A Simple Flatbreat Blue Cheese and Arugula Pizza

A SIMPLE FLATBREAD BLUE CHEESE AND ARUGULA PIZZA

 

 Not really a pizza but a wonderful snack, lunch or side to a soup for dinner. I paired it with a cup of Vegetable beef and barley soup for dinner.

 

Flatbread or also known as Lavish, is an unleavened bread originating from ancient times.

This is a plain flatbread that provides you with a canvas.  Paint it with all the myriad of vegetables, cheeses and sauce you come up with from your refrigerator and pantry.  This is what I came up within a few minutes. 

I really am impressed with this bread. It is thin and become crispy when baked or rolled wonderfully to make all kinds of sandwiches.

1 Flatbread

Handful arugula

¼ sliced red pepper

5 grape tomatoes sliced

2 ozs crumbled blue cheese

1 tablespoon olive oil

Layer the vegetables and cheese on the flatbread. Drizzle with olive oil and bake 625 for 5-6 minutes until the cheese is melted and the flatbread is crispy.

TIPS:

·        Drizzle the bread with olive oil and toast as a side to any meal. Certainly less calories than a fat big dinner roll.

·        Sprinkle with garlic and cheese and make a thin garlic bread.

·        Make rolled sandwiches with the bread.

·        Flat bread comes in all kinds of grains and flours, so checkout your options.

·        PS:  I bought this flat bread.. but on another blog I promise to make it as it is so EASY!

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Fabulous Easy Split Pea Soup With Ham

FABULOUS EASY SPLIT PEA SOUP WITH HAM

     Carving a hearty, healthy good soup? You know one of those “stick to your ribs” soup.

This is a fast and easy soup to put together. It will take an hour to simmer and needs a bit of stirring occasionally, but even the worst cook can’t ruin this simple recipe.  Remember we use SPLIT DRIED peas in this, not fresh peas (that is another recipe).  Back about 500-400 BC, the Romans and Greeks cultivated this legume.  The mention of pea soup being served in the streets of Athens has been found through-out history dating that far back.

1 Package dried split peas

1 onion diced in small pieces

3-4 garlic cloves minced finely

2 medium carrots shredded

1 ½-2 cups chopped finely ham sliced/pieces

¼ cup olive oil

10-12 cups chicken or vegetable broth (ready label on the package as different makes require different  Amounts of liquid

2 bay leaves

1 tablespoon coarse salt

Lots of pepper to taste

Heat the oil and sauté the onion and garlic for about 4 minutes.  Add the Carrots and heat for another 2 minutes. Add everything else and simmer for one hour until the peas get mushy and all the soup has thickened nicely. Stir frequently.

Tips:

·        It is best to put the whole Ham bone with meat around the bone, in the soup, verses the diced ham pieces.  The above recipe can make things easier for you when you have leftover ham, ham steak or even thickly sliced pieces from the deli!

·        We even drizzle more olive oil on the top just before serving.

·        Oyster crackers, crackers, a slice of crusty bread or croutons are great to serve with your bowl.

·        Make sure you remove the Bay leaves before serving.

·        The carrots add sweetness and the good amount of olive oil offers the right amount of fat and smooth rich taste.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

GREEK SPINACH AND LEEK PIE

GREEK SPINACH AND LEEK PIE

16 oz (2 bags)of spinach

3 large leeks

1 tablespoon olive oil

¼ cup fresh dill chopped

7.5 oz low fat ricotta cheese (1/2 of a small container)

3 ozs Crumbled Feta (give or take)

2 eggs beaten

1/2 teaspoon salt

Black pepper to taste

10 sheets of Filo dough

3 tablespoons melted butter

Preheat oven to425 degrees.

Slice the long leeks in fourths lengthwise.  Slice into pieces up to the very dark green of the leek.  Scoop into a colander and insert to a bowl full of water (where water keeps leeks floating).  Then let the leeks float to the top and scoop out with a colander. Dry on paper towels or if you have time to air dry –just by sitting in the colander.

