This would be our second time enjoying this year’s greens from our garden – spinach & Swiss chard. It’s also the second variation of this pizza… but small changes can make a big difference!

This pizza was fresh and delicious, a great option for the summer.  Even though the greens star in this pizza, the plum sauce is the supporting ingredient that gives it an unexpected flare that truly sets this pizza apart from others. Here is what you’ll need.

Dough :
1  ¹/3 cups warm water
2 ¼ teaspoons active dry yeast (1 packet)
3 ½+ cups all purpose flour
2 tablespoons olive oil
1 tablespoon salt
1 tablespoon honey
1 tablespoon cumin seeds
1 scant tablespoon crushed red pepper
3 tablespoons ground flax seed

ingredients on top :
Swiss chard
spinach
arugula
basil
baby bella mushrooms
plum sauce
garlic
olive oil
kosher salt
smoked gouda

Here are the guidelines…

Before you get to mixing your dough prepare your spices. In a small frying pan, dry toast 1 scant tablespoon cumin seeds with 1 tablespoon crushed red pepper. Cut down on the crushed red pepper if you don’t want the crust to be spicy – half that amount will give it just a hint of spice across the 2 pizzas. Shake your pan over the heat and toast slightly until your cumin browns slightly – don’t burn it!

Mix your dough by hand or with a stand mixer. Start with 1¹/3 cup warm water and add 2¼ teaspoons of dry active yeast (one packet). Let it rest for a moment. Add 1 tablespoon salt, 3 tablespoons ground flax seed, about a tablespoon of honey, 2 tablespoons olive oil, and your toasted spices. Mix in 3½ cups flour; you may need to add more if your dough is too wet, just add a small amount at a time and mix until the dough can form into a nice ball. Let it sit for about fifteen minutes while you prepare your toppings.

We cut down all the chard and spinach ready to be used in the garden and then I added a few handfuls of arugula to the mix as well to bulk it up. I don’t have an exact amount of the greens we used. My logic suggests that more greens are better. While you’re preparing these greens it will feel like there is too much but once you slightly saute them, they will be much more manageable. You’ll wish you had even more.

Start with the Swiss chard. Slice out the center stem and chop it into small pieces, place them in a small bowl and set aside. Gather up the leafy parts of the chard and roll lengthwise, chop into ribbons. Do the same with the spinach. Place each chopped green in its own bowl. Keep them separate so it is easy to cook them at the appropriate time. Toss a few handfuls of arugula in with the spinach – no need to chop.

Gather up your basil – we picked a lot from our little plant. I happen to love the flavor of basil so I wasn’t concerned with having too much. Chop up as much as you think is reasonable or available. We also chopped up a few baby peppers that had fallen from in the garden – the Hungarian hot yellow pepper, and yes, even though it was just a baby it was very spicy! Can’t wait to try the big ones, they’re really getting huge right now!

Chop mushrooms, we used an 8 oz. package of baby bella mushroom. This is a nice amount to stretch across two pizzas, it’s a lot… a lot delicious. Once they are sliced add a few spoonfuls of plum sauce to coat. I didn’t measure this out I just added a few spoonfuls and mixed it up so the mushrooms were lightly coated with the sauce but not drenched in it. This just adds a new element to the pizza, a little bit of sweetness. I got this idea from my friend Alegra; we made a similar pizza a few months back and coated shitaki mushrooms with plum sauce – I thought this idea was brilliant and was very pleased with the results, it’s not something that I had ever considered doing before.  I think in this case it works really nicely as well.

Instead of sauce we used an oil flavored with a bit of garlic and spice. Crush or chop two cloves of garlic. In a very small frying pan add half of the garlic to about 4 tablespoons olive oil and slowly cook over warm/low heat. This will mellow the garlic and flavor the oil – I also add a dash of our pepper powder for an extra little kick. We use a pan designed to fry one egg, it’s actually something we use quite often. It’s very useful for frying spices or small amounts of oil, I use it just about every time I cook with garlic because I can’t eat fresh garlic without feeling a little ill (although I do love the flavor).  While your garlic oil is cooking keep an eye on it to avoid the bits from burning. Remove from heat for a moment if it starts getting too hot or bubbly. This can stay on the stove top until you’re ready to use it.

