Kale Skillet Pizza

Kale Skillet Pizza

Recipe courtesy of Vegetarian Times - February 2009

INGREDIENTS

• 1 tsp. light brown sugar
• 1/2 package dry yeast (1/4 oz.)
• 3/4 cup whole wheat pastry flour
• 1/2 cup all-purpose flour
• 1 Tbsp. flax meal
• 2 tsp. olive oil
• 3/4 tsp salt
• 2 Tbsp. olive oil
• 3 garlic cloves, minced (1 Tbsp.)
• 8 cups loosely packed kale
• 1 cup sliced mushrooms
• 1 tsp. ground fennel seed
• 2 Tbsp. Neufchatel cheese (2 oz.)
• 1 cup crumbled feta cheese (4 oz.)
• 12 cherry tomatoes, halved
• 2 Tbs. fresh oregano or basil

DIRECTIONS

1. To make Dough: Dissolve brown sugar in 1/2 cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, 1/4 cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding 1/4 cup flour. Oil in separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
2. To make Topping: Heat oil in large pot over medium heat. Add garlic and saute 2 minutes. Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally. Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated. Remove from heat, and stir in Neufchatel cheese.
3. Preheat oven to 475F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving.

Black-Eyed Pea Salad

Black-Eyed Pea Salad

Recipe courtesy of Houston Chronicle

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INGREDIENTS

• 1/2 pound black-eyed peas, soaked in water to cover for 1 hour
• 1 teaspoon salt (divided use)
• 1 tomato, peeled, seeded and diced
• 1 cucumber, seeded and diced
• 1 red bell pepper, seeded and diced
• 1 bunch green onions, chopped
• 1/2 bunch flat-leaf parsley, roughly chopped
• Juice of 2 limes
• 1 habanero chile, seeded and finely chopped
• 1⁄8 teaspoon freshly ground black pepper, or to taste
• 1⁄3 cup best-quality olive oil
• 8 lettuce leaves, for serving

DIRECTIONS

1. In a medium saucepan, gently boil the peas in 1 quart of water until tender, about 30 minutes.
2. Season with 1/2 teaspoon salt near the end of the cooking time. Strain and set aside.
3. In a large bowl, mix the tomato, cucumber, bell pepper, green onions, parsley, lime juice, habanero, remaining 1/2 teaspoon salt and black pepper.
4. Gradually pour in the oil while whisking the mixture together.
5. Gently fold in the black-eyed peas.
6. Cover and allow to sit for 1 hour so that the flavors can marry.
7. Serve in the lettuce leaves.

Rosemary Vegetables with Lentils and Beans

Rosemary Vegetables with Lentils and Beans

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INGREDIENTS

• 1 can diced tomatoes, drained
• 1 can black beans, rinsed and drained
• 1 can green beans, drained
• 2 handfuls dry green lentils
• 2 handfuls frozen peas
• 1 handful frozen corn
• chicken broth
• rosemary seasoning mix

DIRECTIONS

1. Mix tomatoes, black beans, and green beans together in a medium saucepan over medium heat. Bring to a simmer.
2. Add lentils and simmer covered over low heat until tender. Stir periodically. If too dry, add broth.
3. Stir in peas and corn. Season with rosemary mix. Serve.

Greek Gnocchi

Greek Gnocchi

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INGREDIENTS

• 1 lb. whole wheat gnocchi (DeLallo brand)
• 1 can quartered artichoke hearts in brine, drained
• 6 large black olives, pitted and quartered
• 3 roma tomatoes, pulp removed and chopped
• 2 shallots, chopped
• 4 cloves garlic, minced
• olive oil spray
• 1 tsp white vinegar
• chives

DIRECTIONS

1. Boil gnocchi according to box instructions.
2. Meanwhile, spray a small skillet with olive oil over medium heat and saute shallots until soft and caramelized. Add garlic and continue to stir.
3. Toss shallot mixture with drained gnocchi. Arrange artichokes, olives, and tomatoes on top. Spray with olive oil and drizzle with vinegar. Snip chives over top with kitchen shears.
4. Serve warm or cold.

