Eat Your Veggies Pizza

I've been on a bit of a homemade pizza kick recently.  Not only are they pretty quick to throw together, but my favorite part is topping it with whatever your little heart desires!  Okay and it also doesn't hurt that my 14 month old usually loves whatever pizza we make.  I did not, however, expect him to love this version.  Eggplant?  Peppers?  Olives?  Those are 3 things I NEVER touched as a kid.  Ever.  It wasn't until I met my husband that I finally started branching out with what veggies I would eat, and since then, I've never turned back.  I love them more than I thought I would, and I'm no longer afraid to try even the ugliest of vegetables.  That being said, when I saw all the fresh and beautifully purple eggplant at the Farmer's Market the other weekend, I thought it was about time I try cooking with it.  Eggplant used to scare me away, but I'm glad I got over that fear because in this recipe it had an amazing flavor after soaking up all the sweetness of the peppers and onions. 

Even though I love healthy meals and try to add as many meatless meals to our weekly menu as possible, I'm definitely not a vegetarian.  My toddler isn't a vegetarian (the first time he tried bacon he smiled and promptly asked for more), and my husband most definitely is not a vegetarian either (the apple doesn't fall far from the tree), yet we all LOVED this pizza.  I loved it so much that even I, who never touches leftovers (unless it's risotto), ate the leftovers for lunch the next day.  And so did my toddler son!!  I can't believe I just typed those words, but yes - he ate pizza topped with eggplant, peppers, onions, and olives!  We were all amazed.  If you're looking for a fantastic homemade veggie pizza chock full of flavor, this is a great one to try. 

Even my bacon-centric husband, who admittedly was a bit skeptical of this "veggie recipe" upon reading it, devoured half the pizza for lunch, and complimented me on it once again.  Now that's saying something!  

Eat Your Veggies Pizza
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Ingredients

1 Tablespoon olive oil

1 small red onion, cut in strips

1 small (or half of 1 large) eggplant, cut into half-inch cubes

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes

2 cloves garlic, minced

1 red pepper, cut in strips 

1 yellow pepper, cut in strips

1 Whole Wheat pre-baked thin pizza crust (i.e., Boboli or Whole Foods 365 brand)

4 oz. tomato paste

1 1/2 cup shredded mozzarella cheese

1/2 cup crumbled feta cheese

1/4 cup kalamata olives, pitted and halved

Handful of fresh basil, chopped

Directions

1.    Preheat oven to 450 degrees.

2.    Heat oil in a large skillet set over medium heat.  Add onions and saute for 3 minutes.  Add eggplant and saute for 3 more minutes.  Add the salt, black pepper, and red pepper flakes, and stir.  Add garlic and red and yellow peppers and continue cooking for 3 more minutes, until veggies are crisp-tender.  Remove from heat and set aside.

3.    Spread tomato paste over pizza crust and top with half of the mozzarella.  Top with veggie mixture, remaining mozzarella, feta, and olives.

4.    Bake until cheese is bubbling and beginning to brown, about 10-12 minutes.

5.    Remove pizza from oven and let cool for 5 minutes.  Top pizza with fresh basil just before serving.

*slightly adapted from Loaded Veggie Pizza

Almond Crusted Tilapia with Quick Tartar Sauce

This is the newest go-to recipe I've found for a super quick and easy weeknight meal that everyone in my family will eat, including my 14 month old (and no, it doesn't come from a can, a box, the freezer, and isn't pre-made!).  Even though my son is a great eater, that is not something I can say about many dinner recipes.  

This recipe was surprisingly flavorful, especially considering the minimal amount of effort put into making it.  I was a little worried the fish would taste bland, but the Old Bay seasoning and brown sugar flavored the fish perfectly.  With a squeeze of lemon and tartar sauce (optional) on the side, this was just what I needed to add to my weekly rotation of heart-healthy fish recipes.  It's a super win in this family's book! 

Almond Crusted Tilapia with Quick Tartar Sauce
Printer-Friendly Recipe

Ingredients

1.5 lbs Tilapia fillets, sliced in half (“butterflied” so to speak)

1 cup almonds

¼ cup plain bread crumbs

2 Tablespoons brown sugar

½ teaspoon Old Bay seasoning

½ teaspoon salt

1/8 teaspoon pepper

½ cup flour

1 egg, beaten

Directions

1.     Preheat oven to 425 degrees.  Spray baking sheet with non-stick cooking spray.

2.     Add almonds to a food processor (I used my mini-prep) and process until very finely chopped.

3.     In a shallow bowl, gently combine the finely chopped almonds, bread crumbs, brown sugar, old bay seasoning, salt, and pepper. 

4.     Put the flour and beaten egg in 2 separate shallow bowls (for dipping).

5.     Coat each tilapia fillet lightly with flour, dip in the egg, and finish by coating well with the almond mixture.  Transfer immediately to the baking sheet after coating with the almond mixture.

