Cauliflower Pizza Crust

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.

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Lentils + Kale + Egg + Avocado Bowl

Let's face it, it's almost time to stuff ourselves to the brim with holiday feasts.  I am not opposed to that, don't get me wrong.  But before we fatten up for wintertime, how about a nice, light, healthy dinner?  This is exactly that - a meal rich in nutrients but hearty enough to fill our tummies.  Sorry I said tummies, but I have three children under six years old.  

I loved, loved, LOVED this dish.  And versatility is the best part about it.  Quinoa instead of lentils?  Sure.  Poached egg instead of fried?  Yup.  Swiss chard instead of kale?  Uh huh.  Add sausage?  Yes please!  This is getting annoying.  Everything worked so well together... and the crunch of toasted coconut on top sealed the deal.  Even if you think you don't like coconut, toast some up and try it on this dish.  I will pay you, except no I won't.       

Lentils + Kale + Egg + Avocado Bowl

(Makes 2 bowls)

Printable Recipe

2 large eggs

2 cups dried lentils

4 cups water

1 bunch kale, chopped (rough stems removed)

1 T parmesan 

1 avocado, cut into long slices

1/4 cup coconut, lightly toasted in a dry pan

Salt and pepper

Olive oil

In a medium pot, combine lentils and water and bring to a boil.  Lower the heat until only a few bubbles are left, and let simmer for 30 minutes or until lentils have absorbed water and are no longer crunchy.  Generously season with salt and pepper.  While lentils are cooking, heat a couple tablespoons of olive oil in a large pan over medium heat.  Add chopped kale and parmesan, and sauté until kale begins to wilt (I still like a bite to my kale, so I only cook it for a few minutes).  Place kale in a bowl.  In same pan, add a splash of olive oil and turn up heat to medium-high.  Crack two eggs into pan, and cook until edges start to brown.  With a spatula, gently flip eggs and turn off heat.  Assemble lentils, kale and sliced avocado into two bowls.  Add one egg per bowl, sprinkle with toasted coconut and season with salt and pepper to taste.  

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Monster Cookies

I've said it before and I'll say it again, I love when you people send me recipes.  I used to have all the time in the world to peruse the internet, looking at cooking sites and finding things I want to make.  I EVEN USED TO READ COOKBOOKS.  Can you imagine?  Reading??  But now, I have 11 children and I'm breast feeding all of them and that is not true but it's how I feel sometimes.  So when you send me yummy recipes I get very excited and I eat my iPhone.  That is also not true, what is wrong with me this morning?  Alas, one such recipe that was sent came from a reader who grew up near my grandparents in Iowa!  It was so cool reading her email and discovering the connections she had to my family.  That alone was reason enough to try the cookie recipe she sent me, but the other reasons were peanut butter and chocolate.  Duh.  Also, no flour!  Does that make these gluten-free?  I don't know these things, I once BOUGHT straight-up gluten from Amazon.

This recipe is uniquely delicious.  The bucket of oats along with the creamy peanut butter give these cookies a nice, chewy crunch.  I am warning you: the recipe yields cookies for days.  I halved it and still baked at least 30 BIG cookies.  So if you're trying to feed a small army... make, these:    

Mary's Monster Cookies

(Makes 7-8 dozen cookies)

Printable Recipe

1 cup (2 sticks) unsalted butter, softened

2 1/2 cups firmly packed brown sugar

2 cups granulated sugar

6 eggs

1 1/2 tsp vanilla

1 1/2 tsp white corn syrup

4 tsp baking soda

3 cups creamy peanut butter

9 cups old fashioned oats

1 cup semi-sweet chocolate chips

1 cup milk chocolate chips

1 cup plain M&M's

Mix ingredients in order in large bowl.  Bake at 350 degrees for 12 minutes or until lightly browned.  Do not over-bake!  Note: Mary refrigerates the dough over night.  

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Zucchini Linguine with Pesto

Good Morning, friends!  I'm still here, waiting on baby, who is officially due in less than 2 weeks!  I feel like a walking, ticking time bomb!  (Remember this labor-inducing salad dressing?  Carson had it shipped here, and I will be drinking it out of the bottle tonight.)  But no complaints here (hahahahahaha funny) - I'm feeling good and only slightly upset that I gained 3 pounds in one week due to this chocolate cake, most likely.  So in an effort to eat more green things and less butter, I made this Zucchini Pasta the other day and it was delicious.  

