Pizza with Smoked Mozzarella, Black Olives, and Broccoli Rabe

Broccoli rabe again. This time with smoky mozzarella and briny black olives on a chewy puffed pizza crust. There's something about broccoli rabe I really like. It's somewhat like a cross between spinach and broccoli- with leafy greens and florets, but not as slimy as the former and less bulbous than the latter. And while it can be bitter (it comes from the mustard family which includes turnips), with some careful preparation I've never found it to be so. (If you want to ensure it loses its bite, boil it for a minute or two before adding it to the skillet.) The only other addition I would consider for this pizza (not that it needs improving in the slightest) would be some sausage. Broccoli rabe + Italian sausage = awesome. Like I've done here.

Pizza with Smoked Mozzarella, Black Olives, and Broccoli Rabe

INGREDIENTS
1 recipe pizza dough
olive oil
1 small onion, thinly sliced
12 oz. broccoli rabe (fresh or frozen), trimmed and chopped (if fresh)
2 cloves garlic, minced
salt and freshly ground black pepper
~2 cups smoked mozzarella, grated (I probably used a bit more)
1/2 cup freshly grated Parmesan
handful sliced black olives
crushed red pepper flakes

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. While the dough is rising, heat a drizzle of olive oil in a large saute pan over medium heat. Add the onion and saute until tender, about 10 minutes (or longer if you want to caramelize it). Add the garlic and broccoli rabe and cook for another 3-5 minutes.

3. Preheat oven and pizza stone to 450 F.

4. Brush prepared crust with some olive oil and top with onion/broccoli rabe mixture, mozzarella, Parmesan, and black olives, and sprinkle with crushed red pepper (to taste).

5. Bake on pizza stone in preheated oven for 8-10 minutes, until the crust is puffed and golden brown and the cheese is bubbling.

 Makes 1 large pizza.

(Adapted from Gourmet)

Slow Cooker Roast Chicken and Vegetables with Gravy

I wish I'd figured this out sooner. I roast chickens pretty frequently (well, compared to how often I repeat other recipes, anyway). And while I've gotten pretty comfortable with the process, it still takes some dedicated time and patience to get it right. Not anymore. Now I know I can just throw the whole thing and a slew of vegetables in the slow cooker and walk away. And chances are it'll turn out even more juicy and tender than if I stood in front of the oven for an hour.

The only difference is that your crock pot won't brown the skin. But that can be solved by birdie basking under the broiler for a few minutes. Meanwhile you'll make the richest, most delicious gravy with all those drippings that'll accumulate in the bottom of the pot. Don't let them go to waste! This gravy is easy. I promise you'll be wowed. Serve with a loaf of bread for soaking up every last morsel, of course.

Slow Cooker Roast Chicken and Vegetables with Gravy

INGREDIENTS
potatoes (I used a 2 lb. bag of fingerling potatoes, but any variety will work, peeled and chopped if necessary)
carrots, peeled and chopped
onion, chopped
whole cloves garlic, skins removed
other vegetables of your choice (parsnip, turnips, green beans, sweet potatoes, winter squash, etc.)
kosher salt and freshly ground black pepper
sprinkling fresh or dried thyme and rosemary (or whatever herbs/spices you want)
drizzle extra virgin olive oil or melted butter
3-4 lb. whole chicken
1/4-1/2 cup water

1-2 Tbsp. butter
1-2 Tbsp. all-purpose flour
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Place vegetables (including onion and garlic) in the bottom of the slow cooker. Season with salt and pepper and sprinkle with herbs/spices. Place the chicken on top of the vegetables (I put mine breast side down, just make sure the lid will close tight) and drizzle with a bit of olive oil or melted butter. Season with salt and pepper and another sprinkling of herbs/spices. Pour in 1/4-1/2 cup water. Cover and cook on high for 4-5 hours (or on low for 6-8 hours). The chicken is done once the internal temperature reaches 165 F. The meat should easily come off the bone at the thigh. Remove the chicken and vegetables from the slow cooker, reserving the drippings in the bottom.

2. (This step is optional, but recommended if you want crispy golden skin.) Preheat broiler. Place the chicken and vegetables on a baking sheet lined with foil. Place directly under the broiler for several minutes until the skin is golden and crisp. Tent with foil and let rest 10 minutes before serving.

3. Meanwhile, to make the gravy, heat 1-2 Tbsp. butter in a large saute pan over medium heat (the more butter and flour you use the faster your gravy will thicken- if your chicken released a lot of liquid go with 2 Tbsp). Once melted, stir in an equal amount of flour and cook, whisking constantly, for 1 minute. Slowly whisk in the chicken juices/drippings (feel free to skim the fat off the surface of the drippings first, or if you have a fat separator go ahead and use it). Bring to a boil; reduce heat and simmer, stirring frequently, until thickened (about 5-10 minutes). Season to taste with salt and freshly ground black pepper. Serve with chicken and vegetables.

Serves 4.

