Showing posts with label mozzarella. Show all posts
Showing posts with label mozzarella. Show all posts

Sunday, August 10, 2014

How to Make Pizza Crust from Cauliflower (No flour, no yeast, no kidding!) from Cleo Coyle




Congrats to the winners of
Cleo Coyle's latest culinary mystery
Billionaire Blend, newly released in paperback
and this stainless steel "Cosi" travel mug.
See the winning names at
the end of this post...

My readers have been waiting for this recipe! The pizza is delicious yet the crust is made from nothing more than cauliflower, egg, and mozzarella cheese with some salt and spices thrown in. 

No flour, no yeast, no kidding!

Now you may have heard of this oddball recipe. It's been around a long time (more on that below). Frankly, I was skeptical of it actually working. My husband (and partner in crime-writing) was, too, but he's a believer now. He enjoyed half this small pie with me last night, beer in hand, smile on his face. We hope you enjoy it as much as we do...

~ Cleo





Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.


How to Make Pizza
with a Cauliflower Crust

(Cleo Coyle's version with step-by-step photos)


How do you make junk-food junkies, health-conscious people, and gluten-free eaters happy? 

My amateur sleuth, 40-something single-mom and coffeehouse manager Clare Cosi, faces that very dilemma when she's hired to cater a party for a group of quirky computer geniuses at the company of a billionaire whose life she saves in Billionaire Blend.

Clare uses this recipe as a solution. She also bakes up a 4-Ingredient Peanut Butter Cookie (no flour, no dairy, no gluten, and no mixer needed). You can get that recipe here.


http://www.cleocoylerecipes.com/2014/07/Gluten-Free-Dairy-Free-Flourless-Peanut-Butter-Cookies-Cleo-Coyle.html
Clare's 4-Ingredient Peanut Butter Cookies:
No dairy, no flour, no gluten, and no mixer needed.

Click Here for the recipe.



To download a free PDF 
of Billionaire Blend's 
recipe guide, click here.
Although Billionaire Blend is the 13th in our Coffeehouse Mystery series, you can enjoy the book as a stand-alone story and have fun trying to solve an attempted murder of a billionaire, right along with Clare. 

As with all our culinary mysteries, my husband and I hope you enjoy the recipes, too. To download a free PDF of Billionaire Blend's recipe guide, click here.


Paleo Pizza Recipe Source:

The earliest mention I can find of this popular recipe is in a low-carb foodie forum circa 2008, but note that it does not include (what I consider) a key step for making the recipe a success. You can see the original mention here, but I have a hunch the recipe source goes back even further (way before the birth of Internet chat rooms) to the high-protein/low carb Atkins diet that was so popular years ago. 

Wherever the recipe began, however, I'm happy to share my version of it with you now...


Click me...







To download this recipe in a free PDF document that you can print, save, or share, click here!
~ Cleo







Makes one 10- to 12-inch pizza (depending on size of cauliflower)

Crust ingredients:

1 medium head of fresh cauliflower (do not use frozen)
½ cup shredded mozzarella cheese
1 large egg
½ teaspoon Kosher salt
½ teaspoon Italian spice mix blend

Step 1 – Prep oven and pan: First preheat your oven to 450°F. Use parchment paper to line a baking sheet or a pizza pan with holes and lightly coat the paper with nonstick spray. (I use Olive Oil spray.)

Step 2 – Rice the cauliflower: Break up the head of cauliflower into florets. Buzz them in a food processor only until they resemble grains of rice. Do not puree! 



Step 3 – Cook in the microwave: Pour riced cauliflower into a microwave-safe dish and cook on high for 7 to 8 minutes.

Step 4 – Squeeze out extra moisture: This is a key step. If you do not squeeze the excess moisture out of your "cauliflower rice," the crust will be soggy and the recipe will not work the way you see it in my photos. You can use a tea towel or cheesecloth or a nut bag (used to make nut milk). Put the cauliflower in and squeeze until you have drained off a good deal of liquid. You don’t have to worry about getting every drop, but do the best you can.




