Banana Oreo Milkshake

On Wednesdays, we wear pink.

Everyone in Africa can read Swedish.

Oh my god, Danny Devito! I love your work.

She doesn't even go here.

I'm not a regular mom, I'm a cool mom.

Stop trying to make fetch happen!

**My milkshake brings all the boys to the yard**

Okay that last one is technically not a quote from "Mean Girls" but the song reminds me of the movie. And anytime I make a milkshake, I sing that song. Yes, I did that when I made this banana oreo milkshake. And if you ask me, I think it will bring all the boys to your yard. Or at least your kitchen.

Banana Oreo Milkshake 
Ingredients:
1 frozen banana, cut into chunks
1/4 cup milk
1/4 cup plain Greek yogurt
2 double stuff Oreos

Directions:
Combine the banana chunks, milk, and yogurt in a blender. Pulse until fairly smooth. Add the Oreos and pulse until you reach your desired consistency.

Serves 1.

Mahi Mahi with Jalapeno Ponzu

Vocab lesson of the day--

Ponzu: a citrus and soy based sauce used in Japanese cooking.

My interpretation--

Ponzu: an orange salty thin sauce that makes fish (in this case, mahi mahi) extra delicious regardless of your ethnicity. I picked up some mahi mahi from Trader Joe's during a trip to Indianapolis this fall and have been looking for good recipes to use up my freezer stock. This flavor profile worked perfectly. I spiced it up with some jalapenos. Definitely a quick and easy main course dish. Try it with another hearty fish like salmon or even chicken.

Mahi Mahi with Jalapeno Ponzu (adapted from Cooking Light's The Complete Quick Cook)
Ingredients:
1 tbsp low sodium soy sauce
1/2 tbsp orange juice
1/2 tbsp mirin
1 tsp fresh lemon juice
1 tsp sesame oil
1 4-6 oz mahi mahi fillet
slices of fresh jalapeno pepper

Directions:
Whisk together the soy sauce, orange juice, mirin and lemon juice.

Heat the oil in a skillet over medium-high heat. Add the mahi mahi and cook about 4 minutes on each side until cooked through.

Place your fish on a plate and top with jalapeno slices. Spoon the ponzu over the fillet. Let stand for 10 minutes.

Serves 1.

Cottage BELT

Let's talk about belts for a few minutes.

I purchased this one brown belt from the Buckle when I was in high school. Yeah, remember when you used to want to buy everything from the Buckle like their really expensive jeans and Doc Martens? Well, I bought this great brown belt. I wore it ALL THE TIME.

Then, of course I realized I needed a black belt, because we all know that one of the biggest fashion faux pas is a brown belt with black shoes or vice versa. So I bought a black belt from the Buckle for those intermittent times I wore black shoes. And there we go, a belt for every occasion.

As I have grown up (and definitely out of my Doc Martens, but not jeans, still L-O-V-E jeans), I have become a black-based outfit person. That means in the past 12 or 13 years since I invested in that black belt, I have worn it A LOT. It has worn holes... yes, multiple holes that have seen me through the shrinking and expanding stomach through the years. So imagine my disappointment when I realized that the belt was heading towards the end of its life. The stitching holding the buckle in place was about to give way forever. :(

I had to purchase a new belt. Nothing as great as my old one, but it'll get me through the days.

Now you want to know about the best belt? A Bacon, Egg, Lettuce and Tomato sandwich. Haha, you see what I did there? I know you probably don't need me to spell out how to make a BLT (with an egg), but I wanted to speak a little on this cottage bacon. I got it at the meat lab on campus. It is less fatty than typical bacon and mighty delicious. You should try it out.

Wear your belt and eat one too.

Did anyone else have a crazy sparkly belt when they were in high school?

Cottage BELT
Ingredients:
2 pieces cottage bacon, cooked to your desired crispness
1 egg, cooked over medium
1 large lettuce leaf, torn in half
1 thick slice tomato
1 english muffin, toasted
1/2 tbsp light miracle whip (or mayo)

Directions:
Spread the miracle whip on one of the muffin halves. Top with the lettuce, tomato, bacon and egg. Top with other half of muffin.

