Spinach Pizza Dough

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I have a new addiction and that is Pinterest. I love the visual you get with the pictures, you can find a ton of recipes on there and you can create your own categories. So much better than the "favorites" section on my web browser. So now I do most of my recipe browsing on pinterst. Which just so happens to be where I found this beauty. I mean, come on, spinach pizza crust? What a marvelous idea! Usually I try to justify eating half of a pizza pie by the fact that is has calcium with the cheese, nutrients from all of the veggies I load on top and antioxidants from the tomato sauce. Now I can add spinach crust the list!




Now all things on pinterest come from somewhere and this recipe comes from Jane's blog Get Healthy, Feel Awesome! I am so glad that I found this recipe because I absolutely love it. It's just like making normal pizza dough but with the added benefit of the spinach. Plus my favorite color and even though some foods that are green (like ketchup, YUCK!) freak me out, something about my pizza crust being green thrills me. Now if I said this out loud with the Mr. around he would look at me and give me the infamous "look" like I just said something stupid. He hates it when I describe food as earthy or fun. To him, food is only fun if it's being thrown at someone in a food fight. Boys... pffft. :oP

• 3 cups white flour
• 2 ¼ tsp active dry yeast (equivalent to one packet)
• 1 tsp salt
• 2 TBSP sugar
• 1 (10 oz.) Package frozen spinach, thawed
• ¼ cup warm water
• 2 TBSP olive oil

1. In a small bowl, dissolve yeast in ¼ cup warm water and let sit for five minutes or until foaming.
2. Using a blender or immersion blender, pulse the thawed spinach with juices until half-way pureed.
3. In a large mixing bowl, stir together flour, salt, and sugar.
4. Add pureed spinach and olive oil followed with the yeast/water mixture. Stir until fully incorporated and proceed to knead until mixture is elastic – about 10 minutes. Preheat oven to 400 degrees Fahrenheit. Cover dough and let sit for 20 minutes.
5. Roll dough out and top with pizza toppings of choice. Bake for 15-20 minutes in 400 degree oven.

This post is submitted in
Just Another Meatless Monday

Want to win a KitchenAid Mixer?

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If you follow me on Facebook than you might have already seen this announcement. I have decided to take part in a multi-blogger giveaway for a KitchenAid Artisan 5-Quart Stand Mixer. Lisa over at Mommy and Me Giveaways is putting this whole event together and is looking for bloggers to participate.

But for those of you who are interested in winning one of these beautiful kitchenaid mixers, the giveaway will run from April 23rd - May 7th and you will have your choice from the colors below.

Gloss Cinnamon:

Blue Willow:

or White:

Interested in participating in this giveaway and giving your readers a chance to win?

Swing on over to Mommy and Me Giveaways and read how to be apart of the fun.

Review: Bodum Chambord Aluminum Stovetop Espresso Maker

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I know I am breaking away from the norm here but I've decided to add kitchen product reviews to HCR. We've all done this, spent hours searching the internet for an honest review and I once even asked you guys for help while looking for kitchen gadgets. So I figured why not review the new kitchen items that I buy? So without further ado I present to you one of my new favorite kitchen additions.



I bought a 6 ounce Bodum Chambord Aluminum Stovetop Espresso Maker from Amazon for $14 when they were having their lightening deals right before Christmas. It's just the Mr. and I in the house and I am the only one that occasionally drinks coffee. I had been thinking of buying one of those fancy one cup coffee makers. We actually call them the robotic makers because we were introduced to them with this commercial.



However, have you seen how expensive these things are? At the time they didn't have reusable K-cups either so you had to buy their boxed set of k-cup's and even though I am not a coffee snob, I am particular in that I pretty much only like Kona coffee and their kona cups were more expensive than a bag of whole kona coffee beans from the grocery store. Not to mention that the machines are pretty bulky in size. Right now our current kitchen is so tiny that I have one of those 55gal plastic totes out in the garage filled with baking pans, quesadilla maker, chocolate fountain... basically anything that I don't use on a daily basis. So needless to say, I don't have the space for a big chunky coffee maker. I do have a 4 cup coffee maker but it just sits on the counter and gets rather dusty between uses and with my space issue there is nowhere to store it when I don't need a caffeine fix so it just takes up well needed counter space. So when I saw the Bodum Espresso Maker I must admit I got pretty giddy when I saw the measurements and compared it to my current coffee maker. The thing is no wider than a container of salt. So it makes storing a synch.


