Pizza with Roasted Cauliflower, Potatoes, Pesto, Bok Choy & Tatsoi

20 Friday Nov 2009

Posted by in Dinner, Entree, Lunch, Recipe, Vegetarian

≈ 2 Comments

Tags

, , , ,

This green and white pizza is definitely not your traditional pizza. The roasted cauliflower provides a nutty aroma. Delicious served with Butternut Squash Soup. (*Indicates CSA vegetable.)

INGREDIENTS

  • 3 medium potatoes, washed well, quartered*
  • 1 medium onion, chopped
  • 1 bunch bok choy, rinsed and chopped*
  • 1 bunch tatsoi, rinsed and chopped*
  • 1 tbsp EVOO
  • 1 prepared pizza dough
  • 4 oz feta cheese
  • 4 oz freshly grated parmesan cheese
  • 4 oz freshly grated mozzarella cheese
  • 1-2 cups Roasted Cauliflower with Garlic*
  • 2 tbsp pesto (I used pesto I had made a few months earlier that I had frozen in my freezer, but you can also use a high quality bottled pesto)

DIRECTIONS

  1. Preheat oven to 475 degrees F.
  2. Using a pressure cooker, cook potatoes (add 1 1/2 cup water to the bottom of a pressure cooker, add the grate, then add the quartered potatoes, with skins; close pressure cooker according to your pressure cooker’s directions; bring to pressure over high heat, and cook for 3 minutes). Remove potatoes, let cool, remove skins, and cut into 1/2 inch pieces.
  3. Sauté onion in EVOO over medium heat, until translucent (about 8 minutes). Add chopped bok choy and tatsoi. Cook over medium heat until wilted. Season with salt and pepper.
  4. Roll out pizza dough onto a ROOM TEMPERATURE pizza stone coated with cornmeal. Roll pizza dough slightly over the edges of the stone. Take the dough over the edges and slightly roll it under, to lift it off the edges and to form a crust.
  5. Bake the rolled out pizza dough on pizza stone in the oven for 5 minutes.
  6. Spread pesto evenly over pre-cooked pizza dough. Top with Roasted Cauliflower and Garlic, sauteed bok choy and onions, and three different types of cheese.
  7. Bake at 475 for 8-12 minutes, until cheese and pizza crust begins to brown.


Pizza Dough

20 Friday Nov 2009

Posted by in Bread & Dough, Recipe, Vegan, Vegetarian

≈ 4 Comments

Tags

,

This is a fabulous medium crust pizza dough. If want a thinner crust, divide the dough into two portions for 2 medium sized pizzas. For one large, medium crust pizza, use all the dough. I use a bread machine to make this dough, but you can also do it by hand. For the by hand recipe, click here.

INGREDIENTS

  • 1 cup warm water
  • 1 tsp sugar
  • 1 tsp kosher salt
  • 1 tbsp EVOO
  • 3 cups all-purpose, unbleached white flour
  • 1 package (0.32oz) active dry yeast

DIRECTIONS

  1. Add water, sugar, salt and oil to the bottom of a bread machine pan.
  2. Slightly add flour to top, don’t mix.
  3. In the middle of the flour, make a small hole, and add yeast.
  4. Select the dough setting on the bread machine, and select start.

Roasted Cauliflower with Garlic

20 Friday Nov 2009

Posted by in Dinner, Lunch, Recipe, Side, Vegan, Vegetarian

≈ 1 Comment

Tags

,

This recipe is easy and delicious. For the original recipe, see The Gourmet Cookbook 2004. (*Indicates CSA vegetable.) Serve as a side or as a topping on pizza.

INGREDIENTS

  • 1 very large head of cauliflower, or 2 medium heads (end and leaves removed, florets and stem cut into 1-inch wide pieces)*
  • 1/4 cup extra virgin olive oil
  • 4-6 cloves of garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground pepper

DIRECTIONS

  1. Preheat oven to 425 degrees F.
  2. Toss cauliflower with oil, garlic, salt and pepper in a large bowl. Spread evenly in a 13X9″ pyrex baking pan.
  3. Roast stirring every 10 to 15 minutes, until cauliflower is golden and crisp-tender, about 30 minutes.

Mint Cilantro Chutney

20 Friday Nov 2009

Posted by in Dinner, Recipe, Sauce, Side

≈ 2 Comments

Tags

, ,

Serve as a condiment with a variety of indian dishes, such as Indian Cauliflower Curry. Recipe adapted from Nutrition Action Health Letter (September 2009).

INGREDIENTS

  • 1/4 to 1/3 cup mint leaves
  • 1/2 to 3/4 cup cilantro leaves
  • 1/4 cup low-fat plain yogurt
  • 1/4 tsp kosher salt
  • 1/2 to 1 tsp sugar
  • 1 tbsp high quality bottled lemon juice

DIRECTIONS

  1. Puree all the ingredients in a food processor, to create a sauce. Makes about 1/2 cup.

Indian Cauliflower Curry

20 Friday Nov 2009

Posted by in Dinner, Entree, Lunch, Recipe, Vegan, Vegetarian

≈ 2 Comments

Tags

, , , , , , , , ,

This is a tasty indian curry recipe, with lots of flavor and variety of texture. It can be made with a variety of vegetables. I’ve made it with the following combination of vegetables: eggplant, potatoes & green beans; cauliflower, sweet potato, and bok choy; and cauliflower and potato. Recipe adapted from From Curries to Kebabs: Recipes from the Indian Spice Trail by Madhur Jaffrey. (*Indicates CSA vegetable.)

