Broccoli and Cauliflower Stuffed Shells

getting more veggies in the kids' bellies..eventhough
my two will eat anything..a cheesy sauce never hurts
to sweeten the deal....there were no leftovers!

 INGREDIENTS:
• 1 c. chopped frozen/fresh broccoli florets
• 1 c. chopped frozen/fresh cauliflower florets
• ¼ c. finely chopped onion
• 2 cloves crushed garlic
• 20 jumbo pasta shells
• 1 c. shredded swiss cheese
• 1 c. shredded white cheddar
• ½ c. cream cheese
• ½ c. sour cream
• 1 c. milk
• 1 tbsp. butter
• ½ tsp. black pepper
• ½ tsp. salt
• ½ tsp. nutmeg (trust me)
• parsley (for garnish)
• 2 tbsp. olive oil

INSTRUCTIONS:
Preheat oven to 350℉
1. in a large pot of salted boiling water, prepare
jumbo shells per package directions then drain
& set aside to cool (easier to handle for stuffing)
2. in a saucepan, on medium heat, combine the
swiss, white cheddar, cream cheese, sour cream,
milk, butter, salt, pepper & nutmeg then stir until
melted, smooth & creamy
3. in a pan, heat olive oil on medium-high and
saute the broccoli, cauliflower, onion and garlic
until tender

4. mix a third of the cheese sauce with the
sauteed vegetables
5. pour another third of the sauce in the bottom
of a baking dish large enough to accommodate
the shells

6. divide the broccoli cheese filling, making
sure all the shells are evenly stuffed
7. place stuffed shells in the baking dish & pour
the remaining sauce on top

8. cover & bake the dish for about 20 minutes
9. remove cover then bake for an additional
10-15 minutes until sauce has thickened and
is bubbly & slightly golden on top
10. remove the dish from the oven & let it set
for 15-20 minutes before serving

Cheesy Veggie Pizza

when you FINALLY achieve the right crust..the
pizza possibilities are endless!..i chose to do a
nice and cheesy sauteed veggie pizza

INGREDIENTS:
---Crust
• 1 (¼ oz.) packet active dry yeast
• 1 tsp. white sugar
• 1 c.  warm water
• 2½ c. bread flour
• 2 tbsp. olive oil
• ½ tsp. granulated garlic
• ½ tsp. onion powder
• 1 tsp. salt
---Sauce
• 1 (6 oz.) can tomato paste
• 1 tbsp. olive oil
• 2 tbsp. fresh/dried herbs
• ½ tsp. black pepper
• pinch of salt
---Toppings
• 2 c. sliced multicoloured sweet peppers
• ½ thinly sliced onion
• 4-5 thinly sliced mushrooms
• 2 thinly sliced jalapeños
• 1 clove grated garlic
• 2 tbsp. olive oil
• salt/pepper to taste
• 1 (8 oz.) block cheese (i used Monterey Jack)

INSTRUCTIONS:
Preheat oven to 450℉
1. dissolve yeast & sugar in warm water then let
it sit for about 10 minutes
2. add 2 tablespoons of olive oil to a pan on
medium high heat then lightly saute the garlic,
peppers, onions, mushrooms & jalapeños with
salt/pepper to taste then set aside

3. after the yeast has activated & become foamy,
stir in flour, salt, granulated garlic, onion powder
& oil then form into a ball
4. lay dough out onto a lightly floured surface and
pat or roll into desired shape & thickness (i tried to
be fancy & tossed it in the air a few times..yeah..it
ripped a little....don't try that unless you're a pro)

IT'S NOT PERFECT..THIS IS WHERE YOU CAN IMPLEMENT THE WORD "RUSTIC"

5. carefully transfer crust to a lightly greased pizza
pan dusted with cornmeal (gives the crust that extra
crisp sound when you cut it)

6. mix together paste, olive oil, herbs, salt and
pepper then spread evenly on the crust

8. shred a generous amount of cheese over the
sauced crust (i used the whole block) then add
toppings

9. bake pizza for 15 to 20 minutes or until
golden brown