Yes. I am here to tell you that it is possible for you to be turning on your oven in the middle of August (especially if you live in central Ohio where it was a cool 58 degrees this morning!) and this recipe is the perfect reason to do it.
First, I recently received a question asking me what healthy snacks I like to eat. So here are my top five picks in no particular order:
1. Dry Roasted Almonds (I usually eat a handful (about 15) for a quick 100 calorie pick me up)
2. Carrots plus a couple tablespoons of hummus
3. Roasted Kabocha Squash (Love this squash! It is so sweet and pairs well with peanut butter or a laughing cow)
4. A light Laughing Cow cheese spread in a tortilla (you can add veggies but sometimes I just like the taste of carbs and cheese)
5. A smoothie like this one
I like my snacks to contain a little nutrition and staying power and all these options are great for meeting both of these requirements.
Back to business. . .
The following recipe was so delicious that I am making it again tonight for dinner since I haven’t stopped thinking about the last one I made.
It is a quick and healthy “stromboli.” I got the idea from here and adapted the recipe to use what I had on hand.
4 oz of ground turkey breast
a handful of sliced mixed bell peppers
1/2 of a small onion thinly sliced
2-3 sliced mushrooms (optional)
1 flatout flatbread
1 light laughing cow cheese
tomato sauce (for dipping)
Preheat oven to 350 degrees. Brown the ground turkey in a nonstick skillet sprayed with cooking spray for 2 minutes before adding the bell peppers, onion and mushrooms (if using). Continue cooking until the veggies are softened (you can add some italian seasoning and garlic at this point for a more prounounced “pizza” flavor). Lay the flatout on a cookie sheet. Spread the laughing cow over the entire flatout. Spoon the turkey and veggie mixture down the center of the flatout and roll up like a burrito. Bake in the preheated oven for 10 minutes. Allow to cool slightly before cutting in half and serving with tomato sauce for dipping. Enjoy (I sure did 😉 )!
I love oatmeal for breakfast (an opinion I have expressed more than once: here, here (my favorite) and here). It is so filling and keeps me satiated much longer than any other breakfasts I have tried. Then, I threw together this breakfast on a whim yesterday morning.
It was one of those mornings that you feel like breaking out of your usual breakfast rut. The birds were singing the air was warm–too warm for a hot bowl of oatmeal. I was craving something a little more savory.
I opened the fridge.
I spied some tortillas and started to think of different breakfast options that utilized said tortillas. Eventually, I settled on a mix of a breakfast taco and a tostada and the Mexican Breakfast Pizza was born.
Quick High-Protein Mexican Breakfast Pizza (serves 1)
1 large whole-wheat tortilla (I used La Tortilla Factory’s low-carb tortillas)
1/4 cup of black beans
2 tbsp of Greek yogurt
1 egg (scrambled or fried)
4-5 cherry tomatoes (chopped)
1/4 of an avocado (chopped)
optional toppings: light sour cream, hot sauce, cilantro
Heat the tortilla in a large non-stick pan until firm and crispy. Meanwhile, in a separate non-stick pan cook egg as desired. Warm the black beans in a microwave for 15 seconds. Mash the black beans with the Greek yogurt (you can add a sprinkle of any seasoning you like here such as cumin, chili powder, garlic powder etc). Spread black bean mixture over tortilla “crust” and top with egg, chopped cherry tomatoes and avocado. Add a dash of hot sauce or any other toppings you desire. Cut into wedges and eat!
Delicious and filling! A new favorite for the 2 days a year I don’t wake up craving oatmeal for breakfast 😉
I think I am seeing an emerging theme in my recipes. I seem to favor endless combinations of pizza flavors. I am not addicted to pizza or anything but I do believe there can never be enough good variations on pizza. Which is exactly what we got to enjoy last night.
Last night, we attended a class involving the ladies from Brezel (a local german-style pretzel company). They told us a little about how their business got started. Basically, the owner was traveling in Germany and lived on the chewy dense pretzels sold on almost every corner (she is a vegan). After she returned home she tried to re-create what she had in Germany out of her kitchen. Fast-forward four years later and she now owns a thriving little spot at North Market as well as takes orders for her endless pretzel products. She makes pretzel buns, bread bowls, twists and pizza crusts!
