MJ's Moderation

Tuna Salad Pizza

Rustic and easy to make, if not a little time-consuming, because of all the chopping involved. Convenient because you can use whatever veggies you have on-hand in the kitchen & you probably have a box of Bisquick knocking around your pantry, too. You can even make this the evening before and store covered in the fridge. 

INGREDIENTS:
1-1/2 cups Bisquick mix
1/3 cup boiling water
1 bunch (approx 5) thinly sliced green onions, stems removed
1 8 oz. package lite softened cream cheese
1/2 cup lite sour cream
1 Tbsp. fresh dill, chopped (or 1 tsp. dried dillweed)
1/8 tsp. garlic powder
1/2 tsp. salt
ground black pepper to taste.
1 can (6 oz.) water-packed white albacore tuna, drained
3 cups (approx.) fresh vegetables such as chopped celery, carrot shreds, sliced radishes, broccoli florets, red &/or green pepper strips, thinly sliced red onion, tomato bits, mushrooms, black olives, etc.
1 cup shredded sharp cheddar cheese.

Heat oven to 450 degrees. Combine Bisquick, boiling water, and sliced green onions in a small bowl until combined into a soft dough.

Pat dough on a flour covered board until flattened, flipping several times to stretch into a large circle.  Transfer to an ungreased 12 or 14 inch pizza pan & finish rolling dough with hands to a large, thin round (small lumps and uneven edges are ok.)

Bake about 10 minutes, or until light brown. Cool at least 10 to 15 minutes before topping. Remove from pan to a large serving platter.

Mix together cream cheese, sour cream, dillweed, garlic powder, salt & pepper until smooth.  Stir in tuna pieces until well combined.  Spread evenly over cooled crust.  Top with chopped/sliced vegetables & then with shredded cheese.  Cover and refrigerate until ready to serve.  Garnish with fresh dill if available.

Cut into mini-squares for appetizers, or serve wedges for a healthy lunch or dinner. Biff calls this one "Catfood Surprise."  The surprise?  All the veggies. :-)

Smoked Salmon Spread

Each Christmas, my brother, Steve, sends us a box of edible goodies from the west coast, including a plank smoked salmon.  The boys love it, but I couldn't care less.  Still -- we have to do something with it.  Below is a recipe that is versatile as a dip, a spread, or a filling for little pate a choux. Great as an appetizer for the upcoming holidays:

SMOKED SALMON SPREAD:

8 oz. softened cream cheese
1 cup flaked smoked salmon
1 Tbsp. horseradish - more or less to taste
1/2 cup sour cream - or plain yogurt
1 Tbsp. chopped fresh dill weed (or 1 tsp. if using dried dill)
1 tsp. lemon juice
2 Tbsp. finely minced celery
1/4 tsp. celery salt
1/8 tsp. ground black pepper

Blend all ingredients (except celery) together in food processor to desired consistency.  Fold in minced celery and place in serving bowl.  Garnsh with sprig of fresh dill and lemon slice. Serve with Norwegian flatbread crackers or toasted baguette slices.

Here he is staring up at you with his one good eye, looking very much like something etched on a cave wall in a National Geographic special.

Stuffed Baby Bella Mushrooms

FUN with FUNGI  After a long weekend of damp, wet weather -- Lake Country has been inundated with quite a variety of fungus.  Here are a few of the more interesting versions I found on my recent bike ride:

 
Magic Mushrooms...Twisted Toadstool...Mr. Puffball ?

Never eat any mushroom found in the wild unless you have it certified by an expert. I'm not a big fan of mushrooms...I consider them "filler" food -- no real flavor, no nutritional value, and they smell kindy funky & not in a good way.  However, the flavor and texture of the large portabello mushrooms are almost beefy.  Their mini cousins (available at your local market) are the perfect vehicle for the savory stuffing in this recipe:

STUFFED BABY-BELLA MUSHROOMS
10-12 Baby Portabello mushrooms
2 tablespoon butter
2 tablespoons minced onion
2 T minced celery
2 T. minced red pepper
1 clove minced garlic
1 tsp. Worcestershire sauce
1/2 cup bread crumbs
1/3 cup shredded parmesan cheese
1/2 tsp. salt & 1/4 tsp. pepper (or to taste)

PREPARATION:
Preheat oven to 350°. Wash mushrooms quickly under running water; drain on paper towels. Cut out stems & finely chop. [Sometimes there aren't always stems included with the bellas.  If this is the case, you can use 3 or 4 chopped whole mushrooms .]  Melt butter in a skillet over medium-low heat; add chopped mushroom stems, onion, garlic, red pepper & celery. Sauté until tender.

Stir in Worcestershire sauce, bread crumbs, cheese, salt and pepper. Fill mushroom caps with sautéed mixture, mounding over the top. If desired, sprinkle tops evenly with additional parmesan. At this point, you may cover and refrigerate these mushrooms for up to 8 hours. Before serving, coat a shallow baking dish with a light olive oil spray and arrange stuffed mushrooms in dish. Bake uncovered for about 15-20 minutes. Serve hot.

Bruschetta

TOPPING:
2 large roma tomatoes – finely chopped, seeds removed (or 3 medium size).
2 Tbsp. finely chopped red onion
6 leaves of fresh basil.  (julienned) 
2 Tbsp. shredded Parmesan cheese
1/3 cup shredded Mozzarella cheese
2 Tbsp. of extra virgin olive oil
1 Tbsp. of balsamic vinegar.
Garlic powder
Salt & Black pepper to taste.

In a small bowl - combine olive oil, vinegar, basil & parmesan cheese. 
Add chopped tomato and onion & salt to taste.  Let sit for 10 minutes for flavors to meld.

Cut one small loaf of French bread or baguette on the diagonal into thin slices.
Brush slices with butter and - if desired - sprinkle lightly with garlic powder.
Spoon topping onto each slice and top with a little shredded Mozzerella.  Sprinkle with freshly ground black pepper.

Place on cookie sheet & bake in 350 degree (pre-heated) oven for 4 to 5 minutes – or until lightly toasted. Cool on wire rack.

Garnish with a sprig or sprinkling of chopped fresh basil. Serve hot or cooled.

SERVING SIZE:  4 slices each.

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ABOUT THE PHOTO:  Sunflowers in the evening: Our garden has several types this year - yellow, gold, and this wonderful multi-color example.  The goldfinches go wild for the seeds.

The best part is watching Phoebe the cat lie on the garden floor under the protection of the large leaves and leap up to try to nab a finch.  No such luck, yet (thankfully).