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Archive for December, 2012

by Caitlin Saniga and Sarah Steimer

What a year for So Hungry I Could Blog!

What a year for So Hungry I Could Blog!

Allow us to revel in some accomplishments before we step into a new year.

In 2012, we’ve published 249 posts, including 222 recipes, with:

  • 120 main dishes,
  • 71 side dishes,
  • 43 snacks,
  • 43 desserts,
  • 9 drinks,
  • and 2 dog-friendly recipes

*Note:  Some recipes straddle two or three categories.

Our 10 most popular posts of the year were the following recipes:

  1. Roasted sweet potato with Brussels sprouts, blue cheese, cranberries and pecans
  2. Cathedral windows
  3. Fortune cookies
  4. Fresh honey lemonade
  5. Slow cooker maple-glazed meatballs with pineapple
  6. BLT muffins
  7. Cream cheese balish
  8. Sweet potato pancakes
  9. Broccoli-cheddar soup with rice
  10. Pecan pie

The most popular search term used to find our site was “stained glass cookies marshmallows,” followed by “wine pairing” and of course “So Hungry I Could Blog.”

Caitlin’s 3 favorite recipes:

caitlinsfav

Sarah’s 3 favorite recipes:

Sarah's 3 favorite recipes

We’ve been causing a splash over on Facebook, too. Our most popular post:

We posted this photo on our Facebook page along with the caption: ""Pie" of the storm: Something strange happened today when Caitlin sat, holed up in her apartment in Southwest Virginia, playing with pie crust scraps and waiting to see whether Frankenstorm would knock out her power ..." Do you "like" us on Facebook yet?

We posted this photo on our Facebook page along with the caption: “‘Pie’ of the storm: Something strange happened today when Caitlin sat, holed up in her apartment in Southwest Virginia, playing with pie crust scraps and waiting to see whether Frankenstorm would knock out her power …” Do you “like” us on Facebook yet?

On Twitter, our flock of followers has grown to 204, including notables such as Bonnie Benwick of the Washington Post, L.A. Times Food, Healthy Living magazine, Slow Food U.S.A. and Meatless Monday. Won’t you follow us, too?

Here's a taste of what we do on Twitter.

Here’s a taste of what we do on Twitter.

We tried to track down our most-pinned recipe of 2012 on Pinterest, but it proved to be an impossible task. Just know that lots of people dig our recipes on Pinterest, and maybe you would, too.

We started the $6 Snack series, which features food reviews based on a $6 price limit, in 2010, but we greatly expanded our reach this year.

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In all, we have 19 $6 Snacks representing 8 states. Can you help us fill out our map? We love featuring your reviews. (See more details on submission guidelines here.) Our goal is to have blue markers in 15 states by the end of 2013.

Of our 222 recipes in 2012, 36 of them made Tastespotting.

Only the most picture-perfect recipes make the cut for this drool-worthy food photos site. Browse our Tastespotting portfolio here.

Only the most picture-perfect recipes make the cut on this submissions-based food photos site. Browse our Tastespotting portfolio here.

We were pleasantly surprised to receive emails from writers at the Huffington Post, requesting permission to use a couple of our photos and link to our blog. This was a first for us, and it made us feel like other people are noticing that we’re passionate about what we do on the blog.

Caitlin's recipe for BLT muffins was used in a roundup of BLT-inspired recipes. And Sarah's roasted sweet potato with Brussels sprouts and other goodies was picked for a feature on Brussels sprouts.

Caitlin’s recipe for BLT muffins was used in a roundup of BLT-inspired recipes. And Sarah’s roasted sweet potato with Brussels sprouts and other goodies was picked for a feature on Brussels sprouts.

