Some more gluten-free/grain-free low-carb recipes

Seems all I have time to post here these days is recipes/food ideas, so here are a few, in the three minutes I have today:

Zeke’s Pizza Pockets:

For crust:
Parmesan cheese (real cheese, NOT that weird processed “parmesan cheese food” you find unrefrigerated in a green cardboard/plastic shaker thing in big supermarkets where they sell tons of processed food. That stuff may be cheaper in the short run, but do you really want to feed it to your kids? It will DEFINITELY not be cheaper for you–or them–in the long run). Anyway, there are brands of parmesan on the market that are not that expensive. Of course some really good aged Grana Padano will taste delicious, but so will any parmesan or aged gouda or romano, etc. You don’t want the pre-grated powdery kind. You want a medium to large grate size.

For filling:
Tomato sauce (either home-made or store-bought)
Veggies of choice (we use onions, peppers, tomatoes, broccoli, whatever other greens we have around, finely chopped
Herbs of choice (we like fresh basil, oregano, marjoram, garlic), chopped or minced
Organic, preservative-free, nitrate/nitrite-free pepperoni (or you could use ham). (Depending on what kind you get, you may have to cook it first, before you put on pizza)
More cheese for melting on top (either mozzarella or cheddar are good here, though you can also just use more parmesan), grated
Ghee or olive oil

Assembly:
Grate parmesan, and spread a layer of it, about 1/4 to 1/2-inch thick, in a 6-to-8-inch-diameter cast-iron skillet. Heat it in the oven at about 350 F, until it melts together. Remove skillet from oven and let cheese cool in the pan. (You can also cut a round of parchment paper and place it in the pan before you sprinkle in the parmesan. I use a very seasoned cast-iron skillet, so don’t have sticking problems, but if you do get sticking problems, parchment paper should solve this).

Meanwhile, saute the veggies in the oil/ghee.

Remove parmesan “crust” from the skillet (once it’s cooled, it should be pretty stiff and easy to just peel out), and place on a flat baking sheet or pyrex dish. Place the veggies on top of this crust. Cover them with slices of pepperoni or ham, then sprinkle lots of grated cheese over all, especially near the edges. Put this back in the oven until the cheese on top has melted enough to thoroughly cover everything (about 10 minutes). Remove from oven and let sit for about 5 minutes, to cool a little, so the cheese is no longer runny, and the “pockets” will hold together (basically, you want it cooled on the outside, so the cheese and pepperoni hold it all together, but still warm on the inside. Then you cut the pizza round in half with a pizza knife or one of those little roller-cutter things, and there you have 2 pockets.
Serve with extra tomato sauce for dipping (optional).

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This recipe (I’ve adapted it a little bit) I found in a GAPS diet cookbook someone gave me, called Internal Bliss. Just another good way to eat veggies:

Grain-free Cauliflower Fried “Rice”

This recipe makes a lot, probably enough for 4 or 5 good-sized servings. It’s great cold the next day, as a salad, or make breakfast “hash” out of it with some chopped up organic turkey or chicken breakfast sausages, or some crumbled good quality uncured bacon, for a good-fat-and-protein-rich breakfast that will sustain any kid until lunchtime.

1 whole head of cauliflower
1 small head of broccoli, pretty finely chopped
1 red bell pepper, also pretty finely chopped
1 large carrot, finely chopped
1 medium to large onion, (you guessed it) finely chopped
2 T apple cider vinegar
2 or 3 T fresh parsley, minced
2 T (or more, to taste) toasted sesame oil
2 eggs
Salt to taste
A few T ghee or coconut oil for cooking

Grate the cauliflower in food processor, USING THE GRATING BLADE. Steam the grated cauliflower for a few minutes, then set aside to cool.

Lightly scramble the eggs, so they are not completely cooked, then set aside.

In the oil, saute all veggies except the cauliflower over a low-to-medium heat, until they are just cooked, still a little crunchy (I usually start with the onions, as I like them thoroughly cooked in this recipe, but that’s a matter of taste). Add the cauliflower, and saute for a few more minutes, then add the eggs and keep stirring for a few minutes until eggs are done. Transfer mixture to a big bowl.

In a small bowl, whisk together sesame oil, vinegar and parsley (a little minced garlic is good here too, but optional).

Pour this dressing over the veggie-egg mix. Serve hot or cold.

Oh, another thing that’s really good in this is either fresh snow peas or regular peas. Also scallions. Think Fried Rice. If you do it right (don’t over-cook), the texture of the cauliflower really does seem rice-like.

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