Roasted Vegetable English Muffin Pizzas

I know what you are thinking: is she serious? Is it possible to combine English muffins, symbol of Western imperialism, with the class and elegance of roasted eggplant and garlic? Yes, I am serious, yes it is possible, and yes, it is delicious and amazing. I had planned on making an amazing vegetarian dish from the new cookbook given to me by my friend. However, all I wanted after trudging home through the rain was some comfort food. So we improvised by combining the eggplant I desired with the English muffins that were on sale at the local grocery store.

Trust me on slicing those vegetables thinly - it is not only to help keep them atop your pizzas, but it also minimizes their roasting time in the oven.

Ingredients (enough to do up one 6-pack of muffins)

• 1 eggplant, halved lengthwise and thinly sliced
  
• 1 red onion, halved and thinly sliced
• 1 red pepper, halved lengthwise and thinly sliced
• 5-8 cloves garlic, smashed and peeled
  
• olive oil
• salt and freshly ground pepper

• 1 package English muffins, split
• 1 jar pizza sauce
  
• package of shredded mozzarella cheese

Directions

1. Preheat oven to 425 degrees.
2. Combine eggplant, onion, pepper, and garlic in a 9x9 roasting pan. Drizzle with olive oil, season with salt and pepper and toss to coat.
3. Bake for 10-15 minutes, until eggplants are fully cooked.
4. While vegetables are baking, place muffin halves on cookie sheet(s). Spread a dollop of pizza sauce on each one and some mozzarella; set aside.
   
5. Remove vegetables from oven, leaving temperature at 425.
6. Top each pizza with a spoonful or two of vegetable mixture.
7. Bake pizzas for 12-15 minutes until cheese has browned.

Comments
This was a filling meal although they were so flavorful I probably could have eaten a lot more if I put my mind to it. :) The salt and pepper adds a nice touch to the eggplant, which often can taste too plain if left unseasoned. Roasting the garlic also worked quite well as it mellowed the sharp taste that garlic has in its raw state; I enjoyed several cloves of roasted garlic on top of my pizza.

Creamy Broccoli Cauliflower Soup

Did you miss out on green food for St. Patrick's Day? Look no further: this broccoli cauliflower soup has the perfect amount of green in it to sass up your month. The nice thing about this recipe is that it is easily altered for people with special diets, whether they are vegetarian, vegan, or just on a gluten-free or dairy-free restriction.

The secret of this soup is that it uses pureed vegetables as a thickener so there is no need for a roux. It is very creamy in texture, but without the use of cream. If my roasted red pepper soup hasn't convinced you to purchase an immersion blender, this soup might do the trick!



Ingredients

• olive oil
• 3 cloves garlic, minced
• 1 carrot, halved lengthwise and sliced
• 1 stalk celery, thinly sliced
• 1 head fresh cauliflower, chopped
  
• 1 head fresh broccoli, chopped
  
• 2 bay leaves
• big pinch of parsley
• 2 cups chicken or vegetable broth **
  
• up to 1 cup milk or more broth (for thinning soup) ****
  
• up to 1 cup cheddar cheese (optional) ** / ****
  
• salt and pepper to taste

**for gluten-free diets, use broth made from gluten-free bouillon, as well as a brand of cheese that uses gluten-free caking agents, such as Cabot cheese.
****for dairy-free diets, use broth instead of milk, and omit the cheese.

Directions

1. Heat stockpot on medium-low. Add oil, then garlic. Cook for about 1 minute.
2. Add carrot, celery, bay leaves, and parsley. Cook for about 1 minute.
3. Add broccoli, cauliflower, and 2 cups of broth. Put top on pot and cook for about 15 minutes until veggies are tender.
4. Remove soup from heat. Remove both bay leaves and discard.
5. If you wish to have some chunks of veggies in your soup, remove about 1 cup of veggies and put off to side.
6. With immersion blender or regular blender, puree soup until smooth. Add enough milk or broth to thin soup to desired consistency. Stir well.
7. If using cheese, add now and stir well so heat from the soup can melt the cheese.
8. If you removed some veggies for texture, add them back in now.
9. Salt and pepper as desired.

