Anaheim Peppers and Mustard Greens Pizza
This pizza can be topped with a number of cheeses to accentuate the peppers and greens. I recommend a mixture of semi-hard cheeses like mozzarella and Monterrey Jack, maybe a little cheddar. Goat cheese also comes to mind with some black olives and possibly anchovies if you are an anchovy person.
1 pizza dough
1 Anaheim pepper, thinly sliced
1 c chopped greens, raw
1/4 c onions, thinly sliced
Thaw the pizza dough in the fridge and use it within one day or thaw it on the counter and use it when it has become soft. Allow the dough to expand to 1 1/2 times its size at room temperature. Divide the dough in half for two thin pizzas or gently pat it into a small circle for one big pizza. Let the dough rest for 10 minutes, then stretch or roll it out on a floured surface. Transfer to a baking sheet or pizza peel. Spread a thin layer of sauce on top of crust, add layer of raw greens, then cheese mixture and onions and peppers on top. Bake immediately for 10-12 minutes, remove when cheese starts to bubble.
This recipe is a basic recipe that can be used with turnips, rutabagas or potatoes. The stock adds flavor while cooking and softening the starch. Feel free to add any kind of breakfast meat, Anaheim peppers, greens or other veggies for a turnip hash "surprise". Serve along side eggs for a hearty breakfast or a "silly supper".
??6 Tbs olive oil
??1 onion, dice?d small
?2 c turnips, dice?d small?
2 c hot chicken or veggie stock
??2 Tbs butter??
1/2 c Parmesan or another hard Italian cheese
?1/2 c parsley, rough chop??
Salt and pepper, to taste????
Warm the chicken stock in a sauce pan over medium-low heat.? Heat the olive oil in a large skillet and turn the heat to medium. Toss in the onion and cook until translucent. Add the turnips and cook for 2 minutes. Ladle in some of the hot chicken stock and cook until absorbed. Continue until all of the stock has been added, about 10 minutes. Season with salt and pepper. Add the butter and grated cheese off the heat. Garnish with parsley.
Asian Speedy Beans
This is a quick and easy way to cook your frozen beans while adding some gourmet flavors. The recipe is intended to be an alternative method to steaming the beans, and can be made with just cooking oil, salt and pepper or any kind of seasoning you like. Use a chili seasoning for Mexican beans or curry for curried beans. The options are limitless.
1 lb bag of frozen green beans
1 tbs cooking oil
2 tsp soy sauce
1 tsp sesame oil
1 Tbs ginger root, grated
2 cloves garlic, pressed and minced
salt and pepper to taste
Heat the cooking oil in a non-stick pan over high heat. When the oil begins to pop, about 3 minutes, add the frozen beans. Cook the beans, stirring every 30 seconds, until all of the ice has melted and most of the water in the pan has evaporated, about 5 minutes. Add the soy sauce, sesame oil, ginger root, garlic and salt. Continue to saute in sauce for another 3-5 minutes, until about half the beans begin to brown. Remove the pan from heat and serve.
Sweet and Spicy Squash Soup
A soup to warm you up on these chilly fall days. The sweetness from the apple, the nuttiness of the squash with the spiciness of the pepper offer a great combination in this recipe. Other flavors you may like to add to this recipe are tarragon, curry, nutmeg or cinnamon. I like to take a small cup aside and experiment till I get it just the way I like it and then add to the batch.
1 acorn squash, halved, seeds removed
3 Tbs olive oil
2 carrots, chopped
2 apples, cored and chopped
1 onion, chopped
1 Anaheim Pepper
1 clove garlic
1/4 tsp ginger
1/8 tsp allspice
4 c chicken or vegetable stock
cayenne pepper (optional)
salt and pepper to taste
Preheat oven 400F. On a baking sheet, roast the acorn squash, cut side down, until soft, about 45 minutes. Scoop out the squash flesh and set aside. In a soup pot, heat olive oil over medium high heat. Saute carrot, apple, onion, garlic and pepper until soft. Season with ginger, allspice, salt and pepper. Add cayenne pepper for extra spice if desired. Add the squash and the chicken stock. Simmer for 15 to 20 minutes. Remove the pot from the heat and puree with a hand-held immersion blender.
