RSS

Monthly Archives: May 2012

Middle Eastern Spiced Carrot Cakes with Tahini Sauce

30 May

Because sometimes salads need a little sparkle…

I believe that culture is best experienced through taste – once you are able to truly submerge yourself in international cuisine, you are that much closer to grasping the essential nature of food and what it does for the soul. Although I’ve never been to the Middle East, spices such as cumin, turmeric, coriander, and cardamon immediately transport my mind to rich coconut curry dishes, flavor packed tikka masala, and the minty kick of tabbouleh salad.

You see, I can’t stand it when people claim that the sole purpose of food is to satisfy hunger. That’s the equivalent of saying that the sole purpose of sports is to keep the players in shape. Food is entertainment and culture; flavors are small pieces of a puzzle that come together to form a full experience that awakens every single one of the five senses – and that is exactly what this recipe did.

Here’s what you’ll need:

2 and 1/2 cups of shredded carrots

1 and 1/2 cups of chickpeas (drained)

1 small onion, minced

1 tablespoon of tahini paste

1/8 teaspoon of nutmeg

1/8 teaspoon of cumin

1/8 teaspoon of allspice

1/8 teaspoon of cayenne pepper

1/8 teaspoon salt (to taste)

1/4 teaspoon of ground black pepper

1/4 cup of instant oatmeal, uncooked 

1 tablespoon of flax seed 

1 tablespoon of olive oil (for frying)

Tahini Sauce

1/4 cup of plain nonfat yogurt

2 teaspoons of tahini

2 tablespoons of freshly squeezed lemon juice


Use a food processor to chop the carrots and onion together. Transfer the mixture to a large bowl and then add the chickpeas, tahini paste, and spices. Tahini is a thick paste made of ground sesame seeds. It tastes a bit to me like hummus, but with a lighter texture. It’s added to many Middle Eastern dishes to provide a distinct addition of flavor. Tahini can be found in most grocery stores, but some of the smaller stores may not carry it. I would try shopping for it at a store with an international aisle or section.  Use a potato masher to mash through all of the ingredients, making sure that none of the chickpeas are left whole. Cook the mixture in a saucepan over medium heat for about 10 minutes, stirring frequently.

Transfer the cooked mixture back into the large bowl, then add the oatmeal and flax seed. Mix together until the texture is sticky but firm. If the mixture is too wet, add more oatmeal. With your hands, form the patties into small flat circular disks. I made mine so that each dinner guest would have two patties on their salad. Feel free to make yours in any size…just not too big, or they may be difficult to handle. Next, fry them in a lightly oiled pan, in the same fashion that you would fry crab cakes. Be sure that your oil is hot enough, but not spitting out of the pan. If your cakes fall apart while cooking, you have too much oil. Cook them on each side for a few minutes, or until they are golden brown and firm.

To make the sauce, whisk all of the ingredients together in a small bowl. I poured my sauce into a squeeze bottle to make it easier (and prettier) to drizzle over the cakes.

Serve the carrot cakes over a bed of spicy baby arugula with ripe tomatoes, a spritz of lemon juice, and a drizzle of tahini sauce.

I made this recipe for some friends and family of mine who are not the most daring with vegetarian dishes. I’d say they definitely had their reservations about what was being served, but I’m pleased to say each and every one of them fell in love with these carrot cakes. The spice was perfect and the texture was filling. You and your guests are bound to experience something special with this worldly treat. Enjoy!
 
Leave a comment

Posted by on May 30, 2012 in Perfect Pairs

 

Tags: , , , , , , , , , , , ,

Mrs. Alexander’s Stove-Top Pizza

24 May

Pizza is all about the delicate crunch of crust that beds a silky layer of tangy tomato under a rich and nutty  sprinkle of cheese. All three of these parts must be perfected in order to accomplish the difficult task of creating a seriously good pizza. 

