It took me a long time to come around to cottage cheese (I’m talking like 30+ years!). And while I’m not totally there with eating it as is from the container, I am 110% on board with using it in everything from high-protein pancakes and omelets to fancy toast and creamy casseroles. I’ve learned that it’s a quick way to get a boost of protein, lighten up otherwise super-rich classics, and make dishes creamier.
I make pasta at least once a week, so I thought I knew all the tricks: Cook until al dente (toothsome, not tender). Salt the water lavishly (I estimate a heaping tablespoon of salt per quart of water). And use a small amount of water for the best pan sauce (looking at you, aglio e olio).
But, then I binge-read Ina Garten’s latest cookbook, Cook Like a Pro, learned a game-changing trick—and it just happened to be easiest of all: Use different pasta shapes in the same dish.
To put it lightly, my pantry has a lot of leftover boxes of pasta. Penne. Rigatoni. Fusilli. Cavatappi. Spaghetti. Why did I never think to combine them? Maybe because no recipe had ever given me permission. But, if Ina’s doing it—I want to be doing it.
She showcases this trick in her Baked Pasta With Tomatoes & Eggplant, which calls for penne rigate and fusilli. So, two short shapes: one tubular, the other twirly.
There are no rules to mixing and matching pasta shapes. Just follow this general idea: Combine short shapes with other short shapes, and long shapes with other long shapes. And who’s to stop you from combining three, or even four, different types? Whatever the original recipe calls for, just add in one or more new shapes.
How easy was that?
Pro tip: shape your dough into a heart to make the best white pizza!
I mentioned last week that I might just make every food into a heart shape this week. And I’m sticking to it.
Remember when I first made the heart pizza with heart pepperoni?! I’ve made a version of that every year around Valentine’s Day for Eddie, and now for Max too because he loves pepperoni pizza.
Currently wondering if I could make heart-shaped sliders. Or tacos. Or smashed potatoes. Nothing is safe from my heart cookie cutter.
This year, I decided that I could also make a white pizza for Emilia and myself. I mean, this babe will eat anything and gladly inhales pepperoni pizza, but I need someone on my cheesy white pizza side, right?! Someone to love it as much as I do.
So! After I made a bunch of pizza on New Year’s Eve, so many of you asked on Instagram stories for my best white pizza recipe.
The thing is that I looooove white pizza. I always have, in fact, growing up it was really the only pizza I’d eat! I didn’t want anything to do with tomato sauce. Not a thing.
This recipe here is a four cheese pizza that doesn’t require a homemade sauce, meaning it comes together fairly quickly! I like to make sure the crust tastes like garlic bread (um remember this garlic crust pizza?!) and then sprinkle it with crushed pepper flakes and lemon zest. It’s a take on the white pizza from Michigan and Trumbull at Federal Galley.
Our Favorite White Pizza on Garlic Bread Crust
Our favorite white pizza recipe has four different kinds of cheese and comes on a garlic bread crust! Topped with crushed pepper and lemon – tons of flavor!
1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
3 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon salt
1 tablespoon olive oil
2 garlic cloves, (pressed or very finely minced)
2 cups freshly grated provolone cheese
1 (8 ounce) ball fresh mozzarella, (sliced or torn into pieces)
¾ cup ricotta cheese
1/3 cup freshly grated parmigiano-reggiano cheese
1 lemon, (zest freshly grated or sliced into thin ribbons)
½ teaspoon crushed red pepper flakes, (plus more for sprinkling)
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, garlic powder, basil and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape, like the heart above (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza pan. Place the towel back over the dough and let sit in the warm place for 10 minutes.
Heat the oven to 425 degrees F. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 425 degrees.)
Brush the pizza dough all over with the olive oil, making sure to reach the edges. Add the minced garlic cloves and brush them around to distribute them evenly over the crust. Sprinkle the provolone cheese over the crust. Add on the sliced mozzarella and scoops of ricotta cheese. Sprinkle on the parmesan cheese. Add the lemon zest and red pepper flakes.
Bake for 20 to 25 minutes (or around 15 to 20 minutes if using the pizza stone) until the cheese is golden and bubbly. Remove and sprinkle with extra parmesan and pepper flakes if you wish. If you want some greens on the pizza, toss the arugula with the lemon juice and a pinch of salt and pepper. Top the warm pizza with the greens.
Slice and serve!
