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!

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

 

Coconut Flour Chocolate Chip Macaroons

So these cookies...they're good. I mean reeeeeeally good. I guess they're not technically macaroons, since I added oats, but they're close.

And they're chock full of coconut. Coconut flour, coconut milk, coconut oil, coconut sugar...yessss! It's like someone dissected a coconut & put it back together in cookie form. Plus they added chocolate. What's not to love?

As cookies go, these are also pretty darn healthy. They have minimal sugar, all of which is un-refined. Coconut sugar is actually low-glycemic & full of nutrients (especially trace minerals). So while yes, it's still sugar, it's a much better option than most.

Maybe we can have these for breakfast then! I bet they'd be good crumbled over oatmeal or with a smoothie (like my Berry Boost Smoothie).

If you're gluten-free, you can use gluten-free oats & then you're all set. 

One more thing - the chocolate chips make the cookies. Just do it! 

Coconut Flour Chocolate Chip Macaroons
Adapted from The Lemon Bowl
Makes about 24 cookies
Easily made gluten free

2 eggs

¼ c coconut oil, melted

¼ c coconut sugar

½ c coconut milk (or almond milk)

1 tsp vanilla

¼ tsp salt

1 c coconut flour

1 c rolled oats, gluten free if necessary

⅓ c mini semi-sweet chocolate chips 

Preheat oven to 375*F. Coat 2 baking sheets with non-stick spray.

In a large bowl, combine eggs, coconut oil, coconut sugar, coconut milk, vanilla, & salt. Once mixed well, stir in coconut flour, oats, & chocolate chips. Allow batter to sit for 4-5 minutes to thicken.

Use a cookie scoop or round tablespoon measure to scoop out dough onto prepared baking sheets. Bake for 12 minutes or until browned. Cookies will be soft, but do not over bake. Remove from oven & allow to cool on baking sheet for about 6 minutes before transferring to a cooling rack.

Store in an airtight container in the fridge for up to 5 days.

Ravioli with Zucchini, Onions, & Mushrooms

We're still stuffing ourselves with zucchini over here! My parents did a mega-sized zucchini drop off last week, which we shredded for baking & freezing. We also had one from our garden & another one from them, so it was time to start cooking!

Last weekend, we shopped at Roots Market in Maryland while we were down there. I love that store!!! They had this ravioli on sale. It was SO GOOD!! We both liked it better than just about any ravioli we've had. The raviolis were the perfect size with exactly the right amount of flavorful vegan filling. It was slightly less mushy than ravioli filling typically tends to be, which we preferred. I hope to see it for sale in more stores!

That said, this recipe will easily work with any ravioli, vegan or not. We've also cooked perogies the same way.

I like a good veggie-to-pasta ratio, so this is chock full of veggies in every bite. The amount you have really depends on the size of your zucchini, so if you like more or less, use a larger or smaller zucchini.

This meal comes together in less than half an hour. It's a perfect week night meal! My only regret is that there weren't leftovers. :-)

Ravioli with Zucchini, Onions, & Mushrooms

Serves 2-3

1 red onion, sliced

5-6 white mushrooms, sliced

1 medium zucchini, sliced & cut into half moons

1/2 c dry white wine

1 tsp. garlic powder

1/4 tsp. red pepper flakes

1/2 tsp. black pepper (to taste)

1/2-1 tsp. sea salt (to taste)

1 9 oz. package fresh* ravioli (I used La Pasta Vegan Cheese Ravioli)

In a large non-stick pan or wok, cook onion over medium-low heat until softened, about 6 minutes. Add mushrooms & cook another 3-4 minutes. Increase heat to medium-high. Add zucchini, white wine, garlic powder, red pepper flakes, pepper, & salt. Cook for about 5 minutes, or until zucchini starts to soften & wine reduces slightly. Gently stir in ravioli, cooking over medium heat for about 6 minutes, or until ravioli is done. If pan gets too dry, add in either a splash of wine or water. Serve immediately.

*Frozen ravioli will also work, just let it thaw slightly before cooking. It may take a little longer & a little more liquid to completely cook, so test it to be sure it's done.

Grilled Eggplant, Mushroom, & Kale Pitas

I made dinner the other night with no intention of it being anything worth sharing. We had some eggplant from the farm market & I wanted to make sandwiches, so I started building with what we had on hand.

