Divine "Secret Ingredient" Brownies

So Chocolate Covered Katie has done it again and given me a chance to trick Chris yet again... Let me tell you this, it worked (he had NO CLUE they are healthy and was raving about how good they were).  Well, the secret [flour alternative] ingredient is....

Black Beans!

That's right.  Black Beans.  As in Mexican Fiesta.  But don't let the scare you off!  I tried these around some friends that are not health-fiends at all (and normally very skeptical, mind you) and they had no clue.  These are chocolately, fudgy, and delicious and the perfect all around treat...  I dare you to give them a try.  Trust me, there is so much chocolate in these you would never know!!

As Katie put it, this really is "a recipe that could stand up to a regular sugar-and-flour brownie in a competition." Let me proudly introduce, No-Flour Black Bean Brownies (gluten-free) Ingredients 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining) 2 tbsp cocoa powder- dutch or regular (10g) 1/2 cup quick oats (40g) (See nutrition facts link below for all substitution notes.) 1/4 tsp salt 1/3 cup pure maple syrup or agave (Honey will work, but not for strict vegans.) (75g) 2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup) 1/4 cup coconut or vegetable oil (40g) 2 tsp pure vanilla extract 1/2 tsp baking powder 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.) optional: more chips, for presentation "Pre-oven" Directions Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.)  Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top.  Cook 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 12 brownies.* *I found these are best served at room temperature so if you must, put them in the fridge to cool them down.  If they are too warm, they gets too mushy and you need a fork to eat it. For the original recipe see: No Flour Black Bean Brownies

Ethiopian Chicken w/Split Peas

Who knew a Jew from South Jersey could make a mean Ethiopian meal.  Tasty, tasty treat my fellow nommers...

Ethiopian Inspired Chicken

Prep time:  15 min

Cook time:  60 min

Serves: 2

Ingredients

• 2 boneless, skinless chicken breasts (6 oz)
• 1/2 (medium) bell pepper(s), chopped into bite size pieces   
• 1/2 small uncooked onion, chopped into bite size pieces   
• 1 cup(s) fresh mushroom(s), chopped
• 2 cup(s) low sodium vegetable broth

• 1 tsp olive oil
• 1 Tbsp curry powder   
• 1 tsp garlic powder   
• 1 tsp garlic powder  
• 1 tsp ground cumin
• 1 tsp paprika  

• 1/2 cup uncooked split pea
• 1 garlic clove, minced
• 2 Tbsp onion(s), finely chopped
• 1/2 tsp ground ginger
• 1/2 tsp ground turmeric
• 1/8 tsp black pepper

Directions

Begin by coating the chicken with olive oil and various spices (minus the ginger and turmeric).  Let marinate while you complete the next steps.

Cook split peas according to directions (2 cups of water). Let simmer for 30 minutes, after which add the miced garlic, finely chopped onions, ginger and turmeric. Let simmer an additional 30 mintes.

With 15 minutes remaining, begin to cook the chicken (3 minutes on each side). Add the remaining veggies in a pan with non-stick spray for 4-5 minutes. Add broth and chicken to pan. Cover and let simmer for an final 5 minutes.  Pour extra broth over chicken and split peas.  Enjoy!

Portobello "Philly Cheesesteak"

So as much as I hate to admit it, yes, I am a Philly girl born and raised - well, South Jersey... but close enough.  While that may not have influenced my sports preferences (GO YANKEES), it sure did influence my taste in food.  That's why when I saw a recipe on Eating Well's website for a Portobello Mushroom Cheese Steak I had to try it!  Friends, it did not disappoint.  The only thing better is a nice ole steak from Pat's in Philly.  

This was Slightly Adapted From Eating Well: "A vegetarian's version of Philly's famous cheese steaks."

The picture really does not do it justice... YUMMY

Ingredients

• 3/4 bell pepper, thinly sliced
• 2 portobello mushrooms, sliced (gills and stem removed*)
• 1 small onion, sliced
• 1 tsp olive oil
• 1 tsp ground oregano (1 tablespoon if using fresh)
• 1/4 tsp pepper
• 1/2 Tbsp whole-grain wheat flour
• 1/3 cup vegetable broth
• 1/2 Tbsp low-sodium soy sauce
• 1 1/2 oz reduced fat provolone cheese (preferably use the thin slices, but can use shredded)
• 2 Whole Wheat Rolls, split and toasted

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer.
3. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
4. Divide the mixture into 2 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.

*To remove the gills from the underside of the mushroom, use a spoon to scrape them off (FYI - the gills are edible, but removed in this recipe).