 

      

 

In a hot saute pan (need one large enough to hold all the raw spinach, which will wilt to less than half their bulk, heat the olive oil and place spinach and leeks into the pan and cook on medium heat (always stirring) until all almost wilted, then add garlic and sauté 4 more minutes.  Let cool by placing in a colander (over a bowl) and sit to drain.

Mix the cheeses, eggs and dill and salt and pepper in a bowl. When the spinach/leek mixture cools incorporate the both. Set aside.

In a 9 inch square glass baking dish - brush with a  little melted butter. Layer filo sheets one by one in opposite directions across the dish allowing sheets to hang over the edge – BUT always brush each layer first with melted butter. Layering 4 sheets – 2 in each direction.  Fill with spinach mixture.  Add 3 sheets just to fit in the middle (do not drape) and then crisscross the rest of the sheets one by one/(ALWAYS BRUSHING WITH MELTED BUTTER EACH LAYER)

Score the top into the size pieces you like and brush top with butter.  Bake at 425 degrees for 35-40 minutes and all is golden brown.

 

 

 

TIPS:

·        If you keep the water from the drained spinach, try it in your healthy smoothies in the morning.

·        Reheating soup:  It gets very thick as it cools. Add a bit of water to reheat .. see how much you need in small increments. 

 

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

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Creamy Shrimp, Spinach and Tomato Pasta

Creamy Shrimp, Spinach and Tomato Pasta

 

Shrimp are an excellent source of protein, good source of calcium, iron and are low in fat.

 

 

 

  Spinach is also low in Saturated Fat, very low in Cholesterol, and it is also a good source of Niacin and Zinc, a very good source of Dietary Fiber, Protein, Vitamin A, C, E, K,  B6, Folate, Calcium, Iron,; to name a few. Both are very healthy choices. I added just a little low fat cream cheese to help make a creamy sauce. I used boxed spinach and did not drain it or squeeze it dry.

 

 

 

 So in general this is pretty healthy if eaten with small amount pasta and better yet with whole wheat pasta.

 

8 ounces uncooked pasta of choice

1 pound peeled and deveined shrimp (size as you like or find inexpensive)

1/4 teaspoon each salt and pepper

2 tablespoons olive oil 

1/4 cup finely chopped onion

1 ½ teaspoon minced garlic (less if you wish)

½ cup pasta cooking water (at end if needed)

2 tablespoons lemon juice 

1 package chopped spinach

1 cup cut tomatoes of choice

4-6 ozs low fat cream cheese

2 tablespoons capers 

Cook pasta according to package directions. Drain.

While pasta cooks, sprinkle shrimp with salt and pepper. Set aside.

Heat oil in a large pan over medium-high heat and add onions and garlic; sauté for 2 minutes; add the spinach and tomatoes and sauté for 5 minutes. Add cream cheese and cook another 3-4 minutes stirring so all melts and blends. 

Add shrimp just before pasta is done and simmer for 3-4 minutes. (If you use very large shrimp you need more time but I used the tiny baby ones that I found on sale!) Add the pasta water if sauce is too thick.

Add the Shrimp

 

Stir in the pasta into the sauce and toss to coat well.

TIPS:

·        Add mushrooms, roasted pepper, nutmeg and even pine nuts in a combination that strikes your palate.

·        Change the cream cheese to Feta (won’t melt as well but will be tasty) and add 2 tablespoon of Ouzo or an anise liquor.

·        Garnish with Parmesan cheese and red pepper flakes; yes cheese but only if you like.  There is an unspoken rule to never add cheese to fish and pasta, but this already has cream cheese.

·        I used tiny shrimp (lots) as they were on sale and great for sauces.   Increase cooking time of the shrimp as they increase in size.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Chicken with a Greek Twist!

CHICKEN WITH A GREEK TWIST

I wanted to make a trim weight conscience meal using chicken and came up this by finding and dumping a bunch of great Mediterranean style toppings.  It really was good and I know I will do this again.

