June 13, 2014

Grilled Beer Crust Pizzas

 
Friday the 13th is a special day in our lives. It's the day we got engaged (7/13/07)! Now, we always celebrate when it comes along.  One of our favorite celebration meals is grilled pizzas. Since we discovered them, W asks for them just about every year on his birthday. We have them way more often than that, although not as often as either of us would like!
 
It seemed fitting to share them today, since it's Friday the 13th. We won't be having them for dinner because W has to work, but I'm hoping to make them again soon!
 
I've shared pizza ideas with you before here & here, as well as our go-to crust, but recently I discovered a new crust. An Easy Beer Crust, to be exact. I've started making a combination of that & our go-to crust that uses whole grain flour. It's perfect on the grill!
 
 
When we do pizza, I like to top it with as many veggies as possible. On the long tray above, from top to bottom, we had red bell pepper, roasted Brussels sprouts, mushroom slices, onions, grilled ramps, & chopped ramp greens. Not shown was grilled eggplant. For sauces, we used homemade pesto, homemade tomato sauce, & Trader Joe's BBQ sauce. Cheeses included vegan parmesan, raw milk cheddar (we have a local farm that makes it & it's awesome!), & a syrah soaked romano. I like to grate our own cheese because then we don't go overboard with it & because freshly grated cheese doesn't have additives like the bagged variety from the stores.
 
 
About the controlling of the cheese...you can tell W grated it this time. He made the 2 on the cookie sheet that have a blizzard of cheese on them. :-)

The hardest part of grilled pizzas is getting the dough thin enough while still being able to pick it up to transfer it to the grill. Once it's on there, the rest is easy!
 


Grilled Beer Crust Pizzas
Serves 4 generously
Crust adapted from BevCooks & this crust

1 packet active yeast
1/4 c lukewarm water
1 tsp sugar (I use coconut sugar)
3-4 c spelt flour (or use white whole wheat flour)
1/2 tsp salt
1 c beer (I usually use Yuengling Lager, but most kinds will do!)

Topping Ideas:
tomato sauce
pesto
bbq sauce
bell pepper
greens (spinach, kale, chard, etc.)
onion
mushrooms
eggplant
zucchini
Brussels sprouts
broccoli
vegan parmesan cheese
freshly shredded cheese (cheddar, mozzarella, asiago, provolone, etc.)

In a small bowl or measuring cup, combine the water, sugar, and yeast. Allow to sit for 15 minutes, or until you see the yeast start to bubble.

Meanwhile, combine 3 cups of flour & the salt together in a large bowl. Once yeast mixture is bubbly, add it to the flour. Stir, then slowly pour in the beer. Mix until a dough comes together, adding more flour if it looks too runny. Dough should form a ball. Turn dough out onto a floured counter top & knead until smooth. If dough is still super wet, add more flour as needed. Lightly coat the empty bowl with cooking spray, then return the dough to the bowl, cover with a towel, and allow to rise in a warm, draft free spot. (I usually use our oven, keeping it turned off.) Let dough rise for 1 hour, then divide it into 4 balls. Cover and allow dough to rest for 30-40 minutes longer.

Preheat the grill to 425 (high). Here's the tricky part! Spray two large cookie sheets (make sure whatever you use doesn't have edges!) with cooking spray. Spread two balls per sheet into pizza crusts. Make sure you don't spread the dough too thin or you will not be able to move them from the sheets to the grill. Gently pick up/slide the dough from the cookie sheets onto the grill. Don't worry if it doesn't come off perfectly - you can gently pull any holes together once it's on the grill (just don't touch the grates). Close the lid & let bake for 10 minutes. Check frequently after that - you're aiming for a crisp bottom but not burnt. The top will look slightly underdone, but no longer be shiny.

Remove crusts from the grill, flipping them so that you are topping the side that was already grilled. Add desired sauces, toppings, & cheese. (See the third picture above.) Return the pizzas to the grill for another 10 minutes, checking frequently after that to ensure the cheese is melted but the bottom doesn't burn. Remove from the grill & enjoy!

June 12, 2014

Catching Up

 
It's been awhile! Here's a little catch-up from my life lately.

 
Last weekend we went to a friend's b-day celebration on Friday & to another friend's baby shower on Saturday. It was W's weekend off, so we filled it with fun. I am so thankful for the friends that I have! The 3 with me in the picture above are from high school. It's super rare that we're all together at the same time! I'm happy for these moments. 
 
