Mushroom and Smoked Cheese Pizza

Of course, the kids love pizza but I like something more interesting than peperoni pizza. So Moosewood comes to the rescue again and has some great veggie options that kids also love (assuming mushrooms aren't considered a poison from aliens to eliminate children).

It may seem like a lot of mushrooms but remember they cook down quite a bit - and besides the idea is to cover that pizza edge to edge with mushrooms. I used white mushrooms yesterday but I want to try a mix of mushrooms next time.

Mushroom and Smoked Cheese Pizza

Adapted from Moosewood Restaurant Cooking at Home

Serves 4-5

Ingredients:

2 prebaked (whole wheat) pizza shells (feel free to use your favorite homemade dough recipe)

2 pounds mushrooms (slided)

2-3 tablespoons canola oil

2 tablespoons  fresh sage and/or dill (2 teaspoon if dried)

2 teaspoons Dijon mustard

2 cups grated smoked cheese (cheddar, provolone, Swiss)

2 cups grated mozzarella (or muenster)

1/2-1 cup scallions (chopped)

Directions:

1. Preheat oven according to pizza shell instructions.
2. Saute mushrooms in skillet in oil on high heat, stirring, until juice is released from mushrooms. 
3. Add dash of salt and pepper, sage and/or dill, mustard. Cook and stir until all liquid has evaporated.
4. In bowl, combine mushrooms and HALF of both types of cheese. Spread evenly over both pizza shells. 
5. Sprinkle scallions and remaining cheese on top of mushrooms on both pizzas. 
6. Bake according to pizza shell directions.

African Pineapple Peanut Stew

Moosewood  Restaurant cook books are among the best if you like flavorful veggie dishes. I truly could almost live without meat if someone would cook me from a Moosewood cookbook everyday. Unfortunately time doesn't always allow that. The good news is their Cooks at Home book is focused on shorter easier fare. This is one of my family's favorites. My son asked for 3 servings last night - needless to say, as you will learn, my daughter took a pass and went with PBJ.

African Pineapple Peanut Stew

Adapted from Moosewood Restaurant Cooking at Home

Serves 5-6

Ingredients:

1 cup dry (brown) rice or (whole grain) couscous

2 medium onions (chopped)

3 garlic cloves (minced)

2 tablespoons canola oil

2 bunches of kale or chard (1" slices)

20 ounce can crushed pineapple

3/4 cup peanut butter

0 to 1 tablespoon hot pepper sauce (depending on preference)

3/4 cup cilantro (chopped)

salt to taste

Toppings:

1/2 cup peanuts (crushed)

1/2 cup scallions (chopped)

Directions:

1. Cook rice or couscous according to directions.
2. Saute onions and garlic in oil until translucent or slightly browned.
3. Meanwhile, remove large stems from greens, stack and slide in 1" strips.
4. Add pineapple to onions and simmer.
5. Add greens, cover, simmer for 5 minutes or until tender. Stir occasionally.
6. Mix in peanut butter, hot sauce, cilantro and simmer for 5 minutes.
7. Salt to taste. 
8. Serve over rice or couscous and garnish with chopped peanuts and scallions. Add more hot sauce if you like it hot.

Moroccan Couscous

If you like big flavor then this is a new way to enjoy couscous which can sometimes be bland. And best of all is takes about 7 minutes to make.

Moroccan Couscous

I would attribute except that I had it hand scribbled on a scrap of paper. 

Ingredients:

1.5 cup chicken broth

1 cup whole wheat couscous

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon turmeric

1/16 teaspoon cumin

Small handful of Raisins

Small handful of toasted pine nuts

Finely chopped Parsley (optional garnish)

Directions:

1. Boil chicken broth, add couscous, cover and take off burner.
2. After 5 minutes, add all other ingredients except parsley and mix.
3. When serving, garnish with parsley if you like.

Happiness Soup

In the summer we belong to the Mattawoman Creek Farms CSA (http://www.mattawomancreekfarms.com/ - Community Supported Agriculture) and get a box of incredible and fresh ingredients once a week for ~20 weeks. Thus I have to find tasty recipes for lots of squash, zucchini, kale, eggplant, etc. The good news is I have uncovered some gems and will be sharing the recipes with you.

