Food For Thought 9/8/2018
Food For Thought 9/1/2018
Food For Thought 8/25/2018
Food For Thought 8/18/2018
Food For Thought 8/11/2018
(Courtesy of The Zesty Moose and Chef Diana)
Zesty Moose – Mediterranean Pizza
Thanks to Diana, a guest on our September 8th show, who promised us a recipe. Check out their store at 449 Colorado Ave, in Grand Junction. You’ll savor the flavor, that’s for sure! Check them out at thezestymoose.com
1 – 11 oz Pillsbury pizza dough
1 cup spinach leaves
1/2 of a 14 oz can artichoke hearts
1/2 cup sliced green bell peppers
1/3 cup black olives, sliced
6-8 mushrooms sliced
1/3 cup red onion, sliced
4oz feta cheese
2 tsp Tuscan Herb and Garlic, one of the flavor combinations they have.
1/4 cup olive oil, I used her Arisan Blend Olive Oil
Mix the Tuscan Herb and Garlic with the olive oil and let stand for 30 minutes. Line a rectangle pan with foil, spray with cooking spray. Lightly sprinkle corn meal, covering the sheet pan to prevent the dough from sticking. Spread out the pizza dough and brush with the Tuscan Herb oil blend. Top the pizza with the remaining ingredients and bake in 375 degree oven for 22 minutes. Yum!
Note: I served a pasta dinner the other night with a good pasta sauce, I added a little over a teaspoon of the Tuscan Herb and Garlic Bread Dipping Blend to the sauce. Got rave reviews!
Palisade Peach Festival Recipes
First Place 2013 – Julie Coleman
“Palisade Peaches and Cream Bars with Coconut Crust”
10 pecan shortbread cookies
1/2 cup chopped pecans
1/2 cup shredded coconut
1/4 cup melted butter
In food processor, finely chop cookies until they are crumbs. Add pecans and coconut, pulse a few more times to combine. In a mixing bowl, stir in melted butter, then press mixture into an 8 or 9 inch square pan. Refrigerate while making the next layer.
1 14 oz. can nonfat sweetened condensed milk
3 egg yolks
1/3 cup Palisade peach puree
1 t. vanilla extract
4 oz. cream cheese
1&1/2 cups chopped Palisade Peaches
In a medium saucepan, combine milk, yolks, peach puree, and extract, stir over medium heat until bubbly. Remove from heat,whisk in the cream cheese until there are no lumps, then stir in the chopped peaches. Pour over the cool coconut crust and refrigerate until set.
1 4 oz. package instant vanilla pudding mix
3/4 cup milk
7 oz. tub whipped topping, thawed
In medium mixing bowl, combine vanilla pudding mix with milk and stir for 2 minutes until thickened. Fold in whipped topping. Place into decorator tube and artfully cover the filling. This makes more topping than necessary for this dish. Keep refrigerated.
Sweet and Savory
First Place – Janice Psenda – Palisade
Peachy Pretzel Salad
6 ½ ounces pretzel sticks
2-1/4 cups sugar
12 Tablespoons unsalted butter melted and cooled
¼ teaspoon peach oil
8 ounces cream cheese
1-cup heavy whipping cream
2-cups peeled, pitted peaches (3-4 peaches)
3-4 peeled, pitted sliced peaches
¼ teaspoon salt
4-½ teaspoons unflavored gelatin
½ cup cold water
Set oven to 400 degrees.
Spray a 13 x 9 baking dish with vegetable oil
Pulse pretzel sticks and 1/4 cup sugar in a food processor about 15 pulses. Add ¼ teaspoon peach oil to the cooled butter. Add cooled butter to processor and pulse 10 times. Transfer pretzel mixture to 13 x 9 oiled pan
Using a kitchen aid mixture and a wire whisk. Whip cream cheese and ½ cup sugar on medium speed until light and fluffy. Increase speed to medium high and while mixture is still running add heavy whipping cream in steady stream to whip until soft peaks form. Spread whipped cream mixture over cooled crust. Refrigerate until set, about 30 minutes.
In the food processor place 2-cups peeled and pitted peaches about 30 seconds. Strain through a food strainer set over medium saucepan, using a ladle to push puree through strainer. Add remaining 11/2 cups sugar and salt to peach puree in saucepan and cooked over medium high heat, whisking occasionally until bubbles begin to form around sides of pan and sugar is dissolved, about 5 minutes, remove from heat.
Sprinkle gelatin over water in a large bowl and let set until gelatin softens, about 5 minutes. Whisk peach puree into gelatin. Slice the remaining 3 -4 peaches and stir into peach gelatin mixture. Refrigerate until gelatin thickens slightly and starts to cling to sides of bowl, about 30 minutes. Carefully pour gelatin mixture evenly over whipped cream layer. Refrigerate salad until gelatin is fully set, at least 4 hours up to 24 hours