We both love pizza and this is a quick and easy one. You can use any toppings but we try to avoid getting too many as it makes the crust soggy. Roasted veggies are good with this also. The Tempeh was not something I embraced at first but now I like the “meat” texture it adds. I use either a pizza pan or a pizza stone for this.

Ingredients

• Pizza dough – Make your own or use a refrigerated dough. Trader Joe’s makes a good one. I included a recipe I have used at the bottom by bobby Flay.
• 1 cup Spinach Pesto (I used the leftovers from the pasta meal in the last post)
• 1 -2 onion, sliced thin
• 1 carton baby Bella Mushrooms
• 1 package of Tempeh, sliced into 1/8 inch slices
• 1 bag of Mozzarella
• 2 tablespoons of Olive oil
• Cornmeal for dusting pizza pan

Directions:

• Pre Heat Oven to 400
• In a pan heat Olive oil, add Onion slices and cook over low heat until caramelized. About 20 minutes or until golden
• Remove onions and add mushrooms to the pan and cook about 10 minutes
• If using Tempeh (my husband loves this) I slice the tempeh and cook it in a little olive oil and soy sauce until golden brown.
• Roll pizza dough out until desired thickness, I dust the pan with a little cornmeal for a bit of flavor
• Spread the Spinach Pesto to cover crust. top with onions, mushrooms, tempeh and mozzarella.
• Cook at 400 for about 15-18 minutes

*Ingredients for Pizza Dough:

3 1/2 to 4 cups bread flour, plus more for rolling (Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons

Directions
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Recipe courtesy Bobby Flay

This is another easy to make weeknight meal. Full of flavor. I never really write down my recipes so nothing ever comes out the same way twice but we loved this version

Ingredients

• Angel Hair Pasta
• 1 Zucchini
• 1 Yellow Squash
• 1 carton of Grape Tomatoes
• 1 Tablespoon Lemon Juice
• 1/4 Cup Olive Oil
• 1 Bag of Spinach (cleaned and stems removed)
• 1/4 Cup (or more) of toasted Pine Nuts*
• 1/4 cup grated Parmesan (or more)
• Salt and pepper to taste ( I use course Fleur de Sel salt)

* to toast pine nuts lay on a baking sheet and bake at 350 about 5 minutes

Preparation For Tomatoes

• Pre Heat oven to 350.
• Slice Grape Tomatoes in Half and place on a baking tray (I line mine with tin foil). Drizzle with about 2 tablespoons of Olive Oil and course Salt. Roast for 20 minutes. Save all the juice.

Preparation For “Pesto”

• Put cleaned and washed Spinach into Cuisinart. Pulse until coursly chopped. Add lemon juice, 1/4 cup of the olive oil (or to taste), add toasted pine nuts, pepper to taste and Parmesan cheese. Mix until combined.

Preparation For Roasted Vegetables

• After the tomatoes are done roast the vegetables at same temperature.
• Slice Zucchini and Squash in Half and place on a baking tray. Drizzle with about 2 tablespoons of Olive Oil and course salt. Roast for 20 minutes.

Cook Pasta and drain. Add all ingredients and toss with the hot pasta. Sprinkle with additional grated or shaved Parmesan cheese.

I love to go all out and spend hours cooking something special but sometimes you find something that is good AND easy. So I love to pass that along for a easy weeknight, long day at work, meal. I spent about 10 minutes getting this meal ready and it was a hit and after a long work day I loved that I spent so little effort.

Ingredients

• 1 Trader Joe’s Cabernet Marinated Pot Roast
• 2 tablespoons olive oil
• salt and pepper to taste
• 1 bag of carrots, cut into chunks
• 1 bag of Yukon Gold small potatoes, cut in half (you could also use small red skin potatoes whole
• 1 sliced onion
• 1/2 cup water
• 1/4 cup red wine (or beef broth)
• 2 tablespoons of flour

Preparation

1. Layer cut up onion, carrots and potatoes in the bottom of the crock-pot.
2. Pour 1/2 cup of water over vegetables.
3. In a large skillet heat olive oil and brown roast on both sides (about 3 minutes per side).
4. Add a little red wine or beef broth (about 1/4 cup) to the pan and whisk in about a tablespoon of flour. Cook to thicken. Add to crock pot.
5. Place roast on top of vegetables and set for 5-6 hours on high or 8-10 hours on low.

I used the slow cooking method and it was super tender at 8 hours.

This is a great recipe I made up that re-heats and freezes well. We are not vegetarian but this is a great, quick vegetarian week night meal. I have served this to non-vegetarians and they love it!

