Pizza

Last night was pizza night at our house. Not your traditional pizza boy was it Yummy. My husband does not have the food allergies that I do so we made two one for him and one for me.
We started with Red Room Bakery Gluten Free Pizza Crusts.
Top them with:
Some herbed Aleka's Kitchen Olive Oil
Refried Black Beans
Baby Spinach
One got shredded Cheese, the other Diaya Shreds
Black Olives,
Asparagus
Sliced Radishes
Sliced Mushrooms
Chopped Red Pepper
One a sprinkle of Parmesan
One a Sprinkle of Nutritional Yeast
Baked them in my Stones at 450 for about 8 minutes then slide them onto the oven rack to crisp up the crust about 3 minutes maybe more depending on your preferences.
Cool on a rack for a minute and cut.
Yummy Nutritional Pizza.

Tuna steaks, Brown Rice Sucatash

Tuna Steaks about 1 pound total weight. Marinade and Grill.

Yellow and Red Peppers, Onion

I had the luxury of cooking this evening and am excited to share it with all of you. This meal is three nice size servings or 2 dinners and a lunch. Time cooking 1 hour.

2 cups Frozen Corn Drained

Pan fry in olive oil till toasted add 2 cups cooked brown rice.

Add a green salad and here you go Yum Yum.

Marinade
2Tbsp Sesame oil
2 Tbsp Soy Sauce
1Tbsp Ginger
1Tbsp Garlic
1tsp Lime Juice, Pineapple or Orange.
Mix together and add steaks Turn every 15 minutes.

Cut up 1/2 Yellow, Red Pepper, Onion. Drain 2 cups Corn. Heat Olive oil in Cast Iron Pan, add vegetables and brown slightly, add 2cups cooked Brown Rice. Turn off heat and cover.


Heat grill indoor or out to high. Grill Tuna 1.5 minutes one side, 1 minute side 2, another  minute side 1. Take off grill cover with foil let sit 3 minutes to rest.

Open a bag of salad mix.

Plate up your meal and enjoy.

If you need are on a specialty diet this meal will work great for the whole family. Just substitute your specialty spices and flavorings and Wha La!
Dinner for everyone.

Settler's Park Market GF Spinach Dip

Settler's Park Market GF Spinach Dip

1 Molly's  GF Mock Rustic Rye
1 Molly's GF Mock Cocktail  Rye or vegetables
2 cups sour cream
1 cup of mayo
8 oz cream cheese room temp
1/2 cup parmesan cheese
13-16 oz frozen leaf spinach (drained a squeezed out very well)

8 oz water-chestnuts chopped

juice of half a lemon
2-4 tbls fresh flat leap parsley, chives, green onion,tarragon, dill, red pepper (You can use dried)
1tbls Mrs. Dash garlic and herb
Pepper and sea salt to taste

 Hand mix cream cheese to smooth, mix in lemon juice, mayo, sour cream, fold in herbs, water chestnuts, red pepper, green onions, pepper, gently but completely. Cover and refrigerate for 2 or more hours to meld the flavors.  Cut center out of rustic loaf, fill with dip Sprinkle, sea salt on top. Serve with cocktail rye and veggies