Vermont Grilled Sandwich

We spent last weekend in Grafton, VT.  It is a cozy town in the Green Mountains.  It is quiet, peaceful, and simple.  You don't have to use Yelp to find a restaurant because there are only a few options.  And they are all good.  Everyone was friendly but not in an annoying, touristy way.  They just seemed so content and happy doing what they do.  It was a gentle kindness.  We felt so relaxed and comfortable all weekend.  

We did some hiking, hiked to a waterfall, visited a dairy farm (to eat ice cream and see cows, which are fairly disgusting animals), had a bonfire, survived 90+ degrees,  stayed in the cutest cabin, bought VT cheddar cheese, dined easy.  

I brought home way too many local VT goods.  Maple Smoked Cheddar Cheese.  Mango Habanero jelly.  (Also a million gallons of maple syrup.)  I always I hate when I find a recipe that calls for weird, impossible to find ingredients.  That is exactly what this recipe is.  Are you going to drive to Grafton, VT to buy the ingredients to make this sandwich?  No.  Don't do that.  

Let me tell you the important parts of this sandwich.  First, tempeh on sandwiches is delicious.  It gives vegetarian sandwiches some substance.  Second, smoked cheese tastes like ham.  Third, spicy jelly on sandwiches is real good.  Maybe I should call this jam.  Jam is a much more pleasant word.  Anyways, this mango habanero jam has all the flavor from the habanero without it being overly spicy.  I don't know how they do it, but it is currently my new favorite thing.  

I crave sandwiches all the time.  I love sandwiches.  We often associate sandwiches with a sandwich place because they are actually not super easy to make at home.  You need freshly baked bread, a sauce, some good cheese, and the prepared fixings.  That is what you need if you want a sandwich equivalent to one you would find at a shop.  They are not always easy to throw together.  Once you prepare each individual component, it can take a while and be expensive if you aren't willing to continue eating the same sandwich several times later to use up all the leftovers.  But, I have realized that good vegetarian sandwiches are hard to find a local sandwich shop.  I will even say...they suck.  Typically you can choose from:

1.  Caprese sandwich (good, but not really a true sandwich)

2.  Egg salad sandwich (also just a different kind of sandwich)

3.  Grilled cheese (get out of here)

4.  Grilled, soggy veggies on bread (let's be honest, no one likes you)

So I have pretty much given up on finding a good vegetarian sandwich anywhere but in my own kitchen.  Most restaurants know they need a vegetarian option but don't give it any respect.  Somewhere "vegetarian" got translated to "I hate my life, don't worry about it."

Also, I am planning to become more a "jam person".  I don't like non-homemade jams.  Never have.  Will I make jam?  Probably not.  But I will eat it.  

To all my Vermont peeps, much love.  

Vermont Grilled Sandwich

by foodforscot

3 slices of tempeh, smokey maple bacon flavor

2 slices of Seeduction bread (a whole grain, nutty bread made at WFM)

1 tbsp of salted butter

1-2 tbsp of mango habanero jelly

2 slices of maple smoked Vermont cheddar

handful of spinach

½ of a roasted red pepper

Prepare all your sandwich fixings. First, slice the bread. Butter one side of each slice. Slice the cheese and remove rind. Cut the roasted red pepper.

Heat a non-stick skillet or griddle over medium heat. Add a little olive oil and brown the tempeh a few minutes on each side. Remove from heat and set aside.

Pick up one of the buttered pieces of bread and slather the jelly on the non-buttered side. Place the slice of bread, butter side down, in the same pan you used to sauté the tempeh. Put a single layer of the cheese on top of the jelly. Then layer on the tempeh, spinach, and roasted red pepper, in that order. Finally, add another single layer of cheese and place the other piece of bread, butter side up, on top. Grill until first side is golden brown. Flip and grill the other side until golden brown.

Once bread is toasty and cheese is melty, remove sandwich and place on a cutting board. Let set for a few minutes. Cut in half. Serve with a pickle.

(Servings: 1, Prep time: 10 min., Cook time: 15 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  8/10

Effort:  1/5

Dishwashing Effort:  1/5

Creamy Cauliflower and Spinach Mac

Since I last posted, I have tried over 25 recipes.  And not posted a single one.  The main reason this happened is because I hate you.