 
On Sunday, we met up with another set of friends for a hike & then dinner at Sly Fox Brewing Co. On the way to dinner, we passed a craft distillery, so after we ate we walked over & tried it out. We were impressed by Manatawny Still Works. They distill vodka, rum, & whiskey. Between the 4 of us, we tried all 3 & we were impressed. Plus, aren't the drinks so pretty?? 
 
I saw this little thought-provoking list on Jessica's blog & thought it would be a fun thing to share:

Eating / lots of Mexican - enchiladas, guacamole, & salsa! also, grilled pizzas.
Drinking / kombucha!  it's also on my summer fun list to try a few new cocktails. i've been pinning some ideas here
Practicing / patience. yikes.
Mastering / headstands & a 30-day ab challenge. i'm aiming to learn an arm balance & mastering these two things should help.
Learning / to really listen when other people talk. i'm good at interrupting & i'm trying to stop that.
Trying / not to freak out that 2014 is basically half over. life is speeding by.
Playing / with new hairstyles. i'm trying lots of braids & some no-heat curling techniques.
Finishing / all the food i have stored in the freezer, to make room for preserving this summer's goodies
Reading / Inferno by Dan Brown
Remembering / last weekend & all the fun with friends.
Wearing / shorts, at last!
Cooking / lots & lots of veggies. tis the season!
Working / in our garden. things are flourishing & there is a lot to pick & weed! plus, i still have some planting to do & i'm trying not to let my tomato plants get out of control this summer.
Traveling / nowhere for awhile, but looking forward to future plans
Wanting / a simpler life

May 17, 2014

Tasty Tidbits

 
Our rhubarb is growing like crazy & I've been taking advantage of that. Newest rhubarb food to love: vegan ice cream!  Made with coconut milk, it's pretty healthy as far as ice cream goes, & it even has minimal sugar (1/2 cup, all of which is maple syrup). One of the main issues with using rhubarb in desserts is the high sugar content used to combat the tartness of the fruit. We don't mind things a bit tart, but the coconut milk also helped to counter the tartness in this treat. It's hard to describe the final flavor, but I think the closest thing I can relate it to is a strawberry-lime flavor. Anyway, it was delicious!
 
The farm market in town opens today & I can't wait to see what goodies they have this year. After that, we're heading on a bike ride. I'm so happy for warm weekends again because that means we get to start our summer biking days!
 
Happy May! Enjoy your weekend!

 

Here's what we've been eating in the last week:

Breakfasts
  • Cinnamon chia spinach smoothies
  • Blueberry muffins with grapefruit halves
  • Baked blueberry rhubarb oatmeal
  • Rhubarb spelt muffins with almond butter
  • Bananas + pb
Lunches
  • Brussels sprout grilled cheese on homemade 7-grain bread
  • Out to eat for Mother's Day: bean burgers w/ fries & salads
  • Katie's Melty Pizza Hummus with crackers, carrots, & celery
  • Sandwiches
  • Leftovers
  • Canteloupe, apples, & watermelon
Dinners

Saturday:
Out to eat with friends
  • Summer salad (me)
  • Caesar salad (W)
  • Cajun fries (we split a side order)
Sunday:
Monday
  • Broccoli fried brown rice
  • Green salad
Tuesday:
  • Grilled zucchini, ramps, & asparagus with perogies
  • Green salad
Wednesday:
Thursday:

Friday:
  • BBQ tempeh on sweet potato slices
  • Green salad

Treats


May 10, 2014

Tasty Tidbits

 
When we have time, I love to sit & have coffee/tea in the morning. Sadly, it's very rare, but we did take a moment recently to just savour breakfast together.
 
 
This cat is a serious problem. We can't go in or out the kitchen door without her being right there, trying to sneak outside. Sometimes, I let her out just to avoid the hassle of trying to keep her in. Lately, if I do that, she loves going onto the garden (this is where we planted potatoes this year).

 
W got Tink a harness so that she can go outside with us & we don't have to worry so much. She hates it, but is slowly learning that if she wears it she'll be allowed out. He had her wearing it around the house one evening & she somehow found her way out of it. That doesn't bode well for keeping her secure outside!

