Recipe Redux Challenge: Blueberry Lemon Fool (Reduced Fat & Sugar)

When the Recipe Redux challenged its contributors to come up with shower-worthy recipes, I have to admit, I was a little giddy. While I wouldn't say I am a particularly "girlie" girl, there's something about a shower. Maybe it's the irrepressible sense of hope, happiness and expectation in the air. The chance to usher a beloved friend or loved on into the joy and excitement of impending marriage or parenthood. I mean, come on, why on earth would a bunch of women gather in a room where only one of them is receiving presents? Lots of presents.

Or maybe it's just the hope that there will be cake...and that it will be good. 

Regardless, I am pretty pumped about this month's challenge. I pondered whether to go the way of a savory dish. One of my go-to brunch dishes is Lemony White Wine Braised Chicken Thighs. Always a hit and pretty easy to prepare. Not very shower-worthy, I decided. 

Then it hit me. We are quickly approaching wedding season, which, as luck would have it, coincides nicely with warmer weather. Wait....wedding season. Is there a baby season? Hmmm.....never really gave this one much thought. I don't have kids and, honestly, if there were an actual baby season, I am inclined to be about as excited about that as I am about hockey season (read: not very excited). Not that I don't love a baby shower. In a moment of "what the hell was I thinking" I once decided that it would be SO cute to make (and decorate) dozens of individual little cakes for a dear friend's shower (not cupcakes, actual miniature cakes. Let's just say, she's lucky I love her). 

So, wedding shower season-and warmer weather-got me thinking. What could I make that would be a pretty (because that does matter here), easy, yummy and healthy way to help a friend celebrate getting married? Then it hit me. A fool!

Because, after all, only fools fall in love (or is it rush in?). No matter, you get the point. 

Now, for those of you who don't know what a fool is, it's a super simple dessert made with some sort of fruit compote or sauce and lots of fresh whipped cream. Add a little sugar, some vanilla and lemon and you have a beautiful elegant dessert. Of course if your friend is like a lot of brides, she wants her future husband to be rich. Her shower dessert? Maybe not so much (she has that fab gown to fit into!). Luckily, unlike that fiance of hers, this is one fool that's pretty easy to change (while still retaining all of the reasons you loved it to begin with). 

First, substitute much of the whipped cream with non-fat yogurt. Second, replace much of the sugar with Truvia or Splenda (whichever you like or have on-hand). Pretty simple, much lighter and SO yummy! 

Blueberry Lemon Fool (Reduced Fat & Sugar) www.kindred-kitchen.com

A few notes to keep in mind. First, plan to make the fruit compote and the yogurt the day before (or, at least 4 hours prior to when you plan to put everything together). It's important to remember that these are the only steps you can do a day ahead....the finished dessert must be made the day you plan to serve it. Second, whip the cream to pretty stiff peaks...you're going to fold it into the yogurt, so it needs to have some body. Third, use regular, plain non-fat yogurt (not Greek...way too thick and tangy). Plan to assemble the fool no more than a couple of hours before serving it (and keep it in the fridge until it's time to get it out on the buffet). Lastly (and this is important), don't overdo it on incorporating the fruit into the cream/yogurt mixture. For those of you who embrace your inner OCD-plagued perfectionist, this will be the hardest part. Resist! Look at it like the last potential partner you scared away, don't be so eager. Be a combination of aloof and someone who isn't afraid to stir things up--but a little. 

If you're serving this at a baby shower, why not take the baby's gender into account? The blueberries here are lovely for a boy, but don't be afraid to switch them up for raspberries, strawberries or cherries for a girl (the lemon curd would still be lovely with all). Boy and girl twins?! Stick with blueberries and swirl in raspberry curd instead of lemon! 

