Roasted Veggie Pizza

Roasted Vegetable Pizza

When I was a teenager, my mother insisted that I wake up early one summer morning to learn to make bread with our elderly neighbor. She was an early riser and liked to make her bread before the heat of the day. So instead of sleeping in and enjoy my lazy summer day, I was up and in my neighbor’s kitchen by 6 am. Roasted Vegetable Pizza

She shared her recipes for whole wheat and white bread and tips and tricks to get it perfect. Afterward, I was excited to try my hand and starting making bread for my family. Then I wanted to try other bread items and pizza crust was next on the list. I have been making this pizza crust (with variations of white and wheat flour amounts) since I was a teenager and my family (and now husband) love it.

Roasted Vegetable PizzaI like to make all sorts of pizza varieties, but one of my favorites is roasted veggie. You can use any vegetables from asparagus to zucchini. This time I used asparagus, onion, and bell pepper. It seems simple but with sharp parmesan cheese, garlic, and balsamic vinegar, you get a rich complex flavor so yummy you might eat half a pizza in one sitting (oops). Enjoy!

Roasted Vegetable Pizza

Roasted Vegetable Pizza

For the Crust:

  • 1 Tbsp yeast
  • ¾ cup warm water
  • 1 Tbsp sugar
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp Italian seasoning
  • 1 Tbsp olive oil
  • 1 1/2 -2 cup whole wheat flour

Roasted Vegetables

  • 3-5 cups of vegetables of choice
  • olive oil
  • salt
  • pepper
  • garlic powder

Toppings for Pizza

  • olive oil
  • salt
  • pepper
  • garlic powder
  • 1/4 cup pine nuts
  • 1 cup parmesan cheese, shredded
  • balsamic vinegar

First chop the vegetables of choice and toss with enough olive oil to coat. Sprinkle with salt, pepper, and garlic and roast at 450 for about 15 minutes (more or less depending on vegetable choice). Remove from oven and set aside.

Place pizza stone in oven and allow to heat to 450. Add yeast and warm water into mixing bowl and allow to sit for 5 minutes. Mix in the rest of the ingredients, flour last. Start with 1 1/2 cup flour and add more as needed until a ball forms and the sides of the mixer are clean. Knead 5 minutes and allow to rest 10 minutes. Knead again and let rest another 10 minutes. Roll out, until round and thin ¼ inch. Bake the crust at 450 for 7 minutes. Remove from oven and rub with olive oil. Sprinkle with salt, pepper, garlic powder, and 1/2 cup parmesan cheese. Add roasted veggies and pine nuts. Drizzle with balsamic vinegar and top with remaining 1/2 cup cheese.  Then put back in the oven and heat until cheese melts, about 3 minutes.

Roasted Vegetable Pizza

Printer Friendly Roasted Vegetable Pizza

-Megan

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Cheese – A Chef’s Perspective

From our many blog posts on this topic, you may have noticed that we at the Dairy Council love cheese! We love the flavor, texture, nutrition, and well…. just everything. We felt we were not alone in our love of cheese and wanted to get a Chef’s perspective so we met up with Tyler Ehlert who is the head chef and culinary creative mind at McKay Dee Hospital in Ogden Utah. Tyler has transformed “hospital food” into tasty dishes that patients, staff, and vistors enjoy. From the bistro to the cafe, the food is delicious!

McKay Dee Hospital

McKay Dee Hospital – Ogden, UT

 

Tyler is a fellow cheese lover and likes to use Beehive Cheese which is one of our award winning cheese makers in the state and located just down the road from McKay Dee Hospital. He was kind enough to do a Q&A session with us and provide some amazing recipes highlighting cheese!

1. How long have you been a chef? I started down this path 24 years ago.

2. What made you decide this career path? My mother is a classically trained chef. I also grew up with an extended family of wonder home style cooks.

3. What do you like most about working at the hospital? I love the challenge of working with patients that can’t have all the fat and sodium that is normally associated with a good tasting meal.