Aw, not really.  I don't have answers here.  What I do know is:  Mark Bittman's cookbook "The Food Matters" has changed my life.  I purchased the book without any idea of what kind of cookbook it was and didn't even have any recommendations from anyone to buy this book.  Let me start by saying...if you believe in eating whole foods, whole grains, mostly vegetarian, but without weird rules like: "No carbs", "No fat", "No sugar", "No meat", buy this book immediately.  Why I like Bittman's book:

1.  His recipes are the type that I only have to read once and I know how to make the dish.  I don't have to keep going back to the recipe and reading details about timing and proportions.

2.  He believes that bacon (sausage, prosciutto, pancetta, etc.) don't really count as meat.  He never says this.  But that is what I think, they are just flavor blasters.

3.  He loves beans.  We love beans.

4.  We agree on the topic of sugar.  If you want something sweet, eat real sugar.  Whether it is honey, maple syrup, refined cane sugar, agave or even the sugar in fruit.  They all got calories.  They all are quite tasty.  But don't eat too much of it.  Or eat it too often.  And don't ever for a second believe that consuming something sweet can be free.  Sweetness comes from only one thing...sugar.  Don't believe any other nonsense.  Ok...it can also come from my dog, sugar plums, and unicorns.

5.  The recipes clearly have much inspiration from a variety of cultures including Mediterranean, Indian, Latin, Asian, etc., but also often just some classic American meals and ingredients.

Which is why, out of the 15 some recipes I have made from his book, I chose this one to share first.  Mac and cheese is a favorite dish of many.  I didn't grow up eating it.  And it is one of the many American dishes that makes me raging angry (go ahead, roll your eyes, sooooorrrrrrry).  So now that I got all my negativity out, I have to say that I would eat this cauliflower mac over regular mac and cheese any day.  The pureed cauliflower paired with the dijon is what does it for me.  I added a cup of sharp cheddar, but honestly, it would be delicious without cheese.  I also added an entire large bag of spinach because this actually makes a ton of sauce.  This would also be a great stove top mac because the sauce is so creamy.  And it is creamy, btw, without the addition of milk, cream or butter.

Another thing that has changed my life is that we found out our dog is half Catahoula Leopard Dog and a quarter mastiff.  According to a mail in saliva DNA test.  His personality is quite unique (yes, I know, I am biased).  That is him glaring at us outside our tent in Southern Vermont.  If you have never seen a dog give a dirty look...well, now you have!

When we were camping last summer in San Juans, this guy pulled this same badattitude.  He was cold, had been hiking all day and was tired, and it started to rain a little, so he insisted on being allowed to take a nap inside the tent.  Probably snuggling up in our sleeping bags and nesting.  Not having to lay in the dirt, you know, normal dog needs.  Well, we let him in, zipped up the tent, and went back to camp fire to finish dinner and clean up.  Five minutes later, guess who comes frolicking over to the camp fire.  He's like, "Wait where did you guys go?  You know...you left me in the tent.  I woke up...and you were gone.  So I jumped out the top, ripped the mesh a little.  Hope that's ok."

Actually, no, that is not ok.  Because we had to sleep in that tent that night.  And it snowed.

He literally jumped through the top mesh of the tent.  He didn't tear through the side.  Or scratch open the zipper.  He just jumped up, over and through the top of the tent.  Amazingly, very little damage was done.  As if he needed to get out, but didn't want to completely demolish his sleeping quarters for the night.

Which is why on this camping trip in Vermont, little puppy dog doesn't get the luxury of napping in the tent after a long hike with his pack on.  Which is why he sat outside the tent and glared at us for a good hour.  And that is the personality you get when you cross a Catahoula with a mastiff.

Creamy Cauliflower and Spinach Mac

adapted from The Food Matters by Mark Bittman

2 tablespoons olive oil, plus more for greasing the baking dish


Salt


2 1⁄2 cups vegetable or chicken stock or water

2 bay leaves

1 cauliflower, cored and separated into large pieces

16 ounces elbow, shell, ziti, or other cut pasta, preferably whole wheat

1 cup grated cheese (like sharp cheddar, Gruyère, or Emmental or a combination)

1 tablespoon Dijon mustard, or to taste

1 ⁄8 teaspoon nutmeg, or to taste

Black pepper

1 bag/box of baby spinach

1 ⁄4 cup grated Parmesan cheese

1 ⁄2 cup or more of whole wheat bread crumbs, optional

Heat the oven to 400°F. Grease a 9-inch square baking dish with a little oil. Bring a large pot of water to a boil and salt it. Put the stock with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand.

Cook the cauliflower in the boiling water until very tender, 20 to 25 minutes. Scoop the cauliflower out of the water with a slotted spoon and transfer it to a the pot with the vegetable stock in it. Add the pasta to the boiling water and cook until still somewhat chalky inside and not yet edible, about 5 minutes.