Potato Canapes with Leek Confit and Blue Cheese Topping
This is my version of a fusion recipe... that is if you consider borrowing a recipe from one blog and then adding it to a recipe from another blog and tweaking them with your own personal twist to create a whole new recipe fusion, otherwise it is good old fashioned recipe swap. I was really intrigued with the idea of potato canapes and then came across a few variations of the recipe for the topping over crostini. Here I took the best of both using ingredients from this weeks share. This is a great appetizer at home or use to impress your friends with its colorful display using mixed colored potatoes.
Potatoes, sliced 1/4-1/2" thick (based on how crunchy you want them)
3 medium size leeks, cut lengthwise and then cut 1/4" thick slices
2 Tbs butter
1 tsp olive oil, plus extra for brushing toasts
coarse salt and ground black pepper
2 oz blue cheese, crumbled (a soft or crumbly goat cheese would also work)
Few drops of lemon juice (optional)
Fill a large bowl with cold water. Add leeks and use your hands to pump them up and down in the water a bit, separating the rings and letting the dirt and grit fall to the bottom. Transfer to a dish or plate for a minute; no need to dry them.
Meanwhile, heat a large, heavy skillet over medium. Once hot, add butter and olive oil and once they are fully melted and a bit sizzly, add the leek slices, still wet. Sprinkle with 1/2 teaspoon coarse salt and a few grinds of black pepper. Reduce heat to low, cover with a lid and cook leeks for 25 minutes, stirring them occasionally.
While leeks are simmering,preheat your oven to 425F. Place the sliced potatoes on a cookie sheet. You don’t need to oil them, but can sprinkle them lightly with salt. Place the potatoes in the oven for about 15-20 minutes. Sliced at 1/2", they will be cooked through but not crispy. If you prefer, you can cut them thinner and cook them until crispy. Once the potatoes are cooked they are ready to be topped. Adjust seasoning to taste and add lemon juice to leeks if desired. Mix in blue cheese with leek mixture and top on warm potato canapes.
Other Suggested Toppings
• leeks, thinly sliced and roasted with a tarragon sour cream topping
• turnip hash (see recipe above) topped with parsley
• acorn squash, mashed with a honey drizzle and cilantro
Chicken, Turnip & Leek Potpie ?
This recipe is adapted from Andrea Chessman's Serving Up the Harvest cookbook. I stuck pretty true to the recipe except that I assumed you were starting with cooked chicken (leftovers from last week?) and had broth on hand. You can sub in other vegetables of course - a carrot, rutabaga, potato, etc or make vegetarian style omitting the chicken and using veggie stock.??
around 3 cups of cooked chicken (or turkey)
?3 cups chicken broth
?1 medium turnip, peeled and diced
?6 TB extra virgin olive oil ?
6 medium leeks, white and tender green parts only, sliced
?6 Tbs unbleached all-purpose flour
2 cloves garlic, crushed and minced?
1 Tbs chopped fresh dill?salt and pepper
3 c unbleached flour?
2 Tbs baking powder?
1.5 tsp salt
?2/3 c butter
1 c buttermilk??
Cover the turnip with salted water and boil under tender, 5 -8 minutes. Drain.
Heat the oil in a large saucepan over medium heat. Saute the leeks in the oil until tender, about 5 minutes. Sprinkle in the flour and stir until all the flour is absorbed into the oil. Whisk in the 3 cups of broth and stir until thickened and smooth. Stir in the chicken, turnip, garlic and dill. Sprinkle with salt and pepper. Bring to a boil. Keep hot (but not boiling) while you prepare the biscuits.??
Preheat the oven to 450F and set out a 13 x 9 ungreased baking pan. Combine the flour, baking powder, salt, and butter in a food processor and pulse 5-7 times until the mixture resembles coarse crumbs. Pea sized butter chunks are fine. Pour in the buttermilk and pulse until just combined. Dump out onto a floured board and knead just a few times to pull dough and all dry pieces together. Pat dough out to around 1/2". Shape into a rectangle and cut 12 squares; or cut 3" rounds, gathering up scraps and pressing out and cutting again to get 12 rounds.??
Pour chicken mixture into a baking pan. Place the biscuits on top. Bake for about 18 minutes until biscuits are golden and chicken mixture bubbly. Let stand a few minutes before serving.