Jessica

Honey Chili Veggie Pizza with Lemon

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This is a recipe for a vegan Honey Chili Veggie Pizza with Lemon that can easily be made vegan and makes for a great appetizer.

Honey Chili Veggie Pizza

Before we dive into today’s recipe I want to take a moment to mention Food Blogger Pro, a website dedicated to helping food bloggers learn, grow, & monetize your blog. Membership enrollment will close on November 19th, and not be available again until spring 2016, with total membership being capped at 2,000 members! Don’t wait join now before you miss out.

Now on to this cheese-less sauce-less pizza.

This is an interesting one. I came up with it on a whim as I was trying to come up with new and interesting appetizer’s that are dairy free. Why dairy free you ask? Because one of our close friends has an allergy. I always make it a point to bring something that she can have, because that’s what good friends do, plus it gives me an excuse to flex my creative cooking muscles. As it turned out this pizza is actually vegan and makes a great appetizer!

This pizza came together quite easily and I was pleased with the results, as was the rest of the crowd. I actually got the idea from another Blue Apron Recipe. My favorite part of that recipe was the honey chili and I thought that the cheese kind of took away from that, because well cheese is delicious and tends to steal the show. So in remaking this recipe I decided to go cheese less and on that same note I went sauce less too, using sliced whole tomatoes instead. I think this made the whole thing a lot fresher.

All in all I think this is a great summer/early fall recipe, since it’s light and fresh and would go wonderfully with a nice chilled glass of sauvignon blanc. Now picture that on your back patio? Good scene right?

For the pizza dough you can use a pre-made store bought version or make your own. I really like this recipe and use it for pretty much all my pizzas. To make it vegan swap out the honey for maple syrup or agave.

Honey Chili Veggie Pizza

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: Serves 6

Ingredients

1 lb plain pizza dough recipe
4 tablespoons extra virgin olive oil (plus more)
3-4 gloves of garlic, minced
8 ounces baby spinach, chopped
1 tomato sliced thin
¼ red onion, sliced thing
Zest from 1 lemon
Juice from 1 lemon
2 tablespoons honey
¼ teaspoon cracked red pepperflakes
¼ teaspoon chili powder

Instructions

Preheat the oven to 475 degrees.
Lay the pizza out on a rimmed baking pan or pizza stone.
In a large skillet heat oil and garlic over medium high heat for 1 to 2 minutes or until the garlic begins to brown and become fragrant. Remove from heat and use a brush to gently spread the garlic oil over the pizza dough until it is coated in a thin glossy layer.
Add more oil to the pan if needed and return to heat. Stir in the spinach and cook for 2 to 3 minutes, until wilted. Remove from heat and set aside. Once cooled slightly use a strainer to press down the spinach and remove as much of the liquid as possible.
Arrange the sliced tomato and onions on the pizza dough. Sprinkle with lemon zest. Spread the spinach over the top of the pizza.
Place the pizza in the oven and cook for 18 minutes, or until the outer crust begins to brown.
While the pizza cooks combine the honey, cracked red pepper and chili powder.
Once browned remove the pizza from the oven and let stand for 2 to 3 minutes. Drizzle with honey chili combination and sprits with as much lemon juice as desired.
Cut into slices and serve Immediately.

What are some of your favorite pizza toppings?

House Updates: Garden Prep & Sliding Doors

By Jessica

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It’s been a while since I shared any new updates on the house, but we are chugging along pretty nicely on the monumental list of things that we want to get done. The list on the fridge seems to get longer just as fast as it gets shorter, but I guess that’s just the way of home ownership right?

Anywhoodles since the wedding is over we have made the house a priority (right behind hunting season if you ask Chuck), and have gotten quite a bit done since my last update in August.

I moved the few flowers that survived the weed jungle of the front garden into the freshly weeded bed that sits directly in front of the house. I also planted a number of tulip and daffodil bulbs that I received as a wedding gift. I’m so excited to see all the pops of color in the spring.

We also got the vegetable garden beds started. I’m trying the lasagna method in these new beds. Basically you just layer organic materials in the fall to create a raised bed of soil for spring planting. I’m about half way done right now, since my injury a couple weeks ago stopped me from lifting anything heavy for a while. I just have to finish filling the last two and mulch the area that I planted garlic in.

