Tag Archives: Sheep Cheese

Gluten-Free Pizza Crust

wpid-storageemulated0PhotoEditor2014-02-21-20.48.12.png.pngCrispy golden crust and bottom with a soft and chewy center and its gluten-free, you’re going to love this recipe and, definitely not miss the gluten or wheat flour!  This recipe makes two 12 inch or one thick 16 inch crust, I have a pizza stone and haven’t tried to make this just on a pan, but I’m sure a heavy bottom one would work fine, just watch for over browning.   I don’t like to eat much dairy either so I often top my pizza with goat cheese or buffalo mozzarella but make it however you desire!

Oven 425 degrees
Oiled Pizza Stone
Large Bowl or Food Processor with paddle attached
1/2         cup White Rice Flour
1/2         cup Potato Starch
1/3         cup Millet Flour
1/3         cup Sorghum flour
1/4         cup Tapioca flour
1              teaspoon Xantham Gum
1              teaspoon fine Sea Salt
Small sauce pan
1/2         cup Whole Goat Milk
1/2         cup Water
One package or 2 1/4 teaspoons Active Dry Yeast
2             teaspoons Cane Sugar
Small bowl
2             large Egg Whites, lightly beaten
2             tablespoons Extra-Virgin Olive Oil

Combine dry ingredients well.

In small saucepan over medium heat, stir together milk water and heat until warm but not hot,  then, add in yeast and sugar and let sit for a few moments.

In a small bowl, lightly whisk egg whites and 2 tablespoons oil then combine everything in a food processor on medium for about one minute or until a dough ball forms. You can do this by hand too.

Now, transfer to a larger bowl, split dough in half and cover with a tea towel in a warm, draft free spot for 20 minutes to rise.

Bake for  7-9 minutes.  Note:  at this point you can freeze your crust to use another time!

Remove and top then return to the oven for 15-20 minutes or until toppings are cooked and crust is golden brown.  May reduce the oven temperature here if needed.


Saffron Infused Pea and Manchego Risotto

This one is my version of the Italian Risotto alla Milanese traditionally made with beef stock, beef bone marrow, lard and cheese, flavored and colored with saffron. Ha sounds kinda gross to me.

Hope you love this healthy but so tasty version as much as I did.

2 Medium non-stick pots
Wooden spoon

1            pinch Saffron Threads soaked in 1 tablespoon of hot water for 30 minutes then strained
3            tablespoons Unsalted Goat Butter
1           small Sweet Onion, very finely chopped
1 3/4  cups Arborio Rice
1.5-2   litres Vegetable Stock, kept hot in a separate pot
2           cup raw or frozen organic Peas
5          tablespoons  grated Manchego or Pecornino Romano would work too
Sea Salt and freshly ground Black Pepper to taste

Heat half the butter in your pot and fry onion on medium/high heat until just soft. Careful not to brown.

Add rice and toast in the hot butter and onion, for approximately 5 minutes, continuously stirring or until grains are crackling hot, again, not browned.

Add three ladles full of hot stock and stir thoroughly. Stir in 1.5 cups of the peas and keep stirring for 2 to 3 minutes, then add 1.5 ladles of stock and stir for another few minutes.  Repeat this adding stock and slowly stirring until the risotto is cooked thoroughly, approximately 2 minutes or until the rice grains are cooked through but firm to the bite and the texture creamy.

Remove from heat and add in remaining butter, peas, half the cheese and the saffron infused water.  Stir thoroughly, season with sea salt and pepper then cover and let stand for 4 minutes.

Stir one more time and serve with a sprinkle with the remaining cheese.

Sheep and Goat Cheese Spinach and Artichoke Dip

Wow it’s been so long!  I know too much time has past without any posts, I have a few good reasons or excuses but mostly just haven’t been creating anything new at all.  I have one quick little recipe to share that I came up with over the holidays that was a huge hit and then a promise to post again soon.  In fact, I have just been given a good amount of Saffron which is amazing because it’s expensive but also because I have never worked with it and have wanted to for a long while. Going to do some research and creating and get back to you very soon!

Sheep and Goat Cheese Spinach and Artichoke Dip

This is my healthier, dairy-free version of traditional spinach and artichoke dip, I honestly put this one together while guests were arriving for our Christmas party and thankfully, it turned out awesome. Kinda a hit at the party! Only thing of mention as far as the recipe goes is the vegetable bouillon cube, I think it’s important to find a good healthy brand because most have a lot of junk in them.  I like GoBio, they are made with sea salt and are gluten free, GMO free, no MSG and yeast free.

