Monday, March 11, 2013

What's Cookin' Mar 10 - 17 (plus Pizza... and a TUSAL)

It's been a busy busy week (in a good way), and so I have been lax writing posts I wanted to write.  Some are going to stay unwritten - some are to come - and some will be combined into this one.

Here's what we actually ate this past week:

Sunday Mar 3
Cornish Hens
Roasted Asparagus

Monday Mar 4

Grain-Free Piled On Pizza (see below for recipe)

Tuesday Mar 5

Pizza Potatoes (see below for recipe)

Wednesday Mar 6

Thursday Mar 7


Friday Mar 8

Sliced oranges, avocado, and tomato

Saturday, Mar 9

Church potluck - we brought Artichoke-Spinach Dip Stuffed Mushrooms - and tragically, I forgot to take a picture!  I will do them again, though.

Grain Free Pizza, Two Ways

I.  Almond-Flour Crust
1 1/2 cups blanched almond flour
1/2 tsp. sea salt
1/4 tsp. baking soda
1 T. olive oil
1 egg

Combine almond flour, baking soda and eggg in a large bowl.  In a small bowl, whisk together egg and olive oil.  Add wet ingredients to dry and combine thoroughly - this makes a dough with cookie dough consistency.

I found it easier to divide into two oblongs - four small circles would have been even better.  Put dough between 2 sheets of parchment paper and roll out thin. Remove top paper and transfer the bottom paper, with the crust on it, to acookie sheet.

Bake 15-20 minutes at 350F.  Remove from oven, add toppings, and put under broiler for a few minutes to heat toppings and melt cheese.

We used a lot of toppings - sauce, mozzerella, mushrooms, sausage, pepperoni, olives.  Honestly, I should have patted this into a pie plate and just gone for a deep dish pizza pie.  But even with all that heavy laoding, this crust stayed stiff and small portions held up to being picked up to eat.

Even at that, we still had leftover toppings, so the next night we tried version 2:

II. Pizza Potatoes
We very rarely eat potatoes - this is not low-carb, but it is grain-free, and sometimes potatoes are a real treat.

Poke scrubbed baking potatoes several times, and putin the oven at 375 for about an hour to bake.  Poke to check for tenderness.  When done, split open, and fluff it out to create a wide surface area.  Spread with sauce and add desired cheese and toppings.  Set under broiler for  few minutes to heat toppings and melt cheese.

This week also promises to be pretty busy - a meeting on Thursday, and a trip to Baltimore to join our Grove for Ostara on Saturday.  Here's what I plan to cook this week:

Sunday, Mar 10

Souped Up Cheeseburger Soup 
Bacon and Avocado toppings

Monday Mar 11

Pork Tenderloin Medallions
Roasted Sweet Potatoes
Collard Greens

(also being corning beef brisket)

Tuesday Mar 12

Taco Salad

Wednesday Mar 13

Slow Cooker Chili with Mushrooms
Paleo "Cornbread"

Thursday Mar 14


Friday Mar 15

Blueberry Grain-Free Pancakes
Canadian Bacon

Saturday Mar 16

Ostara Pot Luck
Bring Spinach Quiche Squares

Finally, today is TUSAL Day - every New Moon, stitchy bloggers share join in the Totally Useless Stitch-along and show off our Ort Jars, where we collect the little snippets of threads we collect as we stitch.  Here is mine, looking quite a bit more respectable than it's recently empty self:

The Pisces New Moon brings with it a good opportunity to spend some time with mystical and fantastical creative pursuits - listening to your inner voice and not being afraid of letting go of logic in favor of intuition and imagination.  If there's something you've been longing to do, if only it weren't so impractical - take a step toward it today.  It could lead somewhere wonderful and enchanted!

Shared with: Gluten-Free Weekly Meal Plan, Make Your Own Monday, Mealtime Monday, Melt in Your Mouth MondayMenu Monday Menu Plan Monday, SusieQTPie's Menu Plan Monday, On the Menu Monday


  1. Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)