Spinach, Onion, and Mushroom Whole Wheat Pizza

 So I was trying to decide what to do with my leftover caramelized onions, and I realized that with all the bread books I've checked out from the library, I cold combine the onions with baking and make a pizza. Of course I had this brainstorm at work on Friday, when I wouldn't have time to throw together a crust for dinner that night. But on Saturday I got up first thing and threw one together--I selected the recipe from the Cooks Illustrated Baking Illustrated book, because it had an option for whole wheat and had instructions for kneading by hand.

Dough Ingredients:

1/2 c warm water (110 degrees)
1 envelope instant yeast
1 1/4 c room temperature water
2 tbs olive oil
11 oz bread flour
11 oz whole wheat flour
1 1/2 tsp salt

The warm water and yeast is combined in a large measuring cup and left to sit for 5 minutes until it had foamed and activated. Then the rest of the water and oil are added in to combine. Add half of the flour and salt to a large bowl and all of the liquid ingredients and using a large spoon combine. Then add the rest and mix until all the flour is absorbed, then dump the dough onto a lightly floured work surface. Then knead the dough until smooth, about 7 minutes.


 The dough goes into an oiled bowl and rises for about 2 hours, or until doubled. At this point it can be divided into three portions and refrigerated or frozen or baked into a pizza! I froze two portions, and put one into the fridge for pizza!

Before I got to making my pizza, I put my pizza stone in the oven and cranked the temperature to 500 degrees. It needs time to preheat so the stone will have the heat to get a crispy crust. The dough also needs to come out of the fridge and come to room temperature.

Toppings:

1 1/2 c chopped frozen spinach thawed and drained
8 oz  brown mushrooms chopped
1 c caramelized onions
3 cloves garlic finely diced
red pepper
thyme and rosemary
salt and pepper
1/4 c lowfat ricotta
1/3 c 2% Italian cheese blend

The minced garlic, red pepper, and mushrooms go in a frying pan and are cooked until fragrant and the mushrooms start to brown. Then the onions and spinach are added, with the rosemary, thyme, and salt and pepper to taste. This cooks for a bit to get the flavors into the onions and mushrooms.

While that is cooking, the dough which has to be brought to room temperature before being used, can be spread. I put some flour on the counter and used my hands to spread it--the Baking Illustrated has a really nice illustration of how to do this.

It goes on a cornmeal dusted surface--I don't have a pizza peal, so I used the back of a sheet pan.It didn't work well for transferring to the oven. Once the dough is spread the spinach mixture is added to the top of the dough, leaving an edge around. I dotted the top with ricotta and transferred the pie to the stone, which is easier said than done, and let it cook for 12 minutes. My nicely shaped pie got all distorted, but it still tasted good! Once it was out of the oven, I sprinkled on the mixed Italian Cheeses.

The Verdict: This is a delicious pizza, with a nice crispy crust, and a good balance of toppings. When I make the next one I think I'll add some olives to give it a bit of a salty kick. It is nice to have the two balls of dough in the freezer, so I can pull them out and have pizza that evening.

Baked Kibbeh and Carmelized Onions

I went to graduate school in Ohio, and at that time did a lot more eating out than I do now. Mediterranean food was one of my favorites--pita, felafel, hummus, and kibbeh. So when I saw a recipe for a baked kibbeh that was pretty easy, I wanted to give it a try. The kibbeh I used to eat was a fried beef fritter, cinnamon scented and flavorful. This recipe is baked and uses lamb--though I added some beef as the ground lamb was over 8 dollars a pound. I also changed the recipe by making the caramelized onions in the slow cooker--which actually worked and only ended up with one night overwhelming onion scented apartment.

Ingredients:

2/3 c cracked bulgar wheat
1/2 lbs lamb
1/4 lbs beef
1 large onion
 tsp cinnamon
alspice
salt and pepper

Topping:
Lots of onions
1/4 c pinenuts
1/2 tsp cinnamon
allspice
salt and pepper

So this recipe has two parts, and I made them on two different days, bringing them together on a third day. Though it really isn't a complicated recipe, I just spread it out. One the first day I made the kibbeh base, the second I caramelized the onions, and the third I brought it all together.

First the bulgur needs to be rinsed and drained, and set aside to dry. The onion is peeled and then pureed, and added to the meat, salt, pepper, cinnamon, and a bit of allspice. I used my immersion blender to blend it all to a paste. Even though I used ground beef and ground lamb, this took some doing to break down the gristle. Once that was a paste, the bulgur is added and blended again.