**Lesson learned: scrape gently otherwise you will scrap half your mushroom off.  Sad lesson.

Bruschetta Chicken

Earlier this week we grilled 5 chicken breasts and stuck them in the fridge as an easy weeknight prep.  Simple to grill (all you need to do is season with salt and pepper) and you are good to go for a quick dinner prep... just a note, if you're going to take this approach - microwave the breasts (do not stick them back on the grill or in the oven otherwise it'll dry it out).

Now, I just had to think of ways to top the chicken breasts and change it up so we don't get bored.  In scoping Pinterest I saw a recipe for Bruschetta and *ding* there we go!  Talk about an easy and delicious dinner.

Side of green beans coated in Salt, Pepper, and a little Garlic Powder.

Ingredients

• Chicken Breasts (2-4, depending on serving size)
• 3 Tomatoes, Chopped
• 1/2 - 1 Small White Onion, Chopped
• 2 Garlic Cloves, Minced
• 2 tbl Fresh Basil, Chopped
• 1 tsp Olive Oil
• 1 tsp Balsamic Vinegar (I added a little extra because I love this combo)
• Salt/Pepper

Directions

1. Coat chicken with salt and pepper and cook in a pan for 3 minutes on each side (over medium heat).  Remove from pan.
2. Coat pan with 1 tsp of olive oil.  Once hot, throw in the chopped onions until they become transparent (3-4 minutes).  Add garlic for an additional 1 minute.
3. Lower the heat to Medium-Low and add tomatoes, basil, balsamic vinegar, and S&P.  (This step is just to warm the mixture so you don't want to cook it too much longer).
4. Top chicken with Bruschetta Topping and enjoy!  As you can see from the picture, we had a side of green beans and it was the perfect combination.

Overall this is a great, simple dinner for a weeknight as it only takes 20-30 minutes tops to prepare.  Plus, can you really go wrong with anything basil?!

Drunk Mushroom Chicken

Dinner last night was a go-to favorite in this household.  While I love calling it "Drunk Mushroom Chicken" in all actuality it's just a White Wine, Mushroom Sauce that is absolutely delicious.  Easy to make because there aren't that many ingredients - this recipe takes a total of about 45 minutes to make (prep time included).  The recipe below is for 2 servings, but adjust accordingly for family portions.

Not the most accurate (or enticing) picture, but to be fair this was my first experiment with the dish.  It has since gotten a lot tastier.

Ingredients

• 2 chicken breasts
• 1 cup of sliced mushrooms (I used Baby Bella)
• 1 small onion, chopped
• 1 clove garlic, minced
• Olive oil (I used as a spray to coat the pan)
• 1/2 cup white wine
• 2/3 cup low-sodium chicken broth
• 2 tbl sage
• 1 tbl oregano
• salt
• peper

Directions

• Season chicken with salt and pepper.  In a pan, spray (or pour) olive oil and cook the chicken on each side for 3 minutes.  Remove from the heat and keep covered to keep the chicken warm.
• In the same pan, add more spray and place the onions and mushrooms over heat for 4-5 minutes.  Then, add the garlic for 1 additional minute.
• Pour the broth and wine in, along with the spices, and let simmer for 15 minutes (or until sauce has reduced).  For the final 5 minutes place the chicken back in the saucepan.
• Serve with side and enjoy!

Notes

• We like to serve this with either bread or quinoa to soak up the additional sauce and steamed veggies.  (In retrospect, a great option would be asparagus).

Quick and Easy Egg McMuffins

Always running out the door in the morning?  I know, personally, that extra 10 minutes of sleep in the morning tends to outweigh my desire to make a full out breakfast.  Just ask Chris... I am NOT a morning person so the only interaction I have before my coffee tends to be my snooze button.  But did you know, health experts say the most important meal of the day is breakfast?

Ok, now I just feel like one of those health articles you read on Yahoo while you're bored at work, but my friends it's true!  There's nothing like a kick start to your metabolism like a healthy breakfast of carbs and protein.  So what's a girl (yes, or guy) to do when you'd rather take the time to sleep than sit down and eat?... Pre-made Egg McMuffins!

This is seriously one of the easiest recipes to pre-make and grab in the morning.  All you need - eggs, non-stick spray, a muffin pan, some english muffins, and toppings of choice (cheese, spinach, meats, peppers... you name it).

Egg disks - this is the bread and butter of the recipe, right here.  Ok, not literally bread and butter... but the key ingredient.

