Kitchen Sink Pizza

As August rushes by I am finding it harder and harder to keep up! 

At last weeks lovely cooking demo, a lot of people were saying they were having a hard time using all of their veggies. Last year I found myself in the same boat, it is such a shame when something goes bad! I came up with this little number last summer, and you can use a TON of your veggies. The first time I made it, it was so delicious that I made it again the following week...and although we ate the pizza, that night ended with the fire department blowing carbon monoxide out of my house at 3am because I left the burner on (oooooooops....). I was frustrated because I had burnt the first crust, and by then it was already 9pm and I was exhausted from a long day at camp, I think we ended up eating at 11pm that night. Needless to say I am much safer in the kitchen because of that night. 

You will need: 

Any veggie you'd like! 

I use...

2 Zucchini and/or Summer Squash 

Eggplant 

Kale 

Tomato 

Onion

1 Bag of Shredded Mozzarella Cheese 

1/4 cup of Parmesan Cheese 

Olive Oil

Fresh Garlic

Garlic Powder 

Salt + Pepper 

Pizza Dough 

(If I have them sometimes I will add potato, mushrooms, or peppers)

First add olive oil, garlic, salt and pepper to roughly chopped eggplant. Roast the eggplant in the oven at about 400 degrees for about 20-30 minutes. I leave the skin on.

Caramelize those onions baby! Chop/Slice them anyway you'd like. Remove from pan.

I add the zucchini to the same pan as the onion to get some of that yummy sweet brown onion sweetness.I saute sliced zucchini in olive oil, garlic, salt and pepper. Remove from pan.

Saute the Kale in olive oil, salt, pepper, and garlic last (in the same pan as onion/zucchini)! It only takes about 3 minutes. 

(YES...YOU MAKE A MESS)

Next, roll out the pizza dough. Bake the crust at 425 degrees for about 10 minutes. 

Take out the crust and...

First goes the kale bed. 

Next the onion, I like it to be a surprise under the other veggies. 

Now the sliced Zucchini. 

Chopped Eggplant goes next. 

Cheese. Cheese. Cheese. 

Bake it for another 5 minutes. 

Fresh tomato on the top! 

(not on my side though...yeah yeah I know...the summer chef doesn't eat tomatoes...)

Salt, Pepper, Garlic, Red Pepper Flake, Fresh Basil to taste.

You have a hearty, tasty, healthy-ish (you use a LOT of O.O.), fresh, funky pizza. 

And now you have to clean it up...since you've used everything but the kitchen sink.

Zucchini Brownies?

Yes, it happened... I took a vegetable and made it chocolaty, thanks to good old Betty Crocker.

Fair warning, they do come out a bit spongey. 

1 box Betty Crocker®  brownie mix
1/4cup butter, melted
2 eggs
1 cup shredded zucchini

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).
In medium bowl, stir brownie mix, 1/4 cup butter, the eggs and zucchini until well blended (batter will be thick). Spread batter in pan.
Bake 33 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes.

The good news is if you eat an entire pan of brownies, you technically ate one small zucchini... no? 

Check out my oven action shot! 

Pesto Change-o!

I'm going camping this weekend! Hooray! 

Don't get too excited, it's more like glamping, we have a cabin....with a ceiling fan... 

Growing up my Grandfather and Father took my brother, sister and I camping every summer. We LOVED it. My Grandfather would share stories about how he wrestled a bear, my brother would believe him, I would swing from a rope that was attached to this gigantic tree that swung over a river. Camping is simplicity at its finest. If you ask my Dad to explain camping he says, "You wake up, make breakfast, clean up and by the time you're done with that you make lunch, you clean up, play cards, and then you have to prep and make dinner before the sun goes down. Next you put everything in the car so the bears don't find us." Camping Coffee is also a family favorite, it takes about 2 hours to make, but it's the best coffee you'll ever have. It's pretty much the only reason my husband tolerates camping.  

My basil this week was just stunning and I came home tonight from that AWESOME cooking demo, inspired to make a lil somthin for camping.

Basil Pesto Cream Cheese Dip

The pesto is a simple recipe from Food Network.

Ingredients

2 cups packed fresh basil leaves

2 cloves garlic

1/4 cup pine nuts

2/3 cup extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper, to taste

1/2 cup freshly grated Pecorino cheese

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese

When all is said and done, add 1 8oz. package of Cream Cheese and add some whole pine nuts, and ta-da...
You have a Pesto Cream Cheese Dip!
It's perfect for Pita Chips, Pizza Dough, Peppers, Carrots, any dippers! 

 

Zucchini Bread

I feel that Sweet Brown herself said it best, 

I know she was taking about a fire, but she could have very well been referencing Zucchini Bread. 

If you don't know who Sweet Brown is you're in for a treat. 

Sweet Brown Original

Sweet Brown Remix

I have never before, and never will again sift 3 cups of flour. Nor am I grating 3 cups of zucchini. I will leave baking up to adorable pastry chefs and my sister in-law. As much as I love science, (teaching science is my fav!), it's too specific for me, there are too many rules in baking.

