With mostly freshly picked home grown vegetables, I assembled Israeli Salad sans the peppers (my plants were started too late), then spruced it up a bit with sliced hard cooked eggs from my dear Welsummer ladies. Had some mushrooms that needed using, so sliced a couple of those as well to add.
8-10 ounces of grass finished ground beef or lamb or home made beef or lamb sausage
1 cup pizza sauce
Optional ingredients i usually add: sliced black olives and sliced fresh mushrooms, extra cheese
Preheat the oven to 350°F .
Use a Ninja Blender (mine is called a Fit Blender i believe) or some other type.
In a large bowl, combine the almond flour, pumpkin, sesame flour, ground flax seed, 1 cup of the mozzarella cheese, onion powder, and sea salt. Mix well. Then i add the two large eggs, 1/4 cup olive oil, and the water. Mix and combine thoroughly.
Butter a 10″ x 15″ pan (i use a stone jelly roll pan). Place the dough on the pan, then spread the dough by hand. You may have to keep your fingers wet using olive oil or water to keep it from sticking to your hands.
Bake for 20 minutes.
When you are ready, spread the pizza sauce, i sprinkle some Parmesan cheese if i have any, but usually i don’t, so i use some shredded raw cheddar or whatever i have on hand. Then crumble the cooked meat on top of that followed by optional olives and/or fresh mushrooms. Top with remaining mozzarella or other cheese. Bake for another 12 minutes.
Cut into about 12 pieces; this is very filling. One piece may fill you right up!
As soon in the spring that i can source good veggies, i start making my Israeli Salad. I eat a whole batch nearly everyday that i can through the growing season until the veggies get yucky again.
My recipe is simple:
1 green pepper chopped
1 tomato chopped
1/4 cup chopped onion
1 cucumber chopped
2 tablespoons dried cilantro or parsley (double that if using fresh)
1 teaspoon Real salt (double this if you are sweating a lot and need salt)
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon olive oil
Stir it all up. As with most veggies and fruits – room temperature is best for lovely flavours.
Here’s an easy, delicious, and gorgeous recipe i tried for the first time and was pretty successful! Taken from my old Betty Crocker International Cookbook. When i posted it on facebook, a friend noted that it would make a great Challah bread for Shabbat and some of YHWH’s Feasts! Unbeknowst to me at the time, the little write up for the recipe in the cookbook suggested exactly that!
French Cheese Braid
“The rich yellow dough used to make this braid (the French call it natte) is similar to the Jewish holiday bread called Challah, but somewhat richer in flavor and flecked with bits of cheese. It is delicious as a luncheon or light supper bread served with soup and salad.”
1 package active dry yeast (i use 1 tablespoon)
3/4 cup warm water (105F to 115F)
1 tablespoon sugar
1 teaspoon Real salt
1/2 cup butter, softened
3 1/2 to 4 cups all-purpose flour
6 ounces Swiss or Gruyère cheese, shredded or diced (about 1 1/2 cups) (i use mozzarella or cheddar)
1 egg yolk
2 tablespoons water
Dissolve yeast in warm water in large bowl. Stir in sugar, salt, eggs, butter, and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make the dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. (I use my Kitchenaid mixer with a dough hook). Place in a greased bowl; turn greased side up. (i spray the dough and bowl with my Misto olive oil sprayer and leave the dough in the same mixing bowl). Cover; let rise in a warm place until double, 1 to 2 hours. Dough is ready if indentation remains when touched. (If you can’t find a warm spot in your house, set the bowl in a bowl or pan of hot water)
Punch down dough; knead in cheese until well distributed. Divide into 3 equal parts. Roll each part into a rope, 15 inches long. Place ropes together on lightly greased cookie sheet. Braid ropes gently and loosely; do not stretch. Pinch ends to fasten; tuck under securely. Brush lightly with oil. Let rise until double, 40-50 mintues. (May have to set your sheet on top of the pan of hot water again)
Heat oven to 375F, Beat egg yolk and 2 tablespoons water slighty; brush over braid. Place on oven rack below center of oven. Bake until braid sounds hollow when tapped, 25 to 30 minutes. If braid is browning too quickly, cover loosely with aluminum foil.
My experience is that this baked fully at 25 minutes and the braid needs covering at about the 18 minute mark.