Blueberry Lemon Fool (Reduced Fat & Sugar) www.kindred-kitchen.com

Blueberry Lemon Fool (Reduced Fat & Sugar)
Prep. time: 4 to 24 hours (active prep time about 30 minutes)
Serves:4

You'll Need (measurements follow): 
Blueberries
Truvia granulated or Splenda (or your preferred natural sugar substitute)
1 lemon
Salt 
Plain non-fat yogurt (not Greek) 
Prepared lemon curd (you can usually find this in the jam/peanut butter aisle of most grocers) 
Whipping cream 
Edible flowers for garnish

For the Blueberry Compote
1 1/2 cup blueberries (frozen is fine)
1/2 cup water
2 TBSP. Truvia granulated 
1 1/2 TBSP. granulated sugar 
Pinch salt 
1 tsp. grated lemon peel

1. Combine the blueberries, water, Truvia, Sugar and salt in a sauce pan. Heat over medium heat to bring to a low simmer. Allow to cook until the blueberries burst and the sauce starts to thicken slightly (about 8 minutes). Remove from heat and add the lemon peel. Stir to incorporate 

2. Place the warmed sauce in a blender and pulse on high for just a few zips. You can skip the blender if you'd like, I just prefer to have a more refined texture

3. Cover and refrigerate overnight (or at least 4 hours)

For the Yogurt
1 cup plain non-fat yogurt (not Greek) 
2 TBSP. Truvia granulated (or your favorite natural sugar substitute) 

1. Blend yogurt and sugar substitute together in a glass bowl. Cover and refrigerate over night or for at least 4 hours 

The Day of the Event
1. Place 1/4 cup lemon curd in a bowl. Add 1 TBSP. each fresh lemon juice and water to get the curd to the consistency of the blueberry sauce (you may need to add more or less water to achieve the same consistency). Set aside 

2. Place the prepared yogurt in a large bowl. Set aside

3. Add 1/2 cup very cold whipping cream and 1 TBSP. granulated sugar to the bowl of a stand mixer. Whip on medium-high until stiff peaks form (about 2 minutes .... be sure to keep an eye it...you don't want butter!)

4. Gently fold the cream into the yogurt. Once it's more-or-less combined (don't overdo it!), pour the lemon curd on one side of the mixture and half of the blueberry sauce on the other side (keep the remaining sauce for cocktails or ice cream. You could also drizzle it in the bottom of each serving dish if you have the time and wherewithal)

Blueberry and Lemon Curd before the swirl. www.kindred-kitchen.com

5. Using the handle of a wooden spoon, carefully swirl the blueberry and lemon curd into the cream/yogurt mixture. Remember to leave the OCD at the kitchen door! you're not looking for perfectly distributed fruit! You want to be able to see the swirls

6. Carefully spoon the fool into your prettiest serving bowl. Cover and refrigerate until ready to serve. Garnish with edible flowers

7. CELEBRATE! 
©2013 Kindred-Kitchen / Nancy Granada

Bluberry Lemon Fool (Reduced Fat and Sugar) www.kindred-kitchen.com

Shrimp & Black Bean Mango Salsa Salad

This early burst of summer-like weather has me on a bit of a salad kick. This particular recipe is inspired by one from (I think it was) Food & Wine magazine (it was easily 10 years ago, so my memory is a little fuzzy on this one). What I do remember is how much I loved the combination of shrimp and black beans and the very simple vinaigrette that dressed it. It was often one of my favorites to serve for lunch when I had girlfriends over on a lazy Saturday afternoons in the summer. You could easily substitute chicken or pork if that's your thing. Leave all of the animal products out for a delicious vegan meal. 

Shrimp and Black Bean Mango Salsa Salad www.kindred-kitchen.com

Shrimp & Black Bean Mango Salsa Salad
Prep and cooking time: about 20 minutes
Serves 2

Make the vinaigrette first: 

Juice of 1 lime
2 TBSP. red wine vinegar
1/2 tsp. salt
1 tsp ground cumin
1 clove garlic
4 TBSP extra virgin olive oil   
Freshly ground black pepper to taste

1. Combine lime juice, vinegar, salt, and cumin in a small bowl. Using a fine microplane, grate the clove of garlic over top and stir to combine. Slowly whisk in the olive oil, set aside

Make the Salsa Next:

1 15-ounce can organic black beans, rinsed
2/3 cup fresh or frozen corn (defrost corn before adding to recipe)
3 scallions, chopped
1 small red pepper, seeded and diced
1 small jalapeno, seeded to your level of tolerance for heat (the more seed, to hotter the pepper) and minced
1 small mango, diced (here's a great way to cut mango)
1/2 a small red onion, minced
Handful of fresh cilantro, chopped

Mango Black Bean Salsa www.kindred-kitchen.com

1. Combine all of the salsa ingredients in a medium bowl and toss to combine. Drizzle with 3/4 of the vinaigrette and toss again. Set aside while you grill the shrimp

