Archives for the month of: February, 2014

 

Photo Feb 20, 7 57 17 PM

Cheese + bread and I am happy on my desolate island, maybe let me bring soft bedding, a few good books, and Laura Mercier body cream in Fresh Fig, but most importantly the good cheese and bread. I have always been a super practical girl. Obviously I am a total sucker for pizza and I know I am not alone. Last week I made a grown up version at home, a throw back to when we used to make mini pizzas on english muffins as kids and got so excited to put on our own toppings. There are so many ways to add healthy, fresh, seasonal ingredients to pizza all year long, and it’s fun to get creative. Try to stick to one or two cuisine types for each pizza, like a mexican inspired, or california seafood style pizza when creating

I had some local baby fennel, and yellow cipollini onions on hand and decided to make a sauceless simple pair of pizzas.

2 baby fennel bulbs, sliced thinly
1 medium yellow cipollini onion, sliced thinly
Olive oil
2 prepared pizza dough packs from Trader Joes
1/2 cup Parmesan shavings
1 container of ovoline fresh mozzarella
1 granny smith apple
a few ounces of proscuitto
sea salt

Preheat the oven to 500 degrees and place a rack in the lower third of the oven. Heat 1 Tbsp olive oil in a small sauté pan over medium low heat, add the onion and fennel and let them soften. In the meantime, stretch the dough and transfer to a baking sheet or pizza stone, cook each pizza on the same sheet or separately. Brush with olive oil and bake until dry to prevent the toppings from making the dough soggy. Remove from oven and place the onion/fennel, proscuitto, mozzarella and Parmesan on one pizza, and on the other substitute apple for the proscuitto. Bake until bubbly, tender and golden. Enjoy with a light and simple salad.

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One of the biggest challenges of cooking midweek is the prep work involved. I have recently happily moved into a tiny one bedroom with a miniature kitchen and almost no counter space, so I appreciate the simplicity of this recipe. I recommend buying the bagged kale at your local store if you would like to skip the step of washing and destemming. I was inspired by a recipe from the January 2014 issue of bon appétit. The broth was rich, the spice was right on and the noodles were both delicate and added the needed contrast to the hearty greens. You can substitute dandelion greens, chard or another variety of kale if you prefer.

1/2 lb ground pork
2 garlic gloves
2 tsp. finely grated ginger
1 tsp cumin
1 tbsp vegetable oil
salt and pepper
4 cups chicken broth
4 cups water
4 cups kale
4 scallions, sliced
2 tbsp brags amino acid
1 tsp fish sauce
8oz rice noodles

Mix pork, garlic, ginger and cumin and salt and pepper in a medium bowl. Heat oil in  a soup pot over medium heat. Add pork and brown, breaking up with your spoon. Once the pork is cooked through add the broth and water and bring to a boil, reduce heat and simmer for approximately 10 minutes until the flavors meld. Add the kale, scallions, soy sauce and fish sauce and cook until the greens are tender. Meanwhile, cook the rice noodles according to directions, drain and set aside. Once the soup is ready, place noodles in each bowl and ladle the soup over them. It was even better the next day after the broth had developed more! Photo Feb 19, 8 04 16 PM