Provencal White Pizza with Mache

Anybody who knows Obe and I well knows that we love pizza.  Big time!  So, it seems about time to include a homemade pizza recipe, which will probably be the first of many.  We start with a very basic crust that is made with a mix of whole wheat and white flour.  The "Provencal" flavor comes from sweet caramelized onions, ricotta that is scented with herbs de provence, and roasted fingerling potatoes.  The pizza is topped with a generous pile of oh-so-elegant mache, which is a beautiful, mild-tasting, slightly nutty green.  If mache is unavailable, use any flavorful green you like (sunflower sprouts, arugula, or watercress would work nicely). 

If you've never given yeasted bread a shot, pizza dough is the best place to start.  Especially if you have a standing mixer, it is a simple dough to master and it only takes an hour to rise.  This dough makes enough for two large pizzas, so I divide it in half and par-bake the half that doesn't get used (just bake the crust at 500 degrees, brushed with a little olive oil, until cooked on the outside, about 3 minutes).  That way you have a homemade crust that is ready to go when you are.  You can assemble and bake in less time than pizza takes to deliver, and it'll taste twice as delicious!

Provencal White Pizza with Mache
Serves 2

Pizza dough:
1 cup warm (110 to 115 degrees) water
1 T sugar
1 package yeast
1 1/2 cups white flour
1 1/2 cups whole wheat flour
1 tsp salt
1/4 cup olive oil

Toppings:
3/4 cup part-skim ricotta
2 tsp herbs de provence
1 yellow onion, thinly sliced
1 T butter
about 8 very small fingerling potatoes, scrubbed
1 tsp olive oil
salt and pepper
3/4 cup grated mozzarella cheese
2 cups mache
1 tsp white balsamic vinegar

Start the dough.  Dissolve sugar into warm water, then mix in the yeast for about a minute, until you get a creamy, beige-colored solution.  Allow to sit for five minutes.  A thin layer of yeast bubbles should form on the top of the mixture.  If not, throw it out and start again (if the water isn't the right temperature, it will either fail to activate or kill the yeast). 

In the bowl of a standing mixer combine the rest of the ingredients with a wooden spoon.  Add the yeast mixture and stir to moisten all the flour.  Mix with the dough hook on medium speed for about 5 minutes, or until the dough becomes elastic.  Form dough into a ball and coat the bowl with a little olive oil.  Roll the ball of dough around in the bowl until the surface is coated with oil, then set inside the bowl.  Cover with a dish towel and place in a warm spot in the kitchen.  Allow to double in size, about one hour.

Meanwhile, prepare the toppings.  Preheat oven to 400 degrees.  Mix ricotta, herbs de provence and a pinch of salt in a small bowl.  Set aside.  Slice fingerling potatoes in half lengthwise and toss with olive oil, salt and pepper.  Arrange on a baking sheet and roast until browned and a little crispy, about 25 minutes.  Meanwhile, caramelize the onions.  Heat butter in a saucepan over medium-high heat.  Add sliced onions and a pinch of salt and saute until golden-brown in color and very sweet.  Set aside. 

Place a pizza stone in the middle rack of the oven and preheat to 500 degrees.  Sprinkle your working surface with a little flour and place the ball of dough in the center.  Knead with your knuckles until all the air bubbles are burst and the dough shrinks a little.  Using a heavy rolling pin, roll out dough into a rustic, oblong shape (or a perfect circle if you wish for a more uniform-looking pizza) until the crust is nice and thin (I like about  1/4 of an inch, for a crispy crust).  Sprinkle flour on a large cutting board and place crust on the board.  Brush dough with a little olive oil and spread the ricotta on first.  Top with onions and potato slices, then sprinkle the grated mozzarella on top.  Slide pizza onto the pizza stone and bake until crust is lightly browned, about 8 minutes. 

Remove pizza from oven with a large metal spatula.  Slide onto a cutting board.  In a large bowl, toss the mache with the vinegar and a pinch of salt.  Place greens on the pizza and slice with a pizza cutter or a large knife.  Serve immediately.

