Feeds:
Posts
Comments

Spinoccoli Pizza

May 8, 2012 by kristineskitchen

I can’t believe I waited so long to try this pizza. With how often we eat homemade pizza in our house (pretty much weekly), I definitely should have tried this recipe sooner. I’ve wanted to ever since I first saw it posted on Annie’s blog, which was over a year ago. Well, now that I’ve tried it, I can say with certainty that I will be making it again soon, and often.

It’s amazing how such a simple combination- a little bit of white sauce, some tiny pieces of broccoli (which roast up beautifully as the pizza cooks), a bit of spinach and some cheese- can produce such a delicious pizza. But you don’t have to take my word for it, try it for yourself. Just try not to wait as long as I did before you really do!

One year ago:  Lemon Ricotta Pancakes with Blueberry Sauce and Dulce de Leche Cupcakes

Spinoccoli Pizza

Printable Recipe

Makes 1 pizza

Ingredients:

For the white sauce:

  • 1 tbsp. butter
  • 1 tbsp. flour
  • 3/4 cup milk (I used 2%), cream, or half-and-half
  • 1 clove garlic, smashed
  • Salt and pepper, to taste
  • 6 tbsp. freshly grated Parmesan cheese

For the pizza:

  • Pizza dough
  • Olive oil, for brushing
  • 1/2 cup packed baby spinach leaves, torn
  • 1 cup very small broccoli florets
  • 2 oz. shredded mozzarella cheese
  • 2 oz. shredded cheddar cheese
  • Grated Parmesan

Directions:

  1. To make the white sauce, melt the butter in a small saucepan over medium-high heat. Whisk in the flour and cook, whisking constantly, until bubbling and light golden, about 1 minute. Whisk in the milk or cream and garlic, and season with salt and pepper to taste. Cook, stirring frequently, until the mixture thickens and bubbles. Remove from the heat and whisk in the grated Parmesan until completely melted and smooth. Discard the garlic clove. (Note: This will make a bit more sauce than you need for the pizza.)
  2. To make the pizza, preheat the oven with a pizza stone inside at 500 degrees F for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Place dough on a sheet of parchment paper, placed on a baking sheet (for easy transfer to the pizza stone). Lightly brush the outside edges of the crust with olive oil. Spread a thin layer of the white sauce over the dough, leaving a border clear around the edge for the crust. Sprinkle the torn spinach leaves over the white sauce. Evenly distribute the broccoli florets over the dough. Sprinkle on the shredded mozzarella and cheddar cheeses. Finish with additional grated Parmesan, if desired.
  3. Reduce the oven temperature to 425 degrees F. Transfer the pizza on the parchment to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes. Remove from the oven and let cool slightly before slicing and serving.

Source: Annie’s Eats.

Posted in Main Dish, Pizza | Tagged | Leave a Comment »

Introducing our baby boy

May 3, 2012 by kristineskitchen

I’m excited to announce that our beautiful baby boy, William, arrived last week.  He is the sweetest little guy and we are completely smitten with him.  We are so happy to have our precious little William home with us, and he’s such a content and happy baby.

Julia has really taken to her role as big sister, and loves to help with baby brother by getting a diaper or burp cloth, or entertaining him with the monkeys that swing over his pack and play during diaper changes.

Right now we are busy adjusting to and enjoying life as a family of four, but I’ve already been able to get back into the kitchen a little bit.  Before William was born I worked ahead writing a few posts, so you should still find some new recipes here in the near future.

Posted in Uncategorized | 4 Comments »

Brown Butter Cream Cheese Chocolate Chip Cookies

April 26, 2012 by kristineskitchen

Last week we celebrated my birthday. Usually I would make some sort of cake or cupcakes to celebrate, but since I’m following my low-carb diet I decided not to. As the day went on, though, I started thinking about Julia and how she was going to think Mommy’s birthday isn’t much fun at all, with no cake or presents. (I’d already treated myself to a new wallet and had received my other gifts before my birthday.)

That leads us to these cookies. I thought Julia and I could have some fun together after school baking them, and then we put a candle in one after dinner to sing, “Happy Birthday.” So, I made myself birthday cookies, but mainly for Julia since I shouldn’t be eating them (although I did have a taste- it was my birthday, after all).

