Weekly Pinterest Wrap Up, only one day late.

What a busy weekend and it’s only going to get busier this coming week! Last weekend I was finally able to tackle my dining room closet. Do you remember that episode of friends where Chandler breaks into Monica’s storage closet and finds a huge slobby mess? Yes, that’s me. Don’t judge me to harshly.

Ack!

Less than 24 hours later, demoed, spackled, painted and new system up!

Ahh! It’s not even full!

I’m volunteering at our annual church garage sale and I’m using the term garage sale loosely. It’s huge and it takes lots of help to get that thing put together. For me it lets me volunteer a bit for a good cause and it gets me out of the house, which is good for my sanity. Today was my first day and when I came home, I was treated with, “Hey mom, you’ve been gone all day so we’re going to concentrate the whole days emotions in a couple of  hours.” Ugh. The twins are finally in bed and asleep. My husband is on a man date with his brother, something he doesn’t get to do very often. The house is quiet, so enter the click clacking of my laptop keys.

Last week was a busy week for Pinterest inspired recipes. The first was my cauliflower pizza crust, detailed in my last post. Tuesday I took to girls to Mt Tabor park with the ladies and we enjoyed alfresco dining, wine and the Vagabond Opera. Everyone, brought a little something, my friend over at Lula Harp, brought an Israeli couscous salad. I have a history with Israeli couscous. Formally it was a delicious easy meal, then the twins decided it would be a good idea to stick some up there noses. Enter a late night urgent care visit with both girls, oh, and my husband was away on business. I was not pleased, Lula can’t stop laughing about it. I brought some chocolate cake and my pinterest recipe, taco cups. The first time I made the taco cups I misread the directions and made them in full size muffin cups, so they were a little flat. This time I made them in my Demarle mini muffin pan and they turned out wonderful! I topped them with avocado tossed with lime juice, sour cream and cilantro. They were perfect bite sized picnic snacks!

Yum in a cup!

Another Pinterest recipe wasn’t really a specific recipe as much as a lovely looking picture, this one to be exact.

How amazing does this look? (photo by Proud Italian Cook)

I picked up some Walla Walla sweet onions from the farmers market and grilled them then and doctored them up ala Proud Italian Cook with some basalmic, and Gorgonzola. Delicious!

The last recipe I got off Pinterst months ago and have changed it around to suit my needs. Last Wednesday we were greeted by a dreary gray day and I was struck with a yearning for Fall. I know, it’s not even August yet, but I’m so ready for pumpkins, colder weather, apples, cinnamon…

So I was inspired to whip up my Baked Potato soup. It’s so comforting and the whole family just slurps it up!

Top with your favorite baked potato fixings. I like cheddar cheese, green onions and turkey bacon.

Baked Potato Soup

  •  6-8 gold potatoes varied sizes (peeled and cubed)
  • 4 cups chicken stock
  • 1 onion (chopped)
  • 4 cloves of garlic (chopped)
  • 2 cups milk
  • 1 cup half and half
  • salt and pepper to taste
  • 1 stick unsalted butter
  • toppings of your choice

In a large stock pot or dutch oven, melt butter and cook onions and garlic until softened. Add potatoes and chicken stock, cover and simmer until potatoes are soft, about 30 minutes. Using an immersion blender, puree the soup to desired consistency. Pour in the milk and cream and mix to combine. Salt and pepper to taste, you can also add a dash of cayenne pepper if you like some heat! Heat through and serve with toppings of your choice!

An immersion blender makes this so easy. I also like to precook and cut all my toppings ahead of time and serve them in the storage dish for an informal dinner.

Hope you all have a wonderful week!

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Cauliflower Pizza Crust

Cauliflower pizza goodness.

You might have seen cauliflower pizza crust recipes online or on Pinterest a lot lately. Originally I found this recipe on Pinterest and have been fiddling with it ever since. A cauliflower crust is a wonderful gluten free, low carbohydrate option and is so subtle in cauliflower flavor that it will please any picky eater. Like my three year old twins! Any toppings you normally like to put on your pizza will work on this one.  I do have to admit that the preparation can be a bit messy. If you opt to grate your cauliflower, it kind of goes everywhere, I had bits of cauliflower sprinkled on the floor, much to Chloe, the dacshund’s pleasure. I opted for a double recipe this time and used the entire head of cauliflower. I made a round pizza for myself and I used the Demarle goldfish tray for special fish shaped pizzas for the girls.

