Spinach and Artichoke Quinoa Casserole

A while back, I made an Enchilada Quinoa Casserole and it was so yummy that I went and found other variations on Quinoa casseroles.  I have always been a huge fan of spinach and artichoke so, when I found this recipe over at Two Peas and Their Pod, I was super excited.  Like, more excited than normal people when they see spinach and artichoke.  It was actually a little embarrassing.  But anyways, I ran right out to the grocery store for the supplies and I whipped up a batch of this amazing casserole.  I love that this can be a side dish or your main entree.  Plus, the leftovers taste awesome so I ended up taking this for lunch at school as well!

Now that it is 2015, people are going to go crazy of their new year resolutions.  This recipe can help you out with that as well!  The only ingredient that isn't so healthy is the cheese.  So, use a light cheese and use less if you are looking to lighten this up a bit.  However, cheese is awesome so for all you people out there who have already given up on your resolutions, add all the cheese you want!  I am planning to do a "quick" 9 mile run today, so I am going to put in as much cheese as my little heart desires!  Also, if you are gluten free, sub out the flour for gluten free flour and you have a totally gluten free, vegetarian, healthy meal!

Spinach and Artichoke Quinoa Casserole

Ingredients:
1 1/2 cups quinoa
4 1/2 cups water
1 tbsp olive oil
1/2 sweet onion, diced
4-5 cloves garlic, minced
9 oz baby spinach
2 cups artichoke hearts, chopped (canned are fine)
3 tbsp butter
3 tbsp flour (whole wheat or gluten free is fine)
1 1/2 cups skim milk
3 oz light cream cheese
1 1/2 cups shredded, light mozzarella cheese
red pepper flakes
1/2 cup light feta cheese, crumbled
salt and pepper to taste
optional: parmesan cheese for topping


Directions:
1. Combine the water and quinoa is a medium pot.  Heat over high until the water boils, lower heat to low-medium and let simmer, covered for 20 minutes.  Water should be absorbed.  Fluff with a fork and remove from heat.
2. In a medium sauté pan, heat olive oil over medium and add in garlic and onion.  Cook until onion starts to become translucent.  Add in the spinach and artichokes and cook until the spinach has wilted.  Season with salt and pepper.  Turn off heat and set aside.
3.  In a medium saucepan, over medium heat, whisk the butter with the flour until you have a paste.  Turn heat up and whisk in the milk until it starts to boil.  Whisk in the cream cheese and 1/2 cup of mozzarella cheese.  Stir until smooth.
4. Heat oven to 350 and spray a 9 by 13 inch pan with cooking spray.
5. In a large bowl, combine the quinoa, spinach and artichoke mixture, and cheese mixture.  Stir in the rest of the mozzarella and the feta cheese.  Season with salt, pepper, and a pinch of red pepper flakes.
6. Spread quinoa mixture into your baking dish.  If you are using parmesan, sprinkle it over the top.  Place in oven and cook for about 30 minutes or until mixture is bubbly and parmesan starts to brown.

Enjoy :)

Healthy Falafel with Feta Dip

I started school! I can't believe that summer is truly over now that it is after Labor Day and school is back in session.  Truly, I started last week, but it was only a 3 day week and it was followed by a 3 day weekend.  Now, I am really back to the grind.  I am still teaching Geometry and Algebra Advanced and its great because I have all my stuff from last year.  Being a second year teacher instead of a first year teacher definitely has its perks.  Not only do I know what I'm doing, but I also have past students saying hi to me in the hallways.  I'm still exhausted, but I am having fun.

Being a teacher is exhausting, but being a teacher who is in the peak of marathon training is ridiculous.  Yesterday, after teaching all day, I came home, laced up my running shoes, and went for a "short" 9 mile run.  The worst part, was when I came home I was too tired to make dinner, but I was starving.  So, here is a recipe that I found, loved, and had a ton of leftovers for those nights where you just don't feel like doing anything besides sleeping.

Baked Falafel with Spicy Feta Dip

Check out this blog because it is one of my favorites and this recipe is fantastic!  I made a couple adaptions so here they are:

I used whole wheat flour, light feta cheese, and non-fat, plain Chobani greek yogurt.  I also ended up using 5 garlic cloves because I just love garlic.  Otherwise, I followed the recipe and it came out amazing.  If you want to make this recipe gluten free, just use gluten free flour!  I had this for dinner with a pita and for lunch on its own.  Either way, the falafel is super tasty and that spicy feta dip just sends it over the top!

Enjoy :)

5 Courses to Celebrate 5 Years

August, 3rd: Bri and I had a really great year.  One year ago, we moved into our apartment and celebrated our 4-year anniversary.  Now, we have been living together for a year and are on year 5 of our relationship!  It has been really great and I am so appreciative for all the amazing times we have experienced together.  To celebrate year 5, I thought it would be cute to cook dinner together and have 5 courses in honor of 5 years.  We shared this amazing meal and watched a movie and it was a quiet and lovely anniversary.

