Pork Carnitas Pizza

Pork Carnitas Pizza

Mildly sweet and spicy, this is a unique spin on pizza. Our Family likes it. You can make the carnitas in advance but it is super easy to make 4 hours before dinner. You will have leftover meat too. Think salad topper, burrito or taco filling... Oh joy.

You can make this easy pizza dough in advance and store it in the refrigerator as well. I don't even roll it out, I just pat it with oiled fingers right in the baking sheet. Nice.

The honey drizzle on top may sound unusual, but trust me, it adds the perfect touch.



Pork Carnitas Pizza Recipe:

Carnitas:

2 t. chili powder
1 t. ground cumin
1 t. BioSalt or sea salt
1/2 t. onion powder
1/4 t. garlic powder
1/2 t. fresh ground black pepper
3 to 4 pound pork roast, fresh or thawed
1 T. deodorized coconut oil
24 ounces pineapple juice (you may also use mango juice)


Pizza:

1 recipe pizza dough (recipe follows)
Deodorized coconut oil, as needed
1 c. prepared tomatillo salsa
12 ounces shredded mozzarella
1 large onion, sliced thin
1 large mild green chili pepper, seeded and sliced thin
1 red bell pepper, seeded and sliced thin
1 pinch baking soda
1 pinch sea salt
Olive oil for drizzling
Honey for drizzling
4 scallions, minced
1/4 c. minced fresh cilantro, for serving
Green tomatillo salsa, for serving
Guacamole, for serving
Sour cream, for serving


Method:

Carnitas:

Preheat your oven to 300 degrees F.

Mix the spices and salt together. Rub onto the entire surface of the pork meat.

Heat a large dutch oven (with a tight-fitting lid) on medium-high, add the coconut oil and sear the roast on all sides until brown, about 2 minutes per side.

Pour the pineapple juice over the roast, cover and place in the preheated oven for about 4 hours, or until the meat is fall-apart tender.

Shred the meat in the pot with 2 forks, stir into the juice and cover to keep warm.


Pizza:

Preheat oven to 500 degrees F.

Saute the onion and peppers in a bit of deodorized coconut oil, plus a pinch of baking soda and sea salt, until nicely caramelized.

Brush a rimmed baking sheet with coconut oil.

Flip the pizza dough from the bowl to the baking sheet and evenly pat dough out to the edges.

Spread a thin layer of tomatillo salsa over the dough. Top with mozzarella. Then top with carmelized onions and peppers.

Bake the pizza for 14 minutes, or until crust is golden and cheese is bubbly.

Pull the pizza from the oven. Cut into 8 slices with kitchen shears. Top each slice with a generous amount of the Carnitas, then drizzle with honey and a little olive oil. Sprinkle  the top with scallions and cilantro and serve immediately.



Pizza Dough Recipe:

1 scant tsp. instant yeast (like SAF)
1 pinch sugar or a few drops of raw honey
3/4 c. warm water
2 c. all-purpose flour (or 50/50 blend of white and whole wheat flour)
1 heaping 1/2 t. BioSalt or sea salt
3 T. extra-virgin olive oil


Method:

It a stand mixer with paddle attachment, dissolve the yeast and sugar in the warm water and let proof 10 minutes.

Pour in salt, olive oil, and then the flour and mix on low until fully combined and balled up around the paddle.

Scrape out the dough, oil the bowl and place the dough ball back inside the oiled bowl. Rub a bit of oil on top of the dough.

Cover the bowl with plastic wrap or a damp clean cloth and let rise for an hour before using.

You may also chill the dough for up to a week, and use for pizza later. This recipe doubles or triples well.



Photos of the Process:

Enjoy, 

Leila.

Zippy & Refreshing Lime Quinoa Salad - Gluten Free & Healthy

This healthy, vibrant salad is very fresh tasting and delicious. It's an easy keeper in the fridge and is a nice staple to have around for quick meals.

