Banana Noatmeal

Hi.  Hello.  Look at this--I'm here!  I know, you thought you'd never hear from me again.  Well, tricked ya.  I really, really miss the good old days of blogging.  I miss wanting to share things with you.  I miss doing all the baking my heart desires.  I even miss spending time writing up blog posts, though let's be honest, I think that's probably all bloggers' least favorite part of this gig.  Times change.  I just can't seem to get things done like I used to be able to do.  I'm fine.  I'm healthy.  I'm busy.  I'm tired.  Even with this crazy time of the COVID-19 worldwide pandemic and being home more, I seem to be just as busy with boys and dogs (We have 3 now! Chip and Candy are both coming up on ten years old, so we adopted Trixie last November.  She's now 7 months old--what was I thinking being a puppy mom again?  She's a Corgi/Pomeranian mix).  I keep finding other things to do besides baking and sharing.  It's sad, I know. 

That said, my friend Shelby from Grumpy's Honeybunch has a cookbook out! The One Pot Paleo Cookbook is available from Amazon now (linked here).  Check it out.  Everything looks and sounds so delicious.  I love that they are simple one pot meals and could use a sheet pan in the oven, a skillet on the stove or a slow cooker!  I was excited to hurry and try a recipe but am limited on trips to the store right now (as we all are) so I quickly looked for something I could make with ingredients I already have and settled on this Banana Noatmeal.  Afterall, breakfast is probably my favorite meal of the day and guess what I eat almot every day?  Oatmeal, with banana to be exact.  I've actually wanted to try a Paleo version for a few years now so this was just perfect!  If you're eating a Paleo diet (or even if you're not!) this is great as it is low-carb since it doesn't actually have oats.  Hence the clever name of noatmeal.  But I can't believe how much it literally tastes like oats.  I prefer for my oatmeal with used the quick cooking kind (gluten free, please), so this has the same texture.  The main ingredient is almond meal.  Then it also has some flaxseeds (I used ground meal), some hemp seeds and chia seeds (the recipe says white chia seeds, I only had black).  Everything is simmered with coconut or almond milk, then served with bananas, walnuts, a drizzle of maple syrup and a dusting of cinnamon. 

This is my ideal breakfast!  Excited to try it with berries when I can go shopping and get some!

Go get Shelby's cookbook!  Whether you follow a Paleo diet or not, it's got lots of great recipes!  Can't wait to try more!

On a family note, my "baby" turned 13 (ahhh!) in March.  We all went to dinner as a family, including my married son, Scott and his wife Diana and our son Parker who turned 18 and moved into his own apartment.  We went out the day before our state decided on a stay home, stay safe initiative and closed dining-in at restaurants.  For Easter yesterday, we had everybody over for grilling some hot dogs and hamburgers outside.  Scott, Diana and Parker stayed out of the house and tried to maintain the 6 feet rule from us.  Sam enjoyed hiding some Easter eggs outside for them to hunt.  It was fun watching grown kids collecting eggs.  We had some much-needed laughs together.  We look forward to this pandemic being over and life being more normal again.  How are y'all getting along?  We are truly blessed!  I was even able to go get my monthly infusion for MS last week.  Had to wear a mask and that is hard for me.  I named it being like "walking claustrophobia".  But I survived and I'm grateful my infusion center is still operating and they are taking a lot more sanitizing precautions and spacing everyone out more than normal.  I'm kind of hoping when we get to go back to things being more like they were before this virus came along, that the world learns to be more giving and kind and loving as it's been during this time.  What good things have you noticed in the world lately?

Red Lentil Patties with Spicy Tomato Jam and Rhubarb Walnut Loaf—Secret Recipe Club

Betcha anyone coming over here from the Secret Recipe Club that knows me well is shocked that this is my pick for the month and it’s not dessert!  Here’s the deal—I made three recipes from my blog assignment this month and chose the one I liked the most to feature here first.  I liked all three recipes from Isabelle’s blog, Crumb.  I am so happy that I took the time to make these Red Lentil Patties with Spicy Tomato Jam.  I had them in mind the whole month and just kept not getting it done. 