We ended up loving these! They were quick & easy, with lots of room for variations based on what you have on hand. Kale could easily be replaced with other hearty leafy greens (chard, collards, spinach), eggplant could be replaced with zucchini, feta replaced with gorgonzola, and so on. We loved this particular combo & would definitely make it again, but if you have similar ingredients on hand, save yourself a trip to the store.

If you're looking for a quick dinner that doesn't require the oven, this is it! Great for summer nights. Enjoy!

Grilled Eggplant, Mushroom, & Kale Pitas
Serves 2

1 medium eggplant, sliced into 1/4" rounds
1/2 tsp. garlic powder
1/2 tsp. sea salt
1/4 tsp. red pepper flakes
1 medium yellow onion, sliced into half moons
3-4 baby portobello mushrooms, sliced
2 cloves garlic, minced (or use 1/2 tsp. garlic powder to save chopping time)
4 large leaves of kale, stems removed & leaves chopped into small pieces
1/2 c dry white wine
2 whole wheat pita rounds, sliced in half
1/2 an avocado, thinly sliced
4 T crumbled feta cheese

Sprinkle eggplant slices evenly with garlic powder, sea salt, & red pepper flakes. On a grill (or grill pan) lightly coated with olive oil spray, cook eggplant slices over medium heat. After about 6 minutes, flip slices & cook the other side about 6 minutes. Eggplant should be soft & lightly browned.

In the meantime, use a nonstick skillet to cook onions over medium heat until they start to soften. Add mushrooms, cook for 4 minutes, then add garlic & kale. Once kale starts to soften, add white wine. Increase heat & simmer until wine evaporates.

Once eggplant is done cooking, slice rounds into strips about 1/2" wide. Open pita pockets & stuff all 4 halves with equal amounts of eggplant. Divide mushroom & kale mixture between the 4 pita halves. Then add sliced avocado to each, plus 1 T feta cheese. Serve immediately.

Note:
Both the eggplant & the mushroom/kale mixture can be made ahead of time & stored for up to 2 days in the refrigerator. Reheat both briefly before stuffing pitas and serving.

Blueberry Muffin Ice Cream

I'm a die-hard chocolate ice cream fan. To the point of being obnoxious about it, I'll admit. I do not want vanilla ice cream, & get very upset when it somehow ends up in my bowl, especially when I thought what I ordered what chocolate & was led astray.

This ice cream, however, is a game changer. I saw the idea for it on Jessica's blog & couldn't get it out of my head. Her recipe calls for heavy cream & whole milk, both ingredients that I don't eat, but I had this feeling that I could do something similar with canned coconut milk. I probably considered making this for over a month, all the while knowing that I had 6 blueberry muffins waiting in my freezer. It was the perfect coincidence. I had to make this. 

It was far better than I expected it to be! While it does take some time (especially if you have to bake the muffins first), it's totally worth it! It's just the right amount of sweet, perfectly creamy, & chock full of blueberry muffin chunks.

This spells summer to me. You have to try it! And if you don't have an ice cream maker, this just might be the reason you needed to go out & get one. I got the KitchenAid Ice Cream Maker Attachment for my birthday last year. It was really the gift that keeps on giving because not only do I get to enjoy making  healthified ice cream, we also get to eat it! I store the bowl in my freezer, just in case, because it must be frozen for a full day (15 hours, I think) before you can actually make ice cream. You just never know when the mood will strike! Anyway, if you don't have an ice cream maker & don't want to buy one, find a friend who has one. :-)

Blueberry Muffin Ice Cream
Adapted from How Sweet Eats
Serves 6-8
Easily made vegan & gluten free

2 T unsweetened original almond milk
1 1/2 T cornstarch
3 T cream cheese, room temperature (use vegan cream cheese if necessary)
1/2 tsp. salt
1/2 tsp. cinnamon
1 3/4 c unsweetened original almond milk
1 1/2 c light coconut milk (1 can)
2/3 c evaporated cane juice (or regular sugar)*
2 T agave nectar 
1 T vanilla extract
6 of your favorite blueberry muffins (I made these - they're gluten free & yummy)

Whisk together that cornstarch & 2 tablespoons of almond milk in a small bowl. Set aside. In a large bowl, mix together the cream cheese, salt, & cinnamon with a fork. Set aside.

