blissful eats with tina jeffers: Asparagus and brie pizza

Spring has a really different meaning for me these days.  When I lived in California it didn't resonate with me or even make me take notice of anything around me.  I just knew that that was when all the colors at the mall turned soft and pastel and that Easter was probably around the corner.  Since I've moved to Portland all that has changed.  I look forward to taking a walk down the street to see all the changes that have occurred seemingly overnight.  Watching the cherry trees flower and the daffodils burst out of the ground, their vibrant colors so welcome after the dark gray of winter moves me in ways I never expected.  

The arrival of the first flowers of the season reminded my how I always struggle trying to put a bouquet together so I saw that one of my favorite local shops, Ink & Peat was offering a flower arranging workshop and I decided to dive in and give it a try.  It was so much fun, playing around with different textures and shapes and I have to say that I loved doing it.  What do you think, should I add flower arranging to my ever growing list of hobbies?  I enjoyed it so much that I'm planning on adding some more cut flowers to my garden this year so I can try to create some more beautiful arrangements to share with my friends.  It's also a great opportunity for me to work on my photography skills, I have come a long way but there is still so much that I'd like to learn and get more comfortable with.

Spring also brings the arrival of the famers market of the year and with it the first flavors of the season.  Delicate peas, and sweet grassy asparagus are some of my very favorite vegetables and they are all that more special because their season tends to be short.  I love to eat asparagus any way I can, shaved raw into a salad, tossed into pasta or sliced paper thin on top of a pizza.  This is a really easy pizza to put together, if you don't have the time or inclination to make your own dough you can use store bought dough and have this pizza in the oven in a matter of minutes.  The garlic chili oil will keep for a few weeks and is delicious on top of eggs, mixed into pasta or combine it with some quinoa and some vegetables for a quick lunch.  

Be sure to visit me at www.scalingbackblog.com for more recipes and photos!

Asparagus and brie pizza

Makes 1 12-inch pizza

Ingredients:

1 recipe pizza dough or your favorite pizza dough

1/2 pound asparagus

2 teaspoons extra-virgin olive oil

1/4 cup grated parmesan

1/2 pound brie

salt and pepper to taste

1/4 cup fresh mint leaves

for the garlic chili oil

1/2 cup extra-virgin olive oil

3 cloves garlic finely minced or grated on a microplane 

1 teaspoon red chili flakes

for the pizza dough:

▪   1 package (2 ¼ teaspoons) active dry yeast

▪   1 cup warm water

▪   1 cup ice-cold water

▪   1 tablespoon honey

▪   1 tablespoon kosher salt

▪   2 tablespoons olive oil

about 5 ¼ to 5 ½ cups bread flour

Method:

Pre-heat your oven to 500 degrees or to the hottest temperature setting.  If you have a pizza stone place it on the floor of the oven before heating.

For the dough:

In a small bowl, stir yeast into warm water, add the honey and let sit for 5 minutes until yeast starts to bubble and foam.

In another bowl, mix cold water and salt until dissolved; stir in oil.

In a heavy-duty standing mixer with a dough hook, place 5 1/4 cups flour in a large bowl. Stir the yeast mixture again to blend, then add to flour along with cold-water mixture. Beat with the dough hook on low speed until mixture is smooth and not sticky, 10-12 minutes. If dough remains sticky, add 2 more tablespoons flour and beat 2 minutes longer; if still sticky, add another 1 to 2 tablespoons flour and beat until nonsticky and smooth.

Scrape dough onto a lightly floured board; cut in half. With floured hands, pick up one portion of dough; pull opposite edges together toward center and pinch to seal. Repeat all around circumference to form a smooth, tight ball. Place each portion in a 1-gallon plastic bag. Squeeze out air and seal bag, allowing enough room for ball to double. Chill at least 10 hours or up to 3 days.

1 -2 hours before you want make the pizza, remove the dough from the fridge and let come to room temperature. (I usually take mine out in the morning and just leave it to rise on the counter until I’m ready to use it.

Prepare the chili garlic oil:

Place the olive oil, chili flakes and garlic in a small saucepan and cook over low heat for about 5 minutes, until the garlic starts to sizzle and the mixture gives on a nice aroma.  The longer it sits the stronger the flavor will be.  Use immediately or store in the refrigerator for up to 2 weeks.

Using a vegetable peeler hold the asparagus by the woody stem, lay it flat on a cutting board and shave slices by running the peeler from the base to the top of the stalk.  Toss the peeled asparagus with the 2 teaspoons of olive oil with a little salt and pepper. 

Assemble the pizza:

Roll or stretch out the dough to a 12-inch round.  If you are having trouble stretching your dough, roll it out, let it rest for 5-10 minutes and then try it again.  Allowing it to rest relaxes the glutton in the dough and makes it easier to roll out.  I like to roll out my dough on parchment paper so it's easy to transfer it to the oven.  You can also sprinkle a baking sheet or pizza peel with cornmeal to avoid sticking.  

