i'll take two, please: veggie and goat cheese pizza, phyllo pizza with feta, basil and tomatoes, & simple tomato/feta salad

>> Wednesday, July 29, 2009

everyone who knows me is aware that one of my greatest weaknesses (besides chips - THE #1 guilty pleasure of my life) is pizza. the pizza is universal...and i don't know of a palette that doesn't crave a good pie on the regular. this past weekend, my roommates and i were feeling the hunger pains...so we opted for two pizzas instead of just one - and a simple tomato/feta salad - for health purposes, of course. back to the pies -

the first is a 'sis special'- my version of whole food's veggie pizza. (and like to think mine is better.)
the second pie is from my version of a bible, cooking light magazine.

'sis special' - veggie and goat cheese pizza
- fresh pizza dough (i recommend the $1 trader joe's bag of dough)
- pesto
- 1-2 squash (depending on size..get frisky)
- 1-2 zucchini (depending on size...why not be generous?)
- 3/4 to 1 cup goat cheese crumbles
- 1/4 cup mozzarella cheese
- evoo
- s&p

directions: preheat oven to 400 degrees. dice up squash and zucchini to bite-size pieces. season with evoo and s&p - don't skimp. cook in oven for 10-12 minutes - just until soft. turn oven down to 375 degrees. roll out pizza dough on greased cookie sheet (put a lil flour on your hands to avoid the stickiness). cook pizza for 5 minutes - just until edges start to brown. spread pesto over pizza dough. add roasted veggies on top. sprinkle with goat cheese and mozzarella. add finishing touch with S&P. cook for 12-15 minutes until cheese turns golden brown.

phyllo pizza with feta, basil, & tomatoes - ingredients & directions are this way

simple tomato/feta salad
- 2 pints of fresh, heirloom tomatoes
- 3-4 tablespoons of feta cheese (go for the 4 tbsp.if you love cheese as much as me)
- trader joe's red wine vinaigrette (or anything similar if you have no tj's nearby)
- s&p

directions: mix tomatoes with feta cheese. top with red wine vinaigrette (or anything similar if you have no tj's nearby). season with s&p. serve chilled or at room temperature.

and the final products, my friends:
(sorry, no pic of salad...it went fast)
the 'sis special' & my cooking light masterpiece


tums are for bums: blackened fish tacos with lime coleslaw

>> Wednesday, July 8, 2009

i can't believe i'm going to say this and i might offend some (megan fay), but i think my days with chipotle are limited. there was a time in my life when chipotle and i were like peas and carrots - the disregard for portion control, the opportunity to take your burrito to a bowl, the extra cheese/extra guac/extra beans/extra sour cream those chipotleiers would so willingly stack on - all right into my belly. when sis moved to nyc, one of the first questions i asked her was - "is there a chipotle nearby you??" but now, i don't know what happened. why is it no longer normal for me to scrape the bottom of a burrito bowl clean and still feel fine? and no, its not what you're thinking. it's any foodie's worst nightmare...heartburn.

last night, i was craving tex-mex, but didn't want to be running for the tums bottle after every bite. i couldn't let a little gastric acid get in the way a great meal. so in an effort to please my taste buds while salvaging my right ventricle and preventing an en fuego esophagus, i resorted back to an old favorite. the recipe comes from pampered chef and is sure to make you feel right at home - just like at chipotle.

blackened fish tacos with lime coleslaw

and amateurs even know a mexi meal is not complete without some homemade guac. i have no recipe for my take on this classic - i just get happy and throw things in the bowl. but don't forget the musts:

  1. jalapenos!
  2. cilantro
  3. lime zest and juice
  4. onion
  5. garlic
  6. s&p
  7. perfectly ripe avocados

pretty darn close to the real thing.


red, white & chew: strawberry blueberry mojitos, corn salsa dip with lime chips, mini crab cakes with garlic aoili, beef teriyaki kabobs, honey-chipotle barbecue chicken sandwiches, and classic coleslaw

>> Friday, July 3, 2009

tomorrow we celebrate our nation's independence. and all of our bellies.

i'm headed to nags head, north carolina with a few buds this weekend and i think they only invited me because they know i'll make a little something delicious for them. they use me, i tell ya. here's what i got in the works for a beachside menu complete with a very patriotic cocktail. if you prefer to plan ahead - no problem there. everything can be prepared in advance and eaten at room temperature.

i know this might seem like a lot, but when it comes to food - my theory is...more is better. same goes with the sunscreen. here's what's on tap:

* strawberry blueberry mojitos
* corn salsa dip with lime chips
* mini crab cakes with garlic aioli
* beef teriyaki kabobs
* honey-chipotle barbecue chicken sandwiches with creamy coleslaw

strawberry blueberry mojitos
ingredients for simple sugar:
• 2 cups granulated sugar
• 2 cups cold water

ingredients for mojitos:
• 2 cups fresh blueberries
• 2 cups fresh strawberries
• 2 limes, cut into wedges
• 40 fresh mint leaves
• 8 ounces simple syrup
• 8 ounces rum – the GOOD kind (might want to add more as the night goes on)
• 10 ounces club soda
• ice cubes
• blueberries and mint leaves for garnish

directions: add sugar and cold water to a saucepan. bring it to the boil and stir until the sugar dissolves. add the blueberries, strawberries, lime wedges and fresh mint leaves to the pitcher. muddle with a wooden spoon so the blueberries and strawberries are broken and the mint and lime release their juices and flavor. add the simple syrup, rum and top off with club soda. give it a quick stir. garnish with a handful of fresh blueberries and a sprig of mint.

