S’mores Pizza

by Jennifer

This recipe is from Grilled Pizzas and Piadinas by Craig W. Priebe with Dianne Jacob, and it is unbelievably good.  Truly.  I can’t emphasize enough how GOOD this dessert is.  Needless to say my kids went nuts, but I was right there with them!  Makes one 12” pizza.

  • 1/2 cup chocolate chips
  • 1/2 cup sweetened condensed milk
  • 9 full graham crackers or 3 cups graham sticks, divided
  • 11 oz. pizza dough
  • 1 TBS unsalted butter, melted
  • 7-oz. jar marshmallow fluff
  • Cornmeal for pizza paddle

(It rained the night I made this so I used a preheated pizza stone in the oven at 450 degrees, but if you do grill it, you’re going to grill the first side of the crust, flip it over, then brush with the melted butter and proceed, sliding it back on the grill after you top it.)

In a microwave-safe bowl, melt the chocolate chips on HI for about 30 seconds, or until smooth.  Stir in the sweetened condensed milk and set aside.

Place 2/3 of the graham crackers in a ziplock bag and crush the best you can without breaking the bag (I used the condensed milk can;  you could also use a rolling pin).  Break the remaining graham crackers into small pieces.

Roll out the dough into a 12” circle and transfer to a pizza paddle sprinkled with cornmeal.  Brush with melted butter.

Spread the crushed graham crackers on top.

Drop spoonfuls of the chocolate mixture and fluff over the graham cracker layer, then sprinkle with remaining broken graham crackers.  Slide pizza onto hot pizza stone and bake for 10 minutes,

or until underside of crust is golden and fluff is puffed and golden.

Almond-Cranberry Quinoa Cookies

by Jennifer

I haven’t changed this recipe from Bon Appetit at all;  these breakfast cookies are full of protein and fiber, and are wonderful.  They’re great to eat on the go in the morning, and they freeze well, so I often make a double batch (the photos show a double batch, though the recipe below is for a single batch).

  • 1/2 cup unsalted butter, softened
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 1 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups white whole wheat flour or whole wheat pastry flour
  • 1 cup cooked quinoa, cooled
  • 1 cup oats
  • 1 cup dried cranberries
  • 1/2 cup slivered almonds

Preheat oven to 375 degrees, and line baking sheets with parchment paper.

In a large bowl, using an electric mixer, cream together the butter, sugars and honey.

Add the eggs, vanilla and almond extract, and mix well.  Add the salt, baking powder and baking soda, mixing until incorporated.

Add flour, mixing on low speed just until it’s blended into the butter mixture.

Using a wooden spoon, stir in the quinoa, oats, cranberries and almonds.

Drop 2 TBS portions onto the baking sheets, with about 2” space in between cookies.

Bake for 12 – 15 minutes, or until golden brown.  Cool on wire racks.

Roasted Eggplant & Feta Dip, Better-than-Pita Grill Bread, Crudites

by Jennifer

This dip, adapted from Eating Well, is supposed to be an appetizer, but it made a wonderful summer dinner.  My husband doesn’t even like eggplant and had three helpings!  My youngest son declared the grill bread “better than naan”, and that’s saying something.  Serves 4.

Roasted Eggplant & Feta Dip

  • 1 medium eggplant (about 1 lb)
  • 2 TBS red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 4 oz. crumbled feta cheese
  • 1/2 cup finely chopped red onion
  • 1 red pepper, finely chopped
  • 1 jalapeno, seeded and minced (optional….I included this, and it was spicy, but delicious)
  • 2 TBS chopped fresh basil
  • 1 TBS chopped parsley
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • pinch of sugar (optional…I included this)

Preheat broiler with oven rack 6 inches away from heat source.  Prick eggplant multiple times with a fork, then place on a foil-lined pan and broil, turning every 5 minutes or so,

until the eggplant’s skin is charred and a knife inserts easily near the stem, about 20 minutes total.  Set eggplant aside to cool.

Meanwhile, combine vinegar and red onion in a medium-sized bowl and let macerate for 20 minutes.  When eggplant is cool enough to handle,

slice it lengthwise and scoop out the flesh into the bowl with the onion and vinegar, and mash with a fork.

Add the olive oil and continue to mash, leaving some texture to the eggplant.

Stir in the remaining ingredients, and serve with grill bread and crudites.

Better-than-Pita Grill Bread – adapted from Gourmet magazine

Keep the grill bread warm in a kitchen towel as you cook them, or you can make them up to a day ahead, cool them completely, and rewarm them, wrapped loosely in foil, in a 350 degree oven until warm.  This recipe makes 10 pieces of grill bread, but honestly, my family of 5 could have happily eaten another 10!

  • 2 cups all-purpose flour plus extra for kneading and rolling
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 tsp yeast
  • 1/4 cup plus 1 TBS warm water
  • 1/4 cup vegetable oil
  • 1 TBS beaten egg

Whisk together the flour, sugar, salt and yeast in a medium-sized bowl.

In a smaller bowl, whisk together the oil, water and egg.

