Grilled Pizza

This was my first time trying pizza on the grill and it was a hit!  Quick, easy and so yummy!

Base
Naan (Indian flat bread) I picked up on a trip to Whole Foods, but pita, foccacia or any other flat bread would also work.

Toppings
I chose grilled veggies as a topping - eggplant, crookneck squash, zucchini, onions and green bell pepper.  Any topping will work, be sure meats are pre-cooked and if you prefer softer veggies, grill/cook them a little before putting them on the pizza.

Grilling Veggies

• Gently warm a little olive oil, add some sliced garlic and your favorite herbs (I used oregano and fresh basil).  Once the oil is infused, you can baste your veggies before grilling.  (If you are in a hurry, you can just add a little garlic powder instead of fresh garlic and skip the warming or just use plain olive oil - it is still yummy.)
• Slice the veggies lengthways about 1/2 inch thick.  Keep the slices large to avoid dropping through the grill.
• Lightly drizzle infused olive oil over the veggies and rub to evenly coat surface.  This not only imparts flavor, it keeps the veggies from drying out and from sticking to the grill.
• Optional - sprinkle with salt and pepper to taste.
• Place veggies on grill, keep an eye on them zucchini and eggplant go from perfect to burnt very quickly.

Assemble the Pizza

• Cut your veggies to your preferred topping size - small dice to large slices.
• Apply sauce to bread base - tomato sauce, olive oil, alfredo
• Add toppings and cheese
• Place pizzas on grill

• Keep the fire low to avoid burning the bottom of the crust faster than you melt the cheese. 
• Place the pizzas on the grill and close the lid.
• Check the bottom of the crust after about 5 minutes, if you find a hot spot,  move that pizza to another spot on the grill.
• Once the cheese is melted and the crust is "grilled", it is time to eat!

Slow-Cooked Lentils

This is a great quick and economical meal.  It is not the most beautiful dish (especially if you let the lentils become over-done), but it is delicious.  This makes about 7 one cup servings.

16 ounces lentils (approx. 2 heaping cups)
1 medium onion, chopped
1/2 cup chopped celery
2 garlic cloves, minced
1 cup chopped carrots
1 can diced tomatoes (I like the fire roasted)
3 cups chicken broth (can substitute water or beef broth)
1 cup diced sausage (can substitute ham or leave out for vegetarian meal)
salt and pepper to taste (if using broth and sausage or ham, do not add additional salt)

Combine all ingredients in slow cooker, cover.
Cook on high for 4 - 5 hours.
At 4 hours check for doneness and, if necessary, add additional liquid if it has been absorbed by lentils.

Serving suggestions:

• Serve with a chunk of good quality bread.
• To make a complete protein, serve over rice (white or brown).

Variation:

• Add a few teaspoons of chili powder to make lentil chili.

Pumpkin Penne

September 29th is Pumpkin Day!!  One of my favorite foods.  I thought you might like trying pumpkin in a different way.  We will be having this for dinner tonight followed by pumpkin pie.  I will try to add a picture to the post after dinner.

Pumpkin Penne

1 12 ounce box whole-wheat penne (you can substitute your favorite pasta)
1 tablespoon olive oil
1 shallot, finely chopped (can replace with 1/4 cup onion or 1/2 teaspoon onion powder)
1 1/2 cups low-sodium chicken broth
1/2 cup fat-free evaporated milk
1 15 ounce can pumpkin
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon pepper
Fresh parsley, chopped
1 1/2 ounces Parmesan cheese, grated

• Cook pasta according to box directions, drain and return to pot.  Cover to keep warm.
• In saucepan, heat oil on medium.  Add shallots, coook and stir until tender, about 3 minutes.
• Whisk in broth, evaporated milk, pumpkin, spice, salt and pepper, bring to a boil and reduce heat to low.
• Simmer uncovered for 4 minutes, stirring occasionally.
• Toss pasta with sauce.
• Top individual servings with parsley and parmesan

Mock Oyster Dip

I loved this dip as a child and it was the only food I craved while pregnant (guess it was the broccoli)

4 packages chopped broccoli, cooked and drained
1 8-ounce can mushroom pieces (to use fresh mushrooms see below)
Salt and red pepper
2 cans cream of mushroom soup
1 roll garlic cheese, sliced
1 bunch green onions
1 stick butter

Sauté green onions in butter.
Add soup; when hot, add cheese and melt.
Add broccoli and mushrooms.
Salt and red pepper to taste.

