Frozen pizza is one of those things that you love and hate all at the same time. Its convenient but never as good as you want it to be. It is also full of unnecessary sodium and unpronounceable ingredients. Enter in the home made frozen pizza.
What? Don't worry it is way better than the store bought kind. Best part is you can top it whatever way you like. I like to load mine up with vegetables and garlic.
I just take a Sunday and make a bunch of these to stick in my freezer for those days when you really don't feel like cooking:
Pizza dough (Either store bought or homemade, I use my whole wheat recipe)
Sauce [Store bought or homemade(recipe at the end of post)]
Toppings (make sure any meats are fully cooked)
Cheese (pre-shredded or fresh mozzarella/ whatever is on sale)
1. Preheat oven to 450 degrees.
2. Divide and roll dough out into the size pizzas you want to make. (I usually opt with a small personal about 6" diameter)
3. One at a time bake dough in the over for 4-5 minutes. You just want it to start cooking. If it starts browning remove right away.
4. After you pizza dough has cooled, top the way you would a normal pizza.
5. Using cookie sheets place the uncooked pizzas in the freezer and allow them to freeze completely (about 5 hours)
6. Once frozen double wrap you pizzas in plastic wrap and seal in a zip lock bag.
7. To cook pizzas, preheat your oven to 425 degrees and cook pizzas from frozen for 15-20 minutes or until done.
8. Remove, slice, and enjoy!
Quick Pizza/ Pasta Sauce
2 coves of garlic crushed
1 tbsp olive oil
1 pinch red pepper flakes
1 can crushed tomato
1/2 teaspoon salt
1/2 teaspoon sugar
1 tbsp Parmesan cheese
1 tbsp chopped or dried basil
( all these measurements are approximated adjusted to your taste and what you have)
1. In medium sauce pan, heat oil on medium heat.
2. Add garlic and red pepper flakes. Cook for a minute or so. DO NOT LET THE GARLIC BROWN. It will taste horrible.
3. Add tomatoes, salt, and sugar and simmer.
4. Add cheese and basil a couple minutes before you are ready to eat.
Sunday, July 21, 2013
Thursday, June 6, 2013
Pizza Pizza!!
Pizza is one of the most perfect foods in my opinion. Salty, cheesey, carbey, yummyness. I love all kinds of pizza from fancy coal fire to the magic New York staple of the $1 slice (not Chicago deep dish though, that my friends, is not pizza) One of my favorite weekly treats is homemade pizza. You can put exactly what you want on it and make it as healthy or unhealthy as your little heart desires. The best part is you really don't need any fancy equipment to make it!
I used to buy my pizza dough from good old Publix. It was cheap, easy, and ready to go. You can usually purchase pizza dough from your local pizzeria as well if you are not blessed with a Publix. About a year ago, I decided to take the plunge and make my own dough. My history with yeast dough is a sad one. From failed breads to overly risen waffles, I just don't understand it. Homemade pizza dough would force me to face my fear. After a stressful afternoon, "of will it work? it will work. OMG ITS NOT RISING... wait no it is." I finally pulled a magical bubbling pizza out of the oven. There was no reason to worry.
If you do a Google search you will find tons of easy pizza dough recipes but I'm going to share with you a whole wheat version which has never failed me and will hopefully bring you success.
Bonus: My next post will talk about freezing the dough to make at home frozen pizzas!
Wheat Pizza Dough
3/4 cups all purpose flour
3/4 cups whole wheat flour
1 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water (may need a little more)
1 tablespoon olive oil (The better the quality of you olive oil the more flavor it will add to your finished dough)
1. In a mixing bowl combined both flours, salt and yeast.
2. Add water and olive oil. Stir with a spoon until the mixture comes together. (after a certain point I like to used my hands)
3. Dump contents of the bowl onto a well floured surface. Knead everything together until it becomes one ball of dough.
4. Lightly oil a bowl, and place your dough in the bowl. Rotate the ball around so it is cover in a thin layer of oil. Cover the bowl with plastic wrap and leave in a warm dark place.
5. Two hours later, uncover your dough and flip it on to your flour surface. Press down on the dough to let out the air. Fold the sides of the dough into the center to form a new ball. Leave dough on the counter and cover again with plastic wrap and an overturned bowl.
