Butternut Squash & Kale Pita Pizza
Posted: May 16, 2012 Filed under: The Smart Cookie Cook | Tags: butternut squash, dinner, food, healthy, kale, pizza 10 Comments »
It’s kind of funny looking, isn’t it? This Butternut Squash & Kale Pita Pizza looks more like a work of art than it does food. You have to admit though, it does appear quite intriguing. The harvest orange of the squash and the fresh green of the kale compliment one another beautifully. But those gorgeous colors aren’t all this “pizza” has to offer; it’s delicious too. I know it seems a bit out of the ordinary, but once you take a bite, you’ll realize how beneficial it is to branch out every now and then.
I love the sweetness that oven-roasting induces, so the first thing I did when preparing this colorful meal was roast the squash and garlic up good. I added the kale during the last couple of minutes, which wilted it down and crisped it up slightly like kale chips. Then I pureed the squash and garlic with just a few drops of olive oil until smooth and creamy. Think mashed potatoes, but with squash. I had to stop myself from just eating the sweet roasted garlic and squash puree all on its own.
Once I got myself under control, I spread the puree onto a pita, topped it with light mozzarella cheese, and baked it until the pita was golden brown and the cheese was good and melted. The crowning touch was a handful of the crisp kale. Then I sliced it up and happily devoured the whole thing. But I had not an ounce of guilt since this is so darn good for me between the squash, the kale, and the whole-wheat pita.
Open up your mind to this pita pizza and experience the guilt-free bliss induced by the harmonious flavors and textures. Sweet, creamy squash with roasted garlic, crisp kale, and melted cheese all aboard a convenient handheld crust. How could you go wrong? Don’t hesitate another moment; make this pita pizza for yourself and be utterly amazed by the total tantalizing experience.
A Few Tips Before You Get Cooking:
- Don’t like squash? Sweet potatoes would work just as well.
- Double, triple, etc. the recipe as necessary to feed a family. This is a great weeknight meal.
- Parmesan cheese works equally well in place of the mozzarella.
Butternut Squash & Kale Pita Pizza
By The Smart Cookie Cook
Ingredients:
- 2 cups chopped butternut squash (the smaller you chop, the quicker it’ll roast)
- 3 cloves fresh garlic
- kosher salt
- pepper
- 1 generous cup fresh kale, roughly chopped
- 1 whole wheat 60-calorie pita (like Joseph’s)
- 1-2 tsp. olive oil
- pinch red pepper flakes
- 1 light mozzarella cheese stick (like Sargento) OR 2 tbsp. parmesan cheese
Directions:
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil & spray with nonstick cooking spray.
- Spread the squash and garlic out in an even layer. Lightly spray the squash with nonstick cooking spray. Sprinkle with salt & pepper to taste. Roast for 10 minutes then stir and add the kale. Roast for another 5-10 minutes, or until kale is wilted and squash is tender. Leave oven on.
- Meanwhile, pull the cheese into strings. Chop until it resembles the size of shredded cheese. Set aside.
- Let veggies cool for 5 minutes and separate kale from the squash and garlic. Add the squash and garlic to a food processor. Pulse until pureed and smooth. Stream in the olive oil while pureeing, 1 teaspoon at a time, until it reaches desired smoothness.
- Line a small baking sheet with aluminum foil and spray with nonstick cooking spray. Place the pita on the tray and spread the butternut squash puree on top in an even layer. Sprinkle with cheese and red pepper flakes then bake for 10 minutes, or until crust is golden and cheese is melted. Top with kale and enjoy.
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Garlic Bread Pizza
Posted: May 15, 2012 Filed under: The Smart Cookie Cook | Tags: cheese, dinner, easy, food, garlic bread, pizza, Recipe 12 Comments »
If pizza was a man, we would totally get married.
I’m so in love with pizza; it has looks and personality. Just one glance at a good cheesy pizza, and I start to drool. But then I take a bite and I’m like, “Oh my god, you’re delicious too!” Pizza has got it all. Now if only I could find me a man like that…
This Garlic Bread Pizza? I’d marry it. The crust is buttery and full of garlicky, herbilicious flavor. Then it’s topped with that zesty sauce and gobs of melty mozzarella cheese. Show me a man this delicious, I beg you. Okay, so Chris Hemsworth is pretty delicious, but I’m not even sure that he could satisfy me quite like a slice of this good and garlicky pizza.
I’m not playing around here; this pizza is blanketed in tons of stringy, delicious cheese. Sure, a little bit of cheese is good, but a lot of cheese is better. That’s the best thing about making pizza at home; you don’t have to worry about skimpy toppings. You’re in control of your own pizza destiny.
If average pizza is awesome enough as is, than this pizza with extra cheese and a supremely flavorful garlic crust is extraordinary. If you’re a pizza fan like myself, I implore you to give this pie a try. It’s stupidly simple, but equally delicious. Don’t be surprised if you wolf down a few more slices than you intended.