Best when hot. Serve with your favorite chips.  I also like dipping veggies in this dip.

If using fresh mushrooms - slice (and lightly chop for small pieces) fresh mushrooms, then saute' with the green onions until soft and cooked through.
 
Kraft garlic cheese roll is impossible to find.  You may substitute with Velveeta and some diced jalapenos or check the deli cheese case for a similar substitute.

Butternut Squash Risotto

This was the first time I ever cooked with butternut squash or made risotto, but it will not be the last.  This was really yummy and creamy and wonderful.

You will have several things going at once - squash roasting in the oven that needs to be stirred every 10 minutes, near constant stirring of the risotto on the stove and toasting of the walnuts - this will be much easier with another person to help (or at least keep kids occupied, phones answered, etc.) so you are not far from the stirring for long because the risotto will stick to the bottom of the pot if it goes unstirred too long.  The stirring would be a great job for an older child so you can focus on the squash and nuts (I burned over-toasted my first batch of walnuts).

I made a few alterations -

• dried herbs (use 1/2 of the recommended fresh quantity)
• vegetable broth
• no mushrooms (DS is anti-mushroom at the moment)
• it took more broth than stated in the recipe, so have some extra on hand

Recipe adapted from the September/October 2010 issue of Clean Eating magazine

Butternut Squash Risotto

Butternut Squash Risotto with Walnuts

INGREDIENTS

3 cups peeled, diced fresh butternut squash

EVOO or olive oil cooking spray

Sea salt and pepper to taste

4 cups low-sodium organic chicken broth

1/2 cup onion, diced

1 tablespoon EVOO

8 ounces mushrooms, sliced (2 cups)

1 tablespoons garlic, minced

1 cup arborio rice

1 tablespoon fresh thyme (I used dried)

1 tablespoon fresh sage, minced (I used dried)

1/2 cup fresh or frozen peas (thawed if frozen)

1/4 cup shredded fontina or Parmesan cheese

2 tablespoons chopped walnuts, toasted

DIRECTIONS

1. Peel squash with vegetable peeler and dice.
2. Toss squash in EVOO, season with salt and pepper.
3. Roast squash rimmed baking sheet in a in 425 oven for 20 - 35 minutes, stirring every 10 minutes.
4. Bring broth to a simmer in saucepan and keep warm.
5. Saute onion in 1 tablespoon of EVOO over medium-high heat for 3 minutes.  Add mushrooms and saute until they start to soften, about 5 minutes.  Add garlic and saute for 1 minute more.  Add rice and stir to coat with oil and vegetables.
6. Add 1/2 cup of warm broth; simmer ans stir until liquid evaporates, about 2 minutes.
7. Add another 1/2 cup of warm broth, simmer, stirring occasionally, until liquid is almost all evaporated.
8. Continue adding broth 1/2 cup at a time, allow to simmer until liquid is evaporated.
9. Taste rice after 3/4 of the broth has been added.  Rice is done when it's tender but still slightly firm and white in the very center (not chalky).  Continue adding broth until only 1/2 cup remains.  (Add more broth to warm if necessary -- I needed an extra one cup of broth).
10. Add thyme, sage, peas and chees to pan with last 1/2 cup of broth; stir until cheese melts.
11. Remove pan from heat before all liquid is absorbed.  Gently fold in cooked squash and walnuts.
12. Season with salt and pepper and serve warm.