Filed under: Veggie Mains
I was inspired by Smitten Kitchen’s Grilled Eggplant and Olive Pizza to make this pizza; mine included grilled slices of CSA eggplant and onion, plus fresh parsley and provolone cheese. J. didn’t want olives, so I nixed those.
I slice the eggplant too thin and didn’t brush them with enough olive oil, so instead of getting smokey and creamy while they cooked on the grill, they became a little like eggplant chips. I figured the texture wouldn’t be terrible underneath provolone, so I carried on with the pizza-making. I buy refrigerated pizza at my local supermarket — they carry both white and whole wheat varieties (I used one of each this time). I follow the directions on the package, letting the dough come to room temperature and dusting my surface with flour before stretching it out. Even though I’m able to get the dough stretched out pretty thin, it never gets crisp like a crust should. Maybe I should be par-baking the crust before I add toppings? A different pan? (Usually I use a cookie sheet.) I wind up taking the pizzas out when the tops look done, but often the crust is undercooked a bit and still doughy.
J., who is getting better at figuring out ways to be both truthful and tactful about my cooking at the same time, took one bite and said “We probably need a pizza stone in order to get the crust crisp.” He ate salad instead. The plain mozzarella and tomato sauce pizza I made for the kids suffered the same consistency/undercooked issues, and even G. who is our most eager pizza-eater only made it through half a slice before making a beeline for a container of yogurt. I thought it was fine, but clearly I have lower pizza standards than the rest of my family. I ate a couple of slices of the eggplant pizza, and then peeled the toppings off the rest of the pie to round out my lunch.
Once the three of them had alternate food in front of them, there was a lull in our lunch conversation, and G. piped up out of nowhere: “There are all different kinds of happy.” Yes, there really are. We talked about some (excited, kind of sad/emotional like at a wedding, etc.), and then I volunteered this one: “I’m happy because even though this meal didn’t turn out as planned, I’m proud (happy) that I used the grill again and that I made a nice meal for my family.” Even if they didn’t eat it. That’s still a happy in my book.
August 16, 2010
I made up this pasta salad based on the vegetables I received from our farm share this week (plus a grocery-store onion). I peeled the kabocha squash (though I have read that you can leave its thin skin on, and eat it once it’s cooked) and cut it into bite-sized pieces, then tossed it in a bit of olive oil and salt and roasted it at 415° F for about 45 minutes. Once the kabocha was in the oven, I cut up a medium onion, medium yellow squash, and two small zucchinis. They got the same treatment as the kabocha and went, on a separate pan, into the same oven for about a half hour. The vegetables need to be soft and starting to brown before you take them out of the oven.
While they’re roasting, cook up a pound of sturdy pasta (I used cavatappi, which is cork screw-shaped), and then drain it. Combine the pasta and roasted vegetables, and allow it cool for at least 15 minutes, tossing it occasionally. You can add a drizzle more of olive oil if it needs it. Then cut in small pieces of goat cheese, about 4 oz. in total. Use more if you love it, sub feta if you don’t. Serve room temperature or cold.
We brought this pasta salad to a barbecue today, and I thought it was terrific. Our hosts did as well. J. thought the cheese was too dry and gave it a “just OK.” This side dish reminded me of the Farro and Roasted Butternut Squash which I also adored, so it’s no surprise that I thought this thrown-together concoction was a winner.
August 1, 2010
I worked in the lobby shop of the Statler Hotel when I was in college — it was a small outpost of our campus store that sold some school paraphernalia, candy, newspapers, and what not. I loved the job because I got to interact with visitors to the campus, whether they were potential students, parents, or celebrities (I sold papers to B.B. King’s entourage and to Bill Maher himself) who often asked my opinion on what to see, where to eat, and how I liked Ithaca.
Since I worked through dinner, I brought my own food, and most often it was either kidney or black beans mixed with rice. (I suppose I could have only been a more stereotypically low-on-funds college student if I’d been eating ramen.) I always enjoyed this combination of foods, and making Mujadarra, with its mix of lentils and rice, took me back 15 years to those evenings where I crammed studying in between customers buying gum.
At the recommendation of Israeli reader Elinoar, I upped the cumin, using a full teaspoon rather than the recipe’s suggested quarter-teaspoon. (Elinoar also suggested I add a little turmeric, but I forgot to. I will do that next time.) I felt this level of spice was perfect. And the caramelized onions are so delicious and creamy from their long, slow cooking on the stove. Mujadarra is good warm or straight from the fridge, and is a perfect vegan meal on its own or as a side dish to grilled chicken.
August 1, 2010
I’ve combined sauteed swiss chard and onions, Gruyere, and eggs before, in fritatta form. I don’t love swiss chard as a side dish, but folded into eggs (or mashed potatoes) I do like its flavor a lot (it is similar to spinach). I used the same ingredients for the quiche, but the flaky pie crust makes the already-yummy filling into a real treat of a summer dinner.
I used frozen Oronoque Orchards deep dish pie crusts, which are pretty decent but include a small amount of partially hydrogenated vegetable oils, including cottonseed. Not that pie crust is a healthy thing to eat anyway, but I do try to avoid cottonseed oil in particular. I noticed whole wheat pie crusts in Mrs. Green’s the last time I was there, so I will have to check the ingredients on those brands as a possible alternative.
I love this quiche cold, straight from the fridge. I baked two of them, and then froze one for an easy meal another day.
July 27, 2010
The original recipe for this Cucumber and Radish Salad with Feta, Red Wine Vinegar, and Buttermilk Dressing comes from Kalyn’s Kitchen. She always has great ideas for vegetables!