Ingredients

• 1 chipotle chiles and teaspoon of adobo sauce (depending on how hot you want it.
• 2 tablespoon extra virgin olive oil –  for pan
• 1 sliced onion
• 3 -4 cans Enchilada Sauce (La Victoria is good or -surprisingly-Kroger fire roasted enchilada sauce)
• 1 red pepper cut into slices (you can also use yellow, orange or green)
• 1 can mild diced chilies (I like Hatch when I can find them)
• 1 package Beef-less ground beef (Trader Joe’s)
• 1 Package tortillas (I like trader Joe’s Whole wheat low carb flour tortillas)
• 1 Avocado
• 1 package of low fat shredded cheese (I like to use a combo of cheeses)

Preparation

1. Pre-heat oven to 350.
2. Remove 1 chile and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile; set chile and sauce aside separately. (You can add more if you want more spice-take out seeds if you want less).
3. Heat oil in a large pan over medium heat. Add onion and red pepper and cook until soft.
4. Add chipotle chile and green chiles.
5. Add “beef” and stir in until heated through and browned.
6. Add 1 can enchilada sauce.
7. Add cheese (you can add as much or as little as you want – I use about 1 cup).
8. Layer 1 can of enchilada sauce in a 13 x 19 pyrex dish.
9. Fill tortillas and place seam side down on the sauce – I usually get about 6-7 depending on how full you make them.
10. Pour 1-2 cans of enchilada sauce over tortillas.
11. Sprinkle with cheese.
12. Bake for 20-25 minutes.

Serve with rice, refried beans or just lettuce. Top with avocado.

I ran across this recipe in Cooking Light (Dec 2004) and I make it year after year now. It is the perfect rainy day, cold weather soup. I have altered it some over the years and this is my version.

Ingredients

• 1 (7-ounce) can chipotle chiles in adobo sauce
• 1 tablespoon extra virgin olive oil
• 2 cups sliced onion
• 1 red pepper cut into chunks
• 1 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Course sea salt and pepper
• 5 medium red potatoes cut into chunks (reserve two for adding to the blended soup)
• 6 cups chicken stock
• 1 1/2 pounds skinless, boneless chicken thighs
• 1 (15.5-ounce) can golden hominy, rinsed and drained
• 1 cup roasted Grape Tomatoes (or diced plum tomatoes)
• 1/4 cup chopped fresh cilantro (for topping)
• Shredded Cheese (for topping)
• Avocado slices (for topping soup)

Preparation

1. Remove 1 chile and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile; set chile and sauce aside separately. (You can add more if you want more spice-take out seeds if you want less).
2. Heat oil in a large Dutch oven over medium heat. Add onion and cook slowly until caramelized, add chile, and next 7 ingredients; cook until vegetables are tender, stirring frequently. Stir in broth; bring to a low boil. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon, and cool slightly. Shred chicken with 2 forks; cover and keep warm.
3. Remove pan from heat; let stand 5 minutes. Place one-third of broth mixture in a blender (or use immersion blender); process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in the 2 remaining potatoes and hominy; bring to a simmer over medium heat. Simmer, uncovered, 20 minutes or until potatoes are tender. Stir in chicken; simmer 5 minutes. Remove from heat, and stir in reserved adobo sauce, tomatoes, cilantro, and salt. Serve topped with avocado and shredded cheese. This is great with cornbread.

*I have also added corn to this.

This freezes well.

I was inspired by a Blog from Lemons and Basil to make this dish. http://lemonsandbasil.com/bbq-tilapia-and-sweet-potato-tacos/. Please check out her blog. Her photos are BEAUTIFUL and her food simply wonderful and healthy. This is almost completely cobbled together from leftovers but has grown to be one of our favorites.

Ingredients

• 1 sweet potato
• 1 avocado, sliced
• Olive oil
• Salt and pepper
• 1 Tilapia Filet (See my previous post)
• 1/2 Cup cooked rice (brown or White)
• Roasted Tomatoes (See my previous post)
• Cilantro
• Smoked Paprika
• 4 tortillas (I love the Trader Joe’s Whole Wheat low carb)

1. Preheat the oven to 350°F: While the oven is preheating peel and chop sweet potato into cubes
2. Roast Sweet Potato: Place on a non-stick baking tray or one lined with aluminum foil (for easy cleanup). Drizzle with olive Oil, sprinkle with course sea salt, pepper and paprika. Roast for about 9 minutes, toss the potatoes and roast about another 9 minutes until tender and golden.
3. Assemble tacos: Heat 4 tacos about 15 seconds in the microwave. Spread layer of cooked rice, cooked tilapia, roasted tomatoes, avocado and roasted Sweet Potatoes.

Serves 2.