  

There's a quaint little market in my town that actually sells this zucchini pre-sliced in noodle form.  But if you can't find them pre-made, here's an article on how to make them yourself.  It seems pretty easy!  And turning the vegetable into a delicious dish is even easier, and takes only minutes.  I served mine lightly sautéed in a pesto sauce, but a marinara would be great or even just olive oil, salt and pepper.  I'm not claiming this tricks your taste buds into thinking you're devouring pasta, but it might trick your children's eyes?  And regardless, it was a perfect, yummy side.      

Zucchini Linguine with Pesto

Serves 4

Printable Recipe

1 lb. zucchini noodles

1/3 cup pesto sauce

Salt and pepper

Parmesan (optional)

Heat up the pesto sauce in a large skillet over medium heat until warmed.  Add zucchini and toss, sautéing for 3-4 minutes.  Season with salt and pepper, and serve with sprinkled Parmesan cheese.

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Mushroom Crumbs + Food Processor Review

As I mentioned earlier in the week, the department store Kohl's let me pick out a few items to review from their Food Network line of products.  I was like a kid in a virtual candy store trying to choose, but one of the items I finally decided on was this Mini Food Processor (just searched for it online and it might be sold out!) because I didn't own one.  This little guy holds 3 cups of food, has chopping, slicing and shredding options, is dishwasher safe and comes in a bunch of colors (which is usually important to us gals).  I've only tried the chopping function so far but it worked like a dream!    

I used my new food processor to make something I'm going to call Mushroom Crumbs.  Like bread crumbs, only these are mushrooms.  Do you understand?  Great, you're smart.  These would be a great gluten-free alternative to bread crumbs, actually!  But I sprinkled these on top of a hot dog that was placed in a regular old, gluten-packed bun.  It, was, delicious.  All I did was throw some sliced mushrooms into my food processor, chopping them finely.  Then I heated a thin layer of olive oil in a skillet over medium heat, tossed the mushroom crumbs in, and lightly fried them for roughly 7 minutes until they got golden brown...       

I removed them from the pan using a slotted spoon, let them rest on some paper towel, and seasoned them with salt and pepper.  Done.  

p.s. Always soak your hot dogs in beer prior to grilling.  ALWAYS.  

**Now remember, this week Kohl's is giving away $500 to a lucky winner.  All you have to do to enter the sweepstakes is tweet about your favorite hot dog topping or show a photo on Instagram, using the handle @Kohls and the hashtag #CookWithKohls.  What a simple way to make yourself eligible... DO IT!  And there's still one day left to enter my $25 Kohl's Giveaway, so do that too.   

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Homemade Corn Tortillas

Last weekend, we had a family dinner for my mom's birthday, which also falls on Cinco de Mayo.  Most always, we celebrate with a Mexican meal, because we all happen to love that cuisine very much.  This year my bro was in charge, and we had steak and shrimp tacos marinated in a pureed combo of ancho chile, onion, garlic, cilantro, lime and oil - YUM.  He also made homemade corn tortillas.  I usually prefer flour, probably because those tortillas are usually bigger and I have an eating problem, but these corn ones were wonderful.  He used this Rick Bayless recipe, requiring only one ingredient: Masa Harina (can be found at Whole Foods).  How simple is that?!  At least, it looked simple, I just watched because I'm pregnant and lazy.  But my 5-year old loved helping!  

Tortilla Press purchased here.

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Flourless Chocolate Cookies

Dear Audra of The Baker Chick,
WTF.  I can't handle how good these are.
THESE ARE SO GOOD.

You all know how much I love chocolate.  I will ALWAYS pick a chocolate driven dessert over something else.  The more of it the better.  And these cookies - they have SO MUCH chocolaty goodness.  With minimal, simple ingredients and NO butter, oil, egg yolks or flour (they're healthy!) I would like to proclaim these cookies as MAGIC.  And definitely opt for the "optional" sea salt topping, you won't regret it.  The chewiness of the rich chocolate cookie paired with the salt give them a hint of caramel flavor, I don't know how.  See what I mean?  Magic.  

