Giada's Mushroom Crostata

I found this recipe last night when I was on a hunt for something mushroom-y. YumSugar is a great website  - not only does it offer all kinds of articles about my fav topic - food - but also many different recipes. Giada's recipe for Crostata with Mushrooms and Pancetta looks heavenly. However, she asks for you to make your own pastry crust, and I decided a frozen puff pastry sheet is MUCH easier than trying to make dough when I don't own a large food processor (it was key in the dough making process). If you would like to make your own dough - click the link above for the recipe!

Crostata With Mushrooms and Pancetta

From Giada's Kitchen

Ingredients

For pastry crust:

1 sheet frozen puff pastry - thawed
Non-stick cooking spray

For mushroom filling:

4 tablespoons olive oil

2 ounces diced pancetta

2 shallots, minced

1 pound assorted mushrooms, such as cremini, shiitake, and button

1 tablespoon chopped fresh thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/3 cup (1 ounce) grated smoked mozzarella cheese

1/3 cup ( 1 ounce) grated fontina cheese

2 tablespoons freshly grated Parmesan cheese

1 large egg, lightly beaten

Directions

1. For the crust: Roll out the thawed puff pastry sheet so it will fit in a 9-inch pie plate with extra dough hanging over the edge. Carefully place the pastry sheet into the pie plate that has been coated with non-stick spray.

2. For the mushroom filling: Heat 2 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the pancetta and cook until crisp and golden, about four minutes. Using a slotted spoon, transfer the cooked pancetta to a small bowl.

3. Add the remaining 2 tablespoons of olive oil to the pan. Add the shallots and cook for 30 seconds. Add the mushrooms and cook, stirring frequently, until all of the moisture has evaporated, about 12 minutes.

4. Remove the pan from the heat and stir in the cooked pancetta along with fresh thyme, salt, and pepper. Set aside to cool for 10 minutes.
5. Place an oven rack in the lower third of the oven and preheat the oven to 400°F.

6. Stir the mozzarella and fontina into the cooled mushroom filling and spread in the center of the dough circle, leaving a 2-inch border.
7. Sprinkle the filling with Parmesan.

8. Fold the dough border up over the filling to form a crust. Brush the crust with beaten egg. Bake the crostata until the crust is golden about 25 minutes. Slice and serve.

Emeril's Gluten Free, Dairy Free Brownie

I am always looking for healthy and easy recipes to make with the little guy that I nanny M-F. Today I was on a hunt for a brownie recipe that didn't require butter or eggs ...

In walks Mr. Emeril Lagasse's Gluten Free, Dairy Free Brownie recipe to the rescue! Little T and I whipped up the ingredients in record time, topped the mix with chocolate chips, a couple of marshmallows,
chocolate sauce, and popped it into the oven. We probably made them un-gluten free and dairy free, but you can try making some of these brownies with your little one sans extra choco & mallow!

Yield: 24 brownies

Ingredients:

Vegetable spray or Smart Balance for greasing pan
1 ¼ cups applesauce
1 cup cocoa powder
¼ teaspoon salt
2 cups sugar
1 mashed banana
2 teaspoons vanilla extract
1 1/3 cup brown rice flour
2 cups vegan chocolate chips or mixture of any vegan chips

Method:
Preheat oven to 350º F.

Grease an 8x8 pan using either vegetable spray or Smart Balance* (butter substitute)

In a large mixing bowl, combine all remaining ingredients. Pour mixture into prepared pan.

Bake for 35 to 40 minutes or until a toothpick inserted in the middle of the pan comes out clean.

The marshmallows were added when there was three minutes left to cook. The choco sauce was drizzled after the brownie was served. Yummy!

Asparagus Mushroom Goat Cheese Scramble

When I looked into my fridge this morning to find something for lunch, I grabbed asparagus, mushrooms, and crumbled goat cheese, threw them in my lunch tote, and brought them along to work. I added some egg whites, parsley, and Tobasco for a lite and healthy scramble!

2 egg whites
1 tablespoon water
1 teaspoon fresh chopped parsley
Salt & Pepper
1/4 cup fresh asparagus, cut into 1 inch pieces
1/4 cup sliced white mushrooms
Non-stick butter spray
1/4 teaspoon balsamic vinegar
1/2 teaspoon garlic salt
1 teaspoon crumbled goat cheese
2 dashes Tobasco (optional)

1. Combine the egg whites, water, and parsley in a small bowl. Scramble with a fork. Season with salt and pepper.
2. In a small skillet coated with non-stick butter spray, cook the mushrooms and asparagus for 8 minutes. Season with garlic salt and drizzle with balsamic vinegar. Cook 2 minutes.
3. Pour egg mixture over the vegetables and stir gently with a spatula. When the egg whites are cook, sprinkle goat cheese over the top. Cook until melted (1 minute). Slide onto a plate and add Tobasco.
4. Enjoy alone or with a slice of toasted Rye or Wheat bread.

Mrs. Bear's Meaty Cheesy Dip

Instead of allowing Mr. Bear to order a crummy take-out pizza while he watches the NCAA Tournament tonight (Go VOLS!), I threw some things together I found in the fridge to make quite possibly the BEST Meaty Cheesy Dip he has ever had.