6. You leave this for 20 minutes. This is the perfect time to get the sauce, cheese, and any toppings together. This is also when I turn on the oven.
OVEN THINGS: In order to create the perfect pizza crust there are a few steps to take when it comes to prepping an oven. First if you have a pizza stone stick it in the oven as it pre-heats. Second, if you don't have a pizza stone you can always use the bottom of a cookie sheet. I have read a lot of blogs where people preheat their cookie sheet just as they would a pizza stone but that freaks me out. My smoke detectors are sensitive as it is. The choice is yours. The main goal is to get you oven as hot as possible. I've had success with any where from 425-550 degrees.
7. After the 20 minutes uncover your pizza dough and roll it out using a rolling pin or tin can or glass or whatever you happen to have lying around that can do the job. Top pizza with sauce, cheese, and toppings. If using a cookie sheet put dough on sheet before you top it. If not use a WELL floured board (cutting board/ back of a cookie sheet) and top dough on that so you can slide pizza onto the hot stone in the oven.
8. Cook pizza for 10-15 minutes. Keep an eye on whats going on in the oven so you can take it out as soon as it looks done. Looks are everything when it comes to cooking pizza.
9. Remove from oven, slice, and ENJOY!
Tuesday, May 7, 2013
Whole Wheat Pancakes!
Brunch is one of the best things ever invented. If you don't like brunch, then I don't want to know you. Delish breakfeasty food midway through the day, often accompanied by cocktails; what could be bad about that?
Unfortunately, in the brunch crazed city of New York, it can get kind of expensive both in the caloric and monetary departments. To keep both on the health side of the scale, I usually make something brunchy on weekends. This weekend I decided it was about time I made some delicious whole wheat pancakes.
Now, most people just make pancakes from a box. I am telling you right here right now: from scratch it just as easy! I literally think its ridiculous how many people refuse to make pancakes from scratch. The hardest thing about making pancakes is cooking them, which you have to do when you make them from a box so.....
why not make them yourself with this delicious recipe!
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk (I used skim milk but feel free to use soy, almond whatever)
1 tablespoon oil
1 tablespoon honey (you can substitute this for whatever sweetener you prefer aka agave, splenda, etc)
(There is a standard mixing formula to all pancakes, and most cakes actually.
mix dry
mix wet
combine
Remember this and you are already ten steps ahead of the game!)
1. Mix together flour, baking powder, and salt.
2. In a different bowl mix egg, milk, oil, and honey.
3. Now add the wet to the dry and mix until just combined.
4. Heat your frying pan to medium heat. If nonstick don't worry about greasing the pan but if not spray a little pan on the bottom.
5. Pour as much batter on to the pan as you desire (don't make them crazy big or they won't cook through). The batter is pretty thick so you may want to spread your pancake out a bit.
6. After 2-3 minutes flip the pancake. Wait another minute and you're done! If you pancakes are looking a little pale let them cook a bit longer on both sides.
THE NUMBER ONE RULE OF COOKING PANCAKES IS NEVER PRESS DOWN ON THE PANCAKE WITH THE SPATULA. NO SQUISHING, NO FLATENING, NO NOTHING! That is how you de-fluff all the air out of your pancake.
You can top these delicious babies with whatever your heart may please or even add some fruit or chocolate chips to the batter!
My fav is to top with nonfat greek yogurt and strawberries!
** Update after some not so technical calculations these come out to 200-300 calories and serving which aint half bad for such a filling breakfast!
Unfortunately, in the brunch crazed city of New York, it can get kind of expensive both in the caloric and monetary departments. To keep both on the health side of the scale, I usually make something brunchy on weekends. This weekend I decided it was about time I made some delicious whole wheat pancakes.
Now, most people just make pancakes from a box. I am telling you right here right now: from scratch it just as easy! I literally think its ridiculous how many people refuse to make pancakes from scratch. The hardest thing about making pancakes is cooking them, which you have to do when you make them from a box so.....
why not make them yourself with this delicious recipe!
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk (I used skim milk but feel free to use soy, almond whatever)
1 tablespoon oil
1 tablespoon honey (you can substitute this for whatever sweetener you prefer aka agave, splenda, etc)
(There is a standard mixing formula to all pancakes, and most cakes actually.
mix dry
mix wet
combine
Remember this and you are already ten steps ahead of the game!)
