Pizza Sauce WITHOUT TOMATOES!!!

LOOK at that beautiful pizza. Pizza crust made with whole wheat flour and topped almond cheese.

This recipe is from Heidi at Adventures of a Gluten-Free Mom.
She has great photos on her site of how to make this. Check out her other comments and suggestions too.

I found this recipe when my husband's aunt came over. I was planning on making pizza for dinner but she can not have tomatoes. This recipe is so good and could fool anyone that it is not make with tomatoes.

onion, chopped
garlic, chopped
1/3 c. extra virgin olive oil
3 T lemon juice
1 T overflowing of balsamic vinegar
8 oz can beets, drained (save liquid)
15 oz pumpkin puree (NOT pie filling)
1/2 c veggie broth
1 t. salt
lots of pepper
1/2 c. fresh basil
2 T dried oregano
1 1/2 t. cornstarch +2T beet juice


Sautee onion and garlic until onion is translucent.
Add lemon juce and vinegar.
Simmer 5minutes.
Puree beets in blender. (Save the liquid.)
Add pureed beets, pumpkin, salt, pepper, basil and oregano to pan. Stir.
Whisk in broth.
Simmer 5 minutes. DO NOT OVERCOOK.
Whisk cornstarch with a little beet juice then put in hot pan.
Cook 1 more minute.
Taste to adjust any seasoning.

Crockpot Applesauce

We went to visit relatives this past weekend and my husband's aunt had made applesauce in the crockpot that my littlest loved. I never even thought about making applesauce in the crockpot but it is easy and she loves it.

I found THIS recipe. And I used THESE apple suggestions.

8 apples- cored and peeled.
You must peel them!
(Jonagold, Pink Lady, Jonathan, Golden Delicious, Empire, Mcintosh, Rome)

lemon peel
1 t. lemon juice
3 inch cinnamon stick
5 t. brown sugar

Put it all in the crockpot on low for 6 hours. Remove the cinnamon stick and enjoy.

Kiwi Pops

Found HERE. These are so good and simple.

Cut a kiwi into one inch thick pieces and peel.
Put on a stick.
Freeze on wax paper.
Melt 1 cup dark chocolate and 1/2 cup coconut oil in a double broiler.
(MSPI make sure the chocolate is MSPI friendly)
Cool chocolate to room temperature.
Dunk kiwi.
Eat or freeze.

These are best eaten the day made or maybe the day after. I feel they loose flavor after that.
They are really good. Imagine a healthy Dilly Bar.


My toddlers (1- and 2- years old) enjoy these.

Donuts

I do not like donuts and I like THESE.
I don't really think this counts as cooking. They are good hot!

canned biscuits (anything BUT the flakey layer kind).
Melted butter (4T) (coconut oil for MPSI)
Sugar & Cinnamon
1/2 inch vegetable oil

Medium heat for oil.
Cut holes in the dough. I used the vegetable oil lid.
Brown both sides. Tongs work best for flipping.
Cool slightly on paper towel lined plate then lay in shallow dish of melted butter then shallow dish of cinnamon sugar. EAT!

Fish-in-a-Sack

From Cooking Rocks! Rachael Ray 30-Minute Meals for Kids


4 Pieces of Parchment Paper
2 Zucchini
4 Green onions
1 Carrot
1 pint Cherry Tomatoes
Parsley
4 portions Cod
1 Lemon
Extra Virgin Olive Oil (evoo)

Preheat over to 375.
Place parchment on baking sheets. Two pieces of parchment on each sheet works well.
On each piece of parchment place sliced zucchini (approximately 8 slices), a sprinkling of green onion, a little shredded carrot, a few cherry tomatoes, a little chopped parsley. Season with salt and pepper.
Place one serving of cod on each pile of veggies. Place two lemon slices (thinly sliced) on each piece of cod. Drizzle a little evoo over the whole thing.
Make a little pouch out of the parchment around the fish and veggies.
Bake for 20 minutes.
Each person gets one pouch. Serve pouches on dinner plates.
Open and ENJOY!
I served ours with garlic toast.

Edamame "Hummus" and Spiced Pita Chips

From HERE
Or try traditional hummus.

2 cups frozen shelled edamame, cooked according to package directions
1 cup Silken tofu, drained
1/2 tsp salt
Pinch white pepper
1 1/2 tsp ground cumin
3 cloves garlic, minced
1/4 cup olive oil
1/3 cup lemon juice

Set 1 Tbsp edamame aside for a garnish.
Place the rest of the edamame in the food processor with the tofu, salt, pepper, cumin, garlic, olive oil, and lemon juice. Process about 2 minutes. Garnish with edamame and sprinkle of cumin.

1/4 cup olive oil
2 tsp cumin
1 tsp coriander
1/2 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
6 whole-wheat pitas cut into 8 wedges

Heat oven to 375 degrees.
Combine all ingredients and toss (I used a large Ziploc. The recipe called for a bowl.) Spread out, in single layer on baking sheet. Bake 15 minutes, flipping 1/2 way through. Cool before serving.

Mac & Cheese

Finally, an easy Mac & Cheese recipe that reheats well. The kids love it.

Original recipe found HERE.

4 c elbow macaroni
3 T all-purpose flour
1 t salt
1/4 t pepper (I use more)
2 1/4 c milk
1/4 c softened cream cheese
1 t Dijon mustard
2 t Worcestershire sauce
1/2 t minced garlic, soaked in olive oil
1 1/4 cups cheddar cheese


Cook pasta. Drain and set aside.
While pasta is cooking, put flour, salt, and pepper in a large pan. Add milk, stirring with whisk until blended. Drop cream cheese in by teaspoonfuls into milk mixture. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 min or until thick and cream cheese melt, stirring occasionally. Stir in mustard, Worcestershire, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.