Sunday, December 6, 2009

Greek Breakfast Casserole

Greek Breakfast Casserole


  • 3/4 cup water
  • 1/4 cup uncooked long-grain rice
  • 3 Tablespoons Olive Oil Divided
  • 2 1/4 cups thinly sliced leek (about 2 medium)
  • 3 cups shredded zucchini (about 1 medium)
  • 1/2 tablespoons chopped dried mint
  • 1/2 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 5 large eggs, lightly beaten
  • 1/2 cup (2 ounces) crumbled feta cheese plus extra if you love feta


Bring water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Place rice in a large bowl.

Preheat oven to 325°.

Heat half the olive oil a large nonstick skillet over medium-low heat. Add leek; cover and cook 12 minutes or until tender, stirring occasionally. Remove from pan; add leek to rice. Heat remaining olive oil; increase heat to medium. Add zucchini; cook 6 minutes or until tender, stirring occasionally. Remove from pan; add zucchini to rice. Add next 5 ingredients (through eggs) to rice mixture; stir until blended.

Pour egg mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle with cheese. Bake at 325° for 45 minutes or until golden brown and set.

Saturday, December 5, 2009

Shrimp Mushroom Risotto

Shrimp - Mushroom Risotto

Just do it, making

2¼ hours | 1 hour prep


  1. Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.
  2. Heat oil over medium high heat.
  3. Add shrimp, cook 3-4 minutes, stirring frequently.
  4. Remove shrimp from pan and set aside.
  5. Add mushrooms to pan and cook 4-5 minutes until browned.
  6. Remove mushrooms from pan and set aside.
  7. Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
  8. Add rice, and stir for 2-3 minutes.
  9. In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
  10. Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
  11. Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
  12. Rice should be tender, 25-30 minutes.
  13. Add shrimp and mushrooms to last 5 minutes of cooking.
  14. Remove from heat and sir in cheese, sprinkle with parsley and lemon zest-- Serve immediately.

Friday, November 27, 2009

Artichoke Mushroom Risotto

Artichoke Heart and Mushroom Risotto

Makes 4 main-course servings.

4 cups chicken broth (40 fl ounces)
1 cup water
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter
3/4 pound fresh mushrooms (choose what works for your budget, porcini are great) stems discarded and caps cut into 1/4 inch thick slices
2 large fresh artichoke hearts, cut into 1/4 inch thick slices, prepared or

1 15 oz can Artichoke Hearts
2 shallots, finely chopped
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine (a good Spanish white)
2 ounces finely grated Parmigiano-Reggiano (1 cup, though I used half)

Put broth and water in a sauce pan and heat up until warm, then turn to low. Mark sure it is always heated.

Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then saute mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.

Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.

Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 22 to 24 minutes. (Save leftover broth for thinning.)

Remove from heat and stir in 1/2 cup cheese, salt and pepper to taste. Gently stir in artichokes and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.

Thursday, November 26, 2009

Acorn Squash Puree

I've had a bunch of acorn squash in my car leftover from a photo shoot a few weeks ago. I looked at tons of recipes but nothing that jumped out at me. It's definitely one of those winter vegetables that gets overlooked. In the end I came up with this easy recipe, just a bit time consuming. But it's something to do while I watch the Bronco game. You can also substitute Butternut Squash.

Preheat oven to 425 degrees

2 acorn squash cut in half, seeded
1 tbsp unsalted butter
salt and pepper

Put the squash cut side down in a baking sheet. Fill the baking sheet with water just a 1/2 inch above the the squash. Bake for 45 minutes. Let sit for about 20 minutes to cool. Peal the squash and put into a food processor. Add the butter, salt and pepper and process until smooth. Taste test for additional seasoning.

This can be used as a sauce, eaten as is or used for soup.

Serves 4 as an appetizer.

Saturday, October 24, 2009

Fall Apple Oatmeal Crisp

Still on the oatmeal kick. These apples came straight from the Farmer's Market. It's a combination with Jonagold and Honeycrisp apples. The jonagolds are mushy so they make the sauce and the Honeycrisp provide that familiar apple taste.