 
Our flowers are blooming & something new pops out every day. I love the bleeding heart.

 
Spring is here at last!
 
 
We both have off this weekend & are doing a outdoor work day at the church followed by dinner with friends.
 
Happy Mother's Day to all the mothers out there, including mine!
 

Here's what we've been eating in the last week:

Breakfasts
  • Cherry green smoothies
  • Cookie & Kate's GF Buckwheat Pancakes topped with cinnamon apples
  • Mango banana granola
  • Oatmeal with blueberries & sesame seed milk
  • Chai baked oatmeal with pears
  • Bananas + pb
 Lunches
  • Mega salads: lettuce, spinach, dandelion greens, roasted potatoes, roasted cauliflower, coconut "bacon," & sweet potato vinaigrette
  • Hummus with crackers, carrots, & celery
  • Leftovers
  • Canteloupe, apples & watermelon
Dinners

Saturday:
  • Pizza with spelt beer crust (3 kinds: vegan cashew cheese + Brussels, marinara sauce + ramps, & bbq sauce + onions + mushrooms)
Sunday:
Monday
  • Leftovers
Tuesday:
Dinner cooked by campfire
  • Foil packets:
    • Portobella caps topped with cashew cheeze & spinach
    • Butternut squash & ramps
    • Zucchini, onions, & red bell pepper
  • S'mores (of course!)
Wednesday:
  • Whole wheat mini shell pasta with ramps & mushrooms
Thursday:
Dinner at Mom & Pops' before choir
  • Rigatoni with tomato sauce
  • Green salad

Friday:
  • Bean burgers
  • Grilled zucchini

Treats
 

April 5, 2014

Tasty Tidbits

 
 
We opened the grill this week & officially kicked off spring! It's pretty rare that we have a standard "meat & potatoes" type plate. This is mostly because we don't eat meat, but also because we like more meals that are mixtures instead of each separate on the plate. This meal was an exception, with a portobello cap, brown & wild rice, & asparagus. It was great to be able to grill again!
 
I can't decide if the purple color of the rice combination is fun or gross. I'm leaning toward fun, since I know the hue came from the wild rice. Maybe I should call the combo Royal Rice? Or is that taking it too far?

 
We have seedlings growing inside until they're big enough & it's warm enough to move them out to the garden. Because Tink is crazy about dirt, we had to lock them away in an upstairs room so that she can't get at them. One evening, I found her sitting at the top of the steps & as soon as I opened the door, she bolted in. She looked around briefly, then jumped onto the daybed & buried herself under the blanket. If I hadn't seen her doing it, I wouldn't have known she was there...except for that little paw sticking out!
 
 
I lifted the edge of the blanket & there she was, peeping out at me. So cute!
 
Happy weekending! It's supposed to be pretty nice here & I can't wait to spend some time outside.
 

Here's what we've been eating in the last week:

Breakfasts
Lunches
  • Mega salad with spinach, red leaf lettuce, roasted Brussels sprouts, onions, mushrooms, carrots, almonds, & dried cranberries
  • Lunch date: Vegetable hibachi at Tokyo Diner
  • Leftovers
  • Sandwiches
  • Oranges, grapefruit, & apples
Dinners

Saturday:
Sunday:
Dinner at Mom & Pops' with my aunt
  • Orecchiette with tomato mushroom sauce
  • Roasted cauliflower & fennel
  • Green salad
Monday
  • Collard green wraps stuffed with the Chickpea Salad from The Oh She Glows Cookbook & cashew "cheese" (learn how to make a collard wrap here)


Tuesday:
  • Grilled portobello mushroom caps
  • Grilled lemon pepper asparagus
  • Brown & wild rice mixture (did you know this turns out purple? fun!)
  • Lemon tahini dressing from The Oh She Glows Cookbook
  • Green salad
Wednesday:
Thursday:
Dinner at Mom & Pops' before choirs
  • Bean burgers
  • Roasted squash
  • Green salad
Friday:
  • Girls' night for me: waffle bar!
  • Minestrone for W
Treats

March 29, 2014

Tasty Tidbits

 
Last weekend, we made homemade ravioli! It was fun, but a lot of work for the amount that we got. We didn't use any cheese - instead, half were stuffed with a mushroom cashew filling & the other half had a sweet potato filling. Both were really good & went well with the tomato mushroom sauce we served them with. Plus we had plenty to freeze for future meals!
 
