roasted cauliflower and pepper quesadillas

this is so stinkin' delicious.

i'm not a huge recipe repeater but this merits the name.

it doesn't need much...or much of a recipe.

just a head of cauliflower, one green bell pepper, monterey jack cheese, and a few tortillas.

it takes a bit of time but so easy to assemble quite a few for a crowd.

let's get started!

first of all, cut one head of cauliflower into florets, toss with olive oil and salt and pepper, and roast in a 425* oven for about 30-40 minutes, until very brown and toasty.

meanwhile, roast off a green (or red!) bell pepper.

see here.

 
then coarsely chop the cauliflower.

chop the pepper and toss together with the cauliflower.

shred some monterey jack cheese and layer into two tortillas.

 
brown in a skillet with some butter over medium high heat and enjoy with salsa and these charro beans.
enjoy!!

open-faced israeli sandwich

this totally jumped out of the recipe book at me.
eggplant, eggs, and pickles?!
what?!
it sounds so completely bizarre and it so completely works!
it's delicious!
i followed the directions (mostly) and we ended up absolutely loving it!
mike and i ate it with a knife and fork but the boys ended up deconstructing it and eating each part individually. i guess they created their own recipe because it could totally be a salad too!
either way, it was great and i hope you try it soon!

Open-Faced Israeli Sandwiches
Makes 4.
Adapted from The Complete Mediterranean Cookbook
1 pound eggplant, sliced into 1/2 inch thick rounds
salt and pepper
1/4 cup olive oil
8 ounces cherry tomatoes, quartered
1/2 cup finely chopped dill pickles
4 (8 inch) pita breads
1 cup hummus
6 hard boiled eggs, sliced thin
1/2 cup Tahini Yogurt sauce
1/2 cup chopped cilantro
1/2 cup feta, crumbled, optional
1 teaspoon Aleppo pepper or smoked paprika

Spread eggplant on baking sheet lined with paper towels, sprinkle both sides with 2 teaspoons salt, and let sit for 30 minutes.
Adjust your oven rack to broiler level and preheat broiler. Thoroughly pat eggplant dry with paper towels, arrange on baking sheet in single layer, and lightly brush both sides with 2 tablespoons oil. Broil eggplant until spotty brown, about 5 minutes per side.
Lay each pita on individual plate, spread with 1/4 cup hummus, and top evenly with eggplant, tomatoes, pickles, and eggs. Drizzle with Tahini Yogurt sauce and sprinkle cilantro, feta, and Aleppo or paprika on top. Enjoy!

Tahini Yogurt Sauce
Makes about 1 cup.
1/3 cup tahini
1/3 cup plain Greek yogurt
1/4 cup water
3 tablespoons lemon juice
1 garlic clove, minced
salt and pepper

Whisk tahini, yogurt, water, lemon juice, garlic, and 3/4 teaspoon salt together in a bowl until combined. Season with salt and pepper to taste. Let sit until flavors meld, about 30 minutes.
Can be refrigerated for up to 4 days.

broccoli quinoa bites

*disclaimer*
bad pictures ahead.
but this recipe is so, so good and such a hit with my boys that i'm really just posting for myself.
they are fast, easy, and completely healthy!
and they freeze like a breeze and are perfect for lunchboxes or a quick lunch with a fried egg on top!
they are also great cold, room temp, or warmed up!
you only need a few ingredients that you probably already have in your pantry and fridge!
go get started!!

Broccoli Quinoa Bites
Makes about 2- 2 1/2 dozen muffins
2 heads broccoli, roughly chopped
1 onion, roughly chopped
1 cup quinoa, rinsed and cooked
1 cup shredded white (or of choice) cheddar plus about a cup more for sprinkling on top
2 eggs

Preheat oven to 375*. Spray or butter 2-3 12 count muffin tins. Set aside.
In a food processor, combine broccoli and onion and pulse until finely chopped.  Remove to large mixing bowl. Add cooked and cooled quinoa, cheddar, and eggs and stir until combined. Press into prepared muffins tins and top with remaining cheddar. Bake at 375* for 20 minutes. Let cool and then remove. Serve warm or cool completely and freeze individually for up to a month. Enjoy!

pumpkin, sausage, and fried sage pizza

It's pumpkin season, y'all!

