Hummus and Grilled Vegetable Pizza with Cauliflower Pizza Crust

Serves: 1 pizza, for 2-3 people

Ingredients

• 2 c. cooked, riced cauliflower
• 4 egg whites
• 1.5 c. mozzarella cheese
• 2 tsp oregano
• 2 tsp. minced garlic
• 1 7oz. container of garlic roasted hummus
• 3/4 cup of extra virgin olive oil
• Salt and Pepper
• 3 vegetables (Zucchini, Squash, Green Peppers...), sliced 1/4 inch think

Instructions

1. To rice the cauliflower: Buy a large head of cauliflower, wash it and pat dry. I used between 1/2 - 3/4 of it for 2 cups worth. Chop it into bite size pieces, and process in a rood processor until it is the size of rice.
2. Place in a microwave safe dish and microwave for 7 minutes to cook. 
3. Preheat oven to 450 degrees. 
4. Take a pizza pan or cookie sheet and spray it liberally with non-stick cooking spray. It will be difficult to get off the pan so use a lot of spray and expect to have some trouble. You can use parchment paper as well. We used a silicone baking mat in our toaster oven because we don't have the small baking pan for it. It worked really well and didn't stick but probably wasn't able to cook as well... 
5. In a medium bowl, combine the cauliflower, egg white, mozzarella, oregano and garlic. 
6. Press mixture evenly in the pan. Push it down into all the corners making sure its stuck to itself pretty well. It will not be a perfect circle, but who cares :)
7. Sprinkle with some parmesan cheese if you want some more flavor.
8. Bake at 450 degrees for 12-15 minutes. I recommend checking it at about the 12 minute mark and then allow it too cook for remaining time if needed. This crust is not like a typical BREAD crust… it sometimes won’t stay together as well and will require a fork and a spoon, but I also know that once you taste it, you just won’t care. At all.
9. While the crust is baking, scoop the garlic from the top of the hummus into a small bowl and stir in the 3/4 cup of olive oil. Season with salt and pepper. Transfer 3 tablespoons of the garlic oil to a large bowl. Add the vegetables and toss to coat. Whisk the hummus into the remaining garlic oil and season with salt and pepper.
10. Working in 2 batches, grill the zucchini slices over high heat until they are lightly charred, about 5 minutes. Brush the zucchini lightly with some of the hummus and grill for 1 minute longer, turning once.
11. When the crust is done, remove the pan from the oven. Spread hummus over the crust and top with vegetables. 
12. Return to oven and bake for 10 minutes or until hummus is bubbling.
13. Enjoy! This requires a knife and fork fyi... it is definitely not "pick-up-able" pizza but it is certainly delicious and very healthy!

Cinnamon Quinoa Bake

This is perfect for breakfast or a midmorning snack. It's even better with jam spread over the top and a cup of coffee!

Photo from Gabby's Gluten-Free blog

Cinnamon Quinoa Bake

Recipe from

 Gabby's Gluten-Free

Makes 9-12 bars

Ingredients

2 1/2 cups cooked quinoa, cooled (1 cup dry)
4 eggs, beaten
1/3 cup vanilla soy milk
1/3 cup maple syrup
1 teaspoon vanilla extract
1 tablespoon cinnamon

Directions

1. Preheat the oven to 375ºF and place the cooked quinoa in a large mixing bowl. Line an 8-by-8-inch baking pan with lightly greased parchment.

2. In a small bowl, whisk together eggs, soy milk, vanilla extract, and cinnamon until thoroughly combined. Add maple syrup and whisk.

3. Add egg mixture to cooked and cooled quinoa. Stir with a large spoon to combine. Pour into the parchment-lined baking dish and spread it around to ensure that it’s even.

4. Bake for 20 to 25 minutes until set and golden.

5. Using parchment, remove bake from pan as soon as possible so that it doesn’t steam.

6. Cool completely and cut into squares. Delicious when warmed in the microwave and jam spread on top.

Caramelized Onion and Spinach Olive Oil Quick Bread

Libby and I made Carrot-Thyme Soup and this bread for dinner tonight and both were great! The bread was extra delicious so I'm posting it, whereas the soup was a little too much carrot for me. It was great but I don't think I would make it again - so I won't post the recipe! (But you've got the link!)

