Pizza Party

Cauliflower Pizza Crust!

(First things first, I did not get the idea from Pinterest. Give me more credit than that!)

I was actually inspired to try a cauliflower pizza after reading a book about eliminating wheat from the diet. Some believe wheat is controversial in its role in nutrition-related disease and weight gain... but you know what's never controversial? Vegetables! Thank goodness... because there are too many to try and they are just too delicious. Now in pizza crust-form!

You would never know I'm vegetables on top of vegetables.

I've made this pizza multiple times over this past winter, and loved it every time. Most recently, I made it with my friend Karen and my mom when she visited last month. Believe it or not, this sheet pan fed 4 people. There were zero pieces leftover. Who cares?! Eat as much as you like... it's almost all veggies!

 

Cauliflower-Crust Pizza

Steam 1 head cauliflower until soft. Mash it up. Add 1 egg, 1 tbsp olive oil, and 1/4 cup shredded mozzarella or Italian cheese blend (I use part-skim). Spread into a greased, 8-in square pan and bake at 400 for 20 minutes.

*Note* Go big. Use 2 heads cauliflower, 2 eggs, plus the oil and cheese and spread in a 9x13 or slightly larger sheet pan to feed a few more.

When the crust has set after baking, top with your favorite toppings. Our family classic includes sauteed onions directly on the crust before covering with marinara sauce. (I'm so glad I was with Karen... she whipped up her own pizza sauce in minutes with canned tomatoes from last year's garden bounty. Otherwise I just use any good jarred sauce.) So far we've got onions, then sauce, ok, now shredded cheese. Sauteed spinach, mushrooms, and red bell pepper. Cover those veggies with a dusting of Parmesan, black pepper, dried basil, oregano, and crushed red pepper. Bake at 400 for 20 minutes or so, until cheese browns and bubbles... as seen here!

Smitten by cauliflower

This is more of a knife-and-fork pizza... but I am telling you, the crust has GREAT flavor, even if you can't hold it in your hand. It is still delicious reheated, which I love as a post-run late breakfast on the weekend.

 

Shake up your pizza routine and give cauliflower a chance!

 

Beluga Tabouli

One of my favorite salads is tabouli- a bright, clean-tasting Middle Eastern dish traditionally made with bulgur wheat, fresh parsley, tomatoes, lemon juice, and olive oil. I'll eat it any way; with crackers, on top of greens, or on its own. It keeps for a few days, but it's best at room temperature the day it's made.

The first time I made it, I used short-grain brown rice instead of wheat. Still a winner! That classic flavor was there, with a different texture. I love the recipe out of Food to Live By, an amazing cookbook I've used to make many tasty things. Now, I would never make this for a Lebanese house guest... as I'm sure one would shudder at my grossly adapted version of the traditional salad. But it works for me!

The last time my mom visited, she brought me a new food to try... beluga lentils! Teeny tiny petite black lentils! So cute. The warm sunshine and free weekend called me to make Belugalinsen Tabouli.

My recipe was loosely based on Myra's. Check it out!

Beluga Tabouli
2 cups cooked beluga lentils (or bulgur, or short-grain brown rice, or cous cous, or wheat berries, or rye berries, etc!)
1 cup fresh flat-leaf parsley, minced
1/2 cup fresh basil, cut into thin ribbons
2 tbsp fresh mint, minced
2 large ripe tomatoes, diced (Disclaimer... I had to use gross tomatoes from the store this time. I can't wait for the good stuff to start growing up here! Soon I hope!)
1/2 cup scallions, thinly sliced, including white and 2 inches of the green
1 cup fresh shelled peas, or diced English cucumber (optional)
Combine above ingredients in a large bowl.
Combine following ingredients in a small bowl, and add to above ingredients.
1/4 cup olive oil
Grated zest of 1 lemon
1/4 cup lemon juice
2 cloves garlic, minced
1 tsp ground cumin (optional)
1 tsp salt
Freshly ground black pepper.

Fresh, bright, high-protein, non-authentic tabouli!

Keeps for a few days in the fridge. And it sure is a welcome change to boring lettuce for lunch.

Enjoy!

Spring Eats

Wow, March came and went... I can't believe we are well into April already! I also can't believe that I am in my second week of clinical! I am a bit sad to have my long community rotation behind me now. Many presentations, work site wellness seminars, cooking demos, and counseling sessions later, my 8+ hour days at the hospital plus commute is quite a change of pace. So far, so good... we'll see if I'm singing the same tune in a few months. Nevertheless... a girl's gotta EAT!

This past weekend I made two scrumptious recipes perfect for spring. Salmon with Dijon Dill Sauce and Massaged Kale Salad. (Not a typo... yes, you massage it. Keep reading!)

