Monthly Archives: March 2013

Grilled Portabella Veggie "Pizzas"

What a great way to substitute the dough in pizza!  These “pizzas” were super easy to make and you could put anything you want on them really.  I followed this recipe but added my own toppings.  I could not find the Laughing Cow cheese recommended in this recipe so i just used shredded mozzarella cheese. In the frying pan I added garlic, onion and yellow pepper to top the cheese, then I mixed up freshly diced tomatoes and fresh basil. The notes in the recipe are not mine but the creator of this recipe that I found on Twitter. (@NicoleHCook)  

2 large portabella mushroom caps
2 cloves of garlic, chopped (or minced)
2 teaspoons of extra virgin olive oil (you really don’t need much)
4 wedges of Laughing Cow – Light Garlic & Herb cheese
1 cup red peppers, chopped
1 cup green peppers, chopped
1/2 cup onion, chopped
1 cup baby kale, chopped

1. In a large saucepan on your stove, heat the olive oil on low.
2. Pop your portabella mushrooms in there and saute for 1-2 minutes.  Flip them over and saute the other side for about 1-2 minutes or just until they are slightly softened.  Remove the mushrooms to a baking pan lined with tin foil.
3. Add the garlic, onions, kale and both peppers to the oil.
4. Saute for a few minutes or until the onions are translucent.  Stir around frequently.  I also added a dash of salt and pepper but it’s definitely not needed.
5. Remove from heat when done.
6. Add two wedges of Laughing Cow Light Garlic and Herb cheese to each portabella cap. Kinda smoosh it down in there.
7. Divide the veggies from the saucepan between the two portabella mushrooms.
8. Broil the mushrooms for about 2-3 minutes (I did this in my toaster oven on the broil setting, if using a large oven, just pay attention to it and don’t walk away so you don’t burn anything).

Krispie Treat Chicks

I found this great recipe on Twitter just in time for Easter!  I made them up today and they just turned out so cute! I’ll  have to make another batch soon.  I used solid chocolate eggs instead of the mini Cadbury eggs since my little ones do not like them. (Although I truly love them and may add them into my next batch) I also don’t think I added enough yellow food coloring in my first try.  I could not find the candy coated sunflower seeds in the stores I went to, so I just used an orange mini M&M turned to look like a beak.  The original recipe, which contains lots of helpful pictures, is found at   

Ingredients for 1 batch “Basic Rice Krispie Treats” (recipe below)
Yellow food coloring
24 Mini Cadbury Eggs, unwrapped
Chocolate covered sunflower seeds
Mini brown M&Ms or mini chocolate chips
Mini white cupcake liners

1. Make “Basic Rice Krispie Treats” according to directions, but as soon as the marshmallows are ALMOST melted, add in your yellow food coloring.  Use as much or little as you would like to reach desired effect.
2. Immediately add in cereal and allow to cool for just a few minutes, so the Cadbury Egg does not melt.
3. Using about 1/4 cup of Krispie mixture, form a ball around each Cadbury Egg, placing on parchment lined baking sheet.
4. Press orange sunflower seed vertically on to ball, to mimic a beak, and 2 mini M&Ms or chocolate chips for the eyes.
5. Place each in a mini white cupcake liner for presentation. 

Store airtight for up to 2 days, although, best if eaten the same day, as with any Krispie treat.

Basic Rice Krispie Treats
3 tablespoons butter or margarine
1 package (10 oz, about 20) regular marshmallows
4 cups miniature marshmallows
6 cups Kellogg’s Rice Krispies cereal

1. In a large saucepan melt butter over low heat.  Add marshmallows and stir until completely melted.  Remove from heat.
2. Add Kellogg’s Rice Krispies cereal.  Stir until well coated.

Corn and Vegetable Chowder

I love making soups since it’s a great way for the kids to eat their vegetables. This one is packed full of goodness and it’s an amazing recipe.  Seriously, you never fail taking a soup recipe from Norene Gilletz. This is taken from her cookbook “MealLeaniYumm!”.   This soup reheats and freezes well.  Do not boil. Yield: about 12 servings

1 tbsp canola oil
2 large onions, chopped
3 stalks celery, chopped
3 to 4 carrots, chopped
2 tbsp flour
6 cups vegetable broth (or 1 tbsp instant pareve soup mix plus 6 cups water)
3 potatoes, peeled and diced
6 cups frozen corn kernels (1kg/2lb)
1 1/2 cups frozen green peas
1 bay leaf
1/2 tsp dried basil and/or thyme 
Salt and pepper, to taste
1 1/2 cups skim or 1% milk (approximately)*
3 ripe tomatoes, peeled, seeded and diced*
3 to 4 tbsp, chopped fresh dill
3 green onions, chopped

1. In a large saucepan, heat oil over medium heat.  Add onions, celery and carrots.  Sauté on medium heat, stirring occasionally, until onions are tender, about 6 to 8 minutes. (If necessary, add a little water to prevent sticking.) Stir in flour and cook 1 minute longer.
2. Slowly add broth and stir until smooth.  Add potatoes, corn, peas, bay leaf, basil and/or thyme.  Add salt and pepper to taste.  Bring to a boil.  Cover, reduce heat and simmer for 20 minutes, until potatoes are tender.  Discard bay leaf.
3. Remove about 3 cups of vegetables from the pot with a slotted spoon and place them in the processor.  Process until coarsely puréed. Return mixture to the saucepan and stir in milk.  If soup is too thick, add a little more milk.  If soup is too thin, purée some more of the veggies.  Add tomatoes and simmer for 4 to 5 minutes, until heated through.  Do not boil.  Add dill and green onions.  Adjust seasonings to taste.

* The color of this soup will be nicer with 1% milk, but the fat content is lower if you use skim milk. Evaporated skim milk can be substituted.
* To peel and seed fresh tomatoes: Cut out the stem end using the point of a sharp knife.  Plunge tomatoes into a pot of boiling water.  Cook for 20 seconds.  Pour off water and add cold water immediately to tomatoes to cover completely.  Skins will slip off easily.  Cut in half and squeeze gently to remove seeds.