I hope you are doing well and had a wonderful Fourth of July with your family and/or friends!! Sadly, though, my internet was NOT well so I’m finally getting back on here after AT&T came to the rescue to repair a broken line. It’s amazing how one tiny broken line can affect so many things we depend on… phone, computer, TV. Does that remind you of our gut? If your gastrointestinal system is not working, it can affect every other function in our body. “All disease begins in the Gut.”
That is why I am so passionate about learning how to not only heal my gut, but be vigilant about keeping it healthy. Probably the most important thing I’m doing is not eating processed foods… normally those foods in packages made with flour, sugar and oils. There will never be enough time in this life for me to try all the recipes I want to try, but I will do my part trying and sharing as many as I can. I hope you enjoy today’s recipes. I could eat them every day, but then when would I try and eat all the other dishes I want to make?
HASHBROWN FAUXTATO CASSEROLE
This is so delicious and I really believe you could fool even the pickiest people (Doug!)! It is creamy, cheesy, with bacon and it is such a great paring to any meats.
Ingredients
6 slices bacon
2 bags frozen cauliflower florets
1 cup chicken broth
½ cup sour cream
½ cup softened cream cheese
¼ cup Parmesan cheese, grated
¼ cup green onions
1 teaspoon garlic powder
1 cup smoked gouda cheese, grated
Salt and pepper to taste
Directions: Microwave bacon till crispy. Set aside to cool then chop. In pressure cooker, add cauliflower and broth. Set on high pressure for 8 minutes. Release when finished and drain.
In pressure cooker pot on warm, add sour cream, cream cheese, Parmesan, ¼ cup green onions (reserve some for garnish), seasonings and ¾ cup cheese. Let melt and add cauliflower. Stir well. Pour into casserole dish and sprinkle with remaining cheese and green onions. Bake for 15 minutes in 350-degree oven until cheese is melted.
Tip: If you are not using the pressure cooker, why not? Just kidding!! You can certainly boil the cauliflower in a pan on the stove till tender. While draining, use the same pan to melt all the ingredients before mixing the cauliflower back in.
RUSTIC TOMATO BASIL TART
I used to make this tart for clients, especially during this time of year when tomatoes and basil are plentiful! The original recipe called for refrigerated bread sticks, but I have made this with an almond crust. I actually have a couple really delicious tomato tart recipes which I can post later. I am anxious to make this with my grain-free bread recipe and/or the fathead pizza dough. I believe that ALL would be so delicious! Cheese, tomatoes, basil, crust…what’s not to love?? Can’t have dairy? I really believe the new dairy-free grated cheeses would work!
Crust Ingredients
1 cup almond flour
1 teaspoon salt
4 tablespoons softened butter
Directions: Mix with a fork and pat into a pie plate. Bake for 8 minutes in 350-degree oven.
Filling Ingredients
2 large or 3 Roma tomatoes, sliced
1 ½ teaspoons sea salt
½ cup Fontina cheese, shredded (I actually used half Fontina and half smoked Gouda)
½ teaspoon oregano
¼ teaspoon black pepper
½ cup basil, fresh, thinly sliced
2 tablespoons Parmesan, grated
2 tablespoons olive oil
Directions: Slice the tomatoes and lay out on a paper towel; sprinkle with salt and turn slices over on paper towel; cover and let drain.
Mix cheeses with herbs (reserve a little basil for top for garnish). Sprinkle on top of tart shell. Top with tomatoes. Top with Parmesan. Sprinkle or brush olive oil over tops of tomatoes. Bake for 30-40 minutes. This definitely needs to rest and cool because it will fall apart while it is hot. It is perfect the next day after you’ve refrigerated and sliced it.