Tag Archives: butternut squash

Flatbread Two Ways

Veggie and Goat Cheese Flatbread and Butternut Arugula and Gruyere Flatbread

There are a lot of questions floating around over the difference between a flatbread or a pizza. Some say that it’s all in the leavening. Flatbreads have none. But there are some really wonderful chefs out there making flatbreads with pizza dough. They argue that it mostly has to do with the toppings. Flatbreads have either no cheese or very small amounts of cheese. Then, to complicate things further, some say it’s all in the shape. Flatbreads are oval, pizzas are round. Me, personally, I really don’t care either way. But…since I did have to name these guys, I went with flatbread. Yes, I do use yeast in the dough, but the minimal amount of cheese in either of these flatbreads and the freeform shape does not feel like pizza to me. These are a healthier alternative to cheese laden pizza. There is so much flavor going on in each, that you don’t miss the cheese or the fat that comes with it.

This dough becomes super crunchy to stand up to the vegetables and it couldn’t be easier to make. It comes together in your food processor in a couple of minutes. Give each a try! These are perfect Meatless Monday meals!

Flatbread or Pizza Dough

(Makes enough for 2 flatbreads or pizzas)

1 C. water, warmed for about 1 minute and 30 seconds on high in the microwave
2 t. honey
1 T. active dry yeast
1 1/2 C. all purpose flour
1 1/2 C. whole wheat pastry flour
1 t. sea salt
2 T. extra virgin olive oil

In a 2 cup measuring cup or a small bowl, combine the warmed water and honey. Mix in the yeast and allow to sit for about 5 to 8 minutes, until bubbly and foamy.

In your food processor, with the dough blade, pulse the flours and the salt together to combine. Run the processor and drizzle in 1 T. of the olive oil then stream in the yeast mixture until incorporated. Let the machine run until the dough forms a ball. Stop the processor and remove the ball. Place it in a large bowl greased with the remaining tablespoon of olive oil. Cover with plastic wrap and allow to sit for 1 hour and a half.

Once the dough has risen, divide in two and use in any pizza or flatbread recipe.

Veggie and Goat Cheese Flatbread

Veggie Goat Cheese Flatbread

2 T. corn meal
1 ball of dough, recipe above
1 plum tomato, sliced thinly
1/2 Japanese eggplant (thin eggplant), sliced thinly
1/2 yellow squash, sliced thinly
1/2 zucchini, sliced thinly
2 t. extra virgin olive oil
sea salt and black pepper
2 sprigs thyme, leaves removed
1/4 C. crumbled goat cheese
2 -3 large fresh basil leaves, torn or cut

Preheat your oven to 400 degrees.

Sprinkle the cornmeal on a large baking sheet. Place the dough on the sheet, and using your fingers, just press it out into an oval shape. Make sure you press it out until it is quite thin. Spread the vegetables out over the dough, leaving just a bit of a border all around. Brush the tops of the vegetables with the olive oil, sprinkle with some salt, pepper and thyme then the goat cheese.

Place in the oven and bake for about 25 minutes, or until browned and crisp. Sprinkle the basil on top. Cut into sections and serve.

Butternut Arugula and Gruyere Flatbread

Butternut Arugula and Gruyere Flatbread

2 T. corn meal
1 ball of dough, recipe above
1/2 small butternut squash, peeled and sliced thinly
1 medium shallot, thinly sliced
2 t. extra virgin olive oil
2 T. pine nuts
sea salt and black pepper
2 sprigs thyme, leaves removed
1/2 C. grated Gruyere cheese
1 C. fresh baby arugula
freshly grated Parmesan

Preheat your oven to 400 degrees.

Sprinkle the cornmeal on a large baking sheet. Place the dough on the sheet, and using your fingers, just press it out into an oval shape. Make sure you press it out until it is quite thin. Spread the butternut squash and the shallots out over the dough, leaving just a bit of a border all around. Brush the tops of the vegetables with the olive oil, sprinkle the pine nuts then some salt, pepper and thyme and the Gruyere.

Place in the oven and bake for about 25 minutes, or until browned and crisp.

Remove from the oven and top with the arugula and the Parmesan. Cut into sections and serve.

Notes:

  • If you’ve been following my blog, you know how much I love my mandoline! That’s what I use to get super thin slices in both of these recipes. I’ve said this before, you don’t need to spend a lot on a mandoline. Mine is super inexpensive and it really does the job well. If you don’t have one, just try to keep your slices really thin.
Butternut Flatbread before its arugula topping
4 Replies

Roasted Vegetable Curry

Roasted Vegetable Curry

This recipe is based off of a recipe given to me by my sister’s neighbor, John. His version is a Chicken Curry and it’s fabulous! I begged for the recipe after eating it at my sister’s house. He was kind enough to give it to me with a bottle of the curry that he likes to use. The flavors are so great, I knew it had to be good with vegetables too…and it is!

I may have mentioned this before, but if you think you don’t like curry, please try this! My husband has always said that he doesn’t like curry and this is now one of his favorites! The curry seems to be balanced by the coconut milk in this recipe and I think that may be why he likes it so much.
You can certainly use any vegetables you want. The ones I’ve listed in the recipe are just some that I had in the fridge, but make it your own and add your favorites.
This curry is so simple. The hardest part may be chopping up the vegetables. Just put on some great music, maybe pour a glass of wine and it’ll be fun!  :D

Roasted Vegetable Curry

butternut squash, peeled and cubed
2 medium potatoes, peeled and cubed
2 zuchinni, cubed
3 carrots, peeled and sliced
1 red pepper, cubed
1 C. grape tomatoes, washed
1 bag pearl onions, peeled
2 cloves garlic, chopped
3 T. + 1 t. olive oil
1/2 onion, chopped
2 -3 T. curry powder
1 14 oz. can reduced fat coconut milk
1/2 C. golden raisins
1/2 C. frozen green peas
Preheat your oven to 425 degrees.
After chopping all of your veggies, put them into your largest baking dish. The more room you have to toss them around the better. Speaking of tossing…toss them with 3 T. of the olive oil then put them into the oven and give them a few more tosses every so often.
Now, this part is tricky. After about 30 to 35 minutes, start testing the different veggies by poking with a fork. You want them to be almost done, but not all the way done since you’ll cook them on the stove for just a little more.  If they are not almost done, you may need up to 5 minutes more.
In a large pot over medium high heat, sauté the chopped onion with the 1 t. of olive oil for about 3 or 4 minutes. Add the roasted vegetables. Be careful, they are hot, just use a large spoon to transfer them. Add the curry, coconut milk, raisins and peas. Bring the pot to a low simmer and continue to cook for about 5 minutes or until all of the veggies are soft but not mushy.

Notes:

  • Try to keep all of your vegetables uniform in size so they cook up about the same time.
  • I wasn’t able to find whole butternut squash for some reason, so I used the precut one in a package. Made things much easier.
  • Don’t make yourself nuts trying to peel those pearl onions! Just drop them into a small pot of boiling water for 3 minutes, drain and refill the pot with cold water, then just cut off the root end and they’ll peel super easy!
  • I like to serve the curry with either brown basmati rice or warmed naan, an Indian flatbread.
  • When reheating the curry the following day, you can add some vegetable or chicken stock to thin it out a bit.
  • I use Blue Mountain Country Hot Jamaican Curry. That is the curry that John gave me and I love it.  It comes in hot and mild.  I like the hot curry, but you may want to start with 2 tablespoons and see if you like it that hot!
Leave a reply