So as you may already know, I’m in love with my homemade spicy pizza sauce. Here’s the link if you need it: http://kluvender.wordpress.com/2012/05/19/44/. I’m also the kind of person who hates to wait on food. When I’m hungry, I want something that can be made in a matter of minutes, without sacrificing hearty texture and heavenly flavor. The last tortilla pizza that I made was placed under the broiler – this is a great way to melt cheese super quickly and to brown it to bubbly perfection; however, the tortilla crust never gets quite as crisp as I would like for it to be.

Earlier this weekend I had the privilege of meeting a wonderfully kind woman named Wynette Alexander. She is one of those people who is rich in stories of which you can’t help but crave to hear more and more. I loved her kitchen, and I really wish I would’ve taken a picture of it. It was a room in her house that was obviously the most lived in. The cabinets and counter space were filled with recipe boxes and aged retro dishes. You couldn’t help but feel the culinary nostalgia as you sat in one of her sea-foam green chairs at the kitchen table sipping on a glass of ice cold sweet tea.  As soon as Mrs. Alexander started talking to me about making her favorite pizzas on tortilla shells (hello!! I did this last week, and got SO excited to hear of a new technique), I couldn’t help but listen intently in hopes of getting home ASAP to try it out for myself.

Oh, and when I finally did….wow. This is some good stuff. The tortilla shell was crisped to perfection, and the cheese had melted beautifully. It also didn’t hurt that from the time I grabbed my first tomato (to make my homemade sauce) to the time I ran the last cut through my pizza, not even seven minutes had passed. One word: impressed.

I decided to use Mrs. Alexander’s brilliant technique in combination with the nuttiness of freshly grated parmesan cheese and the spiciness of baby arugula. God said, “Let there be pizza“, and there was some pretty darn good pizza.

Here’s what you’ll need:

1 (but let’s be honest, you’ll probably make 2) flour tortilla shell

Pizza sauce (http://kluvender.wordpress.com/2012/05/19/44/)

1/3 cup of freshly grated parmesan cheese

1/4 cup of baby arugula leaves

1 tablespoon of olive oil

Drizzle the olive oil in a circular pattern in a sauté pan over medium-high heat. Place the tortilla shell on the hot oil and top it with sauce. Sprinkle the cheese over the sauce and cover the pan with a lid. Allow the pizza to cook for approximately one minute, or until the cheese just begins to melt. Then top the pizza with arugula and cover once again. Once the edges of the tortilla shell begin to brown and lift off the surface of the pan, the cheese is completely melted, and the arugula just starts to wilt, your creation is complete. Carefully transfer with a spatula to a plate and slice with a pizza cutter. Top with freshly ground pepper for taste if desired.

The flavors and texture (and simplicity) of this savory treat will be sure to wow your senses. The options of toppings are limitless, so feel free to get as creative as you’d like. I love the nuttiness of the parmesan cheese paired with the spicy bite of arugula; the two ingredients really compliment each other well.

Happy eating!

 
Leave a comment

Posted by on May 24, 2012 in Pizza Pizzazz

 

Tags: , , , , , , , , , , , ,

Baked Potato Gnocchi with Cabbage

24 May

As a semi-vegetarian, I’m always searching for substantial recipes that won’t leave me desperately searching for a midnight snack.

I’ve discovered that potato gnocchi are great for a one-dish meal. They are made from flour, eggs yolks, and potatoes, offering a dense texture that flawlessly soaks up any sauce they are paired with, giving each bite a rich burst of full flavor. In addition to the flavor incentive, a serving of potato gnocchi contains less than 200 calories and around 1 gram of fat. It also is a great source of protein for your diet. All in all, I’d say potato gnocchi can do no wrong.

When I came across this dish on http://www.easyliving.co.uk, I was so excited. Potatoes, fresh mozzarella, gorgonzola, pesto, cabbage…my mouth is already watering. Before you make this recipe, I will warn you that it contains quite a bit of cheese. No, cheese is definitely not the best thing in the world for you, but it’s all about the types of cheese you choose.