Barley Salad with Chickpeas

Salads are perfect for hot, humid summer evenings. They come together so quickly. They require no heating source so your air conditioning doesn't have to go into overdrive keeping your apartment cool. However, lettuce topped with chopped veggies can get a little boring. Adding grains is a great way to step up your salad to that next level. If you really want to put it over the top, add some dried fruit and nuts. Make your way to the fresh greens section of your grocery store and try something new. Chickpeas make a great alternative to meat as your protein source.

This recipe is adapted from my cooking for one cookbook, Serve Yourself. Originally it was designed with farro but I subbed barley because I had that in my pantry. It was refreshing and delicious!

Barley Salad with Chickpeas (adapted from Serve Yourself cookbook)
Ingredients:
2 tbsp chopped pecans
1 cup cooked pearl barley, cooled
1/3 cup chickpeas, rinsed and drained
1/2 cup lightly packed arugula leaves, coarsely chopped
1/4 cup canned diced tomatoes including juice
2 tbsp dried cherries
1 green onion, thinly sliced
6 large mint leaves, thinly sliced
1 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
kosher salt and freshly ground pepper, to taste

Directions:
Toast the pecans in a dry skillet over medium-high heat until they turn dark brown and smell fragrant. Remove to a plate to cool.

Combine the pecans, barley, chickpeas, arugula, tomatoes, cherries, green onion, and mint in a bowl. Mix. Drizzle with the oil and vinegar and mix to combine. Season with salt and pepper, to taste.

Chicken Week- Day 3- Barbecue Chicken Pizza

You know what's funny?

When you are driving home after a long day at work with the radio on and the windows rolled down. You pull up to a stoplight behind another car and the people in it are rocking out to the same song that is blaring on your radio. Like all out dancing in the car.

Now I don't judge. And especially not people who are having fun and enjoying life, but this sight just started me laughing-- down to the depths of my belly laughing. I giggled the rest of the way home. It was probably so humorous because I could imagine myself in that car with any of my good friends doing the exact same thing. I never realized how ridiculous yet care-free we looked to the world. Ahh... the memories.

This bbq chicken pizza is almost as care-free as dancing in the car to your favorite song. Well, it certainly it super easy.... especially when you have leftover chicken in the fridge. This last time I made pizza dough, I used a combination of bread flour with whole wheat and rye bread (2 cups, 1 cup, 1 cup). The nuttier flavor of the dough worked perfectly with the bbq chicken.

Barbecue Chicken Pizza
Ingredients:
1/3 cup diced cooked chicken
2 tbsp barbecue sauce of choice
1/4 tsp crushed red pepper, plus more for serving
1 green onion, sliced, white and green parts separated
1/2 cup shredded mozzarella cheese
1/5 homemade pizza dough (or single serving storebought pizza dough)
shredded parmesan, for serving

Directions:
Thaw frozen pizza dough in the fridge over the course of the day.

Preheat oven to 500 F. Place a baking stone or upside down baking sheet in the oven during the preheating process.

Remove the dough from the fridge and place the ball on a clean surface and cover with a damp cloth. Let sit for 10-30 minutes while the oven reaches temperature.

Mix together the diced chicken, barbecue sauce, 1/4 tsp crushed red pepper and white part of the green onion.

Stretch the dough into a flat shape. Remove the baking stone from the oven and place the dough on top of it. Quickly spread the barbecue mixture over most of the dough; top with the cheese.

Bake for 7-8 minutes until crust is golden and cheese is hot. Remove and top with green parts of onion, additional CRP and parmesan cheese. Let cool 5 minutes before cutting and serving.

Serves 1.

Chicken Week- Day 2- The Best Chicken Salad

I really meant to post everyday this week. That's part of the reason I decided to do another theme week. But yesterday afternoon I had to leave work because I was not feeling well. That meant I spent the remainder of the afternoon asleep on my couch before crashing for the night in my bed. That also meant that I didn't open up my computer to finish this post and tell you about "the best chicken salad". Sorry!


We've had the miracle whip vs mayonnaise discussion before. The last time I fell into the miracle whip category while I was enjoying my tuna salad. However, now we're talking chicken salad and I'm switching camps to mayonnaise. Like I always am with food, I appreciate it all. There is a time and a place for them all... aka the time and the place for Reeses pieces is whenever and where ever I can get my hands on them and the time and the place for Sprite Zero and saltines is when I'm sick and laying on my couch...