 
We've been watching Pixi, my parents' cat, this week. They had a wall of wine crates set up to block her from getting into the living room where Mom's quilt is set up, but she was in there when I got there. Sneaky cat! 


 
These are a few of my new favorite things! Right before we left for Florida, I got The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out in the mail. I had pre-ordered it through Amazon & couldn't wait to check it out. I love her vegan recipes & have been reading & cooking from her blog for years. This cookbook hasn't disappointed yet! I made a few things from it this week (see below!) & have lots more bookmarked to try soon.
 
The other favorite from the picture is almond milk lattes! We have an Aerolatte Frother, which works great. Plus W has been practicing & he's can get the froth to be 2 inches thick. Yum! Then he tops it with either cinnamon-sugar or cocoa-coffee from these grinders we bought at Trader Joe's. It's sooooo good! I wish coffee shops would offer almond milk instead of always having just soy milk.
 
Happy weekending! Hope you have fun plans & it's not too rainy. It's supposed to rain here, but I have lots of house stuff to do so I'll be cozy inside.
 
Here's what we've been eating in the last week:

Breakfasts
Lunches
  • Spaghetti squash with onions, zucchini, & bell peppers
  • Grilled cheese on Everything Onion Bread from Sandi's Breads
  • Roasted Butternut Squash with Kale & Pecan Parmesan from The Oh She Glows Cookbook - Loved this!!!!!
  • Leftovers
  • Sandwiches
  • Oranges, grapefruit, & apples
Dinners

Saturday:
Sunday:
  • Homemade whole wheat ravioli, stuffed with vegan mushroom filling & sweet potato turnip filling
  • Green salad
Monday
  • Kale salad with baked sweet potato, carmelized onions, pecans, & a cinnamon apple dressing
Tuesday:
  • Portobello "Steak" Fajitas from The Oh She Glows Cookbook - I wasn't sure the time for marinating the mushroom was enough, but it was perfect. This is my new favorite way to prepare portobello caps.
Wednesday:
  • Red quinoa with grilled zucchini & asparagus
  • Green salad
Thursday:
  • Roasted Brussels sprouts with red quinoa
Friday:
Dinner at Hershey Road Family Restaurant for my mother-in-law's birthday
  • Veggie burgers with side salad

Treats

March 22, 2014

Tasty Tidbits

 
We had a great trip to Florida & now we're back into the work groove. Amazing how fast the vacation feel goes away!
 
Happy spring!

 
 

Here's what we've been eating in the last week:

Breakfasts
  • Banana nut toast
  • Kashi Crunch with coconut milk & strawberries
  • Baked oatmeal
  • Leftover whole grain waffles topped with almond butter
  • Bananas & oranges
Lunches
  • Bennett's Salad Bowl (me) & Panini Caprese (W) at Bennett's Fresh Roast
  • Bean burgers
  • Bean salad
  • Sandwiches
Dinners

Saturday:
Dinner at Doc Ford's
  • Tropical Salad (me)
  • Veggie Burger with fries & side salad (W)
Sunday:
Dinner in while in Florida
  • Baked sweet potatoes
  • Roasted broccoli
  • Bean salad
Monday
Dinner at Fresh Taqueria
  • Guacamole with housemade tortilla chips
  • Tacos with rice & beans
Tuesday:
Dinner in the airport (we packed)
  • Almond butter sandwich
  • Pistachios
  • Clementine
  • Trail mix
Wednesday:
  • Tortilla pizzas topped with bbq sauce, onions, mushrooms, & zucchini
  • Green salad
Thursday:
Dinner at Mom & Pops' before choirs
  • Whole wheat spaghetti with tomato sauce
  • Roasted butternut squash
  • Green salad
Friday:
Treats
Can you tell from all the ice cream variations that this was a vacation week? And we loved every bite! :-)

March 15, 2014

Tasty Tidbits



The view of palm trees!



And blooming flowers!


And lots of time spent in the sun while biking, reading, eating, swimming, & generally relaxing.  Welcome to Florida! :-)

Hope your weekend feels like a bit of summer, too!

