I went a little button crazy when it came to buying flour during this pandemic! I have so many different types of flour in the house, than I know what to do with! One of the flours I have is called cassava flour. It’s naturally gluten free yet holds great flavor!
I browsed around at some random recipes with cassava flour to see what I could do with it and found a few posts about cast-iron skillet pizzas. This sounded perfect for a Sunday night in with the roommate and some wine! I found one recipe to follow for making the crust portion but did my own toppings.
Here’s the link to the original recipe: https://thedomesticman.com/2015/08/11/ottos-cassava-flour-pizza-crust/
FOR THE CRUST:
- 1/2 cup cassava flour
- 1/2 cup arrowroot flour
- 1/4 cup heavy cream
- 1/4 cup water
- 2 tbsp butter
- 1/2 tsp salt
- 1 large egg, beaten
- 3/4 cup grated sharp cheddar
- 1/4 tsp white pepper
- 1/4 tsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
FOR THE TOPPINGS:
- Pizza sauce or Pasta sauce of choice (I used a pasta sauce I had purchased from Trader Joe’s and it was delicious)
- Mozzarella cheese
- Black olives
- Bell Peppers (Red or Green)
- Chicken (I had leftover cajun spiced chicken and diced it up to sprinkled onto the a pizza)
FOR THE MAIN:
- Preheat your oven to 450°F
- Combine the flours in a large mixing bowl and set aside.
- In a saucepan, combine the heavy cream, water, butter, and salt and warm over medium-low heat. Once the butter melts and the liquid just starts to bubble, remove from the heat
- Stir the cream mixture into the flour mixture and let cool for 5 minutes
- Add in the beaten egg and then knead together with your hands
- Add the sharp cheddar, white pepper, garlic powder, onion powder and oregano to the flour mixture and continue to knead together until it’s dough-like
- If it gets too sticky to work with, dust it with some more arrowroot flour or water, little by little if too dry (makes enough for two small pizzas)
- Split the dough in half, then stretch out each half into the thinnest disc possible without tearing (use a rolling pin if you have one)
- Put one half in an 8- to 10-inch cast-iron skillet, spreading the dough to the edges of the skillet with your fingers
- With a fork, poke some holes in the dough to let air pass through
- Bake in the center of the oven for 6 minutes, then take it out and put it on the stovetop to cool for 1 minute (it gives the dough time to cook through without burning the toppings)
- Add pizza or pasta sauce, cheese, and all toppings as desired
- The put the pizza back in the oven and bake for another 15 minutes or until the cheese starts to brown
- For extra-crispy toppings, leave in for another minute or two
- Repeat the process with the other half of the dough and then enjoy!
- Best to eat when fresh, not the next day
- I layered one of the pizzas with twice the toppings and baked them for an additional five minutes – not a bad choice!
I have a small, slightly funny story to tell you about a can of kidney beans I bought. I needed them for a recipe and when the pandemic struck I had done most of my ordering online through Instacart. I saw a can for a great price and added it to my cart. I received my order and the can of kidney beans had me in shock. The can was the size of a human head, maybe even slightly larger depending on the head! I was baffled! My roommate couldn’t stop laughing!
So now I had this massive can of kidney beans and I needed to make something with it. I could have made rajma which is an Indian kidney bean recipe and a delicious one, but I decided to go with chili since I had been craving it. I usually do a turkey chili but I decided to go the original route for this one with some tweaks of my own! This came out so well, I had to share!