Oven to broil
Glass baking dish

8          ounces Frozen Chopped Spinach, defrosted and drained
1/2     cube Vegetable Bouillon melted in a few tablespoons of warm water
1          can (4 ounce size) Artichoke Hearts, drained and chopped up
1/2     cup grated Perricone Romano
2          ounces Goat Cheese
2          tablespoons Full Fat Goat Yogurt
2          tablespoons Vegan Mayonnaise
1/2     head Roasted Garlic*
Sea Salt and Pepper

Combine all ingredients in glass baking bowl and bake in oven for 10 minutes until the top has turned lightly golden brown.

Serve with gluten-free chips or bread and veggies!

*Roasting garlic is incredibly easy, wrap a whole head in tin foil and place in 400 degree oven for 30-35 minutes.

Bison, Kale, Goat and Sheep Cheese, Rice Pasta Lasagna

This lasagna is unbelievably flavourful and uses only easily digested healthy sheep and goat cheese, gluten-free pasta and nutrient dense kale. I serve it to three wheat, meat  and dairy eating people and they ALL loved it.  If you haven’t already given up beef for bison here is a link to my write-up on why it’s so much healthier for us.  I think this recipe would work just fine with ground turkey if you prefer that and, feel free to switch sheep ricotta for goat if you can find it.   I  bought all my cheese at Whole Foods.

Oven 400 degrees
Large frying pan
9×12 glass square baking pan
3          tablespoons Olive Oil
1          cup Yellow Onion, chopped
3          Garlic Cloves, minced
1 1/2  pounds ground Bison
1          tablespoon Braags
1          (28-ounce) can Crushed Tomatoes
1/2       (6-ounce) can Tomato Paste
1/2       cup fresh Flat-Leaf Parsley, chopped and divided
1/2       cup fresh Basil Leaves, chopped
1            bunch Kale, chopped (approximately 3-4 cups)
1/2       teaspoon  Sea Salt
3/4      teaspoon freshly ground Black Pepper
1            package Rice Lasagna Noodles
10         ounces Ricotta (Goat or Sheep), broken or chopped
5           ounces Creamy Goat Cheese, crumbled
3/4     cup grated Pecorino Romano Emma (like Parmesan but Sheep), plus 1/4 cup for  sprinkling
1          extra-large Egg, lightly beaten
1          pound fresh Goat Mozzarella, thinly sliced

Heat the olive oil in a large skillet, add onions and cook for 5 minutes over medium-low heat or until translucent. Add garlic and cook for 1 more minute. Add the ground bison and Braags and cook over medium-low heat, breaking it up with a fork, for about 8 minutes or until just not pink (no need to fully cook).

Add the can tomatoes, tomato paste, 2 tablespoons of the parsley, all of the basil and 1/2 teaspoon sea  salt and pepper. Simmer uncovered, over medium-low heat for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with boiled water. Add the noodles and allow them to sit in the water for 20 minutes. Drain and rinse. They will be firm but bendable.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Pecorino Romano, the egg, the remaining parsley, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular glass baking dish, spreading over the bottom of the dish.

Then add the layers as follows:

Half the pasta,

half the kale,

half the mozzarella,

half the ricotta mix.

Then, another 1/3 the sauce,

the rest of the pasta,

rest of the kale,

rest of the mozzarella,

rest of the ricotta mix, and finally,

the last 1/3 of the sauce. Top with 1/4 cup of grated Pecorino Romano.

Bake for 30 minutes, until the sauce is bubbling.

Savory Zucchini Muffins with Basil – Gluten and Dairy Free

Moist, light and fluffy with a little bit of crisp on the outer, these savory nutritious muffins are great side to any soup or a nice snack paired with apple slices. I have made this recipe dairy and gluten free, I use Bob’s Red Mill All-Purpose Gluten Free Flour along with a cup of brown rice four.  I haven’t experimented with any other flour combos here but the brown rice flour could easily be subbed out for another flour of your choice.  If gluten isn’t your concern use all purpose and whole wheat flour – in this case you will need to bake for a little longer.

