Branny Boils Over http://www.brannyboilsover.com Where Cooking, Creating, and Conversation Combine Tue, 15 May 2012 23:34:30 +0000 en hourly 1 http://wordpress.org/?v=3.3 Baked Tortilla Chips with a Hint of Lime http://www.brannyboilsover.com/2012/05/15/baked-tortilla-chips-with-a-hint-of-lime-2/?utm_source=rss&utm_medium=rss&utm_campaign=baked-tortilla-chips-with-a-hint-of-lime-2 http://www.brannyboilsover.com/2012/05/15/baked-tortilla-chips-with-a-hint-of-lime-2/#comments Tue, 15 May 2012 23:34:30 +0000 admin http://www.brannyboilsover.com/?p=5682 I remember being in high school or maybe junior high, I’m not sure, and my family being OBSESSED with Tortilla chips with a hint of lime.  My mom bought the bags by the 2s and we’d beg to ‘snack’ for dinner so that we could binge on the chips.

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I remember my lips stinging after while from the salt but going back for more.  We didn’t even dip the chips in salsa or use them in a taco salad: we just ate them.

I haven’t seen these bags of chips around the stores in awhile – I’m not sure if it is because they’re no longer made or because my trips down the chip aisle are much more rare.  Because I’ve been making homemade baked taco shells I’ve found myself with a surplus of corn tortillas and without a craving for more tacos.  Enter these chips.

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Baked Tortilla Chips with a Hint of Lime

Ingredients

corn tortillas
cooking spray
1 lime, zested
1 Tablespoon table salt

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine salt and lime zest in a small bowl; set aside.
  3. Spray corn tortillas with cooking spray on each side and cut into triangles.
  4. Arrange in a single layer on a baking sheet.
  5. Place in oven and bake 7-10 minutes, or until beginning to crisp.
  6. Remove from oven, sprinkle with salt mixture, and return to oven.
  7. Bake until uniformly crisp and brown, 3-5 minutes longer.
]]> http://www.brannyboilsover.com/2012/05/15/baked-tortilla-chips-with-a-hint-of-lime-2/feed/ 7 Strawberry Bacon Pizza with Goat Cheese http://www.brannyboilsover.com/2012/05/13/strawberry-bacon-pizza-with-goat-cheese/?utm_source=rss&utm_medium=rss&utm_campaign=strawberry-bacon-pizza-with-goat-cheese http://www.brannyboilsover.com/2012/05/13/strawberry-bacon-pizza-with-goat-cheese/#comments Mon, 14 May 2012 00:24:23 +0000 admin http://www.brannyboilsover.com/?p=5676 My husband and I are very honest with one another.  Honesty is very important in our marriage.  I think honesty is important in most marriages but the kind of honesty we share might be different from the average relationship.

Most men learn in the course of their marriages that some statements are just better left unsaid (remember when your body was hot before we had kids?  You just have a knack for doing laundry – is that because you are a woman?).

I prefer all things be said.   Some call that ‘brutal honesty’ but I just call it normal.

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So I reminded my husband that pushups were a good way to keep his pecs in shape.

:)

And my feelings weren’t at all hurt when the Omnivore admitted to me last week that my dinners have been on the low end of the bell curve when it comes to interest and flavor.  It wasn’t news to me: I’d been eating the meals, too!  I’d been depending on my pantry, slacking in true meal planning, making large batches of things to be reheated multiple times throughout the week, and just plain on my C game.  I was busy.  Hey, at least we were eating.

He’s a lucky guy because I started pulling recipes that were sure to rock his world.  One of those was this pizza.  We live in a land of strawberry fields.  I jog by acres and acres of berries and just smell the sweet scent the entire time.  My running partners were talking strawberry shortcake this past Saturday morning but I was thinking strawberry pizza.  With bacon.  And goat cheese.

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I made this pizza with guidance from three recipes I’d recently seen that combined goat cheese and strawberries:
Roasted Strawberry Crostini with Basil and Goat Cheese 
Balsamic Strawberry and Goat Cheese Flatbread
Strawberry Balsamic Bacon Pizza

I picked aspects from eating that I was drawn to and the result made the Omnivore forget that there was ever such thing as a dinner rut.  He even went back for seconds, which he doesn’t do since he generally needs to save room for dessert.  Also, when he awoke the next day and saw the leftovers in the fridge, he immediately ‘called’ them for his lunch.  Winner!

