Life, Liberty and the Pursuit of Foodiness

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31-recipe challenge Day 5: Butternut Panzanella Salad

Can you tell I had to use up my butternut squash? I got the last of the good pieces in just in time to make this yummy, filling salad from A Communal Table. It still wasn’t quite as good as the kale and butternut salad from Day 4, but it was a solid contender, and a good light meal to eat while catching up on two hours of Smash. Also quite a good lunch the next day (just make sure you don’t dress it ahead of time if you’re planning on leftovers.)

Butternut panzanella salad 1

I made only three adjustments/modifications to this recipe: 1) I halved it since I was the only one eating it. 2) I left out the mushrooms because I really can’t stand them. And 3) I chopped the shallots for the dressing instead of sliced them because my slices didn’t look good.

Aside from prepping the bread and roasting the squash, this is a pretty quick, simple salad to make. And those croutons are the bomb. Plus, they make your house smell like yummy, toasting bread and who doesn’t like that?

This salad automatically wins in my book if just for one simple thing: marcona almonds. What is a marcona almond, you ask? Well, it’s a Spanish almond that is skinless, smooth and buttery, almost like a cross between an almond and a macadamia nut and it. is. heavenly. Wegmans only had one marcona offering: a small(ish) can of salted almonds. It was pretty expensive for what I got, but it was so worth it–these bad boys are so good! If you ever get your hands on marcona almonds, try them! (Trader Joe’s carries rosemary marcona almonds, which are amazing! But I couldn’t get out there.)

Butternut panzanella salad 2

This salad ends the reign of the butternut squash recipes. I burned through them. Don’t think there isn’t a sweet potato or two waiting in the wings still, though.

 

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31-Recipe Challenge: Day 1 — Kicking it off!

Well, folks, the day has finally arrived–I have officially started  my one-month, 31-recipe challenge! Since I’ve been sick for the past week (battling an ear and throat infection punctuated with cold-like symptoms, yay winter), I started off slow, but delicious. My first recipe I tackled for this challenge–sausage and pepper pizza!

Sausage pizza 1

Now, I’m from New Jersey, where sausage and peppers can be found in every corner pizza joint (and you can bet they’ll be good, too!) They’re not usually my first choice, but let me tell you, this pizza rocks. I’m rethinking sausage and peppers now.

One great thing I learned from this recipe: making pizza dough from  scratch is super-easy. Like, crazy, crazy easy. Literally takes five, maybe 10 minutes, not counting the time for it to rise.  I don’t think I’ll be buying pre-made pizza dough anymore, it’s just not worth it.

Let’s take a minute here and let this sink in: I. made. homemade. dough. And it didn’t suck.  The non-baker inside me is freaking out and doing a happy dance! (And possibly a literal happy dance occurred at the time, as well. Not ashamed.)

The pizza got the stamp of approval from my toughest critic, the sausage pizza aficionado, if you will. (AKA…Kevin loved it!)

I *very, very* slightly modified this recipe from Joy the Baker for the pizza.  The main modification I made was using all-purpose flour in place of bread flour in the dough recipe, because, well, I’m not likely to use much bread flour again, so having five pounds of it seemed excessive. Frankly, though, the AP flour worked fine. I also used mild Italian sausage (patties, not links, since there was no casing) instead of spicy, because I have a low heat tolerance and actually wanted to be able to eat my pizza. As it was, I was reaching for the water anytime I took a bit with a little too much red pepper flake on it. (And there wasn’t much.)

Sausage pizza 2

I totally plan on making this one again, and keeping homemade pizza dough on hand in my freezer. It was so quick to make, even on a rushed post-work Friday evening, yet WAY beats any fast-food and even beats great pizza shop sausage pizza. Possibly because even the best Jersey pizza joints don’t usually put fresh bell peppers and arugula on their pizza.

Consensus: Day 1 a success.  The fun continues today with sweet potato tacos with avocado and apple, pomegranate and kale salad. And I’m getting really crazy tomorrow, combining the recipe challenge with a Super Bowl party! Yes, I may have the best-fed Super Bowl guests this side of Baltimore (see what I did there?).

