Deep Dish Skillet Pizza with Artichokes and Kale

deepdishskilletpizza

 

Deep Dish Skillet Pizza with Artichokes and Kale

1 Tablespoon olive oil

one small bunch kale leaves coarsely chopped

3 garlic cloves, chopped

1/2 c. ricotta

1 1/2 oz. Parmesan, grated (about 1/3 c.)

1 Tablespoon fresh lemon juice

1/4 teaspoon red pepper flakes, or more to taste

sea salt

Freshly ground black pepper

1 1/2 Tablespoon corn meal

1 lb. store-bought pizza dough, at room temperature (I used Artisan pizza dough, from the freezer section at HEB)

6 oz. Mozarella cheese grated (1 1/2 cu1 (14-oz.) can artichoke hearts, drained and quartered

14 oz. marinated artichoke hearts, drained and coarsely choppedred

Fresh basil leaves

Heat oven to 450 degrees.Heat oil in a 10″ skillet over medium heat. Add kale and garlic and cook until wilted and liquid has evaporated, 3 to 4 minutes; transfer to a plate and set aside. Cool skillet slightly and wipe clean.

Stir together ricotta, Parmesan, lemon juice, and red pepper flakes in a bowl. Season with salt and black pepper. Sprinkle skillet with cornmeal. Stretch dough into a 12″ round. Carefully press dough into the bottom and up the sides of the skillet.

Top dough with ricotta mixture, spinach, grated Mozarella, and artichokes. Bake until the crust is golden brown, 20 to 24 minutes. Let stand 5 minutes.

Serve sprinkled with basil and cut into wedges.

Split Pea Soup with Sherry

splitpeasoupCold weather and hot soup – perfect combination.  We enjoy a number of different soups, but this split pea soup is one of my favorites. It is a hearty soup, nutritious, and easy on the budget. If you have leftover ham, this is a great way to use it.  Bits of bacon work great too. We like to add a splash of dry sherry at serving time.This is is good served with crusty French bread.

Split Pea  Soup with Sherry

1 lb. dried split peas (2 1/3 cups)

8 cups chicken broth

2 cups chopped ham

1 cup chopped onion

1 cup chopped celery

1 cup sliced carrots

1 Bay leaf

1 Tablespoon fresh lemon juice

salt and pepper to taste

Dry sherry, optional

Rinse dried split peas and add to large soup pot. Add ham and chicken broth.  Bring to simmer, cover, and cook on low for 30 minutes. Add remaining ingredients and continue cooking for another 30 minutes, or until it reaches the texture you prefer. Season with salt and pepper to taste. Serve steaming hot with a splash of sherry stirred in.

Peach French Toast Bake

 

peachfrenchtoast

This is another great breakfast bake that you assemble the night before and bake before serving the next morning. To tell the truth, I have assembled it on the morning I am serving, but flavors are better blended when it sits in the refrigerator overnight. We used a jar of peaches from a shop in Wharton that was home canned from local peaches. But you can do this well with canned peaches. I also substituted a good whole grain bread for French bread.   If you freeze leftovers, be sure to reheat in your oven, not the microwave.

Peach French Toast Bake

  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 2 tablespoons water
  • 1 can (29 ounces) sliced peaches, drained
  • 12 slices day-old French bread (3/4 inch thick)
  • 5 large eggs
  • 1-1/2 cups milk
  • 1 tablespoon vanilla extract.  Yes, that is 1 Tablespoon! 
  • Ground cinnamon
 In a small saucepan, bring brown sugar, butter, and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13×9-in. baking dish; top with peaches. Arrange bread over peaches.
In a large bowl, whisk the eggs, milk, and vanilla; evenly pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Sprinkle with cinnamon. Cover and bake at 350° for 20 minutes. . Uncover; bake 25-30 minutes longer or until golden brown and a knife inserted near the center comes out clean. Serve warm with maple syrup.. Yield: 6-8 servings

Cranberry Ricotta Scones

cranberryricottasconesIn 1991 while traveling in Scotland, we stopped at a Tea Room. The rustic crispiness of these scones reminds me of  200 year old Shore Cottage Tearoom in Taynuilt, Argyll, where Lily McNaught, her daughters, and granddaughters baked sweets and treats. Thanks to online information, I see that Shore Cottage is still there but not as a “Tea Room” – the ladies moved the business to The Robins Nest on Main Street, Taynuilt and guess what – the Lunch, the Teas, the Cakes, everything is just as it was. This is not one of their recipes, but my granddaughter Maddie and I baked them together. Surely Miss Lily approves.

Cranberry Ricotta Scones

2 and 1/2 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

1/2 teaspoon baking soda

1/3 cup + 2 tablespoons granulated sugar

1 teaspoon orange zest

4 Tablespoons cold unsalted butter,  cut into tiny pieces

1 large egg, beaten

1/2 cup (Whole Milk) Ricotta Cheese

3 tablespoons Whole Milk

1 cup cranberries, fresh, roughly chopped

 

Whisk the following together to brush over scones before baking

1 large egg, beaten

1 teaspoon milk or water

extra sugar to sprinkle over top.