In a large pan add a splash of oil and toss in the remainder of the garlic. Saute for a moment over low heat and include the Swiss chard stems. They are very tough so you’ll want to saute them until they are tender. This will take a few minutes. Once the stems are tender, add the Swiss chard leaves and toss it around. Allow it to wilt sightly. Add the spinach and arugula and remove it from the burner. The heat of the chard will wilt the rest of the greens enough. We don’t want to completely wilt them, just enough to tame them – that way we’ll be able to fit more greens on the pizza, it will be easier to top!

Prepare 2 sheet pans by buttering or oiling the surface. Our sheet pans are about 12 x 15. Cut the dough in 2 pieces. We use a dough cutting tool, it’s awesome for cutting dough as well as scraping and scooping chopped ingredients off the cutting board, we just love it. Roll out the dough to be thin and about the size of your cookie sheets. My mom gave us a new silicone rolling pin last week for a house warming gift. It’s great; we’ve been wanting a rolling pin of this shape for quite sometime. The silicone feature is nice because the flour sticks to the pin and the dough rolls right off. Really great gift, we’ll be using it a lot this year – thanks mom!

Get ready to top! I like to top both pizzas at the same time so I can evenly distribute the ingredients. Making pizza is great in this way because you can always make it work with what you have – have more? add more! have less? add less! It’s easy to adapt and hard to mess up.

Start by brushing the garlic oil onto the rolled out dough. Brush all the way to the edges. Give it a nice coat but don’t create oil pools. Adding a lightly flavored oil will really enhance this super flavorful dough.

Next add the greens. Sometimes when they’re wilted they clump together. Spread them out as best you can.

Fill in the blanks with the plum sauced mushrooms.

Sprinkle with basil and any other extra ingredients you might like to include, in our case we scattered the little Hungarian hot pepper bits.

Finish it off with shredded smoked gouda cheese.

Bake at 450° for about 15 minutes. Check it towards the end of it’s baking time and remove the pizza once it’s slightly browned and crispy.

This pizza is extra delicious. With out using a red sauce and by including lots of greens, the pizza feels very fresh and light. Great for dinner, lunch, or a snack!

Surprise your guests with a hint of plum sauce and loads of nutrients.

Ok, so I’m a huge fan of soup. I love eating it. I’d eat it every day. However, I’ve always felt like there are not enough soup options out in the public for people like me. Sure there are plenty of delicious vegetarian soups out there especially if you live in a big city, but I’ll bet that the majority of — let’s just single out a common one — potato soup for example served in restaurants across the States include bacon or ham, and most likely a chicken stock. And what about the “veggie” minestrone soups with little beef shreds floating around in a beef stock? None of this matters though to a girl like me because every one of those soups are prepared with onions! Yes, you’ll have an extremely difficult time finding a soup prepared by someone else that excludes onions completely. Even if they didn’t put onions directly in the soup pot, the stock they used was surely prepared with them. So, if you’re sensitive to onions you’ll know they’re in there and you’ll regret having it — even if it tasted wonderful. Luckily for me I know to avoid soups outside of home and I happen to love preparing it myself anyway. So, my life will never lack soup… and today I’d like to share a bit of cauliflower magic with you…

Just the other day I was craving a cauliflower soup, we haven’t had one all year. I wanted it to be creamy, a little cheesy, and subtly curried. I came up with a recipe that was exactly that. I usually think my soups turn out to be pretty tasty, but this one… I’m still thinking about how delicious it was. It was a perfect comfort soup on a cold February night. We dipped peasant bread in it too, even better ;)

Ingredients used:

1 average head of cauliflower, when chopped about 5 heaping cups
6 cups vegetable broth
1 celery stalk
2 big carrots divided
1 heaping cup chopped mushrooms
1 teaspoon turmeric
1 teaspoon cumin seeds
1/4 teaspoon asafoetida
1/2 teaspoon kosher salt
1 heaping cup of shredded sharp cheddar cheese

Begin by preparing all of your ingredients.  Measure out your spices and salt. Chop the cauliflower into small pieces, 1 carrot, and celery. You can wait to cut the other carrot and the mushrooms if you want, they will be added after the soup is blended.

In a large soup pot splash about a tablespoon of olive oil and heat over medium heat. Add turmeric and cumin seeds, and salt. Once the cumin seeds begin to brown toss in the asafoetida, stir the spice blend together and add the 6 cups of vegetable stock to the pot. Add carrots and celery, bring to a boil. Add cauliflower and simmer for about 20-25 minutes or until all ingredients are soft and ready to be blended. During the simmer prepare the carrot and mushroom pieces, chop them to a comfortable size to spoon up in the soup.