Zucchini Soup

Strawberry Poppyseed Salad

Whole Wheat Gnocchi with Feta and Peas in a Brown Butter Balsamic Sauce

Toasty Parmesan Tomatoes

Creme Brûlée Cupcakes

Whole Wheat Gnocchi with Feta and Peas in a Brown Butter Balsamic Sauce

Whole Wheat Gnocchi with Feta and Peas in a Brown Butter Balsamic Sauce

Ingredients:
1 box whole wheat gnocchi (or homemade)
tbsp crumbled feta cheese
1 1/2 cups frozen peas
3 tbsp unsalted butter
1 tbsp balsamic vinegar

Directions:
1. Cook gnocchi according to directions, drain and place back into pot.
2. In a medium pan, brown butter by melting butter over medium heat and then swirling until it just starts to brown.  Remove butter from heat and stir in the balsamic and the frozen peas.  Continue to cook over low heat until peas are cooked.
3. Pour butter and balsamic mixture over the cooked gnocchi and then stir in the feta cheese.

Spinach and Feta Stuffed Shells

I have been on quite the Spinach and Artichoke kick.  This has always been one of my favorite combinations and it goes so well with so many different kinds of dishes!  For example, I am writing this while I wait for my Spinach and Artichoke Quinoa Casserole to come out of the oven.   Today's recipe is for a pasta dish that incorporates spinach and artichoke.

I have to admit, I'm a little bummed out today.  Wisconsin basketball is finally over for the season.  I was so proud of the team for making it to the final four and putting up such a great fight against Kentucky.  I was sad when they lost, but it was an amazing game and now I guess I can focus my energy on those Blackhawks!

In other news, I just started a Zumba class! I used to go to Zumba all the time in college and I have been missing it since graduation.  I just joined a local LA Fitness and they offer Zumba classes almost every day! It is such a fun way to work out and I am super excited to keep this up.
Finally, in school news, I officially have a job again next year!  I will be returning to the same school as a second-year teacher and I cannot wait! I can't believe this year is almost over (8 more weeks!).  Time has flown by and it has been such an amazing learning experience.  I spend so much time thinking about how I can better myself as a teacher for my students and I know this means that I am truly passionate and have found the right place.  For the summer, I will be working as a camp director for the local park district again and I am excited to break up my high school time with some cute camp experiences.  I feel like I've really found my niche and its great!

Spinach and Feta Stuffed Shells
(adapted from Tracy's Culinary Adventures)

Ingredients: 
your favorite pasta sauce (store bought or homemade)
20 jumbo shells
1 cup shredded light mozzarella cheese
1 cup crumbled light feta cheese
1/2 cup part-skim ritcotta cheese
dash of salt and pepper
9 oz frozen spinach, thawed and squeezed dry
1 can artichoke hearts, drained and chopped
2 garlic cloves, minced

Directions:
1. Preheat oven to 375 and spread sauce in the bottom of a 9 by 13 inch pan.
2. Cook shells for 1 minute less than the directions on the box. Drain and set aside.
3. In a large bowl, mix 1/2 of the mozzarella, feta, ricotta, salt, pepper, spinach, artichoke hearts, and garlic.
4.  Stuff each shell with the filling and place in the sauce covered pan.  Pour sauce over the tops of your stuffed shells and then sprinkle the rest of the mozzarella over the top.  Bake for 25 minutes.

Enjoy :)

Mediterranean Quinoa Stuffed Peppers

Oh hey there! It's only been three weeks since my last post.  I just can't find enough time to get everything that I want to do done!  Teaching is crazy since it is so hard and exhausting, but I am also loving it.  This is definitely the profession for me because while I feel tired and overwhelmed, I also feel happy.  However, it also means very little time for anything else!  I'm pretty sure Bri is starting to feel similarly since he just started law school.  I'm pretty sure we are in for a really tough year, but we are also doing what we have always wanted to and that makes it exciting!

I have been cooking (a girl's gotta eat) I just haven't had time to share it all!  I seriously have about 15 "drafts" with recipes that I made that are just waiting to become a post.  Well, here's one!  I am a huge fan of stuffed peppers because I think they are super yummy and you can make them in crock pot!  This recipe took some of my favorite flavors and turned it into a really yummy dinner that did not take that much time or work!  This is wonderful since I don't have much time! I just threw this together on morning and then we had amazing peppers for the week!  They stay well if you keep them in the fridge and they are quite delicious.

