Sunday, February 10, 2013

In (Hibernating) Lightweight Mode

Cauliflower Pizza Crusts - My Kitchen, Cambridge, MA

Our toppings of choice
     Ok, I'll admit right away, that both of these posts may seem really unappetizing to most, BUT... totally worth a try if you're looking for some healthy, low sodium alternatives to some standard fare.

     It was a Saturday evening, and since my nightlife (as well as Antonia's) is virtually non-existant, we decided to go make dinner and fall in love with Mel Gibson in We Were Soldiers. In an effort to be smart about our Saturday meal, we decided to try out these Cauliflower Pizza Crusts that I found on Fat Girl Trapped in a Skinny Body. They're basically a pizza crust made out of cauliflower, basil and mozzarella cheese. Oddly enough, I kind of thought they tasted just like a pizza with thin crust. You really couldn't tell the difference. Yea... I was surprised too. Then again, the crust was maybe even a little more delicious because it was half cheese that had been browned. It's important that you crisp the crusts up in the oven before adding your toppings. That's what's going to prevent them from getting soggy. Top these bad boys with any toppings of your choice, and it's sure to be delicious! You may be surprised. 

Crusts fresh from le oven.

Cauliflower Pizza Crusts 

2 eggs
2 cups mozzarella cheese
2 cups riced cauliflower (grate the cauliflower on a cheese grater or in a food processor)
2 garlic cloves, minced
1/4 cup fresh julienned basil

1) Preheat oven to 450 degrees and line a cookie sheet with parchment paper, spray with non-stick spray.
2) In a medium bowl, combine riced cauliflower, basil, eggs and mozzarella. Divide into 4 amounts and press evenly on the parchment paper. You can omit the basil or sub it for others herbs of your choice.
3) Bake the crusts at 450 degrees for 12-15 minutes (we went for about 20 minutes actually to get them a little more stiff).
4) Remove the cookie sheet from the oven, add your toppings, and bake for another 5-10 minutes. 
Lentil Soup - My Kitchen, Cambridge, MA
Lentil soup. Terrible picture. Don't care. 
     Lentils always remind me of Diane in our college lightweight days. Kind of a weird and twisted memory. Last weekend, lentils just sounded good (definintely not something you hear often). Regardless, I made some and it was super easy, delicious and really filling! Not to mention, full of protein. I feel like lentils get a bad rap. I kind of made this recipe up. Enjoy. 
Lentil Soup
1 tsp olive oil
1 onion, chopped
2 or 3 carrots, sliced
2 or 3 celery stalks, chopped
3 garlic cloves, minced
4 cups low-sodium vegetable broth (I added an additional 2 cups of water and it was necessary for the lentils)
1 16oz bag of lentils
A few sprigs of fresh parley, chopped
1 can diced tomatoes
1 cup plum tomatoes, halved
1/2 tsp cinnamon
1 tbs ground cumin
1 bay leaf

1) Heat the olive oil in a large pot and saute onions and garlic until translucent, 3-5 minutes. Add the carrots and celery and cook another 7 minutes or so.  

2) Add in the broth, lentils, tomatoes, and spices. Bring to a boil, cover and let simmer at least 40 minutes, or until the lentils are tender. The lentils will soak up a lot of fluid, so you may have to add some more water/broth/canned tomatoes to achieve the consistency you're looking for.

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