  • 1 cup brown sugar
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup butter, melted
  • 1/4 tspn vanilla extract
  • 3 cups apples - peeled, cored and chopped
  • 1 pear chopped (optional, adds sweetness)
  • 1/4 cup white sugar
  • 2 teaspoons ground cinnamon

  1. Preheat oven to 350 degrees F (175 degrees C.) Lightly grease an 8 inch square pan.
  2. In a large bowl, combine brown sugar, oats, flour, vanilla and butter. Mix until crumbly. Place half of crumb mixture in pan. Put apples in a bowl with sugar and cinnamon and mix well so the apples are coated with the mix. Spread the apples evenly over crumb mixture. Top with remaining crumb mixture.
  3. Bake in the preheated oven for 40 to 45 minutes, or until golden brown.

Wednesday, October 21, 2009

Oatmeal Banana Walnut Bread - Low Fat

The key to this recipe is the molasses. A vanilla flavored oatmeal packet takes the place of vanilla extract although extract can used. Applesauce significantly reduces the fat. The oatmeal packet really drives home the fiber and makes it a bit different then most breakfast breads. Feel free to experiment.


Set oven to 350 degrees F.

Grease an 8 x 4-inch loaf pan.
In a bowl sift together white and whole wheat flour, oats, baking soda, cinnamon and salt.
In another bowl beat the butter with sugar and molasses for about 2 minutes.
Add in eggs, beat until combined.
Add in bananas and applesauce ; beat until blended.
Add in the flour mixture; beat at low speed just until moistened.
Spoon the batter into prepared baking pan.
Bake for about 1 hour, or until bread tests done.
Cool for 10 minutes, then remove to a wire rack to cool completely.

Serves 8.


Beef and Broccoli Stir-Fry

This is great for a week night. Be sure to steam rice before the marinade process so it is finished in time for the stir-fry. Noodles are an option as well although rice is traditionally used. This is a great as a leftover for lunch the next day.
  • 3 tablespoons soy sauce
  • 3 tablespoons apple juice or unsweetened apple sauce
  • 1 tablespoon cider vinegar
  • 1 tablespoon sugar
  • 3 cloves garlic , minced
  • Ground pepper
  • 1 1/4 pounds flank or flapp steak, cut diagonally across the grain into 1/2-inch-by-3-inch strips
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 tablespoon cornstarch or garbanzo bean flour if you have it
  • 1 head broccoli, stems trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
  • Coarse salt


  1. In a large, shallow bowl, mix soy sauce, apple juice/sauce, vinegar, sugar, garlic, and 1/4 teaspoon pepper. Add meat; toss to coat. Let marinate 15 minutes. Transfer meat to a plate; reserve marinade.
  2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook meat until lightly browned, turning once, about 2 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch/flour.
  3. In same skillet, fry broccoli in remaining teaspoon oil over high heat until bright green and crisp, tossing often, 2 minutes. Add 1 cup water; cook until broccoli is tender, 6 to 8 minutes.
  4. Stir marinade, add to pan, and bring to a boil. Cook, stirring, until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper. Serve immediately.
Serves 3.

Sunday, September 13, 2009

Red Potato, Egg, Cheddar Casserole

This is really yummy. Good for dinner or breakfast. The roasted poblano pepper is key to the zing of the flavor. You can use any pepper or even zucchini but the poblano makes this dish really special.

Enjoy. Serves 2 - 4.

1 tsp olive oil
4 medium red potatoes 1/2" dice
4 scallions diced
1 poblano roasted, seeded and peeled, diced
1 cup grated Australian cheddar cheese (or sharp)
4 eggs
1/2 cup milk
1 Tspn Flour
1 tsp salt
fresh pepper
1/4 tsp paprika

Pre-heat over 350.
Oil 8" square baking dish. Add potatos, scallions, pepper and toss around a bit. Then cover with the cheese. Combine the eggs, milk, flour, salt, pepper and paprika - whisk until completely combined. Pour over the potatoes and veggies. Shake a bit to combine.

Bake uncovered for 40 - 45 minutes. The center should be baked through.

Monday, September 7, 2009

Peppermint Milkshake

This is a quick easy, single serving Peppermint Milkshake. Very satisfying.

1/2 cup vanilla frozen yogurt
1/4 cup lowfat milk
1/8 tspn peppermint extract

Put all ingredients in a blender. Blend until ready. Poor into glass and enjoy.

Saturday, August 22, 2009

Farmers Market Pasta Salad

It's that time of the year when the farmer's market is brimming with all the vegetables. Creativity is key. And this is what this pasta salad is, a mix of delicious veggies and it stretches the budget with a pound of pasta. Feel free to substitute with what you have in the fridge. Anything goes!


