Pizza Cornbread

2 Jan

Happy new year! My New Year’s Eve was filled with friends, food, fizzy drinks and a Simpson’s marathon. We sure know how to party 😀  So what do you make for a low-key night in? A massive cheese plate, light sweets and… cornbread. Yep, my friend requested cornbread, which was the perfect opportunity to develop a new recipe! Because friends = guinea pigs, obviously.

I wanted a savory cornbread, but one that wouldn’t compete with the pulled pork everyone else was eating for dinner. And pizza is, as we all know, one of the best foods that exists. So I smashed the two together to form pizza cornbread!

Pizza Cornbread |

The batter is based off my recipe for avocado cornbread. It’s whole wheat, packed with corn, and flavored with Italian seasoning and roasted garlic. Then I filled it with a layer of pizza sauce and freshly shredded cheese. This tasted amazing hot out of the oven, but also tastes great refrigerated the next day. Make it as a side dish for soup, or as a snack to enjoy all on its own. Dress it up with sautĂ©ed veggies or even salami (vegan or otherwise).

Pizza Cornbread |

Pizza Cornbread, adapted from my Avocado Cornbread

Makes one 9″ cornbread, serves 8-10

  • 1 C skim or non-dairy milk + 1 tsp lemon juice
  • 1 C course ground cornmeal
  • 1/2 C whole wheat flour
  • 1/2 tbsp Italian seasoning
  • 1/2 tsp granulated roasted garlic (roasted is preferred, but regular garlic powder works too)
  • 1.5 tsp baking soda
  • 1/2 tsp sea salt
  • 1.25 C corn kernels (if using frozen, allow to thaw first)
  • 1 egg
  • 4 tbsp butter
  • 2 tbsp honey
  • 1/2 C prepared pizza sauce (I love Trader Joe’s jarred pizza sauce)
  • 3 oz freshly shredded Parmesan or aged mozzarella cheese

Preheat oven to 375. Place 9″ oven-safe skillet or cake pan in the oven while it preheats.

In a large measuring cup or small bowl, combine milk and lemon juice; set aside and let curdle.

In a small bowl, melt together the butter and honey.

In a large bowl, mix together all the dry ingredients, including the corn.

Whisk the egg into the now-curdled milk and pour into the dry mixture. Add the melted butter-honey mixture and stir to combine.

Remove the hot pan from the oven and spray liberally with PAM. Pour about 2/3 of the batter into the pan and spread into an even layer.

Spoon on the pizza sauce, and spread, as you would on pizza crust, leaving the outer edges without sauce.

Pizza Cornbread |

Cover the sauce with your freshly shredded cheese. Spoon the remaining batter on top and spread into a thin layer, to cover the cheese and sauce as best you can. It’s ok if some cheese and sauce peek through the top.

Bake at 375 for 25 minutes. Remove and let cool at least 15 minutes before slicing and serving. Make sure leftovers are completely cooled before wrapping in foil and storing in the fridge, up to 5 days.

Pizza Cornbread |

Enjoy this recipe and other meatless deliciousness! Check out the Meatless Monday linkup on Confessions of a Mother Runner.

Confessions of a Mother Runner

Sweet Potato Noodles with Tomatoes and Beefless Ground

29 Dec

I’ve shared a few pasta recipes lately, but I know that’s not everyone’s jam. Ok, who am I kidding – everyone loves pasta, be it gluten free, whole wheat, vegan or covered in meat. But sometimes you want a meal that’s a little bit lighter. Something that is purely plant-based and fully of vitamins.

Shortly before Chris bought me the pasta machine, I bought myself a new spiralizer. The first one I owned, a handheld one, broke on the first try. That was pretty off-putting and I gave up on all variety of veggie noodles. But reading everyone else’s recipes with zoodles and the like was inspiring enough to get me to buy a new one. A better one! This is no paid endorsement, but the Brieftons Spiral Slicer is pretty freakin’ awesome. Super easy to assemble, use and clean. And it comes apart for storage wherever you have space.Sweet Potato Noodles with Tomatoes and Beefless Ground |

This single-serving meal is quick to assemble and cooks in less than 10 minutes. Spiralize a sweet potato, saute in coconut oil with tomatoes, beefless ground and some seasoning, and you have a simple, delicious meal that’s full of all the good nutrients.