I'm in love with Fall.
Everything about Fall.
The temperatures.
The colors.
The flavors.
The pumpkins.
But, guess what?
I don't even really like pumpkin.
Shhh, don't tell Fall that.
But, tis this season and I still use it allllll the time...I just dress it up!

So, this week, we'll be doing lots of pumpkin recipes!
Hope you enjoy!

Pumpkin, Sausage, and Fried Sage Pizza
Serves 4.
1 recipe of your favorite pizza dough...store-bought or homemade
1/2 cup pumpkin puree
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1 cup mozzarella cheese, shredded
1/8-1/4 pound smoked sausage, any variety you like, diced into half moons
2 tablespoons canola oil
8-10 fresh sage leaves, cleaned and dried well

Begin by preheating your oven and pizza stone to 500*.  The longer, the better!
Roll our your dough and prick with the tines of a fork.
Combine pumpkin puree with all the spices in a small bowl and spread onto the dough with the back of a spoon.
Sprinkle cheese and sausage over the top.
Bake in preheated oven for about 10-14 minutes, until bubbly and golden around the edges.
Meanwhile, heat a couple tablespoons of canola oil in a small saucepan, over medium-high heat.
When the oil starts to shimmer, drop sage leaves in the oil and fry for about 30 seconds until crispy but still green. Remove and drain on a paper towel.
When pizza is ready, garnish with the fried sage leaves and enjoy hot!

pimento cheese

Can we quick get in a last minute summer dish??

I can't stand pimento cheese.
With a passion, I hate it.

But, I really want to like it.
It's as southern as iced tea and I just had to find a homemade recipe that I liked.
So, here we are!

Homemade pimento cheese.
Worlds better than storebought.

Pimento Cheese
Makes about a cup.
3 ounces of cream cheese, softened
1 cup grated sharp cheddar cheese
1 cup grated monterey jack cheese
1/2 cup good quality mayonnaise
Pinch of salt
Pinch of pepper
Pinch of garlic powder
2-3 tablespoons pimentos, smashed or minced
Paprika, for garnish

Whip cream cheese in a stand mixer (or hand mixer) until fluffy.  Add the rest of the ingredients and beat until smooth.  Sprinkle with paprika and serve with veggies or good crackers.
Or on white bread.
Cut into triangles.
Served with iced tea.
:)

frittata spaghetti

we don't have pasta too often but we always, always have leftovers.
i think it's because we like our pasta swimming in sauce.
so, i'm always left with two or three cups of cold pasta that is stuck together and can't be reheated.
(in my opinion.)
what to do?!

frittata spaghetti!

you mix it with some eggs and some parm and voila!  an easy and quick supper!
or brunch, with a peach spinach salad. or appetizer, if you cut into little squares and garnish with creme fraiche!
my boys love this cold from the fridge too!

Frittata Spaghetti
Makes one, 10" frittata
6 eggs, beaten
3 tablespoons whipping cream
1 cup parmesan cheese, grated
3 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper, to taste
Zest of one lemon
3 cups (leftover) whole wheat spaghetti
2 tablespoons olive oil

Whisk all ingredients except pasta in a large bowl.
Fold in pasta.
Heat oil in a 10" non stick skillet over medium heat, until hot.
Slowly pour egg and pasta mixture in and swirl/spread with a spatula until mixture reaches edges of skillet.
Cook over medium heat until the frittata starts to turn golden brown around edges, about 6-7 minutes.
Carefully invert onto a plate and slide back in, cooked side up.
Continue to cook until cooked through, about 5-6 more minutes.
Slide from skillet and cut into wedges.
Serve hot, room temperature, or even cold!

pizza! ...but cleaner and wholer...is wholer a word?

i'm on a pizza kick.
and no, not domino's.
(although i do love a good deep dish now and then...)
but, i'm trying to eat "cleaner" and "wholer" lately so i've been using whole wheat, sprouted pitas or tortillas as my base and building from there!
personal pizzas like this, all crispy and hot from the oven, make an excellent breakfast or lunch but these would also make fantastic appetizers at a party.
not to mention, my boys love these.
they aren't even huge fans of commercial pizza so i was surprised when i first made one and both asked to try a bite.  then, another.  then, i had to split it between them and get up and make another one for me :)
love my adventurous eaters.

this first one is just a toasted pita, avocado mashed on top, salt and pepper to taste, and an egg on top!

normally, that egg would be just oozing the good, yellow yolk, but, alas...pregnancy. 

