TurnedUpGreens

June 30, 2016

Nearly 3 years later, MBA in hand and finally ready to get back to blogging.  So, if anyone is still following One Woman’s Kitchen, make your way over to my new blog – turnedupgreens.  I’ll be posting recipes for sure.  I’ll also have a section for restaurant reviews and one for general kitchen tips.  I’ve just started so hang with me while the site builds.

Sign up to follow the new blog and share it with your friends.  Send comments and suggestions!  See you over there!

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On hiatus

July 21, 2013

I’m sure that all of you who subscribe figured this out weeks ago, but unfortunately I have to take a little hiatus from blogging, at least with any regularity. I’m headed back to school this Fall and taking my pre-reqs this summer. Sadly the time I’ve been spending planning and shopping and cooking and writing will be redirected to things like Corporate Finance, Strategic Business Planning, Marketing and Organizational Management. That’s right, I’m headed down the executive MBA road.

Obviously I’ll still have to eat (and hopefully better than I’ve been eating lately)! If I come up with anything interesting and quick and good I’ll try to let you know about it. So, until I find my way back to the blogosphere (or a Pinterest page or whatever we’ll be using in 2015) I hope you’ll continue to use the 430 posts that are a part of One Woman’s Kitchen.

It’s been a pleasure!

Lentil and Kale Soup with Sausage

May 5, 2013

It’s an unusually cold and gray Spring day.  On top of that I have what is either the beginnings of a Summer cold or a sinus infection working its way toward true misery.  Working on the theory that it’s a cold I decided to make soup with the things that are supposed to help with a cold – chicken stock and vitamin C.  Add in some folate, iron and B vitamins and you have an all around healthy dinner.  The only thing I really needed was someone else to make it!

Lentil Kale and Sausage Soup

This is a Gourmet magazine recipe from 2008.  I happened upon it in a cookbook compilation of recipes from Gourmet.  I do find a lot of my recipes online, but there’s something about flipping through a real cookbook that I find rewarding.  It took about 4 cookbooks before I found a soup recipe that appealed. I wanted something that incorporated the sausage I’d already thawed and at least one of the things I bought at the farmers’ market this morning.   My choices were baby turnips, turnip greens or lacinato kale.   Bingo – kale and sausage are a terrific combination in soup.

The original recipe called for escarole, but I substituted the lacinato kale from the farmers’ market.  I didn’t have any celery so I doubled the carrots.  I only used about half the sausage called for, but it’s super awesome Sausage Craft San Miniato Sausage so a little less works fine.  Saves fat and calories too.  Next time I’d remove the casings and cook the sausage into crumbles instead of slicing it.  It would stretch a little further that way and the flavor would be more even throughout the soup.  I doubled the red wine vinegar because the soup needed some extra tang.

The flavors and textures here are nicely balanced.  Earthy lentils, sweet carrots, salty sausage, chewy kale.  The red wine vinegar at the end is a nice touch.  In my other lentil soup that tang comes from white wine. This is a little more concentrated and a good fit for this soup.  This is a perfect soup for an early Spring day.  Full of protein and vegetables; warm and hearty; filling, but not too heavy.  Yum.

p.s.  This must have some curative powers.  I had it for dinner last night and ran 10 miles this morning!

Good?  Very good.
Easy? Yep.
Good for company? Not so much, but good for a cold/sinus condition.
Special shopping? Nope.

Lentil and Kale Soup with Sausage

Ingredients

1 1/2 cups lentils, rinsed well
5 cups water
4 cups reduced-sodium chicken broth
1 Turkish or 1/2 California bay leaf
4 garlic cloves, finely chopped, divided
2 tablespoons extra-virgin olive oil
1/2 lb sweet Italian sausage links, cut into 1-inch pieces
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 tablespoons tomato paste
1/2 lb kale, chopped (4 cups packed)
4 tablespoons red-wine vinegar

Directions

•Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-qt pot, uncovered, 12 minutes.
•Meanwhile, heat oil in a wide heavy 5- to 6-qt pot over medium-high heat until it shimmers. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.
•Reduce heat to medium and cook onion, carrots, remaining garlic, 1 tsp salt, and 1/2 tsp pepper, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste and cook, stirring, 2 minutes. Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3 to 5 minutes.
•Stir in kale and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.

