Pasta with Roasted Endive & Brussels Sprouts (Vegan)

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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vromans front

vromans back

This is a dish I have sorta mixed feelings about.  The roasted endive was kind of odd – in that – it made the endive far wetter than it is raw & it had a texture I wasn’t totally in love with.  Like cooked cabbage – the endive got wet & soggy-like.  If that appeals to you – go for it.  The Brussels sprouts were, of course, divine – so this dish could easily be made with just those & without endive – and be a crowd pleaser.  I used no cheese but a bit of shaved Parmesan would likely add another dimension of lovely to this.

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Pasta with Roasted Endive & Brussels Sprouts (Vegan)

Serves 2 well

INGREDIENTS

1/2 lb dry pasta (I used rigatoni)

3 endive heads – halved (read comments above regarding endive)

6+ Brussels sprouts – halved

8 garlic cloves – minced

4+ TBS olive oil

S&P

4 scallions – sliced

1 TBS (or to taste) crushed red pepper

1 large handful of parsley – chopped

Garnish: lemon wedges or Parmesan (or vegan alternative) – optional

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DIRECTIONS

Heat the oven to 475 degrees.

Cook the pasta according to directions, drain & set aside.

Meanwhile, toss the endive & Brussels sprouts in FOUR Tbs olive oil & 4 chopped cloves of garlic.  Sprinkle with S&P & roast for 12 minutes on one side.  Flip the vegetables & roast another 8-9 minutes or until they are a bit golden.

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Set the veggies aside.

In a large saute pan, heat another TBS olive oil over med-high heat & add crushed red pepper, scallions & another 3 chopped cloves of garlic.  After about a minute, add the pasta & endive & Brussels sprouts.  Once it is all heated through – serve with more parsley & maybe a squeeze of lemon or some saved Parmesan.  And LOTS of freshly ground pepper.

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Roasted Purple Cauliflower & Brussels Sprouts with Lemon and Pasta

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Hey!  Pardon my shamelessness, but I wrote a fucking funny book!  It was a lot of work.  I am excited.  It is huge!  In that – it is literally huge.  It weighs 1.5 pounds.  C’mon!  That is a pound and a half of pure & shamelessly raunchy COMEDY!  Why not buy a copy?  The paperback is under ten dollars & the iBook, Kindle & Nook versions are only $3.99.  Seriously.  Read it!  I promise that both men & women will declare it is the funniest book ever written!  Yes.  Funniest. Prove me wrong.  Read the reviews on Amazon.  Read the first couple of pages!  But know that the dirty stuff kicks in after page 100.  Buy it HERE!

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OK – now food!  This recipe is simple but it requires that you be bold with the few ingredients.  Salt & parsley often get written off as insignificant but they are not.  Remember when salt was the villain of the day & we were all warned to swear off of it?  In the eighties?  Well – I swore off of it.  In that period, I shared a staple mushroom pasta recipe with an old friend.  A year or so later, my then boyfriend tried her version & was SO EXCITED by it – he made me promise to get her recipe.  Well, in fact, it was MY recipe – she was just a bit more liberal with the salt – in that she used some.

Salt has since been let off the hook as an evil culinary pleasure as we face far more significant dangers like GMOs and, really, anything processed.  But that was a great lesson for me & I took it to heart.  I am still not one to heavily salt things but I have discovered that a bit of salt can truly bring other flavors out in a dish that, before the addition of salt, had been hiding from my taste buds.

This dish will require that you use salt – maybe more than you are accustomed to.  It will require the use of Parmesan & olive oil & lemon zest.  The precise amount of each of these ingredients will be hard for me to outline for you because I will not, for example, know if you are using a bland processed Parmesan or a delightfully salty, higher quality, freshly grated cheese.  Olive oils vary enormously.  Some are just yucky oil.  Others are fruity & sweet.  Even lemons vary in their power.  So – while this is a relatively simple recipe, it will require your confidence to experiment with the quantity of each ingredient – until you achieve a flavor that excites you.