Strawberry Goat Cheese Pizza with Bacon

Ingredients

1 1lb ball pizza dough
2 strips of thick-cut bacon, cooked and crumbled
4 ounces crumbled goat cheese
4 tablespoons balsamic vinegar
6 strawberries, hulled and thinly sliced
1/4 cup thinly sliced red onion
2 tablespoons chopped basil leaves

Instructions

  1. Preheat oven to 450 degrees.
  2. Roll pizza dough out into a 12 – 14″ round.
  3. Using a pastry brush, apply balsamic vinegar to entire surface of the pizza dough.
  4. Top dough with sliced strawberries and then the red onion slices.
  5. Distribute goat cheese all over dough and then cover in crumbled bacon.
  6. Bake 12 minutes or until done. Sprinkle with basil leaves and serve warm.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

]]> http://www.brannyboilsover.com/2012/05/13/strawberry-bacon-pizza-with-goat-cheese/feed/ 6 Mango Lentil Curry http://www.brannyboilsover.com/2012/05/10/mango-lentil-curry/?utm_source=rss&utm_medium=rss&utm_campaign=mango-lentil-curry http://www.brannyboilsover.com/2012/05/10/mango-lentil-curry/#comments Thu, 10 May 2012 10:14:13 +0000 admin http://www.brannyboilsover.com/?p=5641 When we lived in Charlotte we would go out to eat Indian food quite regularly.  The Omnivore always played it safe and ordered butter chicken or chicken tikka masala, but I always dabbled in the curries.  One of my favorite dishes to order was the mango curry – for some reason I felt I never could approximate it at home (one of my criteria for ordering off restaurant menus).

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Now that we’ve moved away from Charlotte to an extremely small town where there are no restaurants – or Indian restaurants – figuring out how to recreate dishes I loved from our past becomes a challenge worthy of taking.

Janet at The Taste Space is a loyal commenter on my blog.  One morning while I was ditching out on my 5:30am run I started perusing her posts and ran into a recipe for Mango Curry.  Her recipe uses split peas – which would be great, but I only had lentils on hand so that’s what I used, and also calls for making a homemade peanutty spice blend.

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I used store bought garam masala instead of making the spice blend and we loved the results.  This was one of those meals that I couldn’t reveal to my husband what was in it until after dinner.  He loved the flavor, but had no idea it was derived from mangoes.  He would have cringed at the title, and you might, too, but I encourage you to give it a try.

Lentil Mango Curry (inspired by the The Taste Space)

Ingredients

1 cup lentils, washed and picked over
1 medium-sized firm, ripe mangoes, peeled and coarsely chopped
1 tbsp garam masala
1 tsp salt
1/2 tsp ground turmeric
1/4 tsp cumin
1 tbsp oil
1 onion, diced
1/4 cup cilantro, chopped

Instructions

  1. Heat the oil over medium heat in a large soup pot. Add onion and saute for about 3-4 minutes, until beginning to tenderize. Add garam masala, cumin, turmeric, and salt. Cook 2-3 minutes.
  2. Add 3 cups water and 1 cup lentils and bring mixture to a bowl.
  3. Remove and discard any scum that forms.
  4. Once boiling, reduce heat and simmer for 15 minutes until the lentils are mostly tender.
  5. Add the mango, chopped cilantro, and an additional 1 cup of water to the lentils. Cover pot and simmer for an additional 30-40 minutes, until the lentils are very tender.
  6. Partially mash the lentils if desired. Remove from heat and let stand 5 minutes before serving.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

]]> http://www.brannyboilsover.com/2012/05/10/mango-lentil-curry/feed/ 3 Cumin spiced chicken and avocado quesadillas with mango salsa http://www.brannyboilsover.com/2012/05/07/cumin-spiced-chicken-and-avocado-quesadillas-with-mango-salsa/?utm_source=rss&utm_medium=rss&utm_campaign=cumin-spiced-chicken-and-avocado-quesadillas-with-mango-salsa http://www.brannyboilsover.com/2012/05/07/cumin-spiced-chicken-and-avocado-quesadillas-with-mango-salsa/#comments Mon, 07 May 2012 10:32:11 +0000 admin http://www.brannyboilsover.com/?p=5638 This meal was MVP of the week.  Quesadillas aren’t something I make often – for some reason I categorize them as ‘unhealthy’ and add them to the list of ‘don’t make too often.’  I never order them in a restaurant because they’re a cinch to make at home but I never make them at home because they seem like a splurge reserved for a restaurant.

(Aside: all of the sudden I wish I taught high school English instead of biology – what a great explanation for a Catch 22.)

