Pizza: Spinach and Sausage

Summertime is made for pizza and decks and cold beer. Ideally, that is. In a perfect world, Clive and I would have eaten this pizza on the deck late one evening while the weather cooled off and the dog hunted bees. We would have sat outside, chatting and watching twilight set in. In reality, however, we ate this on the living room floor as we huddled around the coffee table. Are we really that lazy that we couldn't have walked the extra 10 feet to get outside to glorious summer?

No.

No, we are not that lazy. We live in Seattle, and I made this pizza as consolation for the fact that it was August and raining. A lot.

So while pizza may be made for summertime, it's also good for rainy days.
This was a fun pizza to make, and it evolved as it went. There's a thin layer of roasted tomato paste on the bottom that intensifies the flavor, but doesn't overwhelm or compete with the other flavors. I used my (clean!) fingers to spread it around because the back of the spoon wasn't cutting it.

The tomato paste was followed by a thin, think layer of grated gruyere and a layer of tomatoes. That's the other wonderful thing about summer: fresh tomatoes. I have tomato plants on the deck, but they're ... a bit lackluster. I have five plants, and I'm on track to harvest four tomatoes. I'd like to blame the plants or the weather, but I'm getting closer and closer to acknowledging that perhaps, just maybe, I don't have a green thumb. The farmers' market, fortunately, fills that gap nicely.

I steamed spinach and cooked down onions and sausage and piled that on top of the tomatoes. Grated Parmesan topped it off.

When it came out of the oven, it looked like this. It didn't look like this for very long, though, because as soon as it was safe to eat without burning the roofs of our mouth, we devoured it.

Poof. Just like that, it's gone.

Spinach and Sausage Pizza
1 recipe pizza dough
1 T roasted tomato paste
1/4 c gruyere
2 heirloom tomatoes, sliced
1 lb spinach, wilted
3/4 lb sausage, casings removed (or bulk sausage)
1 onion, sliced
2 oz goat cheese, crumbled
1/2 c parmesan

1. Spread or roll our your pizza dough and cover the top with the tomato paste. Don't be afraid to use your hands to spread the tomato paste into a thin, even layer. Sprinkle the gruyere over the top, then evenly space the tomatoes.
   
2. In a pan over medium heat, sautee the onions and sausage until the onions are translucent and the sausage is browned. Add the spinach to the pan along with 1/4 c water and cover. Keep an eye on it, but cook until the spinach is wilted - 2-3 minutes.
   
3. Squish the excess water out of the spinach as you transfer the mixture to a bowl. (If you don't squish out the water, the pizza crust will end up soggy and icky.)
   
4. Spread the sausage, onion, spinach mixture over the tomatoes, and sprinkle lightly with salt. Crumble the goat cheese evenly over the top and grate Parmesan over the whole pizza.
5. Bake for 20-25 minutes until the crust is dark golden brown and the cheese is lightly toasted.

Orzo with Three Onions

You know why this meal is so awesome? Start to finish, it took me 15 minutes. Fifteen. Minutes. That's it.

And? And?

Totally good.

I went for a run tonight when I got home, and when I got back I got distracted by the dog.

She's cute and she likes to run around with squeaky toys. Also? Bat ears. It's funny. Also, I'm easily distracted. So, one minute turned into 45 minutes and suddenly I was starving. Three onions, you ask? Yellow onion, leeks, and chives, together in yumminess.

This was the answer to my hunger.

Quick. Easy. Cheesy. Delicious.

Orzo with Three Onions
Serves 4
1 T olive oil
1 T butter
1/2 c onion, diced
2 medium leeks, chopped
1/4 c chopped chives
1 head broccoli, chopped into roughly equal pieces
1/2 c peas (I used frozen)
3/4 c orzo
1/4 t red pepper flakes
1 t salt
1/2 t pepper
2 oz goat cheese

1. Boil a 3 qt pot of water with 1/2 t salt. When the water boils, add the broccoli, orzo, and 1/2 t salt.
   
2. Heat the olive oil and butter in a pan over medium high heat. Add the onions, leeks, and 1/2 t salt and saute for about five minutes until the onions and leeks are tender.
   
