June 9, 2014 § Leave a comment
This weekend I was stuck inside not feeling so great but I did manage to take a walk to Trader Joe’s and grab some ingredients to make cauliflower-crust pizza. I’ve been hearing about the creative ways you can substitute cauliflower for low-carb recipes (mashed “potatoes” and Alfredo sauce are two others I want to test) and I finally decided to give it a try! I LOVE pizza and would probably eat it every day if cheese and bread weren’t horrible for you in mass quantities! I ended up using a recipe I found from a blog called Glow, which of course I modified just a bit to suit my taste buds. I found this recipe to be worth the extra time it took to make because it was extremely tasty and so much healthier than regular pizza. In all fairness, I also made plain old pizza dough for my date and I just in case the cauliflower recipe didn’t turn out so hot–we both really enjoyed this version though and I vowed to make it again!
Have these items out and ready:
A lot of paper towels
Coconut Oil Spray (or any non-stick cooking spray)
1 head cauliflower, cut in small sections
1 cup low-fat skim shredded mozzarella cheese
2 tablespoons minced garlic
salt and pepper to taste
Toppings for pizza (I used onion, pepperoni, green bell peppers, tomatoes)
1. Pre-heat oven to 425 degrees.
2. Place cauliflower in food processor and process until the texture resembles rice or coconut shreds. Don’t over-process as this will leave you with mush. We don’t want mush.
3. Pour cauliflower in a large bowl and heat in the microwave for 6 minutes.
4. Grab your roll of paper towels and get ALL of the moisture out of the cauliflower. I was amazed at how much water was in there but it really needs to come out or your crust will have to bake longer or possibly suffer a mushy fate. I did this for a while and my crust wasn’t too sturdy at the end so take heed!
5. Mix 1/2 cup mozzarella, egg, garlic and salt and pepper into the cauliflower until it is well-mixed and becomes slightly sticky.
6. Place parchment paper on cookie sheet and spray with non-stick spray.
7. Place dough on the tray and flatten out so that the crust is even. You can expect your dough to have about a 12-14 inch circumference.
8. Bake the dough for about 30 minutes. The time may vary depending on how much water was left in your cauliflower–mine took about 35 minutes for the edges to start to brown.
9. Once the crust is ready, take it out and apply your sauce, cheese and additional toppings. Bake for an additional 5-10 minutes, or until cheese begins to bubble.
Thanks so much for stopping by and I hope you get a chance to try this recipe–I promise, as long as you add the garlic (sorry, Italian here!) you will love it! XOXO Jen
November 9, 2013 § 1 Comment
Happy Saturday everyone! One thing I love about the weekend is that I usually eat a slightly fancier breakfast than I do on the weekdays (cooking in the morning is simply out of the question–I’m a yogurt kind of girl!). Today I decided to use up some apples that were starting to look a bit sad in my fridge and cut them up to add to some oats and it came out so delicious. I tried to make it a little healthier by adding chia seeds and using agave nectar and a dash of honey to sweeten the favor a bit. I know you might be thinking “This isn’t really cooking” but I say if the stove has to be used, it’s cooking! This really is a simple, delicious and healthy meal to start your day with. Here’s what I did in case you’d like to try this our for yourself (I made enough for two people as 1/2 cup of dry oats is considered a single serving):
2 cups water
3 apples, cut in small pieces
3 tablespoons cinnamon
1 cup rolled oats
1 tablespoon honey
1 tablespoon agave nectar
1 tablespoon chia seeds
Boil the water in a pot and add the cinnamon. Add apples and let cook for about 5 minutes. Add oats, honey, agave nectar and chia seeds and stir. Let cook for 5-7 minutes until desired thickness, stirring occasionally. Enjoy!
As always, thanks for reading A Fresh Coat! XOXO Jen
October 7, 2013 § 1 Comment
So, it may be a mouthful to say but oh my is it deliciousness! Kale Carrot Ginger Curry Soup..yum.
As some of you may know, last year I got really into juicing as a way to eat more fruits and vegetables and work on my fitness overall. Since then, I went from juicing almost daily to only about once a week–but mostly it’s because I’m always cold! I really hate drinking cold juice when it’s chilly outside so I thought I would try my hand at making some different homemade soups as a way to get in my veggies without shivering! I thought of some of my favorite juices and figured I could just add some chicken broth and a few savory ingredients and bam–this soup was born! BTW: Safeway had their chicken broth cartons on sale 2 for $4, so I stocked up this past Friday (they may still be on sale you should check it out! Also, to make this soup vegetarian, substitute the chicken broth with vegetable broth). I completely eye-balled everything but here’s what I can tell you I did to create this soup:
4 cups chicken broth
10 large carrots (peeled, cut into 2 inch pieces)
1/2 of a large vidalia onion (chopped)
1 knuckle of ginger (I love ginger so I added a large piece, about 3 inches; chopped)
3-4 handfulls fresh kale (stems and all–you’re going to blend it so it doesn’t really matter)
4 tablespoons curry powder
2 tablespoons cayenne pepper
1. Pour the chicken broth in a pot and heat.
2. Add carrots, onion, ginger, kale and spices and bring to a boil. Once the soup comes to a boil, turn down the heat to low and let simmer about 15-20 minutes, until carrots are soft (I cooked my soup for about 30 minutes on low just to make sure the spices really got absorbed into the veggies).
3. Let soup cool a bit (feel free to pop it in the fridge) and take out your blender (you can also use an immersion blender but it’s really up to you!). *I say to let the soup cool because there have been a handful of times where I have used an immersion blender and have shot scalding hot soup all over myself and my kitchen!
