Friday, March 27, 2015

Zucchini Ricotta Pesto Pizza

 
Super delicious combo! A must try.
 
Ingredients:
 (makes 2 pizza's)
 
1 batch of homemade pan crust pizza dough
2 zucchinis, sliced
whole milk ricotta cheese
shredded mozzarella cheese
shredded Italian blend cheese 
pesto sauce
 
for sprinkling:
crushed red pepper flakes
fresh basil
 
Directions:
Prepare the dough as instructed in the link above. Slice the zucchini and sauté in a little olive oil. Let cool.
 
For the first pizza: Spread the pesto (leave a half inch border for the crust and brush this part with olive oil.) Sprinkle the shredded mozzarella and the Italian blend cheese. Next, add several dollops, flattened, of ricotta cheese. Add the cooked zucchini slices.  
 
Preheat oven to 500 degrees. Bake for 12-20 minutes. Remove the pizza and transfer to a cutting board. Let rest for 5 minutes before slicing into wedges. Sprinkle with crushed red pepper flakes and fresh basil.  Make the second pizza. 
 


Source: daliasdelights original inspired from a pizzeria in California. Thanks Sis!
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Tuesday, March 24, 2015

Italian Wedding Soup with Veggie Balls


This soup was very delicious once all put together. It takes some time to prepare but worth the effort.
 
Ingredients:
 
For the soup: 
1 medium onion, coarsely chopped
1 carrot, peeled and coarsely chopped
4 cloves of garlic, peeled
2 oz. fresh basil leaves* (I used 2 frozen cubes)
3 tbsp. extra virgin olive oil
3 quarts (=12 cups) cold water
1 bunch swiss chard, stemmed and chopped
1 bunch kale, stemmed and chopped
1 zucchini, diced
2 parmesan rinds
 kosher salt
18-20 oz. spinach and cheese tortellini
 
For the veggie balls: 
1 large eggplant, unpeeled
1 cup panko, plus more for coating veggie balls
¼ cup grated parmesan cheese
3 tbsp. minced fresh parsley
1 clove garlic, minced
Coarse salt and freshly ground black pepper
1 large egg
Extra virgin olive oil, for cooking

Directions:
In the bowl of a food processor, combine the onion, carrot, garlic, and basil. Pulse until the entire mixture is very finely chopped and almost forms a paste. Add the olive oil to a Dutch oven over high heat and add the paste into the pot. Cook until the mixture has released most of its liquid and is beginning to dry out a bit, about 5-7 minutes. Add the water to the pot gradually, scraping any browned bits from the bottom of the pot as you do so. Bring to a boil. Reduce the heat to a simmer and cook, covered, for about 15 minutes. *(I used a hand blender to puree before continuing to the next step as my "paste" was a bit chunky.)
 
Stir in the chard, kale, zucchini, parmesan rinds and salt. Cook covered for 25 minutes and then uncovered for 20 minutes more. Add the tortellini during the last 10 minutes of cooking.
 
While the soup is simmering, make the veggie balls. Chop the eggplant into 1-inch cubes. Bring a medium to large pot of salted water to a boil over medium-high heat. Add the eggplant to the pot and cook, stirring occasionally, for 10 minutes.
 
Drain the eggplant in a colander and press down firmly with the back of a spoon to squeeze out as much excess liquid as possible. Transfer to a cutting board and finely chop the cooked eggplant, then transfer to a medium bowl.

Into the bowl with the eggplant, add the panko, parmesan, parsley, and garlic. Season to taste with salt and pepper. Add in the egg. Stir until evenly combined, then form the mixture into 1 inch balls. Coat each ball in panko. Add a generous amount of olive oil to a heavy skillet (I used about ¼ cup) and heat over medium-high. When the pan and oil are very well heated, add the veggie balls in an even layer. Turn the balls gently as they cook until all sides are browned. Transfer to a paper towel-lined plate. When the soup is finished cooking, add a few veggie balls to each bowl.
 
Source: adapated from Annie's Eats
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Thursday, February 26, 2015

Baked Eggs

 Super easy and delicious. Perfect for a big crowd.
 
Ingredients:
Serves 6
 
6 eggs
1 yellow bell pepper, chopped
a handful of fresh spinach, chopped
half a zucchini, shredded
shredded cheese
nutmeg
salt and pepper
 
 
Directions:
Layer the bell pepper, zucchini, spinach, and shredded cheese in each muffin cup. Crack an egg over the veggies, and then sprinkle with a little nutmeg, salt, and black pepper. Run a butter knife along the edge of each cup to allow some of the egg white to go down. Bake on 350 degrees for 35 minutes. Serve with toast and fresh fruit for breakfast or brunch.
 
Here is a picture from one of my readers, Jenna! Looks so yummy! Good job!
 (photo by Jenna)
 
 
Source: daliasdelight's original
 

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Sunday, January 11, 2015

Blueberry Pie

 
Ingredients:
1 unbaked perfect pie crust 
4 cups (2 pints) wild blueberries *
1 tablespoon fresh lemon juice
3/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon cold unsalted butter, cut in small pieces
1 egg whisked with 1 teaspoon of water

Directions:
Prepare pie crust as instructed in the link above. (makes 2 rounds of dough)

Next, place the blueberries in a large bowl and add the lemon juice. Stir to coat evenly. In a small bowl stir together the sugar, cornstarch, lemon zest, salt, and cinnamon. Add this mixture to the blueberries. 

Line a 9 inch baking dish with one dough. Fill with the blueberry mixture. Top with pieces of butter.

Cover with the second dough. Crimp the edges together and make cut outs for the steam to escape. 

Bake at 350 degrees for 50 minutes. Let rest 1 hour before serving. 

* If fresh blueberries are not available, use frozen but do not thaw. Increase baking time by 10 minutes. 


Source: pie filling from Brown Eyed Baker
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