Sausage and Roasted Cauliflower Flat Bread Pizza

30 03 2016

This pizza was a vehicle to use up the leftover Creamy Apple-Shallot Vinaigrette I made for Easter, and it was every bit as tasty as I thought it would be! Roast the cauliflower and make the dressing over the weekend, so you can get a weeknight din on the table in a flash!

Sausage and Roasted Cauliflower Flat Bread Pizza

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 2 pieces Mediterranean-style flat bread, I used wheat
  • 1 lb ground pork sausage
  • Olive oil
  • 1/4 cup ricotta
  • Salt and pepper to taste
  • About 1 cup fresh spinach
  • About a 1/2 cup or so of roasted cauliflower florets (toss florets with a little olive oil, salt, pepper, garlic powder and lemon zest and bake in a single layer at 375 degrees for about 20 minutes)
  • 1/2 cup goat cheese
  • Creamy Apple-Shallot Vinaigrette

Preheat oven to 400.

In a large skillet, saute the pork in a little olive oil until browned, breaking up into bite-size pieces with the back of a wooden spoon.

Mix ricotta with a heaping Tbsp or so of the grease from the cooked pork and salt and pepper to taste, then spread evenly among the flat bread. Next, add a layer of spinach, the cauliflower and the pork. Bake on a pizza stone for 12-15 minutes. Remove from the oven, top with goat cheese and continue baking another 5 minutes or so until the cheese is warmed.

Drizzle some Creamy Apple-Shallot Vinaigrette on top before serving.

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Creamy Squash Mac-n-Cheese With Chicken and Kale

8 01 2015

This comfy casserole will help keep you warm on a bitter cold night. There’s no flour, butter or excess cheese, so you can feel good about diving into this healthy take on mac-n-cheese!

Creamy Squash Mac-n-Cheese With Chicken and Kale

The following serves 4-6 (adapted from Food52):

  • 1 acorn squash, peeled, seeded and cubed, about 4 cups cubed
  • 1 and 1/2 cups unsweetened plain almond milk (or skim milk)
  • 1 and 1/4 cups low-sodium chicken stock
  • 3 cloves garlic
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 small box (13 oz) whole wheat penne
  • Olive oil
  • 1 large boneless, skinless chicken breast, cubed
  • Garlic powder
  • Red pepper flakes
  • 2-3 cups chopped fresh kale
  • 4 oz plain goat cheese
  • 1 cup grated parmesan, plus more for topping
  • Panko breadcrumbs

In a medium saucepan, bring the milk, stock and garlic cloves to a simmer. Add cubed squash and season with salt and pepper. Cover with a lid and simmer until squash is tender, about 20-25 minutes.

Meanwhile, preheat oven to 350.

Cook pasta to al dente, according to package directions. Drain and add to a large mixing bowl.

Heat a medium skillet over medium heat with a little olive oil. Season chicken with a little salt, garlic powder and red pepper flakes to taste. Add to skillet and cook until just browned. Remove the chicken from the pan and add to bowl with pasta. Bake in the skillet, add 2-3 cups of chopped kale – add a little at a time, wilting slightly as you go. Remove sautéed kale from skillet and add to the bowl with pasta.

When the squash is tender, remove from the heat and transfer (carefully) to a high-powered blender. Puree until smooth.

Add the puree, a little at a time, to the bowl with the pasta, along with the goat cheese and parmesan cheese. Mix everything until well combined and the cheese melts. I added a little puree at a time as I didn’t need to use it all, and will save some for another sauce. You want everything to look really creamy with a little extra sauce mixed in as it will thicken in the oven.

Pour mixture into a 9×13 baking dish sprayed with non-stick spray. Top with panko and more grated parmesan.

Bake until golden brown and bubbly, about 25-30 minutes. Remove from the oven and rest for a few minutes before serving.





Sun-dried Tomato and Goat Cheese Stuffed Burgers With Kale Pesto on Multi-Grain Ciabatta

6 05 2014

The hubster recently bought a StufZ Burger Press, and was excited to use this stuffing contraption tonight! It’s not a bad little gizmo, but sometimes the best tools in the kitchen are your own two hands. 🙂

These Mediterranean burgers are quite tasty! By using fresh kale pesto as the condiment, and multi-grain ciabatta as the bun, you’ve got yourself a healthy burger rendition too.