4. Do you cook a lot at home? Yes…I love to cook, no matter where I am. Luckily, my wife is a wonderful cook as well.

5. What do you like about cheese? Good cheese (not cheese paste☺) has such wonderful versatility. It can add gorgeous texture to sauce or soup, or much needed flavor to your salad.

6. Do you prefer it melted or solid, why? This depends on the recipe…but if you really want to taste what great cheese has to offer…eat it solid. From there you can figure out what to do with it.

7. What is your favorite way to utilize cheese. I like to keep it simple. I love to pair great cheese with fresh grapes, flat bread and some nice dark chocolate. Our bistro customers seem to love it as well.

8. When you are trying to decide to use cheese in a recipe what do you consider? Texture and sharpness of flavor are very important. Some classic pairs are a good parmesan with prosciutto and strawberries or a ripe pear and Manchego melted over a grilled portabello.

9. If you had extra cheese how would you decide what to do with it? At home…this never happens. All extra cheese is eaten…quickly…usually with some fresh fruit. At work…we will take the end cuts of a locally sourced Promontory, shred it and add it to our gourmet grilled cheese sandwich served at our Bistro.

10. When do you think expensive, artisan cheeses are worth the money to use in recipes? I believe you get what you pay for. You can use less cheese if the flavor is better. 1 oz of wonderful artisan cheese can go as far flavor wise in your salad as 3 oz of milder, less pricey cheese.

11. How do you highlight the flavor of the cheese with other ingredients? This is where one of our local partners (Beehive Cheese) comes in. If you start with an outstanding cheese, it is easy to highlight. Take Aggiano for example…the recipe for this Utah State University cheese has been shared with Beehive. It has a wonderful citrus (almost pineapple) finish. Cheese that has this much depth of flavor is easy to pair with other ingredients.

12. Do you have a favorite cheese? I love Aggiano and Beehive’s Promontory Cheddar. Manchego is also one of my favorites. My tastes have changed over the years…like many of us, I grew up eating cheddar singles…I can’t even look at them anymore. I buy great cheese for home and work…and I will never go back!

13. What cheese do you use the most? At work: we use a lot of cheddar and mozzarella. At home: I’m all about Promontory, Feta, Parmesan and sharp cheddar.

14. What cheese is in your fridge at home? I have sharp cheddar and string cheese for the kids’ snacks, Aggiano and Promontory from Beehive, and some great parmesan and feta for cooking.

 Tyler’s Recipes

Potato and cheese gratin

Gratin Dauphinois

2 lbs red potatoes sliced thin
½ clove garlic
4 tbsp butter
1 tsp salt
1 pinch pepper
1 cup shredded promontory cheese
1 cup boiling milk

Preheat oven to 375°. Combine milk with garlic, butter, salt and pepper. Place potatoes in a baking dish. Pour milk mixture over potatoes. Cover with tin foil and allow to bake until potatoes are tender (approximately 45 min). Take off tin foil and evenly spread cheese. Place back in oven to finish. Cheese should melt and lightly brown.

Bistro Gourmet Italian Sandwich

gourmet italian sand.

2 oz. capicola ham, sliced thin
1 oz. hard salami, sliced thin
2 oz. fresh mozzarella sliced
3 slices fresh roma tomato
½ oz. fresh spinach
1 tsp olive oil
1 pinch cracked black pepper
6” soft baguette

Slice baguette in half and layer spinach on bottom half. Continue to layer with tomato, meats and cheese. Lightly drizzle oil and sprinkle with pepper. Serve ASAP.

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Banana Cream Pie Gone Awry

Banana Cream Pie

 

When I hear the word pie, I instantly think of my childhood favorite, Banana Cream Pie. My Grandma Udy, made the best banana cream and often my siblings and I would opt for her pie over a birthday cake. With it being Pi day, I decided I would indulge and make my grandma’s pie.

Banana Cream PieMy grandma past away about 15 years ago, and so I called my mom to get the recipe. She gave me the short list of ingredients and I thought, this can’t be it. Where is the secret ingredient? While the pie seemed simple, it surprised me.