1 tablespoon olive oil

2 chicken breasts butterflied

10-15 Calamata olives

¼ cup capers

10 pieces marinated artichoke hearts

2-3 ozs of crumbled feta cheese

10 grape tomatoes cut in half

1 lemon juiced

2 tablespoons basil pesto

1 clove garlic minced

Red pepper flakes

Salt and pepper

1 tablespoon olive oil

Handful fresh parsley

Take the chicken breasts and butterfly them (cut in half ¾ the way through.

 Heat frying pan and pour in olive oil.  Brown chicken and turn over. Top with the rest of the ingredients.  When spooning out the capers and artichoke hearts take a bit of the oil/juice they are packed in and place in pan to become the juice to cook the chicken.

I served it with a simple salad and red roasted Potatoes

Simmer covered for 8-10 minutes depending on the thickness of the breasts.

Tips:

·        Add some spinach and dill and remove the pesto.

·        Serve plain with side dishes or on pasta and would be good cold on lettuce tossed with a little vinegar and oil.

·        I had these things on hand but you can add or delete items as to what you have in your refrigerator and cabinet. ie: roasted red peppers, anchovies

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand

Alexandra's Curry Butternut and Apple Soup

Curry Butternut Squash Apple Soup

This is a meal in itself

 

So the Dump cook is learning clues to good cooking from friends and daughters.  Cooking gets everyone excited to experiment and to try new things.  Here is a new vegetable that I just love which is recently new to my table. 

 I was never brought up eating Squash in any form.  What a shame, just a thing, as my mother never cared much for squash and I knowing their wonderful taste, I did not pass the dislike onto my children.  And now my kids on their own are discovering squash and helping me discover it in a new ways.  Thank you Alexandra for this one.

 My kids eat the bounty of the earth and squash of all kinds play a roll. Butternut Squash….my goodness what a great vegetable.  I started using it just recently.

This soup adds a sweet yet tart flavor that is amazing. I learned from Alexandra (daughter) about this recipe which I tweaked. But her Balsamic vinegar gives it a kick to outdo all.

This is really a simple and fabulous soup!  Please do try to make it as I know you won’t be disappointed!

1 Butternut Squash peeled and cut in chunks

1 small onion cut in 4^th’s

2 green apples cored cut in 1/4^th’s

2 garlic cloves

2 tablespoons olive oil

3 cups chicken broth

1-2 tablespoons curry powder

 1/8 teaspoon red pepper flakes

1 tablespoon Balsamic Vinegar

Salt to taste (remember chicken broth will have salty)

Take the squash cubes, onion, apple and garlic cloves  and toss with the olive oil and roast at 435 degrees  for about 30- 40 minutes. It will depend on the size of the chunks.

Put all the Vegetables and rest of ingredients into a blender.  Puree away.

 

TIPS:

·        I bought pre skinned and cut in chunks squash

·        I added red pepper flakes to Alexandra’s recipe

·        Vinegar:  what a treat in this soup and also as the Greeks do, in all bean soups…REMEMBER

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

KASSANDRA’S TO “DIE” FOR VEGAN CHOCOLATE OAT COOKIES/BARS

KASSANDRA’S TO “DIE” FOR VEGAN CHOCOLATE OAT COOKIES/BARS

Chewy Goodness

I just the love the fact that my daughters have discovered the wonderful world of COOKING and experimenting in the kitchen. We chat often trading recipes and ideas and I want to honor Kassandra for this lovely recipe. I did tweak it a bit and under my tips below,  I will explain my changes and thoughts.

2.5 cups rolled oats

8oz semisweet chocolate chips

1 tablespoon instant espresso

1 cup butter (substitute w coconut oil about 2 tablespoons)

3/4 cup dark brown sugar

3/4 cup raw sugar

2 eggs (substitute flax seed water...1 tablespoon ground flax to 3 tablespoons water per egg)

¼ cup coffee

1 whole very ripe banana

2 tsp. vanilla extract pure

1 cup flour all purpose

1 cup whole wheat pastry flour

1 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1.5 cups chopped walnuts

Preheat oven 350F

Grease baking sheet.

