I probably should add them after I cook them in a separate container.  Alas!  we live and learn, and that's been my whole life, really, learning - a perpetual student. And crazy person.  And fun and likes to drive tractors. Drink Pina Coladas and getting caught in the rain…  No, just kidding on that last one.  Did I just date myself??

So hear we go:

TURKEY NOODLE SOUP

The cast of characters:

1 cup leftover turkey
2 carrots
2 celery stalks
1/2 small onion
1/4 cup of mushrooms
4 cups chicken stock or bouillon
1 cup dry noodles (I used brown rice flour Gluten Free noodles)
seasoning to your taste:  I used 1 Tbs garlic salt (my fav), 1 Tbs Mrs. Dash's garlic & herb seasoning
Salt & Pepper

Chop all the veggies

boil noodles according to package, strain and set aside

heat up the chicken stock and add your seasoning

add the veggies and cook until tender, about 8-10 minutes

add noodles

and Walah!  Turkey Noodle Soup!

and to make it a creamy soup, I added 1/2 cup of milk whisked with 1 Tbs of Bob's Red Mill All-Purpose Gluten Free Baking Flour (you can use any flour if your not Gluten free)

and Walah!  Creamy Turkey Noodle Soup!

HEY! THAT'S MY BEDDY-BYE BASKET!

Cashew -
he had a box that got all bent
so I gave him a beddy-bye basket
he used it all day
he wouldn't share - no way
and he really liked the burlap blanket

a little upset his sister got
tried to steal it when he left his plot
but it wouldn't last long
For when Cashew returned
He booted her out of the basket

I felt real bad, thought, "Bear is sad."
and found her her own beddy-bye basket
It matched Cashew's
Looked brand new
and had the same burlap blanket

they took one look and hopped inside
took a six hour nap for the first ride
they rotated once
exchanged twice
and lived happily ever after aside.

Ok, so I'm not a poet.

PURPLE CREAMY TURKEY & WILD RICE SOUP

Yes!  I made purple soup!  Of course that wasn't my intention but when you are me - things like this happen occasionally. Just once in a while.

CREAMY TURKEY & WILD RICE SOUP

The cast of characters:

2 tsp butter

1 cup chopped carrots

1/2 cup chopped onion

1 tsp rosemary

salt and pepper to taste

3 garlic cloves, minced

4 cups chicken broth ( I used chicken bouillon)

1 cup chopped turkey

1/2 cup wild rice, uncooked

1/4 cup reg flour or Gluten Free all purpose baking mix

1 1/3 cup  milk

1 tbs dry white wine (I used the leftover saki from Christmas eve)

First, chop your carrots

then your onions, mince your garlic,

melt the butter in a pan and add your chopped veggies. Saute about 8 minutes or until brown.

Stir in broth. Add the turkey and rice. Cover and simmer for about an hour or until rice is tender.

Combine flour Gluten Free all purpose baking mix and milk in a small bowl stirring with a whisk.

add flour/milk mixture to pan and cook over medium heat  until thick, about 8 minutes.

And watch carefully as the purple carrots you added to the soup start their chemical reaction and turn your soup purple.  Yes, purple.

Can you spot the photog?