Remove the bay leaves from the stock. Carefully process the cauliflower and the stock, the 2 tablespoons oil, the cheese, mustard, nutmeg, and a sprinkling of salt and pepper, using an immersion blender (or potato masher, or transfer to blender/food processor).  If the sauce seems too thick, add more stock. Taste and adjust the seasoning. Combine the sauce, spinach and pasta, toss, and spread the mixture evenly in the dish. (You can make the dish to this point, cover, and refrigerate for up to a day; return to room temperature before proceeding.)

Sprinkle the top with the Parmesan and bread crumbs if you’re using them. Bake until the pasta is bubbling and the crumbs turn brown, 15 to 20 minutes. Serve hot.

(Servings:  8, Prep time:  1 hr., Cook time:  20 min., Difficulty:  Easy)  


Printable Version


foodforscot Ratings:


Shanon (taste):  8/10
Scot (taste):  8/10
Effort:  3/5
Dishwashing Effort:  3/5

Ham, Australian Cheddar, Fig and Grilled Zucchini Quesadilla

Next up in the series, Food from Me to You...a new quesadilla recipe.  Quesadillas like this are my go to "I am too busy to cook" meal.  Even though I avoid excessive use of deli meat, I do eat it randomly.  And I always give it a quick sear on the skillet before putting it in my concoctions, tastes about 80 times better that way.  This quesadilla is a combination of ham, australian cheddar (super creamy), a fig spread and grilled zucchini.  I definitely put either some goat cheese or some cream cheese in these, as well, because clearly, I am incapable of not adding soft cheese to every single thing I put on the plate.  

Also, I love acid.  And anytime I make a quesadilla or grilled sandwich or make some sort of a grilled cake (like these), I always eat it with aggressively dressed greens.  Some baby spinach, spring mix, arugula, etc.  I usually eat about half a bag of baby spinach (so like 2.5 ounces) with one quesadilla.  So normally it is a lot more greenage than what is in the photo.  I think I was just running low.  

The purpose of sharing this recipe isn't so you go out and buy all these rather strange ingredients and put them together (although, go for it, this was extremely well liked by Scot), it is instead to share with you one of my regulars.  BTW, fig spread is Scot's Betty Boop lately.  Or his new "sweet potato".  If you have never had it, it is basically the filling in a Fig Newton, but classier.  

PS:  In case you didn't notice, I gave foodforscot a Facebook page for Christmas.  And I added FB liking capabilities all up in here.  I am hoping this allows for better communication.  The commenting via the blog is sort of 1991, so I hope adding the ability to comment on FB makes things a little easier.  Also, YOU can upload pics and comments on the FB page anytime and send me hate mail there.  

2012 foodforscot Kitchen Tip:  Don't buy salad dressing.  I promise you, you will never regret it.  All you need is to stock your pantry and fridge with ingredients (which basically never go bad) that allow you to whip up whatever dressing you want.  I eat some sort of vinaigrette or dressing at least 3 times a week and I make it each time (or use up the leftovers right away).  So what ingredients are need to whip up a dressing?

-Vinegars (I always have balsamic vinegar, apple cider vinegar, red wine vinegar, white wine vinegar, rice vinegar...but Champagne, Sherry, and other flavored vinegars are fun to throw into the mix)

-Oil (almost always olive oil, but for Asian and Mexican, you want a light oil like Veggie)

-Salt and pepper

-Dijon mustard

-Honey (or other sweeteners like Maple syrup, agave, jelly or jams, etc.)

Those ingredients alone can do wonders.  However, there are probably lots of other ingredients and condiments hanging around that can give you even more options including:  Worcestershire sauce, Soy sauce, other mustards, Sriracha, fresh or dry herbs, weird Asian oils/Fish sauce/etc., lemons, limes, ketchup, relish, and many more.

Are you thinking...what about the creamy dressings?  Well, all you need is fat:  mayo, sour cream, yogurt, milk, etc.  

I always have all of these ingredients.  And I hate bottled salad dressing.  Even before the "eat whole foods, don't eat processed foods" movement, I hated bottled salad dressing.  I think it is because once you start making vinaigrettes, you won't turn back.  

Should I take a bow?  Geeez.  Sorry about that multi-paragraph kitchen tip.  I think you get the idea.  

Ham, Australian Cheddar, Fig and Grilled Zucchini Quesadilla

Ham

Australian Cheddar

Goat cheese, probably

Dijon

Zucchini, sliced and grilled

Fig spread

Spinach flour tortillas

Olive oil

Salt and pepper

Make a quesadilla and serve with a salad greens tossed in a balsamic vinaigrette.