In the meantime, after spending Mother’s Day weekend with my parents in Idaho, I brought home a bunch of rhubarb from their garden.

Mom and I were having loads of fun trying to take a selfie before I left.  Some of them were pretty funny.

My parents just celebrated their 50th wedding anniversary on May 16th!  Anyway, their yard and garden is beautiful and they have 3-4 big rhubarb plants.  I got to bring home a bunch.

How cool is this pvc pipe planter?  They made holes all along the top, filled them with dirt and planted things like lettuce and herbs.  They’ve done that all along fencing in their yard.  No weeding!

I could post more pictures, but I’ll spare you too many more.  I just wish I could be like my parents and have a yard and garden like they do!

Back to the rhubarb—I scoured Isabelle’s blog for any rhubarb recipes and found this Rhubarb Walnut Loaf.  I decided that it wouldn’t be too difficult to make gluten free and made it. 

Here’s how I changed it to be gluten free and with a few other changes.

Gluten Free Rhubarb Walnut Loaf, by Katrina, Baking and Boys!

2/3 cup organic brown cane sugar

1/2 cup coconut oil

1 large egg

1 tablespoon vanilla extract

1 cup canned coconut milk

zest of 1 lemon

1  1/2 cups diced rhubarb

2  1/2 cups gluten free flour (I used Premium Gold ancient grains blend with xanthan gum)

2 tablespoons ground ginger

1/4 teaspoon ground cinnamon

1 tablespoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped walnuts

1/4 cup organic brown cane sugar

juice of a lemon

1 tablespoon toasted unsweetened coconut.

Preheat oven to 350 degrees.  Whisk together the brown sugar and coconut oil.  Add the egg and mix well.  Stir in the vanilla and coconut milk.  Zest and juice the lemon.  Stir the zest into the wet mixture.  Save the lemon juice for the glaze.

Whisk together the flour, ginger, cinnamon, baking soda, baking powder, and salt in a separate bowl.  Add the dry ingredients to the wet and stir just until combined.  Fold in the rhubarb and nuts.    Pour the batter into a 9x5 loaf pan that his brushed with coconut oil.  Bake for 1 hour, or until a toothpick inserted into the center comes out clean.

Whisk together the 1/4 cup of brown sugar and lemon juice and bring to a simmer in a small saucepan until the sugar is dissolved.  Pour the glaze over the loaf as soon as it comes out of the oven.  Sprinkle with coconut.  Cool on a wire rack.

Stay tuned for the red lentil patties and tomato jam, I’ll get to it soon.  It might be the first time in my blog’s history that I didn’t blog for a whole month.  I need to make up for lost time.  A bit more of the month went by and I still kept thinking about the lentil patties with homemade “catsup”.  I looked through Isabelle’s blog again, just for the heck of it and found these Cherry Walnut Oatmeal Breakfast Bars and felt like making them.  I made a few changes, using gluten free oats, brown rice flour, cranberries, sunflower seeds, almond milk, etc.  If you want my version of the recipe, let me know.  They were a good snack throughout the last week. 

Gluten Free Cranberry Walnut Oatmeal Breakfast Bars

I didn’t think I was going to get the lentil patties made.  I knew if I made them they would only be something I would eat and no one else around here, but a couple days ago, I just decided to get it done last Thursday, the boys’ last full day of school.  I started with the Spicy Tomato Jam.  Super easy and very tasty!

Spicy Tomato Jam, by Katrina, Baking and Boys!, adapted from Isabelle at Crumb Blog

1 tablespoon olive oil

1 clove garlic, finely minced

1 small shallot, finely minced

1 tablespoon grated fresh ginger

1/4 teaspoon dry ground mustard

1/4 cup apple cider vinegar

14 ounce can of whole tomatoes, drained and chopped

1/4 cup organic brown cane sugar

1/2 teaspoon ground cumin

1/4 teaspoon ground red pepper

Saute the shallot and ginger in olive oil for a couple minutes.  Add the garlic and mustard and saute until fragrant.  Chop the tomatoes, or pulse them in a food processor.  Add all the remaining ingredients and bring to a simmer.  Reduce heat and cook uncovered for about an hour, stirring occasionally, until it has thickened like jam.  Let the jam cool, then spoon into a jar and refrigerate until ready to use. 

