Tomato Caramelized Onion and Spinach Pizza (Recipe ReDux)

There are two types of pizza: adult pizza and kid pizza.  I'm guessing you know which one is which.

While kid pizza is not limited to only children, it is the kind most eight year-old's will reach for.  Thick, fluffy crust, tomato sauce, and melty cheese to top it all off.  Maybe some sort of meat on top.

Then there's adult pizza, the type that I love.  All bets are off when it comes to adult pizza.  One can throw pretty much whatever they want on top and no one will question it.  Lemons, beans, squash; it's all fair game.

The pizza I'm sharing today is a mix of the two primary types of pizza.  It's not super crazy, but it isn't your average cheese pizza either.

You start with some caramelized onions.  OK, a lot of caramelized onions.  Once they're all golden and delicious, stir in some marinara sauce and coat the onions with it.  That's gonna be the first layer of your pizza.

Next comes baby spinach.  Nothing fancy, just lay it down in a thick layer covering the onions.  Don't worry about there being too much because it's gonna shrink down a ton in the oven.

Finally, top your pizza with fresh mozzarella and sun dried tomatoes.  Perfect!  This pizza is simple, but delicious, and you're going to love it!

Tomato Caramelized Onion and Spinach Pizza

• 1 pizza crust of choice (I used store bought, but you can make your own)
• 2 onions, chopped
• marinara sauce of choice (either store bought or homemade is fine)
• baby spinach
• fresh mozzarella
• sun dried tomatoes, packed in oil

Preheat oven to 450F.  Line a baking sheet with parchment paper.  Add some olive oil to a pan and add chopped onions.  Caramelize onions; if you don't know how, check out these directions.  Add marinara sauce and mix to coat onions.  Place pizza crust (pre-baked, if homemade) in prepared pan.  Arrange onions in an even layer on top of crust.  Add a layer of spinach, and top that with a generous amount of fresh mozzarella.  Lastly, evenly distribute sun dried tomatoes on top.  Bake in preheated for 15 minutes, until cheese has melted.  Slice and enjoy!

Peach Ginger Crumbles in a Jar

Two of my favorite things are featured in this post: peaches and jars.

It's recipe redux time yet again, and I was super excited about this months theme, so I can't wait to share my recipe with you guys.

First things first, let me tell you about the theme.  It was, and I quite, "raising the bar on food in a jar".  How fun and catchy is that? Basically, the idea was to take anything people put in jars to the next level.  Jams, sauces, portion controlled desserts, you know what I mean.  Like I said, I loved the idea and was determined to make a great recipe for y'all.

It's mid August (where has summer gone??), so peaches are in full swing, at least where I live.  Everywhere I go, it seems we pick up more.  I'm not complaining though, I adore peaches and love how abundant they become this time of year.  If only it could be like that year round.

With peaches coming out of our ears, it seemed perfect you make a peach dish for this months Recipe ReDux.  I decided to go with a simple peach crumble, but I made it extra special by lightening it up and adding ginger to the peach filling.

Baked into small jars and bursting with juicy peach, this is one recipe that is sure to please.  It's cute, tasty, and perfect for summer!

Peach Ginger Crumbles in a Jar

Filling:

• 3 large, ripe peaches, pitted and chopped
• 2 tbsp oat flour
• 1 tsp ground ginger (if you want a less strong ginger flavor, use only 1/2 tsp)
• 1 tsp cinnamon
• 2 tbsp honey

Crumble:

• 1/2 cup oat flour
• 1/2 cup rolled oats
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 3 tbsp honey
• 1/4 cup + 2 tbsp applesauc

Preheat oven to 325F.  Grease the insides of 6 small mason jars.  In a large bowl, combine all ingredients for filling.  Divide evenly between prepared jars.  In another bowl, mix together oat flour, rolled oats, salt, and cinnamon,  Add honey and applesauce and mix until completely incorporated.  Again, divide mixture evenly between jars, creating a layer above peach filling in each jar.  The jarss should be full, or almost full.  Bake in preheated oven for 16-20 minutes, or until oat mixture is firm and baked through.  Serve warm or cold, with whipped cream if desired.  Makes 6 individual sized servings.  Store leftovers in fridge.

Recipe ReDux - Basil Mint Pineapple Salsa

In honor of spring finally arriving, I've got a definite warm weather recipe to share today.  Conveniently enough, this month's Recipe ReDux theme also completely fits the springy bill.

