Stuffed pizza

This is one that I made a very long time ago and somehow didn't make again.  So when we had an extra pizza dough from an emergency "we need pizza dough so let's buy it from the grocery store," I decided it was high time we made it again.  I also got the incredibly brilliant idea to cook it in a cast iron skillet rather than any of my more typical pizza making methods.

Of course, "hit" was written all over this one.  It was fairly easy to make (though the steaming and the sauteeing does create more dishes than such an easy dish would suggest), it's loaded with veggies, and it's quite tasty.
It looks like I've made this twice before, once with roasted red peppers and once with tomatoes.  This time, I had no roasted peppers in the house and an abundance of tomatoes about to go bad, so the choice was easy.  I think this is probably my preferred version any way.

  

Stuffed Pizza Source:  Picky Palate, via Lauren's Kitchen

16 oz whole wheat or white pizza dough
1 Cup ricotta cheese
¼ Cup grated parmesan cheese
1 Tablespoon extra virgin olive oil
2 Cups fresh spinach leaves, chopped
2 Cups fresh broccoli florets, steamed until fork tender, about 3 minutes in boiling water
Pinch of salt
½ Cup Roasted red bell peppers, from can or fresh
1 ½ Cup shredded mozzarella cheese
2 Tablespoons extra virgin olive oil
½ teaspoon dried Italian Seasoning

1. Preheat oven to 375 degrees F. Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-9 ½ inch round cake or tart pan that has been sprayed with non-stick cooking spray. (I used a 9 ½ inch deep quiche pan with a removable bottom that worked perfectly) In a medium bowl, mix together the ricotta and parmesan cheese until well combined. Spread into pressed pizza dough.
2. Place olive oil into a medium skillet over medium heat. Saute spinach until wilted down, about 3 minutes. Place evenly over ricotta cheese layer. Place steamed broccoli florets over spinach and season with a pinch or two of kosher salt. Layer roasted red peppers, then mozzarella cheese over top. Press out remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian Seasoning. Bake for 25-35 minutes or until crust is golden brown and cooked through.
3. Let cool for 10 minutes before removing from pan or cutting into wedges.
8 slices

Pork Tenderloin with apples

This recipe had disaster written on it when I realized my supply of quick barley was way lower than I realized and that regular barley takes about an hour to make.  No bueno for a weeknight in our house.  So I went with what I had and we all got a smaller than normal portion of barley, which worked out fine.

I also made some of the other barley for the freezer so it's on hand should this happen again!

This was a perfect fall dish.  It came together reasonably quickly (the folks at Food Network suggest 40 minutes, which was about right for disaster cook me), and was delicious.  My three year old didn't really eat much more than the apples and barley, but the rest of us enjoyed the whole meal, though both boys did scrape the "onion things" out of their apples.

Oh, and I also made up my own pumpkin pie spice, which was super easy and surely way cheaper than buying a jar in the store!  I'm not sure exactly which I used (pretty sure mine did not use allspice), but here's one that looks easy enough!  I stored mine in an old cinnamon container I had around (I saved it for craft purposes, but this seemed like a better use!), after taking off the label and making sure to mark it.

Pork Tenderloin with Apples Source:  Food Network Kitchens

1 large pork tenderloin (about 1 1/4 pounds)
1/4 teaspoon pumpkin pie spice
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 baking apples (such as McIntosh)
1 1/2 tablespoons unsalted butter
1 medium shallot, finely chopped
1 cup quick-cooking barley
1 tablespoon finely chopped fresh parsley
1/4 cup apple cider
1 tablespoon apple cider vinegar

Directions

Preheat the oven to 400 degrees F. Sprinkle the pork with the pumpkin pie spice, 1/2 teaspoon salt, and pepper to taste. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 6 minutes.

Halve the apples and scoop out the cores. Cut 1/2 tablespoon butter into 4 pieces; put a piece in each apple half. Sprinkle with half of the shallot and a pinch of salt. Add the apples to the skillet with the pork, cut-side up, and transfer to the oven. Roast until a meat thermometer registers 145 degrees F, about 25 minutes.

Meanwhile, combine 1 3/4 cups water, the remaining shallot and a pinch of salt in a saucepan; bring to a boil. Add the barley, cover and cook over low heat until the water is absorbed, 12 minutes. Add the parsley.

Transfer the pork and apples to a cutting board. Return the skillet to medium-high heat and add the cider, vinegar and 1/4 cup water; simmer, stirring, 2 minutes. Stir in the remaining 1 tablespoon butter. Slice the pork and serve with the pan sauce, apples and barley.

Crockpot Potato Ham soup

Chilly fall days call for foods that warm.  Comfort.  Satisfy.  

The hectic lives all young families seem to be living these days demand satisfying, healthful meals that don't take a lot of time to prepare.

Enter this soup.  

Everyone in my family loved this soup.  I'm not sure if it was the soup or the amazing 'Marco Polo' we used to dip into the soup, but this meal was a big hit.  It will also make one night this week easier when it's time to make the lunchboxes.  I loved the smokiness the ham brought and it was all those things I want from a hearty fall meal.

This soup was very easy (save a little bit of peeling) and is pretty versatile--I had extra carrots in the fridge, so I used them.  I added some cheese at the end.  As I was eating, I thought, "If not for the boys, this would be good with a little crushed red pepper or hot sauce mixed in."  I used vegetable broth instead of chicken broth.

Go check out the Moms with Crockpots for more great Crock pot recipes!

