Thursday, June 11, 2015

Pizza Bread

You heard it right.  Pizza Bread.  Pizza in bread form.  Well, I guess pizza is really a bread in the first place, but instead of being covered with toppings, the toppings are incorporated.  Brainless but genius, you say??!  You're right!


This bread is like a pizza party in your mouth.  Every bite is like the "best" bite of a big ole slice, regardless of whether you are a crust person, the first bite pointy tip kind of person, or the every bit of topping in one bite kind of person.  It's perfectly doughy, cheesy, and crusty.  I love that the topping/filling options are endless.  Mushrooms one day, peppers another.  Pepperoni bits, tomatoes, and basil.  Onions and lots of meats...the options are endless.  Also, you can pick what you'd like as a dipping option.  We had a pesto alfredo and a traditional marinara, but something spicy or meaty would be great too.  

It is perfect to make ahead and take to a party, or I imagine it would be incredible as a side to pasta or even as the serving vessel to meats or veggies from the grill.  You really can't go wrong!


Pizza Bread:
Adapted from this recipe.
  • 1 packet of quick rise yeast
  • 1 1/2 cups of quite warm (but not hot) water
  • 3 1/2 cups of all purpose flour (a little more for sticky fingers/dough management)
  • 2 teaspoons salt
  • 1 1/2 tablespoons of sugar
  • Your toppings of choice.  We used sundried tomatoes, pesto, and Italian seasoning.
    • If you use more liquidy toppings (i.e., crushed tomatoes, artichoke hearts, etc.) my guess is that you will have to add more flour and it might not rise as well, however, I haven't tried it so have at it.
  • 2 plus 1/2 cups of shredded mozzarella cheese, dividided (I like it cheesy, so I used a lot)
  • 1/2 plus 1/2 cups of parmesan cheese, divided
  • sauces for dipping
  1. In a large bowl, sprinkle the yeast over your quite warm water.  Let proof for 5 minutes; do no stir.
  2. Add in the flour, salt, and sugar.  Mix by hand or with a mixing spoon until it all just comes together.
  3. Add your other toppings, 1/2 cup parmesan. 
  4. The dough will be tacky.  If needed, add a little bit more flour.
  5. Let rise for one hour on the counter.  Then, move to the fridge and let rise for another hour or so.
  6. When all done rising, flour your countertop, then roll the dough out into a rectangle about 11 x 17" in size.  
  7. Sprinkle two cups of mozzarella all over the top.  Then fold both long sides over, like a really long burrito, then seal all the sides well. 
  8. Preheat your oven to 450° F while your big pizza burrito rests.  Line a large baking sheet with parchment paper.
  9. Bake your loaf on the lined baking sheet for 30 to 35 minutes, or until golden brown.  Halfway through, sprinkle the loaf with any remaining cheese.  If near the end of baking, you worry that it is getting too dark, make a tinfoil tent.
  10. Slice, and serve with dipping sauces!

Wednesday, June 10, 2015

Spiced Nuts

Since it is nearly half-Christmas, I figured it is time to blog about the spiced nuts I made for the holidays.  Although I originally made them as little holiday nibblers, I have since used them regularly as a salad topping.


These nuts are amazing.  (Have at it with the nut jokes.)  They are perfectly light and airy, sweet and spicy.  The little hint of cayenne really is the highlight for me.  They bring subtle flavor explosions to your mouth, however, they aren't overpowering or palate-killers.  They are delicious on their own, but they really shine when paired with feta cheese, dried figs, mixed greens, and a light oil and balsamic dressing.  I've topped salads in all seasons with these little gems.

What I also love is that these nuts take absolutely no time and effort to make.  I stock-pile so that I have an ample supply to rely on for months, literally.  Also, because they are coated with egg whites and baked, they aren't gooey, globby, and sticky!  I have a thing about sticky foods, particularly when at a party or get together because of the obvious mess they make.  I won't eat Cheetos, wings, or other notoriously messy things, not because they are unhealthy, but because they essentially require a shower afterwards.  The only finger-messin' food I will never turn down is Alaskan king crab.  That would just be a sin.  OK, enough from that tangent...


Make these nuts.  Your friends will be incredibly impressed with how hard you slaved away to make them perfectly nutty, spicy, sweet, light, and tasty.  (Hahaha, joke's on them.)  I plan on making a batch this afternoon to add to trail mix for our weekend camping adventure.


Spiced Nuts:
Closely adapted from this recipe.
  • 1/3 cup of light-brown sugar
  • 2/3 cup of white sugar (the normal stuff)
  • 1 barely heaping teaspoon of sea salt
  • 1/8 teaspoon of cayenne pepper (more or less depending on your taste preference)
  • 1 teaspoon ground cinnamon
  • 1 pound of pecan halves
  • 1 egg white at room temperature
  • 1 tablespoon of water
  1. Preheat your oven to 300° F.  Line a baking sheet with parchment paper.
  2. Mix all of the sugars, salt, cayenne, and cinnamon together, making sure there are no clumps.
  3. In a larger-sized mixing bowl, beat the egg white and water until frothy and bubbly.  
  4. Add the pecans and stir to completely coat.
  5. While stirring, add in the sugar and spice mixture.  Toss/stir until evenly coated.
  6. Spread the nuts onto the lined baking sheet in a single layer.  
  7. Bake for 30 minutes or until you can smell the nuts, they have begun to brown, and the egg mixture is cooked.  Stir occasionally.
  8. Stir them again when you pull them out of the oven.  
  9. Once completely cooled, break apart again if needed, then store in an air-tight container.
  10. Serve on their own, on top of salads, in trail mix, as a granola topper, and more!

