Spinoccoli Pizza

I've mentioned often on the blog how much I love home-made pizza nights.  We recently tried yet another pizza establishment in the Twin Cities.  I won't mention it's name but it had been receiving rave reviews from every single person in Minneapolis that has dined there since it's opening.  The owner actually went to culinary school in a state on the east coast that is known for it's pizza, so we went in with high expectations.  Sigh.

We've decided to stop trying pizza places in Minnesota.  We have gone EVERYWHERE in Minneapolis.  (Cossetta's, Pizza Luce, Punch, Red Savoys, Pizzeria Lola, Black Sheep, Green Mill, Carbone's, random shops on the side of the road, the list goes on, and on, and on.)   Sorry, folks.  We have tried.  There is nothing like east coast pizza and the pizza we were used to before coming to Minnesota.  I'm not saying the pies we've tried here have been bad.  Some have actually been quite good -- if that's what you are looking for.  It's hard to describe.  I'm used to a specific pie and I can't find it here so we're just going to stick with home-made pizza from here on out to avoid any further disappointment.

This was an unusual take on a pie that I had never experienced until now.  But, I decided to give it a go based off of pure intrigue.  Pizza nights normally involve two pies so I knew I would have a back-up if I didn't like it, but I loved it!  I was actually quite impressed with how the white sauced turned out.  It would be delicious on noodles as an alfredo and I might have to remember this next time we need a quick dinner.  It was incredibly easy to whip up and was a delicious alternative to your standard red sauce pizza.  If you ever see it on a menu, I recommend trying it out!
Spinoccoli Pizza
from Annie's Eats
Ingredients
White Sauce

• 1 Tbsp butter
• 1 Tbsp flour
• 3/4 cup heavy cream or half-and-half
• 1 clove garlic, smashed
• salt and pepper, to taste
• 6 Tbsp freshly grated Parmesan cheese

Pizza

• Pizza dough
• Olive oil, for brushing
• 1/2 cup packed baby spinach leaves, torn
• 1 cup very small broccoli florets
• 2 oz. shredded mozzarella cheese
• 2 oz. shredded cheddar cheese
• Grated Parmesan

Instructions

1. To make the white sauce: melt butter in a small saucepan over medium-high heat.  Whisk in the flour and cook, whisking constantly, until bubbling and light golden, about one minute.  Whisk in the heavy cream and garlic, and season with salt and pepper to taste.  Cook, stirring frequently, until the mixture thickens and bubbles.  Remove from the heat and whisk in the grated Parmesan cheese until completely melted and smooth.  Discard the garlic clove.  (Note: This will make more sauce  than you need for the pizza.  Use leftovers to dip pizza in!)
2. To make the pizza:  preheat the oven and a pizza stone at 500 degrees F for at least 30 minutes.  Roll out the pizza dough into a 12-14 inch round.  Lightly brush the ends with olive oil.  Spread a thin layer of the white sauce over the crust, leaving a border clear around the edge of the crust.  Sprinkle the torn spinach leaves over the white sauce.  Evenly distribute the broccoli florets over the dough.  Layer evenly with the shredded cheeses.  Finish with additional grated Parmesan, if desired.  Transfer the pizza to a preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and let cool slightly before slicing and serving.  Enjoy!

Molasses Honey Granola

Yes, another granola recipe.  I can't stop making it!

I think this should be titled "earth granola."  It is essentially based off of Bobby Flay's recipe for Agave Mango granola.  I watched him bake it on his show, Brunch with Bobby, and subsequently went to the bulk item section in the grocery store to purchase all of the ingredients.  I cannot emphasize enough how obsessed I am with the bulk item section and the salad bar sections in the grocery store.  They save me a ton of money!  Anyway, I got home and was all ready to make the Agave Mango granola only to find that I had no agave in the pantry and no diced mango as I originally thought.  (Recall that post about how I always forget what I need at the store?  Well, I fought the urge to return.)  So, without the agave and the mango component to the agave mango granola, I decided to push forward with the granola but use what I had on hand.  Hence, this came from it.  Delicious, nutty, health packed granola.  I've eaten it with yogurt and blueberries or sliced banana in the morning.  And for the first time in what may be ever, a breakfast at 7 a.m. has kept me full until lunch.  I'm still in shock!  It's a very good base recipe and dried fruit/other nuts could easily be mixed in.  And, it's as easy as other granola recipes.  If you like granola and you have yet to try your hand making it at home, I strongly encourage you to do so.
Molasses Honey Granola
adapted from Bobby Flay
Ingredients