Ingredients

• Non-Stick Spray
• 6-12 Eggs
• Salt to taste
• Pepper to taste
• Optional - Oregano, Garlic Powder, Onion Powder, Paprika (you choose your spices)

• English Muffins
• Spinach
• Cheese

• Muffin Tin
• Toaster
• Microwave

Directions

• Pre-heat the oven to 350 degrees and spray the muffin tins with non-stick spray.
• Crack eggs into muffin tins and add seasonings.  Put in the oven for 15 minutes (less time if you like your yolk more runny).
• Let cool before removing from muffin pan and place in tupperware.  I wouldn't keep them in the refrigerator for longer than a week or two so keep that in mind before you make two dozen+ eggs in one sitting.

• When you're ready in the morning, pop an egg disk with some cheese on it in the microwave for 15-30 seconds while you pop the english muffin in the toaster.  
• Put together your sandwich with optional toppings and your good to go!

Summer Bean Salad (w/Shrimp)

Ok, so I officially have a go-to summer treat for you readers!  I found this recipe from the magazine Eating Well's 2010 summer edition and let me tell you, it is tasty.  The perfect light meal for a hot day - this fills you up with the protein from the beans and the lightness of the olive oil/lemon dressing keeps you from feeling bogged down.  The best part - it honestly takes no more than 30 mins to make.  (You know that's an uber-win in my book).  This honestly doesn't even need the shrimp so don't let that scare you away from trying it!

Things to note:

- In my opinion the salad itself can stand on it's own.  It's seriously that good.  Optional idea would be to add quinoa to bulk it up.  I have to give credit to Chris for this one as the boy has become obsessed with the stuff.  It really was a good idea.

- We cut the recipe in half to accommodate for just Chris and I (plus lunch tomorrow), but the recipe below makes 6 servings.  Keep that in mind and cut the recipe in half if need be.

- The original recipe calls for White Beans (aka Canelli Beans) but I only had black beans in my pantry.  Both would clearly work, so pick your preference.

- Try your best to use fresh herbs, but keep in mind dried herbs work just as well.  I ended up using dried herbs, but I can't wait to try it with fresh ingredients.

- Last but not least, while the original recipe calls for a grill I just cooked my shrimp in a pan.  It turned out just as well.  I may or may not have underestimated the amount of shrimp we would eat... keep in mind I wouldn't touch the stuff before I changed my diet so I'm still learning here.  (And yes, Mom, I do eat... *Tangent alert*  As a child I was one picky eater.  As in I would only eat hamburgers... even at a Mexican restaurant.  As a result, I still get shock from my family when I eat food that isn't in the form of a patty covered in ketchup.  Anyway.....)

Ingredients:

• 1 teaspoon finely grated lemon zest
• 1/3 cup lemon juice
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons packed fresh oregano, minced
• 2 tablespoons packed fresh sage, minced
• 2 tablespoons minced fresh chives
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon salt
• 2 15-ounce cans cannellini beans, rinsed
• 15-20 cherry tomatoes, quartered
• 1/2 white onion, chopped
• 1 cup finely diced celery
• 24 raw shrimp (21-25 per pound), peeled and deveined

Directions:

1. Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes, onions, and celery to the large bowl; toss well.
2. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
3. Thread shrimp onto 6 skewers. (If using a grill pan, you don’t need to skewer the shrimp.)
4. Oil the grill rack or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the white bean salad, drizzled with the reserved dressing. 

Just a Funny Picture to Get Through the Day

I've been sick and dealing with leftovers lately so no new recipes this week so far. However, I am posting this for readers enjoyment. Happy nomming....

Authentic Thai Curry

So for those who don't know, I have a slight obsession with Thai food.  Give me a good curry and I am such a happy camper.  Yesterday, at the last minute I decided to change my dinner plans (once again disappointing Chris a little as I had gotten his hopes up with trying a Sloppy Joe recipe... in my defense I wanted to make homemade buns, which need to be made overnight.  And for the record, the bread turned out so tasty so that will be coming up).

Ok, enough with the tangent - so this started by being based off a Chocolate Covered Katie recipe (and no, sadly it was not covered with chocolate), but as I went and changed things around it really did take a life of it's own.  That being said, when I tell you I overestimated the amount it would make... well, that may be an understatement (a severe understatement).  This ended up being enough to feed an army.  The recipe below is adjusted slightly from what I made so there are more reasonable portions, so make sure you taste as you go to get the right balance of spices.  The spicy sauce is complemented by the sweetness of the sweet potato.  As Chris put it, this could be served in a restaurant and you wouldn't think twice.

Ingredients


  Sauce

All my spices lined up nice - OCD, much?

