Thursday, August 27, 2009

BB: White Pizza with Arugula

This month's second Barefoot Bloggers recipe was definitely one of my favorites. This pizza dough has become a standard around the CITK household.

One big change I make is that I use sugar instead of honey. That's just how I roll. I also think it was because I didn't have honey one time and now I just do sugar every time. Either way you make it, this makes a great chewy pizza dough.

I thought I would change things up this time and grill the pizza. It turned out to be an awesome idea. We put the pizza dough on the grill for about 2 minutes. Don't leave the grill, though. They cook quickly!
Once the bottom was cooked, we brought them in, turned them over, and put on our toppings. I made a basic pepperoni for the sous chefs and a artichoke, sundried tomatoes, basil, goat cheese for us.

Thank you so much to Andrea of Nummy Kitchen for such an awesome choice! The original recipe can be found here. Try it out!

Tuesday, August 25, 2009

Spicy Steak Caesar Salad

Do you have a meal that always takes you back to a certain date in time? I don't know if I do. I remember great meals, sure, but I don't know if I can recall everything that happened on the day that I ate something.

My husband, on the other hand, is brilliant at recalling exactly what happened on important dates in his life. No detail is forgotten, especially the food that was eaten. Wait, I should say the food that was served. To him, this dish hearkens the day that the Kansas Jayhawks won the NCAA Men's Basketball National Championship. Oh, you remember the day that Mario Chalmers hit that last minute shot to put us into overtime. My hubs, who was too nervous to eat anything at the time, still remembers the meal. Should it bother me that he doesn't remember what was served at our wedding?

This is probably the most often made dish in our house. If you like spicy, this is definitely for you.

Spicy Caesar Salad Dressing
adapted from Bobby Flay

1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon freshly ground black pepper
2 chipotle peppers canned in adobo, cut up
1 teaspoon worcestershire sauce
10 drops hot pepper sauce
juice of 1 lime
1 1/2 teaspoon capers
6 anchovy fillets or 1 1/2 teaspoons anchovy paste
8 cloves garlic, chopped up a bit
1 cup olive oil
2 tablespoons red wine vinegar

about 3 heads of romaine lettuce, torn up
parmesan cheese

Put all the ingredients, except the oil and vinegar, into a food processor and process until blended. While the processor is going, add the oil slowly then the vinegar.

Meanwhile, cook a 1 1/2 pound steak to desired degree of doneness. I like to use a sirloin.

Place the romaine in a bowl, top with the cooked steak and douse with dressing. Use as much as you wish (we usually use it all). Depending on the size of your romaine heads, you may want to use a little less.

Add parmesan to your hearts content, top with croutons, serve, and enjoy!

Monday, August 24, 2009

Still Here

Miss me?

I just wanted to leave a note to let you know that I am still here.

I'll be back tomorrow, promise.

Monday, August 10, 2009

Cauliflower, Anchovy, Walnut Pasta

I love reading blogs. Finding new recipes, ideas, and yes even friends. Sometimes I can get lost in reading and totally lose track of the fact that I still need to post in mine!

I had planned on using cauliflower today for meatless Monday and wanted to incorporate that into pasta. What luck as I happened upon Suzie's recipe at Munch and Nibble!

For this recipe I used anchovy the stuff. First you don't have to deal with the whole hairy fish thing and Second, it lasts forever in the fridge. 1/2 a teaspoon equals 2 anchovy it is definitely more economical!

This was fast and easy, in fact the thing that took the longest was waiting for the water to boil.

Cauliflower, Anchovy, Walnut Pasta

1 head cauliflower, cut into small florets
3/4 box whole wheat spaghetti
olive oil, butter
2 garlic cloves, minced
1 teaspoon anchovy paste (or 4 anchovy fillets)
1/2 cup walnuts, finely chopped
black pepper
1/2 cup fresh parsley, chopped
lemon, parmesan cheese

In a large pot of boiling salted water, add the cauliflower florets. Let cook for about 5 minutes. Remove the florets with a slotted spoon to a bowl and set aside.

In the same pot of boiling water, add the pasta and cook for about 7 minutes.

Meanwhile, in a large saute pan with high sides set over medium high, add about a tablespoon of olive oil and a tablespoon of butter. When ready, add the anchovy paste or fillets and stir until the anchovy is melted into the fats. Add the garlic and cook for a minute, or until fragrant. Add the walnuts and stir to combine the flavors. Add the cauliflower and stir. Lower the heat to low while waiting for the pasta to finish.

When the pasta is ready, reserve about 1/2 cup of cooking liquid, drain and add it to the cauliflower mixture. Squeeze the juice of a lemon on top and toss gently to combine. Turn out into a large bowl. Top with the parsley, sprinkle with parmesan cheese, and enjoy!

Wednesday, August 5, 2009

Zucchini Whoopie Pies

I am in an odd place, sad that summer is over yet oh SO happy that school is beginning in just two weeks.
I know, weird, right? Shouldn't I be jumping for joy? I can't stand summer, not a big fan of shorts, plus the swim suit and I? We don't really relate. I have become more comfortable in sleeveless, thanks to a weights class at the gym, but I still wish for light sweaters.
Summer just went by and although I am the same person that was complaining about the fact that it was flipping hot outside, I think it was those brief few days that have made me nostalgic. The weather gods smiled down on Kansas and we had the best string of days. Not too hot, a nice breeze, it was just lovely.

Then it turned 100 degrees again. Argh.

Summer had it's good points. The hubs used the grill at least twice a week, awesome. The meals were lighter and always seemed quicker to prepare. But, I miss using my oven daily and the heat that fills the house.

So, I look to fall. I love fall.

One exciting element to this fall is that my oldest sous chef will be in preschool every day this year. I am so excited for her. And, I'll admit it...I'm excited to make little treats again.

These were especially delicious and a great use for those zucchini that I still have hanging around.

These are a combination of two recipes that I have made before.

The first was a carrot cake cookie (borrowed from the fabulous Donna at My Tasty Treasures).
I substituted grated peeled and seeded zucchini for the carrot.
The second was the filling from a homemade oreo.

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