Okay, this is the easiest recipe ever, and so intuitive that you've all probably made a variation at one point or another. It's especially good for kids and folks who like to eat different things, because everyone gets to make their own. Mostly I just wanted to post about how AWESOME this version tasted tonight. WOW. Forrest rated it a 9, and only 9 rather than 10 because he wanted more when he had finished his!
You will need:
flatbread pitas (softer and more wonderful than pocket pitas)
tomato paste (about 1 oz per pita. Try to get the unadulterated kind; the ingredients on the can should say "Tomatoes" and nothing else)
water
oregano
basil
thyme
garlic powder
onion powder
mozzarella cheese, between one and two ounces per pita.
toppings! (this evening for two pita pizzas we used about 1.5 cups of frozen kale, 1 finely diced medium spicy jalapeno, 1 tomato, and about 1.5 ounces lower-sodium salami)
Mix the tomato paste with a little bit of water, until it is easy to stir without being at all runny or soupy. Mix in oregano, basil, thyme, garlic powder and onion powder to taste.
Use a soup spoon to plop just one big spoonful onto the center of each pita. Spread it around with the back of the spoon. If you think you need more, add a little at a time. Don't go overboard or the final result will be sticky and mushy.
Top each pita with shredded mozzarella cheese and your other toppings. I always put a little bit more cheese on top at the end.
Place the pita pizzas onto a cookie sheet (or right onto the oven rack if you want extra crispy crust). Bake at 350 degrees Fahrenheit for about 15-20 minutes. There is no need to preheat the oven.
Eat and enjoy!!!
Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts
Monday, December 14, 2009
Wednesday, December 2, 2009
Wild Rice Stuffing (Gluten Free)
Bryan's dad has been trying to cut gluten out of his diet, so I contacted a lady who lives in this area to help me out with some gluten free recipes. They were delicious! Hope you enjoy. Mindi
Wild Rice Stuffing
It’s best to prepare this the night before you will use it.
1 large onion
4 carrots
4 stalks celery
2 cups wild rice
3 Tbsp. olive oil
7 cups chicken stock, or half stock and half water
3 cloves garlic
2 Tbsp. dried parsley leaves
2 Tbsp. fresh rosemary leaves
Salt and pepper to taste
Chop the onion, carrots and celery. Heat the olive oil in a stock pot or saucepan large enough to hold 2 quarts. Sauté the onion, carrots and celery in the oil until the onion is translucent. Wash the wild rice and add it to the onion mixture. Sauté for 5 minutes more.
Heat the chicken stock in a saucepan until it is boiling. Add it to the rice and onion mixture. Cover and allow the rice to cook for 40 to 50 minutes. It should still be a bit chewy, not soft.
Slice the garlic cloves. Add the garlic, parsley and rosemary to the rice mixture. Add salt and pepper.
Place the stuffing in the bird so that the stuffing takes up about ¾ of the cavity. Also stuff the crop area. Close the bird according to your preference (i.e., sew it shut or use skewers) and bake it according to the directions for a stuffed bird, usually around 25 minutes to the pound.
Other things that can be added are: wild mushrooms, dried cranberries, pecans, sage, thyme, chunks of sweet potato, etc.
Makes 8 cups
Wild Rice Stuffing
It’s best to prepare this the night before you will use it.
1 large onion
4 carrots
4 stalks celery
2 cups wild rice
3 Tbsp. olive oil
7 cups chicken stock, or half stock and half water
3 cloves garlic
2 Tbsp. dried parsley leaves
2 Tbsp. fresh rosemary leaves
Salt and pepper to taste
Chop the onion, carrots and celery. Heat the olive oil in a stock pot or saucepan large enough to hold 2 quarts. Sauté the onion, carrots and celery in the oil until the onion is translucent. Wash the wild rice and add it to the onion mixture. Sauté for 5 minutes more.
Heat the chicken stock in a saucepan until it is boiling. Add it to the rice and onion mixture. Cover and allow the rice to cook for 40 to 50 minutes. It should still be a bit chewy, not soft.