1 lb. elbow pasta or your favorite pasta, cooked, rinsed
1 large red pepper - roasted and peeled (directions below)
2 fresh peaches and cream ears of corn boiled 10 minutes
1/2 jalepeno minced
1/2 cup sliced black olives
3/4 cut black beans
1 large scallion diced
1 lime
1/4 cup olive oil
fresh ground black pepper
sea salt

Cook the corn for 10 minutes then cut the kernels with a sharp knife. Broil the red pepper turning occasionally until blackened on all sides, put into plastic bag for 15 mintues. Peel skin, discard seeds and stem and dice. Combine pasta, corn, beans, olives, scallions and peppers into large bowl until combined with pasta. Add half the olive oil and toss well. Squeeze in entire lime, add pepper and salt and combine. Taste and adjust seasonings as necessary. The veggies drive the flavor of this dish so not too much olive oil is needed. Refrigerate for a few hours before serving to let flavors mesh.

Serves 8 as a side dish.

Saturday, August 1, 2009

Super Ripe Fruit Smoothie

The super ripe plums really make this smoothie sweet. Must try!

Serves 2 - 8 ounce Smoothies

2 Super Ripe Plums
1 cup halved strawberries
1 super ripe black frozen banana
1 tsp flax seeds
1 tbsp Honey
1 cup nonfat plain yogurt
a few ice cubes for desired consistancy

Throw everything in the blender and combine. Enjoy!

Wednesday, July 22, 2009

Shrimp Diavelo

This is a great dish for the spice and white wine lover. Lots of red pepper flakes along with some tart, dry white wine make these little shrimps sing! Serve over pasta or just serve alone, either way, full of delicious, complex flavors.

Serves 4 as an appetizer or 2 as a meal with pasta. Enjoy!
  • 1 pound large shrimp, peeled, deveined
  • 1 teaspoon salt, plus just a pinch when serving
  • 1 teaspoon dried crushed red pepper flakes
  • 3 tablespoons olive oil, separated
  • 1 medium onion, sliced (red or yellow, your choice)
  • 1 (14 1/2-ounce) can diced tomatoes (do not drain)
  • 1 cup dry white wine (rec. Barbadillo)
  • 3 garlic cloves, chopped
  • 1/4 teaspoon dried oregano leaves
  • 3 tablespoon chopped fresh Italian parsley leaves
  • 3 tablespoon chopped fresh basil leaves


Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat.

Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside.

Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes.

Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

Saturday, July 18, 2009

Veggie Cream Cheese

I just realized that I need to create a new section on the blog that is specific to condiments, dressings and spreads. I make most of my condiments and dressings. Here's one I came up with last night. I had tons of radishes, big ones from the Farmer's Market so I'm looking for anyway to use them up. This was great on toast and with veggie crudite.
Makes about 1 cup.


Friday, July 17, 2009

Roasted Marinated Zucchini

It's Zucchini Time! Here's a simple, easy recipe for all that zucchini that seems to be piling up in the fridge.

1 Large Zucchini
1/2 cup olive oil
1/2 lemon, juiced
1 tsp oregano
1 tsp salt
1 tsp basil
Fresh ground pepper

Slice the zucchini into long narrow strips.

Combine the remaining ingredients into a jar with top and shake until the olive oil is emulsified. Pour the dressing over the zucchini, cover and refrigerate at least 4 hours.

Pre-heat oven to 450 degrees.
Lay the zucchini over a baking sheet. Place on the top rack of the oven and roast 7 minutes or until edges start to brown.


The roasted strips can be eaten straight OR a great sandwich or wrap filling.

Tuesday, July 14, 2009

Yogurt Veggie Dip

I thought I bought Vanilla yogurt but I bought plain! So I decided to make a dip so I could eat all the veggies I got this weekend at the Cherry Creek Farmer's Market.

1 cup Plain Yogurt
1 tsp yellow curry powder
1 scallion chopped.
1 tsp. salt
1 tsp lemon

Mix together, chill and enjoy with vegetable crudite.

Wednesday, June 17, 2009

Baked Jasmine Rice with Chicken and Black Beans

I bought a rotisserie chicken from Safeway yesterday, it was on sale for $5. I made a sandwich which was delicious and then shredded the rest of the chicken. I made chicken stock out of the chicken bones which yielded 12 cups of stock. Then I made the following the recipe. Note - I still have almost a cup chicken left that I'm going to put in my famous "big" salad tomorrow for lunch. So this is really what is called "stretching your dollar".