Stuffed Acorn Squash

Stuffed Acorn Squash

Adapted from Karina's Kitchen

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INGREDIENTS

• 3 medium-sized acorn squashes
• 1 teaspoon olive oil
• 1/2 medium sweet or red onion, diced
• 5 cloves garlic, chopped
• 1 lb. ground turkey
• 2 cups Baby Bella mushrooms, chopped
• 1 small green or red bell pepper, seeded, cored, diced
• 1/4 teaspoon cumin
• 1/4 teaspoon nutmeg
• A dash of spicy curry, red pepper, or other spice, to taste
• 1-15oz. can diced tomatoes
• 1-2 teaspoons dried Italian Herbs, to taste- basil, oregano, marjoram, sage, thyme
• Splash of balsamic vinegar
• 1 Tablespoon agave nectar- or molasses
• 1/4 cup good ketchup- Muir Glen is good
• 1/2 cup of broth- such as Better Than Bouillon- Organic Beef- make and set aside
• Chopped parsley, as needed

DIRECTIONS

1. Crank the oven to 400 degrees F.
2. Slice the acorn squash in half, lengthwise. Clean out the seeds. Place the halves skin side down in a broiler or roasting pan. [If any of the squash is really tippy- you can slice a thin piece off the bottom to make it sit still.]
3. Pour water into the pan- you'll need a good inch or two (this helps keep the squash from scorching/sticking to the pan). Prick the hollow of the squash with a fork to make a few tiny holes. Drizzle the squash with olive oil, and some pure maple syrup until it collects in the hollow. Don't be stingy with the maple syrup- you'll use it later. Season with sea salt.
4. Place the pan into the preheated oven.
5. Roast the squash until it is fork tender-but not totally soft; you'll be baking it again.
6. Meanwhile...
7. Heat the olive oil in a large skillet and add the onion and garlic; stir for a minute or two.
8. Add the ground turkey, mushrooms, pepper and tomatoes; season with spices and herbs and stir. Brown the meat a good bit.
9. Add a splash of balsamic vinegar, the agave nectar, and ketchup; stir; keep it on a low simmer and don't over-cook it. Take it off the heat as soon as the pinkness leaves the meat.
10. Toss in some fresh chopped parsley.
11. Remove the squash halves from the oven. Let them cool a bit in the pan. When they have cooled enough to handle, pour off the syrupy liquid (captured in the hollow) into a large measuring cup. Set aside.
12. Lower the heat in the oven to 350 degrees F.
13. Stuff each squash with the beef-mushroom filling.
14. Add the broth you made earlier to the maple syrup-olive oil mixture and mix well. Pour a little over the filling of each squash.
15. If the water has totally evaporated from the pan, add more- just an inch or two. Bake the squash for 25 to 30 minutes (or a bit longer if the ingredients have cooled), until piping hot- and the squash is tender.

Tofu, Kale & Pesto Quinoa

Tofu, Kale & Pesto Quinoa

Recipe Courtesy of 101cookbooks.com

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INGREDIENTS

• a splash of extra-virgin olive oil
• a pinch of fine grain sea salt
• 1 shallot, minced (I used 2)
• 3 cups cooked quinoa (To make: one cup dry red quinoa in 2 cups water)
• 1 cup corn, fresh or frozen (Go fro. Make your life easier.)
• 1 1/2 cups kale (I used one bunch. I love the stuff.)
• 2 cups extra-firm nigari tofu, browned in a skillet a bit (Did not use nigari.)
• 1/3 cup pesto (I used about 1/2 cup because of the extra kale.)
• 1/3 cup pumpkin seeds, toasted
• 1/4 cup roasted cherry tomatoes (I used about 1 cup.)

DIRECTIONS

1. In a big skillet or pot heat the olive oil and salt over medium-high heat.
2. Stir in the shallot and cook for a minute or two.
3. Stir in the quinoa and corn and cook until hot and sizzling.
4. Stir in the kale and then the tofu, cooking until tofu is heated through.
5. Remove the skillet from heat and stir in the pesto and pumpkin seeds.
6. Mix well so the pesto is spread throughout.
7. Turn everything out onto a platter and top with the cherry tomatoes.

DB Pizza Duo

Pizza Crust Recipe and Instructions
Pizza Sauce (minus the anchovy paste)



Caprese Topping

INGREDIENTS

• 2 on-the-vine tomatoes, sliced
• sliced herbed mozzarella
• sliced basil

DIRECTIONS

1. Add sauce to pizza crust.
2. Arrange sliced tomatoes and mozzarella on top.
3. After done cooking, top with basil.

Sausage, Peppers & Onions Topping

INGREDIENTS

• 1 lb. spicy turkey sausage
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 6 cloves garlic, minced
• shredded mozzarella

DIRECTIONS

1. Remove the sausage from its casings and cook it completely in a heavy pan over medium heat. Remove sausage and set aside, reserving about one teaspoon of drippings.
2. Sautee the onion and pepper in the drippings until soft. Add garlic and cook until fragrant.
3. Add sauce to pizza crust.
4. Mix vegetables with sausage and arrange on pizza. Top with mozzarella.