Sweet Potato Noodles with Tomatoes and Beefless Ground |

Sweet Potato Noodles with Tomatoes and Beefless Ground

Serves 1, can be doubled

  • 1 medium-large sweet potato, peeled
  • 1 tbsp coconut oil
  • 6 cherry tomatoes, quartered
  • 1/2 C beefless ground (this is a soy-based product and could be replaced with mushrooms)
  • Dash or two of your favorite spice blend
  • Freshly ground black pepper
  • 1/2 tsp white wine vinegar, to serve

Begin by cutting the ends off the sweet potato so they are flat. Use your spiralizer or some mad knife skills to make noodles out of the potato. Don’t throw out the leftover core! I sliced this into thin, tiny disks and used it with the noodles.

Heat the coconut oil over medium-high in a skillet – preferably a cast iron skillet. Saute the noodles for a few minutes, tossing frequently.

Add in the tomatoes and beefless ground, tossing to incorporate. Cook for another 5 minutes, or until the noodles are done to your liking. Sprinkle in the spice blend and black pepper. I used this local blend of onion, garlic, and other allium flavors for a great umami quality!

Sweet Potato Noodles with Tomatoes and Beefless Ground |

Serve in a bowl. Sprinkle the vinegar on top and grind more black pepper, to your liking. Enjoy!

Homemade Fettuccine with Roasted Tomatoes

27 Dec

Homemade pasta evokes thoughts of skilled grandmas or trained chefs toiling away in the kitchen using age-old recipes. The idea of hand-making pasta seems daunting and wholly unnecessary given the massive variety of pasta available today. I mean, I have eaten black bean pasta, gluten free pasta, whole grain and whole wheat, and even spinach or garlic pasta!

But if you’ve been reading this blog for a while, you know I like a challenge, and love a new kitchen gadget. Which is why I was so excited to unwrap my birthday gift from Chris this year – he got me a pasta machine!!! It’s honestly not something I ever thought I wanted or needed but even after just one attempt, I am now completely obsessed. I dreamt of making pasta the night after I made the recipe below.

Homemade Fettuccine with Roasted Tomatoes |

The experience was so much fun and inspiring that I was giddy with myself during the whole process! Now, I’m not all that skilled when it comes to dough. Bread is not my forte, I am rarely successful with homemade pizza crust, and cinnamon rolls take way too much concentration from me because I don’t want to screw them up. So I was rather wary when I set out to make this fettuccine. In fact, I was more than ready to through some store-bought pasta into the boiling pot of water should this fail miserably.

Homemade Fettuccine with Roasted Tomatoes |

But oh how easy it was! A simple dough of flour, egg and water requires some kneading, but nothing crazy. One key to this is to NOT put salt in the dough. Doing so would result in tough pasta, which no one wants to eat. Save the salt for the boiling water – it will properly season the pasta while it cooks!

The machine itself was a breeze to use, and pretty fun (Chris thinks I’m crazy that I feel this way). The dough, when made properly and not sticky, goes through the rollers quickly. The cutting process is super cool – in goes a sheet of dough, out comes pasta!

Homemade Fettuccine with Roasted Tomatoes |

The cooking process is fast, too. Fresh pasta doesn’t take long to cook, so your noodles only need to sit in the boiling water for a few minutes.

Homemade Fettuccine with Roasted Tomatoes |

And who can forget the sauce?! I didn’t want to ruin my homemade pasta with store-bought sauce, so I opted for tomatoes roasted in olive oil. Real, true flavors make all the difference. And of course, I added cheese on top to serve. Because DUH. You could leave this out, but the creaminess and extra saltiness that the cheese provides just makes the dish.