This mixture is pressed into a baking dish--a large tart pan would work, or a 9x13 inch dish, which is what I used. Then it is scored. At this point I covered the pan and froze it until I was ready to cook.


So as I was contemplating making this dish, I was researching caramelized onions for tips and tricks, since I've never done it before. Somewhere on line I read that you could do it in a crock pot, and that it would be hands off and produce lovely caramelized onions with much less work. Well, of course I had to give it a try and since my crock pot is enormous I had to get a bunch of onions!

Monday night, around 10 pm when I was off of work, I chopped 5 lbs or so of onions and filled my crock pot to the brim. I pre-sprayed the pot with cooking spray before hand, but didn't add anything else. I cooked them on low all night long--and my apartment smelled SO strongly of onions I had to shut the bedroom door. In the morning I drained a bunch of the liquid and then I turned them down to warm when I went to work for another 9 hours. When I got home I cranked it to hot with the lid off to get any remaining liquid.

I didn't use all of the onions in this topping, though there is no shortage of things one can do with a lovely pot of caramelized onions! For the topping I toasted the pinenuts in a hot pan and then added a bunch of the onions, the cinnamon, salt and pepper, and a bit of allspice.


The kibbeh base goes in a 375 degree oven until it turns brown on top and is cooked through--depending on how thick it is in the pan will change how long it needs to cook. I overcooked mine, because I didn't check it quickly enough, so be careful. The kibbeh base is topped with the onion pinenut mixture. I served it with zucchini fritters and leftover spinach salad.

The Verdict: Fragrant and delicious--it isn't the same as what I had in Columbus, but it was still the same flavors. The cinnamon in the meat really worked, especially with the onions. If I did it again,I'd use more of the onions for the topping and increase the amount of topping.

A Pot Pie by Any Other Name...

So I started off with a plan--lots of veggies, chicken, a savory sauce, a nice top layer of crust. I even had two different recipes marked to follow, but as is typical, I wandered off and made something pretty unrecognizable to the makers of the recipe. The one really appealing factor in this recipe is that while I ate it all week long (it made enough for 11 lunches/dinners, and I added veggies to my eggs a couple of breakfasts as well), there was quite a bit of variation in what was on my plate. A versatile base, with lots of ways to build off of it. Take this as a model and build your own!

Ingredients:

 Veggies:

1 small acorn squash
8 oz baby bella mushrooms
1 red pepper
1 red onion
2 bunches asparagus
4 small carrots
4 stalks celery
1 large head cauliflower
2 small bunches broccoli
4 small red skinned potatoes 
1 clove roasted garlic

Meat:

2 chicken thighs
2 chicken breasts

Sauce:

chicken broth
1 tbs butter
1 tbs olive oil
3 tbs flour
1 1/2 tsp thyme
1 tsp ground mustard
1 tbs spicy brown mustard
dash cayenne pepper
Salt and Pepper to taste

The first step is epic amounts of chopping--each vegetable needs to be diced pretty small, so it will be small in the pie. I had pre-roasted the squash and cooled and peeled it. Once that was prepped, I heated the butter in the pan and added the butter and oil to make a roux. That cooked until nice and golden, and I whisked in the broth and the seasonings and let thicken. Then I added the longer cooking veggies--the carrots, potatoes, onions, celery, peppers, mushrooms, cauliflower. The chicken was chopped and added along with some more broth (I shouldn't have added as much as I did, next time I'd go easier on it.) This cooked down until the chicken lost that pinkness, and I added the broccoli, asparagus, and squash. This continued until the chicken was fully cooked, and the veggies had a little bite.

I divided the mixture into individual oven proof dishes (a new purchase that I LOVE--got them BOGO in a 6 oz and 12 oz sizes) After I'd split them up, I changed my mind and ended up just cooking 4 pies the first day and baking off 3-4 at a time through the week. The rest of the filling went into the fridge.

I used 4 completely different toppings for my top only pies--phyllo dough sheets, cauliflower mash, yogurt biscuits, and cornbread stuffing. The most successful, in my opinion, for eating over the week were the ones topped with the mash and the stuffing. Each baked for 15-20 minutes until the tops were done.

The Verdict: This is a comfort food classic for a reason--it is warm and satisfying. The variety of veggies provide a nice contrast of textures and flavors, and it allowed me to give into my desire to experiment whole heartedly. I love that I can eat a huge bowl of veggies, and have room for a biscuit or stuffing!

Taking Stock

This cooked, while I babysat!

