getting a headstart on a resolution to eat healthier

Today, after several days of eating not so healthy, Caitlin and I had a big salad for lunch.  It was greens from the greenhouse and fruit and nuts with Caitlin's homemade balsamic vinaigrette.  With a couple of slices of toasted garlic bread it made for a great lunch.  It was fun to eat it on my new wide rimmed soup/salad/pasta bowls (plates?) which were a Christmas gift and a great addition to my dish collection. 

Our salad was mixed greens including the allstar mix, mizuna, pac choi, vitamin green that was growing in the greenhouse.  We added apple and pear and some pecans.  With the vinaigrette it was really tasty.

Caitlin's balsamic vinaigrette

olive oil
balsamic vinegar
sugar or honey
yellow mustard

Combine ingredients and taste adding more of different ingredients until you get a mixture that appeals.  We started out with 1/4 cup olive oil, 2 Tbsp vinegar and 2 Tbsp sugar with a generous squirt of mustard.  After whisking together and tasting we added more of the vinegar, sugar and mustard along with a few grains of salt tasting after each addition. 

sweet potato and kale flatbread pizza

A couple nights ago when some of my kids were still home after Thanksgiving we went out to a local winery for some wine and music.  While we were there we had a flatbread pizza.  Now that the kids are gone I have been inspired to try a flatbread pizza at home.

The winery's flatbread came topped with roasted peppers and summer squash, mushrooms, sage, fresh mozzarella and a kale pesto base.  I decided to use what I had on hand so I went with sweet potatoes, kale and chopped pecans on a homemade ricotta base.

First I made the crust dough and while it was raising I made the homemade ricotta.  While the ricotta was in the chinois to strain I peeled and sliced a small sweet potato and tossed it with a drizzle of olive oil. When the ricotta was done straining I added a few thyme leaves.

To assemble the flatbread pizza I divided the dough in quarters and rolled one of the quarters into a rectangle approximately 6 inches by 8 inches and 1/4 inch thick.  I rolled it out on a sheet of parchment paper.

 I spread the ricotta cheese in a thin layer covering the crust.

Then I topped the ricotta with the oiled sweet potato slices and a little salt.

And put it in the oven on the parchment paper on the pizza stone and baked it for 7 minutes.  If you aren't using a pizza stone you can bake the pizza on the parchment on a baking sheet.  After seven minutes I rotated the flatbread and slipped the paper out from under the flatbread.  I used a spatula to lift a corner of the pizza, the pizza had released itself from the parchment and I was able to slip the parchment out leaving the pizza sitting directly on the pizza stone.  I then added the pecans and it baked for another 7 minutes.  While it was baking I massaged the kale with a little olive oil by removing the leaf from the stem and cutting into bite-sized pieces.  I put the pieces in a bowl with a drizzle of olive oil and stirred them around with my fingers rubbing the leaves together for about four minutes.  The massaging helps to reduce the bitterness of the kale.

At the end of the second seven minutes I sprinkled a little Parmesan cheese on and baked it for one more minute.

When the flatbread pizza came out of the oven I topped it with the massaged kale and a splash of balsamic vinegar.

I cut it into six pieces.

I was really pleased with how it turned out.  The crust was crispy.  The sweet potato was soft. The toasted pecans added a nice crunch and the balsamic adds a nice layer of flavor.

To make the crust:

3/4 cup lukewarm water
1 tsp active-dry or instant yeast
2 cups flour
1 1/2 tsp salt

Combine the water and yeast in the bowl of a stand mixer and stir to dissolve the yeast.  Add the flour and salt and mix with the dough hook for five minutes.  Knead the dough a couple times to form a nice ball and place in an oiled bowl.  Cover and let raise until double, about 90 minutes.  When double in size, punch down and divide into quarters and roll out each portion into a thin crust on parchment paper or refrigerate the dough up to three days.

