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Posts Tagged ‘rosemary’

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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by Caitlin Saniga

This soup made me a believer in beets! And I think it could do the same for anyone! While beets provide some subtle undertones and a very vibrant color, they’re nicely balanced with a lot of other flavors: orange, garlic, toasty almond and rosemary. Sounds like an unlikely combination, I know. But it’s brilliant. Promise.

  • 7 medium beets, peeled and sliced thinly
  • 5 cloves garlic, peeled and trimmed
  • 1 spring rosemary
  • 1/2 quart heavy cream
  • 3 tablespoons honey
  • 1 tablespoon white wine vinegar
  • 1 tablespoon orange zest
  • 1/4 cup toasted almond slices
  • 1 orange, peeled and sliced thinly
  • 1/4 cup crumbled feta cheese
  • rosemary sprigs, for garnish, optional

Place the beets in a pot withe garlic and rosemary. Cover with water and bring to a boil. Reduce the heat and simmer until the beets are tender, about 6 minutes.

Strain the beets and garlic and set aside the liquid. Discard the rosemary. Place the beets and garlic in a food processor and puree, adding the reserved liquid a little at a time until it is almost soup consistency. Add the cream, honey, vinegar and orange zest and pulse. Refrigerate for at least 1/2 hour before serving.

Serve chilled and garnish with toasted almonds, oranges, feta and rosemary sprigs.

Makes 4 servings.

Recipe adapted form: 202 Market recipe in The Roanoke Times

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by Sarah Steimer

I didn't know what to expect with this soup, but I ended up loving it. I'm not sure of the best way to explain it, but it's earthy without tasting like - well - dirt, thanks to the sun-dried tomatoes.

  • olive oil
  • 4 large or 6 smaller parsnips (4 cups) cut into 1/2-inch pieces
  • 5 medium-sized carrots (2 cups) cut into 1/2-inch pieces
  • 1/2 large onion (1 cup) diced
  • 6 cups vegetable broth
  • 3/4 cup sun-dried tomatoes (not in oil), roughly chopped
  • 2 teaspoons oregano
  • 1 teaspoon rosemary
  • salt and pepper, to taste
  • balsamic vinegar (optional)

Heat oil in a dutch oven or sturdy pot over medium-high heat. Add parsnips, carrots and onion. Cook for 5 minutes, stirring occasionally.

Ad 3/4 cup broth and cook for 10 minutes, or until the broth is evaporated. Add the remaining 5 1/4 cups broth, along with 1/2 cup sun-dried tomatoes, oregano and rosemary. Season with salt and pepper. Cover and bring to a brisk boil. Remove from heat and let cool for a few minutes.

Puree in a blender or food processor a few cups at a time until smooth.

Add remaining chopped tomatoes. Serve immediately, drizzled with balsamic vinegar if desired and served with a crusty bread. We had it with a great whole-wheat baguette.

Makes 6 servings.

Recipe adapted from: Vegetarian Times

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by Sarah Steimer

Last time I went home to Pittsburgh, my mom suggested we try making this dip. By we she meant me.

  • 2 cans chickpeas (15 ounces), drained
  • 1 small jar roasted red peppers (6 ounces), drained well and coarsely chopped
  • 1/2 lemon, juiced
  • 2 cloves garlic, minced
  • 4 stems fresh rosemary, leaves stripped from stems and chopped
  • salt and pepper
  • 2 tablespoons extra virgin olive oil

Combine chickpeas, roasted red pepper, lemon juice, garlic, rosemary, salt and pepper in a food processor. As the processor is running, stream in the olive oil. Blend until it reaches a (fairly) smooth consistency.  Serve with tortilla chips and vegetables.

Serves eight to 10 (or probably more). I halved the recipe and my guess is that it made 1 and half cups of spread or so.

Recipe: Rachel Ray

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by Caitlin Saniga

The original recipe used shredded rotisserie chicken, but I had some chicken breasts to use up, so I just cooked them up in a pan with some Italian dressing.

  • 12 ounces bow-tie pasta
  • 3 chicken breasts
  • 2 tablespoons Italian dressing
  • 3/4 cup grated Parmesan cheese
  • 2 tablespoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

I served this pasta with some sauteed zucchini and a Parmesan-roasted acorn squash*.

Cook the pasta according to the package directions. Reserve 1 1/4 cups of the cooking water. Drain the pasta and return it to the pot.

Meanwhile, cut the raw chicken into bite-size pieces. Cook with Italian dressing in a large pan over medium heat, about 5 minutes.

Toss the pasta with the chicken, rosemary, reserved pasta water, 1/2 cup of the Parmesan, salt and pepper.

Cook, stirring, over medium-low heat, until the sauce has thickened slightly, 2/3 minutes. Sprinkle with the remaining 1/4 cup of Parmesan.

Makes 4 servings.

Recipe adapted from: Real Simple 

*Recipe for Parmesan-roasted acorn squash.

 

 

 

 

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by Sarah Steimer

The flavors are very good, but very intense. This is definitely better as a side dish than a main dish.

  • 3 pounds butternut squash, peeled, seeded and diced into   1/2-inch cubes
  • 2 cups apple cider
  • 2 tablespoons unsalted butter
  • 1 tablespoon rosemary, chopped
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon sea salt
  • pepper, to taste

Melt butter in a wide-brimmed sauce pan.  Add chopped rosemary and cook on medium-high until butter has slightly browned.