We kept busy with guides for each month of the year:

  • January: Warm and Buzzy, with 4 recipes for hot alcoholic beverages
  • February: Fond of You, featuring 4 recipes for savory fondues
  • March: Lookin’ Hot, Cakes, with 4 deluxe pancake recipes
  • April: Spring Cleaning, our special 4-part guide on whipping your kitchen into shape
  • May: Alfresco Refreshed, with picnic ideas for burgers, potato salad, fruit salad and iced tea
  • June: Presto, featuring 4 recipes for quick and easy pesto
  • July: Power Trio, with 4 recipes featuring the classic combo of bacon, leafy greens and tomato
  • August: Lickety Split, a guide to quick pickling with 6 recipes
  • September: Dynamic Duo, our nod to peanut butter and jelly, with 5 recipes
  • October: Want One?, a collection of 4 savory and 2 sweet wonton variations
  • November: Thanksgiving pies, with our takes on 4 classic pies
  • December: Crunch Time, with 4 recipes for biscotti

We reached and surpassed several big milestones on the blog: 100 followers, 500 posts, and 1,000 likes on posts. Our most recent tallies are: 155 followers and 600 posts. The current number of likes proved harder to determine.

New things we tried: recipes for four-legged friends, wine and chocolate pairings, expanded Oktoberfest reviews. We also checked out the food scene in a few new cities (New York City and Santa Fe, N.M., for example), and now offer themed recipe and tip collections on Storify.

Thanks for sticking with us in 2012. We think it’s been a great year! Hang on with us in 2013, and we promise to share more of our favorite recipes, reviews and tricks (and hopefully a few of yours, too)!

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by Sarah Steimer

These flatbreads are also great just for dipping in hummus, but I love the pop of the pomegranates on this flatbread.

These flatbreads are also great just for dipping in hummus, but I love the pop of the pomegranates on this flatbread.

  • 1/2 cup raw quinoa
  • 1/2 cup whole wheat flour
  • 1 egg white
  • 1/2 cup water
  • salt and pepper, to taste
  • 2/3 cup plain or garlic hummus
  • 1/3 cup crumbled feta
  • 1/4 cup loosely packed herbs, such as flat-leaf parsley or mint
  • 2/3 cup pomegranate seeds

Combine the quinoa, flour, egg white, water, salt and pepper. Let the mixture sit for about one hour.

On a baking sheet covered with a piece of parchment paper, distribute the batter into three circles. Use a spoon to spread the batter out to a little thinner than a half inch, with each circle about 7 inches in diameter. Bake for about 16 minutes, using a spatula to flip the flatbreads over about halfway through.

Let the flatbreads cool. Top with the hummus, feta, herbs and pomegranate seeds.

Makes three flatbreads.

Recipe adapted from: Closet Cooking

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by Caitlin Saniga

We served a couple of huge trays of Al’s chicken paprikash at my sister Holly’s graduation party a few years ago. The food was a fan favorite among guests and is widely popular at the restaurant. Gourmet magazine wrote an article about the restaurant and related meat market in 2007.

I visited the restaurant the day Barberton was holding its annual Christmas lighting festival and parade. The place was packed with families trying to warm up with a hearty meal, but the service was fast-paced and friendly. Beth even made time to catch up with me and Mom. How do you like her festive, pink camo reindeer antlers?

I visited: Al’s Corner Restaurant, a lunch-only Hungarian restaurant open since 1932 in Barberton, Ohio, that serves stuffed cabbage rolls, pierogies, sausage, halushka, strudels, beer bread and, of course, chicken paprikash. Its sister business is Al’s Quality Market, which cranks out Hungarian, Slovenian and other sausages, as well as hams, smoked bacon, headcheese and more. My mom’s cousin Denny Gray and his wife, Beth, own and operate  both businesses.

Chicken paprikash also comes with a slice of bread and butter. My mom ordered stuffed cabbage (seen on the back plate) on our trip to Al's.

Chicken paprikash also comes with a slice of bread and butter. My mom ordered stuffed cabbage (seen on the back plate) on our trip to Al’s.

I tried: Chicken paprikash with dumplings. I had a choice of white, dark or mixed meat, so I chose white, which included a bone-in breast, wing and drumstick.

Why it stood out: Everything I’ve tried at Al’s has been spot-on. But I love that you can make a meal out of this plate of chicken paprikash. Like I mentioned, each serving includes several pieces of your choice of chicken meat, plus a number of golf ball-size dumplings drenched in a creamy paprika sauce.

It cost: $6

Al's is set up sort of like a cafeteria. Food is ordered from a display case of steaming hot trays, and diners sit at booths or a central horseshoe of barstools.

Al’s is set up sort of like a cafeteria. Food is ordered from a display case of steaming hot trays, and diners sit at booths or a central horseshoe of bar stools.