Grill the shrimp:
10-12 medium shrimp, shells removed and deveined (I like to leave the tails on)
olive oil
Salt and pepper

1. Heat a grill pan over medium-high heat. Add the olive oil
2. Sprinkle the shrimp with a pinch each of salt and pepper. Arrange in heated pan and cook for about 3 minutes on each side until pink and cooked through

Assemble the salad
4 cups washed salad greens
Black bean mango salsa
Grilled shrimp
1 small avocado, diced

1. Toss the salad greens with the remaining vinaigrette. Arrange in the bottom of a large shallow bowl
2. Toss the salsa one more time before topping the greens with a generous portion
3. Arrange the shrimp atop salad and top with diced avocado

© 2013 Kindred-Kitchen / Nancy Granada

Shrimp and Black Bean Mango Salsa Salad www.kindred-kitchen.com

Ultimate Veggie Pizza (Gluten Free)

Admit it. Getting a really good veggie pizza is a challenge. Roughly equal to finding a great pair of white jeans that don't make your thighs look like you'd be the dream date for the Stay Puft Marshmallow Man...

Homemade pizza is, admittedly, not one of my go-to meals. I find working with the dough as frustrating as an episode of The Bachelor and the vegetables often make the finished product as soggy as a tissue half-way into an episode of aforementioned 'reality' show. There are, in fact, about 100 other things I'd rather tackle than pizza. Organizing the basement, sorting socks...attempting to walk in sky-high pumps. Well, until now. 

First, I decided to work with a store-bought dough mix. I imagine that many of you will consider this cheating, but don't judge. The trick to cooking more healthy food at home is finding ways to make it easier and repeatable...something that you'd be willing to do over and over. Most people don't have the hour or so it takes to make and rise a homemade dough. And with so many really great mixes and ready-made doughs on the market, you can spend the time you save preparing the veggies that will help create the ultimate veggie pizza. Some of my favorite pizza mixes and pre-made doughs are Trader Joes (not Gluten Free), Bob's Red Mill (Gluten Free), and King Arthur Flour (Gluten Free).

Now that you have the makings for a great crust, on to the toppings. For this recipe, I used a favorite jarred pizza sauce. I like mine a touch on the acidic-sweet side...whatever works for your taste. Because I sauteed all of the veggies prior to topping the pizza, which made them rich and flavorful, I chose to use freshly-grated Parmesan cheese (and not a lot of it).  It also lends a really pleasant nuttiness to the finished pizza, which helps it earn its "Ultimate" title. Feel free to experiment with the veggies and cheese according to what's in season and your taste. Just remember to cook the veggies until they are nearly done before topping the pizza. This is the secret to a satisfying and delicious veggie pizza that doesn't get soggy...even the leftovers.

Ultimate Veggie Pizza www.kindred-kitchen.com 

Ultimate Veggie Pizza (Gluten Free)
Total prep & cooking time: about 30 minutes
Serves: 6 (with a side salad) 
Preheat oven to 450 degrees 
Tools: 1 large cast iron or non-stick skillet, a large bowl, 1 12" x 17" rimmed baking sheet

4 TBSP. olive oil, divided
1 Small Sweet Vidalia onion, cut in half then into thin half-moon slices
1 Bunch of red kale, washed well and chopped
1 1/2 cups mixed mushrooms, chopped coarsely
1 large red pepper, seeded and chopped into large chunks
3 large cloves garlic, cut into thin slices
Your favorite pre-made or homemade pizza crust-gluten free or regular (I like my crust to be thin and crispy. If you prefer a thicker crust, plan on using 2 mixes or prepared dough packages)
Your favorite pizza sauce
1 1/3 cup freshly grated Parmesan cheese

1. Set a large bowl next to the stove to collect the veggies as you cook them

2. Heat 2 TBSP. olive oil over medium-low heat in a large cast iron skillet or non-stick saute pan. Add the sliced onion and saute until it just stats to caramelize, about 10 minutes  

3. Add the sliced garlic and saute for an additional 2-3 minutes, don't let the garlic brown. Remove from pan and place in the bowl. Return the pan to the heat

4. Add the chopped kale to the pan and saute just until tender, about 3-4 minutes. Place in the bowl with the onion and garlic

5. Add the chopped mushrooms to the pan and saute until all of the moisture is removed, about 7 or 8 minutes. Add to the bowl with the other veggies

6. Add the chopped red pepper to the pan and saute just until tender, about 4 minutes. Add to the bowl with other veggies.

