Applesauce, Baby (Or Baby Applesauce)

Is there anything more autumnal than picking apples? (how’s that vocabulary for ya?!)  My husband and I have made it a yearly tradition since we were dating, and now love involving our little girls in the event!  Clara had a blast this year: throwing fruit, destroying fallen limbs and climbing on her Daddy’s shoulders.  Sweet Little Ruby was still a tad too tiny to enjoy the day, so I made her some delicious homemade applesauce so she could get in on the action!

Baby Applesauce

1. Pick Apples on a beautiful fall morning

2. Take apples home and wash them, cut them up and put them in the adorable Dutch Oven pot your mom got you for Christmas a few years ago. (I LOVE this thing)  I left the skins on because that’s where all the nutrients are for my Roobs!

3. Add enough water to  cover half the apples and a dash of cinnamon.

4. Simmer for about 30 minutes, then puree.

5. Freeze in ice cube trays and little babies will love it!

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October 30, 2012. Family Life, Recipes. Leave a comment.

How to Feed Your Grandma

I have an unconventional grandmother.  A wonderfully quirky, never made a cookie in her life, sparkle-in-her-eyes, unconventional…..grandma.  You might assume that a girl in the profession of “Home Ec” (Family Consumer Science, actually!) would have an apron wearing, secret recipes type of matriarch.  But Myrt (yes, I do call her by her first name) was a business owner while raising her children and never had time to concentrate and relish in homemaking.  When spending the night with her as children, my sister and I would often make dinner for her and Bob (yep, I rarely call him grandpa either) and she was always impressed with our love of cooking which we inherited from the other branch of our family tree. 

These days my goal when cooking for Myrt is to make her forget she’s a Type 1 diabetic.  She’s been plagued by this dreadful disease for as long as I can remember.  Although she never has had much of sweet tooth, I have always felt terrible that she could not partake in the sweet yumminess of birthdays and holidays.  I have made it my goal to perfect the art of using Splenda in any dish possible in such a way that it is untraceable to the common palate.  I have had many of her recipe requests for me turn flat.  Literally, she requested a chocolate cake last year and it was, indeed…. flat.  This weekend I am going to make her favorite concoction of mine: Peanut Butter Pie.  She loves this so much, I almost have to make her an extra to take home! 

Sugar-Free Peanut Butter Pie

No Sugar Added Peanut Butter Pie

1 Oreo Cookie Crust (Made with Sugar-Free Oreos-yes, they do make these!)
8 oz cream cheese, softened
3/4 cup Splenda
1/2 cup peanut butter
1/2 cup milk
16 oz Sugar-Free Whipped Topping
Sugar-Free Chocolate Syrup (“Great Value”!!!) 
 
1. Beat together the cream cheese and Splenda.  Mix in peanut butter and milk then beat until smooth.
2.  Gently fold in the Whipped Topping.
3.  Pour ALL the filling into the crust at once, and spread from the inside out to ensure no cookie crumbs stick to the mixture. Drizzle with chocolate syrup.
4.  Chill at least 4 hours and ENJOY a delicious sweet treat without an insulin spike!

September 3, 2012. Family Life, Healthy Stuff, Recipes. 1 comment.

Back to School……Back to School…..

‘Tis that time of year again! I got a lot accomplished this summer: gave birth, finished potty training my daughter….you know, the usual.   Thanks to Pinterest I got a lot of fun projects and recipes under my belt as well!  Here are my last 2 pins of the summer!

The Nap Mat:  Since my daughter is a giant and doesn’t quite fit in a Pack-n-Play anymore, she needed a new place to sleep at the babysitter’s.  The Babbysitter showed me a pin for this Nap Mat as a solution to our napping dilema.  So cute!  It was fairly easy, although I unsuccessully tried to “Courtney-ize” it by thiking I’m smarter than the tutorial- which I wasn’t.  If I make another, I probably won’t add the velco so the foam can be removed.  It wasn’t a pretty sight…..   No pics of my Sweet Clara using it, but she is loving it! Here is the tutorial picture, though.  Very Similar.

Egg Muffins:  In my quest to eat less carbohydrates I ate a lot of egg whites this summer.  With two crazy girls to get ready in the morning I did not want to make eggs every day, but didn’t want to give into cereal’s temptation.  This pin solved my problem!  What a great idea and so yummy!  I cooked a bunch of these suckers on Sunday and I can reheat them every morning and eat on the way to work!  Here is my variation and the websites pic.