After all, love makes you blind.
A Few Tips Before You Get Cooking:
- I know it seems like a lot of butter, but it’ll all soak up into that thick crust, never fear!
- If you aren’t going to make the sauce homemade, then by the best-quality sauce you can find.
- A little bit of parmesan would take this pizza up another notch.
- Looking for more pizza goodness? Try my AMAZING Tortellini Pizza!
- Use the best pizza crust or dough you can find. Don’t go cheap, or the taste and quality will suffer.
- You want a nice thick crust for this pizza.
Garlic Bread Pizza
By The Smart Cookie Cook
Ingredients:
- 1 thick pre-made pizza crust or pizza dough (store-bought or homemade & rolled out thick)
- 6 tbsp. butter (3/4 of a stick)
- 1 tsp. Italian seasoning
- 1 1/2 tsp. garlic powder
- 1 cup pizza sauce, homemade or good-quality store bought
- 3 cups shredded parmesan cheese (you may use less if you have a smaller crust, but no less than 2 cups)
Directions:
- Preheat oven to 400 degrees F. Place pizza crust/dough on a baking sheet and par bake for 8 minutes. It should be set but not browned. Remove crust from oven, but leave the oven on.
- Brush the butter onto the crust in an even layer. Evenly sprinkle with italian seasoning and garlic powder. Let sit for 2 minutes so the butter can soak in.
- Spread sauce over crust and sprinkle evenly with cheese. Bake for 10-15 minutes, or until cheese is melted and bubbly and crust is golden brown. Slice and serve.
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The Weekender: This Week’s Eats, Mother’s Day, & More
Posted: May 12, 2012 Filed under: The Smart Cookie Cook | Tags: dinner, food, Mother's Day, recipes 3 Comments »
This week, I completed my first year of college. You can applaud if you like; I’m quite proud of myself. There were many moments when I thought I just couldn’t do it, but I stuck it out. And through it all, I’ve been blog-blog-bloggin’ away. No matter how rough things got with my workload, I stuck with Smart Cookie. Maybe my priorities are out of order; college should probably be my main concern. But I have no passion for college, or the 75% useless fluff that I’m taught at college. My passion is food, making it, eating it, and of course, sharing it. So maybe, according to society, I should be more concerned with academics. Well, in my opinion, I should do what makes me happy.
Besides, I managed a 4.0, so I’d say I’m doing an okay job balancing both.
This week wasn’t just full of finals and freshman year completion, it was full of awesome food too. It was a particularly delicious week, if I do say so myself. Don’t believe me? Let’s take a look:
- Tortellini Pizza
Possibly the best pizza I’ve ever eaten. A crisp pizza crust is smothered in the most divine parmesan cream sauce on the planet then topped with tender cheese tortellinis, melted mozzarella, and fresh oregano. A-flippin’-mazing.
Read the rest of this entry »
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Healthy Cookie: Loaded Taco Bowl
Posted: May 10, 2012 Filed under: The Smart Cookie Cook | Tags: beans, dinner, easy, food, healthy, taco, vegetarian, veggie burger 7 Comments »
This is a vegetarian taco bowl. Why did I not mention that in the title? Because I know half of you will run away in fear at the mention of anything vegetarian. But I need you to trust me. I’ve never led you astray before. I give you my word that you will never be able to tell these bowls are vegetarian. And why is that? Because they’re packed with not one, but two kinds of protein!
First, we’ve got hearty, tender beans, an obvious component when we’re talking mexican food. Then, we amp up the protein with a chopped-up black bean veggie burger. These burgers are made by Morningstar Farms, and I adore them. They’re so delicious, you’d never know they came out of the freezer. And when the zesty black bean burger comes together with the beans, you get one hearty and filling bowl that could trick even the biggest carnivore into thinking there’s meat in it.
Now, we’ve still got to bring more to this fiesta; it is a loaded taco bowl after all. So, I added kickin’ taco seasoning and some melty cheddar cheese. Then, I bring in my secret weapon: salsa. This really kicks it up a notch. Plus, when combined with the cheddar cheese, it’s almost like queso. Finish this big bowl of taco goodness off with fresh, crisp lettuce and tasty little black olives. The whole heaping bowl is less than 300 calories, but you’d never know it. It’s just too filling and too delicious!
This is lick-the-bowl good. Don’t try to fight it; just let the flavor fiesta happen.
A Few Tips Before You Get Cooking:
- Use whatever kind of beans you prefer.
- Don’t like salsa? Use fresh chunks of tomato instead.
- Don’t let the single-serving recipe stop you from making this meal for your family. Just double, triple, etc. according to how many mouths you’re feeling. It’s a great weeknight family meal because it’s quick, delicious, and nutritious!
