Posts Tagged ‘easy’

4th November
2009
written by Steph

Bacon, Caramelized Onion, & Fig Pizza

Bacon, Caramelized Onion, & Fig Pizza

Ever since discovering the fresh pizza dough at Trader Joe’s, we’ve been into making pizza in a big way.  Prior to this, we were using the pre-rolled (and it would seem pre-baked) crusts from the deli section of Kroger that were kind of like chewy crackers, and were just not very good.  We could have made the dough from scratch, I realize, but as much as I love to cook, I don’t really do baking, and anything that involves dough and yeast… it makes me VERY uncomfortable.  Much better to just get the dough pre-done and worry only about rolling it out.  Of course, if you’re in the mood for thin crust, then you can always use a flour tortilla, which is something we’ve also done quite frequently in the past, and it works out quite well, provided you’re not using a lot of wet/soupy ingredients on your ‘za (as there’s nothing particularly wet about the ingredients used in this pizza, it would be a great candidate for the thin crust treatment).  And yes, in Nashville, homemade pizza is really the only way to go, as there is really a dearth of good pizza places here.  It is sad, and you can be sure that we will go overboard on correcting our lack of pizza in our life when we visit New York City next week! I admit that I came up with the idea of this pizza all on my own on one very hungry day, but as with most things, if you input them into Google, you find that others have thought of it before.  I offered up a potential recipe for you guys to follow in the Week 1 Mealplan post through such a search strategy, but pizza is so easy, I didn’t bother following one for this. (more…)

2nd April
2009
written by Steph
Lemon-herb roast chicken, poached asparagus, and gorgonzola squash & apple bake

Lemon-herb roast chicken, poached asparagus, and gorgonzola squash & apple bake

I don’t know about you, but to me, Sunday nights always mean a slightly more elaborate dinner.  Generally I devote the time on Sunday to prepare a meal I wouldn’t necessarily have time to prepare during the week, one that might involve a little more effort and care.  The bonus with these kinds of meals is that they not only taste delicious, but they also tend to lend themselves to plenty of leftovers, which makes preparing lunch on Monday morning just a little less painful. One of the best things to make for Sunday dinner, in my opinion, is a roast (whether it be chicken, lamb, pork, or beef).  These tend not to be all that difficult to prepare (even if they sound daunting, they’re not!); the issue with roasting meats is simply that it tends to take a fair deal of time.  Sometimes we circumvent the cooking process by purchasing a pre-roasted chicken at Sam’s Club, but roasting your own chicken is super simple, not too expensive (you get a lot of meat for about $7), and delicious!  A few Sundays back, I did a roast dinner where I prepared a lemon-herb roast chicken, accompanied by two sides: poached asparagus, and something of my own creation, a gorgonzola squash & apple bake.  The chicken was heavenly, but rather than focusing on that portion of the meal (it was simple: I sprinkled the cavity of my chicken with various dried herbs (rosemary, thyme, oregano, salt, parsley), and then I stuffed it with many cloves of garlic and a lemon cut in half.  Then I rubbed it with olive oil, seasoned the outside with salt and pepper, and set it to cook at 400°F for about 1.5 hours, when a thermometer in the breast reached 170°F.  Voila!  Perfect, easy, juicy roast chicken!), I’m going to go through the special side I, Tony was absolutely over the moon for.  Without question, it was his favorite part of the meal.  It was savory and sweet, and completely thrown together, so it’s practically fool proof! Ingredients
  • 1 butternut/acorn squash, peeled and cut into medium-sized cubes (maybe 1.5 inch cubes?  Not too small, but not so big they won’t fit in your mouth!); I used an acorn squash BUT I would highly recommend you use a butternut squash, because acorn squashes are all bumpy and grooved and are hell to peel!
  • 1 – 2 apples, cored, and cut into comparable size (maybe slightly smaller?) chunks; we always have Fuji apples on hand, and they worked well enough, but you might prefer something a little tarter like a Granny Smith, and that’s fine too!
  • 3 tbsp of brown sugar
  • olive oil
  • salt and pepper
  • 1/3 cup of gorgonzola cheese (or thereabouts… I didn’t measure)
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