Most recipes with only a few ingredients benefit enormously when the ingredients are as high quality & as fresh as possible.  In my case, the Parmesan was grated fresh from this huge block that has the most amazing crystal-like texture when eaten in chunks.

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My lemon was from a tree in my yard.

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But the parsley & olive oil were bullshit, standard supermarket varieties.  As was my pasta.  This dish would be perfect for a handmade pasta – as the flavors are so clean & simple.

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My purple cauliflower & Brussels sprouts were also supermarket finds and both had the misfortune of sitting in my fridge for weeks before I finally used them but they seemed to rally nicely – both in color & flavor.

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I used purple cauliflower because, fuck, I have a food blog.  I am trying to mix it up.  But 1) I paid about $7.50 for a tiny head of it and 2) purple is a very difficult color to pull off in food.  Google purple cauliflower recipes.  HERE, look!  Sorry, but those purple soups are mostly revolting.  So – use regular cauliflower if you want to.

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Roasted Purple Cauliflower & Brussels Sprouts with Lemon and Pasta

Feeds 2 very well

INGREDIENTS

1/2 lb pasta

Purple (or other) cauliflower – about 2 cups of cut florets

10+ Brussels sprouts – ends trimmed & halved

4 garlic cloves – roughly chopped

Olive oil

Lemon zest – 1-2 TBS or to taste

Grated Parmesan – 1/4 cup (or to taste)

Chopped parsley

S&P to taste

Garnish: more Parmesan, lemon zest, S&P

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DIRECTIONS

Heat the oven to 400 degrees.

Prepare the cauliflower florets & Brussels sprouts.  Toss them with 2-3 TBS olive oil & the chopped garlic.

Put on a cooking sheet lined with parchment paper or foil (for easier clean up) and roast for 25-30 minutes.

Cook the pasta according to directions.

Heat a saute pan over medium heat & add the roasted vegetables.  The vegetables should have enough residual olive oil on them without greasing the pan but add more olive oil if you think it needs it.  Add more chopped garlic, if you desire.  Add the lemon zest & keep warm while the pasta cooks.  When the pasta is ready, set aside about 1/2 cup of the pasta water & drain the pasta & add the pasta to the pan with the vegetables.

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Toss the pasta & vegetables.  Add the cheese – perhaps even more than I suggested.  Use some of the reserved pasta water to aid in combination of the ingredients & to create a very light creaminess.  Add SALT & PEPPER.  Seriously.  Add salt.  Add pepper.  Taste.  Add more salt or pepper or lemon zest or cheese.  Don’t stop experimenting with flavors until you get it right.

Serve with a drizzle of olive oil & some chopped parsley.  Maybe even add more cheese and S&P.  Fuck it!  Who’s watching?  Mmmmmm!

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Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I know I say that a great many of my recipes are born simply of what I have handy and it is true.  It is true even when I say that all I had around was a bag of Brussels sprouts and an aging pomegranate.  And pistachios.  And when I thought to make a salad of them, I wished I had some dried cranberries to add to it.  I don’t typically go for dried fruit in anything but dried cranberries just sounded so right for this.  I dug deep in my crisper drawers looking for some other inspiration & found an unopened but very old & gross bag of raisins & while I wondered why I ever even bought a bag of raisins because, you know, ew – raisins – I spotted a bag of something from a bulk bin in the corner of the drawer.   Closer inspection revealed it to be a small bag of dried cranberries!  WTF?  Why did I have dried cranberries?  Quickly, I wished for a series regular gig on what would turn out to be a long running & iconic HBO series and waited for a few seconds for my life to change.  Nothing.  A few minutes later I was still me, still unemployed & still holding the bag.  Of dried cranberries. Fuck.  I hate when I waste the wishes that will be granted on things like a small quantity of dried cranberries.  I felt like Peter Griffin on Family Guy when, confronted by a real, live genie, wishes for his own personal theme music & not to have bones.

So, yeah.  Career still on hold but that’s a go on the salad!