corn salsa dip with lime chips
ingredients for dip:
• 6 ears fresh corn on the cob kernels, cooked and cut
• 4 roma tomatoes, seeded diced
• 1 jalapeño, finely diced
• 2 garlic gloves, grated
• 2 15oz can black beans, rinsed and drained
• 1 small red onion, diced

ingredients for chips:
• ¼ cup of fresh squeezed lime juice
• zest of 3 limes
• 3 tablespoons of evoo
• 3 tablespoons of cilantro
• salt and pepper
• 1/4 cup freshly squeezed lime juice
• 2 teaspoons kosher salt
• 10 fresh flour tortillas, cut into quarters
• 4 tablespoons of vegetable oil

directions: combine evoo, lime juice, lime zest, garlic, jalapeños, ands&p in bottom of serving dish. add corn, tomatoes, black beans, red onion, and cilantro to serving dish. mix together and serve. preheat oven to 350 degrees. spray baking sheet with non-stick cooking spray. cut tortillas into wedges and place on baking sheet. brush tortilla wedges lightly with oil, drizzle lime juice and sprinkle with salt. bake for 5 to 7 minutes. turn tortilla chips over and cook for an additional 5 minutes. WATCH THEM! they burn easily.

mini crab cakes with garlic aoili
ingredients for cakes:
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3/4 cup small diced red onion
• 1 1/2 cups small diced celery (4 stalks)
• 1/2 cup small diced red bell pepper
• 1/2 cup small diced yellow bell pepper
• 1/4 cup minced fresh flat-leaf parsley
• 1 tablespoon capers, drained
• 1/4 teaspoon tabasco
• 1/2 teaspoon worcestershire sauce
• 1 1/2 teaspoons old bay seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

• 1/2 pound lump crabmeat, drained and picked to remove shells
• 1/2 cup plain dry bread crumbs
ingredients for aioli:
• 1 cup mayonnaise
• 1/2 cup lemon juice
• 1 tablespoon dijon mustard
• 1/4-1/3 cup minced garlic
• 1 tablespoon lemon zest
directions: place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. cool to room temperature. in a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. add the cooked mixture and mix well. cover and chill in the refrigerator for 30 minutes. shape into bite-sized crab cakes. heat the butter and olive oil for frying over medium heat in a large saute pan. add the crab cakes and fry for 4 to 5 minutes on each side, until browned. for the garlic aioli - mix all ingredients together and let chill for up to 4 hours. the longer it sits, the better the ingredients will mix, and the better it will taste.

beef teriyaki kabobs

• 1 1/2 pounds sirloin steak, cut into 1/4-inch strips
• 3/4 cup soy sauce
• 1/2-inch slice fresh ginger
• 1 clove garlic, minced
• 1 1/2 teaspoons brown sugar
• 1/2 cup water

directions: combine soy sauce, ginger, garlic, sugar and water. marinate meat in the mixture in a plastic bag overnight in the refrigerator. soak skewers in water for 1 hour. preheat the grill to high heat. skewer meat on skewers. cook over hot coals until done to your liking. place pineapple slices on grill.

honey-chipotle barbecue chicken sandwiches

• 1/2 cup water
• 1 teaspoon ground cumin
• 4 garlic cloves, thinly sliced
• 1 pound skinless, boneless chicken breast
• 1 (7-ounce) can chipotle chiles in adobo sauce
• 1 tablespoon canola oil
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 1/2 cup canned tomato puree
• 1/4 cup cider vinegar
• 3 tablespoons honey
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon salt
• 4 (1 1/2-ounce) sandwich rolls

directions: combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. cover and bring to a boil over medium-high heat. reduce heat to medium-low; cook 10 minutes or until chicken is done. drain, and place chicken on a cutting board. cut chicken across grain into thin slices; keep warm.
remove 2 tablespoons adobo sauce from can; set aside. remove 2 chipotle chiles from can; finely chop and set aside. heat oil in a large nonstick skillet over medium-high heat. add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. add 1 teaspoon cumin; sauté 1 minute. stir in tomato puree; cook 4 minutes or until mixture thickens to a pastelike consistency, stirring constantly. stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chiles, vinegar, honey, worcestershire, and 1/4 teaspoon salt. add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated. pack chicken up in airtight container. assemble at the beach and eat immediately!

classic creamy coleslaw
• 1 tablespoon dijon mustard
• 1 tablespoon cider vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon sugar
• 1 teaspoon coarse salt
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 small green cabbage, (about 1 3/4 pounds), finely shredded
• 2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated

directions: whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. put cabbage and carrots in a large bowl. pour in dressing, and toss thoroughly. refrigerate, covered, until slaw begins to soften, 1 to 2 hours. if not using immediately, refrigerate, covered, up to 2 days. just before serving, toss coleslaw again.

god bless america, and your belly can thank me.


  © Blogger template Simple n' Sweet by Ourblogtemplates.com 2009

Back to TOP