Asian Chicken Noodle Bowl

April 21, 2013

Spring seems to be on hold in Central Virginia, in the temperature department if not in the pollen department.  There’s enough chill in the air to warrant making soup and I had leftover rotisserie chicken in the fridge.  A match made in heaven.  The varieties of chicken soup are endless and a promising recipe popped up in the May issue of Cooking Light.  Dinner done.

Asian Noodle Bowl

I mostly followed the recipe tonight except that for a few changes made in the interest of making things as easy as possible.  In that vein I used leftover rotisserie chicken; I bought pre-sliced mushrooms; I used jarred minced ginger; I added the sauteed aromatics to the soup instead of discarding them; and I cooked the pasta in the stock rather than bothering with a separate pot.  I recommend using all the short cuts you can.  The soup doesn’t suffer at all from them.

The flavors here are pretty complex for a soup.  It’s earthy and green and hot and sweet and salty.  The recipe calls it “kid-friendly,” but I’m not sure that’s the case.  There’s enough red pepper that the heat might be a problem for a lot of kids.  And I don’t know how your kids feel about mushrooms, but I don’t recall being excited about them until I was well beyond kid-hood.

This soup has taken the edge off of the chilly evening and taken chicken noodle soup to a whole new level.  I enjoyed every slurpy bite and drank the last of the broth right out of the bowl!

Good?  Very good.
Easy? Yep.
Good for company? Good for comfort, not company
Special shopping? Nope.

Asian Chicken Noodle Bowl

Ingredients

4 ounces uncooked linguine
2 C chopped cooked chicken
1 t oil
1 cup chopped onion
2 tablespoons minced peeled fresh ginger, divided
2 tablespoons minced garlic, divided
1/4 teaspoon crushed red pepper
4 cups unsalted chicken stock
1 cup water
2 teaspoons dark sesame oil
1 1/4 cups sliced mushrooms
1 tablespoon lower-sodium soy sauce
1 teaspoon sugar
3/4 cup sugar snap peas, cut diagonally into 1-inch pieces (about 4 ounces)
6 green onions, cut diagonally
1/2 teaspoon kosher salt

Directions

Heat chicken stock in a soup pot.

Heat pan to medium-high heat. Add 1 teaspoon canola oil; swirl to coat. Add onion, 1 tablespoon ginger, 1 tablespoon garlic, and red pepper; cook 4 minutes. Add 1/2 C water; bring to a boil, scraping pan to loosen browned bits. Cover and simmer 15 minutes. Add to stock pot. Bring to a boil.

Add pasta to stock and cook to nearly al dente.

While the pasta cooks heat a large skillet over medium-high heat. Add sesame oil; swirl to coat. Add mushrooms; cook 6 minutes. Add 1 tablespoon ginger and 1 tablespoon garlic; cook 1 minute, stirring constantly. Add mushroom mixture, chicken, soy sauce, and sugar to stock mixture; bring to a simmer.

Stir in sugar snap peas; cook 1 minute. Remove from heat; stir in green onions and salt.

Gooey Butter Cake

April 19, 2013

I’ve been wanting to make Paula Deen’s Gooey Butter Cake for ages.  I never have cake mix in the house so I’ve never been able to do it.  Tonight is a birthday potluck so I decided to give it a whirl.  I’m serving it with Caramel Sea Salt gelato.  I can’t wait!  (In fact I didn’t wait.  I cut a small corner out and ate it while the cake was still warm.  I know, it’s the tackiest thing ever, but it was so good)!

Gooey Butter Cake Butter Cake slice

This really could hardly be easier.  You turn the cake mix into a kind of dough and top it with a cream cheese, egg, butter and sugar mixture that puffs up.  You do have to remember to set the cream cheese out to soften, but you get to melt the butter so you don’t have to worry about setting that out.  I only used half of the powdered sugar called for in the original recipe and that’s plenty.  I was a little concerned it might mess up the texture, but it didn’t.  The topping is creamy and awesome.