As far as the interior of the house a lot has happened there, although it may not look like it. First and foremost check out my new sliding doors to the back yard! (I originally wanted french doors, but they didn’t work in the space)I’m so excited about this, not only does it allow us access to the back yard from inside the house (instead of the garage), but it lets in so much more light!! Right now it’s kind of just a dangerous drop off, but we hope to put some stairs in before winter hits. in the spring or summer we will start work on the deck and patio. Eeek I’m so excited to be able to entertain outside!

There was hours and hours worth of organizing done. It’s a constant battle right? I wish that I had taken before pictures of my closets to prove how bad it was before the wedding.

We got the majority of the guest room complete, hanging the last shelves and removing the extra boxes we had in there. Now I just have a few more decorative pieces to add and I think it will be done.

The master bedroom is another project that we have been working on. The brown walls have been replaced by a beautiful blue-grey color. We ordered a new rug for around the bed and finally put the new lamps that we got as a wedding gift in place. We still have to put molding around the ceiling, add curtains, finish the closets, figure out a plan for the dressers since this set clearly doesn’t match (and needs pulls), and add some decoration to the walls. You can see the original color of the room in this post.

Now I have a question for you folks. How on earth do I dress these stubby little windows? I originally planned on long curtains, and I might still do that, but with the furniture there it seems really cluttered. Any advise?

As we head into winter I’m happy with all the projects we were able to complete, and I’m excited to get started on some more interior projects. I know the house is probably always going to be a work in progress but it’s a process that I really am enjoying.

Notes on Wine Tasting from the Finger Lakes

By Jessica

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As many of you know Chuck and I went to wine country for the first half of our honeymoon and while I have already talked about much of what we did and the wineries that we went to I want to take a moment to reflect on everything that I learned while we were there.

I have always been kind of a wino (since I was old enough to drink anyway) but as I get older my tastes have changed quite a bit. Cheap fruity wines just aren’t my thing anymore. I really like all wine, but especially crisp oaked Chardonnay’s, dry Rieslings and very rich, full bodied reds. While we were in wine country we spent hours tasting wine and talking to the aficionados about everything that they knew. I wish I was better at taking notes but here are some of the major points that I learned while on the trip.

The Finger Lakes region is known for whites, though some places do make Pinot Noir’s. We ran into a number of Rieslings, and Chardonnay’s that were amazing. Even some really special Ice Wines.
A good Pinot Noir is slightly transparent when held in a glass at an angle. We heard this in more than winery.
Where there is chardonnay there is pinot noir. The two grapes varieties are related and grow well together.
Rieslings vary wildly; they can be very light or rather rich. None taste alike.
There is a distinct difference in oaked and un-oaked chardonnay. Un-oaked chardonnay’s are lighter, fruitier and reminiscent of pinot gris, or sauvignon blanc while oaked chardonnay’s are rich and buttery with flavors like caramel and oak. The Finger Lakes is a cooler grape growing climate so their oaked chardonnay’s tend to be more citrus-y then the tropical notes of warmer climates.
Pinot Gris vs Pinot Grigio – both are made with the same variety of grape, however they are very different wines. Pinot Grigio is a lighter, crisper, fresher wine with lots of fruit and floral notes. Pinot Gris is more full bodied, richer, and spicier, with more aging power.
Serving temperature makes a difference – I already knew this but it’s still good to mention. The info graphic below from my new obsession Wine Folly does a great job of explaining the correct temperatures for an array of wines.
Ladies first. I loved that pretty much every winery and restaurant served ladies first. It’s nice that tradition sticks around in the wine culture.
Ice wine is really made with ice – or frozen grapes that is. Grapes are left on the vine to freeze. The sugars do not freeze however, just the water so when pressed a more concentrated sweeter juice is released and then made into a super sweet wine.
Only champagne’s made in France can be called champagnes. – In 2006 the US signed a trade agreement that prevents US producers from using certain terms for their wines, with the exception of those who already had an approved label. That’s why you will sometimes still see a California Champange, however it must be labeled with its location.