Since this blog is supposed to be about food AND art I thought I would share the new children’s book I wrote and illustrated for my Husband’s great nieces. Click the link below to view the book.

https://db.tt/zLU7eN0R

Ingredients

• 1 medium spaghetti squash (2 to 3 pounds)
• 2 cartons of Grape tomatoes (I always roast more than I need to use for later)
• Olive oil
• 1/2 cup shredded Parmesan Cheese
  
• Oregano
• course sea salt (I used french grey here)
• course ground pepper
• 2 tablespoons of butter – I used light butter

Instructions for Roasting Squash

1. Preheat the oven to 375°F: Preheat the oven while you prep the squash.
2. Slice the squash in half: Cut the spaghetti squash lengthwise from stem to tail. Spaghetti squash are really hard!
3. Scoop out the seeds: Use a large spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Discard the seeds (or save them for roasting as a snack or in soup).
4. Place the squash in a roasting pan: Place the squash halves cut-side down in large pyrex dish 13 x 9.
5. Pour in a little water : Pour a little water in the pan, enough to cover the bottom, about a 1/4 inch.
6. Cook the squash: Transfer the squash to the oven and cook for 30 to 45 minutes. Smaller squash will cook more quickly than larger squash. Check the squash after 30 minutes to gauge cooking. I used a convection oven so my cooking time represents that.
7. The squash is done when tender: The squash is ready when you can easily pierce a fork through the flesh all the way to the peel.
8. Scrape out the squash: Use a fork to gently scrape the squash flesh from the peel and to separate the flesh into strands. Rake the flesh horizontally. they should look like spaghetti.

Instructions for roasting tomatoes

I love these sweet grape tomatoes (you can also use red and yellow cherry tomatoes roasted this way). They are great in a vegetable pasta sauce or in tacos. i made extra to serve with the leftover baked tilapia I made with this meal. I baked 2 Tilapia filets and saved one to use for another meal as fish tacos.

1. Preheat the oven to 350°F: While the oven is preheating wash tomatoes and dry.
2. Slice the tomatoes in half: Slice lengthwise and put on a non-stick baking tray or one lined with aluminum foil (for easy cleanup)
3. Drizzle with Olive Oil: I use Trader Joe’s and i just liberally drizzle with the olive oil and sprinkle with the sea salt and pepper.
4. Roast in oven: For about 20 minutes. I used about half a cup for this recipe and reserved the rest for another meal. Make sure you use the oil and tomato juices.

Instructions for Squash and Tomatoes

1. In a large bowl: Place Spaghetti Squash into the bowl. Add the cheese, oregano, pepper, butter and roasted tomatoes. Mix gently to combine. Serve with Baked Tilapia or you can make this a main meal by adding other vegetables like mushrooms and Zucchini, etc.

This serves 2.

Instructions for baked Tilapia

1. 2 tilapia Filets: Sprinkle with course sea salt, 4 color pepper, smoked paprika. Drizzle with Olive oil
2. Pre-Heat Oven to 400: Bake Tilapia on non stick pan, 3-4 minute each side.The filet should be opaque.

We split the Tilapia and save one to use in tomorrows meal.

This is a quick and simple pasta sauce. I put this together because I have a lot of Sage growing in my garden and leftover greens in the refrigerator. I used this over Butternut Squash Ravioli but it would be good on any type of pasta.

Ingredients

• 15 or so sage leaves, rinsed and sliced
• 1 bag of kale, rinsed
• Swiss Chard, rinsed with stems removed
• 1 bag baby spinach, rinsed with stems removed
• 2 tablespoons of butter
• 2 tablespoons Olive Oil
• 1/2 cup of broth ( I used the leftover broth that I had cooked Butternut squash in the night before, but any vegetable or chicken broth will do)
• Pasta of choice – I used ravioli stuffed with butternut squash

Instructions

1. Chop Sage into strips, about a 1/4 inch wide.
2. Add 2 tablespoons of butter to hot pan, when it is melted add Sage and fry until crispy.
3. Remove from pan and set aside.
4. In a large pan add Olive Oil, when oil is hot add the greens and cook until wilted.
5. Add the broth and simmer on very low heat.
6. Cook pasta according to directions
7. Spoon broth and greens over pasta.
8. Sprinkle with the crispy sage.

On the quest to make the perfect Fruit Tea for Hal, I finally created one where he said “this is it”… so i thought I would share! The spiced Chai tea bags, cinnamon and cloves gives it a wonderful flavor!

Ingredients

• 8 Cups water
• 1 cup of simple syrup (I put 1 Cup of sugar into a bowl and pour some of the boiling water into it until dissolves)
• 8 cloves
• 4 tea bags – I like to use a combination but always use some or all Black double-spice Chai Tea
• 1 cinnamon stick
• 8 fresh ginger slices (about 1/8 inch thick)
• 2 Cups of a combination of Orange and Pineapple (I also like Trader Joe’s Dynamo Juice)

Instructions

1. In a large stock pot add water, cloves, cinnamon stick and ginger.
2. Bring water to a boil.
3. Add a cup of the boiling water and pour over the sugar to make simple syrup.
4. Remove from heat and add the tea bags
5. Let steep for at least 15 minutes.
6. Add the simple syrup and juice.
7. Strain contents through a sieve and into a container.
8. Chill.