Cooking What I Plan.

I’m always so pleased with myself when I actually follow through on a recipe I said I would. Last week I mentioned this Smoked Salmon Pizza made with Leeks and Pesto. I got Leeks last week in my Door To Door Organics box, and searched Food Gawker for ways to use them. There were a ton of Leek Soup recipes, but Spring is coming so no more soup! Pizza is year round friendly, and I had Salmon.

So like usual I made a few changes to the recipe. Like always I used a Whole Foods 365 Organic Wheat Pizza Crust to start off. The recipe called for a heavy cream Pesto sauce, but homie doesnt use heavy cream, so I made my own Cream Pesto Sauce! I used 2 Pesto Cubes (I made Pesto last summer and froze it in ice cube trays) melted in a sauce pan, added a teaspoon of Olive (just to make it more runny) and a large dollop of Fat Free Cream Cheese. stir on medium low until smooth. Spread evenly over crust.

Oh ha! Before I made the sauce I actually baked a Salmon Steak. I didn’t have smoked salmon, and although I love Smoked Salmon sometimes its too intense for me. Any way  I only have one Salmon Steak left, so this was a great way to use it up. I basically just sprinkled some seasoning on it and baked it at 350 for 20 minutes. Set aside to cool.

Ok back to the stove top. I cut up my Leeks (to be honest I have never used Leeks so I really didn’t know how to cut them, so I just did thin slices off the end) and tossed them in a little heated Olive Oil with Mushrooms. When those got nice and cooked I threw in some Kale, because let’s be honest, I’m a little MAD FOR KALE! Let it all cook down.

To put it all together I layered it like this

-Pizza Crust

-Pesto Cream Sauce

-Light Sprinkle of Mozzarella

-Sprinkle Salmon evenly

-Glop sautéed veggies generously

-Sprinkle more Mozzarella

Bake at 400 for 10-12 minutes.

Ok I know I keep saying this, but this is the BEST pizza I have ever made! Ha! Mr. Gaunt LOVED this! Im so glad I did regular Salmon and not smoked. It was beautiful!

On a side note this past weekend in Washington I made Kale Chips! Whoohoo! These are all the rage on food blogs and Food Photography Sites. I was waiting to make these with my mom for her Birthday, and we did just that! They turned out pretty darn good, shockingly crispy and chip like. They are also very easy. I bought Purple and Green Kale just to mix it up. You can read how to make them here. I was also shocked how much people liked them! Even the guys, so definitely try them.

Making Pesto in Bulk

So summer is nearly gone which means basil wont be pouring out everyone’s ears, which mean I had to stalk up and make pesto! We love having pesto around (especially the good WW kind) for pizza sauce, pasta sauce, dips, marinades, the list goes on.




Yesterday I got out all the ingredients and made a huge batch of this pesto (using my new Hand Blender) then I poured it into iced cube trays and froze my little pesto cubes! Now I can pull these out any time this winter and saute it or let it melt in the fridge…perferct! I wont have to make this for months!


What’s something you like to make in bulk?

Pesto: Weight Watchers Style!



I love love love love Pesto. Seriously I could just eat it out of a jar and be a very happy camper. I haven’t had any Pesto in a long time because its pretty crappy for you, on average 2 tbs of Pesto are 3-4 points! Yikes! So last week when I saw this post by Bitch Cakes I just about jumped for joy! A Weight Watchers friendly Pesto? Who woulda thought? Not to mention I bought a huge tub of Basil a week ago and had eaten my fair share of Caprese Salad and really needed to use the rest of it up before it went bad. Anyways the recipe is here, and let me tell you, it is the MOST DELICIOUS THING I HAVE EVER PUT IN MY MOUTH! Holy freaking cow its so easy and soooo good. We decided to use it as a pizza sauce for dinner tonight (which I will post on later tonight) but I could drink this stuff, or dip Salt and Vinegar PoP Chips in it (which I did).