Showing posts with label red onion. Show all posts
Showing posts with label red onion. Show all posts

Friday, June 21, 2013

Berry Crust Pizza with Cranberry, Chicken, Red Onion and Mozzarella (Pizza Night!)
Yes, there are also strawberries in this photo.  They go into muffins, too.
Guess what we're eating from our backyard right now?  Berries!  How cool is that?  Last year our plants were young, and we ate a handful of raspberries from them but never managed to get a strawberry.  This year we're eating handfuls daily, and I've even put up some strawberries in the freezer.  If we don't grow enough raspberries to put up,  I'll find a pick your own or some good deals and put up a mess of berries like I usually do.  Berries are so easy to freeze (on a metal tray for several hours before transferring to a zip top bag), and they keep in an operational freezer until I'm ready to use them, like in these muffins. Please note my use of the phrase 'operational freezer'. did not start out with the intention of making a blueberry/raspberry crust so I could make a red, white, and blue pizza.  However, I am the sort of person who blooms where she is planted--and this pizza is the logical result of that trait.
I love my daughter, really I do--you're sensing a "but" here? Good.
It all started when she was hosting her social studies castle-building group.  It was fun to see the girls working together all over the main floor of our house.  The table in the living room was the main job site and the breakfast nook table was the glue gun station.  After each construction session my daughter would unplug the glue gun, and whoever needed the microwave next would plug it back in.  Things worked well for the first few sessions, but the third--really, how long does it take to build a castle out of cardboard?  Somehow, the microwave remained plugged in, and my little fruit and vegetable freezer aka microwave stand was unplugged instead.  No one noticed for a day.  Luckily the freezer was due for a defrost before summer "putting up" season got going, and much was still frozen or able to be salvaged.  I'm in good company--when Alyssa's freezer died, she made maple dijon chicken.
I also chose to get creative,  took the bags of thawed blueberries and raspberries, dumped them into my food processor, and made a puree.  We had a bunch of smoothies, and I used a cup of it in this crust--thinking I'd make a patriotic pizza.
I had leftover cooked chicken in the fridge, and excavated a bag of cranberries during the Big Defrost, so this pizza was predestined.  If your grill master is deployed, or you're just not that into the usual red, white, and blue stuff this year--try this.  In this pizza, chicken is optional.  With the creamy fresh mozzarella, tart cranberries, and red onion you can have a meatless, yet still patriotic, pizza.

Friday, May 24, 2013

Chicken/Blueberry/Hummus vs Pepper/Peppadew Pizza (Pizza Night)

Last Friday Night Pizza Night, I shared with you a poem I wrote to my pizza stone.

You probably thought I was a bit addled.  Correct!

In the interest of adding value to the post, I also shared my Roasted Garlic and Herb pizza dough, a dough that I think is not a copycat but better than Trader Joes Garlic Herb Pizza dough.

I promised this week that I'd share what I'd done with that dough, and I provided you with a teaser photo:

The pizza on the left has hummus, chicken, blueberries, goat cheese and red onion.  The pizza on the right has colorful bell peppers and Peppadew peppers.  Totally not clear to me if I need to put a ® or ™ symbol with that, so there they are if necessary.

I thought I would choose one to share today.

I try to balance meat-including pizzas with suitable-for-vegetarian pizzas, but to be perfectly frank, I've been kinda distracted lately.  My spouse is embarking on his Asian/Greater Middle East adventure du jour  d'année, my kids each had a concert to perform, and we were fortunate to have both grandmas and my dad in attendance which means I've had company for 4+ days.  So instead of writing up all about a pizza, with links all around, I've just realized that Friday's blog post should go live in 6 hours and I've not written spit!  This is not my usual M.O.. (should there be a 2 punctuation marks there?) Normally I write it all out in longhand, research where I want to link to, type it up, and days/weeks/months later, the night before it goes live, I double check everything and hit publish.  And I'm drinking tea while I write, not hard cider while I type.

Imagine my surprise when I realize that I don't have a pre-written pizza post at 8 pm on Thursday night!  I do, however, have great kids--one's walking the dog, the other is cleaning up from dinner, so I can grab my photos and dump out the contents of my brain so that you've got a pizza inspiration. Some day I'll share about the lovely man at the fancy cheese counter who gave me a sample of Peppadew peppers, thereby inspiring me to actually purchase some Peppadew peppers to have on hand for this pizza. Another time I'll share about the inspiration for this pizza, Heather's Strange But Good flatbread.  But after I finish typing this, since I've been up visiting until midnight for several nights in a row, stick a fork in me--I'm done.

If you have a hankering for pizza and do eat meat, grab some blueberries, hummus, goat cheese, chicken and red onion and make the pizza on the right.  If you're not into meat (these days), grab some bell peppers and Peppadews (Peppadews?  is that even a word?) and make the one on the left.  As always, please check out my Pizza Primer for really well-thought out not off-the-cuff-hard-cider-influenced pizza making instructions. Guess what? My folks' flight is now delayed, they are heading back here to spend the night, so perhaps Mom will proofread--she's great at that--and this post will be better tomorrow after an update.

