Vegan BBQ Sliders

   

It’s summer time, which means picnics and barbecues are in full swing. These vegan sliders are perfect for all of the warm weather festivities, or even just a weekend at home when you’re craving something different. They are simple to make, portable, and will satisfy any hungry monster’s hankering for smoky goodness. 

Vegan BBQ Sliders

It looks pretty dang meaty doesn’t it? Well it’s not! And it’s not soy beef or seitan or tofu or anything else you may expect. It’s an ingredient many people have never even heard of – jackfruit! Well informed vegans may already be aware that there is a number of pulled pork style jackfruit recipes out there, but I find that type of BBQ to be too sweet. As an alternative, I made this recipe to simulate more of a brisket style of sandwich that my dad used to make when I was growing up. You can eat it on soft slider buns, stuff it into a hoagie, or even make tasty tacos out of it. The base recipe is simple and open to many delicious adaptations. So… where do you get this mysterious jackfruit? You can buy cans at your local Asian grocer, or order it from Amazon if you don’t have an Asian market available. Stock up because you’ll probably want to make these again!

Vegan BBQ Sliders

Vegan BBQ Sliders
Serves 5
Smoky, salty brisket-style vegan sliders made from jackfruit.
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 cans of young jackfruit (packed in brine or water, not syrup - very important)
  2. 2 tablespoons soy sauce
  3. 2 tablespoons vegan Worcestershire sauce (also available at the Asian market)
  4. 2 tablespoons olive oil
  5. 2 tablespoons dill pickle juice (I prefer a pickle with a saltier, more acidic brine - I use Vlasic)
  6. 1 teaspoon liquid smoke (sometimes I put in another 1/2 teaspoon for extra smokiness - but start low because this stuff is potent)
  7. 1/2 tablespoon brown sugar
  8. 1 teaspoon ground mustard
  9. 1 teaspoon garlic powder
  10. 1 1/2 teaspoons onion powder
  11. Additional olive oil for drizzling
  12. Soft slider rolls
  13. Preferred toppings (BBQ sauce, Vegenaise, relish - whatever floats your boat!)
Instructions
  1. Drain the jackfruit and using your fingers shred the pieces into a medium sized bowl. There might be a few chunkier pieces and that's ok.
  2. Whisk together all of the remaining ingredients for the marinade. Pour over the jackfruit and let sit for 10 minutes or so.
  3. In a medium to medium-high heat skillet throw in the jackfruit. You're going to let this cook for a while to evaporate most of the liquid. You want to "dry" it out a bit. Limit stirring because a big part of the flavor comes from the sear you get from cooking on high heat. The sugars in the marinade will caramelize and create sort of a "bark" that I feel makes it taste more like authentic BBQ.
  4. Once it's cooked put a drizzle of more oil over the top just to make it a bit more rich and fatty like a nice raunchy southern sandwich should be. :) You've just cooked out a fair amount of moisture so this gives it a little more life again.
  5. Pile high on rolls and combine with whatever toppings you love.
Notes
  1. Make sure to purchase only YOUNG jackfruit in a can, unless you're lucky enough to have a market that serves pre-cut young jackfruit. Fresh and frozen jackfruit tends to be ripe - and therefore sweet, so it won't work well in this recipe.
Gouda Monster http://www.goudamonster.com/
Vegan BBQ Sliders


Tomato Asparagus Panzanella Salad

   

It’s been over a month since my last post, which means I have all kinds of things I can talk about this time around. A little while back Jah presented me with 3 seats to a local cheese-making class with The Dallas Mozzarella Co.  Jah and I brought my friend Leanna and we had a great time making fresh ricotta, mozzarella, oaxaca, and a fresh olive stuffed mozzarella roll. Of course with all of that unbelievably fresh cheese in my fridge, how could I resist making something like this beautiful tomato asparagus panzanella salad?

 Before I delve too much into the details of salad making (not that this salad has many – it’s so simple), I thought I’d talk a little about springtime in Texas. The telltale sign of spring is when the bluebonnets carpet the landscape. Not wanting to miss one of the prime spots for this surreal display of color, I drove out to Ennis, TX with my friend Chris to be able to photograph the fields at sunrise. Needless to say it was a worthwhile adventure!