Here's what we've been eating in the last week:

Breakfasts 
Lunches
  • Mashed avocado & salsa on rice cakes
  • Homemade pizzas
  • Sandwiches
  • Leftovers
  • Grapefruit, oranges, & apples
Dinners

Saturday:
Dinner at church friends' house
Sunday:
Monday
  • Baked pasta with kale, zucchini, mushrooms, & onions
  • Green salad
Tuesday:
  • Coconut & Brussels sprouts stir-fry
  • Green salad
Wednesday:
  • Brussels sprouts tortilla pizzas
Thursday:
  • Out

Friday:
Dinner in while in Florida
  • Veggie soup with wheat bread
Treats

March 8, 2014

Tasty Tidbits


Who's ready for spring?  Tonight we get to lose an hour of sleep, but it's totally worth it for the extra daylight to bring us out of the winter blahs. I don't mind winter, but I definitely am ready when spring gets here.


We started some seeds this week - bell pepper, jalapeno pepper, basil, parsley, & eggplant. Last year by this time we had lettuce & spinach planted outside already. It's hard to believe. I can't wait for things to start growing!

Lots of yummy eats this week, although mostly they were re-heated from leftovers. I'm slowly emptying out my freezer to make room for the coming summer produce. It's amazing how much it can hold!

Happy weekend!


Here's what we've been eating in the last week:

Breakfasts 
  • Veggie & egg sandwiches on rye bread
  • Sunflower seed coconut granola
  • Angela's Easy Vegan and Gluten-Free Pancakes with blueberries - These were made with buckwheat & they were perfect! Nice & fluffy with lots of plump berries throughout. They also reheated well in the toaster.
  • Baked apple cider donuts topped with almond butter
  • Overnight oatmeal
  • Orange muffins (from the freezer) topped with almond butter
  • Bananas + pb
Lunches
Dinners

Saturday:
  • Homemade pizza
  • Green salad
Sunday:
Monday
  • Leftovers
Tuesday:
  • Spaghetti squash with roasted broccoli & peanut sauce
  • Green salad
Wednesday:
Out to eat at the Chocolate Ave. Grill
  • Hummus trio with pitas
  • Spinach salad with portobello mushroom (me)
  • Portobello mushroom sandwich (W)
Thursday:
  • Leftover bean burgers
  • Roasted sweet potato wedges

Friday:


Treats

March 1, 2014

Tasty Tidbits

 
We had our first winter campfire last Sunday night! It was a gorgeous day with the perfect temps for it. And the rain even held off until we were almost done.
 
 
I missed having campfires. It's so relaxing to feel the warmth, watch the sparks, & spend time together.

 

 
And the when we looked around, there was still snow! So fun!

This weekend, we won't be quite so lucky...but that's ok. I'm not quite ready for winter to end, although this frigid cold is a bit much. I'm tired of sweaters. 
 

Happy weekending!
 



Here's what we've been eating in the last week:

Breakfasts 
  • Strawberry banana peanut butter smoothies
  • Veggie & egg sandwiches on rye bread
  • Sunflower seed coconut granola
  • Baked oatmeal with vanilla cashew butter
  • Ashley's Double Chocolate Peanut Butter Muffins - These were fantastic! It was perfect, because the recipe makes 2, so we didn't have tons of muffins around getting stale before we got to them all (although I do often freeze half the batch). Plus we were eating chocolate for breakfast, which is a win!
  • Bananas + pb
 
 
Lunches
  • Twice baked potatoes with green salad
  • Pickled beets
  • Sandwiches
  • Leftovers
  • Grapefruit, oranges, apples & clementines
Dinners

Saturday:
  • Vegetable stir-fry with brown rice
  • Green salad



Sunday:
First campfire cookout of the year!
  • Pizza mountain pie sandwiches
  • Veggie foil packets (onions, mushrooms, zucchini, & Brussels sprouts)
Monday
  • Apron Strings' One Pot Wonder Thai Peanut Pasta - This was super easy to make & it was delicious; super creamy with lots of flavor! I think next time I'd add more carrots & peppers, just cause I like lots of veggies, but the sauce was spot on.
Tuesday:
Wednesday:
  • Grilled cheese sandwiches
  • Brussels sprouts
  • Green salad
Thursday:
Dinner at Mom & Pops' before choir
  • Broccoli & wild rice casserole
  • Green salad

Friday:
  • Grilled Portobello caps
  • Glazed carrots
  • Brussels sprouts
  • Green salad

