Saturday, June 26, 2010

Chicago Deep-Dish Pizza

This recipe is from Cooking Light magazine, and was a little time intensive, but worth it! You can save time by buying pre-made pizza dough, but you made need to adjust the cooking time. I hope you enjoy!

  • 2 tsps sugar
  • 1 package dry yeast
  • 1 cup warm water
  • 1 tbsp extra-virgin olive oil
  • 2 3/4 cups flour, divided
  • 1/4 cup yellow cornmeal
  • 1/2 tsp salt
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 2 precooked mild Italian chicken sausages, casings removed, chopped OR 1/2 lb. ground turkey, Italian seasoned, cooked
  • 1 (28-ounce) can whole tomatoes, drained
  • 1 1/2 tsps chopped fresh oregano
  • 1 1/2 tsps chopped fresh basil
  • 2 cups thinly sliced mushrooms (or to taste)
  • 3/4 cup chopped green bell pepper
  • 3/4 cup chopped red bell pepper
  1. To make dough, dissolve sugar and yeast in warm water in large bowl; let stand for 5 minutes. Stir in olive oil.
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour, cornmeal, and salt in a bowl. Stir flour mixture into yeast mixture until dough forms a ball. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour to prevent dough from stick to hands (dough will feel sticky).
  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place free from drafts, 45 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.
  4. Roll dough into an 11x15-inch rectangle on a lightly floured surface. Place dough in a 13x9-inch baking dish coated with cooking spray; press dough up sides of dish. Spread 1 1/2 cups of cheese evenly over dough. Arrange chopped sausage evenly over cheese.
  5. Preheat oven to 400 degrees.
  6. Chop tomatoes; place in sieve. Stir in oregano and basil; drain tomato mixture 10 minutes.
  7. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms to pan; cook 5 minutes stirring occasionally. Stir in bell peppers; cook for 8 minutes or until tender, stirring occasionally. Arrange vegetables over sausage; spoon tomato mixture evenly over vegetables and sausage. Sprinkle evenly with remaining 1/2 cup cheese.
  8. Bake at 400 degrees for 25 minutes or until crust browns and cheese bubbles.
  9. Cool 5 minutes before cutting.

Nutritional information (makes 8 servings): Calories 330; fat 9.2 g; protein 17.8g; carbs 44g; fiber 3.2g; chol 31mg; iron 3.9mg; sodium 365mg; calc 244mg.

Monday, June 21, 2010

Pasta with Asparagus, Pancetta, and Pine Nuts

I feel like the title is misleading because I had full intentions of making the dish this way but was highly disappointed when my local grocery store did not have pancetta or pine nuts. So, I substituted turkey bacon for pancetta and walnuts for pine nuts. I hope you enjoy!

Makes 4 servings.
  • 8 ounces uncooked cavatappi or rigatoni pasta
  • 1 lb. asparagus, trimmed and cut diagonally into 1 1/2 inch pieces
  • 1 tsp minced garlic
  • 3 tbsp pine nuts (or walnuts)
  • 2 ounces diced pancetta (or turkey bacon)
  • 2 tbsp fresh lemon juice
  • 2 tsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup (1 ounce) crumbled Parmigiano-Reggiano cheese (I just used shredded Parmesan)
  1. Preheat oven to 400 degrees
  2. Cook pasta according to package directions. Add asparagus during the last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.
  3. Arrange nuts in a single layer on a pan. Bake at 400 degrees for 3 minutes or until golden and fragrant, stirring occasionally. Place in small bowl.
  4. Pancetta: increase oven temperature to 475 degrees, arrange on pan. Bake at 475 for 6 minutes or until crisp.
  5. Turkey bacon: decrease oven temperature to 375 degrees, arrange on pan. Bake at 375 for 8-10 minutes.
  6. Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well to coat. Sprinkle with nuts, pancetta (or turkey bacon), and cheese.

Sunday, June 13, 2010

Dutch Baby

I'm not sure where this breakfast dish gets its name, but it's kind of a mix between a pancake and french toast. Yummy! It's simple to make and delicious to eat. I hope you enjoy!
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup flour
  • 1 pinch nutmeg
  • 1 pinch salt
  • 2 tbsp butter
  • 2 tbsp powdered sugar
  1. Preheat cast iron skillet and oven to 475 degrees.
  2. Beat eggs with whisk until smooth and add milk.
  3. Whisk in flour, nutmeg, and salt.
  4. Pull pan out of oven and melt 2 tbsp butter until it coats the entire skillet.
  5. Pour batter into skillet and bake 12 minutes until brown.
  6. Top with powdered sugar; serve immediately.

Saturday, June 12, 2010

Chunky Greek Salad with Chickpeas

        In light of trying to eat more vegetables, this simple Greek salad is so easy to make and delicious for any lunch or light dinner. I omitted the olives since I don't like them. Sorry I didn't get a picture of it as I packed it in my lunchbox for work. I hope you enjoy!

        • 1/2 cup cucumber, chopped
        • 1/2 cup tomato, chopped
        • 1/2 cup red pepper, chopped
        • 1/2 cup green pepper, chopped
        • 1/2 cup chickpeas (garbanzo beans), rinsed and drained
        • 5 Kalamata olives, pitted and sliced
        • 1/4 red onion, thinly sliced
        • 2 tbsp red wine vinegar
        • 1/2 tbsp olive oil
        • 2 tbsp crumbled reduced-fat feta cheese
        1. Mix first seven ingredients together and toss with red wine vinegar and olive oil.
        2. Top with crumbled feta cheese.