Find out more:

Al’s Corner Restaurant
545 West Tuscarawas Ave.
Barberton, OH 44203
330-475-7978
Facebook

Al’s Quality Market
563 West Tuscarawas Ave.
Barberton, OH 44203
330-753-7216

*$6 Snacks is a recurring feature that reviews an area eatery’s snack — for $6 or less. Look at a map of the places we’ve tried. Help our map grow by submitting your own review. Find out how!

Al's Corner Restaurant on Urbanspoon

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by Sarah Steimer

I picked up this cranberry pepper jelly at a market in Lincoln Square (in Chicago) on a whim. I've had raspberry pepper jelly before, which I loved, and I wanted to try one that would seem a bit more seasonal. I still like the raspberry version better, but this was really delicious.

I picked up this cranberry pepper jelly at a market in Lincoln Square (in Chicago) on a whim. I’ve had raspberry pepper jelly before, which I loved, and I wanted to try one that would seem a bit more seasonal. I still like the raspberry version best, but this was really delicious.

  • 2 slices of good bread
  • 1/2 small onion (or a little less than 1/4 cup), thinly sliced
  • about 2 tablespoons olive oil
  • 2 tablespoons pepper jelly (I used cranberry, but most often see either plain pepper jelly or raspberry pepper jelly)
  • a few slices of a sharp cheddar cheese OR a few slices of pepper jack cheese

Heat a small sauté pan before adding the olive oil to the pan. Once the oil is warm, add the onions and caramelize for about 10 minutes.

Place the cheese and onions on the bread. Smear the opposite slice with the jelly. Grill in a panini press or in a pan until the cheese has melted and the bread is crisp.

Makes one panini.

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by Caitlin Saniga and Sarah Steimer

Included in the box Caitlin sent Sarah were mocha chocolate chip cookies, rosemary shortbread cookies, a couple of sticks of peppermint mocha biscotti (recipe here) and orange-almond biscotti (recipe here).

Included in the box Caitlin sent Sarah were mocha chocolate chip cookies, rosemary shortbread cookies, a couple of sticks of peppermint mocha biscotti (recipe here) and orange-almond biscotti (recipe here).

We love making cookies for the holidays and sharing photos and recipes of them on the blog (most notable was our 2010 Holiday Dozen guide). We often email or text each other to rave about how good the other’s photos look, or to say how good our own cookies tasted. On a few very rare occasions, we’ve been able to try each other’s creations. This year, we decided to send cookies directly to one another so we didn’t have to be too jealous when the pictures and recipes hit the Web! 

Below are the recipes for the cookies Caitlin sent to Sarah this year. She got sick before she could finish a third batch, which would have been some sort of crunchy pignoli cookie. Oh, well! There’s always next year, right?

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Rosemary shortbread cookies

Caitlin: I had just inherited a robust rosemary plant from a family friend, so I was ecstatic when I found this cookie recipe that included the herb. The flavor intensifies over time for this cookie. Delicious!
Sarah: I fully expected the mocha chocolate cookies to be my favorite — for obvious reasons — but these ended up being my top pick. The cookie is flaky without being dry, and there is literally just the right amount of rosemary in it.

Rosemary shortbread cookies

  • 1 1/2 cups unsalted butter, at room temperature
  • 2/3 cup white sugar
  • 2 tablespoons chopped fresh rosemary
  • 2 3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons white sugar for decoration
Rosemary shortbread cookies

Caitlin:  I haven’t tried this trick yet, but I’ve heard that you can save time by rolling out cookie dough between sheets of wax paper or parchment and placing it on a baking sheet before sticking it in the fridge to chill. I’ll definitely be trying this the next time I make cutouts!

In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour, salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.

Preheat the oven to 375 degrees. Line 2 cookie sheets with parchment paper.

On a lightly floured surface, roll the dough out to 1/4 inch thickness. Use small cookie cutters to make cutouts. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.

Bake for 8-10 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.

Recipe adapted from: AllRecipes.com

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Mocha chocolate chip cookies

  • 2 1/4 sticks unsalted butter, at room temperature
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 eggs, room temperature
  • 2 1/2 cups flour
  • 3/4 cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons ground espresso
  • 1 1/2 cups semisweet chocolate chips
Mocha chocolate chip cookies

Caitlin: I wonder if Sarah realized there was a sparkle of cayenne in this recipe. I added a few heavy shakes at the last minute.
Sarah: Again with the great texture! Chewy and crispy in all the right spots.