Wednesday, May 8, 2013

Chicken Salad By The Ounce

I love roasting a chicken.  I get multiple meals from a single cooking session, and I can toss the chicken carcass in a bag in the freezer next to my Soup Packs if it's not a good time to make stock.  I had some leftover chicken meat after these Mu Shu Chicken Burritos, and a chicken salad sounded like a nice lunch for my daughter.  Me,  too!
The pigs have heard the peeler, and are ready for a snack.
Before my girl was due home for lunch, I was playing around in the kitchen and had my scale out.  I knew I wanted a carrot in the salad, so after I peeled the carrot (peels, top and tip to the composting pigs who start wheeking when they hear the sound of the peeler) I tossed it on the scale for grins and giggles.  It was exactly one ounce.  I grabbed the red onion and sliced off what I thought would be a good amount.  It too was exactly one ounce.
At this point, I resisted the temptation to get on the scale and see if I, too, weighed exactly one ounce.  Best not to press my luck?
You know I had to measure out exactly one ounce of celery.  Ditto the sunflower seeds.  The chicken? Eight ounces.  Since I had it out already, I figured I'd chop everything with the food processor.  I'd previously chopped dates for these muffins, and I estimate there was about one tablespoon of chopped dates left in the bowl.  I ate this over chopped romaine with a drizzle of balsamic vinaigrette, and my daughter turned hers into a sandwich.  I'm just glad I grabbed the camera and got one photo before we dug in!
This chicken salad has plenty of crunch from the carrots, celery, and sunflower seeds, plus a hint of sweetness from the dates.  It's delicious as lunch, on a cracker or pita round for snack, or even for a warm weather supper. I like all sorts of chicken salads, and I'm happy to add this version to my repertoire.

Friday, April 5, 2013

Sunset Pizza: Mango, Pepperoni, Red Onion and Yellow Pepper (Pizza Night!)
Crystal is on the left, Quartz on the right--pre-manicure.

If you've ever spent time around guinea pigs you know they are quite comfortable expressing their preferences.  My female guinea pig, Crystal, loves cantaloupe.  [Her cage-mate, Quartz, will eat anything.]  Because I have a tender spot for these pampered spoiled rescued pigs, I keep an eye out for cantaloupe out of season.  When I saw a marked down container of mixed cut fruit, heavy on the cantaloupe, I picked it up for Crystal.
Why am I blogging about this?  The container also had mango in it, and I wanted to try mango on a pizza.  Sorry, Quartz.  That stuff is mine.
 I've wanted to try mango on a pizza for a while now.  I find banana on a pizza delicious, and pineapple on a pizza is commonly accepted, so why not mango?  Because we are living in the midwest, tropical fruits are not part of our CSA farm share.  We get strawberries, blackberries, and pears.  So I shop my grocery store for seasonal fruit and put up the amazing deals that I can't pass up.  Usually, though, mango is not a regular purchase, so I was thrilled with this opportunity.

So was Crystal.

Since I've been making some crazy pizzas for the family lately (2 words:  egg. nog.  and not for dessert) I decided to keep this one pretty standard.  A standard half white flour and half whole wheat flour crust.  A standard pizza sauce.  Standard cheese.  And a bit of pepperoni.  But I am all about using what I've got, and what I've got today is yellow pepper and red onion, so they are going on this pizza too.  All these red and yellow ingredients make us (the moms at wheelchair basketball practice where I am writing this up on Saturday morning) think of a sunset.  So, Sunset Pizza it is.

Monday, April 1, 2013

Taco Farro
When I was a kid, back when a spade was called a spade in the breakfast cereal realm, there was a cereal called Sugar Smacks.  A jumping frog would do a double 'low five' with kids and their outstretched hands would then be filled with a bowl of cereal.  I'm sure I ate it, though my favorite aptly named cereal was Sugar Pops.  When my family would go camping and get those individual serving cereal boxes [which have increased in size since then, I observe] I always schemed to get the Sugar Pops over the Sugar Smacks or the Sugar Frosted Flakes, though really any of them were a rare treat. 
This memory has nothing to do with tonight's dinner except for one thing:  cooked farro looks exactly like Sugar Smacks to me.  I'm tempted to coat it in a honey glaze, bake it like granola, and call it DIY Homemade Whole Grain Sugar Smacks.  But my kids did not get the we-want-to-eat-breakfast-cereal gene, so I'll leave that to someone else.  
Some time between my non Sugar Pops-filled childhood and present day, I saw a post about cooking with farro.  Recently I saw another one, and put farro on the Trader Joe's shopping list.  An hour after returning from the store with my lil blue bag of farro I saw this farro salad with sun dried tomato, spinach, and cashews.  Since I'd already thawed leftover taco meat for dinner, I decided to switch it up and make Taco Farro instead.

