I love pizza. Jeff disagrees with me. He says that since my pizza is cheese-less (lactose intolerant & personal choice) its technically a flatbread. Whatever. I love flatbread. :)
This version was just for me, so no cheese. It tastes great this way, but I have included cheese in the accompanying recipe.
I love how versatile pizza is. I generally make an uber veggie one for myself, and pepperoni or BBQ chicken for Jeff. It is a great source of happiness for me that the boys also prefer my veggie filled pizza. For the win!
I wanted to try some new pizza flavors, and southwestern seemed like a good place to start. If all goes well, look for another new flavor coming soon.
This pizza is so good! Tons of fresh veggies, lots of flavor, and refried beans? Yes please!
Sorry, not much more to say, I just couldn't stop taking photos...
southwestern pizza
makes 1 large pizza
ingredients:
2/3 can of refried beans (I used vegetarian beans, waaay less sodium)
4 garlic cloves, diced
1/3 large green bell pepper, sliced thin
1/2 yellow onion, sliced thin
2 tsp olive oil
1/2 cup corn
handful of tomatoes (your choice which veriety, I used sun gold), sliced
1/2 small can sliced black olives
2 tsp cumin
1 tsp chili powder
fresh cilantro for garnishing (optional)
your favorite pizza dough (I love the Pioneer Woman's recipe)
directions:
Preheat the oven to 375 degrees F. In a small oven safe pan roast the garlic, bell pepper, onion, and corn in the olive oil for 30 minutes. Take out and set aside.
Set oven to 500 degrees F. Lightly spray a baking sheet with cooking spray and lay down rolled out pizza dough. Spread evenly with refried beans. Top with the roasted veggies, tomato slices, olives, and seasonings. Bake for 11-12 minutes.
Remove form oven, cool for several minutes. Top with optional cilantro and serve.
note: This pizza is almost better the next day. I usually love cold pizza, but not one with beans on it. To reheat bake on a baking sheet at 375 degrees F for 6 minutes. Delicious!
This is such a good weeknight meal. The prep is quick, the flavor is great, and it's healthy. Jeff likes to call this dish "middle eastern ratatouille" and that's really as accurate as any description I can think of.
I always think of meals that our whole family will like when I cook. I don't generally remember to mention this when I blog, but about 95% of the recipes I make are approved by all of us. That's no small task. A vegetarian, a guy, a 3 year old who barely eats, and a 1 year old. I try my best to make sure that dinner especially can be enjoyed by all of us, and still be healthy.
I love recipes like this where the recipe breaks down into several parts, all of which can be made simultaneously so you can enjoy it quicker.
Chop up all the veggies and roast them with some drizzled olive oil, salt and pepper over top.
All that's left now is to make the couscous and heat up a can of garbanzo beans. Honestly, that's all there is to it. Easy.
Once all three sections are ready, spoon the couscous into a bowl and top with the veggies and garbanzo beans. Enjoy!
Roasted Veggies with Couscous and Garbanzo Beans
serves 3-4
ingredients:
3/4 cup dry, uncooked couscous
a 15 oz. can garbanzo beans, drained and rinsed
1 zucchini, sliced thin
1 medium tomato, chopped,
1 yellow bell pepper, chopped
1 small yellow onion, chopped
3 cloves garlic, chopped
1 tbsp olive oil, divided
sea salt (to taste)
black pepper (to taste)
1 tsp oregano
1/2 tsp cayenne
1/4 tsp garlic powder
directions:
1. Preheat oven to 400 degrees F. Chop the veggies and spread them evenly on a foil lined lipped baking sheet. Drizzle lightly with 2 teaspoons olive oil, sea salt, and pepper. Bake for 25-30 minutes, until veggies are fork tender.
2. Once the veggies are roasting, start the couscous. Boil 1 1/2 cups of water in a medium sized pot. Take off heat and pour in the couscous. Place a lid over the pot and let sit for 10 minutes, until the couscous has absorbed all the liquid. Fluff with a fork and mix in a teaspoon of olive oil, the oregano, cayenne, and garlic. Add salt and pepper to taste.
3. Drain and rinse a can of garbanzo beans and heat in the microwave for 2 minutes, or until warmed evenly.
4. Plate the couscous, lay the veggies and garbanzo beans over top. Enjoy.
This is a very simple dish. It doesn't require many ingredients, and if you prefer to change up the spices or veggies, that's just fine. I love having the option to make easy variations on a good dish!