The lime makes the salad bright tasting and the maple syrup tempers the acidity perfectly.

You may serve this with gluten-free corn chips, served over top romaine lettuce or baby spinach, as a lettuce wrap filling, or eat it as-is. It's all good.

You can omit any salt in the recipe so that the salad stores well in your refrigerator a few days without getting watery. Add a touch of salt, to taste, to the portion that is served.

I hope you enjoy this nutritious, easy to make salad as much as we do!




Refreshing Lime Quinoa Salad Recipe:

Salad:

1 c. quinoa
2 c. water
1 can black beans, rinsed well
2 large tomatoes, diced small
4 small scallions, including the green tops, minced (or 2 large)
1/2 c. chopped cilantro leaves

Dressing:

zest of 2 large limes (about 1 heaping T.)
1/4 c. fresh lime juice (about 2 large limes)
1/4 c. extra virgin olive oil (or rice bran oil)
2 T. real maple syrup
1/2 to 1 t. BioSalt or sea salt
1 to 2 t. salt-free seasoning of choice, optional


Method:

Place the quinoa in a large fine mesh strainer. Rinse the quinoa and soak at least 15 minutes in a bowl of water, and rinse again.

Simmer the quinoa and the 2 cups water in a pot, uncovered, for about 10 minutes. Turn off the heat, cover, and let stand on the burner for another 10 minutes.

Strain off any excess water, then let cool as you prepare the rest of the salad.

Combine the dressing ingredients together in a serving bowl, to taste.

Add the cooked quinoa to the salad dressing and toss well.

Add the drained black beans, tomato, scallions, and fresh cilantro and toss well.

Serve warm or chill and serve cold.


NOTE: 

If you plan on storing in the fridge for 2 to 3 days, only add salt at serving time, as you eat it. This prevents the tomatoes from releasing as much juice, eliminating liquid at the bottom of the bowl. If liquid does accumulate, no worries, just stir and serve.

Enjoy,

Leila.

Mexican Style Quinoa Salad - Excellent, Gluten Free, Quick & Easy!

Mom's Mexican Style Quinoa Tabouli

This is a fabulous salad. It is flavorful, gluten-free and packed with healthy deep leafy greens. It is a salad that is hard to get tired of. You can make this ahead of time to enjoy for several meals with a side of clean protein. It's great to take as a lunch for work, or take on picnics, or just to have on-hand when you are in a hurry and need something good for you that's ready to go. The choice of foods we eat when we are in a hurry are frequently the things we regret eating later (I'm not pointing any fingers... soda and candy bar ).


There are other delicious variations to this quinoa tabouli salad that I have already posted on this blog: Classic, Italian, and Oriental style.



MEXICAN  STYLE  QUINOA  TABOULI  Recipe:

Serves 4 to 6

2 c. cooked quinoa (or cooked sprouted quinoa), cooled
1/4 c. fresh lemon juice, to taste
1/2 c. olive oil (or Green Oil recipe on this blog)
A pinch of. ascorbic acid powder (vitamin C)
1 garlic clove, pressed through a garlic press
2 large scallions, thinly sliced
2 T. dried Mexican oregano, to taste
1 t. ground cumin, to taste
1/2 to 1 large bunch cilantro, with stems, chopped fine
1 large bunch flat-leaf Italian parsley, without coarse stems, chopped fine
1/2 bunch dark kale, collard or broccoli leaves, chopped fine (use half as much kale as parsley)
2 small to medium zucchini, cubed small (about 1/4th-inch squares
1 yellow bell pepper, cored, seeded, and diced small
Minced jalapenos, to taste


Garnish:

Pepper Jack cheese, diced into small cubes
3 medium tomatoes, diced small
Kalamata olives
BioSalt (recipe on this blog)


Method:

Mix all listed ingredients together thoroughly, adding lemon juice to taste.
Pack in air-tight containers in the refrigerator.
This keeps well several days because no salt has been added yet.
To serve, salt only your individual serving, to taste.
Garnish with fresh chopped tomatoes and serve.
Remember, DO NOT ADD SALT if you plan on storing any length of time



Notes:

Adding salt or any ingredients containing salt to the quinoa salad makes the juices leach out and get watery and yucky. You will not be able to store it in the refrigerator either.