Preheat the oven to 350 degrees.

Cream butter and sugars until light and fluffy. Add eggs one at time, mixing after each addition to make sure they are well combined.

In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, salt, cayenne and ground espresso.

With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon, stir in chocolate chips.

Line a baking sheet with parchment paper. Using a teaspoon, drop rounded balls of dough on the sheet 2 inches apart. Bake for 10-12 minutes. Cool on a wire rack and serve.

Recipe adapted from: Food 52

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So one of the best things Caitlin sent was actually a baggie of Chex mix. One night in college while we decorated and made cards for Christmas, Caitlin made a big batch of the mix and I probably ate almost all of it. She also sent along a recipe book on seasonal pies and a French baguette-scented candle. I could have happily curled up in this box. Too bad she fattened me up with those biscotti before I even had a chance to try.

Sarah: So one of the best things Caitlin sent was actually a baggie of Chex mix. One night in college while we decorated and made cards for Christmas, Caitlin made a big batch of the mix and I probably ate almost all of it. She also sent along a recipe book on seasonal pies and a French baguette-scented candle. I could have happily curled up in this box. Too bad she fattened me up with those biscotti before I even had a chance to try. Rude.

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by Sarah Steimer and Caitlin Saniga

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Sarah’s package of cookies to Caitlin included cranberry-pecan shortbreads, apple slice cookies (below the shortbreads, wrapped up), gingerbread anise biscotti (recipe here) and peppermint-chocolate swirl cookies. Sarah also included a few chocolate-covered pretzels (another recipe we posted in the past).

We love making cookies for the holidays and sharing photos and recipes of them on the blog (most notable was our 2010 Holiday Dozen guide). We often email or text each other to rave about how good the other’s photos look, or to say how good our own cookies tasted. On a few very rare occasions, we’ve been able to try each other’s creations. This year, we decided to send cookies directly to one another so we didn’t have to be too jealous when the pictures and recipes hit the Web! 

Below are the recipes for the cookies Sarah sent to Caitlin this year:

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Cranberry-pecan shortbreads

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Sarah: These cookies freeze incredibly well — and they’re the first ones I made this season, so how well they stored was very important.
Caitlin: I enjoyed the toasty, earthy flavors of these cookies. I can picture using raisins and walnuts instead of cranberries and pecans as alternative.

  • 1 cup (2 sticks) unsalted butter at room temperature
  • 3/4 cup sugar
  • 2 tablespoons milk (I used skim)
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 1/2 teaspoon of salt
  • 3/4 cup dried cranberries
  • 1/2 cup chopped pecans

Using an electric mixer, cream together the butter and sugar until light and fluffy. Add the milk and vanilla, mixing until just combined.

Gradually add the flour, salt, cranberries and pecans. Continue to mix until everything is well combined.

Divide the dough into two equal pieces on a clean workspace. Roll each piece into an 8-inch log, and wrap each log in wax paper. Refrigerate the dough until firm, about two hours.

When ready, use a sharp knife to cut the dough into 1/4-inch slices. Place the disks on a parchment-lined baking sheet about 1 1/2 inches apart.

Bake at 375 degrees until the edges are golden, about 14-16 minutes, rotating the pans about halfway through.

Let the cookies cool completely on a wire rack.

Makes about 5 dozen cookies.

Recipe adapted from: Martha Stewart

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Apple slice cookies

  • 7 tablespoons of unsalted butter
  • 3 tablespoons sugar
  • 1 cup flour
  • 1 tablespoon light cream (as a substitute, I used 1 tablespoon skim milk and added about a 1/2 tablespoon extra butter)
  • 1/3 cup thick applesauce
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Sarah: The cookbook I found this recipe in said it “won an award in 1945,” but gave no details as to why or how. If you’re looking for a mysterious, World War II-era fan favorite, look no further.
Caitlin: I loved these because they remind me of something my Baboo would have made. They’re slightly sweet and not too rich. Delicious!

Cream together the butter and sugar with an electric mixer. Add the flour and cream (or substitute), mixing well.