The bread on the other hand was such a unique blend of flavors to have in a bread and I could have easily eaten the whole loaf!

Photo from Cookin' Canuck

Caramelized Onion and Spinach Olive Oil Quick Bread
Makes 1 loaf
Recipe from Cookin' Canuck

3 tsp olive oil, divided
1 large yellow onion, cut in half through the root, and thinly sliced
1/2 tsp kosher salt
2 cups (packed) fresh spinach leaves
2 garlic cloves, minced
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 eggs, lightly beaten
3/4 cup 2% milk
2/3 cup extra-virgin olive oil
1 oz. crumbled myzithra (or feta) cheese
Butter and flour for pan

Preheat the oven to 350 degrees F.

Heat 2 teaspoons olive oil in a large skillet set over medium heat. Add the onion to the pan. Season with 1/2 teaspoon salt. Cook for 10 minutes, reduce the heat to medium-low, and cook until the onions are golden brown, about 10 additional minutes.

Add 1 teaspoon olive oil to the onions, then stir in garlic and spinach leaves. Stir until the spinach is wilted and bright green, about 1 minute. Remove from the heat.

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, combine eggs, lightly beaten, milk, and extra-virgin olive oil. Whisk well until combined.

Pour the flour mixture into the eggs mixture and stir until just combined. Do not overmix or the bread will become tough. Add the spinach mixture and myzithra cheese, and stir until just combined.

Butter a loaf pan. Spoon 1 tablespoon flour into the pan and tap the flour around the pan. Shake out the excess. Scoop the batter into the pan and smooth the top.

Bake until the top is light golden brown and a wooden skewer inserted into the center comes out dry, 35 to 40 minutes. Cool in pan for 15 minutes, then remove the bread from the pan, and cool on a wire rack. Slice and serve.

Makes 1 loaf of bread.

Quinoa Mac and Cheese

This was our yummy dinner tonight! Super easy, healthy and satisfied my craving for mac and cheese!

Quinoa Mac and Cheese

Recipe adapted from Iowa Girl Eats

Photo courtesy of Iowa Girl Eats

Servings

Serves 6-8

Ingredients

• 2 tsp olive oil
• 1 med. leek white and pale green parts halved and sliced (1 cup)-OR chives are fine too
• 1/2 cup diced tomato, or red/green pepper
• 1 1/2 cups quinoa, rinsed and drained (OR you can just use pre-cooked and cut back on the water and cooking time)
• good pinch of salt
• a few grinds of seasoning salt
• 2 cloves garlic, minced
• 3 cups of water (or stock)
• 2 large eggs
• 1 cup soy milk, non-fat milk, or milk of choice
• 1 1/2 cups grated Cheddar cheese, more for sprinkling- NOTE: (You may find you need more cheese, BUT I use this amount to still keep the dish ‘lighter’ yet very flavorful.)
• Optional- Crushed Red Pepper, Panko Bread crumbs for topping
• Toppings (optional)- salsa, hot sauce, sour cream, scallions (you get the picture)

Directions

1. Heat oil in med. saucepan over med. heat. Add leek and tomatoes (or bell peppers-or any veggies you want really); cover and cook 5 mins or until tender. Stir in quinoa and garlic, and cook, uncovered, 3-4 mins, or until grains start to turn opaque.  (They will not fully be cooked yet.)
2. Add 3 cups water (or stock) and season with salt and the Seasoning Salt (I like Lawry’s or Everyday Seasoning). Cover and reduce heat to med-low and simmer 15-20 mins or more, (depends and also what kind of quinoa you use) or until most liquid has been absorbed. Remove from heat and let stand 5 mins.
3. Preheat oven to 350 F. Coat 13×9 inch dish with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese (if you feel you need more cheese, add here.) Stir very well and let some of the cheese melt. (Will seem a little “soupy,” do not worry, it will all mold together.)
4. Transfer to prepared baking dish and if using Panko crumbs or Bread crumbs, add now. You can also sprinkle a bit more cheese on now if you prefer for topping. Bake 25-35 mins, (or until browned around edges.)
5. Now you can toss with many toppings, some ideas: salsa, scallions, sour cream,  and hot sauce!  I serve with a side of steamed broccoli or a salad and a nice slice of good hearty bread.

