In the Kitchen with Kelly

Cauliflower Crust Veggie Pizza

Kelly Lenihan — Thu, 16 Feb 2012 03:50:14 +0000

Always experimenting with creative ways to use vegetables, today’s dish is a cauliflower crust pizza topped with roasted chicken and vegetables. CRUST

1 small head of cauliflower, riced* 1-2 eggs 1+ cup mozzarella cheese (I use 50-50 mozzarella and Parmesan) 1/2 tsp red pepper flakes 1 teaspoon minced basil 1/2 teaspoon sea salt

TOPPINGS

Prepared sauce (I use Dave’s Gourmet Red Heirloom Organic Pasta Sauce)** Assorted [...]

Amaranth Biscuits with Caramelized Onions and Parmesan

Kelly Lenihan — Sun, 22 Jan 2012 18:02:31 +0000

With the idea of healthier baking, I recently purchased a bag of Bob’s Red Mill Organic Amaranth Flour, a gluten free flour. Originally from South America, its cultivation, appearance and uses are similar to grains. Because Amaranth flour has such a broad spectrum of amino acids, when it is combined with non-grain flours like wheat and [...]

Flognarde – Traditional Limousin Dessert

Kelly Lenihan — Sat, 21 May 2011 17:41:30 +0000

It’s a long way from the Limousin region of France to a fruit stand in Seattle, but when the two collide the result is a luscious Flognarde, a fresh-fruit version of Clafoutis, a custard-like French dessert that is made with fresh cherries. Along with the better known Clafoutis, Flognarde is a speciality of the Limousin and [...]

Fennel Slaw with Strawberries

Kelly Lenihan — Sat, 30 Apr 2011 18:41:35 +0000

I adore fennel, it’s fragrance is divine and it’s crisp texture is delightful. This fresh spring salad is tasty and colorful and makes a great side or it can even be the center of attention paired with a nice muffin.

In a pretty bowl, combine the following:*

Fennel bulb, chopped Fresh strawberries, sliced Green cabbage, chopped Red cabbage, chopped Carrot, julienned Blue cheese [...]

Veggie Quiche with Sweet Potato Crust

Kelly Lenihan — Sat, 30 Apr 2011 18:23:02 +0000

I like a good quiche loaded with yummy veggies, but I’m not a fan of pie crust, so today’s pie uses a sweet potato crust.

Crust

1 very large yam or sweet potato, or two smaller ones, grated 1/2 shallot or onion, grated 1 egg, lightly beaten Salt Olive oil

Filling

1 cup grated Jarlsberg cheese, divided 1 leek, white part only, sliced half shallot or [...]

Sautéd Fiddlehead Ferns

Kelly Lenihan — Sat, 23 Apr 2011 01:14:56 +0000

Fiddlehead ferns are the coiled heads of the ostrich fern - since this was my first time cooking with them, I decided to keep it simple. I sautéd the fiddleheads along with shallot and garlic in a little olive oil and butter, then drizzled with balsamic and maple syrup just before serving. Outstanding! [...]

Plantain Stuffed with Dates and Coconut

Kelly Lenihan — Mon, 14 Mar 2011 22:16:22 +0000

A friend of mine mentioned that a favorite dish in her native India is pazham nirachathu - plantain stuffed with coconut, raisins, cashews and cardamom, battered and fried. This is my interpretation of the dish. [...]

Eat Right with the Colors of MyPyramid

Kelly Lenihan — Mon, 14 Mar 2011 21:11:07 +0000

During National Nutrition Month® the American Dietetic Association encourages everyone to "Eat Right with Color." "One of the ways to incorporate color into your healthful eating plan is to include the colors of MyPyramid,” says registered dietitian and ADA Spokesperson Melinda Johnson [...]

Let Color Be Your Guide to Nutritious Meals

Kelly Lenihan — Mon, 14 Mar 2011 21:04:59 +0000

While the trees may be bare in March, there are still plenty of colorful and nutritious foods to fill your plate. During the 2011 National Nutrition Month®, the American Dietetic Association encourages everyone to add color and nutrients to your meals through this year's theme: "Eat Right with Color." [...]

Shrimp and blue cheese quesadilla

Kelly Lenihan — Wed, 09 Mar 2011 03:23:13 +0000

Last night's shrimp and blue cheese stuffed portobello was so delicious that I wanted to do something with some of the same ingredients again. Tonight, I used handmade corn tortillas in lieu of the portobello. I also added a couple extra ingredients to change things up a bit. Wow, was this ever an amazing explosion of flavors - I love, love, love this!! [...]