Oven 350 degrees
Lightly oiled muffin pan

Large bowl:
2              large Eggs
3/4         cup unsweetened Almond, Rice or Soy Milk
2/3         cup Sunflower or Safflower Oil
2              cups Zucchini, grated
3              tablespoons fresh Basil, chopped
Small bowl:
1 1/2      cups All Purpose Gluten Free Flour
1              cup Brown Rice Flour
1/4         cup Brown Sugar
1              tablespoons Baking Soda
1              teaspoon Sea Salt
1/2         cup Manchego or Parmesan, shredded (reserved for topping)

Whisk eggs, milk and oil in a large bowl.  Stir in grated zucchini and chopped basil.

Combine flours, sugar and sea salt in small bowl.

Slowly stir flour mix into wet.

Spoon batter into lightly oiled muffin pan and top with grated cheese.

Bake for approximately 35 minutes.

Makes 12 small/medium muffins.

Green Broccoli Soup

You’ll love the very bright green colour of this soup and the flavour, equally as uplifting!  The extra health kick and green goodness in this recipe comes from a pound of fresh spinach quietly blended in.   If you prefer a creamy soup* simply add 1 cup of unsweetened almond milk.  Personally, I really love this one just as is!

Large heavy bottomed soup pot.
Small pot and vegetable steamer.
2              tablespoon Olive Oil
1             medium Yellow Onion, diced
6              Garlic Cloves, diced
6              medium New Potatoes, diced
1              tablespoon fresh Thyme, minced
1/4         teaspoon Red Chile Flakes
Pinch Sea Salt
4              Broccoli Stalks, peeled and sliced
6              cups Vegetable Stock
1/2         pound fresh Spinach
2              cups Broccoli Florets, chopped (reserve for later)
1/2         teaspoon fresh Ground Pepper
Garnish with grated Manchego

Heat oil on medium/high heat and sauté onions with garlic until tender.  Add potatoes and cook for another few minutes.

Add thyme, sea salt, red chili flakes, broccoli stalks and broth and bring to boil.  Reduce and simmer until broccoli stems are soft.

Add spinach to pot, no need to stir just cover for a couple of minutes till its lightly cooked.

Steam broccoli florets in small pot or steamer until crisp but slightly tender, only a minute or so.   Rinse under cold water to end cooking and set aside.

Blend soup in a full sized blender until smooth.  Soup should just all fit!  Transfer back to Pot and season with sea salt and ground pepper to taste.

Add lightly steamed broccoli florets right before serving.

Garnish with grated manchego.

*If you are making a creamy version add the milk before blending.

Asparagus Manchego Risotto

There are a couple reasons people shy away from making Risotto, if its not because they are usually made with lots of butter, cream and cheese, (at least for the health conscious) its because the recipes tend to be bit more complicated, time consuming or involved then the average cook likes to take on.  This version however is made with easy to digest Manchego, only two tablespoons of (goat) butter and a large bunch of super nutritious Asparagus.  It will still take about 25 minutes to prepare because you do need to stir constantly but believe me, this one is worth the time!  The recipe calls for a little dry white wine,  I suggest enjoying a glass while you cook.

Medium/large heavy-bottomed pot, medium heat:
1              large bunch Asparagus, 1/2-1 inch of the bottoms trimmed off*
2              tablespoons Extra Virgin Olive Oil
1              small Leek, thinly sliced (white and pale green only)
1              cup Arborio Rice
1              teaspoon fresh Tarragon Leaves, chopped
1/4         cup dry White Wine
2              tablespoons Butter (Goat or your choice)
1/3         cup Manchego Cheese, grated
Sea Salt and Ground Pepper to taste
Small pot:
4             cups Broth (Vegetable or Chicken), heated

* To prepare the asparagus, first trim and discard the bottom inch or so, second,  cut the stalks horizontally, into thin rounds, all the way up BUT leave the tips whole.  – You will be adding the tips later so that they keep a firmer texture.

Heat oil in the medium/large pot and add the leek. Cook, stirring once or twice for two minutes.

Add the rice and tarragon, cook, stirring often for another two minutes.

Pour in wine and cook, stirring, until most of it evaporates.  Add the sliced asparagus stalks with 2/3 a cup of the warm broth, cook and stir until most of the liquid is absorbed.

Add 1/2 a cup more of the broth, cook and stir, once absorbed add another 1/2 cup,  and repeat the same process for approximately ten minutes.

Add asparagus tips and more of the broth until the rice is al dente and the sauce appears thick and creamy – about another 8 minutes.

Stir in butter and cheese. Remove from heat and season with salt and pepper.