Spaghetti with Sauteed Vegetables

Spaghetti with Sauteed Vegetables

INGREDIENTS

• 1 box DeBoles organic spaghetti (Made with jerusalem artichoke flour)
• 4 large handfuls organic baby carrots, sliced
• 1 yellow onion, chopped
• 6 cloves garlic, minced
• 1 red bell pepper, chopped
• salt and pepper to taste
• olive oil (I used rosemary and garlic-infused oil)
• basil, sliced
• fresh mozzarella, cubed (I used a marinated herb mozzarella)
• 1 container of organic marinara sauce

DIRECTIONS

1. Heat about one tablespoon of olive oil in a large, heavy pot. Add the carrots, bell pepper, and onion, stirring often until soft.
2. Add the garlic, salt, and pepper and stir frequently until fragrant. Cover pot and remove from heat. Let sit.
3. Boil spaghetti and drain. Simultaneously heat marinara in a small saucepan.
4. Assemble: spaghetti, sauce, vegetables, basil, mozzarella.

Deconstructed Sausage, Peppers & Onions

Casings gross me out. I'm sorry if you happen to like the snap of animal intestine to surround your meat, but I always try to nix the casing whenever possible. Thus, this sausage, peppers & onions recipe is a little bit different, almost like a topping. I am sure it would be excellent on an omelet or rice or whatever you love your spicy meat with.


Deconstructed Sausage, Peppers & Onions
Adapted from Everyday Italian

INGREDIENTS

• 1 pound sweet Italian turkey sausage
• 2 bell peppers, sliced
• 2 yellow onions, sliced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 cup chopped fresh basil leaves (I did not have any; substituted to taste with dried basil)
• 4 garlic cloves, chopped
• 2 tablespoons tomato paste
• 1 cup Marsala wine (I used Guinness beer)
• 1 (15-ounce) can diced tomatoes
• 1/4 teaspoon red pepper flakes

DIRECTIONS

1. Remove sausage from casings and heat until almost cooked through over medium heat. Remove from pan and drain if necessary.
2. Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
3. Add the tomato paste and stir. Add the beer, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all of the browned bits. Bring to a simmer.
4. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
5. Serve in bowls, in a roll, over an omelet, etc.

Spinach Artichoke Tofu Dip

This is an excellent appetizer or snack. It is full of vegetables, tofu, and calcium. It tastes indulgent, but it's not! Except for the cheese and tofu, this dip can be made completely fat-free! Even with the tofu and cheese, it remains very low in fat. I loved the creamy texture, but next time I may replace the yogurt with more sour cream and throw in some more parmesan. My only reason is that I enjoy a tarter, tangier dip. I would also replace the fresh mozzarella with shredded lowfat; I just needed to use up the fresh before it spoiled.

Spinach Artichoke Dip

Adapted from 101 Cookbooks

INGREDIENTS

• 2 14oz. cans water-packed artichokes
• 1 10oz. package frozen chopped spinach, thawed and squeezed free of water
• 4 ounces silken tofu
• 6 cloves garlic
• 1/2 red onion, roughly chopped
• 1/3 cup parmesan cheese
• 1/3 cup lowfat or fat-free sour cream
• 1/3 cup lowfat or fat-free plain yogurt
• 1/4 teaspoon sea salt
• 2 bonnoncini of fresh mozzarella, sliced
• extra parmesan for sprinkling on top

DIRECTIONS

1. Preheat oven to 350F degrees.
2. In a blender or food processor puree the artichokes, spinach, onion, tofu, and garlic.
3. In a separate medium bowl whisk together the parmesan cheese, yogurt, sour cream, and salt.
4. Stir in the artichoke puree and pour mixture into a medium-sized baking dish (or multiple smaller dishes).
5. Arrange mozzarella slices on top. Sprinkle the top with more parmesan. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes. For a browner top, place under a broiler on high for 2-3 minutes.
6. Serve with grape tomatoes, sauteed until burst in a tiny amount of sundried tomato oil.
   

Mmm... also, as you notice here, the top of the mozzarella is a bit greasy. Before I served this, I blotted away the oil with a paper towel. If you use reduced fat mozzarella, this should be less of a problem. If you aren't too worried about fat, this would be even more decadent with some toasted pinenuts sprinkled on top. Yum...