Zucchini Pizza - Gluten Free

Our awesome little garden produced some very large zucchini! When I sliced once up, the slices were the size of english muffins and I thought the perfect base for pizza toppings! It worked out great and I got a big thumbs up from one kid, luckily it was the right kid, the gluten free one! They are also surprisingly filling and satisfying. Yum! 

There is not really a recipe. Just slice and top with your favorite pizza toppings. We used red sauce, ham, bell pepper, mozzarella cheese and a bit of fresh Parmesan. Pop into a 400 degree oven until the cheese is all melty. I imagine you could try this with smaller zucchini- pizza bites! 

Easter Brunch!

Easy Peasy Brunch! 
We really lucked out in the weather department this year for Easter and I decided to have a big family Easter brunch outside, complete with a backyard egg hunt for the kids. I wanted to enjoy the day as well and planned out a really easy menu that would be perfect for any Sunday brunch with family or friends. 

The Menu

Mimosas (both real and virgin)
Coffee Bar
Lox and Bagels(and all the fixins)
Quiche (Lorraine and Spinach Artichoke)
Tropical Fruit Salad
Lemon Raspberry Yogurt Cake

To keep it super simple, I bought most everything and just plated it nicely. I made the lemon raspberry yogurt cake the day before and it was a huge crowd pleaser. Scroll down for the recipe.

 

Outside, I decorated the tables with simple tablecloths, cloth napkins, flowers that were cut low and placed in mason jars and then I just sprinkled jelly beans down the middle.My daughter set the table, so ended up re-arranging the place settings!

The recipe

Lemon Raspberry Yogurt Cake

I adapted this recipe from the Barefoot Contessa. I made a few changes and added raspberries, which made a great addition!

Ingredients
1 1/2 cups Swan's cake flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain greek yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

1 cup of fresh raspberries
 

For the glaze:

1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. This is imperative and will make for an extra lemon-y moist cake!

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake. When cooled, add the raspberries over the top and sides, serve with a few extra on the plate. They add a nice sweet and tartness to the cake.

5 Minute Zucchini Salad

Easy salad! Arugula, zucchini ribbons, toasted pine nuts, basil and shaved Parmesan cheese. Toss with olive oil, fresh squeezed lemon and salt and pepper. Light and fresh!

Easy No Fail Oven BBQ Chicken

Ingredients: 

3-4 chicken boneless skinless chicken breasts
1/2 onion (white or yellow)
3/4 cup chopped mushrooms
Optional:
1 chopped zucchini
1 chopped red pepper
BBQ sauce



Instructions:

1.  Preheat oven to 400 degrees.

2. Saute chopped onion and mushrooms in pan until onions start to get soft. (you may also add the additional vegetables here if you want) 

3. Put chicken breasts in oven proof dish and sprinkle with salt and pepper. 

4. Spoon sauteed vegetables over chicken. 

5.  Pour your favorite BBQ sauce (homemade or store bought) over the top, just enough to cover the chicken. 

6. Cover the dish and cook at 400 degrees for ONE hour.

DONE! 

*I served mine over mashed potatoes. Yum! The chicken will be moist, tender and perfect!  

Your new favorite salad dressing!

This is a great as a dressing or dip, my kids liked it too!

Ingredients:
1 TBSP red onion, chopped
1/2 cup fresh basil leaves, chopped
1 1/2 TBSP dijon mustard
1 TBSP olive oil
2 TBSP fresh lemon juice
salt and pepper to taste
3/4 cup of your favorite mayo
1/2 cup of greek yogurt (I used Fage Total 0%)
1/4 cup half and half or buttermilk

Directions:
In food processor, puree: onion, basil, lemon juice, mustard, olive oil, salt and pepper until smooth, then add mayo, yogurt and half and half until smooth. Put into a covered container and refrigerate for an hour before serving. 

Take that PF Chang's! Lettuce Wraps

This is my favorite item on the menu at PF Chang's, lettuce wraps. I've seen several versions of this but tonight this is what I threw together with what I had. I mostly see this served with iceberg lettuce, but I use butter lettuce. It's much heartier and wraps up even better without falling apart. It's also a leafier, darker green, far more nutritious than iceberg!




