Muffin Tin Chef

by Matt Kadey

  PIZZA DOUGH

  On the following pages you’ll find a trio of ways to jazz up pizza night or a potluck. Consider getting the kids involved in the assembly of the pizza cups. If you want to serve up more than one flavor, you could even use half of the dough for one recipe and the other half for another. Certainly you can use store-bought pizza dough to save time, but I often find the results are better when you make your own. And this no-fuss crust recipe doesn’t require a culinary arts degree to master. Serves 6, makes enough for 12 muffin-size pizzas

  3/4 cup plus 2 tablespoons lukewarm water (105 to 115°F)

  1 packet (2 1/4 teaspoons) active dry yeast

  1 teaspoon coconut palm sugar or other granulated sugar

  1/2 teaspoon salt

  1 cup whole wheat flour (preferably not pastry)

  1 cup all-purpose flour or bread flour

  2 tablespoons yellow cornmeal

  In a large bowl, stir together the water, yeast, sugar, and salt. Let stand until the yeast has dissolved, about 5 minutes. Add the whole wheat flour, all-purpose or bread flour, and cornmeal to the bowl and mix until the dough begins to come together. If it’s too crumbly, add more water 1 tablespoon at a time until it holds together. (The dough should look somewhat dry). Place the dough on a floured work surface and knead until smooth and elastic, about 5 minutes. If an indentation remains in the dough when pressed with your finger, it’s ready for rising. Place the dough in a bowl with a little oil, turn to coat, and cover with a clean kitchen towel. Set aside in a warm, draft-free place until roughly doubled in size, about 1 hour.

  SPINACH PESTO—BACON PIZZA

  Serves 6 F

  2 cups packed spinach

  1/3 cup grated Parmesan cheese (about 2 ounces)

  1/4 cup coarsely chopped walnuts or pine nuts

  2 cloves garlic, chopped

  juice of 1/2 lemon

  1/4 cup extra-virgin olive oil

  1 recipe Pizza Dough (page 71)

  1/2 pound cooked Canadian bacon, diced (about 1 cup)

  1 cup sliced cherry tomatoes

  3/4 cup shredded white cheddar cheese (about 2 ounces)

  salt

  In a food processor, pulse together the spinach, Parmesan cheese, walnuts or pine nuts, garlic, lemon juice, and salt to taste until the spinach is finely chopped. With the motor running, add the olive oil in a thin stream through the feed tube and blend until well combined.

  Divide the pizza dough into 12 equal balls. Flatten one ball into a 6-inch round and stuff into a medium muffin cup. Repeat with the remaining rounds. Spread pesto in the bottom of the dough cups and top with the bacon, tomatoes, and white cheddar cheese. Bake until the crust is golden and crisp, about 15 minutes. Let cool for several minutes before unmolding. Garnish with additional pesto.

  CHICKEN ITALIANO PIZZA

  Serves 6 F

  1/2 pound cooked boneless chicken breast or thigh meat, diced (about 1 cup)

  1 cup marinara sauce, store-bought or homemade (see page 59)

  2 garlic cloves, minced

  1/3 cup sliced black olives

  1/3 cup torn fresh basil, plus more for garnish

  1/4 teaspoon red pepper flakes (optional)

  1 cup shredded mozzarella (about 4 ounces), divided

  1 recipe Pizza Dough (page 71)

  salt and pepper

  Preheat the oven to 400°F. In a large bowl, stir together the chicken, marinara sauce, garlic, olives, basil, red pepper flakes, if using, 1/2 cup of the mozzarella, and salt and pepper to taste. Divide the pizza dough into 12 equal balls. Flatten one ball into a 6-inch round and stuff into a medium muffin cup. Repeat with the remaining rounds. Divide the chicken mixture among the dough cups and top with the remaining mozzarella. Bake until the crust is golden and crisp, about 15 minutes. Let cool for several minutes before unmolding, and garnish with additional basil.

  BUTTERNUT SQUASH AND CARAMELIZED ONION PIZZA

  Serves 6 V, F

  1 tablespoon unsalted butter

  1 large sweet onion, thinly sliced

  1 tablespoon coconut palm sugar or brown sugar

  1 teaspoon balsamic vinegar

  1/2 pound butternut squash, cubed (you can also use frozen winter squash)

  1 tablespoon chopped fresh sage or

  1 teaspoon dried sage

  1/4 teaspoon salt

  1/4 teaspoon pepper

  1 recipe Pizza Dough (page 71)

  1 cup chopped arugula

  2/3 cup diced roasted red pepper

  3/4 cup crumbled semisoft goat cheese (about 3 ounces)

  Melt the butter in a large saucepan or skillet over medium heat. Add the onion and cook until translucent, 4 to 5 minutes. Stir in the sugar and balsamic vinegar. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the onion is very soft and caramelized, about 30 minutes.

