Pesto Veggie Pizza

st paddys pizza

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons canola oil
  • 1 tablespoon sugar
  • 1 tablespoon dried basil
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1 to 1-1/2 cups whole wheat flour
  • 3-1/2 cups fresh baby spinach
  • 1/4 cup prepared pesto
  • 1-3/4 cups coarsely chopped fresh broccoli
  • 3/4 cup chopped green pepper
  • 2 green onions, chopped
  • 4 garlic cloves, minced
  • 2 cups shredded part-skim mozzarella cheese

Directions

  1. In a small bowl, dissolve yeast in warm water. Add the Parmesan cheese, oil, sugar, basil, salt, all-purpose flour and 3/4 cup whole wheat flour. Beat until smooth. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky).
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
  3. Roll dough into a 16-in. x 12-in. rectangle. Transfer to a baking sheet coated with cooking spray; build up edges slightly. Prick dough with a fork. Bake at 375° for 8-10 minutes or until lightly browned.
  4. Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain and place in a food processor. Add pesto; cover and process until blended.
  5. Spread over pizza crust. Top with broccoli, green pepper, green onions, garlic and mozzarella cheese. Bake 10-12 minutes or until cheese is melted. Yield: 6 servings.

Recipe originally posted on Taste of Home.

Walnut Chocolate Chip Cookies

WalnutChocCookies

Ingredients

1 cup brown sugar
½ cup granulated sugar
¾ cup unsalted butter, melted
1 egg
1 egg yolk
2 tablespoons light or dark corn syrup (totally optional, but adds a touch of chewiness that I like)
3 teaspoons vanilla extract
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
2 cups chopped chocolate or chocolate chips
1 cup roughly chopped walnuts

Directions

1. Preheat your oven to 350° degrees F. Add your brown sugar and granulated sugar to the bowl of your mixer. Melt your butter in a microwave-safe bowl, then add it to your sugar. Beat for 3 minutes or so, until well combined – the mixture should look like wet sand. Add in your egg, beat fully, then add in your egg yolk, and beat until fully incorporated. Scrape down the sides of your bowl. Beat in your your corn syrup (if using) and vanilla.

2. In a medium-sized bowl, whisk together your flour, baking soda, and salt. Add half of the flour mixture to your dough, beat to combine, then add in the rest, and beat to combine, being careful not to over-mix your dough. Fold in your chocolate and walnuts.

3. Roll your dough into 2-tablespoon sized balls and place them about 2 inches apart on parchment-lined baking sheets. Bake for 11-13 minutes or so, until golden and mostly set but not browned. Allow the cookies to cool slightly on your baking sheets for 5 minutes or so, before moving them to another surface to cool completely. These will keep well, covered in an airtight container, at room temperature, for up to 5 days. These cookies will also freeze well for up to 3 months.

Recipe originally posted on Munchies.com.

Lemon Blueberry and Ricotta Pancakes

lemon-blueberry-and-ricotta-pancakes-1

Ingredients
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tbsp baking powder
  • 2 tbsp sugar
  • pinch of salt
  • 1 tsp vanilla extract
  • 1 cup milk
  • 2 eggs
  • 1/2 cup ricotta cheese
  • zest from 1 lemon
  • 2 tbsp lemon juice
  • 1 cup blueberries
  • maple syrup and butter for serving
Instructions
  1. In a large bowl whisk together the flour, baking soda, baking powder, sugar and a pinch of salt. Set aside.
  2. In a smaller bowl whisk together the vanilla extract, milk, eggs, ricotta cheese, lemon zest and lemon juice.
  3. Add the wet ingredients to the flour mixture and gently whisk until well incorporated. Stir in the blueberries.
  4. Pour about half a ladle onto a medium hot griddle and cook for 3 minutes, until the edges start to firm up. Flip the pancakes and finish cooking for another 1 to 2 minutes on the other side. Repeat with remaining batter.
  5. Serve hot with maple syrup and butter.
Recipe Notes

This recipe will yield about 18 small to medium pancakes. Nutritional information assumes 3 pancakes per serving and does not include maple syrup and butter.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Recipe originally posted on JoCooks.com.

Spicy Sichuan-Style Soup with Pork, Lettuce, and Soft Tofu

 

spicy-pork-soup

Ingredients

300 gm coarsely minced pork
80 ml (1/3 cup) each
Shaoxing wine and soy sauce, combined
1 tbsppeanut oil
20 gmginger, finely chopped
garlic cloves, finely chopped
1 tspcoarsely ground Sichuan peppercorns
1 tbspchilli bean paste
1 litre (4 cups)chicken stock
2 tspcornflour mixed with 1 tsp water
1 bunchChinese chives, finely chopped
500 gmsoft tofu, cut into large cubes
small lettuce (baby cos or butter), leaves separated

Method

  • Combine pork and half the Shaoxing and soy mixture and set aside.
  • Heat oil in a wok or large saucepan over high heat, add ginger and garlic and stir-fry until fragrant. Add Sichuan pepper and pork and cook until pork is starting to brown (5-10 minutes). Add chilli bean sauce and chicken stock, remaining Shaoxing and soy, and bring to the boil. Stir in cornflour mixture to thicken the soup, then bring back to the boil.
  • Add chives and tofu to soup and stir gently until tofu is just warmed through (1 minute). Divide lettuce among bowls, then pour in soup and serve.