Mediterranean Quinoa Stuffed Peppers 
(adapted fro Avocado Pesto)

Ingredients:
5 or 6 red peppers (good stuffing ones), tops removed and seeds taken out
1 cup quinoa
2 tbsp olive oil
5 cloves garlic, minced
8 oz. portabella mushrooms (sliced)
1 red pepper, thinly sliced
1/2 cup crumbled feta
handful of fresh basil
1-2 tbsp dry white wine
salt and pepper
shredded cheese (your favorite, I used cheddar)

Directions:
1. In a medium pot, warm 1 tbsb olive oil over medium heat.  Cook garlic until aromatic.  Add in quinoa and cook until toasted, about 2 minutes.  Add 1 1/2 cups of water and increase heat until boiling.  Cover, reduce heat, and let simmer for 20 minutes or until quinoa is cooked.
2. In a pan, heat the rest of the oil over medium heat, add in sliced peppers and cook until translucent and soft.  Place in a bowl.  To the same pan, add the mushrooms and cook until soft and fragrant.  Place into the same bowl with the peppers.
3.  When the quinoa is done, add to the mushroom and pepper bowl.  Combine with the feta, basil, wine and salt and pepper.  Toss to combined.
4. In your crock pot, place the peppers.  Stuff the peppers with your quinoa mixture.  Top with the shredded cheddar and let cook on low for 4-6 hours.

Enjoy :)

Whole Wheat Pizza Crust and Yummy Pizza Ideas

It's another Monday! That means its back to camp.  This week's theme is Reality TV and today is all about Top Chef! We are playing a bunch of food related camp games and competitions and I am excited!

After camp, I am going to get in a run and then I have Monday Night Pilates with Al Pal!  This is my little nickname for my friend Alyson who just turned 21!  I celebrated with her this weekend downtown and it was such a fun time! We went to Navy Pier to eat at Harry Carry's and watch the fireworks off the Pier.  It was a beautiful night! Afterwards, we waited until midnight and then Alyson got to have her first legal drink! We stayed overnight at this great Sheraton in the area and it was just great!  Happy Birthday Al Pal!

Today I have a yummy pizza crust recipe to share.  I made these pizzas for the 4th of July potluck my friends and I put together before the fireworks in our hometown.  I used whole wheat flour for this crust, but you can do any mix of all purpose and whole wheat.  After I made the crust, I decided on two different pizzas: Spinach, Red Pepper, and Feta and Carmelized Onion  Honey  and Goat Cheese.  Both were amazing!

Whole Wheat Pizzas

Ingredients:
3 3/4 cups white whole wheat flour
2 tsp salt
1/4 tsp active dry yeast
1 1/2 cups water

Directions:
1. Mix the flour, salt and yeast together.  With the mixer on, slowly pour in the water and mix until the dough just comes together.  Form the dough into a ball, place in a lightly greased bowl, and place in a dry spot.  I put mine in the turned-off oven. Let rise for 18-24 hours.  I just do this part the night before I want to make my dinner.
2.  When you are ready to make the pizza.  Dust a lightly greased pizza pan or baking sheet with cornmeal.  Take half your dough and stretch it out to form the crust.  Place on the cornmeal, top with your pizza toppings and bake at 500 for about 8-10 minutes or until crust begins to brown.

Enjoy :)

Spinach, Sun Dried Tomato, and Feta Risotto

Bri made risotto! Seriously, I was so impressed.  He called me while I was running, I talked him through the ingredients and what he would need, and he did all the cooking! Also, it was amazing.  We have been having a lot of fun coming up with yummy vegetarian dinners now that we are living together! This is definitely going to be something we make again! 

In other news, I am teaching my last lessons this week since finals are coming! Also, I attempted a three mile run today and discovered that I am still rather sore from the half marathon.  And finally, these posts are so short because I am really busy packing up my room and studying for my teacher tests which are this weekend.  I can't believe I am about to move out and become a real teacher!

Spinach, Sun Dried Tomato, and Feta Risotto

Ingredients:

4 cloves garlic, minced

olive oil

1 medium onion, chopped

1 cup Arborio rice

1 cup dry white wine

4-5 cups vegetable broth

1 cup fresh spinach

1/2 cup rehydrated sun dried tomatoes

4 oz. feta cheese, crumbled

1/4 cup parmesan cheese

salt and pepper

Directions:

1. Heat olive oil over medium heat in a large pot.  

2. In a separate pot, heat vegetable broth over medium heat until simmering, then reduce to low heat.

3. Place garlic and onion in the olive oil and saute until onion becomes translucent.  Stir in rice and cook for 2 minutes.  Pour in wine and stir until absorbed by the rice.  Add 1/4 cup of broth, stir until absorbed.  Continue this process for about 20 minutes or until rice is al dente.  Stir in spinach, tomatoes, feta and parmesan   Let cook for 5 minutes.  Remove from heat and season with salt and pepper.