We were fortunate enough to be able to create our own pretzel crust pizzas. Each of us was given out own (enormous!) individual crusts and we were allowed to customize it with a wide range of toppings.
I sauced mine with a spicy red tomato sauce and then topped with carmelized red onions, roasted garlic, smoked gouda shreds and parmesan cheese.
Before baking at 350 degrees for 10 minutes:
So delicious! The crust is brushed with lye to give it that characteristic pretzel exterior. It was salty, chewy and very crisp on the outside with a soft interior. I loved the creamy flavor the smoked gouda added to the mix. I would definitely add it to my own homemade pizzas.
Dessert was perfection. It was another pretzel pizza crust topped with cinnamon butter, toasted coconut, almonds and chunks of dark chocolate. When you bit into it you got all the sweet flavors characteristic of a hello dolly bar but with background notes of salty pretzel:
Not a pretty picture but who wants to take pictures when you have the world’s best dessert sitting piping hot in front of you?
Altogether it was a very enjoyable evening. I think I am going to be ordering some of their butternut squash pretzel twists sometime in the very near future (maybe for Thanksgiving?)
You can find Brezel/order their products at www.brezelpower.com
Warning: the recipe I am going to direct you to is absolutely amazing. You are going to want to put your face into the bowl and not come up for air until you have licked it clean. Enough said.
I love quinoa. I have used it once in a while in place of rice but I have only recently started trying to incorporate it into more meals. Quinoa is great because has a high protein content and is a good source of both iron and fiber. Not to mention you can be holding a warm, fluffy, perfectly cooked bowl in approximately 15 minutes (that is a third of the time that most brown rice takes to cook). The only downside I have found to quinoa? That it can be rather plain when served on its own. That is where this pizza-flavored recipe comes in handy.
Pizza Quinoa Casserole from Peas and Thank You
Ingredients (Serves 4)
- 1 c. quinoa, rinsed and drained
- 2 c. vegetable broth
- 1/2 t. oregano
- 1/2 t. basil
- 2 cloves garlic
- 1 T. dried minced onion (or 2 T. fresh)
- 1/4 c. nutritional yeast
- 1/4 c. raw cashews
- 1 1/2 T. yellow or white miso
- One 14.5 oz. can organic fire-roasted tomatoes, drained (reserve juice)
- salt and pepper to taste
- desired pizza toppings: i.e. vegan cheese, olives, vegan field roast sausages, veggie pepperoni, peppers and onions, pineapple, mushrooms, etc.
- Preheat oven to 375 degrees, if baking immediately.
- In a pot, bring to boil quinoa and vegetable broth.
- Cover and simmer for 15 minutes or until liquid is absorbed and grains are fluffy.
- Meanwhile, in a food processor or blender, combine oregano, basil, garlic, onion, nutritional yeast, cashews and miso.
- Add enough liquid from the canned tomatoes to get the mixture to blend smoothly.
- Then add the remaining tomatoes and pulse until combined but still chunky.
- Add the “pizza sauce” to the cooked quinoa and stir until combined. You can add salt and pepper to taste.
- Bake uncovered for 30-35 minutes, until liquid is absorbed and top is slightly browned.
- Here’s where the fun part comes in. Set out your pizza toppings.
- Serve up a scoop of the quinoa and top with toppings of choice. Enjoy!
I served our quinoa with peppers, onions, ground beef, cheddar cheese, mushrooms and black olives. So delicious yet not the most photogenic so I didn’t take a picture 😦 You will just have to take my word for it and add this dish to your regular rotation. One can never have too many pizza-related recipes.
Homemade pizza is one of the most under-embraced dinners in the entire U.S.
Certainly, it is easier to just pick up the phone and order a couple of pies, but does it make your kitchen smell amazing, satisfy your craving for pizza with wholesome ingredients or have your family begging you to make pizza night a weekly occurrence?
So why do we avoid making our own homemade pizza? I will give you one reason–the crust. Making a homemade pizza crust is feared by many home cooks way more then it needs to be. Basically, there are two keys to a good crust. You have to plan ahead a little bit (most pizza dough rises for a little over an hour and a half) and you have to have a trusted recipe that you know will turn out perfect fluffy results every time.
So, while I can’t plan ahead for you, I can provide you with a very good pizza dough recipe that makes a delicious crust with items you probably already have in your pantry. Try this recipe as soon as possible! You will be very thankful.
