Butternut Squash Orzotto

It's no secret that risotto is one of my favorite dishes. There is just something so wonderfully rich and decadent about it.

So what better thing to do it pasta then to make it risotto-like? This orzotto dish has all the wonderfulness of risotto but with orzo pasta instead of arborio rice. I like to use whole wheat orzo because it is heartier and cooks a bit longer than regular orzo.

You don't want the orzo to get mushy, so taste it often to get just to the al dente point. It will cook just a smidge more while you continue to stir it and it sits.

This orzotto is a great holiday dish or even a great use for leftovers. In fact, leftover roasted butternut squash works best. I add just a bit of chicken stock, if needed, when pureeing it in the food processor. You want the butternut squash to be thick, no too thin.

Enjoy!

---

Butternut Squash Orzotto
(serves 5-6)

2 cups roasted butternut squash, pureed
1 tbs olive oil
1 tbs unsalted butter
2 medium shallots, minced
3 garlic cloves, minced
salt and pepper
1 cup whole wheat orzo (or regular orzo)
1/2 cup dry white wine
3 cups chicken stock
dash of ground cayenne, optional
1/2 cup grated parmesan cheese

Bring 3 cups of chicken broth to a simmer in medium sauce pan. Reduce heat to low.

Melt butter and olive oil to deep skillet or dutch oven. Add shallots and garlic and saute for 2-3 minutes until tender. Add salt and pepper and orzo pasta. Stirring constantly, toast orzo for 1 minute. Add white wine and continue stirring until most liquid has been absorbed. Add chicken stock, one ladle at a time. Continue to stir constantly adding more chicken stock only when previous stock has been mostly absorbed.

Taste orzo when almost all of stock has been used to test for pasta doneness. When pasta is al dente, add butternut squash and salt and pepper to taste if needed. Turn off heat and stir in parmesan cheese and cayenne.

Serve immediately.

---

Follow me on Twitter: twitter.com/GoodCleanFunPW
Like me on Facebook: facebook.com/goodcleanfunpw
Find me on Instagram: @goodcleanfunpw

Gluten-Free Cauliflower Pizza Crust

if you have been reading my blog for a while, you know i have been making my way back towards clean eating. i have been making an effort to eat real food, not our of a package and less processed carbs.

that means no sugar or white flour. i have actually been cutting way back on whole wheat too. in fact i did 30 days of completely clean eating. 100% free of sugar, flour, dairy, and alcohol. it wasn't nearly as hard as i thought it would be and truthfully, besides losing five pounds, another positive side affect was feeling great and greatly reducing my migraines!

one thing i realized i could never 100% give up is wine, cheese, and chocolate. i knew that going in but after 30 days, i was sure. other than that, i could give up most carbs. chips, bread, pasta, rice . . . surprisingly, i didn't really miss them. i did miss pizza though.

i have seen this absolutely crazy and purely absurd recipe around pinterest recently for a carb free pizza dough - made out of cauliflower. eople swear up and down its good - and no one knew it was cauliflower. i know, crazy, right?!? no way it doesn't taste like cauliflower!

i actually happen to like cauliflower, but i thought no way would it be the same dough-like consistency. hand over my heart, it was. it was good. it held up like pizza crust. i could pick it up like a piece of pizza. the edges even got crispy like pizza crust. it must be some sort of miracle. even my husband liked it. (i didn't tell him what it was. he hates when i do that. i hope he doesn't hate me now because he is probably reading this. sorry babe. you didn't ask, so i didn't say. i hope you forgive me!)

let me say, i fully understand if you don't believe me. heck i didn't believe anyone either. i fully intended to throw the pizza away after one bite but i loved it and have even made it again since.

i only ask one thing, try it. i'm seriously so glad i did. just try it. if you hate it, you never have to make it again. on the other hand - if, like me, you happen to like it just think about it - guilt-free pizza!

