Pizza Night

October 6, 2017

In less time than it takes to run out and pick one up, you can bake a pizza and have it on the table. A few ingredients gathered up beforehand have you at the ready when your new Fall schedule has you slammed. Pre-made pizza dough, jarred pesto, a red onion and some cheese is all you need for my favorite Pesto Pizza. While the oven is coming to temperature at 500 degrees simply pat out your dough into a round or rectangle, start with some provolone, then an even layer of Pesto, a scattering of sliced red onion and then finally some mozzarella. Ten to twelve minutes in the oven and you’re done.

Photos:gp

 

Advertisements

A rainy, sloppy start…

October 6, 2016

to October had me thinking about  something quick, filling and a bit nostalgic…Sloppy Joes. While I can’t remember when I had had one last or if I had even made them before at all, it warranted some further study. Easy enough with a can of sauce, a pound of ground beef and some buns, what would happen if I tried to eliminate the meat? Pretty much magic on the first try and it couldn’t be any easier. Starting with a 15 oz. can of low sodium Sloppy Joe sauce and teaming it up with a 17.6 oz. package of steamed lentils I added 4 oz. of baby Portobello mushrooms that I had pulsed coarsely in the food processor and sauteed in a tablespoon of general use olive oil. As things started to simmer I pulsed 1/2 cup of walnuts until coarsely chopped and added them to the pan for additional texture. Doctored with a couple of tablespoons of maple syrup to round out the sweetness, a couple of tablespoons of bottled barbeque sauce for a bit more tang and a final adjustment of salt to taste they were done. Served up on a traditional soft bun with a side of slaw these have moved up to the top of my Meatless Monday rotation.

lentls_saucecrpt

sloppyj_crptadj

clslaw_crpt

 

photos:gp

 

 

It may seem like you’ve over done it, but between Christmas and New Years Eve you still have to eat. Fancy enough for company yet simple enough for any day of the week…Mushroom Stroganoff. A handful of ingredients and minimal prep will have four steaming bowls of comfort on the table in about 30 minutes.

srtgnff_ingds

campanile g'sMshroom_strgnff_recp_2   mshrmStrgnff3

 

 

Photos:gp

Just Right

April 12, 2015

If Marcella Hazan’s smothered cabbage soup could sustain us through the Winter, then this adaptation of her peas and rice is sure to be a hit this Spring. Five ingredients, minimal prep and 25 minutes is all you need to serve up the perfect April lunch.

 peasNriceingrds2F

peasrice6F

This simple recipe for Aristotelian Rice and Peas can be found here at Food 52 http://food52.com/recipes/25942-aristotelian-rice-and-peas-or-the-whole-is-greater-than-the-sum-of-its-parts

 

 

 

Head Start

December 30, 2014

With the New Year and its annual resolution to start eating healthier on our heels, now might be a good time to get a jump on that train of thought. Cooking up a pot of G’s Vegetarian Chili is just the ticket to eating healthier and heartier after all of the holiday parties, lunches and cookie trays. If you start now, when the New Year rolls in you’ll be one step ahead with another meatless favorite in your arsenal.

vegchili3F

gsvegeterianchili_crrtd

 

photo: gp

 

 

No chickens were harmed…

October 1, 2014

in the making of this dish. More and more I find myself looking for a way not to handle raw chicken but it’s kind of hard to make Chicken Paprikash without it. For this meal the solution was easy…substitute Baby Portobellos and you’ve got, well, Mushroom Paprikash. Easy, easy, easy to make with only a few ingredients and, you could easily have this on the table in 30 minutes. Make some on the next chilly evening and it’ll be like a big hug from a Hungarian grandma. You will never miss the bird.

mushrmonyuns3Fcrpt

smkdPaprkaF

MushOnyunsPapF

Gs MushroomPaprikash2

 

MPaprikashF

 

 

Like a shot in the arm.

February 22, 2014

It’s still winter but you’ve had your fill of your  repertoire of comforting pasta dishes, soups and stews. The warming spices of Indian cuisine might seem like just the ticket to shake things up but learning a new kitchen culture might be more than you want to take on. Time to put a simplequietmodern plan into action…make something from scratch and get a little help from a jar. While you are simmering a classic combination of peas, potatoes, cauliflower and onion in a jarred Masala sauce you have time to whip a batch of complimentary Coriander Cilantro Flatbreads from scratch. Add add a handful of cashews and raisins to the vegetables and a side of Raita  and some Basmati rice and you have got a perfect meatless meal in less than 45 mins. This should hold your interest till Spring.

flatbrdingF

fltbrddoughFcrpt

coriandrfltbrd2F

coriandrfltbrd4flptF

masala2F

The flatbread recipe can be found here: http://www.epicurious.com/recipes/food/views/ground-coriander-and-cilantro-flatbreads-242112