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We recently were expecting company for dinner and because I knew we’d be preoccupied with the horses I wanted something quick and easy to whip up.  I also wanted a crowd pleasure – but not something too boring a normal.  I had planned to make crab and avocado quesadillas but I found out my dinner guest wasn’t big on crab, so I turned to chicken.

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The mango salsa certainly added interest to the meal and it was even better the next day.  The next day?  Yeah, so our dinner guests had to unexpectedly cancel, which left us with a metric ton of quesadillas to consume.  At first we were bummed but then we were so happy we had all this extra deliciousness.  They really aren’t your normal quesadilla fare – they are way more awesome.

Cumin Spiced Chicken and Avocado Quesadillas (adapted from Pink Parsley)

Ingredients

1 avocado
2 scallions, minced
2 Tbs minced cilantro
juice of 1/2 lime
4 oz. Monterey Jack cheese, shredded
8 ounces boneless skinless chicken
1 tsp ground cumin
kosher salt and freshly ground black pepper, to taste
8 5-inch flour or corn tortillas
oil, for the tortillas.

Instructions

  1. Preheat oven to 400 degrees.
  2. Season chicken with salt, pepper, and ground cumin. Place in a baking pan and bake 15 minutes or until cooked thoroughly. Set aside and allow to cool slightly, then shred.
  3. In a large bowl, mash avocado and combine with scallions, cilantro, lime juice, chicken, and cheese. Taste and adjust seasoning as needed.
  4. To make quesadillas, lightly coat each tortilla on one side with cooking spray.
  5. Heat a heavy skillet to medium.
  6. Spread about 1/3 cup of avocado chicken filling over one side of the tortilla. Fold in half and cook in the hot skillet about 2 minutes per side, until the inside is melted and the outside is crisp and spotted golden brown.
  7. Serve with mango salsa (recipe below).

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Mango Salsa

Ingredients

1 mango, peeled, pitted, and cut into 1/4 inch cubes
1/2 roasted red bell pepper (jarred is fine)
1 jalapeno, seeds and ribs removed, minced
1/4 cup cilantro, minced
2 scallions, minced
juice of 1 lime
1/4 cup minced red onion
kosher salt

Instructions

  1. To make the salsa, combine all the ingredients in a medium bowl. Taste and season with additional salt and pepper if necessary.

Preparation time: 5 minute(s)

Number of servings (yield): 4

Pin It]]> http://www.brannyboilsover.com/2012/05/07/cumin-spiced-chicken-and-avocado-quesadillas-with-mango-salsa/feed/ 4 Soft and Chewy Oatmeal Cookies http://www.brannyboilsover.com/2012/05/04/soft-and-chewy-oatmeal-cookies/?utm_source=rss&utm_medium=rss&utm_campaign=soft-and-chewy-oatmeal-cookies http://www.brannyboilsover.com/2012/05/04/soft-and-chewy-oatmeal-cookies/#comments Fri, 04 May 2012 09:08:19 +0000 admin http://www.brannyboilsover.com/?p=5642 Nearly every day I come home to a vase of freshly cut roses.  The Omnivore isn’t going out and purchasing roses nor is he really tending a rose garden to ensure production – the last owners of our farm planted a ton of rose bushes and they simply produce well.

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It is still super thoughtful of him to adorn our house with these beauties, though.  It also gives him a lot of ‘stock.’  This means when he casually mentions that he’d really like a soft and chewy oatmeal cookie I can’t rightly refuse that request.

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To be honest, I didn’t even really think I liked oatmeal raisin cookies.  Maybe I never really gave them a proper chance, though.  Or maybe I never ran into a recipe as excellent as this one.  The texture is perfect and I suppose that comes from using three different types of fat in the batter.  The raisins are *just* plentiful enough and the flavor is awesome – spiced with both cinnamon and nutmeg.

Soft and Chewy Oatmeal Cookies (adapted from King Arthur Flour via Sugar Duchess)

Ingredients

2-1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup vegetable shortening (trans fat-free)
4 tablespoons butter, room temperature
2 tablespoons vegetable oil
2-1/4 cups brown sugar
2 large eggs, room temperature
1/2 cup sour cream or plain yogurt
2 teaspoons vanilla extract
3 cups rolled oats
1-1/2 cups raisins

Instructions

  1. Preheat the oven to 350 degrees.
  2. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In the bowl of your stand mixer, cream together the shortening, butter, oil, and brown sugar until completely mixed.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Beat in the sour cream and vanilla extract.
  6. Stir in the flour mixture in three additions. Stir in the oats and raisins. Make sure the batter is uniform.
  7. Drop the batter by spoonfuls onto a parchment-lined (or mat-lined) baking sheet.
  8. Place the baking sheet in the fridge for 10 minutes. Bake for 13-15 minutes.
  9. Let them cool on the sheet for 5-6 minutes, then carefully transfer them to a wire rack to cool. Makes about 4 dozen.