After my adventures roasting the whole chicken, I had a lot of under cooked meat still on the carcass, so I set out to make stock so that none of it would go to waste. I've used stock and broth and seen at least one episode of a TV show where Alton Brown made stock, but it isn't something I'm familiar with. I perused several blogs, advice forums, and cookbooks, and decided this was something I could do!

Of course, I don't have a stock pot, but I do have a crock pot and a whole day to leave it on! From what I've read, this is more a method than an exact recipe, because what you have doesn't have to be the same each time.

Ingredients:

Chicken carcass, chicken necks, chicken bones with meat still on the bone
2-3 carrots
3 celery stalks
1-2 medium onions
3-4 garlic cloves
bay leaf
pepper corns
salt
vinegar
water

So I put the carcass and neck in the pot. Most of the meat on the drumsticks and wings was still on the bone as it hadn't cooked enough to really dissolve the tendons. The neck was completely uncooked and kind of gross, but it should provide flavor. My crock pot is pretty big, so there was plenty of room.

I roughly chopped the carrots, celery and onion. I did peal the onion, though I've read that leaving the skins on can add flavor and color (I've heard of people dying eggs with a dye made from onion skins) The skin on my onion was dubiously clean, so I skipped that. The garlic went in as whole, pealed cloves.

Besides the aromatics (that is what Martha Stewart told me the onion, celery, and carrots were called), I added a good amount of peppercorns, two bay leaves, and a little salt. I also added a dash of rice wine vinegar--I read that it helps the bones dissolve and release the gelatin, which is supposedly the marker of a correctly made stock.

Babysitting!

All of that was covered with cold water to the top of the pot. I put the lid on and put it on high for an hour and then switched it to low and let it cook for over 12 hours. Every couple of hours I scooped off some of the fat and scum from the top, but besides that I mostly let it go from 8 am when I put it in and when I took it out at 11:30 pm after coming back from babysitting. The rib bones had all softened and broken and the stock was a rich color and flavor. 

I strained the broth through a fine mesh strainer and then strained again through a cloth and strainer to get rid of the impurities. It then went into the fridge to cool. I did save the meat for the puppies--it had given up all its flavor and tasted like sawdust, but my dogs still love it! The fat should rise to the top to be scraped off and the rest can be frozen or used in soups. I'm planning on using it to make a cauliflower soup!

A Few of my Favorite Things: Or Leftovers!

 So this is one of the yummy dishes I sometimes throw together and then regret that I don't remember what I did so I could make it again later. It is leftovers--but completely different than the original dishes. I had leftover chicken breast, left over jalapeno, part of a bag of frozen spinach, an onion, and a bunch of mushrooms--along with a couple of portobello mushrooms.

There is a local food co-op nearby that buys food in bulk and sells it out of a warehouse at low prices. The veggies are of mixed quality, sometimes good, sometimes bad--but one thing they do very well is local foods. They have a variety of meats, cheeses, dairy, eggs, and these mushrooms--all from local growers. Unlike most of the other locally grown products, these mushrooms are actually a LOT less expensive than what you'd find in the store. These mushrooms were 62 cents each--as compared to 2$ for one at the grocery store. Plus local and fresher!

So I diced the onion and set it all to fry in a skillet sprayed with cooking spray--once it had started to soften I tossed in the diced mushrooms, and leftover jalapeno. I added chili powder, cumin, garlic, and salt and pepper--along with some red pepper. I chopped some leftover shredded chicken and added it to the pan. That sauteed while I defrosted and drained the frozen spinach, which was stirred in. The portobellos were grilled on the George Foreman grill one at a time and tossed in the oven to keep warm after. While the mushrooms cooked, I stirred in some cream cheese to the saute pan.

Once the mushrooms were grilled, they were topped by the sauteed vegetables, with chopped avocado sprinkled on top.

The Verdict: A quick and healthy meal--heavy on the veggies, with some lean protein, healthy fats, and a good dose of heat! Stuffed portobellos are among my favorite foods--and I'm so glad I found a source for them on the cheap so I can eat my fill without feeling guilty! I made enough for dinner tonight and lunch at work tomorrow, which makes this a success in my books. Plus there was some extra topping that I'll put in my breakfast eggs. This is where the good eating is at!

My First Pork Roast

I do like pork loin, but still.

So I understand there is a rule that you aren't supposed to make something the first time for a party, but we've already established how bad I am at following directions. So for my sister's birthday dinner, I decided to make a pork roast. This was not just my first time making a roast of any kind, but one of my first times eating a pork roast. My mom doesn't love pork, so it rarely featured on our dinner table growing up.

This recipe was followed pretty closely from the Everyday Cooking Light cookbook. I've had good luck with the recipes in this book, and since I have never made something like this before I wanted to follow the directions to get it right.