(Servings: any, Prep time: 10 min., Cook time: 10 min., Difficulty: Impossible)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  9/10

Effort:  1/5

Dishwashing Effort:  1/5

Grilled Eggplant Subs with Mozzarella and Tomato Jam

Ya had me at tomato jam.  

Joanne posted this recipe not too long ago.  And although I love everything about this concept for a sandwich, it is the tomato jam that gets me every time.  It is like the Red Onion Marmalade, but with some fire-roasted tomatoes added in.  

I think of this sandwich as being sort of like an Eggplant Parmesan sandwich.  In the sense that it has the eggplant, tomatoes, and mozzarella cheese.  However, the eggplant is grilled.  The tomatoes have tang from the balsamic vinegar and sweetness from the caramelized onions and brown sugar.  And the mozzarella is smoked (smells like ham).  Also, there is no parmesan and some peppery, bitter arugula thrown in there.  

Rach. Ray has some signature ingredients she uses over and over.  Like Bobby Flay and manchego cheese.  Like Paula Deen and butter.  Like Giada and Parmesan.  Like ME and goat cheese!  Well, RRs is smoked mozzarella.  Until I moved to the East Coast, I have never been able to find the stuff.  As I am strolling through the grocery store, local smoked mozzarella just jumps out at me.  It is fresh mozzarella...smoked.  It seriously smells like smoked meat.  

Lastly, I did salt my eggplant and let it sit in a colander to release all its liquid.  Probably not necessary for a quick grill like this.  But you know...just for the record.  I also didn't make 1/2 cup of infused oil, I just made a couple of tablespoons.  

Grilled Eggplant Subs with Mozzarella and Tomato Jam

by Rachael Ray with modification

1/2 cup extra virgin olive oil (EVOO)

2 cloves garlic

1 sprig rosemary

1 small red onion, chopped

One can fire-roasted diced tomatoes (15 ounces)

1 tablespoon brown sugar

2 tablespoons balsamic vinegar

1 eggplants, cut into slices

Salt and pepper

1 cup packed baby arugula

1/2 cup basil leaves, torn

Juice of 1/2 lemon

4 sesame-crusted sub rolls

One 1/2-1-pound ball smoked mozzarella, sliced into 8 rounds

Pre-heat a grill pan to medium-high or a broiler to high. In a small saucepan, heat the EVOO over medium heat. Add the garlic and rosemary and let steep for 3 minutes.

In a large skillet, combine 1 tablespoon of the infused EVOO and the red onion over medium heat and cook until softened, 10 minutes. Add the tomatoes, brown sugar and vinegar, lower the heat and cook until thickened, 10 minutes.

Brush half the eggplant with the infused EVOO and season with salt and pepper. Grill or broil, flipping once, until tender, 2-3 minutes on each side. Repeat with the remaining eggplant.

Dress the arugula and basil with the lemon juice and remaining infused EVOO; season with salt and pepper.

On each roll bottom, layer eggplant slices, a handful of greens and 2 smoked mozzarella rounds. Grill or broil to melt the cheese. Slather the roll tops with the tomato jam and set in place.

(Servings: 4, Prep time: 45 min., Cook time: 10 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  8/10

Effort:  3/5

Dishwashing Effort:  3/5

Ham and Cheese Pretzel Bites

Sometimes people ask me how I have time to cook all the time.  Or how I have time to cook such elaborate things.

In some ways, I do see people's point.  Making things like pretzel bites, doesn't make too much sense.  They aren't that easy.  Not to mention, that aren't all that necessary.  And I do often make unnecessary things like pretzel bites, because I think it is fun.  And I knew my little sister would like them.

But in general, I cook all the time because we need to eat.  And I don't understand how some people eat but don't cook.  How does that even work?  Sometimes I wonder when people say they don't cook if they mean they just eat out.  Or maybe they mean the just eat cereal and PB&J's?  Or maybe they mean they just make salads and sandwiches?  Or maybe they mean they eat frozen pizzas and hungry-man?  Or maybe they mean they eat Reese's and Doritos?  So many options.

I do know that I do have time to cook/prepare food.  It is almost always at night.  It is almost always dark outside (no matter what the season).  I am always in a hurry.  But there is no other option, food doesn't have to be convenient, yo!