Combine oats, chocolate chips, instant espresso, in food processor.   Blend until ground finely.

Combine that w flour, salt, baking soda and powder then set aside.

In another bowl cream the coconut oil and sugar. The add the egg substitute (if not vegan the eggs) and vanilla. Stir in walnut pieces.

 

 

 

 

 

 

 

 

 

 

  Drop by  spoonful on baking sheet and I suggest to push them down just a bit (keep each cookie ball an inch away from each other) and bake about 10 -14  mins.

 

 

 

 

 

 

TIPS:

·        The recipe did not have the banana or the ¼ cup coffee in it. But it needed liquid and Kassandra mentioned it to me, as she too added some coffee and Almond Milk and suggested the banana. 

·        I used the eggs and so mine was not vegan.  Do use her idea of the flax seeds/water instead of an egg for the vegan version. This was a new tip for me!

·        I have begun to use TRUVIA instead of sugar and substituted the proper amount, as per directions, for the brown sugar.  I used the raw sugar and did not substitute.  It was a great choice . One of the first times I used Truvia……YES try it.

·        This to me is more of a healthy cookie/bar. I think you could shape them like a bar and use them that way.  In fact I suggest that … but my husband would eat the whole thing and I can get away with one smaller sized cookie as a treat!   If you make bars adjust cooking time to be a bit longer.

·        Choose your items that are on hand... Remember that is my Moto... try cranberries, other nuts, dried fruits, coconut.. Be inventive!

Butternut Squash and Kale Lasagna

BUTTERNUT SQUASH AND KALE LASAGNA

Lasagna, a dish made with flat noodles, cheese and sauce, can be made with all kinds of fillings.  The most common being filled with a meat Bolognese sauce.  I decided to make one that would be lighter and less calories and came up with this lovely dish.

Puree

¾ cup water or vegetable broth

½ onion minced

20 oz butternut squash peeled and cubed

2 peeled garlic cloves minced

½ teaspoon thyme

1 jar of Marinara sauce of choice

1 pound kale 

9 lasagna noodles

1 container (15 oz.) part-skim-milk ricotta cheese

1/8 teaspoon ground nutmeg

2 cups shredded low fat mozzarella cheese

¼ cup Parmesan cheese

Preheat oven to 375°.

Heat 2 tbsp. olive oil in a pot over medium heat. Add onion and minced garlic; cook, stirring occasionally about 5 minutes. Add tomatoes, oregano, and 1/2 tsp. each salt and pepper. Reduce heat and simmer about 30 minutes. Set aside.

In pot add the broth, ½ onion, red or orange pepper, cubed squash and 2 garlic cloves. Simmer until squash is tender. Salt and pepper to taste. Add garlic cloves and toss squash mixture to coat with oil. Cook until soft, 10 to 15 minutes. Meanwhile, bring 3 qts. Salted water to a boil in a large pot.

Reduce oven temperature to 350°. Transfer squash mixture to a food processor and purée until smooth.

Tear kale leaves from center ribs and discard ribs. In large pot of boiling water boil leaves until soft. Drain and cool then squeeze out as much water as possible and chop finely. Salt lightly.

 Bring another pot of salted water to a boil. ( or use same water from the Kale) Add noodles and cook until tender to the bite, then drain and rinse.

In a bowl, mix ricotta, nutmeg, 1 cup mozzarella, and remaining 1/2 tsp. each salt and pepper.

At the bottom of a 9- by 13-in.place about 1 cup tomato sauce. Lay 3 noodles in a single layer over sauce. Top noodles with squash, spreading evenly. Sprinkle 1/2 of kale evenly over squash. Arrange 3 more noodles next; top with ricotta; then top with remaining kale and noodles. On the very top cover noodles with remaining tomato sauce and sprinkle with remaining 1/2 cup mozzarella and ¼ cup Parmesan cheese.

 Bake lasagna about 35-40 minutes. Let stand 10 minutes before slicing.

