(Apricot-ed) Chicken & Goat Cheese Pizza

Pizza making has become an artistry of sorts. No longer are your only choices pepperoni or sausage. There is so much variety and versatility with a simple crust and cooking technique. We only eat pizza occasionally and this is a "healthier" pizza that is a delicious and satisfying meal. I found a terrific whole wheat dough recipe that I use anytime we make pizza. It tastes even better than regular old white pizza crust. My husband used to scoff at the prospect of a pizza without red sauce...he used to before this pizza, anyway.

Origin:

This is a variation of a Cooking Light Magazine recipe: Peach and Gorgonzola Chicken Pizza

Serves:

2 Healthy Appetites; 4 Smaller Appetites

Ingredients:

Crust:

• 1 cup warm water
• 1 packet of dry yeast (or 2 1/4 teaspoons dry yeast)
• 1 tablespoon honey or agave
• 2-3 cups whole wheat flour

Toppings:

• 1/4 cup apricot preserves
• 1 /8 cup olive oil
• 1/2 cup shredded mozzarella cheese
• 1 cooked chicken breast, sliced
• 4 oz goat cheese
• 1/4 cup balsamic vinegar

Salad:

• 8 oz baby arugula
• 1/4 cup sliced green onions
• 2 Tbsp lemon juice
• 2 tsp honey or agave 

Cooking:

Crust:

1. To activate the yeast, combine the honey/agave, warm water and then sprinkle the yeast in. Let stand for about 10 minutes.

2. Add the flour a little at a time, until you can no longer stir with a spoon, then knead the dough for a couple minutes until you form a shiny ball, it should neither be sticky nor dry. Adjust your flour and water accordingly. Cover and keep in a warm place for about 45 minutes, or until the dough has doubled its size.

3. Punch the dough down and spread onto your pan. The pan should be lightly coated with cooking spray.

Pizza & Toppings:

1. Preheat oven to 415°

2.Mix the olive oil and apricot preserves in a small bowl. Spread this on your pizza crust as your "sauce."

3. Spread the mozzarella cheese over the crust next. Then layer with chicken and chunks of goat cheese.

4. Bake in the oven for about 15 minutes. The crust should be golden brown and the cheese should be starting to brown.

5. While the pizza is cooking, set your balsamic vinegar in a small pot to simmer and reduce. 

6. To prepare the salad, simply mix the lemon juice and honey/agave in a large bowl and toss in your arugula and green onions.

7. When everything is ready to go, slice the pizza into 8 pieces. Drizzle the balsamic reduction on individual pieces (as it will potentially get soggy if you put it over the whole pizza) and top with a generous portion of the arugula salad.

8. Enjoy! 

Notes:

• Using preserves is perfect for the 10 months a year that peaches and apricots just aren't in season. However, when they ARE in season, skip the apricot "sauce" and just add fresh slices of fruit to your toppings. I've also successfully used ripe mango slices on this pizza.
• Use a decent pizza cutter. I have a "traditional" metal cutter and it is junk. I received a fantastic pizza cutter from a teacher's union representative who was trying to recruit me. If your cutter doesn't cut, but pushes the pizza toppings, find a new one. Or join a teacher's union. Ha!
• Gorgonzola cheese can be a very good option for this pizza, especially if you like cheese. Goat cheese is lighter and less pungent, yet still serves it's purpose in cutting the sweetness of the apricot. 
• The whole wheat crust is essential. A white crust would completely change the taste of this dish. Trust me when I tell you that this crust is DELICIOUS. And if you don't trust me, trust my husband- he thinks it's the best!
• I usually try to cook my chicken ahead of time, either earlier in the week or while the crust is rising. It makes prep so much easier.

So, if you are up for a "different" type of pizza, give this one a go. You'll want to keep coming back for more...I promise!

-Carly

TOFU-rific (Peanut-ty) TACOS

Tofu is a versatile protein source that is fairly easy to cook and make delicious. For this dish, I've added a panko-peanut crust that adds a toasty, crunchy texture that complements the tofu's naturally soft texture. Add some lime-y slaw and slices of avocado, and you've got a delicious taco interpretation. And, of course, this dish comes with my husband's seal of approval.