Ennis Bluebonnets

After enjoying the brisk air (ok I was freezing ) we hopped back in the car and roamed the country side looking for more lovely photo ops. Along the way we stopped and snacked on the moist double chocolate zucchini muffins I packed for the trip (a recipe I’ll definitely have to share later). We saw deer, rabbits, horses, longhorn cattle, and even a grumpy minidonk! After a brief detour into a local winery we found a gorgeous field blanketed with bright red Indian paintbrush and had to get a shot.

Ennis Indian Paintbrush

Texas has a bit of a reputation for being a large expanse of dessert… essentially the prototype for every old western ever made. Believe it or not there is green stuff here too! 

But enough about all of that. You’re here for juicy, ripe tomatoes, aren’t cha? Me too, man… me too.

Tomato Asparagus Panzanella Salad

Panzanella is an Italian salad made with bits of bread, often as a means to use that day old loaf you’ve got sitting around. With such simple ingredients quality is really going to make a difference, so make sure to get the best tomatoes you can find. I love to mix varieties for a more colorful presentation, plus it adds a little complexity to the overall flavor. I make this style of salad fairly often whenever I’m preparing food for a large group of people, because it is so easy to multiply out to serve more. 

Tomato Asparagus Panzanella Salad

Tomato Asparagus Panzanella Salad
Serves 6
A simple Itaian salad tossed with cubes of toasted day old bread.
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 small Italian baguette, cut into 1 inch cubes
  2. 1 1/2 pounds of mixed tomatoes, chopped (or about 2 pints of cherry tomatoes, halved)
  3. 1 bundle fresh asparagus, tough ends removed and cut into bite sized pieces
  4. 6-8 ounces fresh mozzarella, cut into small cubes
  5. 1/2 cup fresh basil, chopped
  6. 3-4 tablespoons extra virgin olive oil
  7. Salt and pepper, to taste
Instructions
  1. Toss bread cubes with about a tablespoon of olive oil and sprinkle with a little bit of sea salt. Bake at 425 for about 8 minutes until nice and toasty. Keep an eye on them as oven temps may vary. I give them a shake in the pan about halfway through.
  2. Combine olive oil, tomatoes, asparagus, fresh basil, and mozzarella in a large bowl and toss well to coat. Season liberally with salt and pepper.
  3. A few minutes prior to serving combine the tomato mixture with the toasted bread crumbs.
Calories
  1. Calorie count for this dish will vary a bit since the measurements are thrown together rather loosely. I find it often falls between 320-370 per serving whenever I make it.
Gouda Monster http://www.goudamonster.com/
Tomato Asparagus Panzanella Salad


Spicy Avocado Pizza

   

Sometimes when you’re running low on ingredients, you’re forced to improvise. To make unusual decisions resulting in things you might not ordinarily try if you had say… some tomato sauce or mozzarella cheese around. The results of this culinary ad-libbing has a name… and that name is spicy avocado pizza.  

Spicy Avocado Pizza

Don’t let the spicy part frighten you. While this pizza definitely packs some warmth, the avocado is surprisingly effective at mellowing the heat out once it hits your tongue. The first time I made this pizza I made it with a whole avocado, pepper jack cheese, and no jalapeños. After revisions the pepper jack cheese was upgraded to habanero jack cheese (oh yes), the avocado was cut in half, and sliced jalapeños were scattered across the top.  Cranking up the pepper dial to 11 and halving the avocado resulted in just the balance I was looking for.  So if you have a pizza crust lying around but only have ingredients on hand for guacamole – fear not! This pizza will save you.