This really has great flavor and a nice, perfect kick.  You can add a little more or less red pepper to your taste.  Isabelle used red pepper flakes.  I prefer the ground kind.  This tomato jam would be good on so many things.  After the jam was done, I made the patties.  I had bought some garam masala, which I had never used before, just to make these.  I’m glad I did! 

Since I was the only one eating these, I made just a few of them and have done so a couple times with the patty mixture in the refrigerator ready to make more.   I think I’ll fry off the rest of them, which I’ve done in coconut oil, and freeze them.  I made them gluten free by using rice flour instead of all purpose flour.

Red Lentil Patties, by Katrina, Baking and Boys!, adapted from Isabelle at Crumb Blog

1  1/2 cups red lentils

3 cups water

1 small shallot, finely minced

2 cloves garlic, finely minced

2 teaspoons garam masala

1/2 teaspoon ground cumin

2 large eggs

1/2 cup brown rice flour

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/4 cup finely chopped cilantro

coconut oil, for frying

In a large saucepan, bring the lentils and water to a boil.  Reduce heat to low and simmer until lentils are soft, 15-20 minutes.  Drain lentils well.  In a skillet, saute the shallot in olive oil for a few minutes.  Add the garlic, cumin, and garam masala.  Cook and stir a few more minutes.  Remove from heat.  In a large bowl, combine the lentils, sauteed ingredients, eggs, flour, salt, pepper and cilantro.  Form into balls (or use a cookie scoop).  Lay them in a skillet that is heated with a couple tablespoons of coconut oil and flatten them to about 1/4 inch thick.  Fry the patties for about 5 minutes per side or until golden brown and crisp.

Serve them warm or at room temperature with the spicy tomato jam. 

These really were quite simple to make and I’m so glad I found the time to do so!  You know, a couple years ago, I got the pleasure of filling in for a missing Secret Recipe Club assignment and made some delicious marbled choco banana muffins and granola from Isabelle’s blog.  What I wouldn’t give for one of those muffins now!  I also just realized and had thought I had been assigned Isabelle’s blog before, but knew I’d filled in once, so I didn’t question it until now—I have also already had an actual assignment for Crumb and I made a couple more things--Warm Raspberry Chocolate Pudding Cake and Sweet Potato Falafel!  I knew something seemed off, but didn’t question it.  Oh well, I am super glad I got to find more yummy things on Isabelle’s blog!  We need to have a talk with “the powers that be” who make these assignments. ;  )

 

 

An InLinkz Link-up

Best Homemade Chocolate Fudge Cupcakes and Chocolate Fudge Frosting and Split Pea Soup with Mushrooms—The Secret Recipe Club

Could you just look at and drool over this cupcake all day?  I could.  I practically did the day I made them.  Proud to say I didn’t even taste a cupcake.  Proud and sad.  I am not currently eating gluten and sugar, as many know, but I love making things with those ingredients for others.  And I will admit, I tasted the frosting.  It needed to be done.  Quality control, you know. 

This recipe for these awesome, perfect Best Homemade Chocolate Fudge Cupcakes and Chocolate Fudge Frosting is from my Secret Recipe Club blog assignment this month.  I had the pleasure of having Angela’s blog, Spinach Tiger this month.  I got to make something from her blog last year, too, as I filled in for someone at the last minute who wasn’t able to do so.  Last October I was in a hurry to pick something to make and made her delicious Banana Bread.  This month, since her blog was my “real” assignment, I spent a lot of time looking through all her posts and trying to decide what to make.  I actually chose her Split Pea Soup with Mushrooms.  It was on my list to make for a few weeks.  Then I noticed one of her more current posts for Shaved Raw Brussel Sprout with Raw Beet Pesto.  I had everything to make that salad except the Brussel spouts.  So I went out and got the sprouts.  And I haven’t had the chance to make the beet pesto and salad yet—but don’t worry—I WILL.  Everything about it sounds so good to me. 

