May 30, 2011: Veggie Pizza Appetizer Recipe

This recipe is one I adapted from a recipe on a can of crescent roll dough, back when Pillsbury was offering a sheet of dough rather than the separated triangles. I thought it was great because crescent rolls are so good for making many different recipes, in particular appetizers. I’m not sure if Pillsbury just isn’t making this product anymore or whether it’s just my local grocery store that doesn’t carry it.

The good news is that this recipe can still be made with crescent rolls and it’s still a real crowd pleaser. I served these as an appetizer for my Memorial Day barbecue.

Tip: This veggie pizza looks especially appealing when you use a variety of colors for the vegetables. For something extra special, try using orange and yellow bell peppers, Heirloom or sweet grape tomatoes, pimientos, red onions, and carrot peels in addition to the traditionally green veggies.

Veggie Pizza

2 cans crescent rolls
1 8-ounce brick cream cheese
1 cup sour cream
1 package dry Ranch dressing seasoning mix
1 t. garlic salt
About ¼ cup chopped parsley or chiffonade fresh cilantro, sage, or basil (depending on what type of veggies you are using)
1 small head broccoli
½ bell pepper
½ cup onion
6 radishes, thinly sliced
Curls from 1 large carrot, peeled
Variety of fresh, seasonal vegetables of your choice (see note above)

Preheat oven to 375 degrees.

Open the packages of crescent rolls and separate the two halves. Unroll the halves but don’t separate. Place the crescent rolls on a large, ungreased cookie sheet, abutting each other, to cover as much of the sheet as possible. Using your fingers, press the seams together. Use a rolling pin to spread the crescents out to a thin layer. Bake 10 to 15 minutes, until golden brown.

In this photo, I've used 19 crescent rolls in order to best fit the cookie sheet.

Meanwhile, mix together the softened cream cheese, sour cream, ranch dressing mix, and garlic salt.

Spread the cream cheese mixture over the warm crescent roll pastry.

Finally chop all vegetables. Sprinkle over the cream cheese-covered pastry. Top with herb chiffonade. Slice into 2 inch squares and refrigerate until cold.

Tip: For a variation, try using one cup this chipotle garlic ranch dressing recipe mixed with the cream cheese.

Makes ~18 squares.

May 19, 2011: Sautéed Broccolini Recipe

Have you ever tried broccolini? This vegetable looks like regular broccoli except that the stalks are much longer, more slender, and more tender. It’s actually a cross between broccoli and Chinese kale, with petite leaves that are also quite tasty.

I haven’t cooked broccolini very often; this is a recipe I found on the label and it was quite tasty. I think it would also be ideal in stir fry recipes or in dishes that call for leafy greens, such as kale or mustard greens. I definitely want to experiment with it in the future so stay tuned for additional recipes using this unusual vegetable.

Sautéed Broccolini

1 6-ounce package broccolini
1 T. butter
2 t. olive oil
2 small cloves garlic, finely minced
Juice of one half lemon

Remove the bottom half inch of stalks from the broccolini and rinse.

Melt the butter in a medium-sized skillet; add the olive oil and garlic. Add the broccolini, gently tossing to coat with the butter/oil mixture. Cook for about 1 minute. Reduce heat to low, cover and simmer for 10 to 15 minutes, until tender. Remove cover and squeeze lemon juice over the top (squeeze over a mesh strainer to catch any seeds). Remove from heat, toss together, and serve.

Serves 2 – 3.

March 31, 2011: Asparagus Mushroom Casserole Recipe

Few vegetables signal spring like asparagus. Of course asparagus is in season right now and will be right through Easter. Those tender green stalks are the perfect accompaniment to just about any dish, from salads to meat. I love asparagus but I’m always looking for new ways to serve it other than a simple stir fry or steam.

The following recipe is based on one from the Taste of Home cookbook, Everyday Light Meals. This was given to me by my secret sister last year, who turned out to be none other than Margaret, my pastor’s wife. She is such a dear and she really knows me well since most of my gifts had to do with cooking or the kitchen!

In typical Candy fashion, however, I’ve modified the recipe a bit. Here’s my version.

Asparagus Mushroom Casserole

4 T. butter
½ cup chopped onion
½ bunch fresh asparagus (you can also use a half package of frozen, thawed asparagus and add them in with the mushrooms at the end - but I wouldn't recommend canned)
2 T. flour
½ cup chicken broth
½ cup milk
Salt and pepper to taste
½ t. paprika
1 t. lemon juice
1 small can mushrooms, drained
½ cup bread crumbs

Snap off the tough ends of the asparagus and cut the stalks into one-and-a-half inch pieces. In a saucepan, melt 2 tablespoons of the butter. Add the chopped onion and the asparagus pieces. Cook for a couple minutes, until the onion is translucent.

Remove the vegetables with a slotted spoon and add another tablespoon of butter. Add in the flour and stir until mixed. Slowly add the chicken broth, and then the milk, stirring constantly until thickened and bubbly. Add the onion and asparagus, spices, lemon juice, and mushrooms. Pour into a greased casserole dish.

Melt the remaining tablespoon of butter and mix with the breadcrumbs. Sprinkle on top of the casserole.

Bake in a 375 degree oven for 25 – 30 minutes.

Note: I reduced this recipe to make just enough for 2 – 3 servings. Double the recipe for additional servings.

Tip: You can also use fresh mushrooms in this recipe; just add them in with the onions and asparagus while sauteing them in the butter.

February 6, 2011: Cauliflower Is In Season

When you’re a dyed-in-the-wool home cook like I am, you tend to prefer seasonal ingredients for the freshest dishes. And I guess Gordon Ramsay's influence is rubbing off on me. I simply adore Gordon and the way he revitalizes failing restaurants by creating a new menu filled with fresh ingredients and simple, nouveau cuisine. What I wouldn't give to meet the man in person! *sigh*

Anyway, February is one of those months when there’s not a lot of fresh produce in season. But one vegetable that you can find in abundance is cauliflower, as well as other cruciferous veggies such as brussels sprouts, and some harder-to-incorporate ones like leeks, chicory, and parsnips. I've got a personal thing against brussels sprouts but that's the topic of another post.

There are two ways that I cook cauliflower and my husband (somewhat of a veggie-phobe) will eat it. Enjoy these two recipes!

Roasted Cauliflower

Half head of cauliflower, broken up into medium-sized florets and large pieces of stem cut off
Half white onion, cut into quarters
1 small sweet potato or large carrot, cut into large dice
Olive oil
Kosher salt
1/8 t. cayenne pepper
1/4 t. curry powder

Throw the cut-up veggies into a baking dish (an 8” x 8” metal pan works fine). Drizzle with olive oil – just enough to coat the veggies (about ¼ cup or so). Sprinkle with kosher salt to taste (start with a pinch if you’re not sure of the amount; you can always add more later but can’t take it back out) and the pepper and curry powder. Toss to coat.

Roast in a 425 degree oven about 30 minutes, stirring/flipping occasionally so the vegetables don’t burn.

Serves two.

Mashed Potatoes

Use your favorite recipe for mashed potatoes but substitute one-third to one-half of the potatoes with cauliflower (cut off woody stems and boil large chunks with the potatoes until tender). Prepare as usual.

I actually prefer mashed potatoes made with cauliflower because they’re creamier and lighter – plus they’re packed with more nutrients and less calories.

These two recipes should get you started. These are my family's favorites, but cauliflower is extremely versatile because the flavor isn't overpowering, so feel free to experiment and add them into your regular recipes for a healthy variation.