Serves:

2 Healthy Appetites; 4 Smaller Appetites

Ingredients:

Tofu:

• 14 oz package extra firm tofu, water packed
• 1/2 cup of crushed dry roasted peanuts
• 1/2 cup panko breadcrumbs
• 1/2 cup milk (fat-free milk, coconut milk, almond milk, soy milk, etc.)
• 1 egg 
• 1/2 cup whole wheat flour
• cooking spray

Slaw:

• 3 cups of cabbage, shredded
• 1 jalapeno, minced
• 1 carrot, shredded
• bunch of cilantro, coarsely chopped
• 1/4 cup sliced green onions
• 1 tablespoon honey, or agave
• 4 tablespoons lime juice

Extras:

• whole wheat or corn tortillas
• hot sauce or salsa (optional)
• 1 avocado, sliced

Cooking:

Tofu:

1. Preheat oven to 400º

2. Drain your tofu, then wrap a paper towel around the tofu and layer with additional paper towels, or clean kitchen towels. Leave for about 7 minutes, to help drain off some of the extra moisture.

3. While waiting for the tofu, prepare the peanuts by putting them in a food processor or mini-chopper. Combine the nuts with the breadcrumbs in a dish and set aside. Scramble the egg and mix with the milk in another bowl. Finally, put the flour in a dish. You are essentially creating a breading assembly line.

4. Take the tofu and remove it from the paper towels. Slice the tofu into inch chunks. To bread the tofu, roll it in the flour first, then dip it in the egg mixture and finally cover it with the peanut-breadcrumb mixture. Place the tofu on a baking sheet lightly coated in cooking spray.

5. When all the tofu is coated, spray the tops with cooking spray, and bake in the oven for about 20 minutes.

6. Prepare your cabbage by mixing all the ingredients. Using tongs or your hands works best to make sure that the cabbage and carrots have been coated with the lime juice and honey.

7. When your tofu is almost done (should be golden brown), turn on the broiler for about 2 minutes  to ensure the most crispy and toasty tofu (though, be careful not to burn it!). Remove from the oven.

8. Put 3-4 pieces of tofu on your tortilla and add 1/2 cup of cabbage. Top with the slices of avocado. If you are so inclined, add hot sauce or salsa. Enjoy!

This is a quick meal to prepare and is wonderfully delicious. Even if you think you dislike tofu, I'm pretty sure this recipe might change your mind! Give it a try and let me know how it goes!

-Carly

SOUP-er Carrot-Cheddar Soup

Boy, are you in for a real treat today! This recipe is one that I've been working on for years now. I made it up and have slowly tweaked my ingredients, techniques, and amounts. This soup can be rustic, or refined, it's all up to you. Once, Jerry was very sick and I made two huge pots of this soup in one week because he said it was the only thing he could eat to make him feel better. So, if you are under the weather, or feeling better than ever, this soup is a delicious way to brighten your day! As an added bonus, the left-over soup I find to be even more delicious!

Origin:

My imagination!

Serves:

4

Ingredients:

• 2 Tbsp olive oil
• 1 onion, coarsely chopped
• 3-4 cloves of garlic, crushed
• 1 tablespoon freshly grated ginger root
• 2 lbs carrots, peeled and chopped
• 1 celery stalk
• 32 ounces of vegetable stock (more for a thinner soup)
• 1/3 cup plain Greek yogurt
• 4 oz sharp white cheddar cheese, shredded
• Fresh black pepper

Cooking:

1. Heat the oil in a large pot, over med-high heat. Add the onions, crushed garlic, and ginger to the pot. Cook until the onions are translucent.

2. Add the carrots and celery, stirring for about 3 minutes.

3. Add the vegetable broth and bring to a boil. Once boiling, simmer the carrots, covered for about 20 minutes, or until the carrots are tender. The softer the carrots, the easier they will be to smooth in a food processor. This will be the one time that it shouldn't bother you to have mushy vegetables.

4. Using a large slotted spoon, or basket, drain and separate the carrots, celery onions, and garlic from the broth, placing in your food processor. Add the Greek yogurt at this time. Carefully blend to the desired texture. I typically add some of the broth to the food processor to help with blending.

5. If you are particular about the smoothness of your soup, you may want to put it through a finely meshed sieve.

6. Stir the carrot puree back into the broth, placing on low heat. Stir in the cheddar cheese. Add lots of black pepper. Heat very gently for about 8 minutes, or until tiny bubbles form at the surface of the soup.