Serve with Mint-Cilantro Chutney and Basmati Rice.

INGREDIENTS

  • 1 cup chopped onion
  • 2-inch piece of fresh ginger, peeled and chopped
  • 4-6 cloves garlic, chopped
  • 8 tbsp extra virgin olive oil (EVOO)
  • 2 medium to large boiling potatoes, diced into small 1/4″ pieces (boiled, cooled and peeled)*
  • 5 cups of cauliflower florets*
  • A generous pinch of ground asafetida
  • 1 tsp whole cumin seeds
  • 1 1/2 tsp ground coriander
  • 3/4 tsp ground cumin
  • 3/4 tsp ground tumeric
  • 1 28oz can crushed tomatoes, or diced tomatoes blended, or 3-6 small-medium tomatoes blended
  • 1 1/2 tsp kosher salt, or to taste
  • 3-4 fresh hot green chilies (such as jalapeno), whole but with small slits cut in each*
  • 2 medium bunches of bok choy or swiss chard*

DIRECTIONS

  1. Put the onion, ginger, garlic and 4 tbsp water in a blender, and blend until smooth.
  2. Pour the oil into a large, preferably nonstick, lidded pan and set over medium-high heat. When the oil is hot, put in the potatoes and cauliflower. Fry, stirring until they are lightly browned. Remove with a slotted spoon and set aside.
  3. Off the heat, remove all but 3 tbsp of oil from pan, then return the pan to the heat. Add asafetida and then cumin seeds. A few seconds after, add onion mixture from blender. Stir fry for 3-4 minutes. Then add coriander, cumin, turmeric, and cayenne pepper. Stir for a minute, then add tomatoes and cook, continuing to stir for another 2 min.
  4. Add cauliflower and potatoes, 1/2 cup water, salt and the chilies. Stir, bring to simmer, cover and cook over very low heat for 15 minutes. Add greens, cook for another 10-15 min. or until cauliflower is tender.

Barszcz (Eastern European Beet Stew)

20 Friday Nov 2009

Posted by in Dinner, Lunch, Recipe, Stew

≈ 2 Comments

Tags

, , , , , , , ,

This is a variation of Polish Barszcz and Russian Cabbage Borscht soup. For a soup, half the potato and cabbage. Recipe adapted from The New Moosewood Cookbook.

*Indicates a CSA vegetable.

INGREDIENTS

  • 2-3 medium potatoes, peeled and diced*
  • 2-3 medium beets, peeled and diced*
  • 3 cups water
  • 3 cups vegetable or chicken stock
  • 2 tbsp butter
  • 1 large onion, chopped
  • 1 tsp caraway seeds
  • 3 stalks of celery, chopped
  • 3 carrots, peeled and diced*
  • 1/2 head cabbage, chopped (about 3-4 cups)*
  • 1/4 cup or more chopped dill
  • 2 tbsp cider vinegar
  • 1 to 2 tbsp brown sugar
  • 1 14.5 oz can crushed tomatoes, or diced tomatoes pureed in a blender
  • Kosher salt
  • Pepper

DIRECTIONS

  1. Place potatoes, beets, water, and stock in a medium-sized saucepan. Cover and cook over medium heat until tender (20-30 minutes).
  2. Meanwhile, melt butter in a large stock pot over medium. Add onion, caraway seeds. Cook over medium heat, stirring occasionally, until the onions are translucent (8-10 min.).
  3. Add celery, carrots and cabbage, plus 2 cups of the cooking liquid from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender (another 8-10 min.).
  4. Add the remaining ingredients (including all the potato and beet liquid), cover and simmer for a least 15 min. more. Season to taste with salt and pepper.
  5. Serve hot with sour cream.

Indian Chai Tea

03 Tuesday Nov 2009

Posted by in Beverage, Breakfast, Recipe

≈ 2 Comments

Tags

My friend Justin shared this fabulous recipe with me while my husband and I were grad students in Virginia. Unfortunately, the first time I consumed this authentic tea, we had it at 5pm. I was up until 3am. If you want a strong jolt, skip the coffee and have some chai tea instead. It makes a fabulous winter post-breakfast beverage before a hike, studying, reading, or skiing. (Caution, this tea should be consumed in the morning or before 3pm due to its high caffeine and sugar content.)

