Vegetables Archives - Parsley, Sage, and Sweet

Loaded Chicken or Tuna Salad with Greek Yogurt Garlic Ranch “Mayo”

April 8, 2014 at 12:22 pm | Posted in Dinner, Healthy, Lunch, Poultry, Rainbow, Salads, Sandwiches/Wraps, Seafood, Vegetables | 142 Comments
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I wrote a long preface to this post, but was told to ditch it.  Too personal, too revealing, too much apologizing and explaining, they said.  So, I gave in and ditched it.  All that matters is that the end is finally here, so let’s celebrate with sandwiches, or wraps.  Did you just hear the dull, hollow thud after I said that?  Yeah, it’s there, an apropos response to sandwiches after 8 months away from blogging, not counting my last post and my brief appearance to pay tribute to my dear, late friend, Lis.

Loaded Chicken or Tuna Salad with Garlic Greek Yogurt Ranch "Mayo"Sloppy and blurry, but oh so good.

For my second post back, I wanted to make something spectacular, and I tried, and I failed…twice.  It was the most disgusting thing I’d ever put in my mouth. Then I felt sick again, so I gave up and made an easy chicken salad, which really isn’t much of a recipe, but it’s the best I can do for now.  Plus, I can sit and chop, so win-win.

Continue Reading Loaded Chicken or Tuna Salad with Greek Yogurt Garlic Ranch “Mayo”…

Tourte Milanese – A Meal en Croute

May 18, 2013 at 5:11 am | Posted in Breakfast, Daring Cooks, Dinner, Lunch, Pastry, Rainbow, Vegetables | 121 Comments
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Remember when I told you about the computer crash of 2011 where I lost almost everything?  It was mainly tons of photos of some of the best goodies I’ve ever made, most of them pretty labor intensive.  You see, I was on this roll from September 2010 to January 2011 – a fancy shmancy crazy roll.  Once or twice a week I was creating showstopping sweet and savory dishes like they were going out of style, and as luck would have it, getting some good clicks of them.

Tourte Milanese - layers of herbed eggs, ham or turkey, cheese and vegetables encased in puff pastry!  A great brunch stunner and easy!

It was an amazing food blog run, and I had about 7 posts lined up.  The posts weren’t written, but the photos were ready – tucked in and snug as a bug in a rug in my photo program waiting until I was ready to write and post.  Then..the crash.

Continue Reading Tourte Milanese – A Meal en Croute…

My Daring Cooks Challenge – Deboning a Whole Chicken for Chicken Ballotine or Galantine

April 14, 2013 at 12:00 am | Posted in Daring Cooks, Dinner, Holiday, Poultry, Vegetables | 69 Comments
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Before I say one word about this challenge, a warning.  Vegetarians and vegans (In my best Melissa McCarthy impersonation) LOOK AWAY! LOOK AWAY!

Ballotine of Chicken with Red Rice Stuffing

Make No Bones About It!

They’re not dead – just boneless. Created by Gary Larson.

So, I’m hosting the April Daring Cooks Challenge.  If you recall, I’ve hosted a few other Daring Kitchen Challenges, my first being Cannoli, way back in late 2009..then Cassoulet with Jenni, back in late 2010, and finally, Tempering Chocolate and Homemade Candy in the summer of 2011, with Mandy.  But, this challenge just may be the most ambitious one.  I wasn’t sure if many would take part, but not only did many take part, they completely kicked butt.  My fellow Daring Cooks are simply amazing!

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Maple Brined Ancho-Scallion Boneless Turkey Breast with Apple-Butter Pecan Stuffing

November 18, 2012 at 2:11 pm | Posted in Breads, Daring Cooks, Dinner, Holiday, Poultry, Vegetables | 59 Comments
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Damn, I thought Thanksgiving was the 29th because Thanksgiving is usually the last Thursday in November.  Oh, boy, this is the trick of the trick or treat for real – the ultimate “Ha ha…you better get your ass in gear!” moment.  I think Hurricane Sandy left me a little off-kilter, but I’ll get to that later.

You see, for this month’s Daring Cook’s challenge, which is all about brining meat and/or vegetables, then roasting, which  I’m late to as usual, I decided to brine a whole turkey breast, then layer it with more flavors – like a compound butter rub, then stuff, roll, and tie it for a lovely Thanksgiving treat for those who don’t want to roast a whole turkey.

Maple Brined Ancho-Scallion Boneless Turkey Breast with Apple-Butter Pecan Stuffing
Audax of Audax Artifax was our November 2012 Daring Cooks’ host. Audax has brought us into the world of brining and roasting, where we brined meat and vegetables and roasted them afterwards for a delicious meal!

