Tag Archives: garlic

Recipe: Homemade Pizza Sauce

Homemade Pizza Sauce

by Melissa McKinnon

Our delicious homemade pizza! This one has homemade wheat sourdough crust with pepperoni, bacon, mushrooms, leeks, and real mozzarella!

Ingredients:

  • 1 Tbsp. butter and/or 1 Tbsp. olive oil (if you fried up some bacon for your pizza, you could add a teaspoon of the bacon grease for extra flavor)
  • 1 small shallot, minced (I used my garlic press, so it was hidden in the sauce; you could use a quarter of an onion if you don’t have a shallot sitting around)
  • 1 large garlic clove, minced
  • sea salt & freshly cracked pepper, to taste
  • 6 oz. can tomato paste
  • 1/2 – 3/4 c. water (depending on if you like thick or thin sauce)
  • 1 tsp. vegetable bouillon (you could substitute chicken broth for the water and bouillon, if desired)
  • 2 Tbsp. freshly chopped parsley (or 1 tsp. dried parsley leaves)
  • 1 tsp. dried basil leaves (or 1 Tbsp. fresh basil, chopped)
  • 1/4 tsp. dried thyme leaves (or 1 tsp. fresh thyme)
  • 1/4 tsp. dried rosemary (or 1 tsp. fresh rosemary)
  • pinch of sugar

Instructions:

Heat oil and/or butter in saucepan over medium heat. Mince garlic and shallot and sautee. Reduce heat to low and add the rest of the ingredients, heating through and stirring until well combined. Add salt and pepper to taste.

Notes: A pinch of crushed red pepper flakes could also be good if you like a little kick. Play with water and herb amounts until you come up with your perfect combination. I used 1/2 c. water because I like thick sauce.

Serves: one 16″ pizza

Green Remedies from Good Morning America Health

Check out the video above for great home remedies, including homemade hand sanitizer, honey, garlic, and organic milk.

http://abcnews.go.com/assets/player/walt2.6/flash/SFP_Walt_2_65.swf

My Funny Valentine, Sweet Comic Valentine…

We don’t go out for Valentine’s Day. And we don’t buy flowers or stuffed animals, or anything like that. But we did decide to celebrate and have a special “us night” in. We started with a special organic stir-fry dinner (recipe below), then went for a nice walk, stopped by Target and picked out Valentine’s Day cards, exchanged them, and promptly stuck them back on the shelves, laughing and smiling. Then we headed home for some organic strawberries and organic chocolate truffles (free from Earthfare this week), while watching a sweet & funny episode of Chuck (one of our favorite TV series). I love hanging out with my man!

He created a fabulous ginger citrus stir-fry tonight, using all kinds or organic goodness! Here’s the ingredients:

  • 2-3 Tbsp. butter
  • 1 bunch of organic baby bok choy, chopped
  • 8 organic baby carrots, chopped
  • 8 organic baby bella mushrooms, quartered
  • 3 cloves garlic, minced
  • 1-2″ fresh organic ginger root, peeled and chopped
  • juice of 1 organic blood orange (and zest, if desired)
  • 1 organic rotisserie chicken, about 3 lbs., shredded (seasoned with butter, fresh garlic, salt, pepper, and garlic powder)

Start with a wok at 250-300F, add butter and melt, then add vegetables and cook for 3-4 minutes, then ginger, garlic and juice and cook for 1-2 more minutes, and finally the chicken, until warmed through.

Serve with the following accompaniment, sauteed over medium low heat:

  • 1 tsp. butter
  • 4 organic scallions, chopped
  • 1/4 organic red pepper, diced
  • 1/4 organic green pepper, diced
  • 1 Tbsp. Kame all-natural sweet chili sauce

Definitely eat with chopsticks and dim the lighting! (Sorry, the dinner pics were taken on Bryan’s iPhone, which didn’t like the dim lighting as much as we did!)

Bon Appetit! And Happy Valentine’s Day!

Winning Veggie Combination and Lemon Kale Chips

This week in my produce basket from Milk & Honey Organics, I received kale, cauliflower, carrots, and scallions, along with several other things. I read through several of the recipes that the owner of the delivery service provides to her clients, and then came up with this. I was pleasantly surprised and will definitely do this again. The picture didn’t quite capture how beautiful this was. So many great colors and textures here!

First bring water to boil in a stockpot. Prepare 2 c. whole wheat rotini (or your favorite noodle or rice) according to package directions.