7. Sprinkle the veggies with a generous pinch of salt and toss. Set aside. 

8. Pour the remaining 2 TBSP olive oil into the rimmed baking sheet. Using your fingers, spread the oil evenly all over the bottom and sided of the pan

9. Roll out dough to roughly the size and shape of the pan. Once you place it in the pan, you can use your hands to spread it evenly and create the crust (an easier method is to place the dough in the center of the pan and just (patiently) press with your fingers and palm of you hands from the center out)

 10. Top the crust with the sauce and veggies and cook in the middle rack of the oven for 8-10 minutes or until the edges start to brown

11. Remove the pizza from the oven and sprinkle with the grated Parmesan. Return to the oven and bake for an additional 4-5 minutes until the cheese is melted. Allow to cool for 5 minutes before slicing and serving

©2013 Kindred-Kitchen / Nancy Granada

Ultimate Veggie Pizza (Gluten Free) www.kindred-kitchen.com

Low-Fat Strawberries & Cream French Toast (Gluten Free)

French toast is a simple and delicious go-to when you're looking for a special-occasion brunch recipe (like for Mother's Day maybe?...hint...hint...). A classic way to make French toast extra-special is to prepare it 'stuffed' with a combination of cream cheese, a touch of heavy cream, and vanilla and fresh fruit. Of course, that's also a great way to make it not so good for Mom (or whomever your planning to spoil with breakfast in bed). This version is decidedly lighter and just as decadent and special-feeling as the full-Monty version. 

You'll need just a few simple ingredients and about 15 or 20 minutes to prepare. I made this one gluten free by using GF raisin bread. In my opinion (and I'm not alone on this), Challah is the best bread to use for French toast, so, if you want to up the ante on the pampering meter, go for it! (you may want to reduce the slices to 2 per person to make up for the extra calories). You could easily substitute your favorite fruits and flavors (blueberries and lemon yogurt come to mind).

Strawberries & Cream French Toast (Gluten Free) www.kindred-kitchen.com

Low Fat Strawberries & Cream French Toast (Gluten Free)
Total prep and cooking time: about 20 minutes

2/3 cup liquid egg substitute or egg whites
1/3 cup unsweetened vanilla almond milk
1/2 tsp. ground cinnamon
1/2 tsp. pure vanilla extract
pinch of salt 
6 slices gluten-free cinnamon raisin bread (about 70-calories per slice)
10 large strawberries, sliced
1 6-ounce container fat free vanilla Greek yogurt 
4 TBSP. pure maple syrup

1. In a large bowl, combine the egg substitute, almond milk, cinnamon, vanilla and salt. Whisk to combine

2. Place the bread in the egg mixture and turn to cover both sides. Allow to soak in mixture for a few minutes while you heat the pan

3. Warm a large non-stick pan over medium heat. Spray with non-stick cooking spray and add the first 3-4 slices to the pan, making sure to allow the excess egg mixture to drip from each slice before adding to the pan

4. Allow bread to cook until golden brown, about 5 minutes. Spray the slices with the non-stick spray and turn. Allow to cook an additional 5 minutes. Remove to a plate and repeat with the remaining slices

5. Cut the slices of French toast in half on a angle and arrange on a plate. Spoon 2 heaping tablespoons of the yogurt down the center of the arranged slices. Top with strawberries and 2 tablespoons of the maple syrup for each serving 

© 2013 Kindred-Kitchen / Nancy Granada

Strawberries & Cream French Toast (Gluten Free) www.kindred-kitchen.com

Entree-Worthy Salad Nicoise

OK, I'm just going to say it.

I. Love. Salad. I really do. This is a pretty remarkable thing for a girl who used to weigh just 5-pound less than Tom Brady (who, according to the New England Patriots website, weighs in at 225). It's worth mentioning... I am not 6'4" tall. 