Preparation time: 20 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 12

Pin It]]> http://www.brannyboilsover.com/2012/05/04/soft-and-chewy-oatmeal-cookies/feed/ 8 Oven Baked Fries http://www.brannyboilsover.com/2012/05/02/oven-baked-fries/?utm_source=rss&utm_medium=rss&utm_campaign=oven-baked-fries http://www.brannyboilsover.com/2012/05/02/oven-baked-fries/#comments Wed, 02 May 2012 09:00:13 +0000 admin http://www.brannyboilsover.com/?p=5629 Rarely do I make a dish ten or more times without blogging it.

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Rarely do I make a dish ten or more times.

The first time I made these baked oven fries they were proclaimed “OMG POTATOES.”  They were MVP of the meal.  They were probably MVP of the week.  They’re just awesome fries.

We have a deep fryer.  The Omnivore cooks stuff in it when I’m not looking.  But I promise you this: when offered one of these baked oven fries or one of his deep fried spuds, I’d take the baked one.  I’m not saying that because it is healthier – it may not be – I’m saying because it is just plain better.

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I made them countless times without blogging them because I figured you’d already seen them.  They’ve been on tons of blogs.  But just in case…

Baked Oven Fries (adapted from The New Best Recipe via Annie’s Eats)

Ingredients

4 russet potatoes, washed and cut lengthwise into even sized wedges
4 tbsp. vegetable, canola or peanut oil, divided
¾ tsp. kosher salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste

Instructions

  1. Preheat the oven to 475˚ F.
  2. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes.
  3. Put 3 tablespoons of the oil onto a heavy, rimmed baking sheet. Evenly coat the pan with oil (use a pastry brush if necessary). Sprinkle the pan evenly with the salt and pepper. Set aside.
  4. Drain the potatoes. Spread the wedges out on layers of clean kitchen towels and pat dry.
  5. Wipe out the now empty bowl so it is dry and return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil.
  6. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes.
  7. Remove the foil and continue to bake until the bottoms of the potatoes are golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes.
  8. Remove baking sheet from oven and flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning.

Preparation time: 20 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

]]> http://www.brannyboilsover.com/2012/05/02/oven-baked-fries/feed/ 3 Honey Mustard Baked Chicken Tenders http://www.brannyboilsover.com/2012/04/30/honey-mustard-baked-chicken-tenders/?utm_source=rss&utm_medium=rss&utm_campaign=honey-mustard-baked-chicken-tenders http://www.brannyboilsover.com/2012/04/30/honey-mustard-baked-chicken-tenders/#comments Mon, 30 Apr 2012 08:34:15 +0000 admin http://www.brannyboilsover.com/?p=5631 I accidentally bought chicken tenders at the grocery store.

Not accidentally as in I meant to grab the tempeh but I grabbed the chicken tenders accidentally.  It was accidentally as in I’m grocery shopping drunk and OMGYEAHCHICKENTENDERS! and I put them in my cart.  I wasn’t grocery shopping drunk but I was under the influence of something because I hesitate when purchasing boneless skinless chicken breasts so why on earth would I want the tenders.

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(They were on sale.)

I was just going to roast them and chop them up to make chicken salad, feed them to the Omnivore, then pretend it didn’t happen.  But now, after making this recipe, I can’t deny it.  I bought chicken tenders.  I don’t think chickens have tenders so they were probably just breasts cut into strips.  What can I say?  They were on sale.

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The Omnivore asked me what was on the plan for dinner and I was frank with him.  I told him chicken tenders.  He sort of shrugged and moved along.  After a few bites he said “wow, that deli does a good job on their tenders.”  Indignant, I was.  What do you mean that deli?  I made these here tenders and I’m proud of it!