        Thursday, June 10, 2010

        Oatmeal Chocolate Chip Cookies

        This is a family recipe from a friend, and once I tasted it, I could not get it off my mind. I just love the way this cookie has a spice, chocolate, and oatmeal taste all at once. I guarantee you will love them. I hope you enjoy!

        • 1 cup shortening
        • 3/4 cup sugar
        • 3/4 cup brown sugar
        • 2 eggs
        • 1 1/2 cups flour
        • 1 tsp. baking soda
        • 1/2 tsp. salt
        • 2 cups oatmeal (one cup regular and one cup instant)
        • 1 tsp. cinnamon
        • 1/2 tsp. ground cloves
        • 1/2 tsp. nutmeg
        • 1 tbsp hot water
        • 6ish oz. chocolate chips
        1. Preheat oven to 400 degrees.
        2. Cream shortening and sugars together. Add eggs and mix well.
        3. Mix dry ingredients together and add to sugar mixture. Mix well.
        4. Add hot water. Add chocolate chips to taste.
        5. Allow dough to rest 5-10 minutes.
        6. Put on lightly greased cookie sheet.
        7. Bake at 400 for 6-8 minutes, until edges are lightly brown.

        Makes about 3 dozen 2" inch cookies.

        Wednesday, June 2, 2010

        Greek Chicken and Orzo

        Yum! I really enjoyed trying this new recipe, especially because I had never made orzo before. I definitely will be making this again. I hope you enjoy!

        Makes 4 servings.
        • 2 medium green bell peppers, cut into thin strips
        • 1 cup chopped onion
        • 2 tsp extra-virgin olive oil
        • 8 chicken thighs, rinsed and patted dry
        • 1 tbsp dried oregano
        • 1 tsp dried rosemary
        • 1/2 tsp garlic powder
        • 3/4 tsp salt, divided
        • 3/8 tsp black pepper, divided
        • 8 ounces uncooked dry orzo pasta
        • juice and grated peel of 1 medium lemon
        • 1/2 cup water
        • 2 ounces crumbled feta cheese (optional)
        1. Coat 6-quart slow-cooker with nonstick cooking spray. Add bell peppers and onion.
        2. Heat oil in large skillet over medium-high heat until hot. Brown chicken on both sides. Transfer to slow-cooker, overlapping slightly if necessary. Sprinkle chicken with oregano, rosemary, garlic powder, 1/4 tsp salt, 1/8 tsp black pepper. Cover; cook on LOW 5-6 hours or on HIGH 3-4 hours or until chicken is tender.
        3. Transfer chicken to separate plate. Turn slow-cooker to HIGH. Stir orzo, lemon juice, lemon peel, water, and remaining 1/2 tsp salt and 1/4 tsp pepper into slow-cooker. Top with chicken. Cover; cook 30 minutes or until pasta is done. Garnish with feta cheese.

        Tuesday, June 1, 2010

        Black-Bean Toss

        I have to admit that I haven't been good about eating my greens lately, so I found some really good looking salads to try out this week, including this one from Fitness Magazine. It makes a lot of salad, so there's plenty to share. You can't go wrong with this easy Tex-Mex salad. I hope you enjoy!

        Makes 4 servings
        • 4 5-inch corn tortillas
        • 3 tbsp canola oil
        • 1 tsp ground cumin
        • 1/4 tsp salt
        • 1 chopped red onion
        • 1 green bell pepper, chopped
        • 1 red bell pepper, chopped
        • 2 large mangoes, peeled and diced*
        • 2 15-ounce cans black beans, drained and rinsed
        • 2 tbsp lime juice
        • 1/2 tsp Tabasco (or to taste), or any hot sauce
        • 1/4 cup cilantro, chopped
        • 8 cups mixed baby greens
        1. Preheat oven to 375. Stack the tortillas and cut them into 1/4 inch wide strips, then toss with 1 tbsp of the canola oil, 1/2 tsp of the cumin and the salt. Mist a baking sheet with cooking spray; arrange the strips in a single layer and bake 10 minutes or until crisp and lightly browned. Remove from oven and let cool.
        2. Heat 1 tbsp of the canola oil in a large nonstick skillet over medium-high heat. Add the onion, bell peppers and remaining cumin and cook, stirring 3-4 minutes or until vegetables begin to soften. Transfer to a large bowl; stir in remaining canola oil and the mangoes, black beans, lime juice, Tabasco and cilantro.
        3. Divide the greens among four plates and top with the bean mixture and tortilla crisps.
        Nutrition (per serving): 368 calories, 17 g protein, 62 g carbohydrates, 12 g fat (0.9g saturated), 14 g fiber

        *Cutting a mango is sort of like cutting an avocado. Make an initial slice all the way around the mango lengthwise just off-center. Make another lengthwise cut all the way around on the other side of center (avoiding the really tough center). Set center section aside. With the two halves, cut lengthwise and horizontal rows into the mango without cutting through the outer peel. Invert the mango half and cut off the cubes. With the center section. Cut off as much as you can from the sides and cut off the peel. Then cut into cubes.