ChaiTea

Servings: 2 (16 ounces) or 4 (8 ounce) cups

INGREDIENTS

  • 2 cups water
  • 6 cardamon pods, crushed
  • 3 tbsp fresh grated ginger
  • 4 spoonfuls sugar in the raw (use a small soup spoon or other equivalent silverware, not a measuring spoon)
  • 3 spoonfuls chai tea (try Teavana’s Masala Chai)
  • 1 ½ spoonfuls vanilla extract
  • 2 spoonfuls honey
  • 1 ½ cup non-fat milk

DIRECTIONS

  1. Add water through honey in a small to medium sized sauce pan. Bring mixture to a boil.
  2. Add milk, and return to a steady boil. Remove from heat, cover, and let stand for 5 minutes. Use a tea strainer and pour into mugs or tea cups.

Enjoy!

Sweet Potato Quesadillas

02 Monday Nov 2009

Posted by in Dinner, Entree, Recipe, Vegetarian

≈ 1 Comment

Tags

, , ,

These hearty quesadillas taste great with a flavorful salsa, such as Tomatillo & Cilantro Salsa, and sour cream. Serve with a side salad.

INGREDIENTS

  • 4 cups shredded, peeled sweet potato (about 3 medium)
  • 1 1/2 cups chopped onion (about 1 large)
  • 4-6 garlic cloves, minced
  • 2 tbsp EVOO
  • 1/2 tsp dried oregano
  • 1/8 tsp cayenne pepper
  • 2 tsp dried ground cumin
  • Salt and pepper to taste
  • Tortillas
  • Shredded cheese – mixture of white cheddar and feta; or white cheddar and monterey jack
  • Cooking spray

DIRECTIONS

  1. Saute onions and garlic in EVOO until onions are translucent.
  2. Add sweet potato, oregano, cayenne and cumin. Cook, stirring frequently in a large, deep dish saute pan to prevent sticking for about 10 minutes.
  3. When the sweet potato is tender, add salt and pepper. Remove from heat.
  4. On a cutting board or large plate prep the quesadillas: sprinkle a little cheese on one tortilla, spoon about 1/2 cup of sweet potato mixture on top of cheese, spread evenly up to the edges of the tortilla (you may need to add more or less of the sweet potato mixture depending on the size of the tortilla – ideally you want about a 1/2 inch thick layer of sweet potato on each tortilla), top with a little more cheese and another tortilla.
  5. Spray the frying pan with cooking spray. Add one prepared quesadilla, spray top with additional cooking spray. Cook until browned on one side and then flip and cook other side until crispy and brown. Repeat for remaining quesadillas.
  6. Top quesadillas with tomatillo salsa and sour cream.

Tomatillo & Cilantro Salsa

02 Monday Nov 2009

Posted by in Recipe, Sauce, Side, Vegan, Vegetarian

≈ 1 Comment

Tags

, , , ,

Excellent served with Sweet Potato Quesadillas.

INGREDIENTS

  • 2-3 cups halved, tomatillos (husked removed and washed)
  • 1 green jalapeno, seeded and halved
  • 1 red jalapeno, seeded and halved
  • 2 garlic cloves, halved
  • 1/4 to 1/2 cup fresh cilantro
  • 1 tbsp lime juice (high quality such as Santa Cruz Organic)
  • 1/2 tsp sugar
  • 1/4 tsp kosher salt
  • 2 medium shallots, chopped
  • Cooking spray

DIRECTIONS

  1. In the toaster oven (or oven) roast tomatillos, jalapeno peppers, and garlic: coat small baking sheet covered with foil with cooking spray, add halved vegetables, coat with a little more cooking spray. Broil in toaster oven for about 5-10 minutes until slightly brown and vegetables are cooked through.
  2. In a food processor, combine roasted vegetables, cilantro through salt. Blend. Stir in shallots and refrigerate until ready to use. Can be served warm or cold.

Fresh Apple Cake

02 Monday Nov 2009

Posted by in CSA, Dessert, Recipe, Vegetarian

≈ 1 Comment

Tags

, , , ,

applecake

INGREDIENTS

  • 2 cups unbleached, all purpose flour (plus 1 tbsp for dusting the baking pan)
  • 2 cups sugar
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 eggs
  • 1/4 cup applesauce
  • 1/4 cup canola oil
  • 4 cups apples (about 5-6 medium apples, peeled and cut into small 1/4 inch pieces)
  • 1 cup chopped nuts (such as pecans or walnuts)
  • 1 cup dried fruit (such as golden raisins or currants)
  • Cooking spray

DIRECTIONS

  1. Peel and chop apples.
  2. Preheat oven to 350 degrees F. Coat a bundt pan evenly with cooking spray and dust with about 1 tbsp of flour. Remove any excess flour.
  3. Mix dry ingredients (flour through nutmeg, only) in a large bowl. In a separate bowl whisk wet ingredients (eggs through oil, only).
  4. Combine wet and dry ingredients. Fold in apples, nuts and dried fruit. There is only enough batter to evenly coat the apples, nuts and dried fruit. The mixture will be very sticky.
  5. Pour evenly into bundt pan and cooking for about 45 minutes or until a toothpick comes out clean. Serve with vanilla ice cream.
Design a site like this with WordPress.com
Get started