Tuesday, June 28, 2011

"If you're looking for something awesome...

...look no further," is what my husband told me to name this post. Introducing a series of recipes from Cooking Light's awesome new iPad app. The app has a ton of great features, like being able to plan entire menus and seeing how your sides can impact, for example, your sodium intake for the day with colored dots; red means you may want to scale back the sodium or saturated fat, green means you're good to go!

Tonight's meal was Quick Meatloaf with Rosemary-Shallott Mashed Sweet Potatoes and steamed broccoli. I had low expectations on the meatloaf. I like the one my mom taught me to make, which has sausage in it and mozzarella cheese, and bakes for an hour. This meatloaf takes about 35 minutes and it was to-die-for.

Or, as my husband puts it, "Awesome with a million exclamation points!"
He should really be a food critic!

And just because you're cooking light, doesn't mean you can forget about dessert!

Oh, hello there. Who are you?

It's your old friend, apple crisp!

And cool whip. (Say "cool." Now say "whip." "Cool whip!" Love Family Guy.)

Mmmmm. With a million exclamation points.

Friday, June 17, 2011

Grilled Pizza

So lately, I've been obsessed with homemade pizza. It's incredibly easy and delicious. It's a great way to use up odds and ends of vegetables and cheese. That sounds really pragmatic, but I can assure you there's nothing pragmatic about the way homemade pizza tastes! It's smoky and crispy and the closest to one of those wood-burning ovens that famous people have installed in their gardens that you're going to get.

It's also incredibly easy. Like Kraft Mac N Cheese easy. Maybe easier. There are a few things that take it to eleven, though:

Pioneer Woman's Pizza Dough: this is so good. Very easy recipe and really does get better (as she says) if left to rise and hang out in the fridge. I usually replace about a cup of the flour with whole wheat flour. Makes it a little nutty. Like me.

Emile Henry Pizza Stone: you can use this in a grill or the oven, and it really makes a difference. You heat it up with the oven so. It instantly crisps the pizza and cooks the dough from underneath. I always use semolina flour or cornmeal to dust it with - not flour. Flour seems to get gummy and the pizza seems to stick.

Then all you need is a little cheese and some veggies and 8-10 minutes later you have a quick, easy lunch that's way better than delivery. Or diggiorno.