Pizza & Prep Work

November 23, 2008 at 11:18 pm 9 comments

I didn’t have my camera with me for the majority of the weekend because I misplaced it, but before I did I thankfully was able to get a picture of the delicious Cranberry Chutney I pre-made for Thanksgiving.  I prefer to try out new recipes ahead of time when planning on using them for special occasions.  I adapted the recipes form one that I found in Gourmet magazine.  Here’s my version:

Cranberry Chutney:

  • 4 shallots, coarsely chopped
  • 1.5 tbsp vegetable oil
  • 1 (12 oz) bag fresh of frozen cranberries
  • 3 tbsp rice vinegar
  • 5 tbsp water
  • 1 tsp minced garlic
  • 1 tsp minced, peeled fresh ginger
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/8 tsp cinnamon
  • pinch nutmeg
  • 1 small gala apple, minced & peeled

Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened.  Stir in the remaining ingredients.  Simmer, stirring occasionally, until berries pop, 15-20 minutes, then cool.  **Chutney can be made 1 week ahead and chilled, covered.IMG_1994

This was the perfect blend of savory and sweet in my opinion.  I absolutely cannot wait to try it on some warm turkey!

So… I found my camera this evening after I got to meet one of my readers!!!  Amie, you are like my blonde twin – so bizarre!!  Anyway, I don’t like to get too personal on this sooo…. I called the bf and my camera had been there all along!  I went to upload my pictures though and found out what happens when you leave your camera in your boyfriend’s hands:

IMG_2004 IMG_2008

Figures….  😉  So anyway, I had lots of cooking to do to prepare for Thanksgiving!!  I wanted to test out my Corn & Bean Bread and Tomato Soup recipes to make sure they were up to snuff.  Both are definitely keepers!!!  For both recipes I used my copy of How to Cook Everything by Mark Bittman so I can’t take credit for any of the deliciousness.  Here are the recipes as they appear in the book:

Tomato Soup: (makes 4 servings) IMG_2016

  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 1 large carrot, peeled & diced
  • salt and black pepper, to taste
  • 4 c. cored, peeled, seeded tomatoes (I used canned)
  • 1/2 tsp dried thyme
  • 1 c. chicken stock
  • minced parsley or basil leaves for garnish
  1. Place the oil in a large, deep saucepan and turn heat to medium.  A minute later, add the onion and carrot.  Season with salt and pepper and cook, stirring, until the onion begins to soften, about 5 minutes.
  2. Add the tomatoes and thyme and cook until the tomatoes break up, about 10 minutes.  Add 1 cup stock and cook until carrots are soft.  Adjust seasonings as needed (I added a pinch garlic) and puree with a hand blender.  **Soup may be made a few days ahead of time and stored chilled & covered. IMG_2024

IMG_2027 While this was going on I also made my Corn & Bean Bread.  This is basically a gluten-free version of cornbread and is sooo good!

Corn & Bean Bread: (makes about 6 servings)IMG_2018

  • 1 c. soured milk (1 c. milk and 1 tbsp rice vinegar – see step 2)
  • 2 tbsp butter or olive oil
  • 1.5 c. medium-grind cornmeal
  • 1.5 tsp baking powder
  • 1 tsp salt
  • 2 tsp sugar
  • 1 tsp Added Fiber Baking Blend Stevia (by NuNaturals)
  • 2 eggs
  • 1.5 c. canned white beans, pureed
  1. Preheat oven to 375 degrees.
  2. You may sub buttermilk or yogurt, but for the soured milk, warm the milk gently to take the chill off and then add the vinegar.  Let it rest while you prepare the other ingredients.
  3. Place butter or oil in an 8″ pyrex baking dish and pop into the oven until good and hot, then set aside.  Meanwhile, combine the dry ingredients in a bowl.  Mix the eggs and pureed white beans into the soured milk.  Stir the wet ingredients into the dry ingredients; combining well.  If the mixture seems too dry, add a little more milk.  Pour the batter into the preheated fat, smooth out the top if necessary, and place in the oven.
  4. Bake about 30 minutes, until the top is lightly browned and the sides have pulled away from the sides and a toothpick inserted into the center comes out clean.  Serve warm.

The bro wasn’t too impressed by the cornbread, but he hates cornbread so probably not the person to ask.  I however found it quite tasty…

After all that cooking I was pretty hungry – it was 8:30pm!!  I pulled out one of my individual rice pizza shells that I got from Ener-G Foods.  I mixed together some generic tomato sauce that I stole from the bro with about a tbsp chopped onion.  I added some garlic and some homemade pesto I had sitting in the freezer from a while back.  The pesto was a combo of fresh basil, salt, cashews, garlic, Parmesan cheese and olive oil.  Yum!!  I popped the shell topped with sauce into the oven at 350 for 15 minutes. IMG_2020 IMG_2023

I pulled out the crispy shell and added some slices of fat-free mozzarella and put it back into the oven for about 5 minutes.  Pesto pizza + a glass of my favorite everyday Cabernet (Crosby) = total yum! 😀   Official opinion on the Ener-G Foods pizza shells??  Absolutely amazing and a must buy!!  Have a great night everybody!!IMG_2019  IMG_2028

**EDITED TO ADD:  Over the weekend I added another chunk of miles to my Pile On the Miles Running Total (hah), bringing it to 42.39 miles!!!  Heck yes!!!


Entry filed under: Dinner, Fitness, Products, Recipes, Reviews. Tags: , , .

Oh what a beautiful morning! We go together like Peas & Carrots…

9 Comments Add your own

  • 1. Sagan  |  November 24, 2008 at 12:01 am

    Chutney sounds fantastic! Mmm, turkey and cranberry sandwich…

  • 2. Sharon  |  November 24, 2008 at 12:05 am

    Wow, looks great!

  • 3. Erica  |  November 24, 2008 at 7:20 am

    What a great post- so many fun eats/recipes! I also really love the football pics haha ;). The chutney does sound really great! I love cranberry!

  • 4. VeggieGirl  |  November 24, 2008 at 8:41 am


    So fun that you met up with a reader!! I met a fellow blogger over the weekend 🙂

    Happy Monday!!

  • 5. catms916  |  November 24, 2008 at 10:18 am

    Erica If you love cranberry you should give this a try, it has a great flavor to it. Not too sweet, but the shallots just kind of melt into it and take on the flavor of the cranberry and apple with the slightest hint of savory goodness.

    Veggie Girl Very exciting!! So fun meeting other people in the food & blogging world! 😀

  • 6. Amie  |  November 24, 2008 at 3:26 pm

    So great to meet you as well….We really are twins…I love it…hehe…I’m jealous of the fabulous yummy chutney…it looks divine…Have a great Thanksgiving…and I can’t wait to meet up again!

  • 7. Meghann  |  November 24, 2008 at 5:21 pm

    Omg so many fun recipes! And that pizza looks amazing 🙂

  • 8. runjess  |  November 24, 2008 at 6:38 pm

    Your pizza looks really good! I might be making pizza tonight, but on a tortilla for the purpose of speed. Either that or a giant quesadilla, but my tortillas must be used up!

  • 9. bobbi  |  November 24, 2008 at 9:39 pm

    your killing me with your miles!!! I am only at like 25!!! lol…I love ALL the food here I am writing down your chutney recipe right now!

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