Gluten-Free Plantain Pizza Crust

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My list of favorite foods goes something like: cherries (all-time favorite), pizza, cabbage, ice cream. Something like that. Subject to change. Regardless, you will notice the pizza. Pizza also appears in my business name and this website: Polifroni Pies and PIZZAS. I like to make pizza crusts for the market, because even though you’ve change up your eating and diet or have eating restrictions, doesn’t mean you can never eat pizza.

I have made loads of different crusts. I’ve used almond flour. I’ve used cassava. I’ve used arrowroot. I’ve used tapioca flour. And I’ve also used bunches of vegetable/root alternative. You can click through my recipe inventory and check some of them out. It started with cauliflower a decade ago. But I’ve also used: broccoli, rutabaga, sweet potato, butternut squash, and zucchini. One of my all-time favorites was plantains.

I did a lot of home-cooking last week for Zach and I. I really wanted to revisit the plantain crust. Oh man was it good. Hands down my favorite. Everyone thinks it is going to be sweet. Plantains are not bananas. They don’t peel like bananas. They are starchier, not sweet like a banana. I made this crust kind of thick (which I like), however, next time I think this would make two perfect 9 inch pizzas. I used a large tart pan I have with a removable bottom, but a pizza pan or spring pan would be good as well (maybe put it in a cast iron and make a deep dish).

If you want a great pizza, this is it! I like pork with plantains, so I put sausage. You could put all kinds of flavors, though. Pepperoni. Chicken. Bacon. Spinach. Mushrooms. With Cheese. Without cheese. Whatever your topping preference. Go crazy.

20180314_220624.jpgGluten-Free Plantain Pizza Continue reading “Gluten-Free Plantain Pizza Crust”

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Braided Pesto Braid

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Some times I get in a bread making mode. It’s not too terribly often. I WANT to make bread. I do, it’s not that I don’t want to make bread. It is just that gluten-free bread is rough and tricky. I can get good flavor. Getting a rise can definitely be a challenge. Gluten-free bread has a tendency to be small and dense. Add to that, that I wanted to do a braided bread. That is a challenge on its on. To fill it, roll it, slice it and then have it withstand to twisting? Wow, that is tough, I will keep it real.

However, I love braids and twists. Growing up, I used to braid and do hair all the time. I taught myself on my dolls how to do it. Then my cousin Angelica became my muse. I would do elaborate designs in her hair and put curlers in the rest for her gymnastics meets. Which, was also a challenge as she has very fine, very straight hair (I just can’t make things easy for myself).

I’ve been watching the British Baking Show (again, maybe for the 3rd time, don’t judge), and I have watched them make several braids and twists. They are just so beautiful and the artist in me, really yerns to make beautiful (as well as delicious) food.

And pesto. I adore some pesto, it has such a great flavor.

I have to say, this loaf didn’t rise and get super huge (next time I think I would use a small loaf pan, however, it had AMAZING flavor. And this is the best twist have been able to obtain. I felt accomplished to say the least with this bread. I would serve it toasted with some spaghetti squash and meatball pie maybe (click the link for my recipe on this).

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Gluten-Free Lemon Blueberry Scones

20180202_164047Oh man it has been a moment since I posted! Sometimes life gets a bit busy though and takes our focus elsewhere, temporarily. But my busyness has passed for now and here I am, ready to share with you all. Because I actually have several recipes I made last month, that I just haven’t got around to posting.

In order to share, I’ve got myself pumped up with the British Baking Show. I am currently re-watching it, curled up with some tea and writing to all you lovely people. I would compare it to an athlete watching game film. It gets me super pumped up to bake and dream up recipes. It also gives me loads of ideas of things I want to make or convert. Plus I learn a ton, because they share things I have never heard of. The only downside, though, may be that I fixate on making something. Like eclairs. I have it set in my heart that I am going to make eclairs. And then my brain spirals with flavors I want to make. Lemon meringue. Sweet potato cream with a maple praline frosting. Triple Chocolate. White chocolate raspberry. Rose pistachio. Blackberry lavender. Before I get ahead of myself, though, I have to make the choux pastry. I have tried it once, but was not satisfied. But sometimes gluten-free baking takes SEVERAL attempts. So soon (hopefully Thursday or Friday) I will have another go at it.

As you can see, sometimes I get caught up in a flavor. Lemon. I love lemon. I confessed before how I can just nibble on lemon curd. I also adore some lemon paired with blueberry. A while back I posted a recipe for Lemon Blueberry Cookie Sandwiches (click the link and check it out, probably the best vegan cookies I have ever made). I decided to use the combo again in these Lemon Blueberry Scones I am about to share with you. I like them in mini sizes. I typically make large triangular scones, but I really liked the bite-sized one this time. A slight drizzle, adds a touch of sweetness. I would like to try this again, with maybe a lavender infused glaze.

Regardless, I hope you enjoy these. They freeze well. And the flavors can be changed. Maybe a lemon raspberry or lime raspberry. Or a cherry almond. Or a chocolate orange.

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Honeycomb

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I made this beauty of a cake for Thanksgiving. I’ve been branching out of my comfort zone lately too, making things I’ve never made before. I made toffee for the first time EVER a month ago. I am hooked, it is delicious and easy to make. I have been using it for all kinds of things. Firstly, with some truffles (also a first for me). Secondly, with some cookies. And on the naked banana cake I posted yesterday. I’ve also been branching into truffles (as mentioned above and I’ll have an easy recipe to post on Thursday). And I have been really, really working on my macaron abilities (they are so tricky, there are so many areas where you can over/under mix).