Rule Number 3: Choose fresh, not fake.

You more than likely will be spending close to a dollar more on fresh ingredients in comparison to pre-prepared foods, but keeping in mind the benefits that your body will receive, that dollar is worth it. I’d rather spend a bit more on healthy foods than thousands more on hospital bills.

This recipe is so rich and creamy, you’re mouth will want to hug you.

Here’s what you’ll need:

 2 packages of ready-made potato gnocchi
1 ball of FRESH mozzarella, diced
2/3 cup of Gorgonzola cheese, cut into small diced chunks
1/4 Savoy Cabbage, thinly shredded 
3 tablespoons of pesto
Juice of half a lemon
1-2 tablespoons of olive oil, to drizzle

Preheat your oven to 375 degrees F. Boil a large pot of salted water and add the gnocchi once it has reached a steady boil. Cook the gnocchi until it floats to the top (do not overcook it! Once it floats, it’s ready to go). Transfer the gnocchi to a large mixing bowl, then add the shredded cabbage to the gnocchi water. Allow the water to come back to a boil, and simmer the cabbage for about five minutes. Drain the cabbage well and mix it with the gnocchi. Stir in the cheeses and pesto. Squeeze over fresh lemon juice and season well with salt and freshly ground pepper.

Transfer the mixture to a baking dish and drizzle the top with olive oil. Bake in the oven for about 15 to 20 minutes, or until the cheese is bubbly and golden brown.

I served this dish to a group of family members at dinner the other night. Even the pickiest of eaters (not excluding  the most extreme of carnivores, might I add) absolutely loved it. There were no complaints, only suggestions to add more cabbage.

I hope you enjoy!

 
2 Comments

Posted by on May 24, 2012 in Plenty of Pasta

 

Tags: , , , , , , , ,

Lemon Zucchini Loaf with Lemon Glaze

24 May

This may not be the most forgiving of recipes, but sometimes you’ve just got to splurge.

I can promise you this dessert is much better a choice than a lemon curd doughnut or a store bought, preservative filled lemon loaf, but with the semi-high sugar content and lack of extremely notable nutritional value, I wouldn’t advise eating this every day. For the days that you do choose to splurge, you are surely in for a divine treat.

I made this lemon loaf after finding it on NancyCreative.com. It reminded me a bit of the carrot zucchini cake with lemon cream cheese frosting that I made a while ago (http://kluvender.wordpress.com/2012/05/22/carrot-zucchini-cake-with-lemon-frosting/). As you probably already know I love zucchini bread, and lemon anything is absolutely perfect, especially in the summer time. I really enjoyed trying out this recipe. The cake is light and airy, infused with a lemony flavor and a hint of sweet moisture from the zucchini. I decided to leave the zucchini skin on as I shredded it in order to add a pop of green color to the light creamy yellow loaf. In addition to color, it also is a great source of protein, vitamin A, fiber, vitamin C, vitamin K, vitamin B6, and potassium. Here’s a full list of the nutritional content in one zucchini: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2639/2. Basically, if a cup of anything was to be added to a dessert, zucchini is near the top of the list.

Here’s what you’ll need:

2 cups of all-purpose flour (unbleached is best)
2 teaspoons of baking powder
1/2 teaspoon of salt
2 eggs
1/2 cup of canola oil
2/3 cup of sugar (or honey for a healthier touch)
1/2 cup of buttermilk
Juice of 1 lemon 
Zest of 1 lemon
1 cup of grated zucchini

Lemon Glaze

1 cup of powdered sugar
Juice of 1 lemon 

Preheat your oven to 350 degrees F and grease a 9X5 loaf pan. In a large bowl, whisk together the flour, baking powder, and salt. Remember: it’s better to use unbleached flour, because bleached food is bad food.