To make the homemade ricotta:

2 cups whole milk
1 cup heavy cream
1/2 tsp salt
1 1/2 Tbsp white wine vinegar (I used champagne vinegar)

Combine the milk and cream is saucepan, stir in the salt.  Bring to a boil over medium heat.  When it reaches a full rolling boil, remove from heat and add the vinegar.  Allow to stand for a minute or two to form curds.  Pour through a strainer lined with cheesecloth to separate the curds from the whey.  I used a chinois.  Allow to strain for up to 30 minutes.  The longer it strains the drier the cheese will be.  Refrigerate until ready to use. Makes 3/4 cup of finished cheese.

To assemble a single flatbread pizza:

1/4 crust recipe
1/4 cup homemade ricotta
1/4 tsp fresh thyme
1 small sweet potato, sliced into thin (1/8 -1/4 inch thick) crosswise slices.
1 tsp olive oil
salt
1/8 cup pecans, chopped
1 Tbsp Parmesan cheese, grated
2-3 small kale leaves, stems removed and cut or torn into bite sized pieces
1 tsp olive oil
drizzle balsamic vinegar

Place pizza stone on rack 1/3 up from the bottom of oven and preheat oven to 450°.  Roll out the crust on a sheet of parchment paper to a 6x8 inch or so rectangle .  Mix the thyme with the ricotta.  Spread over the crust.  Place the sweet potatoes in a bowl with 1 tsp olive oil and toss to coat.  Place the oiled slices on the ricotta layer and salt lightly.  Place the parchment sheet with the pizza on the pizza stone using a peel or inverted baking sheet to transfer the pizza to the stone.  Bake 7 minutes.  After 7 minutes rotate the pizza and remove the parchment paper.  Add the pecans.  Bake another 7 minutes.  Massage the kale with the olive oil.  When the second 7 minutes of baking has finished, add a sprinkle of Parmesan cheese and bake one more minute.  Remove from the oven and top with the massaged kale and a splash of balsamic vinegar.  Cut and serve. 

sources:
crust recipe adapted from here
ricotta cheese recipe here
toppings inspiration adapted from here

Update:

 So the next day I took another quarter of the crust dough from the refrigerator and let it warm to room temperature.  Once it was room temperature I rolled it out into an oval and topped it with some leftover spaghetti sauce that was canned from our garden tomatoes and more of the homemade ricotta cheese and a little Parmesan cheese.  I baked it as before--450° for 15 minutes, removing the parchment paper after the first 7 minutes and it turned out great.

shared at this party:

The Comforts of Home Tasty Tuesday

roasted vegetable lasagna

I have been wanting to try a butternut squash lasagna and I found a couple different recipes that looked interesting so I decided to make both kinds and compare.  This one uses roasted squash, homemade ricotta cheese, homemade noodles, a second cheese and a tomato sauce that I canned this summer. 

First I made the homemade ricotta cheese.  It only takes a couple ingredients and a little bit of time to make ricotta cheese.  The recipe that I followed made a bigger amount than I thought I would need so I halved all of the ingredients. 

homemade ricotta cheese

2 cups whole milk
1 cup heavy cream
1/2 tsp salt
1 1/2 Tbsp white wine vinegar (I used a champagne vinegar)

Combine the milk and cream with the salt in a stainless or enamel saucepan and bring to a full boil over medium heat.  Remove from heat and add the vinegar.  Wait one minute to allow it to curdle.  Then strain it by pouring the mixture into a sieve that contains a double layer of damp cheesecloth.  I poured mine through a chinois. The curds are caught and the whey is allowed to pass into the bowl below.  I allowed mine to stay in the strainer for 30 minutes.  The longer it sits the more whey is removed and the thicker/drier it becomes.  Refrigerate.

the milk, cream, salt and vinegar that will become cheese

the whey goes in the bowl

The curds are caught in the strainer

about a cup of homemade ricotta

 Next I got the vegetables roasting.  The inspiration recipe used butternut squash and onion but listed a whole group of vegetables that could be substituted as well as a several cheeses.  I decided to use the same roasted vegetables as was in the savory butternut squash soup.  I really liked the flavor of the soup with its squash, carrots, onions, garlic and apple so that is what I roasted..

roasted vegetables

1/2 large butternut squash cut into small cubes
3 carrots, cut into cubes
1 medium onion, cut into small chunks
3 garlic cloves, quartered
drizzle olive oil

Combine the vegetable pieces in a bowl with the olive oil and any seasonings.  Mix to coat the vegetables and place on a parchment lined baking sheet.  Bake in 425° oven for 30 minutes or until tender.

homemade lasagna noodles

While the vegetables were roasting I made the pasta dough and once it had 'rested' I rolled it into thin sheets.