7. Serve in a warmed bowl, with bread for dipping.

Variations:

• I've been using vegetable stock for a while now, but have also used beef and chicken stock successfully.  
• For a little bit tangier soup, use fat-free sour cream instead of the plain Greek yogurt.
• A little tip: Freeze your fresh ginger root! It makes it SO much easier to grate and cuts down on the stringiness. 
• The sharper the cheddar, the better. And, I'm not just saying that because I'm from Vermont! A sharper cheese has a more pungent taste, so you don't use nearly as much! I've tried making this soup with more mild versions of cheddar and it just isn't the same. So, if at all possible, get extra sharp, like Cabot's Hunter's Seriously Sharp Cheddar. 
• I've made this soup with a blender, before I inherited my antique food processor. It works just as well, but you have to blend in small batches, which can be time consuming.
• I started out making this soup using cut, frozen bags of carrots and they work out well, as they take less time to cook. HOWEVER, it is definitely worth the time and effort to use fresh carrots. There is a brightness and sweetness that only comes with fresh carrots. Don't deprive yourself of it!

On This Week's Menu...

I am going to try a couple of new recipes this week! The gnocchi and lentil-barley burgers are both recipes I found recently and I can't wait to give them a try! I'll be sure to document both recipes and let you know how they go! I hope you'll be trying something new this week, too!

Sunday:

Whole-Wheat Ricotta Gnocchi with Kale-Walnut Pesto & Carrots

Monday:

Mashed Potato, Spinach, & Mushroom Burritos & Jicama-Pineapple Slaw

Tuesday:

Lentil Barley Burgers with Tomatillo Salsa & Pineapple

Wednesday:

Mustard Chicken with Brussels & Roasted Potatoes

Thursday:

Garbanzo-Tomato Curry with Long-Grain Brown Rice & Kale

Friday: 

Spicy Dill Tomato Soup & Toasted Tomato-Cheese Sandwiches

Saturday:

Trip to the Grocery Store, or Eating Out

Keep checking back, I'll be posting this week with meals from last week! Let me know about your successes in the kitchen!

-Carly

First Experience: Nepalese Momos (Dumplings)

Momos with Dipping Sauce & Jicama-Pineapple Slaw

Once upon a time, my husband and I bought a new couch and gave our old sectional to a friend. As an act of appreciation, he made for us the most delicious dumplings. Of course, our friend is Nepalese, so he grew up making these momos, which is speculated to be the most popular dish in Nepal. That day was nearly 3 years ago and I haven't been able to shake the thought of those delicious dumplings, so this weekend I decided to give it a go myself. 

I did some research from several sites and scratched out a recipe that I thought would work. I made up a dipping sauce, which was pretty good, but not nearly as good as the original dipping sauce we tried, so I'll have to hound our friend for his recipe. With my husband's blessing, I can say that the dish was a success, and will only need a few minor adjustments in the future. Luckily, our friend has agreed to give me a lesson and I can't wait!

I also made a jicama-pineapple slaw as a side. It isn't at all traditional, in fact, I made it up. :)

Recipe Origin: 

Nepal

Serves:

4

Ingredients:

Dough:

• about 3 cups whole wheat, white whole wheat, or all purpose white flour
• 3/4-1 cup water

Filling:

• 1 1/2 onion finely chopped
• 4 cloves garlic, minced
• 1 lb cabbage, finely chopped
• 1 lb ground turkey
• 1 bunch cilantro, finely chopped
• 2 inches fresh ginger root
• 3 Tbsp soy sauce
• 2 Tbsp vegetable stock

Cooking:

1. Begin by making your dough. I read several different versions of the dough, some calling for salt, others butter, but I opted for the simplest. The suggested whole wheat flour or all-purpose flour, so I went with an "in-between" option from King Arthur Flour: White Whole Wheat. I've used it before in place of all-purpose flour before with good results. To make the dough, simply place your flour in a large bowl and begin adding water, mixing with your hand. Continue to mix until the dough forms a smooth ball. Then knead the dough until it is flexible, NOT FLAKY. Cover your bowl to prevent the dough from drying out and set aside.

2. Mix the filling ingredients. I decided to take out my trusty food processor, as finely chopping things is not always my forte. After a slight scare, where it refused to work (it is older than me), I coaxed it back to life. I put in all the ingredients in the food processor, (except for the turkey, soy sauce, and vegetable stock) and blended. Some of my ingredients started to get a little too fine, so be careful if you use a food processor.

3. Take the finely chopped mixture and add it to your ground turkey, along with the soy sauce and vegetable stock. Mix well.

 4. Now for the fun part! Grab a handful of your dough, but be sure to replace the lid to keep it moist! On a cutting board, roll out your dough. I typically have a lot of issues with sticking, but this simple dough was NO PROBLEM! You want to roll the dough pretty thin: it should be around 1/8 inch thick or slightly less. The dough is fairly elastic, so the risk of tearing isn't much.