(Serves 6)
Ingredients:

2 chicken breasts, diced
8 oz (1 pck) of mushrooms, diced
1/2 red pepper, diced
8 oz of bean sprouts
chopped garlic, 1 clove
Butter lettuce

Sauce:
1/4 cup vegetable oil
1/4 cup of honey
2 TBSP peanut butter
fresh grated ginger (about 1 TBSP)
fresh minced garlic (about 1 TBSP)
A few glugs of rice vinegar
1 TBSP sesame oil
soy sauce to taste

Instructions:

Heat a pan on medium heat, add oil (2 turn turns of the pan, I used olive) and add chicken. brown the chicken on all sides and then put into a bowl and set aside.

In the same hot pan, add the garlic, mushroom, peppers and bean sprouts. Cook them down until soft. You'll know they are almost ready when the youngest kid comes down and says "What's that smell?"

Then add back the chicken and cook for awhile longer. Toss with the sauce.
I made some brown rice to go with it, but that's optional, my kids like it, they also liked putting together their own lettuce wraps and who doesn't love a finger food?

Enjoy!




Enjoy!

Cold Weather Comfort Food- Shephard's Pie, Two Ways!

Two different potato toppings, I couldn't pick a favorite!

Ingredients:

1 lb ground turkey
1/4 cups diced or thinly sliced carrots
1/4 cup diced onion
2 stalks of celery, diced
2 cloves garlic, minced
3-4 large potatoes
3-4 large sweet potatoes
*cranberry chutney (optional)

Directions:

Preheat oven to 375 degrees.

In separate pots: Peel and cut the potatoes in large, similar sized chunks and boil until tender.

While the potatoes are boiling, saute onion, celery, garlic and carrots for about 5 minutes, then add the turkey. Cook until the turkey is browned. I had this cranberry honey chutney that I thought would go well with the turkey, so I dumped in about 1/4 cup to the meat mixture. This is optional, but it was sure delicious. If you don't have anything like this, add some of your favorite savory spices like thyme, sage, even poultry seasoning would be good. Once the meat is done, evenly distribute it into two small baking dishes.

Mas your cooked potatoes in separate bowls or pots. I like to add a little butter and milk to mine. A good tip is to make sure your milk is warm when you add it to the potatoes, it mixes better and does not cool the potatoes down.

Put the white potatoes on top of the meat mixture on one dish and then the sweet potatoes on the other. Bake uncovered for about 30 minutes. Try to enjoy it while one kid whines they don't like onions. Then lie to them and tell them its not onions. If they continue to whine, tell them some kids' mothers' don't even cook or make their lunch and what do they think of that? This meal has been brought to you with a side of guilt. Then go find the open bottle of wine and finish it off.

Pizza Friday!

Growing up, Friday night was always pizza night. Sometimes we got take out, but mostly I remember sitting at the kitchen table grating the cheese (and stealing bites!) while my Mom and Dad made the pizza dough. My Mom was ahead of her time and was making whole wheat pizza dough when no one else I knew did it. To this day, I still love pizza on a Friday night. The kids love to get involved with the toppings and we are lucky if there are leftovers for a midnight cold pizza craving!

Easy Peasy Pizza Dough

Ingredients:

1 package active dry yeast
1 cup warm water
1/2 teaspoon salt
2 teaspoons olive oil
1 1/2 cups purpose flour
1 1/2 cups 100% whole wheat flour
1 Tablespoon cornmeal

Directions:
(I make this with my kitchen aid standing mixer)

Dissolve yeast in warm water. Add salt, olive oil and 2 cups of flour. Attach dough hook to mix and mix for about a minute on speed 2. Gradually add the remaining flour and mix until dough clings to hook and cleans the sides of the bowl. Knead on speed 2 for 2 minutes longer.

Place dough in greased bowl, turning to grease the top. Cover with a tea towel and let rise in a warm spot until double in bulk, about an hour. Then punch dough down and divide into two parts, I was able to cover two small baking sheets with the dough- I like my crust thin so if you want a thick crust you could just use all the dough on one baking sheet or pizza pan. Be sure to sprinkle the cornmeal on the pan before putting the dough down.

Top with your favorite toppings and bake at 450 for about 15 minutes.

TIP: I like to pre-bake my crust before I add my toppings. Just for about 5 minutes, otherwise I find that the top looks done but the dough is a little undercooked.

Gluten Free, Dairy Free Almond Chocolate Cups for Heidi

My dear friend Heidi has many a food intolerance. It's easier to write a list of what she CAN eat rather than what she cannot. When we get together, I never want her to feel to left out, so I put on my big girl pants and my thinking hat and accept the challenge! These are based on Alicia Silverstone's peanut butter cups- which are excellent!

