Monday, July 22, 2013

The easiest, most delicious, healthy pizza you will ever make

Delicious, healthy, easy pizza in 5 steps:

  1. Go to Aldi-I-love-that-place.  If you are in the greater Metro Nashville area, try to swing by before my husband does so that the item in question will still be available (don't ask which Aldi--any Aldi).
  2. Purchase a package of Fit & Active Flatbread as pictured above.  If you happen to have gotten to Aldi after my husband, just do the best you can.
  3. When you get home, preheat your oven to 400ºF.  Meanwhile, prep your toppings:  cheese(s) of your choice, veggies, meats, fruits--I'm not the boss of you, but I strongly recommend you consider bacon.
  4. When the oven is hot, brush a flatbread with some olive oil and toast it on a parchment-lined baking sheet for about 5 minutes or until it is lightly crisp.  Not cracker-straight-out-of-the-package crisp, but kind of cracker-that-has-gone-stale crisp.  Crisp-ish.  This is not a science, people--it's an art--just decide how crisp you want it and that is when you take it out.
  5. Take said crisp-ish flatbread out of the oven, spread on a little tomato sauce, the cheese(s) and other toppings, then put that delicious beauty back in the oven for about 5-8 minutes or until the toppings suit you but before the cheese burns.
BAM.  Done.  This will end forever my quest for a perfect pizza solution for the different eaters I feed--now everybody can have what they like, and practically whenever they like too.

Tip:  this bread freezes very well, which is a good thing because we stocked up on it to the tune of more than a dozen packages.  Hurray!  Pizza on demand for a good long time.

Friday, July 19, 2013

A healthful bounty prevents a mutiny - The Washington Post

In a nutshell:

Add.  Don't subtract.  Crowd out junk food by offering as much fruit and vegetables as possible.  

This is a good season for getting this particular ball rolling, as the full spectrum of deliciousness is coming to harvest and will be around for a while.  Load up!  

Mom tip:  ask your kids to help you put together a rainbow on a plate.  Most kids will jump at the chance and then they will usually be so invested in the process that they will want to eat it all too.  Or, at least try it all.  It's worth a shot.

Tuesday, July 16, 2013

“When In Doubt, Tidy Up."

“When In Doubt, Tidy Up."

This has always seemed to me like a good idea, but now that I know Brian Eno said it, I have confirmation that it is a good idea.  Not that I always do this or anything, but it is definitely a good idea.

When in doubt, what do you do?

Wednesday, July 10, 2013

DIY Canning Jar Bento

Have you seen the new BNTO Canning Jar Adaptor yet?   Here, it looks like this:

Believe me, I absolutely do not like to rain on anybody's parade.  I also absolutely do not like spending $7.99 plus shipping and handling if I don't absolutely have to.  But the minute I saw these things I realized I could easily do this with stuff I already had around the kitchen:

1 Wide-mouth canning jar with lid and ring
1 individual container of yogurt, pudding, gelatin, etc., empty
A compartmentalized canning jar to carry salad, chips, granola, or what have you,
separate from the dressing, dip, salsa, or what have you.

Go forth and prosper.

Wednesday, July 3, 2013

Grilled Summer Squash Dip

Been out of town, blah blah blah, sorry for not posting, etc.

This is a recipe I created for my most recent cooking demo.  I made a quart of this dip for samples and ran out.  If I'd had enough time, I believe I could have made another quart and still run out.  It is that good.

Apologies for the lame photo.  It's hard to get a good shot of mushy food inside a shed. 

A copy of this recipe suitable for printing--maybe even for framing--is available at the Hip Donelson Farmers Market recipe page.

Grilled Summer Squash Dip

There are never too many zucchini or squash when you have a grill! This dish is simple to make and is a healthy snack that kids love.

TIP: This is a great recipe for using leftover grilled veggies. Just grill all your squashes at once then store the unused portion in the fridge--Step 1 will already be done for you!

  • Variety of summer squash varieties: zucchini, yellow squash, etc.
  • 1/3 cup oil
  • 1 large clove garlic
  • 1/2 cup grated cheese
  • Salt and pepper to taste
  • Crackers or flatbreads for dipping

Heat the grill to medium high. While it is heating, cut the squashes in half lengthwise and brush with oil. Grill on each side until slightly tender and grill marks appear (3-4 minues per side). Remove from grill to a cutting board and allow to cool.

Cut the squashes into chunks and place in the food processor or blender. Add garlic and grated cheese; pulse. Then with the food processor running, drizzle in remaining oil until a paste forms. Season with salt and pepper, and serve with crackers, flatbread, etc.