That’s just the main points. I’m excited to keep learning more about wines and wine pairings.

So what are your favorite wines?

Light Vegetable Chowder

By Jessica

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A light and healthy recipe for vegetable chowder that warms from the inside out while still being low in calories.

Chili, rainy days have come on strong in the north east.

This is the season when most people grumble and groan about cold weather, mud puddles, raking leaves and seasonal colds that float around. I, on the other hand revel in this season. The smell of fresh rain, the way my hair curls more than usual, there is plenty of reason to cuddle under blankets, drink hot tea and eat soup. Really I love this season.

I also really love soup, though Chuck isn’t quite as big a fan; he prefers something that he can sink his teeth into. I could eat soup all year round if allowed. Minestrone or Chicken and Dumplings are definitely my favorites. A Couple weekends ago while he was off hunting I made myself a big batch of vegetable chowder, enough to last me the weekend and then some. It was one of my better ideas since it was healthy, filling warm, and easy to reheat.

I pureed some cauliflower to thicken the soup and reduce the amount of cream and flour. Then I added all my favorite vegetables and spices. I made some homemade bread (recipe coming soon hopefully) to slurp up every last bit. It was the perfect dish for a chilly weekend.

Light Vegetable Chowder

Prep time: 20 mins

Cook time: 45 mins

Total time: 1 hour 5 mins

Serves: 6 Servings

Ingredients

4 tablespoons unsalted butter, divided
3 cloves of garlic
1 onion, chopped
6 cups low sodium vegetable broth, divided
3 cups of cauliflower florets
2 carrots, peeled and chopped
2 stalks celery, chopped fine
1 tablespoon flower
4 cups vegetable broth
1/3 cup milk
1 bay leaf
1 Sprig of thyme
1 russet potato, peeled & chopped
1 cup broccoli florets

Instructions

Melt 2 tablespoons of butter in a large thick bottomed sauce pan over medium high heat. Stir in half of the onion and 2 cloves of garlic. Cook for one minute and stir in 2 cups of vegetable broth and 2 cups of cauliflower florets. Cover and cook for another 8 to 10 minutes or until the cauliflower is for tender. Transfer the contents of the pot to a blender and puree until smooth. Set aside.
In the same pan add the rest of the butter and onion and saute for 1 to 2 minutes or until the onion is soft and fragrant. Stir in the garlic, carrots, and celery. Cook for 3 to 4 minutes stirring occasionally.
Add the flour and cook, while whisking until browned, about 1 minute. Gradually whisk in the chicken broth, milk, bay leaf, thyme, potato, cauliflower, and broccoli. Cook for 2 minutes while stirring. Add the pureed cauliflower to the pan and bring to a boil. Reduce to a simmer and cook for another 5 to 10 minutes or until the potatoes are fork tender.
Adjust seasonings and serve.

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By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

I’m posting this on Monday the second instead of the first of the month because Sunday is the day I post weekly meal plans. People have habits and who am I to screw up their meal plan and shopping habits? You understand I’m sure.

Anywhoodles, October was a great month. Both Chuck and I got our time in the woods in, me hiking and he hunting. It was much needed.

We celebrated our first month of marriage with some homemade apple pie.

We also got to enjoy an awesome house warming party at the Shauber’s and see some friends that we don’t often get to see.

We also got a bunch of house projects done. It’s a relief to finally have some things done around here.

Unfortunately somewhere between the hiking and house projects I sprained my shoulder and have been hanging out with a sling for the last week and change. It’s really putting a damper on my cooking ability but at least Chuck looks good in an apron.

Overall it was a pretty lowkey month, which was much needed after last months craziness.

Now that November has started it is also NaNoWriMo. You might remember that I participated in this last year and it had a profound effect on me. I’m planning on participating this year as well, although it may be in a different capacity. I’m nowhere near prepared in my novel setup or mental state to take on the task of writing 50,000 words in 3o days. Instead I plan to put at least 10 minutes a day for all of these 30 days toward writing the novel I had started to prepare for this year or editing last years. That’s 10 minutes of everyday spent on my passion projects, something that I hope will get those creative juices flowing in me again. I’ll let you know how it goes at the end of the month.

Jessica

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