In a slightly smaller bowl, beat the eggs and then add the oil and sugar. Blend these together with an electric mixer. Next add the buttermilk (I like to use low fat, cultured buttermilk since it has about 40 less calories and 3 less grams of fat than a cup of standard, full fat buttermilk – as always, if you can find organic buttermilk, use it!), lemon juice, and lemon zest. Blend this well and fold in the shredded zucchini until the batter is completely homogeneous. Add the wet mixture to the dry flour mixture and carefully blend everything together, without overmixing.

Pour the batter into the prepared loaf pan and bake it for 45 minutes, or until an inserted toothpick comes out clean. Let it cool completely while you prepare the lemon glaze.

The glaze is very easy – simply mix the powdered sugar and lemon juice together in a small bowl, and vuala! You have a delicious sweet and tart drizzle for your light and airy lemon zucchini loaf.

Once the loaf is completely cooled (I stuck mine in the freezer to speed up the process), pour over the glaze and let it set.  There’s no way you won’t love this recipe – and I know your guests will too!

Thank you NancyCreative!!

 
1 Comment

Posted by on May 24, 2012 in Oven Lovin'

 

Tags: , , , , , , , ,

Banana Ice Cream

22 May

It’s not often that I’m speechless after tasting something that I’ve created in the kitchen.

This recipe, however, left me lost for words. I couldn’t believe that something so simple, and so NATURAL, could actually taste better than any ice cream I’ve ever put in my mouth.

I’ve always been under the impression that ice cream calls for two standard ingredients: heavy cream and sugar. Remember a few posts ago when I mentioned that a cup of heavy cream contains 820 calories? Um…yeah, that’s not okay. In addition to that, there are approximately 22 grams of fat and 34 grams of (SYNTHETIC) sugar in one serving of banana ice cream from Cold Stone. What!?!?!

With the summer heat slowly but surely creeping in, ice cream is almost always a must. How then can this treat be enjoyed while sunbathing in your string bikini? I’ve found the perfect solution.

Here’s what you’ll need:

BANANAS

Yep. That’s it.

Slice one banana per serving and place the slices on a piece of wax paper. Freeze the slices for about an hour, or until almost completely solid.

Once the slices are frozen, use your food processor (or blender) to blend. At first your bananas will looked like they’re only being chopped into smaller and smaller pieces. Be patient. Use a spoon or spatula to push the pieces around and continue to process or blend. After a minute or two, you’ll have a smooth and creamy, unbelievable banana ice cream.

It seriously is unbelievable. After I made this, my sister came over to my house and before she stepped past the threshold of our front door, I stuffed her mouth with a spoonful of this heavenly goodness. Her eyes got really big as she delighted over how tasty it was. When I asked her how she thought I made it, she said, “probably with something super fattening like cream or whatever else is bad that’s in ice cream.” Little did she know that all she was consuming in one serving of this stuff was 0.4 grams of fat and only 14 grams of natural sugar from the banana itself. This ice cream is the equivalent of eating a plain old banana, but transformed into something that you can enjoy in a dish or on a cone.

 
3 Comments

Posted by on May 22, 2012 in Sweet Treats

 

Tags: , , , , , , , ,

Carrot Zucchini Cake With Lemon Frosting

22 May

Carrot cake and zucchini bread are two of my favorite indulgences.

This recipe brings them both together under a brilliant drizzle of cream cheese citrus frosting without the guilt of eating a sugary dessert that will require you to run on the treadmill for three hours. Packed full of vegetables and flavor, you will love this sweet treat.

I first found a version of this recipe on RealMomKitchen.com (yes, I follow this blog even though I am about 100 years away from even thinking about being a mother – you should check it out too). It really intrigued me because all of the ingredients seemed to be fairly healthy alternatives to what usually is put into a carrot cake or  zucchini bread. I also love any recipe that calls for honey – you’ll learn as you read more of my recipes that I am close to being dangerously addicted to honey. I don’t know if there’s a food that I have not drizzled honey over – this includes ice cream, pancakes, veggie burgers, pasta, etc. It’s always been good to me, and I was not surprised to be thoroughly pleased with the taste that it gave this delicious cake. I altered the original recipe a bit, and I’m extremely pleased with the final product.