Pinned Image

1 carton Egg Whites

1/2 green bell pepper, finely chopped

1/4 red onion, finely chopped

1/2 cup fresh spinach, chiffonade

Mozzerella Cheese

Salt & Pepper

Mix together and pour into greased muffin tins.  Sprinkle with cheese and bake at 350 degrees for 20 min.

August 14, 2012. Family Life, I love my job!, Recipes. 2 comments.

Pin#4: A Very Pinteresting Father’s Day

Rich and I don’t make a big deal out of extravagent gift giving on holidays.  We usually exchange our favorite decadent candies and a few novelties we might not buy for ourselves.  My husband is EXTREMELY hard to buy for because he is ridiculousy picky and buys anything he wants for himself out of his ever growing “investmest fund” (his Christmas and birthday money that he uses to buy tickets and resell them or ebay the ballpark giveways).  This being said, it is hard to impress him with gifts….until I found PINTEREST!

I have pinning ideas for him since I started Pinterest and I used 4 different ideas as inspiration for his Father’s Day gifts; plus 1 bag of No Show socks because well….. he needed them.

1. Circus Truffles Rich recently discovered frosted animal cookies (a favorite childhood treat of my own) and when I saw these I knew I had to try them.  This recipe calls for crushed frosted cookies- but I thought that would be far too rich.  So I changed the recipe to 3 cups crushed plain animal crackers, 12 oz cream cheese frosting and white melting chocolate.  They are yummy and taste very similar to their namesake.

2. “I love you this much” card.  I forgot to take a picture of it.. but I used this idea to make a card using on of Clara’s and one of Ruby’s hands. 

Pinned Image

3 & 4 “Candy Poem”  I’ve gotten a few candy poems in my day as a teacher.  You know, “You’re worth a 100 Grand” or “You’re a Smartie Pants”.  But, when I saw this idea for using different kinds of pop to show appreciation I knew I wanted to write a special one for Rich.  I wrote it on a large piece of posterboard like I had seen pinned many times and Rich loved it!  I started by going to the candy aisle and only contemplating candies that are his favorites…with the exception of “Sugar Babies”.  That was just to darn cute to pass up.  Trying to incorporate “Mike & Ike” was pushing it, but I think that’s the line that got him a little emotional.  Best reaction from a gift I have EVER gotten from him!  Here is the final result (the bottle of pop is Diet Mtn Dew…. get it…. “DEW for us” !?!) Please excuse my terrible handwriting on this project!

June 17, 2012. Family Life, Recipes. 1 comment.

Mmmmm…. Peach Cake!

Most families have some sort of a tradition when it comes to birthdays.  Mine does the usual, “Pick Where We Eat” ritual, but my sister and I have added a “Choose Any Dessert” element to the mix in the past couple of years.  When asked what I wanted this year, without taking a breath I responded, “PEACH CAKE!”.  This recipe was given to my sister about 10 years ago, and every time she makes it I go into a state of bliss!  This means A LOT coming from a girl who usually prefers chocolate to anything else! 

Before I post the recipe, I need to state that this is not really a cake.  Custard? Layered Dessert? And honestly, reading the recipe for the first time, it doesn’t even sound that appetizing!  I don’t really know what it is about this cake, but it’s AMAZING and is the perfect way to kick off Spring!!!

Peach Cake

3/4 c. cold butter

1 pkg yellow cake mix

2 egg yolks

2 c. sour cream (can be low or no fat)

1 29 oz can sliced peaches drained ( or 3 ¾ cup frozen or fresh)

1/2 tsp. cinnamon

1 8 oz Cool Whip

 

Cut butter into dry cake mix to form coarse crumbs.

Pat into greased 13 x 9 pan.

Beat egg yolks.

Add sour cream, mix well.  

Cut peaches into 1 inch pieces, save 6-8 slices for garnish.

Mix peaches into sour cream mixture.

Bake at 350 for 20-25 minutes until brown on bottom, will be soft center.

Cool completely.  Spread whip topping and garnish with peach slices.

Store in refrigerator. 

Recipe from Stephanie Tscherny, my beloved sister

March 7, 2012. Family Life, Recipes. Leave a comment.

Soup It Up!

