artichoke Archives

Oven Steamed Artichokes

April 4, 2016 by Kristin

Friends.. You have to be as annoyed with life hacks by now as I am. I’m not the least bit bothered that I’ve been taking my shirt off the incorrect way my entire life because, well, I’ve been making do. I refuse to cut my cupcakes in half and stack before eating because frosting on the nose is just a part of eating cupcakes. That’s what the zigzags on bobby pins are for? Interesting, but.. habit prevails.

But the FeedFeed artichoke hack? This is a hack I can get on board with. I experienced a major grilled artichoke fail a few weeks ago and stumbling upon this oven-steamed tutorial couldn’t have happened at a more perfect time.

The best part of the recipe is that the drippings are reserved as a dipping sauce. And the close second of a best part is utilizing the artichoke stem, which tastes much like the heart.

Click here for the full recipe and video tutorial.

More Green Juice

May 22, 2013 by Kristin

This “juice” was the second recipe I made from the Dr. Oz weekeend cleanse. The first was breakfast quinoa. Annnnd the third was supposed to be the soup, but all 20-ish dollars of ingredients are sitting sort of rotten in my fridge right now. I’d say oops, but I’m not too bothered by it. I’ve decided to say “yes” to the invites I’d ordinarily turn down to work on a post and not let the pressure of creating new content get the best of me.

So here it is, a pressure-less post about some juice. Someone else’s juice in a pretty cup with an umbrella straw. Drinking this juice almost felt like vacation. Rather a healthy, little, non-alcoholic stay-cation (the kind where you stay in, avoid emails, and get all of your laundry taken care of). I doubled the pineapple to reaffirm the stay-cation-ness.

I drank half of the juice right away and put the remaining half in the fridge to bring with me to work. I’m usually pretty grossed out by day old smoothie, but I think the straining away of the elements allowed this juice to keep. It kept so well that I’m thinking of experimenting with creating bulk quantities of juice and keeping some in the fridge for early in the week and freezing the remaining juice for later in the week.

Any recommendations for freezing homemade juice?

Gimme That Sauwce

March 28, 2012 by Kristin

If only I had a dollar for every time I realized how easy something is to make that I, at one point, believed would be super difficult. I’d have oh so many dollars! Like maybe enough to buy these…

But can you believe I had never even glanced at a hollandaise recipe before? For someone that loves the stuff so much that I might just choose eggs benedict as a last meal, you’d think I would have hunted down a recipe just for kicks.

But nope. It took two artichokes and a little boredom with butter to initiate the search. The search which ended almost as quickly as it began because I ended up using the first recipe that came up on Google, which was perrrfect. Perfectly creamy, perfectly zesty, perfectly spiced.

Missed the artichoke mash I made a while back? Check it out!

Calzone With A Kick

December 24, 2011 by Kristin

Now that I, in my oh so humble opinion, have completely mastered pizza making, it only made sense to move on up to calzones. Spinach, artichokes, and crushed red pepper? Done and done!

No pre-shredded cheese for this girl, mozzarella di bufala all the way.

I used Jenna @ Eat Live Run’s pizza dough recipe again. This recipe is spot on, no-fail goodness. At some point I’d like to test out a less whole wheat, more authentic Italian recipe, but for now her dough is a staple in my kitchen.

FoodFash Spinach, Artichoke & Red Pepper Calzone

Yield: 3 calzones

1/2 Eat Live Run pizza dough

marinara for dipping

Stuffing:

1 cup part-skim ricotta cheese

1 cup chopped fresh mozzarella

2 garlic cloves, crushed

2 artichoke bottoms, chopped

2 handfulls of spinach, chopped

1 teaspoon of garlic salt

1 to 2 teaspoons of crushed red pepper

Egg Wash:

1 egg

1/4 cup water

Prepare the pizza dough. While the dough is rising, preheat oven to 375 degrees and mix stuffing ingredients together in a medium bowl until well blended. When dough is ready, use a rolling pin to roll out the dough until it’s large enough for three calzones. Cut the dough into three sections. Dollop 1/3 of the stuffing onto one side of each piece of dough. In a small bowl, make an egg wash by beating together 1 egg and 1/4 cup of water. Brush the edges of the dough with the egg wash, fold the dough over to completely cover the stuffing, and press edges with a fork to seam the calzones. You may have to press twice to make sure that the edges have a strong seam. Place the calzones on a greased and floured pan. Brush the calzones with the egg wash. Using a fork, poke holes in each calzone. Bake for 30 minutes or until calzones are golden brown.

W-O-W! As I removed these beauties from the oven, I had a perma-smile and a total feeling of accomplishment. The egg wash ensured firm and toasty crust. The contrasting brightness of green spinach and red pepper flakes made for a soft-on-the-eyes filling. The red pepper flakes added a uniquely awesome kick. I was 100% pleased and 110% stuffed.

What’s your favorite calzone combination?