Green Pops!

What do you do when there's extra green smoothie left over?  GREEN POPS!

My daily dose of green smootie consists of:

12 oz - Unsweetened Soymilk (can split in half in replacement of water, but it tastes so much creamier with full dose of soymilk)
1 Cup - Kale, packed (substitute w/ Mustard Greens, Chard, Cilantro, Spinach)
1 Cup - Spinach, packed (substitute w/ arugula - gives it a nutty & earthy flavor)
1 Tbsp - Chia Seeds
1 tsp - Flaxseed (has a distinctive flavor, you may or may not like this)
2 - Persian Cucumber
2 - Peaches, rippened
1 - Banana, rippened (perfect sweetener to the mix)

Blend this altogether, serve approximately 32 - 40 oz.  I usually have 6 oz of this stuff as part of the breakfast (makes me full), save the 10 oz for late snack in the day.  My David drinks the rest of his share in the morning, I make the second batch above where mom gets one 16 oz in the morning and the other half is David's snack  of the late day :D.  Yum!

Veggie Square Pizza

My hubby and I have been eating a lot of pizza, yet, we still crave for more Pizza.  Hence, PIZZA for dinner tonight!  I am making the dough from scratch and the marinara sauce; since we have extra canned tomatoes at home.  Enjoy the recipe and photos below.

Pizza Dough
Yields:  (1) 18"x24" Pan - Regular Crust; & (1) 9"x12" Pan - Thin Crust

Ingredients:
16 oz - Luke warm water
0.625 oz - Dry Yeast
0.500 oz - Salt
0.375 oz - Sugar
3 oz - Olive Oil
12 oz - Bread Flour
12 oz - Whole Wheat Flour

Procedure:
1.  Mix 10 oz water w/ dry yeast to activate the yeast, set aside.
2.  Combine bread flour, whole wheat flour, salt, sugar in mixing bowl with a dough hook attachment.
3.  Mix in medium and pour in the 3 oz olive oil.
4.  Continue to pour the 10oz water & yeast mixture to the dough.
5.  Slowly add the remaining of the water (6oz) until the dough pulls together, not sticky to touch.
6.  Let dough rest in the refrigerator for 1 hour before rolling.
7.  Roll dough and oil pan with olive oil and sprinkle cormeal/semolina onto pan.
8.  For regular/thick crust:  Place dough onto pan and bake at 475F.  Cook dough for 15 minutes so when adding marinara sauce on top will not make the dough soggy.
9.  When dough is ready, pull out and top with marinara sauce, preferred cheese and vegetable toppings.  (If making thin crust, can go ahead and top with marinara sauce, toppings and into oven for 15-20 minutes).

Marinara Sauce:

1 Tbsp - Olive Oil
4-5 Cloves - Garlic
1/2 - Large Red Onion, finely diced
1/4 tsp - salt
20 oz - Crushed Tomatoes
4 tbsp - Tomato paste
4 tbsp - Brown Sugar
1/4 tsp - Oregano
1/2 tsp - Chili Pepper Flakes
1/8 tsp - Cayenne Pepper

Procedure:
1.  Place olive oil into sauce pan, add garlic and toss until translucent, do not burn.
2.  Add the red onion into the sauce pan and toss until translucent, combine salt.
3.  Pour in crushed tomatoes, tomato paste, and brown sugar and let simmer for 5 minutes while stirring.
4.  Add oregano, chili pepper flakes, cayenne pepper and turn off the stove, let cool.
5.  Ready to use!

Pizza Toppings I used:
2 - Large Tomatoes, thinly sliced
1/2 - Large Red Onions, thinly sliced
1 Cup - Mushrooms
1 1/2 Cup - Arugula
1/2 Cup - Asiago Cheese, shredded
1/2 Cup - Gouda Cheese, cubed

Quinoa Veggie Curls

David and I came across this product at Henry's Market.  We have tried their spaghetti and linguine products, the texture is much better than whole wheat pasta (personal preference).  Little did we know,  Fresh and Easy also carries this product!  It's located in the last row near the freezers, on a shelf labelled as "gluten free."  This makes grocery shopping so much easier when  products like these are less than a 2 mile radius.

We have been trying to work with cilantro pesto since buying it in bundle lasts a bit longer in the fridge than basil, it's an alternate herbaceous flavor, and it's a lot cheaper.   Recipe is below, I forgot to add my lovely toasted walnuts in my recipe this time, but it was nice to have as a snack.  Hope you'll enjoy the recipe! 

