Date: December 4th, 2012
Time to table: 30 minutes + 8 hours cook time
Servings: 2 dinners
Notes: I really didn’t like this meal, though apparently we’ve had it before. It was just too bland for me and theres is literally zero fat in the meal, which makes it feel a little empty. I will say that its incredibly healthy and Annie liked it this time around. We froze the leftovers for another dinner, maybe Erin can use it some night when I’m away
Date: November 9th, 2012
Time to table: 50 minutes
Servings: 6 adults
Notes: We’ve made this before and as with many recipes Annie was much of a fan in her younger days. We had the neighbors over this time and everyone enjoyed the meal. I especially like that it tastes so good, but is also a rather healthy meal.
Annie and Mia at the little kid table.
Date: July 5th, 2011
Modifications: Used chard instead of kale, since that’s what we got from our CSA. We used the same pizza dough from the Mexican Pizza. I also only used mozzarella and white cheddar cheese since that’s what we had.
Time to table: Total of 1 hour – prepping pizza tough, roasting garlic, sauteeing the chard – but if you do a lot of that in advance it goes quickly.
Servings: 2 adults, 1 toddler, 1 slice leftover
Notes: Again, this pizza dough is a bit tough for Annie to eat, but she would bite off the top part with the toppings so that’s fine. Still just love this pizza dough! Great that it makes 2 so you can freeze one for later use. We have made this pizza before, a few years ago.
pasta with chard and tomatoes on Flickr.
Time to table: 35 minutes
Modifications: We used cream cheese instead of goat cheese and cavatappi noodles and hazelnuts because we didn’t have any walnuts. We put the red pepper flakes after we dished up Annie’s portion.
Servings: Two adult dinners, one toddler dinner. Enough for a large lunch portion leftover.
Notes: We both agreed that next time we’d use a little less pasta as it seemed very pasta heavy.