These delicious little cups of goodness are gluten free, dairy free and peanut free and stress free!


Makes SIX (but serves one- who are we kidding?)

Ingredients:
1 cup almonds
1/4 cup earth balance coconut spread
3/4 cup non dairy/ gluten free chocolate chips (Rice Dream make the best)
1/8 cup of unsweetened vanilla almond milk

Directions:

Line a muffin tin with 6 paper liners.

Put almonds in your food processor and grind to a fine meal.

In a small pot, heat the coconut spread until melted. Remove from heat and stir in almonds. Then divide the almond mixture into each of the paper lined muffin tins. (about 1 tbsp)

In a clean pot, melt the chocolate chips with the almond milk until runny and smooth. Spoon evenly over each of the almond cups. Chop some almonds or walnuts and sprinkle on top.
Refrigerate for 2 hours to set. If you are in the middle of a wicked craving, put them in the freezer and check them every 5 minutes to see of they harden. Sometimes you won't be able to wait and you'll eat one that's soft. It's okay. No one will know. None of this is from experience by the way.

Non Dairy All Fruit Smoothie

I've read over and over that it's best for your digestion to eat fruit alone. It's ideal to just eat fruit as your first meal, then wait 30 minutes and eat your breakfast. I prefer to sip a smoothie and thought there was no way I would like one without yogurt, but here it is. Easy too!

Ingredients:
frozen blueberries
2 peaches
1 cup of all natural juice (guava or mango)
1/2 cup of water for consistency

Directions:

Slice the peaches and add them, along with everything else into your blender. Voila!

No bake dessert! Kahlua Tiramisu

I'm on a detox and this is the last dessert I will have for awhile. It was pretty darn good and easy to make and during these last of the hot summer days, it's great to not have to turn on the oven.
I used the Barefoot Contessa rum raisin tiramisu recipe as a guideline, but I made some swaps and changes. I mean, do raisins belong in a tiramisu?





Ingredients:

1 cup kahlua
6 egg yolks (room temp)
1/2 cup superfine sugar
16 oz. Mascarpone
3/4 cup fresh squeezed orange juice
1 1/2 tsp vanilla
24-30 ladyfingers
dark chocolate bar (at least 70% cocoa)
heavy whipping cream

Directions:

Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 5 minutes, until very thick and light yellow. Lower the speed to low and mix in the mascarpone until smooth. With the mixer still on low, add ½ cup of kahlua, ¼ cup of orange juice, and the vanilla extract. Stir until combined.

Pour the remaining ½ cup of kahlua and remaining ½ cup of orange juice in a shallow bowl. Dip one side of each ladyfinger quickly in the rum mixture and place them in one layer in a 9 x 11 x 2 inch rectangular or oval dish. Break the ladyfingers in smaller pieces and dip them in the kahlua mixture to fill the spaces. Pour half the mascarpone mixture over and spread evenly. Grate dark chocolate over the top (I used my microplane). Repeat the layers of dipped ladyfingers, mascarpone mixture, and grated chocolate. Cover with plastic wrap, and refrigerate for at least 6 hours, but preferably overnight. Do not sneak tastes in the middle of the night. It will show. I'm not speaking from experience, honest.

Before serving, whip the cream with a teaspoon of vanilla and spread over the top. Grate chocolate on top and serve cold.

Slow cooked beef short ribs. Holla!

I made this for guests recently and it was a hit! I served it with some baked beans, corn, and grilled veggies. There were zero leftovers.

Ingredients

• 4 pounds (or so) boneless beef short ribs
  
• salt and freshly ground black pepper
• 2/3 cup brown sugar
  
• 1 teaspoon paprika
• 2-3 garlic cloves, crushed
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon dried ground thyme
• 2/3 cup ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire

Directions

Preheat the oven to 300 degrees F.

Arrange the short ribs in a 13 by 9-inch baking dish and season with salt and pepper, to taste.

In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. The met should fall apart when you pull on it with a fork. Transfer to a serving platter and serve.

3 minute lunch! Toasted Tomato Sandwich

This easy peasy sandwich reminds me of my dear Dad. I can just picture him at our kitchen table eating one.


Easy Ingredients:
2 slices of your favorite bread (I love sourdough for this one)
Mayonnaise
Sliced tomatoes
Salt and pepper

Easy Directions:
Toast the bread (lightly). Slice the tomatoes (medium-thick).

