Grilled pizza...

I prefer my pizza to be less traditional than most.

The thinner the crust the better.  

No red sauce, ever.  

Lite on the cheese and no grease please. 

Also, I grill my pizza. Which makes it awesome, more awesome than most.

Let's just go ahead and make it like this...

First:

roll out your pizza dough, circle shape preferably.

Place on the grill for about 2 minutes then remove

Then: 

spoon on the peanut sauce.  **I buy mine from a local thai restaurant b/c it is like liquid gold.

layer with sauteed scallions/carrots/bean sprouts and mozzerella cheese.

Proceed:

to place flatbread on the grill on super low heat until cheese begins to bubble.

enjoy a beverage while doing so.

Finally:

remove from grill and sprinkle with chopped cilantro.

eat outside on a sunny evening with family and friends.

Please:

report back.

Last night I made this...

And even though the photo is cringe quality I am super smitten with my creation.  I still cook in the dark every night.  This is a result of continuous winter nights coupled with horrible  kitchen lighting.  Seriously, you would laugh.  It is a super dim combo between the overhead oven light (with one bulb burnt out) and a lamp most would consider strictly decorative.  But I make do.

So this is how it's done...

thinly slice, with the dullest knife you have to make it extra difficult because why not when you are already in the dark, your root veggies.

carrots

yukon golds

red beets

brussel sprouts

toss in olive oil and roast.  for a while.  til they are almost perfect.

get a pizza.  If it were summer and light out I would normally make my own and grill it.  But it is cold and dark and I bought one already made from Red Hen Bakery here in Vermont.

Brush with olive oil and begin to layer...

 

 

After the last layer is down drizzle some pure maple syrup over top.  This is my attempt as a cheese(less) flatbread.  I used to make this with honey and blue cheese but we are going vegan on this one... 

Then bake for 10 minutes or so letting the veggies and bread get warm and crispy.  Then cut, drizzle with a touch more maple syrup, and serve.

To my delight the kids ate every bite!  

They did spit out the quinoa citrus salad I made.  Whatever, it was delicious!

Favorite winter dinner 2012

Homemade carrot ginger soup, roasted potato squares, local bread, and a side salad. 


This was made for us by some local friends and I have made this meal 20 times since! 

You can find the soup recipe HERE on my foodie board!  I substitute chicken stock with no chicken chicken stock.  And yes, there is such a thing.  I also add tons more ginger, YUM!  I garnish with fresh arugula, my fave!!

Now, this year I was let in on a little cooking secret (thank you Corie!) that I had not been privy to before!  Apparently, if you preheat your pan with some oil in the oven your potatoes WON'T STICK!!  What What!! I have successfully made oven baked potato fries at least twice a week all winter long!  Served with Annie's Organic Ketchup and super amazing black truffle salt courtesy of Chelsea Market Awesomeness and you have a winner!

So here is to a mildly cold snow(less) winter and its fantastic root vegetables!

DId I ever tell ya how I met the Doctor??

So there is this doctor, one who is dedicated to health and wellness, in a well rounded sort of way.  Of course, I receive emails from him quite often... ones with updates and recipes and personal family vacation photos...you know, the ones you sign up for **wink wink - not the kind that come from someone you actually know!
HOWEVER
I did meet him once.
You can see him HERE in case you are teetering on knowing whom it is I speak of.  His name is Dr. Weil and he makes the most fantastic teriyaki dish in all the land.  It is not only the perfect choice on the menu for the taste buds but it also matches the decor!  And the iced green tea is just lovely.  and the edamame dumplings and the temphe burger and the greek hummus...
anyways... here is the meeting a long story short sort of way...
Papa, UK, Gabi goose (age 3.5) and me at a table at Dr. Weil's True foods eating this very dish.  Kiel spots a one Mr. Sam Fox, restaurant icon in the sonoran desert area.  We spot him dining with the one and only Dr. Weil only a few feet away.  I almost faint.  Kiel begs me not to do or say anything.  I agree, biting my lip.  Papa pays for our lunch (because he treated me to lunch weekly for years and they were some of the best afternoons I have ever had).  Kiel and Papa get up normally and exit the restaurant.  I try and follow suit.  I gather Gabrielle's 500 playthings and her blanket and my purse.  She hops down in her cute pigtails.  I turn to exit just as my fellow companions just did.  I knock the outdoor umbrella with my purse and it teeters to the point that it almost falls directly on the doctor and Mr. Fox and their guests.  After an eternity passes and the umbrella doesn't strike my health hero in the head at his own restaurant I see them all staring right at me.
So did I play it cool?
of course.
I proceeded to tell them all how amazing their new eatery was.  How much I enjoyed my lunch.  How much I loved Mister Weil.  How I thought eating out there in the same patio with him was like eating right next to Brad Pitt.  Yes, I said Brad Pitt... 
He smiled big and laughed and was super kind.  I heard one of them say that 'that was awesome' as I walked away.
Then I met Kiel at the car and told him all about it and when we were safe with in the closed doors and windows I screamed and shook my head all around.  Kiel laughed and was thankful he left before me.
and that's how I met the Doctor.

Vegan Mexican...

I still cannot choose a favorite food genre.  I think when venturing out I prefer Japanese, always have.  Miso soup, cucumber salad, teryaki (one time chicken now strictly veggies), and warm green tea...Yes please!

