As a long time home cook it is often extremely difficult to come up with new recipes, especially quick and easy weekday meals. If you are anything like me you find yourself cooking the same chicken dish over and over. Inspiration can be hard to find.
A few weeks ago I took a gamble. I ordered a box of fresh vegetables and fruit from Misfits. The idea is way different than those meal delivery kits. For a few bucks you get an assortment of fresh produce. Each week the box is a surprise. The best part, it has actually inspired me to come up with the recipes.
This recipe is a result of a Misfit Box. One week I received a whole bunch of mismatched fall vegetables and could not think of what to do with them. So, I roasted them and threw them on a pizza. Ta-da, a unique and new recipe.
Like most savory recipes, this one is up for interpretation. You can exchange out the vegetables for whatever is in your fridge or for whatever is seasonal. It would even be cool to go to your local farmers market and use what you find there.
I threw on the pear for a pop of sweet crunch. The onion and collards add a deep umami flavor, and the base of goat cheese adds a real punch. The crust is thin as to not overcrowd the entire dish. Hope this inspires you.
Butternut, Collard, & Pear Pizza
- For the pizza crust:
- 3 1/2 Cups of All Purpose Flour
- 1 1/2 Cups of Warm Water
- 2 Tablespoons of Olive Oil
- 1 Teaspoon of Sugar
- 2 Teaspoons of Salt
- 1 Packet of Active Dry Yeast
- For the pizza:
- 1 Small Butternut squash, peeled and sliced
- 1 Onion, peeled and sliced
- 1 Bunch of Collards, washed and stems removed
- 2 Cloves of Garlic, diced
- 2 Pears, peeled and sliced
- 1 Cup of Chicken Broth
- 1 Lemon
- 8 Ounces of Goat Cheese
- Salt and Pepper
- Olive Oil
- Parmesan to finish
- Start by making your pizza crust.
- In a small bowl, pour in the warm water and sprinkle over the yeast.
- Allow to sit and bloom for five minutes. It should smell like yeast and have bubbles.
- In a mixing bowl, combine the remaining ingredients and pour in the yeast mixture.
- Kneed by hand until the dough forms a smooth ball. If the dough is too dry, add more olive oil a teaspoon at a time.
- Coat the dough in olive oil and place in a bowl. Allow to rise, covered, for at least one hour or until doubled in size.
- While the dough rises, prep your pizza.
- In a small mixing bowl, combine goat cheese, diced garlic, lemon juice, and the zest from the lemon. Mix until combined. If the mixture is too stiff you can add a tablespoon of olive oil to loosen it. Set aside until ready to use.
- Preheat the oven to 425 degrees Fahrenheit.
- Coat the butternut squash in olive oil, salt, and pepper and roast for 20 minutes.
- Once roasted, remove from the oven and set aside.
- In a small pan, heat olive oil over medium-high heat until rippling.
- Sauté your onions and collards until golden brown. Once caramelized, pour in the chicken stock and reduce the heat to medium. Salt and pepper as needed.
- Cook the vegetables in the stock until the stock has dried up. Once cooked remove from heat and set aside.
- At this point your pizza should be risen.
- Gently remove the dough from the bowl and form into the shape of your pizza.
- Place the dough on a sheet pan, then drizzle with olive oil, and sprinkle on salt and pepper.
- Evenly spread on the goat cheese mixture.
- Layer on all your vegetables and the pears.
- Bake the pizza at 425 degrees until the crust is golden brown on the edges. Approximately 20-30 minutes.
- Finish the baked pizza by generously grating fresh parmesan over the top.
© 2020 Copyright epicuropedia
Thanksgiving is over, fall is coming to a swift end, and I am so tired of only seeing sweet pumpkin recipes. So many holiday flavors are only used in sweet applications. I too am guilty of making more sweets than savory items.
I decided to challenge myself…and I also had some leftover gourds from my thanksgiving decorations. Why not try to take a commonly used sweet ingredient and make it savory. Who needs another pumpkin pie variation. Making a different recipe requires holding back on the addition of sugar and jamming in savory ingredients. The result is a super hearty and warming pumpkin soup with beans and chicken sausage.
My recipe is extremely simple and extremely flavorful. Perfect for the few chili nights we get here in Savannah. It is also a bendable recipe. You can use any type of bean you prefer. You can use canned or make your own. I used chicken sausage as the protein, but feel free to add in ham, bacon, or anything else.
Also, I added topped the finished soup with some toasted pumpkin seeds for good measure.
- 4 Cups of Peeled and Chunked Pumpkin
- 2 Cloves of Garlic, diced
- 2 Cups of Chicken Stock
- 1 Teaspoon of Paprika
- 1/2 Teaspoon of Turmeric
- 1/4 Teaspoon Red Pepper
- 1 Can of Black Beans, drained and rinsed
- Salt & Pepper to Taste
- The Seeds from Pumpkin
- 3 Links of Chicken Sausage
- First roast your pumpkin.