Enjoy :)

Super Stuffed Mushrooms

I have been crazy busy lately with school starting.  Today is my first day with 8th graders and I could not be more excited! Yesterday was the first day of school, but it was a 6th grade only day and so the other grade level teachers had more time to get ready.  However, we did have to chaperone the 6th graders around the school for a scavenger hunt.  It was pretty fun and so cute to see them running all over the school.  I can't wait to see my students today!

In the meantime, I wanted to use up some the veggies in my fridge including the fantastic portobello mushrooms that I got at the Farmer's Market.  I decided to do this by making a sort of stuffed mushroom.  It was a yummy, comforting meal and I loved all the fresh veggies! This is definitely something I will do again or even mix it up with different veggies and flavor combinations.

Super Stuffed Mushrooms

Ingredients:
2 portobello mushrooms, no stems and washed
1 red pepper, chopped
1 zucchini, chopped into slices and then quartered
1/2 cup feta cheese, crumbled
1 cup baby spinach
2 cloves garlic, minced
2 tbsp balsamic vinegar
1 tbsp olive oil
freshly ground black pepper

Directions:
1. Preheat oven to 400 and lightly grease a baking sheet.  Place the portobello mushrooms on the baking sheet.  Brush with balsamic vinegar on both sides.
2. Heat olive oil over medium heat in a saucepan.  Add in garlic and saute for a few minutes, until garlic becomes lightly browned.  Add in the pepper and zucchini and saute until veggies start to soften and peppers become translucent.  Add in the spinach until wilted.  Pour into a bowl and mix with the feta cheese.  Spoon half the mixture on top of one prepared portobello and spoon the other half over the other portobello.  Bake in the oven for about 20 minutes.  The feta will be lightly browned and mushrooms will have flattened and be juicy.

Enjoy :)

Fresh Veggie Risotto

Camp today was brutal! It was 103 degrees and I and 50 kids were in an un-air-conditioned school.  We didn't even try to go outside and we made the best of it.  I have never been so sweaty from simply sitting in a gym in my life.  Then, being the smarty that I am, I went and ran 4 miles (indoors).  I know I'm a little nuts, but working out actually made me feel better.  Plus, I was at my air-conditioned gym.  The gym, even while running, felt like a fridge compared to my crazy hot camp-site.

I got home and was craving something comforting and healthy.  I really wanted a bunch of veggies.  I wanted to make dinner.  My mom wanted to clean out the fridge.  There you have it, the inspiration behind this dish.

I love making risotto since it's so yummy and you can put basically whatever you want into it! This one was light, vegetarian, and had spinach, red pepper, zucchini, and feta.  It was super yummy and the perfect way to use up some fresh veggies.

Fresh Veggie Risotto

Ingredients:
4-5 cups vegetable broth
1 medium onion, chopped
1 clove garlic, minced
2 tbsp light butter
1 1/2 cups arborio rice
1 cup dry white wine
1/2 cup frozen spinach
1/2 cup red pepper, chopped
1/2 cup zucchini, chopped
1/2 cup feta, crumbled
salt and pepper

Directions:
1. Heat the vegetable broth over medium-low heat.
2. In a large pot, saute the butter with the garlic and onion for 5 minutes, or until the onion is translucent.  Stir in the rice and let cook for another 3 minutes.  Pour in the wine and cook until it is absorbed, about another 5 minutes.
3. Add the vegetable broth, 1/2 cup at a time, and stir constantly until absorbed.  Keep adding broth and stirring for about 15 minutes.
4.  After 15 minutes, add the red pepper and zucchini, continue to add in broth and stir for 5 minutes.  Then, add the spinach and continue with the broth and stirring for another 5 minutes, or until the rice is cooked. Finally, stir in the feta and season with salt and pepper.

Enjoy :)

Then, of course, we all needed dessert and so this happened:

Brunch! Frittata and Cinnamon Rolls

My house smells amazing right now.  There are about 40 cinnamon rolls making this kitchen smell amazing.  Why are there FORTY cinnamon rolls? Well, because I felt like baking.  And I couldn't decide on one kind of cinnamon roll...so I made two.

It also worked out nicely that my friend Michael was coming over and I had already decided that we were going to have a brunch-lunch.  So, I got out my mini skillets to make mini frittatas for us and then after all that vegetable and egg stuff...cinnamon rolls seemed like an excellent side!  I found a lovely recipe for the frittata over at Jinkzz's Kitchen.  This recipe was for one large frittata, and I just made two small ones with some small changes. Then, I made the Pioneer Woman cinnamon rolls (with some healthy substitutes) and then I made half with a more traditional filling/glaze and the other half with Peanut Butter and Jelly! I found the inspiration for the Peanut Butter and Jelly cinnamon rolls over at Runs with Spatulas and they were AMAZING.  The combination of peanut butter and cinnamon was actually really good and then the strawberry jelly glaze brought the whole thing together.