In order to make the best chicken salad, mayonnaise is essential. Plus you need a tart apple and some walnuts for texture. And dried cranberries to sweeten it. A little bit of lemon juice and salt and pepper and we are rocking. It is best served on a croissant but unfortunately I couldn't find any in my grocery store's baked good section so I went with a whole wheat ciabatta roll. The recipe below is for about 1 serving; you can definitely double it or quadruple it to make enough for the family. Because of the apple and my desire to not eat soggy walnuts, I suggest making it fresh on the day you are going to serve it. The leftovers are okay but definitely not the best anymore.

The Best Chicken Salad*
Ingredients:
1/2 cup diced cooked chicken
1/3 granny smith apple, diced
2 tbsp craisins
1 tbsp diced green onion
1 tbsp chopped walnuts
1 1/2 tbsp light mayo
juice of 1 lemon
salt and pepper, to taste

Directions:
In a small bowl, combine the chicken, apple, craisins, green onion, and walnuts. Squeeze the lemon juice over the mayo and mix. Pour the dressing on to the chicken mixture and stir until coated. Season with salt and pepper, to taste.

Refrigerate until ready to use. Serve on your bread of choice.

*In my opinion

Buffalo Quinoa Casserole

It is no secret that I love buffalo sauce. A buffalo sauce pool? Let me grab my swimsuit and floaties. A buffalo flavored cocktail? I'll have a double! A buffalo fountain at my wedding one day? Um.. hello?! Is that the best idea or what? There is just something about that orange sauce that makes my heart jump up and down.

You've probably noticed though that most buffalo recipes involve chicken. Although I have been known to thrown it on a burger or into an enchilada before. Regardless, I was starting to feel bad for all of those vegetarians out there... you are all missing out on this delicious buffalo sauce. Unless of course you're drinking it by the spoonful, then I'm just standing in awe of your greatness. Right now is the time for you to trade your spoon for a baking dish and fork and MAKE THIS QUINOA CASSEROLE. Oh my, so delicious I CANNOT stand it. Why oh why is this not on my dinner plans again for tonight? The cauliflower adds some body to the casserole and the quinoa all the goodie good nutrients. The buffalo sauce, yogurt and mix of blue and cheddar cheeses makes the flavor out of this world.

Now, don't ask me what to do if you are a vegan. I'm not sure yet. I'll get back to you.... but we'll get a little buffalo into your life sooner or later ;)

Buffalo Quinoa Casserole (adapted from Back to her Roots)
Ingredients:
3/4 cup vegetable broth (homemade or low-sodium store-bought)
1/4 cup quinoa, rinsed
2 tbsp buffalo sauce
2 tbsp Greek yogurt
2 tbsp diced onion
1/4 tsp garlic salt
1 cup roughly chopped cauliflower
1/8 cup crumbled blue cheese
1/4 cup shredded cheddar cheese

Directions:
Preheat oven to 350 F. Coat an individual baking dish with cooking spray.

Combine the quinoa and broth in a small saucepan. Bring to a boil, reduce heat, cover and simmer until the liquid is absorbed, approximately 10 minutes.

Meanwhile, combine the buffalo sauce, yogurt, onion, garlic salt, cauliflower, blue cheese, and 1/8 cup cheddar cheese in a medium bowl. After the quinoa finishes cooking, add it to the bowl and mix until combined. Spoon into baking dish and top with the remaining 1/8 cup cheddar cheese.

Bake for 35-40 minutes until cheese is browned and cauliflower is soft.

Serves 1.

Smashed Chickpea Sandwich

Am I right that cleaning kitchen appliances is the worst thing about cooking? Especially the food processor and blender which have so many parts where little pieces of food can get stuck requiring you to scrub, rinse, scrub, rinse, repeat until finally clean.

Let's say you were craving the taste of hummus but didn't want the extra effort of cleaning your food processor. Then a smashed chickpea sammy is perfect for you! Totally adaptable like hummus itself to whichever flavors you are in the mood for, but only necessitating a fork and bowl to prep. This time I used some fresh veggies, a little bit of lemon juice and thyme. This little sandwich is great for lunch or even as a light summer dinner. Try it out (and let me know what other flavors you come up with!).

