Tuscan White Bean Quesadilla with Balsamic Glaze

On Friday I'm always looking for a quick and easy dinner and this couldn't be simpler.  You can make the white bean spread from scratch or doctor up your favorite white bean hummus.  The key to this quesadilla is to make sure that the bean mixture is firm so that it is easy to cut.  

 

Top with a marinated salad of cherry tomatoes, arugula, capers and kalamata olives or eggplant capanata and drizzle with balsamic glaze. 

Ingredients:

1 can cannellini beans, rinsed, drained and dried really well with a towel
1 tbsp extra virgin olive oil
1 large onion, diced small
3 cloves garlic, minced
1 tsp dried Italian seasoning, or 2 tsp fresh herbs (rosemary, thyme, oregano, fennel), minced
Pinch crushed red pepper flakes
1/2-1 tsp grated lemon zest
Kosher salt and pepper to taste
Whole wheat tortillas
1 package Daiya Havarti Wedge Cheese, shredded
Balsamic Glaze
Tomato-Caper-Olive Arugula Salad

Method:

• Saute onion, garlic and Italian seasoning and red pepper flakes until soft.
• In a food processor, process beans until mostly smooth, adding 1 tbsp of bean fluid or water.
• Remove bean mixture place in a bowl and stir in onion mixture and season with salt and pepper to taste.
• Add shredded cheese, bean mixture to tortilla and saute until golden brown. 

• Cut into wedges and garnish with balsamic glaze and salad.

Happy Friday!  


    

Italian Spaghetti Frittata

I always have leftover pasta.  My husband asks me why I cook the entire bag when it is only us.  I love pasta and it's hard just to make a small amount.  But not to worry because it never goes to waste when you can make a quick and easy weeknight spaghetti frittata!   This frittata can be on the table in 45 minutes from start to finish and that is mostly for baking!

You can use whatever ingredients you like to make yours!  I happen to like oven roasted tomatoes and briny olives and capers in mine.  Serve it with a side salad of arugula, and shaved fennel, tossed with a balsamic vinaigrette and a glass of red wine--a perfect ending to a long work day!  Now if it was only Friday!

Ingredients:

1/2 pound cooked whole wheat spaghetti, rinsed and drained
2 tbsp extra virgin olive oil
1 small red onion, sliced
1 red bell pepper, core removed, seeded and sliced
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes
1/2 cup oven roasted tomatoes, julienned
1/2 cup California black olives, sliced
1 6 oz jar marinated artichoke hearts in olive oil 
3 tbsp capers
1/2 cup Daiya Harvarti Wedge Cheese, shredded
Kosher salt and freshly ground black pepper to taste
Basil chiffonade for garnish

Tofu Custard:

1 16 oz package of firm tofu (not silken or extra firm, just regular), drained
3/4-1 cup water
1-2 tbsp nutritional yeast
1 tsp turmeric powder
1 tsp black salt (found in Indian markets--not black in color, but pink)
Salt and pepper to taste (taste before adding because the black salt is salty)

Method:

• Preheat oven to 350 degrees.
• If you are using leftover pasta rinse to refresh it.  If making fresh, follow package directions, drain and place in a large bowl.
• In a cast iron skillet, or non-stick skillet saute onions and bell peppers in olive oil until soft.
• Add garlic and crushed red pepper flakes and salt and pepper to taste and cook a few minutes longer.
• Add pepper/onion mixture to pasta, along with roasted tomatoes, olives, artichoke hearts, and capers and stir to combine.
• In a food processor or blender, blend tofu custard until smooth.  You want it to be the consistency of thick creamy ranch dressing, but not mayonnaise.  You may need to add a little more or less water.  Taste and season with additional salt or turmeric if you want more color.
• Pour tofu custard over pasta/veggies and mix to combine.  I did not use all of my custard--I had about 1 cup left over.
• Spray pan with a little oil and pour spaghetti mixture into pan and smooth with a spatula.
• Bake in the oven for 20-30 minutes until bubbly and set.  Five minutes before removing from the oven, sprinkle with shredded cheese and bake until melted.
• Remove frittata from oven and let sit for about 5 minutes for custard to set.  Garnish with basil and enjoy!

