Category Archives: Vegetables

Loaded Breakfast Stromboli

This past week, a couple of my colleagues and I took a nice long walk to a local pizza place that we love near work. Sal’s Pizza to be exact. We typically head there for a slice (or two), but on occasion we will take on one of their stromboli’s. These things are awesome, and they make a really great stromboli. I’ll admit theirs can probably feed a family of three, and you can load it how you want it. The result is a perfectly crisp and garlic butter exterior, loaded with your favorite pizza toppings, and then a bowl of marinara served on the side. It’s genius, and I love them.  But that got me thinking, while conversing with my coworkers, and the topic came about regarding the endless stuffing’s you could come up with, and that led me to making a loaded breakfast stromboli.

Loaded Breakfast Stromboli

I’m a big fan of utilizing leftovers so this breakfast stromboli was right up my alley. You can use whatever ingredients you desire that you love for breakfast, but here was my take as I had plenty of things just laying around waiting on me.

Let’s get started.

Ingredients for the Pizza Dough:

  • 3 3/4 cup of bread flour
  • 2 1/2 tsp active dry yeast
  • 3/4 tsp table salt
  • 3/4 plus a pinch of sugar
  • 1 1/3 cups of room temperature water

Make the dough by adding the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl and let sit at room temperature until the dough has doubled in volume, about 2 hours.

Ingredients for the stuffing:

  • 2 tbsp cooking oil
  • 1/2 cup of onion, diced
  • 1 cup cooked steak, chopped
  • 1/2 green bell pepper, chopped
  • 1 clove garlic, minced
  • 1 whole serrano chili, chopped
  • 1/2 cup cooked asparagus, chopped
  • 1 yukon gold potato, cubed, and cooked until tender
  • 1/2 cup corn, cooked
  • 1/2 cup of sauteed mushrooms
  • 1 tsp cracked black pepper
  • 1 tsp salt, to taste
  • 2 whole eggs
  • 1/4 cup grated cheese
  • 3 tbsp unsalted butter
  • 1 tsp garlic powder
  • 1 tsp dried parsley flakes
  • 1/2 cup of your favorite marinara
  • Grated parmesan cheese, optional

Again, use what you want. Much of this was from the previous night’s dinner, with the exception of the potato and eggs, so it was pretty much a throw together for me.

Preheat your oven to 500 degrees, with pizza stone if you have one, otherwise a pizza pan, or cooking sheet.

Start by heating a skillet on medium heat. Add in the oil, bring to temperature, then toss in the onion, peppers, and garlic. Stir, then toss in the mushrooms, potatoes, corn, asparagus, eggs, and steak. Season with the salt and pepper, add the cheese, and reduce the heat and cook for about 5 minutes, just to warm things through.

How to make a loaded breakfast stromboli

Add the butter, and garlic powder to a small bowl. Heat until melted. Toss in the parsley and set aside.

Lightly sprinkle a work surface with some bread flour, or all purpose flour.

Next, take about half of the batch of pizza dough, and work your dough on the surface, making about a 12 inch diameter. Add the toppings onto the middle, and spread out a bit, only to leave some room for folding and sealing.  Seal all edges, slide onto the pizza stone, then liberally brush with the garlic butter.

Place in the oven for about 20-25 minutes, or until golden brown. Remove, shower with parmesan cheese, and serve with a small bowl of marinara.

The result is awesome. This is a gut buster so be ready to share with hungry kids. You get the great smell off the bat from that garlic butter, and when sliced into you get all sorts of great textures from the soft potatoes to the slight bite from the peppers, steak, and onion. If you are looking for something new and fun to make for breakfast or brunch, give this a shot. Hope you enjoy!