NOTE for troubleshooting: You will start with 3 to 4 cups of Cauliflower Rice out of the food processor. After cooking and squeezing out the extra moisture, you should have somewhere between 1 and 1-1/2 cups remaining. My photo below shows you how the dried cauliflower rice looks, almost like a ground grain.



Step 5 – Create the dough: Pour the cooked and "squeeze-dried" cauliflower rice into a bowl and mix with the lightly beaten large egg, 1/2 cup shredded mozzarella cheese, 1/2 teaspoon Kosher salt, and 1/2 teaspoon Italian spice blend.





Step 6 – Form crust: Drop the dough onto your prepared parchment paper and use clean fingers to shape into a thin disc about 10 to 12 inches in diameter. (Yours might be a little larger or smaller, depending on the size of your cauliflower head and amount of cauliflower rice it yielded.)



Step 7 – Bake for 8 to 16 minutes in your well-preheated 450 degree F. oven. You are watching for the crust to become completely dry and golden brown. Depending on your oven, the type of pan you are using, and the size of your pizza crust, the cooking time will change. Check it at 8 minutes and if the crust is not completely dry and golden brown, continue cooking it for up to 16 minutes. 


(Whenever I use my pizza pan with holes, for example, more heat comes through the pan and the crust cooks much faster, so check your crust often to prevent burning.)



Step 8– Top your crust and finish baking: Allow the crust to cool a bit (5 to 10 minutes). Then top with your favorite pizza sauce and cheeses. 








Finish in the oven with another 8 to 10 minutes of baking. (Again, your particular oven and pan may require more or less time to melt the cheese, simply make a note of it for next time.)





Step 9 – Reheating: This pizza reheats like a dream. Store it in the fridge and when you want to reheat, place slices in the microwave for 10 to 15 seconds.



Recipe PDF
http://www.coffeehousemysteries.com/userfiles/file/Cauliflower-Pizza-Crust-Cleo-Coyle.pdf
To download this recipe
in a free PDF document,

click here.

* * * 


Cleo's Coffeehouse Contest!


Congrats to

Bob Lane and Karen Gilliland


who each won Cleo Coyle's latest culinary mysteryBillionaire Blend (now in paperback), and the fun,
stainless steel "Cosi" travel mug pictured below....



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Thanks, everyone!
May you...






Eat (and read) 

with joy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.





To view the
Coffeehouse Mystery
book trailer, click here.
 








Happy 
Publication
Week! 
 

The hardcover
bestseller is now in
paperback


*Starred Review ~ Kirkus
"Top Pick" ~ RT Book Reviews
"A highly satisfying mystery" - PW


Billionaire Blend
A Coffeehouse Mystery

This culinary murder mystery features
more than 30 delicious recipes, including
secret "off the menu" coffee drinks.
Read (and eat) with joy!


***


The Coffeehouse Mysteries are bestselling
amateur sleuth murder mysteries set in
a landmark Greenwich Village coffeehouse,
and each of the 14 titles includes
the added bonus of recipes. 




Download this Free Title Checklist
(with mini plot summaries)
by 
clicking here.

Visit Cleo's
website here.





To sign up for my newsletter,
write an e-mail that says
"Sign me up" and send it to this address...

CoffeehouseMystery@gmail(dot)com 

This will also enter you in my weekly
Free Coffee Drawings. Every week, I give away
a package of premium coffee to a subscriber.

Good luck!




Thursday, January 13, 2011

Let's hear it for LIBRARIANS!!!




Let's hear it for Librarians!!

What is your greatest librarian (library) memory ever??


I had the best weekend. I was invited to attend the American Library Association Mid-winter conference and sign books (for free) to librarians. What a blast. Signed and gave away over 144 books in a 45 minute span.



It was set in San Diego (click picture to the left for more on this fabulous city).








Dominique and Howard (in picture to left) and Tanya from the Penguin Library group were fabulous hosts! They made me feel so welcome. I was able to meet so many librarians. I learned that not only women like The Long Quiche Goodbye. Many men came up and said they were the foodies in the family. A few teens stopped by and asked for a signed copy, as well. Pretty much everybody said they couldn't wait for Lost and Fondue to come out in May. Yeah!

