Sweet Potato Kale Pizza

I've made this recipe a few times in the past so I've kind of perfected it. Although tonight, I made it using a wheat free pizza crust and not only was it delicious, but it was filling (I had two slices).

Ingredients:
Pizza Crust

• 2 1/2 cups All-Purpose Baking Mix
• 4 cups almond meal/flour; 1 cup ground golden flaxseeds; 1/4 cup coconut flour; 2 tsp baking soda - mix everything together. This makes enough all-purpose baking mix to last a few days.
• 1/2 cup shredded mozzarella cheese
• 1 egg
• 2 Tbsp EVOO 
• 1/2 cup water 

Topping

• 2-3 medium sweet potatoes
• Shaved parmesan cheese
• Fresh kale

Materials:

• Pizza stone (I have the large white stone and am obsessed with it!)
• Measuring cups
• Measuring spoons
• Pizza cutter
• Mix n' Scraper
• Electric hand mixer

Directions: 

• Peel potatoes, slice and boil until fork tender. Drain when finished and return to pot. Using an electric hand mixer, whip the potatoes. Add a splash of EVOO to give them a smooth consistency (making them easy to spread).
• Preheat the oven to 400 degrees. 
• To make the crust: In a medium bowl, combine the baking mix and mozzarella cheese. 
  
• In a small bowl, mix together the egg, oil and water. Pour into the flour mixture and combine thoroughly.
  
• Lay the dough on the pizza stone and, with moistened hands (I added some water to the bowl which had the dough in it so that I could dip my fingers/hands as needed), press into a 12" circle, forming an outer edge. Bake for 10 minutes. Reduce the heat to 350. 
  
• Spread the whipped sweet potato on the crust. 
  
• Add parmesan cheese (I have tried a few cheeses/cheese blends and find the parmesan works the best with the sweet potato and kale) to taste. 
  
• Top with a generous amount of fresh kale, ripped into small pieces. 

• Bake for 10-15 minutes or until cheese is melted and kale is crispy. 

Enjoy!

Herbed Focaccia

It made me happy to find a bread recipe in the Wheat Belly cookbook. Like, really happy. It made me even happier when the bread turned out good. So here's the recipe.

Ingredients:

• 2 cups All-Purpose Baking Mix
• 4 cups almond meal/flour; 1 cup ground golden flaxseeds; 1/4 cup coconut flour; 2 tsp baking soda - mix everything together. This makes enough all-purpose baking mix to last a few days. 
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp vinegar (I used apple cider vinegar because that's all I had in the pantry)
• 1/4 cup water
• 1/2 tsp sea salt
• 3 eggs, whisked
• 1 tsp xanthan gum (optional) - I have no idea what this is so I didn't use it

Materials:

• Large pizza stone (I have it in white - LOVE this!)
• Spring coil whisk
• Measuring spoons
• Measuring cup
• Pizza cutter

Directions:

• Preheat oven to 375 degrees
• In a large bowl, place the baking mix. (I added 2 Tbsp ground rosemary, 1 tsp dried oregano and 1 tsp of garlic powder here).
  
• In a small bowl, combine oil, vinegar, water, xanthan gum (if desired), and salt. Add to the baking mix and quickly mix together. Let sit for 1 minute, then add the whisked eggs and mix together thoroughly. 
  
  
• With moistened hands, place the dough on the stone and shape into an 8 x 12 rectangle. 
  
• Bake for 15 minutes, or until slightly browned. 
• Using a pizza cutter, cut into pieces and store in the refrigerator. 
  

Davis notes that "the sequence of adding the ingredients specified...must be followed as written to avoid the common "baker's ammonia" effect, the result of adding baking soda in the baking mix reacting with the proteins in the eggs, generating an ammonia smell, which is unpleasant. When you add the vinegar first, the acetic acid in the vinegar will react with the baking soda, preventing the reaction with the egg."

Pork Fried "Rice"

This recipe is from the Wheat Belly 30-Minute (Or less!) Cookbook.

