Recipe Archives | Page 9 of 12

A New Take on Pizzagaina

April 9, 2015
Allison
One Comment
Recipe
cornbread, cornmeal, crust, easter, eggs, mozzarella, parmesan, pepperoni, pizzagaina, provolone, recipe, ricotta, salami, sausage

Jason’s Nana is incredibly talented in the kitchen. I haven’t had a single meal there that I didn’t enjoy, even as a vegetarian in a household of meat-lovers! We’ve spent many holidays at their house, and when the pizzagaina is brought out it gets devoured in no time. All while his grandparents reminisce about who’s father or mother made it better.

When I was thinking about us spending our first holiday away from family, I wanted to see if I could create something that felt like home. The result is spectacular. I adore this recipe and hope to share it with Jason’s grandparents one day.

Pizzagaina with Cornbread Crust

Crust
1 cup gluten free cornbread mix
1/2 cup cornmeal
3 Tablespoons sugar
1/2 teaspoon salt
1 stick unsalted butter, cut into pieces
1 egg

Filling
14 large eggs
1/2 lb pepperoni
1/2 lb salami
1/2 lb Italian sausage
1/2 lb mozzarella cheese
1/2 pound provolone cheese
1 12-ounce container of ricotta cheese
1/8 cup parmesan cheese
salt and pepper

1. Preheat oven to 350 degrees. Oil the bottom and sides of a 10-inch springform pan. Wrap the bottom in tinfoil (to make sure eggs don’t sneak out any gaps).

2. To make the crust, combine dry ingredients into a food processor. Add chunks of butter and pulse until it starts to come together. It should start to look wet, at that point, add the egg. Pulse until a ball has formed.

3. Remove from food processor, form a disk, and wrap in plastic. Place in refrigerator to cool for at least 20 minutes.

4. Evenly spread the dough over the bottom of the springform pan. Firmly press down.

5. Cut meat and cheeses into bite size pieces.

6. Layer half of the sausage, pepperoni, salami, mozzarella, provolone on top of each other and top with ricotta. (I only put meat on half for Jason and the other half simply cheese for me).

6. Pour half of the beaten eggs on top. Repeat the layering process with the remaining meat and cheese. Pour in the remaining egg. Sprinkle with salt, pepper, and parmesan.

7. Bake in a 350 degree oven for approximately 40 minutes or until top is golden brown and the eggs are firm (if you shake the pan, there’s no jiggling in the center).

Flourless Brownies

April 6, 2015
Allison
No comments
Recipe
brownies, chocolate, desserts, flourless, flourless brownies, gluten free, recipe

I crave chocolate… a lot. There are a lot of options for flourless confections in the area but few have hooked me. I stumbled upon this gluten free brownie recipe and it was the most delicious baked good I’ve had in a long time. They have a fudge-like quality that’s to die for. We ate a couple at home and I brought the rest to work. They disappeared quickly and received a lot of compliments. I can’t stop thinking about them and need to make them again. Like right this second.

Flourless Brownies
(Recipe credit to life made simple)
6 Tablespoon unsalted butter
3/4 cup sugar
8 oz. semisweet chocolate, chopped
2 eggs, room temperature
1 teaspoon vanilla extract
1 Tablespoon unsweetened cocoa powder
3 Tablespoon cornstarch
1/4 teaspoon salt

1. Preheat oven to 350 degrees. Line a 9×9″ square pan with foil and lightly spray with cooking oil, set aside.

2. In a small saucepan over low heat, melt the butter then then add the sugar. Once the sugar is mixed in well, add the chopped chocolate, stirring until smooth.

3. Remove the saucepan from the heat and add the eggs, one at a time, then the vanilla extract.

4. Using a mesh sieve, sift the cocoa powder and cornstarch into the saucepan, then add the salt.

5. Stir together, then beat the batter for 1-2 minutes until it’s smooth and shiny.

4. Pour the batter into the prepared pan and bake for 22-30 minutes or until the brownies are no longer jiggling in the center.

5. Be careful not to over-bake (gooey brownies are the best)! Remove the pan from oven and let cool in the pan for 45 minutes before removing and slicing.