Divide the dough into two pieces. Roll each out to 12-inch logs and place on a parchment-lined baking sheet.

Use your finger to make a deep indentation (although all the way to the sheet pan) down the center of each log length. Fill the indentation with the applesauce – you may not use all the applesauce.

Bake at 400 degrees for 10-12 minutes, or until the cookie itself begins to turn golden. The cookies will still feel relatively soft when you remove them from the oven and have flattened out a bit.

While still warm, cut the cookies into 3/4-inch-wide diagonal slices. Let cool completely on a wire rack. Store in the refrigerator.

Makes about 30 cookies.

Recipe adapted from: Swedish Cakes and Cookies

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Peppermint-chocolate swirl cookies

  • 3 cups flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter (2 sticks), softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tablespoon milk
  • 3 ounces unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
  • 1 egg yolk

    Sarah: I love the little flecks of candy in these cookies — but there's a heck of a lot of steps involved in making these.Caitlin:

    Sarah: I love the little flecks of candy in these cookies — but there are a heck of a lot of steps involved in making these.
    Caitlin: I opened the box, and my jaw dropped at the sight of these pinwheels. How pretty! They look and taste perfect.

  • 1 teaspoon peppermint extract
  • 1/2 cup crushed candy canes (use Caitlin’s advice and grab the little candy canes, they’re way easier to crush)

Combine the flour, baking powder and salt and set aside.

Use an electric mixer to cream together the butter and sugar until light and fluffy. Beat in the egg and milk. Gradually add the flour mixture and beat until the dough pulls away from the sides of the bowl.

Divide the dough in half and refrigerate, wrapped in plastic wrap or wax paper, for about two hours.

Remove the dough from the refrigerator and let sit at room temperature to soften a bit.

Place one half of the dough in a bowl and add the chocolate and vanilla extract. Using your hands, combine the mixture well until the chocolate has been fully incorporated into the dough.

In a separate bowl, combine the second dough half with the egg yolk, peppermint extract and the crushed candy canes. Combine with your hands once again until the candy is well distributed throughout the dough.

Chill both of the doughs in the refrigerator for five minutes. Roll each half out on a clean surface over a sheet of wax paper. Each half should be rolled out to about a 1/4-inch thickness and about the same shape.

Place the sheet of peppermint dough on top of the chocolate dough, removing the peppermint’s wax paper. Press the edges of the dough together. Using the wax paper underneath, roll the dough into a log (working length-wise).

Wrap the log in wax paper and refrigerate for another two hours. Cut the cookies into slices a little thinner than a half inch-thick. Arrange about 1-inch apart on a parchment-lined baking sheet.

Bake at 375 degrees for 12-13 minutes, rotating the pans about halfway through. Remove from the oven and let sit on the pan for about 2 minutes before letting fully cool on a wire rack.

Makes about 3 dozen cookies.

Recipe adapted from: Alton Brown via the Food Network

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xxx

Caitlin: I was so impressed with Sarah’s cookies! Each variety looked and tasted perfect even after a trip in the mail. And cookies weren’t the only thing I found in my package of goodies. She snuck a few Christmas presents into the box as well, including this Scrabble letters tray with a customized nod to the blog. She also sent a pretty blue and white bowl and a gorgeous bird-themed tea towel — both of which you’re likely to see in blog photos sometime soon.

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by Sarah Steimer

Bill made this as my at-home birthday dinner and nailed it. He is literally the king of sandwiches. There's kind of a funny story to this, though: I asked before he started making the sandwiches if he got cilantro and he said no, the recipe called for some "cordi-something" spice. I then had to explain that coriander and cilantro are the same thing before he ran back out for it.

Bill made this as my at-home birthday dinner and nailed it. He is literally the king of sandwiches. There’s kind of a funny story to this, though: I asked before he started making the sandwiches if he got cilantro and he said no, the recipe called for some “cordi-something” spice. I then had to explain that coriander and cilantro are the same thing before he ran back out for it. Sorry, Bill.

For the pickled vegetables

  • 1 fresh daikon radish, peeled
  • 1 large carrot, peeled
  • 1/4 cup white vinegar
  • 1 teaspoon salt
  • 1/2 tablespoon sugar

Julienne the daikon and carrot. Combine the vinegar, salt and sugar in a microwavable bowl and heat for 1 minute. Pour the vinegar mixture over the vegetables and refrigerate for at least 30 minutes, mixing occasionally.