Here’s the link to the original recipe: https://www.rachaelraymag.com/recipe/beef-and-kidney-bean-chili
FOR THE HEART OF THE CHILI:
- 2 tablespoons olive oil
- 1 1/4 lb ground beef
- 1 onion (white or yellow) diced
- 4 cloves garlic chopped
- 1-3 cans of kidney beans (whatever you desire)
- 1 red bell pepper diced
- 1 jalapeno diced
- 1 can diced tomatoes (or two large tomatoes diced)
- Handful of parsley chopped
- 2 1/2 cups beef stock
FOR THE SEASONINGS:
- 1 tablespoon ground pepper
- 1 tablespoon salt + 1 tablespoon vintage merlot sea salt (or as desired for seasoning)
- 2 tablespoon ground cumin
- 3 teaspoon ground coriander
- 1 1/2 tablespoon smoked paprika
- 2 tablespoons ancho chili powder (I didn’t have an actual chili mixture)
- 1/2 teaspoon dried oregano
FOR THE PREP:
- Chop all your ingredients as listed to keep them ready for tossing into the pot
FOR THE MAIN DISH:
- In a large Dutch oven (I have a 6 quart pot), heat olive oil over medium-high and add chopped onions and garlic. Cook, stirring often, until they have softened, about 5 minutes.
- Toss in the ground beef and season with salt and pepper.
- Stir often and break up ground beef with a spoon if needed, until browned and cooked through, about 5 minutes.
- Toss in ground cumin, ground coriander, oregano and smoked paprika and stir until aromatic, about 2 minutes.
- Add in the jalapeno and further season if needed. Stirring often, adding a teaspoon or two of oil if they start sticking, until softened, about 5 minutes. Add the ancho chili powder and diced tomatoes here, mix well.
- Pour in the beef stock and reduce heat to medium, stirring often, until slightly reduced, about 15 minutes.
- Add in 1 to 3 cans kidney beans. Cook, stirring often, until flavors meld, about 15-20 minutes.
- I generally like to make chili a day before because the flavors seeps in real nicely and you’re left with a flavorful bite every time! Not to say the chili now isn’t tasty but even better the next day!
- I switched the poblano peppers for jalapenos as that was all I had. I know the flavor will change a little bit with a different pepper. Be sure to pick one that works for you!
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Looking for a good burger recipe? I’m not generally one to toot my own horn but this came out exceptionally well!
Last year, I started hitting up quite a few burger joints to find one I would make my “regular” joint. I have a list of the top burgers around town, hitting each spot if I get the chance during the gruesome work-week! However, since the lockdown, I haven’t been ordering out much. To fulfill my craving, I thought I’d give a shot at making some burgers at home. In my fridge I had both ground pork and beef meat to use for the patties. It was a great choice to mix the two together! Since they came out so juicy and tasty, I had to share it! My next try will be with just beef and see if I can get it to be just as juicy and flavorful!
FOR THE INITIAL PATTY BLEND:
- 1 1/2 lb ground pork (80/20)
- 1 1/2 lb ground beef (90/10)
- 1/4 large red onion minced (1/2 a medium sized)
- 4 cloves garlic minced
- 2 tablespoons toasted sesame oil
- 2 limes (juiced)
- 1 1/2 tablespoons white pepper
- 1 teaspoon cooking sake
- Handful cilantro minced
- 1/2 jalapeno minced (optional)
FOR THE FINISHING TOUCH:
- 3 tablespoons black truffle sea salt
- Wax paper/parchment paper
FOR THE PREP:
- Preheat the grill to medium-high heat
- Hand mix the initial blend together well (add in minced jalapeno here)
- Once everything is blended well, add in the black truffle sea salt
- Make a tiny patty to test for salt level/flavor
- You can create the rest of the patties if you feel you added enough salt and place them on wax or parchment paper for easy moving
- Once the grill is ready, place tiny patty onto grill (cook for 3 minutes each side and taste for salt)
- If you need more salt, you can add more black truffle sea salt (or regular salt) and create your patties
- Once you have decided on a desired salt level, place the remaining patties onto the grill for 4-7 minutes per side (depends on your level of desired smokiness/rareness)
- Always good practice to make a small test patty, just in case you need to add more flavor somewhere
- If there is a sauce you wish to have with the burger then use a basting brush and brush both sides of the patty lightly before putting it into a burger — this allows for flavor to really settle in
- If you wish to add cheese, best time to add is last 30 seconds before taking the patty off the grill OR you can put a slice of cheese on top of one patty and place another patty on top of that for double the yumminess!
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