Smashed Chickpea Sandwich (inspired by Smitten Kitchen)
Ingredients:
1/2 cup chickpeas (cooked, rinsed if from can)
1/4 cup shredded carrots
1/4 cup finely diced cucumbers
1 tbsp minced red onion
juice of 1/2 lemon
1/2 tsp fresh thyme
1/2 tbsp extra virgin olive oil

salt and pepper, to taste
hamburger bun, toasted
2 green leaf lettuce leaves

Directions:
Mix the chickpeas, carrots, cucumbers, onion, lemon juice and thyme in a bowl. Use a potato masher or fork to smash everything together. Add the olive oil and mix to combine. Taste and season with salt and pepper as desired.

Serve atop toasted hamburger buns with lettuce leaves. Open face is the way to go!

Pizza Quinoa Casserole

Confession time.

Last Friday I picked up a pizza on my way home from work. What can I say: I was just craving a thick-crusted, gooey cheese, and piping hot mushroom pizza. But that isn't my confession. I don't judge if you order pizza or get takeout, especially after a long week at work. I confess instead that it took all of my will power to not scarf down a piece on my way home. The garlic, cheese and tomato smell filling my car was so irresistible that I could barely make it the whole 10 minutes to my apartment. Granted it had been awhile since I had consumed pizza but still pretty ridiculous, right?

So moral of the story-- there is no way I could be a pizza delivery person. I do not have enough self-control to ride around with that smell everyday.

Although it had been awhile since I eaten a slice of pizza, I did have a little bit of a fix a few weeks ago with this pizza quinoa casserole. I doctored it up with green peppers and onions and would have added mushrooms if they had been in my fridge, but you could certainly use any of your fav pizza toppings. The quinoa is a great base for any flavoring and the tomato and Italian seasoning do not disappoint. Top it off with some mozzarella cheese and your house will smell like you have a fresh baked pizza.... but without the guilt of the calories and fat.

It's not delivery nor DiGiorno! It's quinoa!

Pizza Quinoa Casserole (adapted from Gloria of Food)
Ingredients:
1/4 cup quinoa, rinsed
3/4 cup water
1/2 small onion, diced
1/4 cup diced green pepper
1 tbsp tomato paste
3 tbsp tomato juice or sauce
1/2 tbsp Italian seasoning (or a combination of basil, oregano, garlic and parsley)
salt and pepper, to taste
1/8 cup shredded mozzarella cheese

Directions:
Preheat oven to 350 F. Coat an individual baking dish with cooking spray.

Combine the water and quinoa in a small pot; bring to a boil, turn down to low, cover and simmer for about 15 minutes until the quinoa is completely cooked.

Combine the onion, green pepper, tomato paste, tomato juice and Italian seasoning in a bowl. Add the quinoa and stir to combine. Taste and add salt and pepper as needed. Pour into the baking dish. Top with the cheese.

Bake 30-35 minutes until heated through and the cheese is browned.

Serves 1.

Mole Pork Chops

Ok a few things:

1. I'm sorry I have been slacking for the entire month of March on my posts. It is just the fact that I've been really busy with work, both during working hours and at home. Lots to do and not enough time in the day.

2. Does anyone have any good sleep remedies? I'm guessing it is because my mind is going 100 miles a minute thinking about the things I need to get done but I am having the worst time sleeping at night. Yes, I've been drinking copious amounts of coffee but I stop by late afternoon so that shouldn't be the problem. Help me, please!

3. You guys rock (well those of you who are reading this post after the long hiatus). Thanks for sticking with me. Lots of yummy food to come. Promise. For now, enjoy this super easy recipe for mole spiced pork chops. I used a boneless pork chop (but you could certain use a bone-in one) and served it atop some leftover rice reheated with some corn, peppers, and chili powder. Super easy and quick. Perfect when your life is crazy busy.

Mole Pork Chops (adapted from Cooking Light's The Complete Quick Cook)
Ingredients:
1 boneless pork chop (or bone-in)
1/4 tbsp brown sugar
1/4 tsp paprika
1/4 tsp ground cumin
1/4 tsp unsweetened cocoa powder
1/4 tsp ground chipotle chili powder
dash of salt

Directions:
Preheat George Foreman grill or grill pan.

Combine all the spices and rub over both sides of the pork chop. Place the chop on the grill and cook about 5 minutes (turning halfway through if using a grill pan) until cooked through.