 

Butternut Orecchiette Pasta with Sage Cream

Cashew cream...I love this stuff...all the pleasure of eating a creamy sauce without any guilt.  When we would serve cream-based pasta dishes at the restaurant I would dread having to continually taste the sauce because I knew that it was bad for me, but not with cashew cream.  This doesn't mean that you should consume it every day because it may contribute to a few pounds, but at least it won't cause high cholesterol and artery clogging heart disease.  Best thing about it though, you really can't tell the difference in terms of consistency and it actually tastes way better.  Another thing--to this day I still can't spell orecchiette--I always need to look it up in google!...:-)

You can use any pasta you like, but I prefer orecchiette (little ears in Italian) because the sauce pools within the pasta and you get a little sauce with every bite.  For an extra health benefit look for a whole wheat/grain version.  Also, you can use any type of squash that holds up well to roasting.

Ingredients:
(Serves 4-6)

1 lb orecchiette pasta, cooked according to package directions
1 medium sized butternut squash, peeled, seeds removed, diced into 1" pieces (yields 4-6 cups depending on size--mine yielded 4 cups)
1 large leek, white and light parts only, diced, washed
1 tbsp minced garlic
1 tbsp minced fresh thyme
2 tbsp minced fresh sage
1/2 cup white wine, or brandy (brandy and sage/cream is a match made in heaven, but I didn't have any and so I used Pinot Grigio)
2 1/2 cups low-sodium vegetable stock (I used Whole Foods 360 Brand), plus more for thinning if necessary
1 1/2 cups cashew cream (see below)
1 cup organic baby arugula or wild rocket
1/4 cup pine nuts, toasted
12 small-medium fried sage leaves (see below)
2-3 tbsp extra virgin olive oil
Kosher salt and black pepper to taste
Juice of 1/2 lemon

Method:

• Preheat oven to 450 degrees and toss squash with a little olive oil, salt and pepper and roast for about 15 minutes (tossing once) until tender and golden brown.  Remove sheet pan from oven and set aside.
• In a large saute pan, add olive oil, leeks, garlic, thyme and sage and cook on medium-low for about 5 minutes until leeks are tender, stirring frequently to prevent garlic from burning.
• Deglaze with white wine or brandy and cook for a couple of minutes until alcohol has reduced.
• Turn heat up to medium and add vegetable stock and cook until stock has reduced by half about 15 minutes.
• Add cream and cook until lightly thickened about 5 minutes longer.  Season with salt and pepper to taste and set aside.
• Bring a large pot of salted water to a boil and cook pasta until al dente.  Drain pasta, rinse well under water, and drain well again.
• Start off by adding 3/4 of the cooked pasta to the pan, along with roasted butternut squash and arugula and toss to heat through.  
• Depending on how much sauce you have, add the remaining cooked pasta--you may need to add a little more vegetable stock if sauce is too thick.
• Serve immediately garnished with toasted pine nuts and fried sage leaves and a squeeze of fresh lemon juice.

Cashew Cream:

1/2 cup raw cashews soaked overnight, drained
1 cup filtered water

Method:

• Drain cashews and add to a blender.  Add filtered water and blend on high for about 4 minutes (with ear plugs...:-) until creamy.  Strain cream and set aside.  You'll need 1 cup for this recipe.  Use any remaining cream in your morning coffee.

Fried Sage:

12 small sage leaves
1 tbsp extra virgin olive oil
Kosher salt

Method:

• Heat a small saute pan on medium heat, add sage and cook for about 1 minute, turning once until darkened and crispy.
• Remove from pan and place on a paper towel.
• Sprinkle with kosher salt.