Meanwhile, heat the following in a large skillet (or wok) over medium to medium low heat:

  • 1 Tbsp. olive oil
  • 1 tsp. butter

Prepare your vegetables:

  • 1 large carrot, thinly sliced
  • 1 large clove garlic (or up to 4 small garlic cloves), minced
  • 1/2 small head of cauliflower (about 2 cups), roughly chopped
  • 1 scallion (green onion), chopped
  • 6-8 leaves of kale, chopped into 1″ squares (discard stems)

Add the carrots and cauliflower to the hot skillet and cook for 3-5 minutes before adding garlic, onion, and kale. Allow kale to wilt (about 3-5 more minutes) before adding the following ingredients:

  • 1 Tbsp. honey
  • 2 Tbsp. rice wine vinegar
  • 1 Tbsp. low sodium soy sauce
  • 1/2 tsp. Rooster sauce (hot chili sauce)
  • 1/2 c. chopped walnuts

Stir together and continue to cook for 1-2 minutes, making sure to coat all of the ingredients and allowing time for the walnuts to release their nutty aroma.

Drain pasta and place in 2 bowl-plates. Divide vegetables and serve over pasta. I loved the combination of sweet carrots and toasted walnuts. Definitely a winning combination!

Serves 2.

I still had some extra kale left, so I went ahead and removed the stems and chopped it up. Then I followed this recipe for Lemon Kale Chips by Elana’s Pantry blog. I liked it much better than the last kale chip recipe I tried. It was the right amount of salt and they toasted up better than before. It may be partly due to the type of kale I used. Last time I used a curly, broad-leafed kale; this time I used the Lacinato (or Dino) Kale from my produce basket, which is narrower and flatter. Still not as good as potato chips, but way better for me and a great way to get in my greens.

Recipe: Cheesy Cauliflower

This is my favorite way to eat cauliflower! And if you have someone in your family that thinks they don’t like cauliflower, try this recipe on them and see if they still don’t like cauliflower. You can eat this as a side dish, on a piece of toast (cauliflower sandwiches), or as a sausage dog topper (Bryan’s idea, and he seemed to really like it). Here it is:

  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 2 cloves of garlic, minced
  • 1-2 shallots, finely sliced (optional)
  • 3 baby bella mushrooms, finely chopped (optional)
  • 1 head of cauliflower, roughly chopped (discard stem)
  • 2 Tbsp. Dijon mustard
  • 1/2-1 c. shredded cheese (sharp cheddar is our favorite for this recipe)

Heat butter and oil in large saute pan over medium low heat. Saute garlic (and shallots and mushrooms, if desired) for 1-2 minutes. Add roughly chopped cauliflower florets. Cook until softened (about 5-7 minutes). Stir in dijon mustard (feel free to add salt and pepper or Lawry’s seasoned salt, if desired). Sprinkle with cheese and continue cooking till cheese is melted. Serve hot.

My Dinner: I added a salad for additional color

Bryan's Dinner: Cheesy Cauliflower Sausage Dogs

A Healthy Alternative to Fish ‘n’ Chips: Salmon Patties and Roasted Veggies

Salmon Patties and Roasted Veggies

Salmon Patties: I was so thankful to come across this article and recipe online BEFORE I opened my can of salmon. (Warning: it’s not exactly like canned tuna. It still has some bones and skin in it. They say you can eat the little bones and skin, but I prefer to eat only the fish.)

The recipe was very tasty. I used the oatmeal and egg whites substitution suggestions to make it extra healthy. I only had the Amazing Taste brand of seafood seasoning, so I used 1 Tbsp. of that. The only thing I would say is it was a little heavy on the onion flavor; I’d suggest using half of the green onions and none of the dried onion flakes.

Roasted Veggies: I chopped 1 cups of brussels sprouts in quarters, 6 red potatoes in wedges, and peeled and chopped 3 small beets into cubes. I mixed them on my stoneware rimmed pan, drizzled it with olive oil and sprinkled Lawry’s seasoned salt, 4 cloves chopped fresh garlic and fresh cracked black pepper, and roasted at 450F for 25-30 minutes, while I made the salmon patties.

Recipe: Harvest Lamb Roast

I adapted this from two recipes in my Simply Organic cookbook tonight. I would say this recipe serves 6-8. If you used a leaner cut of meat, you could probably serve 8-10 people, thought I would double the vegetables for that many servings.

The Finished Product

The first recipe inspiration came from “Harvest Pot Roast” on page 143. The original recipe is meant to be cooked all day or overnight in a slow cooker. This is where I got the veggie and sauce idea. It recommends a 3 pound chuck roast, salt and pepper, 1 large onion, 2 carrots, 12 oz. mushrooms, 4 garlic cloves, 14.5 oz. can of diced tomatoes, and for the sauce: 1 cup ketchup, 2 Tbsp. dijon mustard, 2 Tbsp. Worcestershire sauce.

The second recipe inspiration came from “Boneless Leg of Lamb with Horseradish-Mint Yogurt and Dried Cranberries” on page 144. I have not made the yogurt sauce or cranberries yet, since I used a different sauce, but it does sound good. This recipe called for the juice of 1 lemon, 3 Tbsp. olive oil, 5 garlic cloves, 3 Tbsp. chopped fresh rosemary, salt, pepper, a 5 to 6 lb. butterflied leg of lamb. For the sauce, it recommends 2/3 cup whole milk yogurt, 2 Tbsp. grated red onion, 3 Tbsp. finely grated fresh horseradish or 1 Tbsp. prepared horseradish, and 3 Tbsp. finely chopped fresh mint. Then it serves it with 2/3 c. dried cranberries that have been reconstituted in 1 cup ruby port and spiced with 1/2 tsp. cinnamon and 2 Tbsp. brown sugar. It sounds like an interesting combination that I look forward to trying someday. I borrowed the rosemary and oil from this recipe and followed the roasting instructions.