Not only that but I for one love the espresso it produces. I will admit that I have never had espresso before but what comes out of the maker is so strong that for the first couple of months I had to add hot water to my cup to dilute the taste until I got accustomed to it but now I just need a little bit of milk and raw sugar and I'm good. Now when I drink normal coffee it just tastes like a watered down mess. Sort of like comparing freshly ground, brewed coffee to a cup of instant coffee. There is just no comparison.


Speaking of coffee... you don't need a fancy brand of coffee beans for this. However, you do need to finely grind your own coffee, so pre-ground coffee beans won't really work out so well since they tend to be more course. Other than that though there really is nothing special you need to do and cleanup is super easy. You just unscrew the base, dump the coffee grounds, wipe out filter and wash out the top and let dry.


I highly recommend this for anyone who is limited on space and is looking for a one cup deal. They do make a 12 ounce version that would obviously be larger and offer twice as much espresso but for me, this is perfect. I can toss the old coffee maker in the tote out in the garage and pull it out on the rare occasion that we have company over. Meanwhile reclaiming a good chunk of counter space in the process.



*I was not compensated for my review. Bodum doesn't even know I exist.

Win a KitchenAid Mixer for Mother's Day!

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Remember how I told you about an upcoming awesome giveaway that I would be participating in? Well, the time has finally arrived for your chance to win a KitchenAid mixer! Mommy and Me Giveaways, Frugal Experiments, Wahm Options, Mom To Bed By 8, Holy Cannoli Recipes and 23 other awesome blogs have teamed up to bring you an amazing giveaway for Mother's Day! We're giving away a KitchenAid Artisan 5-quart Stand Mixer! Winner will have a choice in color depending on prices on Amazon at the time the giveaway ends, valued at up to $300! The winner will get their prize in time for Mother's Day too!





Features of the KitchenAid Artisan 5-quart Stand Mixer (from the manufacturer):

The Artisan mixer's strong 325-watt motor delivers the power to handle the heaviest mixtures, and mix large batches easily.
The 5-quart polished stainless steel bowl with ergonomic handle is big enough to handle large batches of heavy mixtures. Its ergonomically designed handle is contoured to fit the hand and makes lifting the bowl more comfortable.
Unique Mixing Action The beater spins clockwise as the shaft spins counter clockwise; moving the beater to 67 different points around the bowl. This unique mixing action creates a thorough blend of ingredients and eliminates the need to rotate the bowl.
Multiple Speeds10 speeds allow the user to select the right speed for the mixing job; from very high to very slow stir. It's easy to select the precise speed needed for a perfect mix.
Versatile AccessoriesThe flat beater, dough hook, and the professional wire whip add to the versatility of the mixer. The flat beater is the ideal accessory for mixing normal to heavy batters. From cake mixes to firm cookie dough, the flat beater mixes quickly and thoroughly.
The dough hook mixes and kneads yeast dough, saving both time and the effort of hand-kneading. The wire whip incorporates the maximum amount of air in whipped mixtures for fluffier whipped cream and angel food cakes.
All attachments are solidly constructed, and attach easily to the stand mixer.
Easy Clean UpThe pouring shield fits around the top of the bowl and prevents ingredient splash-out. The chute makes it convenient and easy to add ingredients.
The tilt-back mixer head allows for easy access to bowl and beaters. A lock lever holds the mixer head securely in place and the bowl fastens tightly to the base.
Optional AttachmentsOptional attachments (sold separately) complete the package to make cooking a pleasure. From citrus juicer to sausage stuffer, KitchenAid stand mixers can handle just about any job in the kitchen.

Blogs participating:

One lucky US reader is going to win this KitchenAid Mixer in choice of color valued at up to $300! Giveaway ends May 7th at 11:59pm EST.


a Rafflecopter giveaway

Seven Vegetable Coconut Curry

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I love curry foods. I usually always have some form of curry in the house at all times. Although, the Mr. doesn't love curry he will eat it. This recipe comes from Miriam Barton's Meatless Meals for Meat Eaters cookbook. I liked the combination of vegetables in this dish. It has yams, bell peppers, broccoli and cabbage all mixed in a coconut curry sauce. And it was extremely easy and fast to make.



