Today’s question is: How is it that sometimes your kids completely surprise you and eat what you thought they wouldn’t?
We traveled to Arizona the other day for a family vacation (more on that later). The night before we left I needed to feed everyone dinner and decided to use up whatever I had in the refrigerator. I had 1. green and red peppers 2. cabbage 3. boursin cheese
and 4. pizza crusts (gluten free Udi’s brand
). So I decided to make sauteed cabbage and pepper pizza. I absolutely did not think my kids would like it. I mean it had cabbage in it, cabbage is kind of gross (well not really to me, but when I was a kid and my mom made stuffed cabbage it absolutely grossed me out). They loved it and I was shocked! So here’s the pizza to try on your family, I hope they like it.
Sauteed Cabbage and Pepper Pizza
1/2 cabbage, cut up
2 bell peppers, sliced (any color)
1-2 T olive oil
1 12 inch pizza crust
1 5.2 oz package Boursin garlic and herb
Preheat oven to 425 F.
Saute cabbage and peppers in olive oil until tender. Add jane’s crazy mixed up salt (or salt and pepper). Mix well. Oil the pizza crust with olive oil and add the sauteed veggies. Using about half of the boursin cheese, in clumps all over the pizza. Place in oven on parchment paper and cook approximately 15 minutes until the crust is brown and crispy. Serves 4.
March 27, 2011 @ 7:35 pm
Spinach, Potato and Tomato Egg Bake
Today is Meatless Monday, probably Paul’s favorite night of the week (ha, hardly, I’m joking, he’s a meat guy, which means he will heat himself up some meat to eat with our dinner!). I seriously strive to make great family food with as many whole ingredients as possible. I like it to be relative easy, so some days I just throw stuff together. This dish (as the family tells me, I was on day 6 of the master cleanse when I made it) was a real winner. I served it over a bed of noodles, but I think some seasoned quinoa would be equally satisfying.
1 large bunch fresh spinach
1/2 large onion chopped
2 Tablespoons Olive oil
Janey’s crazy mixed up salt to taste (or salt and pepper)
4-5 potatoes chopped
2 tomatoes chopped
In a cast iron, or oven safe pan, saute the spinach and onion with the oil and salt and pepper. Saute until the spinach has wilted and onion is translucent. Add chopped potato and tomato and mix well with oil and spinach. Place in oven at 425 F degrees and roast 25 minutes. Crack eggs over potato, spinach, tomatoes and cook 10 minutes more, or until eggs are cooked thoroughly. Season with salt and pepper. Serves 6.
March 14, 2011 @ 3:49 pm