Thursday, May 9, 2013

Personal Naan Pizza

Naan Pizza for Two
A quick and tasty vegetarian meal using the popular Indian flatbread as the base. The sauce ingredients are combined on the spot, and the olive oil on the bottom produces a crispy rich crust. This recipe is for one loaf of naan.

1/4 c prepared tomato sauce (Hunt's™ is good)
3 t olive oil, divided
1/2 t mushroom powder (optional)
1/4 t onion powder

1/8 t crushed red pepper
1/8 t fennel seeds
1/4 t mixed Italian dry herbs
1 T ripe Greek olives, pitted and coarsely chopped 
1/4 c sweet onion, coarsely diced
1/4 c mild chiles (e.g., cubanelle, Anaheim, poblano, red bell), coarsely diced
1/2 c grated or crumbled cheeses (e.g, feta, Parmesan, mozzarella, pizza cheese)
1 T basil leaves, shredded (optional)
Preheat the toaster oven to 400 degrees F (204 C). Spread 1 t olive oil on toaster-oven pan and use it to coat both sides with oil. Add sauce ingredients to center of loaf, mix together, and spread to the edges with the back of spoon. Distribute the toppings and then the cheeses, finishing with the Parmesan. Top with basil shreds if desired. Bake 12 minutes until cheese melts and lightly browns. Serves one as a meal, two as a snack, or four as appetizers.

Wednesday, May 8, 2013

Easy Strawberry Mousse

Developed May 7, 2013. Intense, fresh strawberry flavor, creamy richness, a light spring or summertime dessert, and only four ingredients! Leave out the whipped cream for a reduced-calorie or vegan treat.
1 lb fresh or fresh-frozen strawberries, hulled and coarsely chopped
1/4 c sugar
1 envelope plain gelatin (use vegetable gelatin for vegetarian)
about 1 c commercial or homemade whipped cream (ReddiWhip™ is good)
Stir the gelatin into 1/4 cup cold water to bloom for a few minutes. Place the berries and sugar in jar of a blender. Process at top speed for about a minute until a smooth puree forms. Transfer the puree to a microwave-proof bowl and heat on high power to about 145 degrees F (63 C), about 2 minutes at 1250 watts. Stir in gelatin mixture and return hot puree to the blender jar. Chill until it thickens and reaches about 40 degrees F (4 C). Blend on top speed until volume increases by about 50 percent. Transfer the whipped puree to a bowl and fold in the whipped cream. Divide into serving dishes, and chill tightly covered until ready to serve. Garnish with strawberry slices and tiny mint leaves. Serves 6. Variation. Spoon a small serving into a tiny bowl and freeze lightly. Garnish with mint and a berry slice. Present as an amuse bouche before the meal or a palate clearer between courses.