Treats
  • S'mores over the campfire - We tried a new organic chocolate bar that had chopped hazelnuts in it. It was soooo good!
  • Ashley's Chocolate Peanut Butter Creamy Chia Pudding - I've tried chia pudding in the past, but it was never blended. I much prefer it blended! Plus this was a healthy treat that didn't taste healthy at all - bonus!
  • Tasty Yummies No-Bake Smore’s Energy Bites - These were the perfect snack! Sweet, but still healthy, with lots of omega-3s from the walnuts.
  • Anise & peach schnapps pizzelles
  • Trader Joe's Sipping Chocolate

February 25, 2014

Chocolate Coconut Ice Cream with Peanut Butter Oatmeal Chunks

Displaying IMAG3060.jpg
 
Maybe it's not quite the season for ice cream, but sometimes it's the best thing even though it's cold outside! I've been known to eat ice cream in -6 degree weather, so I'm always ready!
 
A few weeks ago, I was really in the mood for some good chocolate ice cream. Rather than venture out into the cold, I made my own! It was everything I wanted - creamy & chocolatey with cookie crumbles & a fudge sauce. Yum!
 
Displaying IMAG3055.jpg
 
The leftovers didn't last long! :-) I bet yours won't either.




Chocolate Coconut Ice Cream with Peanut Butter Oatmeal Chunks
 
Ice Cream
2 (14 oz) cans light coconut milk
2/3 c unsweetened cocoa powder
1/3 c coconut sugar
1 T arrowroot starch
1 T vodka
 
Combine all ingredients in a blender and process until super smooth. Pour into a large container and refrigerate for 2-4 hours or until completely chilled through. Proceed with making the pb oatmeal balls and the fudge sauce.
 
Hint: No need to rinse out the blender yet. You can use it for the fudge sauce, too.

PB Oatmeal Balls

1 c old fashioned oats
1/2 c ground flaxseed
1 T chia seeds
3 T almond butter
5 T peanut butter
1/2 tsp cinnamon
3 T honey
1/4 c semi-sweet chocolate chips
 
Combine everything except the chocolate chips in a bowl. Fold in the chocolate chips. Roll mixture by the tablespoon into balls. If it is too crumbly, add a touch more honey. If too wet, add a small amount of oats. Place balls on a cookie sheet and refrigerate until firm. Then transfer to an airtight container and store in the refrigerator.

Chocolate Fudge Sauce
2/3 c pitted dates
1 c almond milk (I used Silk Unsweeted Original)
3 T cocoa powder
 
Blend dates and almond milk in a blender until super smooth. Pour mixture into a saucepan and bring it to a boil. Once boiling, turn down the heat to a simmer and cook for 5-10 minutes, stirring often. Mixture will thicken as it cooks. Once it thickens, remove from heat and vigorously stir in the cocoa powder until smooth. Place in an airtight container and allow to cool. Refrigerate to store until time to assemble the ice cream.

After the ice cream mixture has chilled through completely, place it into your ice cream machine (I use the KitchenAid attachment) and churn according to machine's instructions. While it churns, get out a 9"x9" baking pan (preferably metal), your pb oatmeal balls, and the fudge sauce. Crumble 3-4 pb oatmeal balls in the bottom of the pan.
 
Once the ice cream is done, spread half of it over the crumble balls in the pan. Top with more crumbled balls and a thick layer of fudge sauce. Spread the remaining ice cream on top, sprinkle with more balls, and smooth out the top into an even layer. Press a sheet of plastic wrap across the top of the ice cream. Cover the baking pan and place in the freezer for at least 1 hour before serving.
 
Ice cream is best the day it is made. In the following days (if it lasts that long!), make sure to remove it from the freezer 30 minutes or so before you plan to eat it so that it softens.
 
Top with remaining fudge sauce when serving, if desired. (It's the perfect final touch!)




February 22, 2014

Tasty Tidbits

 
Last weekend we went to the cabin. So much snow! I thought we had a lot here, especially after last week's Thursday craziness, but they have so much more there.
 
 
We did some cross-country skiing, which was lots of fun. The first time we went out, it snowed the whole time. It was so pretty.



 
This is the view from inside the cabin, right next to the fireplace. That's the best spot to be!

