Archive for ‘parmesan cheese’

May 23, 2011

Kale and Broccoli Pizza

Yes, kale even makes a wonderful pizza topping!

Boston has seen nothing but rain for what feels like weeks and weeks, so at the end of a particularly dreary and rainy day, homemade pizza was the perfect dinner! Whole wheat pizza dough topped with fresh mozzarella, grated parm, broccoli and crispy oven-roasted kale chips makes for a nutritious meal that still fulfills the cheese quota so needed after a cold and rainy day. The pizza was served with a mixed greens salad with lots of veggies.

To make the pizza:

  • Trader Joe’s whole wheat pizza dough
  • Trader Joe’s pizza sauce (I added chopped fresh basil, salt, pepper, red pepper flakes and dried oregano)
  • fresh mozzarella, 8 oz
  • shredded Parmesan cheese, I didn’t measure… about 3/4 cup or so?
  • chopped broccoli
  • minced fresh garlic
  • kale, chopped into small pieces

1) roll out Trader Joe’s whole wheat pizza dough on a cutting board with lots of flour, I made two smallish (about 8 inch) pizzas. With enough time I would have preferred to make the pizza dough from scratch- my dad makes an amazing sourdough pizza dough, but Trader Joe’s had to do on a work night.
2) chop broccoli crowns into small pieces, steam lightly in a vegetable steamer
3) chop kale and toss (lightly) with olive oil, salt and pepper. place on a cooking sheet and cook at 375 for about 10-12 minutes or until crisp. They will turn a darker green… my kale chips ended up getting a little extra crispy (almost burned), but were still delicious, they literally melt in your mouth.
4) add pizza sauce to pizza dough and top with chunks of fresh mozzarella and shredded parm cheese. Then add broccoli and fresh chopped garlic.
5) bake pizza for about 15 minutes, until edges of crust are lightly browned and crispy. Add kale for last 1-2 minutes of baking just to re-heat.

For the salad:

  • romaine lettuce and fresh spinach
  • grape tomatoes
  • cucumbers, chopped
  • shredded fresh Parmesan
  • stale bread for homemade croutons (or fresh if necessary, hamburger buns, rolls, etc. work too)

1) toss lettuce, spinach, grape tomatoes, cucumbers and parm together
2) take bread and cut into bite size pieces. Coat lightly in olive oil, salt, pepper, red pepper flakes and any extra spices – I used dried oregano and parsley- bake in oven or toaster oven until crunchy, about 5 minutes.
3) for a salad dressing I recommend a to-taste combination of olive oil, balsamic vinegar, garlic, pepper and fresh chives… a simple dressing works for this relatively simple salad, and the end result was fresh and delicious!

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January 12, 2011

broccoli leek & potato soup

i made this soup in those dreary weeks between the end of fall and the beginning of real winter. it is a perfect pick me up soup; delicious, hearty and warming from the inside out. i love this recipe because it really showcases the leeks, which often do not get the praise and attention they deserve, and it has a rich creamy texture (with very little cream!). in addition, this recipe uses both broccoli florets and stems to reduce food waste and increase nutritional value.

nutritionally speaking – excellent source of vitamins A, B6, C, K, riboflavin, and folate and significant amounts of calcium, magnesium, phosphorus, potassium, iron. low in saturated fat, and very low in cholesterol.


broccoli leek & potato soup:

  • 2 baking potatoes – peeled and cut into 1-inch cubes
  • 2 large broccoli bunches
  • 4-5 medium to large leeks – white and light green parts only
  • olive oil – about 2-3 tablespoons
  • 3-4 cloves of garlic – chopped small
  • 3 cups of vegetable broth
  • 1/2 cup of light cream
  • 1/4 cup chopped chives
  • 1/4 cup chopped parsley
  • 1/2 teaspoon cayenne pepper
  • salt and pepper to taste
  • bread (for croutons)
  • parmesan cheese for garnish

directions:

1) peel baking potatoes and chop into 1-inch cubes. cook in boiling water until a fork easily goes through one of the chopped pieces. set aside once cooked.
2) meanwhile, separate broccoli stems from florets. slice the stems into small coin-like pieces (sometimes it is recommend that you peel the outside of the stem, i do not bother with this step unless the outside of the stem is very thick). break the florets into small pieces and steam both the florets and stems together in a vegetable steamer. set aside once cooked.
3) clean and prepare leeks. chop off the darkest green ends of the leeks which are often slightly damaged or worn. cut off the white bearded bulb at the bottom. all you should have left are the white and light green parts. separate the leeks length wise and run under water to remove the dirt between the leaves. some leeks are really dirty – there is nothing wrong with this (usually those are the best locally grown leeks!) just clean them well. once clean slice thinly.
4) in a large fry pan heat olive oil and add garlic. add leeks and cook on medium heat to “sweat” the leeks, stirring often until they begin to soften and are fragrant – usually about 5-6 minutes. add about 3 cups of vegetable broth and cover, reducing the heat to medium-low. cook another 8-10 minutes.
5) mix cooked potato, cooked broccoli and leeks in a large bowl, and transfer the mixture in batches to a food processor (a blender also works) and puree until smooth.

6) as each batch is pureed, return to a large sauce pan on the stove. then add light cream, salt, pepper, cayenne pepper, chives and parsley.  reheat about 5-10 minutes.
7) serve with shaved parmesan cheese and home made croutons *

*croutons can be made with almost any type of bread, stale bread works best. chop into cubes, add a small amount of olive oil, salt, pepper, fresh or dried herbs of your liking, toss and bake in a toaster oven or oven for 10-15 minutes until crunchy.