Ingredients: 
2 tsp olive oil
3 lbs boneless pork loin tied at 1 inch intervals
1 tsp ground coriander 
salt and pepper
1 lbs small onions (cipollini, white onion, and a shallot is what I used)
2/3 cup white wine
1 cup low sodium chicken broth
1 tsp fennel seeds
orange zest
1/2 cup coarsely chopped dried apricots
1 tsp red wine vinegar

 Unfortunately, I was trying to get this ready on a tight schedule so it would be finished for the party, so I neglected to take as many pictures as I usually do. But it is a pretty simple recipe--not too many ingredients or steps!

The roast is seasoned with ground coriander, salt and pepper, and tied with string. Youtube helped me with the tying--the trick is to do one long string and loop and twist. The roast is browned on all sides in my dutch oven which was heated to medium high--I even propped it up to get the ends. The seared roast went onto a plate while I tossed the shallots, cipolini onion, and white onion in the pan cooked them until they were brown.

After the onions had taken on the lovely brown color, picking up the bits from the bottom of the pan, I added the roast back, and sprinkled the chopped apricots, fennel and orange zest around and poured on the broth and wine. The lid went on the roast and into the oven it went. I had borrowed a meat thermometer, but it didn't seem to want to go over 100 degrees. Fortunately the roast was not underdone--maybe a little over since I kept cooking it, but my brother in law said it was right.

Now I read the directions from the book--there is a last stage I missed--the vinegar needed to be added and the sauce thickened. It was pretty hectic getting this on the table--since I was cooking it at my house and serving it at my sister's next door.


The Verdict: I am really coming around to fruit in my meat dishes, the pork was sweet and tender, and the apricots were not overpowering at all. The onions were SO good--I used the leftovers in my eggs the next morning. I usually like more assertive flavors, so I might amp up some of the rub, or do a dry rub earlier in the day, or remembering to add the vinegar would help. The good news is I bought my own meat thermometer. I served this with a butternut squash risotto, and sauteed broccoli.

Butternut and Black Bean Toastadas

One of my favorite ways to figure out what to eat has been to buy some veggies and look for different ways to cook them. This is one of my very favorite recipes that I've invented. I figured if I write it down, then others can enjoy it, and it might be more consistent the next time I make it. The hardest part of this recipe is cutting the butternut squash--so if you are in a hurry buy pre-chopped.

Ingredients:
1 medium butternut squash,
1 medium/large onion
1 can black beans
taco seasoning packet
chili powder
cayenne pepper
salt and pepper
corn tortillas
light cream style cheese (skinny cow is what I use)
salsa or other toppings

When I made this last, I used butternut squash leftover from another recipe, which saved a lot of time chopping! Even though the squash can be time consuming to prepare, this is actually a pretty quick and versatile dish. You could serve it over rice, in burritos, enchiladas, or as a dip. I usually eat it with cheese, but without it could be a vegan, gluten free dish depending on what you serve it with. 

The onion is diced into small pieces, and placed in a medium saucepan sprayed with cooking spray and heated to medium hot. I let them soften a little and then add the butternut squash. That cooks for about 5 minutes, before the drained black beans are added along with about half the taco seasoning packet (use low sodium or just use chili powder and cumin), about 2 tablespoons chili powder, and a dash of cayenne, and salt and pepper to taste. I like quite a bit of heat to balance out the sweetness of the butternut squash, but taste as you cook and adjust.

As this cooks, the onions and butternut really cook down and get almost syrupy with the seasoning, and adding the beans lets them get some of that flavor. I let it cook until the butternut cooks through, and becomes soft.

At this point the mixture could go into lots and lots of things--served on rice, chips, or even folded into scrambled eggs. I like this as a topping for crispy corn tortillas. To save calories and money, I toast my own in the oven. I take corn tortillas, spray them with cooking spray, lightly salt them, and toss them directly on the rack of a preheated oven on broil. I check them often, turn and rotate, until they are crispy and not too dark. They burn quickly if you don't watch carefully, so keep an eye on them. This batch I made had some that were over done--you can really see if your oven has a hot spot if you don't rotate them. Still they are delicious and healthier than buying tostatas pre-made from the store.

 The verdict:
The spicy cayenne and the sweet butternut and onions make a balanced flavor profile that goes well with the creamy cheese, and crunchy toasted tortillas. This is a regular dish on my rotation. I'll make up a big batch and divide it into serving size tupperware and bring to work with tortillas, cheese, and salsa. I've also used it in my morning egg bowls to add some veggies and flavor.