Archive for ‘Cheese’

November 23, 2011

All good things Pizza

This pizza is one of  my favorite go-to meals for a crowd, even though I don’t actually make it very often, the thought of making it goes through my mind pretty much everytime my friends and I are in lack of a plan. The array of flavors is kind of mind-blowingly exciting, and its super easy to put together once you have a crust (make your own (I will post a recipe for that later) or buy a whole wheat organic one from the store). Its also good for you! Since you’re making all the toppings from scratch, you can control the ammount of fat and salt according to your needs, and stay away from all that creepy stuff that comes with pre-packaged things. Gorgonzola is super rich in calcium and protein (and SUPER tasty, I could seriously eat just this for dinner on lazy nights.. but that’s not very balanced) and the fresh herbs and olive oil you use to make the pesto (for this pizza I use basil, but you can make pesto out of pretty much whatever you want!) make an awesome combo of nutrients and healthy fats that will make your tummy happy.
So make this, and enjoy every delicious bite right away. At home, whenever there are left overs (RARE), I like to wrap each slice separately and freeze it. It tastes just as good thawed and reheated in a toaster oven.

You will need:

  • 1 thin whole wheat pre-made crust. Make it yourself (preferably!) or buy it made.
  • 1/2-3/4 of a cup of pesto
  • 1 package of gorgonzola
  • 1 diced tomato, if you would like to peel it, boil it and take the skin off and then cut it into strips
  • 1/2 a cup of diced mushrooms
  • pepper to taste
  1. Pre heat the oven to about 375 F
  2. Spread all the ingredients over the crust evenly (or unevenly): pesto sauce – gorgonzola – tomatoes – mushrooms
  3. Sprinkle with pepper
  4. Bake on a baking sheet or pizza dish for about 20-25 min at 375 F
  5. Let it cool a little before slicing and serving
  6. Stuff into your belly


November 22, 2011

Kale Lasagna

LOVE Kale when prepared tastefully. Its such a wholesome and nutritious vegetable that I’ve come to crave it whenever college-cuisine gets out of control. So naturally, when Annie (from Annie’s eats) posted the two together in a delicious Lasagna that would keep me fed and happy for an entire week, I could not contain my joy. While her recipe is a lot more elaborate and elegant than mine, mine is yummy, colorful (so many veggies!), and easy to make a lot and then freeze them in individual portions you can just microwave/put in the toaster oven to defrost whenever there’s crazy finals or you feel like eating a mouthful of delicious kale… so if you’ve got basic supplies, some fun spices, short on energy or other excuses for laziness, I highly recommend this!

You shall need:

  • 1/3 of a box of Lasagna noodles (like 6?) (I suggest you try to get whole wheat, or spelt ones if you can find them)
  • 1 cup of your favorite tomato sauce (I bought this delicious organic one from the store, it comes in many varieties and one of them is fiery tomato which I’m DYING to try… or try to make myself!)
  • 1 package of fresh or frozen Kale
  • 3-4 cups of cottage cheese
  • 2 cups of mozarella cheese
  • aprox 1 cup of parmesan
  • drizzle of olive oil
  • tabasco sauce/saracha/sambal/other hot sauce to taste
  • red chili powder to taste
  • salt and pepper

And thats good for like an 9×9 dish, which depending on your hunger gives you about 9 servings.

  1. Cook lasagna noodles according to package instructions
  2. Cook Kale according to package instructions. Usually that means place it in a pot with some boiling water, season and stiring it ocassionally let it cook for about 13-15 min, but I guess there might be alternative methods depending on the kind of Kale you buy.
  3. Once the Kale is “done”, place it on top of a kitchen towel or a bunch of paper towels and drain as much water out of it as you can.
  4. This is a good time to heat up the oven to 375 F
  5. Heat up the tomato sauce (stove, microwave, whatever tickles your fancy), add hot sauce or chili powder to taste.
  6. Drain excess water out of the cottage cheese (I dont like draining too much water out, just because I dont have a strainer, but you risk the lasagna being a tad soupy if you skip this step. Its still good, just soupy).
  7. Mix the cottage cheese with almost all the mozarella (set aside about 1/3 of a cup) and some parmesan (I just put as much parmesan as I like). Season to taste with pepper, chili powder, salt, and drizzle with olive oil.
  8. Assemble! – Cover the bottom of the dish with some tomato sauce (about 2 tbsp should do, depending on the size of your dish) then add a layer of noodles, half the cheese mix, half the remaining tomato sauce and half the kale. Then repeat with the other half (noodles – cheese – sauce – kale). Top with some tomato sauce (if you have any left on the sides of the bowl, that should suffice), the mozarella cheese you set aside earlier, parmesan to taste and seasonings. check out my crazy photoshop skillz –
  9. Lastly, bake for 45 min or so at 375 F or until it looks insanely delicious. Let it set for at least 10-20 min before slicing and devouring.