Livin' on the Veg

Butternut Squash & Cheddar Pudding

Kale appears to be very popular lately. Everyone seems to be on some sort of kale-kick (a good thing) with some creative way of throwing it into their meals or even sneaking it in as a snack. This cruciferous veggie is truly a nutritional powerhouse, so anyway we can get it in, we should.

I am still trying to figure out what I'd like to make for Thanksgiving this year, so I tested this out not only in honor of the currently kale-obsessed or for those that prefer greens, but also for those that think turkey is for the birds. It's one of those dishes that could be a great side dish, but could also be a hearty vegetarian main dish. It also just makes a great, everyday dinner, holiday or no holiday, like the way I am enjoying it now…and enjoying it, I am.

Slice n' Easy



Zucchini & Red Onion Pizza with Herbed Cheese Spread



Every once in a while, like on a dark, dreary Saturday, I can get a little...manic. I may make, say, six different pizza doughs, three different pie crusts, a quiche, you know, get way ahead of myself, my weeknight dinners, desserts, even holidays. I figure its one-third experimenting, one-third consolidating and one-third procrastination? I like to tell myself that its the ultimate in preparation, but really, 17 pizza doughs, pie crusts and quiches of various flours and textures is meant for the Duggars and all 19 kids and counting, not me.  

Well, after the rain finally stopped and the windows were thrown open, one of those balls of dough would have come in handy this weekend, as John and I decided to crank up the oven and enjoy a long overdue pizza night. During the winter we often had Saturday pizza nights; I would get all the ingredients and pans set up and John would get to work kneading, throwing and cooking up a pie with toppings like burrata cheese from Trader Joe's to fresh squash blossoms from local farmer's markets. No recent manic moments lately on my end (also long overdue though, so stay tuned), therefore we had no dough, so I decided to experiment with a different recipe. We knew the toppings and cheeses we were going to try, but it was the crust we weren't sure about. Thin and crispy, the kind that shatters even as you take hold? Or soft and doughy, with big air bubbles, sliced large and floppy? I realize Jacques Pepin is a frenchman, and perhaps that was our first mistake, but his La Methode recipe looked quick and easy (really all that matters the hungrier one becomes) and we just went with it.

Challah Back



Whole Wheat Challah Bread


Forgive me, my gluten-senstive friends, but I baked some bread over the weekend that you definitly cannot have. I apologive, but I just had the time! I had enough toilet paper, wine and apples to last me through whatever the hurricane brought, my apartment was obnoxiously clean, I already had a chicken roasting in the oven...and I just had the time for some rising action.

I've mentioned before how I am not a baker- still true. Given the choice I would much rather cook than bake, but I am inspired now and then. I'm frequently inspired more by the physical process that goes into baking a loaf of bread, than by the baking and icing of a cake (this is not to say that the making of a cake is not incredibly important- more celebrations than I can think of are commemorated with cake- I mean who doesn't love a nice slice on their birthday?!) I will continue to make and frost cakes indefinitly, but its the live yeast, the kneading and the magical rise of the sticky, elastic dough that just absolutely fascinates me.

A Good Reason to Get in the Car

Roadtrip Pita Chips

I'm writing this as I wait for my ride down to the eastern shore of Virginia. I am headed to Machipongo, VA, or, more specifically, to my boyfriend John's, mother's home, the Green Valley Farm Bed & Breakfast, (actually for sale too, if anyone is interested) a special spot I have sadly only passed, but now get the chance to explore for the weekend. (More on the B&B soon.)

For the 4-hour trip down I quickly made some snacky roadtrip food. This is something I think I first threw together while living in Hoboken, NJ, when my roommate and I had friends over to enjoy our quaint, private backyard.

Knowing I had no chips or quick bites on hand, this appetizer came about as it was the first thing I saw in the bread basket and knowing my well-stocked spice cabinet would come in handy. I laugh becuase I use Chef Paul Prudhomme's Blackened Redfish Magic seasoning on these cut-up pita chips, yet, I don't think I have actually used it ever on fish! I happened to read an article one time where this seasoning was used, found and bought it, and it has become my magical pita chip seasoning ever since.

These are not only great in a pinch, but clearly offer peace of mind for the mindful. The pita, oil and seasoning are fresh; the chips have not been sitting in their additives and preservatives to maintain shelf-life in the supermarket for weeks or months on end, and you control the amounts of oil and seasoning to use. Be liberal and generous or let the pita soak in minimal amounts of both before putting in the oven. Either way, you've got a tasty treat worthy of a roadtrip!

Roadtrip Pita Chips

*1 Bag white or whole wheat pita bread, large size
*extra virgin olive oil
*Chef Paul Prudhomme's Blackened Redfish Magic seasoning

Preheat oven to 425º and line a baking sheet with parchment paper. Cut the pita bread in half, in half again, and then begin to cut in 1 inch triangles, squares, or the shape of your choice. Mine turn out to be isosceles triangles, parallelograms, shapes that have no names, it really doesn't matter.

Drizzle the oil evenly over the pita bread, using your hands or tongs to evenly coat the bread. Generously pour or gently sprinkle the seasoning (or the seasonings of your choice) all over the bread. Mix again with your hands or tongs to evenly coat and put in the oven for 6 1/2 to 7 minutes.

Let the pita chips cool completely before bagging them up or containing them, to prevent them from becoming soggy.

Drive safely while munching and snacking!