Rainbow Rinds

Intoxicatingly Sweet

Represent Your Region

DIY Swenson's Galley Boy and Potato Teasers from Akron, Ohio

YER A PASTY, HARRY

Take the Hogwarts Express with these easy pasties.

Herbology Bread Bites

Getting the bread in that shape is like magic!

BACON. BACON. BACON.

Just a take on bacon wrapped awesomeness.

Aug 23, 2015

Twisted Tzatziki - Gyro Pizza


Yamas! I think I've discovered the Zeus of pizzas with this incredible gyro mash-up.


I've been craving tzatziki sauce for a few days now and with the weekly challenge being pizza, I knew what I had to do. 



With a simple dill tzatziki sauce, roasted tomatoes, and strips of gyro meat, this pizza is most definitely polí nóstimos. I topped mine with feta cheese, blackened artichokes, and even some fresh cucumber.


My dough came from a recipe in this 1 Crust, 100 Pizzas book I picked up sometime in college from a local thrift shop for only a few cents. This dough recipe has become my go-to pizza dough recipe for sure - the best part about it being it only takes about an hour to make.


I prefer to work my pizza dough by hand throughout the entire process, but feel free to use a stand mixer with a dough hook to speed up the process. Just begin by adding the flour to a bowl with the salt and olive oil until a crumbly dough forms. Then make a well in the center and pour in the lukewarm water with the dissolved yeast.


Stir until a thick dough is created, then use your hands and additional oil to knead and roll the dough into a ball. Place the dough ball in a greased bowl and cover with plastic wrap or a damp towel. Let the dough rise until it is doubled in size, or about an hour.


Meanwhile, slice your cherry tomatoes and split up the artichoke hearts. I drizzled mine with some olive oil, salt, pepper, and a sprinkle of parsley.


Then just pop the tomatoes and artichokes into the oven under the broiler for about 10 minutes.


Combine the dill, lemon juice, and Greek yogurt for a quick tzatziki sauce. Let the sauce chill while the dough finishes rising.


When the dough is doubled in size, punch it down and knead it a few times before putting it back into the bowl to rise for an additional 10 to 30 minutes. This helps to relax the dough even further for an extra crisp and fluffy crust.


For best results, you'll want your oven to be super hot so preheat a pizza stone under the broiler on high for about 30 minutes, then set the oven temperature to 375°F and 'preheat' for an additional 30 minutes.


I rolled out and stretched my dough into about a 12x12 roundish shape. I don't like a perfectly round pizza, it feel like it takes away from the real authentic taste. I'm also one of those people who thinks PB&J tastes better cut diagonally, rather than straight down the middle. True life.


Remove the tomatoes and artichokes from the oven when the tomatoes are wilted and the artichokes are just browning and crispy. Brush the crust with the Greek marinade from side to side then spread the tzatziki sauce over the crust, leaving about an inch of breading around the radius. Then just top with the lamb, feta cheese, roasted tomatoes and artichokes, red onions, mushrooms, and peppers.


If you don't have a wooden pizza peel (aka one of those things that real pizza places use to slide pizzas into their stone ovens), you can either use a wooden cutting board sprinkled with corn meal and slide the dough off onto the pizza stone, or just prep the pizza as quickly and carefully as you can directly on the pizza stone.


I baked mine for about 15 minutes at 375°F on the preheated pizza stone, and then cranked up the broiler for the last 5-10 minutes to achieve a perfectly crunchy, yet soft, crust.


This is definitely one of my all time favorite recipes - I already bought more Greek yogurt so I can have some extra tzatziki sauce on hand in a heartbeat to make this recipe again, soon.


I made a little extra thin tzatziki sauce by mixing a couple tablespoons of the Greek marinade with the remaining tzatziki to drizzle over the top of my pizza.


Finally, garnish your pizza with some fresh, homegrown cucumbers.