And we get in our greens! The post Cheesy White Pizza on Garlic Bread Crust. appeared first on How Sweet Eats. http://www.howsweeteats.com/2019/02/best-white-pizza/
Yes you’re seeing this… roasted cauliflower queso is a real thing!
And I am dying over it. Yes, sure, I die over everything. It’s quite possible my most annoying trait. Eddie tells me not EVERYTHING can be amazing. (spoiler alert: it can.)
But this? It’s legit to die over. If you are a fan of cauliflower, I’ll meet you in queso heaven.
Side note: that’s the roasted cauliflower up there. The shade shows the caramelization from roasting and you might want to eat it with a spoon.
If you have a copy of The Pretty Dish, or heck, if you follow along on Instagram, then you probably know that I have a recipe for butternut squash queso and that I loooove it. You guys also love it!
Like, obnoxiously love it.
Like I want to make it all the time during squash season.
Oh! You can find me making it in the highlights on Instagram. It’s a great recipe.
Cauliflower queso seemed only natural, but it wasn’t my idea at all. Lacy mentioned it last week and it sounded so so good to me. Roasted cauliflower was one of the first vegetables I started to enjoy (it kind of tastes like popcorn! Right?) and the idea of making a cheesy dip with it?
Sold. I didn’t need any convincing.
If you’re looking for a delish recipe this weekend for the Super Bowl, let this be it!
Or, head here for over 100 others you may love.
I can tell you for sure that this will be on our table.
And guess what?
You might not believe this, but…
Pretty sure that I like this cauliflower queso better than the butternut queso.
I know. I knoooow!
Here’s the thing. The butternut queso is incredible but it’s very fall-tasting and at this point in the season, I start to get a bit squashed-out.
The cauliflower queso takes on a lot more of the roasted flavor. That contributes to my love too.
p.s. we made the rustic tortilla chips recipe from my book, but any chips will do!
A few verrrry important notes about this cauliflower queso:
This is a queso for cauliflower lovers. We don’t replace anything with the cauliflower. We simple add the cauliflower to the queso. Yes, since we have cauliflower (a vegetable! Yay!) in the queso, there may be less milk or cheese, but it’s not a cauliflower replacement dish! It’s for those of you that loooove this cute little crumbly veg.
It is a cheese dip, and it is melty and creamy and you’ll get a few delicious cheese pulls when you dip a chip. But it’s not 100% smooth. It not gritty or lumpy either though, as long as you pulse it a bit. It’s slightly thicker like the butternut squash queso. If you’ve made that, you’re probably familiar with the texture.
You really don’t have to roast the cauliflower if you don’t want to, or if you’re in a rush! You could even buy the pre-riced cauliflower at your grocery store. And you don’t have to puree it if you don’t want to. There will be more texture if you don’t, but it will still taste good. I personally love the roasted, slightly caramel flavor that comes from the oven.
This queso is also made with charred poblanos. I added in the extra step of charring them on my gas range (so profesh) and steaming them, but you can throw them in with the onions. As a result, this has so much flavor.
You won’t be able to stand it!
In the event that you need a cheesy dip to warm up this weekend? I’ve found it.
Roasted Cauliflower Queso
Roasted Cauliflower Queso
This roasted cauliflower queso has all the deliciousness of regular queso, with roasted cauliflower added in. It’s satisfying and tastes like heaven.
1 small head cauliflower, (cut into florets)
2 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon pepper
1 poblano peppers
1 teaspoon olive oil
1 tablespoon unsalted butter
1/2 sweet onion, (diced)
2 garlic cloves, (minced)
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups half and half
1 tablespoon cornstarch
8 ounces sharp white cheddar cheese, (freshly grated)
8 ounces monterey jack cheese, (freshly grated)
Preheat the oven to 425 degrees F. Line a baking sheet with parchment or foil.
Place the florets on the sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 20 to 25 minutes, until slightly golden. Reserve a few florets for topping the queso, but transfer the rest to a food processor. Pulse and blend it until combined and smooth. You can make it as smooth or chunky as you’d like, but remember the texture will be that way in the dip!
While my cauliflower roasts, I char the poblano on my gas range and stick it in a bag to steam. After 20 minutes, I remove it, peel off the skin and chop it. I love the result of this pepper, but you can always chop it raw and sauté it with the onion!
Heat a saucepan over medium heat and add the olive oil and butter. Stir in the peppers, onions and garlic. Season with the salt and pepper. Cook until the onion softens, about 5 to 6 minutes.