Inspired by both the rising temperatures and the Recipe Redux theme of "Green with Herb Envy", I give you Basil Mint Pineapple Salsa.  Yes, it is as good as it sounds.

If you're part of the Recipe ReDux youself, you may know how I sort of cheated on the creativity for this recipe.  You see, the challenge was to use herbs in an unconventional way, - and don't get me wrong, I was super excited to do so - but then when I sat down to brainstorm some ideas, every single interesting, creative, and delicious thought flew right out of my head.

And you know what I was left with?  NOTHING.

Soooo, I turned to the examples left by the folks at the Recipe ReDux, and, as ashamed as I am to say it, I decided to use one.  The mint salsa one to be exact.

But don't get super mad at me, because I did put my creative juices to work a bit after I had the basic idea of the dish I wanted to make down.  I decided to make a pineapple salsa, and add basil as well as mint.  I threw in some red pepper, cucumber, and lime juice, too, and the result was just fantastic!

Can I just say: I'm sorry I wasn't creative and stole your idea this month, Recipe ReDux people.  May I please repay you with some delicious Basil Mint Pineapple Salsa?

Pineapple Salsa

• 1/2 of a large pineapple, cut into 1/2-inch pieces
• 2 small Persian cucumbers, cut into 1/4-inch slices
• 2 tablespoons fresh lime juice
• 2 teaspoons Asian fish sauce
• 1 teaspoon brown sugar
• 1 red bell pepper, cut into 1/4-inch pieces
• 4 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh basil

Mix together lime juice, fish sauce, and sugar, whisking until sugar is dissolved. Add bell pepper, cucumber, pineapple pieces, basil, and mint.  Recipe makes about 1 1/2 - 2 cups salsa.  Serve over chicken, fish, or even as a side dish.  Enjoy!

P.S.  It's totally OK to eat this salsa by the bowlful.  I promise.

Revisited Recipe of the Day:

Strawberry Pineapple Smoothie -> welcome warmer weather!

Chocolate Waterfall Brownie Bites (Recipe ReDux)

You know what's coming in three days?  The Oscars!

And you know what the Recipe ReDux theme for this month is?  A healthy recipe inspired by your favorite food scene/featured food in a movie!

Now, I'm not really a movie person, but there is one film that popped into my head right away...

Anyone want to guess what it was?  (Hint: There's a whole lot of chocolate involved)

Charlie/Willie Wonka and the Chocolate Factory!

Whether you prefer the version from the 1970's or 2000's, you can't deny that the above movie is definitely a mouth watering one.  Please tell me I'm not the only one who has dreams containing that completely edible room!

Or, more specifically, the chocolate waterfall.

That rich, decadent, thick stream of water pouring down from the sky nearly has me drooling every single time I see it (until Augustus Gloop falls in, that is, after that it's somehow less appealing).

I had the waterfall in mind as I was making these brownies.  I was going for rich, fudgy, and mega chocolatey.  And you know what?  I totally accomplished my goal.  When you try one of these delicious brownies, it's like biting right into a waterfall!

Chocolate Waterfall Brownie Bites

• 1/2 cup cocoa powder (dutch processed if possible)
• 1/2 cup whole wheat flour
• 1/2 cup spelt flour
• 1/2 tsp baking powder
• 1 tsp cornstarch
• 1/4 tsp salt
• 1/2 tsp instant coffee granules
• 1 tbsp date paste (or replace with more honey)
• 3 tbsp honey
• 1/3 cup plain yogurt (greek, soy, coconut, etc)
• 2/3 cup pumpkin puree
• 1/4 cup milk
• 1 tsp vanilla extract
• 1 tbsp coconut oil

Frosting:

• 1/2 banana, mashed
• 1 tbsp yogurt
• 1 tbsp cocoa powder
• 2 tbsp milk

Preheat oven to 350F.  Mix together all dry ingredients (not in frosting) in a large bowl.  Add wet (again, not ingredients in frosting) and mix again until a thick batter forms.  Scoop into greased donut hole/mini muffin pan.  Bake in preheated oven for 12 minutes.  Meanwhile, mix together all frosting ingreidents in a small bowl.  When brownies are done, remove from oven and let cool completely.  When cool, remove from pan. It's time to add the frosting.

First, use a fork to poke a small hole on top of the brownie.

Use your finger to deepen the hole a bit so that a decent amount of frosting can fit inside.  Then use a the same fork to place some of the frosting in the hole.