• 4 tbl curry powder
• 1 1/2 tsp paprika
• 1/2 tbl sage
• 1 tbl coriander
• 4 heaping tbl tomato paste
• 1 1/2 c cocunut milk
• 1/8 tsp salt
• 1 T garlic
• Optional - I added a dash of garlic powder for an extra kick of garlic

• Handful Spinach (chopped)
• Handful Kale (chopped)
• 2 Bell Peppers, diced
• 1 Onion, diced
• 3/4 Cup Cauliflower - Steamed
• 3/4 Cup Green Beans - Steamed
• 1 Roasted Sweet Potato
• 3/4+ C Chicken Broth (try for the no to low sodium)
• Optional - Black Beans or Grilled Chicken Cubed

  

Directions

 

1. To begin, prepare the veggies - wrap the sweet potatoes in foil and stick them in the oven at 400 degrees (preheat optional).  Steam the cauliflower and Green beans and set aside.
2. In a small saucepan, add the first 8 ingredients and mix well.  Set on low and let the flavors meld together over the heat 
3. In a separate pot or wok (make sure it's big enough to combine all the ingredients in), sauté the peppers, onions, spinach, and kale.
4. Cut the sweet potato into cubes and add to the peppers with the green beans, cauliflower, and onions.  [This is where you'd add the chicken or black beans].  Cover with the sauce and add chicken broth to mixture.  Stir well and keep over very low heat.  Let it sit until ready to serve.

I will say, it tastes better than this picture gives credit for.

Carrot Cake Protein Muffins

This is saying a lot, but this is by far and away my favorite dessert/snack.  Now, think about carrot cake... I am sure that the first thought across your mind has never been healthy.  Well, Dashing Dish has done it again and managed to create one of the tastiest, and healthy version, of a great treat we've all come to love.  Like the other protein bars below, these are a great option as a snack because they keep you nice and full thanks to the added protein.  Not to mention they are some of the moist muffins you will ever taste.

Check out the recipe below for Carrot Cake Protein Muffins:

I seriously believe these were handed down straight from God himself... YUM.

Ingredients

• 3 egg whites
• 1/4 cup Skim Milk (or milk substitute of choice - personally used almond milk)
• 1/2 cup Unsweetened Applesauce
• 1 tbs Vanilla Extract
• 1/2 cup Whey Protein, vanilla or plain*
• 1 cup Old Fashioned Oats
• 1/8 tsp Salt
• 1/2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 cup Sweetener of Choice
• 1/2 tsp Pumpkin Pie Spice
• 2 tsp Cinnamon
• 1 1/2 cup Finely Grated Carrots
• Optional, but highly recommended (didn't do it on the first go, but will be trying it next time around): 1/3 cup walnuts, finely chopped

• Optional Frosting*
• 1 pkg whipped or reduced fat cream cheese, softened
• 1/8 cup Baking Stevia or Sweetener of Choice
• 1 tsp Maple extract -- OR try Maple Agave Syrup instead of Maple Extract & Stevia

* You can substitute the Whey Protein with an addition 1/4 cup oats.
**To make them more dessert-like you can turn them into cupcakes with a maple frosting!  I don't think they need it personally, but if you have a sweet tooth, by all means add the frosting to top it off.

Ready to go in the oven...

Directions

1. Pre-heat oven to 350 degrees.  Stick proof muffin tins (recipe makes 12 muffins) with non-stick spray, foil, or silicone muffin-liners.  Avoid paper liners because the oats have a tendency to stick to those.
2. Combine all ingredients with 1/2 a cup of the Carrots in a blender (also leave out the walnuts if you plan on adding them) until smooth.
3. In a bowl, gently fold in the carrots [and walnuts].  The less worked it is, the fluffier it will turn out.
4. Spoon the batter evenly into 12 muffin tins.  Bake for 20-25 minutes or until golden brown on top.  Remove them from the pan and allow them to cool at room temp.
5. Optional Frosting: use a hand held mixer or beater [or KitchenAid if you're lucky enough to own one... I will hate you out of jealousy however*] to cream the cream cheese and sweetener.  Chill in the fridge while muffins are baking/cooling and spread on top once they're nice and cool.

Notes

• Because of the ingredients, these need to be chilled if you're not eating them all at once.  Throw them in the freezer and pop 'em in the microwave when your ready to have a tasty treat.
• As I mentioned above, I don't think they need a frosted topping but if you like sweet or want a real "treat" the maple would complement these really well.
• Invest in the silicone wrappers - I found them at Marshall's for $5 and let me tell you - they literally slid out with no effort.  I was shocked!  Anything you make with oats tends to be a challenge, but these were nothing for the silicone wrappers.

• Same note about the Whey Protein as the Blueberry Lemon Protein Bars, but here I go again (sorry for repetitiveness) I found the Designer Vanilla Whey Protein Powder at Trader Joe's.  Now I know you may think, why would I waste the money on something that I won't use ever... Well, you can definitely use it more than you think!  Whether it's upping the protein in baked goods or adding it to smoothies, the protein helps you stay fuller longer.