Homemade Fettuccine with Roasted Tomatoes |

Yeah, this is carb-heavy. Yeah, it takes some time and elbow grease, though I will say the entire process from mixing dough to serving took maybe 30 minutes. The cleanup wasn’t too bad either! Oh, and the total cost of this dinner for two? Maybe $3 for all the ingredients. You can’t beat that!!

If you’re interested in the best pasta dinner you can make, I would seriously consider getting a pasta machine. No, I’m not getting paid for an endorsement, but this is the brand that Chris bought me. It’s durable, shiny and works like a charm.

Homemade Fettuccine with Roasted Tomatoes

Serves 2

  • 1 C all-purpose flour, plus more for kneading and rolling
  • 1 egg, room temperature, lightly beaten
  • 2 tbsp water, room temperature
  • 1 pint cherry tomatoes, washed and sliced in half
  • 2 tbsp olive oil
  • Sea salt and fresh black pepper
  • 2 oz freshly shredded parmesan, mozzarella or gouda cheese, to serve

Place one cup of flour in a bowl. Make a well and add the beaten egg and water. Use a fork to mix together the dough until just combined.

Lightly flour a clean counter or workspace and turn out the dough. Knead with extra flour as necessary, about 3-4 minutes. The goal is a dough that it smooth and elastic. Let sit a few minutes on a plate, or even up to 30 minutes, so the liquids can hydrate the flour completely.

Now start boiling a large pot of well-salted water. You can also preheat your oven to 400 degrees.

On a small rimmed baking sheet lined with foil, place the halved tomatoes cut-side down and drizzle with olive oil, salt and pepper. Roast these at 400 degrees until they have completely broken down, about 15 minutes. This can roast while you make the pasta.

Make sure your pasta machine is clamped to a clean table or counter. Lightly flour the surface where the rolled dough will come out.

Cut off one-quarter of the dough and feed it through the rollers on setting 0. Fold in half. Repeat this process of rolling and folding 5 more times. Then, change the rollers to setting 1 and roll the flatted dough through it. Do not fold in half at this point. Keep increasing the setting by one until you hit setting 5.

Set the long, thin flat piece of dough on a clean, damp tea towel. Cut off another quarter of the dough and repeat the above process. Continue to do this with the rest of the dough.

Move the hand crank to the cutting rollers. Feed one sheet of flat dough through the fettuccine-sized cutting rollers. Use your other free hand to collect the cut pasta. Lay flat on the damp tea towel. Repeat this process with the rest of the sheets of dough.

Now your salted water should be boiling. Gently place all the fettuccine in the boiling water. Boil for 2-4 minutes. Yes, really – fresh pasta takes very little time to cook! Taste test a piece of pasta to ensure it is your desired consistency. I like it with a little bite – not overcooked.

Drain the cooked pasta in a colander.

Now, remove the tomatoes from the oven. Heat a frying pan or cast iron skillet on medium-high. Transfer the tomatoes with the oil the cooked in, to the hot pan. Stir in the cooked pasta and toss to coat. Add more salt and pepper, to taste, and even more olive oil if desired.

Serve pasta and top with shredded cheese of your choice.

Pasta with Charred Pepper and Onion

22 Dec

Happy winter! I know, it’s been a while since I posted a new recipe. Work and life and more work have taken a priority, but all for great reasons! Since September, I have been teaching public speaking at the nearby university in addition to my day job. The class is fun and poses some interesting challenges for myself. This week will see the end of the semester, which simply means five weeks to prep for spring.

I was excited to see that this month’s Recipe Redux challenge was a cookbook-related one. In order to celebrate all the accomplishments of 2016, the Redux team has asked us flip to a 2016-esque page number in the nearest cookbook.