Baked Honey Dijon Chicken Tenders (adapted from The Comfort of Cooking via Pink Parsley)

Ingredients

1 cup panko (or regular) breadcrumbs
3/4 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp paprika
1 Tbs butter, melted
heaping 1/4 cup Dijon mustard
1 Tbs honey
1 1/2 lbs boneless, skinless chicken breasts, cut into vertical strips

Instructions

  1. Preheat oven to 400 degrees. Place a baking rack over a baking sheet and spray with nonstick cooking spray.
  2. In a shallow dish, combine breadcrumbs, salt, pepper, garlic powder, and paprika.
  3. In another shallow dish, combine the butter, mustard, and honey.
  4. Working one chicken strip at a time, dip the chicken first into the mustard mixture and then into the breadcrumbs. Be sure to fully coat each strip.
  5. Arrange the chicken tenders on the baking sheet, and cook 22-25 minutes until they are golden-brown and the chicken is cooked through.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Pin It]]> http://www.brannyboilsover.com/2012/04/30/honey-mustard-baked-chicken-tenders/feed/ 2 Barbecue Pork Enchiladas http://www.brannyboilsover.com/2012/04/26/barbecue-pork-enchiladas/?utm_source=rss&utm_medium=rss&utm_campaign=barbecue-pork-enchiladas http://www.brannyboilsover.com/2012/04/26/barbecue-pork-enchiladas/#comments Thu, 26 Apr 2012 20:51:08 +0000 admin http://www.brannyboilsover.com/?p=5615 There’s this bar and grill where we live that I make frequent appearances at during marathon training.  You see, they have this appetizer that I must have after any long run 14 miles or more.  In fact, knowing that this meal is in my future makes my runs go by so much faster.  The dish?  Pulled Pork Nachos.  The Omnivore’s toes curl at the thought of them but that makes me happier – I devour the entire chip + cheese + salsa + pork + jalapeno ensemble and let me tell you, that serving is HUGE.

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I used that favorite meal as inspiration recently when I was trying to get rid of some pulled pork.  You can only have barbecue as a sandwich, a main dish, and on top of a salad so many times before it just gets old.  The leftovers needed a facelift.

I wrapped the pulled pork up with sauteed corn, onions, and a few black beans then smothered the enchiladas in a red sauce and a smidge of cheese.  The result makes me wish had a few more leftovers.

Barbecue Pork Enchiladas

Ingredients

2 cups pulled pork, prepared with your favorite barbecue sauce
1 cup corn (frozen is fine)
1 onion, diced
1 tsp oil
1 cup black beans
1.5 cups red enchilada sauce
1 cup shredded Monterrey Jack cheese
8 8″ whole wheat tortillas

Instructions

  1. Preheat oven to 350 degrees.
  2. Heat oil over medium heat stovetop. Add onion and saute 5 minutes or until tender.
  3. Add corn, pulled pork, and black beans and warm thoroughly.
  4. Spray a 9×13 inch baking dish with cooking spray.
  5. Add about 1/3 cup pork filling to a burrito and roll up, placing seam side down in the baking dish. Repeat until no filling remains.
  6. Pour enchilada sauce over rolled tortillas.
  7. Bake, covered, in the oven for 20 minutes.
  8. Remove baking dish from oven, top with cheese, and return to oven to bake uncovered 10 minutes.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

]]> http://www.brannyboilsover.com/2012/04/26/barbecue-pork-enchiladas/feed/ 6 Sweet Potato Kale Pizza http://www.brannyboilsover.com/2012/04/24/sweet-potato-kale-pizza/?utm_source=rss&utm_medium=rss&utm_campaign=sweet-potato-kale-pizza http://www.brannyboilsover.com/2012/04/24/sweet-potato-kale-pizza/#comments Tue, 24 Apr 2012 14:48:50 +0000 admin http://www.brannyboilsover.com/?p=5623 This pizza is the result of a science experiment gone wrong.

No, really, it is.

But no, it probably isn’t what you’re thinking.

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I purchased a ton of pizza dough kits in preparation for a kick butt lesson on cellular respiration.  I figured the pizza kits were easy – they had all the ingredients needed to make the yeastie-beasties grow and were “just add water.”  Ninth grader proof, right!?

So, because I’m the planner of all planners (ummmm….) and brilliant (eeehhhh…) I made sure to test out the experiment at home to evaluate exactly how long it takes to grow yeast at normal classroom temperatures.

Longer than 54 minutes.  Crap.  I planned B it.  (Dump like 2 T of yeast into a tiny bottle with sugar and go!  Skip the flour, skip the dough, rock and roll!)
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Hindsight is 20/20 and I really should have returned all those packets of enriched white flour pizza dough but I didn’t.  Now they stare at me and hiss “brrannnnnyyy” any time I open my cupboard.  I’m slowly making a dent in them – I’ve got about 6 left.  Did I mention that the experiment went down last, um, October?

