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Monthly Archives: August 2011

Summertime Pizza

It all started with a pizza craving.  Gooey cheese, fattening meats, naughty for you crust..mmmmm. But I digress.  I wanted pizza and I was going to have it (and have it healthy).

In my CSA box this week was some basil and some summer squash.  I had a left over tomato from the prior week’s box.  I decided to forgo the traditional tomato sauce and use part-skim ricotta and the fresh basil.  I loaded it up with veggies, and sliced apple chicken sausages and topped with a very light sprinkle of grated parmesan cheese.  What I got was nothing less than amazing.

The ricotta was so creamy and when you got a bite of the fresh basil..Heaven (seriously).  The veggies were beautifully crisp and fresh.

The produce from Highcross Farm is so gorgeous and so delicious, I really feel spoiled being a CSA member.

Supplies:

  • 1 tube (I know, I know) pizza crust
  • 1 zucchini, sliced
  • 1 shallot sliced into thin rounds
  • 1 good handful mushrooms, sliced
  • 1 tomato, sliced
  • 1/2 teaspoon garlic powder
  • Fresh basil
  • Grated parmesan cheese
  • 1 tub part-skim ricotta cheese
  • 2 links chicken sausage (I used apple)

Preheat oven to 450.  Shape pizza dough on a greased cookie sheet according to package instructions.  Bake for 10 mins.  You want the edges to be at the point where they are just starting to turn brown.  Pre-baking your crust will prevent it from getting soggy from the vegetables.  Take out of the oven, but leave the oven still on.

Spread ricotta cheese over the crust and sprinkle whole basil leaves over the ricotta.  Sprinkle with garlic powder.

Layer your vegetables and sausage anyway you wish.  Sprinkle with grated parmesan and bake until the mushrooms and zucchini have just about to soften and the sausage is heated through.  For me it took about 15 or so minutes. Keep an eye on it.

If you feel your crust is getting too dark before your pizza is done, cover it with pieces of tin foil.

I enjoyed mine on my deck with a nice glass of wine.  I love summer.

 

 

 
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Posted by on August 25, 2011 in Uncategorized

 

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Roasted Tomato and Jalapeno Salsa

There is nothing like late night TV, chips and salsa.  I have made salsa time and time again.  I love it.  It’s easy, it keeps well in the refrigerator and it’s healthy.

This time around I decided to roast 1/2 the tomatoes and 1 pepper I had gotten in my CSA box.  Roasting the veggies gave the salsa a nice rich depth and a nice sweetness to the salsa.  My family loved it.

I love making salsa because there are no measurements. Throw it all into a food processor and go.

This is what I used to make mine:

Supplies:

  • Four tomatoes (2 roasted, 2 roughly cut up) and 1 jalapeno pepper roasted
  • 1 onion
  • 1 handful of cilantro
  • 2 cloves of garlic
  • pinch of salt
  • black pepper to taste

If you have never roasted veggies before it’s easy.  Just put your veg on the bottom of a shallow roasting pan and drizzle with olive oil. Roast in a 400 degree oven until soft and the skins are a little dark.  Let cool completely.

It’s up to you if you want to leave the seeds of the pepper in the salsa or take them out.  We like our a little on the hot side.

Throw the cooled veg into a food processor with the rest of the ingredients and pulse until well blended.

Store in an airtight container.  Enjoy whenever.  Jeff and I like ours on the couch while watching Storage Wars. haha.

 
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Posted by on August 18, 2011 in Uncategorized

 

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Beet Doughnuts

Yes, you read that right. Beet donuts.  A friend of mine send me a recipe and encouraged me to try it if I should happen to get beets in my next CSA box.  In my box were three beautiful red beets just waiting to be turned into donuts.

One word for these donuts. Fabulous!  The beet taste is very subtle and perfectly sweet (but not too sweet).  This batter is meant to be baked not fried.  If you do not have a doughnut pan, scoop the batter into muffin tins.   They truly came out beautiful. Not as red as I would have liked, but when you break one in half you see awesome speckles of beet bits. Gorgeous.

Supplies:

  • 1.5 C AP flour
  • 1/2 C granulated sugar
  • 1/2 C roasted beets, chopped (you could microwave them until soft as well)
  • 1/2 C milk
  • 1.5 teaspoon vanilla
  • 1.5 teaspoon baking powder
  • 2 eggs
  • 2 teaspoon vegetable or canola oil
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • pinch of nutmeg

For the Glaze:

  • 1 C powdered sugar
  • 2 tablespoons milk (give or take to get desired consistency)

Preheat oven to 350.  Lightly grease your doughnut pan (or muffin tin).

In a medium mixing bowl, mix together all the dry ingredients.  Set aside

In a food processor or blender pulse your beets until you come close to a puree.  I left mine on the chunkier side, hence the lack of red color.