The cookies are really good, and have more of a cake-like texture than your typical cookie. I think my favorite part is that when you bite into one, you see pretty little flecks from the browned butter throughout the inside of the cookie. Hey, when you can’t eat the food, you have to really enjoy the looks of it. :) Let me tell you it was quite the challenge not to eat one of these as I was photographing the cookies the next day.

One year ago:  Multigrain Rolls

Brown Butter Cream Cheese Chocolate Chip Cookies

Printable Recipe

Makes about 2 dozen large, bakery-sized cookies

Ingredients:

  • 1 cup (2 sticks) butter
  • 4 oz. cream cheese, softened
  • 3/4 cups brown sugar
  • 3/4 cups white sugar
  • 2 eggs
  • 3 1/4 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 1/2 cups chocolate chips

Directions:

  1. Melt the butter in a saucepan until brown and set it aside to cool. Be sure to watch it carefully and stir it often to be sure it doesn’t burn.
  2. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
  3. Cream the butter, cream cheese, and both sugars together with an electric mixer until smooth. Add the eggs and beat until combined.
  4. With the mixer on low speed, add in the flour mixture and mix until just combined. Fold in the chocolate chips.
  5. Cover the dough and refrigerate until chilled, several hours or overnight.
  6. When ready to bake, preheat oven to 375 degrees F and line two baking sheets with parchment paper. Roll 1/4 cup size balls of dough and place them on the baking sheets. Flatten slightly. Bake for 9-12 minutes, until the edges are golden.

Source: Slightly adapted from Becky Bakes.

Posted in Cookies, Desserts | Tagged , | 1 Comment »

Honey Ginger Pork Tenderloin

April 24, 2012 by kristineskitchen

If there’s a choice between pork chops and pork tenderloin in our house, the tenderloin almost always wins. Pork tenderloin stays much more moist- or maybe it’s just me who can’t cook a pork chop without drying it out?- and it’s so easy to prepare either with a simple marinade or dry rub.

In this recipe, the pork is marinated in a delicious combination of honey, hoisin sauce, brown sugar, ginger, garlic, and a few other seasonings. The recipe calls for marinating the pork for at least 8 hours. Unfortunately, I didn’t read that part until about 3 hours before dinner time so my marinating time was much shorter. Even so, the pork was really flavorful, and I’m sure it would have been even better with a longer soak in the marinade.

One year ago:  Banana Espresso Chocolate Chip Muffins

Honey Ginger Pork Tenderloin

Printable Recipe

Ingredients:

  • 2 tbsp. honey
  • 2 tbsp. low sodium soy sauce
  • 2 tbsp. hoisin sauce
  • 1 tbsp. brown sugar
  • 2 tsp. freshly minced ginger root
  • 2 cloves garlic, minced
  • 1/2 tbsp. ketchup
  • 1/8 tsp. onion powder
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. cinnamon
  • 1 pork tenderloin (3/4-1 lb.)

Directions:

  1. In a small bowl, whisk together all of the ingredients except the pork. Place the pork in a shallow dish or ziplock bag and pour the marinade over the top. Refrigerate for at least 8 hours or up to one day, turning occasionally.
  2. Preheat oven to 400 degrees F. Heat a little bit of olive oil in a skillet over medium heat. Transfer the pork to the skillet, reserving the marinade. Brown the pork on all sides and then transfer to an oven-safe baking dish (or, brown the meat in an oven-safe skillet). Pour a little of the reserved marinade over the pork and bake in oven until pork registers 155 degrees F on an instant-read thermometer. The baking time will depend on the size of the pork tenderloin, between 25-40 minutes. After removing from the oven, let pork rest for 10 minutes before slicing. (The internal temperature of the pork will continue to rise to 160 while it rests.)

Source: Adapted from Elly Says Opa!, originally from Gourmet.

Posted in Main Dish, Meat, Pork | Tagged | Leave a Comment »

What I’ve been reading…

April 23, 2012 by kristineskitchen

Normally I stick to food as a topic for the blog, but I’ve read some great books lately and was in the mood to share. :) Here are a few of my favorite recent reads, and yes, I’ve been doing quite a lot of reading lately! Most nights I read before going to sleep, and I’ve also been doing some daytime reading when my pregnant body calls out for me to put my feet up and rest. I hope you’ll find a book on this list that’s of interest to you, too.