With a spoon spread a tablespoon of the chili garlic oil on the dough trying to cover the whole surface.  Cut the brie into one-inch pieces and distribute it over the dough, sprinkle the parmesan on top and then add the asparagus.  Bake the pizza for 10-12 minutes, or until the edges are brown and the cheese is bubbly.  

blissful eats with tina jeffers: Balsamic beets with lentils

Being sick is no fun.  I have been down with a terrible cold for over two weeks and I sill feel awful.  We went to California for Spring break and the entire time I was coughing up a lung, trying unsuccessfully to get some sleep and just generally being miserable.  When we got back home I was craving something satisfying and comforting.  Beets do that for me, rich earthy and sweet they satisfy me when I’m feeling a little down.  Roasting them with a little balsamic vinegar and orange juice enhances their natural sweetness and serving them up over lentils with rich creamy Greek yogurt and fresh herbs makes this one of my favorite feel better foods.  I think I'm going to grab a blanket and a big bowl of beets and try to forget about being sick for at least a little while.  Have a great week and stay healthy!

Balsamic beets with lentils

Ingredients:

For the beets:

2 pounds beets

1 medium red onion

½ teaspoon salt

1 tablespoon extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

zest and juice of one orange

¼ cup fresh herbs

For the lentils:

1 cup small green lentils

½ teaspoon salt

1 tablespoon balsamic vinegar

1 tablespoon extra-virgin olive oil

greek yogurt for serving

Method:

Pre-heat the oven to 400 degrees.  Remove the leafy stems and roots of the beets and peel the beets with a vegetable peeler.   Slice the beets into ½ inch chunks.  Cut the onion in half and slice the onion into ½ inch slices.

Place the beets and onions in a shallow baking dish and toss with the olive oil, balsamic vinegar, honey, zest, orange juice and salt. Roast the beets for 45-50 minutes until the beets are tender when pierced with a knife.

 

While the beets are roasting prepare the lentils.  Cover the lentils with water, add the salt and bring to a boil.  Reduce to a simmer and cook uncovered 15-20 minutes until the lentils are tender.  Drain the lentils, return to the pan and stir in the balsamic vinegar and olive oil. 

To serve spoon the lentils into a large bowl top with the beets add a dollup of yogurt and sprinkle with the herbs.

blissful eats with tina jeffers: Roasted portobellos with parsley cashew cream

 

I have been trying to get my boys to eat less meat and they have been pretty resistant to the idea.  I love the meaty texture and flavor of roasted mushrooms and paired with this amazing parsley cashew cream this is a vegan dinner that satisfies. 

The Meyer lemons are mellow enough that they can be eaten skin and all and I love the bright tang they add to the mushrooms.  If you’ve never made cashew cream you are in for a treat. It’s buttery and rich and goes well with a number of dishes.  For a heartier meal you can serve them on top of some brown rice or quinoa.

We like on top of scrambled eggs, or as a base for a sandwich and it’s delicious scooped on top of a baked potato or swirled into a veggie soup for extra richness and flavor. 

You can also get creative with what you flavor it with; I’ve used cilantro in place of the parsley and added a roasted poblano for a more Mexican inspired twist.  As long as you start with the cashews and water you can add whatever herbs and citrus you’d like.  I’d love to hear what flavor combinations you come up with!

For more recipe inspiration visit me at www.scalingbackblog.com!

Roasted portobellos with parsley cashew cream

Ingredients:

4 large Portobello mushroom caps, stems removed

1 Meyer lemon, thinly sliced

1 clove garlic, finely chopped

a handful of fresh thyme

2 tablespoons extra-virgin olive oil

salt and pepper to taste

For the parsley cashew cream:

1 cup raw unsalted cashews, soaked in water for 30 minutes

½ cup water

1 cup fresh Italian parsley

1 medium clove of garlic

¼ cup diced onion

2 tablespoons fresh lemon juice

salt and pepper to taste

Method:

For the mushrooms:

Pre-heat the oven to 450 degrees.  Line a rimmed baking sheet with parchment paper. 

Place mushroom caps, gill side up, on the pan.  Divide the garlic between the mushrooms and sprinkle with the thyme.  Layer a few slices of the lemon onto each mushroom, season with salt and pepper and drizzle the olive oil over the top.

Roast until tender, about 20 minutes.  Serve with the parsley cashew cream.

For the parsley cashew cream:

Rinse and drain the cashews and then add them along with all the other ingredients into a high-powered blender or food processor.  Blend until smooth and well incorporated, adding more water as desired. 

blissful eats with tina jeffers: Kale cranberry and breadcrumb salad

I’m having a little dinner party on Saturday and I hate having to spend most of the evening in the kitchen preparing a meal when everyone else is hanging out laughing and having a good time.  The more I entertain the more I realize that planning ahead and finding dishes that can be prepared ahead of time save me a lot of stress and headaches.