---

Cauliflower Pizza Dough

1 head of raw cauliflower (you won't use it all but you can freeze it for the next time a pizza craving strikes)
1 cup shredded parmesan
1 egg
1/2 tsp garlic
1 tsp mrs. dash garlic and herb
pizza sauce, cheese, and your favorite toppings

remove stem from head of cauliflower and cut off florets. place in food processor and pulse until it looks like rice or grain. (do not puree!) place 1 cup of riced cauliflower in a microwave safe bowl and cook on high 2-3 minutes. remove and let cool. (you can cook all the cauliflower and freeze it in 1 cup portions for the next time you make pizza.)

preheat oven to 450 degrees F. line a cookie sheet with foil and spray well with cooking spray.

in a medium bowl combine 1 cup cooked cauliflower with parmesan cheese, egg, garlic, and mrs. dash. transfer mixture to cookie sheet and pat into a large, thin, round. make sure it is pressed together well. it should be about 1/4" thick. bake for about 15 minutes but keep an eye on it. you want it to be browned all over and the edges to be really brown. let it cool for at least 15 minutes (this helps it become more solid).

peel back foil from crust and then place the crust on a parchment paper lined cookie sheet. top with sauce, cheese, and your favorite toppings and bake just until cheese is bubbly (4-5 minutes).

Caprese Salad Bites

i am trying to use up my fresh herbs before they go by the way of fall's colder temperatures. pair that with the fact that i seem to have an abundance of cherry/grape tomatoes and this quick, easy appetizer is a no-brainer.

it's a great bite to throw together for unexpected guests or an impromptu happy hour. a cherry tomato, basil leaf, and small cube of mozzarella with a splash of  balsamic vinegar and you have a caprese salad on a toothpick.

---

Caprese Salad Bites

fresh basil leaves
cherry or grape tomatoes
fresh mozzarella cheese, cut into small cubes
tooth picks
balsamic vinegar

spear the very end of a basil leaf with a tooth pick. add tomato and cheese and finish with other end of basil leaf. repeat with all basil and place on plate. gently spoon balsamic vinegar over each bite. enjoy.

African Zucchini

because i have deemed july national zucchini month, i figured i better give you all some more zucchini recipes.

full disclosure, i have posted this recipe before but it was with another recipe and my photography was even worse then than it is now, so i thought i'd re-post it for you all. it's worth it.

this recipe is quick and easy yet still packs a flavor punch. i adapted the recipe from cooking light and they called it african zucchini, so i will too. if you like your zucchini spicy, add a dash or two of your favorite hot sauce - i love sriraccha.

---

African Zucchini
serves 4-6

3 large zucchini
1 medium onion, chopped
2 cloves garlic, minced
1 tsp chili powder
1 tsp coriander
1/2 tsp garlic sea salt
1/4 tsp ground pepper
1-2 tbs olive oil
1/2 cup crumbled feta
juice of 1 lemon

preheat oven to 400 degrees F.

chop zucchini into small cubes. add zucchini, onion, and garlic to a greased baking sheet. sprinkle with chili powder, coriander, salt, pepper, and olive oil. toss well to evenly distribute oil and spices. spread into a thin layer and bake for 15-20 minutes, stirring once.

remove from oven and mash slightly with a fork. toss with feta, squeeze lemon juice over top, and serve immediately.

Grilled Maryland Sweet Corn

sweet corn is quite possibly my favorite thing about summertime. so many memories come to mind when peeling back the tough outer husks and patiently removing every last stand of silk from the the fresh ears. i remember sitting in the hammock in the back yard at pleasant meadow road husking corn nearly every night. my brother and i would break off the very tip and throw it into the yard for our black lab charsie to fetch and devour.

i remember 3 painful summers of having to cut it off the cob due to braces while knowing corn just tastes better on the cob. there is something about the sweet corn, rolled in butter, and sprinkled with salt that takes me back. i still remember that first ear of corn i ate the summer i had my braces removed. it tasted better than my thirteen year old self had remembered.

i remember my grandfather yelling at perhaps my 6 or 7 year old self for rolling my corn in the stick of butter on the table. our more relaxed dinner table at home may have allowed such actions, but at my grandfather's long formal dining table this was frowned upon more than elbows on the table or your napkin any place other than your lap. needless to say, i only made that mistake once. something tells me my mother may have gotten the brunt of that "talking to". lord only knows how she could allow her daughter to do such a thing.