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Salads aren’t really recipes, are they?  I made this guy for myself & I used about 8-10 medium-sized Brussels sprouts & ate the entire salad – even though it was probably enough for two.  So – anyway – I will give you rough estimates of what I used but you can add or subtract ingredients & adjust quantities to suit your own taste.  If there is wiggle room in making anything – it is salad – so go for it.

I made a simple dressing of lemon & olive oil & then decided I wanted something a bit creamier – so I added a bit of Greek yogurt.  You can skip that or, if you are vegan, add a bit of vegan mayonnaise.   Or use another of your favorite dressings.  I ain’t judging.

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Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds

Serves two

INGREDIENTS

10 medium-sized Brussels sprouts

Handful of pistachios

Handful of dried cranberries

Handful of pomegranate seeds

For the dressing

1/3 cup Greek yogurt (or vegan mayonnaise)  – optional

2 TBS lemon juice (or nice wine vinegar)

1 TBS olive oil

S&P to taste

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DIRECTIONS

Whisk the dressing ingredients together & season with S&P.  Taste & adjust the flavors.  Some like lemon more than others.  Some like more salt.  Suit yourself.

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Toast the pistachios in a dry pan for 2-3 minutes, until aromatic & beginning to change color.  Stir the whole time & take care not to burn them.  Set aside.

Trim the hard ends off the Brussels sprouts & shred with the blade of your food processor or cut thin by hand.  Be sure to break up any of the white cores that remain – even cutting them by hand if your food processor let them slip by.

Now, just toss all that shit together (go easy on the dressing) & eat both servings yourself.  FTW.

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Vegetarian Shepherd’s Pie with Brussels Sprouts, Carrots & Jalapeno Mashed Potatoes

1 Comment

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This is another creation inspired by existing ingredients, my own laziness & the reality of produce & its shelf life.  That doesn’t mean it is not DELICIOUS.  Delightful.  And even – dare I say it?  Delovely!

I have expressed some frustration recently with my photography but I bought a new $17 toy (a light) & the world has opened up just a bit.  I was beginning to feel a tad sorry for myself as I cannot really compete with folks that are getting paid to blog.  I know they had to work their way there from where I am – but – it is still a bit like me trying to compete for roles with Diane Lane or Julia Roberts.  These folks have their shit together & skills, experience, equipment, financing, maybe even a team – etc.  Here I am – trying to keep my monthly grocery bill down & think of new, affordable things to make and then photograph them using my i-phone & a $4 clamp light.  And I have to photograph them alone – as in – with nobody to hold the fork just “that way” or assist me at all.  Framing a photo & trying to hit the screen (on my i-phone, remember) to focus the image where I want the focus & then adjust to hit the shutter without effecting the focus, all with my NON-dominant left hand while I try to hold the subject matter in place with my right hand – can get really frustrating, lemme tell you!   Then I have to eat the food.  All of it.  I cannot afford to waste it – as it COSTS.  And I live alone & eat 99% of my meals alone.  Then I end up eating some Goddamn lasagna for 6 days & letting the blog lag behind – while my Super King produce wilts & guilts me from the confines of the fridge.  It has begun to feel oppressive & I have been comparing myself very unkindly to the vastly superior food bloggers out there (you know who you are – THUG KITCHEN).

Then – I met Piglet.  I didn’t actually meet her.  I saw her on my friend, Nikki Dogfather’s, Facebook page.  Nikki is a full-time rescuer & she posted Piglet – immediately after she’d been pulled from the shelter – looking like this (photos stolen from Nikki):

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She had terribly advanced mange – which is not contagious & HIGHLY curable – and the cure is not expensive.   But these victims of mange look so scary – it is a rare person that dares even investigate.  Nikki is practically a mange fetishist!  I jest, of course, but she is the go-to gal in LA if someone spots a mangy baby in a local shelter.  No case of mange will scare Nikki away!  So – after a single mange dip & twice-daily garlic water baths (and some antibiotics)  – Piglet began to recover.  I am currently fostering her while she completes her recovery.  Here she is two days ago in my house.

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Just for some reference – here are two pugs I adopted from Nikki a few years ago.