• Seriously, if you're going to try a recipe I have made... this is the one to try.  I mean it.  For real.

NOM - notice how easily they came out of the silicone liners.  Good investment.

Recipe via DashingDish.com

Blueberry Lemon Protein Bars

Let me begin with the finished product picture, just so you can understand why I am so over the moon about Dashing Dish's amazing recipes for protein packed treats...

Dashing Dish is quickly becoming one of my favorite sites for food inspiration.  This is a recipe for Blueberry Lemon Protein Bars... If you ask me, yes, they really do taste as good as they look. Plus, they are great for breakfast, gym foods, afternoon or morning snack, post dinner desert (basically any thing you can think of) because of the added protein.  It keeps you fuller longer and is great post workout to rebuild those sore muscles.

Blueberry Lemon Protein Bars

Ingredients

• 1 cup Old Fashion Oats
• 1/2 cup Unsweetened Applesauce
• 1/4 cup Skim Milk or Milk of Choice (I used almond milk)
• 1/2 cup Plain Low Fat Greek Yogurt
• 2 Egg Whites
• 1 cup Sweetener of Choice or 1/2 C Stevia Baking Blend (12 pkts of Stevia)
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 2 tbs lemon juice
• 1/4 cup Whey Protein Powder - Vanilla or Plain*
• 1 cup Blueberries

• 8 x 8 baking pan
• Cooking Spray of Choice

         *If you're not into Whey Protein or don't want to buy it just for this recipe, add an addition 1/4 cup oats.

Directions

1. Preheat the oven to 350 degrees.  Spray an 8x8 pan with non-stick spray.
2. In a blender mix all the ingredients, with the exception of the blueberries, until it reaches a smooth consistency.  Pour the batter into the greased pan and drop the blueberries into the batter.  (This allows you to evenly distribute them throughout the pan).
3. Place in the preheated oven for 25-30 mins.  After they look like below, let them cool and cut into 9 slices.

Notes

• For this recipe I used almond milk, 1/2 cup of Baking Stevia, and Designer Vanilla Whey Protein Powder that I found at Trader Joe's.  Now I know you may think, why would I waste the money on something that I won't use ever... Well, you can definitely use it more than you think!  Whether it's upping the protein in baked goods or adding it to smoothies, the protein helps you stay fuller longer.
• I used fresh blueberries, but if you want to use frozen blueberries, either let them defrost first or toss them in flour before putting them in the batter to keep them from "sinking to the bottom."
• When storing these, freeze them so you can throw them in the microwave for 1 min whenever you're ready to snack.  These aren't the type of snack you want to leave out on the counter because of the greek yogurt.  Lesson learned... it will mold, so keep them cold.
• Make a vanilla version by replacing the lemon juice with 1 tsp of vanilla extract.  (You can even use Vanilla Almond Milk).

Where I get my recipes from.... Ok, "Current Obessions"

So where do all my recipes come from?  ...my head?  Ha!  Well, maybe one day.

Like any good artist, or cook or chef or baker, inspiration comes from everywhere.  It may be vegetables that are in season make you want to try a new dish.  Or a certain spice can inspire a whole dessert.  Since I'm so new to cooking and still learning what flavors mesh together well, my main inspiration comes from other bloggers, magazine recipes, and a healthy dose of trial and error.  I always try to give credit where credit is due, but I decided to dedicate one post to tell you how I've found some of my favorite blogs.*

This experiment all started with one little innocent site called "Pinterest."  For those of you unfamiliar with the way it works - straight from their website:

"Pinterest lets you organize and share all the beautiful things you find on the web. People use pinboards to plan their weddings, decorate their homes, and organize their favorite recipes.  Best of all, you can browse pinboards created by other people. Browsing pinboards is a fun way to discover new things and get inspiration from people who share your interests."

Here's a straight out plug, but you can follow all my blog updates and/or future experiments on my Pinterest boards... Abby's Pinterest Boards.  I have found enough recipes to last me a lifetime, so lucky for you readers (and lucky for my tummy too).

The second site I just found that I have quickly fallen in love with is Gojee.  This site lets you put in a specific ingredient and finds recipes that use it (and links to those sites).  It also lets you customize your tastes, so say I put in Basil and it comes up with a Basil/Bacon recipe... I hate bacon so I just click that I don't like it and BAM, recipe gone and it should remember my tastes for the future. I seriously suggest signing up and checking it out at the very least if you're lacking creativity but craving a certain food.