Pour 1 3/4 cups almond milk, coconut milk, sugar, vanilla, & agave into a large saucepan. Whisk together, then cook over medium-high heat until mixture comes to a low boil. Stir often, simmering for 4-5 minutes. Slowly drizzle in the cornstarch mixture, whisking constantly. Continue to simmer for another 2 minutes, then remove from heat. Pour about 1/3 of mixture into the bowl with the cream cheese. Whisk together until cream cheese melts. Pour remaining mixture into the bowl, whisking until it is all smoothly blended together.

Clear a spot in your freezer large enough for a 9x9 baking pan. Pour ice cream mixture into the pan & freeze for about 1 hour. Once it is cooled completely, pour into ice cream maker & churn according to manufacturer's instructions. Using the KitchenAid attachment, mine took about 20 minutes to change to ice cream. Crumble 3 muffins & add to ice cream. Continue to churn for about 2 minutes, or until well mixed. Put ice cream back into the 9x9 baking pan & fold in remaining 3 crumbled muffins. Place a layer of plastic wrap on the surface of the ice cream to keep it from forming ice crystals. Cover pan with foil (or I used one of those elastic plastic covers that look like hairnets). Freeze for 2 hours, or overnight. The longer you wait, the harder the ice cream will be, so judge accordingly.

*When I make this again, I'll probably only use 1/3-1/2 cup sugar. We loved it, but I doubt we would have noticed if there was less sugar, and that would make it a healthier treat. You may also want to vary the amount of sugar depending on the muffin recipe you use - the one I used was very low in sugar, but if you use one with high sugar content, it may add enough sweetness to really cut back even more on the sugar in the ice cream. Part of the flavor comes from the sugar caramelizing while it cooks with the milks, so don't eliminate it!

Easy Three Bean Salad

 

Here's a perfect kick-off to summer recipe for you! It's healthy, filling, & delicious.

 For those of you with plenty of potluck picnics to attend, this is just the thing to bring. It can be eaten cold or at room temperature. No mayo or eggs to worry about spoiling in the heat.

It's also very easy to make & suits many allergies/dietary restrictions. It's vegan, gluten-free, nut-free, & dairy-free! What more could you want from a simple side dish? You can even make it a quick weeknight dinner by pairing it with a green salad and some hearty bread.

My mom made a lot of bean salad when I was growing up. She's the one who gave me this recipe, but I made a few tweaks. The main change was to take out the green beans. They aren't my favorite veggie, so while I do enjoy green beans in some ways (like grilled!), I don't like them in bean salad. However, if you are a green bean lover, feel free to add in about 1 cup of lightly steamed 1 inch pieces.



Easy Three Bean Salad
Serves 8-10

1.5 c cooked kidney beans (or 1 15 oz. can, rinsed & drained)
1.5 c cooked chickpeas (or 1 15 oz. can, rinsed & drained)
1.5 c frozen lima beans, thawed
1/2 of a yellow or white onion, minced finely
1/2 of a green bell pepper, diced finely
1/3 c sucanat or coconut sugar (or substitute with brown sugar)
1/4 tsp. sea salt
1/4 tsp. ground black pepper
1 c apple cider vinegar

Mix together all three kinds of beans, onion, bell pepper, sucanat, salt, & pepper. Pour apple cider vinegar over mixture & stir until coated. Cover and refrigerate for at least 4 hours before serving to allow flavors to meld. Serve cold or at room temperature.

Note: This salad lasts quite awhile when covered & stored in the refrigerator. I like to make a batch to go with lunches & it's perfect for 2 people for at least a week.

Broccoli & Chickpea Stir-Fry

I know stirfry is pretty normal. It's quick, easy, & adaptable to what you have in the fridge. This particular version is a standard for us, & it's gluten free! While we do eat a lot of gluten free meals, by nature, it is a challenge to make sure that nothing has gluten in it. There are a lot of unsuspecting products (like soy sauce) that have wheat in them. I've been using Bragg Liquid Aminos for awhile now anyway, but when I was going through our cupboards, I found an old bottle of soy sauce that has gluten in it.

 I've been doing a gluten free diet experiment to see how my body reacts, if at all. So far, I don't notice much difference, but we will see when I re-introduce it. In case you're wondering, I'm doing this experiment for health reasons, as I hope to work on healing my thyroid.

One of the easiest dishes to prepare gluten free is a stirfry. They are usually served with rice anyway, so as long as none of the other ingredients have gluten in them, you're in the clear without even realizing its gluten free at all!