Here’s what you’ll need:

2 eggs, slightly beaten
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 teaspoon vanilla
1 1/2 cups shredded carrot
1 cup shredded zucchini
1/2 cup slivered almonds(optional)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda

Lemon Cream Cheese Frosting

1 (8 oz) pkg reduced fat cream cheese
1 cup powdered sugar
1 1/2 teaspoon lemon zest
2 teaspoons lemon juice, freshly squeezed 

Preheat your oven to 350 degrees F. Whisk together the eggs, brown sugar, oil, honey and vanilla in a large bowl. If you want to cut down on the brown sugar, add more honey in place of it as a healthier substitute. The brown sugar may clump up, but don’t worry too much about it – they will dissolve while you prepare the rest of the ingredients. Fold in the carrots, zucchini and almonds. You can choose to leave the skin on the zucchini or you can add it naked. However, the skin is packed with nutrients and vitamins that are pretty essential to a healthy diet. Another plus to leaving the skin on is that it offers a beautiful green color contrast against the orange carrots.

I like to use the long shreds of carrots instead of tiny pieces since it seems to give it more of a rustic feel. One of my favorite things about baking is showing the ingredients you used so that the people who are enjoying it can visually see exactly what they’re eating before they put it in their mouths. Slicing a piece of this cake and being able to immediately see the green chunks of zucchini and the bright orange strands of carrots really makes this dessert sensually appealing.

In a separate bowl, mix the flour, baking powder, ginger, and baking soda with a whisk. Add this to the wet mixture and stir it together until the batter is evenly combined. Don’t over mix – this will cause the cake to be tough. Pour the batter into an ungreased 13X9X2 inch baking pan. Bake in the oven for about 25 minutes or until   the top is golden brown and an inserted toothpick comes out clean. Set aside to cool completely before frosting.

As the cake cools, you can start on the lemon cream cheese frosting. Beat together all of the frosting ingredients with an electric mixer on medium speed until fluffy. I found it easiest to start out by adding just one teaspoon of lemon juice and then adding a little bit more depending on the thickness of the frosting. You should want it to be about the consistency of marshmallow fluff. I like to scoop all of the frosting into a plastic freezer bag and cut off a small corner to pipe the frosting onto the cake. Top with lemon zest or a few carrot slices for a pretty presentation. Enjoy!!

 
1 Comment

Posted by on May 22, 2012 in Sweet Treats

 

Tags: , , , ,

Creamy Vegetable Risotto

22 May

The one complaint that I hear most about nutritious food is that “it just doesn’t taste as good as the bad stuff.”

Firstly, if this is your excuse for munching on cheetos and sucking down fettuccine drenched in a cream sauce that’s over half of what your daily caloric intake should be, you need a major reality check and probably a few quick and easy tips to practice in the kitchen.

Secondly, healthy food is usually not the food that claims to be “low-fat”, “sugar-free”, “zero-calorie”, “non-fat”, etc. Often times these labels are on foods that do more harm than good to your body. They’re full of chemicals and artificial ingredients that basically corrode your body and interrupt the natural process of your metabolism.  Stick to natural food, and I promise you can’t go wrong.

Rule Number 2: If it won’t go bad in less than 7 days, don’t eat it.

Check out this video about your body on processed foods: http://www.mindbodygreen.com/0-4008/This-Is-Your-Body-on-Processed-Food.html

Basically to sum it all up, you should eat food that’s made to be EATEN, not food that’s made to survive Armageddon!

