Eazzy Cheesy Pizzy

Here is one of the easiest (and for the amount of effort, best tasting) pizza Robyn and I have had.

Actually, all the credit goes to Robyn for the recipe, but I provided the (hilarious) commentary.

Tools needed:

Kitchen w/ oven

Kitchen scissors

Oven-safe pan

Ingredients:

Whole grain flat bread (or tortillas, but the flat bread crisped a little better)

Tomato-based sauce

Spinach leaves (cut with kitchen scissors)

Sweet/baby peppers (diced to your liking, again with kitchen scissors for decreased dishes)

Lunch meat (low sodium, of course, and again, sliced with kitchen scissors)

Cheese (I suppose if it was a block of cheese, you could cube it with kitchen scissors!)

Maple syrup (optional-but a must when hosting elves or humans-raised-as-elves for dinner;)

Directions:

This is actually pretty intuitive if you've ever had pizza before, but here it goes for those unfamiliar with it:

1. Place the flat bread or tortilla on an oven-safe pan

2. Spread the sauce on the flat bread or tortilla (and the pan too, if you happen to be hosting cookie monster for dinner;)

3. Put the other stuff on the flatbread ad libitum

4. Cook at 200 Celsius (400 Fahrenheit) for 900 seconds (15 minutes) or until the cheese is melted

5. Cut the pizza using the aforementioned modus operandi (kitchen scissors) and serve

Citrus Salad with Ginger Yogurt

My mom introduced this to Lorri and me last year - it comes from Bon Appétit (Dec 2004).

The recipe can be found at Epicurious. If you don't want to click, please see below for recipe details.

Stuff you'll need:

• 1 pink grapefruit, peeled
• 2 large tangerines or Minneolas, peeled (we've used 6 clementines instead)
• 3 navel oranges
• 1/2 cup dried cranberries (or pomegranate seeds for some extra kick)
• 2 tablespoons honey
• 1/4 teaspoon ground cinnamon
• 1 16- or 17.6-ounce container Greek yogurt
• 2/3 cup minced crystallized ginger (we found it at Sendiks, but not Pick N Save)

• 1/4 cup golden brown sugar (omit this out for the Gi8 challenge!)
• Additional dried cranberries

What to do:

Break grapefruit and tangerines into sections, remove seeds, if possible. Cut grapefruit sections into thirds; cut tangerine sections in half. Transfer grapefruit, tangerines, and all juices to deep serving bowl. Using small sharp knife, cut all peel and white pith from oranges. Slice oranges into 1/4-inch-thick rounds, then cut slices into quarters. Add oranges and all juices to same bowl. Mix in 1/2 cup dried cranberries, honey, and cinnamon. Cover and refrigerate at least 1 hour. Mix yogurt and ginger in bowl. (Fruit and yogurt can be prepared 1 day ahead. Cover separately; chill.)

Spoon yogurt atop fruit. Sprinkle with brown sugar and dried cranberries.

Epicurious Greek Yogurt Tip: 

Greek yogurt, which is actually drained yogurt, has a luxurious texture similar to that of sour cream. Look for it at Greek markets, Trader Joe's, and Whole Foods. Or simply spoon 1 quart plain yogurt into a colander lined with cheesecloth. Place the colander in a large bowl and let the yogurt drain in the refrigerator overnight.

Nutritional information:Per serving: 287 calories, 4 g fat (0 g saturated), 10 mg cholesterol, 40 mg sodium, 60 g carbohydrates, 3 g fiber, 7 g protein

Enjoy! 


-David

Read More http://www.epicurious.com/recipes/food/views/Citrus-Salad-with-Ginger-Yogurt-231279#ixzz1lL3bygq6

Butternut Squash Soup

This is my absolute favorite soup! I make it all the time, and it is full of yummy veggies! Pair it with whole wheat rolls and a salad, and you've got yourself a point-packed meal! Enjoy!

-Meghan

Recipe adapted from Our Best Bites

serves 6-8

1/2 T olive oil
1 T butter
3/4 C sliced carrots (abt 2 med carrots or 16 baby ones)
2 stalks celery, diced
1 diced onion
4 large garlic cloves, minced
1 medium butternut squash, (abt 4 cups peeled and diced)
1 medium potato, diced (about 2 C diced)
32 oz chicken broth (that’s one box/carton)
1 1/2 t kosher salt
3/4 t dried sage
1 pinch cayenne pepper or a douse of hot sauce

In a large stock pot, heat olive oil and butter. When butter is melted add onions, carrots, celery, and garlic

Saute for 2-3 minutes or until onion is tender. Add the squash.

Then add potato, sage, salt, red pepper, and chicken broth. Bring to a boil and then turn down to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender. Check a piece of squash and also a piece of celery and potato to make sure they area fork tender.

Use an immersion blender, or transfer soup to a regular blender and puree until smooth.

Indian Spiced Cauliflower and Potatoes with Cucumber Raita

Indian Spiced Cauliflower and Potatoes

Adapted from smittenkitchen.com, who took it from Gourmet, Feb 2004.

We eat this as a main dish and often serve it with a dal. In pre-challenge days, I often made chapati or pita to eat on the side.

1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets (you can not use frozen)
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (I've done this with red and russets as well)
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds (I've accidentally substituted a Serrano last time and it just gave it more of a kick)
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water

Accompaniment: lemon wedges

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F. It is very, very important to preheat the baking pan!

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and 1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

Makes 4 side-dish servings or 3 main dish servings.

Cucumber Scallion Raita

1/4 cup finely chopped English (seedless cucumber)
1 thinly sliced scallion
3/4 cup yogurt
1/2 teaspoon salt

Mix!

Yumm Sauce

This sauce goes well on EVERYTHING!  Men even love it and could drink it straight from the bottle.  It’s kind of like a mixture between Café Rio dressing and a Chipotle dressing.  I put it in a squeeze bottle to store it.  You can eat any vegetable on earth if this sauce is on it.  

Ingredients (1 1/2 c.)

• 1/4 c. olive oil
• 1/4 c. almonds
• 1/3 c. water
• 1/4 c. chickpeas, drained and rinsed
• 1/4 c. nutritional yeast
• 2 1/2 T. lemon juice
• 1 t. minced garlic
• 1/4 t. salt
• 3/4 t. curry powder
• 1/2 t. dried oregano
• 1/2 t. dried cilantro

Instructions

• Note: this recipe could easily be doubled and leftovers will keep covered in the fridge for 7-10 days
• In a high speed blender or food processor, combine oil, almonds, water and chickpeas. Blend until relatively smooth.
• Add remaining ingredients and blend until smooth.
• Transfer to a small bowl and refrigerate until serving.

Spinach Turkey Meatballs

Here's the link for the spinach meatballs I make.  I made notes on the recipe for all the changes that I make to make them healthier.  They are so delicious that it's hard to believe you don't lose any points for eating them.  :)
http://robynscookbook.blogspot.com/2012/01/spinach-turkey-meatballs.html
Sorry, it's hard to see but there is a link right there. ^  :)

Baked salmon

This is a quick and delicious way to make salmon!

Ingredients

• 2 cloves garlic, minced
• 6 tablespoons light olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 2 (6 ounce) fillets salmon

Directions

1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.