Meaty
1/2 lb ground chuck
1/2 cup frozen diced white onion (thawed in microwave for 30 seconds)
3 packages mild taco bell sauce
1 teaspoon chili powder
2 teaspoons garlic salt
2 teaspoons cajun seasoning

Cheesy
15 slices white American cheese - chopped into small pieces
8 oz shredded Mozzarella
1 cup 1% milk
2 tablespoons butter
1 tablespoon jalapeno juice
1 tablespoon jalapeno slices

1. Combine all of the meaty ingredients (except the taco sauce) in a medium skillet and cook until there is no liquid left. Add the taco sauce and stir thoroughly.

2. Combine all of the cheesy ingredients in a double boiler over low heat (or a large bowl sitting on top of a saucepan with simmering water - see picture). Cook slowly over low heat, stirring frequently, until cheese is completely melted.

3. Add the meat and allow dip to cook over low heat for atleast ten minutes. Transfer dip to a small crock pot for your guest's easy dipping OR pour into a ceramic baking dish, pop it in the oven, and cook for 20 minutes on 350 degrees F.

Another way to eat Mrs. Bear's Meaty Cheesy Dip:

Spoon some into the center of a tortilla, top with lettuce, tomato, and salsa, roll up and eat it like a TACO

Mr. Bear said it is better than any Queso from a Mexican restaurant he has ever had - and the taco I assembled rivals all other tacos he has ever had before. I swear if you make this dip/taco for your sweetie he will think you are the world's greatest chef!

Asparagus and Roasted Red Pepper Pie

I always strive to eat healthy - not just because I have a weak stomach - but also for the fact that I feel better knowing I am putting good things into my body. And to be honest, I care about my weight. I work out 5-6 times a week and I pay attention to my daily fat and calorie intake. I found The Athlete's Palate Cookbook to be very inspiring as it is filled with tons of recipes by renowned chefs who care about their bodies too!

Chef Joe Carei is a runner who came up with a recipe for an Asparagus Omelet Tart in a Dill Polenta Crust that will fuel your body after a big run or race. I used his recipe as inspiration to create a "breakfast-for-dinner" meal  that Mr. Bear couldn't turn his back to. This delicious Asparagus and Roasted Red Pepper Pie can be enjoyed for breakfast, lunch, or dinner - and the leftovers are even great served cold! 

Crust
3 cups fat free vegetable broth

3/4 cup coarse yellow cornmeal

2 tablespoons dried thyme

2 teaspoons black pepper

1 teaspoon salt

Pie Filling

1 lb fresh asparagus, bottoms trimmed and cut into 2" pieces

1 small jar roasted red peppers, drained and diced

4 large eggs

1/2 cup 1% Organic Milk

1 tablespoon Tobasco sauce

1/3 cup diced white onion

3/4 cup shredded Fontina cheese

1/2 cup shredded Mozzarella cheese

Instructions

1. Preheat oven to 375 degrees F. Bring the broth to a boil in a medium saucepan and whisk in the cornmeal slowly. Reduce the heat and simmer for 30 minutes. Stir frequently.

2. When the polenta does not stick to the sides of the pot, add the thyme and pepper. Mix thoroughly. Pour the polenta into a pie plate and spread evenly. Cook for 10 minutes.
3. Blanch the asparagus pieces in boiling water for 3 minutes. Drain and set aside in a medium size bowl. Add the roasted red pepper and onions to the asparagus.

4. In another bowl, whisk together the eggs, milk, and hot sauce. 

5. Place the asparagus, peppers, and onion mixture on top of the polenta shell. Pour the egg mixture over the top of the vegetables. Sprinkle the cheese evenly over the top. Bake for 45 minutes.

Tyler's Ultimate Colcannon

I LOVE Colcannon! It is a traditional Irish food that was usually eaten on Halloween, but usually appears in my home around St. Patrick's Day - or any day I am craving some warm mashed potato-y comfort food. Here is a great Colcannon recipe from Tyler Florence.

Ingredients
3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish

Directions
Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.

Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.

Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.

Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.

Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

Two Olive Hummus

After I discovered how to make Roasted Red Pepper Hummus, I have decided to go on a quest to create my own hummus recipes. Last night I was feeling creative, so I looked through the pantry and refridgerator for some inspiration. Mr. Bear LOVES black olives and I had just opened a can for our dinner salads. So I threw a bunch of black olives in the mini food processor, and grabbed the minced garlic, a can of garbanzo beans, and a jar of Kalamata olives. The end result: Two Olive Hummus.

Or maybe I should call it Black and Purple Hummus... I haven't decided yet.

Ingredients

1 can garbanzo (chick peas) drained and rinsed

1 tablespoon minced garlic

8 medium pitted black olives

2 tablespoons extra virgin olive oil

8 pitted Kalamata olives

1 tablespoons Kalamata olive brine (right outta the jar)

2 teaspoons garlic salt

2 teaspoons black pepper

Directions

For mini food processors: Combine the chick peas and garlic in the food processor - pulse/puree on high. Add the black olives - pulse/puree. Add the olive oil, Kalamata olives, brine, garlic salt, and black pepper. Pulse/puree until the ingredients are all mixed together and the hummus is not chunky. If it seems dry, add another tablespoon of the Kalamata brine. Refridgerate for 30 minutes before eating.

For a large food processor: Combine all of the ingredients and process until smooth.

Refridgerate for 30 minutes before eating.