I admit it. I love cooking with family and friends. And yes I love art projects. I used to joke when I lived in Manhattan that if you were to jump on the sidewalk outside my apartment a cloud of glitter would emerge from its exterior. I love creating with my children. It’s a fun time to explore, joke and play. Yet somehow at the age of 15 and 18 the glamor of spreading shaving cream sprinkled with glitter on the table top doesn’t cut it with my children. Instead , I have substituted colorful veggies and play (or pizza) dough. And oh what fun we have. The pizza may not be pizza parlor perfect but I guarantee it tastes as good!
- 1 store-bought bag of pizza dough (about 16 oz.)
- 1 medium onion thickly sliced
- 1/2 orange pepper and 1/2 red pepper (any types are fine) cut into large pieces
- 1/2 cup cherry tomatoes
- 1/2 cup Marinara sauce
- Olive oil for grilling
- Fresh basil leaves
- 1/4 cup flour (for your hands and the surface so dough doesn’t stick)
- Salt and pepper as desired
- Light the grill.
- While grill is pre-heating, decide if you want to make one large pie or smaller individual pizza so each kid can make her own. Let dough come to room temperature.
- Lightly flour cutting board and hands so the dough doesn’t stick.
- Now it’s time to channel your inner pizzaiolo although I’ve never successfully tossed a pizza into the air. A rolling-pin and hands, is my method of choice.
5. By this time the grill is usually hot enough for grilling the veggies (450º). Grease the grill then add the veggies. After several minutes lightly grease the top of the vegetable before you flip them. Grill for a couple minutes longer then reserve.
- Brush one side of pizza dough with olive oil and place oil side down on grill. Cook for several minutes. Then brush oil on the top and flip. At this point I add the cherry tomatoes to the grill.
- Brush the cooked side of pizza with Marinara sauce. Leave on grill for several more minutes watching carefully so the bottom of the pizza doesn’t burn.
- When pizza is almost done top with veggie and basil.
- Remove from grill and serve.
Copyright 2017. All rights reserved.
If you adore creamy gnocchi but want low-fat, this recipe is for you. It’s comfort food at its finest and a great way to use fresh herbs and spinach from your garden!
- One pound uncooked gnocchi
- 3 cups spinach leaves (separate into 2 cups and 1 cup)
- 1/2 cup chopped fresh flat leaf parsley
- 4 fresh sage leaves
- 1/2 cup canned drained small white beans
- Juice from 1/2 lemon, about 2 Tablespoons
- 1 orange, yellow or red pepper seeded, cored and cut into large pieces
- 2 gloves peeled garlic
- 1 teaspoon sea or kosher salt
- 2 teaspoons ground cumin
- 1 and 1/2 teaspoons paprika
- 1/2 cup vegetable broth
- 1/4 to 1/2 teaspoon red pepper flakes (depending on how hot you want it)
- 1/2 cup grape tomatoes cut in half (reserve for garnish)
- 2 Tablespoons chia seeds
- Preheat the broiler of your oven or toaster oven. When hot place, place pepper pieces about 3 to 4 inches under the broiler, skin side up turning when skin blackens. Using tongs put blackened pepper into a paper bag and fold down top of bag so it’s closed. Let sit.
- Meanwhile drain a 15.5 oz can of small white beans by placing beans in a strainer over a bowl.
- Put a large pot of water with a tablespoon salt on to boil. While water is heating, go out to your garden and cut fresh parsley, thyme and sage. (Obviously if you don’t grow your own and really there’s no excuse not to since you can do this easily even if you live in an apartment without a garden, buy fresh herbs from market.) Rinse off herbs if necessary. Cut roughly.
- Turn off pot of water and cover with a lid to keep warm. Remove peppers from bag and peel of skin. This is a messy job particularly if the peppers haven’t been in the bag for at least 10 minutes.
- Add drained beans, herbs, 2 cups spinach, brewer’s yeasts, and spices to blender. Blend until a thick sauce is formed. You will have to stop the blender several times in give the ingredients a good mix.
- Bring salted water to a rapid boil. Add gnocchi. It cooks quickly in about two minutes. With strainer remove individual pieces that rise to the top of the water. Place in serving bowl. Don’t over cook or you’ll have a pot of mushy potato pieces that will stick into a blob.
- Add 2 tablespoons of thehot pasta water to sauce in blender and a tablespoon at a time. When sauce reaches a thick, creamy consistency add to bowl of gnocchi and toss.
- Line bowl with remaining spinach leave and garnish with tomatoes, chia seeds and a pinch of salt.
Copyright 2017. All Rights Reserved.