Add milk to beets and whisk together.  This will not be a uniform consistency so don’t be alarmed.  Add beet mixture to flour mixture with the oil and vanilla.  Mix until well blended.

Scoop batter into doughnut pan or muffin tin.  Make sure you don’t come all the way to the top (especially with the doughnut pan).  Your batter will over flow when it rises.

Bake 11-15 minutes or until a knife inserted comes out clean.  Let cool on a wire wrack completely.

See what I mean about beautiful beet flecks in the doughnut?  Love it.

For the glaze:

Slowly add milk to powdered sugar until you get the consistency you want.  I like my glaze on the thin-ish side so it can melt into the doughnut.

Dip the top of your doughnut into the glaze and let set on a wire rack.  I would suggest putting paper towel under your wrack so your counter isn’t covered in glaze.

These are perfect with a nice cold glass of milk.  Just sayin’…

 

 

 
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Posted by on August 11, 2011 in Uncategorized

 

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Super Lemony Linguini

When I peeked into my CSA box at the drop off site, the smell of the lemon basil hit me with full force.  Man, I love lemon basil.  On the way home I was brainstorming on what I could do with it (Yes! I actually have time for dinner tonight! woot!).  At first I was thinking lemon basil infused lemonade (Which I still might make this weekend).  The rumbles in my belly told me I was more hungry than thirsty, so I thought some more.  Then I remembered I had a small container of greek yogurt and a couple of lemons in my refrigerator…DING!

What I came up with was a wonderful summer dish.  Very light and very lemony.  I love it and I hope you do too.

Look how gorgeous this basil is!

I rushed home, opened my box, took a picture for you fine folks and got right to cooking.

Supplies:

  • 1 small container greek yogurt
  • the rind of 1 lemon
  • juice of 1 lemon
  • A small handful of lemon basil (chopped)
  • 2 tablespoons low-fat sour cream
  • S&P
  • Cooked linguini.  (Save some of the cooking water)

In a mixing bowl I whisked together all the ingredients except the pasta.  Set aside

Cook and drain your pasta according to package directions (saving some of the cooking water).

Add lemon sauce to pasta and mix thoroughly.  This will thicken up so loosen with a little bit of the pasta water ( I did it by ladle fulls).

Garnish with some whole lemon basil leaves and enjoy.

 
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Posted by on August 4, 2011 in Uncategorized

 

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CSA Thursday

  • Various summer squash
  • Beets!
  • Beans
  • Cabbage
  • Cucumbers
  • Onions
  • Hot peppers
  • Lemon Basil (My most favorite)

I have plans for those beets, oh yes I do…

 
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Posted by on August 4, 2011 in Uncategorized

 

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Summer Squash Mini Frittatas

Breakfast. They say it’s the most important meal of the day.  For years this was the meal I skipped the most.  With Jeff’s recent diagnosis of the Big “C”, my days have consisted of a barrage of doctors appointments, lab tests, scans and MRIs; all while holding down a full-time job. Phew!  Ironically, breakfast is the only meal I have had time for lately.  All the experts that tell us to eat a good breakfast to carry you through the day are 100% right.

I’ve been cooking for one in the morning.  Jeff and the kids are usually sleeping.  I decided to make myself some mini frittatas.  They are quick and easy to make and they store well in the refrigerator or freezer.  I used some of the red onion, patty pan squash and zucchini that were in my CSA box this week.  I also added some greek yogurt to give it a hint of tang.  They came out perfect.

Supplies: (Recipe makes 2 mini frittatas)

  • 4 eggs
  • 1/2 small zucchini, sliced
  • 1 patty pan squash, diced
  • 1 small red onion, thinly sliced or diced (I had some adorable baby red onions in my box, I sliced them into mini rings)
  • 2 heaping tablespoons Greek yogurt
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh rosemary, chopped
  • S&P to taste

Spray a skillet with non stick spray and sautee the onion, patty pan and zucchini on medium high until just barely soft.  Set aside to cool down a bit.

In a mixing bowl mix the eggs, yogurt, chopped herbs, cheese, salt and pepper until the eggs are pale yellow and have fluffed up a bit.

Add cooled veg to egg mixture and ladle into well greased ramekins or whatever smallish vessel you may have.

Set on a baking sheet and bake at 400F for 35 minutes.  A knife will run clear when inserted into the center. They will rise up a bit and be a gorgeous golden brown.

Let cool completely.  Run a butter knife along the edge of the frittata to loosen it and invert onto your plate.  Garnish with whatever you like.  For me it was a piece of toast and a glass of orange juice.  Now, I think I am ready to face the day.

Enjoy!

 

 

 

 
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Posted by on August 4, 2011 in Uncategorized

 

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