Baked Potato Pizza

I can't believe this hasn't yet been added to the blog as it is one of the recipes that started it all! And has been enjoyed by many, if not all, club members. It has been modified from a recipe that started out as low fat... but given the club's battle cry of "More Cheeeeeeeese" it is probably not quite low fat any longer. But it is delicious and a nice change of pace from regular pizza.

• 1 large potato
• 1 loaf (1 pound) frozen pizza dough, thawed
• 3 tablespoons reduced-fat butter
• 4 garlic cloves, minced
• ranch powder
• parmesan cheese
• salt & pepper
• 2 cups shredded part-skim mozzarella cheese
• 2 tablespoons minced chives
• 6 turkey bacon strips, cooked and crumbled
• Reduced-fat sour cream, optional 

1. Unroll dough onto a 14-in. pizza pan coated with cooking spray; flatten dough and build up edges slightly. In a microwave-safe bowl, melt butter with garlic; brush over dough.  Bake for 10 minutes at 350°.
2. Scrub the heck out of the potato. Bake potato for 5 minutes in the microwave.  Use a bread knife to slice up with skin still on.
3. Stir up leftover garlic butter, ranch powder, parmesan and small amount of mozzerella.  Spread evenly over pizza dough.
4. Arrange potato slices in a single layer over dough; sprinkle with salt and pepper. Top with remaining mozzarella. Bake at 400° for 20-22 minutes or until crust is golden and cheese is melted.  Add bacon with about 5 minutes of baking time left and sprinkle with a small amount of cheese
5. Sprinkle with chives. Serve with sour cream if desired.

Missing You Potato Leek Soup

I am driven to use leftovers.  This was inspired by the fact that Meredith and Eric left perfectly good milk in my refrigerator when they vacated last week.  I don't drink milk, but I hate to waste food.  So I looked for a potato leek soup.  What I saw was too boring or too fat-filled, so I cobbled together a new recipe.  It tastes delish.  For those with smalls, you could probably forego or reduce the amount of white pepper.  For big people, though, it's really good.

Ingredients:

Leeks - 1 large or 2 small, about one pound
2 Tbsp. butter
1/2 tsp. dried thyme
dash of marjoram (whenever do you get to use marjoram??)
3/4 tsp. white pepper
1 1/2 tsp. salt
1 pound russet potatoes, diced (I used Yukon Gold)
4 cups broth
1 cup milk (for richest results, should be milk leftover from very small children)
1/2 cup dry white wine
deli ham, in whatever amount, also leftover from Meredith and Eric's visit.  Okay, some recipes call for varying amounts of bacon and then you use the bacon fat to cook the leeks, etc.  But this filled the bill nicely.

1.  Using a sharp knife, cut the white part of the leek lengthwise and rinse well under running water.  Slice thinly crosswise and put aside. 

2.  Melt butter and cook chopped leeks for about five minutes.

3.  Add chopped ham and warm through for about one minute.

4.  Add wine and bring to a boil.

5.  Add broth, potato and spice.  Bring to a boil and simmer for about 30 minutes.

6.  In batches, puree the soup coarsely, adding milk as you go, about a cup, in total. 

7.  Say a "Hell Yeah!" to the Nanners.  This stuff is good.

Braised Kale with Apples and Romano

Kale is a happy compromise vegetable in our house. While my husband does not like spinach, he is amenable to eating cooked kale. I also have found that kale is somewhat sturdier than spinach, less likely to wilt or disintegrate. 

Although the amount of kale called for in the recipe seems large, it will quickly reduce and tenderize down (be careful not to preemptively increase the liquid, or else you may need to drain before serving). Some grocery stores also carry large bags of already washed and chopped kale; I recommend the regular - not baby - kale for sturdiness in cooking.

 

Photo Credit: Whole Foods Market

INGREDIENTS

• 1 Tbsp olive oil
• 1 small yellow onion, chopped
• 1 clove garlic, minced
• 1 pound kale leaves, coarsely chopped
• 1 large Granny Smith apple, thinly sliced
• 1/3 cup apple cider
• 3/4 tsp salt
• 1/4 tsp black pepper
• 3 oz pecorino Romano cheese, shaved or shredded (Asiago is also in this cheese family; we have substituted it for Romano in other recipes)

DIRECTIONS

1. Heat the oil in a large skillet, pan, or Dutch Oven over medium heat (make sure you have a lid for whichever receptacle you select).
2. Add onion and garlic, stirring occasionally. Cook for ~5 min.
3. Add kale, apple, and cider. Cover and cook ~5 min.
4. Stir in salt and pepper.
5. Remove from heat and sprinkle with cheese.

Recipe via Whole Foods Market: 2013 North Atlantic Holiday Magazine

Red Rice and Baby Broccoli Risotto

Despite not being one for recipes that require constant supervision and/or precise techniques, I don't mind cooking risotto. Maybe it's because there are generally a decent amount of leftovers (including wine!) or that I've learned that I don't have to be as precise/attentive as the recipes try to scare you into being.

Nanner Wine. Photo credit: Donnafugata

I do recommend the baby broccoli, as it is much more tender and integrates better into the recipe. If you use regular broccoli, maybe increase the liquid and/or add it in prior to the 10-minute mark.

