Selphie’s Pizza Party

Sephie and Squall“Approach your target inconspicuously at a dance party… There may be missions requiring this sort of subterfuge. It’s expected of SeeD to learn various skills.”

—Squall Leonhart, FFVIII

  • 2 16-ounce balls of pizza dough
  • 8 ounces pizza sauce
  • 8 ounces burrata cheese
  • 5 ounces sliced pepperoni
  • Fresh oregano
  • Fresh Parmesan-Reggiano cheese
  • Crushed red pepper flakes

Preheat oven to 475 degrees. Turn the dough out onto a floured surface and let rise for 30 minutes.

Use your hands or a rolling pin to flatten and stretch the first ball of dough. Transfer to a baking sheet or floured pizza peel and spread with half the pizza sauce. Tear open a ball of burrata and drizzle the cream all over the sauce. Pull the cheese into shreds and arrange evenly on the pizza. Top with half the pepperoni and sprinkle with oregano.

Transfer the pizza to a baking sheet or pizza stone and bake for about 10 minutes, until cheese is bubbling and crust is golden. Remove from oven and let cool for 5 minutes before serving.

Repeat with the second pizza and serve with grated Parmesan cheese and red pepper flakes.

Makes 4 servings. Per serving: 873 calories, 31 g. fat, 109 g. carbohydrates, 8 g. fiber, 38 g. protein, iron 27%

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Edea’s Orphanage Soup

Edea's Orphanage“This place is beautiful.”

“Yeah, the flower field… I forgot all about this place.”

—Quistis and Squall, FFVIII

  • 1 large yellow onion, quartered lengthwise and sliced crosswise (about 2 cups)
  • 8 oz. carrots, scrubbed and sliced diagonally into 1” pieces (about 1½ cups)
  • 1 fennel bulb, ends removed, halved, and sliced thickly
  • 1 turnip, scrubbed and cut into 1″ pieces (about 2 cups)
  • 2 lbs. small multicolored potatoes, scrubbed and cut into 1″ pieces
  • 1 head of garlic (about 8-12 cloves), peeled
  • 2 tablespoons olive oil
  • 1 tablespoon dried Italian seasoning, crushed
  • 1 tablespoon sea salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon crushed red pepper
  • 2 tablespoons butter
  • 16 oz. chicken sausages, uncooked, casing removed and cut into 1″ pieces
  • 8 cups chicken broth
  • 1 14-oz. can diced tomatoes, undrained
  • Fresh thyme sprigs
  • 10 oz. shredded kale and cabbage
  • Freshly-grated Parmesan cheese (optional)

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.

In a large bowl, combine the onion, carrots, fennel, turnip, potatoes, and garlic. Toss with olive oil, Italian seasoning, sea salt, smoked paprika, and red pepper. Spread in a single layer on the baking sheet and roast, stirring once or twice, until lightly browned, about 30 minutes. Remove from oven and set aside.

Heat butter in a large soup pot over medium-high heat. Add  sausage and brown on all sides, about 10 minutes. Scrape the roasted vegetables and oil into the pot. Add the tomatoes and their juices and stir well. Slowly pour in the chicken broth and bring to a boil.

Stir well, add a few sprigs of fresh thyme, and reduce heat to medium-low. Cover and simmer, stirring occasionally, about 30 minutes.  Stir in shredded kale and cabbage and serve with Parmesan cheese for sprinkling on top, if desired.

Makes about 10 heaping 1-cup servings.  Per serving (does not include cheese): 457 calories, 12.2 g. fat, 3.9 g. saturated fat, 0.5 g. poly. fat, 2.6 g. mono. fat, 36.1 mg. cholesterol, 1573.9 mg. sodium (this will be less if you use homemade chicken stock instead of storebought), 773 mg. potassium, 29.9 g. carbohydrates, 4.8 g. fiber, 13.2 g. protein, vitamin A 45%, vitamin C 67%, calcium 10%, iron 14%

Selphie’s Party Bread

Balamb Garden Network“Heeey! Lookin’ good! Alright! Let’s hit that PAAH-TAY!”

—Selphie Tilmitt, FFVIII

  • 1 16-oz. ball of pizza dough
  • 4 oz. shredded mozzarella cheese (about 1 cup)
  • 2 oz. shredded sharp cheddar cheese (about ½ cup)
  • ¼ cup minced chives
  • 4 garlic cloves
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 2 tablespoons Louisiana-style hot sauce

Preheat oven to 450 degrees. Turn the dough out onto a floured surface and let rise for 20 minutes.

Meanwhile, combine the cheese and chives in a large bowl. Peel the garlic cloves and grate them into the bowl. Stir in the mayonnaise, sour cream, and hot sauce.

Spray a baking sheet with nonstick spray. Stretch or roll the dough into a rectangle, approximately 6″ x 14″. Cut into 1″ strips. Twist each strip, pull the ends, and place on the baking sheet. Bake for about 10 minutes.

Remove from oven and push the breadsticks together so it’s easier to top them with the cheese mixture. Return to oven and bake for an additional 5 minutes, until cheese is bubbling and crust is golden.

Remove from oven and let cool for 5 minutes before serving.

Dining Car Casserole

Shadow and Interceptor on the Phantom Train“I love trains.”

—Selphie Tilmitt, FFVIII

  • 1 can condensed cream of mushroom soup, 98% fat free
  • ½ cup mayonnaise (4 oz.)
  • ½ cup sour cream (4¼ oz.)
  • ½ cup sharp cheddar cheese, grated (2 oz.)
  • ½ cup dry white wine
  • 1 tablespoon fresh lemon juice
  • ½ tablespoon curry powder
  • ½ teaspoon sea salt
  • Freshly-ground black pepper
  • 12 oz. fresh broccoli florets
  • 12 oz. skinless boneless chicken breast, cooked and shredded
  • ¼ cup shredded Gruyere cheese (1 oz.)
  • ¼ cup shredded Parmesan cheese (1 oz.)

Preheat oven to 375 degrees. In a large bowl, whisk together the soup, mayonnaise, sour cream, cheddar cheese, wine, lemon juice, curry powder, salt, and pepper to taste. Stir in the broccoli and chicken.

Spray an 8″x11″ 2-quart casserole dish with cooking spray. Transfer the broccoli and chicken mixture to the casserole dish. Pat down evenly and smooth with a spatula. Bake for about 30 to 45 minutes, until golden and bubbly.

Remove from oven, sprinkle with Gruyere and Parmesan cheese, and let stand for 10 minutes before serving.

Makes 4 servings. Per serving: 575 calories, 40.9 g. fat, 13 g. saturated fat, 12.9 g. poly. fat, 7.8 g. mono. fat, 123.6 mg. cholesterol, 2162.9 mg. sodium, 505.1 mg. potassium, 12.2 g. carbohydrates, 37.9 g. protein, vitamin A 27%, vitamin C 110%, calcium 34%, iron 1.6%