3. Add the red pepper flakes and peas and stir, cooking until peas are warmed through, about 3 minutes.
   
4. Once the peas are warmed through, stir in the goat cheese and chives, and 1/4 cup of the pasta water.
   
5. Drain the broccoli and orzo and combine with the onion mixture.
   
6. Serve; sprinkle with Parmesan if you like.

English Muffin Pizzas

I mentioned recently that when left to my own devices, I sometimes have cheese and crackers for dinner. This week will be one of those weeks. When Clive travels, I always have english muffin pizzas at least once.

My mom made these when my brother and I were little. I love the crispy edges of the english muffin and the happiness of melted cheese. For me, these are the definition of comfort food. They've become my go-to dinner of choice when I'm on my own for dinner and don't want to spend a lot of time cooking (or doing the dishes afterward).



These are endlessly adaptable, which makes them easy to love. Spinach, onions, kale, sausage, blue cheese - they're all candidates, though perhaps not at the same time. And the best part? They cook on a foil-lined baking sheet, so dishes? Not so much.

English Muffin Pizzas
1 serving
1 english muffin
1 T tomato sauce (or spaghetti sauce)
2 slices mozzarella
2 mushrooms, sliced
4 slices pepperoni
1/2 t oregano

1. Cut the english muffin in half and put it on a foil-lined baking sheet.
   
2. Spoon the tomato sauce onto the english muffins and add the oregano.
   
3. Turn on the broiler and heat the english muffins for 2-3 minutes, just to warm the sauce and add a touch of crispiness.
   
4. Remove the pan from the oven and add the mushrooms, pepperoni, and mozzarella. Return the pan to the oven, leaving the door ajar, and cook for 5 minutes, until the cheese is browned and the pepperoni is getting crispy on the edges. Be sure to watch them carefully; the broiler typically goes from 'warm' to 'blackened' very quickly.
   
5. Serve with a green salad.

Macaroni and Cheese

For a long time, I didn't like macaroni and cheese.

I know.

I can't believe it either. I don't like things that are texturally the same. I have a similar issue with risotto. I get bored, then I start to actively dislike it, and before you know it, I've maligned two perfectly good dishes because I'm an oddball.

Meh.

Once I started cooking more regularly, though, I realized that I could tweak recipes and make thing however I wanted. Substitute this for that. Take out things I dislike and add things I do like. And that? That is why macaroni and cheese will forever be on my list of perfect foods.

This recipe originally came from my grandma, who introduced me to the idea that macaroni and cheese didn't have to come from a box. For that, I will be forever grateful. I took the recipe and tweaked it, because I'm contrary and like mushrooms.
Did I lose you? Sorry. I got sidetracked.

This macaroni and cheese has sauteed mushrooms and onions that add a depth of flavor and deliciousness. It also has bacon, because I seem to be a on a bit of a bacon kick lately. Make of that what you will.

Before the oven:

After the oven:

Macaroni and Cheese
1 t olive oil
1/2 c onion, chopped
1/2 c crimini mushrooms, chopped
1/2 c shitaki mushrooms, chopped
1 glove garlic, minced
1 t paprika
2 T flour
3/4 c whole milk
1/2 c monterrey jack cheese, grated
1/2 c mozzarella cheese, grated
1/4 c parmesan cheese, grated
spiral pasta

1. Preheat the oven to 375.
   
2. Cook the pasta according to package instructions, drain, and set aside.
   
3. Heat a Dutch oven over medium high heat, adding the oil when the pan is slightly warm. Add the onion and cook 2-3 minutes. Slide the mushrooms and paprika into the pot and cook until softened, 10 minutes. Add the garlic and heat until fragrant, 30 seconds.
   
4. Sprinkle the flour over the onion and mushroom mixture and cook, stirring constantly, until the flour is slightly browned, 2-3 minutes.
   
5. Pour the milk into the pan, scraping the bottom well, and add the cheese. Stir to combine and allow the milk to heat through. The mixture will thicken.
   