The cake ends up incredibly rich and yet pretty light and airy.  And the topping is pure decadence – sweet, smooth, buttery.  Yum.  You can search foodnetwork.com and find several variations on this cake.  If you have the Lady and Sons Cookbook you’ll find a few more.  You can make them chocolate, peanut butter, toffee, pumpkin, banana, etc.  Lots of options.  I plan to check out a few more for future dinners with friends.

These are so rich you’ll want to cut them small and eat two.  Hope the birthday girl enjoys these!

Good?  How could it not be?
Easy? Absolutely.
Good for company? You’ll be the most popular person in the neighborhood.
Special shopping? Nope. You may have all this in the house at any given time.

Gooey Butter Cake

Ingredients

Cake:
Vegetable oil cooking spray
1 (18.2- ounce) package yellow cake mix
1 large egg
1/2 cup (1 stick) butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
1 (1 pound) box confectioners’ sugar
1/2 cup (1 stick) butter, melted

Directions

Preheat the oven to 350 degrees F. Spray a 13 by 9 by 2-inch baking pan with vegetable oil cooking spray.

In the bowl of an electric mixer at medium speed, combine the cake mix, egg, and butter and mix well. Pat evenly into the bottom of the prepared baking pan and set aside.

In a bowl, mix together the cream cheese, eggs, vanilla extract, confectioners’ sugar and butter. Beat on medium speed until smooth. Pour the filling over the cake mixture and spread it evenly.

Bake until the center is just a little bit gooey, about 40 to 50 minutes. Remove from the oven and allow to cool completely. Cut into pieces and serve.

Pearled Barley Salad with Tomatoes, Feta and Chicken

April 18, 2013

The April book club meeting provided a little interruption in taco week.  Tacos don’t travel that well so I opted for a salad instead.  I needed a main dish salad so something with protein and substance to it.  I bought some pearled barley ages ago and never got around to making the barley and mushroom soup for which it was intended so it became my salad.  And it’s a pretty good salad.

Pearled Barley Salad

Of course I made a few changes to the recipe.  I added some rotisserie chicken to give it a little bulk.  I left out the basil because fresh basil and feta don’t excite me when you put them together.  I made the dressing mostly as instructed, but with slightly less oil.  Next time I’d probably replace the feta with mozzarella.  The tang of the feta kind of fights with the honey vinegar dressing.  This would be good too without the chicken, but with a bunch of summer vegetables added in – peppers, squash, snow peas.  A little extra sweetness and crunch would be a nice addition.

An important note if you decide to make this.  Read the recipe all the way to the end.  It comes together really quickly and easily, but if you’ve never made pearled barley before you might not know how much time to allow for that.  You have to soak it an hour before you start to cook it.  And then it cooks about 20 minutes.  And then it has to cool to room temperature.  It’s a process.  I’d do that part the day before if you can.  Another note – you’ll almost never hear me say this, but use commercial stock.  You cook barley like pasta in that once it’s done you drain it.  Don’t use stock that you’d hate to pour down the sink.

Book club did a fine job making their way through this. I had enough leftover for a good lunch today.  This is a salad with a lot of possibilities.  The barley is chewy and nutty and good.  The dressing is light and sweet and tangy.  The tomatoes add a nice fresh flavor and the green onions add a little sharpness.  I have a feeling that some variation on this theme will be making an appearance at summer cookouts this year!

Good? Good.
Easy? Easy. But a little long.
Good for company? Worked for book club!
Special shopping? Nope.

Pearled Barley Salad with Tomatoes, Feta and Chicken

Ingredients

3 tablespoons red wine vinegar
3 tablespoons fresh lemon juice
1 teaspoon honey
1/3 cup olive oil

4 cups vegetable broth
1 1/2 cups barley
2 C diced rotisserie chicken
2 cups grape tomatoes, halved
1 7-ounce package feta cheese, crumbled (about 1 1/2 cups)
1 cup chopped green onions

Directions

Rinse barley, and place in a small bowl. Cover with water by about two inches, and let soak for about an hour. Drain.

Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

Bring broth and 1/2 cup water to a boil in a large heavy saucepan. Stir in barley, reduce heat, cover, and boil until tender but still firm to bite, about 20 minutes. Drain. Transfer to large wide bowl, tossing frequently until cool.

Mix tomatoes, chicken, feta, and green onions into barley. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Serve at room temperature.

Potato, Poblano and Chorizo Tacos

April 16, 2013

It’s installment two in Taco Week!  We’ll call this taco crack.  Serious awesomeness.  I don’t know any other way to describe it.

I have no idea what qualifies this for inclusion in Cooking Light, but I’m awfully glad it’s there.  It feels pretty sophisticated for tacos.  Roasted poblano peppers, local chorizo, charred tortillas.  Fancy.  But before we get too far above ourselves let me point out that this is hash.  Plain and simple.  Potatoes, vegetables and meat all cooked together.  It’s hash.  And it’s amazing.

Chorizo tacos

Let me start with what I left out or substituted.  I left out the corn.  The sweetness would be a fantastic addition, but I really think you need fresh kernels and it’s nowhere near corn season in Central Virginia right now.  There’s corn in the stores, but I’m holding out for the local stuff.  I left out the lime wedges, which would also have been great, but I was starving by the time I got this made so I just didn’t get around to the lime wedges.  I substituted freshly shaved parmesan for the manchego because that’s what I had.  I used vegetable stock instead of chicken stock because I had some in the fridge.  I don’t think the recipe suffered at all.  I’ll finish the ingredients portion with a big kudos to Sausage Craft.  I used their chorizo, removed from the casing.  It’s spicy, but not too hot and has an amazing flavor.  Another winner from Sausage Craft.

To make this a little easier on myself I chopped the onion and roasted the pepper last night.  It saved a little prep time tonight.  Using pre-minced garlic would shave a minute or two off as well.  Other than that this is pretty quick and pretty straightforward.  I used a big cast iron skillet, which I generally recommend.  It heats evenly and holds the heat really well.  I’ve found that the top from my large chef’s pan fits the skillet well, but since you only have to cover this partially you can use a dinner plate or whatever top you can find.  Nothing special about the prep.

This is a terrific taco filling.  Really terrific.  This has football season taco bar written all over it.  It would also be great for brunch with an over easy egg on top.  Or great lunch food served on lettuce.  Or great hangover food served with a Bloody Mary, Mimosa or beer on the side – I assume.  (My mom reads this).  Truly I can’t wait for lunch tomorrow when it’s time to eat the leftovers!

Good? So far beyond good!
Easy? Yep, it’s hash. Just really good hash.
Good for company? You’ll be the hit of the brunch crowd.
Special shopping? Chorizo might not be available in your regular grocery. Check a farmers’ market (my preference) or a specialty store or a Latino market.

Potato, Poblano and Chorizo Tacos

Ingredients

2 poblano chiles
1 tablespoon canola oil
2 cups diced white potato
1 cup chopped onion
1/8 teaspoon ground red pepper
5 garlic cloves, minced
4 ounces Mexican raw chorizo, casings removed
3/4 cup unsalted vegetable stock
3/8 teaspoon kosher salt
8 (6-inch) corn tortillas
1/4 cup sliced green onions
1 ounce parmesan cheese, shaved (about 1/4 cup)

Directions

1. Preheat broiler to high.
2. Cut poblanos in half lengthwise; discard seeds and membranes. Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Peel; coarsely chop.
3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add potato; cook 5 minutes, stirring occasionally. Remove potato; place in a large bowl. Add onion to pan; cook 3 minutes. Add poblano, red pepper, and garlic; cook 2 minutes, stirring frequently. Add onion mixture to potato. Add chorizo to pan; cook 1 1/2 minutes, stirring to crumble. Return potato mixture to pan. Stir in stock and salt; bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until potato is tender, chorizo is done, and liquid almost evaporates.
4. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/3 cup potato mixture in center of each tortilla; top with 1 1/2 teaspoons onions and 1 1/2 teaspoons cheese.