It's tasty. I'm just mad at it because it was more work than I was looking for.

 I'll get over it. 

3 cups all-purpose flour

 1 teaspoon salt

 1 teaspoon baking soda

 1 teaspoon baking powder

 3 teaspoons ground cinnamon (I used baking spice from Savory Spice Shop Instead)

 3 eggs

 1 cup vegetable oil

 2 1/4 cups white sugar

 3 teaspoons vanilla extract

 2 cups grated zucchini

 1 cup of walnuts 

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Hey Hey Sorbet!

Happy Monday! Is there such a thing?...There is if you're a teacher in July! =)

As I am so grateful that the extreme heat has gone, it's still a bit humid for me personally. So, here I am with a humid day and a Musk Melon. 

Not too long ago I found myself with great company at Babbo in the city. After some amazing pasta, some vino, and a few good belly laughs. We finished the meal with a delicious dessert, I will call it the sorbet/gelato.....EXTRAVAGANZA. Each couple shared a tasting plate filled with 7 different gelatos and sorbets. I have flashbacks of, apple sorbet, chocolate hazelnut gelato, passion fruit sorbet, and beautiful colors on the plate. While we were eating I remember stating out loud and super awkwardly, "This is so much fun!" The entire night was fun (especially after our Washington Square stroll), but in that moment I was really mostly talking about the goods. I'm sure Mr. Batali was back there creating these to order himself, and I wanted to try and re-create that dreamy sorbet. 

Come to find out, just like everything else I make, it was REALLY REALLY REALLY easy. 

For this recipe you will need: 

1 Musk Mellon (remove the seeds)

2 Cups of Chopped Strawberries

1/3 cup of Sugar or Substitute Sweetener 

First chop up that sweet, ripe, melon, do the same with the strawberries.

Next, put it all in the blender or food processor. 

Then, hit liquefy button. 

Finally, let it set in the fridge for about 3 hours. 

I poured them in to 3 smaller separate containers. 

Enjoy... 

 

Ummm... nice scarf Mario...

Fancy Butter

                                                     

Except it is real butter Fabio....compound butter.

When I was a kid, it wasn't officially summer until Dreyer's had corn. My mother would go to her beloved Dryer's farm everyday and pick up enough corn to feed the neighborhood. My Mimi (grandmother) would come over and help me husk...because I hate husking corn. I still hate it, but today I would give ANYTHING to have one more husking session with my Mimi. 

This was way too easy NOT to make. Not only did Dreyer's give me gorgeous corn, but Savory Spice Shop gave us that awesome Paremesan Pesto spice pack. I saw the recipe in the Gazzette and had to try.

You'll need:

 4 Tbsp. of room temperature butter. 

1 Tbsp. of Parmesan Pesto

As much corn as you can eat.

Instructions: Mix first 2 ingredients. Spread it on the corn. Enjoy!

When you've completed phase 1 and phase 2, which are VERY complicated....you have a really tasty compound butter and corn that was already amazing is now unbelievably good!I feel as if someone came over for dinner and saw my homemade compound butter they would think, "Oh! How fancy! I can't believe she took the time to do that!" But really it's the easiest thing ever soooooo the joke's on them.

 Make it happen...

-Laura

Farm Booze

My Mom told me I needed to be more personal on my blog. Who does she think she is Susie Fogelson? This is not Next Food Network Star mother....

At the end of the school year my fellow teacher friends and I went out for happy hour after spending hours packing up our rooms and grading a billion tests. Our drinks took FOREVER to get to our table and after tons of whining they arrived. Even though it took approximately 45 minutes there it was...my mojito and everything was oooookkaaayyyy! 

Dreyer farms gave us mint and limes this week, and they were so beautiful I had to use them! I could not think of a better way  to use these ingredients but in a spectacular cocktail. 

Blueberry Mojitos

 (or Bro-jitos as my brother's college roommates called them because they couldn't stop drinking them!)

You will need: 

24 oz. of Seltzer or Club Soda 

Juice of 4 Limes (I used as much fresh as I could get and then use a little bottled) 

12 oz. of White Rum (I used Bicardi...heeeyyyy)

1 cup of Blueberries 

1 healthy bunch of fresh Mint, I would aim for about 20-30 mint leaves, depending on your mint preferences.

1/4 cup of Sugar 

The fresh blueberries were simply perfect this week. I smooshed (that is the technical term), in my mortar & pestle before adding them to the drink. I did leave some whole for fun.  

First add mint leaves and sugar to  your pitcher. I used the end of a wooden spoon to muddle the mint and sugar. Add the lime juice, rum and blueberry smoosh. Since I was making a pitcher of this I added the seltzer to the rum mixture but if you want to make them to order you're supposed to pour ice and club soda into two tall glasses and then pour in rum mixture and give it a gentile stir.

The best part about homemade cocktails is that you can make everything to taste. Is it not sweet enough for you? Add more sugar love. Would you like a stronger buzz? Add more rum. 