6. Scrape down the sides (if you're baking the macaroni and cheese in a different pan, transfer it now) and sprinkle the top with Parmesan. Move the pan to the oven and bake for 30-45 minutes until the top is browned and slightly bubbly around the edges.
   
7. Allow to cool for 10 minutes, then serve and enjoy.

Spaghetti with Fennel and Bacon

Spring-like weather is here and all sorts of flowers are blooming (none of which I can name. Wait. That's not true. I can name daffodils. And dandelions. Those are flowers). Flowers aside, once the sun goes down, the temperatures do, too, so it's still safe to eat super hearty pasta. This one has fennel (that's the fennel on the left there). Crispy!

Sauteed until softened and just barely caramelized, the vegetables make the pasta decidedly hearty and awesome.

A giant handful of parsley brightens the pasta with happy little flecks of green.

This is a really delicious dish that does a nice job of being both hearty and just this side of spring-like. Plus, it has bacon in it. Did I mention the bacon? Looooove the bacon.

Spaghetti with Fennel and Bacon
Serves 4
1 strip bacon
1/4 c red onion
1/4 c carrot, chopped
1/4 c celery, chopped
1/2 c fennel, chopped
1/2 t salt
1/4 t pepper
1 (15 oz) can chopped tomatoes
1/4 c red wine
2 T parsley, chopped
1 T fennel fronds, chopped
spaghetti

1. Heat a dry pan over medium high heat for about a minute. Add the bacon and cook until crisp and most of the fat has rendered. Remove the bacon from the pan and set aside.
2. Add the chopped vegetables, salt and pepper to the bacon fat in the pan and saute until the vegetables are tender and slightly browned, 10 minutes.
3. Use the wine to deglaze the pan and scrape all the yumminess off the bottom. Cook until most of the liquid has evaporated, then add the tomatoes.
4. Reduce heat to medium low and simmer about 30 minute to allow the flavor to meld.
5. Meahwhile, cook the pasta according to package directions.
6. Serve with grated Parmesan and a glass of wine.
Because wine is good with pasta.

Three Bean Chili

Sometimes, my willingness to cook doesn't extend very far beyond chop and heat...

...beyond running a can opener...

and stirring.

On days like that, I love chili. You will, too.

Three Bean Chili
I don't care for the super spicy, but if you do, add 1/4 teaspoon cayenne pepper and one minced, seeded jalapeno with the onions and peppers. Serves 6
1 lb ground pork
1 yellow onion, chopped
1 yellow pepper, chopped
1 red pepper, chopped
1 t chili powder
1 t cumin
1/2 t paprika
1/4 t salt
1/2 t oregano
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1 (15 oz) can diced tomatoes

For topping (optional):
plain yogurt or sour cream
fresh diced tomato
avocado
green onion

1. Heat a large pan over medium-high heat, adding the oil. Heat until the oil shimmers then add the pork. Cook 3-4 minutes, until browned. Remove to a bowl.
   
2. Add the onions and peppers to the pan, stirring briefly. Add the spices and stir, cooking 5 minutes, until onions are translucent and peppers are softened.
   
3. Add the beans, tomatoes, and stock. Stir and cover, cooking for 15 minutes.
   
4. Add the browned pork and any accumulated juices back to the pot. Stir and cook an additional five minutes.
   
5. Serve with a dollop of sour cream or yogurt, green onion, fresh diced tomatoes, avocado, and a beer. Don't forget the beer.

Planning Ahead: Sunday Lasagna

This will be a busy-ish week for me, and those are the weeks I tend to have cheese and crackers for dinner at least once. That wouldn't be so terrible, but since I try to take last night's leftovers for lunch the next day, it leaves me in a lunchtime quandary. Making dinner on Sunday makes it easy to reheat something on what would have been a cheese and cracker night.

Lasagna is perfect for planning ahead, since it's one of the foods that almost always tastes better the next day. This recipe is a fun one, too, since it's very easily modified to what you have on hand or what you want your lasagna to become. This time around, mushrooms and spinach combine with turkey and pork to yield a hot, bubbly pan of yumminess.