Grilled Mahi Tacos

April 14, 2013

It’s been a busy weekend.  Yesterday I ran my first 10K (yay!).  Today I finished the mowing, tilling and edging in the yard.  Then a very successful shopping trip.  I rounded out the day with a Harpoon Summer Ale and a little grilling.  This month’s Cooking Light has a feature on tacos so it’s taco week at my house.  Fish tacos are my favorite so I started with those.  Easy, light, awesome!

Grilled Mahi Grilled Mahi Tacos

You don’t really need a recipe for fish tacos though there are some good ones out there.  If you start with good fish (and you should) I recommend doing as little as possible to it.  I had a 1.5 pound mahi filet that I dressed with a little olive oil, minced garlic, salt, pepper and lime juice.  No need for anything else.  Just don’t leave the lime juice on too long.  It “cooks” the fish as it sits.  Heat the grill until it’s very hot then grill the fish 4-5 minutes on each side.  Much less if your fish is thin.  That’s it for the fish.

I dress my fish tacos with slaw, avocado, cilantro and lime juice.  Yum!  Many recipes you’ll find for fish tacos call for cabbage and some kind of cream.  Since my slaw is just cabbage, Duke’s mayo, salt and pepper I use that rather than making a crema.  (That way I have slaw left for hot dogs too).  I use corn tortillas because I prefer them.  I heat them slightly in a dry cast iron skillet.  You could do the same by putting them on the hot grill for a few seconds.  It makes them soft enough to make them pliable.  If you leave them too long they’ll start to crisp.  That’s fine if you’re making fish tostados, but not so great for tacos.

This is one of my favorite meals.  It’s everything that’s wonderful about Summer.  Light and yummy and bright and creamy and filling.  Put a beer on the side and it’s pretty hard to beat!

Good? So good.
Easy? So easy you don’t need a recipe.
Good for company? Not many folks will turn down fish tacos.
Special shopping? Nope, just get good fish.

Pesto Pasta Frittata

April 7, 2013

Welcome Spring!  Today was the first real Spring day in Central Virginia.  I spent most of it knee deep in Spring chores:  dealing with the storm windows, cleaning the ceiling fans; tilling and weeding the garden.  No energy left for a trip to the grocery store.  So tonight’s dinner was kind of a “smoke ’em if ya’ got ’em” affair.  Pretty much everything is on the menu because I had it –  leftover, already thawed or on its last decent day.  And you know what?  It was a very good dinner.  I got to use the grill and everything!

The feature for tonight is the frittata.  I grilled a London Broil and sauteed some spinach to round things out.  I made the London Broil plain to make it as versatile as possible.  You’ll be seeing it for the rest of the week so stay tuned!

Pesto Pasta Frittata P1010125

A few days ago I made some whole wheat spaghetti with pesto sauce from my Summer 2011 garden.  If I was going to avoid tossing it in the trash I had to do something with it.  And I had some mascarpone and mozzarella leftover from the pizza triumph of last night.  When I looked in the vegetable drawer I discovered some forgotten parsley too.  This recipe let me use all of the above plus a bunch of eggs and some of my quart of milk that I too often end up dumping down the sink.  In case it hasn’t dawned on you yet what we’re really talking about here is little quiche muffins with pasta instead of crust. 

The original recipe calls for prosciutto (didn’t have any), cream (didn’t have any) and grated Asiago (used parmigiano instead).  I also cut the eggs from 7 to 6.  Seven eggs just seemed excessive.  The frittata muffins set up just fine so no loss there.  The original recipe called for plain pasta,  but the pesto more than made up for the absent prosciutto.  Good news for the vegetarians out there!

These are really easy.  The recipe makes a dozen.  Good for any meal.  My plan is to have them for breakfast all week.  Hard to beat them for protein, a few carbs, easy to heat and eat.  You can put pretty much anything in them.  I do recommend keeping the amounts of the basic ingredients the same so you’ll be confident that they’ll set up like they’re supposed to.  Other than that have fun with them!  Add some chicken and broccoli to leftover fettuccine alfredo.  Add some peppers and onions to leftover pasta marinara.  Add a little ham or bacon to leftover macaroni and cheese.  Yum!

Good? Really good.
Easy? Really easy.
Good for company? A terrific brunch option.
Special shopping? Definitely not.