Spicy Avocado Pizza

Spicy Avocado Pizza
Serves 3
A perfect balance of peppery kick and cool, creamy avocado - on a pizza!
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 prepared pizza crust (I like thin crust)
  2. 1 tablespoon olive oil
  3. 1/2 avocado
  4. Juice from 1/2 of a lime
  5. Salt, to taste
  6. 3 ounces habanero jack cheese (pepper jack will work as well)
  7. 1/4 cup fresh cilantro, chopped
  8. 1 jalapeño pepper, sliced
  9. 6 cherry tomatoes, quartered
Instructions
  1. Preheat oven according to package instructions for your prepared pizza crust.
  2. Blend avocado with the olive oil, lime juice, and a pinch of salt. Spread evenly over the crust.
  3. Sprinkle half of the cilantro atop the avocado, then top with shredded cheese.
  4. Scattered sliced jalapeño and quartered tomato over the pizza. Transfer to oven and bake according to package instructions.
  5. Remove pizza from oven and top with remaining fresh cilantro. Slice and serve.
Calories
  1. 301
Note
  1. Calorie information is based on using the prepared pizza crusts by Pizza Romana.
Gouda Monster http://www.goudamonster.com/
Spicy Avocado Pizza


Crunchy Mediterranean Grain Salad

   

So it’s been almost 3 weeks since I made my last post, but not without good reason! Of course the holidays have a way of absorbing up all of your free time, but that’s not the real excuse. I’m sure that by looking around this page a bit (at least if you’re familiar with my blog from before) you can notice that I have a new awesome site design! For Christmas my boyfriend began this project as one of his gifts to me and when I saw the preview of what was in store by the time it was done, I nearly exploded with excitement. He put a ton of his free time into seeing it through and I couldn’t be happier with the result.

Once I realized the new design was incoming I really wanted to wait to make a new post. I have a few more recipes lined up as a result of the mini hiatus (including roasted cauliflower soup and limoncello), but I knew that my first post of 2014 had  to be something healthy. This is, after all, the one time of the year that the human race unanimously decides to improve their well being (at least for a couple of weeks until someone caves and shows up at the office with donuts).

Crunchy Mediterranean Grain Salad 

A while back someone commented on how much they enjoyed looking through my blog. She pointed out that she particularly loved the Mediterranean influence she often sees in my recipes. I thought, “Wow… I guess I do have a tendency to cook with lemon, chickpeas, parsley, etc…” And who wouldn’t? The fresh flavors so commonly associated with Mediterranean food are incredible. This salad brings some of those influences together into one filling dish for under 350 calories. There is protein. There is fiber. There is nutrient dense broccoli. It’s definitely a recipe to ring in the new year and kick start your healthier eating habits.

Crunchy Mediterranean Grain Salad

Crunchy Mediterranean Grain Salad
Serves 4
A quick, healthy lunch inspired by the fresh flavors in Mediterranean cooking.
Print
Prep Time
5 min
Cook Time
3 min
Total Time
13 min
Prep Time
5 min
Cook Time
3 min
Total Time
13 min
Ingredients
  1. 2 cups of pre-cooked whole grain blend (I used the red quinoa and brown rice blend by Village Harvest, which is found in the freezer section)
  2. 3 cups raw broccoli, chopped
  3. 1 can chickpeas, drained
  4. 1 tablespoon extra virgin olive oil
  5. 1 tablespoon lemon juice
  6. 1/2 tablespoon water
  7. 1/4 teaspoon dried oregano
  8. 1/2 teaspoon garlic powder
  9. 1/2 teaspoon salt
  10. 1/4 teaspoon black pepper
  11. 1/4 cup fresh parsley, coarsely chopped
  12. 1/4 cup chopped pecans
Instructions
  1. Prepare grain according to package instructions. In my case I just popped it in the microwave for about 2 minutes.
  2. Place broccoli in a bowl and microwave a couple of minutes until no longer raw, but still crunchy and green. I combined my broccoli with the grain to save time while heating.
  3. Whisk together olive oil, lemon, water, and spices to form the dressing.
  4. Combine all ingredients with the dressing in a large bowl and toss well to combine.
  5. Eat slightly warm as is or transfer to the refrigerator for about 15-20 minutes first (my preference).
Calories
  1. 341
Gouda Monster http://www.goudamonster.com/

Crunchy Mediterranean Grain Salad


Whipped Feta with Herb Oil

   

While I generally prefer cows’ milk cheese to those made with goats’ or sheep’s milk, feta has always been one of my favorite cheeses. Whole Foods even makes a really nice (and lower priced) cows’ milk feta that I love. One of the things that’s so great about feta is that its pungent flavor means you only need a small amount to perk up a wrap or salad. Of course feta is also crumbly… a little bit messy even. Did you ever want to take that salty, tangy deliciousness and turn it into something more manageable? Something you can spread on toast or eat in a tortilla without it falling out of the ends? Well then – I have just the thing for you!