We had an amazing brunch and then watched the movie, Captain America.  Bri and I recently went to see the Avenger's, which was great, but it made me want to watch the superhero movies that I had missed.  Captain America was pretty great and I want to know how they made that actor look so small and then so big...and hot! Geez, he was good looking.  Anyways, it was a fun day and I'm happy to share it with you.

In other news, this might be my last post for a while depending on what happens today.  A while ago, I spilled orange juice on my laptop.  It was the scariest moment of my life (maybe...).  I stuck the computer in rice and miraculously, it lived! However, now it is a little sticky and the charger does not always work! So, I am taking the computer in to the computer-doctor today and I'm a little nervous about what will happen.  Hopefully they will be able to fix it!

Mini Frittatas (adapted from Jinkzz's Kitchen)

Ingredients:

6 eggs

1/4 cup skim milk

1/2 tsp pepper

1/2 cup low-fat feta cheese

olive oil

2 cloves garlic, minced

1 cup spinach

1 small tomato, chopped

3-4 small portabella mushrooms, chopped

shredded pecorino cheese

Directions:

1. Preheat oven to 350.

2. In a medium bowl, beat eggs, milk, pepper, and feta.  Set aside.

3. Place both mini skillets on the stove-top and heat over medium heat.  Place about a tsp of olive oil in each skillet and 1 clove of garlic in each skillet.  Meanwhile, chop the tomato and mushrooms.  In one skillet, saute the mushrooms and in the other saute the tomato.  After a few minutes, place half the spinach in each skillet and cook until wilted.  Once the spinach is wilted pour half the egg mixture into each skillet, lower heat to low, and cook until sides start to set. Sprinkle some pecorino cheese on each frittata. 

4. Place both skillets in the preheated oven and cook for 10-15 minutes or until the egg is totally set (shake the skillet a little to see if it jiggles, when it doesn't it's done!).

Enjoy :)

Whole Wheat-Lightened Up Cinnamon Rolls (adapted from the Pioneer Woman and Runs with Spatulas)

Ingredients:
4 cups skim milk
1 cup canola oil
1 cup sugar
2 1/4 tsp active dry yeast
4 cups all-purpose flour
4 cups whole wheat flour (I used white whole wheat)
1 heaping tsp baking powder
1 scant tsp baking soda
1 heaping tsp salt
1 cup flour
Regular Cinnamon Rolls:
8 tbsp unsalted butter, melted
cinnamon (I used China Cinnamon)
3/4 cup sugar
Peanut Butter Cinnamon Rolls:
1/3 cup (about) Natural Creamy Peanut Butter
cinnamon
3/4 cup packed brown sugar
Regular Glaze:
1/4 cup skim milk
1/8 cup warm coffee
2 tbsp maple syrup
dash of sea salt
powdered sugar
Jelly Glaze:
1/2 cup strawberry (or any flavor) jelly
3-4 tsp skim milk
powdered sugar

Directions:
1. In a large saucepan, heat milk, oil, and sugar until bubbles start to form around the sides, but it is not boiling.  Remove from heat, place in a large mixing bowl, and sprinkle yeast on top.  Let sit for about a minute.
2. Mix in the 8 cups of flour with mixer on a slow speed, about 1 cup at a time.  Mix until just combined. Cover the bowl with a clean towel and let sit in a warm place for about an hour.
3. After an hour, mix in the baking soda, baking powder, salt, and 1 cup of flour. Use dough right away (which is what I did), or refrigerate up to 3 days.
4. Preheat oven to 375.
5. Take half the dough and roll it out on a clean and lightly floured surface so that you have a long rectangle (about 30 by 10 inches).  Make the regular cinnamon rolls: brush the melted butter on the rolled out dough.  Next, sprinkle cinnamon all over the butter and then sprinkle the sugar on top. (Feel free to use more butter or sugar if you want even gooey-er rolls). Now, roll the dough up-start with the long side and slowly roll the dough up so that you have a long rod of cinnamon-y goodness! Now, take a pizza cuter or knife and cut along the rod about 1/2-1 inch at a time.  Place the rolls in lightly greased pans (You will have enough for 1 9 by 13 inch pan and 1 9 inch circular pan). Cover the pans with a clean towel and let rest for 20 minutes.
6. Take the other half of the dough and roll it out in the same way.  This time, spread a thin layer of peanut butter on the rolled out dough and then sprinkle on cinnamon.  Finally, sprinkle on the brown sugar.  Roll up the dough in the same way as the first one and cut it in the same way as well.  Again, place the rolls in lightly greased pans and cover for 20 minutes.
7.  Once the rolls have rested for 20 minutes, place in the oven and bake for about 18-22 minutes. Rolls should be lightly browned.
8.  While the rolls are resting/baking make both glazes.  In two medium bowls, whisk the ingredients except for the powdered sugar and then add sugar until you have a desired consistency.  I tried to limit the sugar and had thiner glazes.
9. Remove the rolls from the oven and pour the maple glaze over the hot regular cinnamon rolls and the jelly glaze over the hot peanut butter rolls.  The rolls will soak up those amazing glazes and be super yummy!
Enjoy :)

Pizza Party!