The basement of Central High School has been smelling very yummy this week, ‘cuz it’s Soup Week in Culinary Arts!  Delicious smells of bacon, simmering tomatoes and stocks are wafting all over the builiding- and we have had several requests for recipes!  Students have been learning about herbs/spices, the Mother Sauces and Types & Foundations of Soup.  I cannot take credit for any of these recipes (most come courtesy of Food Network stars), but they are the perfect treat on a cold winter night!  ENJOY!

Cheddar Corn Chowder

Sweet Potato Chowder (Spicy!)

Minestrone

Gazpacho
3 Bean Chili
 

Tomato Bisque

 
 
 
 
 
 
 
 
 
 

 

 

 

 

Three Bean and Beef Chili

Serves:

10 cups (serves 8, serving size 1 1/4 cup)

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced (1 cup)
  • 1 red bell pepper, diced (1 cup)
  • 2 carrots, diced (1/2 cup)
  • 2 teaspoons ground cumin
  • 1 pound extra-lean ground beef (90 percent lean)
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups water
  • 1 chipotle chile in adobo sauce, seeded and minced
  • 2 teaspoons adobo sauce from the can of chipotles
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 1 (15.5-ounce) can kidney beans, drained and rinsed
  • 1 (15.5-ounce) can pinto beans, drained and rinsed

Directions

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

 

Super Quick Minestrone

Serves:

8 to 10 servings

Ingredients

  • 1 cup (4 ounces) tubetti pasta, or other small pasta shape
  • Extra-virgin olive oil
  • 6 cups chicken stock
  • 1/4 pound pancetta, cut into 3 pieces
  • 6 medium garlic cloves, each cut in 1/2 lengthwise
  • 2 cups finely chopped yellow onions (2 small onions)
  • 1 cup small-diced celery (2 medium stalks)
  • 1 cup small-diced carrots (2 to 3 medium carrots)
  • 1 tablespoon finely chopped rosemary or thyme leaves
  • 1 (14-ounce) can cannellini beans, drained and rinsed
  • 1 (14 1/2-ounce) can diced tomatoes
  • 4 cups small-diced zucchini (green/yellow) (5 small zucchini)
  • 2 cups small-diced, peeled russet potatoes (1 large russet)
  • Salt and freshly ground black pepper
  • 1 cup freshly grated Parmesan

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a baking sheet. Toss the pasta with a little olive oil to prevent sticking.

In a large saucepan over medium heat, warm the chicken stock.

In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots.

Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked tubetti pasta. Serve warm with Parmesan and olive oil passed at the table.

Cooking notes: Add the cooked pasta just before serving. If it sits in the soup too long, it develops a flabby texture. Tubetti (little hollow tubes) are the classic pasta for minestrone, but you could substitute another small shape of pasta.

Cheddar Corn Chowder

Serves:

10 to 12 servings

Ingredients

  • 8 ounces bacon, chopped
  • 1/4 cup good olive oil
  • 6 cups chopped yellow onions (4 large onions)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 cup flour
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground turmeric
  • 12 cups chicken stock
  • 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
  • 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
  • 2 cups half-and-half
  • 8 ounces sharp white cheddar cheese, grated

Directions

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

 

 

Tomato Bisque

Serves:

4 to 6 appetizer servings (abo

Ingredients

  • 4 tablespoons unsalted butter
  • 1 tablespoon minced bacon (about 1/2 ounce)
  • 1 Spanish onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 4 cloves garlic, minced
  • 5 tablespoons all-purpose flour
  • 5 cups chicken broth, homemade or low-sodium canned
  • 1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
  • 3 parsley sprigs
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 cup heavy cream
  • 1 3/4 teaspoon kosher salt
  • Freshly ground black pepper

Directions

Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.

Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.

When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.

Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.

Sweet Potato Chowder

Serves:

4 servings

Ingredients

  • 1/2 pound thick-sliced bacon, cut into 1/2-inch pieces
  • 1/2 medium sweet red pepper, diced
  • 1/2 medium sweet green pepper, diced
  • 1/2 large white onion, diced
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 3 (14.5-ounce) cans chicken broth
  • 3 canned chipotle chiles, minced
  • 2 (14-ounce) cans corn
  • 1 cup lowfat milk
  • 1/2 teaspoon salt
  • Monterey Jack Quesadillas, recipe follows
  • Cilantro leaves, for garnish

Directions

Cook the bacon in a large stockpot over medium heat until it begins to crisp. Spoon off the bacon fat, except for a thin coating. Add the peppers and onion to the bacon and continue cooking, stirring frequently, until the vegetables are tender.