Whipped Feta with Herb Oil

When I first tasted a dollop of this right out of the food processor, a grin immediately spread across my face and I exclaimed, “YUM! This is GOOD!” It’s got all of the flavor that you love from feta cheese, but in a smooth, creamy consistency that is perfect for dipping and spreading. The drizzle of herb oil over the top adds a dimension of freshness that slightly counters the saltiness of the cheese. In my opinion it’s even better if you add something slightly sweet on top of it, like fresh diced tomatoes (my favorite), sun-dried tomatoes, a balsamic reduction, honey, or whatever else your creative mind can think of. I also absolutely loved the addition of toasted pine nuts for a little bit of texture.

Whipped Feta with Herb Oil

With this being the season for parties – and limited time to prepare for said parties – this appetizer is a quick and elegant option for guests. And hey, if you’re not the party going type (raises hand) then this is still awesome to spread on toast at breakfast, on a Mediterranean wrap at lunch, or to toss with a bit of cooked pasta and steamed veggies at dinner. As far as flavor is concerned, a little goes a long way.

Whipped Feta with Herb Oil

Whipped Feta with Herb Oil
Serves 16
The wonderful flavor of feta and fresh herbs in a simple, elegant spread.
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 cup fresh basil
  2. 1/2 cup fresh parsley
  3. 1 clove garlic
  4. 1/2 teaspoon lemon zest
  5. 1 teaspoon lemon juice
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon black pepper
  8. 1/2 cup extra virgin olive oil
  9. 8oz feta cheese
  10. 4oz mascarpone cheese
  11. 1/4 cup heavy whipping cream
  12. 1/2 teaspoon black pepper
Instructions
  1. In a food processor combine fresh herbs, garlic, lemon zest and juice, salt, pepper, and olive oil. Blend well and transfer to another container – I used a liquid measuring cup so it would be easier to pour out over the cheese later.
  2. If you want your cheese spread to remain white, wipe out the residual oil and herbs from the food processor basin.
  3. Add both cheeses to the food processor and blend until smooth. Once smooth add the heavy whipping cream and black pepper. Pulse until mixture is creamy and light.
  4. In a serving bowl alternate adding the cheese and a drizzle of herb oil, ending with the herb oil on top. If desired top with toasted nuts (the addition of nuts isn’t factored into the calorie count below).
  5. Serve with crackers, crostini, chips, fresh veggies, or whatever else you like.
Calories
  1. 139
Notes
  1. This robust spread pairs well with something sweet. Having fresh tomato slices, sun-dried tomato, balsamic, or honey available to drizzle over the top is awesome.
Gouda Monster http://www.goudamonster.com/
 

Whipped Feta with Herb Oil


Autumn Minestrone

   

Few dishes are more comforting than a piping hot bowl of soup during the chilly months. I love making soups and stews; not only are they almost completely foolproof, they are also easily customizable. Whatever leftover veggies are in the fridge can be tossed into a pot and transformed into a hearty meal – it’s awesome.

Autumn Minestrone

For this minestrone I used Pomi brand boxed tomatoes because I love the flavor as well as the fact that they are not cooked with salt. One box of Pomi tomatoes is about the same as two 14oz cans, and you can substitute accordingly. Keep in mind that you may want to tweak the salt in the recipe if your canned tomatoes contain sodium. Also feel free to use more pasta. I choose to go fairly light to focus on the vegetables and keep the calorie count low.