For those who haven't been, ALA is a convention that shares the up-to-date "new stuff" for librarians. Books, both adult and youth-oriented. Non-fiction and fiction. Books on tape. Tables, desks, chairs, and new digital-age wonders that will help librarians, etc. It's mind-boggling.

There was a mystery all-day forum that my friend Rosemary Harris put together. It figured panels with Hank Phillippi Ryan, Jeri Westerson, T. Jefferson Parker, and more.

I met up with a few soon-to-be published friends, Lynne Sheene (pic on right)
and Rochelle Staab, (pic on left, below; ). Take a look at their websites. You'll want to read their books.


Next, I drove from San Diego across highways 8 and 10 to Phoenix, where I joined up with my husband and his pals to see the BCS championship. What a game.

While I drove, I contemplated what my next
blog recipe would be, and I decided frittata. Why? Because I am in the middle of heavy edits on the third book in A Cheese Shop mystery series: Clobbered by Camembert, and I was adding a breakfast scene and it included a frittata. But let's face it, a frittata is good for lunch and dinner, as well.

And I was hungry (from all that driving and editing).

So when I came home, I made the following meal and it was delicious!

BASIL MOZARELLA FRITTATA


Ingredients:

(for two to four)

4 eggs

½ cup Parmesan cheese, shredded

½ teaspoon salt

½ teaspoon white pepper

1 tablespoon plus 2 teaspoons of olive oil

1 pork sausage, diced

¼ cup yellow onion, diced

½ cup tomato sauce

3 ounces Mozzarella cheese, sliced

4 basil leaves, shredded with scissors

Directions:

Preheat oven on broil.

Mix eggs and Parmesan cheese, salt, and pepper in a bowl and set aside.

In 8-inch skillet, saute 1 tablespoon of oil. Toss in diced sausage. Saute on medium high for 3-4 minutes. Drain.

Wipe skillet. Add 1 teaspoon of oil. Toss in onion. Saute on medium high for 3-4 minutes until tender.

Add sausage and egg mixture.

Cook, using spatula to lift cooked edges and allow uncooked eggs to ooze underneath, 3-5 minutes.

In separate 8-inch skillet, saute 1 teaspoon of oil. Place hot-oiled skillet on top of egg mixture skillet.

Flip. Cook eggs in new skillet for 2 more minutes.

Pour tomato sauce in center of the frittata; spread to edges.

Arrange Mozzarella on top.

Broil frittata in oven for 3-5 minutes. (Be careful not to burn the cheese.)

Remove from oven (remembering to use a POTHOLDER for hot handle.)

Slide frittata onto serving plate.

Sprinkle with shredded basil.


****
My greatest library (librarian) memory ever?

Taking my young son to the library and
seeing him picking out book after book to devour that week.
I loved reading to him and loved seeing him choose challenging books, funny books, colorful books. What will we do without libraries? We've got to figure out how to save them.

What's your best memory?

***********

If you'd like to know more about A Cheese Shop Mystery series and want to download a few other recipes from me (on recipe cards), click on this link to my website: Avery Aames. I've posted recipes in the "morsels" section. There's lots of other fun stuff, as well. And sign up for the mailing list to get in on the next contest...coming soon.


Say cheese!


Friday, October 1, 2010

Easy Chicken Parmesan Casserole from Cleo Coyle


I'm kickin' it old school today with a red-sauce favorite: Chicken Parm. This version is an easier (and healthier) one than your classic breaded and fried version. But first...

Crime-writing cook, Cleo Coyle,
is author of the bestselling

Coffeehouse Mysteries and
Haunted Bookshop Mysteries
Guess what the big culinary news was in New York last week? I'll give you a hint: Four Stars.

An Italian restaurant received four stars from The New York Times. Why big news? Because The Times hasn't given an Italian restaurant four stars since the 1970s.

