One final health blogging challenge post. (Aside from the wrap-up, which I may delay a day.)
Word Cloud. Make a word cloud or tree with a list of words that come to mind when you think about your blog, health, or interests. Use a thesaurus to make the branches of your “tree” extend further. http://www.wordle.net/
Okay, fuck it. It’s not working for me. I have dutifully followed the troubleshooting instructions. Remind me to post a filler recipe sometime in the near future.
Filler Recipe: Kale Mini Pizzas
Since it’s getting to be Weather of Oven Doom where I live, I’ve been paying special attention to anything I cook that uses said appliance. Some of them are worth a few hours of four hundred degree house; some of them get packed up, along with pants and long sleeves, for fall. I like to think this recipe is in the former category, but I suppose only time will tell. Though as a variation on English muffin pizzas (did I mention I am not a gourmet cook?), it’s a do-able summer recipe for folks with toaster ovens.
Ingredients (to make a baking sheet full):
5 English muffins, sliced in half
1.5 cups pizza or (leftover) spaghetti sauce
2 cups chopped kale
8 ounce package of shredded mozzarella blend cheese
- Preheat oven to 375 degrees.
- Steam or saute kale until slightly wilted. For this recipe, I am a fan of just chucking it in the microwave, covered, with a tablespoon of water for 20-30 seconds. It doesn’t have to be all the way wilty because more of that will happen in the oven. Just, like, get it started.
- Arrange English muffin halves on a baking sheet. Spoon sauce onto each, preferably all the way to the edges. (PS — This recipe assumes your sauce already comes spiced as you like it. If you typically add things like garlic or red pepper as you’re making pizza, I would go ahead and do so here as well.)
- Next, add the kale. Yes, under the cheese.
- Cover with enough cheese to make sure the kale does not escape the muffin. (I am not actually sure how much cheese I use here. I buy an 8 ounce package and use probably more than half but less than almost all of it.) I am a particular fan of using a blend with a very flavorful Italian-style cheese, like Romano and/or asiago. Paired up with the kale, it enhances the flavor of fabulous. (Also, as someone whose GI tract is sensitive to dairy, it means I end up using less than I would if it were just mozzarella.)
- Bake at 375 for 12-15 minutes, until the cheese begins to brown on top and the pizza is warm enough all the way through. Remove and allow to cool for a few minutes before serving.
Partly because I tend to make these with leftover pasta sauce — which, when I make it, often includes fun, happy chunks of onion, green pepper, and mushroom — I don’t top with anything besides kale and cheese. However, if one were making them with a different sort of sauce, experimenting with flavor combinations could be interesting. Just, for me, at some point there is a physical limit as to how much a single English muffin can hold! 😀