Slice the garlic cloves. Add the garlic, parsley and rosemary to the rice mixture. Add salt and pepper.
Place the stuffing in the bird so that the stuffing takes up about ¾ of the cavity. Also stuff the crop area. Close the bird according to your preference (i.e., sew it shut or use skewers) and bake it according to the directions for a stuffed bird, usually around 25 minutes to the pound.
Other things that can be added are: wild mushrooms, dried cranberries, pecans, sage, thyme, chunks of sweet potato, etc.
Makes 8 cups
Wednesday, November 11, 2009
Pasta with Greens (Easy!)
I use this recipe ALL THE TIME. I like to use red kale, arugula, collard greens, or whatever greens I have around at the time. If you are using tough greens and want to cook and soften the greens a bit more, put them in the colander and drain the pasta over them before putting everything back into the pot.
Pasta with Greens
Original recipe by E. Samara Watkiss (the friend who introduced me to R. Forrest Ethington)
Adapted for the page by Gretchen Krebs
Here’s an easy and delicious way to use bitter greens or slightly wilted lettuce without sacrificing nutrients. In this dish, the steam from hot pasta barely softens both the texture and taste of leafy greens. This recipe works well with chard, kale, and other bitter greens, as well as lettuces that have recently lost their crisp but have not begun to spoil. All of the ancillary ingredients are optional. Creative and curious chefs might want to try out other additions (such as cucumber or bell peppers) as well.
For four people (or two hungry folks) you will need:
8 oz. dried pasta, any shape
3 to 5 cups leafy greens
2 cups grape or cherry tomatoes
or 2 to 3 whole tomatoes
1 garlic clove
or about 2 inches of a garlic scape
4 oz. mozzarella cheese
A sprinkle of black pepper
A sprinkle of thyme
Boil or steam the pasta according to your usual methods.
As the pasta cooks, rinse the leafy greens and tear them into bite-sized pieces. Halve the grape or cherry tomatoes or, if you’re using whole tomatoes, chop them into small pieces. Chop, dice, or press the garlic according to your preference. Grate the mozzarella and set it aside.
When the pasta is done, drain it and return the hot pasta to the cooking pot. Immediately stir the tomatoes, garlic, and greens into the hot pasta. Wait just a few minutes as the leafy greens soften and the tomatoes warm up. Just before serving add the black pepper and thyme. Serve topped with grated mozzarella. Enjoy!
Pasta with Greens
Original recipe by E. Samara Watkiss (the friend who introduced me to R. Forrest Ethington)
Adapted for the page by Gretchen Krebs
Here’s an easy and delicious way to use bitter greens or slightly wilted lettuce without sacrificing nutrients. In this dish, the steam from hot pasta barely softens both the texture and taste of leafy greens. This recipe works well with chard, kale, and other bitter greens, as well as lettuces that have recently lost their crisp but have not begun to spoil. All of the ancillary ingredients are optional. Creative and curious chefs might want to try out other additions (such as cucumber or bell peppers) as well.
For four people (or two hungry folks) you will need:
8 oz. dried pasta, any shape
3 to 5 cups leafy greens
2 cups grape or cherry tomatoes
or 2 to 3 whole tomatoes
1 garlic clove
or about 2 inches of a garlic scape
4 oz. mozzarella cheese
A sprinkle of black pepper
A sprinkle of thyme
Boil or steam the pasta according to your usual methods.
As the pasta cooks, rinse the leafy greens and tear them into bite-sized pieces. Halve the grape or cherry tomatoes or, if you’re using whole tomatoes, chop them into small pieces. Chop, dice, or press the garlic according to your preference. Grate the mozzarella and set it aside.
When the pasta is done, drain it and return the hot pasta to the cooking pot. Immediately stir the tomatoes, garlic, and greens into the hot pasta. Wait just a few minutes as the leafy greens soften and the tomatoes warm up. Just before serving add the black pepper and thyme. Serve topped with grated mozzarella. Enjoy!
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