Chickpea Curry and Fry-bread

This recipe is really chickpeas two ways:  a coconut curry and a fry-bread.  The curry is wholesome, flavorful and packed with nutritious vegetables and the fry-bread is just a little bit decadent!  Chickpea flour is truly wonderful stuff, adding a toasty, nutty flavor and lots of protein to the crispy, chewy bread.  Once you taste it, you'll want to make it often!

Chickpea Curry and Fry-bread
serves 6

2 cups dried chickpeas, boiled in water until tender
1 cup chickpea flour
1 1/2 cups water
4 T olive oil
salt
1 T ghee (or olive oil)
1 small onion, chopped
4 cloves garlic, minced
1 small sweet potato, diced
2 small carrots, sliced
1 can coconut milk
1 cup vegetable stock
1 cup yoghurt
2 T curry powder
1/2 tsp cayenne
1 bunch kale, stems removed and chopped
1/4 cup sliced almonds
1 cup cilantro leaves

Start the fry-bread:  Whisk together chickpea flour, water and 1 teaspoon of salt in a medium sized bowl.  Cover with a towel and set aside.  Preheat oven to 450 degrees.  In a large, flat-bottomed saute pan, add the 4 tablespoons of olive oil.  Heat inside the oven until oil is hot, but not smoking, about 6 minutes.  Carefully pour the bread batter into the pan and fry in the oven until very crispy and golden, about 40 minutes.  Remove pan from oven and slide bread onto a cutting board.  Sprinkle with kosher salt and slice into 6 pieces. 

Heat ghee in a large saucepan over medium heat.  Add onion, garlic, sweet potatoes and carrots and saute for about 5 minutes, making sure not to let garlic burn.  Add chickpeas, coconut milk and stock and bring to a boil.  Reduce heat and simmer mixture, covered, until the sweet potatoes are soft, about 20 minutes.  Add yoghurt, spices and kale and turn off heat.  Allow the kale to soften, stirring often, for about 5 minutes.  Top each serving with cilantro leaves and almonds and serve with fry-bread.

Day 29 Dinner - Asian-Style Wild Rice Salad

This recipe takes a couple of local, seasonal ingredients and is flavored with the tastes of the far east.  The vegetables and grains are packed with valuable nutrients and accented with the bright, sweet citrus flavors of winter and the indispensable Asian condiment, sriracha chili sauce to add some flavorful heat. 

The salad will be slightly wet when room temp.  This is intended to keep it moist when refrigerated, so if you serve it immediately after making, use a slotted spoon and allow to drain, slightly.

Asian-Style Wild Rice Salad
serves 4

1 cup wild rice blend (one that combines wild rice and brown rice)
2 cups light coconut milk
1 T peanut oil
2 cups shelled edamame
4 cups broccoli, finely chopped (about one large head)
4 garlic cloves, minced
1 tsp toasted sesame oil
1/3 cup mirin
2 T soy sauce
1 tsp sriracha hot sauce
juice of 1 meyer lemon
juice of 1 blood orange
1 bunch scallions, sliced
1 cup cilantro leaves

In a small saucepan, bring rice and coconut milk (or vegetable broth) to a boil.  Reduce heat to simmer, add a pinch of salt, and stir well.  Cover and cook until al dente, about 35 minutes. 

In a large wok, heat peanut oil to medium-high.  Add garlic, edamame and broccoli and stir-fry until lightly cooked, about 5 minutes.  Turn heat off.  Add remaining ingredients (except for the cilantro) and the cooked rice and stir very well to combine.  Allow mixture to come to room temperature (stirring occasionally), about 40 minutes.  Toss cilantro leaves with the rice mixture just before serving.  Serve salad at room temperature or cold.

Day 25 Dinner - Barley Risotto with Leeks and Peas

There are few dishes I enjoy more than a steaming hot bowl of risotto.  I love the creamy texture, the warming quality, and the toothsome chew of the rice.  Risotto is not, however, the healthiest of meals.  It is generally made with refined arborio rice, butter, and lots of cheese! 

This version is made with fiber-rich barley instead of rice and nutritional yeast flakes instead of cheese.  The creaminess comes from a little milk added to the stock (which you can replace with more stock for an even healthier version) and the result is a velvety, flavorful concoction that is sure to please the palate.  Nutritional yeast can be found in the bulk section of any Whole Foods.  It is often used in vegan dishes to lend a tangy, cheese-like flavor.  I always have some in my pantry to add flavor without the fat.  If you've never tried it before, give it a shot!  It looks strange, but it is a healthy, flavorful, and very inexpensive alternative to cheese.