That includes cheeses, soy sauce, Bragg's Aminos, etc...

Add salt and your salty ingredients only when eating it - because it does need salt!

Ascorbic acid powder added to all of your quinoa Tabouli salads has the big benefits of increasing the salad's shelf-life, keeping it fresh flavored longer. It also keeps the greens crisp and green


Enjoy!

Leila.

Italian-Style Quinoa Salad - Delicious, Gluten Free, and easy!

Mom's Italian Style Quinoa Tabouli

This is a fabulous salad. It is flavorful, gluten-free and packed with healthy deep leafy greens. It is a salad that is hard to get tired of. You can make this ahead of time to enjoy for several meals with a side of clean protein. It's great to take as a lunch for work, or take on picnics, or just to have on-hand when you are in a hurry and need something good for you that's ready to go. The choice of foods we eat when we are in a hurry are frequently the things we regret eating later (I'm not pointing any fingers... soda and candy bar ).

This is a staple in our homes. My dad eats it every day and loves it! My mom and dad make it together and there is always some in their refrigerator. My dad has his black-belt in JUDO and instructs several Judo classes every week. This quinoa salad helps him stay lean and mean. My kids have a grandpa with a 6-pack (and I'm not talking about a 6-pack of root beer). Way to go dad!

There are other delicious variations to this salad that I will be posting...


ITALIAN  STYLE  QUINOA  TABOULI  Recipe:

Serves 4 to 6

2 c. cooked quinoa (or cooked sprouted quinoa), cooled
1/4 c. fresh lemon juice, to taste
1/2 c. extra-virgin olive oil (or Green Oil recipe on this blog)
A pinch of. ascorbic acid powder (vitamin C)
2 garlic cloves, pressed through a garlic press
2 large scallions, thinly sliced
2 T. dried Italian herb seasoning blend, to taste
1 large bunch flat-leaf Italian parsley, without coarse stems
1/2 bunch dark kale, collard or broccoli leaves, chopped fine (use half as much kale as parsley)
2 small to medium zucchinis, cubed small (about 1/4th-inch squares)
1 red bell pepper, cored, seeded, and diced small, optional


Garnish:

3 medium tomatoes, diced small
Fresh grated parmesan cheese
Italian olives
BioSalt (recipe on this blog)


Method:

Mix all listed ingredients together thoroughly, adding lemon juice to taste.
Pack in air-tight containers in the refrigerator.
This keeps well several days because no salt has been added yet.
To serve, salt only your individual serving, to taste.
Garnish with fresh chopped tomatoes and Parmesan cheese then serve.

Remember, DO NOT ADD SALT if you plan on storing any length of time



Tips:

If dried herbs are used, the flavor may be a little flat tasting. You can amp up the flavor by adding some additional dried oregano plus dried basil, to taste.


Note:

Adding salt or any ingredients containing salt to the quinoa salad makes the juices leach out and get watery and yucky. You will not be able to store it in the refrigerator either.

That includes cheeses, soy sauce, Bragg's Aminos, etc...

Add salt and your salty ingredients only when eating it - because it does need salt!

Ascorbic acid powder added to all of your quinoa Tabouli salads has the big benefits of increasing the salad's shelf-life, keeping it fresh flavored longer. It also keeps the greens crisp and green


Enjoy!

Leila.

Oriental Style Gluten-Free Quinoa Salad - A Delicious Recipe

Mom's Oriental Style Quinoa Tabouli 

This is another fabulous salad. It is flavorful, gluten-free and packed with healthy deep leafy greens. It is a salad that is hard to get tired of. You can make this ahead of time to enjoy for several meals with a side of clean protein. It's great to take as a lunch for work, or take on picnics, or just to have on-hand when you are in a hurry and need something good for you that's ready to go. The choice of foods we eat when we are in a hurry are frequently the things we regret eating later (I'm not pointing any fingers... soda and candy bar ).

