Pizza

Need an idea for dinner?  Make pizza!  It is a great go to on days I have no idea what to cook.  The ingredients are things I usually have around and making them from scratch is easy.   Pizza gets a bad rap. But there is a way to make it healthy by using thin whole wheat crust, not too much cheese and lots of vegetables.  Also if you make the bulk of your meal being salad with one slice of pizza then you're golden.  Especially if the pizza isn't loaded with veggies (like the one above). There are so many options for toppings that I usually just look in my fridge and see what I have and do that.  Some really great combination's are:

• pesto sauce, tomato sauce, mozzarella cheese, red onion (above)
• tomato sauce, mozzarella cheese and fresh sliced tomato
• tomato sauce, mozzarella cheese, zucchini, black olive, bell pepper, artichoke, onion, and Feta cheese.
• pesto, mozzarella cheese, artichoke, mushrooms, red onion.

Possibilities are endless. You can either put fresh veggies on and cook or saute them first in olive oil and garlic for a little different taste.  Either way.
Some tips to making a great pizza are:

• Use a pizza stone. If you don't have one, buy one.  You won't be mad you did.  The pizza cooks so much better and makes a huge difference. I got mine from Williams Sonoma a couple of Christmases ago, I see them at T.J Max and Ross all the time, I think Pampered Chef sells one, or you can buy an untreated tile from home depot and it works the same.  You cook with them on the bottom rack in your oven so you never even have to take it out.  Having it in there will not effect your other cooking.
• Get a pizza peel. It makes putting it in and getting it out much easier. You can get it at all the same places as a pizza stone. Except maybe home depot. Unless you have mad carpenter skills.
• Make your own simple tomato sauce (recipe below).
• Use fresh mozzarella whenever possible. You can get it at any grocery store, Costco probably has it for the best price. When you use fresh.  Instead of grating it, slice it off into chunky slices and put it on the dough before the sauce. Similar to this-

If you don't have a pizza stone I don't want to discourage you from making pizza.  It is still really easy. The trick will be to either really oil your pan or just use corn meal to prevent it from sticking. I have made plenty this way too and it will be great.

Whole Wheat Pizza Crust
The main part of the recipe is from my sister in law, Laura. The only thing I do differently is add flax and use all whole wheat. It is such an easy recipe because you do not have to let it rise.  If you do, I think it turns out a little bit better but you really don't have to which is perfect in a time crunch.

1 C water
3 cups whole wheat flour
1 pkg. yeast
2 Tablespoons vegetable oil
1 teaspoon salt
1 Tablespoon sugar
2 Tablespoons of ground flax seed

Dissolve sugar, yeast and salt in warm water. Mix in vegetable oil. Add flour one cup at a time and mix (or knead) until dough is smooth and elastic. Spread out or roll out into circle.

*also you can buy some really great pre-made crusts that I use when I am even in more of a time crunch.  Winco sells a really great whole wheat crust in the cheese section.  If you have a Whole Foods they have a great one too.

Tomato Pizza Sauce
Simple is better.  Promise.

1 can of whole tomatoes
1/4-1 t. sugar
pinch of salt
pinch of dried oregano or a bit more if it is fresh

Drain most of the fluid and remove seeds (optional).  With an immersion blender, blender or food processor blend tomatoes.  Then add sugar, salt and oregano.  There you have it!

Pizza Assembly

With Pizza Stone: Preheat oven to 525 degrees
Roll or spread out dough.  I like it better thin.  Sprinkle an even light coat of corn meal on pizza peel.  Lay dough down on peel.  Spoon sauce on. Assemble toppings.  Right before you place the pizza on the stone sprinkle some additional corn mean on stone.  With pizza peel slide pizza off onto stone.  Cook for 8-12 min.  Depending on how thick the dough is and how many toppings.  Ready when cheese is bubbling and starting to brown. Use the pizza peel to take it off the stone.  Enjoy.


Without Pizza Stone: Preheat oven to 400 degrees
Roll or spread out dough.  Put oil or cornmeal on on pizza pan or cookie sheet.  Place dough on it.  Spoon tomato sauce on it. Assemble toppings.  Put in oven and cook 15-20 minuets depending on how thick crust is ans how many toppings.  Enjoy

Butternut Squash and Apple Soup

Wow, I am sorry to my 11 followers (love you guys!) that I have been failing miserably. 

I honestly am sorry that I have not been regularly posting. 