Add the liquids to the flour mixture and stir until combined.  Knead the dough, using additional flour to keep it from sticking, for 2 minutes (dough will not be smooth);

transfer dough to a clean oiled bowl, turning to coat, cover with plastic wrap, and place in a warm place for 30 minutes.

Divide dough into 10 pieces.  Heat a ridged grill pan or cast-iron skillet over medium-high heat.

On a lightly floured surface roll out one piece of dough at a time into a very thin, roughly 6” round (mine are pretty rough).  Brush the skillet with a little oil and grill one round at a time, about 1 minute per side,

until there are grill marks on both sides and the bread is cooked through.

Transfer breads to a kitchen towel and wrap loosely as you cook the rest.  Serve warm.

Weekly Menu Plan 30

Monday – Buffalo Chicken Salad

Tuesday – Chickpea Salad with Cumin Dressing; Spicy Shrimp

Wednesday – Ricotta and Spinach Frittata; Black Bean, Tomato, and Cucumber Salad

Thursday – Curried Noodles with Vegetables

Friday – Chicken Burgers with Shallots, Mustard, and Capers; Japanese Cucumber Salad with Cilantro, Mint, and Ginger Rice Wine Vinegar Dressing

Saturday – Spice-rubbed Fish with Lemony Rice, Tomato Salad

Sunday – Pasta Bolognese; Balsamic Romaine Salad

Grocery List

Produce

  • 1 sweet onion
  • 2 onions
  • 1 large onion
  • 1 head romaine lettuce and 1 red leaf lettuce (or 2 romaines)
  • 1 yellow bell pepper
  • 2 pints grape tomatoes
  • 4 medium carrots
  • 1 large carrot
  • 7 lemons
  • 2 bunches green onions
  • 1 large tomato, or 2 plum tomatoes
  • 2 red bell peppers
  • 1 bunch cilantro
  • 1 bunch mint
  • 2 garlic heads
  • 1 medium red onion
  • 1 bag baby spinach
  • 1 large cucumber, or 2 small ones
  • 4 small cucumbers
  • 1 green bell pepper
  • 1 8oz package shiitake mushrooms
  • 2 shallots
  • hamburger toppings: lettuce, tomato, etc..
  • ginger
  • 1 lime
  • 2 small zucchinis (or 1 medium zucchini)
  • 2 large tomatoes
  • celery
  • 1 bag mixed salad

Meat

  • 1 lb boneless, skinless chicken breasts (4 medium breasts)
  • 1 lb ground chicken
  • 1 pound cod or other firm white-fleshed fish
  • 1 lb minced beef (90% lean)

Dairy

  • low fat plain Greek-style yogurt
  •  low-fat buttermilk
  • 2 oz blue cheese, crumbled
  • 6 oz crumbled feta cheese
  • one dozen eggs
  • milk
  • ricotta cheese

Pastas, Grains, and Legumes

  • cashews
  • 1 9-ounce package fresh Chinese noodles or 8-ounces dried linguine
  • hamburger buns
  • basmati rice
  • 1 lb dried fettucine

Cans, Bags, Bottles and Jars

  • 2 15oz cans chickpeas
  • 1 15 oz can black beans
  • vegetable stock, or chicken stock
  • 1 6 oz can tomato paste
  • 1 28 oz can strained tomatoes (I used POMI 26.46 oz strained tomatoes)

Frozen

  • 24 uncooked shrimp

Pantry Staples 

  • coconut oil, or grapeseed oil
  • smoked paprika
  • chile powder
  • hot sauce (or buffalo)
  • olive oil
  • cumin
  • sriracha sauce
  • nutmeg
  • madras curry powder
  • turmeric powder
  • soy sauce
  • chili-garlic sauce
  • sesame oil
  • capers
  • Dijon mustard
  • rice wine vinegar
  • sugar
  • ground coriander
  • ground ginger
  • paprika
  • butter
  • Chipotle Chili powder
  • bay leaf
  • balsamic vinegar

Chicken Burgers with Shallots, Mustard, and Capers; Japanese Cucumber Salad with Cilantro, Mint, and Ginger Rice Wine Vinegar Dressing

By Ira,

This is a very easy and delicious meal. All you need to do is add shallots, mustard, capers, and lemon zest to ground chicken, form it into patties and cook it. For the side dish, cucumbers need to be finely sliced lengthwise, then topped with cilantro, mint, and then the ginger rice wine dressing.

First, prepare the plate of cucumbers, and make the dressing, but don’t pour it over the cucumbers yet. Then make the burgers, and while they’re cooking, prepare the toppings, toast the buns, and drizzle the dressing over the cucumbers.

Chicken Burgers with Shallots, Mustard, and Capers

Serves 4

  • 1 lb ground chicken
  • 2 tablespoons capers, minced
  • 2 shallots, diced
  • 1 generous tablespoon Dijon mustard
  • zest from 1 lemon
  • salt and pepper
  • 2 teaspoons coconut or grapeseed oil
  • 4 hamburger buns
  • Plus Romaine lettuce, tomatoes, ketchup, mayonnaise, mustard to serve

In a medium bowl, add the chicken, capers, shallots, dijon, lemon zest, salt and pepper. Mix gently. Form into 4 equal patties.

