Sunday, July 21, 2013

Spinach Artichoke Cauliflower Crust Pizza

I have a healthy obsession with cauliflower crust. It's really easy to make and it's an amazing alternative to regular pizza. I did a lot of trial and error to find the best recipe, and now that I have it there are endless possibilities. I also love spinach artichoke dip and thought that combining the two would be a genius idea.

Spinach and Artichoke Cauliflower Crust Pizza

Ingredients for crust:
1 head of cauliflower, riced, cooked, and drained (in-depth directions to follow)*
1/4 cup shredded part-skim mozzarella cheese 
1/4 cup grated Parmesan or pecorino cheese
1 egg 
2 Tbl chopped fresh basil (optional)
1 Tbl garlic powder
1 tsp black pepper
Pinch of salt

Directions for Crust:
Put a pizza stone or cookie sheet in the oven before preheating it to 400 degrees. Mix all of the crust ingredients in a bowl. Take a piece of parchment paper and spray thoroughly with cooking spray. Place the dough on the paper and spread with a spatula to your desired thickness (1/8-1/4 inch) in any shape you want. Place the parchment paper on the cookie sheet or stone and bake for 15-20 minutes, or as long as it takes for the crust to turn golden on top.

Ingredients for dip:
1 13.75 can of artichoke hearts
1 10oz bag of frozen spinach, cooked and drained. 
1/2 cup light mayo
1/2 cup fat free plain Greek yogurt
2 cloves of garlic
1/4 cup onions
1/4 cup shredded part-skim mozzarella cheese
2/3 cup grated Parmesan or pecorino cheese
1/2 tsp cayenne pepper (optional)
1 tsp black pepper
Pinch of salt

Directions for dip:
In a food processor, lightly chop artichoke hearts, garlic, an onions. Add mixture to mixing bowl with all other ingredients. Bake at 400 for about 20 minutes, or until golden and bubbling (or the pizza crust is done). When the crust is ready, simply spread the dip on top and pop it back I'm the oven for another 10 minutes so the flavors can combine. You can add more cheese an garlic powder on top if you want extra flavor!

A quarter of the pizza is only 300 calories!!


Enjoy :)


Nutrition Facts: 
Calories: 297
Total Fat: 20.1
Cholesterol: 41.9mg
Sodium: 1005,2mg
Carbohydrates: 16.2g
Fiber: 2.5g
Sugars: 4.3g
Protein: 21.6g


*to make the cauliflower:
Cut the florets and add to the food processor until the texture is very fine. Add cauliflower to a bowl and microwave, covered, for 4 minutes. Let cool, and using my favorite kitchen accessory ever, CHEESE CLOTH, drain out all of the liquid. If you don't have cheese cloth (it's dirt cheap on Amazon), simply use paper towels to get the moisture out as well as you can.

Monday, July 8, 2013

Herb Marinated Chicken with Quinoa and Spinach

One thing I love about my apartment is that we grow fresh herbs on the deck. We have parsley, cilantro, basil, sage, and rosemary at our disposal anytime. Although they have been suffering in this 90+ degree weather, the rosemary and sage have been thriving and begging me to cook with them. So I did.

Maybe one day I will be good at photographing food

Ingredients (serves 4):
2 cups of cooked quinoa (directions here)
1 10oz bag of frozen chopped spinach, microwaved and drained of excess liquid
1 lb of chicken
2 Tbl fresh rosemary, chopped
2 Tbl fresh thyme, chopped
4 cloves garlic, diced
1/2 cup red wine
salt and pepper
1/4 cup olive oil

Directions:
Pound/slice your chicken breasts so that they are 1/4 of an inch thick (I do this because I am too impatient to wait for the thick pieces to cook). Add your chicken to a large ziplock bag with olive oil, chopped herbs, salt, pepper, and garlic. Let marinate for at least an hour, flipping the bag every 30 minutes. When the chicken is read to be cooked, turn a pan to medium high and add all of the contents in the bag (no need to add oil to the pan since it is in the marinade). Cook for about 4-5 minutes on each side. 

Remove the chicken from the pan and add the wine in. Let boil and reduce by half and develop all of the flavors left behind from the chicken (about 5 minutes). Add the spinach and quinoa to the sauce alongside more salt and pepper and mix well. Serve everyone 1 chicken breast and 1/2 of a cup of the quinoa mixture.


Enjoy :)

Nutrition Facts:
Calories: 396
Total Fat: 19.8g
Cholesterol: 65mg
Sodium: 284mg
Carbohydrates: 23.4g
Fiber: 3.4g
Sugars: .9g
Protein: 27.8g