1. Mix together flour, baking powder, and salt.
2. In a different bowl mix egg, milk, oil, and honey.
3. Now add the wet to the dry and mix until just combined.
4. Heat your frying pan to medium heat. If nonstick don't worry about greasing the pan but if not spray a little pan on the bottom.
5. Pour as much batter on to the pan as you desire (don't make them crazy big or they won't cook through). The batter is pretty thick so you may want to spread your pancake out a bit.
6. After 2-3 minutes flip the pancake. Wait another minute and you're done! If you pancakes are looking a little pale let them cook a bit longer on both sides.
THE NUMBER ONE RULE OF COOKING PANCAKES IS NEVER PRESS DOWN ON THE PANCAKE WITH THE SPATULA. NO SQUISHING, NO FLATENING, NO NOTHING! That is how you de-fluff all the air out of your pancake.
You can top these delicious babies with whatever your heart may please or even add some fruit or chocolate chips to the batter!
My fav is to top with nonfat greek yogurt and strawberries!
** Update after some not so technical calculations these come out to 200-300 calories and serving which aint half bad for such a filling breakfast!
Tuesday, April 2, 2013
Blog redo
I haven't posted for way to long! In the next couple weeks, I am planning a blog over haul. New posts, new layout, maybe a new name?? It defiantly time for some blog TLC!
Please check back for updates and hopefully I will get this going in the next couple of weeks.
Please check back for updates and hopefully I will get this going in the next couple of weeks.
Friday, November 2, 2012
Pumpkin!!!!
I have been a complete failure in the blogging department. Life has gotten ahead of me and I have neglected my blogging duties. To make it up, I have not one but two recipes for you! Both involved the deliciousness known as pumpkin. At even the remotest signs of fall, I am all about the pumpkin. Lattes, muffins, pies, cupcakes, candles, pasta anything that has pumpkin in it, I will eat. The two recipes that follow take one can of pumpkin so you don't end up with extra laying around.
First up is pumpkin pancakes. I've been making pancakes from scratch for a long time, I don't even remember the last time I used a mix. People over estimate the difficulty of doing things from scratch. Pancakes are one of the easiest things to make and it only takes a couple more minutes to make them from ingredients you probably already have at home. The best part is you can experiment with the batter and make tons of yummy flavor combinations.
This particular recipe hails from one of my favorite blogs, Annie's Eats. All of the recipes I've tried from this site are great. Always easy to follow and delicious to eat!
Pumpkin Pancakes
1 1/4 cups flour
2 tbsp. brown sugar
2 tsp. baking powder
1/4 tsp. salt
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
1/2 cup canned pumpkin
1 large egg
2 tbsp. melted butter
1. Mix flour, brown sugar, baking powder, baking soda, salt, and spices in a large bowl. Use a whisk to break up any lumps.
2. In a separate bowl beat the egg. Next add the pumpkin, milk, and butter and mix till combined.
3. Pour liquid mixture into the flour mixture and whisk together. Stop when the batter is just combined, some lumps are ok but not too many.
4. Heat frying pan or griddle to a medium. Spray with cooking spray if you are not using a nonstick surface. Pour about 1/3 a cup of batter on to the pan. The batter is pretty thick so you may want to spread the batter out a little bit. Flip when bubbles start to appear in the surface of your pancake. Once flipped NEVER SQUISH THE PANCAKE DOWN. I repeat NEVER SQUISH THE PANCAKE DOWN. If you want fluffy pancakes resist the urge. After this side is browned, remove from pan. Repeat till out of batter.
5. Top with cinnamon sugar or syrup or both and enjoy!
Now that you've made pancakes, you've still got half a can of pumpkin left. What to do, what to do? Cupcakes of course!
This recipe also comes from a great blogger, Brown Eyed Baker. I have to say this is by far the best pumpkin cupcake/ muffin recipe I have ever tried. They were moist, spiced just right, and completely delicious. I highly recommend this recipe to anyone and everyone.