Baked Jasmine Ric with Chicken and Black Beans

3/4 cup yellow onion chopped
1 garlic glove minced
1/2 chili pepper chopped (optional)
1 tbsp. olive oil
1/2 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
ground pepper
1/2 cup black beans
1 1/2 cups shredded or cubed cooked chicken (white and dark meat)
3/4 c. jasmine rice
2 cups chicken broth

Preheat oven to 350.
Heat olive oil over medium. Saute onion, garlic and peppers for 5 minutes, add spices, salt and pepper. Add black beans and chicken, stir until combined. Lower heat Do not overcook. Stir constantly about 3 minutes. Put into 8 x 8 glass casserole dish. pour rice over chicken mixture. Pour chicken broth over entire dish. Make sure rice is covered throughout.
Cover with aluminum foil tightly. Bake in oven for 1 hour. Serve hot.

Wednesday, June 3, 2009

Spicy Veggie Tofu Soft Tacos

I was very absent in May so I will make up for it in June. Here is a great tofu recipe and very healthy. When I get back from Sayulita, Mexico next week, I will be blogging my face off about Mexico food and hopefully lots of different spices and flavors I have yet to learn.

These are great, quick and healthy. I love cooking new things that combine zucchini and tofu that are not your typical stir fry. Enjoy!


2 Tbsp. olive oil
1 small zucchini, halved lengthwise and cut into 1/4″ slices (about 2 cups)
1 cups sliced mushrooms (I used button, whatever you have on hand is great)
1 carrot, coarsely chopped
1 small onion, cut into 1/4″ strips
1 tsp. minced garlic
6-oz. can of tomato paste or 6 oz. from cooked can of diced tomatoes
1/2 cup water
2 tsp. chili powder (or to taste)
1/2 tsp. hot pepper sauce (or to taste)
1/4 tsp. ground cumin or 1/4 tsp cumin seed
1/4 tsp. freshly ground black pepper (or to taste)
1 pkg. 12 oz Tofu Extra Firm, cut into 1/2″ cubes (about 2 cups)
3 plum tomatoes, cut into 1/2″ cubes (about 1 cup) or 1/2 can tomatoes from puree
10 soft taco wheat tortillas

Optional: avocado slices for garnish.


1. Preheat oven to 350°.
2. Heat olive oil in large, nonstick skillet over medium-high heat.
3. Add the zucchini, mushrooms, carrots, onion and garlic. Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes.
4. Meanwhile, combine tomato paste (or cooked tomato puree), water, chili powder, hot pepper sauce, cumin and pepper in a small bowl; add the mixture to the skillet.
5. Gently stir in the tofu cubes and plum tomatoes. Reduce heat to low; cover and heat through, about 5 minutes.
6. To serve, spoon about 1/2 cup of mixture into each of the heated tortillas.

Sunday, May 31, 2009

Baked Couscous with Herbed Summer Squash

I'm into baking grains these days. It started a month ago with doing baked rice. The flavor is much more intense.


  • 1 (14-ounce) can fat-free, less-sodium chicken broth or water, divided
  • 3/4 cup uncooked couscous
  • Cooking spray or 1 Tbsp olive oil
  • 2 cups sliced yellow squash (about 2 small)
  • 1/2 cup sliced green onions - about 2
  • 2 tablespoons chopped fresh basil or 1 tsp dried basil
  • 1 tablespoon chopped fresh oregano or 1/2 tsp dried oregano
  • 1 garlic clove, minced
  • 1/2 cup (1 ounce) grated Parmigiano-Reggiano cheese
  • 1/4 cup egg substitute or 1 egg beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 - 6 small fresh mozzarella balls (optional)


Preheat oven to 400°.

Bring 1 cup chicken broth/water to a boil in a medium saucepan; gradually stir in uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray ot olive oil. Add squash, onions, basil, oregano, and garlic; sauté 3 minutes or until squash is tender. Set aside.

Combine couscous, squash mixture, and half of cheese mixture in a large bowl; stir in remaining chicken broth/water, egg, salt, and pepper. Spoon mixture into an 8 x 8-inch baking dish lightly coated with cooking spray. Top with remaining cheese mixture. Place fresh mozzarella balls randomly on top if you using. Bake at 400° for 35 minutes or until golden. Serve warm.

