Sweet Potato Pizza

I came across this recipe in Food & Wine, at first it sounded weird, but the more I thought about it, the more I realized that I HAD to try it. Of course, I made some changes to the recipe, and it turned out de-li-cious! The crispy crust, topped with soft mashed sweet potatoes and slightly acidic balsamic onions, melty cheese and slightly spicy salami – it’s a party in your mouth. I make the sweet potato mash the night before to cut down on cooking time. if the sweet potato mash is too thick thin with a little water.

Ingredients:
3 – 4 sweet potatoes
1 lb pizza dough
2 sweet onions, thinly sliced
1 TBSP olive oil
1 TBSP butter
2 – 6 TBSP water
1/3 c balsamic vinegar
1.5 c grated mozzarella
5 oz salami

Preheat oven to 450 with pizza stone inside if using.

Roast sweet potatoes till soft. I just cut a slit in them, toss them on a baking sheet and place them in the oven. It takes about 30 – 60 minutes depending on their size. Cool, remove skins and mash.

In a large skillet melt butter and olive oil over medium heat, add onions and cook until soft, about 5 minutes. Add 2 TBSP water, turn heat to low and cover with a lid, cook for 5 – 10 minutes, stirring occasionally. If the pan gets dry add a little more water. Keep checking and adding water until they start to caramelize. Stir in balsamic and cook for 6 minutes until vinegar is absorbed. Set aside.

Roll out your dough, place on pizza stone or baking sheet and prick with fork. Bake for 5 – 7 minutes until it starts to crisp.

Remove crust from oven and spread 1 cup of the sweet potato mash on crust. Top with onions, cheese and salami. Bake for 5 – 7 minutes until cheese is bubbly and starting to brown.

Serves 4 – 8.
7 WW PP (8 servings).

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Roasted Asparagus

When spring comes I eat my weight in Asparagus. I usually pick up some super skinny spears (they have a grassy flavor and I barley steam them), and some medium or large spears to roast or BBQ.

This recipe combines the best of spring, fresh asparagus and green garlic.

Ingredients:
1 bunch of medium to thick asparagus
2 cloves of green garlic, sliced (about same width as the asparagus
Zest of I lemon
1 TBSP olive oil
3 TBSP lemon juice
Salt
2 TBSP snipped parsley

Preheat oven to 400

In a baking dish combine asparagus, garlic, olive oil, 3 TBSP lemon juice, and sprinkle salt.

Roast for 15 – 20 minutes, tossing a few times during roasting.

Sprinkle with zest, 1 TBSP lemon juice, parsley and salt.

Serves 2 – 4
2 WW PP (2 servings)

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Crab Salad

So my copy of Salad As A Meal by Patricia Wells finally arrived. The only reason I say finally is because I pre-ordered it on Amazon over a year ago. In case you did not know, Patricia Wells is my favorite cookbook author.

I have not really had a chance to comb through it like I normally would, funny how 2 little guys, working and running a house get in the way. When I came across this recipe I knew it would be my first. It is the perfect salad for my busy Saturday and the fact that I can pick up fresh caught crab at my farmers market makes it even better.

Ingredients:
8 oz fresh crab, cooked
Zest from 1 lime
1/4 tsp salt

Salad:
1 bell pepper, finely diced
2 celery stalks, finely diced
1/8 c parsley, chopped
1/4 tsp sea salt
1 avocado, diced

1 head of lettuce, torn into small pieces

Dressing:
1/2 c half and half
Zest from 1 lemon
1 TBSP lemon juice
1/4 tsp salt
1/4 c snipped chives

In a small jar, combine the dressing ingredients, and shake well.

Combine the crab and line zest in a bowl, toss with just enough dressing to lightly coat.

Combine bell pepper, celery, parsley and salt in a bowl and toss with just enough dressing to coat.

On two large plates, layer lettuce, bell pepper mixture, crab and top with avocado.