TIPS:

·        If you want to make a little homemade sauce try this: 2 tablespoon olive oil, 2 clove garlic, ½ onion minced, 2 cans (14 oz. each) crushed tomatoes , 1 teaspoon dried oregano , About 1 tsp. each salt and freshly ground black pepper, divided

·        I added hot pepper flakes before eating.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Roasted Tarragon and Fennel Whole Chicken

Roasted Tarragon and  Fennel Whole Chicken

Delightfully brown and full of juicy meat!

 FIRST OF ALL LET ME SAY I AM BACK!!! 

 

Blogger stopped uploading pictures and I was stumped.  After days of trying many options, I download the newer version of IE and boom.......I was up and working once again.

I usually make my wonderful Greek lemon roasted chicken and potatoes when I get a roasted chicken, but I wanted to change up the taste a bit.  Anytime you want an easy, fulsome and yet kind of elegant meal, think of a Roaster Chicken! They are inexpensive, very tasty and will feed at least four well and many dishes can be made after your first meal.  (i.e.: Soups, sandwiches, casseroles)

It a sample of cooking with simplicity!

1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry

Coarse salt and ground pepper

2 teaspoon tarragon

2 cloves garlic

3 stalks celery cut in thirds

3 medium carrots cut in thirds

1 fennel bulb cut in slices

1 lemon

1 tablespoon olive oil

8-10 red potatoes, any large ones halved.  (Figure 2 per person)

1 teaspoon extra-virgin olive oil

1/4 cup dry white wine (optional)

Heat oven to 400 degrees.

Remove the neck and liver/ heart stuffed inside the bird and rinse the chicken well.  Pat dry and salt and pepper the inside and out.

Place in a roasting pan the celery, carrots, garlic cloves and fennel.  

   

 

Place bird on vegetables- breast side up. Drizzle with tablespoon
olive oil and then squeeze the lemon all over and stick the lemon rind in the cavity.  Sprinkle with Tarragon and the wine.

 

Put the cut potatoes around the edges of the chicken. Roast for 30  minutes and pull out and baste with liquid (if pan is dry add some chicken stock or even a bit of water). 

Turn heat to 325 degrees.Roast again another 30 minutes until the skin is crispy, the button pops up or if you insert a knife between the leg and body and juices run clear.

 

TIPS:

·        To make sure even more juicy, place pats of butter infused with Tarragon between the skin and the meat by rubbing with your fingers. Does add a bit of calories!

·        I usually cover in foil for half of the cooking time and then finished uncovered.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Greek New Year Cake VASSILOPITTA

NEW YEAR CAKE   -  Vassilopitta

Finished Vassilopitta!

This bread is associated with Saint Basil’s Day, Greek (New Year’s day).  It is called Vassilopitta and is  baked with a coin inserted and served at midnight New Year’s eve. At midnight the sign of the cross is etched with a knife across the cake. The first piece is for God, next for the house (to bring good luck for the year) and then each member of the family and any visitors present at the time, by order of age from eldest to youngest Whomever gets the coin in their piece will have good luck all year around!

This is an easy version which does not use yeast and therefore, takes much less effort and time.

1 cup butter sliced in pieces

1 cup sugar

2 1/2 teaspoons baking powder

5 1/2 cups flour

1/4 cup cream or milk or orange juice

5 eggs (four used and the yolk of fifth for the dough  save white of the one egg

1 tablespoon zest orange

1 tablespoon brandy  (optional)

1/2 cup sliced almonds

 

Cream butter and sugar until nice and fluffy in the blender.  Sift the flour, baking powder, salt, together in a separate bowl.

to the creamed butter/sugar:  Add eggs, juice (or milk), rind, and dry ingredients and almonds. Knead dough in mixer with dough hook.  

All ready to bake

Spray  baking tin or pie plate with Pam .   Form dough into a large round and smooth to the sides of the pan. Take a Greek COIN and wrap in foil and insert the coin in the dough and smooth over the dough.  

 

Brush the top of the cake with the egg white. Bake at 350 degrees for about 35 minutes.

TIPS:

·        HAVE A HAPPY NEW YEAR EVERYONE!!!!    Good luck in getting the coin!

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!