NOTE: Many readers wanted to know how many calories this AMAZING meal has.  Divided into 6 servings:  339 Calories per serving.

Roasted Acorn Squash with Wild Rice Stuffing

Libby got some acorn squash a few weeks ago and we've been wanting to make something with them. She found this recipe and so we tried it on Friday night and it was so good! It's a perfect fall meal!

Roasted Acorn Squash with Wild Rice Stuffing
Makes 6 servings
Recipe from chow

The wild rice mixture can be made up to 2 days ahead; keep it refrigerated in an airtight container.
You can make the stuffing up to 6 hours ahead; keep it covered in the refrigerator.

INGREDIENTS

• 3 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed
• 3 tablespoons unsalted butter, melted
• 1 tablespoon packed dark brown sugar
• 1/2 medium yellow onion, finely chopped
• 2 medium shallots, finely chopped
• 4 celery stalks, finely chopped
• 1 tablespoon minced fresh thyme leaves
• 2 cups cooked wild rice mix
• 2/3 cup pecans, toasted and finely chopped
• 1/4 cup dried cranberries, finely chopped
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed

INSTRUCTIONS

1. Heat the oven to 450°F and arrange a rack in the middle.
2. Place the squash cut-side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with the brown sugar, and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.
3. Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute.
4. Remove from the heat and stir in the rice, pecans, cranberries, and measured salt and pepper.
5. Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.

Maple Cinnamon Applesauce

I love applesauce. Love it, love it, love it. But what I love even more is homemade, warm applesauce.

I remember every year at our Christmas dinner, Grandma Olga would make her homemade applesauce - and it was always my favorite part of the meal. And ever since, I have loved warm, homemade applesauce. I've rarely had it ouside of our family Christmas meals but the other day I came across a recipe for homemade maple cinnamon applesauce and immediately knew I was making it asap. 

Well, thanks to our new induction burner, it is so easy to make something like this now! I just started it boiling in the corner of the room (on the floor - next to the outlet haha) and settled in and got some homework done... all without leaving the suite! When it was finished, I hesitatingly took a bite, not expecting it to rival Grandma Olga's... but I think I found a competitor! It was FANTASTIC. The flavor was delicious and it tasted exactly like what I remember Grandma's tasting like when I was little... I was thrilled to say the least!

 I made it as an appetizer for our Halloween party and it was the first thing that was gone! Everyone loved it and was so impressed that it was homemade! 

So... after building it up so much - here is the recipe!

(Photo courtesy of Eating Well)

Maple Cinnamon Applesauce

Makes about 3 1/2 cups

Recipe from Eating Well

• 6 McIntosh or other tart apples, peeled and cut into 1-inch pieces
• 2 Golden Delicious or other sweet apple, peeled and cut into 1-inch pieces
• 1/4 cup water
• 2 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon

Combine apple pieces and water in a large saucepan. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook, stirring once or twice, until the apples are very soft and falling apart, about 30 minutes. Mash the apples to the desired consistency and stir in maple syrup and cinnamon.

Libby's Cranberry Pecan Muffins

These are the muffins Libby made for our breakfast with our families. They were fantastic!!!

Libby's Cranberry Pecan Muffins

Makes 12 muffins

If fresh cranberries aren't available, substitute frozen: Microwave them in a bowl until they're partially but not fully thawed, 30 to 45 seconds.