Banana Cream PieI started making the filling and felt like it wasn’t enough to fill the pie. So instead of trusting my grandma’s tested recipe, I decided to double the recipe. I filled the pie, put it in the fridge and licked the spoon in excited anticipation of perfect pie.

Much to my dismay, when I cut myself a nice, big slice, it quickly spread across my plate. The pie didn’t set up! I called my mom again asking why?! I was convinced she had given me the recipe incorrectly. She said after giving me the recipe, she also had a craving and decided to make one as well and hers worked great. I told her what I did and she mentioned that with doubling the recipe I probably didn’t boil the filling long enough. Banana Cream Pie Trifle

So I dumped the pie into a cup and enjoyed an amazing banana cream trifle. So my lesson for the day is trust your grandmother when it comes to her classic recipes. :)

Banana Cream Pie

Banana Cream Pie

Ingredients:

  • 2 Bananas sliced
  • 1 pre-made pie crust (I did store bought, but you can bake or your own if you like)
  • 1 batch of filling:
    • ¼ c sugar
    • 1 T corn starch
    • ¼ tsp salt
    • 1 cup milk
    • 1 egg yolk, slightly beaten
    • 1 tsp butter
    • 1/2 tsp vanilla

In a small sauce pan, add sugar, corn starch, and milk. Heat on medium until boiling and allow to boil for 1-2 minutes. Make sure to stir to avoid burning on the bottom. Remove from heat and add slightly beaten 1 egg yolk. Stir until incorporated. Put back on the heat and boil again for 1-2 minutes, stirring constantly. Remove from heat and add butter and vanilla.

Line pie crust with bananas, pour filling over making sure to cover the bananas and cool overnight. Top with whip cream.

Enjoy!

Printer Friendly Banana Cream Pie

-Megan

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A Pediatrician’s Advice About Breakfast

We caught up with Bonnie Feola, MD, a local pediatrician who shares her Top Tips on Breakfast Nutrition for Kids:

Hungry for Breakfast

Little Ones are Hungry for Breakfast

In the morning children’s tummies are empty and will need energy for the day. Breakfast provides the fuel they need to keep their mind and body sharp, focused and alert. A child’s brain “runs faster” than an adult’s brain because they are learning, moving and growing every day. Although breakfast is the most frequently skipped meal – it shouldn’t be! Breakfast is very important for growing children.

Studies suggest that breakfast eaters tend to have better concentration, more focused behavior, improved muscle coordination, increased school attendance and higher overall test scores. Yay!

And studies show children who eat breakfast are generally in better health overall.

My breakfast suggestions for your child’s start of the day:

  1. Offer fresh “real” foods and limit “processed” items. Here are some ideas:
    • Scrambled eggs with sliced banana, apple or pear on the side.
    • Whole grain toast (or tortilla) topped with slice of melted cheese, smear of nut butter or quick microwaved egg with salsa.
    • Plain oatmeal topped with dash of cinnamon, spoonful of honey or brown sugar and drizzled with milk or half&half.
    • Whole grain waffle with light spread of fruit jam, nut or apple butter. Or drizzled (not drowned) with real maple syrup or honey.
  2. Choose from the variety of foods in the five food groups now and throughout the day: vegetables, fruits, grains, low-fat dairy, and quality protein sources, including lean meats, fish, nuts, seeds and eggs.
  3. Focus on foods that are “nutrient-dense” and less on those with empty calories. Nutrient dense foods have more nutritional value and contain fiber.
  4. Present appropriate portion sizes.
  5. Give breakfast a fun twist:  Encourage a variety of new food “experiences” by getting creative with morning choices. (Try a banana and handful of nuts, or a rice cake topped with peanut butter or spreadable cheese). Chop Chop Magazine has some great ideas!
Great, healthy breakfast options

Great, healthy breakfast options. Banana Granola from Two Peas and Their Pod | Egg Pita from Cookin’ Canuck | Blueberry Delight from National Dairy Council – links below!