Loaded Breakfast Stromboli
Author: 
Recipe type: Breakfast, Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Ingredients for the Pizza Dough:
  • 3¾ cup of bread flour
  • 2½ tsp active dry yeast
  • ¾ tsp table salt
  • ¾ plus a pinch of sugar
  • 1⅓ cups of room temperature water
  • Ingredients for the stuffing:
  • 2 tbsp cooking oil
  • ½ cup of onion, diced
  • 1 cup cooked steak, chopped
  • ½ green bell pepper, chopped
  • 1 clove garlic, minced
  • 1 whole serrano chili, chopped
  • ½ cup cooked asparagus, chopped
  • 1 yukon gold potato, cubed, and cooked until tender
  • ½ cup corn, cooked
  • ½ cup of sauteed mushrooms
  • 1 tsp cracked black pepper
  • 1 tsp salt, to taste
  • 2 whole eggs
  • ¼ cup grated cheese
  • 3 tbsp unsalted butter
  • 1 tsp garlic powder
  • 1 tsp dried parsley flakes
  • ½ cup of your favorite marinara
  • Grated parmesan cheese, optional
Instructions
  1. Make the dough by adding the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl and let sit at room temperature until the dough has doubled in volume, about 2 hours.
  2. Again, use what you want. Much of this was from the previous night’s dinner, with the exception of the potato and eggs, so it was pretty much a throw together for me.
  3. Preheat your oven to 500 degrees, with pizza stone if you have one, otherwise a pizza pan, or cooking sheet.
  4. Start by heating a skillet on medium heat. Add in the oil, bring to temperature, then toss in the onion, peppers, and garlic. Stir, then toss in the mushrooms, potatoes, corn, asparagus, eggs, and steak. Season with the salt and pepper, add the cheese, and reduce the heat and cook for about 5 minutes, just to warm things through.
  5. Add the butter, and garlic powder to a small bowl. Heat until melted. Toss in the parsley and set aside.
  6. Lightly sprinkle a work surface with some bread flour, or all purpose flour.
  7. Next, take about half of the batch of pizza dough, and work your dough on the surface, making about a 12 inch diameter. Add the toppings onto the middle, and spread out a bit, only to leave some room for folding and sealing. Seal all edges, slide onto the pizza stone, then liberally brush with the garlic butter.
  8. Place in the oven for about 20-25 minutes, or until golden brown. Remove, shower with parmesan cheese, and serve with a small bowl of marinara.
  9. The result is awesome. This is a gut buster so be ready to share with hungry kids. You get the great smell off the bat from that garlic butter, and when sliced into you get all sorts of great textures from the soft potatoes to the slight bite from the peppers, steak, and onion. If you are looking for something new and fun to make for breakfast or brunch, give this a shot. Hope you enjoy!

 

Indian Green Lentil Curry with Kidney Beans

I recently watched a show surrounding Indian culture, the northern part, and I was just amazed about the complexity, yet simplicity of their food. Much of the food on the show was focused on vegetarian dishes, and in all honesty, I was hooked. I’ve always been a fan of Indian food, and granted I am not eating it on a regular basis, probably once every few months, but when I do, I am in love. I love eating things like lentils, and butter chicken, scooping up the sauce with things like naan, or roti. The flavors are always complex. It is beyond a standard curry powder that you might pick up at th e store, and that’s what I really love about Indian cooking. Toasting spices, and building flavors as you progress in a dish. With that said, I set out to make a Sunday meal consisting of green lentils, and kidney beans. It was a dish that was so comforting, and made for great leftovers throughout the week.

Indian Green Lentil Curry with Kidney Beans

I began cooking this in the morning, and let it go throughout the early afternoon, tasting, and building along the way. This Indian green lentil curry with kidney beans rocked. My wife loved them, and well, sometimes that is all that matters.

Let’s get started.

  • 2 cups green lentils
  • 5 cups of water
  • 15 oz can light red kidney beans, drained and rinsed
  • 4 tbsp canola oil
  • 2 inches of fresh ginger, smashed
  • 4 cloves garlic, minced
  • 1 medium onion, minced
  • 2 whole roma tomatoes, diced
  • 2 whole green chilies, smashed
  • 1 tsp cumin seeds
  • 1/2 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp chili powder (reduce for less heat)
  • 1 tsp tumeric powder
  • 1 1/2 tsp salt (to taste)
  • 1/2 cup heavy cream
  • Fresh cilantro, torn
  • Naan (optional)
  • Roasted Chicken (optional)
  • Indian Pickled Relish (optional, but recommended)