Blend with an immersion blender or a regular blender if that’s what you have. Create a smooth blended consistency and taste for spice adjustments.  Add vegetables and cook until they are how you like them. I prefer them to be a little firm, but not quite crunchy. Slowly stir in a heaping cup of shredded sharp cheddar cheese, mix until well combined.  Ladle into soup bowls and enjoy with your favorite bread.

Over the past year or so crunchy chickpeas have been flooding the food blog world.  There’s a good reason for it too! They’re inexpensive, simple to make, delicious, and healthy.  You don’t really need a recipe to make them. I first made these crunchy chickpeas several months ago and I’ve been hooked ever since! I’m always on the lookout for tasty snacks especially ones that can be readily available at any given surge of hunger. A grab on the go or snag a few here and there snack. I keep these around the house and at work nearly always.

The crunchy chickpea snack concept is great because you can modify it to fit your taste and you can make as much or as little as you require.  The batch I make is plenty for the week with enough to share — spicy, and salty. The cooking process takes about an hour depending on your oven and the amount you are baking at once.  The entire process is simple and straight forward but it does require you to stand by in order to mix them up throughout baking.  A good timer is helpful.

Ingredients :

3 cups dried chickpeas
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon cumin powder
1½ – 2 teaspoons hot chili powder or cayenne

I use dried chickpeas to start but you can use canned as well. When using dry chickpeas pre-soak over night or all day.  I’ll usually just set them out to soak in the morning if I want to bake them in the evening. Once soaked for several hours, drain the chickpeas and put them in a pot with new water to boil.  Simmer until cooked.

Strain the chickpeas and pour them onto a clean towel to completely dry and cool off. I believe this step is extremely important, allowing them to air off and cool off helps eliminate a lot of steam which is moisture.  I have noticed a huge difference when I have not allowed them to cool down — the chickpeas have a harder crunch to them which to me is less pleasant to eat.  By eliminating as much moisture before you bake them I believe you get nicer light and crispy texture.

Preheat oven to about 400°

Once the chickpeas are cooked and cooled, place them into a baking dish. I use a 9 x 13 Pyrex lasagna dish.  I would recommend using something with sides because throughout baking the chickpeas will need to be stirred around.  I’ve used a regular baking sheet before and found it pretty difficult to stir them up adequately (while in a hot oven — wear a mitt!) without knocking them off the sides. I also felt that the chickpeas were quicker to burn on a thinner baking sheet — the glass dish just makes more sense to me especially when you are preparing several cups worth of snacks ;)

Season the chickpea directly in the baking dish. Pour oil, sprinkle spices & kosher salt to taste, stir up to evenly coat the batch. Give it a taste before popping it in the oven.

The baking time may vary slightly but will end up to be just over an hour to an hour and a half. Set the timer for 15 minutes and then stir the chickpeas well, repeat an additional 3 times.  This will take about 45 minutes ;) taste test a few for crispiness and keep a closer watch as they finish baking.  I just keep lessening the interval between mixings until they are done to avoid burning them at the end! You’ll know when they’re done because they will be super crispy and delicious; because there are so many chickpeas baking at once, the textures will vary slightly, some may be a little darker (burnt), others a bit lighter (chewy), and the rest of them will be perfectly crispy.

Make these your new savory snack!

A soup made with ingredients on hand; this hearty lentil stew is a warm and filling meal perfect in the cold months of Chicago’s winter. The recipe can easily be modified to fit whatever the ingredients you have and is designed with leftovers in mind.  Made for two tonight with plenty for tomorrow’s lunch.

Recipe :
1 1/2 cup lentils soaked for at least an hour
8 cups vegetable stock
2 large carrots chopped
1 stalk celery chopped
5 cups kale (bite sized pieces)
1 tablespoon chopped jalapeño
1 1/2 teaspoons black mustard seeds
1 1/2 teaspoons cumin seeds
1/4 teaspoon asafoetida
1 teaspoon turmeric

Sort through the lentils making sure that there are no foreign objects  in the mix (stones or anything else you wouldn’t want in your soup), rinse thoroughly. Pre-soak the lentils for about an hour or more, this will allow them to soak up some water and soften up a bit before you add them to the soup.

Prepare your ingredients; chop the carrots, celery, and mince the jalapeños. Remove the stems from the kale and tear the leaves into bite size pieces.