Sunday, April 26, 2009

Veggie Bean Corn Tortilla Casserole

I am always surprised and encouraged by what I can come up with just looking into the refrigerator. Tonight I made something by connecting some great dots in the form of what I had on-hand. The red enchilada sauce in the 'frig has been there for awhile and this was just the time to use it, considering I had black beans, cheese and corn tortillas. The bonus is that I had some fresh veggies to add huge flavor and made it super healthy. I hope you try and enjoy!

8 (6)-inch white corn tortilla, I used La Mariposa from Denver cut in half
1 jar, you'll need 8 oz. of Red Enchilada sauce, I used Fronterra
1/2 medium yellow onion diced
1 large clove garlic minced
1 tbsp olive oil
1 carrot sliced thin about 1/2 cup
1/2 cup yellow squash
1/2 cup green zucchini
1/2 tsp cumin
salt and pepper
1 cup canned black beans rinsed well
1 cup shredded Monterrey jack cheese

Preheat oven 350 degrees.
Heat olive oil over medium heat, saute garlic and onion until transparent about 5 minutes, add carrot, yellow squash, zucchini. Season with salt, pepper and cumin. Saute about 5-7 minutes, until flavors mesh. In the meantime, cut tortillas in half. Poor about 1/2 cup of enchilada sauce in bottom of 8 x 8 casserole dish. Take each tortilla half and soak on both sides in sauce then lay on bottom of dish to create a layer of tortillas (about 4 half moons per layer) with a bit of the sauce still on the bottom. When saute is finished scoop about 1/2 the veggies onto the tortillas sprinkle 1/2 cup of black beans over veggies, then layer gently 1/3 of the shredded cheese. Continue the same process with the next layer, soak tortillas in sauce, layer veggies, black beans then cheese. Finally, layer last 4 half-moon tortillas and the remaining 1/3 cup cheese, any remaining enchilada sauce over the entire dish and cover with Aluminium foil. Bake for 30 minutes, remove foil and bake for another 5 minutes. Serve immediately. Optional, serve with salsa, sour cream, or both.

This is an excellent way to get more veggies into your diet and not additional fat.
Substitute shredded chicken for black beans. And green chili for red.

Serves 4.

Sunday, April 12, 2009

Carmelized Onion, Red Pepper, Mushroom Frittata

Happy Easter 2009 - Easter Frittata

1 Tbsp. Olive Olive
1/2 medium onion sliced very thin
1/4 cup sliced red pepper
2 large white mushrooms sliced thin
5 Eggs Beaten
1 tbsp fresh thyme
salt and pepper
3 Tbsp. shredded cheese (I used Colby Longhorn)

Pre-heat over 350 degrees.
In an overproof skillet, heat olive oil over medium heat. Add onions and carmelize for about 10 minutes. Add the thyme, red pepper and mushrooms. Cook for about 5 - 7 more minutes. Lower heat just a bit and add the beaten eggs. Let cook and set for about 6 minutes with the cover on. Remove cover and sprinkle shredded cheese over frittata. Put in over for 3 minutes or until cooked through. Remove from oven, losen the frittata with a spatula around the sides. Cut into 4 pie slices and serve with toast.

Monday, March 16, 2009

Homemade Snackfast Granola

Well, if we can take Breakfast and Lunch to make Brunch then we can take a healthy anytime snack that is traditionally eaten as breakfast and call it - Snackfast Granola. Other items can be entered into the Snackfast category but here is the inaugural Snackfast Recipe. Feel free to a add/delete nuts and dried fruits based on what it's the house but the molasses is really worth it for the rich, satisfying taste and it's really good for you too.

Homemade Snackfast Granola

3 cups oats
3 T blackstrap molasses
1/8 cup raw sugar
1/8 cup canola oil
2 T Light Brown Sugar
1/8 cup water
1 T cinnamon
1/8 cup raw unsalted sunflower seeds
1/4 cup raw unsalted chopped almonds

1 T sesame seeds
1.5 T flaxseeds
4 T Dried Apricots or Apples
2 T. Dried Cranberries


Mix oil, sugar, molasses, cinnamon, and water in a bowl. Add oats, sunflower seeds and almonds and mix well.
Spread on baking sheet and bake at 250 for 75 minutes, stirring every 15 minutes or so.
When it's done baking, add flaxseeds, sesame seeds and dried fruits.
Allow to cool before placing in resealable container. This granola is fairly low in fat, and it doesn't stick together in large clusters.
Eat dry as a snack or add soy milk for breakfast.