Since I'm cooking this ahead, once the pan cooled down a little, I covered it with foil and put it in the fridge. If you're going any more than two or three days in advance, I recommend saran wrap AND foil and putting the pan in the freezer. Defrost it in the fridge during the day and reheat it that night. Half an hour at 350 should do it. Just remember to take the saran wrap off before you reheat it.

Mushroom and Spinach Lasagna
This will easily fill a 9x13 pan. I usually put three lasagna noodles on each layer. That would mean 9 noodles; I call for ten because that give me some leeway to drop a noodle on the floor or otherwise render a noodle unusable.

10 lasagna noodles
2 T olive oil
1/2 lb ground turkey
1/2 lb ground pork
2 1/2 cup(s) sliced crimini mushrooms
1/2 c diced onion
2 cloves garlic, minced
1/4 cup wine
1 bunch spinach, carefully cleaned
1 can(s) crushed tomatoes
1 t dried oregano
1 t dried italian seasoning
1 pinch salt
1 t ground pepper
1/2 t cinnamon
8 oz ricotta cheese
8 oz part-skim mozzarella cheese, shredded, divided

1. Preheat oven to 350°F.
   
2. Boil water in a large pot. Add a pinch of salt once the water is boiling and cook the noodles in the boiling water until not quite al dente, about 6-7 minutes. Drain; return the noodles to the pot, cover with cool water, and set aside.
   
3. Add olive oil to a large saute pan over medium-high heat. Add turkey and pork and cook, crumbling with a spatula, until browned, about 7 minutes. Remove the turkey/pork mixture from the pan and set aside.
   
4. Return the pan to medium heat. Add 1 tablespoon olive oil to the pan and stir in onions and mushrooms. Cook until tender, about 8 to 10 minutes. Add the wine the spinach to the pan, stirring occasionally. Cook until the spinach is wilted.
   
5. Add crushed tomatoes, turkey/pork mixture, oregano, italian seasoning, cinnamon, salt, and pepper. Simmer 15 minutes on medium-low heat.
   
6. To assemble the lasagna, spread 1/2 cup of the sauce in the baking dish. Arrange a layer of noodles on top. Place about 3/4 cup tomato mixture over the noodles. Continue with another layer of noodles, half the remaining tomato mixture, the remaining ricotta, and half the remaining mozzarella. Top with a third layer of noodles, the remaining tomatoes, and the last of the mozzarella.
   
7. Bake until bubbly and browned, about an hour. Let rest for 10 minutes before serving.

Squash and Mushroom Risotto

Seattle has been overcast for a few days now, and I was in the mood for some comfort food. Risotto is already happy comfort food, but if you add squash? So much more comforting and filling. This one's a keeper.



I've only recently started using crushed sage, and I think I like it quite a bit. It's not that it's less sage-y-ness than fresh sage, but I think the flavor is a bit more subtle. And it's delicious with squash.

Squash and Mushroom Risotto

1 1/2 c roasted squash
2 c arborio rice
1 1/2 c mushrooms
2 cloves garlic, minced
3/4 c white wine
1 1/2 c onion, diced
2 t sage, crushed
1 t salt
1 t pepper
1 qt chicken or vegetable stock
olive oil

1. Heat a large pan over medium heat. Add 1 T olive oil. Once the oil is warm, add the onions and mushrooms and stir. Cook 5-8 minutes, until the onions are translucent. Add garlic and stir, cooking 1 minute.


2. Stir in the rice and lower the heat to medium-low. Allow the rice to soften, stirring periodically (about 3-4 minutes).


3. Add the white wine and stir to deglaze, making sure to scrape the bottom of the pot. When the rice looks mostly dry, stir in 1/2 c stock. Stir once and lower the heat to low (2 on a 1-10 dial). Stir in the roasted squash. Once your spoon will leave a trail in the rice, add 1/2 c stock. Be patient and let the rice absorb the stock slowly. Continue adding the stock 1/2 cup at a time until absorbed.


4. Serve with freshly grated Parmesan.