Add the sweet potatoes, chicken broth, and chipotles and simmer, covered, 15 minutes or until the potatoes are tender. Stir in the corn, milk, and salt; heat through. Serve with quesadillas and garnish with cilantro.

Gazpacho

Serves:

4 servings

Ingredients

  • 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
  • Tomato juice
  • 1 cup cucumber, peeled, seeded and chopped
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped red onion
  • 1 small jalapeno, seeded and minced
  • 1 medium garlic clove, minced
  • 1/4 cup extra-virgin olive oil
  • 1 lime, juiced
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon toasted, ground cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh basil leaves, chiffonade

Directions

Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

 

January 11, 2012. Tags: , , , , . Recipes. 1 comment.

It’s Tofu-riffic!

Have I mentioned before how much I love food substitutions?  This summer, I posted a recipe for a pizza crust substitute when I was on a low-carb kick and now it’s time for a fat-replacer! 

“Foods & Nutrition” is currently studying Fats, Protein & Meat and I love introducing them to alternative choices.  This weeks lab included a salmon recipe that I was shocked to find a group of 15 year-old boys arguing over.  Surprised at their quarrel, I inquired about why they wanted to make the salmon so badly. “Mrs. D, we want Omego 3’s!”  A proud moment in my teaching career!

On to the tofu…. I usually have several vegetarians in class and love to introduce them and all the other students to the wonders of tofu.  They learned about how they lower your LDLs, contain calcium, fiber and Omega 3 Fatty Acids (you can imagine how badly those boys wanted to try tofu!).  For lab, students made a No-Bake Peanut Butter Cheesecake that uses tofu instead of cream cheese.  It is so yummy!  You can also use 1 cup melted milk chocolate chips for a chocolate pie!

Ingredients:

16 ounces soft (silken) tofu

1 cup creamy peanut butter

3/4 cup Splenda

¼ cup soy milk

2 tsp vanilla

Oreo Cookie Pie Crust

Preparation:

1. Drain tofu completely, by pressing it between paper towels.

2. Combine the tofu, peanut butter, Splenda, soy milk and vanilla in a food processor and blend until smooth.

 3. Spoon ENTIRE mixture into the pie shell at once.  Spread mixture outward from the middle, so the cookie crumbs don’t get into the mixture.

 Refrigerate at least 2 hours and serve.

BEFORE SERVING: DRIZZLE WITH CHOCOLATE SYRUP

November 29, 2011. Healthy Stuff, Recipes. Leave a comment.

How to Make the Perfect Smoothie!

My nutrition class recently learned all about vitamins, and what better way to learn how to get them into your diet than a smoothie lab!  But, simply giving them recipes for great smoothies isn’t good enough.  Students had to choose a health benefit like better skin, healthy hair or calorie burning as the purpose of their smoothie.  Then, they had to look over their notes for the vitamins that held these functions.  Finally, they chose the fruits that those vitamins contained and they were ready to make smoothies…. almost.  (If you would like to create a smoothie with a specific health benefit, check out this site http://kidshealth.org/teen/misc/vitamin_chart.html)

1 cup base + 1 cup liquid + 2 cups thickener = PERFECTION!

BASE: No more than 3 fruits or veggies from the same general category (berries, citrus) makes a great combination!  Add a punch of a SUPER FOOD by adding fresh spinach or avocado!  All fruits/veggies should total to 1 cup.

LIQUID: Choose milk or juice depending on the intensity of your base choices.  To tame down strong flavors add milk.  To add a little kick to mild fruits add a juice.  If using a yellow or orange base try a little carrot juice for added vitamin A!

THICKENER:  If the fruits you chose are frozen (which make the best consistency) then they are actually apart of the thickener group now.  So, if you already have 1 cup of frozen fruit, add a cup of vanilla yogurt for added creaminess.  Using fresh fruit?  2 cups of yogurt should do the trick for just the right thickness.  Depending on the juiceness of your fruit have some ice on hand to blend in.

Blend & Enjoy!

October 28, 2011. Healthy Stuff, Recipes. Leave a comment.