So what has one of my favorite all natural, simply delicious meals been lately? Without a doubt it would have to be a dinner that I created about a month ago when I was craving anything Italian and delicious. I wanted something that would pack in the flavor and the delectable creaminess that melts on your mouth like a cloud, but without the punch of the high calories and carbohydrates…I love a good culinary challenge.

Here’s what you’ll need:

2 to 3 tablespoons olive oil

1 small vidalia onion, diced

3 or 4 cloves of garlic, minced

1 small bundle asparagus, chopped into 1/4 inch pieces

1 small zucchini, chopped into 1/4 pieces

1 jar sun-dried tomatoes (packed in water, not oil), drained and chopped

1/2 cup mushrooms, sliced

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup dried risotto 

3 to 4 cups organic vegetable stock

1/2 cup parmesan cheese, shredded or shaved

Drizzle about a tablespoon of olive oil in a large saute pan and heat it over medium high heat. Add the diced onions and garlic cook them until the onions are partially translucent and the garlic is the slightest bit golden. Add the asparagus and zucchini (at this point you can add a bit more oil if the pan is looking dry). Add the mushrooms and sun dried tomatoes last since they will take the shortest amount of time to cook. Sprinkle salt and pepper over the vegetables and let them cook, stirring occasionally so as not to burn them nor overcook them (don’t let them get mushy!) while you start the risotto.

Heat about another tablespoon of olive oil over medium high heat in a deep sauce pan or pasta pot until it’s clear and thin. Pour in a cup of uncooked risotto and stir it around with a wooden spoon for a couple minutes or until each grain is coated evenly with the hot oil (most recipes use a combination of butter and vegetable oil, but olive oil is much better for you, and it adds a unique nutty taste to the rice).

Heat the vegetable stock on the stove in a separate pan until it is hot, but not boiling. Ladle the hot stock into the risotto, one ladle at a time while stirring continually to avoid scorching the rice. You will know it’s time to add another ladle when the rice looks almost dry. Repeat this process (don’t forget to stir!!) until the risotto completely absorbs all the liquid and starts to form a creamy consistency as it releases it’s natural starches. It will take about 20 to 30 minutes for the risotto to cook – you will want it to be al dente, which means tender, but still firm without being crunchy.

Once the risotto is finished cooking, add the vegetables and parmesan cheese. Toss it all together with a wooden spoon and serve it with rustic slices of  toasted whole grain oat bread.

This meal is seriously good, and seriously worth it. Not only will your mouth thank you, but you’re body will thank you for feeding it real food with real value.

 
1 Comment

Posted by on May 22, 2012 in Plenty of Pasta

 

Tags: , , , , , , , , , ,

Summer Chicken Salad

19 May

I’m pretty well versed on food, and thankfully I’m the furthest thing from picky that you’ll ever meet.

I’ll eat anything you put in front of me (so long as it’s edible) and I’ll usually find something about the dish that I really enjoy. I’ve been this way since I can remember, probably due to the fact that my parents never allowed my sister and I not to finish what was on our plate. Even as a toddler, I was eating the same meals that my mom and dad were having. I also remember going out to restaurants with my parents and not being allowed to order off of the kids menu. My dad always instructed me to order a dish that could not be made at home. This definitely made me well aware of the value of good food, the artistic presentation of a meal, and the intricate detail that goes into the creation of such unique flavor combinations. However, I can’t help but look back and laugh in embarrassment when thinking of myself as a six year old going to restaurants with my friends and their parents ordering a $20 glazed grouper fillet with wilted spinach and asparagus florentine.

With all of this said, there is one food that I just can’t eat. I’ve never been able to eat mayonnaise. In all honestly, I’ve never even been able to be around a jar of the nasty stuff. Even ranch dressing, or anything that looks/tastes/smells like mayonnaise is off limits for me. I wish I could explain my huge dislike in more detail, but it’s pretty simple: I just can’t eat it.

