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Cauliflower Pizza Crust

1/23/15


You guys, my picky eater ate vegetables, and I totally tricked him into it.  I didn't even have to lie!  I said, hey Jack, want to help me make pizza?  He said, yes, of course, and so we made the crust together.  Crust, that is, made up entirely of cauliflower.  Of course, I had turned the vegetable into "dough" before he came to help, so all he saw was this:


...and he never asked me what it was.  No lies!  But I'll tell you what that is, it's cauliflower.  An entire head of florets, coarsely chopped and then pulverized in a food processor.  Next, any excess water is squeezed out (I used a paper towel) to ensure a crispy crust, and then the cauliflower is combined with cheese, spices and egg whites.  Pizza dough!  


The crust is crispy and cheesy and delicious.  I made a plain cheese version for the kids and topped ours with thinly sliced zucchini and sautéed mushrooms.  This would be fun to make for the Super Bowl, and then you don't have to feel guilty about eating an entire bag of potato chips dipped in an entire bowl of french onion dip!    

Recipe here.

Buffalo Chicken Chili

1/22/15


I've never been a huge football fan, or I guess I should say, I just don't understand the sport.  I've had a countless number of guys (and a girl) try to explain the rules to me and they go in one ear and out the other.  I'm the fairest of fair weather fans, flip flopping all over the place between my home state team (Vikings), my college state team (Green Bay), my current state's team (Jets) or my man's team (Raider's).  However, I love hearing and seeing it on the TV, because it goes very well with a cozy fire, a dark beer and a bowl of chili.  Like this chili!  This ridiculously tasty and HEALTHY chili.  

Joy Bauer, the Nutrition and Health Expert for the Today Show, is quickly becoming my favorite source for quick, easy and healthy dinners (she was also the genius behind these).  I am a HUGE fan of anything buffalo, which usually translates into mucho calories.  However, Joy was able to take the flavor of everyone's favorite buffalo wings and transform it into a savory bowl of chili.  It's ground chicken, veggies (I added some onions along with the carrots and celery) with a broth of vegetable juice, mixed together with spices and your favorite hot sauce and topped with a creamy whipped mixture of greek yogurt and blue cheese.  SO GOOD!  You can make the whole thing in 30 minutes, however I chose to throw everything in the crock pot and let it simmer for 4 hours on high.         

Make this!  Perfect for that big football game next week.  Recipe here.


*We also added Terra Stix for a crunchy topping.

TODAY tonight: Perfect Roast Chicken

1/21/15


I feel empty.  I have finished the Serial podcast, and now what.  NOW WHAT?!  Now I think I'll drive to Baltimore and stalk Woodlawn High School and the Best Buy and Leakin Park because I'm crazy obsessed with figuring this all out.  If you feel the same way, let's discuss in the comments below, ok?  Thanks.  Now we can talk about food...

Earlier in the month, in fact on the first day of the year, Carson made this on the Today Show with Chef Ed Brown.  The recipe intrigued us, because the chicken sits smothered in soy sauce in the fridge for two days prior to cooking.  It's basically a brine of sorts, and the result is a perfectly moist and juicy chicken.  I think from this point on, I will always do this to my chickens, no matter how I roast them!  Recipe here

Chocolate Peanut Butter Banana Cup

1/20/15


Luckily for me, Carson often comes home with the best recipes (as seen in this series).  It's easy to get in a rut when you have a food blog, so I always welcome new ideas, especially if they have to do with peanut butter, banana and chocolate.  OBVIOUSLY.  Now you know I'm not overly concerned with nutritional facts, especially when it comes to desserts, but these little guys are only 155 calories each.  I was Math Student of the Month once in Middle School so I know that means you can eat like 17 of them all at once.  No really!  Dark chocolate with a whipped peanut butter banana center, gah.  I've kept mine in the freezer, because they're delicious that way.  

You can find the recipe here or here.


*Tip: when putting the first layer of chocolate down, use a spoon to push it up on the sides, which will help your "cup" shape take form.

Avocado Egg Salad

1/19/15


I don't know why this idea hasn't occurred to me before.  I love the combination of eggs and avocado!  If I'm going to have a fried egg sandwich or an omelet I almost always slather the green stuff on top.  So to add diced avocado to egg salad seems totally obvious and I'm smacking my own head for figuring it out just now.  (Ok, I'm not really abusing myself, but there was that drunken period of time in college when I thought it was hilarious to slap my own face.  Not sure why I admitted that.)