A combination of going out of town, jury duty, a virus on my computer, 

a virus in my body and life are responsible for that. 

But I think I am back in business. 

By the way, I love when you let me know you have tried something and your feedback on the recipe is great

Let me know if you ever find any great changes that improve a meal and please send me your favorites.  

We went to LA to spend some wonderful time with my Brother Taylor and his wife Kayce. Kayce made this 

awesome soup for us that they learned how to make in a cooking class at Sur Le Table. This is the original 

recipe posted first and then my variations on the recipe second.  The variation makes it vegetarian but the 

orignial really is wonderful so I need to include that one.  If you don't like bacon, want a healthier version or

want a vegetarian version that follow the second recipe.  It is still extremely delicious, I promise!

Sur Le Table Butternut Squash Soup
Yield: 6 servings
 
4 bacon slices
4 large garlic cloves, chopped
1 tsp caraway seeds
2 pounds butternut squash, peeled, seeded and chopped
1/2 pound carrots, chopped
1 Granny Smith apple, peeled, cored,a nd chopped
3 thyme sprigs
2 Turkish bay leaves or 1 California bay leaf
3 1/2 cups reduced-sodium chicken broth
2 cups water
1 to 1 1/2 teaspoons cider vinegar
2 cups heavy cream
Mascarpone to garnish (optional) we did not do this step
 
1. Cook bacon in a 4-6 quart heavy pot over medium heat until crisp.
Transfer bacon to paper towels to drain.
 
2. Add garlic and caraway seeds to fat in pot and cook, stirring
occasionally, until garlic is pale golden, about 1 minute. Add squash,
carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt,
and 1/2 teaspoon pepper and boil, uncovered, until vegetables are
tender, 15 to 20 minutes. Discard thyme and bay leaves.
 
3. Puree about 4 cups in blender, in batches if necessary, until
smooth (use caution when blending hot liquids). Return to pot and
season with salt, pepper, and vinegar. Stir in cream. Serve topped with crumbled
bacon.
 
4. Finish with a dollop of mascarpone.

Vegetarian Butternut Squash and Apple Soup  

2 T olive oil 

4 large garlic cloves, chopped
1 tsp caraway seeds (I did not have these so omitted them and it was still great but if would be best with them)
2 pounds butternut squash, peeled, seeded and chopped
1/2 pound carrots, chopped
1 Large Granny Smith apple, peeled, cored, and chopped
3 thyme sprigs
2 Turkish bay leaves or 1 California bay leaf
3 1/2 cups vegetable broth (Pacific foods one is my favorite)
2 cups water
1 to 1 1/2 teaspoons cider vinegar
2 cups heavy cream (or 1 cup milk/1 cup cream)

1. Heat oil in a heavy pot over medium heat.  Add garlic and caraway 

seeds and saute for minute, stirring occasionally.

2.Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt,
and 1/2 teaspoon pepper and boil, uncovered, until vegetables are
tender, 15 to 20 minutes. Discard thyme and bay leaves.
 
3. Puree about 4 cups in blender, in batches if necessary, until
smooth (use caution when blending hot liquids). Return to pot and
season with salt, pepper, and vinegar. Stir in cream. Serve 

Bean and Cheese Quesadilla

This is my first recipe suggestion from a friend! Thanks so much Katie!  Brad is out of town and I was running errands with three really hungry girls until 5:30 today so I got home and needed something quick.  Perfect!  Katie had just emailed me this recipe and it looked good and easy.  It is a great variation on a boring cheese quesadilla and it is really good and adds some health. Ayden and Laela scarfed it down.  Alex on the other hand wouldn't try it and went to bed hungry because she was too stubborn to try something that had beans in it.  I know she would have liked it too.

Ingredients
2 teaspoons olive oil
3 tablespoons finely chopped onion {i used more}
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese, divided

Directions
1.Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
2.Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.

{I didn't have monterey jack cheese so I used pepper jack for mine and sharp cheddar for the girls without the red pepper flakes since Ayden can't handle the spice.  I also used the uncooked tortillas and a nonstick pan so the butter was not necessary.}

Thanks so much Katie!! Keep em coming.

I think this blog is just a great place for ideas whether they are difficult or easy recipes sometimes we just need an idea because we all know that deciding what to make it half the battle! So send me whatever you have. 

This is one dang good cake {a dang cute baby too if I say so myself}

I was craving a carrot cake and since Laela isn't old enough to care what kind of cake she got I decided my cravings could be met.  I was at the store and called Brad and asked him to look up a carrot cake recipe online and tell me what was in it so I could get the ingredients.  He was a little worried about being responsible for picking the recipe but I could tell from the ingredients it would be good, and it was.  Go get it here.