A good salad can be a filling, satisfying and delicious meal...especially in the coming warmer months. They are also great canvases for creative inspiration in the kitchen. Stroll through a farmer's market--just about any veggie you see would probably be yummy in a salad. Another place I find salad inspiration: restaurant menus. As more and more restaurants are striving to accommodate healthier eating preferences, food allergies and just provide more healthy fare in general, the salad section of the menu can be incredibly diverse and intriguing (just be sure to order the dressing on the side :)). 

One of my all-time favorite salad is the 'Salad Nicoise'. I seriously love this salad. I actually get excited when I see it on a menu (which is pretty rare). I love it that much. Named for the small, black, shriveled olives that garnish the salad, you are likely to see many interpretations. The most traditional includes aforementioned nicoise olives, high-quality tuna, small potatoes, crisp green beans and hard boiled egg. I have taken some liberty with this recipe: I roasted the potatoes and green beans (they are typically steamed or boiled), used a different olive since I couldn't find nicoise, omitted the egg and added radish. Once you've made it a couple of times, take some liberty. Try swapping the tuna out for sardines or substitute asparagus for the green beans.

One more note, though Tonno tuna can be spendy (expect to pay around $7 for 4-6 ounces), it's totally worth it in this dish. Remember, it's a main course, so don't skimp if you don't have to. If you're feeling particularly indulgent, get tuna packed in olive oil. So Good.  

Salad Nicoise www.kindred-kitchen.com

Entree-Worthy Salad Nicoise
Total prep & Cooking time: about 40 minutes
Serves: 2
Preheat oven to 350 degrees 

Make the dressing first:
2 TBSP. Dijon mustard
Juice of 1/2 a lemon
1 TBSP. Champagne vinegar
1 tsp. dried herbs de Provence 
Pinch each of salt, pepper, and sugar 
4 TBSP. grapeseed oil (use extra virgin olive oil as a substitute if you wish)

1. Mix the mustard, lemon juice, vinegar, and herbs de Provence in a small bowl
2. Slowly drizzle in the grapeseed oil, whisking as you add to create an emulsion. Set aside while you make the salad 


For the Salad:
3 small waxy or other small, low-starch potatoes (such as fingerling)
2 TBSP. olive oil
1/2 pound fresh green beans
4 large radishes, cut into thin slices
6 cups mixed salad greens
10 large green Italian Castelvetrano olives (I couldn't find Nicoise)
6 ounces high-quality canned or jarred tuna packed in olive oil (packed in water is also great if you're trying to save calories and fat) 

1. Cut the potatoes into 2-inch pieces. Place in a bowl and drizzle with 1 TBSP. of the olive oil. Sprinkle with a pinch each of salt and pepper. Spread in a single layer on a baking sheet and bake until browned and tender, about 20 minutes. Remove from oven and set aside

2. Prepare the green beans by giving them a good rinse and snapping off the tips. Place in a bowl, drizzle with remaining TBSP. of olive oil and sprinkle with a pinch each of salt and pepper. Spread in a single layer on the same baking sheet and bake just until tender, about 5 minutes

3. Rinse the greens well and place in a very large bowl. Whisk the dressing and drizzle a couple of tablespoons over the greens. Toss to coat and place even servings in the bottom of 2 large shallow bowls. 

3. You're ready to assemble the salad:  Arrange the potatoes in a neat pile atop one corner of the dressed greens. Do the same with the green beans. Arrange the sliced radishes and olives in the remaining corners of the salad, leaving the center for the tuna. Mound the tuna in the center, drizzle with dressing and serve with crusty bread and more dressing on the side, if needed

Salad Nicoise www.kindred-kitchen.com / Nancy Granada

© 2013 Kindred Kitchen / Nancy Granada





 

Quick & Healthy Pad Thai (Gluten Free)

I live in a foodie town. I mean people here take food seriously. So seriously, in fact, that it's often parodied in many-an-episode of Portlandia.  

Maybe a little too seriously....

The fact is, I could eat out for every meal of every day and probably not have one single forkful of food that isn't tasty. Not one. Of course, I'd also be broke and not able to fit into my (one pair) of skinny jeans (because, really, who need two??). So, when I found myself craving Pad Thai, I decided to experiment with whipping some up at home.

Admittedly it is a loose interpretation of the traditional Thai specialty. No tamarind or palm sugar hanging around in my pantry. What I did have was a jar of powdered peanut butter (and a can of coconut milk, also not typically used in a traditional recipe). 