Here’s what I did:

Preheated oven to 450F.

In a large, glazed, stoneware casserole dish, I placed the following ingredients:

  • 2 small onions, coarsely chopped
  • 1 red pepper, pitted and coarsely chopped
  • 10 button mushrooms
  • 1 can Muir Glen stewed tomatoes (I reserved the juice for the sauce)
  • 1 1/2 c. baby carrots
  • a drizzle of oil, so the veggies wouldn’t stick to the pan

Then I sprinkled my 3 lb. lamb shoulder with about 1 tsp. of salt and 1/2 tsp. of black pepper, making sure to get it on all sides. I placed the lamb on top of the veggies in the casserole dish.

For the sauce, I mixed the following ingredients:

  • juice reserved from can of stewed tomatoes
  • 1/2 c. ketchup (I used Hunt’s All Natural and ran out after 1/2 c., but it turned out fine)
  • 2 Tbsp. Dijon mustard (I used Emeril’s)
  • 1 Tbsp. Worcestershire (it was all I had)
  • 1 Tbsp. minced garlic
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tbsp. dried rosemary

I rubbed this mixture over the lamb, and placed the whole dish in the 450F oven for 20 minutes.

Then I reduced the temperature to 350F and continued roasting for 2 hours, turning every 30 minutes. The recipe said to let the meat rest for 15 minutes after removing it from the oven before slicing, so I decided to do a little photo shoot. The shoulder is one of the fattier cuts of meat (and also one of the cheapest; I got this one at Whole Foods on sale for $5/lb.). I probably did not need to add oil to the veggies, but it was fine. I left the oily juice in the bottom of the dish, placed the meat in the center of my serving plate, and surrounded it with the gloriously roasted vegetables!

This was a delicious blend of flavors! I would definitely do this again. Bryan and I both really enjoyed taste-testing this tonight. It will make a great lunch tomorrow. He deserves it too: he’s been working some really long hours and I want to make sure he knows I appreciate that.

Recipes: Cheddar Mushrooms and Garlicky Brussel Sprouts

Brussel Sprouts - they're like little, tiny cabbages - slice each in half.

Meanwhile, in 2 separate pans, melt 1 Tbsp. butter and 1 Tbsp. olive oil in each pan over Medium high heat. Add 2 tsp. prepared minced garlic to each.

Add 8 oz. of sliced mushrooms to one pan. Sprinkle with salt and pepper. Reduce heat to low and simmer until golden - about 15-20 minutes.

Add brussel sprouts to second pan, face down. Sprinkle with salt and pepper. Turn pan down to low and simmer until browned - about 20 minutes.

Add a few Tbsp. of shiraz (or your favorite red wine). Simmer for another 5-10 minutes.

Flip brussel sprouts, cover, and cook 5-10 more minutes.

After wine has reduced, add 1/4 c. shredded sharp cheddar cheese. The sharper, the better.

Garlicky Brussel Sprouts - Yum!! Bryan and I both loved them!

Dinner is Served! Bryan had a baked potato while I had a sweet potato.

Swiss Chard

I picked up some Swiss Chard at Saturday’s  Market and it’s still fresh! I’ve used a little in a smoothie. It’s a new veggie for me, and it’s supposed to be really good for you, so I want to learn how to cook it. Tomorrow night is Thursday, which means cooking night (Monday/Wednesday are classes, and Tuesday is normally spent reading Nutrition all night). My Thursday assignments for nutrition aren’t technically due till Friday at midnight, so Thursday is kind of my free night.

Swiss Chard: in the beet family, use like spinach

So, I was looking at recipes for Swiss Chard and think I’ve figured out what we’re doing for dinner tomorrow night.

One recipe said to boil the chard in salt water, then drain, and mix with olive oil, garlic, and red pepper flakes.

Another recipe said to use less salt in the water, eliminate the red pepper flakes and use bacon instead of olive oil.

And yet another recipe said to cook the chard, add cannellini beans and diced tomatoes, then serve it over pasta cooked in the same water as the chard. This one recommends hand washing every swiss chard leaf and says it’s easy to grow in your garden, so I look forward to growing some next season.

So, tomorrow, I think I’ll cook up a couple pieces of bacon, then sautee the chard with garlic, salt, and pepper, stir in some cannellini beans till warm, and serve over pasta, maybe an orzo. I’ll serve chopped tomatoes on the side, since Bryan isn’t a huge fan. I’ll let you know how it goes and hopefully post a picture. Stay tuned…