Those are just two of my current obsessions, and lucky for me there are some great inspirations out there! A blanket thank you to those who know how to cook for putting your recipes out there for others to experiment and learn all about the wonders of healthy cooking.

*Check out the side panel to find the Sparknote version of my favorite bloggers w/their latest and greatest recipes.

** Bonus site: As everyone knows, healthy eating can get expensive.  For savings on good eats, and savings in general to make up for said good eats... Check out this site for COUPONS! (--yes, that is the magic word)  http://www.couponsherpa.com/

"I Can't Believe It's Cauliflower Crust" Individual Pizzas

Ok, so here's the trickster in me coming out a little - last night I may or may not tricked Chris into trying cauliflower pizza with veggie cheese, and it was certainly a hit.  It's actually been my favorite main dish so far!


This is another one of those recipes I've heard whispers about..  Being a little skeptical is perfectly natural when your talking about a pizza crust made with cauliflower.  Like, really, this seems like just one of those "healthy" alternatives that doesn't live up to the original.  WRONG!  I can assure you I will not be making pizza with normal crusts thanks to the blog DashingDish.com (love her and her tasty noms).

So last minute I decided to change up dinner (after Chris had gotten his hopes up for meatballs), so he was not a happy camper.  What was I going to do though... there was cauliflower that was about to go bad in the fridge?  The tricky part (besides being cauliflower of course), however, is using Veggie Cheese.  That's right, you read correctly - Veggie Cheese: grated parmesan and mozzarella.  You seriously can not tell the difference.  I promise.  ...and no, this is not one of those fake promises where it's only half true.


As we were cooking the crusts, I realized, "Oh wait... pizza has toppings doesn't it?  Well, what do I have around the house?"  I pulled together a quick red sauce using tomato paste and sauteed onions, peppers, garlic, spinach, and kale (there would have been mushrooms in there too if I had some in the fridge).  Wow, just wow.  Check out the recipe below to recreate the goodness:

Cauliflower Pizza Crust [w/veggie toppings]

Ingredients

• Crust
• 2 cups Cauliflower (about half a head)
• 1/8 cup Egg White
• 1/4 cup Shredded Mozzarella*
• 1/4 cup Parmesan Cheese*
• 1/2 tsp Dried Oregano
• 1/2 tsp Dried Basil
• 1/4 tsp Garlic Powder
• 1/8 tsp Salt

• Toppings
• Red sauce (homemade or premade)
• Additional Mozzarella
• 1 bell pepper of choice, cut into 1 inch pieces (I prefer red bell peppers for this recipe)
• 1 onion, chopped in bite size pieces (as if you were putting it on the skewer)
• 1+ cup spinach
• 1+ cup kale
• 1/2 tsp olive oil (just enough to coat bottom of pan)

*As I mentioned before, I used veggie cheese that I found by the tofu.  I love it because I cannot tell a difference taste wise, and you get more bang for your [nutritional] buck - your wallet [or price conscious significant other... cough*Chris*cough) may not be as happy.

Directions

1. Preheat oven to 425 degrees and line a baking sheet with parchment paper or oiled foil.
2. After cauliflower has been washed and cut in half, break it into segments and place it in the food processor until it reaches a rice-like consistency.  Place that in the microwave for 8 minutes (no need to cover or add water or anything).
3. Add the cheese and seasoning and let the cauliflower cool (I put it in the fridge to speed up this process).  Once cooled, add your egg whites as a binding agent.
4. Scoop into 3 separate crusts on cookie sheet (it should be about 1/4th inch think) and bake for 30 minutes.
5. While it was baking, I made the sauce and toppings.  For toppings, I put the peppers in a covered pan and let them go for 4-5 minutes without touching it (harder than it looks).  Then add onions, garlic, kale, and spinach to pan and let cook down.
6. When you're ready remove crusts to add sauce, cheese, and toppings of coice.  Place back in the oven for a few more minutes to melt the cheese and voila.  Tastiness.

Classic Nom Face.

Curry Chickpea Poppers

While browsing the interwebs a while ago, I found the idea for roasted chickpeas.  It's a great snack and definitely satisfies that crunch-craving.  For awhile now, I've played around with spices (Italian inspired, Thai inspired, etc.) and I think I found the perfect mix for me!

Ingredients

• 1 can of Garbanzo beans (aka Chickpeas)
• Garlic Powder
• Onion Powder
• Curry Powder
• Paprika
• Cumin
• Touch of Chili Pepper
• Dried Thyme
• 1/16th tsp. of Olive oil (or use oil spray)

Directions

• Preheat oven to 450 degrees.  Line a cookie sheet with parchment paper.
• Drain can of chickpeas and dry very well.
• In a bowl, lightly coat the chickpeas with oil (as I said I use the spray to make my life easier).  Evenly coat with a mix of the spices listed above.
• On the cookie sheet, place chickpeas in a single layer and put in the oven for 30 mins.  (Every 10-15 mins or so, open oven and shake around to make sure they are cooking evenly).
• Store in an airtight container and enjoy the tastiest, healthy snack.