 










 

Cajun Gumbo with Farro, Black-Eyed Peas & Kale

Gumbo's are normally made with a roux consisting of oil and flour that is slowly cooked until it develops a deep chestnut color.  The purpose of the roux acts as a thickening agent for the gumbo.  I don't find roux's to be very healthy and so I don't use them in my cooking.  I prefer to thicken my gumbo's the natural way using a starchy grain such as farro perlato or hulled barley.  Another option is to use okra or filé powder to thicken the gumbo--but I'm not a big fan of these either.  Also, I like a spicy gumbo and so I make my own Cajun seasoning blend.  If you purchase Cajun seasoning in the store, read the label and choose a brand that does not contain salt, or make sure that salt is listed at the bottom of the ingredient list.  Some brands are just too salty and can ruin your soup.  You can always add more heat, but you can't remove salt.

Ingredients:

1 medium yellow onion, diced small
1 organic green pepper, diced small
1 cup organic celery, sliced 
1 tbsp minced garlic
2 tsp Cajun seasoning (more or less to taste)
1 14 oz can tomato puree
1 14 oz can diced tomatoes
1 bay leaf
10 cups low-sodium vegetable stock
1/2 cup black-eyed peas
1 cup farro or hulled barley
4 cups organic chopped kale or collard greens, stems removed, washed
1/2 cup cut blanched green beans or okra, optional
Kosher salt and freshly ground black pepper
1 tbsp extra virgin olive oil
Louisiana Hot Sauce, optional

Method:

• Using a dutch oven or stock pot, add olive oil, onion and garlic and cook for about five minutes until onions are soft.
• Add Cajun seasoning, tomato puree, diced tomatoes, bay leaf, vegetable stock and bring to a boil.
• Add black-eyed peas and reduce to a simmer and cook for about 10-15 minutes.
• Bring soup back up to a boil and stir in farro, green pepper, celery, salt and pepper to taste and stir to combine.
• Reduce heat and simmer soup for 30 minutes until farro and black-eyed peas are tender.
• Just before serving, add chopped kale and green beans/okra, if using and heat through for about 3 minutes until kale is wilted.
• Remove bay leaf before serving and serve with Louisiana Hot Sauce. 

Whole Wheat Herb-Focaccia with Bistro Oil

Every year for Thanksgiving I serve a Herb-Focaccia & Roasted Chestnut Stuffing.  I usually purchase the focaccia already made, but this year I decided to make my own from scratch and wanted to test out a whole wheat version.  After two experimental tries the focaccia came out great and so I will definitely be using this recipe for my Thanksgiving Stuffing and will post the entire recipe next week.  In the meantime, I had to put the focaccia to good use and so I made a Bistro Oil for dipping...really delish!
 

 

Herb-Focaccia:

1 medium russet potato, about 9 oz, boiled, peeled and grated

1 package of instant dry yeast

1 3/4 cups white whole wheat flour

1 1/2 cups unbleached white flour

1 1/2 tsp kosher salt

1 cup warm water (110 degrees), divided

2 tbsp extra virgin olive oil, plus more for the bowl

Note:  Because of the whole wheat four, this focaccia when cooked is not as thick as regular focaccia made with only white flour.  The dough will be about 3/4"-1" in thickness.  However, the texture and flavor is amazing.

Topping:

1 tbsp fresh rosemary leaves

1 tbsp fresh thyme leaves

1 tbsp minced fresh sage leaves or 2 tsp dried sage

1 tbsp course sea salt

2 tbsp extra virgin olive oil

Method:

• Boil the potato in plenty of water until tender, about 30 minutes.
• Remove potato and let cool slightly, peel and then grate on a box grater.  You should have 1 1/3 cups grated potato.  Set aside.
• In the bowl of a stand up mixer, add 1/2 cup flour, 1/2 cup warm water (110 degrees) and 1 pk of yeast.  Mix well and cover for 30 minutes while potato is cooking.
• Add to the proofed yeast mixture the olive oil, the remaining 1/2 cup warm water, the grated potato, the remaining 1 cup of white flour, all the wheat flour and the kosher salt.
• Using the paddle attachment, mix until combined and then switch to the dough hook.
• Knead on medium speed for about 15-20 minutes until smooth.  Using whole wheat flour requires a longer kneading time and it will take some time for the dough to come together.
• Remove dough, form into a ball and place in a lightly oiled bowl and cover with plastic wrap and let rise until doubled in size about one hour.