As I was making these, I was cursing in my head about how long they took and how we needed to be done before our movie.  Story of my life.  My little sister helped out.  We got them done and eaten before the movie.  They were delicious.  They smell amazing.  They might be a good party appetizer if you make them in advance and warm them quickly in the oven before serving.  I wouldn't want to mess with boiling and baking them while the guests were there.

Ham & Cheese Pretzel Bites

from Pennies on a Platter

1 package (1/4 oz) active dry yeast (or instant yeast)

2 Tablespoons plus 1 teaspoon packed brown sugar, divided

1/4 cup warm water (110-115°F)

1 cup warm milk (110-115°F)

2 1/2 to 3 cups flour

1/2 cup finely chopped ham (about 3 ounces)

1/2 cup shredded cheese of choice (I used cheddar)

6 cups water

4 teaspoons baking soda

4 Tablespoons unsalted butter, melted

1-2 Tablespoons coarse salt

Combine the yeast, 1 tsp brown sugar, and warm water in a large bowl. Set aside until foamy, 5-8 minutes. (If using the instant yeast, you can skip this step and just add it to the flour.) In another bowl, stir together the remaining 2 Tbsp brown sugar and warm milk until dissolved.

Add 2 1/2 cups flour and milk mixture to the yeast. Stir with a wooden spoon until a soft dough forms. Add the remaining flour as needed. Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.

Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Allow to rise in a warm, draft free area for about 2 hours, until dough has doubled in size and bubbles appear on the surface.

Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Lightly dust your hands and rolling pin with flour. Roll one of the four sections into a 12°—4-inch rectangle. With the long side facing you, gently press 1/4 of the ham and cheese into the bottom third of the dough, and roll as tightly as possible, starting with the end that has the filling. Cut into 12 1-inch pieces and transfer to a sheet pan lined with parchment paper. Repeat with remaining 3 portions of the dough.

Let rest, uncovered, at room temperature for 30 minutes. (Again, if using instant yeast you may choose to skip this step as it only requires one rise.) Meanwhile, preheat oven to 400°F.

Bring 6 cups of water to a boil. Add the baking soda and reduce heat to a gentle simmer. Boil pretzels in batches, cooking about 20 seconds each, turning once.  They should be slightly puffed. Use a slotted spoon to transfer them back to the baking sheets.

Bake until puffed and golden-brown, about 15 minutes.

Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm or at room temperature.

(Servings: 48 bites, Prep time: 3.5 hrs., Bake time: 30 min., Difficulty: Intermediate)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  7/10

Cindy (taste):  7/10

Effort: 3/5

Dishwashing Effort:  3/5

Prosciutto Wrapped Figs and Blue Cheese

When I ate one of these for the first time, I cursed in my head.  If there is a more perfect bite in the world, I don't even want to know.  

I need to tell you something.  I am not really fancy.  But I pretend to be.  And for the longest time, I was intimidated by fancy ingredients.  I have always been frugal.  And even though most people probably wouldn't consider me frugal nowadays, I used to be hardcore (and I have gradually loosened up as I have gotten older...and richer).  I used to question buying Green Giant canned green beans or just go with the Kroeger brand.  I used to think it was frivolous to buy deli meat at the deli counter rather than the prepackaged deli "meat".  And I used to buy frozen chicken breasts in those zippy bags.  So believe me, I have been there.  

For those of you who worry and budget and stress about your grocery bill, have no fear.  I am here to tell you that fancy food does not need to be expensive.  I know I go on and on about Whole Foods, but it is my favorite place on earth.  It is what inspired me to make these...because Black Mission Figs just started showing up.  And are on sale.  $3.99/lb.  The nice thing about Whole Foods is that you can always buy exactly how much you want.  This is what it came to for me:

Figs:  $3 

Prosciutto:  $4

Goat's milk blue cheese (amazing):  $2.50

I know it ain't no pigs in a blanket...$3 for 30 people-kind of appetizer.  But it isn't as scary as I once thought.  

Don't go crazy with the prosciutto.  Ask for it to be sliced as thin as possible.  I don't like it to completely cover the fig, because then it just tastes like pork fat.  Share with bro-in-law over skype.  

Prosciutto Wrapped Figs and Blue Cheese

recipe courtesy Michael Chiarello via FoodNetwork

8 Black Mission figs

1/2 cup blue cheese, cut into cubes

8 prosciutto (thinly sliced, cut in half lengthwise)

2 tablespoons extra-virgin olive oil

Sea salt and freshly ground black pepper

Preheat grill. You will need medium to high heat for grilling. The key is to crisp the prosciutto quickly and leave the blue cheese just melted with the inner part of the fig cool in temperature.