 

Orange Glaze

2 tablespoons fresh orange juice

Pinch of salt

3/4 cup confectioners sugar

  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl mix together the flour, salt, baking powder, baking soda, sugar, and orange zest.
  3. Cut the butter into small cubes then, using two forks or a pastry cutter, quickly work it into the mixture until it resembles a coarse meal. Set aside.
  4. In a small bowl whisk together the egg, ricotta cheese, and milk. Add to flour and butter mixture and use a fork to stir everything together until just moistened.
  5. Add in the chopped cranberries and gently fold them into dough with a spatula.
  6. Pour the dough out onto a clean, lightly floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet. Leave an inch or so between each scone as they do spread a little.
  7. Lightly brush each scone with the egg wash, then sprinkle the top of each scone with sugar.
  8. Bake for 18-20 minutes, or until the tops are lightly golden brown. Cool scones on the pan for 10 minutes, then top with glaze and serve warm.
  9. For the glaze:
  10. In a small bowl whisk together the orange juice, zest, salt, and confectioners sugar. Drizzle over warm scones and serve at once.

Kale, Beet, and Apple Salad with Curry Vinaigrette

kalebeetapplesaladAfter seeing a beautiful salad recipe posted by my friend Debra this week, I adapted ingredients we had to make one that looks much like hers and used the same delicious vinaigrette with a bit of extra curry. The result is colorful and tasty –  a work of art  with layers of flavor!  Since we have an abundant crop of kale in our garden, we will have this often in our winter menus. This salad rates very high on the nutrition scale as well. I used pickled beets but you can add roasted or steamed fresh beets instead.

Kale, Beet, and Apple Salad

4 cups ruffled kale, shredded.

2 cups coarsely chopped peeled apples

2 cups pickled beet pieces

Curry Vinaigrette, recipe below.

Wash and pat the kale leaves dry before stripping from center stems.  Roll leaves and slice crosswise to shred.  Add chopped kale to a large bowl.  Add apples.  Drain beets and add, tossing with Curry Vinaigrette at least 4 hours before serving. Store covered in refrigerator.  Toss gently when ready to serve.

Curry Vinaigrette

1/2 cup apple cider vinegar

1/3 cup olive oil

2 Tablespoons honey

1 teaspoon sea salt

1 teaspoon (or more to taste) hot curry powder.  Use mild if your family prefers.

1/4 teaspoon ground black pepper

1 Tablespoon chopped crystallized ginger

Whisk all ingredients together before pouring over salad.

Cranberry Almond Bread Pudding with Amaretto Sauce

breadpudding2

Years ago, my sister sent me a recipe for bread pudding which I believe she found in the Austin Statesman. I added cranberries and our family raved about it. I do not think I ever made bread pudding before that, but have certainly made up for it since. This has become a keeper, a favorite, a lovely holiday tradition for the Parker kitchen. I have mentioned it before on Kitchen Keepers, but it deserves a stand alone post. I served it this week at our family Christmas dinner.  it is also a favorite guilty pleasure served for next morning’s breakfast or brunch if there are any leftovers!

Cranberry Almond Bread Pudding with Amaretto Sauce

1 pound French bread loaf, plain

1 quart half and half

1/4 cup butter (1/2 stick)

1½cups granulated sugar

3 eggs

2 tablespoons almond extract

¾  cup sliced almonds

3/4 cup dried cranberries

Tear french bread loaf into bite-sized pieces, place in a medium size bowl Pour quart of half and half over bread and soak for one hour, stirring occasionally.  Preheat oven to 325 and butter a 9X13 inch baking dish.

In a separate mixing bowl, whisk together 1/2 stick of melted butter, 1 1/2 cups granulated sugar and 3 eggs. Then stir in 2 tablespoons almond extract,  3/4 cups sliced almonds, and 3/4 cup dried cranberries. Pour soaked bread pieces into buttered baking dish and add almond/ cranberry mixture over the top.  Bake for 45 minutes or until it is turning golden brown on top. While it is cooking, make Amaretto Sauce:

Amaretto Sauce

½ cup butter

1 cup powdered sugar

1 egg

¼ cup Amaretto

Cook 1/2 cup butter and 1 cup powdered sugar in a saucepan over medium heat, stirring constantly, until hot. Allow the sugar mixture to cool to room temperature.

Whisk in 1 egg and 1/4 cup Amaretto.  After the bread pudding is cooked, slice it lengthwise and crosswise in the baking dish. Spoon sauce mixture over the top. Then, put the pudding back into the oven under the broiler until the sauce bubbles. WATCH CAREFULLY! It is really easy to burn the top of the pudding at the end. It is important to bring the sauce to a bubble, to cook the egg in the topping.

It is important to bring the sauce to a bubble, to cook the egg in the topping.   For individual servings, cut pudding into squares, place one at a time on oven proof dessert dish, spoon sauce over top and broil briefly as with whole pudding.

