This DIY pizza takes some effort, but the payoff is worth it. The sweet butternut spread is a pleasant fall-inspired departure from standard tomato sauce. Store-bought pizza dough would slash prep time, but there is something remarkably satisfying about making your own. You can also use frozen butternut squash.
3/4 cup (180 mL) plus 2 Tbsp (30 mL) lukewarm water
2 1/4 tsp (11 mL) active dry yeast
1 tsp (5 mL) raw cane sugar
1/2 tsp (2 mL) salt
1 cup (250 mL) whole wheat pastry flour
1 cup (250 mL) bread or all-purpose flour
2 Tbsp (30 mL) yellow cornmeal
1 Tbsp (15 mL) chopped rosemary
1 small butternut squash
2 tsp (10 mL) extra-virgin olive oil
2 Tbsp (30 mL) fresh sage
1/2 tsp (2 mL) fresh black pepper
1 1/2 cups (350 mL) kale, chopped
3/4 cup (180 mL) roasted red pepper, sliced
4 oz (115 g) semi-soft goat cheese, diced
Stir water, yeast, sugar, and salt in large bowl; let stand until yeast has dissolved, about 5 minutes. Stir in flours, cornmeal, and rosemary until dough begins to come together. Place dough on floured work surface and knead until smooth and elastic, about 5 minutes. It’s best to keep hands well floured. If an indentation remains in dough when pressed with finger, dough is ready for rising.
Place dough in oiled bowl and turn to coat. Cover with clean kitchen towel and set aside at room temperature until doubled in size, about 1 hour. Cut dough in half and wrap one half in plastic wrap for storage in the freezer for future use.
Preheat oven to 400 F (200 C).
Slice squash in half lengthwise and scoop out seeds. Brush with olive oil, season with salt, and place flesh side down on aluminum foil-lined baking sheet. Bake for 50 minutes or until flesh is very tender.
Roll dough into a circle and place in 10 to 12 in (25 to 30 cm) cast iron skillet. With your fingers, press dough up sides of skillet about 1 in (2.5 cm) and then roll down sides 1/4 in (0.5 cm) to form crust.
Remove squash from oven; scoop flesh into bowl of food processor and purée with sage and black pepper. Spread butternut purée over entire surface of pizza crust. Top with kale, roasted red pepper, and goat cheese.
Turn oven up to 425 F (220 C).
Heat pizza over high heat on stovetop for 3 minutes. Then move to oven and cook until crust is browned and cheese melted, about 20 minutes; pizza should slide right out of the pan.
Each serving contains:
300 calories; 12 g protein; 11 g total fat (6 g sat. fat, 0 g trans fat); 40 g carbohydrates; 5 g fibre; 306 mg sodium
source: "Heavy Metal", from alive #349, November 2011
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.