Top the brownie with a bit more frosting, and voila, you're done!  Repeat with all the brownie bites and place in the fridge until serving (frosting will harden the longer it's left to sit).  Recipes makes 24 brownie bites.

Revisited Recipe of the Day:

Crazy Ingredient Brownies

Coconut Orange Chicken and Rice Soup

It's the 21st of the month everyone.  You know what that means...

It's time for the Recipe ReDux!

Like November's, the theme for this month really got my creative juices flowing.  In honor of the new year, and the chilly weather some of us have been having, we were supposed to pick a 'new' food trend predicted to take root in 2013, and turn it into a soup, stew, or one pot meal.

The food trend part was easy... or so I thought.  As I browsed through different trend prediction websites, I saw tons of new trends that I'd like to take on.  The only problem?  I didn't want to put any of them in a pot.

Popcorn stew?  No thanks.

Finally, I found something I was really excited to work with: Tea.  As mentioned on this page, tea is predicted to get super popular in the next year, and not just for drinking.  Well, seeing as I've already done it, I didn't cooking with it would be too hard.

And it wasn't.

This soup is actually super (or 'soup'er) easy, and is great to use up leftovers.  In fact, it came together partly because I needed to use up some leftovers in the fridge.  Cooked chicken... into the pot.  A half can of coconut milk... pour it in.  Two mandarin orange tea bags... rip 'em up and throw in the leaves (those weren't leftovers, but I had them lying around).

The result was a deliciously flavorful and incredibly easy twist on the classic Chicken and Rice Soup.  If you need a quick way to warm up a weeknight dinner, this soup is just what you're looking for!

Coconut Orange Chicken and Rice Soup

• 2/3 cup brown rice
• 1 1/3 cup water
• 1 tbsp oil
• 1 small onion
• 1 cup cooked chicken, cut into bite size pieces
• 1 inch fresh ginger, minced
• leaves of 2 mandarin orange spice tea bags
• 2 carrots, chopped
• 4 cups vegetable broth
• 7 oz (half can) lite coconut milk
• juice of 1/2 lime
• 1/4 cup mint leaves, finely chopped
• salt, to taste

Place rice and water in rice cooker.  Turn on and let cook.  If you don't have a rice cooker, follow directions on rice package, using 2/3 cup rice and 1 1/3 cup water.  Saute onions with olive oil in a large saucepan over medium heat until translucent.  Add chicken and ginger and cook another 2 minutes.  Next add tea leaves, carrots, broth, and rice.  Cover and cook for 10-15 minutes, until carrots have softened.  Mix in coconut milk, lime juice, and mint leaves.  Season to taste with salt.  Ladle into serving bowls and serve hot.  Makes 4 servings.

Happy Recipe ReDux everyone!  Make sure to check out the link below for more delicious recipes!

Revisited Recipe of the Day:

Carrot Ginger Protein Soup

My Favorite KItchen Appliance + Brownie Mix Cookies (Recipe Redux)

Can you believe Christmas is in 4 days?

I can't.  I swear time has never moved as fast as it has this year.

If you're like me, and feel like Thanksgiving was just yesterday, you're probably scrambling to bake your cookies, buy your gifts, and just plain get into the holiday spirit.  It may seem like a tough job, but don't worry, I've got you covered.

Freaking out about last minute gifts?

This months Recipe Redux theme is your favorite kitchen gadget/appliance.  The idea is that hearing about what other people love will inspire gifts for all of your foodie friends.  (Be sure to check out the link-ups at the bottom of this post for more gift ideas!)

Well, my favorite kitchen appliance is hands down my food processor.  I absolutely adore it, and use it all the time.  In fact, it's probably featured in nearly half of the recipes on this blog.  I have a Cuisnart and it's 10+ years old, but still works like I got it months ago.  Like I said before, I LOVE it.  It's perfect for dips, secret ingredient recipes, nut butters, and a ton of other stuff.  I am never at a loss for uses for my Cuisnart!  I know it's a bit of a pricey gift, but it is worth it.  I can say that without a doubt.

I mean, c'mon, it makes yummy food!  That's got to be worth something!

And speaking of yummy food, here's how you solve your cookie baking (or lack of cookie baking) dilemma.

You make cookies... in your food processor (you can also make them without a food processor).  This delicious recipe for Brownie Mix Cookies only uses 3 ingredients and 10 minutes of your time.

