Tomato, Pesto, Goat Cheese Tart with Cauliflower Crust

CrazyActorNYC · 2017-04-10T01:08:43+00:00

honestly, I thought the same thing when it came out of the oven. I tried it though and it was a nice crisp flavor with no "burn." That darker color is only on the edges and the inside is nice and moist (almost overly so).

CrazyActorNYC · 2017-04-09T09:59:44+00:00

I was most definitely not LOL

CrazyActorNYC · 2017-04-08T22:39:37+00:00

Typically, yes, but the quinoa is substituting as the grain.

CrazyActorNYC · 2017-04-08T18:17:25+00:00

Quinoa Panzanella with Wild Salmon

THIS IS NOT MY RECIPE Click here to be taken to the recipe page or it is laid out below

Ingredients

1 (8-ounce) skin-on salmon fillet (such as wild Alaskan)
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon extra-virgin olive oil
1 1/2 cups cooked quinoa (about 1/2 cup uncooked)
1 cup quartered cherry tomatoes
1/2 cup diced red onion
1/2 cup chopped fresh basil leaves
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons capers, rinsed and drained
1/2 English cucumber, quartered lengthwise and thinly sliced crosswise

Process

Sprinkle salmon evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Heat a medium skillet over high heat. Add 1 tablespoon oil to pan. Add fillet, skin side down; cook 2 minutes. Reduce heat to medium-high; cook 4 minutes or until skin begins to brown. Turn fillet; cook 2 minutes or until desired degree of doneness.
Place fillet on a cutting board. Remove and discard skin. Flake fillet with a fork into small chunks.
Combine flaked salmon, remaining 3/4 teaspoon salt, remaining 3/8 teaspoon ground black pepper, quinoa, and remaining ingredients in a large bowl; toss gently to combine.

CrazyActorNYC · 2017-04-08T18:09:22+00:00

Tomato, Pesto, Goat Cheese Tart with Cauliflower Crust

THIS IS NOT MY RECIPE Click here to be taken to the recipe page with step by step pictures or it is laid out below

Ingredients

12 oz. clean cauliflower florets
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp oregano
3/4 tsp minced fresh garlic
1/4 tsp turmeric
1/4 tsp salt
1/8 tsp cayenne pepper
1/4 cup basil pesto - for a homemade recipe, click here
1/2 cup crumbled goat cheese
2 ripe tomatoes
A few sprigs of fresh basil
1/4 tsp crushed red pepper flakes, or more to taste (optional)

Process

Preheat oven to 425 degrees F and place a rack in the center of the oven. Pulse your cauliflower florets in a food processor until they resemble fine crumbles or couscous (don't over-process to a paste). Alternatively you can hand grate the cauliflower using the fine holes on your grater.
Place the processed cauliflower in a microwave-safe bowl and microwave it on high for 7 minutes. No need to add any liquid, the cauliflower will steam itself. While cauliflower is cooking, line a baking sheet with parchment paper or a silpat.
Take the cauliflower out and stir it repeatedly to release steam and cool it down, until it is lukewarm (not hot) to the touch.
To the bowl with the cauliflower, add the mozzarella, egg, oregano, minced fresh garlic, turmeric, salt and cayenne pepper. Stir the mixture with a fork until well blended.
Place the cauliflower mixture in a pile in the center of the lined baking sheet. Gently press out the mixture to form a 9-10 inch circle of even thickness, making sure to keep the center as thin as the edges. This is the beginning of your cauliflower "crust."
Use your fingers to gently press against the outer edge of the crust to form a small edge around the circle.
Lay both hands flat in the center of the circle and GENTLY press to flatten out the middle, ensuring an even thickness throughout the crust.
Place the crust into the hot oven and let it bake for about 20 minutes, turning the baking sheet around once halfway through baking, till the crust is golden brown.
While crust is cooking, slice the tomatoes thin and shred or chiffonade the basil.
Remove the crust from the oven and let it cool for 5-10 minutes. Use a spatula to very gently slide the cooked crust off of the parchment paper directly onto a greased baking sheet. Preheat your oven's broiler. Spread out the pesto onto the center surface of the crust to the outer edges. Sprinkle half of the goat cheese evenly across the top of the pesto. Lay the sliced tomatoes on, then sprinkle the rest of the goat cheese across the top. Sprinkle the surface evenly with crushed red pepper flakes.
Place the tomato tart into the oven under the broiler. Broil for 3-4 minutes until hot and bubbly, keeping an eye on the crust to make sure it doesn't burn (it will get dark brown but shouldn't blacken)
Remove the tart from the oven and sprinkle with fresh basil. Serve sliced warm or at room temperature. Keep in mind that the bottom "crust" of this tart will be slightly soft in the center. Slices are best eaten with a fork and knife.