 

 There were a couple of things that I changed from the recipe. The only kind of powder curry they sell out here is the yellow kind and the Mr. does not like that kind at all. So I picked up a box of the curry sauce mix that comes in a brick form. I did have to add a bit more than a tsp of the mix since (in my opinion) it isn't as strong as the powder stuff. As for the cabbage, I used your everyday green cabbage and it worked out beautifully in this dish. The recipe didn't specify which kind so that is what I used. I found this recipe to be extremely easy to make. You can cut all the vegetables ahead of time, store in a baggie in the refrigerator and then assemble the dish when you get home from work.

• 1 yam, peeled and cut into chunks
• 1/2 bell pepper, diced
• 1 c. broccoli florets
• 1 c. sliced mushrooms
• 2 c. shredded cabbage
• 1/4  onion, sliced
• 2 cloves garlic, minced
• 3 Tbsp. sesame oil
• 1 1/2 c. lite coconut milk
• 2 bay leaves
•  1/4 tsp. crushed red pepper flakes
• 1 tsp. sea salt
• 1/4 tsp. pepper
• 1 tsp. red curry powder

1. In a small pot, boil the yam chunks in water until they are soft but not mushy.
2. In a large skillet over medium heat, saute the vegetables in the oil for about 5 minutes. Add the remaining ingredients, then cover and simmer for 15-20 minutes, stirring occasionally.
3. Serve over a bed of rice

This post is submitted in
Just Another Meatless Monday
Made By You Monday

Recipe: White Wedding Cupcakes

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It was my turn at work to bring the birthday treats this week, and I was glad to do so for my good friend Linda.  I wanted to make something that people could just pick up and eat and something new.  I immediately turned to the new favorite, Pinterest, for some inspiration.

I have to say, I was pretty impressed with these overall.  They turned out fantastic!  Everyone at work seemed to enjoy them, and I got a lot of compliments on them overall for how moist and delicious they were!  SUCCESS!  So a big thanks to Recipe Girl for this great recipe.

Ingredients:
1 18.75 oz. box of white cake mix
1 cup of all-purpose flour
1 cup of granulated sugar
3/4 tsp. salt
1 1/3 cup water
2 tbsp. vegetable or canola oil
1 tsp. vanilla abstract
1 cup of sour cream
4 large egg whites

Directions:
1. Preheat the oven to 325 degrees.  Put cupcake liners in cupcake pans.
2. Mix the first four ingredients together with a whisk.  Add the rest of the ingredients in the large mixing bowl and mix with a hand mixer for 2-3 minutes or until well-blended.
3. Use an ice cream scoop to fill the liners about 3/4 full.  Bake in the oven for 18 minutes or until a toothpick comes out clean.

These were so simple and easy.  I decided to also get a recipe for butter cream frosting to top these off with.  I also got this from a link at the bottom of Recipe Girl's comments that is also from her website.  She has a ton of great recipes on here, so please check them out!

Wedding Cupcake Buttercream

Ingredients:
3 cups powdered sugar
1 cup butter at room temperature
1 tsp. vanilla
1-2 tbsp. whipping cream

First mix the sugar and butter together on low speed with a hand mixer.  Mix until well-blended then mix on medium speed for about 2 more minutes.  Next, add the other ingredients and continue to beat for 1-2 more minutes until desired consistency.  You can add more whipping cream if you want it to be thinner.

Overall, I these were some of the best cupcakes I think I have ever made.  The cake was extremely soft and were sweet without feeling like you're eating a ton of sugar.  I liked the butter cream frosting, but I have made other frostings that I liked a little bit more.
I will definitely be making these again, and a very Happy Birthday to Linda!
~Kate

Torellini in Basil-Balsamic Vinaigrette

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Now that Spring is upon us it is starting to get rather toasty here in the desert. We've already hit the 90's (f) and that is considered comfortable. Well, not so much for me, I'm still just a girl from New York and I have a feeling that no matter how long I live here I will never get used to the insane heat. Luckily it hasn't been staying in the 90's and it seems to keep dropping back down into the 70's-80's. However, that hasn't kept me from making easy recipes that don't require a lot of time standing over a hot stove in the kitchen. This tortellini salad come from Better Crocker and it is good not only warm but cold as well.