Serves 1.

Kale Strawberry Smoothie

Let's talk crazy college traditions.

At Hope College we had the Pull, a giant tug-o-war competition, and Nykerk, a singing/acting/speaking competition. At Duke University, we had graduate student campout weekend and everything that revolves around being Cameron Crazies. At the University of Illinois, they have this thing called Unofficial. Apparently it was a tradition started in the mid 90s so that the students could celebrate St Patty's day early because the actual holiday fell on spring break. From my understanding, it is an excuse to dress in green, drink green beer and party like, well, college students. As a person outside of the student life on campus, I had no idea that Unofficial was today. So imagine my surprise when my boss's office assistant asks if I'm wearing my green shirt in honor of Unofficial. Oh boy. Nope, I just picked out this shirt this morning without any thought. So I spent the rest of the day just trying to hide my shirt from everyone and waiting to get home to the safety of my apartment before campus got to crazy tonight. It's funny how the further you are removed from the ungraduate students, the less appealing these traditions seem.

Did you participate in any crazy college events?

In honor of those UIUC students celebrating Unofficial today, I bring you this green smoothie. Not quite green beer but certainly a lot healthier for you-- chalked full of nutrients from fruit, yogurt and kale! I think kale green smoothies taste more "green" than spinach ones, so feel free to sub in a handful or two if you don't want a kale taste.

Kale Strawberry Smoothie
Ingredients:
10 strawberries, washed and halved
1/2 frozen banana
6 oz vanilla yogurt
5 pieces of kale, washed and thick stems removed
splash of fruit juice (as needed)

Directions:
Place the strawberries, banana, yogurt and kale in a blender. Pulse on high until smooth. If you are having trouble getting it smooth, add a splash of fruit juice (any kind you would like) and pulse again. Use the juice to thin the smoothie to the consistency you desire.

Greek Salad

Today was a "I put my boot on the wrong foot" day. Similar to a "I used conditioner before shampoo" day. Or a "I made my lunch but left it sitting on the kitchen counter" day. Or a "I burned my tongue on my morning coffee" day.

You know those days that I'm talking about. When you probably should have stayed in bed because something, or multiple somethings, just did not go right. Today, I literally pulled on one of my boots to realize it was on the wrong foot. To give myself a little credit, these boots don't have a zipper or laces or anything, they are just slipons so at first glance both feet look similar. Although I've had them for over a year and this was the first mishap. Ok, go ahead and laugh at my stupidity but only if you haven't done one of the aforementioned or something as equally dumb. Any stories you'd like to tell to make me feel better? Comment below!

What wasn't a dumb thing was this Greek salad-- refreshing, delicious and healthy. Guaranteed to take your "I knocked over a full glass of juice" day from dreary to bright.

Greek Salad (adapted from Cooking Light's The Complete Quick Cook)
Ingredients:
For dressing:
1 anchovy fillet
2 1/2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
2 tsp worcesteshire sauce
1 tsp dried oregano (or 4 tsp fresh oregano)
1 tsp fresh dill, chopped (or 1/4 tsp dried dill)
1/4 tsp freshly ground black pepper
1 garlic clove, pressed

For salad (one serving):
2 cups torn lettuce (romaine, green leaf or red leaf)
1 small roma tomato, chopped
1 1/8-inch red onion slice, rings separated and chopped into quarters
2 tbsp pitted olives
2 tbsp crumbled feta cheese
2 canned artichoke hearts, quartered
1/2 cup chopped cucumber

Directions:
Mash the anchovy fillet in a small bowl. Whisk in the remaining ingredients until completely combined. Store in refrigerator. Makes approximately 1/2 cup.

To assemble the salad, combine the salad ingredients in a large bowl. Drizzle in about 2 tbsp dressing and toss to mix completely.

Serves 1.

Baked Potato Pizza

You know how it isn't until you move away from a place that you appreciate some of the little things?