I have been a little low on energy lately and all the sudden was freaking out last week that I still hadn’t made the soup or salad from Angela’s blog.  What did I do about that?  Instead of just making one of those things, I looked through her blog again for more ideas.  I’m so silly that way—or am I?  While checking out her desserts, since that is really what I love the most, I ran into these cupcakes and can’t believe I missed them before.  I eat quite healthy, tons of fruits and vegetables, very little meat and only gluten free, refined sugar free desserts, but I really do prefer to make, bake and post desserts.  Maybe it’s because I feel like I get better pictures of things like cupcakes and cookies and photographing a bowl of soup just doesn’t do much for me.

I decided to get to work and make what Angela has claimed as the “Best Homemade Chocolate Fudge Cupcakes and Chocolate Fudge Frosting”.  I am so happy I did—see, not so silly.  Now I have a perfect chocolate cake recipe that was simple and I had all the ingredients on hand and most often do have them.

Since she mentioned that the recipe made a lot of cake, I decided to cut it in half.  The half recipe still made 20 cupcakes.  I made the full recipe of frosting since she also mentioned you can never have too much frosting.   The day I made them, I only frosted nine cupcakes.  I froze the rest of the cakes and have refrigerated the frosting to use next week.

“One of these things is not like the others,
One of these things just doesn't belong,
Can you tell which thing is not like the others
By the time I finish my song?”

(Remember this song from Sesame Street?)

If you guessed the cupcake in the middle, you’d be right.  Why would anyone want to eat a cupcake with such a small amount of frosting?  Only if you’re my husband who doesn’t really care much for cake and really doesn’t like frosting.  So that was his cupcake and I frosted eight more the correct way for the boys (they each got two).  The cupcakes and frosting were a big hit with the boys and the little bit of frosting I tasted was delicious.

Besides cutting the recipe in half, I didn’t change a thing about Angela’s recipe.  So if you’re looking for a great chocolate cake recipe, run, don’t walk to go get it on her blog--Best Homemade Chocolate Fudge Cupcakes and Chocolate Fudge Frosting.

These baked perfectly in 18 minutes and came right out of the pan (sometimes if a little of the top of the cupcake went over the sides, it sticks with other cakes I’ve made).  That did not happen here. 

The only thing I would mention about the recipe, which is silly of me to have not done completely is to always use room temperature ingredients—including things like buttermilk.  My butter and eggs were room temperature, but I used cold buttermilk, which I was worried about when I saw the butter kind of chunk back up a bit.  Never fear—this recipe is also so easy that you just mix all the ingredients and beat them like crazy (in a mixer) for 3 minutes.  Though I was still worried about the little bits of butter I saw in the batter, I baked them anyway and there was no trace of unincorporated butter in the cupcakes.  (Yay!)  I would still suggest to make sure to use all room temperature ingredients.  I made sure all the ingredients for the frosting was room temperature and that is some delicious frosting!

Angela suggested for the frosting to begin with 3/4 cup of cream and to just use enough until you like the consistency of the frosting.  I ended up using 1/2 cup before I was satisfied.  The half recipe made 20 cupcakes and I made the full recipe of frosting.  After frosting eight cupcakes, it will be enough to frost the remaining dozen when I get them out of the freezer in a few days. 

So the cupcakes were/are awesome!  A couple days ago, my ten year old stayed home from school sick (just a little cold).  I mentioned to him that I’d been really wanting to make split pea soup.  When I told him it has mushrooms in it he was no longer interested.  I made the soup anyway, but instead of adding the mushrooms, I just left them to spoon into my own bowl.  He got what he wanted, soup, split pea soup, with no mushrooms and I FINALLY got to make Angela’s Split Pea Soup with Mushrooms.