So as a quick, gluten free meal, we had some delicious stir-fry over the weekend! I'm in love with rice noodles. I love how they soak up the flavors from the sauce & are soft in texture, a great contrast to the crunch of the veggies. The chickpeas add a different texture, too, plus some staying power to the dish.

Bup likes a zillion noodles with his. :-)

I hope you'll try this! It's filling, nourishing, & most importantly, delicious!

Broccoli & Chickpea Stirfry over Rice Noodles

Serves 4

Gluten Free, Vegan option

1 onion, sliced

1 bell pepper, chopped

2 jalapeno peppers, seeded and minced

1 carrot, chopped into rounds

5 button mushrooms, sliced

4 cloves garlic, minced

1 head broccoli, cut into florets & stems peeled, sliced & chopped

1 1/2 c chickpeas (14 oz. can)

1/2 c Bragg Liquid Aminos (or soy sauce, gluten free if necessary)

2 T rice vinegar

1 T organic ketchup

1 T lime juice

1/2 tsp. sea salt

1/2 tsp. ground ginger

1 tsp. honey (or agave syrup for vegan option)

1 8 oz. package brown rice noodles (I used Annie Chun's Maifun Gluten Free Brown Rice Noodles)

Bring a large pot of water to a boil in preparation for cooking the rice noodles. While it comes to a boil, prepare stirfry as follows.

In a large non-stick pan or wok, cook onion until softened over medium heat (about 4 minutes). Add bell pepper, jalapenos, carrot, mushrooms, and broccoli stems. Allow to cook for about 5 minutes. While veggies are cooking, prepare sauce by whisking together Braggs, rice vinegar, ketchup, lime juice, salt, ginger, and honey. Pour sauce into the wok, then add broccoli florets and chickpeas. Stir to combine, then cook for 5 minutes or until broccoli is lightly steamed and mixture is heated through.

Prepare rice noodles according to package directions. Divide noodles into four bowls and top each with 1/4 of the stirfry. Serve immediately.

Buckwheat Pesto Salad

This stuff is delicious! It's my first experience with using buckwheat in a savory dish & I'll definitely be using it more in the future. Cooked whole buckwheat groats have a consistancy similar to rice, with the slight chew, & it has a nuttier of flavor.

I first discovered buckwheat groats through another blog I read, Edible Perspective. Ashley introduced me to Buckwheat Bakes (like this Zucchini Bread Buckwheat Bake) as a breakfast item & I really like them! They're very filling & last me through the morning without hunger pains.

When I started making the bakes, I needed to purchase raw buckwheat groats. They were not available in our local stores, so I bought a multi-pack box from Amazon.com. That was best price I found & I knew I'd use them all! The basis for this recipe was on the back of the Bob's Red Mill bag.

Buckwheat is a fairly uncommon food to cook with. It's a little misleading, because while it has "wheat" in the name, it's actually not wheat at all. It's gluten-free, in fact! Even though it's used like a grain, it's actually a seed. It's also high in protein, manganese, magnesium & fiber. Lots of healthy goodness here!

We'll be enjoying this alongside leftovers or with a big salad. I hope you try it!

Buckwheat Pesto Salad
Adapted from Bob's Red Mill
Serves 6-8

1 c Buckwheat Groats
2-1/2 c water
1/4 tsp. sea salt
1 T extra virgin olive oil
1 Batch Parsley Walnut Pesto
4 cloves garlic
1/4 c fresh basil
1/2 c chopped Walnuts
1 c freshley grated Parmesan cheese

 

In a medium saucpan, bring water and salt to a boil. Add buckwheat groats, cover, and allow to simmer for 20 minutes. Remove the pan from stove and leave covered for 5 minutes. Remove lid & fluff with fork.

 

In the meantime, make your parsley walnut pesto. Clean out the food processor and pulse the garlic cloves a few times to chop. Add basil & pulse again until it is chopped and mixed with the garlic.

 

Mix olive oil, parsley pesto, and the garlic-basil together. Stir this into the cooked buckwheat groats. Add walnuts and parmesan cheese. Salt to taste, if needed. Serve warm, or refrigerate in a sealed container & serve cold. It's great both ways!

Asian Inspired Brown Rice Noodle Bowl

We had to make a quick dinner last Thursday. I get home from work at 5:15ish, & we needed to cook & eat in an hour before heading out again. I was originally going to make a pasta with tomato sauce (that I made & froze earlier), but I was in the mood for something different. This dish came together quickly, especially with the Bup helping chop veggies while I mixed the sauce.