Slowly stream in 1 cup of the half and half, whisking the entire time. In a bowl, whisk together the remaining 1/2 cup half and half and cornstarch until no lumps remain to create a slurry. Stir the slurry into the saucepan and cook for a minute until the milk thickens. Reduce the heat to low.
Stir in the grated cheese one small handful at a time, until melted. Stir in the cauliflower puree until combined. The color may darker slightly or look a little speckled. Taste the mixture and add a sprinkle of salt and pepper if necessary. If it gets super thick (this can happen if your heat isn’t low), you can always whisk in a bit more milk. I’d start with ¼ cup.
Transfer the mixture to a crock, larger bowl or a small crockpot heating on low. Top it with the leftover roasted cauliflower, along with anything else you may have. I love adding on some quick pico and a handful of cilantro or green onion. Serve immediately.
This will need to be stirred a few times as it sits. It’s best when kept over low heat. It is thicker, so it doesn’t drizzle beautifully, but it is amazing ON dish, like nachos and tacos and taquitos!
Who knew a bowl full of cheese could work so much magic.
The post Roasted Cauliflower Queso. appeared first on How Sweet Eats.
Keeping it simple with this Sheet Pan Blackened Salmon Bowl with Potatoes and Avocado Goddess Sauce. Baby potatoes roasted alongside blackened salmon and served bowl style with steamed brown rice, feta cheese, and the most deliciously addicting avocado goddess sauce. This is quick, easy, extra colorful, super flavorful, and so delicious.
The post Sheet Pan Blackened Salmon Bowl with Potatoes and Avocado Goddess Sauce. appeared first on Half Baked Harvest.
- 1 pound baby potatoes, halved if large
- 1/4 cup extra virgin olive oil
- kosher salt and black pepper
- 4 salmon fillets (5-6 ounce)
- 1 tablespoon honey
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 4 cloves garlic, minced or grated
- juice of 1-2 lemons, to your liking
- 1 pinch crushed red pepper flakes
- 2-3 cups cooked brown rice
- 8 ounces feta cheese, cubed or crumbled
AVOCADO GODDESS SAUCE
- 1 avocado, halved
- 1/4 cup plain greek yogurt
- 1 cup fresh cilantro
- 1/2 cup fresh basil, plus more for serving
- 1 jalapeño, halved and seeded
- juice from 1 lemon, plus more for serving
- 1 teaspoon cumin
- kosher salt
Preheat oven to 425 degrees F.
On a rimmed baking sheet, toss potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Roast for about 20 minutes, or until tender.
Place the salmon on a plate and drizzle with honey. Add the paprika, cumin, garlic, lemon juice, crushed red pepper flakes, and a pinch each of salt and pepper. Drizzle with 2 tablespoons olive oil, rubbing the seasonings and oil evenly into each filet.
Remove potatoes from oven and push them to one side of pan. Put salmon on the other side. Return pan to oven and roast for 10 to 20 minutes more, until salmon reaches desired doneness and potatoes are soft.
Meanwhile, make the goddess sauce. Combine all ingredients in a blender and blend until smooth and creamy, adding water, 1 tablespoon at a time, as needed to thin the sauce.
To serve, spread the goddess sauce onto plates. Add the brown rice, potatoes, salmon, and feta. If desired, squeeze a drop of lemon juice over salmon and serve with fresh basil. Enjoy!
Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.
General Tso’s chicken is a Chinese-American restaurant classic. It’s so iconic it’s even been the subject of a whole documentary, The Search for General Tso, which you should definitely watch if you like history, food, or thought-provoking documentaries that dive deep into familiar dishes we eat every day. And if you’re looking for a vegetarian dish that checks all those sweet/crispy/spicy boxes, you should definitely check out this recipe for General Tso’s cauliflower.
These easy Cilantro Lime Fish Tacos are made with flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado. This recipe is from SkinnyTaste: https://www.skinnytaste.com/cilantro-lime-tilapia-tacos/
Flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado. A fresh and flavorful way to spice up fish, tacos quick enough to make for a busy weeknight!
- 1 lb fish fillets, rinsed and pat dried (flounder, tilapia, etc)
- 1 tsp olive oil
- 1 small onion, chopped
- 4 garlic cloves, finely minced
- 2 jalapeño peppers, chopped (seeds removed for less heat)
- 2 cups diced tomatoes
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons lime juice
- kosher salt and pepper to taste
- 8 white corn tortillas
- 4 ounces (1 medium haas) avocado, sliced
- 1 cup sliced cabbage
- lime wedges and cilantro for garnish
- Heat olive oil in a large skillet over medium heat.
