White Pizza

1 tsp yeast

1 ½ c warm water

½ tsp sugar

3 c flour

¾ tsp salt

3 tbsp olive oil

1 c milk

2 tbsp unsalted butter

2 tbsp flour

¼ tsp salt

¼ tsp cayenne pepper

½ tsp dried basil

4 cloves garlic, minced

4 oz fresh mozzarella cheese, sliced

¼ c shredded parmesan cheese

1. Add yeast and sugar to bowl of warm water and let stand for 10 minutes.
2. In a mixer with a paddle attachment, combine flour and ¾ tsp salt on low speed.
3. Slowly drizzle olive oil into flour while mixing and allow to completely combine.
4. Add yeast/water mixture and mix until combined. Dough should still be sticky.
5. Coat/spray a bowl with oil.
6. Grab dough out of mixing bowl and form into a ball.
7. Put ball of dough into coated boll. Cover with plastic wrap and let sit for at least an hour. Dough will double in size.
8. In a saucepan, melt butter.
9. Add flour to butter and stir, making sure that the flour does not begin to brown.
10. Add warm milk and stir.
11. Add ¼ tsp salt, cayenne pepper, basil, and minced garlic.
12. Continue stirring milk mixture as it continues to thicken for about 5 minutes
13. Remove from heat.
14. Preheat oven and pizza stone to 500 degrees.
15. Once dough has double in size, sprinkle flour on a clean surface and roll dough out with a rolling pin (or a bottle of wine if your rolling pin is broken :)).
16. Remove pizza stone from oven and carefully place rolled out dough onto stone and rolled edges over to form a crust
17. Spread cream sauce on dough, top with sliced mozzarella cheese and finish with parmesan cheese.
18. Bake in oven for about 12 minutes or until cheese begins to turn brown. Note: Halfway through baking, I like to brush an olive oil/salt and pepper mixture onto edges of crust.

Pumpkin Granola Bars

2 1/2 c oats

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp allspice

1/4 tsp nutmeg

1/4 tsp salt

1/4 tsp baking soda

1/4 c nuts (I used pecans)

1/2 c pumpkin puree

1/4 c peanut butter

1/4 c agave nectar

1/2 tsp vanilla extract

1/4 c chocolate chips

1. Mix oats, cinnamon, ginger, allspice, nutmeg, salt, baking soda, and nuts.
2. In a separate bowl, mix pumpkin, peanut butter, agave, and vanilla.
3. Combine wet and dry mixtures and mix thoroughly so that oats are completely coated.
4. Line a baking dish with parchment paper and pour mixture in dish. Note: I use a sheet of parchment paper much larger than the dish to help with removal after baking.
5. Press mixture into dish so it is compact and even.
6. Put chocolate chips on top, pressing into mixture.
7. Bake for 25 min at 350 degrees.
8. Allow to completely cool, then lift parchment paper to remove and place on counter.
9. Cut into bars.

Baked Sweet Potato Wedges

1 sweet potato, cut into wedges

1 Tbsp Olive oil

Salt, to taste

Pepper, to taste

½ Tsp Thyme

1. Toss all ingredients in a bowl ensuring that potato wedges are evenly coated.
2. Spread wedges in one layer on a baking dish.
3. Bake at 375 degrees for 30 mins, turning wedges over half-way through.

Mushroom and Caramelized Onion Thanksgiving Stuffing

My coworkers and I did an early Thanksgiving feast together at work this week so I got to create a stuffing recipe, which turned into a test run of what I will be making for my family's Thanksgiving dinner! I realize "stuffing" is supposed to be "stuffed" into a bird and this is actually a "dressing" recipe, but this is what I'm calling it and I know you know what I mean!

1 loaf french bread
1/2 stick + 1 Tbs unsalted butter
1/2 yellow onion, diced
1/2 yellow onion, thinly sliced
1 c celery, chopped
1 c chopped mushrooms
2 cloves garlic, chopped
3 c low sodium vegetable broth
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp dried basil
1 tsp rosemary
1 1/2 tsp salt
1/2 tsp black pepper
1/4 tsp sugar

1. Cut bread into half-inch cubes and set out on a baking sheet for at least 24 hours to get stale. I got about 10 cups of cubes.
2. Heat 1/2 stick butter on medium heat and add diced onion and celery. Cook for about 5 minutes, until veggies are soft.
3. Add mushrooms and garlic.
4. Add vegetable broth and bring to a boil. 
5. Add sage, thyme, basil, rosemary, salt, and pepper. Stir to combine and cook for 2 more minutes.
6. Put bread into a large mixing bowl.
7. Ladle broth mixture over bread and stir, gradually making sure that all bread cubes are absorbing the mixture.
8. Melt 1 Tbs of butter in pan over medium heat.
9. Add sliced onions and stir.
10. After 10 minutes, add salt and a little sugar to help with caramelization.
11. Continue to cook over medium heat for about 20 minutes, or longer, until onions are a rich brown color. If onions are sticking to pan, add a little water.
12. Add caramelized onions to bread mixture and stir.
13. Pour bread mixture into baking dish.
14. Bake at 350 degrees from 25 minutes.