"Great restaurants may start out that way," wrote the Times' chief restaurant critic (Sam Sifton). "But an extraordinary restaurant generally develops only over time, the product of prolonged artistic risk and managerial attention. An extraordinary restaurant uses the threat of failure first as a spur to improvement, then as a vision of unimaginable calamity. An extraordinary restaurant can transcend the identity of its owners or chef or concept..."

Yes, the man actually used the word "extraordinary" five times in the first two paragraphs. And the restaurant that earned this honor was...Del Posto.

Never been, you say? Well, how 'bout you and I go there right now for a *virtual* dinner? Just click the arrow in the window below. (FYI - I'm ordering the 100-layer lasagna; and, for dessert, the chocolate tree, of course...)




Now you may not have eaten at Del Posto, but odds are you've heard of two of it's three owners: Lidia Bastianich (of the PBS cooking show, Lidia's Italy) and Mario Batali, yes, Molto Mario of Food Network fame (who started out in NYC as the chef-owner of a little, bitty restaurant named Po in Greenwich Village, one that I was lucky enough to experience before Mario sold it and moved on to lusher culinary pastures).

The truth is I've never been to Del Posto, and after this review...well, as they say in Italian restaurants located in other parts of NYC: fugettaboutit! (At least right away.) Manhattan's obscenely rich and obnoxiously famous will now be lined up in an endless queue that won't have room for little old me. Do I care? Not in the least. And you shouldn't, either.


The next time you come to NYC, as a tourist or commuter, I have a different restaurant suggestion for you: Batali's less formal but still amazing Greenwich Village restaurant Otto.

No dress code at Otto's (that's Batali's philosophy, BTW, and I do love him for it). Orgasmic Italian food (salumi to die for, artisan pizza, and homemade gelato). Inventive decor. (It's designed to look like an Italian railway station.)

The prices are quite reasonable for a night out in New York, and...it's fun. Elegance and pomp are a trip, I grant you, but you just can't beat fun.

So you see, there are always alternatives. Like the recipe I have for you today...

Now Chicken Parmesan is the kind of red-sauce dish a typical New York restaurant snob would call an Italian cliché. But I'll tell you what: People LOVE their clichés, including New Yorkers: egg creams, black-and-whites, Nathan's hot dogs...just three of the dozens I could list for you. And despite all the shiny new, California-style burger joints and up-market shake shacks sprining up all over Manhattan Island, you'd have to nuke the place before most of the population would let you take away their "slices to go."


Of course, Chicken Parmesan is delicious made the old-style way: breading and frying the cutlets, covering them in cheese and sauce and baking. But today I'll give you an alternative to consider--a healthier one because there's no frying involved and instead of all that breading there's just a light layering of crushed garlic croutons.

Many of you may have seen some version of this casserole before (it's really nothing new) but for those who have not, I hope you'll enjoy the way I make it. The tricks to getting it absolutely right (in my opinion) are three:

(1) Use chicken tenders or slice your chicken breasts into strips so that the chicken will cook through (and become so tender as it poaches in the sauce that you can cut it with a spoon).


Start with Caesar salad style
garlic croutons and roughly crush them.
(2) Do not use breadcrumbs (too small). Instead, start with the kind of garlic croutons you would use in a Caesar salad then roughly crush them up (by putting them in a ziplock platic bag and lightly hammering them with a rolling pin or back of a large spoon).

(3) Pre-bake the chicken before adding the cheese. This gives the very best results--beautifully cooked chicken and cheese that's melted to perfection. Otherwise, you'll either have undercooked chicken or cheese that's freakin' burned.

And now...the actual recipe!






Cleo Coyle's 
Easy Chicken Parmesan 
Casserole




To download this recipe in a free
PDF document that you can print, 
save, or share, click here.

For the free PDF
of this recipe, 
click here.