4. Blend soup until smooth and creamy and enjoy. If you want to get a little fancy and add a garnish, I would recommend a dollop of vanilla greek yogurt with some chives chopped and sprinkled on top. Since I was making this soup for my lunch and just myself I didn’t get too fancy lol! I portioned out some lunches in plastic containers and returned the rest of the blend to the pot to re-heat to have some for dinner last night! It was amazing!
Well, if you decide to make this soup let me know what you think! As a disclaimer, I like things pretty spicy so you may want to add more or less curry/cayenne. Also, I didn’t add any salt to this soup because I feel like it doesn’t need it with all the spiciness but, again, taste it and let me know what you think!
As always, thanks for reading A Fresh Coat! xoxo
January 4, 2012 § Leave a comment
Hello everyone! Lately, with my New Year’s resolution to eat healthier in mind, I’ve been checking out Jennifer Hudson’s blog on WeightWatchers.com. I’m just so amazed by her transformation that I can’t help but cling to her every word! She mentioned in one post that while she was on set she was introduced to a no-noodle lasagna and fell in love so I had to click the link to the recipe and try it out for myself. I’ve never fathomed omitting the noodles, arguably the best part of lasagna, and substituting zucchini or eggplant in its place but I decided if she loved it, I might too! If you’d like to see the original recipe, you can click here. Below, I’ve made some additions in pink based on my personal preferences.
5 spray(s) cooking spray, divided
1 medium eggplant(s), trimmed, sliced lengthwise in 1/4-in thick slices (lesson learned: remove the skin! it makes it harder to cut in the end!)
2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick slices
1 cup sliced white mushrooms
1 large carrot, shredded
2 tablespoons chopped garlic
2 tablespoons crushed red pepper
1 large egg(s), beaten
3/4 pound(s) part-skim ricotta cheese
1/4 cup(s) basil, fresh, cut into thin strips
1/2 cup(s) grated Parmesan cheese, high-quality recommended, divided
4 cup(s) store-bought marinara sauce, divided (tip: buy veggie sauce with peppers and mushrooms, it makes it even tastier!)
1/2 pound(s) shredded part-skim mozzarella cheese, divided
1. To roast vegetables, preheat oven to 400°F. Coat two baking sheets with cooking spray. Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; coat vegetables with cooking spray. Roast 8 minutes; turn over vegetables and roast for 7 to 10 minutes more (total roasting time should not exceed 20 minutes or the vegetables will get too mushy); remove from oven and set aside.
2. Meanwhile, in a medium bowl, combine egg, ricotta cheese, basil, garlic, crushed red pepper, mushrooms, carrot shreds and 1/4 cup Parmesan cheese; set aside.
3. When vegetables are done, reduce oven temperature to 350°F.
4. To assemble lasagna, coat bottom and sides of a 14- X 8-inch baking dish with cooking spray. Spread a thin layer of sauce (about 1/4 to 1/3 cup) on bottom of pan. Layer eggplant over sauce (use all the slices, even if you have to overlap them). Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese.
5. Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture and then sprinkle with remaining Parmesan cheese.
6. Bake until the bottom starts to bubble, about 35 to 40 minutes.
7.Remove lasagna from oven and allow it to rest for about 15 to 20 minutes before slicing into 12 pieces. Yields 1 piece per serving.
Use a mandoline to slice the vegetables, if possible. If you do not have a mandoline and you cannot cut long, even slices of the eggplant and zucchini with your knife, you can slice them into 1/4-inch rounds instead. Next time I make this recipe I will be sure to bake it for at least 45 minutes (instead of 35 because I’m too hungry to wait that extra 10 minutes) and I will for sure add some cayenne pepper! Because I LOVE spicy foods, I still felt it came out a bit bland but it sure tasted healthy. I also used fat free cheese 🙂
I hope you enjoyed this recipe and would love to know if you try it out! You can always e-mail me at firstname.lastname@example.org. As always, thank you so much for reading and I hope you have a wonderful day! XOXO
October 26, 2011 § 2 Comments
If you haven’t guessed it by now, I love Halloween and Autumn. The weather, the colors that come out in nature, the fall harvest and all the treats that come along with this time of the year. This past weekend I stopped by Larriland Farms in Maryland to pick some apples and go to the pumpkin patch (see above pic!). I got some delicious apple fritters (below), which I shared with friends and overall had a smashing good time! It inspired me to search for some party ideas and hopefully this weekend I’ll be able to pull out the stops and get some treats ready for my friends and co-workers.
Of course I had to check out some finds on one of my favorite sites, Etsy, and I came across Scrumpalicious. If you don’t feel like baking yourself, I bet something like Ogre Toe cookies would be a hit at any party! They’re $7 for a Witch’s dozen (10…10 fingers/toes…so clever!) and you need to order ahead of time to account for baking and delivery…so order away!
For my work potluck I was thinking about making a Zombie meatloaf…all you need is a gingerbread man cake pan, some almonds for fingers and creative use of ketchup and toothpicks! I found this pic at Kitty Cooks (lots of gluten free recipes, actually a pretty cool site I’m glad I came across it!).
Target’s circular this past Sunday in the Washington Post had some cute baking items on sale. I found this cookie tray on their website for $14.99 and think you can probably come up with a lot of cool designs for these shapes! What can I say, I’m just a big kid at heart!
Well, that’s all I’ve got for now but if you have any party treat tips, I’d love to hear about them. As always, thanks for reading A Fresh Coat! Please head over to my Facebook page and click “Like” if you get a chance! xoxo