For the pork

  • about 10 ounces pork loin, cut into about 2 inch pieces
  • 1/4 cup ketchup
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • juice from 1/2 lemon
  • salt to taste (you won’t need much at all with the soy, oyster and fish sauces)

Place the pork loin between two pieces of plastic wrap. Use a tenderizer or a rolling pin to beat the pork to about 1/2 inch thick.

Whisk together all the marinade ingredients and add the pork. Marinade for 5-10 minutes.

For the sandwich

  • 2-3 small baguettes, halved
  • mayonnaise (we used a spicy mayo)
  • fresh cilantro
  • 1 jalapeno, cut into thin slices

Heat a pan until it is very hot. And the pork and cook for a few minutes on each side, until the marinade has caramelized and the pork is cooked through.

Toast the halved baguettes slightly in the oven. Spread some of the mayonnaise on either side of each baguette. Add the pork, pickled vegetables, cilantro and jalapeno.

Serve immediately.

Makes 2-3 sandwiches.

Recipe adapted from: Simply Delicious

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by Caitlin Saniga

Use what you have! Some options: beets, turnips, radishes, sweet potatoes, parsnips, fingerlings, carrots, rutabega.

Use what you have! Some options: beets, turnips, radishes, sweet potatoes, parsnips, fingerlings, carrots, rutabaga. The more colorful, the better!

  • 1 medium turnip, scrubbed and trimmed
  • 1 medium parsnip, scrubbed, trimmed and peeled
  • 1 medium sweet potato, scrubbed and peeled
  • 5 red skin potatoes, scrubbed and trimmed
  • 1 small butternut squash, peeled and seeded
  • olive oil
  • 2 tablespoons fresh rosemary
  • 3 cloves garlic, minced
  • salt and pepper

Preheat the oven to 400 degrees.

Chop the vegetables into 1/2-inch cubes and place in a large bowl. Drizzle olive oil lightly over the vegetables and toss to coat. Add the rosemary, garlic and a some good grinds of salt and pepper. Transfer the vegetables to a large glass baking pan. Roast in the oven, stirring every 10 minutes or so, for 30-40 minutes, or until vegetables soften and turn golden. Serve warm.

Makes 6 servings.

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by Caitlin Saniga

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Notice the missing left crust of pizza? There was no time to take a photo while I was shoveling that piece into my mouth.

  • pizza dough
  • olive oil
  • 1 medium yellow onion, chopped
  • salt and pepper
  • 1 medium sweet potato, scrubbed and thinly sliced
  • 5-6 red-skin potatoes, scrubbed and thinly sliced
  • 2 sprigs of rosemary, leaves removed
  • 6 ounces buffalo mozzarella, torn into small pieces
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A friend said she tried a similar recipe with purple fingerlings. Can you imagine how pretty that would be? Now I’m picturing sweet potato, purple fingerling and beet pizza. Stunning, I bet!

Preheat the oven to 400 degrees.

Place the pizza dough in a well-oiled mixing bowl, and cover with a towel. Place the bowl in a warm (or room-temperature) spot, and let sit for an hour to rise.

In the meantime, warm a medium pan over medium-low heat. Add a generous amount of olive oil to coat the bottom of the pan. Once it’s warm, add the onions and cook, stirring frequently, for about 15 minutes, or until the onions are translucent and golden-brown at the edges. Season with salt and pepper.

Bring a medium pot of salted water to a boil, and cook the potato and sweet potato slices about 5 minutes, or until soft (but not mushy).

On a floured surface, roll out the dough with a floured rolling pin. Make sure it’s a shape and size that will fit on whatever baking sheet or stone you plan to use. If using a metal baking sheet, lightly flour the surface before transferring the dough to the pan. Brush the dough with olive oil, and scatter half of the onions across the surface. Arrange the potatoes over the onions, and top with the mozzarella, rosemary and the rest of the onions.

Bake for about 15 minutes, or until the cheese is bubbling and brown and the crust is golden. Serve hot.Makes about 4 servings.

Recipe adapted from: Spicy Icecream

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