This is an easy and fun twist on regular old egg salad.  Call it "green eggs" and serve it with ham!  Or serve it on lightly buttered toast with lox and a squeeze of lemon, like I did.  However you eat it, don't hit yourself, because that's weird.  


Avocado Egg Salad
(Serves 2)

4 eggs
1 avocado
2-3 T mayo
1 tsp dijon mustard (optional)
Salt and pepper to taste

Place eggs in a saucepan and cover completely with water.  Bring to a boil on the stove, then cover, turn off heat and set timer for 15 minutes.  Once time is up, remove from stove and rinse eggs with cool water.  Peel.  Dice eggs and avocado and place in bowl.  Add mayo and mustard, and stir.  Season to taste with salt and pepper.


Winter Granola (by Inspired Spoons)

1/16/15


Can you believe I have a sister who's still in college?  That makes me so young!!  (I won't mention our large gap in age.)  Her name is Georgia, and she's actually going to graduate soon (I'm still young) from Syracuse as a Nutrition major, and I am certain she will leave her stamp on the food world!  Just check out her beautiful and nutritious culinary creations on her blog, Inspired Spoons, or her Instagram account.  You might be thinking, wait... YOU have a sister that makes wholesome, plant-based foods?  YOU, that girl who fries cookie dough, loves short ribs and would eat cheese in her sleep if that were possible?  Well yes, I do, and I'm telling you that Georgia's blog does just what it says it will do... it INSPIRES you, to try new things and eat better.  

For instance, I've never really been into granola.  It's not something I dislike, per say, but it's also not something I seek out.  Until I tried Georgia's "Winter Granola" (which I've named after the subtle flavors it offers like cinnamon and pumpkin spice and cranberries), and I absolutely couldn't put it down.  I asked her if she would share the recipe, and she did.  I made a batch yesterday with the intention of giving some of it away, but I don't think that's going to happen.  IT'S ALL MINE!

Thanks, G :)


Winter Granola, by Inspired Spoons
(Makes approx. 4 cups)

2 cups rolled oats
1/2 cup unsalted sunflower seeds
1/2 cup pumpkin seeds
1/4 cup unsalted almonds
1/2 cup buckwheat groats (or wheat germ)
1/2 cup pure maple syrup
1/4 cup dark brown sugar
2 T unsalted butter (or coconut oil)
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp salt
2 tsp vanilla
1/2 cup dried cranberries
1/2 cup raisins

Preheat oven to 350.  Spread oats, sunflower seeds, pumpkin seeds, almonds and buckwheat groats onto a baking sheet.  Toast in oven for about 10 minutes, stirring every few minutes.  In the meantime, in a medium saucepan, combine maple syrup, brown sugar, butter, spices and salt over medium heat until the sugar dissolves completely.  Turn off heat and stir in vanilla.  After the oat mixture is done toasting, reduce oven heat to 300.  Add the oat mixture to the saucepan and stir to coat completely.  Turn the mixture onto the baking sheet (this time lined with parchment paper) and distribute evenly.  Bake for 25 minutes, stirring a few times to ensure everything cooks evenly.  Remove from oven, immediately add cranberries and raisins and toss.  Let cool and devour!

Microwave Mug Cookie

1/14/15


I tweeted something significant last night - just kidding, I tweet rubbish all of the time - but as the night went on it stuck with me.  What I essentially said was, every night I make all these wild plans for myself, like actually staying awake after putting my kids to bed.  I think, tonight Carson and I will watch that movie we've wanted to watch, or I'll spend some time on my computer without a child trying to steal it, maybe I'll take a bubble bath, or I'll drink some wine and bake something!  But, alas, every, single, night I crash just as hard as them at a very early hour.  Well last evening I was determined to change that, so I put my kids to sleep absurdly early (thank god they can't tell time), and I drank wine and baked something!  

Sort of.  If you count microwaving as baking.   


Sorry for the crappy photos.  It was late (8:45pm!!!) and dark.  

I have been wanting to try this microwavable cookie since I saw the recipe floating around the Interweb (click here).  It's remarkably easy, takes about 5 minutes to make, and... drumroll please... is DELICIOUS.  I ate the entire thing.  Probably way too many calories for me to consume at the wee hour of 9:12pm, but I was celebrating the fact that I did it... I stayed up!  I watched one and a half Homelands!  I drank a glass of wine in bed!  This is making me sound very pathetic, yes?  

p.s. I found microwaving it for 40 seconds, and then another 30 seconds, was perfect :)

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