I then cut them to length and laid them on parchment paper to keep them from sticking together. 

Then it was time to assemble the lasagna.

thin layer of tomato sauce goes on the bottom

then lasagna noodles

more tomato sauce

1/2 of the ricotta cheese

1/2 of the roasted vegetables

one half of the second cheese--I used Feta

the layers are repeated

topped with tomato sauce

and Parmesan cheese.

  I baked the lasagna at425 for 50 minutes covered and then another 5 uncovered.

It had good flavor.  I think that next time I will have a thicker layer of tomato on the top.




source:  ricotta cheese recipe here:
source:  adapted from this recipe.
source: pasta recipe here.

savory butternut squash soup

I had half of a large butternut squash sitting in my refrigerator just waiting for inspiration to hit when I ran across this recipe for a butternut squash soup.  It tastes great and it couldn't be easier. The squash was from my garden and our apples were an early variety and are gone.  The recipe calls for Gala  apples.  The apples that we used were given to us and I am not sure of the variety.  The vegetables are coated with a little olive oil and spices and roasted in the oven.  Then the roasted vegetables are put in a pot with some homemade vegetable stock and cooked for another 15 minutes.  The vegetables and stock are then pureed--I used my immersion blender but you could use a blender or food processor--until smooth.  Some cream is added and it is ready to serve.

here are the vegetables, oil and spices in my stoneware  bowl

ready to roast at 425° for 40 minutes

finished soup

I will definitely be making this again.  It has such a silky texture and great color.  I can see a big bowl of this soup alone or with a sandwich as a main dish or a smaller portion as a soup course.  

savory butternut squash soup

1 butternut squash, peeled seeded and cut into cubes
2 carrots, cut into chunks
1 medium sweet onion, cut into cubes
2 apples, peeled and cut into chunks
3 cloves of garlic
2 Tbsp extra virgin olive oil
2 bay leaves
1 tsp dried thyme
1 tsp dried sage
1/2 tsp salt
1/4 tsp white pepper (I omitted this)
32 ounces vegetable stock
1 cup heavy cream

Prepare the vegetables and put them in a large bowl with the oil, salt and spices.  Stir with a spoon or your hands until the vegetables are coated with the oil and spices.  Transfer to a baking sheet that has parchment on it.  Roast in preheated oven at 425° for 40 minutes.  Remove from oven and transfer to a large soup kettle.  Add the stock and simmer for 15 minutes on medium heat.  Remove from the heat and puree, working in batches if needed.  If soup  is too thick add a little more stock.  I ended up adding about another cup of stock to thin the soup.,  Add the cream, stir and serve.

Source for recipe is here.

butternut squash and kale tart

It is November in Minnesota and everything is pretty much done in our garden except for the kale which is still tolerating the cool temperatures.  I had found a recipe that paired kale with butternut squash and Gruyere cheese.  Having both butternut squash and kale available from the garden it seemed like a good time to try this tart.  It has a whole wheat crust and it was colorful, with the dark green of the kale and the bright orange of the squash.  The Gruyere cheese added a slightly smoky flavor.

There are several steps to completing this recipe so it is not really quick and easy but none of it is particularly difficult.  The crust is made, chilled, rolled out and then baked empty.  The squash is cubed and then roasted.  The onions are sauteed and the kale is sauteed.  Once these four ingredients are cooked separately they are then combined and baked.

First the crust:

1 cup whole wheat flour
3/4 cup all purpose flour
1 stick cold butter, cut into cubes
1 Tbsp apple cider vinegar
3 Tbsp ice water

In food processor with metal blade process the flours to combine.  Add the cubed butter and pulse to incorporate the butter into the flour.  When pea sized pieces form add the vinegar and the water and process just until dough comes together.  Gather dough into a ball, wrap in parchment paper and refrigerate for at least 30 minutes and up to overnight.  Remove from refrigerator and roll out into a circle.  Place crust into tart pan.  run a rolling pin over the pan's edges to trim away the excess crust dough.  The original recipe called for the surface of the tart crust to be covered with parchment and pie weights used for the first 15 minutes of baking and then the parchment and weights are removed for the remaining 10 minutes.  Instead I pricked the bottom of the crust with a fork before baking which worked just fine.  Bake at 400° for 25 minutes.  Then remove from oven to cool.  