8 Servings

Sunday, March 15, 2009

Carmelized Onion, Goat Cheese & Artichoke Pizza

Carmelized Onion & Fennel Pizza with Goat Cheese & Artichoke Spread

I don't know what my problem is but I just have not been in the St. Patty's Day mood. Normally, I would be cooking up some Irish Soda Bread or drinking Guinness or something. But no, I'm interested in pizza, healthy pizza. For these pizzas, use the recipe for Pizza Dough.

Click here for Pizza Dough recipe.
Heat oven to 450 degrees. Place a baking-stone with some cornmeal dusted on it, and heat it in the oven. Note: This recipe only covers 1 small 8" pizza so the entire pizza dough this recipe should be tripled.

Carmelized Onions and Fennel

1/4 of a Fennel Bulb thinly sliced
1/4 of a medium yellow onion sliced
1/4 of a medium red onion sliced
2 Tablespoons olive oil
Salt and pepper

In a wide medium saute pan heat olive oil over medium heat. Add the onions and saute until they start to brown, stirring constantly, then lower the heat and cover, stirring occasionally. Season with salt and pepper. They should cook for about 8 more minutes or until they are turning brown, then remove from heat. Taste and season with salt and pepper if necessary.

Goat Cheese Artichoke Spread
2 oz. Haystack Mountain Goat Cheese
2 Tablespoons chopped sun-sundried tomatoes in oil
1/3 cup marinated artichoke hearts, drained
1/4 tsp. dried thyme
Salt and Pepper to taste

Add the tomatoes, artichokes to the goat cheese with the salt and pepper and thyme. Combine until spread is uniform.

Spread over prepared pizza dough. Dollop the spread and move it around to cover entire dough. Scrape carmelized onions and fennel over the entire pizza.

Place pizza on warmed baking stone and return to over, bake 11 - 12 minutes. Let sit for 2 minutes then cut and enjoy!

Saturday, March 14, 2009

Creamy Egg Salad with Avocado

Creamy Egg Salad with Avocado

This is a great recipe if you want to reduce the amount of mayo and increase flavor and nutrients. A fresh avocado is used to create a creamy texture. It is also very high in Vitamin E, which is good for the heart.

Makes 2 sandwiches.

4 Hard-boiled eggs
1/3 Ripe Avocado
2 Tablespoons white onion or 2 scallions chopped
1 Stalk of Celery diced
1 Tbsp. Dijon (like Grey Poupon)
2 Tablespoons Light Canola Mayo
1 Tbsp Fresh Squeezed Lemon Juice
1/2 tsp. Sweet Paprika

Mince eggs. Combine mustard, mayo, lemon juice and whisk together. Then mix in the chopped avocado and stir until creamy and the avocado is mostly mashed. Add the eggs and mix until completely combined, add Sweet Paprika and mix well. Salt and pepper to taste. Refrigerate at least 1 hour.

Spread onto toasted wheat bread or eat with whole wheat crackers. Also, makes an excellent pita filling.

Monday, February 16, 2009

Apple Walnut Curry Couscous

Apple Walnut Curry Couscous Recipe

This recipe works well with other nuts as well. You can also use apricots or raisins. Just something sweet that goes well with curry.

3 tablespoons unsalted butter
1 tablespoon yellow curry powder
1 medium figi apple, cored and chopped
3 green onions, washed, trimmed, and thinly sliced
1 cup whole wheat couscous (or regular)
1 3/4 cup vegetable broth
1 teaspoon sea salt
1/2 cup chopped walnuts, toasted
Small handful of mint, chopped

In a large saucepan over medium-high heat add 2 tablespoons of the butter, the curry powder, and a couple generous pinches of salt, and cook for a minute or until the spices are fragrant. Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften up a bit and absorb some of the curry. Scoop the apples from the pan and set aside in a separate bowl.

In the same pan, again over medium-high heat, add the remaining 1/2 tablespoon of butter. Stir in the green onions, let them soften up a bit and then add the broth and salt. Bring to a boil, stir in the couscous, cover and remove from heat. Steam for 8 to 12 minutes and then use a fork to fluff up the couscous. Stir in the apples, walnuts, and chopped parsley (optional). Season with more salt and curry powder to taste.

Serves 2 as a main course, 4 as a side dish.