Thursday, June 4, 2015

Sweet Potato and Squash Gnocchi

Little potato fluffs of love with a light blanket of sage, thyme, pecans, and browned butter.  That's what these little deliciousnesses are.  We made these last fall--when it was seasonally appropriate and not in the 70s with 18 hours of sun--and they were perfect.  All of the flavors combine to be both light and nutty, rustic and elegant.  Unfortunately, since I made these in the fall and am just now getting around to blogging them, I don't remember any of the subtle nuances, but I do remember how delicious they were.  We topped them with a fresh and nutty parmesan to really complement the flavors.

It is raining and chilly this morning.  Makes me want to build a fire, have some tea, and make some rustic gnocchi.  But then I remember that we only have three short months of warmth and there will be nine long ones to get cozy.

Until fall, then....








Sweet Potato & Squash Gnocchi:
I know that I referenced this recipe, but I also know that I heavily adapted it...however, since I made this in the fall and it is now June, I can't remember what I did.

Here's a rough guess...

  • 1 good sized butternut squash (or better yet, the peeled and cut package from Costco)
  • 1 sweet potato, peeled and cut into inch-sized cubes
  • olive oil
  • 2 large eggs, beaten
  • 1 teaspoon of salt
  • 1/2 cup-ish of freshly grated parmesan (plus plenty more to sprinkle on top at the end)
  • 3ish cups (or more) of all-purpose flour (full disclosure: I have no idea how much flour I actually used)
  • 1 1/2 teaspoons of sage (more or less to taste)
  • 1 tablespoon of fresh thyme, chopped into smithereens 
  • 1/2 cup of butter
  • 1/2ish cup of chopped pecans
  1. If using a whole butternut squash:  Preheat oven to 400°F.  Cut squash lengthwise in half, scoop out seeds, and discard.  Place squash halves, cut side down, on a baking sheet lined with non-stick tinfoil.  Roast until squash is tender when pierced with a fork, about 45 minutes.  Let cool.  On another prepared baking sheet, cook the sweet potato at the same time (be careful, it may cook quicker.)
  2. If using pre-peeled and cut butternut squash:  Preheat oven to 400°F.  Line a baking sheet with nonstick tinfoil.  Mix the squash and sweet potato in a large mixing bowl.  Lightly coat with olive oil.  Spread the veggies on the prepared baking sheet (you may need two).  Roast until tender, about 30-40 minutes.  When tender, remove from the oven and cool slightly.
  3. When cooled some, add the squash and potatoes to a high-quality blender or food processor and puree until smooth.  
  4. Mix the puree, 1/2 cup parmesan, eggs, and salt in large bowl. 
  5. Gradually add flour, one cup at a time.  Knead gently into mixture in bowl until dough holds together and is almost smooth.  If dough is very sticky, add more flour by tablespoonfuls. 
  6. Turn dough out onto a floured surface.  Knead gently but briefly just until smooth. 
  7. Divide dough into 8 equal pieces.
  8. Line two large baking sheets with parchment.  Sprinkle parchment lightly with flour. 
  9. Working with one dough piece at a time, roll the dough out on a floured surface to about a half-inch-thick rope. 
  10. Cut rope crosswise into inch-long pieces.  
  11. Transfer gnocchi to baking sheets.  Once there, roll the back of a fork around each of the pieces to make ridges.  
  12. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least one hour. 
  13. While chilling, make your sauce.  Cook the butter in a large skillet on medium (watching closely and stirring regularly) until just golden.  Add the pecans and consistently stir.  Cook until you can smell the nuts--about 3 minutes.  (Again, be careful not to burn.)  Add the sage and thyme.  Keep on very, very low heat while finishing gnocchi.  
  14. Once the gnocchi is cool, work in batches to cook.  Brink a large pot of salted water to a boil.
  15. Cook gnocchi in water until tender, about 10 minutes.  Gnocchi will float when done.  The only way I know it is done is to do a taste test. 
  16. When finished, carefully drain with a colander.  
  17. Add all of the cooked gnocchi to the brown butter pecan sauce.  Turn up heat to ensure everything is hot and coated.  
  18. Serve in large pasta bowls.  Sprinkle with fresh parmesan.  
  19. Devour.

Monday, January 26, 2015

Miso Udon Soup

I am at a loss for words.  This--I'm sure--comes as a shock to many.  I always have stuff to say (whether it is worth listening to is a different story).  I really am in a conundrum...

...I cannot adequately describe to you how life-changing this soup is.  That is my issue.