Without mayonnaise, how on earth could I ever enjoy the delicious summery treat of chilled, salty yet sweet, chicken salad? I found the perfect solution when I discovered poppy seed yogurt dressing. Not only is it all natural and low on calories, but it also is so tasty that you just won’t be able to get enough of it. My chicken salad recipe was created in a matter of minutes and turned out much better than I expected. Most people add grapes to their salad, but ripe strawberries add a special kind of sweetness while pairing so nicely with the poppy seed dressing and mint. The toasted sunflower seeds also add a brilliant hint of saltiness and depth of flavor. You will not ever want to eat another serving of traditional fatty mayonnaise chicken salad again. Once you try this out, I know it’ll be your new go-to recipe.

Here’s what you’ll need:

2 large cooked chicken breasts, shredded

1 cup carrots, shredded

1 cup celery, shredded

1 small head broccoli florets, cut into small pieces 

1 cup ripe strawberries, quartered

2/3 cup salted sunflower seeds, toasted

1/4 cup fresh mint, finely chopped

1 bottle all natural organic yogurt poppy seed dressing

1 teaspoon ground pepper

1/2 teaspoon salt

Shred the chicken (without the skin!), carrots, and celery separately in a food processor until fine but still with visible pieces. Slice the strawberries and broccoli and add them to chicken. Toast the sunflower seeds in a skillet over medium heat for a few minutes, or until you can smell them cooking (be careful, they burn easily!). Pour the entire bottle of poppy seed dressing over your ingredients and gently fold it all together. It’s going to seem like a lot of dressing, but I promise the chicken is going to soak it all up as it sits and it’ll tighten pretty quickly. Add the mint, salt, and pepper, carefully folding again. Cover, refrigerate, and serve!

The longer this baby sits in the fridge (preferably overnight, if you have that much self-control), the better it’ll taste. Serve on a croissant, a toasted bagel, between two slices of bread, in a wrap, on a salad, or even just by itself in a bowl. You can enjoy this chicken salad in so many ways, and you’ll never have to feel badly about what you’re eating…that’s a good meal.

 
Leave a comment

Posted by on May 19, 2012 in Perfect Pairs

 

Tags: , , , , , , , , ,

Spicy Rustic Pizza Sauce

19 May

Did you know that processed foods are just as addicting and harmful as drugs, alcohol, and cigarettes?


All I could think about for dinner tonight was a delicious pizza with gooey cheese and a tangy tomato sauce with a kick. I had just finished a quick workout and was not up for replacing all of my burned calories with the disgusting amount that most pizzas would have to offer me.

After a quick snoop in the fridge, I decided to use a medium sized all natural soft tortilla shell as my crust. I figured at 110 calories per tortilla, this was a fair alternative to a thick carbohydrate filled dough with empty nutrition and the ever so daunting enriched/bleached flour (I’m pretty sure the only time you should consume anything said to be “bleached” is if you are in fact a washing machine). Without a second thought I grabbed the canned jar of tomato sauce and thankfully my eyes glanced over the black and white ingredient label before it was put into use.

Rule Number 1: If you can’t pronounce an ingredient, you should not eat it.

I was shocked to see how many processed chemicals were put into the tomato sauce that was said to be “all natural”. Check out this article about Food Identity Theft and the “Tomato Sauce Scam” whenever you get a chance. It’s pretty interesting, and it’ll definitely make you think twice about what goes between your bread and cheese. http://foodidentitytheft.com/culprits/tomato-sauce-scam/

So in response to all of this nonsense, I decided to make my own sauce…a sauce that was better than any that could be canned, jarred, or delivered.

Here’s what you’ll need:

2-3 large grape tomatoes

1 tablespoon olive oil

1 tablespoon minced garlic

1 teaspoon dried oregano

1 teaspoon dried parsley

1/2 teaspoon died or fresh basil

1/4 teaspoon cayenne pepper

1/8 teaspoon garlic powder 

1 pinch of salt

1/4 teaspoon fresh ground pepper

Place all of the ingredients in a food processor and combine until a sauce is formed. If you don’t have all of the herbs that were listed above, just use any type of Italian seasoning in your pantry and you’ll be golden. Almost all of them will have some combination of oregano, parsley, basil, etc.