See you soon for Day 2!

I suck. Seriously. But I’ll try making it up with a hummus salad.

I suck.  I mean, I really, really, suck.  It’s been almost two weeks and I haven’t written, haven’t cooked, haven’t gone out to a great new restaurant. Rather, I’ve been taking way too long to adapt to a new (albeit, temporary) schedule, since I’ve decided to try my hand at theater again while still working and writing. It’s clearly not going so well. Most of my weekdays involve getting to work by 8, home between 5 and 5:30, then at rehearsal by 7. That leaves me a very small window to eat, change and run whatever necessary errands I have.

There has certainly been one change for the good. For the past 10 months, I’ve been a waitress. When I went back to work, I became a part-time waitress. But even that once-a-week shift typically took up my entire Saturday. Well, I’m no longer a waitress, so, thankfully, my metaphorical plate is a little less full now.

Why is this good news? (Besides the obvious salvaging of my sanity?) Because now I will have at least part, if not all, of my Saturdays free to cook, eat and blog! Because clearly, that needs to be a priority again.

Now that I have a bit more time on my hands, I can devote some more weekly prep time, so hopefully my meals don’t end up being Lean Cuisines, convenience store sandwiches and coffee shop breakfasts. (Seriously, health aside, it’s not good on the wallet. And I’m out a job here.)

All that being said, I’ll make it up to, at least a little bit, right here and now, with a banked “recipe” (if you can even call it that) that I’ve been putting off posting.

It’s such a quick lunch or dinner, a super-healthy salad with an unconventional dressing you’ve probably never thought of: hummus.

Say what?

No, really. This salad was actually inspired by a favorite sandwich of mine. Anyone who’s read this blog or follows me on Twitter or Facebook has heard me mention the Twisted Tree Cafe, a vegetarian/vegan eatery two doors down from my office. This place makes even a meat-eater like me want to go veg. And they have this sandwich that I am just a sucker for called, simply, the hummus sandwich.

It’s pretty much just what it sounds like. Roasted red pepper hummus topped with tons of fresh veggies–spring mix greens, tomato, alfalfa sprouts, onion and avocado all on their homemade bread. Let me tell you, that bread really makes it. That stuff is just the best.

The first time I had this sandwich it totally changed my way of thinking–I had never thought to use hummus as the base of a sandwich before. I’ve used it as a condiment and spread plenty of times, but to actually make it the star of the sandwich? Preposterous! Or so I thought. Crazy in theory, perhaps, but genius in execution.

So, to wrap up a long story, I was craving some of this hummus-y goodness at home one day, but I knew my silly store-bought bread wouldn’t live up, so I wasn’t really feeling a sandwich. But I figured I could get all the key components of this in a salad, and I just went grocery shopping, so I had tons of fresh veggies lying around.

My salad’s not identical to the sandwich, and your salad won’t be identical to mine–I used what I had, and it was delicious.

(On closer inspection of their menu, I see they also offer hummus over their big garden salad. See? Not so crazy after all!)

Hummus Salad

Romaine lettuce leaves, torn or chopped
Bibb lettuce leaves, torn or chopped
Cubed tomato, seeds scooped out
Chopped avocado
Chopped fresh green beans
Chopped celery
Arugula
Chopped flat-leaf parsley
Roasted red pepper hummus (if you make this yourself, awesome! If not, like me, use a store-bought one. I promise I won’t tell.)

Combine all the veggies together in a bowl (after rinsing and drying well, of course) and in place of salad dressing, top with a heaping tablespoon or two of hummus.

That’s it. Really. So fast, so healthy, so yummy! And the hummus offers a great burst of protein that you’ll never get from regular salad dressing. Of course, you don’t have to use roasted red pepper-flavored hummus either. You can use plain hummus, or any flavor you like. I’m thinking sundried tomato, garlic or spinach-artichoke would be fantastic too! (And yes, all of those flavors exist. I highly recommend the spinach-artichoke! Like a way healthier version of the dip! Yum!)

I hope this redeems me at least a little. Now that I have some more time on my hands (and a holiday coming up! Memorial Day!) hopefully I’ll have a slew of new things coming your way.

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