HALF MARATHON MONDAY!

That is what I have decided today is!

I went out to complete a 12 mile run...I ran into construction and started to take the detour.  Then I found out that the detour was not going to work for me while on foot...so I turned around.  Then, a construction worker let me through the construction and I was able to continue on my mapped out course.  It took me about 2 hours and 15 minutes with all the construction shenanigans and when I sat down to map out what I actually ended up running, I found that I ran 13.75 miles! WOAH! I felt pretty great and super proud that I did it.  I can't believe that my first half marathon was completely unofficial and a total accident, but I'm still proud that I was able to do it.  Plus, I ran the entire time!

I think it must be the new shoes...

I also recently discovered the greatest pizza crust recipe.  So, basically, I am full of success stories today.  I encourage you to try out this recipe ASAP.  Seriously, have a huge pizza party or make-your-own pizza night.  Whatever your style is, this recipe is great.  You will get amazing thin crust dough that is crispy with perfectly fluffy bubbles and has an amazing chewy crust! Plus, this is a no-knead dough.  I love low-maintenance food! The only downside, is that this stuff needs to rise for about 18-20 hours, so you need to plan your pizza night a day in advance.  Have fun!

No-Knead Perfect Pizza Dough (adapted from Some Kitchen Stories-originally from Jim Lahey)

Ingredients (for about 3 pizzas):
3 3 /4 cups all-purpose flour
2 tsp sea salt
1/4 tsp active dry yeast
1 1/2 cups water

Directions:
1. In a big mixing bowl, mix flour, salt and yeast.  Slowly mix in the water and continue to mix for a few minutes, until dough just comes together.  Form dough into a rough ball (it will be a little sticky) and then place the bowl in a dry, room temperature area.  I put mine in the oven (off obviously) and let the dough rise for 18-20 hours.  The dough should more than double in size.

Preparing the dough...

2. When you are ready to make your pizza, take the dough out and place on a lightly floured surface.  Divide the dough into 3 equal balls.  Lightly coat each ball with flour and let sit under a wet towel for an hour.

So beautiful! 

3.  Preheat your oven to it's hottest setting (500 or 550).  If you are using a pizza stone, preheat the oven with the stone in it.  If you are using a baking sheet, make sure the rack is in the middle of the oven, but do not preheat the baking sheet. I used a baking sheet and covered each sheet with some corn meal to make a crispier crust-just a thought.

Some sauteed veggies

4. Prepare your toppings: I made three pizzas.  One was a Caramelized Onion, Goat Cheese, Thyme and Honey Pizza (of course to use up more of those caramelized onions...).  One was a Spinach, Red Pepper, and Feta Pizza, and the last was plain old Cheese.  For the first two, I brushed the pizza dough with a light olive oil and for the last, I threw together a basic sauce and then covered it with mozzarella and parmesan cheese.  Make whatever you want!

5. When the dough is done resting, dust your hands with flour and start to form the dough into a pizza crust.  Start by stretching the dough with your hands and then flip your hands over so that your knuckles are working the dough and start to spin the dough into a traditional circle.  Place the dough on the baking sheets (with or without corn meal) and then prepare your toppings in whatever way you want.
6. Bake the pizzas for about 10 minutes if using a baking sheet and about 5-7 if using a stone.  The crust should be blistered and bubbly-that's how you know it's perfect!
Enjoy :)

My dad said this was the best crust he had ever had! 

Mini Greek Pita Pizzas

I went to a yoga class yesterday where we heard a simple message: the holidays are here and that means dealing the the stressors that can be brought by family and party planning.  So, while meditating, we were told to forget those things for a moment and think of something that fills you with joy.  We thought of that joyous moment or thing and let it fill us up.  Then, we sent that feeling to someone.  Anyone.  I could be someone you would like to thank or someone who you feel needs a little more joy.

The holidays are supposed to be about joy.  Sure, family is stressful, but it was nice to take a moment to remember and focus on something we are supposed to feel and probably take for granted when it comes around.  I don't think there is any better feeling than sitting with family and friends around an amazing meal and just laughing and enjoying each others company.

So, as the holidays come around.  Think about that.  And do some yoga :)

Of course, I would never leave you without a good food idea.  So, here it is.  It is the perfect little meal for a weeknight, or a great appetizer for a party.