Autumn Minestrone

Autumn Minestrone
Serves 6
A warm, comforting soup that is full of vegetables and low in calories.
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 teaspoon olive oil
  2. 1/2 yellow onion, diced
  3. 2 stalks celery, diced
  4. 1 cup carrots, chopped
  5. 2 cloves garlic, minced
  6. 4 cups stock
  7. 1 28oz carton chopped tomatoes (or 2 14oz cans)
  8. 1 can cannelini beans, rinsed and drained
  9. 1/4 teaspoon salt (adjust depending on the sodium content of your stock and tomatoes)
  10. 1 sprig of rosemary, stem removed and leaves minced
  11. 1 bay leaf
  12. 1 teaspoon black pepper
  13. 1/2 cup small, dry pasta (I used cavatelli)
  14. 2 cups kale, chopped (or other green of choice)
  15. 1/4 cup parsley, chopped
Instructions
  1. In a deep soup pan heat olive oil on medium high heat. Add onion, celery, and carrots and cook until onions are slightly translucent – about 4-5 minutes. Add garlic and cook another 2-3 minutes.
  2. Add stock, tomatoes, and all of your seasonings. Bring soup just to boiling, reduce heat to medium-low, cover and simmer for about 20 minutes.
  3. Add pasta and kale, cooking for another 10-12 minutes (or however long your pasta needs to cook based on package instructions).
  4. Just before serving stir in fresh parsley.
Calories
  1. 148
Optional olive bread crouton topping
  1. Cut olive bread into 1 inch pieces and toss with a small amount of olive oil to coat. Spread onto a nonstick baking sheet and put into a 400F oven for about 15 minutes or until the croutons are dry and crunchy.
Gouda Monster http://www.goudamonster.com/

Autumn Minestrone


Mediterranean Veggie Burger

   

I have conflicting emotions whenever I go into a restaurant and see they have a veggie burger on the menu. On one hand I get excited – hoping for a hearty, flavorful patty made in-house by someone that understands not all vegetarians are out to eat fat-free, gluten-free, low-sodium rabbit food. I mean I’m going there for a burger after all. On the other hand I get an overwhelming feeling of cynicism, as I know I’m much more likely to be presented with one of those mass-produced hockey pucks from the freezer aisle of the local grocery store. Then on another hand (I can have three hands; don’t judge me) I’m just thankful there is a vegetarian option at all. One thing I can always count on though is a super delicious veggie burger made in my own kitchen.

Mediterranean Veggie Burger

For me, a well-crafted veggie burger needs to hit on three major points: pronounced flavor, contrasting textures, and the ability to make me lean back and pat my belly in sated bliss upon consumption. Having the recipe be quick and easy certainly doesn’t hurt either. This vegan patty whips up in the food processor in just a minute or two, but then it meets all of my requirements for an excellent burger as well. When paired with the olive and tomato relish, a smear of bright lemon basil pesto, and warm feta cheese (or not if you’re vegan) it all comes together into a savory, complex combination of flavors that truly satisfies a rumbling tummy.

Mediterranean Veggie Burger

There are two key factors that contribute to the texture of these burgers. Obviously one of them is going to be the ingredients. I blend farro into the mix for a nice bit of chew throughout, and at the last minute I also add in roasted, salted pumpkin seeds for just a little bit of crunch. The second factor is properly combining the ingredients. Don’t go crazy and pulverize your ingredients into an nondescript, beige paste. Small pieces of chickpea, bits of chewy grain, and whole seeds will give your burger a much nicer bite. When your patties are formed you should be able to identify most of the recipe’s components. If it looks like a chunk of slice-and-bake sugar cookie dough you’ve definitely gone too far.

