Dairy-Free Alfredo-Pesto Sauce and Vegetarian Pizza

Dairy-Free Alfredo-Pesto Sauce and Vegetarian Pizza    

     At times it is very hard to avoid dairy products.  I live in Wisconsin for crying out loud!  I am happy to have cut out most dairy, however, because I feel so much better.  I've never been overweight, but I must say that my stomach is so much flatter now!  I always had a little belly bulge that would roll over the tops of my jeans when I sat down and that has completely disappeared since I've changed my eating habits.  I know longer have this "bloated feeling" after I eat in my lower abdomen.  However, there are a few dishes, such as creamy alfredo, that I do miss at times.  Luckily I found this delicious dairy-free alfredo sauce from Kris Carr's website (http://kriscarr.com/recipe/amazing-alfredo/).  It's so garlicky, creamy, and delicious!  I add a teaspoon or so of pesto to it and it punches even more yumminess:D.  I will include the recipe for the Dairy-Free Alfredo-Pesto Sauce first, and then add the Vegetarian Pizza recipe below it.  I use the alfredo sauce instead of a marinara sauce for the pizza.  Note, the pizza is vegetarian and not vegan because I do use raw goat's milk mild cheddar cheese on it.  I've also included a link to watch a video of me and my boyfriend's daughter making this tasty dish.  Enjoy!!

Dairy-Free Alfredo-Pesto Sauce

**(This is makes enough sauce for 3-4 sprouted tortilla pizzas.  If making for a family dinner over pasta please double recipe).

Ingredients

1/2 cup Raw, unsalted cashews

1 T Pine nuts (raw)

3/4 cup Water

2 t Lemon juice (freshly squeezed)

2 Cloves garlic

1 pinch Nutmeg

1 t Salt

1/4 t Pepper

1 t Pesto (store bought or homemade)

Steps

1.  Blend cashews and pine nuts into a fine powder. 

2.  Add all other ingredients and blend until smooth.

3.  Put in a saucepan and bring to boil, stirring constantly.  Reduce to simmer and stir for 7 minutes.  (Mixture will thicken up). 

4.  Add pesto and enjoy!

 

Vegetarian Pizza

Ingredients

Sprouted grain tortillas (I use Ezekiel brand, but you can use any tortilla of your choice)

Alfredo pesto sauce (from previous recipe)

Veggies of your choice (tomatoes, peppers, onions, spinach, etc.)

 

Raw goat's milk mild cheddar cheese (or cheese of your choice, but try to buy organic or from your local farmer)

Steps

1.  Preheat oven to 400 degrees.

2.  Place tortillas on baking sheet (not overlapping) and bake for about 5 minutes (or until they start to crisp and get firm).

3.  Spread alfredo-pesto sauce on tortillas.  Add sliced veggies to your pizza and top with cheese.

4.  Bake pizzas for about another 5-6 minutes until cheese is melted and bubbly.  You could even put the pizzas under the broiler for a minute or two instead.  Slice and enjoy!!

 

Delicious "Dummy Proof" Baked Chicken (& Chicken Stock)

Delicious "Dummy-proof" Baked Chicken



Isn't this a gorgeous bird!?!  So crispy=)

     Fall is technically here and now it's time to get back into the kitchen!  I love fall (not winter, let's be clear here) and I love dusting off the cookbooks and recipe cards to cook some of my favorite, savory meals.  One thing that I make at our house at least twice a month is a baked whole chicken.  This can seem daunting, time consuming, and even intimidating for most.  In all honesty, this is one of the easiest, most delicious meals you can make.  No joke.  I found a recipe for "Boyfriend Chicken," in Bethenny Frankel's Skinnygirl Cookbook.  I altered it a tiny bit - to make it even easier.  This recipe is dummy-proof.  I've made this several times now and it always turns out delicious.  Another huge benefit to making this meal, besides the fact it will completely wow your friends and family, is that you can make your own chicken broth from it (an even easier feat!).  So put on your cutest apron and enjoy!

Ingredients

-Whole chicken (organic is best but usually go for around $12 a bird and not all grocery stores sell organic whole chickens - like mine sadly=(.  I choose the next best option which is antibiotic-free, no added hormones, and vegetarian fed.  I can buy my Amish brand chicken for $6-7 or sometimes $5 on sale).

-3 Tbs butter or ghee

-1 Tbs olive oil

-Garlic salt

-Rosemary (or herbs of your choice)

-Pepper

-Lemon (washed and cut in half)

-Onion (peeled and cut in half)

Steps

1.  Preheat oven to 400 degrees.  Take chicken out of package, place on roasting pan or cookie sheet (on top of metal cooling rack if you have one so drippings drip down into pan) and pat dry with paper towels.  This is a trick I learned from the legendary, Julia Child.  Always, always, always pat your meat dry with paper towels if you want it to brown nicely.  (Also remove gizzards if they are inside). 

2.  Sprinkle rosemary or herbs of choice into the cavity of chicken.  Place lemon and onion halves into cavity. 

3.  Melt butter in small bowl and mix olive oil into it.  Brush entire chicken with this mixture (this makes the skin nice and crispy!!).  Sprinkle garlic salt and pepper all over the skin.  You will have to flip the bird to accomplish this.  Be sure to wash hands in between touching the chicken and handling the spice jars!  You don't want bacteria spread throughout your kitchen! 

4.  Make sure your chicken is breast-side up when you put it into the oven.  I find that it cooks a little more evenly this way and the skin crisps better.  Place on middle rack in oven.

5.  Bake chicken for 45 minutes at 400 degrees.  After 45 minutes set the oven to 350 degrees.  At this time you can brush the chicken with more butter/olive oil if you wish.  Bake the chicken for an additional 45 minutes at the reduced temperature of 350 degrees.

6.  Take the chicken out of the oven and let rest for ten minutes.  Carve the chicken and enjoy!!

     After you wow your friends and family with this delicious meal you can then start making your homemade chicken broth/stock.  This is super easy and will save you money.  A typical box of organic chicken stock can run $4-$5.  This is essentially free! 

Chicken Stock

Ingredients

-Chicken bones/meat/carcass/drippings

-Onion, peeled and quartered

-Water

Steps

1.  Place leftover chicken bones/meat/carcass/drippings into crock pot.

2.  Add onion.  Fill crock pot to top with water.

3.  Cook on low overnight or for 8 hours on low, ideally.  (You can cook longer if you like, but low and slow is the best).

4.  Strain through fine mesh strainer into smaller, freezable bowls.  Put in freezer and thaw to make soups, braised meats/veggies, stews, etc.