Sweet Love and Ginger

Vegetarian

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

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!

Honey Chili Veggie Pizza

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?

Honey Chili Veggie Pizza

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:
Cook time:
Total time:
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
  1. Preheat the oven to 475 degrees.
  2. Lay the pizza out on a rimmed baking pan or pizza stone.
  3. 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.
  4. 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.
  5. Arrange the sliced tomato and onions on the pizza dough. Sprinkle with lemon zest. Spread the spinach over the top of the pizza.
  6. Place the pizza in the oven and cook for 18 minutes, or until the outer crust begins to brown.
  7. While the pizza cooks combine the honey, cracked red pepper and chili powder.
  8. 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.
  9. Cut into slices and serve Immediately.

What are some of your favorite pizza toppings?

Light Vegetable Chowder

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

Light Vegetable Chowder

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

 

Light Vegetable Chowder
Prep time:
Cook time:
Total time:
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
  1. 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.
  2. 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.
  3. 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.
  4. Adjust seasonings and serve.
Clean Corn Chowder

Clean Corn Chowder

Irish Vegetable Soup

Irish Vegetable Soup

Tuscan Bean Soup

Tuscan Bean Soup

 

Maple Chipotle Squash, Bacon & Onion Quesadillas

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These Maple Chipotle Butternut Squash, Bacon, and Onion Quesadillas are the perfect appetizer for any fall party and are sure to be a big hit!

Maple Chipotle Squash, Onion & Bacon Quesadillas

So you know how sometimes I go on a tirade and tell you guys how much of a genius I am for coming up with something new and delicious? (exhibit A) Well, today is one of those days. Today I may very well have come up with one of the best fall appetizer recipes I have ever tried. You guys, I’ve eaten a lot of things.

It’s got all the calling cards of a great fall treat. It’s hot and oozy. There are bacon and cheese! It’s a little messy. There is dipping sauce. And it can be eaten with your hands! Seriously those are like all of the calling cards am I right?

Maple Chipotle Squash, Onion & Bacon Quesadillas

You all know I love smoked cheddar since I’ve made it into soup, mac & cheese, and a few other things. Well, the same goes for maple and chipotle, so when the idea struck me to slap these two amazing flavors together I was, in fact, a bit scared. Let’s be serious though what could go wrong with this exactly? They maple smoke bacon and cheddar already I’m just doing what I feel is right here in combining these things with even more maple and chipotle.

Seriously, people, it was so right.

Then the maple chipotle barbecue sauce comes into play and it’s just freakin heaven. Now, this sauce is one of my favorites I’ve made it a few times for various events and it’s always well received. I added some shredded Brussels sprouts and chipotle toasted squash seeds (sprinkle with salt, chipotle powder and roast @ 300 for 10 to 15 minutes) to top the barbecue dipped quesadilla triangles because of everyone like a little freshness and some crunch.

Maple Chipotle Squash, Onion & Bacon Quesadillas

Maple Chipotle Squash, Bacon & Onion Quesadillas

  • 2 cups butternut squash cubed
  • 1 teaspoon chipotle chili powder
  • ½ tsp chili powder
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • Pinch of pepper
  • 2 tablespoons of unsalted butter
  • 1 tablespoon olive oil
  • 3 onions (sliced thin)
  • Pinch of salt
  • 1 teaspoon sugar
  • 4 slices of bacon (cooked & crumbled)
  • 6-8 large tortillas
  • 2 – 3 cups shredded smoked cheddar cheese

Maple Chipotle Barbecue Sauce

  • ¼ cup pure maple syrup
  • 1 tablespoon tomato paste
  • ½ teaspoon salt
  • ½ tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1/3 cup brown sugar
  • 2 chipotle chilies in adobo sauce (minced)
  • ¼ cup apple cider vinegar
  • ½ teaspoon fresh cracked pepper
  1. Combine all ingredients in a saucepan over medium-high heat. Bring to a boil and then reduce to a simmer and cook for 5 minutes or until the sauce thickens. If the sauce is too thick add water by the tablespoon until desired thickness is reached. Set aside.
  2. Preheat the oven to 425 degrees. In a large bowl combine olive oil, chipotle powder, chili powder, salt and pepper, until well blended. Add the butternut squash and toss to coat. Spread the squash on a baking sheet and place in the oven for 25 to 30, minutes or until fork tender.
  3. While the squash cooks heat the butter and oil over medium high heat. Add the onions and a pinch of salt and cook, stirring constantly, until the onions begin to soften, about 5 minutes. Stir in the sugar and continue to cook for about 20 minutes, regularly scraping the brown bits from the pan. The onion should become brown and soft when done.
  4. Heat a large skillet over medium high heat. Place 1 tortilla in the pan and top with a fourth of the squash, onions, bacon and cheese. Place another tortilla on top. Once the bottom tortilla begins to brown, 2 to 3 minutes, carefully flip the quesadilla and cook for another 2 to 3 minutes. Remove from heat and cut into equal sized triangles before serving. Repeat until ingredients are gone.

Similar Recipes:

Maple-Chipotle-Turkey-Chili-2

Maple Chipotle Turkey Chili

Apple-Spice-Meatballs

Apple Spice Meatballs

Classic Scalloped Potatoes

Classic Scalloped Potatoes

French Onion Baked Gnocchi

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French Onion Gnocchi Recipe

If you need a recipe for something that oozes home-style deliciousness and will quickly put you to sleep if you eat too much this would be the one for you.

I made this a couple of weekends ago when Chuck and I had gotten up early to go apple picking and work on house projects. It was pretty nippy out, and after a busy morning we were both in the mood for something that would both fill us and warm us up as well.

We may or may not have taken a 2 hour post lunch break to laze on the couch under blankets and watch netflix.

I think it was well deserved.

