Roasted Garlic & Kale Spread

What if every night could be pizza night? I think it'd take me a pretty long time to get tired of pizza, especially with all of the varieties out there. We make 2 pizzas so that there are leftovers for lunches. One is always topped with bbq sauce, the Bup's favorite & a standard in our house. The other one is always different & I like to experiment a little.

I wanted to try carmelized onions & pears, but that got vetoed. :-( Maybe next time...

Instead, I made up a roasted garlic & kale spread, inspired by Ashley's Kale Pesto. We had 2 heads of garlic that were ready to sprout, so I roasted them before they went bad. Roasted garlic is fancy. The garlic turns creamy & spreadable after a short time in the oven., transforming it into a different food altogether.

We used the spread as a sauce on the pizza, but I can see it being great as a topper for baked potatoes or crusty bread, a spread in a sandwich/wrap, or mixed with pasta. I have some leftover to use!

Roasted Garlic & Kale Spread
Inspired by Ashley's Kale Pesto
Yield: about 1 cup

2 heads of garlic
1 tsp. olive oil
2 c kale, chopped (about 100g)
juice of 1 lemon
1/4 tsp. salt
1/4 tsp. black pepper
1/3 c roasted hazelnuts

Preheat oven to 350*F. Slice off the top of the garlic heads, to expose the tops of the cloves. Wrap each head seperately in aluminum foil & drizzle each head with 1/2 tsp. of olive oil. Bake for 25-30 minutes or until garlic is soft. Squeeze cloves out of the husks. Place garlic & remaining ingredients into a food processor or blender & blend until combined. I left mine with some chunks, but if preferred, continue to blend until smooth. Taste & add additional salt and/or pepper if desired. Store extra spread in an airtight container in the refrigerator or freezer for future use.

Cheezy Eggplant Bake

Did everyone survive the first of many holiday celebrations? I feel like Thanksgiving is always the kick off for an entire month of get-togethers & celebrating. It's a tasty step in the direction of Christmas, which is my all time favorite holiday.

Our aunt made a delicious butternut squash lasagna for Thanksgiving dinner & then sent us home with the leftovers! (Thanks! We've enjoyed every bite!)  As we were eating lunch on Saturday, the Bup had a great idea for a variation on the lasagna using eggplant & a pumpkin cheese sauce.

A few weeks ago, we discovered Angela's super delicious & creamy sauce that's cheesy in taste but very healthy & light. It's like a dream come true. We've had it on pasta twice so far, but I've never experimented further.

If you're a little iffy about eggplant, this probably isn't the recipe to kick off your love of the veggie. The flavor comes through & really compliments the cheesiness. You could substitute cooked noodles for the eggplant if that's more your style. Just try the sauce. It tasted even better after it baked & we loved this dish with all of its flavors & textures.

Spread out about 1/3 of the sauce in the bottom of the pan. Look at how creamy it is! You'd never know by looking at it that it's full of healthy nutrients. The main healthy components are pumpkin & nutritional yeast. Nutritional yeast is a relatively new ingredient in my cooking life & it's fantastic. It creates a yummy cheese flavor without all the fat, cholesterol & calories, plus it's a great vegetarian source of vitamin B12.

Lay half of the eggplant slices on top of the sauce.

Sprinkle with mushrooms & onions. (No onions are in the pictured version.) I think it would also be good to add some chopped bell pepper or broccoli to the mixture, but I haven't tried that so I can't guarantee how the flavors would meld.

Top with another layer of sauce & sprinkle with garlic powder, black pepper & Italian seasoning.

Layer with the rest of the eggplant.

Top with the remaining sauce. At this point, you can go several directions. You can leave it as is or top with Italian seasoning. If you're feeling adventurous, sprinkle 1/3 cup of panko breadcrumbs on top for an added crunch.

After a short bake & broil, the top turns golden brown.

My favorite thing about this dish is how the creaminess of the sauce combines with the chew of the eggplant. It was filling & full of flavor without weighing me down - it was the perfect combo after all the Thanksgiving eating!

Cheezy Eggplant Bake
Serves 2

1 small eggplant (or 1/2 of a large eggplant), thinly sliced into rounds
6 white mushrooms, chopped
1 small onion, sliced
1/2 tsp. black pepper
1/2 tsp.garlic powder
1 tsp. Italian seasoning, divided
1/3 c panko breadcrumbs, optional
Pumpkin Mac 'n Cheeze Sauce

Preheat oven to 375*F. Spray a 5"x7" pan with cooking spray & set aside. In a small skillet over medium heat, saute mushrooms and onions until they soften & begin to sweat. Spread about a third of the pumpkin sauce over the bottom of the prepared pan. Lay half of the eggplant slices in a single layer to cover sauce. Spread mushroom & onion mixture over eggplant. Pour half of remaining pumpkin sauce over the mixture. Sprinkle with black pepper, garlic powder, & 1/2 tsp. of Italian seasoning. Place remaining eggplant slices in a single layer on top of sauce & seasonings. Top with the rest of the pumpkin sauce & sprinkle with 1/2 tsp. Italian seasoning & panko breadcrumbs, if desired. Cover with aluminum foil. Bake for 15 minutes. Remove aluminum foil & bake for 20 minutes more. Place under broiler for 3-5 minutes to lightly brown the top, watching closely so that it does not burn. Let stand for 5 minutes before slicing. Serve hot.

Note: Once you assemble the dish, it can be stored in the refrigerator until you are ready to bake it. Do not place a cold glass pan into a preheated oven! If you are going straight from refrigerator to oven, place pan in oven to slowly warm while the oven is coming up to temperature. Once the oven comes to 375*F, then bake for 15 minutes before removing the foil.

Honey Mustard & Onion Potato Wedges

Did you get your fill of potaotes on Thanksgiving? Don't worry. These taste nothing like what you had. They aren't mashed. They don't have butter in them. Instead, they're crispy & flavorful!

You know those pretzel pieces from Snyders of Hanover? The really addicting honey mustard & onion ones? That's what these taste like. Except they're made with just a few ingredients instead of a zillion.

Chop up your potatoes into wedges. You don't have to bother with peeling. Didn't you do enough of that for all those mashed potatoes? Plus, the skins are where the good nutrients are!

Stir them up with the honey mustard marinade & lay in a single layer on a baking tray.

I threw in a bell pepper for color & a flavor kick, but it's not necessary. They're yummy with or without it! Enjoy!

Honey Mustard & Onion Potato Wedges
Serves 4

6 medium potatoes
1 medium onion
1 red bell pepper (optional)
1 1/2 T honey
2 tsp. Dijon mustard
1/2 tsp. turmeric
1 tsp. onion powder
1 tsp. mustard powder
1/2-1 tsp. salt, to taste
1 tsp. dried minced onion

Preheat oven to 375*F. Coat a large baking sheet with cooking spray. Scrub potatoes and slice into wedges, keeping a uniform size. Chop onion and pepper (if using) into chunks the same size as potatoes. Combine in a large bowl. Whisk together honey, Dijon mustard, turmeric, onion powder, mustard powder, and salt. Pour over potato mixture and stir to coat. Arrange pototo mixture on baking sheet in a single layer. Lightly spray mixture with cooking spray. Sprinkle with dried minced onion. Bake for 20 minutes. Stir to loosen from sheet and then bake for another 25-30 minutes. Potatoes are done when they are lightly browned and crispy. Serve hot!