In a large skillet over medium-high heat, add the oil, then the patties. If you have a smaller skillet, then you can cook 2 patties at a time. Cook for 5-7 minutes on one side,

flip, and cook the other side for another 5-7 minutes or until well done. Serve with slightly toasted burger buns, and any other toppings you like.

Japanese Cucumber Salad with Cilantro, Mint, and Ginger Rice Wine Vinegar Dressing

Serves 4 – adapted from Jamie Oliver’s Happy Days with the Naked Chef

  • 4 small cucumbers
  • a small handful of mint leaves
  • a small handful of cilantro leaves
  • 2 tablespoons olive oil
  • 1 tablespoon rice wine vinegar
  • salt and pepper
  • pinch of sugar
  • 1-inch size piece of ginger, grated
  • zest of 1/2 lime

Finley slice the cucumbers using a mandolin, or a potato peeler. Arrange it on a plate. Top it with torn leaves of mint and cilantro.

In a small bowl, mix together the olive oil, rice wine vinegar, salt, pepper, sugar, ginger, and lime zest.

Drizzle the dressing over the cucumbers and serve.

Curried Noodles with Vegetables

By Ira,

This meal comes together very quickly. Once you prepare the vegetables, you can stir-fry them, then add the noodles and the spices, and it’s done.

  • 4 teaspoons coconut oil or grapeseed oil, separated
  • 1 onion, sliced
  • 1 medium carrot, julienned
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 8oz package shiitake mushrooms, stalks removed and sliced
  • 3 garlic cloves, diced
  • 1-2 tablespoons madras curry powder
  • 1/2 teaspoon turmeric powder
  • 1/2 cup vegetable stock, or chicken stock
  • 2 tablespoons soy sauce
  • 1 teaspoon to 1 tablespoon chili-garlic sauce
  • salt
  • 1/2 cup cashews
  • 3 green onions, diced
  • 1 9-ounce package fresh Chinese noodles or 8-ounces dried linguine
  • 1 tablespoon toasted sesame oil

In a large pot, bring water to boil. Add the noodles and let it simmer, stirring occasionally, until they are al-dente, about 3 minutes if you’re using the fresh noodles. Drain, rinse it with cold water, add the sesame oil, and stir it gently. Set it aside.

In a wok or large skillet over medium heat, add 2 teaspoons oil, followed by the onion and carrot.

Stir-fry for a few minutes, then add the green and red bell pepper and cook for a few more minutes. Transfer the mixture to a plate and set it aside.

To the same now empty pan, add 2 teaspoons oil, then the shiitake mushrooms and garlic.

Cook while stirring occasionally for a few minutes.

Add the cooked vegetables to the wok, followed by the noodles, curry powder, turmeric, stock, soy sauce, chili-garlic sauce (amount varies according to how spicy you like your noodles), soy sauce. Stir gently to combine. Taste to check the seasonings and add salt accordingly.

Top with the cashews and green onions and serve.

Ricotta and Spinach Frittata; Black Bean, Tomato, and Cucumber Salad

By Ira,

This frittata is very creamy and easy to make. You first cook the onion, then add spinach, pour the eggs on top, add the ricotta in dollops and finish cooking it in the oven. You can put together the salad while the frittata is cooking.

Ricotta and Spinach Frittata 

Serves 4 – adapted from Clean Eating magazine

  • 8 eggs
  • 1/3 cup milk
  • 1 tablespoon olive oil, grapeseed oil, or coconut oil
  • 2 garlic cloves, minced
  • 1 medium red onion, thinly sliced
  • 1 bag baby spinach (about 4 cups)
  • salt and pepper
  • pinch ground nutmeg
  • 2/3 cup ricotta cheese

Preheat oven to 375F.

In a medium bowl, whisk together the eggs, milk, nutmeg, salt and pepper. Set it aside.

In a 10-inch nonstick oven proof skillet over medium heat, add the oil, then the onion. Cook, stirring occasionally, for 5-7 minutes.

Add the garlic, and stir for 30 seconds.

Add the spinach in batches, and stir until each batch wilts down. Season with salt and pepper.

Spread the spinach and onion mixture evenly across the skillet,

then pour the egg mixture evenly on top.

Add the ricotta in tablespoon dollops across the frittata. Let it set on the bottom for about 3 minutes, then transfer it to the oven and

cook for about 8 to 12 minutes or until eggs are firm.

Black Bean, Tomato, and Cucumber Salad

  • 1 15 oz can black beans, drained and rinsed
  • 1 pint grape tomatoes, halved
  • 1 large cucumber, or 2 small ones, diced
  • 4 green onions, sliced
  • juice from 1 lemon
  • 3 tablespoons olive oil
  • 1/2 teaspoon cumin powder
  • salt

In a large bowl, combine all ingredients together and stir gently. Taste for salt and add accordingly.