Laela love it!

Snack Attack

Want an idea for a great snack?  Here ya go.

• handful of grape tomatoes cut in quarters (or about 1/2 tomatoes diced)
• half of a cucumber peeled and diced
• 2 T feta cheese
• drizzle of olive oil
• drizzle of balsamic vinegar
• salt and pepper to taste
• Triscuits

Combine all the ingredients and enjoy!

Teriyaki Portobello Burger and Artichokes

Ingredients

• Portobello Mushrooms (1 per person)
• Teriyaki sauce/marinade (I used Veri Veri Teriyaki but you can make your own)
• fresh pineapple- sliced (1 slice per person)
• onion- sliced
• sliced mozzarella cheese
• 1 T olive oil or butter
• lettuce
• tomato
• Ciabatta bread

Directions
Brush clean and remove stems of portobello mushrooms. Marinade in teriyaki sauce at least an hour prior to cooking, flipping and re-coating once. Grill onion, pineapple and mushrooms at the same time.  Saute onion in tablespoon of olive oil or butter on medium-high heat until browned and slightly transparent.  In separate pan grill pineapple slices on medium-high heat until warmed and browned about 5 minutes flipping once. In another pan ( or I used my panini press)  grill mushrooms for 8 minutes (4 min. on each side if not in press). Baste with more teriyaki sauce as you grill.
*may all be grilled on barbecue also.  I just wasn't about to go light it up since the last time I did I singed my hair off.  hehe
Toast ciabatta bread, place mushroom on bottom slice of bread and top with a couple slices of mozzarella cheese, then the pineapple, onion, tomato and lettuce.  Enjoy!

We ate the burgers with a tossed green salad and steamed artichokes. Artichokes are one of my favorite vegetables.  They are a spring veggie so this is a good time of year to eat them.  To prepare, cut the tip of all the leaves off and cut the stem.

Place in a steaming basket and steam for 20 minutes for small artichokes and up to 35 minutes for larger ones.  Fresh artichokes will steam faster.  Check them after 20 minutes by plucking one of the leaves.  If it comes out easily and the bottom part that you eat is tender then it is done.  Serve with an aioli sauce.

• 2 T of mayonase
• 1/2-1 t. lemon juice
• fresh ground pepper and salt to taste

Tex Mex Enchilada Pie

I received this recipe (by Phyllis Greenwood) from my friend Jen and it is a really great go to recipe when I need to make something quick. I have made a few slight changes from the original recipe however. Most of the ingredients come from your pantry or freezer and the others are usually things I always have. It is very similar to a Mexican Lasagna and you can really do a whole lot of variations of this same kind of thing. Give it a try and I am sure you will like it.  It is also a great way to get your kids to eat zucchini since it is totally undetectable.
(once again, I will have to make it and add pictures)

Ingredients

• 9 oz. frozen corn
• 1 (16 oz.) can Black beans
• 1 1/2 C shredded cheese (Mexican blend or other)
• 1/2-1 t. cumin
• 1 (16 oz.) jar of Chunky Salsa
• 10 (5 inch) corn tortillas
• 1 tsp. olive oil
• 2 cloves garlic, chopped or pressed
• 2 1/2 C grated zucchini (about 2)
• 1/4 c black olives, sliced
• sour cream (optional)
• sliced Avocado (optional)
• diced tomato (optional)

Lightly coat 9 or 10 inch pie plate with cooking spray.  Preheat oven to 350 degrees.
Heat oil in skillet over medium high heat and saute garlic for 1 minute. Add zucchini and cook 3-4 minutes until it is limp and moisture begins to evaporate.  Stir in corn and salt. Cook 2 minutes and add drained and rinsed black beans, cumin, salsa and fresh cilantro. Arrange 4 tortillas in an overlapping circle across bottom of pie plate.  Spoon 1/2 zucchini mixture over tortillas ans sprinkle with 1/2 of cheese. Repeat tortillas only using 3 this time. Add remaining zucchini mixture and cheese.  Top with olives.  Bake for 30-40 minutes until top is browned.  Serve immediately and top with sour cream, avocados and diced tomatoes. May keep warm in oven uncovered for 20 min.  Re-heats well in the oven as leftovers. Jen recommends eating it the next day with a fried egg.  Yum...