Well, that is not the story regarding this pizza. From the first time I tried the loaded baked potato pizza at Satisfaction's in Durham, I knew they had created something special. I mean, who thinks of putting potatoes on a pizza? Top it with cheddar cheese and bacon and you've got a great idea. Drizzle it with their "famous sat sauce" and it is DIVINE. Of course reproducing this at home was a must now that I no longer frequent Satis for Duke games and big beer Thursdays. There were a few key points for success with this dish. First, I needed to mimic the "famous sat sauce"; we always joked that it was just watered down ranch dressing and although that may be the case, watered down Kraft was just not cutting it. So I added some sour cream, milk, garlic, olive oil, and chives to the ranch and found what I was looking for. The second important part is to premix your cooked potato with some of the sauce. Let the flavors meld for a little bit and they will permeate the potato and enhance the overall flavor. Of course, you're going to want to drizzle the pizza with a lot more of the sauce and top it will bacon and cheddar cheese. I added some mozzarella to the mix as well and a little bit of red onion for pop. I think I paid appropriate homage to Satis.

For those of you who have moved away from Durham, I give you back something you are probably missing. For those of you who have never been to Durham, prepare to have your life revolutionized. You are welcome!

Baked Potato Pizza (inspired by Satisfaction's)
Ingredients (for individual size):
1/5 pizza dough, thawed (or 1/3-1/2 store bought pizza dough)
1 small red potato
2 pieces bacon, cooked crisp and chopped or crumbled
1 tbsp sliced red onion
1/3 cup shredded sharp cheddar cheese (either yellow or white)
1/3 cup shredded mozzarella cheese
1 1/2 tbsp sour cream
1 1/2 tbsp ranch dressing
1 1/2 tbsp milk
1 1/2 tsp olive oil
1/4 tsp garlic powder
1 tsp dried chives (or 1 tbsp fresh chopped chives)

Directions: 
Place a baking stone or baking sheet in the oven and preheat to 500 F. Allow the dough to sit at room temperature for approximately 15 minutes.

Whisk together the sour cream, ranch dressing, milk and olive oil. Stir in the garlic powder and chives. Set aside.

Poke the potato a few times with a fork and place in a microwave safe dish. Cover and microwave on high for 6-8 minutes until cooked through. Let cool slightly and then peel and chop into bite sized pieces. Toss the chopped potato with approximately 2 tbsp of the ranch mixture. Let sit until you are ready to assemble the pizza.

Pull and/or roll out the pizza dough until it is a circle of about 8-10 inch diameter. Spread the potato mixture on the dough. Drizzle with the remaining ranch sauce. Top with red onion, cheeses and bacon crumbles. Transfer to the heated baking stone or sheet and bake for 8-10 minutes until the cheese is hot and the crust is cooked through. Allow to cool for 5 minutes before cutting.

Serves 1.

Grilled Balsamic Veggies and Hummus Wrap

The Baltimore Ravens won the Super Bowl last night. Holla!

And now here I sit wishing I had a great crab-based recipe to share with you in their honor. Unfortunately I have a number of options on that bucket list that have just not been accomplished. Here's my short term goal-- put a crab recipe on the schedule in the next few weeks, perfect it, and share it with you (probably won't happen this week because menu planning was this weekend). I'm counting on all of you to hold me to it!

Instead of Baltimore-inspired food, I'm sharing with you today a recipe to use of some of your leftover hummus from your Super Bowl party... if you have any left. If you don't, just make up another batch. Or purchase a tub from the grocery store. I don't know--- just make this happen. It is so quick and easy and perfect for lunch or dinner. If you aren't a big portobello mushroom fan, you could substitute some other vegetable like zucchini or eggplant.

You could skip the last step of shallow frying in the pan if you wanted to avoid extra oil or if you wanted it to be a cold sandwich, but I think the crunch of the browned wrap really makes it great. Plus your hummus is hot and creamy.

Grilled Balsamic Veggies and Hummus Wrap
Ingredients (for one wrap):
1 portobello mushroom, sliced
1/2 cup sliced peppers (mini sweet or bell work well)
1 slice red onion, cut in half and pulled apart
1 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
salt and pepper
2 tbsp hummus (homemade or storebought, flavor of choice)
10 inch tortilla or wrap (I used a 100 calorie whole wheat wrap)

Directions:
Place the sliced mushrooms, peppers and onions in a bowl. Drizzle with vinegar and oil, season with salt and pepper and toss to coat completely. Marinate in fridge for 15-30 minutes.

Preheat George Foreman Grill or grill pan. Place the vegetables on the grill and cook for approximately 5-7 minutes until hot through.

