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

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.

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.

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.

Ingredients
• 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)

Directions

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.