You are here: Seasoned Cooking » All Issues » October 2004 Issue » This Article » Page 2
 
October 2004 Issue
The Essential Eating Well Cookbook
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

FoodTips.com

Use this tool to get to one of many grocery store sites, where you can find ideas for dinner, save with internet coupon specials and keep the kids ...

Olive House

We supply the world with the finest in Olives, Oils, Gourmet Foods, Hot Stuff, Sweets, Gift Boxes and more!

Trusts-marketing Directory

Categorized directory for UK online shopping websites with integrated product comparison search engine

Welcome To IPTV Recipes!

IPTV Recipes is a FREE and exclusive home cooks' community where you can share and browse delectable recipes, have your own channel, upload cooking...

Mike bistro

An Online Bistro several pages devoted to good food & drink. With a game room just for fun.
To give you a taste of the kinds of recipes you can find in The Essential Eating Well Cookbook, here are a few choice examples for you to try out.

 

Pizza with White Beans, Prosciutto & Rosemary

White beans seasoned with fresh rosemary and prosciutto make this rustic pizza an interesting departure from your standard take-out fare. Scattering it with arugula after baking provides a contrasting texture and a fresh, appealing finish.
  • Cornmeal for dusting
  • 12 ounces Whole-Wheat Pizza Dough (page 147) or other prepared dough
  • 1 cup canned cannellini beans, rinsed
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 clove garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 2/3 cup prepared marinara sauce or Basic Tomato Sauce (page 169)
  • 1/2 cup freshly grated Parmesan cheese, divided
  • 2 ounces thinly sliced lean prosciutto, diced (1/2 cup)
  • 1/2 cup diced red onion
  • Freshly ground pepper to taste
  • 1 1/2 cups lightly packed arugula leaves, torn
  1. Place a pizza stone or inverted baking sheet on the lowest oven rack (see "Pizza Essentials," page 148); preheat oven to 500°F or highest setting. Coat a 12 1/2-inch pizza pan with cooking spray and dust with cornmeal.

  2. Prepare Whole-Wheat Pizza Dough, if using.

  3. Combine beans, 1 tablespoon oil, rosemary, garlic and crushed red pepper in a medium bowl; toss to coat.

  4. On a lightly floured surface, roll the dough into a 13-inch circle. Transfer to the prepared pan. Turn edges under to make a slight rim. Brush the rim with the remaining 1 teaspoon oil.

  5. Spread sauce over the crust, leaving a 1/2-inch border. Sprinkle with 1/4 cup Parmesan. Spread the bean mixture on top. Sprinkle with prosciutto and onion. Top with the remaining 1/4 cup Parmesan. Grind pepper over the top.

  6. Place the pizza pan on the heated pizza stone (or baking sheet) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Scatter arugula over the pizza and serve immediately.
  • Makes one 12-inch pizza, for 4 slices.
  • Prep Time: 30 Minutes | Start to Finish: 45 Minutes | Ease of Preparation: Moderate
  • Per Slice: 386 Calories; 13 g Fat (3 g sat, 7 g mono); 17 mg Cholesterol; 52 g Carbohydrate; 16 g Protein; 8 g Fiber; 1,151 mg Sodium.
  • Nutrition Bonus: 31% DV Fiber, 4 mg Iron (25% DV), 142 mg Calcium (15% DV).
 

 

Peperonata & Sausage Pizza

A melding of sautéed onions, bell peppers and tomatoes, peperonata is often served as an Italian antipasto.
  • Cornmeal for dusting
  • 12 ounces Whole-Wheat Pizza Dough (page 147) or other prepared dough
  • 1 link Italian turkey sausage (4 ounces), casing removed
  • Peperonata
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 cup slivered onion (1 medium)
  • 1 cup thinly sliced red bell pepper (1/2 large)
  • 2 cloves garlic, minced
  • 1/8 teaspoon crushed red pepper
  • 3/4 cup diced tomato (1 medium)
  • 2 teaspoons red-wine vinegar
  • 1/8 teaspoon salt
  • Freshly ground pepper to taste
  • 1 cup grated part-skim mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  1. Place a pizza stone or inverted baking sheet on the lowest oven rack (see "Pizza Essentials," page 148); preheat oven to 500°F or highest setting. Coat a 12 1/2-inch pizza pan with cooking spray and dust with cornmeal.

  2. Prepare Whole-Wheat Pizza Dough, if using.

  3. Cook sausage in a small nonstick skillet over medium heat, turning from time to time, until browned and cooked through, 10 to 12 minutes. Drain and cut into 1/4-inch-thick slices.

  4. Meanwhile, prepare peperonata: Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring often, until softened, 4 to 6 minutes. Add garlic and crushed red pepper; cook, stirring, for 1 minute. Add tomato and cook for 3 minutes. Remove from the heat and stir in vinegar, salt and pepper. Transfer to a plate and let cool.

  5. On a lightly floured surface, roll the dough into a 13-inch circle. Transfer to the prepared pan. Turn edges under to make a slight rim. Brush the rim with the remaining 1 teaspoon oil.

  6. Sprinkle mozzarella over the crust, leaving a 1/2-inch border. Top with the peperonata and sausage. Sprinkle with Parmesan.

  7. Place the pizza pan on the heated pizza stone (or baking sheet) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.
Vegetarian Variation: Replace the sausage with 1/4 cup halved Kalamata olives.
  • Makes one 12-inch pizza, for 4 slices.
  • Prep Time: 50 Minutes | Start to Finish: 1 Hour 5 Minutes | Ease of Preparation: Moderate
  • Per Slice: 416 Calories; 17 g Fat (6 g sat, 7 g mono); 37 mg Cholesterol; 46 g Carbohydrate; 22 g Protein; 6 g Fiber; 956 mg Sodium.
  • Nutritional Bonus: 67 mg Vitamin C (110% DV), 45% DV Vitamin A, 290 mg Calcium (30% DV), 23% DV Fiber, 4 mg Iron (20% DV).
 

Previous Page Next Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.