Original recipe from Gourmet Traveler.

Martha Stewart’s Fluffy Eggnog

ms-eggnog

Try Martha Stewart‘s recipe for fluffy eggnog!

INGREDIENTS

  • 6 large egg yolks, plus 2 large whites
  • 3/4 cup sugar
  • 3 cups whole milk
  • Large pinch of coarse salt
  • 1 cup heavy cream
  • 2 ounces bourbon, such as Michter’s or Maker’s Mark
  • 2 ounces dark rum, such as Appleton Estate
  • 1 ounce cognac
  • Unsweetened freshly whipped cream, for serving
  • Freshly grated nutmeg, for serving

DIRECTIONS

  1. In a medium heatproof bowl, whisk egg yolks and 1/2 cup sugar until pale yellow and thick, about 2 minutes. In a medium saucepan, bring milk and salt to a bare simmer. Whisking constantly, slowly pour hot milk mixture into yolk mixture.

  2. Pour yolk mixture back into saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until mixture is just thick enough to coat back of spoon and hold a line drawn by your finger, 3 to 5 minutes.

  3. Pour mixture through a fine-mesh sieve into a large bowl; discard solids. Let cool, stirring occasionally, about 20 minutes. Add cream, bourbon, rum, and cognac; cover and refrigerate overnight.

  4. Whisk remaining 1/4 cup sugar and egg whites in a heatproof mixer bowl set over (not in) a pan of simmering water. Whisk until sugar is dissolved and mixture is warm (it should feel smooth between your fingers), 2 to 3 minutes. (For fully cooked eggs, a thermometer inserted into meringue should register 160 degrees.) Remove from heat. With a mixer on high speed, beat until stiff peaks form, about 5 minutes. Fold into eggnog.

  5. Pour into glasses (or a punch bowl); top with a dollop of whipped cream and sprinkle with nutmeg.

Holiday Cocktail: Reindeer Tracks

 

reindeer-tracks

Ingredients:

2 oz Van Gogh Dutch Chocolate Vodka
1 oz Hazelnut Liqueur
1/2 oz Crème de Cacao
Splash of Cream

2 Chocolate cookie wafers

Directions:

Rim a martini glass with crushed up chocolate cookie crumbs and set aside. Shake Van Gogh Dutch Chocolate Vodka, hazelnut liqueur, Crème de Cacao and cream over ice and pour into the martini glass. Dust top with more chocolate cookie crumbs.

Baklava Recipe

baklava-3

INGREDIENTS

Syrup:

  • 3 cups sugar, or 2 cups sugar and 1 cup honey
  • 1 1/2 cups water
  • 2 tablespoons lemon juice
  • 2 tablespoons light corn syrup (optional)
  • 2 (3-inch) sticks cinnamon (optional)
  • 4 to 6 whole cloves, or 1/2 teaspoon ground cardamom (optional)
  • Filling:
    • 1 pound blanched almonds, pistachios, walnuts, or any combination, finely chopped or coarsely ground (about 4 cups)
    • 1/4 cup sugar
    • 1 to 2 teaspoons ground cinnamon
    • 1/4 teaspoon ground cloves or cardamom (optional)
    • 1 pound (about 24 sheets) phyllo dough
    • About 1 cup (2 sticks) melted butter or vegetable oil

PREPARATION

1. To make the syrup: Stir the sugar, water, lemon juice, and if using, the corn syrup, cinnamon sticks, and/or cloves over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy, about 5 minutes (it will register 225 degrees on a candy thermometer). Discard the cinnamon sticks and whole cloves. Let cool.

2. To make the filling: Combine all the filling ingredients.

3. Preheat the oven to 350 degrees. Grease a 12-by-9-inch or 13-by-9-inch baking pan or 15-by-10-inch jelly roll pan.

4. Place a sheet of phyllo in the prepared pan and lightly brush with butter. Repeat with 7 more sheets. Spread with half of the filling. Top with 8 more sheets, brushing each with butter. Use any torn sheets in the middle layer. Spread with the remaining nut mixture and end with a top layer of 8 sheets, continuing to brush each with butter. Trim any overhanging edges.

5. Using a sharp knife, cut 6 equal lengthwise strips (about 1 3/4 inches wide) through the top layer of pastry. Make 1 1/2-inch-wide diagonal cuts across the strips to form diamond shapes.

6. Just before baking, lightly sprinkle the top of the pastry with cold water. This inhibits the pastry from curling. Bake for 20 minutes. Reduce the heat to 300 degrees and bake until golden brown, about 15 additional minutes.

7. Cut through the scored lines. Drizzle the cooled syrup slowly over the hot baklava and let cool for at least 4 hours. Cover and store at room temperature for up to 1 week. If the baklava dries out while being stored, drizzle with a little additional hot syrup.

Recipe originally published on Epicurious.