Thursday, May 21, 2009

Spinach-Feta Pizza

Yum! I loved this recipe. When I saw Rachael Ray whipping this up on her talk show, I knew I would be making it soon! I made a few changes- I used whole wheat tortillas for crusts instead of pizza crust. This saves on calories and we really like thin, crispy crust anyway. I also used grape tomatoes and baked them with the pizza instead of adding them at the end.

Spinach-Feta Pizza
3 T. olive oil
1 whole wheat pizza crust (I used 3 whole wheat tortillas)
2 cloves garlic, minced
2 bunches spinach
salt and pepper to taste
nutmeg to taste
1 c. feta
1 1/2 c. shredded mozzarella
1 pint cherry tomatoes

Brush crust with olive oil and bake until light brown (skip this step if using tortillas). In large skillet saute onion and garlic in olive oil. Add salt, pepper and nutmeg. After about 3-4 minutes, add spinach and cook until wilted. Spoon spinach over crust. Top with feta, tomato halves and mozzarella. Bake at 450 until cheese is bubbly.

Peanutbutter-Coconut-Chocolate Chip cookies


I wonder how many different cookie recipes I’ve made through the years?!?!?!?! I got my first cook book in 1st grade and have been baking and cooking since! In grade school I won a purple (or was it blue?) ribbon for my chocolate mint cookies. In 5th grade my science experiment was “Butter vs. Margarine”. We made chocolate chip cookies for our scientific taste test.

Well today I sought out to create my own cookie recipe. When cooking, it is very easy to create a new recipe successfully. When baking, it is a little more difficult. You have to have the correct ratio of ingredients or the cookies will be too flat, too cakey or worst of all…taste bad! Baking is a lot like a science experiment. I am very pleased to say that the cookies turned out AMAZING!

Peanut Butter*Coconut*Chocolate chip cookies

1/2 c. butter

1/2 c. peanut butter

1/2 c. brown sugar

1/2 c. sugar

1 egg

1 t. vanilla

1/2 t. salt

1 t. baking soda

3/4 c. unsweetened, shredded coconut

1 1/4 c. flour

1 c. chocolate chunks

Preheat oven to 325. Combine butters and cream. Add sugars, cream. Add egg and vanilla, combine. Add dry ingredients and mix. Add chocolate chips and fold in.

Bake for 8-12 minutes until golden brown.


I make cookies a lot. BUT-when I do make them I usually only bake one batch. This way I can roll the remaining dough into balls and freeze them for the next time we have unexpected guests :)

White Bean Dip with Pita chips

Another great recipe from the Everyday Italian book! The chips were especially good.

White Bean Dip with Pita Chips
4 pita breads, split horizontally in half (I used whole wheat)
2 T. plus 1/3 c. olive oil
1 t. dried oregano
1 1/2 t. salt
1 1/4 t. pepper
1 can cannellini beans, drained and rinsed
1/4 c. loosely packed, fresh flat-leaf parsley (I used 1 T. dried)
2 T. fresh lemon juice
1 garlic clove

Preheat oven to 400. Cut or tear pita into wedges and arrange over baking sheet. Brush with 2 T. oil and sprinkle with salt, pepper and oregano. Bake 8 minutes turn over and then bake an additional 8 minutes or until crispy and golden.
Meanwhile combine beans, parsley, lemon juice, garlic 1/2 t. salt, 1/4 t. pepper in bowl of food processor aand pulse. Gradually add remaining oil. Pulse and serve with chips.

White Bean and Tuna Salad

I am working my way through the cook book, Everyday Italian, by Giada DeLaureniis. This recipe was great because it was all ingredients most people will have on hand. This would be great alone, on salad greens or even in a wrap or sandwich.

White Bean and Tuna Salad
2 (6 oz.) cans tuna packed in olive oil
1/2 t. salt
1/2 t. pepper
2 cans cannellini beans, drained and rinsed
1 medium red onion, sliced
6 T. red wine vinegar
*optional-grape tomatoes and fresh basil leaves

Combine ingredients in bowl and serve!

Greta and Miles rating: They both really liked this.