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Roasted Potato Pizza

I love that the cooler weather is allowing me to use my oven again.  I was getting to darn near grill overkill.  I was in the mood for pizza so I improvised.

In my CSA box was bag of potatoes.  Not just any potato, but one with a beautiful pink flesh.  I thought they might taste pretty good on top of a crust with cheese. I was right.  I decided to take my pizza to a new level.  I caramelized some onions and utilized the shredded mozzarella-provolone mix and crumbled goat cheese I had in the refrigerator.

Let me tell you, outstanding!  I used some fresh rosemary and thyme from my garden to bring the flavors all together.  It was pizza nirvana.  You got the sharpness from the mozz/prov cheese, the sweetness from the onions, topped off with the tangy-creaminess of the goat cheese.  Heaven.

Supplies:

  • 1 store bought tin of pizza dough
  • 5 small red potatoes, washed, dried and thinly sliced
  • 1 large onion, thinly sliced
  • Olive oil
  • 1 c shredded mozzarella/provolone cheese
  • 1/4 c crumbled goat cheese
  • fresh thyme and rosemary, chopped
  • S & P to taste

Line your sliced potatoes on a cookie sheet and drizzle with olive oil until just coated.  Bake at 400 until soft in the center (about 15- 20 mins).  Don’t cut your potatoes too thin, they will turn into potato chips if you do. You don’t want that. Once done, set off to the side to cool

Meanwhile as your potatoes are roasting, caramelize your onion.  Sautee onions in a large enough pan with 2 tablespoons of olive oil on medium heat.  Stir around until your onions turn a beautiful brownish color and get soft. Set off to the side to cool.

Heat a pizza stone at 450 until good and hot. I put the pizza stone in the oven when I took the potatoes out.

Take your pizza dough out of the tin and shape on a cornmeal dusted pizza peel.  Don’t have cornmeal? Grits work just fine too.

Drizzle a little olive oil over dough.  Add shredded cheese, then layer the potatoes.  Next add the onions, and chopped herbs.  Sprinkle the crumbled goat cheese over the top and slide your pizza onto the hot pizza stone.

Let cook for 15-18 minutes or until the crust is golden brown and the cheese just melts.

My rustic (for lack of a better word) finished product…

Go..make..now!

 
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Posted by on October 7, 2010 in Uncategorized

 

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Curried Cabbage with Bacon

I was asked if I had any good recipes for cabbage.  Normally I make cabbage rolls or just put it in a pan with (God forgive me) gobs of butter.  So off to the pantry I went to see what I had that might make a head of cabbage into something spectacular.

Lo and behold, I rediscovered my jar of curry powder. Oh how I love the smell of curry powder.  I love the wafts of coriander, turmeric, cumin, etc.  Unfortunately, I don’t use curry powder as much as I should. It’s a great spice to have on hand.

My little jar of curry powder took my pretty head of cabbage and turned it into  something amazing.  I used bacon to give it a smokey undertone and fantastic garnish (who can go wrong with bacon?!).  The arugula didn’t give it as much flavor as I thought, but it gave it a nice color contrast.

This recipe is simple. It’s braised cabbage with amazing flavor from the curry powder.

Supplies:

  • I head of cabbage, roughly chopped
  • 1 medium red onion, finely sliced
  • 1 small bunch of arugula, roughly chopped
  • 2 tablespoons curry powder
  • 1/2 can of chicken stock or broth
  • 3 slices of thick cut bacon, diced
  • S & P to taste

In a large pot over medium heat, cook the bacon until it is crisp. Remove the bacon from the pot, on to a paper towel and set aside. Add the onions to the pot with the bacon fat and cook for 2 to 3 minutes.

Stir in the curry powder. Then add in the cabbage and arugula and stir well, tossing with the onions, about 5 minutes.

Season with salt and pepper.

Add in the chicken stock and cover with a tight fitting lid.

Reduce heat to low and let steam for 10 to 15 minutes. Cabbage should be tender.