Barley Risotto with Leeks and Peas
serves 4

2 T olive oil
1 large leek, halved, sliced and rinsed
4 cloves garlic, minced
1/2 cup white wine
1 cup barley, rinsed
4 cups homemade vegetable or chicken stock
2 cups whole milk
1 package frozen peas
zest and juice of 1 lemon
salt to taste

Add olive oil to a large saucepan over medium heat.  Add leeks and saute until soft, about 5 minutes.  Add garlic and saute for another 2 minutes.  Add wine and stir, scraping any browned bits from the bottom of the pan.  Add barley and bring to a gentle boil, stirring frequently. 

Cook until much of the liquid has evaporated, stirring almost constantly, then add stock, one cup at a time.  At each stage, add the cup of liquid and cook, stirring constantly, until much of the liquid is absorbed.  After all the stock has been added, add the milk in two stages in the same manner as the stock.  After adding the last cup of liquid, add the frozen peas.  Cook mixture until most of the liquid has been absorbed, then add lemon zest and juice and turn off the heat.  Stir for a few more minutes off the heat, then stir in salt to taste.  Serve immediately.

Day 19 Dinner - Chestnut-Mushroom Soup with Crispy Kale

I really adore a hot bowl of soup in the winter time, so I will probably end up posting a lot of soup recipes in the months to come!  This one was inspired by an very rich and decadent "Silver Palate" recipe that we made for Thanksgiving.  My version is much simpler and contains no cream, so enjoy a nice, big bowl without any inhibition! 

For the mushrooms, I used a lovely Hazel Dell Farms medley which contained trumpets, cinnamon caps, crimini, and maybe more.  You can use whatever your mushroom-loving heart desires!  Serve the soup with a big slice of whole-grain bread with a little butter and sea salt and you've got yourself a hearty, flavorful meal to snuggle up to on a snowy winter's eve. 


Chestnut-Mushroom Soup with Crispy Kale
serves 4

1 T plus 1 tsp olive oil
1 large yellow onion, chopped
2 ribs celery, chopped
2 cups mixed, fresh mushrooms, stems removed and chopped
7 oz. roasted chestnuts
6 cups homemade chicken or vegetable stock, or water
1 tsp. dried thyme
1 T salt
2 T butter (optional)
1 bunch kale, stems removed

In a large saucepan, heat 1 tablespoon olive oil over medium heat.  Add onions, celery and mushrooms and saute until soft, about 7 minutes.  Add chestnuts and saute for two more minutes.  Add stock, thyme and salt and bring soup to a boil.  Reduce heat and simmer soup for about 20 minutes.

Meanwhile, make the crispy kale.  Preheat oven to 350.  Tear up the kale leaves into bite-sized pieces and toss with 1 teaspoon of olive oil and salt to taste.  Arrange in a single layer on two baking sheets (or one large) and bake until leaves barely start to brown, about 10 minutes.

Just before serving, add the butter to the soup and stir until melted.  Serve soup with kale on top or on the side (we like to do both!).

Day 12 Dinner - "Cream" of Broccoli soup with Crispy Brussels Sprouts

This evening as I was pondering over what to make for dinner, I suddenly got a major craving for a big, buttery baked potato.  So, I decided to take my favorite elements of a baked potato (potato, broccoli, and butter) and turn it into a healthy, "Good Dinner"-style soup! 

When Obe and I were vegans, I came across a wonderful tomato soup recipe in my favorite vegan cookbook, "Veganomicon," that called for pureed potato (instead of heavy cream) to add a "creamy" texture to the dish.  Although we happily enjoy meat and dairy again, we still try to keep our consumption to a minimum, and it's nice to know those little tricks in order to avoid unneccessary calories!  Make sure to use yukon gold potatoes, as they are essential to the soup's velvety texture.  We finish the soup with a little butter to add richness, but you can easily leave the butter out for a lighter meal. 