Comfort Food: Mom’s Hamburger Supper

 

The first unit of most FACS classes begins with a unit about “WHY ARE YOU LEARNING THIS?’, so I’ve been talking a lot of about why we wear clothes (Fashion), live in houses (Interior Design), eat in restaurants (Culinary Arts) and today………..choose to eat certain foods (Nutrition).  One of those reasons being for Psychological reasons.  A big reason we eat certain foods is for the way they make us feel emotionally.  We can simply smell the food circling around the kitchen and it can take us back to a different time.

I made my favorite comfort food the other day after a friend gave me a whole lot of ground beef!  I never buy beef, so I took the opportunity to reminisce my favorite childhood meal: Mom’s Hamburger Supper.  She calls it Hamburger Dinner for 2 since she and my dad made it up when they were newlyweds and were flat broke.  That should answer the question of ingredients, there aren’t many!

Since I have never done things exactly the way my mom told me to, here is my version of her yummy, comforting meal!  Her version calls for a can of Cream of Mushroom soup instead of making the gravy from a roux: but that’s how I roll.

Hamburger Supper
1/2 pound ground beef
1 T flour
1 cup milk
 
1. Season the ground beef with Worcestershire sauce, chili powder & garlic powder.  Form into thin patties.
2. Fry patties in a skillet (cast iron preferably) on Medium heat until cooked thoroughly.  Remove to a paper towel lined plate.
3.  Remove enough of the grease until only 1 tablespoon or so remains, keep all the yummy crispies!
4. Make a roux: That’s fancy for stir in the flour until it forms a paste.  Keep stirring it around until you smell a nutty aroma and the paste is a little darker.Whisk in the milk and stir like crazy while the mixture heats up and thickens.
5.  Add the patties back to the skillet and let simmer 5 minutes.
6.  Serve with veggies and mashed potatoes!

 

September 1, 2011. Family Life, Recipes. Leave a comment.

Cauli “flour” Pizza Crust

By default, “Foods & Nutrition” has become my area of expertise.  Each school year I teach 5-6 sections of this lab-based class.  That’s roughly 175 students who walk into my room the first day of class and think to themselves, “Why is this chubby lady teaching Foods & Nutrition?”  I’m not fishing, just stating what I know they are all thinking those important first few seconds after the bell. 

I’ve learned a lot by teaching this class, and try to apply what I teach to my everyday habits, in hopes that one day they won’t wonder why the nutrition teacher looks like she has no idea what she is talking about.  Making my goal to drop a few LBs before the 2011 school year, I started the “17 Day Diet”.  Basically a glorified Atkins Diet that weens you back onto carbs, helping you resist the urge to dive head first into a Krispy Kreme box.  Good diet, but planning meals that include ZERO carbs for 17 days is as enjoyable as watching others lick their lips after a cupcake on day 4.

Wallowing in my stomach pangs, I express my desire for a pizza to a friend.  She suggests I look up a recipe for a cauliflower pizza crust she’s heard others tell of.  Gross.  However, thinking myself a connoisseur of hiding veggies in unsuspecting foods, I did a little Googling.

Let me tell you, if you love the taste of crispy (almost over cooked) cheese like I do, THIS IS THE NO-CARB RECIPE FOR YOU!  I have made this recipe twice and I still cannot believe how delicious and non-cauliflower tasting it is! This dish has saved my life and help me lose 12 lbs. (It’s a start).

2 cups cooked cauliflower

2 cups mozzarella cheese

2 eggs

2 cloves garlic, minced

2 T oregano

Preheat oven to 450*. Chop cooked cauliflower in a food processor until grainy.  Squeeze as much water out of the “riced” cauliflower as possible.  Mix with remaining ingredients. 

Grease a spring-form pan and line the bottom with parchment paper.  Scoop half the mixture into pan and press down evenly.  Cook in oven for 15-20 minutes, or until cheese has browned.

Mine is a little on the yellow-side since I used Grandma's farm fresh eggs!

Remove spring-form ring, and flip the round onto a greased cookie sheet.  Cook for another 15 minutes.  Add your favorite toppings (go easy on the sauce and cheese) and broil until cheese melts. Repeat. Yields 2 personal pan pizzas. YUM!

I don’t think I’ll add this one to the recipe box for my students to perform in lab, since it is a bit time-consuming.  However, I will keep it on hand for any students who are allergic to gluten and are craving a delicious pizza…. just like I was!

Please excuse the over-used cookie sheet (yuck)

August 10, 2011. Healthy Stuff, Recipes. 1 comment.