this one is also a toasted pita, with black beans (drained and rinsed and mashed with a bit of salsa) spread on top, half a sauteed sweet potato, a sprinkle of cheddar, and a healthy drizzle of sririacha.  

mmmm.

this one starts with a whole wheat tortilla, topped with asparagus, cherry tomatoes, feta cheese, and a drizzle of extra virgin olive oil, broiled in the oven for about 10 minutes, until nice and bubbly!  no need to par-cook any of the veggies.

since, apparently this baby wants as many sweet potatoes as possible, i mashed half of a previously cooked sweet potato on top of a whole wheat pita, topped with a bit of leftover pork roast from a dinner we'd had, and finished with an egg and that yummy green tabasco sauce.

delicious.

and finally, a brunch-ish, dessert-ish pizza.
but, i totally ate it for breakfast and didn't feel bad about it.
this has a whole wheat tortilla base, topped with slices of brie, pear, and scattered with blackberries, and broiled until the cheese is bubbly, about 6-7 minutes. then, i drizzled the whole thing with a little raw honey and enjoyed!

spinach cannellini bean dip

this might be my new favorite dip.
it's very close to a hummus but smoother and none of the usual suspects.
it's got tons of spinach, cannellini beans, basil, and olive oil...all healthy!
my toddlers gobbled it up, and honestly? i had a hard time keeping my spoon out of it either!

Spinach Cannellini Bean Dip
Makes about 2 cups
1 can cannellini beans, drained and rinsed
1/2 cup packed basil leaves, rinsed and patted dry
2 cups packed spinach leaves, rinsed and patted dry
1/4-1/2 cup extra virgin olive oil, depending on how "loose" you want it
2 oz. cream cheese, softened
1/4 cup parmesan cheese, shredded
Salt and pepper to taste

Aaaaaand blend until smooth!  Easy as that!
Serve with carrot sticks, toasted pita points, or spread on a tortilla with some chicken for a roll-up!

happy thanksgiving! ...and beautiful crackers!

happy thanksgiving!!

what are you thankful for today?

praise Him and thank Him for our blessings!

and enjoy these beautiful crackers that the big boy and I baked! I used a recipe similar to this, dyed the dough in different colors, and went to town! enjoy the day! (and the crackers :))

ratatouille tarte

this sounds so ho-hum.

but have you ever had ratatouille?

a really decent one?

it's to die for.

my favorite is this one from the smitten.

to. die. for.

anyway, so i found this recipe from ellie krieger and i thought it looked rather ho-hum, myself.

but i convinced myself to try it.

and with some major adaptions, it turned out really nicely!

i actually kinda love it.

it's low fat and would be perfect for the holiday season as a vegetarian appetizer.

we had it as a light main course with a nice glass of white wine.

delicious.

Ratatouille Tarte
Serves 8.
Adapted (significantly) from Ellie Krieger
2/3 cup yellow cornmeal
1/3 cup whole-wheat pastry flour
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons canola oil
3 tablespoons water
2 tablespoons plus 1 teaspoon olive oil
1 onion, thinly sliced
Cooking spray
2 zucchinis, sliced into 1/8-inch rounds
1 cup cherry tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces mozzarella cheese, shredded
1/4 cup fresh basil pesto
1/4 cup freshly grated parmesan

Preheat the oven to 350*.

Combine cornmeal, pastry flour, and salt in the bowl of a food processor. Pulse to mix. Add butter and oil and pulse about 20 times, until mixture resembles small pebbles. Add water and pulse until mixture forms a loose dough. Remove dough from processor and press into bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim. Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice or pie weights. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and remove rice and foil. Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet. Remove from oven and let cool.

Increase the oven to 400*. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat and saute onions until soft, about 5 to 6 minutes. Spray a baking tray with cooking spray. Arrange the zucchini and tomatoes on the trays in a single layer and brush/drizzle with the remaining olive oil. Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes. Remove the vegetables from oven and cool.

Lower the oven temperature to 350*. Lay the zucchini slices in a layer on the bottom of tart; cover with 1/3 of the mozzarella cheese and a bit of the basil pesto. Add the onions, top with another 1/3 of the mozzarella and pesto, then the tomatoes. Top with rest of the mozzarella cheese and the Parmesan. Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted. Remove from oven, let cool for 5 minutes, and cut into 8 slices. Serve warm and enjoy!