Slow Cooker Chili

April 4, 2015
Allison
One Comment
Recipe
beans, beef, dinner, ground beef, peppers, scallion pancakes, slow cooker, slow cooker chili, tortilla chips

This recipe was Jason’s meaty chili from dinner last weekend. He absolutely loved it and my favorite part of it was how easy it was to make. I used vegetables and beef we got at the weekly farmers market in Jack London Square in Oakland. That market is on the smaller side, but they had all the fresh produce we needed and the ground beef came from Casa Rosa Farms.

Slow Cooker Chili
1 Tablespoon olive oil
2 lbs ground beef
1 medium yellow onion, diced
4 cloves of garlic, minced
1 medium green bell pepper, diced
1 medium green bell pepper, diced
3-4 stalks celery, diced
1 can (15-ounce) red kidney beans
1 can (15-ounce) cannelloni beans
1 (24-ounce) can diced tomatoes
1 (10-ounce) can of tomato puree
1 (4-ounce) can of chopped green chiles
2 chipotle chilis in adobo sauce, plus Tablespoon of sauce
1 Tablespoon ground cumin
1 Tablespoon chili powder
1 teaspoon oregano
1 teaspoon parlsey
1 teaspoon salt
1 teaspoon black pepper
Shredded cheese, tortilla chips, scallion pancakes, and sour cream

1. Place beef, onion, and garlic in a skillet over medium heat and cook until brown. Drain half of the grease.

2. Put beef on the bottom of the slow cooker and top with peppers, celery, beans, diced tomatoes, tomato puree, chiles, chipotle chilis, and spices. Mix until combined.

3. Cover and cook on HIGH for four hours.

Baked Tamale Pie with Homemade Enchilada Sauce and Scallion Pancake Topping

March 29, 2015
Allison
One Comment
Adventure, Recipe
cornbread, dinner, enchilada sauce, meat substitute, mexican, pottery, scallion pancakes, tamale

Jason and I were craving chili this weekend. I made a meat one for him (recipe is here) and a gluten free meat-substitute one for me. The inspiration recipe called this a Baked Tamale Pie. I decided to add a homemade enchilada sauce to the recipe and used my scallion cornbread pancake recipe as a topping. It turned out to be a perfect combination and one that I highly recommend.

It’s best to make the enchilada sauce before you start anything else so there’s time to clean up and then move on to the main recipe. I made the sauce first and then took a break to do some pottery. I took a two-part class at a local place called “Play with Clay”. The first session was a tutorial in how to use the pottery wheel, which is something I haven’t done since high school so it was a great re-fresher. The second session, which I did today, is how to glaze the pots you made. It was a ton of fun and I hope to do it again. I can’t wait to see how they look after they’re fired!

Now, back to the food at hand… Baked Tamale Pie with Homemade Enchilada Sauce and Scallion Pancake Topping.

Homemade Enchilada Sauce
(Recipe credit to vitamin-sunshine)
1 teaspoon olive oil
1 onion, diced
4 cups vegetable broth
1 (6-ounce) can tomato paste
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons brown sugar
1 teaspoon cumin
½ teaspoon oregano
¼ teaspoon sea salt
¼ teaspoon coriander
1 tablespoon corn starch + ¼ cup warm water
2 teaspoons fresh lime juice

1. In a large saucepan, add olive oil, and diced onion. Cook for 7 minutes over medium high heat until onion is softened.
2. Add vegetable broth, tomato paste, chili powder, paprika, brown sugar, cumin, oregano, salt, and coriander. Simmer for 5 minutes until it comes to a boil.
3. Remove from heat, let cool slightly and then add to a blender. Process until smooth then return back to the saucepan.
4. Whisk corn starch and warm water in a small cup then slowly pour into the sauce while stirring.
5. Add the lime juice, and turn off heat. (Set aside for further use.)

Baked Tamale Pie
(Recipe Inspiration from serious eats)
1/4 cup extra-virgin olive oil
1 cup frozen corn
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 poblano pepper, diced
Kosher salt and freshly ground black pepper
4 medium cloves garlic, thinly sliced
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
3 tablespoons chili powder
1 tablespoon soy sauce
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1 (28-ounce) can whole peeled tomatoes, drained and coarsely crushed with your hand
1 (16-ounce) package of “meat” crumbles
1 1/2 cup of homemade enchilada sauce (follow instructions below)
1 cup grated sharp cheddar cheese
3 scallions, thinly sliced
1/2 cup fresh cilantro leaves and fine stems, minced

1. Preheat oven to 425°F. In a large saucepan heat oil and then add corn and cook until corn is warm. Add onion, bell peppers, and poblano pepper, season with salt and pepper. Cook until softened but not browned, about 3 minutes.