I halved this recipe and wish I wouldn’t have so I’d have more to eat.  I’m usually the only one here who will eat split pea soup.  Taylor (the one who was sick) likes all kinds of soup and was excited to try this (minus the mushrooms).  He really liked the soup, even without mushroom and croutons (they were gluten free) and asked me when I was going to make it again.  The half recipe was just enough for the two of us for lunch and for me to have for dinner the next day.

Angela mentioned that her mother said you should never eat split pea soup without croutons.  I don’t think I’d ever eaten it WITH croutons.  I was excited to have the end piece of some gluten free bread I’d made left.  I cubed it up and toasted it in a sauté pan with a little olive oil.  After they’d nicely browned on each side, I sprinkled a little garlic salt on them.  Awesome.  My soup (in the photo) had the sauteed mushrooms in it and was topped with croutons and some shavings of parmesan cheese.  It was a great vegetarian soup.

Split Pea Soup with Baby Bella Mushrooms and Croutons, by Katrina, Baking and Boys!, adapted from Angela at Spinach Tiger

1 cup dried split peas

4  1/2 cups water

1 small shallot, finely chopped

1 medium sized carrot, finely diced

1 rib celery, finely chopped

1 tablespoons fresh basil, chopped

2 tablespoons extra virgin olive oil

2 cloves garlic, finely chopped

juice and zest of about 1/4 of a lemon

8 ounces baby bella mushroom, chopped

dash of crushed red pepper

half a bay leaf

salt and pepper to taste

parmesan cheese, for top of soup

In a soup pot, add the olive oil and over medium heat, sauté the carrots, shallot and celery until soft.  Add the split peas, water, basil, bay leaf, lemon juice and zest.  Simmer for 35 minutes.  Add some salt and pepper and taste and adjust seasoning.  Remove the bay leaf.  You might want/need to add a little water here.  I added about 1/2 cup.

While the soup is simmering, sauté the mushrooms in a little olive oil.  Let them get nicely browned.  Add a little salt once they are done.  You can add them all to the soup when it is just about done, or add them to individual bowls if you are feeding some who don’t like mushrooms. 

Make croutons by toasting some cubed bread (I used some homemade gluten free bread) them with a little olive oil in a sauté pan.  Move them around and flip them on to each side until they are browned.  Sprinkle them with some garlic salt. 

Serve bowls of soup with croutons and shredded or shaved parmesan soup. 

Delicious food over at Spinach Tiger.  Check out Angela’s blog.  I will make that Shaved Brussels Sprouts with Red Beet Pesto SOON!

Delicious Low Fat Spinach Artichoke Dip

I made a most delicious Low Fat Spinach Artichoke Dip today.  I like it so much, it’s a must-share!  I actually spread some on a flattened whole wheat pita topped with a little extra cheese and broiled for a quite low fat personal pizza for lunch also—but didn’t photograph it.  Trust me—it was so good!

Low Fat Spinach Artichoke Dip, by Katrina, Baking and Boys!

9 ounces fresh spinach, stem removed and cut into pieces

1 tablespoon extra virgin olive oil

3 cloves garlic, minced

Salt and pepper to taste

1 can small artichoke hearts, chopped

½ cup nonfat Greek yogurt

¼ cup light sour cream

¼ cup grated low fat mozzarella cheese

¼ cup parmesan cheese, grated (a little extra for sprinkling on top, too)

2-3 dashes of Tobasco sauce (optional)

8 ounces 1/3 less fat cream cheese, softened

A few shakes of dried oregano and basil (optional)

Saute the spinach (with a little salt and pepper) for just a minute or two until it starts to wilt in a large nonstick skillet with one tablespoon EVOO. Add the minced garlic for just 30 seconds to a minute. Remove from heat and let cool.