• about 1/2 cup unsweetened applesauce (I used one small container)
• 3-4 Tbsp honey
• 3-4 Tbsp molasses
• 1 tsp cinnamon
• 2 Tbsp brown sugar
• 1 tsp vanilla
• 3 cups rolled oats
• 3/4 cup slivered almonds
• 1/2 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 1/2 cup wheat germ
• 2 Tbsp ground flaxseed
• 1/4 tsp salt

Instructions

1. Heat oven to 325 degrees.  Line a baking sheet with parchment paper.
2. In a large bowl, mix together the applesauce, honey, molasses, cinnamon, brown sugar, and vanilla.
3. In a separate bowl, combine the oats, almonds, seeds, wheat germ, flaxseed, and salt.  
4. Pour the wet ingredients into the dry ingredients and mix to thoroughly coat.
5. Spread the granola onto the parchment lined baking sheet.
6. Bake for 25-35 minutes, stirring occasionally, until granola is light golden brown and starting to harden.
7. Set granola aside to cool.  After cooling slightly and breaking apart large pieces, mix in any dried fruit that you may want to add.
8. Store in a container for up to two weeks.

Asiago Cheese Fusilli with Roasted Red Pepper Chicken Sausage

Have you ever noticed that a quick run to pick up milk from the grocery store normally costs around $50?  This is a huge problem for me.  I head to the grocery store several times a week to pick up fresh produce and items for a few night's worth of meals.  Naturally, I forget something and I must return.  While there, I spot 15 things that I think I might need, or probably should have, and in the cart they go.  It's always depressing when I go to check-out and I watch the items get rung up.  I always leave with some sick feeling in my stomach and vow to never do it again.  Then I get home and realize I forgot the one thing that I specifically went to the store to buy.

This roasted red pepper sausage from Bilinski's was one of my impulse buys the other day while I was shopping for *insert random product here*.  One of the workers had a bunch out to try so I sampled and I fell in love.  We've had Bilinski's sausage before, but this one was new and was delicious!  The product wasn't even on the website yet (it's still not!), so I searched for a decent recipe to make.  (Note:  Any sun dried tomato chicken sausage or mild sausage would taste wonderful with this pasta recipe.)  I've always had success with quick pasta meals so I found one by Giada and knew I had to make it.  The recipe was incredibly easy and as Giada's recipes always do, turned out delicious.  It made a ton for two people so we shared for leftovers the next day.  I also made up a rosemary and sea salt bread to pair alongside and even though my bread didn't rise properly, it still tasted wonderful.  Bread recipe to follow.

Asiago Cheese Fusilli with Roasted Red Pepper Chicken Sausage
from Giada
Yield:  4-6 servings
Ingredients

• 12 - 16 ounces chicken sausage (roasted red pepper, sun dried tomato, asiago cheese, or any mild flavored chicken sausage), sliced and warmed through per package instructions
• 1 pound whole wheat fusilli pasta
• 1/4 cup olive oil
• 1 garlic clove, minced
• 1 (9-ounce) bag fresh spinach, roughly chopped
• 8 ounces cherry tomatoes, halved
• 1 cup (about 3.5 ounces) grated Asiago cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 3/4 tsp pepper

Instructions

1. Bring a large pot of salted water to boil over high heat.  Cook fusilli pasta according to package instructions until tender but still firm to the bite.  Drain pasta and reserve 1/2 cup of the cooking liquid.
2. Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat.  Add the garlic and cook until fragrant, about 2 minutes.  Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes.  Add the cooked pasta and toss.  Add the warmed chicken sausage, cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
3. Transfer to serving plates and enjoy!

Warm Lentil Salad with Roasted Red Pepper

My last New Years tradition post, I promise!  I realize that it is a bit counterproductive to post recipes about events that have already occurred, but I didn't have the time to prepare everything prior to the holiday.  Sorry.  Keep in mind for next year!