Santa wishes he came to this Jewish household right about now... Hot Chocolate Cookies & Peanut Butter Cookies

So not every experiment I try is going to hit it out of the park.  These started as great cookie recipes by Chocolate Covered Katie (see link below), moved into questionable range as I tried to make my own changes, then came back to goodness with a few adjustments.

In the end, they turned out pretty orgasmic if I do say so myself.  While they're not the healthiest thing I've ever made, with small portions they are pretty good for you!  To try to get the feel of winter during summer, the first recipe is for "Hot Chocolate Cookies."  These are perfect for any chocolate lover as they are uber, uber chocolately (I don't even think that's a word, but it is now.  Bam).  The second cookie recipe is for "Peanut Butter Cookies."  ...side note - an idea JUST popped into my head to turn these into PB&J cookies.  More experimenting to come. and yes, I am this ADD even online...

Hot Chocolate Cookies

• 1 cup spelt flour or all-purpose
• 2 T cocoa powder
• scant 1/4 tsp salt
• level 1/2 tsp baking soda
• packed 1/4 cup pitted dates (45g)
• 1 cup chocolate chips (170g)
• 1 tsp pure vanilla extract
• 3 to 4 T unrefined coconut oil (you can cut it down to 1 1/2 T pus 2 T water, but note that the cookies will be a bit drier)

1. Blend first five ingredients until dates are finely pulverized.  
2. In a separate bowl, combine vanilla, oil, and 3/4 c of the chocolate chips. Melt (I microwaved 1 minute, then stirred). 
3. Pour the dry ingredients, as well as the remaining 1/4 cup of chocolate chips, into the wet. Stir until evenly mixed, making sure to break up any big clumps. It’ll seem dry at first, but keep stirring until it all looks dark and shiny. (If using only 3 T oil, you can add 1 T water, but no more.)  
4. Leave in fridge for at least an hour, then roll into small balls and place on an UNGREASED cookie sheet (Makes 23 *bite-sized* cookies).  
5. Bake at 355 F for 7-8 minutes. (Take out when still undercooked, as these continue to cook as they cool.)  You'll want to let these sit for at least 5 minutes before touching them at all. 

My Notes

• When I made them, I found them to be a little too dry.  I would use either more oil or add almond milk to make it more batter like. After they cooled, I chose to flatten them a little with the spatula to give a more cookie like feel. As Chris mentioned, they remind him a lot of brownies so chocoholics be prepared. 
• Optional ideas for the future
• Top with a melted marshmallow or fluff to complete the "hot chocolate" idea. 
• Add a tiny bit of chili powder to the batter to give it a kick... who doesn't love chocolate and chili?! 
• Even better than chili - MINT EXTRACT.  Yummy.

http://chocolatecoveredkatie.com/2011/12/13/hot-chocolate-cookies-2/

Next up (and my personal preference)....

Peanut Butter Cookies

• 1/2 cup peanut butter (Mine has salt), or another nut butter
• 3/4 tsp baking soda
• 3 T whole-wheat pastry flour (or white or a gf mix)
• 1/4 cup sugar (for sugar-free cookies, see below link)
• 2 T brown sugar
• 2 T applesauce
• 1/2 tsp pure vanilla extract
• 1/2 tsp of nutmeg - added by Abby
• 1/4 cup almond milk - added by Abby

1. Mix dry ingredients very well. Then add wet and form cookie balls. 
2. If you want soft cookies, fridge the dough for at least an hour, then roll into small balls and place on an UNGREASED cookie sheet (Makes 23 *bite-sized* cookies).
3. Then bake in a preheated oven (350F) for 8 minutes. They’ll look underdone when you take them out, but that’s ok.
4. Let cool for at least 5 minutes before removing from tray.

My Notes

• This is where the experiment went a little askew... I added too much nutmeg, so I coated them with a little bit of peanut butter on top to even out the taste.  Go light handed on the nutmeg (but I do think it's a nice touch). 
• Same as above, it was a little dry so I added almond milk as a bit of a binder. 
• When making 23 cookies, they are about 50 calories a piece with a nice pack of protein thanks to the nut butter.
• Coming soon - PB[&J] cookies!

http://chocolatecoveredkatie.com/2011/12/11/secret-peanut-butter-cookies/

Frozen Greek Yogurt Pops

Summer's coming and it's starting to get hot here.  Ok, let's be honest... living on the third floor apartment with no air conditioning does not help matters in the least bit.  That being said, one of my favorite treats to cool off are Yasso Frozen Greek Yogurt bars.  (You should really not be all that surprised that it's Greek Yogurt considering it's awesomeness health wise... it's higher protein than regular yogurt, plus its calcium goodness, etc. = a healthy win)

I decided that I could probably make my own Greek Yogurt bars cheaper and cleaner (no additives to make it last longer in the freezer section) so I gave it a shot.  So, here it is...