I used two large garden cucumbers, and peeled and cut them early in the day. I allowed them to sit on a bed of paper towels in the fridge for a couple of hours before I put the salad together, I did not find them to be too wet at all, and that was without salting them. I also used skim milk instead of buttermilk, and apple cider vinegar instead of red wine.
My parents and I liked this salad, and it is crisp and cool — perfect for summer. I think adding pepper (I forgot to) and perhaps some chives or minced scallions would really be fantastic. Since my Dad just gave me a big cuke from his garden, and I received 3 more in today’s CSA share, I anticipate many more cucumber-based salads in the near future.
July 14, 2010
I adore no-cook recipes in the summer. The radishes add a peppery bite to the smooth, garlilcky hummus. Slap some of this updated hummus on a bagel and you’re good to go.
Hummus with Basil and Radish
Adapted from Smashed Chickpea, Basil, and Radish Dip in Martha Stewart Living
8 radishes, washed and trimmed
2 15-oz. cans chickpeas, drained
1 c. loosely-packed fresh basil leaves
2 cloves garlic
2 lemons
1 Tbsp. olive oil (or more)
salt & pepper to taste
In a food processor, pulse the radishes, chickpeas, and basil, garlic, and juice of both lemons until you have a chunky puree. Add olive oil to taste, starting with 1 tablespoon and increasing the quantity until you have the consistency of hummus you like. Season with salt and pepper to taste. Serve as a spread or dip.
July 12, 2010
I’m not a fan of quinoa; I just don’t like its herbal, grassy flavor. It’s edible, sure, but after making it many different ways over many years, I’ve decided it’s not a grain (or grass) I want to cook with. But yet, there always seems to be just one more recipe to try to see if I *really* dislike it or not. Recently, Doug at Hungry Travels tweeted that he thought this Baked Quinoa with Spinach & Cheese might change my opinion. My sister, a vegetarian and quinoa lover, was in town so I thought I’d give this grass one more go.
My parents and sister loved this dish. It is very homey while packing a good nutritional punch — fresh spinach, qunioa, a moderate amount of cheese. It’s got melted Gruyere in it, so how bad could it be? The spinach goes a long way towards masking the grassiness I don’t like. But sorry, Doug, I’m not a convert. I still tasted an off flavor, and I packed up the leftovers for my sister to take home. I’m breaking up with quinoa for good. (Or at least until another recipe catches my eye…)
May 11, 2010
I almost didn’t make this recipe for Soba Noodle Salad with Vegetables and Tofu, because at the last minute I realized I was out of soy sauce. I’m not sure I’ve been without a bottle of soy sauce in my fridge ever, not even in college. Thankfully, Sharon had an extra bottle in her pantry for me so I was able to go ahead and try out this dish. I’m so glad I did, because I absolutely loved it.
For the dressing, I omitted the sesame seeds (didn’t have any, didn’t feel like buying them) and substituted a half teaspoon of sriracha for the chile paste. I pressed and cubed extra-firm tofu (a 14 oz. package) and dumped it into the dressing to sit while I assembled the rest of the meal.
I followed a suggestion in the recipe’s reviews, and used a bag of cabbage slaw mix (a 16 oz. bag, with just cabbage and carrots) instead of the veggies listed. Tossed with the tofu and dressing, about 8 oz. of whole wheat spaghetti, and a large handful of chopped cilantro, this is a very big dinner salad that could easily feed six adults as a main dish.
This salad also keeps very well — I know because no one else in my house ate it, and so I was still having it for meals through Friday. I think the dressing over just the cabbage slaw (no pasta, no tofu), maybe with some extra vegetables like thinly-sliced red pepper, would also be a great side dish for a summer barbecue.
May 9, 2010
I love Slow Cooker Ratatouille. It’s easy (true, there is a lot of chopping), healthy, and tasty. The trifecta! This afternoon I chopped up a large onion, 3 Japanese eggplant, carrots, a yellow pepper, a green pepper, a small zucchini, and 3 cloves of garlic and threw them into my slow cooker with a 15 oz. can of diced tomatoes, a squeeze of tomato paste, and some fresh parsley. After 5 hours on high and some seasoning with salt and pepper, it was ready to eat.
We piled spoonfuls of ratatouille on top of split Portuguese rolls, and topped the vegetables with slices of fresh mozzarella. The warm ratatouille slightly melted the cheese, and added just the right amount of creaminess to make delicious dinner sandwiches.
This Crock-Pot dish freezes well, and can be used in so many ways. I have mixed it with cottage cheese and served it over pasta, used it as a side dish to chicken, and even as an omelet filling. Tonight I was thinking about adding some curry powder and chickpeas, and then putting that over rice. I know what I’m doing with the leftovers!
April 21, 2010
When J. and I took our knife skills class at the CIA, we learned how to properly slice an onion (cut it in half, put the cut side down, and then hold your knife at an angle as you follow up and around the curve of the onion) so that all the pieces would be uniform. After all, “if it looks the same, it cooks the same.” I was pretty pleased with this onion I sliced last night — I never would have made such equally-sized slices before I took that class. And, they did all caramelize evenly.
Those beautiful onions went on top of our pizza, along with fresh red pepper slices and Gruyere on a whole wheat crust:
I think onions are my favorite pizza topping, followed closely by olives. The boys had a plain pizza with sauce and mozzarella — they don’t know what they missed!
March 23, 2010
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I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two boys, ages 4 and 6, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Read more 