  Roast, steam, or boil the squash until tender. Transfer to a medium bowl, mash with a fork or potato masher, and mix in the sage, salt, and pepper.

  Preheat the oven to 400°F. Divide the pizza dough into 12 equal balls. Flatten one ball into a 6-inch round and stuff into a medium muffin cup. Repeat with the remaining rounds. Spread butternut puree in the bottoms of the dough cups and top with arugula, roasted red pepper, and goat cheese. Bake until the crust is golden and crisp, about 15 minutes. Let cool for several minutes before unmolding. Serve with the caramelized onion.

  BUTTERNUT SQUASH AND CARAMELIZED ONION PIZZA, page 74

  CURRY TUNA NOODLE CASSEROLE, page 76

  CURRY TUNA NOODLE CASSEROLE

  Using whole-grain penne instead of nutritionally lackluster egg noodles and real mushrooms over canned cream-of-mushroom soup gives these individual tuna casseroles a healthy lift. Serves 6 V, G

  4 ounces brown rice penne (about 1 1/2 cups)

  1 tablespoon unsalted butter

  2 cups diced cremini mushrooms

  1 cup diced red bell pepper

  1 shallot or small onion, finely diced

  1/2 cup frozen peas

  2 teaspoons curry powder

  1 tablespoon fresh thyme or 1 teaspoon dried thyme

  2 large eggs

  2 (5-ounce) cans white albacore tuna, flaked

  1 1/2 cups shredded white cheddar cheese (about 6 ounces), divided

  1/2 cup low-fat milk

  juice of 1/2 lemon

  grated Parmesan cheese, for garnish (optional)

  salt and pepper

  Cook the pasta according to package directions until al dente. Drain and set aside.

  Preheat oven to 375°F. Melt the butter in a skillet over medium heat. Add the mushrooms, bell pepper, and shallot or onion; cook for 5 minutes. Add the peas, curry powder, thyme, and salt and pepper to taste; heat until the peas are tender, about 1 minute.

  In a large bowl, lightly beat the eggs. Stir in the cooked pasta, cooked vegetable mixture, tuna, 1 cup of the white cheddar cheese, and the milk and lemon juice. Divide the mixture among 6 jumbo muffin cups, making sure the contents are tightly packed. Top with the remaining 1/2 cup white cheddar cheese and bake until set and golden on top, about 25 minutes. Let cool for several minutes before unmolding. Garnish with Parmesan cheese, if desired.

  STEAK BURRITO BOWLS

  Home-style burritos in a toasty bowl. Mexican food lovers rejoice! If you find your tortillas are too big to fit properly in the muffin molds, use kitchen shears to cut away about an inch around the edges. Serves 6

  1 tablespoon grapeseed or canola oil

  8 ounces steak, sliced into 1/2-inch cubes

  1 cup cooked brown rice

  1 cup canned (drained and rinsed) or cooked dried black beans

  1 small red bell pepper, finely chopped

  2 green onions, white and green parts, thinly sliced

  1 ripe avocado, diced

  juice of 1/2 lime

  3/4 cup prepared tomato salsa, mild or hot

  12 (6-inch) whole wheat tortillas

  2 cups shredded sharp chedd
ar cheese (about 8 ounces)

  salt and pepper

  Preheat the oven to 375°F. Heat a wok or skillet over medium-high heat. Add the oil, swirl to coat the pan, and add the steak. Cook, stirring occasionally, until browned, 2 to 3 minutes. In a large bowl, combine the steak, rice, beans, bell pepper, green onions, avocado, lime juice, and salt and pepper to taste. Stir in the salsa. Stuff the tortillas into 12 jumbo muffin cups. Distribute half of the cheddar cheese in the bottom of the tortilla cups, and top with the steak mixture and the remaining cheese. Bake until the tortillas have turned crispy, about 10 minutes. Let cool for several minutes before unmolding.

