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The Ultimate Anti-Kid Food, But Yum

I have recently found my newest favorite show on Netflix: Mob Wives. I don’t know if it’s the mob theme, the Italian-Americans, or the drama. I would love to go shopping with these ladies, though. Seemingly unlimited funds and they get to eat out all the time. My dream life, but take out the murdering families and all. Also, I’d prefer just a hair less drama in my life.

Anyway, after I was watching a few episodes, I headed to the supermarket to continue my new veggie friendly menu. I ended up grabbing some brussel sprouts – yes, you heard that right – to have with dinner.

Preheat the oven to 350. I don’t usually cut the brussel sprouts in half, but it would probably cut down the cooking time. Toss the veggies in some olive oil, ground black pepper, salt, and garlic powder to coat. Bake for 35 minutes, or until cooked through. The outside will get a little crispy, and that’s probably the best part of this dish.

 

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October 1, 2012 by
Food, Savory

Rye Grilled Cheese

The first thing I remember making on my own was a grilled cheese sandwich. It was fairly simple: white bread, American cheese, and butter so it didn’t burn the bread. And with it getting a bit chilly out, grilled cheese seems like the best bet. I’d add tomato soup, but I was a bit lazy when I made this.

I had a craving for rye bread, and in particular Rye Grilled Cheese, I’m not really sure why. Usually I’m one to buy a loaf of French bread, but the grains were calling. Diced up some onion and grabbed a few slices of a Roma tomato. Also might have switched out my regular American cheese for cheddar. Butter the sides of the bread that will hit the pan, put it all together, grill it up, and you’ve got a nice snack. Or lunch.

 

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September 30, 2012 by
Food, Savory

Savory Mushroom Pizza

I keep hearing these rumors that if I trade meat for veggies, I might be able to cut down my calorie intake. As a believer in most things fairy tale, magical, and imaginary, I’ve been naive enough to believe this. So I thought, why not, what’s the harm in making a mushroom pizza.

With Halloween just around the corner, I’m working every angle I can, so I gave this recipe a go. Let’s just say I never eat mushrooms, but for some reason, after my almost two hour workout this is what I wanted to eat. And I have to admit, a mushroom pizza really isn’t that bad.

Mushroom Pizza

Gather:
Multi-grain pizza dough
Olive oil
Parmesan Cheese
Fat-free mozzarella cheese, shredded
1 cup mushrooms
Half of 1 green bell pepper
Roma tomato, diced
1/4 large sweet onion, sliced into rings
Fresh garlic

Preheat oven to 350. Cook onions and garlic in olive oil on low until onions are see-through. Spread out the dough on the sheet, I like to put some flour down on the bottom so it doesn’t stick to the cookie sheet. Pour some of the oil from the onions and garlic on top of the dough and cook for 10 to 12 minutes, or until partially cooked through.

Add green peppers to the onions and cook through. When they’re almost done, thrown in the mushrooms and cook until tender. I tossed a dash of oregano and parsley on top of the dough, grated some fresh Parmesan, the cooked veggies (and some fresh Roma tomatoes), top that all with the mozzarella.

Bake for another 15 to 20 minutes, or until cheese is melted through and dough gets a little crunchier.

 

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September 29, 2012 by
Food, Savory

Easy Baked Onion Rings

Go healthy. That’s what I’ve been telling myself lately. At least until Halloween anyway. After Halloween I can start packing on sweaters and long pants, right?

These were fabulous. And so much healthier than dumping them in a vat of oil

Gather:
4C Italian bread crumbs
Egg whites
Onion, I use Vidalia cause they’re sweet
Garlic powder
Cayenne pepper
Flour

Preheat that oven to 400. On one plate, put some flour, in a bowl set aside the egg whites, and on another plate put the bread crumbs. I put garlic powder and cayenne pepper in the crumbs to give it more kick. You can put it to your liking, but I like to be able to see the cayenne, give it heat.

Flour the sliced onion rings, dip into egg whites, then bread in the crumbs. Place on a cookie sheet, I put some parchment paper down so I wouldn’t have to scrub the cookie sheet.

Pre-oven cooking.

Bake for 20 minutes, or until crispy. These were so good! and super easy.

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September 27, 2012 by