family dinners Archives | Stephanie Dreyer

family dinners Archives | Stephanie Dreyer

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(This post is sponsored. I received compensation to write this post but all opinions and ideas are mine alone.)

 

Do you love pizza night? This Spinach & Artichoke Skillet Pizza is going to help you take it to the NEXT level! It all starts with a skillet. If you’ve never made a skillet pizza, you’re in for a treat. It’s not only easy but the clean up is way easier than using a traditional pizza stone or pan. I found I didn’t even need my rolling pin. I could just stretch the dough to the shape I needed.

The perfect skillet pizza starts with the perfect skillet. My go to is the 10″ Skillet from Karibe. Karibe’s skillet has been my favorite pan for several recipes including this vegan frittata and also this lasagna. This skillet is the perfect size for a family pizza and is ideal for creating a “deep dish” style of pizza. It cooks the crust beautifully even – across the bottom and also around the edges. I also love how easily it comes up from the pan to slice and serve (unlike a traditional pizza pan in my experience).

Karibe’s skillet is the real secret ingredient to this recipe, but I’ve also got another tip that makes for perfect fluffy dough: Allow it to rise in a bowl (covered with a cloth) for at least an hour. Instead of rolling out your dough, stretch and toss it from hand to hand, rotating the dough in a circular motion, until you reach your desired width.

While the skillet heats in the oven, prepare the spinach and artichoke filling, which stands on its own as a crowd pleasing dip. (You’re welcome!) Take care when laying your pizza dough into your skillet as it will be really hot. I used a rubber spatula to help me push up the edges once it was inside the skillet.

Once you’ve made a skillet pizza, you may never go back!

skillet pizza


Spinach & Artichoke Skillet Pizza

Prep time: 15 minutes | Cook time: 25 minutes 

Serves 4 to 6

 

Ingredients:

1 lb homemade or store-bought pizza dough

1 Tbsp olive oil 

4 cloves garlic, thinly sliced

4 cups baby spinach (about 6-oz)

1 14-oz can artichoke hearts in water, drained and chopped

1 14-oz can cannellini beans, drained and rinsed

juice of ½ lemon

¼ cup nutritional yeast

1 ½ tsp garlic powder

1 ½ tsp onion powder

1 tsp sea salt

¼ tsp freshly ground black pepper

1 cup grated vegan Parmesan cheese

 

Directions:

  1. In a cold oven, place a 10-inch cast iron skillet and preheat the oven to 500°F. Leave in the oven 5-10 minutes after the oven has preheated.
  2. Meanwhile, in another large pan, add the oil. Add the garlic and cook for 2 minutes until fragrant. Stir in the spinach and artichoke hearts. Saute until just wilted. 
  3. In a food processor, add the spinach mixture, beans, lemon juice, nutritional yeast, garlic and onion powders, salt and pepper. Process until smooth.
  4. On a lightly floured surface, roll out and / or stretch the pizza dough into a 10-inch circle.
  5. Carefully remove the skillet from the oven and brush with olive oil. Lay the pizza dough into the hot skillet carefully, pushing it up the sides slightly. Place the skillet in the oven and bake for 2 to 3 minutes, or until the dough sets slightly. 
  6. Remove from the oven and top with the spinach and artichoke dip, spreading to cover evenly (except raised sides). Return to the oven and bake for 10 minutes. 
  7. Remove the skillet from the oven and sprinkle with the grated Parmesan cheese. Return to the oven and bake for 5 more minutes.

skillet pizza

 

 

 


March 17, 2021
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(This post is sponsored. I received compensation to write this post but all opinions and ideas are mine alone.)

 

What’s for dinner? How about this Vegan Italian Mac and Cheese that you can prep on the weekend and place in the oven just 10 minutes before serving? If your family loves a hearty pasta dish but is looking for something new to add to the mix, this recipe is for you.
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There are a few steps to this Italian Mac and Cheese, but I promise it’s worth it! It starts by roasting a head of garlic, cherry tomatoes and mushrooms in a balsamic vinaigrette. While that’s doing its thing in the oven, boil and cook your pasta. While the pasta cooks, crumble some vegan Italian sausage into a skillet.