Greek Pita Pizzas (Adapted from Pink Parsley)

Ingredients:
5 6-inch whole wheat pita
olive oil
1/2 hummus
3/4 cup grape tomato, halved
1/4 cup chopped red onion
1 tbsp red wine vinegar
1 tbsp olive oil
1 tsp oregano
salt and pepper
1/2 cup low-fat mozzarella, shredded
1/2 cup low-fat feta, crumbled

Directions:
1. Preheat oven to 475.  Lightly brush olive oil over both sides of each pita and place, in a single layer, on a cookie sheet.  Bake for 5 minutes and then set aside.
2. In a small bowl, whisk the 1 tbsp of olive oil, red wine vinegar, and oregano.  Toss the tomatoes and red onion in this mixture and then season with salt and pepper.
3. Spread some hummus on each pita leaving a small margin around the sides. Next, sprinkle mozzarella cheese over the hummus. Then, drop some of the veggie mixture on top.  Finally, sprinkle on the crumbled feta.
4.  Bake in the oven for another 6-8 minutes, or until the cheese is melted.  Allow to cool and then cut into quarters. Serve plain or with tzatziki sauce.  We went the plain route.
Enjoy :)

LC2 Ladies Night

It's Ladies Night! Tonight all the beautiful women of learning community two are getting together for a good ol' pajama party.  There are about fifteen of us and we are all future secondary education teachers.  Each subject area was assigned a different dish to bring.  English is dessert, Science is appetizers, and Social Studies/Math is Main Course/Salad.

I am Math so I had to come up with some sort of main dish or salad.  I'm thinking about making a dessert as well just for kicks.  This event reminded me of Progressive Dinner with my coworkers at VIP.  I thought about what people brought for the main course for that and remembered the amazing quiche that Leigh put together.  I decided that I would make a similar one because it is a great dish and pretty healthy!

Cheesy Spinach and Tomato Quiche

Ingredients:

1 russet potato, peeled and thinly sliced

8 eggs

1/4 cup milk

1 tsp italian seasoning

1 tsp salt

1/2 tsp pepper

3 cups packed baby spinach

2 large roma tomatoes, sliced

1/2 cup crumbled feta cheese

1/2 cup low-fat, mozzarella cheese

Directions:

1. Preheat oven to 375 degrees and grease a 9 inch pie pan.

2. Peel, wash and slice the potato into slices about 1/4 inch thick.  Place potatoes on the bottom and sides of the pie pan. Bake for about 10 minutes or until potatoes are translucent. Set aside.

3. Beat eggs and milk until well combined.  Mix in seasonings.

4. Place the spinach on top of the potato crust and sprinkle the feta cheese on top of the spinach.  Pour the egg mixture over everything.  Finally, place the tomatoes on the top.

5. Bake quiche for 30-40 minutes or until it is no longer jiggly.  During the last 10 minutes or so, sprinkle the mozzarella on top of the quiche and let it continue to bake.

Enjoy :)

This event is super cute and I can't wait for tonight.  Of course, I am also going to share everyone else's dishes! I think that all teachers should have opportunities to have events such as this one.  It requires very little work to put together as everyone brings a dish and it helps everyone get to know each other and get closer to each other.  I am so excited to spend tonight with these ladies.  

Learning Community 2 has become a huge part of my life.  We take almost all of our classes together in the School of Education and we get to share our teaching experiences with each other.  You can learn a lot from hearing other's experiences and we have gotten very close through this process.

I hope you enjoy everyone's recipes!

Appetizers:

Meat and Cheese Tray

By: Kristin

Ingredients:
Cheddar Cheese Squares
Crackers
Pepperoni

I also brought cole slaw...all from Target (great store)

Caprese Salad Sticks

By: Courtney

1. Cut your own ke-bob sticks or use tooth picks
2. Place 1 cherry tomato, 1 basil leaf, and a slice of mozzarella cheese (I used string cheese!) on each stick.
Enjoy :)

Chips and Salsa
By: Shannon

I got Donkey chips and Frontera Salsa
Enjoy :)


Main Course:

Cheesy Spinach and Tomato Quiche (See above)

Baked Mostaccioli
By: Lauren

Ingredients:
2 cups spaghetti sauce
Ground beef, cooked
3 cups mostaccioli noodles, cooked according to box
1 cup mozzarella cheese, grated, plus more for the topping
Parmesan cheese, grated

Directions:
1. Preheat oven to 350 degrees and grease a 13 x 9 inch pan.
2.  Mix in the cooked ground beef to the spaghetti sauce. Mix sauce/meat with the mostaccioli and 1 cup of mozzarella.  Pour into the prepared pan.  Top with more mozzarella and parmesan (as much as you would like)
3. Bake for 20 minutes or until cheese is brown and sauce is bubbling.
Enjoy :)

