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Caramelized Onion, Kale, Eggplant, Goat Cheese Pizza

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This caramelized onion, eggplant , kale pizza  is really simple to make  and  perfect meal for the kids  or share it with friends on  game night or any occasion . It’s packed with flavor and the crispy kale is a delicious compliment to the eggplant  and caramelized onions. This recipe is high in fiber and contains healthy amounts of carbohydrates and protein. I make this pizza very often because  my husband  one of his  favorite.

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Ingredients:

2 pizza dough

2 lb Italian blend  pizza cheese ( Provolone,Mozzarella,Romano,Emmental )

2 large  sliced onion

1 medium eggplant ( cut into  cubes)

4 oz baby kale

11 oz goat cheese

salt,pepper,

1 tspn oregano

2 tbsp olive oil

Method:

Preheat your oven to 450F.

On a  skillet of your choice, over medium  heat place the onions and olive oil and cook stirring occasionally until the onions are caramelized. This will take about 5-7 minutes.Add the eggplant, kale and cook another 2-3 minutes.Taste  with salt, pepper and oregano.Set aside and let cool a little bit.

On a flat surface, like your kitchen counter, place some  flour to prevent the dough from sticking. Roll out your pizzas dough with a rolling pin.  Place the pizzas dough  a pizza baking sheet lining with a parchment paper.

Place 1 lb of shredded cheese over each pizza followed by the caramelized onion ,eggplant, kale mix   and top with a crumbled goat cheese.Drizzle of a little olive oil.

Bake the pizzas in the preheated oven for 18-22 minutes. Serve immediately.

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Meyer Lemon Triangle

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Meyer lemons are thought to be a cross between a standard lemon and a mandarin. Yellower and rounder than your average lemon, Meyers tend to be slightly sweeter and less acidic than what we’re used to.

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Ingredients:

½ cup powdered sugar

1 cup butter (2 sticks), softened

2 cups plus ½ cup all-purpose flour

4 eggs

2 cups sugar

1/2 cup fresh squeezed Meyer lemon juice

2 heaping tablespoon grated lemon zest

½ teaspoon baking powder

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Method:
Preheat oven to 350 degrees F. Prepare a 9″ X 13″ baking pan by lining it with pieces of parchment paper  that have an overhang of an inch or two.
Cream the powdered sugar and butter in a stand mixer until light and fluffy. Add 2 cups of the flour and beat on medium speed until mixed. Press into the bottom of the prepared baking pan and bake for 15-20 minutes or until golden.
Beat the eggs, sugar, Meyer lemon juice and lemon zest in a large bowl either by hand or with a mixer. Sift the reserved ½ cup flour and baking powder into the mixture and mix well.
Pour over the hot crust and return to the oven to bake for another 20-25 minutes. Check for doneness at 20 minutes, and add on time as needed.
Cool completely before cutting, then dust with powdered sugar and serve.
If you can’t find Meyer lemons in your grocery store,  sub half of the lemon juice with fresh orange juice . Or go ahead and use regular lemons for extra tartness.Allow these to fully cool before cutting.

Oven times vary, so set your timer about 5 minutes earlier and  I recommend  check to see if your filling is set. A toothpick should come out mostly clean when stuck in the middle of the custard filling.

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Creamy Mushroom and Baby Kale Soup with Cheese Tortellini

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With all of the cold and the snow I have been in full on soup mode and my latest soup is this creamy mushroom and baby kale  soup with cheese tortellini. This soup is  pure comfort food, perfect for cold winter days.

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Ingredients:

2 tablespoons  butter

8 ounces mushrooms, quartered or sliced

1 onion, diced

2 cloves garlic, chopped

1 teaspoon thyme, chopped

1/4 cup flour (rice flour for gluten free)

6 cups vegetable  sctock

8 ounces cheese tortellini

1/2 cup parmigiano reggiano (parmesan), grated

10 ounces baby kale

1/2 cup cream or milk

salt and pepper to taste

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Method:

Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10 minutes. Mix in the garlic, thyme and flour and cook, stirring, until the flour starts to turn a light golden brown, about 2-3 minutes. Add the broth and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes. Add the parmesan, let it melt, add the baby kale , let it wilt, add the cream, season with salt and pepper to taste. Serve immediately with  garlic crostini.

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Naan with Turk’y Cutlet and Greens

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Greek food is a common occurrence in my home. These naan  wraps are bursting with flavor from the crispy  cutlets to the fresh tzatziki and lot of greens on top. These are so hearty, a full meal within themselves. I  make these for dinner and never leave the table hungry! This is  a very  versatile recipe  because it can be made  using a lot of kind ingredients at onces .