Recipe TL;DR

Prep time: 30 minutes, plus 1 hour rising time
Cook time: 20-25 minutes

Serves 2-4

Ingredients:

Pizza Dough:

  • 2 & 1/4 cups all purpose or bread flour, plus extra for dusting
  • 1 package quick rise yeast
  • 2 teaspoons salt
  • 3/4 cup lukewarm warm
  • 2 tablespoons olive oil

Pizza Toppings:

  • 1 cup (6oz) Greek yogurt
  • 2 + 2 tablespoons Greek dressing or marinade
  • 3 tablespoons garlic, minced
  • 10-12 strips lamb gyro meat, chopped
  • 1 small red onion, sliced into rings
  • 1 small orange/red pepper, sliced into rings
  • 6-8 cherry tomatoes, sliced
  • 4-5 artichoke hearts, sliced
  • 2-3 small portabella mushrooms, chopped
  • 2 tablespoons dill
  • 1 tablespoon lemon juice
  • sliced cucumber, for garnish
  • salt & pepper, to taste

Here's How:

  1. Activate the yeast in the lukewarm water (not exceeding 110°F) for 10 minutes or until the water is frothy.
  2. In a large bowl, mix the flour and oil until a crumbly dough forms. Make a well in the center and pour in the water. Use a wooden spoon to stir until a thick and sticky dough has formed. 
  3. Transfer the dough to a flour-dusted surface and use your hands to knead the dough for about 10 minutes, or until the dough has softened. Use oil to keep the dough from getting too dry. Place in a greased bowl, cover with plastic wrap, and leave in a warm place for about an hour or until the dough has doubled in size.
  4. While the dough is rising, preheat the oven with a pizza stone under the broiler on high for 30 minutes, then heat the oven to 375°F for another 30 minutes prior to cooking (Tip: I just left the oven on while preparing the rest of the ingredients).
  5. Slice the cherry tomatoes and artichokes on a baking sheet lined with parchment paper. Drizzle with olive oil, salt, pepper, and parsley. Place the baking sheet on the pizza stone and bake the tomatoes and artichokes for 10-15 minutes, or until the tomatoes are shriveled and the artichokes have started to brown.
  6. Mix together the dill, lemon juice, garlic, and Greek yogurt to make the tzatziki sauce. Let chill in the refrigerator until ready to spread on the pizza.
  7. When the dough has doubled in size, punch it down and knead it on a floured surface for a few minutes. Gently form the dough into a disk, place back into the bowl, and let rise another 10-30 minutes.
  8. Roll the dough out on a floured surface. Spread corn meal on a wooden cutting board, or onto the pizza stone directly if no wooden slide is available. Shape into a general circle or square.
  9. Brush the dough with 1-2 tablespoons of the Greek marinade. Spread 3/4 of the tzatziki sauce onto the pizza dough, leaving a crust around the edges.
  10. Top the pizza with the chopped gyro meat, chopped mushrooms, roasted tomatoes and artichokes, and pepper and onion slices. Sprinkle on the feta cheese. 
  11. Bake in the oven at 375°F for 10-15 minutes, or until the cheese is just melting. Turn the broiler on heat for an additional 5-10 minutes, or until the crust is browned and the pizza is cooked through.
  12. Garnish with cucumber slices and additional tzatziki sauce. Enjoy!





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Aug 19, 2015

Sweet Heat Orange Noodles


These noodles are sweet and seriously spicy - which in my opinion, is the best way to enjoy noodles. Earlier in the week, I had made some rainbow rind Jell-O shots in which I found myself with many orange and lemon insides that I wasn’t quite sure what to do with aside from make a quick lemon-orange juice. I decided this would make an awesome base for some stir-fry so off I went to find an awesome recipe that included spicy oranges.


I used a large wok for my stir fry, and started by heating a few tablespoons of sesame oil to a medium high heat before I added the eggs for a quick scramble.


Remove the eggs from the wok and set aside. In the same wok, without cleaning, add the onion and ginger and stir until soft and barely browning.


Cut the cabbage into slices. I found this to be easiest to just roll the leaves into tubes and cut into strips that way, so all of the strips were the same length and thickness.


