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Filtering by Category: italian

Roasted Chickpeas with a Kick

Patricia Reitz

Help!  I can't stop eating these things.  I'm not even kidding - they're totally addictive!  Why have I waited so long to try them?   Feel free to increase, decrease, or omit the cayenne to suit your taste.

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Start by preheating the oven to 400F.  Rinse and drain the canned chickpeas, then dry them well with a clean kitchen towel or paper towels.  Place them o a rimmed half sheet pan and give the pan a shake to spread them out a bit.  Pop in the hot oven for 15 minutes, then give the chickpeas a toss and return to the oven for another 15 minutes.

Time to mix up the flavorings.  Whisk together extra virgin olive oil (a good, fruity one), garlic salt, and cayenne pepper. 

This teeny-tiny whisk makes me happy. 

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After the chickpeas have been in the oven for 30 minutes, drizzle the olive oil mixture over them and toss well to coat.  Put them back in the oven for another 15 minutes.  Remove from the oven and cool before crunching and munching on them.   

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I’m telling you, make extra because they’re going to disappear fast!  But in the event you should find yourself with leftovers, store them in an airtight container at room temperature.   

Items used to make this recipe:


Roasted Chickpeas with a Kick

makes 2 cups

Ingredients

  • 2 (15-ounce) cans chickpeas, drained and dried

  • 2 tablespoons extra virgin olive oil

  • 1 1/2 teaspoons garlic salt

  • 1/4 teaspoon cayenne pepper

Directions

  1. Preheat oven to 400F.

  2. Dry rinsed chickpeas well and place on a rimmed half sheet pan.

  3. Roast in the center of preheated oven for 15 minutes; toss chickpeas and roast another 15 minutes.

  4. Combine olive oil, garlic salt, and cayenne pepper; drizzle over chickpeas and return to oven for 15 minutes.

  5. Remove from oven and cool completely before serving.

Note:  To make the chickpeas extra crispy, roast them for 15 minutes longer than stated in the recipe (for a grand total of 60 minutes), but watch them carefully so they don't burn.

Keto Pizza Crust (no cauliflower)

Patricia Reitz

It seems like just about everyone is reducing their carb intake these days.  It's true, even my husband has been eating low-carb.  It's also true that my husband's favorite food is pizza - which we all know is most definitely not a low-carb food.  That is, until now.

Probably the most popular low-carb pizza crust recipe floating around out there is made with cauliflower that has to be grated, cooked, strained, and squeezed with every ounce of your strength before you can use it. And I bet you didn’t know cauliflower contains a lot of carbs. But the recipe I'm going to share with you today is much easier to make, and it has NO carbs!  Alright, let me show you how to make it.

You'll need 3 simple ingredients to make this crust - eggs, grated parmesan or romano cheese, and...

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The magic ingredient.... high quality canned chicken!  

After trying several brands, we decided we like Kirkland Signature from Costco the best.  

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See how the chunks of chicken are nice and big?  Some lower quality brands of chicken are mushy and pasty - try to avoid mushy and pasty chicken.  Anyway, drain the water from the can.  This nifty tool will keep your hands dry and clean while draining all that juice from the can.  I also love using this safety can opener to eliminate sharp can edges.

Use a spatula to gently press the chicken to remove any last drops of water.  What started out as a 12.5-ounce can of chicken really ends up being about 7.5 ounces of drained chicken.  

Spread both cans of drained chicken out on a parchment lined sheet pan, breaking up large chunks.  Place in a preheated 350F oven for about 10 minutes to dry the chicken a bit.

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After the chicken comes out of the oven raise the temperature to 500F.  Notice how the color of the chicken has deepened.  Allow the chicken to cool for several minutes before proceeding.

When the chicken is cool, combine it with the eggs and cheese.  I like to use a stand mixer fitted with a BeaterBlade attachment to do this, but you can mix it by hand.

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See how nicely the stand mixer and BeaterBlade does the job?

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Divide the chicken mixture in half and use your fingers to press it into two 6x9-inch rectangles right on the same parchment lined sheet pan (below).

Note: My husband likes to spread the chicken/cheese crust mixture out about twice as thin (so he can have a thinner, crisper crust with more surface area, which means there’s more room for meat and cheese!).

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When the oven temperature reaches 500F, prebake the crusts for 10 minutes.

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Remove the crust from the oven and add the usual toppings.  Tomato sauce....

PS - here's a link to my San Marzano Tomato Sauce. If time is an issue, here’s a link to my Busy Weeknight Marinara.

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Mozzarella cheese...

And for this particular pizza, I added some sauteed onions and mushrooms.  Sometimes I like sausage crumbles and green peppers. My husband especially likes pepperoni on his. Add whatever pizza toppings you like!

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Return the pizza to the oven for 5 minutes until the mozzarella cheese is bubbly and brown.  

Cool for 5 minutes before cutting with a pizza wheel. 

I know you're wondering about the bottom crust so here's a quick shot - not bad, eh? 