• Generously oil a 15x10 baking sheet will olive oil and press the dough evenly into the pan.  If the dough has a hard time going into the corners, let it rest (covered with plastic wrap) for a few minutes and then continue.
• Lightly oil plastic wrap and drape lightly over the dough/baking sheet and let rise until doubled in volume and puffy, about 1 to 1-1/2 hours.
• Meanwhile, preheat oven to 425 degrees and position oven rack in the lower-middle position of the oven.
• Using your fingers, create evenly spaced dimples in the dough.
• Drizzle with olive oil and spread lightly with your fingertips.
• Sprinkle with herbs and sea salt and bake in the oven for 15-18 minutes, turning once half way through the cooking time until lightly golden brown.
• Transfer to a wire rack to cool slightly and then remove focaccia from baking tray and cut into desired shapes.

Bistro Oil:

1/4-1/3 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 tbsp finely minced garlic
2 tsp minced fresh rosemary
1 tsp crushed red pepper flakes
1 tbsp minced fresh parsley
Kosher salt and black pepper to taste
Note:  This recipe is just a guideline.  You can add whatever amounts of ingredients and switch up the herbs by adding fresh basil instead of rosemary.  Also, I like a more acidic dipping oil and so I add a little more balsamic, but you may like more olive oil. 

Maple Glazed Tempeh, Apple & Cheddar Panini

This panini is so delicious and perfect for this time of year with apples at their peak.  I went to the Farmers' Market on Saturday and apples were everywhere.  I've never seen so my different types.  My favorite apple to cook with though is the Granny Smith.  It holds its shape really well under high heat and doesn't get mealy or mushy.  Also, it has a tart flavor and provides a nice contrast to the sweetness of the maple syrup.  

If you make this sandwich, you've got to make the glaze for the tempeh from scratch, instead of purchasing a flavored tempeh.  The glaze coats and caramelizes the tempeh and adds a hint of sweet-smokiness and works really well with the apples and melted cheddar.

  

Tempeh Marinade/Glaze:

 
1 8oz package of organic three grain tempeh
1/2 cup pure maple syrup
1/4 cup organic soy sauce
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp mustard powder
2 tbsp filtered water

Kosher salt and black pepper to taste

Method:

• Slice tempeh in half and steam for 12-15 minutes.  Let cool and cut into thin strips, about 25-30. 
• Place strips in a casserole dish or a sheet pan with sides and pour over marinade and marinate for 30 minutes.
• Drain marinade into a small sauce pan and reduce to a syrup.  Set aside.
• Blot tempeh strips with a paper towel to remove excess marinade. Add a small amount of canola oil to a frying pan and fry tempeh strips for about 3-4 minutes on each side until crispy brown.
• Remove from pan and pour over syrup to coat.  Set aside.

Sandwich Ingredients:
(Makes 2-3 sandwiches)

Maple Glazed Tempeh Strips (about 8-10 per sandwich depending on size of bread)
1 large Granny Smith apple, core removed and sliced into 1/8" slices
Daiya Cheddar Style Shreds
Spicy Brown Mustard
Sliced Sourdough Bread
Earth Balance or Extra Virgin Olive for grilling 

Method:

• Heat panini press or cast iron grill/skillet.
• Brush both sides of bread lightly with Earth Balance or extra virgin olive oil.
• Turn bread over and spread one side with spicy brown mustard.  Layer with Daiya cheese, sliced apple, maple glazed tempeh and more Daiya cheese.  Drizzle with a little extra glaze, top with other slice of bread and grill until golden brown.
• Serve with a side salad of arugula, sliced apples and apple cider vinaigrette.