while husking corn on our deck the other night i could almost smell the freshly cut grass as i thought back to riding in my parents emerald green '66 jeep CJ3 with a 3 speed on the floor. my brother and i usually sat on the carpeted benches in the back. with the top off, i can practically feel my pony tail whipping my face as the wind swirls through my hair. we would ride down the road to james' farm and walk through the field to pick sweet corn just before dinner. it doesn't get fresher than that. i know i'm lucky. few people can say they have eaten corn that freshly picked.

i like my corn young, with small, sweet kernels, just barely cooked. once the water comes to a boil - exactly three minutes, just like my mother made it. i pile it on a platter and keep it covered with a tea towel just as she did too - corn is best enjoyed warm after-all, with the butter dripping off. i still love my corn blanched but i also like it grilled.

the taste of smokey charcoal nearly caramelizes the corn pairs nicely with lime butter or a sprinkle of old bay. my perfect summer dinner is freshly steamed maryland blue crabs, an ice cold beer, and a pile of grilled sweet corn - kept warm by a tea towel of course - that's maryland for you and that's what i call home.

---

Grilled Maryland Sweet Corn
serves 2 hungry adults

4 un-husked ears of young, fresh sweet corn
butter
salt
old bay

on a hot charcoal grill (usually while something else is cooking in the center) place un-husked corn on the outermost edges of the grill. turning every 5 so minutes or so, cook for 10-15 minutes. remove corn and pull off husks and silk. place back on hottest part of the grill for a few seconds on all sides to give it some grill marks and flavor. remove and place on plate and cover with tea towel until ready to serve.

roll in stick of cold, salted butter and sprinkle all over with salt and old bay. enjoy!

Baked Zucchini Fries

i have deemed july zucchini month. that's right, from now on, july is national zucchini month in the united states of america (or at least on this little corner of the blog world).

if you are a member of a local csa, have a garden, or shop at your local farmers market, you have probably noticed an abundance of zucchini. so, perhaps you are wondering what to do with it. well here i am to save the day!

some of my favorite zucchini recipes include:
zucchini and potato gratin
zucchini cakes
coconut chicken and zucchini curry
zucchini spaghetti
grilled zucchini stuffed burgers

but i have a new favorite. that's right, move over zucchini casserole and zucchini cakes, there's a new kid in town - baked zucchini fries. these are a huge hit in our house and i think they will be in your house too. these baked zucchini fries are popular among the young crowd (attention parents trying to get your kids to eat veggies) as well as the older crowd (those trying to use up every last zucchini in their csa box).

the best part about the recipe is the dipping sauce. here's where you can get creative. zucchini fries are equally delicious plain as they are dipped in marinara (always a kid favorite), chipotle ranch, creamy caesar, or parmesan peppercorn. and those are just the ones i've tried. i'm sure your favorite homemade dressing would be great as a dipping sauce too.

zucchini fries are best eaten immediately, but i have had relative success warming them in the toaster oven on 400 for a few minutes to try and bring their crispy back.

---

Baked Zucchini Fries

2-3 zucchini
1 cup whole wheat pastry flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp mrs dash (any flavor - i use garlic and herb)
2 eggs
1 tsp water
3/4 cup panko breadcrumbs
3/4 cup grated parmesan cheese
olive oil

preheat oven to 425 degrees F. line a baking sheet with parchment paper.

cut zucchini into long strips that resemble fries. in a large, ziploc bag, combine flour, salt, pepper, onion and garlic powder, and mrs. dash.  in a shallow bowl combine eggs and water and beat well. in another shallow dish toss together panko and parmesan.

drop 5-6 pieces of zucchini in the flour mixture and shake well to coat each slice of zucchini. dip each zucchini strip into the egg mixture, completely coating it, and finally into the panko/parmesan mixture ensuring it is completely covered on all sides. place on parchment lined baking sheet and repeat with all zucchini, spacing them about 1/2 inch apart on baking sheet.

spray all zucchini with olive oil cooking spray and bake for 12 minutes. turn each one over and bake for 8-10 more minutes until golden brown.

