Category: Main Dish

Autumn Connections; A Tale of Two Pizzas

img_2802Pizza and I go back a long way. I remember the pizza my aunt made. It was thick and chewy, baked on a rectangular sheet pan. She would cut it into what seemed like giant squares with scissors. It was lightly topped with tomatoes, cheese and the occasional anchovy. It was heaven. One can’t live in Chicago without experiencing the Pizza at Gino’s or Due’s. The buttery crust baked in a pan, with cheese on the bottom smothered in sausage and sauce is memorable. Then there were the Friday nights I spent with my own sons. The family feasting on a pizza before we gathered around the TV to watch Full House and Family Matters.

Now I have a slightly different relationship with pizza. It’s a occasional indulgence in carbs and cholesterol that satisfies like nothing else. Still there are times when assorted toppings presented on a baked crust come out of Mama D’s Kitchen.

The tale of these two pizzas starts with a bag of fresh whole wheat pizza dough from Trader Joe’s. I must say that this is the best store-bought crust I’ve ever had. It is however, a lot of dough for two people, and therein lies the birth of two pizzas.img_2791

The first pizza, I’ve named Chicken Pot Pizza. It is similar to the filling that I usually make for my Chicken/Turkey Pot Pie with only a few changes (mainly less gravy). It baked in a small cast iron skillet that was the perfect size to serve 2.

img_2793I like Leeks, Artichoke Hearts, and Crimini Mushrooms in my filling, along with a few Carrots and plenty of Thyme. I had some grilled chicken breast on hand, but you could use the rotisserie variety as well. What is pizza with out cheese. For this pie I used some Smoked Gouda, but again, use whatever you think would be wonderful. This pie stacked up a bit more like lasagna than pizza and would definitely be in the “deep dish” category.img_2800

Once baked, it was a marvel of flavor and texture. This (and its inevitable variations) will become a feature in the Kitchen of Love.img_2805

Chicken Pot Pizza
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Servings
2
Servings
2
Chicken Pot Pizza
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Place a 8" cast iron skillet in the oven. Heat the oven to 450 degrees. Leave the skillet in the oven while you prepare the filling.
  2. Heat a medium skillet over medium high heat. Add the olive oil and swirl to coat the bottom of the skillet.
  3. Add the vegetables to the pan and cook until they are soft and fragrant. This should take 7 -8 minutes or so. Remove the vegetables from the pan and set aside.
  4. Melt the butter in the same skillet. Add the flour and cook and stir for several minutes to create a smooth roux.
  5. Add the milk and stock and whisk constantly. Add the thyme leaves and bring to a boil. Reduce the heat and simmer until the sauce has thickened, stirring often.
  6. Add the reserved vegetables and the chicken to the pan and continue to cook until everything is nice and thick.
  7. Flatten the pizza dough out to a circle slightly larger than the bottom of the cast iron skillet.
  8. Remove the cast iron skillet from the oven and carefully fit the crust into the bottom of the skillet. Return the skillet to the oven to bake the crust slightly. (4-5 minutes )
  9. Remove the skillet from the oven and layer the grated cheese and chicken/vegetable mixture on the crust. Starting and ending with cheese.
  10. Bake 10 -15 minutes or until the cheese has melted and everything is bubbly. Let sit for 10 minutes before serving. Sprinkle with parsley and cut into wedges.
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The second pizza was born of some leftover ingredients from the firstimg_2857 pie. I already mentioned the dough I had left, but I still had another Leek that was ready to be part of something else wonderful. It joined in a perfect Autumnal match up with Butternut Squash and Gala Apples. Rosemary and Thyme provided the herbaceous background. Everything was roasted to intensify the flavors and add a bit of “fall color.”