Mediterranean Veggie Burger

Mediterranean Veggie Burger
Serves 4
Quick to make and packed with flavor, these vegan burgers make a great weeknight meal.
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 15oz can of chickpeas, drained
  2. 1 cup cooked farro (I use a pre-cooked farro/rice blend by Village Harvest, but whatever hearty grain you have on hand should work fine)
  3. 1 garlic clove, chopped
  4. 1 tablespoon tahini
  5. 1 rounded tablespoon nutritional yeast
  6. 1/2 tablespoon egg replacer powder or corn starch
  7. 1/2 teaspoon ground cumin
  8. 1/2 teaspoon paprika
  9. 1/2 teaspoon oregano
  10. Salt, to taste (amount varies depending on whether you’re canned chickpeas are salted – I used about 1/4 of a teaspoon)
  11. 1/4 cup roasted, salted pumpkin seeds
Instructions
  1. Place everything except for the pumpkin seeds into the food processor and pulse until combined, but still chunky.
  2. Add pumpkin seeds and pulse a little bit more. I personally prefer most of the seeds to remain intact, so one or two quick blitzes does the trick for me.
  3. Divide mixture into four equal pieces and shape into patties. If desired you can cover and transfer to the refrigerator to cook later.
  4. Heat a small amount of olive oil or cooking spray in a nonstick skillet and sear your patties on each side.
  5. Serve on toasted bun with tomato olive topping (recipe below), pesto spread, greens, and if you’re not vegan, melted cheese (I used a blend of havarti and feta).
Calories
  1. 236
Gouda Monster http://www.goudamonster.com/
Olive Tomato Relish
Serves 4
The combination of sweet tomatoes and salty olives is a perfect addition to the smoky flavors in the burger.
Print
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 16 cherry tomatoes, diced
  2. 8 kalamata olives, minced (about half the size of your tomatoes)
  3. 1 tablespoon chopped parsley
  4. Fresh black pepper
Instructions
  1. Combine all ingredients in bowl.
  2. Serve on top of your burger.
Calories
  1. 34
Gouda Monster http://www.goudamonster.com/

Mediterranean Veggie Burger


Rosemary Tomato Soup & Grilled Cheese “Fries”

   

The classic pairing of grilled cheese and tomato soup is one of my all time favorites. It’s something that I – and most other people I know  – grew up eating, so as adults it has evolved into no-fuss comfort food. Nostalgia aside, it’s incredibly easy to make a more grown-up version of this dish that will make you want to throw away your can opener and forget the name Campbell’s (except don’t toss the can opener because you need it for the tomatoes). I grow basil on my balcony because I love it so much and it’s almost always the flavor used in tomato soup, but if you’ve never made your tomato soup with rosemary you’re in for a real treat. It’s particularly wonderful when fall starts to roll around because rosemary has a savory, evergreen-like aroma that reminds me of the upcoming holidays. The soup itself is very low calorie (less than 80 per bowl) but I still wanted to find a way to trim down the calories on the grilled cheese front. In the end I decided to make open-faced grilled cheese “fries” so that each person only got one slice of bread instead of two. Not only is it a little bit healthier, but they are the perfect finger food for dunking into a piping hot bowl of soup. But yeah… I still ate two slices of bread because the fries were too delicious. Oh well… I tried!

Rosemary Tomato Soup & Grilled Cheese Fries

While making this for lunch today I didn’t remember until the very end that my immersion blender was broken. I ended up transferring the soup to the food processor to puree it which made me realize how much I LOVE my immersion blender. If you don’t have one of these and you find yourself making a lot of stove-top soups and sauces I highly recommend getting one. It makes your life so much easier! Doing it in the food processor or in the blender works fine though, just make sure that you’re careful as the hot liquid can splash around and make a mess – especially if you overfill the basin.

For the grilled cheese sticks I think using a combination of cheeses is the best way to go, but use whatever you have around. For mine I used a mix of sharp white cheddar, a colby-swiss blend, and mozzarella. The sharp cheddar gives it a nice pungent flavor while the other cheeses give an ooey gooey melty consistency. I used a total of 5 ounces so it would be a little under a serving of cheese per person – another area where I was trying to skim off a few calories. The bread I used was a white Italian bread with a subtle open crumb. The shallow holes end up creating yummy cheesy pockets of awesomeness, and in some cases the cheese oozed through and browned a little on the bottom when grilling – perfect.