5. Use a small dish or cup, a little larger that the palm of your hand as a guide for cutting circles in the dough. Just put the cup on top of the dough and use a sharp knife to cut around it. Put the circle of dough in your non-dominant hand and then scoop about 1 Tbsp of the filling in the center of the circle. You can seal the momo in a couple different ways, either in a half moon shape, or a round shape. I found that the half moon shape was a little easier to get the hang-of. I also found that if I stretched the dough a little before adding the filling, that it makes closing the momo much easier. To make a half moon shape, simply pinch one end of the circle and work your way across. Make tiny folds in the dough to ensure that it is sealed (and to make it look pretty). To make a round shape, fold in one edge and begin pinching around in a circle until you make it all the way around. Twist the folds to secure the seal. I'm not sure I really mastered the round shape, but they tasted just as good. This can be time-consuming, so try not to do it when you are pressed for time. It took me about 30 minutes just to form the dumplings.

The first two I made!

 6. Time to steam the dumplings! I had two large pots going, one meant to be a steamer and one with a steaming basket. I sprayed a little cooking spray on the surface to prevent the momos from sticking. Put as many possible on each steaming surface without them touching. Steam for about 10 minutes, covered.

7. Carefully remove from the steamer and serve immediately! Serve with dipping sauce for tastiest results.

Notes:

• I made up a dipping sauce to serve with these that went something like this: couple of roma tomatoes diced, little soy sauce, little lime juice, some chili paste, boil, simmer, serve. It was good with the momos, but it just wasn't as good as the sauce we originally ate. If/when I get the other recipe, I will update it. Serving this with a hot sauce like sriracha, regular soy sauce, or even sweet and sour sauce would also be good, I think. 
• Traditionally, meat momos have beef or pork, not turkey. I opted for turkey because it is a much healthier option. And, truth be told, due to my genetics, I'm at risk for high cholesterol, so I rarely, if ever, eat red meat. The turkey was a good option, but I must admit, it is fairly tasteless. All the more reason to serve with an extra tasty dipping sauce. I think I might add a little more garlic, or perhaps some chiles next time, also. I saw several recipes that included more spice options, such as cumin, turmeric, etc. I decided to go with the most basic recipe I could, but now that I know the taste and consistency, I will feel more comfortable adding spice combinations. That, and, I didn't taste the filling mixture before adding the raw turkey, sooooooooo, I was a little in the dark so I figured the garlic and ginger would suffice. 
• Using whole wheat or even white whole wheat is a healthier option, but makes it more difficult to make roll-out, loosing the authenticity. Even with a slightly thicker covering, the dumplings were quite delicious. On a rare, albeit special occasion, I may try to make these with all-purpose (killer) white flour. 
• Using a food-processor to chop the filling ingredients may not be the best option, though it is the somewhat easier (read: lazy) option. My food processor is super-old and only has one blade, so if you are able to adjust the level of chop, make it a little courser. I would have liked more of the texture of the cabbage, which was somewhat lost with the super-fine chop it underwent. 
• Finally, be patient. From what I read, and experienced, making momos is supposed to be enjoyable. I actually really enjoyed forming the dumplings and trying my very best to make them look pretty. It really was a relaxing experience.

So, if you are feeling adventurous, give these a try. Let me know how they turn out!

-Carly

What's For Brinner? Huevos Rancheros

What is better than a little breakfast for dinner? Almost nothing. Huevos rancheros is a breakfast-y dish that I love to make. It is super-easy and very satisfying.

Serves: 

2

Ingredients:

• 1 can of black beans
• 1 tsp cumin
• 1/2 tsp chili powder
• 4 tablespoons of the salsa of your choice (we have been devouring tomatillo salsa lately)
• 2-3 whole wheat tortillas
• 1 diced tomato
• 1/4 cup shredded cheese (I prefer sharp white cheddar)
• 4-5 eggs
• 2 sliced green onions
• 1 tablespoon chopped cilantro
• 1/2 of an avocado
• Fat-free sour cream

Cooking:

1. Rinse and drain your black beans and place in a small saucepan. Add the cumin and chili powder and heat over medium heat, stirring occasionally. The beans should begin to partially mash as they are cooked and stirred.

2. Coat a frying pan with cooking spray and warm over med heat. When the pan is hot, crack your eggs and cook to your preference. I prefer over-medium eggs- whites are cooked, but the yolk has a thick, yet runny consistency.

3. While your eggs are frying, do a little multi-tasking and heat the tortillas either in another frying pan, the microwave, or oven. Spread some of your cheese on around each tortilla, then add a big scoop of beans, also spreading it around. Add divide your salsa over each tortilla.