Christmas Quiche

quicheWe are baking Christmas breads and Christmas cookies, so when I made this quiche a couple of nights ago, I dubbed it “Christmas Quiche.” Joe says it is my best effort for quiche so far, and I make alot of different ones, so this one is a keeper.  I have an old cookbook from The Museum of Fine Arts in Houston, Texas. One day I noticed a quiche recipe in it titled Quiche with Character.  I like recipe names that catch my eye, so modeled this recipe after that one. Adding chilies, green onions and olives with pimiento makes both appearance and flavor festive – a Christmas quiche!

Christmas Quiche

Pie  Crust for 9 inch pie (I used Pillsbury refrigerated crusts)

1 1/2 cups shredded Mexcian 4 Cheese blend ( Cheddar, monterey jack, asadero, queso quesadilla)

4 strips thick cut bacon, cooked, drained, and crumbled into small pieces

2 chopped green onions, including green tops

1 teaspoon Tony Chachere’s Creole seasoning

3 large eggs

1 cup half -and-half

1/2 cup heavy cream

3/4 teaspoon salt

4-5 drops Tobasco

1 4 ounce can chopped green chiles, drained

1/3 cup sliced green olives stuffed with pimiento

Line pie plate with crust and chill.  Preheat oven to 350 degrees.

Spread shredded cheese over bottom of pie shell.  Sprinkle with Creole Seasoning.

Add crumbled bacon.

Beat eggs and add cream, half and half, salt, Tabasco, chlies, olives, and green onions. Pour over cheese and bacon. Bake 45 minutes or until knife inserted in center comes out clean.

 

 

 

Wilted Garden Greens

wilted-greens

I remember my mother, Opal Teal, making wilted lettuce with iceberg lettuce cooked long enough to “wilt” in bacon grease and sprinkled with vinegar!  I thought it sounded awful and did not share her love for the dish!  All these years later, I think it might have been tastier than it looked!  We love using a few leaves of different greens to make this dish. Our winter garden contains a few thriving plants of Chard, Mustard, Kale, Bok Choy and Cabbage. A mixture of any of those can be delicious, but I usually limit my choices to include only 2 or 3.  The greens in the photo are Mustard and Bok Choy. Balsamic vinegar splashed on before serving makes this a dish Mother would have loved herself!

Wilted Garden Greens

4-5 large leaves of Mustard Greens

4-5 large leaves of Bok Choy

2 Tablespoons olive oil

2 large garlic cloves, minced

salt and pepper to taste

1 Tablespoon balsamic vinegar, or to taste

Wash and pat the greens dry. Strip the center stem from each leaf. Stack several leaves and roll them up before slicing thinly with a sharp knife.

Heat olive oil in iron skillet.  Add garlic and stir for 1 minute.  Then add shredded greens, tossing with tongs until they begin to wilt.  Season with salt and pepper and add balsamic vinegar before serving.

Smothered Chicken

smothered-chicken

Smothered Chicken is an old Southern favorite, often served with rice.  The tender chicken and smooth sauce is also a wonderful with mashed or baked potatoes.  Add some wilted greens or green peas and a salad for a hearty meal.  We had this a few days ago on a cold, wet night – perfect for warming body and spirit!  Sprinkle sauce with your favorite dried herbs for seasoning if you like, but be sure to brown the chicken first. I brown the chicken in an iron skillet, lift it into a baking dish, and make the gravy or sauce in the same skillet.

Smothered Chicken

4 Boneless, skinless chicken breasts, or 2 thighs per person.

Flour

Salt and Pepper

Cooking oil for a level of about 1/2 inch in the frying pan.

2 cups of sauce

Preheat oven to 350 degrees. Wash and pat dry chicken and dust with flour, salt, and pepper. Fry in hot oil in a heavy skillet until lightly browned on both sides.  Remove and place in baking pan.  Pour sauce over the chicken, cover, and bake for 1 hour, or until chicken is tender.

Sauce or Gravy for Smothered Chicken

3 Tablespoons butter

4 Tablespoons flour

2 cups chicken stock

1/2 cup heavy cream

Salt and Pepper to taste

 

Tarragon Peas and Mushrooms

tarragon-peas-and-mushrooms

Since tarragon does not thrive in our part of Texas, we grow Mexican Mint Marigold in the herb bed. I use it in any recipe which calls for tarragon, so for this dish I used the pretty mint marigold flowers for garnish.  I always keep Penzey’s dried French Tarragon in the pantry for times when the herb garden is wintering.  This combination of mushrooms, butter, and chopped fresh herb would be a great addition to green beans, too!

Tarragon Peas and Mushrooms

16 ounce package frozen green peas

1 cup fresh baby bella mushrooms, sliced

2 T butter

1 T chopped fresh tarragon or Mexican Mint Marigold plus a few leaves for garnish

herb flowers left whole for garnish

Melt butter to pan and add sliced mushrooms. Saute, stirring occaionally until mushrooms are tender.  Add frozen peas and cook 3-4 minutes, until heated through but not mushy.

Put into serving dish with extra herb leaves and flowers for garnish.