Posts tagged ‘roasted’

January 18, 2011

Pizza Night

The simplest meals– Ah, how delightful.

Pizza night is a wondrous thing. I would recommend that you use any and all delicious ingredients you have on hand. However, I always find myself buying ingredients excitedly for Pizza Night. Feta! Tomatoes! Kalamata olives! Spinach! Fresh mozzarella! Artichoke hearts! Mushrooms! Garlic!

Pizza Night

1/2 pound fresh pizza dough (You can pick these up at most local pizzatariums and a lot of grocery stores have started selling them! I only use half a round at a time, because there are only three of us.)
1 small clove of garlic
Marinara sauce or simmered down pasta sauce (Homemade or store-bought is fine.)
1 handful of spinach
1 medium-sized tomato
8 oz fresh mozzarella
2 artichoke hearts
4 kalamata olives
5 button (or cremini) mushrooms

Allow your 1/2 ball of dough to lose it refrigerator chill. Just sit it on the counter while you assemble your ingredients. But don’t let it to sit too long. You don’t want it to be stick-meister, clinger extraordinaire. Preheat oven to 450 degrees F.

Stretch and form the dough into a pizza dough shape. Yep, we’re real professional around here. I don’t toss the pizza dough (anymore), but I do take a nod from the professionals: I stretch my pizza dough-draped arms gently away from each other then turn the dough 90 degrees, stretch again. Then 45 degrees. Stretch. 90 degrees. Stretch. So I’m evenly distributing the stretch.

Place on round pan or a cookie sheet big enough to accomodate your pizza needs or a pizza stone. Mince garlic and spread on dough.

Then spread the marinara.

Then the spinach. It’ll wilt not burn under the mozzarella.

I added the tomatoes next.

Oooh. Mozzarella. Fresh.

Slice it and put it on your pizza.

Then. Okay. Everything else.

Also, because your oven is super hot, I highly recommend taking the opportunity to roast some garlic.

Bake for about 18 minutes.

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November 6, 2010

Roasted Butternut Squash with Feta

I meant to make muffins. I’d never tried savory muffins, so I thought, “Oh, boy, adventure.” Also, I’m not sure that I’ve ever had butternut squash, and I most certainly have never personally cooked with it. Sadly (deliciously), these butternut squashes did not make it to muffin form.

You see, the first step of this muffin-making process was to roast the chopped butternut squash.¬†(For those astute readers, yes, I had to chop the butternut squash then season them first. Before roasting them. But first step in the general sense…. Does that count?)

Okay. So several steps into process, the original recipe requires you to roast butternut squash. When I took them out of the oven, they sizzled and smelled. Oh, how they smelled! So wonderful. So butternut squashy. I cut out the muffin part, served it as a side dish, and I am VERY happy to bring you the results.

Roasted Butternut Squash with Feta
Inspired by 101 Cookbooks

2 medium sized butternut squash, chopped into 1/2 inch cubes
Pepper and salt, to taste
Extra Virgin Olive Oil
1/2 c feta
2 t ground mustard
1 1/2 t parsley

Preheat oven to 405 degrees F. Chop butternut squash into cubes, place onto cookie sheet. Drizzle extra virgin olive oil over squash cubes. Sprinkle with salt and pepper to taste.

After 15- 20 minutes of roasting, remove from oven and place onto serving dish. Think to yourself, “Hm, I probably should’ve cut those smaller.”

Top with feta, parsley, and ground mustard.

Enjoy!!! Then, think to yourself, “Hm… I should’ve saved some for others to try instead of eating it all myself.”

Update:: I’ve got it. The perfect solution. You can just tell your loved ones that you wanted to practice this recipe before you forced them to try it. Then, you make a fresh batch just for them and try not to eat all of that. Eh?!! Eh?