But when I am cooking at home it is hands down Mexican fare. And upon the adventure of giving up all things dairy I shed a tear for cheddar in my burrito.  However, some time has passed and I have managed many successful cheese(less) dinners, and last night was one of the best!  I think the trick is piling on so much fresh goodness that the cheese becomes simply irrelevant.

Recipe:

layer as follows

Amy's organic re fried black beans

vegan sausage (b/c we always had sausage with our dip growing up, and the substitute is yummy and better for you)

CORN.

black olives

fresh tomatoes

diced peppers

avocado

cilantro

serve with chips to dip and delicious salsa!

Kids ate their entire plate, success!

Heritage on a dish...

 

 My Grandma Linda's sticky buns.  Probably in the top 3 reasons why Christmas morning ROCKS!

This year, 2012, I am making it my #1 goal to successfully make this here recipe.  I have managed to make the three worst batches EVER in the three years I attempted.  Even with my mom there to assist they were either falling apart and NOT sticky, expanded to the point of no return, or I was scrapping them off the bottom of the oven for weeks to follow.  Might I add that the fire alarm was involved in one or more of those times... Yikes!

But for now, I am so so thankful to be on the list of recipients of these fine buns on Christmas morning!!  My Papa makes four batches a year and I GET ONE!! And not only that, he DELIVERS!  You better believe I had at least 4... maybe 5 ;-)  

Thanks Papa!

Perhaps a sticky bun tutorial on skype is in order?  What do you say?

 What is your favorite holiday treat??

Blog?

What blog?
Apparently I give up all things normal when embarking on a whirlwind-four day-free for all-Christmas vaca.
because there is all this going on...

and this is just the tip of the iceberg!  Favorite part?  Quite possibly the food.  Scottsdale has some delicious dining.  And even tastier citrus... but we will leave that for tomorrow.  I am off to slumber off the red eye, the laundry, the co op, the costco trip, the cooking, and the return cleaning.
Yup. Going to bed at 8:15.
Night.

A weekend in Food...

This year, a highlight of my yearly girls weekend in the city, with my mom, was an unexpected exchanged between two food lovers and a one lovely chef.

Mr. Ricco gave a small recommendation concerning the butternut squash soup.  Two eaters inform him of their desire to have a vegan meal.  Chef requests they sit back and let him take care of the menu for the evening.  Two novice foodies nervously agree...

This was one of the greatest random moments of my life.  Not only did we discover he was 'kind of a big deal' told by our waiter but we got top vegan treatment!  He said that it posed a challenge for him and that vegans definitely get the short end of the stick.  ;-)

I could gush and gush **note me giving him the BIGGEST hug afterward** but I will just say, it was the best meal I think I have ever had.

 

Thank you Anthony Ricco, that was so kind of you.

The second highlight to this trip... an also unexpected opportunity to pose in a more non traditional Christmas photo...

Sorry mom, you cannot keep this from the world ;-)

Mexican food...

my favorite.  on thanksgiving, christmas, summer, winter, fall, spring.  I love it.

Mom's recipe for this amazing salad:
Black BeanChopped TomatoRed OnionRoasted CornCilantroAvacadoFresh Lime JuicePinch of salt
Chop, toss, serve fresh... 

 

A visit for Raw Milk...

It's Monday folks and I am so looking forward to a week of thankfulness, family visits, and some delicious Thanksgiving dining!

  Today I am so very thankful for the two-in-a-row visits with Grandpa Jay and the Lovely Sue.  As if seeing them for a long weekend in Montreal wasn't enough we get to have them here in Vermont for a Village stay!

Before moving here I knew that I wanted to have an active part in the local community and explore everything that these great people have to offer.  The main form of this being food of course.  I am in awe by the farms that surround and overjoyed at the prospects of eating Farm to Table.  When my familial guests inquired about raw milk I knew just the place to take them...

200 Leduc Farm Drive  Shelburne, VT 05482 

 

 

Upon arrival we had a peak around to see what was available...

 3 seed bread baked fresh

A welcome board....







and Ta-Da...

Vermont's finest raw produced milk.  Problem was, the container seemed slightly large for the short weekend stay.  While in debate on whether or not to purchase such an amount a kind farm hand appeared and offered a taste...

 We asked several times if he was sure that he should open this for just a small taste and he assured us that it was (another reason I heart this place).  He poured a glass for the long distance travelers who have been waiting a long time for this.  He poured himself a taste as well and they cheers(ed).  Matt and I refrained due to our attempting vegan ways....   I must say though, if I were to drink milk it would absolutely, hands down, be from this place!

After one sip they say...

We'll take it!

 I think they liked it.

Then they paid on the honor system which I love.






Then we headed to the Farmhouse for a magnificent lunch.  Matt and I shared the squash and apple sandwich and a to die for salad...

And that was just the beginning...

Butter Beer and Soap Flavored Jellybeans ...

Halloween 2011 was a hit.  Super low key, super easy, super fantastic.

I love a warm hearty meal before venturing out into the streets for our yearly candy collecting.  I made my favorite vegetarian chili with warmed crusty bread.  But I had to do a touch more, for we had a wizard and a fairy joining us for dinner!  Ordinary will just not do!!

Butter Beer and Disgusting Flavored Jellybeans! Perfect!

Ingredients...

**vegan butter of course!

Presentation...

Delivery...

Excitement...

**So excited that Noah couldn't stand still!!

And let me tell you... there breath smelled like bona fide bar soap after eating the JB!  Noah is holing off on Vomit for now, went for the black pepper last night.  His review: spicy.

Costume pis...

and the goods...

See ya next year Halloween!!