2. Add garlic, cumin, coriander, oregano, and chili powder and cook until fragrant.
3. Add soy sauce, tomatoes, black beans, kidney beans, meat substitute, and enchilada sauce. Bring to a simmer and cook until it has thickened.

4. Stir in grated cheese, scallions, and cilantro and season to taste with salt and pepper. Pour into a casserole dish or cast iron skillet.

5. Complete first step of the Scallion Cornbread Pancakes recipe (below). Drop dollops of the batter on top of the tamale filling.

6. Bake tamale pie for about 20 minutes, until cornbread has turned golden brown.

Scallion Cornbread Pancakes
1 cup ½ cup gluten free cornbread mix
2 teaspoon sugar
½ teaspoon kosher salt
1 teaspoon baking powder
¼ cup canola oil
2 eggs
2 green onions, thinly chopped
½ cup fat-free milk
Canola oil

1. Stir together cornbread mix, sugar, salt, baking powder in a bowl. Add oil, eggs, onions, and milk and whisk until combined.
2. Heat canola oil in a skillet and drop dollops of the batter into the oil to fry. Do not overcrowd.

3. When you can see the edges of each pancake begin to brown, flip over and brown the other side.

4. After both sides are golden brown, remove from oil and place on a plate lined with paper towel to remove excess grease. Continue making pancakes until all batter has been used.

Roasted Whole Chicken, Twice Baked Potatoes, and Garlic Butter Mushrooms

March 25, 2015
Allison
No comments
Recipe
butter, capers, chicken, dinner, garlic, kale, leeks, recipe, roasted chicken, stuffed mushrooms, thyme, twice baked potatoes, whole chicken

After my last Smittenkitchen kick with the Chocolate Hazelnut Macaroon Torte, I went ahead and scoured the blog for some side dish recipes. I found the Twice-Baked Potatoes with Kale and Garlic Butter Mushrooms. Both sounded absolutely divine, so I went for it! I made a roasted chicken as well which has made it through the first few days of the week.

Twice-Baked Potatoes with Kale
(Recipe credit to smittenkitchen)
3 russet baking potatoes
1 bundle lacinato kale
Kosher salt
1 tablespoon olive oil
1 tablespoon butter
1 large leek
1 cup coarsely grated cheddar
Parmesan cheese
3/4 cup sour cream
Freshly ground black pepper

1. Heat oven to 400°F. Gently scrub potatoes and pierce all over with a fork. Bake 1 hour or until potatoes are tender when pierced in center.

2. While potatoes cook, prepare your filling. Tear kale from the stems and tear into large chunks then wash leaves in cold water to remove any grit. Do not dry after rinsing. Place them in a skillet over medium-high and add a pinch of salt. Cook them in the pan until they wilt and collapse. When they’ve cooled, ring out any excess water then finely chop greens.

3. Trim leek down to just white and pale green part then cut longways into quarters. Rinse in water to remove dirt inside the layers. Thinly slice quarters and heat in skillet over medium heat with butter and oil.
4. Leeks should cook approximately 10 minutes, avoid browning. Then add kale and heat, approximately one minute.

5. When potatoes are cool enough to handle, cut in half longways and take out most of the potato, leaving a thin ring around the skin to keep stable.

6. Add potato filling to bowl with leeks, kale, sour cream, cheese and mash until combined. Arrange the potato shells on a baking sheet and fill with a heaping amount of the mixture. Sprinkle with parmesan cheese. Cook potatoes a second time, for 20 minutes or until crisp on top.

Garlic Butter Mushrooms
(Recipe credit to smittenkitchen)
1 pound mushrooms such as cremini or white, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley

1. Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, salt and pepper, and parsley in a shallow baking dish.

2. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden, about 15 to 20 minutes.
3. Stir in lemon juice and serve immediately.

Roasted Whole Chicken
(Recipe credit to Ina Garten)
1. Preheat the oven to 425 degrees F. Remove the chicken giblets and rinse the chicken inside and out. Also remove any excess fat and leftover pin feathers and pat the outside dry.

2. Liberally salt and pepper the inside of the chicken then stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
3. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for 1 1/2 hours.

Category - Recipe