Hope everyone had a beautiful 4th of July! 

Aaaannnnd a very happy birthday to this guy. My Dad. <3 

- Laura 

 Dreyer Farm

*Dreyer Farm is not sponsoring this blog. 

Colonel Mustard in the Kitchen with a Knife

See what I did here? My font is mustard... 

I'm not going to lie... I had to do some research about these Mustard Greens. I knew nothing about them, are they the same thing as collard greens? Are they something skinny people put in their green shakes? Who eats them anyway? As much as I consider myself a foodie, I try and stick to typical greens such as kale, spinach, Romain, and if we want to get a little crazy I'll even go for some swiss chard. Needless to say these mustard greens were going to be a stretch. 

Turns out these leaves have great health benefits. They originally made their way over from India, and eventually into southern kitchens during the time of slavery as a substitute for other greens. They are packed full of antioxidants, help fight cancer, aide with anti-inflammatory and lower cholesterol and have other cardiovascular benefits....who knew...  (now all of this research was done on the interwebs so it's definitely true.)

So now I'm looking for recipes and I come across one were the first ingredient is bacon, so naturally I decide to make this one... 

Ingredients
4 slices bacon, chopped
3 bunches mustard greens, trimmed and chopped
2 tablespoons white vinegar
2 teaspoons sugar
Coarse salt
2 cups chicken broth
Directions
In a large skillet over medium high heat brown bacon and render its fat. Add chopped greens to the pan in batches and turn until they wilt, then add more greens. When all of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer greens 15 to 20 minutes then serve.


Turns out it's from Ms. Rachel Ray herself, some days I love her, some days I don't, today I question her vinegar choices. 

I tasted the greens raw and they actually have this great peppery flavor to them. Too bad I braised the crap out of them with too much vinegar, otherwise this would have been great. It should also be noted I used turkey bacon.I suggest to cut back on the vinegar or perhaps substitute it with apple cider vinegar instead. Today I have failed as the mustard green queen, but there is always next week. Bottom line, this recipe needs tweaking, but the mustard greens have potential.

Here's to hoping my chicken marinade saves the day later. 

Eat on...

-Laura 

Easy as Pie!

Let's talk leeks....

Pull out your pie dish! We're making dinner. 

Tonight I made a super delicious quiche with spinach and leeks.

First things first, you need to make a flakey crust. 

Crust:

1 cup of flour 

1/2 teaspoon of salt 

1/4 cup of ice water 

1/4 cup of olive oil 

Mix the dry ingredients together with a fork. Mix the wet together, pour in to the dry ingredients and press your pie crust in to your pie dish. 

I froze it for 20 minutes and then I baked it at 350 degrees for 30 minutes with parchment paper and another pie dish on top. Next, I took the second pie dish and parchment paper off and baked it for 10 minutes until it got to be a nice golden brown. 

While all of the freezing and baking is happening, you can make your filling. 

Leeks + Spinach Filling: 

3 large eggs 

4 oz. Heavy Cream 

1 cup of Skim Milk

2 Leeks Sliced thin

3 oz. Spinach Chopped 

First I sauteed the spinach with olive oil spray, garlic powder, salt and pepper. I let them nicely wilt and then set aside. Repeat with the leeks. 

I  beat the eggs and combined all ingredients above. 

Put it all together...

Finally the flakey crust is a golden brown and your veggie custard is ready. Next I took an italian cheese blend and covered the bottom of the pie crust with cheese, filled the pie with the filling and put some more gooey cheese on top. 

I baked it for about 35 minutes at 350 degrees. 

The hubs topped it with fresh a fresh tomato. 

Seriously tasty, seriously easy, really fresh. 

No more pencils, no more books!

I'm going to do my best to stay sane this summer as I find myself in a summer of transition. I'm a first grade teacher changing school districts, I'm a wife selling our home and I'm a dog Mom adjusting our new pup, but my favorite title of the summer is Chef. 

I love food,  I love to eat and I truly enjoy cooking (during the summer, during the school year I'm no fun). During the summer my husband and I join the local farm's CSA program. We pick up a fresh box of fruits and veggies every Tuesday. Most of the time there are ingredients in the box that I have never used before. I'm going to challenge myself in a "Chopped" fashion to use everything in the box. I will research recipes, try recipes from the farm, make up my own fancy recipes, and some weeks keep it simple on the grill. 

Dreyer Farms in Cranford, NJ has completely inspired my inner Summer Chef and my hope is to come out of this summer a better home cook with new techniques and a better handle on some of these fresh ingredients! 

Dreyer Farms
Savory Spice Shop

This Tuesday (June 25) we were given: 
Zucchini 
Cucumber 
Tomato
Blueberries 
Leeks 
Mustard Greens 
Basil 
Broccoli 
Lettuce 
Homestead Spice Pack from Savory Spice Shop in Westfield, NJ. 

My plans for today are to make my own pesto, eat fresh blueberries, find a recipe for a yummy cheese sauce for the broccoli and figure out these mustard greens! 

Stay cool.

-Laura