- Sauté onion until translucent about 4 to 5 minutes, then add garlic and cook 1 minute more. Mix well.
- Place fish on the skillet and cook until the flesh starts to flake.
- Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.
- Meanwhile, heat tortillas on a skillet or directly over the flame of the burner a minute or 2 on each side to warm.
- Serve a little over 1/4 cup of fish on each warmed tortilla topped with cabbage, avocado, cilantro, and a squeeze of lime.
Quick Pantry Pasta with Sun-Dried Tomatoes and Burrata… for those nights when you’re craving a fresh pasta dish, but don’t feel like heading to the store. I went to my go-to pantry staple, sun-dried tomatoes, to create this quick and easy 30 minute pasta dish. I used a little garlic, chili peppers, tomato paste, and basil, to flavor the dish. Then I used the reserved pasta cooking water to create a luscious sauce. Finally, I finished each bowl of pasta off with fresh burrata cheese and a light drizzle of olive oil. Perfection.
The post Quick Pantry Pasta with Sun-Dried Tomatoes and Burrata. appeared first on Half Baked Harvest. https://www.halfbakedharvest.com/quick-pantry-pasta/
- 1 pound short cut pasta
- Kosher salt
- 1 jar (8 ounce) oil pack sun-dried tomatoes, finely chopped, oil reserved
- 4-6 garlic cloves, minced or grated
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup fresh basil, chopped
- zest of 1 lemon
- 2 tablespoons tomato paste
- 1/4 cup grated Parmesan
- freshly ground black pepper
- 1/4 cup fresh parsley, chopped
- 8 ounces burrata cheese cheese, torn
- fresh dill, roughly chopped, for serving
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Drain.
- Meanwhile, drain the sun-dried tomato oil out into a large skillet. Reserve the tomatoes.
- Set the skillet over medium heat. When the oil shimmers, add the garlic, oregano, crushed red pepper flakes, 1/4 cup basil, and lemon zest. Cook 2-3 minutes, until the garlic is fragrant. Add the tomato paste, cook another minute. Stir in 3/4 cup of the reserved pasta water and bring to a simmer. Add the sun-dried tomatoes and pasta, tossing to coat. Stir in the parmesan and a pinch of pepper. Cook until warmed through, 1-2 minutes. Add the parsley and remaining 1/4 cup basil, toss until the herbs are wilted and the sauce coats the pasta, about 2-3 minutes, adding in more pasta water if needed to thin the sauce. Remove from the heat.
- Transfer the pasta to serving bowls and top each with burrata. Drizzle with olive oil, dill, and season with salt and pepper. Enjoy!
Peppery, spicy, sweet, and tangy, this Vietnamese inspired stir fried beef has crispy rice, veggies, and plenty of fresh herbs. It’s colorful, delicious, super quick, and made in just one skillet in about 30 minutes.
This recipe is from Half Baked Harvest: https://www.halfbakedharvest.com/30-minute-vietnamese-beef-and-crispy-rice-bowl/
- 1 1/2 pounds beef tenderloin or flank steak, cut into 1 inch cubes
- black pepper
- 2 tablespoons oyster sauce
- 2 tablespoons honey
- 1 tablespoon low sodium soy sauce
- 1 tablespoon fish sauce
- 3 cloves garlic, minced or grated
- crushed red pepper flakes, to taste
- 1/4 cup sesame or extra virgin olive oil
- 3 cups cooked white rice
- 1 cup shredded radicchio or purple cabbage
- 4 carrots, shredded or cut into ribbons
- 1 Persian cucumber, sliced
- 2 green onions, chopped
- 1 lime, cut into wedges
- 1/4 cup fresh basil, and or mint, roughly chopped
- chopped peanuts, for serving
- Season the steak all over with pepper.
- In a medium bowl, whisk together the oyster sauce, honey, soy sauce, fish sauce, garlic, and a pinch of crushed red pepper. Add the beef and toss to coat.
- Heat 2 tablespoons oil in a large skillet over high heat. When the oil shimmers, add the rice and season with salt. Toss to coat in oil. Press the rice evenly across the bottom and up the sides of the pan. Let cook, without stirring, until the rice begins to turn golden brown, about 3-5 minutes. Spoon the rice out of the pan and onto a plate.