This is an incredible bright yellow fresh tasting soup. One of the best things I have ever eaten with squash as the main ingredient. Reminiscent of egg drop soup.

Happiness Soup
Adapted from Nigella Lawson, Forever Summer
Serves 4-6

Ingredients:
1 lb yellow squash (2 large, shredded)
1 lemon, zest and juice
3 tablespoons olive oil
1 teaspoon turmeric
1 quart chicken stock
½ cup basmati rice
Salt and pepper

Directions:

1. Simmer the rice in the chicken stock for 10 minutes.
2. Put squash into a frying pan with lemon zest and oil, stir to coat, then cook on medium heat for about 10 minutes (while rice is simmering), stirring occasionally, until just softened.
3. Stir turmeric into the stock with rice and add lemon juice and squash. Cook, uncovered, for 10-15 minutes, or until the squash and rice are tender.
4. Let slightly cool before serving so you can eat the soup warm. Salt and pepper to taste.

Fresh Blueberry Cream Pie

It's become a Fourth of July tradition for me to bring this pie to the fire house picnic near Lake Gaston, NC. If I don't get in line early then I may not get to sample the creation.

Fresh Blueberry Cream Pie
Copied and adapted from a newpaper clipping a long while back

Ingredients - filling:
1 cup sour cream
2 tablespoons flour
¾ cup sugar
1 teaspoon vanilla
¼ teaspoon salt
1 egg (beaten)
----
2 ½ cups blueberries (fresh or frozen)
1 (9-inch) pie shell (graham-cracker or regular)

Ingredients - topping:
3 tablespoons flour
3 tablespoons butter
3 tablespoons chopped pecans

Directions:

1. Combine flour, sour cream, sugar, vanilla, salt and egg. Beat 5 minutes at medium speed or until smooth.
2. Fold in blueberries. Pour into shell.
3. Bake at 375 for 35 minutes. (Just until firm except a quarter size in center like a chess pie.)
4. Combine topping ingredients. Sprinkle over top of pie.
5. Bake 10 more minutes.
6. Chill before serving.

Italian Ditalini and Bean Soup

It's cold now that January has arrived and not much beats a hearty soup for dinner - especially if it is quick yet tasty.

Italian Ditalini and Bean Soup

Adapted from Cook's Country

Serves 6 if primary course

Ingredients:
3 cans (15.5 oz) cannellini beans, drained and rinsed
4 cups chicken broth
1/2 pound Italian sausage (2-3 links), remove casings (hot or mild)
2 tablespoons extra-virgin olive oil
2 medium onions (chopped)
4 garlic cloves (minced)
1 teaspoon fresh rosemary (chopped) (or 1/2 teaspoon dried)
1 can (14.5oz) diced tomatoes
Salt (1 teaspoon or to taste)
Pepper (1/2 teaspoon or to taste)
---
1-1.5 cups ditalini (or other small pasta)
1/2 cup fresh basil (chopped) (or 2 tablespoons dried)
1 cut grated Parmesan

Directions:

1. Puree half of beans with 2 cups chicken broth in blender
2. Cook sausage over medium-high heat, breaking up into pieces, about 5 minutes until no longer pink. Drain onto paper towel to absorb oil.
3. Heat oil to medium-high and cook onions for about 10 minutes until soft.
4. Add garlic, rosemary to onions for 30 seconds.
5. Add tomatoes, remaining cannellini beans and chicken broth, bean puree mixture, sausage, salt and pepper.
6. Bring to boil then simmer on low for about 15 minutes.
7. Simultaneously with step 6 bring water with 1 tablespoon of salt to boil in another pot. Cook pasta according to directions. When done, drain BUT don't add pasta to soup.
8. Serve soup into bowls mixing in a serving of pasta to each bowl, top with basil, and Parmesan. You may drizzle with more olive oil for a traditional Italian style serving. I also dash with crushed red pepper flakes when using mild sausage since the kids don't always like spicy food.

Note: You can add the pasta to the pot of soup if you plan to eat it all at one sitting - but keeping them separate allows for leftovers where the pasta isn't mushy. If you make the soup ahead you definitely want to keep the pasta separate and combine when serving.