 

Italian White Bean Soup with Herbed Croutons

Do you ever go to the Farmers' Market or grocery store without having any idea about what you're going to purchase or make for dinner, but when you get there you want to buy everything?  Well I went to the Farmers' Market on Saturday morning and just grabbed whatever looked good, which was really hard because everything looked good!  Also my husband has been asking me to purchase purple cauliflower for quite a long time now and so this soup is for him.  If you can't find purple cauliflower, white or orange will work just as well.  Actually, a soup or entree made with a combination of all three colors would be really beautiful!  Also, I used Rainbow Swiss Chard in this soup, but you can substitute green kale, or Cavolo Nero (Italian black kale) if you can find it at your market.

Below is a photo of my Farmers' Market shopping spree.  It's only Tuesday and I have just about used up all of my produce.  I've made a strawberry-lime sorbet, heirloom-tomato sandwiches and numerous green smoothies.  Lucky for me we live in the Bay Area and there is a farmers' market just about everyday of the week, all within a short driving distance from my home.

Whole Wheat Croutons:

4-5 cups cubed artisan whole wheat bead, crusts removed and sliced into 1-2" cubes
1 tbsp minced fresh rosemary
1 tbsp minced fresh thyme
2 tbsp minced garlic
1 tsp dried oregano flakes, crumbled
2 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
Kosher salt and black pepper to taste

Method:

• Preheat oven to 325 degrees.
• In a large bowl whisk together herbs, vinegar and olive oil, and add diced bread cubes.  Toss to coat and season with salt and pepper.
• Place on a sheet tray and bake for about 20-30 minutes until golden brown and crunchy.  Toss croutons frequently for even cooking and to prevent burning.

Soup Ingredients:

1 medium yellow onion, diced small
2 tbsp minced garlic
1/2 tsp crushed red pepper flakes
1 sprig fresh rosemary
1 bay leaf
1 head purple cauliflower, broken into small pieces and roasted
2 cups fresh green beans, stems removed and cut on a 2" bias, blanched
2 cups cooked cannellini beans
6-8 cups vegetable stock
2 tbsp extra virgin olive oil
Kosher salt and black pepper to taste
2 tbsp finely minced fresh basil leaves

Method:

• Turn up oven temperature to 400 degrees.
• Toss cauliflower with 1 tbsp olive oil, salt and pepper and roast for about 15 minutes until crisp-tender and lightly charred.  
• In a large pot or dutch oven, heat 1 tbsp olive oil and saute onions and garlic until soft.  Add crushed red pepper, rosemary sprig, bay leaf, 6 cups of vegetable stock and season with salt and pepper to taste.  Bring to a boil and reduce to a simmer.
• Add drained cooked cannellini beans and simmer for about 30 minutes for flavors to combine and soup to thicken slightly.
• While soup is cooking, blanch green beans for about 2-3 minutes in salted boiling water and rinse under cold water.  Drain and set aside.
• Just before serving add in chard, green beans and cauliflower and heat through.  Add more veg stock if needed and check seasonings.
• Ladle into soup bowls and garnish with croutons, fresh basil and a drizzle of olive oil if desired.

 

Tuscan White Bean & Roasted Tomato Sandwich

Do you know how some people like to sit around and people watch...well, I'm a grocery cart watcher.  It always amazes me what people purchase at the grocery store.  For the most part American's eat incredibly unhealthy and you can see it by standing in the checkout line of any grocery store.  I think I actually shocked the checker when I placed my ingredients on the conveyor belt because he commented that I must eat really healthy and he wished that he did more often.  And here I am walking around the store stressing about my Ciabatta bread purchase because it wasn't sprouted whole grain!  Anyway, the rest of the ingredients (cannellini beans, tomatoes, broccolini and arugula) make up for the fact that I used white bread.  Because you can't make an authentic Italian sandwich without Ciabatta!