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That is Ella & Grisbi.  Here is how they looked a few months later.

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See?  CRAZY transformation.  Tragically, Ella died of a bee sting at 11 months old & Grisbi died last August 16th 2012 – in his sleep – at four years, old for no known reason.  Great, big, gaping scars on my heart.  😦

So, anyway, I fell in love with Piglet ON SIGHT.  I look at lots of rescues – every day.  Facebook is rife with them.  They all give me heart twinges but Piglet was special to me.  I don’t know why.  It was like a recognized her from somewhere.  And now – I am care-taking gorgeous Piglet.  And she is a gift & an amazing example of gratitude & resilience & of living in the moment.  One can never have too many examples of THAT around.

So – a new $17 light for my photography & a new little sprite jumping around the house & a much needed PROFESSIONAL hair salon appointment on Friday (a gal can only self-Feria her color so many times in a row) – and I am feeling rather hopeful.  Plus – the greatest loss I endured last week – RIGHTED itself!  Yay!  No longer broken & sad & no longer riding the scary pot-truffle train I got on last week (read about that HERE) and nice hair right around the corner?  That’s what I’m talkin’ ’bout!

And the $17 light?  It is so great – I want to buy 5 more.  That is irrational – because I only NEED the one.  But it has improved my life SO much and for so little.  It reminds me of the time my plumber told me I needed a whole new kitchen tap set thing (and nice ones cost a lot) because the drip was not fixable.  I used a fucking ShamWow for two years behind the sink, under the tap, to catch the dripping & water STILL leaked out – warping my cabinets & damaging the finish.  Then a new plumber suggested I go buy a cheap washer (that the first plumber had declared no longer available) at a local hardware store.  “You might need to buy a whole box – but they shouldn’t cost much,” he said.  I went to my local mom & pop True Value & inquired.  Yes.  They had them.  They were a dollar seventy each.  A FUCKING DOLLAR SEVENTY!  I bought ten – even though I only needed one.  I was so fucking excited that this $1.70 thing was gonna change my life.  I had to have enough to roll around on the bed with – as if they were thousand dollar bills.  And THAT is how I feel about by $17 lamp.

Whew!

Now – onto food.   I have long made the Sunday’s at Moosewood version of veggie shepherd’s pie – and it is very good.  In fact, I am going to suggest their tofu version of “meat” in this recipe as I cannot begin to tell you (other than Super King!) where you might find the faux meat I used.   Here it is.

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It is like weightless Grapenuts.  I am not sure if they are just re-purposing some failed attempt at a new packing material – but I took the bait.  While it says who distributes this shit, it does not say what is in it.  No ingredients list at all.  No calorie count.  Nada.  Could be the scabs from accident-prone paper dolls or the stuffing from padded toilet seats.  I don’t know.  I bought it.  I cooked it.  And I ate it.  And I am here to tell you about it so – well – there.

If you can find it, I recommend using it.  I used half that container in this decent-sized recipe so it is worth its weight in Hamburger Helper.  If you cannot – or would rather not eat mystery food – substitute any faux meat thing of your choice – whether seitan or some pre-made soy version of meat or soyrizo or the stuffing from an old padded toilet seat.  Or – EGADS!  Use ground beef!   Just know that I added over a cup of water to the 4 oz of cardboard scabs to reconstitute them into something more substantial.  So – use closer to 10-12 ounces of your fake meat selection – or more.

OR – use the Sundays at Moosewood version – which is pretty great.  It requires that you freeze tofu (I use two blocks), thaw it, squeeze it completely dry & then shred it into a crumble.

Copied & pasted from elsewhere – I present –

Sundays at Moosewood Shepherd’s Pie Filling

INGREDIENTS

  • 1 block of extra firm tofu that has been frozen, then thawed, and shredded to the appearance of ground meat
  • 1 large onion, chopped
  • 2 tablespoons of vegetable oil
  • 1/4 teaspoon of thyme
  • 1/2 teaspoon of ground coriander seeds
  • freshly ground pepper to taste
  • 3/4 cup of walnuts, toasted and chopped
  • 1 tablespoon of lemon juice
  • 2 tablespoons of soy sauce

DIRECTIONS

Sauté the chopped onion in oil with thyme, coriander, and black pepper until onions are translucent.  Add chopped walnuts and shredded tofu.  When heated through, stir in lemon juice and soy sauce.  Remove from heat.