Tradition is sometimes overrated.

Back to the powdered peanut butter. If you haven't seen it, keep an eye out as it's getting a bit easier to find in traditional grocers. It's a pretty cool concept--remove all of the moisture (in the form of much of the fat) from peanuts and you have a peanutty powder that is ready to be used in many recipes including cookies, smoothies, cake frosting and yes, Pad Thai. And hello light and delish PB&J! The great thing is that 2 tablespoons have just 45 calories, under 2 grams of fat and 1 gram of sugar. Go to your cupboard and check the label of your regular, organic, all-peanut peanut butter. 

Go ahead. I'll wait.

Shocking, right?! Bring on the Pad Thai!

For this recipe I used gluten free rice noodles, you can use whatever Pad Thai noodle you prefer (you should be able to find them in the international section of your grocer). I also used a lot of veggies and went light on the noodles so everyone will get a generous portion without a lot of the calories the noodles typically provide in a dish like this (note, this is a great trick for many pasta and veggie dishes including primavera). Don't be shy about substituting another protein if tofu isn't your thing (chicken or shrimp would work nicely).

This dish is pretty easy to whip up, looks beautiful, and makes a great main course if you're having a get together with a few friends.

Give it a try and let me know what you think. 

Kindred-Kitchen Quick & Healthy Pad Thai (Gluten Free) www.kindred-kitchen.com

Quick and Healthy Pad Thai (Gluten Free)
Prep and cooking time: about 40 minutes
Serves: 4

2 TBSP. Peanut or canola oil, divided
1 14-ounce package super firm tofu, patted dry and cut into 1" cubes
1 1/2 cups shiitake mushrooms, sliced thin
3/4 cup lite coconut milk
1 tsp. agave nectar
6 TBSP. powdered peanut butter
2 TBSP. fish sauce
1 TBSP. rice wine vinegar
1 TBSP. chopped garlic (about 2 cloves)
2-3 TBSP. Thai Red Curry Paste (you could use chili paste, though it will be spicier, so make sure to give it a taste first)
2 16-ounce bags of frozen Asian stir fry vegetables
Handful cilantro, chopped  
1 package Pad Thai noodles (gluten free if preferred)
6 scallions, chopped
1/3 cup roasted unsalted peanuts
1 lime, cut in half then in half again (quarters)
Salt and pepper

1. Fill a large pot with water and bring to a boil. In the meantime make the Pad Thai 'sauce'

2. In a large bowl, combine the coconut milk, agave nectar, powdered peanut butter, fish sauce, vinegar, chopped garlic and curry or chili paste. Whisk until well combined and set aside (whisking every so often as you prepare the rest of the dish)

3. Heat 1 TBSP. of the oil in a large non-stick skillet. Add the tofu, sprinkle with a pinch each of salt and pepper, and cook over medium heat until browned on all sides (should take about 7 or 8 minutes). NOTE: make sure the tofu is patted dry before adding to the pan--this will allow it to achieve a nice golden brown crust). Once browned, remove from pan and use the same pan for the veggies

NOTE: if the water is boiling at this point, add a pinch of kosher salt and the noodles, set the timer and cook according to the package directions

4. Heat the remaining TBSP. of oil in the heated pan. Add the shiitake mushrooms and saute for 2-3 minutes, just until they start to release their moisture

5. Add the frozen veggies and saute over medium-high heat just until they are cooked through (about 7 or 8 minutes)

6. Add the tofu and sauce and toss well to combine. Cook for an additional 3-4 minutes

7. Turn off the heat and add the cilantro. Toss to combine.

8. Quickly  rinse the cooked noodles under cold water. Place first portion of noodles in a large bowl. Top with some of the the Pad Thai veggies and tofu and toss to combine. Place in a large shallow serving bowl, sprinkle with a few peanuts and chopped scallion and serve with a wedge of lime. Repeat for the remaining 3 servings

Quick & Healthy Pad Thai (Gluten Free) www.kindred-kitchen.com

©2013 Kindred-Kitchen / Nancy Granada

Ultimate Veggie Pizza (Gluten Free)

Admit it. Getting a really good veggie pizza is a challenge. Roughly equal to finding a great pair of white jeans...