I love sweet potato and kale, and I love them together.  It was Friday and that’s a nice day for pizza.  I knew someone had placed this lovely duo on some scrumptious pizza dough so I did some googling and found a recipe to work from.  This pizza was FREAKING DELICIOUS.  At first thought sweet potato and cheese may seem off, but it was so, SO good.  The kale becomes crispy (by the way, I just spelled that ‘crispy’ with a ‘k’ – methinks it is a sign I need a donut) and almost meaty flavored.  Please be brave and give it a try.

Other Sweet Potato and Kale Pizzas/Recipes:

Pizza with Sweet Potato, Lemon, Egg

Sweet Potato Black Bean Saute

Sweet Potato Black bean Burritos

Black Bean and Sweet Potato Stuffed Zucchini

Lemon Kale Pasta

Crunchy Kale Tahini Salad

Spicy Kale Lasagna

African Pineapple Kale Pizza

Sweet Potato and Kale Pizza (adapted from Two Peas and Their Pod)

Ingredients

Your favorite pizza dough
1 large sweet potato, thinly sliced, a little less than 1/4 inch thick
1/2 onion, sliced (red or white is fine)
1 tablespoon olive oil, divided
Salt and pepper, for seasoning potato slices and onion
1 cup shredded cheese (I used a combination of cheddar and mozzarella and it was great!)
1 1/2 cups chopped kale
1 tablespoon balsamic vinegar
1 teaspoon, freshly chopped rosemary

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Place the sweet potato slices and red onion slices in a bow and toss with 1/2 tablespoon of the olive oil.
  3. Season with salt and pepper. Place on a large baking sheet and bake for about 20 minutes, turning halfway, or until the sweet potatoes are soft and tender. Remove from oven.
  4. Turn the oven to 500 degrees F.
  5. If using, place the pizza stone in the oven to get hot. On a lightly floured surface, roll out the pizza dough, using a rolling pin, about 3/8 inch thick.
  6. Place the pizza dough on a pizza peel or pan that has been generously coated with corn meal. Lightly brush the dough with the remaining 1/2 tablespoon of olive oil.
  7. In a small bowl, toss the kale with balsamic vinegar. Top the pizza dough with cheese, sweet potato slices, kale, red onion slices, and fresh rosemary.
  8. Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 10-15 minutes or until pizza crust is golden and cheese is melted.
  9. Remove from oven and let cool for a few minutes before serving.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 3

Pin It]]> http://www.brannyboilsover.com/2012/04/24/sweet-potato-kale-pizza/feed/ 2 Lentil Tacos (Tex Mex Lentils) http://www.brannyboilsover.com/2012/04/21/lentil-tacos-tex-mex-lentils/?utm_source=rss&utm_medium=rss&utm_campaign=lentil-tacos-tex-mex-lentils http://www.brannyboilsover.com/2012/04/21/lentil-tacos-tex-mex-lentils/#comments Sat, 21 Apr 2012 09:40:24 +0000 admin http://www.brannyboilsover.com/?p=5611 IMG_9287

I’ve been pitching the idea of lentil tacos to my husband since I saw them show up on Cook, Pray, Love in December.  Usually when the Omnivore shoots down my dinner plans, I laugh it off, and make what I had planned anyway.  But for some reason with this recipe, I succumbed to his suggestion that it might not be that good each and every time, so it has taken 4 months to get around to it.  Perhaps the truth of the matter is that beans are darned good in tacos anyhow, so why mess with a good thing?

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But what if you forget to cook your batch of dried beans?  That could delay dinner for a couple of hours.  Lentils, on the other hand, cook up in 20 minutes flat.  What if you’ve had beans three times already that week but craving the comfort of taco night?  What if, Heaven forbid, you don’t like beans?  Well here you go.

Lentil Tacos (adapted from Epicurious)

Ingredients

1 tablespoon olive oil
1 cup finely chopped onion
1 clove garlic, chopped
1/2 teaspoon salt
1 cup dried brown lentils, rinsed
2 – 3 tsp chili powder
1 tsp ground cumin
2 1/2 cups vegetable broth or water
lettuce
tomatoes
avocado
olives
shredded cheese
corn tortillas

Instructions

  1. Heat oil in large skillet over medium-high heat.
  2. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes.
  3. Add lentils, chili powder, and ground cumin.
  4. Cook until spices are fragrant and lentils are dry, about 1 minute.
  5. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 20 minutes.
  6. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula to desired consistency.
  7. Spoon 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, olives, avocado, and cheese as desired.

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

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