We had a few moments of panic when the water wouldn't come to a boil. Somehow the flame went out on the burner, but it was still pumping gas out into the air! Luckily the Bup discovered what happened before we got gassed out. Even with the set-back, we still had time to do the dishes before leaving.

I love the many flavors of Asian cooking. There is such a variety of sauces & they all have their own unique differences that really bring something to a dish. As a vegetarian, it's always a joy to go to an Asian style restaurant because their foods rely heavily on whole grains & veggies. 

This dish had equal parts crunch & chew, plus some creamy bites due to the avocado. The sauce does have a kick to it from the chili garlic sauce, so if you are sensitive to heat, you may want to omit that. It would change the flavor a bit, but it would still be good. I hope you get the chance to make this. I know we'll be making it again. I can't wait!

 

Asian Inspired Brown Rice Noodle Bowl

Serves 4

 

8 oz. brown rice noodles

1 small red onion, thinly sliced

2 large or 4 small bell peppers, sliced

1 jalapeno, diced

3 oz. edamame (fresh or frozen)

1 carrot, shredded

1 avocado, diced

juice from 1 lime

1/4 c rice vinegar

1 T toasted sesame oil

3-4 T Bragg Liquid Aminos (or soy sauce)

1 T natural creamy peanut butter

2 cloves garlic, minced

1 tsp. chili garlic sauce (like this)

1/2 tsp. sea salt

2 tsp. honey

1-2 T water, if needed to thin
1/4 c peanuts

Start the heat under a large pot of water to begin to bring it to a boil. Saute the onion, bell peppers, jalapeno, carrot, & edamame over medium heat for about 6-7 minutes, or until the veggies soften. 

In a small bowl, gently toss the avocado with the fresh lime juice (this prevents browning). Set aside. Whisk all of the remaining ingredients together in a separate bowl.

Once the veggies and sauce are ready, cook the rice noodles according to package directions.*  Drain & combine noodles, veggies & sauce in a large serving bowl. Serve immediately. Top each serving with about 1 T of peanuts.

*Rice noodles take such a short time to cook that it's best to wait so that you can mix everything together as soon as they are done cooking.

Inspired by Grubarazzi's Avocado Rice Noodles

Kale & Feta Portobello Caps

Along with our cabbage side dish, I made baked portobello caps. They look kinda fancy, but they were super quick to make. This whole meal came together in about 40 minutes, most of which was baking time.

I don't like my portobellos to be too juicy, so I prefer to bake or grill them with the gill side down first to cook off some of the juices. After that, I turn them over, top them, & bake them a little longer until heated through.  The Bup likes his a little juicer, so when he's grilling, he'll keep mine gill side down for almost the entire cooking time.

Since kale really shrinks when it cooks, I pre-cooked it prior to topping the mushroom caps. That way it would stay on easier & I could fit more on there. It also cut down on the baking time, since the kale mixture just needed to be heated instead of complete cooking.

This meal had a lot of flavors, but they went so well together! It was surprisingly warming, which made for a perfect dinner on a crisp fall night.

Kale & Feta Portobello Caps

Serves 2-3

3 large portobello caps, washed & destemmed (save the stems)

1-2 garlic cloves, minced

3 leaves of kale, destemmed & chopped

1/4 tsp. red pepper flakes (optional)

3 T feta cheese, divided

3 tsp. Balsamic vinegar, divided

Preheat oven to 400*F. Spray a rimmed baking sheet with cooking spray. Place mushroom caps gill side down on the baking sheet & bake for 15 minutes.

In the meantime, chop the stems that you removed from the caps. Cook stems, garlic, & kale in a skillet over medium heat until the kale is wilted. Add red pepper flakes if desired.

Remove baked caps from the oven & drain juices from the baking sheet. Turn the caps over so they are gill side up. Top with equal parts of the kale mixture. Then add 1 T feta cheese & 1 tsp. Balsamic vinegar each. Return to oven and bake for an additional 10 minutes or until heated through. They can be served now, or placed under the broiler for about 3 minutes to lightly brown the feta cheese (highly suggested!). Enjoy!



Simple Sauteed Cabbage with Carrots

Ever since last year, when we stayed at the Swiss Farm Inn, I've been periodically thinking about the cabbage side dish we had. That might seem strange, but it was delicious!