  TACO CUPS

  Here’s a fun twist for taco night. Forget the table manners; just pick these up and devour. Serves 6 V, G

  6 (5-inch) corn tortillas

  1 tablespoon grapeseed or canola oil, plus more for brushing the tortillas

  1/2 teaspoon chili powder

  1/2 teaspoon ground cumin

  1/2 teaspoon onion powder

  1/2 teaspoon garlic powder

  1/2 teaspoon salt

  1/4 teaspoon pepper

  1/4 teaspoon paprika

  1 teaspoon dried oregano

  1/2 pound lean ground red meat, such as beef or bison

  1/2 pound cremini mushrooms, finely chopped

  1 medium red bell pepper, diced

  1/2 medium yellow onion, diced

  2/3 cup shredded Monterey Jack cheese

  2/3 cup shredded sharp cheddar cheese

  1/2 cup sliced cherry tomatoes

  1/3 cup chopped fresh cilantro

  Heat the tortillas one at a time in a dry skillet over medium-high heat until soft and pliable, 15 to 20 seconds per side. Or, stack the tortillas and microwave on high power uncovered until warm and flexible, about 25 seconds. Brush both sides of the warm tortillas with oil. With the bottom of a glass, gently press the tortillas into 6 jumbo muffin cups. Don’t worry if some of the tortilla folds inward.

  Preheat the oven to 375°F. In a small bowl, stir together the chili powder, cumin, onion powder, garlic powder, salt, pepper, paprika, and oregano. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the spice mixture and the ground meat, mushrooms, bell pepper, and onion. Cook until the meat is no longer red and the mushrooms have softened, stirring occasionally, about 7 minutes. In a small bowl, combine the Monterey Jack cheese and the cheddar cheese. Add a 1-tablespoon layer of cheese to the bottom of each tortilla cup and evenly top with the meat mixture. Sprinkle the remaining cheese on top and bake until the tortillas begin to brown on the edges and the cheese is nicely melted, about 15 minutes. Serve topped with cherry tomatoes and cilantro.

  TACO CUPS, page 78

  FISH TACOS, page 80

  FISH TACOS

  Cast your line for this weeknight-friendly, fast, and fun twist on tacos. The smoky yogurt sauce and tropical mango flavor take them from OK to oh, yeah! Serves 6 G

  6 (5-inch) corn tortillas

  grapeseed or canola oil, as needed

  1 1/2 cups shredded cabbage or lettuce

  3/4 pound tilapia or catfish

  1 teaspoon ground cumin

  1/2 teaspoon salt

  1/4 teaspoon pepper

  1/2 teaspoon paprika grated zest of 1 lime

  1 cup cubed mango (about 1 medium)

  1 ripe avocado, cubed

  1/3 cup chopped fresh cilantro

  2 green onions, green and white parts, thinly sliced

  juice of 1 lime, divided

  1/2 cup plain yogurt, preferably Greek- style

  1 to 2 teaspoons finely chopped canned chipotle chile pepper in adobo sauce

  Heat the tortillas one at a time in a dry skillet over medium-high heat until soft and pliable, 15 to 20 seconds per side. Or, stack the tortillas and microwave on high power uncovered until warm and flexible, about 25 seconds. Brush both sides of the warm tortillas with oil. With the bottom of a glass, gently press the tortillas into 6 jumbo muffin cups. Don’t worry if some of the tortilla folds inward.

  Preheat the oven to 375°F. Divide the cabbage or lettuce among the tortilla cups. Wash the fish with cold water and pat dry with a paper towel. Slice the fish into 1-inch cubes and place in a medium bowl. In a small bowl, stir together the cumin, salt, pepper, paprika, and lime zest. Sprinkle the spice mixture over the fish and toss to coat. Divide the fish among the tortilla cups and bake until the fish is cooked through, about 15 minutes.

  In a small bowl, toss together the mango, avocado, cilantro, green onions, juice of 1/2 lime, and salt to taste. In a second small bowl, stir together the yogurt, chipotle chile, and the remaining lime juice. Serve the fish tacos topped with the mango salsa and a dollop of yogurt sauce.