It's perfect for bringing to a party too, because it makes a big batch without a lot of effort or anyone being able to tell you didn't put a lot of effort in.  And did I mention the result tastes simply fantastic?  'Cause it does.  A brownie and a cookie all mashed into one, or four if you consider the amount you'll actually eat.  Good thing these cookies are like 10x healthier than most Christmas cookies, right?  I think I forgot to mention that too.

Brownie Mix Cookies
(makes roughly 45 cookies)

• 1 flax "egg" (1 tbsp ground flax mixed with 3 tbsp water)
• 1 bag of your favorite brownie mix (I used Triple Chocolate Ghirardelli)
• 1/2 cup 2% plain greek yogurt (I haven't tried fat-free, but it may work)

Preheat oven to 375F.  Combine all ingredients in food processor and blend until no dry clumps remain and mixture is smooth.  Alternately, if you don't have a food processor, you can mix very well by hand.  The dough may look thin, but that's ok.  Scoop dough by heaping tsp onto greased baking sheets.  It will spread out to form a cookie shape, try to not let any of the dough balls spread into each other.  Bake in preheated oven for 7 minutes.  Remove from oven and let cookies cool for at least 3 minutes before removing from pan.  Store in an airtight container.

As for getting into the holiday spirit, here are some things I reccommend:

1. Bundling into multiple hats, jackets, and gloves even when the weather doesn't require it
2. Humming along to Christmas carols for hours on end and annoying everyone around you
3. Purchasing any and all things that have reindeers, candy canes, and/or the colors red and green on them
4. Eating lots of cookies (brownie ones perhaps)
5. Eating more cookies
6. Buying Christmas wrapping paper
7. And, last but not least, taking a second to take a look around you, and appreciate everything you're lucky enough to have!

Enjoy!

Revisited Recipe of the Day:

Crazy Ingredient Brownies

Carrot Cake Cookie Bites: My First Recipe ReDux!

This is a very exciting post for me.

Why?  Because it's my first Recipe ReDux recipe!

That's right, this girl is officially on the team!  And guess what?  The theme this month could not have been more perfect for me!  Orange foods!  I swear I read it and started jumping up and down.

Anywho, I decided to go any surprise everyone by not doing something with pumpkin.  My apologies if anyone was looking forward to that, but I'm a bit pumpkin-ed out (there are a bunch of revcipes on the way using it).  Instead, I decided to create a recipe that uses what I think is a much more overlooked fall ingredient: Carrots.

Carrots are a great ingredient, both because of their versitality, and because of the many health benefits they offer.

Not only are they good for the eyes, they can also help to prevent cancer and aging, keep your skin looking great, and even clean your teeth and gums!

It look like carrots are out to save the world, huh?  Reading through all their nutritional benefits, I sure thought so.

Moving on... Just because I strayed a bit from the norm by choosing carrots, did not mean I was going to go way out of my (recipe creating) comfort zone.  Therefore, I did not use my carrots to make something savory.  Instead, I ended up creating a highly snack-able carrot cake cookie.

Carrot Cake Cookie Bites

• 1/2 cup rolled oats
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• pinch cloves
• pinch allspice
• 1/2 cup shredded carrots
• 2 tbsp honey (or agave)
• 2 tbsp water (or milk)
• 2 tbsp ground flax
• optional: If you want sweeter cookies, add a tsp or two of brown sugar

Preheat oven to 375F.  Combine oats and spices in a medium bowl.  Mix in honey, water, carrots, and sugar if using.  Stir in flaxmeal.  Form into small balls on sprayed baking sheet.  Bake in oven for 9 minutes.  Let cool before serving.

On top of the amazing (and spicy) taste, these cookies are pretty darn good for you, too.  Honey is used to sweeten and they're also completely flour, oil, and fat free.  I swear they don't feel like deprivation though.  All you taste when you bite into them is sweet carrot, spicy ginger, and a whole lot of YUM.

So, enjoy them.  Make them now, and then pop a few into your mouth whenever you need a quick snack.  Or maybe crumble one into some yogurt for breakfast.  Possibly drown a couple in milk (or melted chocolate??) for a midnight snack.  Or, you know, just watch as your family members sit down and eat them all in a total of 5.4 minutes.

On second thought, maybe you should just grab some while you can... and hide.

Revisited Recipe of the Day:

Pumpkin Raisin Oatmeal Cookies