Homemade pizza is, admittedly, not one of my go-to meals. I find working with the dough as frustrating as an episode of The Bachelor and the vegetables often make the finished product as soggy as a tissue half-way into an episode of aforementioned 'reality' show. There are, in fact, about 100 other things I'd rather tackle than pizza. Organizing the basement, sorting socks...attempting to walk in sky-high pumps. Well, until now. 

First, I decided to work with a store-bought dough mix. I imagine that many of you will consider this cheating, but don't judge. The trick to cooking more healthy food at home is finding ways to make it easier and repeatable...something that you'd be willing to do over and over. Most people don't have the hour or so it takes to make and rise a homemade dough. And with so many really great mixes and ready-made doughs on the market, you can spend the time you save preparing the veggies that will help create the ultimate veggie pizza. Some of my favorite pizza mixes and pre-made doughs are Trader Joes (not Gluten Free), Bob's Red Mill (Gluten Free), and King Arthur Flour (Gluten Free).

Now that you have the makings for a great crust, on to the toppings. For this recipe, I used a favorite jarred pizza sauce. I like mine a touch on the acidic-sweet side, and Treader Joe's jarred sauce fits the bill. Because I sauteed all of the veggies prior to topping the pizza, which made them rich and flavorful, I chose to use freshly-grated Parmesan cheese (and not a lot of it).  It also lends a really pleasant nuttiness to the finished pizza, which helps it earn its "Ultimate" title. Feel free to experiment with the veggies and cheese to the seasons and your taste. Just remember to cook the veggies until they are nearly done before topping the pizza. This is the secret to a satisfying and delicious veggie pizza that doesn't get soggy...even the leftovers.

Ultimate Veggie Pizza www.kindred-kitchen.com 

Ultimate Veggie Pizza (Gluten Free)
Total prep & cooking time: about 30 minutes
Serves: 6 (with a side salad) 
Preheat oven to 450 degrees 
Tools: 1 large cast iron or non-stick skillet, a large bowl, 1 12" x 17" rimmed baking sheet

4 TBSP. olive oil, divided
1 Small Sweet Vidalia onion, cut in half then into thin half-moon slices
1 Bunch of red kale, washed well and chopped
1 1/2 cups mixed mushrooms, chopped coarsely
1 large red pepper, seeded and chopped into large chunks
3 large cloves garlic, cut into thin slices
Your favorite pre-made or homemade pizza crust-gluten free or regular (I like my crust to be thin and crispy. If you prefer a thicker crust, plan on using 2 mixes or prepared dough packages)
Your favorite pizza sauce
1 1/3 cup freshly grated Parmesan cheese

1. Set a large bowl next to the stove to collect the veggies as you cook them

2. Heat 2 TBSP. olive oil over medium-low heat in a large cast iron skillet or non-stick saute pan. Add the sliced onion and saute until it just stats to caramelize, about 10 minutes  

3. Add the sliced garlic and saute for an additional 2-3 minutes, don't let the garlic brown. Remove from pan and place in the bowl. Return the pan to the heat

4. Add the chopped kale to the pan and saute just until tender, about 3-4 minutes. Place in the bowl with the onion and garlic

5. Add the chopped mushrooms to the pan and saute until all of the moisture is removed, about 7 or 8 minutes. Add to the bowl with the other veggies

6. Add the chopped red pepper to the pan and saute just until tender, about 4 minutes. Add to the bowl with other veggies.

7. Sprinkle the veggies with a generous pinch of salt and toss. Set aside. 

8. Pour the remaining 2 TBSP olive oil into the rimmed baking sheet. Using your fingers, spread the oil evenly all over the bottom and sided of the pan

9. Roll out dough to roughly the size and shape of the pan. Once you place it in the pan, you can use your hands to spread it evenly and create the crust (an easier method is to place the dough in the center of the pan and just (patiently) press with your fingers and palm of you hands from the center out)

 10. Top the crust with the sauce and veggies and cook in the middle rack of the oven for 8-10 minutes or until the edges start to brown

11. Remove the pizza from the oven and sprinkle with the grated Parmesan. Return to the oven and bake for an additional 4-5 minutes until the cheese is melted. Allow to cool for 5 minutes before slicing and serving

©2013 Kindred-Kitchen / Nancy Granada

Ultimate Veggie Pizza (Gluten Free) www.kindred-kitchen.com