This is a staple in our homes. My dad eats it every day and loves it! My mom and dad make it together and there is always some in their refrigerator. My dad has his black-belt in JUDO and instructs several Judo classes every week. This quinoa salad helps him stay lean and mean. My kids have a grandpa with a 6-pack (and I'm not talking about a 6-pack of root beer). Way to go dad!

There are other delicious variations to this salad that I will post later.


ORIENTAL  STYLE  QUINOA  TABOULI  Recipe:

Serves 4 to 6

2 c. cooked quinoa (or cooked sprouted quinoa), cooled
1/4 c. rice vinegar, to taste
1/4 c.raw sesame oil
1/4 c. rice oil
2 t. toasted sesame seed oil, to taste
A pinch of. ascorbic acid powder (vitamin C)
2 large scallions, thinly sliced
2 T. grated fresh ginger root, to taste
2 T. toasted sesame seeds
1 large bunch flat-leaf Italian parsley, without coarse stems
2 peeled and grated organic carrots
1/2 bunch dark kale, collard or broccoli leaves, chopped fine (use half as much kale as parsley)
2 medium cucumbers, peeled, large seeds removed, and cubed small (about 1/4th-inch squares)


Garnish when serving only because it contains salt:

Tamari soy sauce (gluten-free)


Method:

Mix all ingredients together thoroughly, adding ginger, rice vinegar and toasted sesame oil to taste.
Pack in air-tight containers in the refrigerator.
This keeps well several days because no salt has been added yet.
To serve, season individual portions with Tamari, to taste.

Remember, DO NOT ADD SALT if you plan on storing any length of time

Plain Quinoa

Note:

Adding salt or any ingredients containing salt to the quinoa salad makes the juices leach out and get watery and yucky. You will not be able to store it in the refrigerator either.

That includes cheeses, soy sauce, Bragg's Aminos, etc...

Add salt and your salty ingredients only when eating it - because it does need salt!

Ascorbic acid powder added to all of your quinoa Tabouli salads has the big benefits of increasing the salad's shelf-life, keeping it fresh flavored longer. It also keeps the greens crisp and green


Enjoy!

Leila.

Amazing Quinoa Tabouli - Make ahead for quick meals

Mom's Quinoa Tabouli

This is a fabulous salad. It is flavorful, gluten-free and packed with healthy deep leafy greens. It is a salad that is hard to get tired of. You can make this ahead of time to enjoy for several meals with a side of clean protein. It's great to take as a lunch for work, or take on picnics, or just to have on-hand when you are in a hurry and need something good for you that's ready to go. The choice of foods we eat when we are in a hurry are frequently the things we regret eating later (I'm not pointing any fingers... soda and candy bar ).

This is a staple in our homes. My dad eats it every day and loves it! My mom and dad make it together and there is always some in their refrigerator. My dad has his black-belt in JUDO and instructs several Judo classes every week. This quinoa salad helps him stay lean and mean. My kids have a grandpa with a 6-pack (and I'm not talking about a 6-pack of root beer). Way to go dad!

There are delicious variations to this salad that I will post later. Note: These have now been posted:

See our Oriental-Style Quinoa Tabouli recipe.
See our Itallian-Style Quinoa Tabouli recipe.
See our Mexican-Style Quinoa Tabouli recipe.


Try this Tabouli recipe with this amazing Chicken Bake recipe HERE.