Loaded Vegetarian Taco Bowl
By The Smart Cookie Cook
Ingredients:
- 1 Morningstar Farms Black Bean Veggie Burger
- 1/2 cup kidney beans or black beans, drained and rinsed
- 2 tsp. taco seasoning
- 1/4 cup water
- 2 tbsp. salsa
- 2 tbsp. fat-free cheddar cheese
- 3/4 cup chopped lettuce (iceberg or romaine)
- 2 tbsp. sliced black olives, drained
Directions:
- Place the veggie burger on a microwave-safe plate. Microwave on high for 30 seconds then flip and cook for another 30 seconds.
- Spray a small pan with nonstick spray and bring to medium heat. Cook the veggie burger until golden brown then flip and cook the other side until golden brown, about 5 minutes per side. Remove from pan and cut into chunks.
- Meanwhile, pour the beans into another small pan over medium heat .Add the taco seasoning and the water. Stir to combine. Cook until hot and sauce thickens, about 10 minutes. If sauce gets too thick, add more water. Once beans are hot, turn off the heat. Add the salsa and cheese and stir until cheese is melted.
- Pour the beans into a bowl. Add the burger chunks and stir. Top with lettuce and olives. Enjoy!
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Chili Mac & Cheese w/ Roasted Squash & Beans
Posted: May 9, 2012 Filed under: The Smart Cookie Cook | Tags: beans, butternut squash, cheese, dinner, food, mac and cheese, Pasta, spicy, vegetarian 8 Comments »
You like mac and cheese, right?
Of course you do. What an absurd question for me to ask. And if you somehow don’t enjoy starchy pasta drenched in cheese, then don’t walk away just yet. We might still be able to make our friendship work. You see, this Chili Mac & Cheese w/ Roasted Squash & Beans is unlike any mac & cheese you have ever experienced before. It’s going to alter everything you know about mac & cheese, but in a very good way.
First, we’ve got sharp cheddar and tangy parmesan cheese in a creamy sauce. That’s where traditional stops and zesty takes over. The sauce is laced with some seriously kickin’ spices, like in your favorite tacos or chili. All of a sudden, we go from ho-hum cheese sauce to holy-crap, this is one cheesy fiesta!
You see, this ain’t no side dish; it’s a full balanced meal. We invited beans to this flavor party, not only making the dish heartier, but amping up the mac with protein. Then, guess what? We’re oven-roasting butternut squash to bring out its sweetness and inviting it to the party too. So, you’re getting vitamins from that nutritious but delicious squash, plus tons of protein from both the pasta and the beans. The amount of benefits in this comforting mac and cheese makes you feel less guilty about eating it. Yes, you’re indulging in cheese-covered pasta, but you’re also consuming a well-rounded meal with a lot of nutrition. Let’s not forget that it’s also super hearty and satisfying. There is no other mac on the planet that will fill you up this well.
Of course, we have to crown this pasta with a final blanket of cheese, pepper jack to be exact. It’s that one final kick to really crank up the spice factor. So let’s review: an abundant amount of creamy, cheesy sauce full of zesty flavors, sweet roasted butternut squash, tender beans, and a layer of melty pepper jack cheese. Somebody call the fire department; this mac is on fire!
Forget boring mac and cheese and try this 3-cheese, kicked up, bulked up version instead.
A Few Tips Before You Get Cooking:
- This is a great meal for the winter. It’s hearty and comforting.
- Don’t like squash? Go for sweet potatoes instead!
- I love kidney beans, but you could use any kind in this.
- Always go for sharp cheddar as opposed to mild. It’s got much better flavor.
- I am a huge supporter of whole-grain/whole-wheat pasta. It’s got a great al dente bite naturally, plus so many health benefits!
- Make sure your pasta still has a bit of bite to it. If you over-boil it, it’ll be totally soggy by the time it’s baked.
- You can forgo the pepper jack for monterey jack instead.
Chili Mac & Cheese w/ Roasted Squash & Beans
Adapted from Rachael Ray of Food Network
Ingredients:
- 4 tablespoons butter, plus more for the casserole dish
- 1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)
- olive oil, for drizzling
- Kosher salt and freshly ground pepper
- 1 pound whole grain rigatoni or penne
- 2 tablespoons chili powder
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 2 1/2 cups milk
- 2 cups shredded sharp Cheddar
- 1/2 cup shredded Parmesan
- One 14-ounce can kidney beans, rinsed and drained
- 1 cup shredded Pepper Jack cheese
Directions:
- Preheat oven to 425 degrees F. Lightly butter a casserole dish.
- Put the squash on a rimmed baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.
- Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.
- Meanwhile, melt the butter in a saucepan over medium heat in a large pot. Add the chili powder, oregano, cayenne, cumin, and garlic and cook, stirring, for 2 minutes. Whisk in the flour and cook for 1 minute, then whisk in the milk until lump-free. Bring to a simmer and cook until thickened, about 10 minutes. Add the Cheddar and Parmesan and whisk until melted.
- Add the pasta, squash, and beans to the pot with the sauce and stir until evenly coated. Transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 20 minutes. Uncover and bake until the top is browned and sauce is bubbling, 15 to 20 minutes more.