First, the salmon. Or should I say, the dill sauce. This little recipe is a favorite in my family... I've requested salmon with dill sauce for many birthday dinners growing up. It's all about the sauce! My grammy first tried it at a restaurant a few decades ago, and convinced the head chef to give her the recipe. And he did! And here it is. (That story is vague, I know, it's because the details don't matter... only the sauce matters.) I have tried several other dill sauces in my long life, and none are quite as good as this one. Here's how to make it... 

Dijon Dill Sauce for Salmon
2 tablespoons Dijon mustard
1/2 teaspoon powdered mustard
1 1/2 tablespoons sugar
1 tablespoon white vinegar
2 1/2 tablespoons vegetable oil (I use olive oil)
1/2 tablespoon dill weed

Shake well! You can make it in advance, it completely emulsifies. Drizzle this liquid gold atop a lovely piece of wild salmon- cooked to you liking- baked, grilled, pan-seared, poached... I kept it simple and baked mine at 350 for about 12 minutes.

Next, a new recipe with my new FAVORITE leafy green: Massaged Kale Salad. Let me tell you one of my favorite parts of the Keene State College Dietetic Internship... the interns! My intern class is 16 girls who came from all over the country, all bringing their unique way of food to this sweet little town in rural New Hampshire. We love to cook and we love to eat... and we had a wonderful time doing so in Cape Cod last weekend... quick, here's a picture, I can't resist...

Darling!

Anyway, everyone is always making kale. Kale chips, steamed kale, kale stir-fry, kale pesto (okay, no one has made that, but I'm sure it's only a matter of time). Back in the fall, Fionna (in the center) made this fantastic recipe which we all loved. It's a fun take on a dark leafy green... something you can really not get enough of, health-wise. Instead of cooking the kale, you sprinkle it with salt and massage it for 2-3 minutes. The salt breaks down some of the enzymes in the greens to make it more tender and less bitter. (Although, I hardly find kale bitter at all!) It also reduces the volume. See below!

1 bunch of kale, washed and chiffonaded

Yes! The same kale... massaged!

Fionna (or Fionner, as some New Hampshire natives like to call her) got this recipe from Cookus Interruptus, a cute blogger from Seattle who teaches viewers how to cook fresh, healthy foods amidst "life's interruptions". She also includes a video of herself making the dish in real time, which is helpful, if you have never, um, massaged kale before. The recipe is also versatile, so feel free to use what you like!

Massaged Kale Salad with Apples and Gorgonzola
Ingredients:

• 1 large bunch kale
• 1 teaspoon salt
• 1/3 cup sunflower seeds (I used slivered almonds... next time, pumpkin seeds)
• 1/4 cup diced red onion
• 1/3 cup currants (I used chopped dried plums)
• 1 apple, diced
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar (or any vinegar you like!)
• 1/3 cup gorgonzola cheese, crumbled   

Directions:

1. Destem kale by pulling leaf away from the stem. Wash leaves and spin or pat dry.
2. Stack leaves, roll up, and cut into thin ribbons (chiffonade).
3. Put kale in a large mixing bowl. Add salt, and massage salt into kale with your hands for 2-3 minutes. The volume of kale should be reduced by 1/3.
4. Transfer to a fresh bowl and discard any leftover liquid.
5. Stir in onion, currants, apple, and nuts/seeds.
6. Dress with oil and vinegar, and stir in cheese. 

The original recipe says this yields 6 servings. I am going to say... for me, it was 3. The girl loves kale!

Wishing you many delicious spring vegetables in the coming month!

Pasta e Fagioli

There is one dish I remember always eating for dinner with my family as a kid. It would typically be on a weeknight in the cold-weather months. It was good piping hot, but even better sitting on the stove top for an hour or two and coming to room temperature (not ServSafe, I know). I remember seeing it on a menu in a restaurant as a teenager, excitedly ordering it out for the first time... but what was served to me was insultingly NOT what my mom made. It is a true family recipe, which my mom made exactly the way her grandmother made it. And here I sit, in Keene, enjoying that same flavor I've experienced with my great Grandma Cicconi, my grammy, and my mother!

Pasta e Fagioli

This photo of my family was taken on Christmas day in 1982. The beautiful woman in the top left is my great Grandma Cicconi. My mom is in the bottom left corner, with my oldest brother.

This recipe comes from my great Grandma Cicconi. She cooked delicious Italian food for her family on a tight budget. I think Pasta e Fagioli (let Giorgio pronounce it for you here) sums up her cooking style so well because it is very simple, low in cost, with perfect flavor. The translation from Italian literally means "pasta and beans." Each cook makes it their own, which is why I can't enjoy just any soup by the same name! It's ready in 20 minutes. We eat it with a little sprinkle of Parmesan cheese. Here's how to make it...