Thank you Baker Chick!  (If you missed link above, recipe here.)  

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Healthy V-Day Treats

I've already introduced you to my sister-in-law Jessica's blog, One Hungry Yogi, but now let me introduce you to my sister Georgia's new blog, Inspired Spoons (you've met her before, by the way). Georgia is a junior at Syracuse studying Nutrition and Dietetics.  I had no idea how to spell that word, by the way, but I SWEAR we're related.  She is my youngest sister, and probably a thousand times smarter (and healthier) than me.  Check out her blog, like her on Facebook and follow her on Instagram - her food is truly beautiful and inspiring!  In case you're not convinced, here are some Valentine's Day treats from both Jessica and Georgia... you're welcome. 

Raw Strawberry Tart ~ One Hungry Yogi

Strawberry Banana Cashew "Nice Cream" ~ Inspired Spoons

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Review: Dr. Praeger's

I was recently sent some products from Dr. Praeger's, a line of nutritious, all-natural frozen foods that the whole family will enjoy!  It sounds like they told me to write that but they didn't, honestly.  My whole family has become addicted to their broccoli, sweet potato and spinach nuggets.  Which is not an easy feat, by the way, considering my son won't touch a green vegetable (other than frozen peas).  The other night he asked for 15 broccoli nuggets.  And, like I said, you will enjoy them too.  You can tell that they're fresh, almost like you made them yourself.  Look for them the next time you're out!

And stay tuned for a homemade meal later on today...    

**Quick note: earth to Julie who won the Cake Stand Giveaway, if I don't hear from you over the weekend I am going to pick another winner so please email me soon : )

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One Hungry Yogi

You don't read words like "raw" or "vegan" or "gluten-free" on this blog very often because, well, I don't type those words very often.  It's not that I don't enjoy following a (somewhat) healthy lifestyle (moderation people) it's just that I really enjoy butter and bacon.  That said, I've had readers contact me, asking for vegan ideas or gluten-free ideas and while I do that from time to time, I want to point you in the direction of someone that does that ALL the time.  My future sister-in-law!  She just launched a blog called One Hungry Yogi that chronicles her experiences as a yoga instructor and lover of creating healthy food.  That ice cream above?  RAW.  Frozen banana, cocoa powder and coconut milk.  She even made a chocolate tart the other day out of avocado and sweet potato.  Genius!  Check out the site.

I am so excited for my brother to marry this woman : )  

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Gluten-free Chocolate Chip Cookies

I have been working on a cookbook as an auction item for my son's preschool.  For someone who gets giddy over both food and organizing projects, it has been a very enjoyable experience, especially discovering what each four-year-old in his class loves to cook and eat.  One little girl, after my own heart, turned in a cookie recipe that stirred my interest because, let's face it, every cookie recipe stirs my interest.  You'd think my bucket list was simply: Bake 797 different kinds of Chocolate Chip Cookies (and I will, oh, I will).  This particular recipe was gluten-free, something I've never tried before, and something a few readers have requested lately.  Don't get used to it, as you know, this is not a blog that meets many dietary needs (but for more gluten-free cooking, see this site).  However, these cookies were delicious.  I would make them any day of the week.  I added oatmeal to mine, which probably isn't gluten-free?  I don't know, but I'm sure they make gluten-free oatmeal if it isn't.  They make gluten-free, dairy-free, environmentally friendly hybrid vehicles.

Gluten-free Chocolate Chip Cookies

(Makes roughly 2 dozen)

Printable Recipe

2 cups brown rice flour (Bob's is a good one)

1 tsp salt

1 tsp baking soda

1 cup brown sugar

1/2 cup sugar

1 cup organic vegetable shortening (Spectrum's is a good one)

2 eggs

1 tsp vanilla

1 pkg. chocolate chips

Preheat oven to 350.  In a bowl, whisk together brown rice flour, baking soda and salt.  Set aside.  With a mixer, cream together shortening and both sugars.  Add eggs, one at a time, and then vanilla.  Add flour mixture and combine.  Stir in chocolate chips.  Scoop rounded tablespoons onto baking sheet and bake for 8-9 minutes.  *The key to gluten-free baking is the timing: there is a fine line between under done and burnt to a crisp.  

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