- Evenly coat with olive oil, season with salt and pepper, and roast at 425 degrees Fahrenheit for approximately 30 minutes.
- In a saucepan, combine roasted pumpkin, garlic, chicken stock, paprika, turmeric, red pepper, and a pinch of salt and pepper.
- Brink the chicken stock to a low boil, then reduce to a simmer.
- While the stock is heating up, roast your pumpkin seeds.
- Evenly coat cleaned pumpkin seeds with olive oil, salt, and pepper.
- Spread thinly onto a baking sheet and roast at 425 degrees for 10 minutes or until lightly golden brown.
- Set aside after roasting.
- Once the garlic in the pot is fragrant, remove the pot from the heat.
- Puree the ingredients together until smooth. Add more salt and pepper if needed.
- Put the pot back onto the stove, over medium-low heat.
- Pour in the black beans.
- While the beans heat up, sear the chicken sausage.
- In a skillet heat olive oil over medium-high heat and sear the sausage until golden brown.
- Serve the finished soup by topping each bowl with sliced sausage and roasted seeds.
© 2020 Copyright epicuropedia
After reading the title, you may be asking yourself–what the heck is burnt cinnamon? When I first heard of it, I thought the same thing. Of course I was curious to know what it tasted like, so baking time ensued after a short deliberation on how to use it.
I will say this–making burnt cinnamon is one of the easiest things ever. You literally take a cinnamon stick, place it on a sheet pan, and torch it with a brulee torch. Voila! You have burnt cinnamon.
Charring the outside changes the flavor of the cinnamon. It mellows it out and adds roasted chocolatey notes. It only changes the flavor slightly, so you can use it in any recipe that calls for cinnamon.
I am hooked. I will probably forever char my cinnamon before adding it to a recipe.
After it is charred you can grate it yourself, or steep in it milk to transfer the flavor. For this recipe I did both.
Since the air is so crisp and cool out, completely unlike the low country, I wanted to use a few falls flavors. Do not get me wrong, I love pumpkin but I wanted to stay clear of it as a fall flavor. Maple seemed ideal, and would be easy to impart into any recipe as the sweetener.
I created these tiny cakes by baking them in a maple leaf cake mold. You can bake the batter in any miniature cake mold or bake the entire cake in a bunt cake pan. I recommend a bunt cake pan, if you go big, because the batter results in a denser cake.
Maple & Burnt Cinnamon Cakes
- 1 Stick of Butter, softened
- 1/2 Cup of Brown Sugar, packed
- 1/2 Cup of Maple Syrup
- 1 Cinnamon Stick
- 1/2 Cup of Milk
- 1 Egg
- 1 1/2 Cups of Flour
- 1/4 Teaspoon of Baking Soda
- 1 Teaspoon of Baking Powder
- 1 Teaspoon of Vanilla Extract
- 1/4 Teaspoon of Salt
- 1/2 Cup of Powdered Sugar
- Burn the outside of your cinnamon stick with a torch. Set aside to cool.
- Once cooled grate 1/2 teaspoon from the cinnamon stick and set aside.
- In a small saucepan, combine your milk and cinnamon stick. Bring to a low simmer then cover and let steep for approximately 15 minutes. Set milk aside to let cool before using.
- Preheat your oven to 350 degrees Fahrenheit, and prepare your cake pan by coating it in butter then flour. Be sure to shake out the excess flour.
- In your stand mixer, cream together your butter and brown sugar. Beat on medium for approximately five minutes or until light and fluffy.
- While the butter mixes, prepare your dry mix. In a bowl mix together your flour, baking soda, baking powder, salt, and grated burnt cinnamon. Set aside.
- In another bowl, whisk together your eggs, 1/4 cup of milk, vanilla, and maple syrup. Set aside.
- With the stand mixer on low, mix in 1/3 of your dry mixture. Next, mix in 1/3 of your wet mixture. Continue alternating between wet and dry, ending on the addition of the final 1/3 of your we mixture. Do not over mix.
- Pour your batter into the desired pan and level off. If using mini cake pans, only fill each one until 2/3 full.
- Bake your mini cakes for 20 minutes. For a full cake, it should take approximately 45 mintues to bake. To check doneness, insert a toothpick into the center of the cake and if it comes out clean the cake is baked.
- Remove the cake(s)from oven and allow to cool completely before glazing.
- To create the glaze, combine powdered sugar with 2 tablespoons of cinnamon milk. Whisk together until smooth, add more milk as needed if glaze is too thick. You want the glaze to resemble a thin paste.
- Glaze the outside of a large cake by pouring the glaze over the cake. For the small cakes, you can dunk the tops into the glaze.
© 2020 Copyright epicuropedia