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I used Brussels sprouts & carrots and, unexpectedly, a fennel bulb because – yes, you guessed it – I had them.  You could use corn or peas or any other vegetables you like.  I know this one screams out for corn because I made the mashed potatoes with roasted jalapenos – but – am I the only one that gets tired of the traditional pairings?  Like anything pumpkin has to have butter & sage on it?  Or – redheads must wear green?  Or anything with jalapeno needs corn and/or black beans?  This wasn’t a Mexican-themed shepherd’s pie.  It was a “what’s-in-my-fridge-inspired” shepherd’s pie.  You can do it, too!  Do not be intimidated.

Hey!  Did you notice all my photos of this look WAY alike?  Me, too.  Shepherd’s pie can be hard to photograph because it tends to fall apart.  I got a good angle & exploited it.  Apologies for the lack of imagination.  I told you I was a hack.   🙂

One last note – this is genuinely spicy – so keep that in mind when you decide how much jalapeno to add!  And yes – there are several steps to assemble this but all are EASY & this is worth the effort.  DO NOT BE SCARED!

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Vegetarian Shepherd’s Pie with Brussels Sprouts, Carrots & Jalapeno Mashed Potatoes

INGREDIENTS

For the jalapeno mashed potatoes

2 large Russet potatoes

3 jalapeno peppers (or to taste)

4 TBS butter

4 oz cream cheese

S&P to taste

More butter for browning

Parsley – chopped as grnish

For the “meat” filling

4 oz of freeze dried soy protein plus 1 1/3 cup water (or 8-10 oz or more of another meat substitute)

1 small onion – diced

4 garlic cloves – minced

1/3 cup soy sauce

1 cup walnuts – chopped

olive oil

S&P to taste

OR use the Sundays at Moosewood tofu version noted above for the “meat” filling.

For the vegetable layer

3 carrots – diced

10 Brussels sprouts – chopped

1 fennel bulb – chopped (very optional)

1 jalapeno – seeded & diced (very optional)

olive oil

S&P to taste

For the gravy

3 TBS butter

1/4 cup flour

1 1/2 cup vegetable stock

2 TBS soy sauce

1/2 tsp peper

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DIRECTIONS

Heat the oven to 350 degrees.

For the roasted jalapeno mashed potatoes

Char the outside of the jalapenos until they blacken.  You can do this directly on the burners or by broiling in the oven.  Once blackened, seal them in Tupperware or wrap them in foil for about 15 minutes.  This will sweat the skin off.  Then, under cool running water, roll the blackened skin away & squeeze off the tops & remove the seeds.  Then – chop the jalapenos finely.

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Chop & boil the potatoes.  When tender, drain & puree (I used an immersion blender but any mashing or pureeing device would work) with the roasted jalapeno, butter, cream cheese & some salt & pepper.

I added water to thin mine a bit.  I didn’t want them to dry out in the oven.  Set aside.

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For the “meat” filling

See the Sundays at Moosewood tofu recipe in the body of text above.  OR-

Heat 2 TBS olive oil in a large frying pan.  Saute the onions until softened.  If using REAL meat – add it here & cook it through.  Add the garlic, walnuts & soy sauce & stir to bend.  Add your faux meat.  If using the kooky stuff I used (freeze dried mystery flakes) – add about one to one & a half cups water.  Heat through.  Add S& P to taste.  Set aside.

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For the vegetable layer

Use the faux meat pan & add 1 TBS olive oil.  Saute the fennel (if using), Brussels sprouts & carrots & saute 5 minutes or so – or until tender.  No science here as they will cook more in the oven.

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Melt the butter over med-high heat & add the flour.  Whisk for about 30 seconds.  The butter should absorb that flour very quickly & become a paste.  Add the soy sauce & then whisk in the stock in increments until you have a gravy.  Thin with water if it gets too thick.  Add pepper.  Set aside.

