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Wednesday, 8 July 2015

WELLS GRAY PARK . . . and CAULIFLOWER PIZZA

A young grizzly bear shambles across the road on the way to the park.


Without having reserved ahead, we snag a lovely big site right by the ice-cold river.

I get excited about a hummingbird,


                                             butterflies,

and strange bugs,

 Then, a black fly bites the inside of my ear leaving it red, swollen, and soooo itchy.

Another one bites me just above an eyebrow and the swelling makes my eyelid droop.

                          Vesper hides in a thicket to escape the bugs.

At dusk, a deer browses in the campground.

A big toad hops about in the moonlight.

The next day, everyone but me heads out on a six hour hike to the alpine meadows on Trophy Mountain, and  they see a ptarmigan hen with her adorable fluffy chicks.


I move the camp chairs into the Open Air Living Room (aka large anti-bug tent), put up my feet, and gaze out through waving branches of sunlit firs at the river below. 

From the rapids sparkling and spraying below comes a constant rushing sound. 
 
Campfires were allowed on our first two nights J

Our equipment may be somewhat basic, but we glamped the food.

For lunch, Lucy Waverman’s sweet potato scones with a spicy cheese filling

For Dinner #1, Nigella Lawson’s soba noodles with chicken kebabs

Dinner #2 was Cuban Beef Stew with Cheese Buns

And then Dinner #3 was the traditional Hot Dog Night J

*******

After a six hour drive home, I wanted to make something easy for dinner . . . easy but healthy and DIFFERENT.  So Bryan and I came up with:



CAULIFLOWER PIZZA:  our way J
First:  Prepare toppings and pizza crust dough.
Preheat oven to 500 degrees.  Spread dough in pizza pan, let rise 30 minutes, and put  in oven for 7 min.
After baking the pizza crust for 7 min at 500 degrees, remove it and lower the oven temp to 450. 
Now spread the crust with the first topping which is a cheese sauce:  In a food processor, combine 60 g cream cheese, 125 g grated old cheddar cheese, ¼ cup mayonnaise, 2 tsp Asian garlic chilli sauce, 1 tbsp chopped green onions, ¼ cup chopped roasted red peppers,  1/8 tsp black pepper, ¼ tsp salt, and 1/8 tsp cayenne. 
Now add the other toppings in this order:
1 ¼ lbs cauliflower, chopped in a food processor into small “rice”
½ cup red bell pepper, chopped in small pieces
½ cup green bell pepper, chopped in small pieces
10 Kalamata olives, cut in circles
½ cup finely chopped green onions or chives
Pizza sauce added in dabs
1 cup grated mozzarella cheese.

Return to oven and bake 15 min.   Totally yum!