I opted to create a “thin crust” pie this time. A bit of olive oil and pre-baking on my trusty pizza stone created a light and crispy crust. All that was needed now was the cheese factor. I used Goat Cheese that I added a bit of honey to. While the combination was far from traditional, it was extremely tasty.img_2866

Butternut Squash, Leek, and Apple Pizza
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Servings
4
Servings
4
Butternut Squash, Leek, and Apple Pizza
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Combine the squash, leek and apple slices in a large bowl. Drizzle with the olive oil and toss until everything is nicely coated.
  2. Spread the mixture in a single layer on two rimmed baking sheets that have been lined with parchment paper. Place the herb sprigs on top of each pan.
  3. Roast in a preheated 375 degree oven for 15 - 20 minutes or until everything is tender and beginning to turn golden.
  4. Raise oven heat to 425 degrees. If you are using a pizza stone, place it in the center of the oven.
  5. Stretch and roll the crust into a circle slightly larger than your pizza pan. Spray the pan generously with the non-stick spray.
  6. Place the crust on the prepared pan and gently stretch into shape. Pierce the crust all over with a fork and bake in the oven (on the pizza stone if you are using it) for 6-8 minutes.
  7. Allow the goat cheese to soften slightly. Fold the honey into the cheese.
  8. Remove the crust from the oven. Top with the vegetable and apple mixture. Drop the cheese by teaspoonfuls evenly over the vegetables.
  9. Return to the oven and bake 6 - 8 minutes until the cheese is melted and lightly golden. Drizzle with balsamic glaze and serve cut in wedges.
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So, it took a bit of time to get this post out there. Life isn’t too complicated, it just seems to be taking more time lately. Since it’s been a while, I’ve tried to give you as much bang for the buck as I could (2 recipes and a link). I hope you try them in your own Autumn kitchen. There have been lots of wonderful things coming out of the Kitchen of Love, hopefully more of them will make it to this site soon. 

A New Chili and a New Season

After a wait that felt far too long, I can say that it is unequivocally Fall. There is crispness in the air. Windows and doors are finally open to let the act of breathing real fresh air become a daily occurrence. Mama D’s Kitchen is ready to produce some heartier fare. So, it is time to get the Slow Cooker out of its hiding place and let it do some of the work of producing something delicious.

I feel the need to go on record that I have a love/hate relationship with the Slow Cooker. I love how whatever you cook in it envelopes the house with wonderful aromas. I like the fact  that once the ingredients have been prepped and added, there is nothing more to do. You can set it and forget it and go out and enjoy a perfect Fall afternoon, knowing that when you return home, wonderful smells and tasty comfort food will be waiting. Even though these are great pluses, I have a few issues with this “counter top time saver”. In my opinion there are some things that shouldn’t go in a crock pot. I’m not a fan of pot roast in a slow cooker. I know that borders on blasphemy, but I find the taste and texture of both the meat and its accompanying vegetables to be a bit watered down. I also take issue with the fact that in order to set it and forget it, one must do a certain amount of cutting, measuring, and even pre-cooking to have everything ready to spend the rest of the day getting happy. I’m not afraid of a little work, but at times it seems that there is a lot of active prep time to get to the passive cooking part of the equation.

That being said, I do respect this appliance enough to make space for it in my very small kitchen. The things it does well, it does very well. My favorite things to make in a slow cooker are soups and chilies, which brings us to this recipe; Chicken Chili. Once again I must give credit to a food magazine for the inspiration for this dish. The initial idea came from the October Cooking Light Magazine. It featured a Slow Cooker Chicken Chili. Reading through the recipe, I was taken by several things. The combination of Butternut Squash and Hominy blending with chicken sounded like a “million dollar trio.” There was also a step that called for pureeing a can of beans to add body and thickness to the dish. Now comes the point where I incorporate some Mama D magic.img_2593

The recipe was obviously going to be a chili on the “white side,” but I had something a little different in mind. I also had a random array of ingredients that I wanted to use up. I did puree a can of beans, Pintos, to be exact. I blended this with some homemade chicken stock and a decent amount of homemade chili sauce that had been living in the freezer. Another one of my issues with a slow cooker is that the cooking process creates a lot of liquid. I was making chili not soup so I wanted a thicker sauce. I took the liberty of adding some Masa Harina to act as a thickening and add a little more earthy corn taste. Then there was the matter of vegetables. I added a lot of onion and garlic (this is Mama D’s Kitchen after all) along with some chopped Poblano Chilies. This along with canned green chilies upped the ratio of veg. to meat to about 3 to 1. A can of Black Beans jumped into the pot as well. img_2597The chicken part came from a bag of scraps that was also lounging in the freezer. Any time that I buy boneless/skinless chicken parts, I save the trimmings for some future use, like chili. Waste not, want not is my motto.img_2601

I put the ingredients into the Slow Cooker in a specific order. The veggies went in first and were mixed with the liquid ingredients. I topped this savory bed with the chicken, much like most Slow Cooker recipes suggest. Then, finally, came the set it and forget it part.