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ASSEMBLY!

Spray a casserole pan with cooking spray – or grease it with butter or olive oil.  Layer your “meat” then gravy then veggies & then potatoes.   Apologies – but I actually forgot to get a shot of the veggie layer.  I think you will manage.

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Then bake that sucker for a while.  I baked this at 350 for 30 minutes – COVERED.  It came out like this.

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As you can see – the back of my oven is far hotter than the front.  At any rate – I did not like the look of this.  So – I swirled the potato all up & added some butter and chopped parsley & baked it at 400 for another 10-15 minutes.  It came out like this.

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That is a vast improvement – no?  Despite my unevenly heated oven.

Then just bust out the wine, get a pot holder, use it as a placemat & sit right in front of this casserole dish – hotter than fuck – and eat as much as you possibly can.  Drink too much, too.  Life is short.  And so are hangovers.  Relative to life, that is.

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Raw Shaved Brussels Sprout Salad with Toasted Pecans & Feta Cheese

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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This is a light & pretty tasty little salad.  The ratio of Brussels Sprouts to feta is kind of up to you but I recommend going very easy with the feta (because it easily overpowers) and heavy with the toasted pecans.

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Raw Shaved Brussels Sprout Salad with Toasted Pecans & Feta Cheese

INGREDIENTS

1 lb Brussels Sprouts

1 cup (or more) pecans – chopped

1/4 cup lemon juice

3/4 cup olive oil

feta cheese – crumbled small

Parmesan cheese – shaved very thin (a microplane is nice here)

S&P to taste

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DIRECTIONS

Blend the olive oil & lemon juice & add some S&P.  Taste it & adjust the ratio of lemon to oil to suit your taste.

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Toast the pecans in a dry pan until fragrant.  Be careful not to burn them.

Shave the Brussels Sprouts with the slicer blade of your food processor or cut them very thin with a knife.

Toss the Brussels Sprouts with toasted pecans, a little feta & some of the dressing.  Shave Parmesan on top.  Voila!

PRINT THIS RECIPE

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Calzones with Kale, Shredded Brussels Sprouts & Fresh Mozzarella

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All Photos © Christine Elise McCarthy 2012

OK, here is when things get interesting.  I gotta start making things I have never made before – and all off the top of my head.  Since I had 4 million pounds of pizza dough & decided I shouldn’t just post pizza ad nauseum here – I decided to wing it & try to make calzones.  I looked at the produce etc that I already had and came up with this:

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So – here is the recipe I came up with.  I had my oven at 450 which, I think you will agree, was too hot, as my calzones came out a tad toasted.  I also suggest maybe not rolling the dough out as thinly as I did so your calzone has more of a bready exterior and less of a too-thin-but-hard shell – like an anemic tortoise.   Despite my errors, this calzone was still pretty tasty.  More calzone efforts will be forthcoming.

PRINT THIS RECIPE

Calzones with Kale, Shredded Brussels Sprouts & Fresh Mozzarella

Preheat your oven to 400 degrees.

