Oven-Braised Parsnips with Caramelized Onions

I was browsing the grocery store for dinner inspiration tonight and had an impulse to buy some parsnips.  I really enjoy their sweet, earthy flavor, but rarely cook with them because I have trouble thinking of ways to prepare them.  Here is the answer...

1 lb parsnips, peeled
2 tbsp butter
1 cup un-chicken broth (I use this)
1 tbsp garlic oil (if you're fortunate enough to shop at Wegman's, use their basting oil)
Freshly ground black pepper

1 onion, caramelized (here are instructions on how to caramelize an onion- use butter for this recipe)

Preheat the oven to 350.

Slice the parsnips in half horizontally.  Cut the thinner part in half and the thicker part in quarters (or even eighths if they're really thick).

Put the butter in a 10x12 roasting pan and put it in the oven for a couple of minutes until it's melted.  Remove from oven and toss the parsnips in the pan until they're evenly coated with butter.  Spread them out in a single layer.

Mix the broth, oil and pepper.  Pour over the parsnips.  Bake for an hour, turning the parsnips over every 10 minutes for the first 40 minutes.  Let bake untouched for the remaining 20 minutes, or until the parsnips are tender.

Spread on a serving plate and top with caramelized onion.

"Chicken" with Lime Sauce

I am a big fan of imitation meats.  They are healthy, high in protein and delicious.  My favorite fake "chicken" is Quorn.  If you have not tried it you are definitely missing out!  Tonight I tried something new with Quorn Naked Cutlets (I realize that this sounds like a sales pitch, but I promise they're good!).  I modified a real chicken recipe, made a few tweaks and came up with something very tasty!

Here's what you'll need...

4 Quorn Naked Cutlets (1 box)
1 egg, beaten
1 cup panko bread crumbs
2 tbsp olive oil
1 lime, juiced
6 tbsp butter
1 tbsp minced, fresh chives
1 tsp minced, fresh dill

Start by microwaving the Quorn patties for a minute or two to thaw them.  Dip the Quorn in the beaten egg and then roll in the panko bread crumbs.

Heat the olive oil in a frying pan and cook the Quorn for 3-5 minutes on each side.

Remove the Quorn patties from the pan when they're slightly browned on each side.  Keep them warm for a couple minutes while you cook the lime sauce.

Pour the lime juice in the same pan and cook until bubbly.  Add the butter and melt.  Toss in the fresh herbs and saute for a few seconds.  Spoon the lime sauce over the Quorn and serve immediately.

A Perfect Pizza

I had made pizza many times before, but it always turned out decidedly blah.  Edible, but not worth the effort when I could have had something much better delivered to my doorstep.  I recently decided it was time to add really good pizza to my cooking repertoire.  I was looking for a pastry-style crust, similar to Ledo's Pizza.  I also love a good Chicago-style pizza, but hate all the fat and calories that go along with it.  I decided to combine the two and make a pastry crust with a Chicago sauce.  The results?  Pure deliciousness!

In addition to the sauce and crust ingredients you'll also need 1 cup of shredded provolone cheese and 1 1/2 cups shredded mozzarella.  Save a little extra basil for sprinkling on top.  You can also add a little grated Parmesan on top.

Get started on the sauce first because it will take a while to cook down...

2 28 oz. cans whole tomatoes (if you want to get really crazy you can use fire-roasted tomatoes- this adds a nice, smoky flavor, but it might not be to everyone's liking).
1 Tbsp dried oregano
1 tsp salt
2 garlic cloves, minced
Fresh basil

Place the tomatoes and their juice in a sauce pan.  Use a wooden spoon to chop them up.  Stir in oregano and salt.

Simmer, uncovered over low heat until all the liquid has evaporated.  This will take an hour, at least, probably more.  (It is my duty to warn you that this is going to smell so good that you are going to get anxious and impatient and try to declare that this is done when it's not.  Do not do this.  If you have too much liquid left in the sauce it will run over the side of the crust and burn).

Remove from heat and add garlic and 8-10 torn basil leaves.

For the crust...

2 to 5 cups all-purpose flour
1 tsp salt
1 stick butter, cubed
1 tbsp sugar
2/3 cup warm water
1/2 tsp active dry yeast
1 tbsp olive oil

Preheat oven to 500 degrees.

In the bowl of your stand mixer combine 2 cups of flour and salt.  Add the butter and blend in with a pastry cutter until well-mixed.  Combine sugar, water (warmed to 110 degrees) and yeast in a small bowl and let rest for a couple minutes.  Add to flour mixture and let your mixer knead it all together.  Keep adding more flour until the dough comes together in a ball and isn't too sticky when you handle it.  Cover with a damp kitchen towel and let rest 30-40 minutes.  It's not going to rise very much, so don't worry when you check on it!

Coat your pizza pan with non-stick spray and spread dough evenly on the pan, pressing right up against the edges to make a nice "cup" to contain the sauce.  Poke the dough with a fork to prevent bubbling and bake for 5 minutes.

Remove from oven and brush with olive oil.

Now you're ready to assemble the pizza...

Sprinkle your provolone and mozzarella cheeses on the crust.  Spread the sauce over the cheese, right to the edge of the pan.

Put it back in the oven for another 5 to 10 minutes.

Top with shredded basil and grated Parmesan, if desired, and enjoy!

This isn't the best photo, so please don't judge the pizza on my photography skills!