I really like pepper slaw (the not-creamy version of coleslaw), but haven't eaten much cabbage otherwise. The idea of cooking it & making it the star of a dish never really occurred to me. I finally found myself with extra cabbage, so the other night I cooked it with some shredded carrots.

It turns out that cooking cabbage aids in lowering cholesterol. Cabbage is a cruciferous vegetable that is high in Vitamins K & C as well as antioxidants. It's low in calories, so it's perfect for a side dish that packs a lot of punch. I really liked it cooked - it retains its crunch & became a little sweeter than raw cabbage.

We served the cabbage with Kale & Feta Portobello Caps (recipe soon!) & sweet potato fries. Yum!

Simple Sauteed Cabbage with Carrots

Serves 4-6

1 T coconut oil (or olive oil)

1/2 of a large head of cabbage, sliced or shredded

1 carrot, grated

1 tsp. sea salt

1 tsp. black pepper

In a large skillet (mine was cast iron), heat oil until melted. Add cabbage, cooking over medium heat for about 8 minutes. Stir occasionally. Once cabbage begins to soften, add carrots, salt & pepper. Cook another 5 minutes or until cabbage is lightly browned & soft. Season with additional salt or pepper to taste.

Fall Veggie Chili

You probably don't need me to tell you that it's been pretty chilly lately. Fall is definitely here! I love the brisk air & it calls for warming foods.

We don't want to turn on the heat yet. In the early summer, we got new windows & we're testing them out to see how much better they retain the heat than our old ones. So far they are doing a great job! It's been about 63-67 in our house all week. Chilly, but right in the temps that kept the heat all last winter. I'm sure once it's consistantly below freezing outside that we will need to turn on the heat, but not yet!

In the meantime, I'm making more soups & using the oven. We've been roasting lots of veggies, plus making new treats like the Baked Polenta Fries, pictured with the chili. This was my first time making them, but it won't be the last! They're crispy on the outside, chewy on the inside, & full of cornbread-ish flavor. I think it will be fun to play around with the flavors a little - maybe add some herbs & spices to match the meal. These were perfect dippers for our chili!

The chili was warm, slightly spicy, & filling, just as chili should be. It's the perfect fall chili because it uses up the last bits of zucchini & tomatoes, but still has the flavors of a hearty winter chili.

Enjoy!

Fall Veggie Chili
Inspired by Ashley's Cocoa Chili
Serves 6-8

1 medium onion, chopped
1 bell pepper, chopped
2 small or 1 large stalk of celery, chopped
2 jalapenos, seeds removed, minced
5 cloves garlic, minced
8-10 small-medium tomatoes, chopped
6 c vegetable broth
2 T unsweetened cocoa powder
2 T chili powder
2 tsp. cumin
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. black pepper
1 14oz can black beans (or 1 1/2 c cooked)
1 T tomato paste
2 small zucchini, sliced & quartered
1 small summer squash, sliced & quartered

In a large pot, cook onions over low heat until slightly softened, about 5 minutes. Add peppers, celery, and jalapenos, increasing heat to medium. Cook for another 5 minutes, then add garlic. Cook for 1 minute or until fragrant, then add tomatoes and vegetable broth. Stir in cocoa powder, chili powder, cumin, oregano, salt & pepper. Bring to a boil, then reduce to a simmer. Add beans and tomato paste & cook for 20-30 minutes, stirring occasionally. Add zucchini and summer squash, cooking until soft, about another 20-30 minutes. The longer it cooks, the thicker it will get. Once it is the consistancy you like, ladle it into bowls and serve.

Pizza Party!

We had a fun night last Friday visiting with my aunt. Since we only see her once a year, we always have a lot to catch up on! This time, we made pizzas on the grill while we talked. As usual, we had a lot of fun & a night full of laughter. After dinner, we walked to our house to visit Tink.

Starting the evening off with some bubbly.

Appetizer: Crispy provolone cheese, cooked on a skillet.

White wine from a fancy bottle

Toppers: sauce, mushrooms, cherry tomatoes, spicy sauce, pesto, oregano

Assembly line ready to go

My pizza, loaded with broccoli

Mom's pizza

Aunt Beth's pizza

Back on the grill

Deep in grilling mode

Chatting

Dinner is served!

Dessert: coffee & Katie's No Bake Peanut Butter Pie

Funny face

Sisters!