Then add the sliced cabbage into the wok while yelling “MY CABBAGES!” if you are into that sort of thing (and can catch that reference).


Finally, combine the chicken broth with soy sauce and the orange/lemon juice and pour into the wok. Bring the heat up to a simmer and let the sauce reduce by about half before turning down the heat and tossing in the noodles.


Stir well to incorporate the noodles and let them suck up some of the delicious flavors in the wok - or about 5-10 minutes. 


I served mine alongside some simple peanut chicken, which made for a perfect pairing. It was like a tango between heat and sweet on my tastebuds.

Recipe TL;DR:

Prep time: 5 minutes
Cook time: 20 minutes

Makes ~ 4 servings

Ingredients:

  • 1 package rice noodles
  • 1 egg
  • 1/2 cup fresh squeezed orange juice (or store bought)
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup soy sauce
  • 3 tablespoons brown sugar
  • 1/4 cup cabbage, sliced
  • 3 tablespoons garlic, minced
  • 1/4 cup chicken broth
  • sesame oil, for frying
  • salt & pepper, to taste

Here’s How:

  1. Cook the rice noodles according to the package instructions. Strain and set aside. 
  2. Use a large wok to heat 1-2 tablespoons of sesame oil over medium high heat. Add the egg and scramble. Remove the cooked egg and set aside to avoid over cooking.
  3. In the same wok over medium high heat, without cleaning, add 1 tablespoon of sesame oil. Toss the sliced onions and minced ginger and garlic to the pan. Saute until the onions are softened and the garlic is just beginning to brown. Toss in the cabbage strips.
  4. When the cabbage is beginning to wilt, pour in the chicken broth, orange/lemon juice, and soy sauce. Bring to a rapid simmer and stir constantly. Add in the cooked rice noodles. Reduce the heat and continue to stir until the sauce is reduced by about half.
  5. Add in the scrambled eggs and stir until they are incorporated and warmed through. Serve immediately. Enjoy!

Need more tastes of Thailand?



Try some seriously simple peanut butter chicken for a main course!



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Super Simple Thai Peanut Chicken


My boyfriend has been pestering me for some peanut sauce for a few weeks now, so I finally broke down and made him some. I am not a huge fan of anything peanut flavored except for things that I’ve grown to associate peanut butter with, like cookies, or PB&J.


The good news is, I think I’ve found a peanut themed dish that I actually enjoy eating as much as I enjoyed cooking! I was almost surprised by the simplicity of this dish, considering it only required a few ingredients such as peanut butter, soy sauce, and garlic. I added a touch of sriracha and lime for a hint of heat and acid as well, which I initially felt weird about mixing into my PB, but it turned out absolutely incredible.


Just whisk together the peanut butter, sriracha, lime juice, garlic, cilantro, and honey until a thick sauce forms. My sauce was perhaps a touch too thick, so feel free to add a tablespoon or two of olive oil to help make the sauce a little runnier, if that’s how you like it.


I marinated my chicken breasts in half of the peanut sauce for about 2 hours prior to cooking them. Since I was in a hurry (and starving) I decided to do a ‘quick cooking’ method on the chicken, which included searing the chicken on both sides before popping into the oven for about 15 minutes.


When the chicken is cooked through, spread the remaining peanut sauce onto the tops of each breast. I served mine alongside some orange noodles, which made for a perfect spicy companion.

Recipe TL;DR:

Prep time: 1 minute
Cook time: 25 minutes

Makes ~ 2 chicken breasts

Ingredients:

  • 2 chicken breasts, cut into 4 slices
  • 1/2 cup creamy peanut butter
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon sriracha
  • 1 tablespoon lime juice
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1/4 cup cilantro, roughly chopped

Here’s How:

  1. Combine all of the ingredients except for the chicken to create a peanut sauce marinade. Reserve half and use the rest to pour over the chicken. Let the chicken rest in the marinade for about 2 hours prior to cooking.
  2. Preheat the oven to 350°F. Sear the marinaded chicken over medium high heat for 2-3 minutes per side, more if your chicken breasts are particularly thick.
  3. Stick the chicken breasts into the oven while in the pan (if oven proof, transfer to a baking sheet if not). Cook for 15 minutes or until the chicken is cooked through. 
  4. Spread the remaining peanut sauce on the top of each breast. Serve right away alongside orange noodles. Enjoy!