We enjoyed a walk and a cocktail and returned home to wonderful smells. A tip of the lid and a rise in temperature (to complete the thickening process) and in a brief half hour it was ready to serve. img_2607

The garnish involved some Queso Fresco and Sour Cream laced with salsa and cilantro. A wedge of lime added some brightness. This is chili on the mild side. Using a hotter chili like Anaheim and Chipotle Chili Powder would definitely up the heat. You could add a different bean or add more of them and it will be great. Since I respectfully borrowed the idea from Cooking Light, any modifications are more than all right.

Chicken and Butternut Squash Chili
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Servings
6
Servings
6
Chicken and Butternut Squash Chili
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Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Spray a 6 quart Slow Cooker lightly with non-stick spray. Add the squash, peppers, onion, garlic, hominy, chilies, and black beans to the cooker and stir to combine.
  2. Combine the pureed beans, chicken stock, and red chili sauce in a bowl. Add the masa harina and stir or whisk until the mixture is smooth.
  3. Add the chili powder, cumin, and oregano to the liquid ingredients and stir once more. Pour the liquids into the cooker and stir to combine everything well.
  4. Cut the chicken into bite size pieces. Lay the chicken pieces on top of the vegetable mixture. Cover and cook on Low for 6 - 8 hours (the heat on every slow cooker is different so adjust the time according to how yours cooks).
  5. At the 6/8 hour point, stir the chicken into the other ingredients. Give things a taste and add more of any seasoning you think it needs.
  6. Tilt the lid slightly and turn the heat setting to High. Allow the chili to cook until it is the thickness that you like.
  7. While the chili is cooking on High, mix the sour cream, salsa, and cilantro together. Set aside.
  8. When you are ready to serve, ladle into bowls. Pass the sour cream mixture, lime, and cheese at the table.
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Another thing to remember with Slow Cookers is that the long cooking process pulls lots of moisture out of the ingredients. Once the dish is cooked it is a good idea to taste test for seasoning levels. That sauce with a  spicy zing at the beginning may have gotten watered down over the hours and will be in need of a booster shot of seasoning.

I am very happy that Fall is here and that there will be many more hearty and healthy dishes coming from the Kitchen of love. There may even be a few more Slow Cooker adventures, within reason, that is.

Bay Area Memories and Pot Sticker Soup

We have many memories about the time we spent in the San Francisco Bay Area. My sons consider it home and if you asked them, they would tell you that the experiences they had growing up there are as vivid and varied as ever. A young family living in an area with an incredibly high cost of living (that was then..now it’s insane) had to look for adventures that were off the beaten path and low-cost or free. The Bay Area has plenty of that. Beaches, forests, and mountains were our playground and everything was within reasonable driving distance.

While dining out was an occasional treat, we managed to have some favorites. There was Jack’s for Pizza, Fernando’s for Mexican, and for Chinese, there was Uncle Chen. None of these could be called fine dining. They all were comfortable, family friendly, and reasonably priced which back then was a three run homer. Fernando’s and Uncle Chen’s are still around, while Jack’s has been gone for many years. I don’t know how the survivors have fared over the years, but the memories of the sweet fried wonton skins and the pot stickers at Uncle Chen are a fond memory indeed.

I guess I was thinking back to those days when I decided to create my version of Pot Sticker img_2405Soup. The main inspiration came from a bag of Trader Joe’s Goyza (a.k.a. Pot Stickers)  that had been in the freezer for quite some time. I had seen a simple recipe for a Pot Sticker Soup and decided to take it up a few notches. Onions, garlic, ginger, and chili flakes joined forces in a bit of oil. Then I added some Red Curry Paste and a lot of homemade chicken stock. I let all of this simmer for a bit. You could leave the stock as is at this point or add some Fish Sauce for umami, Hoisin Sauce for a touch of sweetness, or some Sriracha to bring the heat. Hey. if you’re feeling randy, add them all.img_2408

I added a serious amount of vegetable matter. Napa cabbage, bok choy, and bell peppers to name a few. Then there were the pot stickers. I browned them as is the usual procedure, then added them to the soup. I kept their cooking time short to preserve there shape and texture.img_2419