As I mentioned, I bought the little blue bag of precooked farro from Trader Joe's.  The Nutrition Facts state that it serves 3, and the bag is so small I had some concerns.  However, once cooked (10 to 12 minutes in a pot of beef broth for me, since this is not a vegetarian dish--that will come on Wednesday) the farro swelled to 5 cups of cooked grain which was way more than enough for the four of us.
[If I cared to, I'd insert my observation here about the increase in size of single serving cereal boxes, paired with the observation that 1 2/3 cups of cooked farro is a huge serving size.  Just sayin'.]

I learned of the technique (combining leftover taco meat with a cooked grain, and salsa, to make a repurposed leftover meal) from my friend Lee-Ann.  When I stretch a pound of ground meat with my CSA veggies and refried beans, the four of us eat about half the concoction the first night, so we always have leftovers.  Thanks to Lee-Ann we all look forward to this re-purposed dish--it's delicious.  I am making it here with farro, but you're welcome to substitute any kind of cooked rice, or branch out to quinoa, barley, amaranth, bulgur, or whatever floats your boat.

What I love about this dish is how easily customizable it is for each member of the family.  I cooked one skillet of food, and everyone got to fix their meal their way.  Here's a shot of each of our plates:
Can you guess which are parent plates and which are kid plates?

Friday, January 11, 2013

Kohlrabi Greens, Manchego, Potato and Bacon Pizza with Red Onion and Rosemary (Pizza Night!)

Today's pizza happened because I baked bacon.  It's my favorite meat, and I tend to not to cook it often because I cannot help myself around it.  Know your triggers.
I always bake bacon--it works best for me.  If I cook it in the skillet, I have too much spatter to clean up.  But baking my bacon means I can easily freeze the cooked strips, drain the baking pan into my Bacon Grease Storage Device, and be on my way to making delicious pork-flavored goodness.  Or something like that.

It wasn't enough for me to use two vegetables from the farm share (roasted garlic and new potatoes) like I'd planned for this pizza.  When I saw the pretty greens on this week's kohlrabi (I knew I needed the kohlrabi themselves for sushi) I figured they'd add a nice pop of color to the pizza.  I didn't figure on the unintended Kale Chip Side Effect.  After I sliced this pizza, I couldn't help but grab the little tufts of greens that were stuck to the slicer--they tasted just like kale chips!  My daughter did not complain about the relative dearth of green on her slices, so I think it worked out well for both of us.

This pizza uses Manchego cheese, a sheep's milk cheese from the (Man of La) Mancha region of Spain.  I got mine at Costco.  Why?  The French Green Lentil Effect.  I'm all about the Effects today.  I was looking for gruyere, but found Manchego instead.  Rachael Ray mentions Manchego now and again, so I should buy it, right?  Apparently she thinks Manchego cheese plays nicely with potatoes.  And now I do, too!  I have a lot of Manchego now, shredded and stashed in my freezer for future use.

Friday, December 14, 2012

Broccoli Floret, Bacon, Mushroom and Red Onion Pizza (Pizza Night!)

I decided to test my spouse's theory that everything goes better with bacon.  We had a bag full of broccoli from the farm share, and I used the stems for another recipe, saving the florets for tonight's pizza.

Then the grocery store had mushrooms and fresh mozzarella on sale, so I couldn't resist.  Love those mark down stickers. Add a couple of slices of bacon from the freezer stash, a bit of red onion, and we're good to go.

It did occur to me to throw on some raisins, but I resisted the impulse.  Another time.

I'm saving my all-purpose flour for cookies, so this dough is made from King Arthur White Whole Wheat.  It works great, even if my circle is decidedly square-ish.  I really cheesed it up (that sounds so not right) by sandwiching the toppings between a base of fresh mozzarella and a lid of shredded fontina.

No one complained ;)

Friday, December 7, 2012

Potato, Smoked Salmon, Red Onion, Caper, Cream Cheese and Roasted Garlic aka My Favorite Bagel As A Pizza (Pizza Night!)

When the orthodontist told me that both kids needed braces, I didn't make the connection that I would be missing out on my bagel fix.  I mean, would you?
With 75% of the household unable to chew through a proper bagel, I had to get creative.  Sure, I flew home to get a decent everything bagel with lox, capers, and red onion see my entire family of origin when we were in the same time zone for a couple of days.  But that's not a realistic long term solution for the craving.

If the everything bagel as a delivery device is temporarily out of reach, I turned to pizza.  I thought the pizza would need something of substance to <gently> chew through, and my farm share had adorable potatoes (Ok, eye of the beholder, I'll give you that), so I consulted this recipe to get the pre-boil/pre-bake technique.  The side effect of this technique is that you can finish the pizza (second baking) without parchment.  Less chance of burning your arm while shaking the pizza off the parchment paper onto the stone.
My son and I, the lox/caper/red onion/cream cheese fans in the family, loved this pizza.  I think it would be even better if I used a tablespoon of the everything bagel seasoning mix I've seen (onion, garlic, sesame seed, poppy seed, etc) while making the dough.  But I tend not to have poppy seeds in the house (one glaring exception!) so I didn't have any.