Recipe: Pasta e Fagioli
In a saucepan, saute 1/2 an onion in a bit of olive oil, until soft. Add 1 can tomato sauce, 1 can pinto beans (rinsed and drained), and 1 can water. Salt and pepper to taste. Bring to a boil. Add 1 cup elbow macaroni, and cook a minute or two less than box directions suggest (about 5-6 minutes), stirring occasionally. Remove from heat, and let sit 5-10 minutes. Soup will seem thin at first, but the pasta absorbs the extra liquid and it thickens significantly! Top with cracked black pepper and a bit of Parmesan.

Pasta e Fagioli a la Grandma Cicconi

It's simple and healthful, an easy vegetarian meal! Now, for the first time, I used whole wheat pasta in the soup. Don't tell my people, but I actually like it a tiny bit better with white pasta... however, I would still make the whole wheat transition in this recipe for the improved nutrition. The texture is a bit different, which I'm not used to in such a classic Italian dish. I bet seasoned Italian cooks like my great grandma would cringe at the thought of whole wheat pasta... or corn and rice pasta, which my mom now uses!

I do love this soup, and I have to make it at least once a year. It reminds me of a simpler time for my family... before we spread out to Germany, Texas, and New Hampshire. I love how food can do that!

Buon appetito!

Brussel Sprouts for Cousin

This veggie post is in honor of my cousin Kevin, on his birthday! Kevin never met a brussel sprout he didn't love. Sauteed, cheese and mushroom soup-covered, steamed, bacon-rubbed, or my personal favorite... roasted, of course!

Brussel sprouts are only lovable. These mini cabbages with cancer-fighting properties reveal an earthy, sweet flavor when cooked. My favorite way to prepare brussels are to cut in half, tray up with some onion and butternut squash, toss in a sweet and savory Maple Balsamic Dressing, salt and pepper, and roast at 375 for 20-25 minutes, until golden brown and beautiful.

Maple Balsamic Dressing
1/2 cup garlic oil (Wegman's Basting Oil... what else? or use olive oil and 1 crushed garlic clove)
3 tbsp balsamic vinegar
2 tbsp maple syrup
1 heaping tsp dijon mustard
1 tbsp lemon juice
Salt and pepper to taste
Makes about 1 cup.

 

I am so glad I came to love the sprouts. I didn't always like them, but every year at Thanksgiving I saw Kevin eat them at Grammy's. He and Grammy were usually the only ones to partake. The rest of us turned up our noses. Brussel sprouts are a very rejectable vegetable.

How I was as a child (with curlier hair)

How Kevin looked to me (not actually him)

But now, I can't get enough! Thanks for the inspiration, Kev. I miss you, but I trust you are eating well in State College, and I promise I am doing the same here in Keene.

Grab some maple syrup and happy brussel-roasting!

It's Chocolate Time!

Lucky me! A friend's birthday and Valentine's day fell just a few days apart last week... giving me an even better excuse than usual (life) to bake my most favorite chocolate cake AND try my hand at chocolate truffles. So, needless to say... last weekend was... the... best.

First, the cake. It's Crazy Chocolate Cake, people! The BEST! Growing up, my mom often made this cake on snow days. In college, I made it for Mark and I on Valentine's Day (which is why I made it last week! I was nice enough not to eat it in front of him on Skype.) Once my college roommate Erica caught a whiff of this cake, she fell in love with it and made it for simply any and every occasion for the rest of the year! Oh, it's your friend's brother's birthday! Cake. It's Wednesday! Cake. You finished your grad school applications! Cake. You got a B on a test! Cake. Though I must say, the cake I made last week was one of my best yet...

Thank you to my Mark for these lovely flowers!

No icing necessary... we've got a sugar and chocolate crust.

Love!

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Recipe: Crazy Chocolate Cake

1. Mix these in a bowl:

• 3 cups flour (Last time I used 1 cup whole wheat and 2 cups white... and then laughed at myself for trying to make a chocolate cake healthier.)
• 2 cups sugar
• 1/2 cup cocoa powder (Hershey's makes a dark cocoa powder that has a really deep, yummy flavor!)
• 1 tsp. salt
• 2 tsp baking soda

2. Add these and stir:

• 1 tsp vanilla
• 2 tbsp vinegar
• 3/4 cup oil (I use 1/2 cup applesauce and 1/4 cup oil. This is a worthy substitute! You can save quite a bit of fat and keep the moisture here.)
• 2 cups water  

3. Pour into a greased pan. Top with these:

• 1/3 cup sugar
• 1 cup chocolate chips (This last time I used Ghirardelli dark chocolate chips. Do it!)