Italian Mac and Cheese 2

The creamy garlic “cheese” sauce is a quick blend of the roasted garlic, cashews and just a few other ingredients. Once the vegetables, pasta and sausage are done, transfer it all into a baking pan and pour the sauce over it. Give it a nice stir and pop it in the oven for just 10 minutes to heat through. With only 10 minutes in the oven, you can see why this is an easy weeknight meal pleaser if you assemble it all on the weekend. Bon appetit!


Vegan Italian Mac & Cheese

Prep time: 10 minutes | Cook time: 55 minutes 

Serves 4

 

Ingredients:

6 ounces cremini mushrooms

1 pint cherry tomatoes

1 head (12 cloves) + 6 cloves garlic, divided

2 Tbsp olive oil

¼ cup balsamic vinegar

2 Tbsp soy sauce

1 tsp dried thyme

¼ tsp freshly ground pepper

½ pound cavatappi 

14 ounces vegan Italian sausage

1 cup vegetable broth 

½ cup raw, unsalted cashews (Soak overnight if not using a high-speed blender.)

1 Tbsp nutritional yeast

sea salt, to taste

freshly ground black pepper, to taste

½ cup fresh basil leaves, torn

 

Directions:

  1. Set the Digital Toshiba Convection oven to “Roast” at 400ºF. 
  2. Clean and cut the mushrooms in quarters.
  3. In a medium bowl, whisk the olive oil, the balsamic vinegar, soy sauce, thyme and pepper. Stir in the mushrooms and tomatoes, mixing well so that everything is coated. Transfer to a baking dish with the marinade. 
  4. Place the peeled cloves of 1 garlic head in a piece of foil and wrap it into a ball. Place it in a baking dish along with the vegetables. Roast for 45 minutes, stirring the vegetables every 15 minutes.
  5. Meanwhile, bring a pot of water to boil and cook the pasta according to the package directions.
  6. While the pasta and vegetables cook, in a medium skillet cook the sausage, breaking it up with a spoon. (You may need to chop the sausage depending on the firmness of the product.)
  7. When the garlic is done roasting, prepare the sauce: In a high-speed blender, combine the roasted garlic, vegetable broth, cashews, nutritional yeast, salt and pepper. Blend until smooth.
  8. When the pasta is done cooking, add the pasta and sausage to the pan with the mushrooms and tomatoes. Stir well to combine and pour the sauce on top. Mix well. 
  9. Set the Digital Toshiba Convection oven to “Bake” and cook for 10 minutes.
  10. Remove from the oven and top with the fresh basil.

Italian Mac and Cheese 3

 

 

 


March 17, 2021
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(This post is sponsored. I received compensation to write this post but all opinions and ideas are mine alone.)

 

I can’t get enough of one-pan meals with my 10″ Skillet from Karibe. Just one pan to cook AND clean! This week, I experimented with a Pesto & Potato Vegan Frittata. With Spring upon us, I’m all about the pesto and it’s the perfect drizzle on this vegan frittata. I also coated the potatoes and roasted them with a bit of the pesto to seal in even more lemony herb flavor.

From the oven to table, this vegan frittata makes a beautiful centerpiece for a Sunday brunch, and could even be shared as part of a Spring celebration. Of course, you can also serve it easily during the week for a refreshing twist on breakfast for dinner. Batch cook the pesto on the weekend to speed up your weeknight dinner prep. Enjoy!


Pesto & Potato Vegan Frittata

Prep time: 30 minutes | Cook time: 30 minutes 

Serves 4 to 6

 

Ingredients:

4 cups tightly packed fresh arugula

¼ cup walnuts 

6 large cloves garlic, divided

juice of 1 1/2 lemons divided

½ cup nutritional yeast, divided

½ tsp sea salt, divided (plus more to taste)

¼ cup + 1 Tbsp olive oil, divided

1 cup baby Dutch yellow potatoes (about 4-6), sliced in half

1 head lacinato kale, ribs removed and thinly sliced

1 14-oz package firm tofu

½ cup vegetable broth

¼ tsp turmeric

½ tsp garlic powder

zest of 1 lemon

 

Directions:

  1. Preheat the oven to 400°F.
  2. Add the arugula, walnuts, 4 garlic cloves, juice of 1 lemon, ¼ cup nutritional yeast and ¼ teaspoon of salt to a food processor. Mix on high until a loose paste forms.
  3. Stream ¼ cup of olive oil into the processor a little at a time while the machine is running. Taste and adjust the flavor as needed, adding more salt, nutritional yeast or lemon juice.
  4. On a baking sheet lined with parchment paper or a silpat mat, toss the potatoes with 2 Tbsp of the pesto. Spread the potatoes out in a single layer and bake for 10 minutes.
  5. Meanwhile, in a cast iron skillet, add 1 tablespoon of olive oil and the remaining 2 cloves of garlic. Saute for 3 minutes and add the kale and a pinch of salt. Cook for 2 minutes until slightly wilted. Remove from the heat and set aside.
  6. In a food processor, combine the tofu, vegetable broth, the remaining ¼ cup of nutritional yeast, turmeric, garlic powder, juice of half a lemon, zest and ¼ teaspoon of salt. Puree until smooth. 
  7. Reduce the oven to 350°F. Layer the potatoes in a single layer on top of the kale. Pour the frittata batter over the vegetables. Drizzle 2 tablespoons of the pesto on top and bake for 30 to 40 minutes until cooked through and golden at the edges.
  8. Remove the skillet from the oven and cut into wedges. Serve with the remaining pesto. 

Vegan Frittata 3

 

 

 


January 19, 2021
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(This post is sponsored. I received compensation to write this post but all opinions and ideas are mine alone.)

 

I don’t believe you need a lot of fancy gadgets to be a good cook, but I do believe you need two key tools: a good knife and a good pan. When it comes to the former, I rely on five pieces of cookware for my daily cooking and weekly meal prep: a Dutch oven, large skillet, small skillet, saucepan and last, but certainly not least a cast iron skillet.

If you haven’t invested in a cast iron skillet yet, let me introduce you to Karibe and their 10″ Skillet. This is your new BFF. From stovetop to oven and straight to the table to serve, this skillet does it all – and it does so effortlessly and beautifully. There is nothing that I love more than a one-pan meal so this Lentil Bolognese Skillet Lasagna is my new go-to for effortless weeknight cooking. All three of my kids and my husband LOVED this meal so you know it’s a winner!

Skillet Lasagna

Plant-powered with layers of flavor, this Skillet Lasagna starts with a hearty bolognese sauce that gets its protein from lentils. The broth comes together in just about 10 minutes before nestling in the lasagna noodles. I used no boil, gluten-free noodles from Jovial Foods and no one could tell they were gluten-free. (Another win for me!)

I folded in three vegan cheeses, because…it’s lasagna! I’m a bit biased about brands when it comes to vegan cheese so take note of my choices (and no, they’re not paying me, they’re just the best in my opinion!). This Lentil Bolognese Skillet Lasagna is easy enough to whip up during the weeknight but sophisticated enough to serve for a special family dinner. I hope you enjoy it as much as my family did.


Lentil Bolognese Skillet Lasagna

Prep time: 10 minutes | Cook time: 30 minutes 

Serves 4 to 6

 

Ingredients:

1 Tbsp olive oil or vegetable broth

3 cloves garlic, minced

½ onion, minced

1 14-ounce can lentils, drained and rinsed

2 Tbsp Italian herb seasoning

2 cups marinara

1 ½ cups vegetable stock

1 14-ounce can diced tomatoes, drained

½ cup red wine

2 Tbsp balsamic vinegar

8 oz regular or gluten-free lasagna noodles, broken into large pieces

½ cup fresh basil, thinly sliced

⅓ cup vegan ricotta (such as Kite Hill)

4 oz vegan mozzarella grated or sliced (such as Miyoko’s Creamery)

2 Tbsp grated vegan Parmesan (such as Violife Foods)

 

Directions:

  1. Heat the oil or vegetable broth in a large cast iron skillet over medium heat. Add the garlic and onion and cook until translucent.
  2. Stir in the lentils, Italian herb seasoning, marinara, vegetable stock, tomatoes and red wine. Bring to a boil, reduce the heat and simmer for 10 minutes. 
  3. Stir in the balsamic vinegar and nestle the lasagna noodles into the bolognese sauce. Cook for another 10 minutes. 
  4. Fold in the basil and vegan ricotta. Top with the vegan mozzarella and Parmesan.
  5. Broil for 3 minutes until golden brown.

Skillet Lasagna

 

 

 


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