WEEK 15: Corned Beef and Cabbage Pizza

One of my favorite treats around St. Patrick's Day is a gorgeous corned beef. Corned beef may not be consumed in Ireland but the Irish Americans sure love it and me of course (I'm only Irish one day of the year).

The easiest St. Patrick's Day feast includes corned beef, cabbage, carrots, and potatoes, all layered and cooked in the crock-pot for about 6 hours. That's what was served last night and below is what we have done with some of the leftovers. If you do crock-pot your cabbage put it in about 2 hours until the end time, otherwise you will end up with a soggy mess.

Please pair this pizza with an icy Guinness, or two, or three.

Cabbage and Corned Beef Pizza

CORNED BEEF AND CABBAGE PIZZA (SERVES 2)

CRUST

Use one third of pizza dough (enough for one medium pizza) + a pinch of caraway seeds, and sub 1-½ cups whole-wheat flour for the bread flour

TOPPINGS

cabbage - sautéed and finely chopped
corned beef - cooked, shredded
gouda cheese - gruyere, or swiss, or any glorious combination

RUSSIAN DRESSING (MAKES ¾ CUPS)

2 tablespoons mayonnaise
1 teaspoon ketchup
2 sweet pickles - finely chopped
1 green onion - sliced
2 teaspoons lemon juice

Preheat oven to 500°. While the oven is heating shape your dough into the desired shape, adding as little flour as possible. Poke several small holes in the crust with a fork to prevent bubbling. Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking. Brush crust with a bit of extra-virgin olive oil, and cook without toppings for about 5 minutes. Layer cabbage, corned beef, and top with cheese. Cook for 7-9 minutes more. While cooking mix all ingredients for Russian dressing together in a small dish. Garnish pizza with Russian dressing and enjoy every bite.

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Jul 01 2012
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Apr 18 2012
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I’m back! It has been months since I had a new blog post and for that I do apologize. However, there are no excuses. I simply wanted to take a break and so I did. There! This summer was filled with a move to the west coast, and fantastic visits from family and friends! We are certainly adjusting back to being on the west coast with ease. We can be found kayaking, hiking, biking and enjoying the general beauty of the Central Coast of California. Since I’m back to the land of milk and honey…er…land where farmers markets happen so often there is a daily mention of them in the newspaper. Yes, seriously! You can imagine how happy I was to see that! With bellies full stuffed with local produce I bring you… SIMPLE TOMATO SALAD (SERVES 1) 1 large, ripe tomato (any old color, variety as long as it is ripe and ready to go) 4 basil leaves – finely chopped 1-2 cloves garlic – minced drizzle of extra-virgin olive oil salt & pepper to taste Mix all ingredients and enjoy with toast, over a bed of lettuce, add raw goat cheese, or devour as is. Click on Salad Recipes for some more scrumptious salad ideas.
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Flax Berry Power Pancakes – Whole Wheat Pancakes

Not being much of a breakfast food person I typically stick to cereal (hot or cold). The trouble here is that breakfast foods are my husband’s absolute favorite. It is not that I’m overtly trying to avoid his favorite foods. I just don’t typically think about sausage and eggs, pancakes etc. So, for two glorious days I cooked a nice big breakfast. Day 1 we had these wonderful little whole wheat pancakes. I was sure they were going to be dense, but to my dismay they were light and fluffy. Day 2 we served up some left over St. Patrick’s Day favorites in the form of corned beef hash. Today I’ll be sharing my recipe for these wonderful little whole wheat pancakes from scratch that are surprisingly good, if not great! I loved them! And I was pleasantly surprised how long it took for me to become hungry. I typically find myself crashing and burning with these sorts of breakfast treats (maybe it only tastes like a treat). Looking for more breakfast ideas? Look no further click here! FLAX BERRY POWER PANCAKES - WHOLE WHEAT PANCAKES (SERVES 2) DRY 1 cup whole wheat flour1 tablespoon raw sugar2 teaspoons baking powder½ teaspoon cinnamon½ teaspoon flax seed – ground (grinding it means that your body will receive the nutrients) WET 3/4 cup milk1/2 cup yogurt1 egg1 tablespoon oil1 teaspoon vanilla½ cup frozen berries + more to mix with syrup Mix all of your dry ingredients together and set aside. In a separate bowl mix all of your wet ingredients accept the frozen berries (they will come into play in a minute). Start to add the dry mixture to the wet until they are well combined. Add the frozen berries by gently folding them into the mixture, crushing them will turn you batter blue and pink. On a well oiled hot skillet add the batter in ¼ cup scoops. When the pancake bubbles and is done on the edges it is time to flip them. Allow them to cook for an additional 2-3 minutes or until they are golden brown. While the whole wheat pancakes are cooking I like to heat syrup with some berries in a small sauce pan. This will allow you to cut down on how much syrup you use and will give you some more berry goodness. Enjoy piping hot with some coffee and a good book.
Feb 16 2010
Winter Micro Green Salad with Spicy-Sweet Dressing

Oh the doldrums of winter have been broken by this bright and flavorful salad. The ingredients were sourced locally from a grocer that maintains hoop houses throughout the winter. This allows us to have beautiful micro greens on which to place our gorgeous Chioggia Beets, and dug out of the ground that day Carrots (I watched them do this – so I know it’s true!). According to my Baker Creek Heirloom Seed catalog the Chioggia beet is: A pre-1840 Italian heirloom beet, this variety arrived in the USA prior to 1865. They have light red skin and beautiful rings inside, like red and white candy stripes. The flesh is very tender, mild, and sweet. Named after a fishing town in Italy. I was lucky enough to spend a few days in San Diego where I was reminded how easy it use to be to find fantastic produce. I have to look a little further nowadays but it is truly worth the effort and cost. Our grocery budget is by far our biggest expense. That’s ok. I’d rather spend more on real food than less on the fake stuff. WINTER MICRO GREEN SALAD (serves 2 as a side) DRESSING 2 tablespoons shallots – thinly sliced1 tablespoon local honey¼ teaspoon chili garlic sauce – this is the spicy part and is optional½ teaspoon sesame seeds – toasted½ teaspoon apple cider vinegar1 teaspoon oil – olive, veggie, etc SALAD 2 small handfuls micro greens1 small beet – julienne1 large carrot – julienne DIRECTIONS In a small bowl combine all dressing ingredients, stir, set aside. On two small plates equally divide micro greens, beets, and carrots. Then dress the salads to your liking and enjoy!

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