Rosemary Tomato Soup & Grilled Cheese Fries

Rosemary Tomato Soup
Serves 6
Warm, comforting tomato soup infused with the scent of fresh rosemary.
Print
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1 teaspoon olive oil
  2. 1/2 yellow onion, diced
  3. 1 cup grated carrots
  4. 2 cloves garlic, minced
  5. 1 sprig fresh rosemary
  6. 1/8 teaspoon salt
  7. 5 cups vegetable stock
  8. 1 31.5 ounce can whole peeled tomatoes (I used San Marzano)
  9. 1 bay leaf
  10. 1 teaspoon black pepper
  11. 1 teaspoon dried oregano
  12. Salt, to taste (use more or less depending on the sodium content of your stock – I didn’t need any extra salt for mine)
  13. 1/4 cup heavy whipping cream
Instructions
  1. Heat olive oil in soup pan on medium high heat. When hot add onions, carrots, garlic, rosemary, and the 1/8 teaspoon of salt. Let cook for several minutes until the onions are just slightly caramelized.
  2. Pour stock into the pan, making sure to stir well to get all of the caramelized bits off of the bottom. Add entire can of tomatoes, bay leaf, and additional seasonings. Bring to a boil, reduce heat to low, cover, and let simmer for about 20 minutes.
  3. Remove bay leaf and rosemary sprig from the soup. It’s ok if any rosemary leaves fell off while cooking, as they will be blended in when you puree the soup. Turn off the heat.
  4. Using either an immersion blender or food processor, puree soup to desired consistency.
  5. Transfer back to pot stir in the heavy cream. Serve immediately.
Calories
  1. 79
Gouda Monster http://www.goudamonster.com/
Grilled Cheese "Fries"
Serves 6
Fun twist on traditional grilled cheese – perfect for soup dunking!
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 5 ounces shredded cheese (I used a blend of sharp white cheddar, colby-swiss, and mozzarella)
  2. 6 slices of good bread
  3. 2 tablespoons butter, melted
Instructions
  1. Preheat a skillet on medium high heat and turn on your oven’s broiler.
  2. Brush each slice of bread with the melted butter on one side. I had a little extra butter leftover and just poured it into my soup pot – yum!
  3. Place your bread, butter-side down, onto your hot skillet. Put shredded cheese on top and allow it to get nice and seared on the bottom.
  4. Transfer the bread slices to your oven to brown the cheese. It happens pretty quickly so take care not to let it burn.
  5. Put cheese bread on cutting board and let cool a couple of minutes before slicing into sticks. Top with fresh black pepper.
Calories
  1. 191
Gouda Monster http://www.goudamonster.com/

Rosemary Tomato Soup & Grilled Cheese Fries


Taco Pizza

   

For those times when you can’t decide between taco night or pizza night, may I present for your consideration – Taco Pizza Night! I love this recipe because it’s high in protein and easy to throw together. Not only that, but you can scale the calories back to 170 calories per slice (340 calories for 1/3 of a 10-inch pizza) by using a reduced fat cheese and leaving off the avocado. Personally I think the 205 calories per slice is totally manageable in my diet though… and I never like to forgo the real deal when it comes to cheese! If you’re looking for a simple weeknight meal that can be whipped up in under half an hour, then this pizza should make its way into your oven and then into your mouth.

Taco Pizza

One of the things that makes this meal so easy to prepare is the use of a pre-made pizza crust. For the longest time I used whole grain lavash sheets to make a lower calorie variation on traditional pizza – like with my Quick Low Calorie Flatbread. Then I made an awesome discovery. One evening while doing my grocery shopping I came across the par-baked crusts from Pizza Romana and was shocked to see that the entire crust was only 300 calories. For comparison, a Boboli 8″ personal pizza crust is 380 calories while the 12″ pizza crust is over 1000 calories. The Pizza Romana crusts are about 10″ wide and made with very basic ingredients (flour, yeast, salt, oil). It makes for a perfect blank canvas to host an array of pizza toppings, and of course it worked wonderfully in this taco pizza. I’m able to find these at Central Market in Dallas – other HEB stores may carry them as well. If you cannot find these crusts in your area, Amazon happens to sell them by the 6-pack but the shipping cost is kind of ridonkulous. Another option would be making use of lavash as I did in my previous pizza recipe, or any other thin flatbreads that are readily available to you. And of course if you don’t care about the calories… by all means use whatever crust you want! Just make note that this could affect the overall cooking time.