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Aug 16, 2015

Cabbage Steak - Avatar: The Last Airbender Recipes


NOT MY CABBAGES!!


Actually, I think this is a dish that the Cabbage Merchant would be particularly fond of, especially since it maintains the integrity of the cabbage. And while the Cabbage Merchant does finally turn in his cabbage cart and establishes Cabbage Corp - I’d like to think his life is still just as full as cabbages as it was in his early days of Avatar: The Last Airbender.


I’d also like to think that once the Cabbage Merchant was able to set aside his differences with Team Avatar, he would have found it in his heart to prepare cabbage steaks for Aang, Zuko, Katara, Sokka, and Toph after the creation of Republic City. He does, after all, owe his success to the freeing of the Earth Kingdom from the reign of the Fire Nation, as done by Avatar Aang himself.


The Cabbage Merchant was a simple man, and likely used simple seasonings on his food - which is why this ‘steak’ relies mostly on super fresh and crispy cabbage along with a touch of paprika, salt, and pepper. Plus heaping spoonfuls of garlic spread across the top of the cabbage…to make it less, cabbagey.


Start by creating a flat edge on the cabbage to make the cutting into slices bit easier. I used a relatively small cabbage so I only got about four, one inch cuts, from my cabbage.


Arrange the cabbage steaks into a greased pan and brush with butter or ghee.


Sprinkle on the salt, pepper, and paprika, followed by a thick spread of minced garlic.


Pop the cabbage steaks into the oven at 375°F oven for 20 minutes, then flip, spread more garlic on the tops of each steak, and return to the oven for an additional 20-30 minutes, or until the garlic is cooked and the edges of the cabbage have turned crispy.


Remove the steaks from the oven and spritz with a touch of balsamic vinegar - helpful when it comes to keeping those pesky flying lemurs away.


Serve with the highest honor to the Earth King and Bosco, or even King Bumi, if you're looking for some eccentric dinner guests.


I suppose this may be the one instant where the Cabbage Merchant might yell: "YES! MY CABBAGES!"

Cabbage steak can be served alongside an assortment of dishes, but I paired mine with some rooster-pig and scallops, and fresh corn on the cob (because it is summer after all!)


Recipe TL;DR:

Prep time: 5 minutes
Cook time: 45 minutes

Makes ~4 cabbage ‘steaks’

Ingredients:

  • 1 medium to small cabbage
  • 8 tablespoons garlic, minced
  • 4 tablespoons ghee or butter, melted
  • 1 tablespoon paprika
  • 1/2 tablespoon ginger
  • salt & pepper, to taste
  • 1/4 cup balsamic vinegar
  • 2 tablespoons brown sugar

Here’s How:

  1. Preheat the oven to 375°F. Cut an 1/2 inch edge off the side of the cabbage to keep it stable while cutting. Slice into 1 inch-thick parts. Arrange in a greased glass pan.
  2. Brush half the melted ghee onto the tops of each cabbage slice. Sprinkle on half of the salt, pepper, ginger powder, and paprika.
  3. Spread the minced garlic across the tops of each cabbage slice and brush with the remaining ghee. 
  4. Pop into the oven for 20 minutes, then flip each steak and season with the remaining paprika, ginger powder, and garlic. Brush with ghee and return to the oven for an additional 20-30 minutes or until the sides of the cabbage slices are turning brown and crispy.
  5. Serve to the Avatar and enjoy!

Try some of Monk Gyatso's famous fruit pies.

Taste the flavor of sweet, sweet honor with this Fire Nation Turkey-Duck recipe.


Warm up with this traditional Water Tribe tentacle soup.




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