---

Chipotle Ranch Dressing
adapted from pinchmysalt.com
great on salad or as dipping sauce

1 chipotle chile from a can of chipotle chiles in adobo sauce 
1/4 cup fresh cilantro leaves
3/4 tsp garlic, minced
1 tbs fresh lime juice
1/2 cup plain greek yogurt
1 tbs olive oil mayonnaise
1/2 cup buttermilk
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp dried oregano leaves
1/2 tsp kosher salt
1/4 tsp pepper

in a food processor, puree chipotle chile. add cilantro and garlic and pulse until well chopped. add remaining ingredients and pulse until well combined. keep refrigerated in an airtight container.

Spicy Cole Slaw

i like a little spice in my life. they say variety is the spice of life but sometimes spice is the variety of life.

last night i was craving fish tacos. you know, the usual. wait. what? you don't crave fish tacos? oh, my bad. well i crave lots of things - chocolate, prosecco, cheese, pop tarts, cupcakes, ice cream, and apparently, fish tacos.

i always apologize to my husband because when and if i ever get pregnant (no, i'm not currently) i will be the worst with cravings. i already have weird crazy ones. i'm afraid if i throw hormones in the mix, i'll be insane. so, again, sorry ahead of time E.

ok, back to fish tacos. i like mine with fried fish. who doesn't, right? but i don't do the deep fried thing at home so second runner up is blackened fish tacos with vinaigrette cole slaw and guacamole. for some reason last night i wanted some spice so i added some sriracha hot sauce to my cole slaw and a little mayo to cool it off.

so what started out as a whim turned out to be life changing. ok, maybe not life-changing (it's just cole slaw after all) but it was so good that i don't think i can ever make slaw without it. the recipe is super easy but so good.

you can certainly increase or decrease the amount of hot sauce to your liking. a dash if you like it mild or more if you like it hot. i'm a medium kind of girl so the recipe as is will give a kick but won't leave your mouth on fire.

enjoy!

---

Spicy Cole Slaw
serves 2

juice of 1 lime
1 tbs olive oil mayonnaise
1/2 tsp sriracha (or your favorite hot sauce)
1/8 tsp garlic salt
1/8 tsp freshly ground pepper
2 cups chopped cabbage (or cole slaw mix)

in a medium bowl, whisk together first 5 ingredients. throw in cole slaw mix and stir well to combine. let sit in fridge for 5-10 minutes while you prepare the rest of the ingredients for dinner so flavor can get to know each other.

Mommom's Spinach Salad

healthy, fresh, and hearty are three words that describe what i look for in a salad. this salad embodies all three qualities. it also happens to use a dressing that was my maternal grandmother's recipe.

Pin It

a grandmother that i never really got to know, although i know we would have gotten along splendidly. from all the stories i hear about her, i know i would have enjoyed being in the kitchen with her. perhaps we would cut butter into flour together to make her always perfect pie crust, or spread creamy peanut butter on soft white bread to make her peanut butter and butter sandwiches that i remember loving.

somehow i feel her with me when i flip through one of her cookbooks with her handwritten recipes in the "notes" section. i feel a little bit of her with me as i bite into the fresh, tender baby spinach with her spinach salad dressing - a creamy mix of mayonnaise with a hint of sweetness and a slight bite from red wine vinegar.

a perfectly hardboiled egg is the heartiness this salad needs to make it a main dish on a sunday evening with some garlic parmesan bread. this salad is simple enough to throw together on a lazy, warm evening yet impressive enough for entertaining company - something my grandmother did often and flawlessly.

---

Spinach Salad
serves 2

4 cup baby spinach
2 hard boiled eggs, sliced
1/4 red onion, thinly sliced
4 cherry or grape tomatoes, quartered
4 slices bacon, cooked until crispy
dressing:
1/2 cup mayonnaise
2 tbs red wine vinegar
1/8 cup cugar
1/8 cup milk
pinch of salt

in a small bowl, whisk together dressing ingredients.

toss spinach with 2-4 tbs dressing and divide among 2 plates. top with red onion, tomatoes, crumbled bacon, and hard boiled eggs.