2 good sized calzones
INGREDIENTS
4 TBS tomato sauce – with extra to heat up later for dipping your calzones.
1 large ball fresh mozzarella – sliced thin (Large being defined as one of the two floating in water that come in those containers in the supermarket)
1/2 small brown onion diced
1 vegetarian (or chicken) bouillon cube
4 oz Brussels sprouts – shredded
4 garlic cloves – chopped fine
1/4 cup grated Parmesan cheese
10 button mushrooms – sliced
olive oil
pinch crushed red pepper
salt & pepper
Preheat your oven to 400 degrees.
DIRECTIONS
Slice up the fresh mozzarella.
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Chop the blanched kale coarsely. Shred your Brussels sprouts either by slicing them fine by hand or by using the mandolin blade of your food processor.
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Heat a little olive oil in a saute pan & add half the garlic and the sliced mushrooms. Saute until the mushrooms begin to brown a bit. Put the mushrooms in a bowl for later.
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Add more olive oil to the same pan & saute the rest of the garlic and a healthy pinch of crushed red pepper for about a minute. Add the chopped onion and saute until the onion becomes translucent.
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Add 1/4 cup of water & the bouillon cube & stir it until the cube dissolves. Add the shredded Brussels sprouts and the chopped, blanched kale. Saute until all the greens are wilted, maybe 5-7 minutes. Add salt & pepper to taste. Remove from heat & stir in the Parmesan.
ASSEMBLY
Preheat your oven to 400 degrees.
Roll out each of the two balls of dough to approximately 9-10 inch circles.
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Divide all the ingredients equally – starting with the tomato sauce. Add the sauce to one half of the circle, leaving maybe a one inch border clean so you can seal your calzone later.
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Add the kale/Brussels sprouts mix, layer some mozzarella on top of that & top it all with sauteed mushrooms.
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Grind some fresh pepper over this. Fold the dough over you toppings and press the edges tightly with the tines of a fork.
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Trim off the excess to get a cleaner finish.  Use the fork or a knife & poke some venting holes in the top of your calzones.
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Place the calzones (with a spatula) onto a cooking sheet that has been wiped with a little olive oil & a paper towel. Bake the calzones at 400 degrees – approximately 20 minutes. Time can vary a lot depending on the accuracy of your oven’s temperature and the thickness of the dough you are using. I’d start eyeballing them after ten minutes & peek back in every five minutes until the calzones are a golden brown. Remove from the oven & serve with little bowls of warmed tomato sauce for dipping.

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 Here is the recipe without photos:
Calzones with Kale, Shredded Brussels Sprouts & Fresh Mozzarella
2 good sized calzones
INGREDIENTS
1/2 prepared pizza dough – divided into 2
4 TBS tomato sauce – with extra to heat up later for dipping your calzones.
1 large ball fresh mozzarella – sliced thin
1/2 small brown onion diced
1 vegetarian (or chicken) bouillon cube
4 oz Brussels sprouts – shredded
4 garlic cloves – chopped fine
1/4 cup grated Parmesan cheese
10 button mushrooms – sliced
olive oil
pinch crushed red pepper
salt & pepper
Preheat your oven to 400 degrees.
DIRECTIONS
Chop the blanched kale coarsely. Shred your Brussels sprouts either by slicing them fine by hand or by using the mandolin blade of your food processor. Heat a little olive oil in a saute pan & add half the garlic and the sliced mushrooms. Saute until the mushrooms begin to brown a bit. Put the mushrooms in a bowl for later. Add more olive oil to the same pan & saute the rest of the garlic and a healthy pinch of crushed red pepper for about a minute. Add the chopped onion and saute until the onion becomes translucent. Add 1/4 cup of water & the bouillon cube & stir it until the cube dissolves. Add the shredded Brussels sprouts and the chopped, blanched kale. Saute until all the greens are wilted, maybe 5-7 minutes. Add salt & pepper to taste. Remove from heat & stir in the Parmesan.
ASSEMBLY
Roll out each of the two balls of dough to approximately 10 inch circles. Divide all the ingredients equally – starting with the tomato sauce. Add the sauce to one half of the circle, leaving 1/2 inch border clean so you can seal your calzone later. Add the kale/Brussels sprouts mix, layer some mushrooms on top of that & top it all with sliced mozzarella. Grind some fresh pepper over this. Fold the dough over you toppings and press the edges tightly with the tines of a fork. Trim off the excess to get a cleaner finish. Use the fork or a knife & poke some venting holes in the top of your calzones.  Place the calzones (with a spatula) onto a cooking sheet that has been wiped with a little olive oil & a paper towel. Bake the calzones at 400 degrees – approximately 20 minutes. Time can vary a lot depending on the accuracy of your oven’s temperature and the thickness of the dough you are using. I’d start eyeballing them after ten minutes & peek back in every five minutes until the calzones are a golden brown. Remove from the oven & serve with little bowls of warmed tomato sauce for dipping.