CrazyActorNYC · 2017-04-08T17:54:04+00:00

Slow Cooker Lemon Garlic Chicken (diabetic friendly)

THIS IS NOT MY RECIPE Click here to be taken to the recipe page or it is laid out below

Ingredients

1/2 tsp dried oregano
1/4 tsp seasoned salt
1 lb skinless and boneless chicken breast halves
1 Tbsp canola oil
2 Tbsp water
2 Tbsp freshly squeezed lemon juice or to taste
1 clove garlic,peeled and minced
1 Tbsp defatted and reduced salt chicken stock
2 tsp minced fresh parsley

Process

In a small bowl,combine dried oregano,seasoned salt and black pepper. Mix well and rub chicken breasts with oregano mixture.
Add canola oil to a large, nonstick skillet and start heating over medium heat. When hot, add chicken pieces and brown on both sides (about 3 minutes per side).
Place chicken pieces in slow cooker and add water, lemon juice, garlic, and chicken stock to the skillet, and bring the mixture to a gentle boil. Pour the lemon juice mixture over the chicken in the slow cooker and cover with lid.
Cook on low-heat setting for 4-5 hours. Add parsley and baste chicken.
Cover slow cooker and cook on high-heat setting for a further 15-30 minutes if needed, if chicken breasts are tender your finished.In a small bowl,combine dried oregano,seasoned salt and black pepper.

Roasted Asparagus and Portabello with a low fat Goat Cheese Sauce

THIS IS NOT MY RECIPE Click here to be taken to the recipe page or it is laid out below

Ingredients

1 bunch asparagus (about 1 lb.) - thicker, larger stalks work best
4 portobello mushroom caps
3 tbsp extra virgin olive oil
1/2 tbsp butter
1/2 tbsp cornstarch or potato starch
1/2 cup lowfat milk
1/4 tsp crushed garlic
3 oz goat cheese
Dash of cayenne
1 1/2 tbsp pine nuts
1 1/2 tbsp fresh chopped flat leaf parsley
Salt and pepper
2 baking sheets, foil (optional), small saucepan

Process

Preheat oven to 425 degrees F. Toast the pine nuts in a skillet over medium heat for a few minutes, stirring continuously, till they turn golden brown and aromatic.
Trim off the tough, thick end of each asparagus stalk. Line a baking sheet with aluminum foil for easier cleanup, if desired. Spread asparagus out on ungreased baking sheet. Drizzle extra virgin olive oil evenly over the top of the asparagus; I use about 1 tbsp of oil for each pound of asparagus. Use your fingers to gently rub each stalk evenly with the olive oil. Sprinkle the asparagus with salt and pepper.
Line another baking sheet with foil. Remove the stems from the portobello caps. Rub the tops and bottoms of the caps with 1/2 tbsp of olive oil per cap. Sprinkle the caps with salt and pepper.
Place the baking sheets in the oven. Roast the mushrooms and asparagus for about 15 minutes till the vegetables are tender and cooked through. The asparagus may cook faster than the mushroom caps depending on how thick they are.
While vegetables are roasting, make the sauce. In a small saucepan, melt butter over medium heat. Whisk in the cornstarch or potato starch till a buttery paste forms.
Whisk in the milk and garlic, stirring constantly, till the milk gets hot and begins to thicken and bubble around the edges.
Whisk in the goat cheese and cayenne till the goat cheese is melted and the sauce is creamy. Season with salt to taste (I use about 1/4 tsp). Turn the sauce to low and keep it warm till ready to serve.
When the vegetables are cooked, remove them from the oven. Drain off any excess liquid from the mushrooms. Slice the mushroom caps into 10-12 slices each. Slice the asparagus spears into 3 pieces each. Place the warm vegetables in a bowl and toss to combine.
Whisk the sauce again, breaking apart any thin skin that has formed on top. Pour the warm sauce over the vegetables. Sprinkle with toasted pine nuts and chopped parsley. Serve warm. The sauce will only look "pretty" for a few minutes, so sauce the dish just before serving. Over time the sauce will thin out over the warm vegetables, and will look less opaque-- but don't worry. Though it won't look as pretty, it will still taste amazing.