Really, you can't go wrong with this recipe. It is practically foolproof, plus all of the above bullet points. Bonus, the entire tomato sauce recipe is made with only six ingredients. This is my go-to sauce. It is so good actually, that I eat it over pasta, spaghetti squash (pictured above), good bread, or heck, I'll even eat it all by itself!
I start making the sauce just after I've started the pasta, squash, etc. as that they are ready about the same time.
Start by dicing the garlic and placing it in a pan with the olive oil on medium heat.
When the garlic has softened a bit add in the chopped tomatoes and salt. Adjust the amount of salt used depending on the flavor of the tomatoes.
It doesn't really matter what size you chop the tomatoes, just make sure they are uniform. Stir them a bit, then you can ignore them until they soften.
The tomatoes should become very juicy. Don't be concerned about it. The liquid will be absorbed again. When the liquid thickens and turns into a full sauce you are done. If you want less chunks in your sauce let the sauce cook a few minutes more. Add in the pepper and chopped basil.
Around this point your pasta, squash, etc. should be about done too. Mix in the sauce and enjoy!
quick and easy tomato sauce
ingredients:
5 tomatoes, chopped
5 cloves garlic, diced
2 tsp olive oil
1 tsp salt
1/2 tsp pepper
small handful basil, chopped
directions:
1. Dice the garlic and add it to a pan with the olive oil on medium heat. Saute for 3 minutes.
2. Chop the tomatoes and add in with the garlic. Stir together with the salt. Adjust the amount of salt used depending on the flavor of the tomatoes.
3. Let the tomatoes soften. The sauce will thin and get juicy. Stir it a bit then ignore the sauce for about 10 minutes. When it thickens and the tomatoes soften add the pepper and basil. Gently mix them in. Serve warm.
I wasn't very familiar with spaghetti squash until recently. I had seen the occasional recipe using it on Pinterest, but that was about it. Last week we got one in our produce box and I was pretty excited to try it.
Random tangent: We get a produce box delivered to us every other week and it is my favorite thing ever! It is fresh, local, and has a good mix of basics (carrots and celery) and new or more exciting items (spaghetti squash and pomegranates). I'd been wanting to try spaghetti squash in particular for a while, but I probably would have taken longer to remember to get one if one wasn't literally dropped at my doorstep.
First step is to cut the spaghetti squash in half long wise and scrap out in seeds and gunk in the middle. Season lightly with olive oil, salt and pepper. Pop them in the oven at 350 degrees F for 45 minutes. For ease of cleanup place them on a lipped baking pan lined with parchment paper.
Remove from the oven when the squash is fork tender.
Note: I only used half of the squash for this recipe because it was a huge one. A single half still ended up being enough for four large servings. I roasted and scraped both halves, but put half in a freezer bag in the freezer (duh) for later use.
In the meantime start the marinara. Frankly, if you are in a rush or short on ingredients you can use store bought marinara, but I like this version better. I wanted marinara that was loaded with garlic, something that wouldn't be too thick and chunky to overpower the squash.
Dice the garlic and saute it in a bit of olive oil for a few minutes. Add 3 cups (fresh or canned) of diced tomato, and season to taste with basil, oregano, salt, pepper, and a dash of chili powder. Cook on medium heat until the tomato juice has cooked down a bit and thickened. If the sauce is done before the squash has finished cooking take it off heat and set it to the side.
When the squash is done take it out and let it cool to the touch. Then grab a fork and gently scrape out the squash. It should be very easy. All that should be left is the hard outer edge. Add the squash into the sauce and heat until warm. Mix well to incorporate the sauce.
Sprinkle with parmesan cheese if desired. I recommend having some crusty bread with this too. Use it to soak up sauce. So good!
As much as I love this recipe I would never lie and say that this tastes EXACTLY like pasta. It is totally different but still amazing. I feel like I had to say that because of my experience with tofu. I might have liked tofu but I was told it tasted JUST like vanilla ice cream, so of course I took a huge bite of it and have hated it ever since. So here it is again. Spaghetti squash does not taste or feel like pasta, but still goes well with marinara and is delicious.