Warm the wrap in the microwave for 30 seconds to make it pliable. Spread the hummus on the wrap. Top with the grilled vegetables. Fold in sides and roll up.

Heat 1/2 tbsp olive oil over medium high heat in a pan. Place the wrap seam side down in the hot pan. Cook for 2-3 minutes until browned. Flip and cook for another 2-3 minutes until browned.

Ham and Ricotta Calzones

My mom told me about this new store downtown in my hometown that sells imported flavored olive oils and balsamic vinegars. While I was visiting for Christmas I just had to check it out. It was so fun because I got to taste all the different flavors (yes, I tasted ALL of the them). The owner also had a variety of different salts. One was a ghost pepper infused salt; I tried one little speck and it burned my tongue for about a half an hour. In case you didn't know, ghost peppers are the hottest commercially available peppers and are 100 times hotter than jalapenos! It was a fun experience though.

It took a lot of self control (and realization that I am still a poor postdoc) to not purchase up all the oils, vinegars and salts. I settled on a garlic infused olive oil that would be perfect for so many dishes and a small amount of garlic salt and Hawaiian red salt. The garlic salt is quite delectable and the red salt is huge crystals and red (duh!) that I thought would be great for garnishing.

When Scott was visiting for New Years, he suggested we make calzones so I thawed out some pizza dough and we opened up the garlic infused olive oil. It really enhanced the dish when brushed on top; next time I may brush the inside of the dough as well!

I just had to show you this picture of how Scott cut his calzone into bite-sized pieces and topped them with pizza sauce. Me? I just picked it up and shoved it into my face. ;)

Ham and Ricotta Calzones
Ingredients (per calzone):
1/5 batch pizza dough
2 slices deli ham
1/2 cup ricotta cheese
1/3 cup shredded mozzarella cheese
olive oil (I used garlic infused) for baking
dried parsley, oregano, shredded parmesan etc (garlic powder if using regular olive oil) for baking
cornmeal for baking
pizza sauce, for serving

Directions:
If pizza dough is frozen, let thaw in fridge over the course of the day. Preheat oven with a baking sheet or pizza stone inside to 500 F. Remove dough to clean work surface and cover with towel and let rest at room temperature as the oven preheats, about 10-15 minutes.

Stretch the dough out into an 8 X 11 inch-ish rectangle. If desired, brush the topside of the dough with olive oil. Spread the ricotta cheese over half the dough, leaving a 1/4 inch edge. Top with deli ham slices and shredded mozzarella. Fold the un-garnished half over the half with the topping, pressing down to seal. Brush the top of the calzone with olive oil and sprinkle with seasonings.

Place on preheated baking sheet or pizza stone sprinkled with cornmeal. Bake for 8-10 minutes until puffy and golden. Remove from oven and let sit for 5 minutes.

Serve with heated pizza sauce for dipping.

Tofu Peanut Stir Fry

Are you looking for something easy and light amongst on all the goodies this holiday season? Then look no further. Here I made a tofu stir fry full of vegetables set atop some noodles. The peanut flavor is reminiscent of Pad Thai but since I just winged it, it's not exactly the same. As I always say with tofu, you have to make a nice sauce to get it flavorful, and I think that is just what I've done here.

So set aside your cookies, cheese and crackers, bread, and decadent holiday dishes for a night and make this. Your waist line with thank you ;)

Tofu Peanut Stir Fry
Ingredients:
For marinade:
1/2 tbsp corn starch
1/2 tbsp soy sauce (low sodium, preferred)
1/2 tbsp mirin
3 oz extra firm tofu, cut into bite sized pieces

For stir fry:
1 tbsp soy sauce (low sodium, preferred)
1/2 tbsp creamy natural peanut butter
1/2 tbsp mirin
1/2 tbsp hoisin sauce
1/2 tbsp corn starch
1 tsp Sriracha sauce
1/2 cup chicken broth
1 tbsp peanut oil
1 scallion, sliced thinly, whites and greens separated
1 garlic clove, minced
1 tsp fresh ginger, minced
pinch of sugar
1 1/2 oz somen noodles
1 cup broccoli slaw
4-5 mini sweet peppers, sliced thinly
4-5 button mushroom, sliced thinly
peanuts, for garnish

Directions:
Mix together corn starch, soy sauce and mirin and toss the tofu in it. Refrigerate until ready to stir fry.