Like traditional pizza crust, this recipe is crisp around the edges, chewy in the center, and it gets firmer as it cools.  It truly is the very best non-traditional pizza crust we’ve tried. We really love it and I hope you will too.

Items used to make this recipe:


Carb-Free Keto Pizza Crust

makes 8 servings

Ingredients

  • 25 ounces canned premium chicken in water, drained

  • 3 large eggs

  • 3 ounces grated parmesan or romano cheese

Directions

  1. Preheat oven to 350F, line a half sheet pan with parchment, and place oven rack in upper third position.

  2. Drain canned chicken and spread out on parchment paper, breaking up large clumps.

  3. Bake chicken for 10 minutes, then remove from oven to cool for several minutes.

  4. Increase oven temperature to 500F.

  5. Combine precooked chicken, eggs, and cheese well.

  6. Divide chicken mixture in half and press into two 6x9-inch rectangles on the same parchment lined sheet pan that was used before; return to oven for 10 minutes.

To make traditional pizza, top crusts with tomato sauce, mozzarella cheese, and your favorite pizza toppings (meats should be precooked).  Bake in 500F oven for 5 minutes or until cheese is melted. 

adapted from ketoconnect.com

Frittata with Ham and Roasted Vegetables

Patricia Reitz

Frittatas are one of my favorite egg dishes for a few reasons.  First, there's no need to make a crust - which is both a time saver and it reduces our carb intake.  Second, you can fill them with just about anything - specific meat/veggie combos, leftovers from last night's dinner, forgotten items from the crisper drawer, etc.  And last, but certainly not least, they're equally delicious served both warm and at room temperature.  So that makes frittatas tasty, versatile, and convenient!  I hope I've convinced you to give them a try.

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Start by roasting a mixture of vegetables in the oven as directed in the recipe below.

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In a 12-inch cast iron skillet, saute ham and scallions in a little butter.  Remove from heat.

Note: this recipe can be reduced in half and baked in an 8 or 9-inch cast iron skillet.

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Add the roasted vegetables to the skillet with the ham and stir well.  Lightly press the vegetables into an even layer - don't press too firmly, there needs to be lots of air spaces for the egg mixture to seep into.

Wondering what that red thing is?  It's a silicone handle cover so I don't burn my hands on the hot skillet.

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Whisk together eggs, cream, milk, parmesan cheese, scallions, kosher salt, and pepper.

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Pour the egg mixture over the vegetables.

Carefully transfer the skillet to a 350F oven for 30-35 minutes or until the eggs are no longer giggly in the center of the pan.

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Remove from oven and sprinkle shredded cheddar cheese and chopped chives evenly all over.  Return to oven for 3 or 4 minutes to melt cheese.  If you like your cheese browned, carefully place under broiler for a minute or so.

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Allow to rest for 10-15 minutes before slicing.  Serve warm or at room temperature.  

Items used to make this recipe:


Frittata with Ham and Roasted Vegetables

makes 12 servings

Ingredients

  • 3 tablespoons olive oil

  • 2 cups chopped bell pepper (I used red and orange)

  • 2 cups seeded and chopped zucchini and/or summer squash

  • 2 cups chopped mushrooms

  • 1 cup chopped red, white, or yellow onion

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

  • 2 teaspoons finely minced garlic


  • 1 tablespoon butter

  • 2 cups cubed ham

  • 2 scallions, sliced


  • 12 large eggs

  • 1/4 cup heavy cream

  • 3/4 cup whole milk

  • 2 scallions, chopped

  • 1/4 cup grated parmesan cheese (use the good stuff)

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper


  • 1/2 cup shredded cheddar cheese

  • 1 teaspoon chopped chives

Directions

  1. Preheat oven to 425F and place rack in center position.

  2. Place chopped peppers, zucchini/summer squash, mushrooms, and onion on half sheet pan.

  3. Coat vegetables evenly with olive oil, salt, and pepper, tossing as needed; shake pan to spread vegetables in an even layer.

  4. After 15 minutes, remove vegetables from oven and add minced garlic; toss well and spread veggies out in a single layer and return to oven for 15-30 minutes until they are caramelized (the time will vary depending on which vegetables you use).

  5. Remove vegetables from oven and set aside until needed.

  6. Reduce oven temp to 350F.

  7. In a 12-inch cast iron skillet over medium heat, saute ham and scallions in butter for about 5 minutes or until ham browns a bit; remove from heat.

  8. Add roasted vegetables to the skillet; stir the ham and vegetables together well and lightly press into an even layer (don't pack it tightly - you want to leave lots of air pockets for the egg mixture to seep into).

  9. In a medium bowl, whisk together the eggs, cream, milk, scallions, parmesan cheese, kosher salt, and black pepper; pour evenly over vegetables.

  10. Carefully place skillet into 350F oven and bake for 30-35 minutes until the eggs are cooked through and no longer giggly in the center of the pan.

  11. Remove from oven and top with shredded cheddar and chopped chives; return to oven for 3-4 minutes until cheese melts. If you like the cheese to brown a bit, place under broiler for a minute or two (watch it carefully to prevent burning).

recipe inspired by ina garten