"Cream" of Broccoli soup with Crispy Brussels Sprouts
Serves 6

1 T olive oil
1 onion, chopped
1 celery rib, chopped
5 small yukon gold potatoes (about 5 cups), diced
6 cups homemade chicken or vegetable stock (recipe follows)
2 cups finely chopped baby broccoli (may substitute regular broccoli)
1 small bunch green onions, sliced thin
2 T butter
salt and white pepper, to taste

Brussels sprouts:
6 cups brussels sprouts, leaves removed
2 tsp olive oil
salt, to taste

Heat oil in a large saucepan over medium heat.  Add onions and celery and saute until soft, about 7 minutes.  Add garlic and potatoes and saute for another minute, then add stock and turn heat up to high.  Cover and bring soup to a boil.  Reduce heat to a simmer and keep covered, stirring occasionally, until potatoes are fork-tender (about 20 minutes).

Meanwhile, roast brussels sprouts.  Preheat oven to 350 degrees.  Toss leaves with olive oil and salt and arrange in a single layer on a baking sheet.  Roast until leaves are browned and a little bit crispy. 

Using an immersion blender (or a food processor, in shifts) blend the soup until completely smooth and creamy.  Add chopped broccoli and cook for another ten minutes.   Add green onions and butter just before serving and stir in until the butter is melted completely.

Top each serving with a small handful of brussels sprouts.  Serve hot.

Sunday Brunch - Herbed Polenta and Poached Egg with Carrot and Kale Salad

Obe and I just love weekend brunches.  Brunch food, however, is not usually very healthy!  Pancakes, waffles, and eggs benedict are all delicious, but very high in calories and low in nutrients.  So, I've decided to include a brunch recipe each weekend.  That way, we'll still enjoy our favorite weekend tradition without undoing all the hard work we put into eating well throughout the week.

This meal pays homage to those ever-versatile and always beautiful rainbow carrots.  They are sliced, without peeling, so that the bright, bold color is not lost and roasted to al dente perfection.  The polenta is rich and creamy and a little bit goes a long way.  If you want to make a lower-calorie version, omit the milk and replace with vegetable broth or water and cut the amount of cheese in half and sprinkle on top of each serving instead of mixing it in.  But don't forget, a little bit of indulging for one meal a week is usually fine.  We all need to treat ourselves once in a while!

Speaking of treats, I have also included a cocktail with this meal.  Omit the alcohol and you have a healthy and refreshing brunch beverage!

Herbed Polenta and Poached Egg with Carrot and Kale Salad
serves 4

Polenta:
1 1/2 cups vegetable stock
1 1/2 cups whole milk
1/2 cup polenta (not instant)
1 tsp. salt
2-3 T fresh sage, minced
2 T fresh rosemary, minced
1/2 cup grated gruyere cheese
4 eggs
1/4 cup vinegar

Salad:
1 bunch kale, stems removed and cut into bite-sized pieces
4 small rainbow carrots, washed and sliced into 2 x 1/4-inch pieces
1 T olive oil
1 tsp balsamic vinegar
salt to taste

Make the polenta:  In a medium saucepan, bring milk and vegetable stock to a gentle boil.  Stream in the polenta, while whisking, and reduce heat to a simmer.  Stir continuously (or at least every two minutes or so) for about 10 minutes.  Add herbs and salt and cook until polenta is thick and grains are soft, about 5 to 10 more minutes.  Add gruyere and stir.

While Polenta is cooking, poach eggs.  Fill a large, shallow pan with water and bring to a boil.  reduce heat to about medium-low (just until water stops bubbling), then add vinegar.  One-by-one, break each egg into a small cup and quickly pour into water.  Cook about 3 minutes.

Preheat oven to 350.  Toss carrots and kale with olive oil and salt and bake for about 15 minutes, or until kale is crispy and very lightly browned.  Sprinkle balsamic vinegar and toss just before serving. 

Serve polenta topped with a poached egg and the kale and carrot salad on the side.  Serve with Carrot-ginger cocktail, if desired.

Carrot-ginger cocktail
serves 1

2 oz. Reed's ginger beer (preferable to other brands because it has no corn syrup)
2 oz. Carrot juice
1 oz. Vodka

Chill vodka and a champagne glass in the freezer for 20 minutes or more.  Combine all ingredients and serve.