This dish also reheats really well. You'd never know it was reheated in the microwave by the taste.
print recipe
basic spaghetti squash with marinara
by Liesl October-27-2014
like spaghetti but with way less calories
Ingredients
1/2 large spaghetti squash (or 1 whole small squash)
1 tbsp olive oil, divided
pinch salt and pepper to taste
4 cloves garlic, diced
3 cups tomatoes, diced (canned or fresh)
2 tsp basil
1 tsp oregano
pinch chili powder
1 tsp sugar (optional)
Instructions
1. Preheat oven to 350 degrees F. Cut squash in half length wise. Drizzle each half with 1 tsp olive oil, and sprinkle lightly with salt and pepper. Place on parchment paper on a lipped baking pan. Roast for 45 minutes or until fork tender. 2. While the squash is roasting start the sauce. Heat the diced garlic in a pan with the remaining 1 tsp olive oil. Cook on medium heat for several minutes until fragrant. Add the diced tomatoes and seasonings. If the sauce needs it, add the optional 1 tsp of sugar. Keep on medium heat, stirring occasionally until the liquid begins to evaporate and the sauce thickens. If the sauce is ready before the squash take it off heat and set to the side. 3. When the squash is done take it out of the oven and let it sit for a few minutes until it is cool enough to touch. If the squash is small use the whole thing, if it is large, set half aside to use later. Using a fork scrape the inside of the squash until all that is left is the hard outer part. The scraped squash should resemble spaghetti. Add this part in with the sauce and mix together well. When this is mixed well and heated to your liking, remove from heat and serve. Pairs well with parmesan and crusty bread. 4. If you are only using half the squash for the recipe scrape the other half into a freezer bag and store in the freezer to use later.
Details
Prep time: Cook time: Total time: Yield: 4 large servings
This is one of my favorite meals ever. Seriously, I have to stop myself from taking seconds every time. Sooo good!
This pasta is full of flavor. Pesto, garlic, peppers, broccoli. Yum. Plus, it looks so pretty but is actually very easy to make.
I love the taste of fresh produce. The stars of this dish include red and yellow bell peppers, yellow onion, garlic, tomato, pine nuts, and pesto. I make my own pesto, but you can use store bought if you want to.
I love this with curly pasta. The shape is just so fun. Plus it is small enough that if you chop your veggies small enough you can get a bit of everything in each bite.
I got the idea for this pasta from my favorite dish at the Cheesecake Factory, Evelyn's Favorite Pasta. Mine is a bit different, but the same idea. Some pasta, pesto, and tons of fresh veggies!
Rough chop the peppers, onion, tomato, and garlic. Roast them in the oven at 425 degrees F for 35 minutes.
Take the veggies out when they are soft and flavorful.
Making pesto is very simple, but if you are feeling lazy or lack the ingredients, store bought pesto is okay too. Time isn't even an issue because you can make the pesto while the veggies are roasting, and also while the pasta is cooking, and the broccoli is steaming. Woohoo, we're multi-tasking.
Okay, time to make pesto. I use a bullet blender for this. I like using it for this because if I use my huge vitamix for such a small amount of pesto, I lose half of it scrapping it down the sides. In whatever blender (or food processor) you choose to use add a tablespoon of pine nuts, a tablespoon of parmesan, a bit of black pepper and sea salt each, a large handful of basil leaves, and about 3 tablespoons of olive oil. Hit puree for several seconds until the pesto comes together and voila! Seriously, that's all there is to it.
Make the pasta while the veggies are roasting, drain, and toss with a bit of olive oil.
As soon as the pesto is ready, mix it all in with the pasta, then add the rest of the pine nuts.
Now stir in the roasted veggies, the steamed broccoli, and the olives. Done! This is delicious as is, but if you want to add a bit more protein feel free to add more pine nuts, some white beans, or some diced chicken.
Note: If you do add addition protein you might want to make more pesto so everything can still be well covered. An extra half pesto recipe would be perfect.
This recipe is great for a busy weeknight dinner or even a dinner party because it looks fancy and time consuming, plus tastes wonderful, but you can multi-task and make all the separate pieces of it in the time it takes to roast the veggies.
This reheats well too if you make a large batch. Store in an airtight container in the fridge for up to a week, and simply microwave.
