Brussel Sprout Pizza

A yummy attempt to recreate the True Food's Kitchen version.

Ingredients:

Brussel sprouts (shredded)
Lemon juice
Pizza dough (from Whole Foods)
Parmesan
Aged Gouda
Bechamel sauce (butter, flour, milk, nutmeg)
Salt, pepper, olive oil

Directions:

Crust

• Rest dough at room temperature in oiled bowl - ~30 min.
• Stretch to pizza shape but don't overwork.
• Par bake in 450 deg oven on silpat - 5 min.

Brussel Sprouts

• Blanch brussel sprouts for 1 min, then cool in ice bath.
• Add lemon juice, olive oil, salt pepper and set aside.

Bechamel 

• Melt 2 tbsp butter, add 2 tbsp flour and whisk until darker-gold - ~2 min.
• Slowly add milk (roughly ~1.5 cup or so), whisking to make sure there are no clumps. Let thicken.
• Add aged gouda and whisk until melted; add a dash of nutmeg and salt/pepper.

Pizza

• Assemble! Bechamel, then brussels, then parmesan. Salt on top.
• Bake 10-12 min at 500 deg.

Coconut Tomato Lentil Soup

Finally discovered a way to make red lentils yummy - thanks husband for finding this recipe!

Adapted from: https://www.bonappetit.com/recipe/curried-lentil-tomato-and-coconut-soup

Ingredients: 

• 2 tablespoons virgin coconut oil
• 1 medium onion, finely chopped
• 4-5 garlic cloves, finely chopped
• 2½-inch piece ginger, finely grated
• 1 tablespoon medium curry powder
• ¼ teaspoon crushed red pepper flakes
• ¾ cup red lentils
• 1 14.5-ounce can crushed tomatoes
• ½ cup finely chopped cilantro
• 1 13.5-ounce can unsweetened coconut milk
• Lime wedges

1. Cook onion in coconyt oil until softened. 
2. Add garlic, ginger, curry powder, and red pepper flakes; cook 2 min.
3. Add lentils; cook 1 min. 
4. Add tomatoes, ½ cup cilantro, salt/pepper, and 2½ cups water. Bring mixture to a boil. 
5. Reduce heat and simmer gently, ~15-20 min.
6. To serve, add cilantro and lime - lime is critical!

Vegetarian Chili

Ingredients

7 large garlic cloves

1 huge yellow onion

3 bell peppers

1/2 c of delicate squash roasted 

1 can mild hatch chilis

1/3 can chipotle chilis in adobo sauce (2 chopped chilis and 1/3 the sauce)

3 cans of black beans

1 can of kidney beans

1 can hominy

5-6 tbsp of chili powder 

3 tbsp of cumin

1 tbsp oregano

1 tbsp of smoked paprika

Salt pepper

3+ cups of vegetable broth

1 mushroom broth bouillon cube

2 cans of diced tomatoes with jalapeños

2 tbsp honey (or maple or agave nectar)

1 cup dry quinoa, cooked (so ~3 cups once cooked)

Garnishes: cheddar cheese, avocado, cilantro, and sour cream 

Instructions

1. Sauté the onion and garlic, add the peppers (~6 min)
2. Add the chilis beans and hominy, add the spices and sauté (~4 min)
3. Add the liquids and tomatoes (cook 30 min, low)
4. Add the quinoa (cook 30 min, low)
5. Cool at least 1 h 6.Serve with favorite garnishes