Oven Roasted Tomatoes:

8 large ripe Roma tomatoes, sliced in half lengthwise
1 tbsp minced garlic
1 tsp minced fresh rosemary leaves
1 tsp minced fresh thyme leaves
2 tbsp extra virgin olive oil
Course sea salt and black pepper to taste

Method:

• Preheat oven to 400 degrees.
• In a large bowl, toss tomatoes with garlic, herbs, salt and pepper.
• Place tomatoes on a baking rack positioned over a sheet tray and roast for about 1-1/2 hours until lightly charred and most juices are absorbed.
• Remove from the oven and let cool for about 15 minutes before removing skin.
• Slice into 1/4" strips, set aside.

Cannellini Bean Spread:

1 cup dried cannellini beans, soaked overnight drained and cooked until tender (or you can substitute 1 can, rinsed and drained
2 tbsp minced garlic
1 tsp minced fresh rosemary leaves
1 tsp minced fresh thyme leaves
1 tbsp minced parsley
1/2 tsp lemon zest
Juice of 1/2 lemon or more to taste
3 tbsp extra virgin olive oil
Kosher salt and freshly ground pepper to taste

Method:

• In a small saute pan over low heat, add olive oil, garlic, herbs and saute for about 3-4 minutes until garlic is soft.  Be careful not to let the garlic brown, stirring constantly.  
• Place cooked cannellini beans in a bowl, and mash with a fork or potato masher.  I used a pastry cutter.  You want the beans to have some texture.
• Stir in olive oil mixture, lemon jest, lemon juice and salt and pepper to taste.
• Chill for about an hour for flavors to combine.

Sauteed Broccolini:

1 bunch broccolini, remove about 1/2" of the bottom stem and slice large stalks in half lengthwise
2 tsp minced garlic
1 tsp crushed red pepper flakes
2-3 tbsp extra virgin olive oil
Kosher salt and freshly ground pepper to taste

Method:

• Fill a medium sauce pan with filtered water, add 1 tbsp kosher salt and bring to a rapid boil.
• Add broccolini and cook for about 1 minute, remove and place in an ice bath to set color.  Drain and dry on a paper towel.
• Heat a saute pan on medium heat, add crushed red pepper flakes, broccolini stalks, garlic, salt and pepper and saute for about 3-4 minutes until crisp-tender.
• Remove from pan and place on a cutting board and roughly chop, set aside.

Other Ingredients/Assembly:

1 loaf ciabatta bread
2 cups organic baby arugula or wild rocket
1/2 cup balsamic vinaigrette (1/2 tsp minced garlic, 1/4 tsp minced shallot, 1 tsp Dijon mustard, 1 tbsp agave syrup, 1/4 cup balsamic vinegar, 1/2 cup extra virgin olive oil and kosher salt and black pepper to taste.
Fresh lemon juice
Crushed red pepper flakes (optional)

Method:

• Cut ciabatta in half and toast for a couple of minutes in the oven or in a toaster oven.
• Drizzle both sides with a little vinaigrette and place the cannellini bean spread on both sides.
• Add the sliced roasted tomatoes to one side of the bread.  Toss the broccolini and arugula with a little balsamic vinaigrette and add to the other side.
• Finish with a squeeze of fresh lemon juice and more crushed red pepper flakes if desired.

 

Sun-Dried Tomato & Cashew-Basil Ricotta Pizza

I recently checked out a book from the library called Everyday Raw by Matthew Kenney and decided to make his recipe for Tomato, Basil and Ricotta Pizza.  I really liked the flavor and freshness of the pizza, but I felt the crust became a little soft once the toppings were added.  This could be my fault because I rolled out the dough to a 1/4" thickness when the recipe recommended 1/2", or maybe it's because I don't have a dehydrator and I baked my crust at a really low oven temperature instead of dehydrating for 24-36 hours.  Anyway, applying "raw" principles to food is still really new for me, but I'm starting to get the hang of it.

