We meditate in our staff meetings.
Our coordinator leads the visualization and it’s about 5-10 minutes. Usually it takes me the first two to remember to breathe and relax then I’m good. I can use the time to truly become present which is a great way to start a meeting.
It’s great in practice and normally I love the chance to gather my chaotic brain but today I couldn’t focus for even a second.
Today I only had one train of thought ricocheting around in this little noggin and that was….
Would I put garlic and sage in the sauce or should I put the sage in with the squash???
Seriously, I spent the entire time I was supposed to be grounding myself and connecting with my breathe on wondering which herbs would go where and if I should use more or less cheese.
I have come to realize that food is more than a hobby for me and if I ever have an opportunity to make this a career let me tell ya I will jump at the chance. Don’t get me wrong, I love my job. I work with families in a way that I feel brings real hope and we can make a huge impact but all I want to do is feed them and cook with them while we talk.
Maybe that’s what my goal should be. I could be the cooking counsellor. I would invite people to my kitchen and we would cook together while discussing their concerns and planning what to do. Then we would eat a lovely meal build our relationship and everyone would be the happier and wiser.
There may be some insurance concerns though… Some people just shouldn’t be given pointy things and even I burn myself on an almost daily basis.
Oh well the idea was fun
Until then here’s the recipe that I worked out while I should have been meditating.
It’s a perfect fall pizza with ingredients that are in season and usually available locally. Kale and sweet squash seem to pair wonderfully and mingling with a little sage and parmesan makes this pizza something I could eat way too much of. I also went with the theory that if you’re feeding non-vegetarians a veggie based meal, cheese usually makes them happy.
Actually I’m really not using that much cheese compared to an average pizza. The bechamel base adds a creaminess that helped ease the cheese. If you wanted to cut back on the butter too I have made white sauces with olive oil quite successfully.
This pizza was also the first time I have used a home made crust. Usually we just don’t have time but hubby was off and loves baking so he prepped the crust earlier today. We used this Recipe
Kale and Butternut Squash Pizza
2 Tbsp Olive Oil
3 cups diced Butternut squash (about half a medium sized squash)
1 Tbsp chopped fresh sage
1 bunch of kale chopped
salt and pepper
Garlic Parmesan Sauce
1 Tbsp butter
2 Tbsp flour
1 1/2 cups milk
1 clove of garlic finely diced
1/2 cup fresh grated parmesan
pinch of both chili flakes and nutmeg
1 cup of old white cheddar or mozzerella
Makes 2 pizzas
Preheat oven to 425F
In a medium saucepan over medium heat warm 1 Tbsp of olive oil. Add the squash, season with salt and pepper sautéing for 5 minutes then add the fresh sage. Continue cooking for up to another 5 minutes until the squash is fork tender then set aside.
In a seperate pan heat the 2nd Tbsp of oil and wilt the kale, cooking for about 2-3 minutes. Season with salt and pepper
In a small sauce pan over medium heat melt the butter and whisk in the flour. Cook for 1-2 minutes regularly whisking. Warm the milk (I used the microwave) and slowly stir into the flour and butter. Continue cooking until the sauce begins to thicken then stir in the parmesan, garlic, chili flake and nutmeg. Once the sauce has thickened enough to coat the back of a spoon remove from heat and set aside.
I used a metal pizza pan sprinkled with cornmeal. I find this helps it not stick and get crisp on the bottom.
Spread the crusts with the garlic cream sauce then layer on the kale and squash. Top with the grated cheese and sprinkle with fresh grated parmesan.
Bake at 425 for 15-18 minutes or until the crust is browned and the cheese is bubbly
Please leave me a comment letting me know how your family or friends enjoyed it or really anything you have to share:)
I have a Facebook page too if you want to come on over and check it out. I post nightly meals, ideas, and share about how I feed my family healthy and tasty meals.