(Adapted from Baked Bree)

Orecchiette with Sausage and Broccoli Rabe

I've been procrastinating posting this recipe because I can't seem to find the time/energy to sit down and write something spectacular about it. Well, here it is anyway- with few words, but no lack of flavor or goodness. I loved this pasta dish. Quickly boiling (in the same pot of water that cooked the pasta) and then sautéing the broccoli rabe removed any traces of bitterness. The sausage was sweet and meaty. And the garlicky olive oil and a handful of parmesan added the finishing touch.

Orecchiette with Sausage and Broccoli Rabe

INGREDIENTS
1 lb. broccoli rabe, stems trimmed (I used frozen chopped broccoli rabe found at Whole Foods)
1 lb. orecchiette pasta (I used whole wheat)
1 lb. pork or turkey Italian sausage (mild or hot)
3 Tbsp. olive oil
3 cloves garlic, minced
pinch crushed red pepper flakes
kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan + extra for serving

DIRECTIONS
1. Heat olive oil in a large saute pan over medium-high heat. Add sausage and cook, breaking up with a wooden spoon, until browned and no longer pink.

2. Meanwhile, bring a large pot of salted water to a rolling boil. Cook pasta according to package directions. Remove pasta from the boiling water with a slotted spoon and place in a large bowl. Drizzle with olive oil and toss (to prevent it from clumping). Reserve 1 cup of pasta water and set aside. Return the water to a boil and add the broccoli rabe. Boil for 1-2 minutes before removing from the heat and draining the water.

3. Add the broccoli rabe, garlic, and crushed red pepper to the sausage and cook for several more minutes. Stir in the pasta and Parmesan. Add as much of the reserved pasta water as needed to create a light sauce (I used about 1/2 cup). Season to taste with salt and freshly ground black pepper. Remove from the heat and serve with extra Parmesan.

Serves 4.

(Adapted from Food Network)

Pesto and Roasted Vegetable Pizza

My gym shares a parking garage with Whole Foods. The elevator (I'm not about to lug an 18 lb. baby + 10 lb. diaper bag + groceries down and up all those stairs) deposits you in the Whole Foods lobby (which you then have to exit and cross the street to access the gym and return through on your way back). I'm suspicious that the two have teamed up to keep each other in business. If the intense aroma of baked goods wafting through the parking deck doesn't prevent you from reaching the gym in the first place, you'll surely succumb when you're ravenous post-workout. I can't decide if this situation is perfectly convenient or entirely hazardous- for my budget and my body. I love being able to pick up a few groceries without making an extra trip. But I can always find a reason to go in and end up with a few more goodies than intended. I might be able to resist the cookies, but I usually come out with a loaf or two of bread and a new variety of cheese or a roll of sushi.

One day, being particularly hungry, I grabbed a slice of sweet potato spinach lasagna to take home for lunch. It looked and sounded delicious- two favorite vegetables layered with pasta and bubbling cheese. And then I took my first bite to realize that this was no normal lasagna. A quick inspection of the ingredients list revealed that it was in fact vegan. Layers of tofu replaced the pasta and cheese and what I thought was little flecks of Parmesan on top was nutritional yeast. (The vegetables did turn out to be real.) I still ate it. And it wasn't completely disgusting- just extremely disappointing for a cheese-loving girl like me. (And hopefully really good for me.)

And then there was the day I picked up a slice of this pizza. Quite the opposite experience. Aside from a mediocre crust, I was wowed. There was a generous layer of basil pesto and chopped roasted vegetables topped with genuine melted mozzarella. Mmmmhhh. I knew at once I'd be recreating it at home. And so here it is.

I roasted a combination of bell peppers, summer squash, eggplant, mushrooms and onion. And had a pile of leftover vegetables which I've been adding to sandwiches, omelets, and quesadillas throughout the week (so clearly not a problem). I purchased a container of pesto at the store, but homemade would be even better. For half of the pizza I combined the mozzarella with Parmesan and on the other half I added goat cheese. Both were excellent so no recommendation there. I didn't provide exact amounts in the ingredients because I didn't measure anything. The more veggies and cheese the better, I say.

Pesto and Roasted Vegetable Pizza

INGREDIENTS
1 recipe pizza dough
combination of roasting vegetables, diced (I used red and yellow bell peppers, yellow squash and zucchini, eggplant, cremini mushrooms, red onion)
olive oil
kosher salt and freshly ground black pepper
~ 2 cups mozzarella, grated
freshly grated Parmesan or goat cheese, crumbled
pesto (jarred or homemade- I used half of a 7 oz. container)

DIRECTIONS
1. Prepare dough according to recipe directions.

2. Meanwhile (or ahead of time), to roast vegetables preheat oven to 400 F. Line a large rimmed baking sheet (or two baking sheets if you have a lot of vegetables) with aluminum foil and coat with cooking spray. Drizzle the vegetables with olive oil and toss to coat. Sprinkle with kosher salt and freshly ground black pepper. Spread in an even layer on the prepared baking sheet and roast in preheated oven for 25-35 minutes, turning occasionally, until golden and tender.

3. Preheat oven and pizza stone to 450 F.

4. Top prepared crust with a thin layer of pesto, the roasted vegetables, mozzarella and Parmesan (or goat cheese).

5. Place on pizza stone and bake for 8-10 minutes, or until the crust is puffed and golden and the cheese is bubbling.

Makes 1 large pizza.