  SALMON CAKES WITH GRILLED PEACH SALSA

  Versatile canned salmon is a natural fit for muffin tin entree creations. If possible, splurge and use canned salmon from a smaller-scale company such as Wild Planet (www.wildplanetfoods.com) that employs sustainable fishing practices and, frankly, offers a much more flavorful product. Serves 4

  Salsa:

  4 medium peaches, sliced in half and pitted

  2 medium red bell peppers

  grapeseed or canola oil, as needed

  1/2 red onion, finely diced

  1 jalapeño pepper, seeded and minced

  1/3 cup chopped fresh cilantro

  1/3 cup chopped fresh mint

  juice of 1/2 lime

  1 teaspoon grated orange zest

  Salmon Cakes:

  2 (6-ounce) cans pink or sockeye salmon, drained

  1 medium carrot, peeled and shredded

  1 shallot, finely chopped

  1/2 cup bread crumbs

  1/2 cup low-fat milk

  2 large eggs, lightly beaten

  juice of 1 lemon

  2 tablespoons chopped fresh tarragon

  1 teaspoon fennel seeds, preferably ground in a mortar and pestle

  3/4 teaspoon paprika, preferably smoked

  1/4 teaspoon salt

  1/4 teaspoon pepper

  For the Salsa: Preheat a grill to medium. Brush the peaches and bell peppers with oil. Grill the peaches until slightly charred, about 4 minutes per side. Grill the red peppers until slightly charred all over, turning about every 2 minutes. Let cool. In a medium bowl, toss together the red onion, jalapeño, cilantro, mint, lime juice, and orange zest. Remove the skin from the peaches. Chop the peaches and red pepper, and stir into the onion mixture.

  For the Salmon Cakes: Preheat the oven to 350°F. In a large bowl, flake the salmon with a fork. Using a fork, mix in the carrot, shallot, bread crumbs, milk, eggs, lemon juice, tarragon, fennel seeds, paprika, salt, and pepper. Divide the mixture among 10 medium muffin cups and pack down gently with the back of a spoon. Bake until slightly browned on top and set, about 25 minutes. Let the cakes rest for several minutes before unmolding. Serve with the peach salsa.

  CRAB CAKES WITH CORN-TOMATO RELISH

  These delightful crab cakes are considerably lighter than the fried version. One cup frozen corn kernels can be used in place of fresh. Serves 6

  Crab Cakes:

  2 large eggs

  1 cup panko (Japanese-style) bread crumbs

  1/2 red bell pepper, finely chopped

  1 celery rib, finely chopped

  2 garlic cloves, minced

  3 tablespoons finely chopped chives

  2 teaspoons grainy or Dijon mustard

  1 teaspoon grated lemon zest

  juice of 1/2 lemon

  several dashes of hot sauce such as

  Sriracha or 1/4 teaspoon cayenne pepper

  1/4 cup reduced-fat sour cream

  1/4 teaspoon salt

  1/4 teaspoon black pepper

  2 (5-ounce) cans chunk crabmeat or about 10 ounces fresh lump crabmeat

  Corn Relish:

  2 ears corn grapeseed or canola oil, as needed

  1 red bell pepper, diced

  1 cup cherry tomatoes, quartered

  1
avocado, diced

  1 jalapeño pepper, seeded and finely diced

  2 green onions, green and white parts, sliced

  2 tablespoons red wine vinegar

  juice of 1/2 lime

  1/3 cup roughly chopped cilantro

  For the Crab Cakes: Preheat the oven to 375°F. In a large bowl, lightly beat the eggs. Stir in the bread crumbs, bell pepper, celery, garlic, chives, mustard, lemon zest, lemon juice, hot sauce or cayenne pepper, sour cream, salt, and black pepper. Gently fold in the crabmeat and then divide the mixture among 12 medium muffin cups. Bake until golden and set, about 25 minutes. Let cool for several minutes before unmolding.

  For the Corn Relish: Preheat a grill to medium. Remove the husks from the corn and brush the kernels with oil. Grill until the kernels are tender and slightly charred, turning the corn several times during grilling. Let cool and slice off the kernels into a bowl. Or, slice off the raw corn kernels and sauté in 1 tablespoon oil in a large skillet over medium heat until tender. Add the bell pepper, tomatoes, avocado, jalapeño, green onions, red wine vinegar, lime juice, and cilantro to the bowl and toss. Serve the crab cakes with the corn salsa.

  CRAB CAKES WITH CORN-TOMATO RELISH, page 82

  CHICKEN-RICE CABBAGE ROLLS, page 84

  CHICKEN-RICE CABBAGE ROLLS

  The mélange of rice, poultry, cheese, and an easy-peasy fresh tomato sauce team up to deliver a big time flavor punch. Serves 6 G, F