Garlic Haricot Verts with Caramelized Shallots

this recipe is one of my go-to side dishes when i need something easy yet company-worthy. it packs a flavor punch yet still looks pretty on the table.

i like most of my vegetables crunchy and green beans are no exception. you can, of course, use regular green beans but haricot verts are thinner and cook up even quicker. i get them bagged, cleaned, and trimmed at wegmans. after a quick blanching, i toss them with some olive oil and garlic into the same skillet i used to caramelize the shallots for extra flavor.

Pin It
 

---

Garlic Haricot Verts with Caramelized Shallots
serves 4-6

5-6 medium shallots, thinly sliced
2 tbs extra virgin olive oil, divided
1 tbs unsalted butter (i like to use wegmans garlic and cheese butter but i cut back on salt if i use it)
1 lb thin french green beans
3-4 garlic cloves, minced
garlic salt and pepper

heat 1 tbs olive oil in large skillet over medium heat. add sliced shallots and saute for 2 minutes. season with garlic salt and pepper and lower heat to medium low. continue to cook shallots over medium-low heat, stirring occasionally, until tender and browned. remove from pan and set aside.

while shallots are cooking heat water in large pot until boiling. add green beans and cook exactly 1 minute. move immediately to large bowl of ice water to stop the cooking. let sit for 2-3 minutes, then drain.

when shallots are finished and have been removed from skillet, add remaining 1 tbs olive oil and 1 tbs butter to skillet. increase heat to medium and add cold, blanched, drained green beans to skillet. cook, stirring often 2-3 minutes. add garlic and continue to cook until beans are just tender.

serve beans with shallots on top.

Caramelized Balsamic Brussels Sprouts with Pecans

when i interview new personal chef clients the two most common things most people say they do not like is curry and brussels sprouts. i have already addressed "the curry issue", and hopefully i have changed your mind about curry with this recipe, this one, this one, or perhaps this one. but today, i tackle the dreaded brussels sprouts.

the poor brussels sprout gets such a bad rap. perhaps it's because many members of my parents generation were force-fed over cooked (usually boiled, yuck) baby cabbage. at a young age, they vow to never eat another frightful, terrible, horrible, no-good sprout. then, when it comes time to cook for their children (my generation), the brussels sprouts never even make it into the house. they never grace the table and often the horror stories are passed down so no one dare eats them.

i am here to change such mentality. in fact, i have yet to feed brussels sprouts to someone who doesn't clear their plate. they often even ask for seconds. my mother is a perfect example of this. up until last night, just the smell of brussels sprouts would make her gag. yes, i was such a child who never ate a sprout until my 20's. she not only ate the super small portion i gave her on her plate, but she also finished a second (regular-sized) helping!

there is something so delicious about caramelized sprouts. let's be serious, caramelized anything is good. if you don't feel like standing over a skillet on the stove, you can reach the caramelization by roasting them in the oven (with same amount of butter and sugar) at 425 degrees F for 5-10 minutes. but watch them carefully as they burn easily.

i hope you'll put aside any brussels sprouts prejudice (if you have any) and give these a try. they are fresh and in-season in january. 2012 just may be the year you learn to love heavenly brussels sprouts!

---

Caramelized Balsamic Brussels Sprouts with Pecans
serves 4

1 tbs olive oil
1 tbs unsalted butter
1 lb brussels sprouts
2 cloves garlic, minced
1 medium shallot, minced
2 tbs balsamic vinegar
1/4 cup pecans, chopped and toasted

rinse sprouts and cut off very end of stem/stump. remove outer leaves and slice into 3 thin rounds.

heat oil and butter in a large skillet over medium high heat. add garlic and shallot and cook 1 minute. add sliced sprouts and stir well to coat with oil/butter. cook for 3-4 minutes without stirring to let them brown. stir and let sit again 2-3 minutes. once sprouts have browned, add vinegar to deglaze the pan. let cook an additional 2-3 minutes and stir in pecan. serve immediately.