I will note that I have no reference of honeycomb to compare this too. But I have been watching a bit (lot) of the British Baking Show and they use honeycomb often. So I have been a little bit eager to try and make some. What is this honeycomb they talk about?

I also have to tell on myself about something else. I do not have a candy thermometer. And I can be a terrible about measuring. I do a lot of baking (and pretty much all cooking) by feeling- which makes posting hard sometimes because I don’t know exactly how much I put in something. I also don’t have an timers. Sorry, it makes it kind of hard to post, but I like it old school. So I can tell you what temperature it’s supposed to go to (because I read it), but I personally just kind of felt my way through this and looked at the color.

I found a traditional honeycomb recipe and tweaked the sugars. And to me it looked like honeycomb and my husband liked it.

Stepping out of my comfort zone never tasted so good!

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Gouda Mashed Cauliflower

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I think I’ve been using cauliflower as a potato substitute for almost a decade now. And I have mashed everything. One day I tried: rutabaga, parsnips, turnips and celery root. I’ve also mashed sweet potatoes several times, but even though I like color, the bright orange is not appealing to me as side. And the rutabagas and such were tasty, but the cauliflower is hands-down the best.

One year for Thanksgiving I made them, and my uncles ate them, thinking they were potatoes. They loved them and requested them for the next year.

I usually like to whip them up with either butter or cream cheese or sour cream. They give them a lovely texture.

But I saw a mash with Gouda and I had to give it a try. I love some Gouda and it was so easy. AND it was a perfect side dish for yesterday’s Crispy Honey Garlic Chicken.

I’ll have more to come with cauliflower mash Thursday, as well. I used them in a loaded casserole. It was so good, my husband went for thirds. And between him, me, and my sister-in-law, Mary, we crushed the whole thing.

Smoked Gouda Mashed Cauliflower

  • 1 head cauliflower
  • 3 sliced sliced Gouda cheese
  • salt and pepper to taste
  • 1 tbsp butter or ghee
  • Garnish: crumbled bacon

Continue reading “Gouda Mashed Cauliflower”

Crispy Honey Garlic Chicken

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My whole life I have enjoyed cooking. I think I get type-cast as just a sweets, baking type. Or I slip comfortably into the that role and let my husband hold the savory side down.

But I do love cooking, I always have.

I remember growing up, I liked to be in the kitchen. I recall one time, being in the kitchen, making something with mushroom, pretending I had my own cooking show. My father yelling, “who are you talking to?” And then whispering the rest of my broadcast.

Growing up, family meals were essentially. We sat down for meals together. It wasn’t very often that we ate out. We ate at home. And my father is a bomb cook.

So cooking is essential to me.

It is important for Zach and I to eat together. It is rare that we eat out as well. With him being a chef and me a baker, it is a no-brainer that we love home-cooked meals.

I have been slacking slightly on the meal front, in that I will generally eat the same things. Cabbage. Hash. Sweet potato fries. Zach and I will rotate the same things.

It seems the last few years, that my creative energy all pours into my baking.

This past week I got back to my savory roots. First with this honey garlic chicken and mashed cauliflower. Then tortilla soup. Then pulled pork.Then some creamy spinach stuffed chicken. It felt great to being back in the kitchen, making some new dishes.

And this dish?

The flavor was on point. It was spicy, but the honey was just what it needed. And pork rinds are my favorite for breading chicken.

So good.

And gouda mashed cauliflower on the side? Perfection. I will have that recipe next week. Also this made plenty of chicken and we had left-overs.

Crispy Honey Garlic Chicken: 

  • 3 chicken breasts, cleaned and cut into strips
  • 2 cups pork rinds, ground finely
  • 4 tsp pepper
  • 4 tsp salt
  • 3 tbsp ginger
  • 2 tsp thyme
  • 2 tsp sage
  • 2 tbsp paprika
  • 1 tsp cayenne
  • 4 eggs, beaten
  • 1/2 cup water
  • 2 tbsp coconut oil
  • 4 cloves garlic, minced
  • 1 cup raw, local honey

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Tortilla Soup

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This cooler weather has me craving some soup, I don’t know about you.

Since I made tortillas last week, it immediately popped into my mind to make a tortilla soup.

The tortillas crisped up perfectly (I actually may have liked the crispy little tortilla bits more than the regular tortillas).

The soup was slightly spicy with a great flavor.

Plus I swapped beans for roasted peppers.

I LOVE roasted peppers. And I was super geeked when they turned out perfectly. Needless to say I will be featuring a separate piece on making roast peppers and what to do with them.

I love crock pots! They are easy to just put everything in and let them cook. Or to warm them.

This soup made plenty and we enjoyed some Sunday before some football.

Nothing beats soup on a crisp Fall day!

Crispy Tortilla Soup

  • 1-2 Spicy Tortillas
  • 64 oz. chicken broth
  • 14.5 oz. fire roasted tomatoes
  • 2 roasted peppers, diced
  • 1/2 lb- 1 lb. chicken, shredded
  • 2 cloves minced garlic
  • 1 onion, diced
  • 1 tsp paprika
  • 2 tsp chili powder
  • 3 tsp cumin
  • Optional Toppings: Avocado, Sour Cream, Green Onions, Cilantro

Continue reading “Tortilla Soup”