In the meantime, combine the yogurt, sour cream and cream cheese. Add the mozzarella, parmesan cheese, Tobasco and dried oregano and basil (if using). You can also add another shake or two of salt and pepper if desired. Stir in the now cooled spinach and the artichokes. Put the mixture in a glass/Pyrex baking dish (I used one that is 8 ½ x 6 ½ inches). Sprinkle with a little extra mozzarella and parmesan cheese.

Bake in a 350 degree oven for 20-25 minutes, until bubbly. Put the oven on broil and move the dish to the top rack and broil for 3-5 minutes with the oven door open and watching, so it doesn’t burn. Let cool enough to serve with crackers or fresh cut up vegetables.

(Or spread some on a flattened whole wheat pita, sprinkled with a little extra mozzarella and parmesan cheese and broil—so good!)

And then Kevin came home from work and asked about the dip and I told him it’s low fat and so good.  He said, “Someday you can make some that isn’t low fat and just think how good it would really be then,” and I won by telling him, “Yes, and then WE wouldn’t be low fat!”  I like when something is still really good, but you can have more of it rather than “splurge” with a whopping crackerful and that’s it.  Just saying. 

Cracked Wheat Rolls and Homemade Hamburger Buns

I don’t like commercial hamburger buns.  I buy them now and then for the family, but I don’t eat them.  I don’t even care for the ones labeled whole wheat. Lately I’ve been making them homemade whenever we’re having some type of hamburger.  Last night I made some delicious Black Bean Patties (I adapted this recipe from Dara at Cookin’ Canuck and it was so good!).  I decided the guys would have hamburgers, but I was excited to try these vegetarian bean patties!  I saw a bag of cracked wheat in my fridge and thought I’d make some cracked wheat rolls/hamburger buns to go with dinner.  The recipe I chose was found at Allrecipes.  It is a perfect wheaty roll but without too much density that you sometimes get from using a whole wheat flour, though this does have some along with the cracked wheat.

Like all homemade bread, these sure smelled great while they were baking and the wonderful smell perfumed the house all evening!

Cracked Wheat Rolls or Hamburger Buns, by Katrina, Baking and Boys!, adapted from Allrecipes

1  1/4 cups water

1/2 cup cracked wheat

2  1/4 teaspoons active dry yeast (or one .25 ounce packet)

1/4 teaspoon granulated sugar

1/3 cup warm water

2 tablespoons butter substitute (I used Bestlife), regular unsalted butter is fine

1 tablespoon table salt

2 tablespoons molasses

2 tablespoons honey

1 cup warm milk (I used 2%)

1 cup whole wheat flour

4-5 cups all purpose flour

1 egg—for an egg wash

In a small saucepan, bring the 1  1/4 cups water and the cracked wheat to a boil, turn down to medium low and simmer for 10 minutes.  Remove from heat and cool to lukewarm.  (I spread it out on a plate and it cool down while you do the next step, which takes 10 minutes.

Dissolve the yeast in a medium sized bowl with 1/3 cup warm water and the sugar.  Stir together, then let sit 10 minutes. 

Add the cracked wheat mixture, yeast mixture, butter, salt, molasses, honey, and milk to the bowl of an electric mixer and with the paddle attachment, mix together to combine.  Add the one cup of whole wheat flour and two cups of the all purpose flour.  Mix until well combined.  Clean off the paddle attachment, scrape the sides of the bowl and add the dough attachment to the mixer.  With the mixer going on low speed, add the remaining all purpose flour a little at a time until the dough starts coming together.  After two of the remaining cups are added, let the mixer "”knead” the dough for a minute or so.  If it is still sticking to the sides, add about 1/4 cup more flour, let it mix.  Keep adding a little flour at a time until the ball of dough no longer sticks to the sides.  Let it knead for 8-10 minutes on medium-low speed.  Remove the bowl from the mixer. 