Cut the figs in half and place a piece of blue cheese on each fig half. Wrap the prosciutto around each fig half, covering the cheese. The ends of the prosciutto should overlap.

Grill each piece until the prosciutto begins to color and crisp, about 2 minutes on each side. Remove from grill, lightly drizzle with extra virgin olive oil and season with sea salt and pepper. Serve warm.

(Servings: 4-8, Prep time: 10 min., Cook time: 10 min. Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  10/10

Scot (taste):  9/10

Effort:  1/5

Dishwashing Effort:  1/5

Thin Crust Pizza

Bidding for the online bake sale, Bloggers Bake for Hope, starts now!  Proceeds go to Susan G. Komen for the Cure.  I am baking up a batch of my Lemon Poppyseed Cookies and I am really hoping the bidding ends at approximately $1 million.  Because that is what they are worth.  Anyways, go on over to the bake sale and see if you'd like anything.  Maybe you could buy a batch for your mom for mother's day?  It will be late, but she will still love you.  Bidding ends May 6th.  

I have lots of favorite pizza doughs.  There is the Baking Illustrated dough.  It is a traditional crust.  Thick and Chewy.  Great for your typical "take out" pizza recreations.  There is Pioneer Women's dough.  It has lots of oil, really thin, and is cooked on a baking sheet.  It is easy to make, easy to keep in the fridge until you need it, and easy to bake.  And it is delicious.  

Now, I have tried this new thin crust pizza dough from Cooking Illustrated.  I wanted more of a NYC style pizza crust.  Thin, crispy, great texture.  This was a great at home version.  I used fresh mozzarella and added some pepperonis.  This was seriously good.  I think it would make a great Margherita pizza too.  Definitely prefer it over PW's crust, but PW's crust is so easy, I don't really consider it the same type of crust.  Also, I love this pizza sauce.  This is the sauce I was making in our Foodie Fantasy video.  I have made two batches of it.  I just freeze it and it makes enough sauce for about three pizzas.  

Thin Crust Pizza

slightly adapted from Cook’s Illustrated, Jan./Feb. 2011 via Annie’s Eats

For the crust:

3 cups (161/2 oz.) bread flour

2 tsp. sugar

1/2 tsp. instant yeast

1 1/3 cups ice water

1 tbsp. vegetable oil

11/2 tsp. salt

For the sauce:

1 (28 oz.) can whole peeled tomatoes, drained

1 tbsp. extra-virgin olive oil

1 tsp. red wine vinegar

2 cloves garlic, minced or pressed

1 tsp. salt 1 tsp. oregano

1/4 tsp. ground black pepper

For topping:

Olive oil, for brushing

1/2 cup (1 oz.) finely grated Parmesan cheese

8 oz. fresh mozzarella, thinly sliced

To make the dough, combine the flour, sugar, and yeast in the bowl of a food processor* fitted with the metal blade. Pulse just to combine. With the machine running, add the ice water through the feed tube and process just until the dough is combined and all dry ingredients are incorporated, about 10 seconds. Let dough rest for 10 minutes.

Add the oil and salt to the dough. Process until the dough forms a smooth, tacky ball that clears the sides of the bowl, about 30-60 seconds. Remove the dough from the bowl, knead briefly on a lightly oiled work surface, about 1 minute.  Transfer to a lightly oiled bowl, cover with plastic wrap and refrigerate for at least 24 hours and up to 3 days. (After the period of refrigeration, the dough can be wrapped tightly in plastic wrap and frozen for later use.)

To make the sauce, combine all ingredients in a food processor. Blend until smooth, about 30 seconds. Transfer to a bowl or container and refrigerate until ready to use.

One hour before baking the pizza, adjust an oven rack to the second highest position and place a baking stone on the rack to preheat. Preheat the oven to 500° F. Remove the pizza dough from the refrigerator and divide in half. (If you plan to freeze a portion of the dough, this is the time to wrap in plastic, place in a freezer bag and freeze for later use.) Form each half into a ball and place on a lightly oiled baking sheet. Spray the dough balls lightly with cookies spray. Cover loosely with plastic wrap and let sit at room temperature for 1 hour.

To assemble the pizza, transfer a dough ball to a well floured work surface. Flatten into an 8-inch disk, leaving a slightly thicker edge around the rim. Using your hands, gently stretch the dough to a 12-inch circle. (I needed to use the rolling pin a bit to get my crust thin enough.) Transfer the dough to a well floured pizza peel and stretch to a 13-inch circle. Lightly brush the thicker edge of the disk with olive oil. Spread 1/2 cup of the pizza sauce over the dough. Sprinkle evenly with the grated Parmesan and the shredded mozzarella. Carefully transfer the pizza to the preheated baking stone. Bake until the cheese is bubbling and slightly browned, 10-12 minutes. Let cool about 5 minutes before slicing and serving.