The best part? Both kids wanted seconds!
print recipe
pesto pasta with veggies
by Liesl October-4-2014
Ingredients
5 tbsp olive oil, divided
2 cups spiral pasta, uncooked
1 red bell pepper
1 yellow bell pepper
1 medium tomato
1 yellow onion
3 large garlic cloves
3 tbsp pine nuts, divided
1 large handful basil leaves
8 kalamata olives, halved
1 tbsp parmesan
large pinch each salt and pepper
1 small head, chopped broccoli
Instructions
1. Rough chop the red and yellow bell peppers, onion, garlic, and tomato. Spread them evenly in a parchment lined lipped baking sheet. Drizzle with a tablespoon of olive oil and a pinch of salt and roast at 425 degrees F for 35 minutes. They should be soft and fragrant. 2. Meanwhile, cook the pasta, drain, put back into the pot, off heat and add a drizzle of olive oil. While the pasta is cooking. steam the broccoli and set aside. 3. If you are making your own pesto do it while the veggies and pasta are cooking. Using a blender or food processor add a tablespoon of pine nuts, the parmesan, a pinch of black pepper and salt each, the basil leaves, and 3 tablespoons of olive oil. Puree. Scoop out and mix into the cooked pasta. Add the remaining 2 tablespoons of pine nuts, the steamed broccoli, the kalamata olives, and the roasted veggies. Stir together and serve.
Details
Prep time: Cook time: Total time: Yield: 4-6 servings
Minestrone soup. Otherwise known as "let's toss in all the random produce I've got on hand" soup. Well, technically I put almost the same veggies in my soup every time, but I do tend to keep the same veggies around all the time.
Whenever I have zucchinis and yellow squash around this is my go-to dish. I'm trying to branch out and use them for other meals, but this one is so good I still make it often.
Start out by sauteing the onion and garlic in the olive oil with a big pinch of salt. Stir often to avoid burning. They should be soft and sweet smelling.
Chop up the zucchini, yellow squash, celery, and carrots (I don't know why they aren't pictured).
Stir them all into the pot with the onion and garlic.
It makes all the difference in the world to start the veggies off over the heat with just the olive oil and salt. when they are dumped into liquid first they get too soggy and the flavor doesn't get as strong as it could be.
Jeff looks at me like I'm crazy when I make minestrone. He comments how it's crazy how the taste comes about from a crazy hodge podge of fresh veggies and cans (the pasta is the only bit that doesn't fit into either category).
After the veggies have cooked for about ten minutes add the vegetable broth, tomato paste, and the beans.
Mix in the fresh tomatoes and the can of petite diced tomatoes. I don't always add fresh tomatoes, but I had a few sun golds that were getting soft, so I sliced them and tossed them in. I love the sweetness they bring.
Insert cheesy joke from Jeff about how this is my version of canned soup. There really is n non-corny version possible though, right?
Add the seasonings. Fresh is great, but I only had dried. That's fine too.
Once I have the taste of the soup just the way I want it I dump in the pasta. As soon is the pasta is al dente, take the soup off the heat and serve.
Jeff and I both prefer our soup thick and stew-like, not too brothy. If you want to think it out feel free to add some more vegetable broth. Serve with some good hearty bread for dipping.
print recipe
minestrone soup
by Liesl August-15-2014
hearty "throw what produce I have on hand" plus bean soup.
Ingredients
1 tbsp olive oil
1 yellow onion, diced
4 cloves garlic, diced
1/2 tsp sea salt
2 stalks celery, diced
1 zucchini, chopped
1 yellow squash, chopped
1 carrot, chopped
two 15 oz cans kidney beans
a 15 oz can white beans
3 tbsp tomato paste
a small handful sun gold tomatoes, halved
a 15 oz can petite diced tomatoes
three 15 oz cans vegetable broth
1 tsp oregano
1 tsp basil
1/2 tsp cayenne pepper
1 1/4 cups small pasta shells
Instructions
1. Saute the onion and garlic in the olive oil and sprinkle with the salt on medium low heat. Stir often to avoid burning until opaque. 2. Chop the celery, zucchini, yellow squash, and carrot. Toss them in the pot with the onion and garlic and stir occasionally until the vegetables begin to soften, about ten minutes. 3. Add the broth, beans, and tomatoes, and tomato paste. Stir everything in and turn the heat up to medium. Put the lid on and set a timer for 30 minutes. 4. Once the timer goes off add the seasonings. When you have the taste you want and the vegetable are soft (but not mushy) add the pasta. As soon as the pasta is al dente the pot can be taken off the stove, and the soup served. If you prefer the soup thinner add more vegetable broth.
Details
Prep time: Cook time: Total time: Yield: 6-8 servings