This is really a simple dish to make. You cook the tortellini, chop up your veggies, mix the vinaigrette and then toss it all together. The only advice I can give you... don't chop your broccoli too large... like I did. HaHa I also found that I needed a little more vinaigrette since the tortellini seemed to have soaked it all up. You would definitely want more (maybe double) when making a cold salad. I would toss half in right when the tortellini is cooked and then reserve the other half before serving it.

• 1 package (9 oz) refrigerated tricolor cheese-filled tortellini
• 1/4 c. balsamic or cider vinegar
• 1 TBSP. chopped fresh or 1 teaspoon dried basil leaves
• 2 TBSP. olive or vegetable oil
• 1/4 tsp. paprika
• 1/8 tsp. salt
• 1 clove garlic, finely chopped
• 1 medium carrot, sliced (1/2 cup)
• 2 c. broccoli florets
• 2 medium green onions, sliced (2 tablespoons)

1. Cook and drain tortellini as directed on package. Rinse with cold water; drain.
2. In large bowl, mix vinegar, basil, oil, paprika, salt and garlic with wire whisk until well blended. Stir in carrot, broccoli, onions and tortellini until coated.

This post is submitted in
Just Another Meatless Monday
Newlyweds Recipe Linky
Real Food Wednesday
Friday Food
Strut Your Stuff Saturday

Win a KitchenAid Mixer for Mother's Day!

To contact us Click HERE




Remember how I told you about an upcoming awesome giveaway that I would be participating in? Well, the time has finally arrived for your chance to win a KitchenAid mixer! Mommy and Me Giveaways, Frugal Experiments, Wahm Options, Mom To Bed By 8, Holy Cannoli Recipes and 23 other awesome blogs have teamed up to bring you an amazing giveaway for Mother's Day! We're giving away a KitchenAid Artisan 5-quart Stand Mixer! Winner will have a choice in color depending on prices on Amazon at the time the giveaway ends, valued at up to $300! The winner will get their prize in time for Mother's Day too!





Features of the KitchenAid Artisan 5-quart Stand Mixer (from the manufacturer):

The Artisan mixer's strong 325-watt motor delivers the power to handle the heaviest mixtures, and mix large batches easily.
The 5-quart polished stainless steel bowl with ergonomic handle is big enough to handle large batches of heavy mixtures. Its ergonomically designed handle is contoured to fit the hand and makes lifting the bowl more comfortable.
Unique Mixing Action The beater spins clockwise as the shaft spins counter clockwise; moving the beater to 67 different points around the bowl. This unique mixing action creates a thorough blend of ingredients and eliminates the need to rotate the bowl.
Multiple Speeds10 speeds allow the user to select the right speed for the mixing job; from very high to very slow stir. It's easy to select the precise speed needed for a perfect mix.
Versatile AccessoriesThe flat beater, dough hook, and the professional wire whip add to the versatility of the mixer. The flat beater is the ideal accessory for mixing normal to heavy batters. From cake mixes to firm cookie dough, the flat beater mixes quickly and thoroughly.
The dough hook mixes and kneads yeast dough, saving both time and the effort of hand-kneading. The wire whip incorporates the maximum amount of air in whipped mixtures for fluffier whipped cream and angel food cakes.
All attachments are solidly constructed, and attach easily to the stand mixer.
Easy Clean UpThe pouring shield fits around the top of the bowl and prevents ingredient splash-out. The chute makes it convenient and easy to add ingredients.
The tilt-back mixer head allows for easy access to bowl and beaters. A lock lever holds the mixer head securely in place and the bowl fastens tightly to the base.
Optional AttachmentsOptional attachments (sold separately) complete the package to make cooking a pleasure. From citrus juicer to sausage stuffer, KitchenAid stand mixers can handle just about any job in the kitchen.

Blogs participating:

One lucky US reader is going to win this KitchenAid Mixer in choice of color valued at up to $300! Giveaway ends May 7th at 11:59pm EST.


a Rafflecopter giveaway

Sweet and Sour Calamari

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I love Asian cuisine. The Mr. and I don't go out to eat all that often so unless I can talk him into ordering Chinese food, I'm usually stuck making it myself.