*This dough can also be made in a stand mixer or by hand. Keep in mind, the idea is to avoid warming the dough, so a food processor or mixer is optimal.

(Servings: 2 13-inch pizzas, Prep time: 24 hrs+, Cook time: 15 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  8/10

Effort:  4/5

Dishwashing Effort:  3/5

Sizzling Haloumi with Roasted Asparagus & Tomatoes over Israeli Couscous

I have been wanting to try haloumi forever!  Finally!  I have tasted it!

First, this is a delicious dish.  Some of my favorite things including roasted asparagus and grape tomatoes with a lemon caper vinaigrette over the top.  I also made some Israeli couscous to go with it all.  

Now, the haloumi?  If you aren't familiar, it is a cheese made from a combo of goat's and sheep milk.  It is popular in Greece and in the Middle East, but originated in the country of Cyprus (little island guy south of Turkey in the Med Sea).  I have never been to any of these places, but would very happy to go!  Anyways, haloumi has a very high melting point, so it often grilled.  Grilling it gives it a nice crispy texture on the outside.  For some reason I was imagining it would be crispy on the outside and creamy, melty cheese on the inside.  But, remember, this stuff doesn't really melt.  So the texture on the inside is quite firm. It has tons of flavor...and a nice saltiness.  I enjoyed it, especially with the other flavors of this dish.  But since it is a little pricey, I might not be eating it on a regular basis.  

Sizzling Haloumi with Roasted Asparagus & Tomatoes over Israeli Couscous

slightly adapted from Cara’s Cravings

1 box Israeli couscous (about 8 ounces)

1/4 cup of finely chopped onion

3 tbsp of finely chopped parsley, divided

1 lb asparagus

8 oz grape tomatoes, halved

juice from 1 lemon

2 tablespoons capers

1 package Haloumi cheese, 8.8oz

olive oil

freshly ground pepper

salt

Boil water in a tea kettle (I needed two cups, check package for exact amount). In a small pot with tight fitting lid, sauté onion until slightly caramelized. Add Israeli couscous, stir and slightly toast (about 3 minutes). Add 2 tablespoons finely chopped parsley, salt, pepper and boiling water. Simmer, covered, for 8-10 minutes (or according to package instructions).

Preheat oven to 350F. Trim the asparagus by snapping off the tough, woody ends. Place the asparagus on a baking sheet. Drizzle olive oil, and season with salt & pepper. Toss to coat. Roast for 10 minutes. Pull pan out of oven, add halved grape tomatoes, and toss all to combine. Put back in the oven for about 5-10 minutes until tomatoes have broken down a bit and asparagus is golden brown.  Meanwhile, whisk together lemon juice, 1 tablespoon olive oil, capers, pepper and 1 tablespoon of parsley.

Heat a griddle over medium heat and drizzle pan with olive oil. Cook the Haloumi slices for several minutes on each side, until lightly browned. Transfer to a baking sheet and keep warm in the oven if necessary.

Place a healthy scoop of the Israeli couscous on the plate. Arrange the asparagus and tomatoes on top, and top each with a slice of the seared Haloumi. Drizzle with the lemon-caper vinaigrette and serve immediately. 

(Servings: 4, Prep time: 10 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  7/10

Effort:  2/5

Dishwashing Effort:  3/5

PW’s Simple, Perfect Enchiladas

I got Pioneer Woman's cookbook for Christmas.  I read the whole thing on our trip back home for the holidays.  I even read the recipes.  Turns out, I have pretty much already made everything in the cookbook.  Turns out, I am not that disappointed because I still thoroughly enjoyed reading it.  

It also turns out that when I was trying to find something new to try, I just could not make a decision.  That cookbook is a death sentence to anyone on a diet.  Dangerous.  

I finally decided  by process of elimination to try her enchilada recipe.  The rest of the recipes I have left to try are going to have to wait until I become a marathon runner.  

Anyways, this is a family recipe for Pioneer Woman.  I thought it looked interesting because of the addition of olives and green chilies.  And also the fresh green onions and cilantro sounded like a great idea.  Plus, I am a firm believer that the only way to make enchiladas is to fry the tortillas first, and PW agrees!

