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%

Advertisements

Blue Mage Muffins

Instructor Trepe“Uses a whip. When in danger, uses monster skills she has learned. Her admirers in the Garden have formed a fan club.”

—Scan description of Quistis Trepe, FFVIII

  • 3 cups flour (360 g.)
  • 1 cup oat bran
  • 1 tablespoon baking soda
  • ½ tablespoon pumpkin pie spice
  • 1 12-oz. can of frozen 100% orange juice concentrate, thawed
  • 1 12-oz. bag of frozen organic blueberries (about 2½ cups)

Preheat oven to 325 degrees. Line muffin pans with 24 unbleached baking cups.

In a large bowl, whisk together flour, oat bran, baking soda, and spice. Pour in the thawed orange juice concentrate, the blueberries, and 1 cup of water. Mix just enough to moisten all ingredients.

Divide the batter among the 24 cups and bake until lightly browned, about 30 minutes. Remove muffins from the pan and place on a rack to cool.

Makes 24 muffins. Per muffin: 100 calories, 0.4 g. fat, 0.1 g. saturated fat, 0.2 g. poly. fat, 0.1 g. mono. fat, 0.48 mg. sodium, 154.7 mg. potassium, 22.7 g. carbohydrates, 1.4 g. fiber, 2.9 g. protein, vitamin C 29%, calcium 1%, iron 6%

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%

Zell’s Hot Dog Casserole

Balamb Garden cafeteria“There’s always a big rush for the hot dogs. You better get used to waiting in line.”

—Squall Leonhart, FFVIII

The winning recipe comes from Kitty. I adapted her original recipe a little bit, because I’m usually in a hurry and don’t have time to boil the pasta first. With this amount of liquid, you can use dry pasta and it cooks in the oven. If you prefer to pre-cook your pasta, just skip the milk and bake for less time, about 20 minutes.

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion or 2 small onions, peeled and diced (about 1½ cups)
  • 1 package of hot dogs, halved and sliced into ½” pieces
  • ¼ cup Worcestershire sauce
  • 4 cups tomato soup
  • 2 cups milk
  • 12 oz. shredded sharp cheddar cheese (about 3 cups)
  • 16 oz. whole-wheat rotelle pasta, uncooked

Preheat oven to 350 degrees.

Heat butter and oil over medium-high heat in a large, deep skillet or Dutch oven.  Add onion and hot dogs and sauté for 5 to 10 minutes until browned.

Add Worcestershire sauce and stir for about a minute until most of the liquid has evaporated. Pour in soup and milk, stir well, and bring to a boil.

Reduce heat to medium-low and slowly stir in 2 cups of the shredded cheese. Continue cooking, about 1 minute, until cheese is completely melted. Stir in pasta and remove from heat.

If you’re using a Dutch oven, sprinkle with remaining 1 cup of cheese, cover, and transfer to the oven.

If you’re using a skillet that isn’t oven-safe, spray a large baking pan with non-stick spray and transfer the pasta mixture into the pan. Sprinkle with remaining 1 cup of cheese, cover tightly with foil, and place in the oven.

Bake until pasta is tender and sauce is bubbling, about 40 minutes.  Remove foil and continue to bake an additional 10 minutes, until sauce has thickened.

Remove from oven and let cool for 10 minutes before serving. Makes 8 servings.

Per serving: 634 calories, 32.8 g. fat, 15.5 g. saturated fat, 0.3 g. poly. fat, 2 g. mono. fat, 89.6 mg. cholesterol, 1205.2 mg. sodium, 204.3 mg. potassium, 57.2 g. carbohydrates, 6 g. fiber, 28.6 g. protein, vitamin A 18%, vitamin C 17%, calcium 46%, iron 18%