I know your saying whaat?  Kiwi? well, it’s what I had on hand.  And let me tell you this is the best pizza ever!

Ingredients-

2 uncooked chicken breasts sliced into thin slices

2 small thin crust pizza shells uncooked- (I get mine Gluten Free from Bigstar)

2 ears of corn, husked

1 1/2 cups of mozzarella, grated

1 can of black beans, drained and rinsed

marinade- see below

raw tomato sauce- see below

 

Marinade for Chicken Ingredients-

3/4 cup kiwi, peeled and chopped until very soft

1 1/2 tsp coriander seeds, ground in a mortar and pestle

2 chipotle peppers in adobo sauce with some sauce, chopped until very fine

1 Tbsp rice wine vinegar

2 cloves garlic, chopped fine

juice of 1/2 lime

1/2 Tbsp canola oil

tsp sea salt

fresh ground black pepper to taste

Directions for marinade-

1. Combine all of your marinade ingredients and pour over chicken slices in a covered dish.  Refrigerate for at least one hour.

 

Ingredients for raw tomato sauce:

2 Roma tomatoes, diced fine

1 Tbsp chipotle pepper in adobo sauce, chopped very fine

2 cloves garlic, chopped very fine

1 Tbsp chopped basil leaves

1 Tbsp ground oregano

1 tsp. sugar

1/2 tsp. balsamic vinegar

sea salt, to taste

fresh ground black pepper, to taste

Directions for raw tomato sauce-

1. Combine all the ingredients. There that’s it.

 

Directions for Pizza-

1. Preheat your BBQ grill to 500°, clean grill well and oil lightly with canola oil.

2. Rub your corn cobs with olive oil and grill until nice grill marks appear. Cut the corn off the cobs with a sharp knife.

3. Remove chicken from marinade and grill until cooked through. One or two minutes a side

4. Lightly oil one side of your pizza dough using a brush (canola oil). Grill that side for just a minute until some grill marks appear.  Remove from heat and spoon some of the raw tomato sauce on, spread it around with the back of the spoon. Add 1/2 your toppings (making a second pizza remember)- chicken first, then corn, black beans and mozzarella.

5. Place prepared pizza on thick foil and pop on the grill, close lid and cook for about 8 minutes, or until it’s done.

6. Eat entire pizza, make another one and eat that too.

 

One comment

slightly lighter, tons of flavor and really easy!  You are gonna love this!

Ingredients:

1 cup jasmine rice

1/4 cup cornstarch

200g  snow peas, trimmed

4 garlic cloves, peeled and chopped

2 teaspoons fresh ginger, grated and peeled

2 tablespoons light-brown sugar

2 tablespoons Gluten Free soy sauce

1 Tbsp. Sriracha hot sauce

2 birds eye peppers, diced very thin

2 large egg whites

Coarse salt and ground pepper

500g boneless, skinless chicken breasts, cut into 1-inch pieces

2 tablespoons canola oil

sesame seeds

sesame oil

 

Directions:

1. Cook rice according to instructions. In a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and birds eye peppers; toss to combine, and set aside.

2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1 Tbsp Sriracha, salt and pepper to taste. Add chicken, and toss to coat.

3. In a large (stainless) skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture, and add to skillet. Cook, turning occasionally, until golden, 6 minutes or so. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, about 3 minutes. Return chicken to skillet; toss to coat. Serve with rice. Add sesame seeds and sesame oil to taste.

 

I made this quite spicy!  I loved it!  But if you can’t handle the spice, skip the birds-eye peppers (I also added some jalapeños!) and use something milder like pepper flakes instead.

 

5 comments

Today was a good day for soup, this one is fresh, low fat, flavorful  and healthy.

Ingredients:

1 chicken (about 3 1/2 pounds), cut up and skinned

1 onion quartered

2 inch piece fresh ginger, peeled and sliced

1 inch piece of ginger , peeled and finely chopped

6 garlic cloves, smashed

2 garlic cloves, finely chopped

1 teaspoon black peppercorns

1 stalk lemongrass, cut into thirds and smashed

3 birds eye chili’s

2 limes, cut in half

3 kaffir lime leaves

2 tsp. fish sauce

2 Tbsp GF soy sauce

1/2 pound dried rice noodles

1 bunch fresh spinach, washed

1 cup cilantro

Thai hot chili sauce (Thai ketchup)

salt

 

Directions:

1. Place the chicken pieces in a large heavy soup pot and cover with cold water, bring to simmer.

2. Skim off any foam and add the quartered onion, smashed garlic, sliced ginger, peppercorns, salt and one piece of the smashed lemongrass. Reduce heat, cover partially and simmer for 40 minutes.

3. Skim any fat, remove the chicken pieces from the broth and allow to cool.

4. Strain the broth several times until it runs clear.

5. Coarsely shred the chicken and discard any bones or skin.

6.  Refrigerate the broth and the chicken separately for 3 hours.

7. Remove any fat from broth

To make the soup-

8. Remove chicken and broth from fridge, bring the broth to a simmer and add chopped garlic, chopped ginger, lemongrass, soy sauce, fish sauce, fresh squeezed lime juice, kaffir lime leaves and birds eye chili’s. Salt to taste.  Remove lime leaves and lemongrass before serving.

9. Cook rice noodles according to package instructions. Rinse with cold water and drain.

10. Just before serving, add the spinach to the simmering soup. Distribute noodles and chicken into serving bowls, ladle the simmering broth with spinach over top.  Dress with fresh cilantro, fresh squeezed lime and adjust taste with Thai hot chili sauce (Thai ketchup)

YUm YUm!

 

 

 

 

 

2 comments