Happy Tuesday! I am beginning to become slightly obsessed with Fingerlakes Coffee Roasters. Specifically, their graham cracker coffee. It is absolutely delightful. Bri and I bought a coffee grinder just so I can keep going there and purchasing these sweet little beans of glory. Who would have ever thought I’d like my coffee anything but iced and disgustingly sweet? No more! Must be this 30 thing.
I can’t begin my day without a cup of coffee. And typically I can’t end a day without a run in there somewhere. But I took Monday off from anything besides a leisurely (almost stagnant because Braxton decided to “fish” for leaves the entire time) walk. I plan on running maybe an easy 3-4 tonight. I’m feeling stuffy but better. I am still counting on that 20 tomorrow. Mainly because…I have to.
During that 20 I’ll be thinking of my grandma, who begins her Chemo tomorrow. I will remember that whatever pain I may go through pales in comparison to what she, and so many others go through on a daily basis. I am lucky that my pain is for something I choose to do. I love you Grandma, be strong<3
This week, the ten percent cook in me decided to try some new things for dinner. See what you think!
The first recipe is for Cauliflower Crust Pizza. I have seen this around for so long, but just never bit the bullet and tried it. Joan- thanks for expediting that process! This was a fairly easy recipe. I found the processing part kind of involved/annoying because it was messy, and I’m crazy about this. WHAT IF CHARLOTTE FINDS A FLORET?! Save this one for when you have some time. For whatever reason, my pizza had to be eaten with a fork. It didn’t pick up like pizza. I either didn’t wring the water out enough or I made it too thick. Either way, it tasted good. Brax was not fooled, but he ended up eating it the way he eats anything- a few bites here and there between the “I’m all dones,” trying to escape the table, standing up on the chair, poking the food pretending to eat it, and sitting half off the chair until he falls off. I love dinner time.
Another easier idea is this Quinoa Enchilada Casserole. One reason I love cooking with quinoa is that I can throw some of the extra in whatever veggie Lottie is eating that night. It’s small enough and gives her some texture! Anyways, if you like Mexican food, this is a nice variation on it. Much quicker, less mess, tastes good:) Happy Cooking!
Cauliflower Crust Pizza
1 small to medium-sized head of cauliflower – should yield 2 to 3 cups once processed
1/4 teaspoon kosher salt
1/2 teaspoon dried
basil (crush it even more between your fingers)
1/2 teaspoon dried oregano (crust it even more between you fingers)
1/2 teaspoon garlic powder
optional a few shakes of crushed red pepper
1/4 cup shredded parmesan cheese
1/4 cup mozzarella cheese
optional 1 tablespoon almond meal
Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.
Wash and throughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don’t need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. See above photo. You should end up with 2 to 3 cups cauliflower “snow”. Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.
Dumped cauliflower into a bowl. Now add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, 1/4 teaspoon kosher salt, 1/2 teaspoon dried basil (crush up the leaves even more between your fingers before adding), 1/2 teaspoon dried oregano (crush up the leaves even more between your fingers before adding), 1/2 teaspoon garlic powder (not garlic salt), and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauli snow, this is optional and I would not add the almond meal if you have closer to 3 cups of cauli snow. Now add your egg and mix away. Hands tend to work best.
Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don’t make it too thick or thin either.
- 1 cup quinoa
- 1 can (10-ounce) enchilada sauce
- 1 can (4.5-ounce) chopped green chiles, drained
- 1/2 cup canned corn kernels, drained
- 1/2 cup canned black beans, drained and rinsed
- 2 tablespoons chopped fresh cilantro leaves
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Kosher salt and freshly ground black pepper, to taste
- 3/4 cup shredded cheddar cheese, divided
- 3/4 cup shredded mozzarella cheese, divided
- 1 avocado, halved, seeded, peeled and diced
- 1 Roma tomato, diced
- In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
- Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray.
- In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
- Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
- Serve immediately, garnished with avocado and tomato, if desired.