A girlfriend from high school started a Facebook group months ago to encourage clean eating, exercise, and healthy habits.  I love it for the accountability, suggestions, and camaraderie.  She also posts a weekly menu.  I love her menus because they are healthy and delicious, but mostly because they take me out of my culinary comfort zone.  I get stuck in the same routines on most weeknights--chicken and veggies, turkey and veggies, fish tacos, vegetable soup, more chicken, more ground turkey, salmon when I am not sick of it, blaaaah.  (Thank you ladies in the group for being so encouraging, thoughtful, and downright awesome.)

A few weeks ago, her menu called for an Asian noodle bowl.  I took that and ran with it, and ended up with this divine work of art and taste bud temptress.  This soup will blow your mind, I guarantee it.  The tofu is perfectly soft, the miso is enhanced by garlic chili and soy sauce, the mushrooms provide a deep earthiness, the cabbage slaw adds some texture, the udon noodles are flavor vessels, and the hard boiled egg takes it over the top.  
Confession:  I made this soup five out of six nights.  It is that good.  Although I have tried, I cannot come up with an adequate analogy; it's as amazing as...... a warm bed on a cold night, rubbing your toes through the sand with a cold beer in hand, making first turns on a powder day, a three-day weekend, puppy cuddles in front of the fire.  (See, my analogies stink.)

What is even more enticing about this soup is that it literally takes 15 minutes to make!  So easy, very few ingredients, very little prep, and voile!

This is my favorite dish I have made in years.  Afterward, I know you will feel the same.






Miso Udon Soup:
Very loosely inspired by this recipe
  • 4-6 hard boiled eggs, pealed and sliced in half lengthwise
  • 8ish ounces of firmly packed tofu, cut into 1/2 inch cubes
  • 2 cups of portabello mushrooms, diced
  • one package of udon noodles
  • 1 32-ounce carton of vegetable broth (this is important!)
  • 1 14.5 ounce can of lower sodium chicken broth
  • 2 teaspoons of instant dashi granules 
  • 3 or 4 tablespoons of soy sauce, or to taste
  • 2ish tablespoons of garlic chili sauce
  • 4 extra heaping tablespoons of fresh miso paste
  • 1 cup of broccoli slaw (I get the pre-cut kind in a bag)
  • 3 or 4 green onions, green part finely chopped
  1. In a large pot, add the stock, dashi, and soy sauce and cook over medium-high.  
  2. Add the miso and garlic chili sauce.
  3. Meanwhile, in a different pot, cook the udon noodles according to the package directions.  Do not add the seasoning packet!  Strain and set aside.
  4. To the soup, add the diced mushroom and tofu.
  5. When completely hot, taste and adjust--if needed, add more soy sauce, more garlic chili sauce, etc.
  6. Serve in a very large bowl.  Add a serving of udon noodles, then add a loose handful of the broccoli slaw and half a hard boiled egg.  Garnish with green onions.
  7. SAVOR THE GOODNESS!




Sunday, January 25, 2015

Creamy Carrot Rosemary Soup



I love soup.  My favorites are those that are thick--whether that be thick and chunky like a chili or stew, or thick with pureed veggies.  This carrot soup exemplifies the latter.  Carrots, potatoes, spices, a hint of cream, and a lot of love all blended into a thick but smooth soup.  This stuff is hearty, healthy, and extraordinarily delicious.

This soup is particularly special to me because it was one of the first dishes that I explored with in the beginning days of my culinary "career".  I've made a lot of great food in my time, but this one is a staple in my fall/winter line-up.  I love the rosemary and the hint of cream.  This soup is even more delicious when served with fresh bread or with rosemary and thyme biscuits.

The mercury is hovering just around zero up here.  There isn't a cloud in the sky and the fresh snow finally makes it look like we are actually having a winter.  What would make this day even more perfect?  You guessed it...creamy carrot rosemary soup.



Creamy Carrot Rosemary Soup:
Adapted from this recipe.

  • 1 medium sweet onion, diced
  • 1 tablespoon of extra virgin olive oil
  • 5ish cups of carrots, peeled and loosely cut into 1/2 inch slices
  • 3 or 4 small-medium Yukon gold potatoes, cubed (I do not peel them)
  • 1 32-ounce carton on lower sodium chicken broth (you may need to add a little more depending on your consistency preference)
  • 1 heaping teaspoon of ground ginger
  • 2 cups of skim milk (or you can go big and use heavy cream)
  • 1-2 teaspoons of dried crushed rosemary
  • salt and fresh black pepper to taste
  • a dollop of plain Greek yogurt, if you'd like
  1. In a large stock pot, heat the olive oil over medium-high.  Once hot, add the diced onion and saute until soft.
  2. Add the broth, potatoes, carrots, and ginger.  Cover and cook over medium for 30 minutes until the veggies are tender.  Uncover and let cool slightly.  
  3. Use an immersion blender to process the soup until smooth.  
  4. Add the milk, rosemary, salt and pepper.  Mix.  Heat over low.  Taste.  Adjust if needed.
  5. Serve in large bowls.  Garnish with a dollop of Greek yogurt.
  6. ENJOY!