The other day I had taken out calamari rings from the freezer but wasn't exactly sure what to make with it. I was searching on the internet for a recipe when I saw one for pineapple calamari which peeked my interest. The only problem was I didn't have pineapple and I wasn't about to run to the store to buy it. So instead I stuck my head in the refrigerator to see what I had on hand and decided to make a sweet and sour sauce with what I had. I felt like a mad scientist mixing a ton of stuff together and had you seen everything on the counter you would have thought I was doing an experiment. Luckily the dish turned out delicious in the end and I quickly wrote down everything I did before I forgot it. I'm really glad that this recipe turned out because it was super simple to make and I always have these ingredients on hand. Half the time I have a container of leftover rice in the refrigerator just waiting to be used, so this is a perfect opportunity to use it. Of course, this recipe can be used with chicken, pork, beef, shrimp or even extra firm tofu.


Sweet and Sour Sauce

• 1 Tbsp fish sauce
• 1/3 c. brown sugar
• 2 Tbsp ketchup
• 1/3 c. rice wine vinegar
• 2 Tbsp. apricot and pineapple jam
• 1/4 c. soy sauce
• 1 Tbsp corn starch

Mix all ingredients together and set aside.



Sweet and Sour Calamari

• 1 bell pepper, chopped
• 1 medium onion, wedged
• 3 garlic cloves, minced
• 3 button mushrooms, thickly sliced
• 2 dried red chili peppers
• 1 c. broccoli florets
• 1 1/2 lbs. calamari (squid) rings
• 1 Tbsp oil

1. In a large skillet over medium heat add oil. Once heated, add dried chili peppers until lightly toasted but not burned. 
2. Add vegetables and cook until just tender; about 5 minutes. 
3. Add calamari and cook until white; about 5-8 minutes. 
4. Stir in sauce and cook until thickened. 
5. Serve over a bed of rice.

This post is submitted inWhole Foods WednesdayNewlyweds Recipe Linky

Western Pinto Beans

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I was asked to review Miriam Barton's Meatless Meals for Meat Eaters cookbook and this was one of the recipes that immediately caught my eye. I love beans and I cook them all the time adding spices to them as they cook for flavor. So when I saw this recipe had onions, lime juice, cilantro and a bunch of other great flavors mixed into the beans, I knew that I would love this recipe.




I did soak the beans first over night and then cooked the beans with the 3 cups of vegetable stock and then added water until the beans were covered in about four inches of liquid. I then added all the rest of the ingredients and cooked them for about an hour until the beans were fully cooked. I didn't have the 3 hours to cook the beans so I soaked them the night before which helps cut the cooking time. I served the beans over rice and then later on used the left over beans in burritos. This recipe makes a lot of beans so, be prepared to have leftovers.

• 2 c. dried pinto beans
• water
• 3 c. vegetable stock
• 1/2 c. onion, chopped
• 1/4 c. cilantro, chopped
• juice of one lime
• 4 garlic cloves, minced
• 2 TBSP. hot sauce
• 2 tsp. thyme
• 2 tsp. salt
• 1/2 tsp. pepper

1. Soak the beans for at least 8 hours or over night in a large stockpot filled with water.
2. Rinse the beans and remove any debris. Put the beans back in the large stockpot add all the ingredients. Add water to the pot to make sure that the beans are covered at least 4 inches under the liquid.
3. Cook the beans over medium heat until it starts to boil. Lower the heat and simmer for about an hour or until the beans are tender and fully cooked. Check on the beans every once in a while to make sure they have enough water. If it starts to look low, add more water to cover the beans.
4. Serve the beans over rice, in burritos or bean bowls (with grated cheese, avocado slices, diced tomatoes and a bed of shredded lettuce).

This post is submitted in
Just Another Meatless Monday
Made By You Monday
Made From Scratch Monday

Behind the Lens: Twins Territory

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(Marlon took this photo)

I got to go to the Twins vs. Blue Jays game on Friday night. After a 2 hour rain delay, we beat them 7-6. By the  last couple innings it was almost a run for run game. Thankfully we were able to hold them off! We had some pretty fantastic seats too. It was the closest I've sat to the field in a game yet.

Looking forward to hitting up a couple more games this summer!