- Return the skillet to high heat and add the remaining oil. Spoon the steak out of the sauce, reserving any sauce left in the bowl, and cook, undisturbed for 2-3 minutes. Stir and cook, undisturbed for another 2-3 minutes. Pour the remaining sauce, 3 tablespoons water, and bring to a boil, reduce the heat to medium and cook until the sauce thickens and begins to coat the steak, about 3-5 minutes. Remove from the heat
- Divide the rice among bowls and top with cabbage, carrots, and cucumbers. Spoon the beef and sauce over top. Squeeze with lime. Top with green onions, basil and peanuts. Eat!
My go-to, 30 Minute Vietnamese Beef and Crispy Rice Bowl. Peppery, spicy, sweet, and tangy, this Vietnamese inspired stir fried beef has crispy rice, veggies, and plenty of fresh herbs. It’s colorful, super quick, and addictingly delicious. The best part? It’s all made in just one skillet and comes together in about 30 minutes. A great fresh and flavorful dinner for any night of the week.
If there was a dinner that my family could eat week after week, it’s this Vietnamese beef bowl. Most of my brothers are the very stereotypical guy’s guy when it comes to eating. They love their chicken and steak, and prefer their veggies in potato form. I wish I was joking, but it’s all true. Thankfully most of their pallets have matured as they’ve gotten older (not sure they have though) and they do eat a pretty colorful…ish diet these days.
I like to think that I was a major part of this.
Anyway, it might be surprising, but it’s not a given that I’ll make a recipe my brothers with actually love. Sure, I make some of their favorite foods for them when they are here, but a lot of those foods will never see the light of day here on HBH. Some of them tell me that many of the recipes I make are too veggie focused or “weird” for them. But then there are recipes like todays. Today’s recipe is one they love, and that makes me so excited. As I’ve said many times before, my favorite thing to do is cook for others. I love being able to so easily please the people I love most with a simple recipe.
It’s truly my favorite thing…which is why, during the holidays, I end up playing not only cook, but often bartender too (because most of my family members love their steak and their cocktails).
Anyway, point is I am finally making a recipe my brothers will approve of, and that’s something I’m happy about today. Also? I’m just excited to share this recipe with you all!
I can’t really pinpoint my exact source of inspiration for this recipe, other than the fact that I’ve just really been craving these fresh flavors. Lots of fresh herbs, spice, limes, and salty, tangy sauces. To be honest, I had some beef in my freezer and found everything else in my fridge/pantry. That’s kind of how this recipe came to be. Not the best story, but it’s true, and it’s recipes like these that are always my favorite.
First things first, the crispy rice. You probably cannot tell, since it’s hiding underneath all the veggies and beef, but yes, my rice is indeed crispy, and it’s very good. Up until this recipe I’d never made crispy rice at home. But after realizing how simple and easy it is to make with leftover rice (which I almost always have on hand), I will be making it often.
As the rice crisps it takes on a more toasted flavor and lends a nice crunch. It’s a fun switch up from your average steamed rice.
Once you have the rice crisped, move onto the beef.
Now, I want to discuss the cut of beef you should use. I used very high end beef tenderloin, BUT only because this is what I happened to have in my freezer. Yes, it’s beyond delicious, melts in your mouth, and you really can’t mess it up. That said, I understand that most of you may not want to shell out the cash for beef tenderloin. If that’s the case, no worries. Use a very affordable flank steak. It really does work just as well.
I pan cooked the beef and then tossed in a little sweet, salty, and slightly spicy sauce. This nicely glazes the meat and it’s really delicious. The two key ingredients here are oyster sauce and fish sauce. You can usually find both in the Asian isle at most grocery stores.
At this point, it’s assembly time. I layered my rice and beef with radicchio, carrots, and lots of fresh basil and mint. You can really use any combo of vegetables you’d like though. If you are looking to add another layer… Yes, I do think a crispy fried egg, or even a soft boiled egg, would be really good here.
I know it’s a bit early, but this bowl almost reminds me of a springtime recipe. It’s kind of cozy, but still colorful and fresh. So the perfect balance.
If you make this Vietnamese beef bowl, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Palestine.
If there is one flavor that makes me think of the Palestinian kitchen, it is za’atar, a tangy and aromatic spice mix made from wild thyme, sesame, and sumac. Palestinians use za’atar on everything from yogurt dips, to roasted meats, to flatbreads — and here, it is used to make crunchy, tangy croutons to adorn an aromatic soup of roasted butternut squash and spiced lentils. Roasting the squash intensifies its flavor and sweetness, giving the soup a glorious silky texture that perfectly contrasts with the crispy croutons.