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Polenta Pizzette

DSC_0146I whipped up this pizzette recipe in my head, and then in my kitchen, and it is a winner winner pizzette dinner. Although I finally mastered making polenta on the stovetop, I still like the prepared polenta that comes in a tube. Call me lazy, but it’s one less pot to scrape clean after a night of cooking. I had my tube of polenta on hand, some pizza sauce, soy mozzarella, and some sliced portabella mushrooms so I whipped up little baby polenta pizzas, or pizzettes!

DSC_0149First I preheated the oven to 350 degrees. I sliced the polenta about1/3” rounds and placed them on a greased pan. Next I put on about a tablespoon of pizza sauce on each round, and a slice of soy mozzarella. Then I popped these pizzettes in the oven.

Meanwhile, I sautéed my sliced mushrooms til they were nice and soft, about 10 minutes. Once they were done, I brought my pizzettes out of the oven and topped them with the sautéed  mushrooms, and kept cooking them for another 20 minutes (30 minute total cook time). 

DSC_0150They came out perfectly, with the cheese starting to toast and turn golden colored. The polenta acts as a “crust” but is still soft, unlike pizza crust, and more like solid mashed potatoes. You’ll just have to try it for yourself to taste!

A Homemade Life author Molly Wizenberg

The other night Jess and I went Brookline Booksmith to hear a favorite author, Molly Wizenberg, speak and do a reading from her book A Homemade Life. I read this book within the last year and while I was reading, felt like I was chatting with a good friend in her kitchen over a cup of tea. I would read a few pages before bed and 9 times out of 10 wound up having a dream about food and would wake up hungry! I love how Molly was encouraged to start a food blog (called Orangette) by a friend of hers, back when food blogs were a lot less common, and it spiraled into a best selling book.

Here is a blurb from Amazon.com about her book:

In A Homemade Life: Stories and Recipes from My Kitchen Table, Molly Wizenberg recounts a life with the kitchen at its center. From her mother’s pound cake, a staple of summer picnics during her childhood in Oklahoma, to the eggs she cooked for her father during the weeks before his death, food and memories are intimately entwined. You won’t be able to decide whether to curl up and sink into the story or to head straight to the market to fill your basket with ingredients for Cider-Glazed Salmon and Pistachio Cake with Honeyed Apricots.

The bookstore was packed with fans. Jess and I had to stand in the back! Molly read a chapter from her book about her father and potato salad and I remembered reading that chapter, craving a mayo-drenched potato salad. And I hate mayo drenched anything, but Molly makes it sound so mouth watering. She answered great questions about her book, her new restaurant, and her favorite restaurants in Seattle. Afterwards she signed books and I decided to buy one too. This goes to show how much I really loved her book. I rarely buy books (unless it’s a nerdy nutrition book) and I never read a book twice, but this book I plan to. It was that good. Have you read it? Here’s a sneak peak at one of my favorite parts: Molly met her husband through her blog. Awww love at food sight.


My favorite thing that Molly said was that food does not exist in a vacuum. You can’t look at food alone. Food has everything to do with the people you eat with, where you are, how you feel, what you cook, and the experience of it all. I couldn’t have said it better myself. For all you food lovers, this is a must read.

Sweet Potato Bar

Many of my clients are looking for quick, family-friendly meal ideas. One idea I go back to over and over with them is the idea of a bar. Think taco bar, pasta bar, sweet potato bar, etc. Kids can choose which toppings they enjoy and feel like they have control over their meal, which also makes them more likely to eat it. Also, if one family member loves jalapenos in their taco, and the other can’t take the heat, the meals can be customized and everyone is happy with their creation.

On Friday night Funk and I enjoyed a sweet potato bar together at home. I started by cooking two sweet potatoes in the microwave for about 8 minutes to get them soft. Then I cut them in half to get the taters ready for all the toppings:

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  • Vegetarian Refried Beans
  • Peach Salsa
  • Shredded Soy Cheese
  • Guacamole

Those Trader Joes (veg) refried black beans with jalapenos were incredible! They were so flavorful, lightly spicy, and made a great topping on the potatoes. I’ll be buying these more to use interchangeably with hummus as a sandwich or cracker spread.

A lot of people think potatoes are a “bad” food. Wrong! Potatoes actually have more potassium than a banana and hold much of their nutrients, including loads of fiber, in their skin. Sweet potatoes are stuffed with vitamin A. So enjoy your potatoes – stick with a small-medium sized tater – with the skin on.

We topped the potatoes and put them in the toaster oven for a few minutes to melt the cheese, then scooped some guacamole I had made on the side. It was a delicious complete meal, easy, and easy to please.

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A Veggie Wonderful Belated Birthday Treat

I know, I know, my birthday was almost a month ago and I already posted about it. But I just have to share this adorable and thoughtful gift I received from my Don’t (White) Sugar Coat It friend Elizabeth.

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She surprised me with this supremely adorable [veggie] tote with a broccoli floret right on it. So cute! Anything food related makes me so happy, so this tote clearly did the trick. It is from Food Tee, which I had actually seen featured in magazines. Check out some of the other clever items they have. I love the [stalker] design with a celery stalk. Ha! What’s your favorite?

I also got a jar of natural peanut butter from Iceland! That’s right – Elizabeth took a trip there this month and I have the creamy + crunchy peanut butter to prove it! I already tasted a scoop and it’s fab. I can’t wait to put it in my morning oats.

Thank you Elizabeth! If you want to check out just how awesome she is, head on over to her blog.