This is one of my new favorite salads for parties since I can make it early in the day and all I have to do to serve it is the sprinkle it with a few toppings.  Kale salads actually benefit from sitting around awhile after you dress them, the tough leaves soften slightly and the flavors have time to meld.  It’s a really easy salad to put together and most of the ingredients are things you can keep on hand.  I really like to offer salads to guests that they don’t see everyday and the addition of the breadcrumbs makes this one unique.  If you are making this ahead of time put the whole thing together except for the breadcrumbs and add them when you are ready to serve.

I’m also going to test out a new recipe for chard and mushroom enchiladas with poblano cashew cream since we’ll have a few vegans joining us for dinner.  I’ll be sure to share the recipe with you all next week if it turns out as well as I hope!

For more cooking inspiration be sure to visit me at www.scalingbackblog.com !

Kale cranberry and breadcrumb salad

Ingredients:

For the salad:

1 bunch of kale (about 6 cups)

¼ cup slivered toasted almonds

½ cup dried cranberries

¼ cup finely shredded Parmesan cheese

1 slice whole grain bread or ¼ cup breadcrumbs

1 teaspoon olive oil

salt and pepper

For the dressing:

1 tablespoon apple cider vinegar

1 tablespoon freshly squeezed lemon juice

3 tablespoons extra-virgin olive oil

1 clove garlic

salt and pepper to taste

Method:

Remove the tough inner ribs on the kale, slice into ribbons and place in a large bowl.

In a food processor or blender tear the bread into small pieces and process until fine crumbs form.  Heat the teaspoon of olive oil over medium heat, add the breadcrumbs and cook for 3-5 minutes until the breadcrumbs are toasted and start to brown.  Set aside to cool.

In a small bowl, grate the garlic using a micro plane grater.  Alternatively you can smash the garlic with the back of a knife, add a sprinkle of salt and crush the garlic until a smooth paste forms.  Add the vinegar and lemon juice to the garlic and then slowly whisk in the olive oil.  Season with salt and pepper to taste.

To dress the salad, pour the dressing over the kale and using your fingers work the dressing into the leaves making sure that everything is well coated.  Add the cranberries, Parmesan, almonds and ¾ of the breadcrumbs to the mixture and toss to combine.  Garnish the salad with the remaining breadcrumbs when you are ready to serve.  

blissful eats with tina jeffers: Chocolate hazelnut avocado cake

This cake has a secret ingredient that you don’t need to share if you don’t want to.  That’s right, a cake made with avocados.

I made a version of this cake last year for a friend’s birthday.   Since she is a vegan I wanted to make a cake that was delicious but not filled with weird chemicals and preservatives so I was really intrigued by the idea of using an avocado in place of the usual butter that traditional cakes call for.  

It’s a really quick, super easy cake to make since you don’t need to worry about creaming butter or whipping egg whites.  The frosting couldn’t be easier and more delicious, avocado, cocoa powder and powdered sugar come together to make the richest, creamiest frosting I’ve ever tasted.  

With the addition of whole-wheat pastry flour and ground hazelnuts this cake is rich, dense and has a brownie like texture that is sinfully delicious.  I have to admit that if I made this cake and left off the frosting I would gleefully eat a slice of this for breakfast.  That is such a great idea I think I’ll head to the kitchen right now to whip one up for our weekend breakfast. 

Be sure to visit me at www.scalingbackblog.com for more recipes and kitchen inspiration!

 

Chocolate hazelnut avocado cake

Ingredients:

For the cake:

2 cups whole-wheat pastry flour

1 cup hazelnut meal

6 tablespoons unsweetened cocoa powder

½ teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

2 cups granulated sugar

¼ cup vegetable oil

½ cup soft avocado, mashed, about 1 medium avocado

2 cups water

2 tablespoons white vinegar

2 teaspoons vanilla extract

¼ cup chopped hazelnuts for garnish

For the frosting:

1 large ripe avocado, peeled and seeded

½ cup unsweetened cocoa powder

1 ¾ cup powdered sugar

½ teaspoon vanilla extract

¼ teaspoon kosher salt

Method:

For the cake:

Pre-heat the oven to 350 degrees.  Grease and flour two 8-inch round cake pans.  Set aside.

Sift together all the dry ingredients except for the sugar.

In the bowl of a stand mixer, place the avocado and mix on medium speed until smooth.  Add the rest of the wet ingredients and the sugar and mix until combined. 

Add the dry ingredients and beat until smooth.

Divide batter between the two prepared cake pans.  Bake for 30 to 40 minutes, until a toothpick inserted into the middle comes out clean.

Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting.

Once the cake is completely cool spread the frosting on the top of one layer, place the other layer on top and cover with remaining frosting.  Sprinkle the hazelnuts over the top and serve.

For the frosting:

In a stand mixer whip the avocado until it forms a smooth mixture.  In a medium bowl sift the cocoa powder and powdered sugar together and then add to the bowl along with the salt and vanilla extract.  Whisk the mixture until you get a smooth frosting.