Cleo Coyle's Easy
Chicken Parmesan Casserole

INGREDIENTS:


5-ounce package of garlic croutons

2 tablespoons olive oil

2 cloves garlic (minced)

½ teaspoon dried oregano

Salt and pepper (a light sprinking)

2 pounds chicken tenders (or breasts cut into strips)

5-6 fresh basil leaves (chiffonade)

2 cups of tomato sauce (jarred or your favorite recipe)

2 cups shredded mozzarella

1 cup grated Parmesan cheese


DIRECTIONS:

Step 1 – Prep oven and croutons: Preheat your oven to 350° F. Place garlic croutons in a plastic bag and beat with a meat hammer or heavy object until they’ve been crushed into smaller pieces. Do not beat these babies into breadcrumbs. But do break down any large, chunky pieces into smaller bits. Set aside.

Step 2 – Toss chicken with oil and spices: In a 9 x 13-inch glass baking dish, drizzle the olive oil. Add the chicken tenders, garlic, oregano, salt, and pepper, and stir well to coat the chicken pieces with the oil and spices. Spread the fresh basil on top of the chicken.



Step 3 – Add sauce and pre-bake: Pour the tomato sauce on top of the chicken, distributing evenly. Slide into a pre-heated 350º F. oven for 30 minutes. Remove. Do not turn off oven!



Step 4 – Add layers of cheese, croutons & cheese: Spread half of the mozzarella and Parmesan evenly over the sauce. Next sprinkle all of the crushed croutons onto the sauce. Finish with a sprinkling of the remainder of the two cheeses.


After pre-baking, layer on half of the cheese...




Now add the crushed croutons....



Finally, add the rest of the cheese...


Step 5 – Final bake: Return the pan to your 350 degree F. oven for another 25 to 30 minutes. Casserole is done when all of the cheese is well melted. Remove pan from oven and allow to cool for a few minutes before cutting into squares or spooning onto plates.



Re-heating: This dish makes amazingly tasty leftovers. For the very best result, before reheating, add a bit more sauce and cheese on top. Place in a small casserole dish, cover with a lid or aluminum foil, and reheat in a 350º F. oven for 20 minutes. Or simply place in a microwave-safe dish and zap uncovered until warmed through.






Click here for the
free Recipe PDF, and...




Buon appetito,
everyone!



Eat with joy! 









See more
of my
 recipes at...


CleoCoyleRecipes.com



Yes, this is me - Cleo Coyle
Learn about my books here.
Friend me on Facebook here. 

Follow me on Twitter here.
Sign up for my free
E-newsletter here.


~ Cleo Coyle, 

New York Times
bestselling author of

The Coffeehouse Mysteries












The Coffeehouse Mysteries are bestselling
culinary mysteries set in a landmark
Greenwich Village coffeehouse, and each
of the 15 titles includes the added
bonus of recipes. 





FREE TITLE CHECKLIST
OF BOOKS IN ORDER

To download mini summaries

of each of these 15 mysteries, click here.





* * * 



The bestselling hardcover
is now a bestseller in paperback!




Join amateur sleuth Clare Cosi as she
sets out to caffeinate our nation's capital
and solve a capital crime.


To learn more or buy...







Coffee. 
It can get a girl killed...





This culinary mystery
includes more than 25
delicious new recipes!




Download the free
Recipe Guide by...


* * *






Is this billionaire
a victim? a lover?
or a master of murder?


Billionaire Blend 


*Starred Review  ~ Kirkus

Top Pick  ~ RT Reviews

"...a highly satisfying mystery."
 ~ Publishers Weekly




To order from Barnes & Noble click here.

To order from Amazon, click here.

Includes recipes for Billionaire Bars
Bailey's Irish Cream Fudge
Skillet Lasagna and many more tasty
foods and drinks mentioned in the story...




Click here for the book's
free Recipe Guide!



* * *








Will an innocent
sleeping beauty
sleep forever?



The "Best of the Year"
Reviewer's Pick is
Coming to paperback
September 2015!








To order from Amazon, click here.
To order from Barnes and Noble click here.


Includes 
Fairy Tale Recipes


Click here for the book's
free Recipe Guide 






* * *






Top-10 
New York Times
Bestseller!



Holiday Buzz 


Includes Recipes for
Holiday Cookies, 
Festive Foods and Drinks!







To order from Barnes & Noble click here.

To order from Amazon, click here.




Click Here to see the
Free Recipe Guide



* * *