I spread my sauce on top of a tortilla shell and sprinkled it with shredded mozzarella cheese (goat cheese would be delicious too) and then topped it with a bit more fresh ground pepper. I placed my pizza under the boiler for about five minutes (while keeping a very close eye on it) until the outside crust was crispy and the cheese was bubbly brown.

The sauce made my entire house smell like an Italian pizzeria. The garlic and herbs are just amazing. I loved this sauce because it was spicy, sweet, tangy, and fresh all at the same time. For once my pizza sauce was not overpowered by the saltiness of the cheese. The spicy kick was perfect and the juicy tomatoes really brought it all together.

This sauce literally took less than 5 minutes to make in the food processor. If you don’t have a food processor, you could easily whip it up in a blender or you could try to utilize some pretty impressive mashing/knifing skills in the kitchen. I highly recommend making this sauce (in small or big batches) for your pizza AND for your pasta before ever introducing your body to such harmful processed chemicals.

It’s natural, easy, cheap, and delicious – what more could you ask for? 


 
2 Comments

Posted by on May 19, 2012 in Pizza Pizzazz

 

Tags: , , , , , , , , , , , ,

Strawberry Shortcake Cookies

08 May

Nothing says sweet summertime nostalgia like strawberry shortcake. 

However, after gaining a few additional years of wisdom and education since my shortcake days, I just can’t help but cringe when thinking of buying those sugary yellow sponges that contain a list of unpronounceable ingredients on the back of their plastic packages. This is not my only dilemma. I understand many of you would simply say to just make the shortcake from scratch, but as a “cake hater” (I know, this should probably be a sin in and of itself), I also cringe at the thought of spooning my deliciously ripe and juicy summer berries over such a strangely textured, and far too common dessert. After a few moments procrastinating the necessary studying for my final exams, I snuck a peek at the ingredients in my kitchen, and quickly came to a conclusion that the cookie was the only way to go.

Here’s what you’ll need:

2 cups ripe strawberries, cut into 1/4-inch pieces
2 teaspoons lemon juice
1/2 cup plus 2 tablespoons granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cubed
2/3 cup heavy cream (or any kind of milk will do)
Extra sugar (course or granulated), for sprinkling over the cookies

Preheat your oven to 375°F and prepare two baking sheets with a non-stick baking spray or parchment paper.

In a small bowl, toss together the sliced strawberries, lemon juice, and 2 tablespoons of the sugar; set aside. This will allow the strawberries to macerate – which means, they’ll soften and break up by letting out their own sweet syrup.

Whisk the flour, baking powder, salt and sugar until evenly mixed. Cut the cold butter cubes into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together, then gently fold in the strawberry mixture.

Drop dough (about the size of golf balls) onto the prepared baking sheets, evenly spaced apart. Generously sprinkle with sugar. Bake for about 10-15 minutes, or until the cookies are golden brown. Immediately transfer the cookies off of the baking sheets and place on a wire rack or on wax paper to cool.

This recipe will make about 12 cookies depending on the size that you make them.

I only had organic skim milk in my fridge (as always) and substituted that for the heavy cream. The cookies still were absolutely delicious and decadent…and with a cup of heavy cream containing 821 calories compared to a cup of skim milk only containing 80 calories, the nutritional difference didn’t hurt. 

These tasty little devils will last about a day in the fridge before the strawberries start to get a bit too mushy and the cookies turn soggy – so eat up folks!

 
Leave a comment

Posted by on May 8, 2012 in Sweet Treats

 

Tags: , , , , , , ,

 
Follow

Get every new post delivered to your Inbox.

Join 87 other followers