Like cooked greens, legumes (including beans, peas, and lentils) are symbolic of money.  Their appearance tends to resemble coins.  The legumes swell when they cook, so they are believed to bring financial rewards.  In the past, I've held onto a German tradition of making a split-pea soup, but I decided to change it up a bit this year with this lentil salad.  I loved it!  It was a wonderful, healthy, and fulfilling lunch.  I've cut back a lot on the amount of meat I consume and I'm looking for alternative ways to get adequate amounts of protein for my body.  I doubt I'll ever be able to go completely meat-free (I do live with a carnivore) but as long as I have options like this around, I'll be perfectly content!  This salad is a Mediterranean-style dish that is simply delicious.   It would pair nicely with a salad and some goat cheese or shredded romano cheese.
Warm Lentil and Roasted Pepper Salad
from Reader's Digest
Yield:  4 servings
Ingredients

• 3 cups water
• 1 cup brown lentils, lightly rinsed
• 1 tsp salt, divided
• 1/4 cup chopped parsley
• 1/2 cup diced, drained, and rinsed canned roasted sweet red pepper
• 1 medium stalk celery, diced
• 1/2 cup diced red onion
• 1 cup diced and seeded plum tomatoes
• 2 cloves garlic, minced
• 2 Tbsp lemon juice
• 2 Tbsp olive oil
• 1/4 tsp black pepper

Instructions

1. Bring water, lentils, and 1/2 tsp salt to boil in a saucepan over high heat.  Reduce heat to medium-low and simmer, covered, until lentils are firm but fully cooked, 20-30 minutes.
2. Meanwhile, mix parsley, sweet pepper, celery, onion, tomatoes, garlic, lemon juice, olive oil, black pepper, and remaining 1/2 tsp of salt in large serving bowl.
3. Drain lentils, add to serving bowl, and toss.  Serve warm.

Seared Steaks with Caramelized Onions and Gorgonzola

If you are reading this, you are either excited about the recipe or cringing by the words gorgonzola.  Salty cheeses, like gorgonzola, are hit-or-miss in my book.  Some people love the taste.  Others simply cannot stand it.  I was like this with blue cheese when I was younger, but I have since adapted to it and if its included in a dish, I'll eat it.

I was quite nervous to mix this recipe up as I don't often cook anything with red meat.  When we do have steaks, Ron normally grills.  So, when I saw that I had spent $30 on a pound of meat, I knew I better not mess it up.  I didn't!  Phew!  And this was delicious.  Even though the caramelized onions look like worms, I would definitely make this meal again.  But next time we wouldn't pair it with the bitter tasting white wine we used.  Bleck!  In our defense, we were out of pinot noir.

Seared Steaks with Caramelized Onions and Gorgonzola
from Eating Well
Yield:  4 servings
Ingredients

• 2 Tbsp canola oil, divided
• 2 large onions, sliced (about 4 cups)
• 1 Tbsp brown sugar
• 1/2 cup reduced-sodium beef broth
• 1 Tbsp balsamic vinegar
• 1/2 tsp salt, divided
• 1/4 tsp freshly ground black pepper
• 1 pound beef tenderloin (filet mignon) or sirloin steak, 1-1 1/4 inches thick, trimmed and cut into 4 steaks
• 1/4 cup crumbled Gorgonzola, or blue cheese

Instructions

1. Heat 1 Tbsp oil over medium heat in a large skillet.  Add onions and brown sugar; cook, stirring often, until the onions are very tender and golden brown, about 15 minutes.  Add broth, vinegar and 1/4 tsp salt and cook, stirring, until the liquid has almost evaporated, 3-4 minutes more.  Transfer the onions to a bowl; cover to keep warm.  Clean and dry the pan.
2. Sprinkle the remaining 1/4 tsp salt and pepper on both sides of each steak.  Heat the remaining 1 Tbsp oil in the pan over medium-high heat.  Add the steaks and cook until browned, 3-5 minutes.  Turn them over and top with cheese.  Reduce heat to medium-low, cover and cook until the cheese is melted and the steaks are cooked to desired doneness, 3-5 minutes for medium-rare.  
3. Serve the steaks with caramelized onions.  Pair with some vegetables, a baked potato, or some garlic mashed potatoes.