Also, instead of making a Macadamia/Ricotta with nutritional yeast, I used cashew nuts with a mild miso paste and omitted the nutritional yeast entirely.  I also added fresh basil as an added flavor component.  For the sun-dried tomato spread, I added minced capers and dried Italian seasonings.

I might try making the crust again or experiment with a baked gluten-free pizza crust and then add the raw toppings afterwards.  Also the sun-dried tomato spread and the cashew ricotta would be great served on toasted bruschetta or crostini.  Again, the flavors were great.  It's really amazing how fresh ingredients taste when they are eaten raw and minimally processed.  You can definitely taste the difference!

Cashew-Basil Ricotta:

1 cup raw cashews, soaked for 4 hours
1 tsp lemon zest
1/4 cup filtered water
1/2 tsp minced shallot
1/2 tsp minced garlic clove
1 tbsp organic mild miso paste
3/4 tsp sea salt
1/4 tsp black pepper
1-2 tbsp minced fresh basil leaves

Method:

• Drain the cashews and place in a food processor along with all the other ingredients, except for the minced basil.
• Process until smooth and then place in a bowl and stir in minced basil.

Sun-Dried Tomato Spread:

1 1/3 cups Roma tomatoes, seeded and chopped
1 1/3 cups sun-dried tomatoes, soaked in filtered water for 20 minutes
1/3 cup soaking liquid from sun-dried tomatoes
2 tbsp minced capers (optional)
1 tbsp dried Italian seasoning
1 tsp raw agave syrup
1/2 tsp sea salt
1/4 tsp black pepper

Method:

• Blend all ingredients together in a food processor until smooth.

Other Ingredients:

2 cups organic wild arugula
1 pint organic cherry tomatoes (slow roasted in the oven for about an hour while baking crust)
1/4 cup minced fresh basil leaves
Juice of 1 lemon
First cold pressed extra virgin olive oil
Sea salt and black pepper





 

Veggie Calzone with Roasted Garlic Cream

If you like garlic then this calzone is for you!  This recipe contains two whole bulbs of garlic!  And if you're tired of using a standard red sauce for calzone's or pizza, then I really think that you'll love my Roasted Garlic Cream.

 
Roasted Garlic Cream Sauce:

1 cup raw cashews, soaked for at least four hours or overnight
1 1/2 cups filtered water
1 bulb garlic
1/2 yellow onion, sliced
4 cloves garlic minced
1 tbsp minced fresh thyme leaves
1 tbsp extra virgin olive oil
Kosher salt and black pepper to taste

Method:

• Preheat oven to 400 degrees.  Slice top off garlic bulb, drizzle with olive oil, sprinkle with salt and pepper and wrap in aluminum foil.
• Roast in the oven for about 40-50 minutes until tender.  Set aside to let cool.
• Drain soaking water from cashews and place cashews in a blender.  Add filtered water and blend for about 3-4 minutes on high until smooth.
• Heat a sauce pan on medium heat and saute onions, garlic and thyme until onions are soft.  
• Add cashew cream, salt and pepper to taste and cook on low for about 15 minutes until sauce becomes thick, stirring frequently to prevent burning.  Set aside.

Tomato Concasse:

8 large Roma tomatoes, peeled, seeds removed and diced
2 tbsp finely minced garlic
2 tbsp minced fresh basil
1 tbsp extra virgin olive oil
Kosher salt and black pepper to taste
Note:  You can use diced canned tomatoes, but since tomatoes are in season, it really makes a difference using fresh.

Method:

• Fill a sauce pan with water and bring it to a boil.  Slice an X on the top of each tomato and immerse in the boiling water until skins start to peel, about 30 seconds.  Remove tomatoes and place in ice water to cool, or rinse under cool water.  Peel tomatoes, slice in quarters, remove seeds and then dice.
• Add olive oil to a sauce pan, add diced tomatoes, garlic, basil, salt and pepper to taste and cook until liquid is absorbed and tomato sauce is thick.  Set aside.