Next the roasted squash:

1 pound butternut squash, peeled and cubed (I used half of the squash in the above picture)
1/2 Tbsp olive oil
salt  and pepper
1/2 tsp nutmeg

combine the squash, oil and seasonings in a bowl and stir to coat.  Place on a parchment lined baking sheet and bake in the 400° oven for 25 minutes.  Remove from oven and set aside.

while the squash is baking do the kale:

1 1/2 Tbsp olive oil

2 cloves garlic, minced

1 bunch of kale, stems removed and roughly torn or chopped

1 tsp red pepper flakes

pinch salt

Heat a large saute pan over medium-high heat.  Add the olive oil and when hot add the garlic and cook for 2 minutes.  Add the kale and cook for 5-7 minutes.  While cooking add the red pepper flakes and salt.  When done transfer to a large bowl.

Use the same pan to cook the onions:

1/2 Tbsp olive oil

1 small onion, thinly sliced

salt

2 Tbsp balsamic vinegar

Heat the oil over medium heat and when hot add the onion slices and salt and cook for about 20 minutes stirring frequently.  Stir in the balsamic vinegar and remove from heat.  Allow to cool.

Make the filling and assemble the tart:

3 eggs, beaten

sauteed kale

roasted squash, divided

onions

1 cup Gruyere cheese, grated, divided

black pepper 

Blot the kale dry if very wet.  Add the beaten eggs to the kale along with 3/4 of the squash, the onions, 1/2 of the cheese and a few grinds of black pepper.  Pour into the tart crust.  Top with remaining squash and cheese and a few more grinds of black pepper.  Bake in the 400° oven for 25-28 minutes or when egg is set and top is lightly browned.  Allow to cool for 5-10 minutes before serving.

source:  original recipe here

apple cinnamon crepes

On more than one occasion Caitlin's send off breakfasts had crepes on the menu.  This is a new recipe that uses apples.  This was the first year that we have had apples from our two apple trees.  This new recipe is reminiscent of apple pie.  We topped our filled crepes with whipped cream and a sprinkle of cinnamon.

apple cinnamon crepes

3 large apples, peeled and cubed
3 Tbsp brown sugar
1 tsp cinnamon
homemade crepes
whipped cream

Combine the apples with the cinnamon and brown sugar and stir to coat.  Allow the coated apples to  stand for 20 minutes for the juices to start to form.

Right before serving heat the apples in a skillet over medium heat and warm the crepes in the microwave.  Place some of the warm apple mixture on the crepe and fold or roll.  Top with whipped cream or dust with confectioners sugar.

Source: original recipe can be found here.

sweet potato waffles

For five years Caitlin was going to college nine hours away.  When she would make the drive back to school she would usually leave in the morning so we would have a fun breakfast to send her on her way.   Today we had Nikole and Brad and Caitlin all leaving after breakfast so I cooked two brunch choices.  One was a favorite of Nikole's--sweet potato waffles.  We used sweet potatoes from the garden.  These waffles are served with a few  banana slices, some maple syrup and a dollop of whipped cream.

Sweet potato waffles

1/2 cup cooked and mashed sweet potatoes
3 eggs
4 Tbsp butter
2 Tbsp sugar
1/4 cup orange juice
2/3 cup milk
1/2 tsp vanilla
1 cup flour (all purpose or whole wheat)
2 tsp baking powder
1/2 tsp salt
pinch nutmeg
1/2 tsp cinnamon

Preheat the waffle iron.  Combine sweet potatoes, eggs, butter, juice, milk and vanilla in food processor bowl and process for 30 seconds.  Combine the dry ingredients and add to the sweet potato mixture in the food processor and process another 10 seconds or until smooth.   The batter should be the consistency of heavy cream and will thicken upon standing.  Bake in waffle iron.  Makes six waffles. 

pumpkin ravioli

When I made the fresh pumpkin pasta I decided to use part of the pasta dough to try making some ravioli.  I have never made homemade ravioli before even though I have a couple of the ravioli molds to make ravioli by hand.  I had a little bit of unused pumpkin puree that would work for the filling when mixed with some brown sugar.  I used this recipe to make the pasta dough.