Warm your soup pot over medium heat with a splash of olive oil, add jalapeños and fry for a moment. Toss in black mustard seeds and cook until they begin to pop, add cumin, turmeric, & asafoetida. Once cumin seeds begin to brown, add vegetable broth. Be careful, as the pot is hot; it will steam and hiss as the stock pours in.

Add lentils and bring to a boil for 5-10 minutes. Include carrots and celery and return to a boil. Add kale and simmer until all ingredients are cooked to the desired tenderness. Salt to taste and enjoy.

I’m continuously on a quest to find ways to prepare squash and pumpkin in a satisfying way. I mentioned in a previous post that I don’t care much for squash mostly because they are most often prepared in a sweet way. However, it is possible to successfully prepare the squash family in a savory way as well. This year we picked our pumpkins mostly for the seeds with no intention to carve.  Unfortunately when we opened our pumpkins we found the most pathetic dilapidated flat seeds I have ever seen ;( — they were completely unusable and severely disappointing to me.  In a moment of panic upon this discovery I feared that we bought and lugged these pumpkins home for no reason… I was peeved. Deep breath, we had to give them purpose — this meant making pumpkin puree!

And with that puree we made bread, muffins, cookies, lasagna, and even gave some away! I would have never had the desire to make my own pumpkin puree if those seeds were any good. I would have happily moved on to roast and devour the seeds without thinking twice about completely wasting the rest of the pumpkin! We made our puree from two pumpkins, which left us with about 16 cups! So of course we had to search for different ways to use it, what the heck could you do with so much puree!? I will forever look at a pumpkin as more than a carve-able surface filled with delicious seeds.

One of the most interesting dishes I discovered was pumpkin lasagna; I have never heard of or thought of it but I was sure ready to try it out.  I got the idea from Food Mayhem, they made it last year as well.  Of course I didn’t follow their exact recipe, I had to cut out anything sweet and add a little more savory to the mix.  It turned out nicely. Lasagna is one of those meals that really doesn’t need many rules. Noodles, sauce, cheese, and anything else baked in layers — that’s basically how it’s done. This is how we made our first pumpkin lasagna! If you’re a sweeter pumpkin eater you should have a look at Food Mayhem’s recipe as well and adjust to your preference.

Ingredients used: pumpkin puree, cayenne powder, cumin powder, ginger, kosher salt, lasagna noodles, fresh ricotta, fresh mozzarella, spinach, tofu, mushrooms.

3 cups plain fresh plain pumpkin puree-
spiced with :
1 tsp pepper powder or cayenne pepper
½ teaspoon cumin powder
½+ teaspoon kosher salt
½ teaspoon fresh finely minced ginger.

lasagna noodles of choice
15 oz fresh ricotta cheese
8+ oz fresh mozzarella
3 cups sliced baby bella mushrooms
2 cups fresh or frozen spinach
½ block of tofu

Begin by spicing up the pumpkin puree; simmer puree in a sauce pot and add ginger, cumin, cayenne powder/pepper powder, and salt to taste.  Cook over lowest heat while you prepare the rest of the ingredients (cut mushrooms, tofu, and spinach).

Preheat oven to 350°

In a 9 x 13 glass baking dish spread a thin layer of pumpkin puree at the very bottom, place the first layer of lasagna noodles and cover with a thin layer of pumpkin puree. Having a bit of puree on the very bottom will help the noodles cook and avoid it from sticking to the bottom of the pan once cooked.

Add tofu; we sliced ours but crumbling it would also be nice. Add a layer of spinach — we used frozen spinach because that’s what we had, we always have frozen spinach on hand because it’s super cheap and a perfect ingredient to add to any sauce, beans, rice, casseroles, lasagna, etc…

Time for another layer of lasagna noodles & of course a layer of pumpkin puree.

Clump fresh ricotta onto the mix and spread it out into an even layer.

Place the sliced mushrooms in an nice even layer and place your last layer of lasagna noodles.

One last layer of pumpkin puree and top with mozzarella! We accidentally bought a fresh mozzarella filled with cream: Burrata — fresh mozzarella filled with cream. When we first chopped into the surprisingly soft and gooey cheese we worried that we made a mistake.  Of course we used it anyway and it didn’t seem to make a difference at all. Once Baked all of the cheese melted together and was delicious as expected.

Cover with tin foil and bake at 350° for 50 min.  Allow time to cool — cut and serve. Now tell me that doesn’t look delicious! Ha — ok, I know, it’s not exactly a beautiful looking dish. But it’s definitely a nice way to remake a traditional lasagna into a seasonal treat…