I’m a big believer in stocking up on spices and condiments for that matter. After all, when you have a hankering for a certain cuisine, you should have the arsenal to quickly get started. Well, as I had a handful of items, I needed to stock up on a few things as my masala dabba did not offer a few things I was looking for. This was good because it led me to a place in Milwaukee that I had never been, and I loved this place. It was called Best Food Store, located on 13th street in Milwaukee. It looked like a 7-Eleven from the outside, but was a really great grocery inside, and it was authentic. Let’s just say I was the only Caucasian browsing pickled relish in the store. They had everything though, from fresh vegetables, to flours, to an array of lentils, and frozen items. Let’s just say I’ll be back. I picked up my items, and quickly headed home to cook.

Indian Green Lentil Curry with Kidney Beans

Start by getting a saucepan on the stove. Combine the lentils, tumeric, and water. Stir, and bring to a boil. Once boiling, reduce the heat, and cover, and simmer on low heat for about 30 minutes. Check the lentils about 20 minutes in for tenderness. You don’t want them to be mushy, but you do want a little bite to them.

About 20 minutes in add the ginger, chilies, and the kidney beans. Stir.

During this time, heat the oil in a large skillet on medium heat. Toss in garlic and onion, and let those sweat for about 5 minutes. Add in the cumin seeds, coriander, garam masala, chili powder, and salt. Mix and cook a couple of minutes, then add in the tomatoes. Give a good stir and set aside.

Remove the ginger and chilies from the lentil mixture and discard. Add in the onion mixture, and give a good stir. If you need to add a bit more water, feel free. Add in the cream, and stir again. Cover, turn off the heat, and prepare any other items you are going to serve, such as the roasted chicken, or naan.

Indian Green Lentil Curry with Kidney Beans

When you are ready to serve, Add the Indian green lentil curry with kidney beans, and serve alongside the pickled relish, roast chicken, and naan. The lentils pack the warmth and flavors that you would expect in an awesome curry, and when paired with the pickled relish (highly recommend), it almost cleanses the palette, along with some really great heat. Scooping up the curry with the chicken, and curry was just a hit. Hope you enjoy!

Rapini with Sauteed Garlic

I’ve lately became a sucker when it comes to dark, leafy vegetables. I spent many years in my young adulthood avoiding things such as spinach, kale, collards, chard, and the like, however these past several years, I have really enjoyed eating them, whether I throw them in my juicer, or slowly cook them down and eat them by the forkful.  This past week  I was caught browsing the produce aisle where there were great organic root vegetables, bok choy, and then the rapini that caught my attention. I’m not sure why, but either rapini, or broccolini always catches my attention when I see it. The dark green leaves, along with the small broccoli style buds entices me every time, and this visit was no exception. I decided to bring the rapini home, and turn it into a great side dish to pair with some seared tuna.

Rapini with Sauteed Garlic

Let’s get started.

Ingredients:

  • 1 bunch rapini, tough stems removed and discarded
  • 6-8 cloves of garlic, peeled, left whole
  • 1/4 cup olive oil
  • salt to taste

Start by cutting the rapini into 3 inch segments, or you can leave whole if you prefer. Bring a large pot of salted water to a boil.

Add the rapini to the salted water, and cook for about two minutes. Remove and shock the rapini in ice cold water. Drain, and push out any excess water. Set to the side.

Rapini with Sauteed Garlic

Heat a large skillet on medium-low heat. Add the oil and garlic, and let the garlic slowly cook in the oil, to infuse the oil if you will.

After a few minutes, add the rapini, and gently toss in the oil. Season with a bit of salt, toss again, then serve hot.

The result is a perfect balance between the slight bitterness of the rapini, along with the nuttiness, and that great garlic oil. It’s a perfect side dish, and goes perfect with fish, or heck, even mix in some pasta and you will be in great shape. Hope you enjoy.