Comments
I enjoyed this for a light dinner. We paired it with a loaf of roasted garlic bread and I still felt satiated even a few hours after the meal. The texture I ended up with is not like broccoli cheddar soup you might find at a cafe - it has much more of a body to it. However, you could get it to be thinner by adding more liquid if you wanted.

Dan the Man's feedback: "It looks like baby food, but it tastes a lot better." You can't get more honest than that, I suppose. :)

Pepperoni Pasta

Pepperoni pasta is a great way to put a twist on the traditional pasta and marinara sauce type dinner. As for cut pasta, rigatoni is what I used this time but penne, ziti, and farfalle all make good replacements in this meal.

Dan the Man''s tip for whole pepperoni - if the stick comes in its own casing, this thick wax coating is to protect the meat inside and must be peeled off before cooking. If the pepperoni comes in a plastic wrap of some sort, then the casing on the stick itself is normally a natural casing and does not need to be peeled.

Ingredients

• 1 lb. cut pasta
  
• 1 clove garlic
• 1/2 onion, diced
  
• big pinch of basil
• big pinch of parsley
• small pinch of oregano
  
• 1 red and 1 yellow bell pepper, chopped (I used homemade roasted peppers)
• 28 oz. can diced tomatoes, drained
  
• 1 stick pepperoni, cut into half-moon slices
• 1/4 - 1/2 cup Parmesan cheese (optional) **
  

**For a dairy-free diet, omit this ingredient.

Directions

1. Cook pasta according to package directions.
   
2. Rinse and leave pasta in colander.
3. Return stockpot to stove top and wipe clean of water.
4. Heat olive oil over medium-low heat.
5. Add garlic, onion, basil, parsley, and oregano. Cook until onion softens.
6. If using raw peppers, add them now and cook until softened.
7. Add tomatoes. Cook for 2-3 minutes.
8. Add pepperoni. If using roasted peppers, add them now too. Cook until the mixture is heated through. You will hear the liquid begin to bubble. Turn off heat.
   
9. Add pasta back into stockpot. Stir well.
10. If using Parmesan cheese, add and stir. Enjoy!

Comments
This recipe makes enough for 4-5 servings. It's one of our favorites for leftovers since it keeps so well overnight. By using the spices and onion to flavor the oil, you eliminate the need for a fancy sauce; the diced tomatoes work perfectly.

Jalapeno Lime Ginger Shrimp

Does having ancestors from a Mediterranean country destine me for a life of obsession with oceanic life? I'd like to think so. When I was younger I was completely in love with dolphins and orcas. Now that I live nowhere near a great body of water I have moved on to smaller types of ocean life, preferably ones I can eat. Nori (Japanese seaweed used in sushi) is one. Shrimp is another.

When cooking with seafood, I like to stick to simple flavors that will highlight the flavor of the fish. That's why this recipe on Worth the Whisk caught my eye. She intended her chili lime shrimp recipe as an appetizer, but I altered its contents for a couple reasons: it sounded really good as a meal(!), and where I live, I don't have access to a lot of exotic peppers.

A note about buying shrimp: the number matters more than the size description. My recipe below suggests a pound of 16-20 count shrimp. The measuring system means in that one pound, there will be between 16-20 shrimp. A 51-60 count shrimp means you get more shrimp in a pound, but they will be much smaller. If you are looking for what some would describe as "colossal" shrimp, you would want a number like U12 or U10 (meaning fewer than 10 shrimp per pound). There is a great article about purchasing and cooking shrimp here. This article suggests that one pound of raw shrimp still in its shells (which is what my recipe used) is equivalent to about a half pound of shrimp once is has been shelled and cooked.

Also, something I didn't realize for a long time: unlike most meats, raw shrimp starts out grey and becomes pink when cooked. This fact can make an important difference in your cooking time!


Ingredients

• olive oil
• 2 cloves garlic, minced
• 1 lb 16-20 ct. shrimp, shelled but tails left intact (purchased raw, with shells on)
• 1-inch piece of fresh ginger, peeled and grated
• half a jalapeno pepper, seeds removed and pepper minced
• juice of one lime
• handful of fresh cilantro, chopped (optional, but recommended)

Directions

1. Heat a frying pan to medium heat. Add olive oil and garlic. Cook for one minute.
2. Add shrimp and cook for two to three minutes.
   