Most recently, I’ve finished The Hunger Games trilogy, by Suzanne Collins. While waiting for my baby boy to arrive, I’ve had some extra downtime to relax, so I was able to finish all three books in about a week and a half. I couldn’t put them down!

What Alice Forgot, by Liane Moriarty, is a fun read about a thirty-nine-year-old woman who loses her memory for the past ten years of her life after a fall at the gym. A lot has changed in the past ten years- she’s now a mother of three and in the middle of a divorce, but doesn’t remember any of it.

The Lost Wife by Alyson Richman- I absolutely loved this book. Nap time went by far too quickly during the week when I was reading it. Two young people in love are separated during the Nazi invasion, and the story is told by going back and forth between each of their stories, in Nazi Europe and New York. The book begins by hinting at a reunion between the two at their granddaughter and grandson’s wedding.

The Happiness Project, by Gretchen Rubin- This I’ve been reading a chapter at a time, alongside other books. It’s inspiring to read about the simple ways that the author found to bring more happiness into her daily life.

Molly Wizenberg, author of the blog, Orangette, wrote A Homemade Life, the story of how she started her blog, and the other life events that happened along the way. Delicious recipes are interspersed throughout this touching story.

Wildflower Hill, by Kimberley Freeman- When an injury prevents Emma from continuing her dream as a ballerina, she moves to Australia to prepare to sell the estate she inherited from her grandmother. While there, she uncovers the mysteries of her grandmother’s past.

Sarah Jio is one of my new favorite authors, and The Violets of March was her first novel. Once you start reading, you won’t want to put it down. I also read and enjoyed Jio’s The Bungalow.

Sister of My Heart, by Chitra Banerjee Divakaruni- I thoroughly enjoyed this story of Sudha and Anju, two cousins born in India, and their arranged marriages, family secrets, and the different paths their lives take.

Do you have any book recommendations to share?  I’d love to hear them!

Posted in Uncategorized | Tagged , | 3 Comments »

Chocolate Chip Banana Muffins

April 19, 2012 by kristineskitchen

As my due date approaches, my nesting instinct has kicked in, compelling me to organize, clean, and do other tasks around the house to get ready for baby. Maybe what they call nesting is real, or maybe it’s just a myth, but either way, over the past few weeks I’ve felt the need to clean out the refrigerator and freezer, organize my desk, update my photo albums, make sure my recipe binder is up-to-date, and keep the house clean and tidy. And that doesn’t include all of the getting-ready-for baby tasks that I’ve enjoyed doing, especially washing, folding, and putting away all of those cute little clothes, washcloths, blankets, and burpcloths. How come laundry is so fun when it’s in preparation for a new little bundle?

Besides cleaning and organizing, I think the nesting instinct is also making it really hard for me to resist baking. For someone like me who loves to bake, and share the treats I bake on the blog, there’s only so long I can hold out before I have to get into the kitchen. I chose this recipe because it makes small, portion-controlled muffins with some pretty healthy nutrition facts.

These muffins are made fully with whole wheat flour, have only 1/3 cup of sugar for all 12 muffins, and use very little butter. The muffins are loaded with banana flavor and are super moist, thanks to the banana and applesauce in the batter. A few dark chocolate chips are mixed in, too, and we’ve all heard how good dark chocolate is for you, right? ;)

One year ago:  Meatball Sliders with Basil Pesto

Chocolate Chip Banana Muffins

Printable Recipe

Makes 12 muffins

Ingredients:

  • 3 ripe medium bananas
  • 1 1/4 cups white whole wheat flour
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 tbsp. butter, softened
  • 1/3 cup brown sugar
  • 1 large egg
  • 1/3 cup unsweetened apple sauce
  • 1/2 tsp. vanilla extract
  • 1 1/2 oz. (about 1/3 cup) dark chocolate chips

Directions:

  1. Preheat oven to 325 degrees F. Line a muffin tin with paper liners or spray with cooking spray.
  2. Mash bananas in a bowl and set aside. In a medium bowl, combine the flour, baking soda, and salt with a wire whisk. Set aside.
  3. In a large bowl cream the butter and brown sugar with an electric mixer. Add the egg and beat at medium speed. Add banana, apple sauce, and vanilla; beat at medium speed until well combined. Scrape down sides of the bowl.
  4. Add the flour mixture and blend at low speed until just combined. Fold in the chocolate chips; do not over mix.
  5. Divide batter evenly between 12 muffin cups. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Cool for 5 minutes in muffin tin before removing to a wire rack to cool completely.