Rapini with Sauteed Garlic
Author: 
Recipe type: Sides
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 bunch rapini, tough stems removed and discarded
  • 6-8 cloves of garlic, peeled, left whole
  • ¼ cup olive oil
  • salt to taste
Instructions
  1. Start by cutting the rapini into 3 inch segments, or you can leave whole if you prefer. Bring a large pot of salted water to a boil.
  2. Add the rapini to the salted water, and cook for about two minutes. Remove and shock the rapini in ice cold water. Drain, and push out any excess water. Set to the side.
  3. Heat a large skillet on medium-low heat. Add the oil and garlic, and let the garlic slowly cook in the oil, to infuse the oil if you will.
  4. After a few minutes, add the rapini, and gently toss in the oil. Season with a bit of salt, toss again, then serve hot.
  5. The result is a perfect balance between the slight bitterness of the rapini, along with the nuttiness, and that great garlic oil. It’s a perfect side dish, and goes perfect with fish, or heck, even mix in some pasta and you will be in great shape. Hope you enjoy.

 

Thai Cucumber Salad

It’s official, it’s spring time in the United States! For you warmer climate states, that probably doesn’t mean a whole lot to you, but to us Northerners, it means a great deal. It’s the first time we can see our yards, granted they are littered with winter debris, and the color of brown grass is not appealing, but we will take what we can get! With spring time said, it is that time where the chili dishes take a step to the side, and where other brighter dishes take a step forward, for example, this dish, the Thai cucumber salad.

I’ve made this recipe numerous times and I’m surprised I have never posted on the matter, as after all this salad is bright, diverse, easy to make, and super delicious. Need I say more?

Thai Cucumber Salad

Ingredients:

  • 1 whole cucumber, partially peeled, sliced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup of sugar
  • 1/2 cup rice wine vinegar
  • 1/4 cup water
  • 1/2 tsp salt
  • 1 tbsp Thai chili sauce
  • Fresh mint leaves, optional
  • Fresh cilantro, optional
  • roasted peanuts, optional

Start by adding the sugar, salt, rice wine vinegar, and water to a sauce pan. Bring to a simmer, and cook until the sugar dissolves, about 5 minutes or so. Remove from the heat, add the chili sauce, and let cool.

How to make Thai Cucumber Salad

Once cooled, add the cucumbers and red onion to a serving bowl. Pour the sauce over the vegetables, and gently stir. Let this sit for about 30 minutes, or overnight.

When you are ready to serve, feel free to sprinkle with roasted peanuts and fresh herbs such as mint, or cilantro, however without these, this salad stands tall.

The great thing about this salad is that you can serve it with practically anything. It is really perfect as an accompaniment to pretty much everything. It’s flavors are sweet with just that subtle amount of heat from the chili sauce. You can use the cucumbers and onions on sandwiches, as a side to grilled meats for vegetables, on omelets, or what I did, and serve with a side of seared tuna.

However you decide to serve it, I’m certain you are going to love this recipe. Hope you enjoy!

Thai Cucumber Salad
Author: 
Recipe type: Salad
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 whole cucumber, partially peeled, sliced
  • ½ small red onion, thinly sliced
  • ½ cup of sugar
  • ½ cup rice wine vinegar
  • ¼ cup water
  • ½ tsp salt
  • 1 tbsp Thai chili sauce
Instructions
  1. Start by adding the sugar, salt, rice wine vinegar, and water to a sauce pan. Bring to a simmer, and cook until the sugar dissolves, about 5 minutes or so. Remove from the heat, add the chili sauce, and let cool.
  2. Once cooled, add the cucumbers and red onion to a serving bowl. Pour the sauce over the vegetables, and gently stir. Let this sit for about 30 minutes, or overnight.
  3. When you are ready to serve, feel free to sprinkle with roasted peanuts and fresh herbs such as mint, or cilantro, however without these, this salad stands tall.
  4. The great thing about this salad is that you can serve it with practically anything. It is really perfect as an accompaniment to pretty much everything. It’s flavors are sweet with just that subtle amount of heat from the chili sauce. You can use the cucumbers and onions on sandwiches, as a side to grilled meats for vegetables, on omelets, or what I did, and serve with a side of seared tuna.