Also, while on the topic of pizza, lets talk toppings. You can top you pizza with whatever you have in your fridge. Just lay down a layer of tomato or pesto sauce and top with and assortment of cheese, veggies/meat. For the pizza in the picture I topped it with herbed tomato sauce, sauteed onions, green onions, a blend of leftover cheeses I had in the fridge and some leftover ground sirloin. Transformation 🙂
The Best Pizza Dough Ever (adapted from here)
- 1 cup warm water
- 2 1/4 cup all-purpose flour
- 2 tsp instant yeast
- 2 tbsp honey
- 3 tbsp olive oil
- 1 1/2 tsp salt
In the bowl of a stand-up mixer combine the yeast, salt and honey. Add 1 cup of warm water (not too hot it should still be comfortable to touch). Stir and allow to stand 5 minutes or until “foamy.” Add the oil and slowly mix in the 2 1/4 cups of flour about a 1/4 cup at a time. Let the machine run until you have a supple dough (add a little more flour as needed). Lightly oil a large bowl and turn dough into the bowl, cover with plastic wrap and allow to rise in a slightly warm draft-free place for 1.5 to 2 hours.
Pre-heat your oven to 450 and place an upside down baking sheet or pizza stone onto one of the upper racks. Punch dough down and transfer to large piece of lightly floured parchment paper (the paper should be the size that you want your final crust to be). Shape dough into desire shape (I just pressed it out from the middle until I had a large square). Top with desired toppings and transfer the whole sheet of parchment paper with the pizza on top onto either your pre-heated upside down baking sheet or pizza stone (I can’t tell you how many crusts I ruined during transfer before I learned this trick). Bake 20 minutes or more until the pizza is brown and bubbly. Allow to stand 5 minutes before cutting. Enjoy!
This “pizza” is a rather unconventional recipe that I often make for lunch when I am trying to use up random vegetables. It is so simple that it doesn’t really require a recipe and all the ingredients can be varied based on what you have on hand.
1. For the crust I use Joseph’s lavash which can be found in front of the deli case at most Wal-marts. I love it because it is enormous and toasts up really crunchy like a wheat thin. It is also sturdy so it can hold up to most sauces and toppings (you can also use a large tortilla)
2. Next, I add a base layer to help the other ingredients stick to the lavash. You can use tomato sauce for a more traditional variation or you can creative with mashed sweet potato, pesto, hummus, refried beans, etc.
3. Then, I top the pizza with my toppings. Some ideas include cooked veggies, beans, a protein source such as a chopped veggie burger or chicken, cheese, or a drizzle of tahini. One of my favorites, when I make this pizza for breakfast, is to crack an egg in the center of the pizza which will then set to a perfect dippy consistency during the baking process.
4. Finally I bake the entire thing at 450 degrees for 10-12 minutes.
The combination you can make are endless. One of my most recent creations was a lavash topped with pumpkin, sauteed spinach, feta, an egg and gochuchang (a Korean chile sauce).
Another combination I tried is a tortilla topped with a thin layer of hummus, a chopped veggie burger, cherry tomatoes and sauteed spinach (I actually make this pizza at least once a week for lunch).
I have been working on sweeter variations but so far I have not quite come up with the right combination of ingredients. Any ideas?
I am back again! I really enjoy blogging I am just really bad at making a time commitment to it. Therefore, my goal is to start small and post one or two recipes that I made a week.
This week I tried I was trying to find a recipe to use up some of abundance of tomatoes and basil that I have laying around my kitchen. I had bookmarked a delicious looking pizza recipe a while back that I decided to give a try. It was absolutely delicious! It had a beautiful herb studded crust which was topped with a decadent homemade pesto and a medley of basalmic glazed tomatoes and red onion then finished with a sprinkle of “parmesan” cheese (which was actually vegan because it was a mix of sesame seeds and nutritional yeast but I think regular parmesan would work just as well). This recipe was slightly adapted from OhSheGlows who created a beautiful pdf of instructions.
I followed her instructions exactly except I subbed whole wheat flour for the bread flour and the crust still turned out perfectly. It had a rustic sturdiness that really held up well to the pesto and the moisture from the roasted veggies. I would definitely make this recipe again (especially since you can make a lot of components of this dish a head of time and basically assemble the pizza when you are ready to eat).