My Take On…

22 11 2011

Steph’s take on…

Jessica’s Whole Wheat Autumn Apple Pie.

(Photo credits to Steph and Jessica)

Now that’s a mouthful!

If you haven’t noticed, I have a serious obsession with the recipes that come out of Jessica’s How Sweet Blog.

Not only does she make scrumptious looking desserts that make me want to lick my computer screen, but she also creates some mean savory dishes too.

I found Steph’s interpretation of Jessica’s pizza and decided to give it a whirl.

Though my pictures may not be as pretty, this sure tasted DEE-licious.

Nothin says fall like butternut squash!

So my friends, I give you Steph’s 321delish-ious Autumn Butternut Squash Pizza.

Here’s what you’ll need.

Ingredients:

1 package whole wheat pizza dough
2 teaspoons olive oil
1-2 red shallots, thinly sliced
2 apple chicken sausages, sliced
1/2 butternut squash, cut into 1/2″ to 1″ cubes
1 gala apple, cored and thinly sliced
1/2 cup shredded smoked cheddar
1/3 to 1/2 cup gorgonzola crumbles (your preference)
10-12 fresh sage leaves
dash of teaspoon nutmeg
1 teaspoon garlic salt
salt and pepper to taste

How to:

Preheat oven to 350 degrees, with pizza stone inside. While the oven is preheating, saute your veggies. In a skillet over medium-high heat, add the onions and sausage, cooking until onions are translucent and sausage are slightly browned. Set aside.

Turn down the heat to medium, add some more oil to the pan, and toss in the butternut squash. Cover, and cook for 1-2 minutes, then, turn the heat up a little and saute the squash so they are slightly browned. You want the squash to be slightly cooked, especially if they are larger chunks.

Roll out your dough into the shape of your choice.

Take out the pizza stone, and carefully put the dough on the stone. Make sure you have some cornmeal down, or the dough will stick to the stone! (Anyone know if this is actually the right way to use a stone?)

Drizzle about a teaspoon of oil on top of dough. Sprinkle dough with some of the cheddar and gorgonzola. Top cheese with half of the sliced apples, then top that with the onions,  sausage, and squash. Layer on the rest of the apples, the sage leaves, and then cover with the remainder of the cheese. Sprinkle pizza with nutmeg, garlic salt, salt, and pepper.

Bake pizza for 20 minutes or until cheese is bubbly and crust is browned. Let cool a little before cutting. Enjoy!

Holy yum.

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The Land of Enchantment

18 11 2011

Hello from New Mexico (aka the Land of Enchantment)! I’m here for a few days attending a conference in the city of Albuquerque. This is my 2nd time to New Mexico. Last year at about this time, I spent two weeks in the small city of Gallup for work. It was an interesting experience, but I’ll just say that I’m glad that this trip keeps me in Albuquerque for the duration of my stay…

I spent much of my day yesterday inside attending conference sessions, but I was able to get out last night for dinner. I went with two of my colleagues to a sushi restaurant a few blocks from the conference. Sushi in New Mexico? Really Steph? Shouldn’t you be eating this:

(Picture from last year’s NM trip)

I figured that we were in a large-ish city, so the food would probably be decent, and in fact, I was pleasantly surprised. I started off with a garden salad. I love the ginger dressing!

And we shared three rolls.

Kampyo Sweet Squash Roll:

Shrimp tempura roll and the New Mexico roll (Green Chili, Cucumber, Avocado, Sauce on top).


Each of the rolls were really tasty. I wasn’t quite sure what to expect with the squash roll, especially becuase it looked more like caramelized onions than squash. It was good; slightly sweet but not overwhelming. The New Mexico roll was yummy too, but the sauce and the chile made it a little spicy. My favorite was the shrimp tempura. The tempura batter was sweet and perfectly crunchy. Yum!

Though not your typical New Mexican meal, I really enjoyed the sushi here!

We’re hoping to try more authentic New Mexican food today. I already know how I’ll answer the question: “Green, Red, or both?” (That’s New Mexican-ese for Which kind of chile sauce do you want on your meal?) 🙂





More Pumpkin Deliciousness

16 11 2011

I know this is supposed to be a “healthy living blog,” but sometimes you just need some dessert. Especially in the fall, when there are pumpkin treats everywhere. Gotta eat ’em up while you can! I mean look at these things:

Kristen’s Pumpkin Gingersnap Cheesecake

Jessica’s Pumpkin Chocolate Chip Cookies

Steph’s Chocolate Pumpkin Butter Whoopie Pies

Holy Yum.

I’ve dabbled in making some of my own yummy pumpkin treats this season. Pumpkin cake balls? Yeah baby. Chocolate + Pumpkin is the second best food combo (behind peanut butter and banana, duh!). So, I decided to go for it again, after salivating at the sight of some Pumpkin Swirl brownies on Tastespotting the other day.

Mine were more layered than swirled, but they still tasted delicious! Make these tonight!

Pumpkin Swirl Brownies

From JulieVR on Babble

adapted from Under the High Chair, Smitten Kitchen and Martha

Ingredients:

1/2 cup butter
6 oz (6 squares) semisweet or bittersweet chocolate, chopped (or 1 cup chocolate chips)
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
4 large eggs
1 Tbsp vanilla
1 1/4 cups solid-pack pumpkin
1/4 cup canola oil
1 tsp cinnamon
1/4 tsp nutmeg (optional)

Directions:

Preheat oven to 350F and butter an 8×8-inch or 9×9-inch baking pan.

In a small saucepan, melt the butter and chocolate over medium-low heat, stirring until smooth.

In a medium bowl, whisk together flour, baking powder and salt; set aside. In a large bowl, beat the sugar, eggs and vanilla for a few minutes, until fluffy; beat in the flour just until combined.

Divide the batter between two medium bowls (about 2 cups per bowl) and stir the chocolate mixture into one bowl. Stir the pumpkin, oil, cinnamon and nutmeg into the other bowl. Transfer half of chocolate batter to prepared pan, smooth the top and gently spread with half the pumpkin batter. Drop large spoonfuls of chocolate and pumpkin batter on top, then gently swirl the two batters with the tip of a knife (just a table knife, so you don’t scrape the bottom of the pan with a sharp tip) to create a marbled effect.

Bake for 40-45 minutes, until just set. Cool in the pan on a wire rack. Enjoy!