Serves 2, but can be easily doubled.
8 WW PP if you use all the dressing (I usually don’t) you can also use fat free half and half (takes 2 points off the recipe).

Double Chocolate Cookies

Gluten Free Chocolate Cookies
These cookies are wonderful and rich and Gluten-Free (not that I roll that way, but some of my friends do). They are super quick and healthy as a cookie can be.

Ingredients:
1 1/2 c chocolate chips
3/4 c egg whites at room temp
1 c powdered sugar
1/2 c unsweetened cocoa
1 TBSP cornstarch
1/4 tsp salt

Preheat oven to 400. Spray cookie sheets or line with silicon baking mats.

Melt 1 cup chocolate chips. I use a glass measuring cup and the microwave. I do 50% power in 30 second increments until almost melted completely and stir till everything is melted. You can also use a double boiler. Once melted set aside.

Sift powdered sugar or pop it in a small food processor and whirl until all the lumps are out. I use the mini processor that came with my immersion blender. Set aside.

Whisk together cocoa, cornstarch and salt in a small bowl. Set aside.

Beat egg whites in a large bowl with an electric mixer to soft peaks. Gradually beat in the powdered sugar until the mixture resembles marshmallow creme. On low speed beat in dry ingredients. Stir in chocolate mixture and chips with a spatula. The mixture will be very thick.

Use a spoon or cookie scope to form balls, space about 2 inches apart.

Bake for 5 minutes then switch pans, middle to bottom rack and front to back. Bake for 5 more minutes until puffed and tops are cracked. Cool for 10 min on cookie sheet.

Makes about 30 cookies.
2 WW PP per cookie.

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Strawberry Walnut Salad

Strawberry SaladSalads are highly underrated. With a few key ingredients you can whip up something amazing. I keep lots of different oils and vinegars on hand, if you don’t have the fancy stuff you can use olive oil and balsamic vinegar.

Ingredients:
1 head of butter or red leaf lettuce or spinach
1 TBSP Walnut Oil
3 TBSP strawberry balsamic vinegar
Pepper
Salt
1/4 c chopped toasted walnuts
1/4 c crumbled goat cheese
1/4 c sliced strawberries

In a small jar combine oil, vinegar, salt & pepper. Shake vigorously to combine.

In a salad bowl, tear lettuce and drizzle with 1/4 the salad dressing, toss. Add more dressing if needed. Sprinkle with nuts, cheese and strawberries.

Serves 2 – 4.
3 WW PP, 2 servings.

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Baked Mini Corndogs

1 1/2 c whole wheat flour
1/2 c cornmeal
1 TBSP baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp pepper
1/2 c shredded Cheddar cheese
4 TBSP cold butter, cut into 1/2-inch cubes
3/4 c buttermilk
1/4 c finely chopped fresh
3-5 TBSP non-fat milk
1 pack Trader Joes mini hot dogs or 8 hot dogs cut into thirds.

Preheat oven to 400°F.

Combine flour, cornmeal, baking powder, baking soda, salt and pepper in a food processor. Pulse a few times to mix. Add cheese and butter and pulse again until the mixture looks pebbly with small oat-size lumps. Transfer the mixture to a large bowl.

Add buttermilk and chives and stir with a rubber spatula until almost combined. Add 3 TBSP milk, stirring, just until the dough comes together; add more milk as needed until the dough holds together in a shaggy mass. Don’t
overmix.

On a lightly floured surface, lightly pat the dough into a rectangle about 9 by 5 inches and just over 1/2 inch thick. Using a glass or cookie cutter, cut round slightly larger than the dog. Wrap the biscuit around the dog, and press to seal closed. Place seam side down on baking sheet.

Bake the biscuits until lightly browned on top, 14 to 16 minutes. Serve warm or at room temperature.

To freeze cool to room temp, place on a baking sheet and freeze. Once frozen, place in a ziplock bag. To reheat, cover with a moist paper towel and heat for 40 – 60 seconds.

Makes 24 mini corndogs.
4 WW points per corndog.

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