This is a ravioli mold

a thin pasta sheet covers the holes in the mold

the second part of the mold makes the indents

puree, brown sugar and nutmeg

filling in all of the indentations

a second pasta sheet goes over the filling

roll over the raised edges to cut the raviolis

pull away the excess pasta dough

separated from the mold

into boiling water

And ready for sauce.

A little white sauce

some crispy sauteed kale and Parmesan cheese.

sweet pumpkin filling, creamy sauce and crispy kale

Pumpkin Ravioli

recipe for pumpkin pasta here
pumpkin filling
white sauce
sauteed kale
Parmesan cheese 

pumpkin filling:

1 cup pumpkin puree
2 Tbsp brown sugar
1/8 tsp nutmeg
salt and pepper

Combine the filling ingredients.  Roll out the pasta dough forming two thin sheets.  Use one of the pasta sheets to cover the holes on the ravioli mold.  Place a small amount of the filling in each indentation.  Cover with the second sheet of dough and use the rolling pin to go over the raised edges of the raviolis and tip them out.  Cook the raviolis in boiling water for five minutes.

White sauce:

1 Tbsp butter
1 Tbsp all purpose flour
1/2 cup milk
1/4 tsp salt
water to thin if needed

Melt the butter over medium heat.  Stir in flour to make a roux.  While stirring constantly add milk and cook until thickened.  Add cooked raviolis to the sauce.  Thin with a few tablespoons of water if sauce is too thick.  Stir in the sauteed kale and top with a dusting of Parmesan cheese when serving.

source: the filling comes from this recipe

fresh pumpkin pasta

I had some pumpkin puree left over that was from a pumpkin that was grown in our garden this summer.  I have not made fresh pasta in a long time but I ran across this recipe on pinterest for a pumpkin pasta and it inspired me to drag out my pasta stuff and give it a try.    The source recipe was rolled with a rolling pin and cut into fettuccine by hand with a pizza cutter but I have a pasta roller so I used that.  This dough is made in a food processor so it is quick and easy.

flour and salt pulsed to mix

pumpkin, egg yolks and whole egg

pulse until it looks like cornmeal

water added a tablespoon at a time until dough forms

the dough gathered into a ball

wrapped in parchment to rest

the dough ball cut into forths

going through the rollers

thin pasta sheet ready to cut

cutting into fettuccine

hanging to dry

cooks in 1-2 minutes in boiling water

I tried a serving of pasta topped two different ways and both were good.

topped with pesto and Parmesan cheese

melted butter and cream

reduced until slightly thickened

stir in the cooked pasta

top with a little Parmesan cheese.

Fresh pumpkin pasta

2 cups all purpose flour
1/4 tsp salt
3 Tbsp pumpkin puree
2 egg yolks
1 whole egg
water

Place the flour and salt in the bowl of a food processor and pulse to combine.  Add the pumpkin puree, the egg and egg yolks and pulse until resembles cornmeal.  Drizzle water 1 tablespoon at a time while pulsing until a dough forms.  Gather the dough into a ball, dust lightly with flour and wrap in parchment or plastic wrap.  Allow to rest 30 minutes.  After resting divide the dough into smaller pieces and work with one piece while keeping the others covered.  Roll thin with a rolling pin or run it thru the pasta rollers of a machine until you get a thin sheet.  Dust with flour as needed but the less flour you are able to use the more flavorful and tender your pasta will be.  Cut your thin pasta sheet into noodles by hand or machine.  I hung my noodles to dry on a rack while I was working on the remainder of the dough.  Cooks in 1-2 minutes in boiling water.  Top with sauce.

I used part of my pasta dough to make ravioli but that is another post...

Source: The original recipe can be found here.