Some kids are just not hungry in the morning or it is hard to get sleepy heads up and out the door in a rush. When it is one of these tough mornings, make choices.

  • Take some to go: Consider offering a glass of milk, yogurt or another protein/calcium filled beverage now with a whole grain granola bar and piece of fruit while heading out the door.
  • Give them a choice: Let your child choose to have a favorite less nutritious breakfast choice – and restrict any choice for a “treat” or sweetened beverage later in the day.

I call it “tough love”.  Kids actually look to parents for guidance. They’ll complain but they are just letting their frustrations be heard. They learn quickly that good food is a good choice.

Don’t be surprised when they start asking, “so, what’s for dinner?” when they say goodbye to you in the morning. They are looking forward to eating something healthy and yummy with you later. Congratulations!

Starting the day as often as possible with healthy nutritious foods is a great way to get up and get going. I recommend that the healthiest diet for children is the one that is balanced, based on a variety of nutrient-rich foods in the right amounts – Good old-fashioned eating.

Resources & Posts you Might Like:

Dr. Bonnie is a board certified pediatrician with over 21 years of experience. She graduated from Brown University and attended Baylor College of Medicine. She has worked in pediatric clinics all over the country and is currently the Medical Director and CEO of Blazing Pediatric Consulting LLC. She is the mother of three and enjoys spending time cooking, gardening, tending her small backyard flock of hens and generally being outdoors. 

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Fueling Greatness with the USU Track Team!

USU Athletes Serve Breakfast

USU Athletes Serve Breakfast at Woodruff Elementary

This week, we have introduced Fuel Up to Play 60 to our local communities to highlight the importance of school breakfast and bring people with common goals and interests together.  On Wednesday, we teamed up with the Utah State Track & Field Team at Woodruff Elementary in Logan, Utah. Together we prepped and served school breakfast to the students (check out the recipes here).

“This is a great opportunity for our students to get involved with our local community. Fuel Up to Play 60 is a program aligned with our values as a team and we are thrilled to serve as examples for our next generation of leaders and athletes.”

- USU Head Coach, Gregg Gensel

The Track Team encouraged students to fuel up every morning with breakfast and talked about how they #FuelGreatness with adequate sleep, healthy diets including breakfast, and hard workouts.

Fuel Greatness

Fuel Greatness

Wanting some specifics, we asked the Utah State superstars, “How do you Fuel Greatness?”

  • “I go to bed early so I can have energy to play and practice all day!” – Trevor Anderson (pole vault)
  • “I drink chocolate milk to make sure my bones are healthy and strong to jump over lots of hurdles” -Joanna Boyd (Steeplechase)
  • “Breakfast is my absolute favorite meal! Because I have breakfast I know I’ll be able to run fast. My favorite breakfast is scrambled eggs, toast, banana, and a cup of milk.” – Abbie Barrett (5000m)
  • “I love breakfast because it taste good and give me energy to run like a cheetah!” -Jackie Heaps (5000m)
  • “Breakfast is my favorite meal of the day. It helps me have the energy to perform my best each day.” -Hannah Malone (5000m)
  • “Fuel your body with good food and your mind with confidence and you can do anything.” -Tori Parkinson (Steeplechase)
  • “I fuel greatness by exercising and eating right” – Head Coach, Gregg Gensel

We want to give a big thanks to the USU Track team in helping demonstrate greatness, the Woodruff Elementary School lunch ladies by fueling greatness, and the other Woodruff staff members for helping inspire greatness.

Staff at Woodruff Elementary

The Awesome Staff at Woodruff Elementary

Remember to Fuel Greatness everyday with Breakfast!

You might also be interested in:

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Loaded Breakfast Muffins


Loaded Breakfast MuffinsThis week we are celebrating school breakfast week and encouraging students to eat healthy, enjoy breakfast, and get active through the Fuel Up To Play 60 program. To go along with this, I decided to share a great grab-&-go breakfast or snack for picky eaters from my co-worker Becky Low.

