Prosciutto, Mozzarella, Arugula Pizza

My husband Lenny makes the best pizza dough. It is rarely the same process twice, however, it always tastes delicious. He has also introduced me to the balls of mozzarella that you can buy in the deli section, as opposed to the bars of cheese in the dairy area of the grocery store, and they make a world of difference in the quality of your pizza. If you need a recommendation, my personal favourite is the Tre Stelle Mozzarella Ball.

Pizza from last Friday

In terms of a dough recipe, here is a Wolfgang Puck-inspired recipe that Lenny has adapted for use in a breadmaker.

You will need:

  • 1 1/8 cup water, room temperature
  • 1 tbsp extra-virgin olive oil
  • 3 cups whole wheat flour
  • 1/2 tbsp honey
  • 1 tsp salt
  • 2 tsp bread machine yeast
Optional (but tasty!):  Add a 1/2 tbsp of chopped dried rosemary and 1 tsp dried oregano to the dry ingredients in the dough.

Layer the ingredient according to your manufacturer’s instructions (mine uses wet, dry, then yeast) and set it for Dough. Hit start and come back in 1.5 hours (or delay it till later).

When it’s ready, roll the dough ball out onto a floured work surface, knead briefly for a minute, then place into a lightly oiled bowl to rest for 30 more minutes. Cover with a moist cloth and set in a warm place.

After the dough has increased in size (about 50% larger) punch the dough down and roll back out onto your work surface. Roll out into a pizza-like shape and assemble your pizza. 14-16 minutes in a pre-heated 425-degree oven will give you a nice crispy crust if cooked on either a pizza stone or perforated pizza sheet.

Buon appetito!

Frittata

In Week 17’s Meal Plan, I had a frittata on the menu. I’ve had a few people write about how I usually make one of those, so I took some pictures to share with you. Frittatas are super easy to make, can use up whatever vegetables you have on hand, be made vegetarian very easily, are very inexpensive to make, can be used for any meal of the day, and introduce you to new cheeses! What more could you ask for in a quick meal?!

Step 1: Chop and start cooking the veggies that will take the longest!

Red peppers are chopped and cooking.

Step 2: Chop or shred your cheese, and beat some eggs, salt, and pepper together.

I used the last of the Emmental cheese from our Farmer’s Market visit and about 6 eggs for this dish.

Step 3: Toss the eggs and veggies that don’t take as long to cook into the pan.

I added some chopped tomatoes that we had left over from a previous recipe.

Step 4: Add your cheese.

Now cooking with cheese!

Step 5: Cook on medium-low heat until the eggs aren’t runny anymore.

Ready for serving!

Step 6: Serve and enjoy!

Ready to eat!

One Pot Stuffed Pepper Casserole

We finally got around to making the One Pot Stuffed Pepper Casserole from Damn Delicious and it turned out pretty well! I think a lot of people would really love this dish. It made a large volume, so be prepared for 6+ servings, unless you’re feeling super hungry. This recipe also didn’t call for very much cheese, but a little cheese went a long way.

At the final stage of cooking.

Served up and ready for dinner!

Greek Quesadillas

The Greek Quesadillas from Damn Delicious were perfect for a hot summer night demanding of little oven-on time. The homemade Greek yogurt tzatziki sauce was particularly tasty and the flavour combo of the quesadilla was reminiscent of high end sandwich / Greek salad combination. And besides, you can’t go wrong with melted cheese.

Here are a couple photos from my attempt at this recipe:

I opted to use our Silpat instead of parchment paper but next time might experiment with it instead to see if it makes for a crispier bottom tortilla.

The tzatziki sauce is not pictured, but was a delicious dip to complement the quesadilla.

 

Maple Ginger Turkey Breast and mashed sweet potato

The quiche recipe and the pulled pork one from last week never ended up getting photographed because they were just wolfed right down after long work days. On the weekend though, we took the time to make the Maple Ginger Turkey Breast from Clean Eating and mashed sweet potatoes from Allrecipes.com. The entire home smelled like Thanksgiving and thankfully we thought both the items were really tasty and relatively easy to make. I think I’ll tuck these recipes away for fall, especially the mashed sweet potatoes, because they were just so creamy and delicious!

Thanksgiving in June.

The Best Homemade Burgers

The Best Homemade Burgers from The Prairie Homestead proved to be quite tasty! From all the things we made from last week’s recipes, this one gets the highest rating for taste by far. We also lucked out that there were family sized trays of 50% ground beef 50% ground pork on sale, so we’ll likely be having these burgers again in the near future after we defrost the remaining portions.

Sorry for the shadow-filled photo, but we were eating outside and there was just no good angle for a quick photo without it.

Spaghetti Carbonara

The Spaghetti Carbonara from Budget Savvy Diva was great on the budget but was sort of bland in taste. I also didn’t really realize I was making a dinner without any vegetables at all so it ended up not being very filling. I might try this recipe again in the future with ham bacon (we used turkey bacon like the recipe called for) and throw some peas or some other vegetable in it, for added taste and nutritional value.

Our first Spaghetti Carbonara

Sweet ‘n Spicy Asian Glazed Grilled Drumsticks

The Skinnytaste.com website is one of my favourites for meal ideas. Gina’s recipes are always relatively easy to make, are healthy, and super tasty. She also offers great pointers such as her video on this recipe for how to remove the skin from chicken drumsticks; her paper towel method helps you save so much time! Here’s a pic of our Sweet ‘n Spicy Asian Glazed Grilled Drumsticks from Skinnytaste with broccoli and rice:

Summer Grilled Vegetables

This was a self-made recipe that turned out really well and would be perfect for a long weekend meal. I’ve never been one to spice things easily on my own, by thankfully my husband Lenny is a superstar at this. For the roasted vegetables, we mixed all of the following together and then tossed them in a grill basket like this one:

  • 2 zucchini
  • 1 red pepper
  • 1 green pepper
  • baby portobello mushrooms
  • olive oil
  • salt & pepper

It’s a welcome alternative to our standard side of sweet potato fries and is helpful to use up random amounts of vegetables left over in the fridge.

Summer grilled vegetables