Sun-dried Tomato and Goat Cheese Stuffed Burgers With Kale Pesto

The following makes 4 burgers (compliments of This Girl’s Gotta Eat):

  • 2 lbs ground beef
  • Kosher salt
  • Red pepper flakes
  • Garlic powder
  • Lemon zest
  • 1/4 – 1/2 cup crumbled goat cheese
  • 1/4 – 1/2 cup chopped sun-dried tomatoes
  • 2 cups kale, stemmed
  • 1/4 cup grated parmesan
  • 2 Tbsp toasted pine nuts
  • 1-2 cloves of garlic
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 1 loaf multi-grain ciabatta bread, cut into burger size tops and bottoms

Preheat grill to medium to medium-high.

Mix ground beef with salt, red pepper flakes and garlic powder to taste, along with 1/2 Tbsp lemon zest. Mix until just combined, being careful not to over-mix. Form seasoned meat into 8 small patties.

Combine goat cheese, sun-dried tomatoes and about 1 tsp of lemon zest in a bowl.

To stuff the burgers, use half the patties and add some crumbled goat cheese and chopped sun-dried tomatoes in the middle of the patty, about a heaping Tbsp or so worth on each of the four burgers. Be sure to leave an outside edge. Top each with the remaining patties and press to seal the edges firmly all the way around.

Brush stuffed burgers with a little olive oil on both sides and grill until desired temp. Grilling time will vary based on how large your burgers are. Once cooked to your likeness, remove burgers from the grill and tent with foil. Allow to rest for 5 minutes.

While the burgers rest, make the pesto by adding the kale, parmesan cheese, pine nuts, garlic, 1/2 tsp each salt and red pepper flakes and the zest of 1 lemon to a food processor. Pulse until everything is finely chopped, then stream in 1/4 cup of extra-virgin olive oil and process until well combined and smooth.

Brush the ciabatta with the kale pesto, top with a burger and serve with a salad, like a corn and arugula salad.

To make the salad, grill 4 ears of corn tossed in a little olive oil over medium-high heat. Grill until charred on all sides and kernels are tender, about 10 minutes. Remove from the grill and cool until you can handle. Using a large knife, scrap the kernels off the cobs into a large bowl. Mix with some of the kale pesto, olive oil and lemon juice. Fold in a couple handfuls of arugula, top with some crumbled goat cheese and enjoy alongside the burgers.





Fettuccine Primavera with Goat Cheese Sauce and Leftover Easter Ham

9 04 2012

I found this great spring pasta recipe in a Cuisine For Two magazine, which inspired tonight’s simple supper. Below is my riff on the recipe, including the addition of my leftover Easter ham. And who doesn’t need a simple go-to dinner recipe to help use up holiday leftovers 🙂

Fettuccine Primavera with Goat Cheese Sauce and Leftover Easter Ham

The following serves 2 with leftovers:

  • 2 heaping cups of broccoli florets
  • 1/2 cup diced onion
  • 1 Tbsp olive oil
  • 2 tsp minced garlic
  • Pinch of red pepper flakes
  • Half a box of fettuccine or linguine pasta
  • About 1 and 1/2 cups cooking water
  • 1 package soft goat cheese, crumbled (4 oz)
  • Juice of half a lemon
  • 1 cup frozen corn (or peas)
  • Leftover Easter ham, cubed (eyeball the amount)
  • 1 Tbsp chopped fresh parsley
  • Salt and pepper to taste
  • 1/4 cup grated parmesan cheese

In a large pot, cook pasta according to package directions (cook to al dente).

Cook broccoli and onion in oil in a nonstick skillet over medium heat until onion softens, 3-5 minutes. Add garlic and pepper flakes; saute 1 minute.

Add about 1 and 1/2 cups of pasta-cooking water to skillet; simmer vegetables until crisp-tender, 2 minutes. Stir in goat cheese and lemon juice; add ham, corn, parsley, salt and pepper. Transfer cooked pasta to skillet; toss pasta with sauce and cook to combine for another minute. Stir in the parmesan cheese to help thicken the sauce more.