Continue Reading Maple Brined Ancho-Scallion Boneless Turkey Breast with Apple-Butter Pecan Stuffing…

Three Cheese Broccoli Rabe, Prosciutto and Roasted Red Pepper Stromboli

September 3, 2012 at 12:00 pm | Posted in BBD, Breads, Dinner, Lunch, Pork, SRC, Twelve Loaves, Vegetables, Yeastspotting | 88 Comments
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One of my favorite sandwiches in the world is prosciutto, fresh mozzarella and roasted red peppers or in Jersey Italian – prah-joot, mootz-ar-ell and peppuhs.  When I was perusing through my assigned blog, Paulchen’s Blog?!, for this month’s Secret Recipe Club..I struck stromboli, and the first thing I thought of was how perfect one of my favorite sandwiches in the world would be wrapped up and baked as a stromboli.  I kept wavering back and forth between the stromboli and these butterscotch brownies...because next to being a peanut butter freak..I’m a pretty heavy butterscotch user too.

In the end, I couldn’t stop thinking how melty and gooey would work well for this sandwich combination in a stromboli – so that was it, decision made.  BUT, as I thought it over, I wanted more cheese, another cheese, like provolone and definitely something green and garlicky to cut into all that rich, gooey cheese.  Oh, and why not top it with yet another cheese?  Asiago, perhaps?  OK, now we’ve got three cheeses, roasted red peppers and prosciutto.  What about the green stuff?

Continue Reading Three Cheese Broccoli Rabe, Prosciutto and Roasted Red Pepper Stromboli…

Sourdough Three Cheese Roasted Garlic Vegetable Pizza

July 23, 2012 at 11:55 pm | Posted in Breads, Cheese, Dinner, Lunch, Rainbow, Vegetables, Vegetarian | 60 Comments
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Motivation.  Got some you want to lend me?  I promise I’ll take good care of it and return it to you in perfect condition.

Three Cheese Roasted Garlic Rainbow Vegetable Pizza
I have lacked the M word for some time now, especially when it comes to cooking, baking, photo processing and writing – outside of my BBFL memory, which is therapeutic writing for me.  Writing, cooking, baking and photographing pretty much sums up a food blog, huh?  I’ve made promises to people and I’ve delayed and delayed and delayed them.

It all started with everything that went on from late February through May.  It continued with the crazy heat, making me not want to turn on the oven or do anything outside of lounging with a jar of peanut butter or nutella, something to dip in it, and the remote control – the AC on POLAR ICE.

Not a pretty picture.

Well..I’ve been tackling these promises one by one – and today is one I was very much looking forward to until the proverbial shit hit the fan, or, in my case..the AC.

Early last March, my friends Shelley of C Mom Cook, Jenni of The Gingered Whisk and Ruth of The Crafts of Mommyhood, started a sourdough challeng called Sourdough Surprises after loving this Daring Bakers challenge.  With their new pets in their refrigerators, they decided to continue to create all sorts of treats using it –  from sourdough bagels, to sourdough pretzels, ad infinitum.  I wanted in, and I discussed it with Jenni and Shelley in a 2-hour-long conversation one lazy afternoon.

You remember Herbie, don’t you?  Well..right before the first challenge, I killed him again.  I put him in a turned off oven to sit after feeding him, because he needed a boost before I took out what I needed and refreshed that portion for the challenge.

I forgot he was in the oven.  No need to get into know what happened. Herbie was literally baked.  So, I decided to birth another Herbie.  The new Herbie died because he wasn’t yet strong enough to miss a meal or two, and I forgot the meal or two. It was actually 10 meals, but who’s counting?


I think I might be a serial killer *cue dramatic music, then stop it and zoom in on my face* – a sourdough serial killer.

Since I don’t have the motivation to build up another starter and frankly, am not a fit sourdough mommy at this time, I was given a half cup by a friend who’s had her sourdough starter going for 2 years.  She named him Butch.  A little refreshing and I was ready to turn Butch into pizza dough.

This month’s Sourdough Surprises challenge is pizza with a sourdough crust.  I’m three days late.  They’ve already moved on to pie for August, any kind of pie with a flaky, sourdough crust.  If you want to join in the pizza dough challenge until the end of July, check it out and link it up HERE.  To join in on the August pie challenge, click HERE for the instructions and the recipe.

Having said all that, I’m eating the rainbow again and will continue to do so as much as I can this summer.  To sum up this pizza pie…I took advantage of the summer bounty of vegetables, plus blue potatoes ( I could only find baby blues this time) – which I adore, and created somewhat of a rainbow pizza on top of chevre with roasted garlic mashed in, and lots of fresh mooootz -ar- elll topped with some grated Grana Padano.