I have to say, these were a pain in the A to make.  So messy.  I am a freak about washing my hands in the kitchen.  And I had to control my OCD between rolling every enchilada in order to keep myself from running my hands under water. Yikes.  

I have to say, these were pretty good considering they used a canned red sauce and all the other ingredients are really easy to find.  I don't recall ever making enchiladas with a red sauce before and these were definitely delicious.  I guess I am not jumping out of my pants about them, but I would surely make them again.  

Sorry, I am no salesman.  :|  

I feel like I can brag about my dog bc he doesn't have my genes.  

Here are some of the other enchilada recipes that I have tried:

Summer Squash Enchiladas - a nice summer, vegetarian version

Green Chile Chicken Enchiladas - love these

PW’s Simple, Perfect Enchiladas

by Pioneer Woman

For the sauce:

1 tablespoon canola oil

1 tablespoon all-purpose flour

1 can (28 ounce) enchilada or red sauce

2 cups chicken broth

1/2 teaspoons salt

1/2 teaspoons ground black pepper

2 tablespoons chopped cilantro

For the meat:

1-1/2 pound ground beef

1 whole medium onion, finely diced

2 cans (4 ounce) diced green chilies

1/2 teaspoons salt

For the tortillas:

10 whole (to 14) corn tortillas

1/2 cups canola oil

To assemble:

3 cups grated sharp cheddar cheese

1/2 cups chopped black olives

1 cup chopped green onions

1/2 cups chopped cilantro

Prepare the sauce: In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Prepare the meat: Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Prepare the tortillas: Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Assemble the enchiladas: Preheat oven to 350 degrees. Pour 1/2 cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

(Servings: 6-8, Prep Time: 2 hours, Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Taste (Shanon):  6/10

Taste (Scot):  7/10

Effort;  4/5

Dishwashing Effort:  5/5

Butternut Squash Lasagna

Navigation is one of the most highly sought after talents of mine.  Turn right, turn left.  Merge on to US-36.  I can do it all.  

Oh, wait.  No, I can't.  You do not want me as co-captain of your ship.  Now, I used to be slightly more skilled in the navigation department.  But as soon as I met Scot, captain of every ship, lover of maps, with his manly "sense of direction" ... I lost any skills I may have built up.  

What IS a sense of direction anyways?  How would I know what way I am facing when I am INSIDE?  I turned like 400 corners and went inside many locked doors.  Cardinal directions should not be used indoors, right?

Well, Scot knows.  Always.  Which way north is.  And lots of other weird people too.  

I have a hard enough time keeping track when I have the mountains as my guide, which "apparently" are always west of me in Boulder.  

So, on the rare occasion that I do drive nowadays, it is often torture.  And I drove all over the Boulder metro area these past couple of weekends running errands and trying to find amaretti cookies (no luck), and I decided that I should probably practice more.  Or something.  Or at least pay attention when I am not driving.  Nah.

This recipe and another one I made recently called for amaretti cookies.  But they don't exist in Boulder.  I found some almond cookies that worked just fine.  I found that I was indifferent about having almond cookies in either recipe.  However, I still wish I could try the real deal!

Regardless of my navigational imperfections, I can always fall back on the fact that I can cook a mean butternut squash lasagna.  Seriously!  When I first saw this recipe, I was grossed out.  It sounded so heavy and too sweet, no texture.  But I saw that it had very good reviews.  I thought I would give it a shot.  And it really was amazing!  I love the balance of flavors.  Definitely not too sweet.  I especially enjoyed the whole milk mozzarella, which I felt was tangier than a skim or part-skim mozzarella.  Maybe I just made that up, though.

As Scot has recently been saying (possibly too often) "nailed it".

We had this with a nice fall salad with pomegranate seeds, apples, blue cheese, pecans and baby arugula.  

Butternut Squash Lasagna

adapted from Food Network, Giada De Laurentiis

1 tablespoon olive oil

1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes

Salt and freshly ground black pepper

1/2 cup water

1 amaretti cookie, crumbled, optional

1/4 cup butter

1/4 cup all-purpose flour

3 1/2 cups milk

Pinch nutmeg

3/4 cup (lightly packed) fresh basil leaves

1 package no-boil lasagna noodles

2 1/2 cups shredded whole-milk mozzarella cheese

1/3 cup grated Parmesan

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookie and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F. Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 1 layer of lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/3rd of the sauce over the noodles. Repeat layering 2 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the

vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

(Servings: 6-8, Prep time: 1 hour, Cook time: 1 hour, Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  8/10

Effort:  4/5

Dishwashing Effort:  4/5