6.     Bake for 15-20 minutes until the almond crust is starting to crisp.

7.     Serve immediately with lemon wedges and tartar sauce on the side (optional).

Quick Tartar Sauce

Ingredients

1 cup mayonnaise

1 Tablespoon sweet pickle relish

1 Tablespoon minced onion

1 Tablespoon lemon juice (optional...but delicious!)

Salt and pepper to taste

Directions

1.     Combine mayonnaise, sweet pickle relish, minced onion, and lemon juice.  Season with salt and pepper, to taste.

*Tilapia recipe slightly adapted from MealMakeoverMoms.com
*Tartar sauce from Allrecipes.com

Red Wine Risotto

Risotto is a regular meal in this household.  We try to vary it from time to time so we don't tire of one of our favorite dishes.  That being said, when I saw Red Wine Risotto in Giada's Family Dinners cookbook, it immediately caught my attention (and the hubby's).  I'm no risotto connoisseur, but I do know that every version we've tried so far has been made with white wine.  But red wine?  What a great idea for a change of pace!  And a delicious one at that! 

In this version of risotto, the red wine gives the rice a delicate purple tint that contrasts beautifully with the green peas.  If you've never tried risotto with red wine or you're getting bored of your usual "go to" risotto recipe, this is just the version to try.  We finished every bite and promptly tucked this little gem into our regular rotation.  I hope you will too!

Red Wine Risotto

Ingredients

3 1/2 cups reduced sodium chicken broth

3 Tablespoons unsalted butter

1 cup finely chopped onion

2 garlic cloves, minced

1 cup arborio rice

1/2 cup dry red wine

1/2 cup frozen peas, defrosted

1/4 cup chopped fresh flat-leaf parsley

1/2 cup freshly grated parmesan cheese, plus more for serving

Salt and freshly ground black pepper, to taste

Directions

1. Heat the broth over medium high heat and bring to a simmer.  Cover, and keep warm over very low heat.
2. Melt butter in a large saucepan over medium heat.  Add onion, saute until translucent, about 8 minutes.  Stir in the garlic and saute for 30 seconds.  Stir in the rice.  Add the wine and stir until it is absorbed, about 1 minute.
3. Add 3/4 cup of hot broth, simmer over medium-low heat, stirring often, until the liquid is absorbed.  Once absorbed, continue by adding 3/4 cup of hot broth 3 more times, stirring often until liquid is absorbed each time.
4. Add the remaining 1/2 cup of broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer.  Stir in the peas and parsley.  Mix in 1/2 cup of the parmesan cheese and season with salt and pepper, to taste.  Sprinkle with additional cheese and serve.

Serves 4 as a side dish or 2 for dinner.

*Slightly adapted from Giada's Family Dinners.

Peanut Butter and Bacon Canapes

This recipe is one I probably never would have thought to try, but once again, my bacon-centric husband pulled out a keeper. 

See, he had eaten incredibly healthy for a whole week straight (pat on the back hubs!) in preparation for a short health physical, and naturally, he thought his reward should include bacon.  After a quick browse through his beloved Bacon cookbook, he decided on this savory treat, and I'm so glad he did.  Even I (who has been getting a little tired of the usual fried bacon with breakfast every weekend) devoured more than my fair share of this treat.  The peanut butter mixture has a slight tang to it that pairs just perfectly with the crispy bacon and toasted bread.  It'd be a perfect addition to the spread at your next get-together for that little something unexpected.

We ate these as part of a late brunch (okay, they were pretty much the "whole meal" for my husband), but they're meant to be served as an appetizer.  Either way, I'm confident any bacon lover will be smiling after biting into this treat, no matter how you serve it. 

And now you know another reason why I'm always eating Green Smoothies during the week...  

Everything in moderation!

Peanut Butter and Bacon Canapes

Ingredients

• 6 slices maple bacon, cut into 1 1/2 inch pieces
• 1/2 cup smooth peanut butter
• 4 scallions (white parts only), minced
• 1 Tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 3 Tablespoons mayonnaise
• 1 teaspoon light brown sugar
• 9 slices whole-grain bread, crusts removed

Directions

1. Preheat oven to 400 degrees.
2. In a large skillet set over medium heat, fry the bacon pieces until almost crisp.  Remove from pan and drain on paper towels.
3. Mix together the peanut butter, scallions, lemon juice, Worcestershire sauce, 1 Tablespoon of the mayonnaise, and brown sugar in a small bowl until well-combined.
4. Use the remaining 2 Tablespoons mayonnaise and spread a light layer over the bread slices.  Then top with a layer of the peanut butter mixture, divided evenly amongst the 9 slices.  Cut the slices into quarters and arrange on a baking sheet.  Place the crisped bacon pieces on top of each canape and bake until the bacon is fully crisped, about 10 minutes.  Serve hot or at room temperature.

Notes:  The original recipe called for double the lemon juice and double the worcestershire sauce listed here, but I felt those flavors were a bit overpowering in the peanut butter mixture and therefore cut back.