4. Put the eggs on top of the beans, cheese, and salsa. Top with tomato, avocado slices, green onions and cilantro. I tiny sprinkle of cheese just over the eggs is also nice. And, of course, a little spoonful of fat-free sour cream.

5. Easy, right? If you want to stay clean during this meal, use a knife and fork to cut the tortilla. If not, fold it and prepare to lick your fingers. Enjoy!

Variations:

• I always sprinkle a little lime juice over the top of mine. Yum.
• Using the avocado to make guacamole, is also an option. I love avocado plain so I opt for just slices.
• This can easily be turned into a breakfast burrito if you buy larger burrito tortillas and take the time to wrap them up.
• Re-fried beans replace the black beans nicely, as well.
• Try different salsas and cheeses. Or throw some chiles on top!

Let me know how your brinner is! I'd love to hear your version!

-Carly

Pad Lie (My Version of The Popular Dish, Pad Thai)

Thai food is one of my favorite types of cuisines! It is spicy, filling, healthy, and comforting. Now, every Thai restaurant has it's own version of Pad Thai, some I like, and some I didn't particularly like. This recipe derives from my own Pad Thai preferences, and doesn't necessarily reflect the dish in a traditional light. You can easily adjust to your preferences as well. The best advice I can give when making this dish is to have all your ingredients chopped, measured, and ready to go, as the actual cooking time is less than 10 minutes.

Serves:

4

Ingredients:

Sauce:

• 1/4 cup of soy sauce or fish sauce (I use soy, fish sauce is still a little too fishy for me)
• 1 Tbsp brown sugar
• 3 Tbsp ketchup or tomato paste
• 3 Tbsp Lime Juice

Noodley-Saute:

• 2 tablespoons peanut or olive oil (EVOO is pretty much the only oil I use)
• 2-3 chiles finely minced
• 3 cloves of garlic, pressed or finely minced
• 3 cups of shredded carrots, about 6 carrots
• 2-3 eggs, beaten
• 6 ounces of flat rice noodles, uncooked
• 2/3 cup crushed, unsalted peanuts
• 1/2 cup sliced green onions
• Handful of stemmed cilantro

Cooking:

Sauce:

Simply mix the ingredients and set aside. If you are like me, and you like a lot of sauce, make a little extra. 

Noodley-Saute:

1. Prepare all ingredients. Seriously, don't wait to chop the green onion or shred the carrots, because timing is everything with this recipe.

2. Set a pot of water to boil for the rice noodles. Heat your oil on med-high heat in a large saute pan or wok. A giant wok is on my list of things to buy when we have a larger kitchen.

3. When the oil begins to glisten, throw in the chiles and garlic. Cook, stirring, for about 1 minute. Be careful handling and chopping chiles as the oil can stay on your hands and fingers for a long time. I made the mistake of not protecting my hands when preparing chiles and then I look my contacts out and tried to put them back in the next morning...it was horrible. I typically just use a plastic bag to hold the chiles with.

4. Add the shredded carrots, stirring, for about 3 minutes. Drop your noodles into the boiling water about at the end of the carrots cooking time. They only take 2-3 minutes to cook and since they are being added to a saucy saute, they should not be over-cooked as they will continue to cook once added to the rest. Soggy noodles are not good.

5. Push the carrots aside, making a well in the center, sort of like a donut shape. Pour the beaten eggs in the center and scramble them up. Stir to prevent sticking. When your noodles are done, drain and lightly rinse with water. The faster you can get them into the saute, the better, as they tend to stick together.

6. When the eggs have set, mix together with the carrots and add the sauce and noodles. Stir well, adding the peanuts, green onions, and cilantro.

7. Serve immediately. Enjoy!

Variations:

• Bean sprouts: always a nice option, if there are fresh ones available. I've tried canned mung bean sprouts and they just don't lose the canned taste, so I've left them out.
• Adding other veggies, like broccoli or boy choy, are also nice option.
• If you like chicken, beef, or tofu, I would saute it separately and add it when the eggs are set. That way you can be sure the meat is cooked, without over-cooking the rest.
• Lime wedges are always a nice touch, if you like lime as much as I do!
• Additionally, you can make this as spicy or mild as you want, just adjust the amount of chiles you add.

This is one of my favorite comfort dishes! I made this on a night that my husband was out of town, so I brought in some for lunch the next day, as it keeps in the fridge pretty well. Let me know how you like my Pad Lie!

-Carly