Friday, June 30, 2017

Perfect Reheated Pizza - Just Add Cast Iron

Everyone loves pizza it seems - whether it's thin, thick, or Chicago style, regular or gluten free, meaty toppings or veggie.  Even while watching your calories, pizza makes a delicious meal, simply request that any high-calorie toppings be applied lightly and consider getting all or half of the pizza with extra vegetables. I also have the pizza cut in squares so I can get some smaller slices out of it and serve on a salad sized plate so it just LOOKS like a have a huge plate of pizza  (honest this tip of serving on small plates works).

I also love having leftover pizza, when the local pizzeria has an extra large size on sale.  But microwaved reheated pizza is just limp and heating it in the oven dries it all out.

What to do?

Get out your cast iron skillet.  

Heat the unoiled skillet on high for one minute.  Add pizza slices, making sure there is some space around them.  Heat for 2 1/2 to 3 minutes (this was a pizza with medium thickness).  Add 3-4 drops of water total to the bare parts of the pan and immediately cover with a heavy lid, turning heat down to medium-low and heat an additional 2-3 minutes.  (You'll soon learn what times work for your stove and favorite pizza).

The result of the quick heat on high followed by steam on lower heat while covered  is a very crisp perfect crust and moist cheesy pizza.  If you want to see more, click on the photos to enlarge.

If doing multiple batches for a family, put finished pizza slices on a cookie sheet, lightly tent with foil and place in a warm, not hot oven

Tuesday, June 27, 2017

A Review of CVS Gluten Free Cookies

I don't know if any of you have been into a CVS store and noticed they have their own line of gluten-free snacks/cookies.

Because I love both vanilla and shortbread I immediately snagged a box of  CVS brand Abound Gluten-Free Vanilla Shortbread Cookies. I regularly buy the CVS brand of various cosmetic and skin care products and am MORE than happy with them.

Plus I'm a big fan of cookies. Even the sometimes rock hard Dare Coconut ones. But let's just cut to the chase on my personal opinion of the CVS Gluten Free Shortbread Cookies.

The squirrels wouldn't eat them either.

Sunday, June 18, 2017

Canadian Shake and Bake - Et j'ai aidé

Any of you over 50 who grew up in the US remember that Shake and Bake Commercial with the little girl with the thick Southern accent making dinner with her grandma with the words "And I helped!"

I've used Shake and Bake coating mix throughout my life on those nights as it's sort of a "comfort food" memory for me that the family likes.  I've even made my own DIY version to save money.  But there was one Shake and Bake product that was out about 10 years ago I really missed.  It was a GLAZE that was honey/mustard. It was really good on chicken and awesome on wings - only to be discontinued. I HATE mustard so the mustard flavor was beyond subtle, to me it tasted more like honey garlic.

I was seriously bummed.  My friends even requested it when coming over for cookouts where there would be wings.
Then this week, I'm over at the Canadian Favorites website ordering my quarterly fix of such products as Kraft Dinner (KD in Canada, a product that is way better than the U.S. versions of Kraft mac and cheese), Billy Bee Creamed Honey, Dare Cookies, and Canadian Coca Cola (which is made with sugar NOT High Fructose corn syrup like in the US) and I saw it -  Shake and Bake Honey Garlic Glaze.  A box of that SO went into my order.  I was afraid it would taste totally different than the original honey mustard, so I only bought one box, but it was just like the glaze I loved, though no mustard in the ingredients.  PLUS, absolutely NO fat and it's low in sugar.There's no MSG (though there are trace amounts of wheat, barley, and soy) and it didn't have a lot of chemicals or preservative type ingredients either. (that's another difference with the Kraft Dinner, the Canadian version doesn't have near the amount of "science experiment" sounding ingredients the US blue box version has).
The glazed chicken was a hit with my husband.  Working hard staining the new front steps, he's eaten four pieces of chicken in the last 18 hours and asked if there were any left. And even though I overcooked it slightly waiting on some stubborn cornbread to finish cooking it was still incredibly juicy!

Just like regular Shake and Bake you just put the seasoning in the provided bag, moisten your chicken (or veggie protein substitute) and bake until done. Directions are there in English and French.

Check out
I've always had great service from them, the products arriving UPS ground fresh and in good condition, and their prices are reasonable. I'm not Canadian but have a family member and two good friends who are so I developed some favorite products when visiting.

Tuesday, June 6, 2017

Veggie Sandwich with a Twist

A Veggie sandwich can be more than cheese and cucumbers and sprouts.

Create with some sliced roasted chilled sweet potato, avocado, tomato, a slice of sweet onion (optional), a few sprouts, AND some mayo (or Vegan Veganaise)  to which you've added a pinch or two of lemon zest and poppy seed.  On a dense whole grain, lightly toasted bread, it's 3 degrees of yummy.

Saturday, June 3, 2017

Veggie Shepherd's Pie

It's almost summer-  but sometimes you want a nourishing "comfort food" meal.  This one is isn't "low fat" but made with fresh and leftover roasted veggies it has a LOT less fat and calories than traditional Shepherd's Pie.

6 medium Yukon gold potatoes, peeled and diced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, diced (or substitute celery)
3 large carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
1 bunch baby turnips, halved or quartered if large
(I also added in a small handful of leftover roasted asparagus)
6 cloves garlic, minced (optional)
Freshly ground pepper
1/2 bunch fresh parsley, leaves chopped (stems reserved)
1 1/2 tablespoons Worcestershire sauce
5 tablespoons unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles (optional)
2/3 cup low-fat milk
Grated parmesan cheese, for sprinkling (optional)


Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.

Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.

 Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper. Place the casserole in a single dish or individual serving side dishes.  Spoon potatoes over the casserole (s). Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.