I volunteer the other day and help make some seriously yummy food. I am excited to make the chicken recipe at home.
Category Archives: Guest Chefs
I went to a party where we made pizza on a grill. It was supper good and I will be make this at home really soon.
For my Birthday Bryan made me Dinner. Pizza with cauliflower crust. It got stuck to the tin foil but was still yummy.
Danielle and Matt made me a Ice cream cake.
Taken from their website.
cauliflower crust pizza
Serves 2; Adapted from Your Lighter Side.
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings* (I used homemade red pepper sauce)
To “Rice” the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
*Note that toppings need to be precooked since you are only broiling for a few minutes.
It’s a bit more green than when I make it but was still really good. Again, the emersion blender would have been helpful. Ok that is the last time I am going to whine about it.
Ben made me bangers and mash, truthfully I was a little scared because he was trying out a new recipe with three different kinds of muster in the potatoes but it was really good. I also want to make bangers and mash with mashed cauliflower and mushroom gravy sometime soon.
Found on Food Network
2 pounds fresh veal or chicken sausages (8 large sausages)
2 pounds Yukon Gold potatoes, peeled and diced
4 tablespoons (1/2 stick) unsalted butter, diced
4 ounces creme fraiche
1/2 cup whole milk
2 teaspoons Dijon mustard
2 teaspoons whole-grain or coarse mustard
1 teaspoon dry mustard
1 teaspoon freshly ground black pepper
Fresh parsley, for garnish
Preheat the oven to 425 degrees F.
Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through.
Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.
To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve.
Ben made Irish stew and it was so good. I plan on making this again. The sauce had guinness beer and prunes. Also, the potatoes were mashed and on the side.
Yesterday, we had a small gathering of nannies and made tacos. I bought black bean refried beans, yum.
2 cans of black beans
2 small onions
minced garlic I used minced garlic from a can
1 finely chopped jalapeno if I had one
Seasons- I used salt, pepper, cumin
1. Saute onion and garlic
2. Drain black beans, add to pot
3. Mash black beans, if there is too much water cook some off. Id there is not enough water add a little.
-Ok so it does not look that good but was delicious
Taco night with wonderful Ladies
Last night, I was invited to a gathering of local nannies and au pairs. Sushi was prepared for dinner, it was very tasty and I even learned a few new tricks 🙂 Sadly I missed most of the prep work but I was able to snap some photo’s Lauren making a sushi roll. Who is also a blogger at www.jesseandlauren.com
How to put together a sushi roll
– First cover your nori with rice, remember to leave about an inch uncovered where it will over lap when you roll it together.
– Add your ingredients: Lauren choose crab, cream cheese, avocado and a bit of chives
I learned you can wrap the cream cheese in saran wrap and then you can squeeze out the amount you want.
The other night Gongzi made a yummy meal that I am excited to make for myself someday soon. I really like this soup because Ben also thinks it is good. Some times it is hard to find meals that Ben and I will both like. Ben has quite a few foods that he does not like, including beans, onions, fruit to name a few.