Ingredients:

• 1 head cauliflower, broken into large pieces
• 2 Tbsp coconut oil, divided
• 4 scallions, sliced (I swore I bought these, but I guess I didn't. So I left them out)
• 2 cloves garlic, minced
• 2 eggs, whisked
• 1/2 pound pork tenderloin, cut into 1/2" cubes
• 1/4 cup tamari or gluten-free soy sauce (I used tamari)

Materials:

• Executive cookware stir-fry skillet
• Manual food processor
• Bamboo spatula set
• 5" Utility knife
• Large grooved cutting board
• Garlic press

Directions:

• Using the manual food processor, shred the cauliflower. Place in a microwaveable bowl. Cover and microwave for 4 minutes, stirring once, or until desired doneness. 

  

  Cauliflower after going through the food processor

• Meanwhile, heat 1 Tbsp of the oil in the stir-fry skillet. Cook the scallions and garlic for 2 minutes. Add the eggs and stir continuously until cooked through and slightly browned. Remove the egg mixture to a bowl and set aside. 
• Reduce heat to medium. Add the remaining 1 Tbsp of oil to the skillet. Cook the pork, stirring frequently, for 5 minutes or until no longer pink. Stir in the tamari, steamed cauliflower, and the reserved egg mixture. Cook, stirring for 2 minutes, or until heated through. 

*I was going to add carrots for some reason but decided against it. So they are in the picture, but not in the finished product. 

It was delicious. Enjoy!

Tex-Mex Quinoa Bake

Every so often my husband and I like to mix it up and go vegetarian for a few days. I feel like it cleans out my whole system (there may be absolutely zero truth to that, but that's how I feel). Anyway, although it looks like birdseed, quinoa is both protein- and fiber-rich and this recipe actually makes it taste great. I found this in my September 2014 issue of Clean Eating Magazine.

Ingredients:

• Olive oil cooking spray (I used Safflower Oil)
• 1 cup quinoa, rinsed (I used the multi-colored quinoa and rarely rinse because I'm lazy)
• 1/2 tsp plus 1/8 tsp sea salt, divided (I used kosher salt)
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 2 tsp olive oil
• 1 small, sweet onion, finely chopped (this manual food processor is my FAVE for chopping onions!!!)
• 1 small red bell pepper, seeded and finely chopped (sometimes I use different colors because it's fun)
• 1/4 tsp freshly ground black pepper
• 1 cup frozen corn kernels (I used a can)
• 1 15-oz can black beans, drained and rinsed
• 4 oz shredded Mexican cheese blend of a mix of half cheddar and half Jack cheese (about 1 cup packed)
• 1/4 cup packed chopped fresh cilantro leaves (I usually have this on hand when I make this dish because I make fresh guacamole to go with it. However, I've made it without and it is still good)

Tools Used:

• Manual Food Processor 
• Executive 12" Skillet 
• Bamboo Specialty Cooking Set

Directions:

• Preheat oven to 350
• In a medium saucepan, bring 2 cups of water to a boil. Stir in quinoa and 1/2 tsp salt. Cover, reduce heat to low and simmer for 15 minutes. Remove from heat and rest, covered, for 5 minutes. Transfer to a large bowl. Add cumin and coriander, and stir gently to combine.
• Meanwhile, in a large skillet on medium-high, heat oil. Add onion, bell pepper, black pepper, and remaining 1/8 tsp salt and cook, stirring occasionally, until lightly browned (about 8-10 minutes). 
• Add corn and 1/4 cup water (I don't add the water when using canned corn which is most of the time) and simmer until most of the liquid evaporates and the corn is heated through, about 3 minutes. 
• Add black beans and cook, stirring occasionally until heated through, about 1 minute. 
  
• Add mixture to the bowl with cooked quinoa and stir gently to combine. Stir in 3 oz cheese and cilantro.
• Transfer quinoa mixture to a baking dish and sprinkle remaining 1 oz cheese over top. Bake until cheese is melted, 10-12 minutes. Rest for 5 minutes before serving. 
  

  

  
• Top with freshly made guacamole and enjoy!

Apple Crisp

You've never really tried apple crisp until you've had this recipe.

This is another dessert I made for Thanksgiving and really, this should be as much of a Thanksgiving staple as the turkey.

You're welcome!