Quinoa Veggie Curls
1 Box - Quinoa Veggie Curls (follow box instructions)

Cilantro Pesto
1 Bundle - Cilantro (chopped)
1/2 Cup - Olive Oil (desired preference consistency)
4 - 5 Clove - Garlic (desired taste)
1/2 tsp - Cayenne Pepper (OPTIONAL)
Salt - to taste
Pepper - to taste

Toppings
1/2 Basket - Small tomatoes (cut in quarters)
1/2 Cup - Toasted Walnuts (coarsely chopped)
1/4 Cup - Grated Parmesan Cheese (OPTIONAL)

Procedures:

1.  Prepare quinoa curls, rinse in cold water and set aside.
2.  For cilantro pesto, place garlic cloves and cilantro in chopper and slowly add the olive oil until desired consistency.
3.  Add salt and pepper and blend.  Place 1/2 pesto in container and freeze for next use.
4.  Place cilantro pesto into large bowl, throw in veggie curls, small tomatoes, toasted walnuts, and toss.
5.  Place in refrigerator for a nice summer pasta salad.  When ready to serve, top with grated Parmesan cheese.  Enjoy!

Mac & Cheese w/ Broccolini

Another day of my pasta adventure.  The last time I made Mac & Cheese with skim milk and soy cheese, the flavor and texture wasn't there.  Hopefully this will turn out better.  Sounds like a lot of carbohydrates for the week already, but everything is good in moderation.  Let's hope this turns out yummy!!!! 

Mac & Cheese w/ Broccolini
Serving:  Approx. 8

Ingredients

12 oz - Whole Wheat Elbow Pasta, follow package instruction and reduce 2-3 minute cooking time
1 bundle (5 oz) - broccolini, chopped and blanched in hot water for 45 -60 sec

Cheese Sauce
1 3/4 Cup - Milk, can use non-fat but will have a lighter taste (I used skim milk)
3/4 Cup - Heavy Cream, can use half & half as substitution
1/4 Cup - Flour
2 tsp - Dijon Mustard
3/4 tsp - salt
1/4 tsp - white pepper, because of color and bolder flavor
2 1/4 Cup - 3 Cheese, light
1/4 Cup -Parmigiano Reggiano

Crumb Topping
4 Tbsp - Panko breadcrumb
3/4 tsp - Paprika
1/4 tsp - Salt
2-3 tsp - Olive Oil, drizzle on top

Procedure
1.  Pre-heat oven to 400F, coat the baking dish with butter.  Prepare elbow pasta as instructed by package but reduce 2-3 minutes of cooking time because we will baking it later and  cooking the pasta through will make the pasta too soft.

2.  Blanch the broccolini with the same pasta water used with the remaining 1 minute.  Broccolini should be crisp and tendor.  Drain pasta and broccolini and return to pot.

3.   Prepare cheese sauce:  Heat milk in a medium saucepan over medium heat, stirring often until hot, set aside.

4.  Whisk together the heavy cream, flour mustard, salt, and white pepper in a medium bowl until completely smooth.  Whisk this mixture into the steaming milk and bring to a simmer whisking until smooth and thickened.  Remove from the heat and stir in the cheese.

5.  Stir in the cheese sauce into the pasta and transfer to the prepared baking dish.

6.  Stir together the breadcrumb, paprika, salt, garlic powder and sprinkle the crumbs over the pasta.  Drizzle the olive oil above crumb topping and bake until the pasta is bubbling and the topping is golden 15 - 20 minutes.


OMG, DELICIOUS!!! 

Cilantro Pesto Pasta w/ Parmigiano-Reggiano

Mmm...I've been craving for pesto pasta and since cilantro is what I have in the fridge, I'm having pasta with Cilantro Pesto rather than our typical Pesto made with basil.  Hope you'll enjoy this!

Ingredients
3/4 Package - Whole Wheat Pasta (follow package instruction)

Cilantro Pesto
1 Bundle - Cilantro, washed
6 Cloves - Garlic
1/2 - 1 tsp - Salt
1/2 tsp - Black Pepper
1/4 Cup - Olive Oil

Tofu Brown Fried Rice

Aside, from baking, I love cooking too. My sister and I are giving up meat for the month and it's been going well. I do indulge seafood every now and then, but not all the time.  My sister is quite hardcore; she's giving up seafood too (that's probably because she doesn't like seafood too much, perhaps it's easy for her :D). I made Tofu Brown Fried Rice! Hope you'll enjoy!

Tofu Brown Fried Rice
Ingredients:
1 Package Extra Firm Tofu
2 Cloves of Garlic
1 Small Onion
2 Large Carrots
3 Large Egg Whites
3 Cups Cooked Brown Rice
1/2 Cup Edamame
1 Large Tomato, diced

Seasoning to taste:
Cayenne Pepper
Black Pepper (home grown)
Soy Sauce (you can use the Maggi Brand - it has better flavor, I just used whatever I had in hand)
Salt

 Instructions:

 1.  Cut tofu into cubes

 2.  Pan Fry tofu until golden, set aside.

 3.  1tsp Olive old w/ Garlic, Add onion and carrots til' onions translucent, then set aside. (Salt & Pepper)

 4.  1 tsp Olive Oil, Scrambled egg whites and add Brown Rice.

 5.  Add Carrots and Onions to the Brown rice mix.

 6.  Add cooked edamame, tomatoes and desire seasoning: soy sauce, cayenne pepper, salt pepper.

SO DELICIOUS!