Three cheeses, roasted garlic..summer corn, basil and tomatoes, bell peppers, red onions and blue potatoes.  Hot diggity!  And, it’s vegetarian!

You can use any kind of pizza crust you want, but of course I used the sourdough crust recipe that they provided, which is lovely.  You can see the sourdough pizza linky round-up, HERE..and again, if you make a sourdough crust pizza before the end of it up!

Three Cheese Roasted Garlic Rainbow Vegetable Pizza

I wish I had been able to take photos of this pizza straight out of the oven so you could see all the molten,gooey cheese dripping, but I couldn’t, so here’s a snippet of formerly molten, gooey cheese.

Three Cheese Roasted Garlic Rainbow Vegetable Pizza

That said, I prefer a thinner crust pizza in general, but I let this one do its bubbly, puffy crust thang because the dough tasted so unbelievably good. I wanted a thicker crust so I could enjoy more of it. You can roll it thinner if you prefer it that way, and yes, I really do taste dough for flavor before shaping and baking.  Try it and you’ll see why.

Three Cheese Roasted Garlic Rainbow Vegetable Pizza

Finally, I want to thank a sweetheart of a girl and a fantastic baker, Uru (aka Chocolate Chip Uru), of Go Bake Yourself for two lovely awards she gave me – The Illuminating Blog Award and the Addictive Blog Award!  I’m very flattered!  Thank you!

Sourdough Three Cheese Roasted Garlic Vegetable Pizza
Prep time: 
Cook time: 
Total time: 
Yield: 1 large, 2 medium or 3 baby pizzas
Roasted garlic Cheese Topping
  • 6 ounces chevre or cream cheese, softened at room temperature
  • 1 head of garlic, roasted
  • kosher salt and fresh ground pepper
  • mozzarella cheese..sliced, some shredded for topping (the amount depending on your stringy cheese preference)
  • Grated Grana Padano or Asiago or Parm Reggiano etc..-whatever Italian hard cheese you like
  • olive oil
Summer Vegetable Topping **
  • ½ pint cherry or grape tomatoes, halved or kept whole (I like the burst of small roasted tomatoes, so I kept them whole)
  • 1 small or half a medium or large orange bell pepper, roasted, peeled, seeded, ribs removed, and diced
  • 1 small or half a medium or large green bell pepper, roasted, peeled, seeded, ribs removed and diced
  • Kernels from one ear of corn
  • ½ a red onion, or one small red onion, diced
  • about ¼ lb (4 oz) blue potatoes, steamed or boiled, peeled, and cubed
  • Torn fresh basil
  • kosher salt and fresh ground pepper
  1. Squeeze the roasted garlic out of the head into a bowl with the chevre or cream cheese. Mix together until somewhat smooth. Season with salt and pepper. Set aside, covered.
  2. Preheat a pizza stone *** on the bottom rack of your oven at 500 degrees F for at least 20 minutes.
  3. Combine all the prepared vegetables in a bowl, and drizzle with a little olive oil..seasoning well with salt and pepper. Toss well.
  4. For one large, roll, stretch and/or toss the dough to about a 12- 14 inch round. Place on a cornmeal or semolina coated pizza peel. Lay slices of mozzarella over it..covering all the dough within ½ inch of the rim. Spoon dollops of the roasted garlic cheese on top of the mozzarella cheese, then grab handfuls (with your impeccably clean and sterile hands) of the vegetables and scatter them evenly over the cheese.
  5. Shred some of the mozzarella cheese and sprinkle it on top of the vegetables, along with the grana padano or any Italian hard cheese you prefer.
  6. Quickly slide the pizza on the hot baking stone in one quick motion (it's in the wrist), and shut the oven door. Bake for about 8 -10 minutes for a large pizza..6- 8 minutes for the mediums, and 5 - 6 minutes for the small pizzas.
  7. Top pizza(s) with fresh, torn basil (if using) and lightly season with salt and fresh black pepper before serving.
* If you prebake your crust for 5 minutes, like the sourdough crust recipe linked above recommends, spread the roasted garlic cheese on the crust, then top with the mozzarella and vegetables and finish baking.
** You will have leftover vegetables, especially if you make just one large pizza. Either make more pizza dough for another pizza, or make a vinaigrette and enjoy this as a cold summer vegetable medley.
*** You can stretch the dough on and bake this pizza on a greased and cornmeal or semolina coated sheet pan, if you don't have a pizza/bread stone. You just won't get the uber, crispy, crust a stone gives you.

Three Cheese Roasted Garlic Rainbow Vegetable Pizza

I’m submitting this pizza to Yeastspotting, a weekly bread baking showcase hosted by the uber talented Susan of Wild Yeast.

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