Ingredients:

• 8-10 apples, thinly sliced and peeled using the apple peeler/corer/slicer tool. You can also grab the stand if you want to make your life really easy. 
• I mix them up. I use some golden delicious, some granny smith and some gala. Or whatever else says good for baking.
• 2 cups sugar
• 2 cups flour
• 2 eggs
• 1 stick of butter (melted)
• Lemon juice
• Vanilla 

Directions:

• Preheat oven to 350
• After you've peeled and sliced the apples (make sure to discard seeds, stems and cores), sprinkle with a bit of lemon juice and dump into a your rectangular stone baker. This time, I actually just used a foil tin thing because I doubled the recipe. 
  

  
  
• In your classic batter bowl, mix sugar and flour together. Then add eggs and mix well. The mix will be a little lumpy.
  
• Sprinkle the mix over the apples, doing your best to cover all of them. 
• Drizzle the melted butter over the apple/flour/sugar mix.
  
• Sprinkle a small amount of vanilla over the mix (no more than a tablespoon or so).
  
• Sprinkle cinnamon over the entire thing - as much as you'd like. I really cover mine. 
  
• Bake for 45-60 minutes. 
• Serve warm with vanilla ice cream.

Congratulations - you have now experienced a little bit of heaven on earth. Enjoy!

Pumpkin Cranberry Cookies

I hope everyone had a fabulous Thanksgiving! I know I did. 

We spent Turkey Day this year at my aunt and uncle's house (which meant NO leftovers...sob...) and I put myself on dessert duty. One of the desserts I made were these yummy pumpkin cranberry cookies that my mom made when I was a kid. They're supposed to be jumbo cookies (hence the crazy amount of ingredients) but I just made several batches of regular sized globs of goodness. No joke - this recipe made about 5 dozen cookies!

So here you go:

Ingredients:

• 4 cups flour
• 2 cups uncooked oatmeal
• 2 tsp baking soda
• 2 tsp pumpkin pie spice
• 1 1/2 cups (3 sticks) butter (softened)
• 2 cups packed brown sugar
• 1 egg
• 2 cups cooked pumpkin (I used canned instead. 2 cups is slightly more than one whole can)
• 1 cup dried cranberries
• 1 tsp vanilla

Pampered Chef Tools Used:

• Classic Batter Bowl
• Easy read measuring cup
• Large mixing bowl (not pictured)
• Measuring Spoon Set
• Mini Nylon Serving Spatula
• Mix 'N Scraper
• Medium Bar Pan (I should have used the large because of the amount of cookies I made!)
• Medium Stainless Steel Scoop
• Stackable Cooling Rack Set (not pictured)
• Silicone Oven Mitts

Pampered Chef Kitchen Essentials

The tools I listed above really are essentials - things that every cook should have in his/her kitchen. The reason I love Pampered Chef is that their stuff lasts FOREVER. Seriously - I have a few tools (one being a batter bowl) that are almost ten years old. I've never had to replace anything unless I wanted to. So it is definitely safe to say that your money is well spent.

And can we please talk about stoneware? I mean, I'm a stoneware newbie but WOW! Talk about even cooking. I swear that everything I cook in or on my stoneware comes out perfectly. I have my eye on the Deep Covered Baker next ;)

Okay, back to the cookies! 

Directions:

• Preheat oven to 350
• Combine oats, flour, baking soda and pumpkin pie spice. Set aside
  
• Cream the butter. Gradually add sugars and beat until light and fluffy 
• Add egg and vanilla. Mix well (I ended up using an electric mixer here)
  
• Alternate additions of dry ingredients and pumpkin, mixing well after each addition. 
  
  
  
  
• Stir in cranberries. 
• Drop scoops onto the bar pan (they don't have to be spaced far apart since they don't expand much)
  
• Bake 20-25 minutes (I baked each batch for 22 minutes).

Enjoy!

Chicken Pot Pie

Mmmmm.....comfort food. 

This is a great recipe because you can pretty much use what you already have in your fridge or freezer. I had celery and carrots that weren't looking so pretty anymore, so this is what I came up with. 

I don't always measure things out but I think I kept pretty good track with this one. 