*Slightly adapted from The Bacon Cookbook.

Banana Pineapple Mango Green Smoothie

With the transition to toddlerhood, my 13 month old, who has always had a voracious appetite for absolutely anything I served him, has recently started testing his independence at mealtimes by being a little more picky with what he eats off his plate.  Most days he still eats like a champ, but on the days he doesn't, I just want a quick and easy way to knock out a day's worth of fruits and a good heap of greens.  Green Smoothies are always my answer, in one fashion or another.

Not too long ago I posted the first version of a Green Smoothie I served to my son, a Strawberry Banana Smoothie.  He was completely hooked at first sip, but I knew he would be...  I used 2 of his favorite flavors (strawberries and bananas) to entice him.  Now that he's used to the green smoothies, I figured it was time to try a different version and change things up a bit. 

This is what I came up with the other day while browsing the freezer and fridge to see what fruits and veggies I needed to use up, and the results were delicious!  In fact, I think my son loved this green smoothie version even more than the first one I served him.

I always serve green smoothies to my son using a Dr. Sears Smoothie Sipper (shown in photo above) because it has a wide straw that can accomodate thicker liquids, and I swear, he sees that thing now and he immediately gets excited!  It's like he knows something delicious is coming soon!  Whatever the case, he gulps down these smoothies (and all their nutrition) even faster than I can down them.

Banana Pineapple Mango Green Smoothie

Ingredients

• 2 handfuls baby spinach
• 3 Tablespoons ground flaxseed (optional, but oh so good for you)
• 1/2 - 1 cup Vanilla Almond Milk (or any other milk; add more or less based on preferred consistency)
• 1/2 cup vanilla yogurt (I prefer Oikos greek yogurt)
• 1 ripe banana
• 3/4 cup frozen pineapple chunks
• 3/4 cup frozen mango chunks
• 1/2 of an avocado (optional)

Directions

1. Add all ingredients to a blender. 
2. Mix until smooth, approximately 2 minutes, stopping to mix the ingredients down with a spoon as needed.  Serve immediately or refrigerate.

Notes:  I always use Vanilla Almond Milk in my smoothies because I like the sweetness and flavor it adds, but any milk will do.  You can easily adjust the amount of yogurt and/or milk used in this recipe in order to achieve your desired consistency.  Also, if none of your fruits are frozen, add a few ice cubes to thicken things up a bit.

Little Monkey Cupcakes

For several months I had known exactly what theme I was going to choose for my son's recent 1st birthday party.  There was no doubt in my mind, it had to be monkeys. 

It all began with a small monkey lovey blanket that he quickly grew attached to many months ago.  He absolutely adores the thing, cuddles and sleeps with it, and carries it all over the house.  As a result, we have acquired 5 of them (Mom wanted a little insurance)  and our little man has become a fan of all things "monkey".  In fact, we recently went to his cousin's birthday party where there was a HUGE display rack  full of at least 100 stuffed animal monkeys for sale.  As soon as we got in the door, we set him down and he was off and running straight for the rack of monkeys.  Every single time we set him down he kept going back to the rack, smiling and giggling the whole way, and grabbing one every time.  That being the case, I knew a monkey theme was sure to be the perfect fit for my little man's 1st birthday party.  And when my mom came across decorating instructions for monkey cupcakes, I knew I had to make them for his party.  They were definitely a bit time-consuming, but oh so totally worth it for my little one's big day.  They were almost too cute to eat!

Little Monkey Cupcakes

Ingredients

• baked and cooled cupcakes (any flavor)


• chocolate frosting


• vanilla/buttercream frosting


• brown candy-coated chocolate pieces (i.e., plain M&Ms, Reeses Pieces) 


• mini semisweet chocolate chip morsels


• chocolate sprinkles


• 2 zip-locking bags or cake piping bags and tips

Directions

1. Spread a thin layer of dark brown (chocolate) frosting on each cupcake and let stand for 10 minutes.


2. Mix 2 tablespoons chocolate frosting with 6 tablespoons vanilla/buttercream frosting to make the light brown frosting.


3. Fill a plastic zip-locking bag with the light brown frosting and snip a small corner.  Using the snipped corner, pipe 2 circles for the eyes and a large circle underneath for the facial area.  Smooth lightly with a toothpick or angled spatula.  Then pipe a triangular patch at the top for a small tuft of hair.


4. Place a brown candy-coated chocolate piece on each side for ears, using a dot of dark brown frosting to help them adhere.


5. Apply 2 mini chocolate morsels for the eyes and 1 chocolate sprinkle for the nose.


6. Fill a zip-locking bag with dark brown (chocolate) frosting  and snip off a very small corner.  Using the snipped corner, pipe a thin line of the dark brown frosting for a mouth.

*Decorating instructions from the magazine Sandra Lee Semi-Homemade, May/June 2011 edition.