Cornbread Muffins

These are my healthier version of cornbread muffins. They don't have any butter and I use almond milk and splenda instead of whole milk and sugar. They are still perfectly sweet and moist and they go great with chili!

3/4 c Cornmeal

3/4 c White Whole Wheat Flour

2 Tbsp Splenda

1 Tsp Baking Soda

1/2 Tsp Baking Powder

1/4 Tsp Salt

1 Egg

3 Tbsp Non-Fat Greek Yogurt

1/4 c Unsweetened Almond Milk

2 Tbsp Canola Oil

1. Combine cornmeal, white whole wheat flour, splenda, baking soda, baking powder, and salt.
2. In a separate bowl, mix egg, yogurt, milk, and canola together.
3. Pour dry ingredients into wet ingredients slowly and mix until just combined.
4. Spray a muffin tin with cooking spray.
5. Spoon batter in muffin tin.
6. Bake at 350 for 12 min

Makes 8

Vegetarian Chili

You won't even miss the meat in this chili recipe!  The 8 different veggies and 3 types of beans make it very hearty and filling. I like to top mine with non-fat greek yogurt, it tastes just like sour cream.

2 Tbsp Olive Oil

1 Onion, diced

1 Red Bell Pepper, diced

1 Green Bell Pepper, diced

5 cloves Garlic, chopped

10 oz Mushroom Caps, diced

1 Jalepeno Pepper, chopped

1 Squash, seeds removed, diced

4 Carrots, diced

2 Tsp Salt

1 1/2 Tbsp Chili powder

1 Tbsp Ground cumin

1 Tsp Cinnamon

1 14.5 oz can Diced tomatoes with green chills

1 15 oz can Kidney beans, drained and rinsed

1 15 oz can Cannellini beans, drained and rinsed

1 15 oz can Black beans, drained and rinsed

1 1/2 c vegetable broth

1 c Frozen Corn kernels

1. In large pot, heat 1 Tbs olive oil on medium heat
2. Add onion, bell peppers, and garlic. Sautee for 3 minutes or until soft.
3. Add the rest of the olive oil.
4. Add mushrooms, jalapeño pepper, squash, and carrots. Stir and cook for 5 minutes.
5. Add salt, chili powder, cumin, and cinnamon. Stir and cook for 1 minute
6. Add tomatoes and beans. Stir and cook for 1 minute
7. Add vegetable broth and stir.
8. Bring to boil.
9. Reduce heat and simmer for 15 minutes
10. Add frozen corn kernels and cook for an additional 5 minutes

Enjoy!

Pumpkin Enchiladas

I love fall...cool weather...pumpkin spice lattes...leaves changing colors...and pumpkin enchiladas! Yep, pumpkin actually tastes great in savory dishes with a little bit of heat.

1 Onion, diced

3 clove Garlic, minced

1 Sweet potato, diced

1 Tbsp Olive oil

1 Can diced tomato with green chiles

1 c Pumpkin puree

1 can Black beans

1/4 Tsp salt

1 1/2 Tbs Cumin

1 tsp Chili powder

1/2 Tsp Cayenne pepper

1/2 c Frozen corn kernals

1/4 c Fresh cilantro, chopped

6 Whole wheat tortillas

1/2 c Shredded white cheddar cheese

1. Sautee onion, garlic, and sweet potato in olive oil for 10 min.
2. Add diced tomato, pumpkin, black beans, salt and spices. Cook on medium for about 20 min, until the sweet potato is soft.
3. Add corn and cilantro. Cook for 5 more min.
4. Fill each tortilla with mixture and cheese. Wrap each and place in a baking dish.
5. Top tortillas with remaining mixture and remaining cheese.
6. Cover dish with tin foil and bake for 15 min at 350 degrees.
7. Remove tin foil and bake and additional 3-5 min until cheese begins to brown.