QUINOA TABOULI Recipe:

Serves 4 to 6

2 c. cooked quinoa (or cooked sprouted quinoa), cooled
1/4 c. fresh lemon juice, to taste
1/2 c. olive oil (or Green Oil recipe on this blog)
A pinch of. ascorbic acid powder (vitamin C)
1 garlic clove, pressed through a garlic press
2 large scallions, thinly sliced
2 T. dried dill weed (or fresh dill weed to taste)
2 T. dried mint leaves, crumbled (or fresh mint to taste)
1 large bunch flat-leaf Italian parsley, without coarse stems
1/2 bunch dark kale, collard or broccoli leaves, chopped fine (use half as much kale as parsley)
2 medium cucumbers, peeled, large seeds removed, and cubed small (about 1/4th-inch squares)


Garnish:

3 medium tomatoes, diced small
BioSalt (recipe on this blog)


Method:

Mix all listed ingredients together thoroughly, adding lemon juice to taste.
Pack in air-tight containers in the refrigerator.
This keeps well several days because no salt has been added yet.
To serve, salt only your individual serving, to taste.
Garnish with fresh chopped tomatoes and serve.

Remember, DO NOT ADD SALT if you plan on storing any length of time



Tips:

If dried herbs are used, the flavor may be a little flat tasting. You can amp up the flavor by adding some dried oregano plus dried basil, to taste. Or add dried oregano plus a touch of dried tarragon (tarragon is a potent herb, so a little goes a long way).

You may also grind dill seeds in a seed mill and add a touch of the powder to your quinoa.

You may also use essential oils of dill seed and/or spearmint. Do not overdo it! Touch a clean finger to the essential oil dispenser so that you have less than a drop. Rub the oil off of your finger and onto the inside bottom of your mixing bowl before the other ingredients are added. Add the salad oil and mix well, to dilute it. You don't want an essential oil hot spot in your salad! Add the rest of the ingredients and toss well.

Note:

Ascorbic acid powder added to all of your quinoa Tabouli salads has the big benefits of increasing the salad's shelf-life, keeping it fresh flavored longer. It also keeps the greens crisp and green

Adding salt or any ingredients containing salt to the quinoa salad makes the juices leach out and get watery and yucky. You will not be able to store it in the refrigerator either.

That includes cheeses, soy sauce, Bragg's Aminos, etc...

Add salt and your salty ingredients only when eating it - because it does need salt!


Enjoy!

Leila and Nancy

Pistachio Cream Cheese Fingers

These cute little pastel green fingers taste amazing.

These Pistachio Cream Cheese Fingers are rich and moist with cream cheese and chocolate. They are a fun shape and are a hit at parties. Best of all, they are easy to make.

This is another delicious dessert I served at my beauty salon's Customer Appreciation Nights. These events were full of food and fun, I tell ya. See my previous post for my yummy Apple Strudel Bars, which were also served at these beauty events.


Pistachio Cream Cheese Fingers Recipe:

1 c. sugar
1 c. real butter, softened
1 8-ounce package cream cheese, softened
1 t. real vanilla extract
1 large egg
2 1/4 c. flour
 3 3/4-ounce box Instant Pistachio flavored Pudding & Pie Filling Mix
1 t. baking powder
1/2 t. sea salt
3 ounces semi-sweet chocolate
1 t. deodorized coconut oil


Method:

In a large bowl, beat the sugar, butter, and cream cheese until fluffy.
Add the vanilla and egg;beat well. Set aside.
Lightly spoon flour into measuring cup; level off and pour into a medium bowl.
Add the dry pudding mix, baking powder, and salt. Whisk to combine.
Add the flour mixture to the cream cheese mixture; mix well.
Cover the dough with plastic wrap and chill at least 1 hour for easier handling.
Preheat oven to 350 degrees F. Grease cookie sheets.
Shape teaspoonfuls of chilled dough into 1 1/2-inch fingers.
Place on prepared cookie sheets.
Bake 9 to 12 minutes, or until set. Cool completely.
In a small sauce pan, melt the chocolate and coconut oil together, with stirring until well blended.
Drizzle a small amount of chocolate over each cookie and let set up completely before transferring.

Enjoy,

Leila.

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