Add in the crispy bacon and serve.

 
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Posted by on September 24, 2010 in Uncategorized

 

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Healthy Bloomin’ Onion

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Kath Vogelmann had asked if I could do a Bloomin’ Onion for her using a Walla Walla from HighCross Farm.  I had never made one before so I scoured the Internet for recipe ideas.

A little back story on me before I continue.  I had gained a ton of weight when I had my two children.  They are now 17 and 15 respectively.  The weight made itself at home.  I decided this year to take the bull by the horns and lose weight the right way through diet and exercise.  I got a personal trainer and decided to cut calories and eat organic.  I have thus lost almost 30 pounds since I started this in March.

This brings me back to recipes for Bloomin’ Onions.  Almost every recipe I saw was a deep fried recipe.  All the nutrition information that came with had the Bloomin’ Onion at 2,ooo+ calories when it was all said and done (This includes the batter, breading and sauce). Yeah, Sarah can’t have that.  Bummer.  So what to do?

I decided to try and do a baked Bloomin’ Onion.  I was a little worried because to me, pre life change (notice I didn’t say diet? hehe), the best part was the fried crunchy outside.  I decided to coat the onion in egg white rather than whole egg and slather it in seasoned bread crumbs.

My thoughts:  This came out better than I had expected.  The top of the onion pedals were nice an golden brown and crunchy.  The bottom of the pedals were soft and creamy.  The sauce, oooooooh the sauce.  Unbelievable!  The whole onion baked was about 130 calories, including the breading.  The sauce I made low-fat by using fat free sour cream.  Granted you don’t have the ultra crispy outside that frying gives, but for a healthy alternative, this is pretty darn wonderful.

Bloomin’ Onion

  • 1 large sweet onion
  • 1/2 c bread crumbs
  • 2 egg whites, lightly beaten
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika

Preheat the oven to 375. Lightly spray a baking sheet with olive oil spray.

Peel the skin from the onions and trim the bottoms so that the onions sit flat. Cut the onion into wedges; making sure you dont cut all the way down to the bottom by cutting only three-quarters into the onion for a “flower” effect.  I cut out about an inch circle from the center of the onion so there was a place to hold the sauce.

Transfer to the baking sheet. In a small bowl, combine the bread crumbs, garlic powder and paprika. Set aside.

In another bowl, whisk the egg whites lightly with a fork. Pour the whites over the onion to cover thoroughly and then sprinkle evenly with the seasoned crumbs. Spray lightly with olive oil spray and bake for 40 to 50 minutes, until the onions are lightly browned. Place sauce in center of the onion.  Serve immediately.

Sauce

  • 1/2 c low-fat sour cream
  • 2 tablespoons ketchup
  • 1/2 teaspoon season salt
  • 1/8 teaspoon red pepper flakes or cayenne pepper
  • 1.5 teaspoons creamy horseradish sauce
  • 1/4 teaspoon paprika

Combine all ingredients and serve immediately.  Store left overs in refrigerator.

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Posted by on August 6, 2009 in onions

 

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Salsa

I took these…

and turned it into this!

Closer…

I made mine rather hot.

Salsa

2 large tomatoes chopped

1 hot pepper finely diced (if you don’t want your salsa on fire, take out the veins and seeds)

1 medium onion diced

2 cloves of garlic minced

1 handful of cilantro finely chopped

Juice of 1 lime

Mince your garlic, dice your onion and chop your tomatoes. Put into a medium sized bowl and mix together. Chop your cilantro and pepper and add to tomato mix.  Add the juice of a lime, stir and refrigerate.  Let it sit for a bit so the flavors marry. (It’s equally good if you don’t..I suppose it’s personal preference). Enjoy with chips or use in your favorite recipe.

I do have to comment on the onions I have been getting from HighCross Farm.  They are the best tasting onions I have ever had.  They put store bought onions to shame.  Same goes for their garlic.

 
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Posted by on August 18, 2008 in salsa

 

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