Calzone Ingredients/Assembly:

1 lb whole wheat/grain pizza dough (I used Trader Joe's), divided into 4 portions
1 head broccoli, sectioned into florets and steamed until crisp-tender
12 oz baby spinach leaves
4 cloves minced garlic
1 tbsp extra virgin olive oil, plus more to brush top of calzone
1/2 package Daiya Mozzarella Cheese Shreds
Kosher salt and black pepper
Cornmeal for dusting pizza peel

Method:

• Preheat oven to 500 degrees and preheat pizza stone for about one hour before using.
• Let pizza dough come to room temperature for 30 minutes and then divide into 4 equal portions, roll into balls on a floured surface and cover and let sit for another 30 minutes for gluten to relax before rolling out.
• Place broccoli florets in a steamer and steam for about 1-2 minutes until crisp-tender.  Cool and then chop into 1/2" pieces.  Set aside.
• Heat a large saute pan on medium-low, add olive oil, garlic, spinach, salt and pepper to taste and cook until wilted.  Place spinach in a strainer and press with the back of a spoon to remove most liquid, set aside.
• Roll out pizza dough to about an 8" circle, or to desired thickness and then transfer dough to pizza peel dusted with cornmeal to prevent sticking.
• Place about 2-3 tbsp roasted garlic cream sauce on the bottom half of the circle.  Top with chopped broccoli, sauteed spinach, 2-3 tbsp tomato concasse and 1/4 cup Daiya cheese.  Fold over top and seal edges tightly.  Brush with a little olive oil and sprinkle with kosher salt and black pepper.
• Bake for about 7-10 minutes (depending on your oven) until puffy, bubbly and golden brown. 

Bucatini con Salsa di Pomodoro Fresco

I ordered this dish at a restaurant once and they served it with canned diced tomatoes.  I almost sent it back and I probably should have but I was really hungry.  And this was during the summer months when tomatoes were plentiful.  Perhaps their shipment for fresh organic tomatoes did not arrive that day and they forgot to remove (86) the dish from the menu for the evening.  I also remember that the sauce was so overpowered with balsamic vinegar that it was almost inedible.  And we were dining at a really nice restaurant.  Oh well, every restaurant has a bad day, but I never went back--first impressions are everything.

When I make a pasta dish I usually use whole grain pasta because it's healthier.  This dish is my one exception because the ingredients are so few (only 7) that I have to use my favorite pasta, Bucatini.  You can find Bucatini at specialty grocery stores in the Bay Area, or order online from the company who makes it, Maestri Pastai.  It's somewhat expensive for pasta, but it's really worth it.  Remember when you're cooking with few ingredients, you want each ingredient to be exceptional and this pasta dish is.

Fresh Tomato Sauce:

2 pounds assorted organic cherry tomatoes, sliced in half or quartered
1 1/2 tbsp finely minced garlic
1/3 cup capers, drained
1/2 cup fresh basil leaves, chiffonade, plus more for garnish
1/3-1/2 cup extra virgin olive oil
Kosher salt and black pepper to taste

Method:

• Slice or quarter tomatoes depending on size and place in a large bowl.  Add garlic, capers, basil, olive oil, salt and pepper to taste and let marinate/macerate for up to four hours at room temperature, stirring frequently so that juices and flavors are distributed.

Pasta Assembly:

1 package Maestri Pastai Bucatini
3 cups organic arugula or wild rocket, washed and drained
Kosher salt
Extra virgin olive oil

Method:

• Fill a large stock pot with water and bring to a boil.  Add a good amount of salt to the water (it should taste like the sea) and a splash of olive oil.  My pot was not big enough and so I cooked the pasta in two batches, stirring for the first five minutes of cooking to make sure that all the noodles were not sticking together.  The pasta takes about 15-20 minutes to cook until al dente.
• Drain pasta and rinse well under cool water and drain again.
• Add pasta to the bowl of fresh tomato sauce, along with the arugula and toss to combine.  Taste and add additional salt and pepper, if needed and perhaps more olive oil.
• Serve pasta at room temperature garnished with additional basil.