Whole Wheat “No-Work” Pizza

wholewheatnoworkpizza-6793-2

My thoughts this past week:

I can’t wait to make homemade pizza for the first time
Good thing I have a stand mixer now
I’m so happy Niki chose this for this week’s Food Matter’s Project recipe
Ohhh it must be super thin and crunchy so Peter loves it
Crap, pizza is definitely not on this 6 day diet, oh well, it’s whole wheat right?
Hmm, I don’t need a stand mixer for this recipe. Weird. 
How am I going to make a flat circle with this gooey mess?
I’m guessing my “perforated pizza baking sheet” won’t work with this dough
oh…. I’m supposed to use HALF the dough per pizza! Oops.
 

This was an experiment to say the least! And it ended up a fun and delicious one…even though we’re not fans of fluffy thick crust pizza. I am still not sure how much of the thickness was my fault or the recipe’s. The result:

Continue reading “Whole Wheat “No-Work” Pizza”

Red Curried Vegetable Tomato Soup ::: The Food Matters Project

This post has to be quick, I am currently doing two jobs at my company and March has been manic! The great news is that I will be taking on a new position in April…more to come there soon.

I love soup, but I rarely make it at home. Strange because I almost always order it at restaurants.

This curried soup recipe from the Food Matter Project was unknown for me. I have never had soup with curry flavors nor have I cooked with coconut milk before. The flavors end up mixing really well. Spicy, sweet, bold, and hearty…this soup will be going into the favorite soups file.

The full recipe can be found here at Eats Well With Others by Joanne and on page 107 of The Food Matter’s Cookbook.

For my version I added an extra jalapeño because I love very spicy soup, 3 stalks of celery, an extra carrot, and used red curry powder.

* I have a lot left over,  so I plan to try the poached egg version where you crack  an egg in the gently boiling soup and then serve.

::: the onion, jalapeño, celery, garlic, and ginger sautéing in dutch oven :::

Red Curried Vegetable Tomato Soup     serves 4-6

  • 1/4 cup vegetable oil
  • 1 onion, chopped
  • 1 tablespoon cloves garlic, minced
  • 1 tbsp minced ginger
  • 2 jalapeno peppers, minced
  • 2 tbsp red curry powder
  • 1 tsp cumin
  • big pinch of sugar
  • salt and pepper
  • 2 potatoes, peeled and chopped
  • 2 carrot, chopped
  • 3 stalks of celery, chopped
  • salt and black pepper
  • 3 cups vegetable broth
  • 1 cup light coconut milk
  • 1 28 oz can diced tomatoes
  • 1 small cauliflower, cored and roughly chopped
  • 4 hard boiled eggs, roughly chopped, for garnish or opt to poach the eggs in the soup
  • 1/4 cup chopped fresh cilantro, for garnish

Put the oil in a large pot or dutch oven over medium-high heat. When it is hot add the onion, garlic, ginger, and jalapeno. Cook, stirring occasionally, until softened 3-5 minutes. Stir in the curry powder, cumin, and sugar. Cook and stir until the spices become fragrant, 1-2 minutes.

Add the potatoes, carrots, and celery and sprinkle with salt and pepper. Cook, stirring for a minute or 2 then add the vegetable broth, coconut milk, and tomatoes with their liquid. Bring to a boil, then lower the heat so the mixture gently bubbles.  Cook, stirring once in a while, 20 minutes.

Add the cauliflower and adjust the heat to the mixture bubbles gently again. Cook until all the vegetable are very tender about 15 minutes more.

The soup will refrigerate great for 3-4 days and you can also freeze it to re-heat later.

optional: Serve with chopped hard boiled eggs and cilantro.

 

And to see some creative renditions of the original recipe head here to where the other Food Matter’s Project members posted their recipes.

::: keelymarie :::

Seared Bean Sprouts with Beef & Sesame Orange Sauce

Picture from catesworldkitchen.com

{Picture from cate’s world kitchen}

 
Sprouts. 
Fillers. 
Tasteless. 
Waste of space. 

Well Mark Bittman, you’ve done it again.

Maybe this is the theme of this Food Matters Project, but I was scared of the amount of sprouts in this recipe. SPROUTS? They are a filler food to me. I hate when Benihana or better yet, KOBE’s, puts them in their fried rice. Total blemish in a perfect food.

But these sprouts won me over. Just like the brussels sprouts won so many people over last week. Pretty good @Bittman, pretty good. This recipe is for keeps. Thanks for a great pick this week Dominica!