4. Bake at 350 for 40-45 minutes.
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I could probably eat this cake exclusively to satisfy any chocolate craving... but I did try a brand-new chocolate treat in honor of a friend's birthday and girls' night! (Thanks Kelly W. for being born!) Chocolate Ganache Truffles... you can find the recipe here, courtesy of Vegetarian Times. They were surprisingly easy to make (no double-boiling anything!) and were QUITE the hit with the girls. But really, if you doubt their deliciousness, just look at the list of ingredients. I am almost certain you can't fail here! *Note* I did follow the recipe closely... yes, I did use Kahlua; yes, I did use heavy cream; yes, I did use instant coffee (Starbucks Via, in fact); no, I didn't use corn syrup, I used honey instead because that's what I had. 

How the pros captured Chocolate Ganache Truffles

And... mine!

Let me tell you, it was a real shame there were still some left over and they sat in my fridge for a few days. (OK, a day.) A realllll shame.

To end on an even sweeter note... it's no secret that dark chocolate has been shown to have plenty of nutritious health benefits, thanks to their antioxidant-rich properties! Many studies have shown a link to decreased blood pressure, decreased platelet stickiness (i.e. decreased risk of heart attack and stroke), decrease risk for diabetes, and possibly a link to decreasing cancer risk! The darker the chocolate (over 60%) the better the antioxidant punch. Check out what the Cleveland Clinic has to say, or a researcher at Penn State.

I have a feeling I don't really have to convince you to make one of these recipes. Now get yourself some chocolate!

Sweet Sweet Sweet Potato

Isn't it just darling to find new ways to cook well-loved foods? I am talking about the sweetest potato I know.  

(Sweet potato or yam? In the US we use the terms interchangeably. Botanically, they are two different tubers. But most of what we enjoy here in the States are true sweet potatoes! Google it.)

Three sweet potatoes. Two new recipes. One tasty and beta carotene-filled day!

My excuses for cooking up Sweet Potato Blueberry Muffins and Spiced Mashed Sweet Potatoes are both internship-related.

First, the muffins. Another intern and I are testing recipes we will make for a breakfast event in Keene honoring Champions in the area. Champions are individuals and organizations who have pledged to help make Keene the healthiest community in the country by the year 2020. (Also known as Vision 2020.) The breakfast is in March. We'll prepare food for about 50 people, and then give a short presentation on how to make the most out of breakfast. So far we know we will make homemade granola bars, mini-quiches, and muffins. We are also able to serve yogurt, fruit, and coffee... making it a complete meal. I like this recipe because it is so different, wholesome, and kind of fun! (I mean, a sweet potato muffin? Really? I still get a kick out of it!)

This recipe was adapted from chef Mark Bittman's Sweet Potato Muffins, created for Runner's World Magazine. If you look at his recipe, you'll notice I added 1/2 cup frozen blueberries, tossed in a bit of flour. I also substituted some brown sugar for the white, and next time may even use a bit of maple syrup too (you just do that in New Hampshire.) These treats are the perfect, perfect pre-workout fuel... and a delightful afternoon snack.

*Update* The second time I baked these, I reduced the total amount of regular whole wheat flour from 2 1/2 down to 2 cups. The muffins came out a bit lighter and even better! I imagine if you used whole wheat pastry, 2 1/2 would still be fine, but it can be hard to find.

"Make me! Eat me!"

The other sweet (potato) dish we whipped up (literally) is a mashed sweet potato with some uncommon flavors. Let me explain. A fellow intern and I are doing a lunch 'n' learn presentation at a local senior center. Since seniors are often told what they can't eat, (goodbye saturated fat, cholesterol, sodium, vitamin K perhaps...) we are going to talk to them about how to make what they do eat even better. With spices! Did you know... 1 tsp of cinnamon contains the antioxidant equivalent of 1/2 cup of blueberries? Dried spices are essentially concentrated forms of fruits and vegetables. No, that doesn't mean we can replace vegetables with spices in our diets, but it does mean we can maximize the nutrient punch by adding spice.

These spices are some of the most powerful:

• Cloves 
• Cinnamon 
• Oregano 
• Turmeric 
• Curry 
• Thyme
• Ginger
• Cumin
• Black pepper

To start off the session with our seniors, we'll have them taste our Spiced Mashed Sweet Potatoes and guess what spices we added to the dish. Much of our research for the topic, as well as the recipe, came from McCormick.

Recipe: Spiced Mashed Sweet Potatoes.

1. Cook 2 lbs sweet potatoes. (Microwave, boil, bake, whatever your heart desires. We microwaved!) 
2. Mash.
3. Add 2 tbsp butter, 2 tsp vanilla extract, 1 tsp ground ginger, 1/4 tsp salt, and 1/4 tsp dried thyme.

Thanks McCormick for the photo... I promise it looked like this when I made it too!

I think you will find this dish intriguing. The vanilla suggests sweetness, but the thyme keeps it savory. And the ginger does its own thing. It's good, I promise. One taste-tester exclaimed... This is confusing!

Keep it interesting! Happy cooking!