Loaded Breakfast MuffinsThese muffins are loaded with fiber, nutrients, and flavor and take about 30 minutes from start to finish. We start with a basic muffin recipe with oats, cornmeal, and whole wheat flour. You could also add in wheat germ or bran for more nutrients. Then we load them with nutrient packed fruits and vegetables. Some great options would be:

  • Carrots, shredded
  • Zucchini, shredded
  • Raisins
  • Spinach (10-oz package), thawed and well drained – squeeze out excess liquid (I like to puree with milk and egg before adding to other ingredients)
  • Crushed pineapple, well drained
  • Craisins, dried cranberries
  • Dried Cherries, raspberries, strawberries (1/4-1/2 cup)
  • Blueberries, fresh or frozen
  • Banana, mashed
  • Applesauce, may need to cut milk back to 1/3 cup
  • Pumpkin, Sweet Potato, Butternut squash (cooked and pureed), may need to cut milk back to 1/3 cup

You can use any ingredient or a combination of ingredients to equal a combined 3/4-1 cup total. I decided to try carrot and raisin, which turned out to be a super yummy combination. Make up a batch this week and next week try some other varieties. You will have your picky eaters enjoying fruits and vegetables for breakfast in no time! Enjoy!Loaded Breakfast Muffins

Loaded Breakfast Muffins 

Ingredients:

  • 1/2 cup whole wheat flour
  • 1/3 cup all-purpose flour
  • 1/4 cup quick cooking rolled oats
  • 1 tablespoon cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda, scant
  • 1/4 teaspoon salt
  • 1/3 cup brown sugar
  • 1 egg
  • 1/2 cup 1% milk
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla
  • 3/4 – 1 cup add-in ingredients (see below for suggestions)

Method: 

Preheat oven to 400° and grease standard muffin tin, or line a muffin tin with cupcake liners (6-7 cups).

Stir together dry ingredients. In a seperate bowl whisk together the egg, milk, butter and vanilla. Stir in “Add-In” ingredients; add dry ingredients and stir just until mixed. Spoon into prepared muffin tins; bake 15-20 minutes or until lightly browned and toothpick inserted in center comes out clean. Add a glass of milk or a yogurt and breakfast is served!

Find this recipe and more on our website as well as a printer friendly version.

-Megan

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School Breakfast Week


NSBW 2015 Cover Photo

In conjunction with National School Breakfast Week (March 2-6), Fuel Up to Play 60, the nation’s largest in-school health and wellness program, is launching Fuel Greatness, a campaign focused on increasing access to school breakfast participation to ensure all kids start the day with the fuel they need to succeed. 

Research shows that improved nutrition, including daily breakfast, and increased physical activity can lead to improved academic performance. Eating breakfast at school can help kids be more attentive, behave better and achieve higher test scores, but according to No Kid Hungry’s annual ‘Hunger in Our Schools’ report, 76 percent of educators say that their students come to school hungry.

Through programs like “Grab-N-Go Breakfast,” reimbursable vending machines, and new recipe ideas, Utah has made significant strides in recent years with breakfast participation. Fuel Greatness is designed to create awareness and mobilize communities to become champions for alternative breakfast options in their local districts.

To learn more about Fuel Greatness, Fuel Up to Play 60, and school breakfast, visit www.fueluptoplay60.com

Recipes Ideas:

The benefits of breakfast are clear. That’s why National Dairy Council worked with experts like chefs, school nutrition directors, recipe developers and others to come up with innovative breakfast ideas kids would love at school or home. Becky Low shared these recipes and the importance of breakfast this morning on KSL.

Studio 5 School Breakfast Segment

Check out the recipes on our website or below.

Fruity Flatbread Fruity_Flatbread

Blueberry DelightBlueberry-Delight

Fiesta Breakfast SwirlsDouble-Cheese_Fiesta Swirls

Peaches n Cream Waffle DunkersPeach-n-Cream Waffle Dunkers

Mega-Cheese MuffinMega Cheese Muffins

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