Better-Than-Street-Vendor Hot Dogs Recipe

Better-Than-Street-Vendor Hot Dogs

In most parts of Los Angeles, you can often find street vendors selling some amazing bacon wrapped hot dogs. We never see any in the part of the city where we live, so I decided to make my own version of this greasy yummy mess. Plus, by making it myself, I can make sure it is actually free of my long list of food allergens. I was even able to find some hot dog buns from Ener-G that have no wheat gluten, dairy, soy, or egg! They were surprisingly tasty!

Ingredients:
1 diced green bell pepper
1/2 diced red onion
1 diced tomato
2 very finely chopped cloves of garlic
butter or margarine (I used the dairy-free, soy-free Earth Balance margarine)
juice of two limes
dash each of salt & pepper
bacon
hot dog
hot dog bun

I started by adding some margarine to a pan and cooking the bell pepper, onion, tomato & garlic over medium heat. After a couple of minutes cooking, I added in the juice from two limes, and the salt & pepper. I continued cooking until the onions were cooked through.

Next, I removed the vegetable mixture from the pan and set it aside in a dish. Then I wrapped the hot dogs with the bacon, and cooked them in the pan until the bacon was cooked to my liking.

I heated up the Ener-G buns in the microwave, which helps soften them up a little, then assembled everything together. They tasted even better than how I remember the street dog versions! The recipe above made enough topping for 6 hot dogs. Perfect for summer entertaining!

Tomato/Prosciutto Pizza Recipe: Gluten-free, Dairy-free, Soy-free, Egg-free

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For the most part, our baby boy has been feeling better now that the dairy and soy seemed to have worked their way out of my system and his. However, after snacking on a bunch of tortillas one evening, I noticed that his stomach started getting really upset again. He didn’t have all of the extreme symptoms he was getting from the dairy & soy, but it was still enough to raise a few red flags for me. I decided to try to add wheat gluten to my list of potential allergens to avoid while breastfeeding. I was really craving some pizza, so I decided to try making one from scratch that would not have any gluten, dairy, soy, or egg in it. Seems like a tall order and that the result would not be worthwhile, right? It came out amazing! I cannot wait to make this again. Just as good, if not better than any “regular” pizza that I have had in a while!

Ingredients:
3 fresh artichokes
1 package Bob’s Red Mill Pizza Dough Flour
1/2 large tomato
handful of basil leaves
Earth Balance Soy-Free Margarine
Daiya dairy-free soy-free cheese
Two slices of prosciutto

I started by steaming a few artichokes from our garden. Next I started preparing Bob’s Red Mill Gluten Free Pizza Dough Mix, and made the dough according to the instructions. Since I have an egg allergy, I used Ener-G Egg Replacer instead of real eggs.

After the initial short baking of the crust, I brushed on some melted Earth Balance Soy-Free Margarine with a pastry brush, all over the crust. Then I sprinkled on some Daiya dairy-free and soy-free mozzarella cheese. I added some thinly sliced tomato and julienned basil. I removed the leaves from the artichoke hearts (and saved the leaves to eat while the pizza finished cooking), and broke up the artichoke hearts into chunks and added on top of the pizza. I cooked for the remainder of the time recommended on the dough flour package.

Once I removed the pizza from the oven, I finished by adding the julienned prosciutto slices. I added the prosciutto at the end so it didn’t end up overcooked. The end result was amazing…I can’t wait to make it again! On a side note, you could always leave the prosciutto off for a great vegan option. 🙂

Easy Garden Fresh Lunch!

I have to admit, when I find something amazingly easy and super tasty, especially with seasonal garden fresh ingredients, I made it quite a few times in a short span of time.  This is my new favorite weekend lunch for two.

For the drinks, it was just ice water with a little crushed apple mint and lemon juice.  I sauteed the abundant summer squash with a little garlic and vegetable broth.  A perfect summer salad…peeled and sliced cucumbers, diced tomatoes, lemon juice, salt & pepper.  Lastly, the super tasty sandwiches:  mozzarella & cheddar cheeses with fresh tomato and basil, all grilled in whole wheat bread.

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Stuffed Tomato Recipe

Yesterday was our one year wedding anniversary!  After we went to church, we wanted to go out to brunch to celebrate.  Since it was an unusually warm day, it seemed like the whole county drove out by the beach, and we circled around for a ridiculously long time trying to find parking anywhere before we finally gave up and decided to give up and eat at home.  One of the downsides of living in a beach city is trying to find parking anywhere on a warm day.

I had been planning to make these stuffed tomatoes sometime soon, and decided to take on another one of my cooking experiments to plan out this recipe.  I think it is by far one of my favorite “cooking inventions” yet.  The tomatoes I have growing right now are not big enough for what I planned to do, so we grabbed these from the farmer’s market.  I can’t wait until my big huge heirloom tomatoes start growing and I can make this recipe with those!

I started with cooking 1 cup of cous cous in 2 cups of vegetable broth.  I always use vegetable broth instead of water for a little extra flavor.  Then I sliced up a few shallots (the last of my garden harvest from last year), and sauteed them in a little olive oil.  I diced up two garlic cloves and added those in as well, and added a little salt.

Next I added in about a 1/4 of a package of ground turkey meat into the skillet, a little freshly ground pepper, along with some freshly chopped herbs:  a few sprigs each of rosemary and oregano.  Once the meat was almost fully cooked, I added in some chopped mixed leafy salad greens, and cooked until those were softened.

After the two stuffing components were finished cooking, I added the cous cous in with the meat mixture, and cooked on low for a few minutes to blend the flavors.

Then I sliced off the tops of the tomatoes, and scooped out some of the insides (saving for another meal later).  I scooped in the filling mix, and placed them in the toaster oven on broil for about 15 minutes (no need to turn on the oven on a warm day!).  To finish, I made a little arugula pesto with the little bit of arugula leaves I have starting to grow, some olive oil, shredded Parmesan cheese, and some toasted pine nuts and one clove of garlic.  I put all of that in my mini food processor, and then surrounded the tomatoes with a circle of the pesto.

The pesto was perfect for dipping the tomato in.  The flavors all blended together wonderfully and made a perfect light lunch!  I am very pleased with how this came out!

Stuffed Tomato Recipe Stuffed Tomato Recipe

Garden Fresh Sandwich

Tasty sandwich today with tomato and lettuce fresh from our garden!  I am trying out this new avocado saver.  I am hoping it will keep the rest fresh for a sandwich another day.

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