Chickpea Flour Pizza

Not one, but two days this week, out of vanity and stupidity, I wore inappropriate shoes to work and ended up slipping and sliding my way to my front door. Coming home with cold, wet feet, I've wanted something hot to eat. I found this recipe awhile ago and have been waiting to try it - or at least the chickpea flour pizza crust, with my own variation on toppings. Below is my adaptation.

Chickpea Flour Pizza

2/3 cup chickpea flour
1/3 teaspoon salt
1 cup water
1/2 teaspoon finely chopped rosemary (I used dried)
3 tablespoons extra-virgin olive oil

Whisk the chickpea flour and salt together, pouring in the water slowly and stirring to make the batter. Let sit for 30 minutes and then add the rosemary. Heat the broiler while you heat 1 tbsp of oil in a skillet. Pour batter in the pan and put the rest of the olive oil on top. Once the bottom is crisp and brown, and the top is set, get your toppings on! I don't have an ovenproof skillet, so I transferred the pizza to a cookie sheet to finish it off. Once you've added the toppings, broil for 5 minutes or so until done!

1/4 cup pizza sauce
One or two canned, drained artichoke hearts, chopped
Sun dried tomatoes in oil (put as many on as you want)
Parmesan cheese mixture for topping

Serve hot and enjoy!

Red Cabbage, Polenta and Sausage

After driving through the snow on my way home, I decided that I needed some comfort food - good old fashioned, hot comfort food. My dad used to make red cabbage, cooked to complete submission with sausage. It was delicious. I've had a red cabbage lurking in my crisper for a while and the sausage at the ready. With a half a bottle of red wine waiting to be drunk or used, some mushrooms and a half of a log of ready made polenta, I got out my dutch oven and started the oil. Since this was a spur of the moment dinner, the measurements are approximate.

Red cabbage with polenta and sausage

1 head red cabbage, chopped coarsely
1 large onion, chopped
5 or 6 mushrooms, sliced
1 polish sausage cut to 1 inch pieces(make sure it's gluten free - I got mine at Whole Foods)
2 cups gluten free chicken broth
1 1/2 cups red wine
salt and pepper to taste
1 cup premade polenta, sliced

Heat the oil in a dutch oven or larger pot over medium high heat. Cook the onions and mushrooms until the onions are translucent. Add the cabbage, 1/2 the chicken broth and 1/2 the wine, cook for twenty minutes or so until the cabbage is softened. Add the sausauge and the rest of the chicken broth. Cook for 30 minutes or until the liquid is nearly gone. Add the sliced polenta and the rest of the wine, mashing the polenta to break it down. Cook for ten minutes, stirring so that the polenta doesn't stick to the pan (mine did a little).

Serve hot, with wine and a little parsley on top if you want.