The result was a very delicious soup made all the better by a drizzle if sesame oil, a few dots of sriracha, and some sliced scallions. Will this become a staple in Mama D’s Kitchen? Why yes, I believe that it will. Do I think you should give it a try? Absolutely. Here’s the basic recipe to get you started. You know that you can run with this in whatever direction you chooseimg_2423

Pot Sticker Soup
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Servings
4
Servings
4
Pot Sticker Soup
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat 1 tablespoon of the oil in a large soup pot. Add the onions, garlic, ginger and red pepper flakes to the pot and cook stirring occasionally for 5 minutes or so, long enough for everything to get fragrant.
  2. Add the red curry paste and stir it into the onion mixture. Add the chicken stock and stir until the paste is well blended. Bring the mixture up to a boil. Reduce the heat and cook, covered for 15 - 20 minutes.
  3. Uncover the pot and add the vegetables. Simmer for a few minutes...about the time it takes to brown the pot stickers.
  4. In a large skillet heat the remaining oil over medium high heat. Add the pot stickers and cook until the flatter side is golden brown.Drop the browned pot stickers into the soup and continue to cook for another 5 minutes or so.
  5. Divide the pot stickers into 4 soup bowls. Ladle the rest of the soup evenly among the bowls. Garnish with sesame oil, sriracha sauce and the scallions. Serve.
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Fall is here and the official start of “Soup Season” has descended into Mama D’s Kitchen. Now if the weather would just cooperate…

A Semi-Grilled Supper: Bruschetta Pasta with Sausage and Zucchini

Summer marches on at a breakneck pace. Not only is the time going by far too quickly, but the school year will be starting in just over two weeks. Summer has been wonderful even if I’ve only made a small dent in the plans I had for this time. Here in the Midwest, the weather has been on the hot and humid side. Yes, I know that’s what summer in the Midwest is like, but the hot and humid seems to cling to the days like static cling to polyester.

Grilling is still the cooking style of choice, but Mama and Papa can’t live by the grill alone. Once in a while we want pasta. I do not intend to put pasta to the “Can You Grill It?” challenge, at least not in its uncooked state. There is certainly the possibility of grilling the sauce ingredients and that’s what I did not long ago.

It really started because I had some tomato bruschetta ( click here for more about bruschetta) left over. It met all the pasta sauce requirements. Tomatoes in a highly flavorful liquid complimented with red onions, basil and garlic. I also had some Chicken Italian Sausage and zucchini (it isn’t summer without it). I had just enough whole grain penne left to make it a meal.IMG_2167

So the main characters were assembled and the sausage and zucchini begged to be cooked on the grill. Well, I may have had something to do with their decision. The whole grilling process was pretty quick since the sausage was already cooked and the zucchini (combined with some onions and dressed with some olive oil and  Italian seasoning) doesn’t take long to char lightly.IMG_2172

While everything was cooking I pondered what else might make this dish even better. A little fresh mozzarella and a hearty handful of basil seemed like the perfect additions. These were already on hand so it was one of those “no brainer” choices.IMG_2170

When the pasta was cooked to my liking, I saved several ladles of the pasta water to give the sauce a little more “umph” Everything came together in rapid fashion and a simple yet delicious supper was on the table.IMG_2173

Bruschetta Pasta with Grilled Sausage and Zucchini
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Servings
4
Servings
4
Bruschetta Pasta with Grilled Sausage and Zucchini
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Combine the Zucchini, Onion, Italian Seasoning, and Olive Oil in a bowl. Toss to mix and set it aside.
  2. Heat a large pot of water to boiling and season generously with salt. Add the pasta and cook to your favorite level of "al dente" Reserve about 1 cup of the pasta water and drain the pasta.
  3. While the pasta cooks, heat your grill to medium high. Place the sausage on the top rack. Heat a grill basket and add the zucchini onion mixture. Grill until the sausage is browned and the zucchini is lightly charred.
  4. Slice the sausage into 1/2 inch thick coins.
  5. Combine the drained pasta, sausage, zucchini and the reserved pasta water in a large skillet over medium heat. Toss to mix everything together. Add the mozzarella and basil and toss once more to combine.
  6. Transfer to a large bowl and serve.
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This is a wonderful way to use the bounty from the garden or the farmer’s market. Use whatever sounds or looks perfect to you. There is never a right or wrong when it comes to a supper filled with freshness and love.