Emily's Pasta Salad

Ingredients:
1 red pepper, diced
1 ball of mozzarella, cubed
1 summer sausage, cut into small pieces
1 box of Bowtie Pasta
Your favorite Balsamic Vinaigrette, to taste

Directions:
1. Make pasta according to the directions on the box.  Drain and let cool.
2. Place pasta in a large bowl and toss with the rest of the ingredients.  Top with your favorite balsamic dressing.
Enjoy :)

Tamara's Pasta Salad (adapted from Multiply Delicious)

Ingredients:
1 20 oz package of cheese tortellini
1/2 cup (or so) of your favorite Balsamic Vinaigrette Salad Dressing
1 tsp Dijon mustard
salt and pepper
2 cups firmly packed baby spinach, chopped
1/2 cup fresh basil, chopped
1 1/2 cups cherry tomatoes, halved
1/2 cup red bell pepper, diced

Directions:
1. In a small bowl, whisk the dressing and mustard together. Set aside
2.  Cook pasta according to directions, drain, and place in a large bowl.  Drizzle with a little olive oil and let cool for about 10 minutes.
3. Toss the pasta with the spinach, basil, tomatoes, and peppers.  Toss with the dressing.  Serve immediately or let chill in the fridge before serving.
Enjoy :)


Jenny's Salad with Raspberry Poppyseed Dressing (also known as: Northern Light Garden Salad)

Ingredients:
For the salad:
8-12 oz fresh baby spinach, washed and dried
2 cups strawberries, halved
8 oz Brie, cut into small pieces
For the dressing:
1/2 cup sugar
1/4 cup raspberry vinegar
1/2 cup canola oil
2 tbsp poppyseeds
1 tbsp sesame seeds
1 tsp paprika
1 tbsp worcestershire sauce
1 tsp minced onion

Directions: 
1. Prepare the dressing: in a small saucepan, whisk the sugar and vinegar over low heat until the sugar dissolves.  Remove from heat and whisk in the oil.  Whisk in the remaining dressing ingredients. Place in fridge until ready to use.
2. Toss salad ingredients in a large bowl and drizzle dressing over everything.
Enjoy :)

Dessert:

Cake Batter Cookies (adapted from Six Sisters' Stuff)
By: Tamara

Ingredients:
1 18.25 oz box yellow cake mix
1 tsp baking powder
2 eggs
1/2 cup vegetable oil
1 cup semisweet chocolate chips
sprinkles

Directions:
1. Preheat oven to 350 degrees and grease a few baking sheets.
2. In a medium bowl, stir the cake mix and baking powder.  Add eggs and oil and mix until blended.
3. Stir in chocolate chips and sprinkles. Drop by spoonfuls on the cookie sheets. Top with more sprinkles if desired.
4. Bake for 10 minutes.  Allow cookies to cool completely.
Enjoy :)

Peanut Butter Cookies

By: Natalie

Ingredients:
1 cup peanut butter
1 cup sugar
1 egg

Directions:
1. Preheat oven to 350 degrees.
2. Blend all ingredients together in a medium bowl.
3. Drop tablespoons of dough onto a cookie sheet and bake for 10 minutes. (Makes about 15 cookies).
Enjoy :)

Oatmeal Cranberry White Chocolate Cookies

By: Hillary

Ingredients:
2/3 cup butter, softened
2/3 cup brown sugar
2 eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/4 cups dried cranberries
2/3 cup white chocolate chips

Directions:
1. Preheat oven to 375.
2. Using an electric mixer, beat butter and sugar until light and fluffy.  Add in eggs, mixing well.
3. In a medium bowl combine oats, flour, baking soda, and salt.  Add to the butter mixture in several additions, mixing until just combined.  Stir in dried cranberries and white chocolate chips.
4.  Drop by rounded tablespoons onto an ungreased cookie sheet.  Bake for 10-12 minutes. Makes about 2 1/2 dozen cookies.
Enjoy :)

Puppy Chow

By: Heather

Ingredients:
9 cups chex cereal
1/4 cup butter
1/2 cup peanut butter
1 1/2ish cups milk chocolate chips
2 tsp vanilla
2 ish cups powdered sugar


Directions:
1. Microwave butter, peanut butter, and chocolate chips in a microwave safe bowl for about a minute.  Stir to melt completely and add in vanilla.
2. Place chex in a large bowl and pour in chocolate mixture.  Stir with a wooden spoon.
3. Once the cereal is coated completely (you might want to add in more chocolate/peanut butter mixture), place it in a plastic bag with the powdered sugar and shake the bag to coat the cereal with the sugar.  Again, you might want to add in more sugar.
Enjoy :) ...and try your best not to eat it all at once (like I did...)