Saturday, February 1, 2014

Pizza Toppings

Pepperoni, olive and mushroom pizza on a whole wheat crust
 We have officially expanded the pizza topping of Sous Chef.  He now will eat mushrooms.  One good stir-fry from a local restaurant and he's decided he likes mushrooms.
mushroom and chicken pizza on a socca crust

Thursday, September 12, 2013

Lunch Boxes




School has started, and that means lunchboxes are filled on a daily basis.  I make an effort to provide well balanced meals, that they will eat and enjoy.  Two regular staples are pizza bombs and fake out flautas.....

http://glutenfreeeasily.com/pizza-bombs-gluten-free-pao-de-quejo-chebe-style-pizza-rolls
I use the little tiny pepperoni slices (usually turkey) and low moisture part skim mozzarella. I've been known to add tiny bits of sweet red pepper and sliced black olives. I keep these in the freezer and thaw them out the night before. Serve them with a little bit of tomato sauce for dipping.
I keep telling myself I'll try these with chopped up broccoli and sharp cheddar too.
http://www.marthastewart.com/348807/oven-crisp-flautas
I made the flautas with low fat sharp cheddar and homemade re-fried black beans. The little container is Plain Greek Yogurt for dipping and there is a whole wheat blue berry muffin. I've got some shredded chicken and colby-jack cheese waiting to be turned into a double batch for the freezer.  They are truely best served warm, but they like them cold in the lunch box.
Posted by Picasa

Tuesday, September 3, 2013

CAKE WEEK 2013

CAKE WEEK (yes CAKE WEEK must be in capital letters there is nothing quite, demure or calm about it) has come and gone, the annual celebration of 3 birthdays and countless calories.  We turned 9, 40 and 4.  Would you like a tour of this year's cakes?
Sous Chef did not want just any old ice cream cake from a store with that "gross frosting". Instead he got a GF chocolate cake top and bottom, all natural vanilla bean ice cream, real whippped cream and cherries. It was topped off with dark chocoatle "magic shell".  If you have not made your own magic shell yet - your left must be enriched (Magic Shell )
My 40th birthday was spent at a meeting. But a friend (and husband) conspired to not let the day go down without cake. A Pintrest Triumph for her; watermelon frosted with cool-whip frosting and decorated with fruit.  Have you ever been blessed to have 30 elementary school boys sing you Happy Birthday?  It was a great way to hit 40.
My mother would never dream of letting me turn another year older without my own cake. Always chocolate with French Silk Frosting from Betty Crocker's Cookbook - the original one (all these years and she still looks up the recipes - but I have my Nana's cookbook, so that makes it extra special.) The cake was a GF mix from Cup4Cup. It was quite good.
The Salad Chef hit the magic number 4. Which means - no more jumping on the bed.  He wanted a fire truck cake with a gecko driving it. I couldn't deliver the gecko but thanks to Betty Crocker's website, I got the firetruck just right. He specified yellow. The frosting was White Chocolate Cream Cheese Frosting
Engine #4!!!!!
Posted by Picasa

Tofu and Stir Fried Vegetables


I made a tofu stir fry on Sunday for dinner.  I lifted it from Tofu Multiple Choice » Dinner: A Love Story but of course tweaked it just a bit for our family's food preferences. I served it with a vegetable stir-fry and white Jasmin rice (because white rice cooks faster!)  The Sous Chef loved it and went back for seconds on the tofu.  The Salad Chef fell asleep and missed dinner altogether (slept right through the night!)



  • 1 block extra firm tofu, pressed and cubed
  • 2 tablespoons  tapioca starch
  • 2 teaspoons olive oil
  • 1/2 teaspoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1/2 cup low sodium and GF tamari
  • 2 tsp sesame oil
  • 2 tablespoons rice wine vinegar (I completely forgot to add this)
  • 1/3 cup brown sugar

  1. Heat oil in a cast iron skillet over medium-high heat. Add the tapioca starch to the tofu in a small bowl and toss to coat.
  2. Add the tofu to the skillet and cook until browned on all sides, about 8 minutes.
  3. Mix the ginger, garlic, soy sauce, vinegar sesame oil, 1/2 cup water and brown sugar.
  4. When tofu has browned, add the sauce, stir, then bring to a simmer before reducing heat to low. Simmer for 5-10 minutes, until sauce has thickened and reduced.
Notes
I think next time I will add some green onions and sesame seeds for garnish)  I served it with brown rice and a stir fry of chunky vegetables (big enough pieces so everyone can pick what they will and won't eat!)
Stir fry of red and yellow pepper, onion, and mushroom from the fridge, and green beans and zucchini from the garden. It was a clean out the fridge kind of meal.