INGREDIENTS

• 1 cup short or medium-grain non-sticky red rice (e.g., Bhutanese rice)
• 4-5 cups chicken or vegetable stock
• 2 Tbsp olive oil
• 1/2 cup onion, minced
• 1/4 - 1/2 tsp red pepper flakes
• 1 red pepper, diced
• 2/3 cup arborio rice
• 2 garlic cloves, minced
• 1/2 cup dry white wine (or really, any white wine that would taste good as "leftovers")
• 3/4 lb baby broccoli, stems peeled and slice and flowers torn into small pieces by hand
• Black pepper, to taste
• 1/4 - 1/2 cup Parmesan
• 2 tsp dried parsley (or 2 Tbsp fresh) 

DIRECTIONS 

Cook the red rice
In a saucepan, combine 1 cup red rice,1.5 - 2 cups water (see package instructions), and a pinch of salt. Bring to a boil. Cover, reduce heat, and simmer for ~20 minutes. Remove from heat, uncover, place a dish towel over the pan, and return the lid (I suppose this helps preserve moisture?).

Heat the stock/broth
Bring to a simmer over low-heat.

Cook the risotto

1. Heat olive oil over medium heat in a wide, heavy, LARGE nonstick skillet or saucepan.
2. Add onion and a generous pinch of salt. Cook for ~3 minutes.
3. Add the red pepper flakes and red bell pepper. Cook, stirring often, ~5 minutes.
4. Stir in the arborio rice and garlic until the grains crackle.
5. Add in white wine, stir until absorbed.
6. For the next 10 minutes, add ladlefuls (1/2-1 cup) of broth at a time, stirring until almost absorbed.
7. Add in the broccoli, and continuing stirring and adding broth for ~10 minutes. 
8. Stir in the red rice and add any remaining broth if needed (i.e., if the arborio rice is still crunchy).
9. Season with pepper, stir in parsley and Parmesan.

Recipe via New York Times 

Banana Pound Cake

In the spirit of Meredith's recent post, I thought I'd post something that I've happily consumed but have not personally made. Dan discovered this recipe a few years ago, and it has been a staple of his baking repertoire. It's a great treat for company, as it makes a sizable cake.

Toonces, deigning to be an NCC assistant.
Photo Credit: E.Evans

INGREDIENTS 

Cake

• 3 tsp + 3 cups sugar, divided
• 1 cup butter, softened
• 6 eggs
• 2-3 mashed ripe bananas (~1 cup)
• 1 1/2 tsp vanilla extract
• 1/2 tsplemon extract
• 3 cups all-purpose flour
• 1/4 tsp baking soda
• 1 cup (8 ounces) sour cream 

Glaze

• 1 1/2 cups confectioners' sugar
• 1/2 tsp vanilla extract
• 3-4 tsp milk

DIRECTIONS  

1. Preheat oven to 325.
2. Grease a 10-in Bundt pan. Sprinkle with 3 tsp sugar.
3. Cream butter and 3 cups sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed banana and extracts.
4. In a separate bowl, combine flour and baking soda.
5. Add flour mixture to the creamed mixture, alternating with the sour cream, beating until combined.
6. Pour into prepared pan. Bake for 75-85 minutes (toothpick inserted into the center should come out clean).
7. Cool for 10 minutes. Remove from pan, allowing it to cool completely.
8.  Whisk together glaze ingredients until smooth. Drizzle over cake.

Recipe via Taste of Home 

Slow Cooker Mexican Beef Stew

I had dinner with the infamous Miss Chris this week and she made the most delicious stew so, without ever having prepared this on my own, I decided to post it here anyway. I imagine one could certainly substitute chicken or pork (and adjust the cooking time) to make this a little healthier. Served it with a little sour cream and shredded cheese.

Ingredients

• 2 lb beef stew meat
• 1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
• 1 cup frozen small whole onions (from 1-lb bag)
• 1 teaspoon chili powder
• 1 package (1 oz) Old El Paso® taco seasoning mix
• 1 can (15 oz) Progresso® black beans, drained, rinsed
• 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained

Directions

1. In 3 1/2- to 4-quart slow cooker, mix beef, tomatoes, frozen onions and chili powder. 
2. Cover; cook on Low heat setting 9 to 11 hours.
   With whisk, stir in taco seasoning mix. Stir in black beans and corn. 
3. Increase heat setting to High; cover and cook 15 to 30 minutes longer or until thickened.

Recipe and photo from Betty Crocker

Mulled Apple Cider

In order to preserve a burner for other uses, I made this cider in my slow cooker. Just turned it on high for an hour or so and then left it on low to keep the cider warm. I'm not a fan of the floaties, so in the future I think I'll try to put the little stuff in a thing for steeping tea or some cheesecloth or something.

Ingredients

• 2 quarts apple cider (8 cups)
• 4 strips lemon zest
• 2 cinnamon sticks
• 2 whole star anise (optional)
• 1 teaspoon whole allspice berries
• 1 teaspoon whole cloves

Directions

1. In a large saucepan, bring cider, lemon zest, and spices to a boil; cover, and remove from heat. Let steep at least 20 minutes (or up to 4 hours). Ladle carefully into mugs, leaving most of the solids behind. 

Recipe and photo from Martha Stewart