Prep all of your vegetables and set them close to the stove.

Whisk together the soy sauce, peanut butter, mirin, hoisin sauce, corn starch, Sriracha and broth. Set aside.

Heat 1/2 tbsp oil over medium heat in a wok. Pour off any excess marinade and then add the tofu to the pan. Cook, flipping gently, for 3-4 minutes until browned. Remove to a plate and wipe out the wok.

Bring a pot of water to a boil. Add the noodles and cook for 2-3 minutes, until cooked through. Drain.

Heat another 1/2 tbsp oil over medium high heat in the wok. Add the white of the scallion and the garlic; cook until softened, about 1 minute. Add the ginger and sugar and cook for 30 seconds. Add the mushrooms and peppers and cook, stirring constantly, for 2-3 minutes until softened. Add the broccoli slaw and cook for an additional 2 minutes. Add back the tofu, sauce and noodles. Mix completely and heat until thickened.

Serve garnished with the greens of the scallion and peanuts.

Serves 1-2.

Mushroom Pizza (with homemade pizza dough)

Raise your hand if you like pizza.

So everyone has their hand in the air, right?

Me? I definitely enjoy pizza. I won't turn down a stuffed crust slice from Pizza Hut or a thin and crispy Dominos. That super thick Chicago style pizza? Delicious! New York floppy and greasy? I'd fold that baby in half and eat that too. $5 from Little Caesars? Pizza! Pizza! I say. I especially like local places with different pizza specials. Whether it be thick or thin, you'll bet your bottom dollar I'll eat it.

When you're living alone, ordering and consuming an entire pizza yourself is not the best idea. For that reason, and to play around with yeast some more, I started making homemade pizza dough. And I'm telling you, best decision of my (culinary) life! I have made the following dough at least three times since I've lived in IL and another time I made it with half whole wheat flour.

This dough is great for a couple reasons. One- it is very easy to put together. Two- it freezes beautifully. That means you can whip up the dough and freeze it into individual sized portions to use whenever you have a hankering for pizza. It works great for calzones and as a vehicle for any combination of toppings you can come up with. This week I went with a simple tomato sauce, shredded mozzarella cheese and mushrooms.

Just look at that cheese!

Homemade Pizza Dough (from Annie's Eats)
Ingredients:
1/2 cup warm water
2 1/4 tsp instant yeast
1 1/4 cup room temperature water
4 cups bread flour
1 1/2 tsp salt
2 tbsp extra virgin olive oil

Directions:
Combine the warm water and yeast in a small bowl. Let sit for a few minutes. Add the room temperature water and olive oil and mix. In a large bowl, mix together the flour and salt. Mix in the wet ingredients, stirring with a wooden spoon until you cannot stir anymore. Then turn out the dough on a floured surface and knead to mix in the rest of the flour. Keep kneading until the dough is smooth, about 5 minutes. Place it into a lightly greased bowl and cover with plastic wrap. Let rise until doubled, about 90 to 120 minutes (the timing will change depending on the temperature of your house).

Lightly punch down the dough. Separate into 5* equal pieces. Form each into a ball. Wrap in plastic wrap, place in a freezer safe bag, and freeze until ready to use.

*The 5 portions will give you individual sized pizzas, if you want to do large family style pizza, separate the dough into 2 portions.


Personal Mushroom Pizza
Ingredients:
1/5 of pizza dough (from above)
1/3 cup tomato pizza sauce
1/2 cup shredded mozzarella cheese
1/2 cup sliced mushrooms
cornmeal

Directions:
If your dough is frozen, thaw in the fridge over the course of the day.

Preheat oven to 500 F. Place a baking stone or upside down baking sheet in the oven during the preheating process.

Remove the dough from the fridge (or use non-frozen dough from above). Place the ball on a clean surface and cover with a damp cloth. Let sit for 10-30 minutes while the oven reaches temperature. Prep your pizza sauce, cheese and mushrooms.

Stretch the dough into a flat shape. Remove the baking sheet or stone from the oven and sprinkle with cornmeal. Place the dough on top of it and moving quickly spread your sauce over most of the dough. Top with the cheese and mushrooms.

Bake for 7-8 minutes until crust is golden and cheese is hot.

Serves 1.