3. When shrimp is pink on one side, stir/flip shrimp. Add ginger and jalapeno.
4. When shrimp is fully cooked, turn off heat. Add lime juice.
5. Plate immediately and serve with cilantro on side.

Comments

Dan and I had this dish with a side of rice. It was the perfect amount for two dinners. Just as importantly, it was a very easy and very enjoyable meal!

We forgot the cilantro until halfway through our meal. It made a big difference in the flavors of the meal. Since the ginger and jalapeno can be strong flavors, the cilantro was nice to cool the mouth a little. It certainly wasn't unbearable without the cilantro though.

Overnight Waffles

image by heather

If you enjoy waffles you will adore these overnight waffles. By preparing the batter the night before, you give time for the yeast (rather than baking powder) to work its magic. You won't believe the difference in how crispy the edges get while still keeping the center of each waffle perfectly fluffy.

This recipe is from Mark Bittman's book How to Cook Everything.

The amounts listed give the perfect amount for two people (when Dan the Man and I are enjoying a Saturday brunch together). Double it to get four to six servings.

Ingredients

• 1/4 tsp instant yeast
• 1 cup flour
• 1 1/2 tsp sugar
• 1/4 tsp salt
• 1 cup milk
• 4 Tbsp butter (half a stick), melted and cooled
• 1/4 tsp vanilla
• oil or oil spray for your waffle iron
• 1 egg

Directions

1. The night before, combine dry ingredients (yeast, flour, sugar, and salt).
   
2. Stir in milk, then butter and vanilla. Cover with plastic wrap and set aside overnight at room temperature.
3. The next morning, brush or spray the waffle iron with oil and preheat it.
4. Separate the egg and stir the yolk into the batter. Beat the egg white separately, then add it to the batter.
5. Spread a ladleful of batter onto the hot waffle iron and cook until waffle is done. Enjoy!

general update

Where have I been this week?

Besides enjoying two snow days in a row (!!), I have been working to open an Etsy store for my knitting business. Etsy is a website where people can sell handmade or vintage items.

I have been taking orders for infinity scarves and as I am able to make a few extras I will be putting them up for sale on my Etsy site.

You can find my hand knitted accessories at my Etsy shop, Heart & Spade.

I am also taking custom orders. I'm currently working in a wool/mohair blend of yarn as well as an acrylic yarn. If you are interested, please email me, contact me through my Etsy site, or leave a comment on this blog with your contact information and I will get in touch with you.

Next week, back to the food related posts! :)

AE featured on The Naptime Chef!

Just a quick note to tell you that Artistic Eatables has been featured on The Naptime Chef - I was one of the highlighted entries for their Valentine's Day food contest with my Eggs in a Frame.

You can see the article here.

Thank you, Naptime Chef!

Mexican Spice Blend

I love making tacos and burritos but don't much care for the seasoning mixes available grocery store. I like knowing what types of spices are going into my food so I can reproduce the flavors if necessary. Here, I offer you a Mexican spice blend based on the one found here. However, I altered the recipe and tripled the amount to make enough to almost fill my 8 oz (1 cup) glass spice jar.

Ingredients **

• 3 Tbsp chili powder
• 1 Tbsp cayenne pepper
• 1 Tbsp + 1 tsp cumin (I used whole cumin)
  
• 3 Tbsp dried oregano
  
• 1 Tbsp + 1 tsp onion powder
• 1 1/2 tsp ground coriander
• 1 Tbsp crushed red pepper flakes
• 3 Tbsp garlic powder
• 3 Tbsp black pepper

Instructions

1. Mix all ingredients very well.
2. Spoon into jar or resealable container.

Comments
This mixture turned out pretty spicy. If you are looking for a more mellow flavor, I suggest cutting down on the crushed red pepper flakes as well as reducing the cayenne.