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Ingredients:

4  medium naan  bread

1 pck Gardein Turk’s Cutlet ( bake on 400 F abaut 20-25 minutes. )

4 cup mixed green

2 riped  sliced avocado

2 cup  tzatziki

1 large sliced  red onion

Tzatziki can bought ready or made at home  with 1 cup of drained greek yogurt, one clove of mashed garlic, one finely chopped cucumber , 1 tablespoon of olive oil, 2 tbsp fresh  chopped dill, salt, pepper. Add the yogurt in a bowl, the oil, the garlic, squeeze out any excess water from the cucumber with your hands, then stir cucumber into the yogurt mixture and add some salt, pepper and the dill.

A love to add  tzatziki  to my naan bread or pita  because has such a fresh taste and really adds  a great kick  of it.

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Sweet-Potato,Baby Spinach and Farro Salad

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Savory, sweet, and nutty all at once, this is a salad that can be enjoyed warm or chilled. 

Ingredients:

2 pounds sweet potatoes (about 4 medium), scrubbed and cut into 1-inch pieces

6 cloves garlic, unpeeled

5 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1 cup semi-pearled farro (about 7 ounces)

Grated zest and juice of 1/2 lemon

1/2 cup lightly packed fresh dill, chopped

3 cup baby spinach

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Method:

Preheat oven to 425 degrees. Divide sweet potatoes and garlic between 2 rimmed baking sheets. Drizzle with 3 tablespoons oil; season with salt and pepper. Toss to coat and spread into a single layer. Roast, flipping once, until tender and caramelized, about 30 minutes.

Meanwhile, cover farro with 4 inches water in a medium saucepan. Bring to a boil, then reduce heat and cook until tender, 30 to 35 minutes. Drain; toss with remaining 2 tablespoons oil in a large bowl. Season with salt.

When cool enough to handle, remove garlic from peels and mash with lemon zest and juice in a small bowl. Add garlic mixture, sweet potatoes, dill, and baby spinach to farro; stir until combined. Season with salt and pepper, and garnish with more spinach.

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Oatmeal Crepes

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This  is a healtier version of crepes, easy to make , easy to digest and definitely yummy.

Ingredients: ( for  12 crepes)

2 cup   quick oats

500 ml  warm milk

3 eggs

2 tbsp sugar

2 tsp  vanilla

2 tsp avocado oil

Rose Hip Jam for filling

Method :

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Mix  the rolled oats and the milk  and allowed to stand slightly to soften the oatmeal.  In warm milk softens quickly.
Place the mix  in a blender   and  add the eggs, vanilla ,sugar  and oil. Blend for 30 second. Let’s stand for 10 minutes.
Use a  non-stick frying pan,  4-inch increments and fry  the crepes on both sides.

I used  a Rose Hip  jam for filling.

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Eclair Cake

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This easy no-bake eclair cake is always a crowd pleaser. It’s so easy to whip together, and is great for those times when it’s late and you want something quick you can make before going to bed to take to a gathering the next day.

Ingredients:

1 cup sugar
1/2 cup cornstarch
Coarse salt
4 cups whole milk
8 large egg yolks
4 tablespoons unsalted butter
2 teaspoons pure vanilla extract
1 1/2 cups heavy cream
1 14-ounce box graham crackers
8 ounces finely chopped dark chocolate

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Method:

Whisk together sugar, cornstarch, and 1/8 teaspoon salt in a medium saucepan. Whisk together milk and egg yolks in a bowl. Add milk mixture to the saucepan, along with butter. Cook, stirring, over medium until mixture comes to a boil. Let boil, stirring, 1 minute. Remove from heat and add vanilla.
Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
Whisk 1/2 cup heavy cream until firm peaks form. Whisk chilled pastry cream until smooth, then fold whipped cream into pastry cream.
Arrange 1/3 graham crackers on the bottom of a 9-by-13-inch pan. Spread half of the pastry cream mixture on top, smoothing it with a spatula to make an even layer. Repeat with half of remaining crackers and remainder of the pastry cream. Arrange remaining crackers on top of pastry cream.
Heat remaining 1 cup heavy cream in a small saucepan over medium-high until just boiling. Pour over chocolate in a small heatproof bowl; cover with a plate. Let stand until chocolate melts, then stir until smooth. Spread over graham cracker layer, smoothing top with an offset spatula. Refrigerate to set, at least 2 hours and up to overnight.

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