Take the dough out of the bowl and spray it with cooking spray.  Return the ball of dough to the bowl, cover it with plastic wrap and let sit in a warm, dry place for an hour until doubled in size.  Punch down the dough and make 3 ounce sized balls of dough—you’ll get about 15 rolls.  Set them on a baking sheet and cover with a damp tea towel.  Let rise for about 45 minutes.  During the last 20 minutes of rise time, preheat oven to 375 degrees.  Brush each roll with egg wash.  Bake the rolls for 20-25 minutes.  Let baking sheet sit on a wire rack a few minutes.  Remove rolls from pan to wire rack and cool completely. 

Slice open to serve as buns for burgers and sandwiches or serve as rolls.

Here’s the Black Bean Patty I made for dinner with the rolls.  Try out this recipe from Cookin' Canuck.

Between this black bean veggie patty and these cracked wheat buns, it was a great, healthy sandwich!

Vegetarian Low Fat Spinach Artichoke Pizza Recipe

This Vegetarian Low Fat Spinach Artichoke Pizza with Light Alfredo Sauce, Asparagus and Tomatoes is my new favorite thing!  (I forgot to take a picture of the whole pizza.)

I made homemade pizza for dinner tonight.  We do often.  The boys each get to make their own individual pizzas and I put out the different toppings.  All four boys have only put cheese on their pizzas.  Yet they will eat pepperoni right out of the package like crazy.  Silly boys!  I usually just make a pizza on the pizza stone for Kevin and I, but he decided to make calzones with all kinds of “things” inside that I wouldn’t eat. ;)  So I made my own pizza.  It will take me days to eat it, but it was so good, I probably could have eaten half the pizza in one sitting!

For the boys, I made a regular pizza dough with bread flour.  Then I made a whole wheat pizza dough, which is one I’ve made quite a few times that I found on Joe’s blog, Culinary In The Country.  I adapted the recipe just a little, instead of one cup whole wheat flour and one cup all purpose flour,  used 1  1/2 cups whole wheat flour and 1/2 cup all purpose.  This pizza dough is so easy as everything is made in the food processor and it makes a nice crisp whole wheat crust after rising for about an hour.

Vegetarian Low Fat Spinach Artichoke Pizza, by Katrina, Baking and Boys!

1 recipe whole wheat pizza dough (or regular dough, enough for a 14 inch pizza)

1/2 cup jarred Light Alfredo Sauce (I used Classico)

3 cloves garlic, finely chopped

1 tablespoon extra virgin olive oil

2 cups chopped fresh spinach (or more)

about 1/3 lb. fresh asparagus, cut on a diagonal in 1/2 inch size pieces

1  14 oz. can quartered artichoke hearts (I used about 3/4 of the can, add according to taste)

1 medium tomato, chopped

1 cup finely shredded mozzarella

1/4 cup finely shredded parmesan cheese

1-2 tablespoons chopped fresh basil

cornmeal, for sprinkling on the pizza stone

Make pizza dough, let it rise for about an hour .

Preheat oven to 425 degrees.  Preheat a pizza stone. Heat the olive oil in a 12-inch non stick skillet over medium heat.  Add the spinach and asparagus and saute for a minute or two.  Add the garlic and artichokes and saute for another 30 seconds or so.  Remove from heat and let it cool while you roll out the pizza dough.  Remove the stone from the oven and place the rolled out dough on it.  Spread the Alfredo sauce evenly over the dough.  Scatter the spinach mixture evenly over the sauce. 

Sprinkle both cheeses over the vegetables.  Then scatter the chopped tomato over the top.  Bake the pizza for 10-15 minutes (checking it every minute or two after 10 minutes).  Remove the pizza from the oven and sprinkle it with the chopped basil.  Slice with a pizza cutter. 

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I can hardly wait to have another slice of this pizza!

Here’s Kevin’s two calzones he made.  One was full of pepperoni, green peppers, jalapeno, cheese, etc. and the other had some leftover chicken fajita mixture with black beans, cheese, etc.

 

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Sam had his last day of preschool for the year.  We snapped a quick picture with his teacher, Mrs. Clark.

The other boys are counting down, four more days of school next week until they’re done!  Their last day of school will be Scott’s 13th birthday.  Oh boy, are we ready for a teenager?