I was excited to try this recipe because of the asian style sauce and the quick cook time (less than 20 min!).  Minus the sprouts- I know, I know I can stop with the sprouts. But that’s the idea of this Food Matters Project right? Expand my horizons and eat a little better. I did make a side of chicken fried rice though just in case. 😉

I stuck to the recipe 100%, but hesitated while searing the beef on high. It was sliced so thin and the pan is supposed to be on high with oil, I really thought I would ruin it. My bad, I turned the heat down and afterwards wish I had seared it on high. Cooking such thin cut meat on high for just 2 minutes will help it stay tender, mine ended up a bit more tough.

This recipe’s sauce was pretty watery since it’s made with fresh squeezed orange juice, orange zest, soy sauce, and honey.

::: I’d like to make it again, but begin by sautéing the sauce in a saucepan on the side with a bit of corn starch. This will thicken it up a bit before pouring it over the sprouts and beef.  I will also add crushed red pepper flakes, and 1 more tablespoon each of  honey and soy sauce. :::

Seared Bean Sprouts with Beef and Sesame Orange Sauce

Full Recipe by Mark Bittman found HERE at WINE FOOD LOVE

Ingredients:

  • thinly sliced beef
  • 2 oranges, squeezed and zested
  • soy sauce
  • honey
  • lots of sprouts
  • sesame seeds
  • scallions

Tips:

  • Good pick for a quick carb free meal (less than 20 minutes)
  • Don’t be afraid to sear the meat on high, just keep it to 2 minutes
  • Potentially try cooking the sauce on the side and thickening it with a bit or corn starch before pouring it over
  • For a bold flavor add 1 more tablespoon each of soy sauce and honey
  • For spice add a pinch of crushed red pepper
 ::: Head here to see how the other members of the Food Matter’s Project fared. I can’t wait to see if anyone got creative! :::

Chicken Fried Rice       side serves 4

  • 1 chicken breast, chopped very small
  • 1 cup of white or brown rice, cooked and set aside (makes 3 cups cooked)
  • 1/2 a large sweet onion diced
  • 3 scallions, sliced up to some of the green
  • 2 carrots, diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen edamame
  • 1 tablespoon sesame seeds
  • 1/4 cup light soy sauce
  • 2 eggs
  • 2 tablespoons garlic powder
  • 1 teaspoon ginger powder
  • salt and pepper to taste
  • 2 tablespoons of olive oil

Heat olive oil on medium high heat. Cook chicken for 3 or 4 minutes until there is no pink you can see. Add onions, scallion, and carrots and cook for 4 minutes. Add peas and edamame cook for 4 more minutes. Add rice, garlic powder, ginger, soy sauce, and salt and pepper. Stir and cook for 4 more minutes.

Push rice to the side and crack the eggs into the pan. Let cook for 30 seconds (until fluffy) then mix into the rice. Add sesame seeds.  Add more seasonings to your preference.

::: keelymarie :::

Asian {Taco} Night ::: Ground Beef Lettuce Wraps

Think I am a bit Asian crazy lately?

Food that is…

Continue reading “Asian {Taco} Night ::: Ground Beef Lettuce Wraps”

Tonight’s Dinner ::: Simple Shrimp & Scallop Stir Fry


Usually we are too busy on week nights for any kind of extravagant meal {though I have been known to have dinner ready as late as 10:30 because I just had to make something fabulous}.

I just got back late last night from a work trip in Montreal. It was starting to cool off and it felt great to escape the Miami heat a bit. Since there wasn’t much time to cook this is what I whipped up.

This simple stir-fry is quick and easy. You can choose to marinate the shrimp and scallops for a few hours, but you really don’t have to.  It’s made with the same sauce I used here. We made Red Quinoa instead of white or brown rice for the side.

Shrimp Stir Fry     serves 3-4

  • 1 lb peeled and de-veined shrimp
  • 1- 1/2 lbs scallops depending on the size
  • 1/2 large onion chopped
  • 1 can of water chestnuts
  • 2 scallions sliced
  • assorted bell peppers {I used 1 of the minis in yellow, orange, and red}
  • a few handfuls of snap peas- {snap and pull off the  string running along the top of the pod from base to tip}
  • 1 tbsp extra virgin olive oil

For the sauce:

  • 1 tbsp minced garlic
  • 1 tsp crushed red pepper flakes
  • 1 tbsp extra virgin olive oil
  • 2 tbsp Hoisin Sauce
  • 4 tbsp Sweet Chili Sauce
  • 1 tbsp light soy sauce
  • 2/3 cup water

Whisk all sauce ingredients in a small bowl. Marinate the shrimp and scallops in the sauce for 2-3 hours or as long as you are able. 

Heat a stir fry pan on medium-high heat. Sauté veggies in olive oil for 2-3 minutes. Add shrimp, scallops, and sauce and sauté uncovered until cooked to your preference. I cook it about 10 more minutes {until the sauce reduces, but the shrimp and scallops are not overcooked}. 


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::: keelymarie :::