Day 7 Dinner - Black Bean Soup with Poached Egg and Kale Chips

A few years ago, Obe, my dad and I were in Estes Park and decided to stop at this cute little Costa Rican restaurant called Pura Vida for lunch.  I ordered a cup of black beans and they brought it to me with a poached egg floating on the top.  Now I am hooked for life!  The egg adds a lovely texture and luxurious richness to the soup, and as you break the yolk it slowly oozes that liquid culinary gold into the bowl, making each spoonful just heavenly. 

 

Since I like to sneak greens into my dinner as often as possible, a side of kale chips accompanies this meal.  They are crispy, flavorful, and really, really good for you.  Once you've tried them, you may never want to buy a bag of potato chips ever again!  Avoid the very thick-leaf Kale varieties for this recipe.  I used Lacinato Kale because it has thinner leaves and makes a more crispy chip. 

Black Bean Soup with Poached Egg and Kale Chips
serves 6

2 cups dried black beans, picked through and rinsed
2 T olive oil
1 yellow onion, diced
2 celery stalks, diced
4 cloves garlic, minced
3 cups vegetable stock or water
1/4 tsp cayenne
1/2 tsp coriander
dash cinnamon
1/2 bunch cilantro leaves
6 eggs
1/4 cup white vinegar

Kale Chips:
2 bunches kale, washed well, stems removed and torn into chip-sized pieces
2 tsp olive oil
salt and pepper to taste

Cook black beans in plenty of water in a pressure cooker set to high until very tender, about 30 minutes.  If you don't have a pressure cooker, use a regular pot, covered, and adjust cooking time accordingly.  Drain beans in a colander and set aside. 

In a large pot, heat 2 T olive oil over medium heat.  Add onions and celery and saute until soft, about 8 minutes.  Add garlic and saute an additional minute.  Add beans and vegetable stock and bring to a boil.  Reduce heat to a simmer and add spices.  Puree soup with an immersion blender (or, puree in batches in a blender or food processor).  Keep on low heat until ready to serve.

Make kale chips:  Preheat oven to 350 degrees.  Dry kale pieces thoroughly in a salad spinner and toss with olive oil and salt to taste.  Line two baking sheets with parchment paper and spread kale pieces out in a single layer.  Bake until the leaves become crispy, but not brown, about 10 minutes.

While chips are baking, poach the eggs:  Spray a large saute pan with cooking oil (or coat with a little bit of olive oil) and fill with about three inches of water.  Add white vinegar and bring to a simmer.  Adjust heat so that steam is rising from the water but it is not bubbling.  Crack each egg into a small cup and gently pour the egg into the water.  Cook until whites look very firm but yolk is still runny, about 3 or 4 minutes.

Portion soup into bowls and place one poached egg into each bowl.  Top with cilantro leaves and serve with kale chips on the side.

Day 1 Dinner - Rainbow Chard and Lentil Soup

Rainbow Chard is definitely one of the prettiest vegetables in season right now, and whenever I see a good-looking bunch at the store I have to buy it, even if I've got no idea how I'm going to use it!  So, tonight I made a brightly-colored, cleansing soup with French lentils and a few tangy surprises! 

Rainbow Chard and Lentil Soup
serves 4 to 6

1 T olive oil
1 tsp. butter
1 large bunch Rainbow Chard, leaves chopped and stems finely diced
2 garlic cloves, minced
1 cup french lentils, rinsed
2 sprigs rosemary, finely chopped
6 cups water or stock
1/2 cup fresh cranberries, roughly chopped
Juice of 1 orange
Juce of 1 lemon
1 Pomegranate, seeded

Heat the oil and butter in a large pot over medium heat.  Add diced chard stems and garlic and saute until soft, about 7 minutes.  Add lentils, stir to coat with oil, then add the rosemary and water and bring to a boil.

Simmer soup until lentils are mostly cooked, about 15 minutes, then add the chard leaves and cranberries and allow to soften.  When the chard has wilted but is still bright in color, remove from heat.  Add citrus juices, season with salt and pepper, and stir. 

Ladle into bowls and top with pomegranate seeds and an extra sprig of rosemary if desired.