I tried this in a smashed black bean and cheese quesadilla, using about 1 Tbsp of the Mexican spice blend mixed into one half a can of black beans. It was very spicy, but not overbearing when matched with the mozzarella cheese. I suggest trying this in in your next batch of taco meat or even in the empanadas.


** If you are in a gluten-free home, be sure to check the label of each herb and spice you use to make this mixture to be sure that it is gluten-free. Here is a website with links to popular spice brands and their level of gluten use in their products.

Empanadas

Empanadas are Mexican food's answer to the calzone. I found this recipe in a Real Simple magazine a long time ago and have altered it to work best for us. It is one of Dan the Man's highly requested dinner items.

Most importantly, we only put the protein inside the dough (beans and cheese) and serve other flavors on the side (salsa and sour cream for dipping). This prevents the dough from getting soggy and breaking while it bakes.

You can also use any type of major protein you like - we've replaced the refried beans with smashed black beans and sometimes with leftover seasoned taco meat. Both are very tasty.



Ingredients

• 1 batch of Basic Pizza Dough, which has risen and been punched down
• 1/2 can of refried beans, or another protein of your choice
• about 1 cup shredded cheddar cheese
• salsa and/or sour cream, to serve on the side

Directions

1. Preheat oven to 400 degrees.
2. Use olive oil to grease a cookie sheet.
   
3. Cut pizza dough into 4 equal pieces.
4. With each piece, flatten out into a circle and spread a spoonful of refried beans on one half of the circle. Top with shredded cheese.
5. Fold over the empty half and seal around the edges to make a half circle or half moon shape.
6. If desired, put a pinch of shredded cheese on top of the empanadas.
7. Bake at 400 degrees for 12-15 minutes.
8. Serve with salsa and/or sour cream.

Comments
These can stand alone as a meal - they certainly do for us. If you wanted to make five or six out of the same amount of dough, they could be served along with a vegetable or salad and still allow everyone to feel satisfied.

Slow Cooker Pulled Pork Sandwiches and some Superbowl snack ideas

I had a special request from Matt over at Farenell Photography for some Superbowl snack ideas. Every Sunday, we spend the evening over at our friends' house, and let me tell you, they are really serious about football games. Not only the game itself, but they always seem to have the perfect snacks for the group who ends up at their house. I hope this recipe makes them proud!

This is a recipe for pulled pork sandwiches using a slow cooker or crockpot, which means two things: it is insanely easy, and it is insanely good. An overuse of the word 'insanely'? Maybe. But in the name of delicious sandwiches, please forgive me.

This recipe is based on one from Savor the Thyme, one of my favorite food blogs!


Rub Ingredients

• 2 Tbsp brown sugar
• 2 tsp garlic powder
• 2 tsp paprika (I used smoked paprika)
• 2 tsp chili powder
• 1/2 tsp whole cumin, or a little less if you're using ground cumin
• 1/4 tsp dry mustard
• 1 crushed up bouillon cube (any flavor; I used chicken) **
  
• 5-6 shakes of salt
• about 1 tsp freshly ground black pepper

You'll Also Need...

• a 4-pound boneless cut of pork (I used a shoulder)
• 1 c. water
• 6-8 pack of Kaiser rolls **
  

** For a gluten-free diet, make sure to use gluten-free bouillon cubes, as well as bread made from a gluten-free starch, such as potato bread.

Directions

1. Mix all rub ingredients together in a bowl.
2. Rub spice mixture all over pork. Place in slow cooker.
3. Cook on low for 8 hours.
4. Shred with a fork if needed.
   
5. Serve on rolls with BBQ sauce or another of your favorite topping!

Comments
This was probably the most tender pork I've ever eaten in my entire life. And the easiest to make. Enough said.


Links
If you're looking for appetizers to snack on before or in addition to the pulled pork sandwiches, try some of these beauties:

• Mexican Layer Dip from Tasty Kitchen
  
• Homemade Restaurant Style Salsa from The Pioneer Woman
• A whole slew of Chex Mix recipes (I won't tell if you use generic cereal!)
• Another slow cooker recipe: Spinach Artichoke Dip from Stephanie O'Dea (I've made a similar version without jalapenos - it's just as good)
• Cheddar Horseradish Dip from Coconut & Lime