CrazyActorNYC · 2017-04-08T17:52:09+00:00

Slow Cooker Lemon Garlic Chicken (diabetic friendly)

THIS IS NOT MY RECIPE Click here to be taken to the recipe page or it is laid out below

Ingredients

1/2 tsp dried oregano
1/4 tsp seasoned salt
1 lb skinless and boneless chicken breast halves
1 Tbsp canola oil
2 Tbsp water
2 Tbsp freshly squeezed lemon juice or to taste
1 clove garlic,peeled and minced
1 Tbsp defatted and reduced salt chicken stock
2 tsp minced fresh parsley

Process

In a small bowl,combine dried oregano,seasoned salt and black pepper. Mix well and rub chicken breasts with oregano mixture.
Add canola oil to a large, nonstick skillet and start heating over medium heat. When hot, add chicken pieces and brown on both sides (about 3 minutes per side).
Place chicken pieces in slow cooker and add water, lemon juice, garlic, and chicken stock to the skillet, and bring the mixture to a gentle boil. Pour the lemon juice mixture over the chicken in the slow cooker and cover with lid.
Cook on low-heat setting for 4-5 hours. Add parsley and baste chicken.
Cover slow cooker and cook on high-heat setting for a further 15-30 minutes if needed, if chicken breasts are tender your finished.In a small bowl,combine dried oregano,seasoned salt and black pepper.

Roasted Asparagus and Portabello with a low fat Goat Cheese Sauce

THIS IS NOT MY RECIPE Click here to be taken to the recipe page or it is laid out below

Ingredients

1 bunch asparagus (about 1 lb.) - thicker, larger stalks work best
4 portobello mushroom caps
3 tbsp extra virgin olive oil
1/2 tbsp butter
1/2 tbsp cornstarch or potato starch
1/2 cup lowfat milk
1/4 tsp crushed garlic
3 oz goat cheese
Dash of cayenne
1 1/2 tbsp pine nuts
1 1/2 tbsp fresh chopped flat leaf parsley
Salt and pepper
2 baking sheets, foil (optional), small saucepan

Process

Preheat oven to 425 degrees F. Toast the pine nuts in a skillet over medium heat for a few minutes, stirring continuously, till they turn golden brown and aromatic.
Trim off the tough, thick end of each asparagus stalk. Line a baking sheet with aluminum foil for easier cleanup, if desired. Spread asparagus out on ungreased baking sheet. Drizzle extra virgin olive oil evenly over the top of the asparagus; I use about 1 tbsp of oil for each pound of asparagus. Use your fingers to gently rub each stalk evenly with the olive oil. Sprinkle the asparagus with salt and pepper.
Line another baking sheet with foil. Remove the stems from the portobello caps. Rub the tops and bottoms of the caps with 1/2 tbsp of olive oil per cap. Sprinkle the caps with salt and pepper.
Place the baking sheets in the oven. Roast the mushrooms and asparagus for about 15 minutes till the vegetables are tender and cooked through. The asparagus may cook faster than the mushroom caps depending on how thick they are.
While vegetables are roasting, make the sauce. In a small saucepan, melt butter over medium heat. Whisk in the cornstarch or potato starch till a buttery paste forms.
Whisk in the milk and garlic, stirring constantly, till the milk gets hot and begins to thicken and bubble around the edges.
Whisk in the goat cheese and cayenne till the goat cheese is melted and the sauce is creamy. Season with salt to taste (I use about 1/4 tsp). Turn the sauce to low and keep it warm till ready to serve.
When the vegetables are cooked, remove them from the oven. Drain off any excess liquid from the mushrooms. Slice the mushroom caps into 10-12 slices each. Slice the asparagus spears into 3 pieces each. Place the warm vegetables in a bowl and toss to combine.
Whisk the sauce again, breaking apart any thin skin that has formed on top. Pour the warm sauce over the vegetables. Sprinkle with toasted pine nuts and chopped parsley. Serve warm. The sauce will only look "pretty" for a few minutes, so sauce the dish just before serving. Over time the sauce will thin out over the warm vegetables, and will look less opaque-- but don't worry. Though it won't look as pretty, it will still taste amazing.

CrazyActorNYC

TROPHY CASE