Pesto Pasta Frittata

Ingredients

Cooked spaghetti cut into 2-3 inch segments, enough to measure 3 C
Pesto sauce to taste
6 eggs
1/3 C mascarpone cheese
1 C diced mozzarella
1/4 C grated parmigiana cheese
2 garlic cloves, minced
4 T chopped parsley
3/4 t salt
3/4 t pepper
1/8 t freshly grated nutmeg (optional)

Directions

Preheat the oven to 375 degrees F. Grease the muffin tin.

In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Mix the hot pasta with the pesto sauce. Add the cut pasta, mozzarella cheese, Parmigiana cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.

Using a 1/3 cup measure, fill each of the muffin cups until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin.

Three Cheese and Spinach White Pizza

April 6, 2013

It’s been a crazy few weeks.  It’s not that I haven’t cooked at all, though it hasn’t been a lot, it’s that I haven’t made anything exciting enough to warrant taking the time to write about it.  You’ve really only missed Green Chicken Chili and Shrimp and Grits, both of which I’ve made before in some variety.  I don’t always post when I make pizza either, especially if I don’t make the dough, but I’m making an exception tonight.  This is one of the best pizzas I’ve ever eaten and certainly the best pizza I’ve ever made.  Sadly I managed to delete the photos after I’d already eaten the whole thing so you’ll just have to imagine it!

I haven’t done much meal planning lately so I have an odd, but wide, assortment of food stuffs in the kitchen.  I had a big clamshell of fresh spinach that really needed to find a use sooner rather than later.   I had some reduced-fat feta and a tub of mascarpone.  I had a package of naan.  Throw in some olive oil, garlic and mozzarella and you have yourself a pizza.  A really, really good pizza.  Mascarpone is essentially Italian cream cheese.  It’s softer and creamier than what we in the US call cream cheese.  It also has a much more neutral flavor.  That makes it a terrific base for a white pizza.  It doesn’t take much.  Just spread a thin layer on the naan and add some sliced garlic.  The feta adds a briny flavor that you really need.  Artichoke hearts or capers or hearts of palm would do the same.  The spinach adds a little bulk and a green flavor that’s great with the feta. Finally, the mozzarella makes in feel like pizza and it holds the spinach on.

A few tips.  It’s easiest to slice garlic cloves thinly if they’re slightly (or completely) frozen.  They’ll thaw and mellow in the baking process.  Julienne (cut into strips) the spinach leaves.  It doesn’t have to be super thin, but cutting the spinach allows you to really pile it on.  It also makes the pizza easier to eat.  If you use whole spinach leaves you’re apt to drag them off, along with all the cheese, as you take a bite. Cube the mozzarella.  It will melt more quickly and spread more evenly than slices and it will melt down into the spinach better than the shredded kind.  Besides, fresh mozzarella just tastes better.  Lastly, drizzle just a little olive oil over the top when your pizza is all assembled.  It will help wilt the spinach that’s not covered by cheese.

What you end up with is an airy dough with crispy edges thanks to the naan.  The mascarpone melts and mixes with the olive oil to make a creamy sauce.  The feta, spinach and mozzarella make a perfectly balanced pizza topping.  The only thing I might add is a few turns from the pepper grinder for a little sharpness.  My only other advice is to make plenty and don’t count on leftovers!

Good? So, so amazingly good.
Easy? Fantastically easy.
Good for company? Absolutely.
Special shopping? Nope. I bought everything at a regular grocery.

Three Cheese and Spinach White Pizza

Ingredients

1 round of plain naan
2 T good olive oil, divided
2 cloves garlic, sliced thin
2 T mascarpone cheese
2-3 T feta crumbles
1 C fresh julienned spinach leaves
1-2 oz fresh mozzarella, diced

Directions

Drizzle 1 T olive oil and spread mascarpone over naan. Distribute garlic slices evenly. SPrinkle feta around the pizza. Pile spinach in the middle leaving about 1 inch around the edges. Place mozzarella on top of the spinach, distributed evenly.
Bake 15 minutes at 400 degrees or until the mozzarella is melted and beginning to brown.