Butter the toast if you wish and then smear each side with a layer of mayo. Add the tomatoes and sprinkle with salt and pepper. And that's your sandwich.

It goes best with a cup of black tea, with a bit of honey and milk added to it.
Takes me right back to my childhood!

Variations:
I've messed with this sandwich over the years, sometimes I add cheese, or basil, but it's perfect as is.

Blueberry Bake!

Spent the morning blueberry picking and thought what's a girl to do with all those berries? Instead of a calorie-fest filled pie, I opted for a simple baked blueberry dessert.

15 graham crackers
1 lemon
1/2 stick of butter
fresh grated ginger (optional)
4 cups of blueberries (you could use mixed berries or whatever fruit you have on hand)
1/4 cup of sugar

Preheat oven to 350 degrees.

Crush graham crackers in a food processor or put them in a ziplock bag and smash them to pieces. Melt the butter and add to graham crackers, mix well and press into a 8x8 square inch pan.

In a large bowl, combine blueberries, sugar, 1 tsp of grated ginger, the zest of one lemon as well as the juice and toss.

Pour berries on top of the graham cracker crust (option: add some small pieces of butter on top if you wish) and put in the oven for about 35 minutes, until berries are bubbly. After you remove it from the oven, let it sit for awhile to cool, but serve warm with a dollop of vanilla ice cream. Yum! The ginger and lemon add a little zing!

Grilled Shrimp and Veggies over Couscous

This is a new favorite, I can't wait to make it again!

Ingredients:
(Serves 4)

- 4 shrimp skewers (5 shrimp on each)
- brown rice couscous (or regular couscous)
- 1/2 cup baby carrots (Cut in half, lengthwise)
- 1 onion
-1 yellow pepper
- 2 zucchini
- 3 cloves garlic

Shrimp rub:
- 1 tsp Lawry's seasoning salt
-1/4 tsp paprika
-pinch of cayenne
- 2 tsp sugar
- cracked black pepper



Directions:

Set your BBQ grill to Med/High.

Drizzle the shrimp with some olive oil and set aside. Mix all "shrimp rub" ingredients in a bowl and then sprinkle on both sides of the shrimp skewers. Set aside.

Chop all the vegetables into large, similar sized pieces and place in grilling basket. If you do not have a grill basket, you can put the veggies in foil and then put on the grill. Toss all vegetables with some olive oil, salt and pepper and a little splash of balsamic vinegar. Place on the top shelf of the grill and let it cook, checking on it and tossing it a couple of times for about 30-40 minutes. I like it when the onions and peppers char a little at the edges, sweet goodness!

While the veggies are cooking, make your couscous. I found this great organic brown rice couscous, I just followed the package directions and it's fabulous, but you can use whatever couscous you prefer.

Put the shrimp on the grill at the last minute, they will only take a minute or two on each side. When they are pink, remove.

I like to serve this family style, and put the couscous in a big serving bowl and then layered the veggies and then shrimp on top. Enjoy!

Food Find! Coconut Spread

All I can say is YUM! I nabbed this at Whole Foods yesterday and had not seen it before. It's a coconut spread and is gluten free and vegan. This stuff is tasty! I put it on the kids' waffles this morning. Yum! I tried it on a piece of toast. Delish! Now, what else can we do with it? Possibilities are endless...

Lighten Up! Summer Berry Cheesecake

This is great recipe for summer. I love cheesecake and found some ways to lighten up on the fat and calories. Load it with your favorite fresh berries or fruit, it will be a hit! (I made it instead of a traditional cake for my father in law's birthday)

Ingredients:

7-9 Graham crackers crushed
2 TBSP butter, melted

3 pkg. (8 oz. each) neuftachel cheese (room temperature)

3/4 cup sugar

2 tsp. lemon zest

1 TBSP lemon juice

1/2 tsp. vanilla

3 eggs

3/4 fresh blueberries
1/2 cup fresh raspberries
(add any other fruit or berries you like!)

Directions: Heat your oven to 300 degrees. Crush your graham crackers in a food processor and mix with the melted butter. Then press into a greased 9 inch pie plate or spring-form pan.

Beat cheese, sugar, lemon zest, lemon juice and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.

Pour into pie plate.

Bake for 45 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Top with fruit just before serving. Accept compliments.

NOTE** If you want a little extra pizzaz, warm some marmalade or apricot jam and then drizzle over the top at the end.