See, waiting for more.

Cauliflower Crust Pizza

Makes one 9″ pizza, I usually double the recipe and make one big rectangular pizza or one round and cute shaped mini pizzas for the kids.

CRUST:

  • 1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
  • 1 large egg
  • 1 cup finely shredded cheese of your choice. I like the a blend of Mexican cheeses or cheddar. (or try another kind!)
  • 1 teaspoon dried Italian seasoning
  • 1-2 cloves fresh garlic
  • salt and pepper

Top with your favorite toppings. I’ve tried Hawaiian and turkey pepperoni , both were super yummy.

Directions:

1. Shred the cauliflower into small crumbles. You can use a food processor if you’d like, but I think grating is the way to go.You’ll need a total of about 2 cups or so of cauliflower crumbles (which is about half a large head of cauliflower. If you have a Demarle round mold and an octagonal Silpat, place the crumbles in round mold, cover and microwave for 4-5 minutes. If using a conventional bowl, place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes. If you do not have a microwave, you can steam the whole florets and then grate them after they cool. This will change the texture, making it more of a puree. It will still taste yummy! Give the cauliflower a chance to cool.

2. Preheat the oven to 450 degrees F. Prepare you cookie sheet with nonstick spray. I like to use a Silpat or a Demarle flexipan, neither need cooking spray. In a medium bowl, mix the cauliflower and the remaining crust ingredients. Pat the “crust” into a 9 to 12-inch round on your prepared pan or into your Demarle mold/flexipan of choice.  You can spray the top of your crust with cooking spray, it will help it get more brown, but I usually skip this. Bake for 15 minutes or until golden brown and remove from the oven. If you’re using a flexipan or mold, unmold, place on a Silpat then add toppings. This will give you a crispier crust.

Baked and ready to top!

3: Top your pizza with your sauce and toppings of your choice! Be creative! Put it back in the oven for 5 more minutes or until the cheese is melted and bubbly. 

The kiddos dinner!

I hope you give it a try!

Cute kid lunches!

If you have toddlers or had, you probably know how once they hit 2 1/2 they learn the word no and seem to use it profusely, especially when it comes to food. My now three year old twins always ask what we’re eating, then after I respond they follow up with a, “I don’t like (insert what’s for dinner).” So irritating. We never have a problem with breakfast, lunch is usually a fight and dinner, well,  I’m working on it.

Maybe you’ve seen some of the adorable kid food ideas out there or the amazing bento boxes some people make. Using these ideas, I needed to make these adaptable for what my kids like to eat, which is mostly peanut butter and jelly sandwiches. Really, all you need to make food a little bit more exciting is cookie cutters. A fun shape goes a long way with kids! I discovered that I have a lot of cookie cutters, it’s kind of a problem, they aren’t the easiest things to store! Mine are stuffed in a drawer with some baking items and then the overflow is in a huge hat box. I may need to trim these down a little bit, but since they are helping my kids clean their plates every day, perhaps I will keep them around a little bit longer.

As you can see, I have a few cookie cutters.

So here are a few of my kids lunches, If you have any ideas, please leave a comment! I’m always on the quest for new material for the girls!

Bears and fruit in a silicon cupcake cup.

Owlies.

Ladybugs with fruit flowers.

The very hungry caterpillar, our favorite!

Fish with a string cheese octopus.

The only way to eat snails!

This one was inspired by my seasonal allergies.

Ernie with a mango rubber ducky.

Carrots and rabbits.

Roar! Lions in the grass, I found these grass cupcake wraps at Cost Plus and trimmed them.

I was hoping I could get the sun to come back out!

An apple with a string cheese worm. Black sesame seeds make great eyes!

All of these were from the last few weeks, so you’ll have to wait a while before I can come up with another cache. Hopefully these will keep you fueled for awhile. Finally one last picture, with all this cute food for the kids, enter the reality for us moms.

This is my lunch.