Crockpot Potato and Ham Soup Source:  Adapted slightly from Moms with Crockpots 

•     3-1/2 cups peeled, diced potatoes
•     ⅓ cup chopped celery
•     ⅓ cup finely chopped onion
•     1 sliced carrot
•     1 cup diced ham
•     3-1/4 cups chicken or vegetable broth
•     1 t. salt
•     1 t. pepper
•     5 T. flour
•     5 T. butter
•     2 cups milk

Instructions

1. Add ingredients, up to and including pepper, into crockpot. Cook on low for 6-8 hours, making sure potatoes are tender before moving on.
2. About 15 minutes before serving, make a roux by melting butter in a saucepan, then whisking in flour. Cook on medium for about a minute, and then and gradually add milk, whisking constantly over med heat until thick.
3. Add the milk mixture into crockpot, and continue to cook 15-20 more minutes.
4. Serve with crusty bread.

• 3-1/2 cups peeled, diced potatoes
• ⅓ cup chopped celery
• ⅓ cup finely chopped onion
• 1 cup diced ham
• 3-1/4 cups water
• 6 chicken bullion cubes
• t. salt
• 1 t. pepper
• 5 T. flour
• 5 T. butter
• 2 cups milk

Instructions

1. Stir all but milk, flour and butter into crockpot. Cook on low for 6-8 hours, check tenderness of potatoes.
2. minutes before serving, melt butter in a saucepan, add flour and gradually add milk, stirring constantly over med heat until thick.
3. Stir mixture into crockpot.
4. Let cook 15-20 minutes more.

- See more at: http://momswithcrockpots.com/2011/12/crock-pot-ham-potato-soup/#sthash.D84qJ5Q4.dpuf

• 3-1/2 cups peeled, diced potatoes
• ⅓ cup chopped celery
• ⅓ cup finely chopped onion
• 1 cup diced ham
• 3-1/4 cups water
• 6 chicken bullion cubes
• t. salt
• 1 t. pepper
• 5 T. flour
• 5 T. butter
• 2 cups milk

Instructions

1. Stir all but milk, flour and butter into crockpot. Cook on low for 6-8 hours, check tenderness of potatoes.
2. minutes before serving, melt butter in a saucepan, add flour and gradually add milk, stirring constantly over med heat until thick.
3. Stir mixture into crockpot.
4. Let cook 15-20 minutes more.

- See more at: http://momswithcrockpots.com/2011/12/crock-pot-ham-potato-soup/#sthash.D84qJ5Q4.dpuf

• 3-1/2 cups peeled, diced potatoes
• ⅓ cup chopped celery
• ⅓ cup finely chopped onion
• 1 cup diced ham
• 3-1/4 cups water
• 6 chicken bullion cubes
• t. salt
• 1 t. pepper
• 5 T. flour
• 5 T. butter
• 2 cups milk

Instructions

1. Stir all but milk, flour and butter into crockpot. Cook on low for 6-8 hours, check tenderness of potatoes.
2. minutes before serving, melt butter in a saucepan, add flour and gradually add milk, stirring constantly over med heat until thick.
3. Stir mixture into crockpot.
4. Let cook 15-20 minutes more.

- See more at: http://momswithcrockpots.com/2011/12/crock-pot-ham-potato-soup/#sthash.D84qJ5Q4.dpuf

Apple butter

I may have mentioned our recent apple picking trip with the family, during which we appear to have picked more than 70 pounds of apples.  You may have realized that this is way too many apples for a family of four to take on and you would be correct.  So we've decided we'd take them down in the fastest and easiest ways we can (since our lives are NUTS and evenings consist of dinner, hanging with the boys, pack lunches, and crash on the couch at 9:00... maybe that's not WE but ME, but I digress), and apple butter has been brought to the table.  

This apple butter recipe calls for 6.5 pounds of apples, which goes far further in taking 70 pounds down than each of us having an apple every single day in our lunches.  Did I mention how much I love my new apple peeler?

I didn't get around to processing (see what our lives look like and consider how many dishes are usually left sitting in the sink; I didn't feel like dirtying another to use the immersion blender), which resulted in a chunky, more like applesauce, concoction, that is incredibly delicious and very sweet.

Quite good on apple bread, if I do say so myself.

I love that this cooked while we slept, and we all woke up to the most delicious aromas coming from the kitchen!

Going into the crock pot!

All finished!

 Thanks to Tastes of Lizzy T for the great recipe!

Ingredients

• 6 1/2 pounds apples, peeled, cored and sliced
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 1/2 tablespoons ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract

Instructions

Place the apples in a slow cooker. Add the sugars, cinnamon, salt and vanilla to the crockpot. Mix well. Cook in slow cooker on low for about 10 hours, stirring every couple hours. The apple butter should be thick and dark brown. If desired, use a blender to puree the apple butter until smooth.

Cover and refrigerate for up to two weeks or freeze in small containers.

Whole Wheat Apple Muffins

I've been horrible about uploading and posting photos,  so mobile blogging it is.

We picked up SEVENTY FIVE pounds of oh my goodness thats a lot of apples apples.  The work week since has been absolutely nuts and I've done little with them, so here's my first offering. 

These are really good and will go straight to our freezer for lunches and breakfasts.  I got 20 muffins from the recipe and plan to make them again to really atock the freezer!
http://smittenkitchen.com/blog/2008/04/whole-wheat-apple-muffins/