Ingredients:

• 2 boneless, skinless chicken breasts cut up with my new favorite tool - Pampered Chef's Professional Shears
• 3 carrots, peeled and sliced
• 4 celery stalks, sliced
• 1 onion (I never chop these by hand. I use my amazing manual food processor)
• Salt and pepper
• Two frozen, deep dish pie crusts (because I absolutely hate making pie crust from scratch). I took them out of the freezer just before I started cooking and they were perfectly defrosted by the time I was ready to use them.
• 1 1/3 cups chicken broth
• 1 stick of butter
• 2/3 cup milk
• 1/3 cup all-purpose flour

You can add whatever floats your boat - peas, potatoes, corn, whatever. I prefer to stick to plain old onion, carrots and celery. 

Directions:

• Preheat the oven to 425 degrees.
• Chop everything up. Season chicken pieces with some salt and pepper.
• Add butter (1 Tbsp at a time - I think I used about 4-5 Tbsp) to 12" executive skillet  until melted. 
• Sautee onion, carrot, celery and chicken in butter until cooked (add more butter if necessary).
• Once the chicken is fully cooked, move the mixture into one of the pie crusts using a scoop 'n drain.
• I put the pie on a baking sheet just in case anything bubbles out while cooking.  

• In the same skillet, make a rue (this is 5 Tbsp butter plus 1/3 cup flour and whisk into a clumpy mess. See top left picture)
• Add chicken broth and milk to the rue (top right)
• Whisk over medium heat until nice and thick (bottom left)
• Pour the thickened mixture over the chicken mixture in the crust. You may not use all of it - I had some left over that I discarded (bottom right)

• Take the second pie crust and loosen the edges. Drop it on top of the filled crust and let it sit there for a minute or two. I think the heat from the bottom crust will help loosen the top just enough so it falls right out. 

• Using pre-made pie crusts doesn't yield you the most beautiful of creations, but it works. Pinch the edges of the top and bottom crust together. 
• Put in the oven for 30 minutes. 
• When it's done, let it sit for 5-10 minutes (my husband couldn't wait and cut into it before I even had a chance to take a picture of the finished product!!! I was putting J to bed. But you get the gist.)

Enjoy!

Asian Chicken Stir-Fry

This yummy meal has been added to our rotation!

Note: This lo-mein type recipe makes A LOT of food. We had leftovers for almost a full week.

Ingredients:

• 1 medium red bell pepper
• 1 package sliced white mushrooms
• 4 green onions
• 3-4 large chicken breasts (off the bone, skin removed)
• 2 Tbsp canola oil
• 3 Tbsp Asian seasoning mix, divided
• 12 oz uncooked angel hair pasta, broken into thirds (I actually used a little more)
• 4 cups chicken stock
• 1/2 cup chunky peanut butter
• 1/4 cup low-sodium soy sauce
• 3 garlic cloves (or a spoonful of minced garlic from a jar)
• 3 cups fresh broccoli florets

Directions:

• Wash and chop red bell pepper and green onions. Set aside.
• Cut chicken into 1 inch pieces and mix with 1 Tbsp of canola oil and 2 Tbsp Asian seasoning. 
• Heat remaining oil in  a non-stick skillet or wok (I have the Pampered Chef stir-fry skillet which I LOVE!) over medium-high heat until simmering. Add chicken and cook until browned on all sides, stirring occasionally. Remove chicken and set aside.
• Add pasta to the skillet and toast until brown. Stir and turn gently, and watch very carefully.
• Push pasta to one side of the skillet. Add stock, peanut butter, soy sauce, and garlic. Stir until peanut butter is incorporated. Mix pasta into sauce.
• Add bell pepper, green onions, mushrooms, broccoli, and remaining 1 Tbsp Asian seasoning. Stir together.
• Cover and bring to a boil (I added more pasta so it was hard to tell when boiling so I just cooked until the mushrooms and broccoli were done).
• Stir in chicken and cook until heated through. Toss together and serve!

*The next time I make this, I may try adding some garlic chili sauce or crushed red pepper to spice it up since we enjoy spicy foods in our house. I'm not sure how it would taste especially with the peanut flavor, but I would add it in with the stock, peanut butter, soy sauce and garlic.