 
In the afternoon, we baked cookies. Mom & I made these Old-Fashioned Sour Cream Cookies that we made every Valentine's Day when I was growing up. We turned a few into a linzer version by stuffing them with chocolate glaze. Yum!

 
Dad & W made pizzelles, which always requires wine. :-)  They made 2 kinds: anise & peach schnapps. Both were delicious.

 
When we got home on Sunday, we did some shoveling & then took Tink out to explore a bit. She's always right at the door when we come in, trying to sneak out. Apparently she didn't mind the wet, cold snow under her paws, because she was wandering around the patio.






Here's what we've been eating in the last week:

Breakfasts
Lunches
Dinners

Saturday:
  • Black bean, zucchini, & kale enchiladas
  • Green salad
Sunday:
Monday:
  • Sweet potato & bean chili with Popcorners dipping chips
  • Green salad


Tuesday:
Wednesday:
  • Tortilla pizzas - brown rice tortillas topped with bbq sauce, onions, mushrooms, zucchini, & raw milk smoked cheddar cheese
  • Green salad
Thursday:
  • Brown rice fusilli with kale, white beans, onions, & mushrooms

Friday:
  • Leftovers
  • Green salad

Treats

February 20, 2014

Polenta with Roasted Broccoli & Coconut Bacon

 
Have you tried coconut bacon? Cause you should. No, I won't try to convince you that it's exactly like bacon, but whether you eat meat or not, I think you'll love it. We've been putting it on lots of things, but I think this is my new favorite way to use it (aside from eating it by itself!). My second favorite thing to put it on is potato soup.
 
 
Tuesday was National Wine Day. Did you know? So of course we had to celebrate. :-)
 
This meal came together in about 40 minutes, most of which was time spent letting the polenta cook & the broccoli roast. A perfect weeknight meal for a winter night, it was warming & comforting. We paired it with a green salad to add some extra veggies.
 
I hope you try it! We'll definitely be having it again soon.
 
 
 
Polenta with Roasted Broccoli & Coconut Bacon
Serves 4-6
 
6 c water
1½ c polenta
1½ tsp sea salt (divided)
3 small heads of broccoli
2 c large unsweetened flaked coconut (I used this: Bob's Red Mill Flaked Coconut Unsweetened)
1½ T Braggs liquid aminos (or soy sauce, coconut aminos, or tamari)
1 T honey (or maple syrup to make this vegan)
½ T liquid smoke
½ tsp smoked paprika
 
Preheat oven to 350°. Spray 2 baking sheets with cooking spray and set aside.
 
Bring 6 cups of water and 1 teaspoon sea salt to a boil in a large pot on the stovetop. Make sure the pot is deep enough that when you cook the polenta, it doesn't bubble over.
 
While the water is coming to a boil, chop the broccoli stems & florets into small pieces. Spread pieces onto one of the prepared baking sheets, sprinkle with ½ teaspoon salt, and   place in hot oven to roast.
 
Once the water comes to a boil, add the polenta slowly, stirring to combine it with the water. It should get thick pretty quickly, at which point you can let it cook, just stirring it periodically to keep it from sticking to the bottom of the pan. Keep the heat at about medium to allow it to simmer for 30 minutes.
 
In a medium bowl, combine the Braggs liquid aminos, honey, liquid smoke, and smoked paprika. Add the coconut flakes to the mixture and stir to coat. Spread coconut evenly on the remaining prepared baking sheet. Place in oven with the broccoli and bake for 5 minutes. Stir, return to oven, and bake another 5 minutes before stirring again. (Don't forget to stir the polenta once in awhile!)
 
The second time you take out the coconut to stir it, also stir the broccoli to promote even roasting. Return both the coconut and broccoli to the oven. Set a timer for the broccoli for 10 minutes, at which point it should be done. Watch the coconut closely, checking it every 2-3 minutes, until it is browned & feels slightly crispy. Once the coconut is done, remove it from the oven and allow it to cool, at which time it will continue to crisp to a nice crunchy texture.
 
Once the polenta and broccoli are also done, put a few spoonfuls of polenta on a plate. Top with roasted broccoli and a handful of coconut bacon. Enjoy!
 
NOTE: Coconut bacon can be made in advance. Store it in a sealed container so that it stays crunchy.
 
 
 
Coconut bacon recipe adapted from Eating Bird Food
 



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