Add chopped butternut squash and toss until thoroughly coated with rosemary butter.  Add apple cider. If the squash is not submerged, add water. Season with salt. Bring to a boil then lower heat to simmer for about 20 minutes or until tender.

I may use a little less cider and a little more water next time. I can get down with cider - but I'm more of a salty/savory gal when it comes to dinner.

When nearly finished cooking, add apple cider vinegar.  If there is too much liquid left in the pan, turn up the heat and cook off remaining liquid quickly until left with an amber glaze.  Add more salt and pepper, to taste.

Serves about four to six as a side dish.

Recipe: Local Flavors

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by Sarah Steimer

This Gouda, grape and rosemary grilled cheese tasted like a wine and cheese sampler.

  • 3 tablespoons olive oil
  • 1/2 cup (or more) seedless red grapes, cut in half
  • 2 teaspoons finely chopped rosemary or 3/4 teaspoon dried
  • salt and pepper
  • 4 pieces focaccia (about 4-by-4 inches) cut in half
  • 8 ounces Gouda (whatever, eyeball how much you’d like)

Heat olive oil in a pan over low heat. Add grapes and rosemary and cook, stirring constantly, until the grapes begin to brown and the skins start to slip off, about 5 minutes. Add salt and pepper. Please taste the grapes before you use them all on the sandwiches, they taste phenomenal. Cooking them really brings out some of the flavors you traditionally find in wine.

Pull out some of the center of each piece of bread to create a well. Brush a small amount of olive oil on the slices and add cheese, grapes and rosemary. Cook either on a pan or in a sandwich maker until browned. This is obvious. Everyone has made a grilled cheese before.

Recipe adapted from: Great Grilled Cheese (See if you can find it at your library! Lots of great recipes.)

Photo: Sarah Steimer

*During the month of February, we’ll post six grilled cheese recipes as part of Grilled, Please — all of which can be found here.

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by Sarah Steimer


These would probably be killer for the holiday season.

  • 1 cup raw walnuts
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon red wine vinegar
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon coarse salt

Heat a nonstick or sprayed pan over medium heat. Add walnuts and roast for 4-5 minunts until fragrant and toasted. Meanwhile, mix the other ingredients together in a bowl. Coat the walnuts evenly and continue heating until absorbed. Transfer to a plate and cool before serving.

Recipe: Fairy Spoon

Photo: Sarah Steimer

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by Sarah Steimer

The bread itself looks plain, but the flavors and smells power on through.

For bread

  • 1 cup, 2 tablespoons of flour
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 2/3 cup of sugar (use a little less than that)
  • 3-inch sprig of rosemary, leaves plucked and finely chopped
  • 1/3 cup of plain, organic yogurt
  • 2 eggs
  • 1/4 cup vegetable oil

Stir together the flour, baking powder and salt, set aside.

In a medium bowl, stir together the sugar and chopped rosemary, then add the yogurt and eggs and whisk vigorously until all the ingredients are well blended. Add the dry ingredients, whisking to incorporate, then fold in the oil with a rubber spatula. The batter is ready when it’s smooth, thick and has a satin-like sheen. Pour the batter into a 9×3-inch loaf pan or two mini loaf pans. Bake at 350 degrees for about 50-55 minutes or until golden.

For glaze


Warm lavender milk. Probably not that good.

  • 1/2 cup of milk
  • 1 tablespoon dried lavender
  • 1 cup of confectioners’ sugar

Place the milk in a saucepan over medium heat. When it starts to boil, take the pan off the heat and add the dried lavender buds.

Let the mixture steep for 5-8 minutes, then strain the milk, and whisk it into the sugar, a tablespoon at a time, until you get a smooth and opaque glaze. Pour or spoon over the cooled loaf.

Recipe adapted from: Bon Vivant

Photos: Sarah Steimer

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by Sarah Steimer


Breakfast smoothie with my morning paper.

  • 1 cup of raspberries
  • 1 cup of blueberries
  • 1 plum
  • 2/3 cup of organic vanilla yogurt
  • 1 sprig of rosemary, leaves removed and finely chopped
  • 2 tablespoons of your favorite healthy tea (I used maté and rooibos)

Steep your tea in only about a 1/4 cup of hot water (this way you get the maximum amount of tea flavor/benefits and you don’t water the smoothie down). Add all ingredients and pulse in a blender until you reach a consistency you like. This makes two tall glasses.

One of our raspberry plants.

Don’t feel as though you need to keep strictly to this recipe. Add and subtract ingredients. I only added the plum because it happened to be sitting in my kitchen.

I’ve been inspired to start making my own smoothies since one of my visits to my friend Leah in Chicago. She made this great energy-packed smoothie for us that made me want to take 18 nonstop tours of the city. Running. Leah actually gave me the idea of adding tea to the smoothie. Why not? It’s good for you.

So here’s the healthy rundown of my smoothie today: The raspberries (from our garden, picked literally moments before I made this) are full of Vitamin C. Blueberries are known as a superfruit and contain antioxidants and other vitamins. Rosemary (also from the garden) may help memory as well as relieve muscle pain and stimulate the nervous system. Yogurt has “probiotics” — literally translated to “for life” — which are the good bacteria that help your digestive tract.

Rooibos tea has antioxidants, vitamins and minerals and can help with colds and allergies. Maté is rich in vitamins and minerals and helps suppress hunger. It also has the same amount of caffeine as a cup of coffee, but won’t let you crash.

Recipe: Sarah Steimer

Photos: Sarah Steimer

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