Gastronomous

This is NOT a TYPO!  there is absolutely no cholesterol in these deviled eggs!

HOW can this be? All the cholesterol (and fat) is concentrated in the yolk of the egg; remove the yolk and form the fillings and voila! the cholesterol is gone! The key is to replace the yolk with something as tasty, filling and satisfying.

We used our very own nut-free hummusand it was a tremendous success! If you decide to use store-bought, make sure to read the ingredients since commercially produced hummus contains tahini ( sesame seed paste) which could trigger nut allergies

Try these in your  New Years appetizer party and ther will sure be a hit!

Ingredients: for 4 portions

4 Hard-boiled eggs
1/4 to 1/2 cup nut free hummus
red peppers to garnish
salt and pepper to taste

Boil the eggs , peel and cut in half lengthwise while still warm. Remove the  yolks. Salt and pepper the eggs and fill in with hummus.
You can get as fancy or as simple as you like by pipping it in; we spread with a spoon and covered the whole surface of the egg, you may just want to do a “mock yolk” for fun.

Garnish with red peppers and brush with some olive oil for sheen. Arrange on serving dish and cover with plastic wrap. Let it refrigerate for at least hour.

Before serving, let it stand for 10 mins out of the fridge.

ENJOY!

Pizza that is actually good for you? too good to be true ? You will want to make this not because it is good for you, but because it’s so delicious.  Here at the Gastronomous kitchen, we  proudly “fooled” several tasters (kids included) to believe it’s ready-frozen pizza from the grocery store!

After some time in the works, we finally did it! Our pizza is loaded with protein ( from the whole wheat), lycopene from the fresh tomatoes , iron and vitamin A from the spinach! We also used part skim shredded mozzarella which added calcium and little fat. Try it without guilt!

For the dough:
2  all-purpose flour
1 and 1/2 cup whole wheat flour
1 cup warm water (baby bottle temperature)
1 and 1/2 Tbls sugar
1 Tbls active dry yeast (1 small pack)
1 tsp salt
2 Tbls oil

toppings:
2 1/2 cups part skim shredded mozzarella
1/cup chopped Roma tomatoes (discard liquid)
1/2 cup chopped frozen spinach
1 clove garlic, minced
oregano, basil to taste

In a large bowl, combine water with sugar and yeast. Let rest for 5 minutes till yeast blooms.  Add the oil and the salt.

If you are using a food , place flour in the processor and feed the water/oil mixture litelt by little, about 2 Tbls at a time. Process for 10 seconds, add more through feed tube till a ball forms. Pay close attention to the consistency since  you ay need a little more warm water or flour.

Continue processing 2 minutes to kneed the dough. Remove from processor and let rest in a covered bowl at room temperature for 30 minutes. Punch dough down and shape to fit desired pan.

Sprinkle the pan with flour, place dough on top and bake in a 450 degree oven for 8 minutes.

Remove and place the toppings on the pizza and bake degree oven till cheese melts ( between 5 and 15 minutes). Baking time will depend on the thickness of the crust and the heat of your oven.

Slice into eight parts and serve immediately. Enjoy!

Tools: Use a pizza pan or go all the way!!!

28014 14 IN. PIZZA PAN    BETTY CROCKER PERFORATED PIZZA CRISPER Clear coated non-stick finish Dishwasher safe 28014 14 IN. PIZZA PAN SIZE:14 $8.69“

Bialetti 4-pc. Pizza Stone Set       This handy Pizza Set from Bialetti includes a pizza stone ideal for baking both homemade or frozen pizzas, serving rack, pizza peel, and pizza cutter. Bialetti now brings its classic Italian quality and modern Italian design to their kitchen gadgets. Origin: China Warranty: 10 Year Dimensions: 14.75-in. $29.95

How boring and bland is the boxed stuff ? So why eat it? For years we tried to find a decent, pre-made, store bought version ( just to save time) and wound up having a great bird with great vegetables and awful stuffing.

After tweaking this recipe for years, we found that the key is to start with cornbread instead of regular bread. The result is so decilous, you will want to eat the stuffing on its own!  Cook some in the bird and some extra in a separate dish, you will be asked for more!

Try our very own sundried tomato and chile cornbread for extra zing, or buy it premade to save time.
Ingredients: for 8 to 10 servings

1 cornbread, crumbled
1 lb sausage of your choice, removed from its casing
1 granny apple, peeled and chopped
2 stalks of celery, finely chopped
1 cup of apple juice or cider
1 tsp ground clove
1 tsp cinnamon

Preheat oven to 350 degrees. Brown the sausage in a skillet, save the dripping for gravy. In a large bowl, combine the cornbread with the clove and cinnamon, add the apple, celery and the browned sausage. Mix in the apple juice , add a bit of water if too dry and place in oven proof container, or stuff in your bird.
Bake for 40 minutes, serve as a side. Enjoy!

Are you craving for something simple and quick  to make that is also delicious, slightly exotic and will not blow your diet?  Then our blackened chicken is for you! No it’s not a 5-alarm fire hot cajun dish! We “blackened the chicken with some balsamic vinegar!

Make a batch for lunch or dinner, or simple serve as an appetizer 

Ingredients: (For each serving)

2 plum tomatoes, coarsely chopped
1 skinless boneless chicken breast, cut in strips
2 Tbls oil
2 Tbls balsamic vinegar
1 scallion coarsely chopped
1 tsp fresh lemon thyme*
1/4 tsp cayenne pepper
salt & pepper to taste

In a cast iron skillet or heavy sauté pan, cook chicken with oil pepper and vinegar till slightly blackened. Meanwhile prepare the salsa by mixing the tomatoes the scallion and lemon thyme together. Taste for salt.
Place the skillet on trivet, spoon salsa on top. Sprinkle with grated jack or cheddar if desired.

*If you cannot find lemon-thyme, replace with regular thyme and 2 Tbls lemon juice

So you are hungry as a goat, it’s late at night and you have a craving for JUNK food like french fries or chips. But no, you will not cave in.  How about trying his Mediterranean country classic? It’s delicious and easy to make!   If done the traditional way, it will only take 30 minutes and  it’s well worth it! But we also tried the faster version  using  a microwave to cook the potatoes and it was just as good!

You will have tender potatoes and flavorful tomatoes in each bite . We found it makes a great side dish for roasted meat instead of mashed potatoes.

Ingredients:

• 1 lb new white potatoes, thoroughly washed
• 2 very ripe tomatoes, sliced into strips.
• 1 Tbsp butter; use 1 TBSP olive oil if you need a milk free version
• 1 clove garlic, minced
• 1 shallot, chopped
• salt & fresh ground black pepper to taste
• 1 tsp “herbs de Province” (or the herbs of your choice)

Place the whole potatoes with skin on in an 8-qt pot with enough water to cover  Add salt and boil till the potatoes are tender (approx 15 to 20 minutes).   Remove from water and let cool. Carefully cut into 1/4 inch slices, discard first and last slices. If you are in a tremendous hurry, pinch potatoes with a fork and microwave for 5 minutes or till tender.
Heat the butter in a sauté pan and add the garlic and the shallot. Let cook for 2-3 minutes over medium heat. Add the tomatoes, let cook for 2-3 more minutes and add the potatoes. Carefully mix, add olive oil or butter if the mix is too dry. Add the herbs, salt & pepper to taste and serve.