Source: Slightly adapted from Skinnytaste.

Posted in Breakfast, Muffins, Scones, and other Pastries | Tagged , , | 3 Comments »

Spinach and Artichoke Stuffed Portabellos

April 17, 2012 by kristineskitchen

Yesterday Julia and I enjoyed a morning out together. She went with me to my prenatal appointment, we bought a birthday gift for one of her friends, and went to Target and Whole Foods. Although we were basically just running errands, we had a great time together. It’s nice to take our time walking through Target, in no rush to get home or anywhere else. Julia was extra happy because I even let her walk instead of riding in the cart, which is usually my requirement. What she didn’t know was that this decision was partially motivated by the fact that it’s not all that easy to lift her into the cart at almost 8 1/2 months pregnant. ;)

I’m trying to really enjoy these last moments where Julia and I can go out just the two of us, because I know that once the baby arrives it won’t be quite so easy. We’ll just have to plan our mother-daughter time a little more carefully.

One activity that I’m sure we’ll still enjoy together after baby brother arrives is cooking. Pretty much every night now Julia pulls up a chair to help me prepare dinner. She helped make these stuffed portabellos, even though she didn’t care to eat one herself. (I can’t really blame her on this one, as they aren’t the most kid-friendly meal- at least for my kid.)

I had to make these three times before I was ready to post them. The first time, I followed the original recipe and they were a little too creamy for my tastes. The second time I replaced the mayo with Greek yogurt, and cut down on the amounts of cream cheese and yogurt. We liked the meal much better this time, but of course I forgot to write down the exact measurements I used. I typed up a recipe, but had to make them a third time just to make sure that the proportions were correct. As a blogger, I’m really careful with the recipes I post- I don’t want to lead anyone astray here.

If you haven’t guessed, the fact that I was willing to make and eat this meal three times shows just how much I enjoyed it. A hearty mushroom with a filling reminiscent of spinach-artichoke dip? Yum. Add in a green or fruit salad and some french bread, and you’ve got a great meal.  If you happen to have leftovers, they are delicious for lunch the next day.

One year ago:  Lemon Poppy Seed Muffins and Pan-Grilled Veggie Sandwiches with Spinach, Balsamic, and Ricotta

Spinach and Artichoke Stuffed Portabellos

Printable Recipe

Makes 4 servings

Ingredients:

  • 3 tbsp. olive oil
  • 3 cloves garlic, minced
  • 4 portabello mushrooms
  • 3 oz. cream cheese, softened
  • 2 tbsp. Greek yogurt (or mayonnaise)
  • 3/4 tsp. dried thyme
  • 9 to 10 oz. frozen chopped spinach, thawed and squeezed dry
  • 9 oz. frozen artichokes, thawed, lightly squeezed dry, and chopped (or one 14oz. can artichoke hearts, drained, patted dry, and chopped)
  • 1/2 cup breadcrumbs or panko
  • 1/3 cup finely grated Parmesan cheese

Directions:

  1. Position a rack in the center of the oven and heat to 450 degrees F.
  2. Remove the stems from the portabellos. Using a butter knife, scrape out the gills.
  3. In a small bowl, combine 2 tbsp. of the oil and about two-thirds of the minced garlic. Brush the insides of the mushroom caps with the garlic oil and sprinkle generously with salt and pepper. Arrange the mushrooms oiled side up on a rimmed baking sheet and roast until just tender, about 10 minutes.
  4. Meanwhile, in a medium bowl, mix the cream cheese, Greek yogurt, and 1/4 tsp. of the thyme. Stir in the spinach and artichokes and season to taste with salt and pepper. In another medium bowl, combine the remaining garlic, 1 tbsp. oil, and 1/2 tsp. thyme with the breadcrumbs and cheese.
  5. Spoon the artichoke mixture evenly into the mushroom caps and sprinkle with the breadcrumb mixture. Bake until the crumbs are golden brown and the filling is hot, about 10 minutes. Serve immediately.

Source: Adapted from Fine Cooking

Posted in Easy Weeknight Meals, Main Dish, Vegetarian | Leave a Comment »

« Newer Posts - Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 82 other followers