Our new normal seems to be setting in. I say this because we finally have time to watch Netflix, but I can’t say that it’s the same old routine anymore because we are watching said Netflix as a married couple in our new home. A lot of things have changed (and are still to change) in our lives recently and so our new normal is vastly different from our old.

I’ve caught myself referring to Chuck as my fiancé, only to remember that he’s now my husband, and then I have to stop and think about that for a minute. It’s pretty amazing when you think about it. I found someone that while he can drive me nuts sometimes, truly makes me happy and loves me with all of his heart. I’m really lucky.

French Onion Gnocchi Recipe

Ok, I know you’re not here to listen to (read?) all my sappy nonsense. It’s all about that comforting cheesy deliciousness on top of onion and broth slathered gnocchi right?

So back to the recipe, I remember coming up with this while we were on our honeymoon after I had just indulged in the biggest plate of gnocchi baked with tomato sauce and a ridiculous amount of mozzarella cheese. Gnocchi and cheese go really well together if your into that whole coma after eating thing like I am this time of year, so the wheels got turning and I decided to turn one of my favorite soups into a baked gnocchi dish.

It was a great idea if I do say so myself. The key, in my opinion to a really good French Onion Soup is the thyme as well as time. Taking the time to slowly sweat the onions and reduce the broth really sets the base and adding a hint of thyme (the herb) to the mixture really pulls it together. Now all that goodness poured over hot, chewy gnocchi, and topped with some really good gruyere cheese and you’ve got yourself a right masterpiece in my book.

 

French Onion Gnocchi Recipe

French Onion Baked Gnocchi
Author: JC
Prep time:
Cook time:
Total time:
Serves: 4 to 6 Servings
Ingredients
  • 3 tablespoons butter
  • 2 tablespoon olive oil
  • 2 ½ lbs yellow onions
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp sugar
  • 2 tablespoons flour
  • ½ cup white wine
  • 5 cups low sodium beef (or vegetable) broth
  • 1 teaspoon of dried thyme
  • 1 bay leaf
  • 1 lb gnocchi
  • 2 cups fresh grated gruyere cheese
  • Chopped chives for garnish
Instructions
  1. Preheat the oven to 375.
  2. Heat the oil and butter over medium heat.
  3. Once melted add the onions, stirring to incorporate, then cover and cook for 10 minutes.
  4. Add the salt, pepper and sugar, stirring well and cook for another 30 minutes, stirring often.
  5. Stir in the flour and cook for another minute before adding the wine, broth, thyme, and bay leaf. Bring to a simmer and cook for another 20 to 30 minutes. Adjust seasonings and remove from heat.
  6. While the onions simmer prepare the gnocchi according to package instructions.
  7. Place cooked gnocchi a baking dish. Pour the onion mixture over the gnocchi and top with cheese garnish and place in the oven to bake for 20 minutes or until the cheese has melted and begins to brown.
  8. Serve immediately.

Here are a few of my favorite similar recipes:

Roasted Red Pepper Soup with Smoked Gouda

Roasted Red Pepper Soup with Smoked Gouda

Risotto Style Pasta

Risotto Style Pasta

6 Ingredient Creamy Sausage Gnocchi

6 Ingredient Creamy Sausage Gnocchi

Pear & Brie Toasts with Honey Balsamic Drizzle

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A recipe for Pear & Brie Toasts with a simple honey balsamic drizzle. Perfect for a fall or winter pot luck.

Pear & Brie Toasts - Appetizer

As the cooler temperatures start to take their toll a simple bowl of chips and guac is not cutting it anymore as an appetizer amongst our group of friends. We are all craving something warm and comforting, but we also don’t want something super heavy such as meatballs or cheese dip. We just aren’t there yet.

In our house we are still holding out on turning on the heat, and most weekends are still spent outside, albeit on house projects as opposed to camping of hiking as I would like. While we aren’t jumping in pools anymore we are not ready to give up our outdoor time to the impending northeast winter. It’s still fall and we plan on living it up regardless of how cold it might be when we get up in the morning.

Pear & Brie Toasts - Appetizer

That’s what’s nice about these little toasts. The warm crunchy bread is covered in buttery, melty cheese and topped with a single slice of fresh cool pear, and a nice balsamic honey drizzle to add some sweetness. Now that is balance people. You’ve got a little bit of everything there to please everyone as well as give a nice little nod to the season’s flavors. This is an appetizer that would be great to serve throughout fall and winter since pears tend to be in season well into the cool months.

Pear & Brie Toasts - Appetizer

Pear & Brie Toasts with Honey Balsamic Drizzle
Author: JC
Prep time:
Cook time:
Total time:
Serves: 10 Servings
Ingredients
  • 1 baguette, sliced at an angle
  • ¼ cup olive oil
  • ½ teaspoon dried thyme
  • 1 large triangle of brie cheese, rind removed & sliced to fit the toast
  • 3 teaspoons honey
  • 3 teaspoons balsamic vinegar
  • 1 large pear, sliced
  • Baby arugula for garnish (opitional)
Instructions
  1. Preheat the oven to 400 degrees.
  2. Combine the oil and thyme in a small bowl. Lay the baguette slices on a sheet tray and brush with the oil mixture.
  3. Place in the oven for 5 to 7 minutes or until the bread begins to turn golden. Add a slice of cheese to each toast and return to the oven for 2-3 minutes or until the cheese just begins to melt. Remove from heat and move to a serving tray.
  4. Meanwhile combine honey, and balsamic vinegar until well blended.
  5. Place a pear slice on each toast and drizzle with honey balsamic mixture, garnish and serve.
Scallops w Apple Cider Beurre Blanc

Scallops w Apple Cider Beurre Blanc

Engagement Tart

Engagement Tart

Apple Spice Meatballs

Apple Spice Meatballs