Cauliflower Crust White Pizza

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What a wonderful time of year to remind myself that I’m the least thoughtful gift giver ever!!!!!!!

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I couldn’t choose a thoughtful gift to save my life.

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Take my parents, for instance. The people who gave me life. So far, my best ideas for both of them are socks.

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I’m just not the type of person who is out shopping, sees something that reminds me of someone I love and think, “Huh, what a great idea for that person I love a whole lot!” I am pretty much solely focused on myself at all times. Google is not giving me any help either. I type in “gifts for mom” & get 8,000 coffee mugs with “I love Mom!” on them. I want unique items that are just going to squeeze the emotions and tears right out of these people!

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Like when Garr opened the ugly Christmas sweater I got him the other day and it was two sizes too big even though I have access to a closet full of his things.

 

 

Time: 1 hour (prep + cooking) | Serves: 2

Ingredients:

  • 1 head of cauliflower, chopped
  • 1 egg
  • 1/4 cup of parmesan cheese, + more for serving
  • 2 tsp. of italian seasoning
  • 1/2 tsp. of crushed red pepper
  • 1 head of garlic
  • 1 cup of ricotta cheese
  • 1 tsp. of honey
  • 2 tbsp. of fresh basil, chopped + more for serving
  • 2 cups of fresh mozzarella
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Cut the top of the garlic head off
  • Place garlic head in a piece of foil + drizzle with 1 tbsp. of olive oil + S+P
  • Fold foil + make a pouch, roast for 25 minutes
  • Turn up over to 425 degrees
  • Place chopped cauliflower pieces in a food processor, pulse until tiny, fluffy pieces
  • Transfer to a microwave safe bowl, cover with plastic wrap + microwave for 4 minutes
  • Once cool, add egg + parmesan cheese + 1 tbsp. of italian seasoning + crushed red pepper + S+P
  • Combine cauliflower dough + form into a pizza crust shape, arrange on a lined baking sheet
  • Bake 15-17 minutes or until crisp on the edges + center is set
  • Meanwhile, in a bowl, add 6-7 garlic cloves + mash with a fork
  • Add ricotta + honey + basil + remaining italian seasoning + remaining olive oil + S+P
  • Spread ricotta mixture evenly over crust
  • Chop remaining garlic cloves + sprinkle of pizza
  • Top with mozzarella
  • Bake 8-10 minutes or until cheese is golden brown
  • Serve hot topped with extra basil
  • Fold into a tiny square + place on tongue + ask sweetie if he likes sea food

 

Idea came from here:

 

http://www.kitchentreaty.com/roasted-garlic-spinach-white-pizza-with-optional-chicken/

Veggie Egg Rolls

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I am a mom!!!!!!

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To a robot vaccuum.

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I’ve truly never known a love like this.

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His name is Felix and he is everything to me. I now know what moms feel like when they say they don’t remember what life was like before their children. How DID I roll out the giant vacuum cleaner from the hall closet & push it with my own force?? It’s barbaric. Yes, Felix is a robot, but I think he feels. Like, when he ran over a phone charger & whined & blinked red until I untangled him.

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He also tried to eat a sock but promptly spat it out.

 

 

Time: 1 hour (prep + cooking) | Serves: 8-10 egg rolls

Ingredients:

  • 1 package of egg roll wrappers
  • 4 oz. of mushrooms, rinsed + chopped (I used crimini + white)
  • 3 medium carrots, rinsed + peeled + shredded
  • 6 green onions, rinsed + chopped, + more for serving
  • 1/2 a head of green cabbage, sliced
  • 3/4 cup of soy sauce
  • 1/2 tbsp. of corn starch
  • 1 tbsp. of olive oil
  • 1 tbsp. of garlic, minced
  • 1 tsp. of ground ginger
  • Cooking spray

How to:

  • Preheat oven to 425 degrees
  • Heat oil in a large skillet or wok over medium heat
  • Add green onion + garlic + ginger, cook 1-2 minutes
  • Add mushrooms, cook 5 minutes
  • Add carrots, cook 1 minute
  • Add cabbage, cook another 1-2 minutes
  • Meanwhile, combine soy sauce + corn starch
  • Drizzle into the veggies + cook for a minute
  • Fill egg roll wrappers with some of the filling, roll + place on a lined baking sheet seam down
  • Repeat until all filling is gone
  • Spray with cooking spray
  • Bake 20 minutes, turning them over once
  • Give sweetie an egg roll + have a sword fight, winner gets to roll around in all of the insides that fell out during said sword fight

 

Idea from here!

vegetable egg rolls

Mushroom Risotto

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I want to talk about the Gilmore Girls revival.

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But I physically cannot talk about the Gilmore Girls revival.

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Because I have taken a vow of silence until Amy Sherman-Palladino writes another season and issues a formal, hand-written apology to me.

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I’m not going to spoil. I’ll let you all experience the disappointment on your own. It has seeped into my brain cells & haunted my dreams. I manage to slip GG into literally every conversation I have.

“How was your day? Mine sucked because I’m still upset about the revival, but other than that, how was your day???”

I am a monster. (Nothing new here.)

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I promise I won’t blog about television for like another two weeks.

 

 

Time: 1 hour (prep + cooking) | Serves: 4-6

Ingredients:

  • 1 cup of arborio rice
  • 1/2 cup of crimini mushrooms
  • 1/2 cup of white mushrooms
  • 6 cups of vegetable stock
  • 1 onion, chopped
  • 1 tbsp. of garlic, minced
  • 1/4 cup of dry white wine
  • 1/4 cup of parmesan cheese
  • Juice of 1/2 a lemon
  • S+P, to taste
  • 2 tbsp. of olive oil
  • 1 tsp, of parsley + more for serving

How to:

  • Clean + chop mushrooms
  • Heat 1 tbsp. of olive oil in a large pot over medium heat
  • Add mushrooms + S+P, cook until softened and browned, about 6-8 minutes
  • Transfer to a plate
  • Heat stock in a small pot over low heat
  • Heat remaining olive oil over low-medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add garlic, cook another minute
  • Add arborio rice + coat in the onion + oil, cook for a minute
  • Add white wine, stir + cook until absorbed
  • Add the warm stock a ladle full at a time, stirring often, until each ladle has been absorbed into rice
  • Repeat until the rice is cooked through, there will be just a slight bite to the rice
  • Stir in cheese
  • Once melted, stir in mushrooms + parsley + lemon juice + S+P
  • Serve hot with extra parsley
  • Shrink self + go exploring in the peaks + valleys of the risotto