Strawberry Greek Yogurt Bars

Please ignore the broken piece - it was just so tasty... I had to.

Ingredients

• 1 cup greek yogurt (I used plain, but if you like yours sweet - get the Honey kind and you shouldn't have to add any additional sweeteners)
• 1/2 cup frozen strawberries
• 1/2 tsp vanilla extract
• 1/4 cup vanilla almond milk or milk of choice (Optional, but it makes it easier to blend all together and the vanilla adds a little something)

• Blender
• Ice Pop Molds (Easily found at Target right now or any kitchen place like Bed Bath & Beyond, Williams Sonoma, you get the idea)

Directions

• Blend all ingredients together until well mixed.  Depending on your sweet tooth, you probably will want to add a sweetener.  I personally like it tart so I didn't add anything, but for the normal audience I added 1 packet of Truvia to the mix.
• Pour into ice pop molds and place in freezer for 4+ hours.
• When ready to nom, running the mold under hot water for a few seconds helps to release it. You'll also want to give it a minute or two to defrost (or 5... it depends on how much God hates you and wants to punish you with heat.  P.S. Can you tell I'm not a fan of the South's heat?*)

Notes

1. As always, you can mix it up!  Try these with different fruits (blueberries instead of strawberries or even better... add frozen banana to the strawberries, yummmm).
2. You don't necessarily need ice molds to make these delicious treats.  Get small disposable cups and pour them in there.  Use popsicle sticks and voila!  -  If you go this route, place the cups in the freezer for 20 mins before putting in the sticks so they stand up straight.

*Back story - I lived in Atlanta for 5 months during the summer and learned what real humidity is like.  My hair did not agree with this life decision.  I think I've been scarred.

Tandoori Chicken with a Twist

A while ago I found this recipe in Cooking Light for Tandoori Chicken.  This is another one I've been wanting to try so in advance of my mini-dinner party this Sunday, I used Chris (the bf) as a guinea pig once again - like you'll really find him complaining about that one.

First was the marinated chicken made a couple of nights ago... 

Takes a few hours to marinate, but oh so worth it.

(all I had were yellow peppers,
but red peppers would make this so much more colorful)

Then I decided to finish it off with a side dish of roasted peppers, tomatoes, and onions (and a little rice too.  To pump up the rice from just plain boring brown rice, I added spinach a little bit of ground ginger and cumin).

I think this dish turned out so tasty - I will definitely be making this one again!  Great idea for leftovers too: cut up the chicken and throw it on a wheat wrap with spinach, tomatoes, and onions.  It's even better the second day!

Serves 4.  (1 Chicken Breast per Serving)

Ingredients

Tandoori Chicken

• 1 cup plain Greek yogurt
• 1/4 cup grated onion
• 1 1/2 1 tablespoons grated ginger
• 1 tablespoon ground cumin
• 1 teaspoon ground red pepper
• 1/2 teaspoon ground tumeric
• 5 garlic cloves, minced
• 4 skinless, boneless chicken breasts (I prefer the thin cuts)
• 1/2 teaspoon kosher salt
• 1 tablespoon canola (or olive) oil

Roasted Peppers

• 1 1/2 medium onions
• 1 bell pepper
• 10 cherry tomatoes (Optional)
• 1 tablespoon olive oil
• 1/2 tablespoon balsamic vinegar
• 1/2 tsp cumin
• 1/2 tsp paprika
• Brown rice

Directions

1. Create a marinade by combining the first 7 ingredients in a bowl, mixing well.  Put the yogurt mixture and chicken in a plastic ziplock bag and leave in the fridge for 2+ hours.
2. Remove chicken after done, and grill for 6 minutes on each side (or until done).
3. Chop peppers and onions into wedges.  (Optional, slice cherry tomatoes in halves). In a pan, add olive oil and balsamic vinegar.  When hot, add peppers and spices.  Cover with lid and allow to cook for 3 1/2 minutes.  Add onions and tomatoes to mixture and cook for an additional 3 minutes.
4. Serve with rice and devour the thai goodness.

*Credit goes to cookinglight.com (Recipe found in May 2012 edition).