INGREDIENTS

STREUSEL TOPPING

• 3 tablespoons all-purpose flour
• 4 teaspoons granulated sugar
• 1 tablespoon packed light brown sugar
• 2 tablespoons unsalted butter , cut into 1/2-inch pieces, softened
•   Pinch salt
• 1/2 cup pecan halves

MUFFINS

• 1 1/3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/4 cups pecan halves, toasted and cooled
• 1 cup plus 1 tablespoon granulated sugar
• 2 large eggs
• 6 tablespoons unsalted butter, melted and cooled slightly
• 1/2 cup whole milk
• 2 cups fresh cranberries
• 1 tablespoon confectioners' sugar

INSTRUCTIONS

• 1. FOR THE STREUSEL: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Process flour, granulated sugar, brown sugar, butter, and salt in food processor until mixture resembles coarse sand, 4 to 5 pulses. Add pecans and process until pecans are coarsely chopped, about 4 pulses. Transfer to small bowl; set aside.
• 2. FOR THE MUFFINS: Spray 12-cup muffin tin with baking spray with flour. Whisk flour, baking powder, ¾ teaspoon salt together in bowl; set aside.
• 3. Process toasted pecans and granulated sugar until mixture resembles coarse sand, 10 to 15 seconds. Transfer to large bowl and whisk in eggs, butter, and milk until combined. Whisk flour mixture into egg mixture until just moistened and no streaks of flour remain. Set batter aside 30 minutes to thicken.
• 4. Pulse cranberries, remaining ¼ teaspoon salt, and confectioners’ sugar in food processor until very coarsely chopped, 4 to 5 pulses. Using rubber spatula, fold cranberries into batter. Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups, slightly mounding in middle. Evenly sprinkle streusel topping over muffins, gently pressing into batter to adhere. Bake until muffin tops are golden and just firm, 17 to 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin on wire rack, 10 minutes. Remove muffins from tin and cool for at least 10 minutes before serving.

TECHNIQUE

 

• RAMPING UP NUTTINESS, TONING DOWN TANG
  
  MAKE NUT FLOUR Instead of chopped nuts, we incorporate homemade toasted pecan “flour” into the batter, which lends the muffins richer, heartier flavor. 
• 
  CHOP CRANBERRIES WITH SUGAR—AND SALT Processing the berries with confectioners’ sugar sweetens them; a dash of salt masks their bitter edge.
• 
  TOP WITH STREUSEL A classic nut streusel sprinkled over the top of the muffins adds rich buttery crunch and just a hint of sweetness.

TECHNIQUE

 

• THICKENING THIN BATTER
  We thought a lack of gluten was causing our nut flour-base muffin batter to be thin and runny, leading to muffins that baked up flat. But when we accidentally let the batter rest briefly—a fluke occurrence when we walked away for 30 minutes—the batter thickened and the muffins baked up nice and tall. Could the rest be what improved the muffins' structure? We prepared another batch, this time deliberately letting the batter rest for 30 minutes before baking, and compared the results with muffins we baked right away. Once again, the rested batter thickened considerably and produced muffins with nicely domed tops, while the unrested batter was thin and created predictably flat muffins that spread across the tin.
  After a chat with our science editor, we understood why: As batter rests, a small amount of gluten develops, providing structure. But the main effect is that water more fully hydrates the starches, causeing them to swell. This swelling thickens the batter and helps prevent it from spreading during baking.

Libby's Sugar Cookies

Libby and I hosted a little Halloween Party the other night for our friends. We had so much fun cooking and baking and then having everyone over to decorate cookies, carve pumpkins and just hang out!

We used Libby's family's sugar cookie recipe and WOAH, were they were good! They stayed perfectly soft after coming out of the oven and tasted fantastic! So here's the recipe for all those Christmas cookie baking that is going to be coming up!

Libby's Sugar Cookies

Ingredients:
1 1/2 cups butter
2 cups white sugar
4 eggs
1 tsp. vanilla
5 cups flour
2 tsp. baking powder
1 tsp. salt

Directions:
1. Cream together butter and sugar. Add eggs and vanilla. Mix well.
2. Add flour, baking powder and salt. Mix well. Cover and chill dough for at least an hour (or overnight).
3. Preheat oven to 400 degrees.
4. Roll out dough on floured surface to 1/4-1/2 inch thick. Cut with cookie cutters. Bake 6-10 minutes on ungreased pan. Cool completely.