Pecan Ginger Salmon

When Ron and I choose to go 'on our own' for dinner, I must admit that I secretly breathe a sigh of relief.  Granted, I'm not happy that Ron is normally choosing to eat cookie crisp or frozen bagel bites, but I'm glad that I get a chance to mix up a meal that I know he would not eat otherwise.  I'm always on my own for lunch, but my lunch meals tend to be lighter, so I never make a hearty meal.  My choice always ends up being either a vegetarian meal or some sort of fish dish.   I bookmarked this recipe a while ago and I knew it would be my next salmon dish on the next evening that Ron requested a bowl of cookie crisp.  I did change up the recipe a bit.  I didn't have skinless and didn't feel like filleting the fish, so I just marinated the top part of the salmon and it worked just fine.  I also didn't feel like opening a bag of walnuts, so the original "walnut ginger salmon" became a "pecan ginger salmon" but it was still delicious.  It takes about 30 minutes to marinate, but the fish cooks up so fast with the broiler.  I put it in the fridge to marinate, ran a quick errand, turned on the broiler when I got back, and dinner was ready in less than 15 minutes!

Pecan Ginger Salmon
from Taste of Home
Yield:  4 servings
Time:  40 minutes (30 minutes prep, 10 minutes cook)
Ingredients

• 1 Tbsp brown sugar
• 1 Tbsp dijon mustard
• 1 Tbsp soy sauce
• 1 tsp ground ginger
• 4 skinless salmon fillets (4 ounces each)
• 1/4 cup chopped pecans (or walnuts)

Instructions

1. In a large resealable plastic bag, combine the brown sugar, mustard, soy sauce and ginger; add the salmon.  Seal bag and turn to coat; refrigerate for at least 30 minutes, turning occasionally.
2. Drain and discard marinade.  Place salmon on a foil-lined baking sheet coated with cooking spray.  Broil 4-6 in. from the heat for 7-9 minutes or until fish flakes easily with a fork, sprinkling with nuts during the last 2 minutes of cooking.

Pork and Sauerkraut

Happy New Year!  The year has already started off beautifully.  My sister got engaged earlier this afternoon to her boyfriend of a few years.  They are a wonderfully amazing couple and I am so excited to see her so happy and to gain such a great brother.  Congratulations guys!!

I hope everyone else's new year is starting off well.  Ours is going quite well so far, with the exception of our failed attempt to see Harry Potter again.  Who knew it would be sold out nearly one month and a half after opening day!  For as long as I could remember, I have eaten pork and sauerkraut on New Years Day.  Once I met Ron, I introduced him to this tradition too.  He doesn't eat the sauerkraut, but as this is the only pork that I will eat throughout the year, he's happy to eat it when it's made.  If you are curious, a pig is a good animal for the New Year because it brings an important trait to the future.  A pig cannot look backwards without turning around, so it is considered to always be looking positively to the future.  Also, german tradition believes that the pork keeps evil away.  The sauerkraut is technically cabbage, which is also considered to be lucky, hence the positive-good luck meal.  The meal positively represents the future as the pig resembles progress!  Good vibes, good vibes.

We ate this for our New Years Day meal and I was quite pleased with the turn-out.  I also mixed up a quick spinach salad to serve with a homemade dijon vinaigrette. (Greens are symbolic of economic fortune.  Because that makes sense in my life... as a law student who is thousands of dollars in debt with no job.  But whatever, the more greens one eats, the larger one's fortunes for next year!).  I opted to use the crockpot for this recipe because it's simple and I didn't want to be cooking while the Winter Classic was on!  I also threw in some diced yukon gold potatoes in the bottom to cook with the meal but it would pair nicely with a garlic mashed potato.  Alternatively, you could pair it with a Yuengling and that would be just fine too.

Pork and Sauerkraut
Yield:  6 servings
Ingredients

• 1 (4-5 pound) pork loin roast
• salt and pepper to taste
• 2 cups sauerkraut with liquid (preferably with caraway seeds, but if you cannot find, use 1 tsp caraway seeds or omit altogether)
• 12-ounce beer

Instructions

1. Cut pork loin, if necessary, to fit in the crockpot.  Season with salt and pepper to taste.  Pour sauerkraut over the roast.  Pour beer into crockpot.
2. Cook on low for 7-8 hours.  Internal temperature of the roast should be at least 160 degrees F.