A year or two ago, my Oma and Opa gave me a vegetarian cookbook for Christmas. I know they sometimes question my vegetarianism, but the gift of that book said a lot in terms of acceptance of my dietary choices. I know they want the best for me overall, and proper food is a surefire way to be healthy!

So, I flipped to page 216 in the book “330 Vegetarian Recipes for Health,” and low and behold I found a simple yet satisfying recipe of pasta, roasted peppers and onion!

Pasta with Charred Pepper and Onion |

After a long day and a nice run on the treadmill, this was to be the ideal dinner with some modifications. This meal really is the ideal dinner to make on a busy night. Bell pepper roasts quickly in the broiler or on the grill and pairs perfectly with whole grain pasta and sauteed onion. I added some beefless ground for a protein boost, and some spices for additional flavor, and that’s it! A quick and easily meal for two or four.

Pasta with Charred Pepper and Onion |

Fusilli with Peppers and Onions, modified from 330 Vegetarian Recipes for Health

Serves 2

  • 1 large bell pepper
  • 1 tbsp olive oil
  • 1 medium onion
  • 1-1/2 whole grain fusilli or rotini
  • 3/4 C beefless ground
  • 1 tsp paprika
  • 1/2 tsp coriander
  • sea salt & black pepper, to taste
  • 1 tbsp olive oil, to serve

Turn on your broiler or grill. Place the washed bell pepper in the flame and cook until charred. You’ll need to watch it and turn it around to ensure an even char. Once sufficiently blackened, remove and place in a paper bag. Close and let sit for five minutes.

Scrape off the charred skin from the bell pepper. Slice thinly; set aside.

Bring water to boil in a pot and cook pasta according to package directions. I prefer the whole grain pasta for added chew, fiber and protein. Drain and return to the pot.

While the pasta cooks, heat 1 tbsp olive oil in frying pan. Saute onion 8-10 minutes. Add in the sliced bell pepper and sprinkle in some sea salt and black pepper. Then, stir in the beefless ground, paprika and coriander. Cook another 5 minutes to heat through.

Stir the vegetables into the pot of pasta. Mix well and serve into two bowls. Finish with a drizzle of olive oil, and extra salt and pepper.

Grilled Cheese Curd Sandwich

5 Oct

I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

It’s a cool, fall day; leaves of varying color are fluttering to the ground, and you’re heading home to make a warm, comforting and healthy dinner. A sandwich may not sound like it fits the bill, but a toasty one, filled with melty cheese and covered in a layer of flavor is just enough to hit the spot.

Sabra has asked members of The Recipe Redux to develop tasty sandwich and wrap recipes using their new product: Sabra Spreads. Available in three flavors, these spreads come in a squirt bottle for easy use, and add just the right amount of flavor. Like their dips, Sabra Spreads are just hummus – plain and simple. The ingredients list is one that I can get on board with, especially during October #Unprocessed!

This grilled cheese sandwich takes flavor to the extreme. Sprouted bread adds some oomph to the entrĂ©e, while mixed cheddar cheese curds melt into chewy perfection inside. Rather than slathering butter on the bread’s exterior, I use the Garlic Herb Sabra Spread to add flavor without extra calories.

A warm, filling dinner is ready in no time! Pair with salad or hot tomato soup, and you’re good to go.

Grilled Cheese Curd Sandwich |

Grilled Cheese Curd Sandwich

Serves 2

  • 4 slices sprouted grain bread
  • 4 tbsp Sabra Spreads Garlic Herb spread
  • 2 oz mixed cheddar cheese curds

Heat a large pan over medium-high.

Spread one tablespoon of the Garlic Herb spread on each of the four slices of bread.

Grease the hot pan with olive oil spray. Place two pieces of bread spread-side down in the hot pan. Top each with a layer of cheese curds and place the other pieces of bread spread-side up on top. Cover with a lid and let cook a few minutes until the bottom bread browns and the cheese melts. Flip and let the other side brown without the lid on.

Serve hot and enjoy!

Grilled Cheese Curd Sandwich |

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.)

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