Taco Pizza

Taco Pizza
Serves 3
A simple-to-prepare weeknight pizza that’s full of flavor.
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 premade pizza crust (I used the one by Pizza Romana)
  2. 1 teaspoon olive oil
  3. 1 small yellow onion, diced
  4. 1/2-1 jalapeño pepper, diced (remove seeds for less heat)
  5. 1 mini sweet red pepper, diced (or 1/2 bell pepper)
  6. 2 cloves garlic, minced
  7. 1/2 package or 1 1/2 cups vegetarian burger crumbles, thawed (I used Morningstar Farms)
  8. 1 tablespoon tomato paste
  9. 1/4 cup water
  10. 1/4 teaspoon ground cumin
  11. 1/2 teaspoon dried oregano
  12. 1 tablespoon chili powder
  13. 1/4 teaspoon salt
  14. 2 1/2 ounces sharp cheddar cheese, grated
  15. 8-10 cherry tomatoes, halved
  16. 1/2 avocado, sliced (or cubed depending on your preference)
  17. Chopped cilantro & green onion for garnish
Instructions
  1. Preheat oven to 450F (or whatever temperature your packaged crust suggests.)
  2. Using half a teaspoon of your olive oil, rub it along the outer edge of your prepared pizza crust. Lightly sprinkle with salt if desired. I find this gives a nicer texture and flavor to the crust when it comes out of the oven.
  3. Heat the remaining half teaspoon of olive oil on medium high heat in a nonstick skillet.
  4. Put onions, peppers, and garlic in the oil and let cook for a few minutes until soft and fragrant.
  5. Add burger crumbles, tomato paste, water, and seasonings to the pan. Let simmer for about 5 minutes.
  6. Sprinkle about half of the cheese onto your pizza crust. Since there is no sauce the cheese will act as a “glue” to hold your toppings in place. Evenly distribute the taco crumbles over the top of the cheese and then top with the remaining shredded cheddar.
  7. Place pizza directly on the oven rack and bake for 6-8 minutes or until the edges of the crust are crisp and golden. Use your crust’s package instructions as a guideline for cooking time.
  8. Remove from oven and top with fresh tomato, avocado, and herbs.
Calories
  1. 415
Notes
  1. Calories listed are for 2 slices or 1/3 of the whole pizza.
Variations
  1. Non vegetarians can brown 1/2 a pound of ground beef in place of the crumbles. Make sure to drain off excess grease before seasoning. I calculated the calorie info subbing in 80% lean ground beef and the calories/protein content were almost exactly the same as the original.
Gouda Monster http://www.goudamonster.com/

Taco Pizza

 

 

 


Whole Wheat Orzo with Meyer Lemon & Thyme

   

Quickie lunch noms.

 

Whole Wheat Orzo w/ Meyer Lemon & Thyme
Serves 1
A quick, low calorie lunch for one that’s simple to toss together.
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. ¼ cup whole wheat orzo, prepared according to package instructions (make sure to salt your water!)
  2. ½ cup cooked Quorn tenders
  3. 4-6 quartered cherry tomatoes
  4. 3-4 chopped kalamta olives
  5. 1 teaspoon extra virgin olive oil
  6. 1 teaspoon meyer lemon juice, plus the zest from the outside (about ¼-½ of the lemon is zested)
  7. 1 teaspoon water
  8. 1 tablespoon chopped fresh thyme
  9. Dash of garlic powder
  10. Salt & pepper to taste
  11. 2 teaspoons grated parmesan cheese
Instructions
  1. In a small bowl whisk together the oil, lemon juice, lemon zest, water, garlic powder, salt, and pepper. I didn’t give exact measurements for these things because you use a small amount. Make it tasty to your specifications.
  2. When the orzo is done, toss it with… well, everything. I generally like to leave a little of each ingredient on the side to top my dish with because I eat with my eyes first. :)
Calories
  1. 315
Notes
  1. For those unfamiliar with meyer lemons, they are a little sweeter than regular lemons. The skin is much less bitter as well. Regular lemons would work just fine in its place, but I really like the taste of these.
Variations
  1. The veggies can be modified quite a bit. Throw in some cucumbers, peppers, chopped spinach. Change the thyme to basil. Change the lemon to lime and use cilantro. Try feta instead of parmesan. There are a lot of possibilities for customization here.
Gouda Monster http://www.goudamonster.com/