 

Supper in the Summer: Pizza Frittata

I believe that we have established that summer is officially here. The calendar has caught up with the weather and we are (suntanned) shoulder deep in warm, sunny, summer. The warmer temperatures and the longer days make light suppers the thing to do. Of course, there is the required amount of grilling, but the stove can also turn out some fantastic meals often from the humblest of ingredients. Take the “incredible, edible, (& cheap), egg.” Can you say Frittata?

I’ve shared frittata recipes before, but there’s always room for one more. I call this a Pizza Frittata. Now don’t take the name too literally. This eggie wonder has the essence of pizza, that is, peppers and onions laced with garlic, seasoned with ground fennel and red pepper flakes. That’s right. Classic pizza toppings with what in my kitchen are the spices that make sausage Italian. Where’s the meat?  Not here. No need. This flavor combination doesn’t miss it. So, while it is delicious any time, it can be a Marvelous Meatless Monday Meal. (Don’t you love alliteration?)

This particular pizza was going to be the “Vegetable Lover” variety so it had to start with summer bright veggies. It is Mama D’s Kitchen, so onion and garlic had to be represented, tooIMG_1974

The magic took shape in my smallest of cast iron skillets which is the perfect size for a frittata for two. It is also the perfect vessel, as it can go from stove top to broiler without a worry. Olive oil coated the bottom of the skillet and in went the onions.IMG_1975I wanted them to caramelize a bit before the peppers and garlic joined them. Once everyone was happily co-mingling, I added the red pepper flakes and ground fennel. A quick note on ground fennel; it is not necessary. Crushed fennel seeds will work. You could go even more rustic and use the seeds whole, just give them a rub between your hands to release the fragrance (and a beautiful one it is).IMG_1977Every frittata needs  eggs and I used 5. Yes, four would have worked, but I was feeling a bit generous and hungry so five it was. I beat them well and added some fat free half & half along with grated Romano cheese and Italian Herb Blend. The eggs waited stove side with some sliced tomatoes and fresh cilegine that would become the final toppings.IMG_1980

So, when the time was right, I added the eggs to the skillet and cooked them until they were almost set. As mentioned in other posts, this is a process that involves patience, and a good amount of jiggling, lifting, and otherwise manipulating the mixture. Once everything was perfect, it was time to crown it with the tomatoes and mozzarella.IMG_1984A little more Italian herb blend and a drizzle of olive oil and under the broiler it went. This step doesn’t take long and should be closely monitored as beautifully golden can become horribly charred in a matter of seconds. I was vigilant and the frittata came out perfectly browned. IMG_1986It rested for 5 minutes and could sit even longer if needed. We were hungry, so we went with the 5 minutes. This was wonderful on its own, but as with any good Italian meal, a little crusty bread and a salad would be great.IMG_1989

Pizza Frittata
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Servings
2
Servings
2
Pizza Frittata
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Heat a small oven proof skillet over medium heat. Add the olive oil and swirl to coat the bottom of the pan.
  2. Add the onions and cook until softened and just beginning to brown, about 5 - 7 minutes.
  3. Add the peppers and the garlic and continue to cook another 5 - 7 minutes until everything is slightly golden.
  4. Beat the eggs with the half & half and grated Romano Cheese. Pour the egg mixture over the vegetables in the skillet.
  5. Shake, tip and otherwise gently move the eggs around allowing the mixture to cook until almost set. This can take up to 10 minutes depending on the stove and your diligence.
  6. Preheat the broiler. When everything is almost set, top the eggs with the sliced tomatoes and the cilegine .
  7. Place the skillet in the broiler and cook until the top is lightly browned and the cheese has melted
  8. Remove from the broiler and allow to sit 5 - 10 minutes. Drizzle with a little olive oil, cut in half, and serve.
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The flavors were lovely. The onions and peppers retained a bit of crunch that complimented the creamy texture of the eggs. A crisp white wine was the perfect accompaniment. 

There are hundreds of ways you can take a frittata, so look at this recipe as your invitation to create your own adventure.