Sunday, May 31, 2009

Bishop's Luncheon on Pentecost (Whittsunday)

Michael and I had the privilege of being received into the Episcopal Church this morning at our church, St. Andrew's in Canton. Our presiding bishop (Porter Taylor) was sick so the service was conducted by retired Bishop Bob Johnson. The service was beautiful and meaningful. There was quite a turnout, and a huge luncheon afterwards. I was asked to bring a finger food, so I decided to do some tea sandwiches. They turned out very tasty, but the next time I make them I will use a different bread (I used the cocktail bread which was very dry). Here is my recipe:

Pesto Tea Sandwiches

1 cup light mayonnaise
1/4 cup pesto (I used Alessi brand)
1/2 lb. provolone cheese, thinly sliced
1 head Romaine lettuce (or any type of tender green lettuce except iceberg)
1 loaf thinly-sliced white bread

Mix the mayonnaise and pesto together the night before making the sandwiches so the flavors can blend. To assemble the sandwiches, first trim the crusts off the bread. Spread a piece with a generous amount of the mayonnaise, add a slice of cheese and a lettuce leaf, top with another piece of bread spread with mayonnaise, and cut the sandwich into either halves of quarters.

Sunday, May 17, 2009

Garden-Fresh Pizza

I spent most of yesterday afternoon in the kitchen, making a whole-wheat dough. It was a triple-sized recipe, so I used one dough ball for bread, one for cinnamon rolls and one for pizza. I must say that it turned out pretty good but it was a lot of work. The next time I think I will lighten up the dough and use half bread flour, instead of all whole-wheat flour. Then maybe my bread won't be so brick-like.

I decided to make a veggie pizza, using some vegetables I already had in the fridge, as well as some I purchased. I also picked some basil leaves for garnish. I would have liked to have fresh tomatoes, onions, spinach and peppers from our garden to use on the pizza, but it's a bit too early in the season. Ah well, I will have plenty of opportunities this summer. This is what I used on the pizza:

1 large tomato, sliced thin
1 vidalia onion, sliced thin
1 red pepper, sliced into thin strips
1 pint white mushrooms, sliced
2 cloves garlic, chopped
1/2 cup freshly grated parmesan or romano cheese
1 cup shredded mozzarella cheese
1 tsp dried Italian seasoning or oregano
4-6 basil leaves, julienned
Salt & pepper to taste
Olive oil

Roll out or stretch the dough to about a 12-inch circle, crimping the edges; place on a baking stone or pizza pan. Let it rest for about 10 minutes.

In a 9 or 10-inch nonstick pan, heat about 1 tablespoon of olive oil over medium heat. Add the onions and peppers and saute for about 5 minutes until softened. Add the mushrooms and garlic and saute for a few minutes more, until lightly browned and softened. Set aside.

Drizzle about 1 tablespoon of olive oil over the dough and rub it all over, including the edges. Sprinkle half the parmesan cheese over the dough, then spread the onion/pepper/mushroom mixture on top. Next add the mozzarella cheese, then the tomato slices. Top with the remaining grated cheese, the Italian seasoning and the basil. Bake in a 425-degree oven for 15-20 minutes until browned and bubbling on top. For a crisper crust, place the pizza directly on the oven rack.

Of course, I served the pizza with a salad, with lettuces and radishes fresh from our garden. There is nothing better - and not an ounce of meat in the entire meal!

Note: I like to lay the tomato slices over the mozzarella cheese because the tomatoes can make the pizza crust watery. You can always save some of the mozzarella to sprinkle on top of the tomatoes with the parmesan cheese, if you like that cheesy top.

Monday, May 11, 2009

Yellow Squash

Ahhh, the fresh vegetables are starting to appear at the local markets. Michael and I volunteered at the Canton Community Kitchen yesterday (Mother's Day) and were sent home with cabbage, squash and onions. I decided today to use some of the squash and onions to make one of my favorite side dishes, Sauteed Squash & Onions.

This dish is incredibly simple and tastes delicious. It can get a bit watery since the squash is mostly water, but it makes a nice flavorful sauce. If you're bothered by onions making you cry when you cut them, make sure that you are using a very sharp knife. The easier the onion is to slice, the less the onion will "spray" its juice.


Ingredients
:

2 lb yellow squash, sliced about 1/4" thick (large pieces should be cut in half)
1 large yellow onion, sliced in half-rings
1 T olive oil
1/2 t Seasoning Salt (more or less, to taste)

Directions:

In a large suate' pan with a tight-fitting lid, heat the oil over medium heat. Add the onions and cook slowly, about 5-7 minutes, until the onions are lightly browned and softened. Add the squash and the seasoning salt, saute for 1-2 minutes over medium heat, then cover the pan and turn the heat down to medium-low. Cook for another 5-7 minutes until the squash is tender but not mushy. Remove from the pan with a slotted spoon and serve. Garnish with some fresh chopped parsley.