Pumpkin Cupcakes w/ Cream Cheese Frosting
Cupcakes (makes about 18):
2 cups flour
1/2 tsp baking soda
1/2 Tbsp + 1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 Tbsp ground ginger
1/2 tsp nutmeg
1 pinch ground cloves
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups packed light-brown sugar
2 large eggs
1/2 cup buttermilk
3/4 cup canned pumpkin
1. Preheat oven to 350 degrees. Line a cupcake pan with liners or grease which ever you prefer. Whisk together flour, baking soda, baking powder, salt, and spices.
2. Beat the butter and sugar together until it becomes light a fluffy. Add the eggs one at a time and beat until combined. Next add the flour mixture in three separate batches, mixing in the buttermilk in between each addition of the flour. Finally, beat the pumpkin in to the mixture until combined. The batter will be very thick. Don't freakout this is how it is supposed to be.
3. Fill the cupcake liners 2/3s of the way up. Bake for 10 minutes, rotate the pans, and bake for an additional 10 minutes or until a toothpick can be inserted and removed cleanly. Let the cupcakes cool in the pan for 10 minutes before removing.
Frosting:
1/2 cup (1 stick) butter (room temp)
1 8oz package cream cheese (room temp)
2 1/4 cups powdered sugar
1/4 tsp vanilla extract
1. Beat butter and cream cheese together until smooth.
2. Add powdered sugar a little bit at a time until frosting becomes fluffy. Beat in vanilla extract.
3. Once cupcakes are completely cooled frost and enjoy!!
First up is pumpkin pancakes. I've been making pancakes from scratch for a long time, I don't even remember the last time I used a mix. People over estimate the difficulty of doing things from scratch. Pancakes are one of the easiest things to make and it only takes a couple more minutes to make them from ingredients you probably already have at home. The best part is you can experiment with the batter and make tons of yummy flavor combinations.
This particular recipe hails from one of my favorite blogs, Annie's Eats. All of the recipes I've tried from this site are great. Always easy to follow and delicious to eat!
Pumpkin Pancakes
1 1/4 cups flour
2 tbsp. brown sugar
2 tsp. baking powder
1/4 tsp. salt
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
1/2 cup canned pumpkin
1 large egg
2 tbsp. melted butter
1. Mix flour, brown sugar, baking powder, baking soda, salt, and spices in a large bowl. Use a whisk to break up any lumps.
2. In a separate bowl beat the egg. Next add the pumpkin, milk, and butter and mix till combined.
3. Pour liquid mixture into the flour mixture and whisk together. Stop when the batter is just combined, some lumps are ok but not too many.
4. Heat frying pan or griddle to a medium. Spray with cooking spray if you are not using a nonstick surface. Pour about 1/3 a cup of batter on to the pan. The batter is pretty thick so you may want to spread the batter out a little bit. Flip when bubbles start to appear in the surface of your pancake. Once flipped NEVER SQUISH THE PANCAKE DOWN. I repeat NEVER SQUISH THE PANCAKE DOWN. If you want fluffy pancakes resist the urge. After this side is browned, remove from pan. Repeat till out of batter.
5. Top with cinnamon sugar or syrup or both and enjoy!
Now that you've made pancakes, you've still got half a can of pumpkin left. What to do, what to do? Cupcakes of course!
This recipe also comes from a great blogger, Brown Eyed Baker. I have to say this is by far the best pumpkin cupcake/ muffin recipe I have ever tried. They were moist, spiced just right, and completely delicious. I highly recommend this recipe to anyone and everyone.
Pumpkin Cupcakes w/ Cream Cheese Frosting
Cupcakes (makes about 18):
2 cups flour
1/2 tsp baking soda
1/2 Tbsp + 1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 Tbsp ground ginger
1/2 tsp nutmeg
1 pinch ground cloves
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups packed light-brown sugar
2 large eggs
1/2 cup buttermilk
3/4 cup canned pumpkin
1. Preheat oven to 350 degrees. Line a cupcake pan with liners or grease which ever you prefer. Whisk together flour, baking soda, baking powder, salt, and spices.
2. Beat the butter and sugar together until it becomes light a fluffy. Add the eggs one at a time and beat until combined. Next add the flour mixture in three separate batches, mixing in the buttermilk in between each addition of the flour. Finally, beat the pumpkin in to the mixture until combined. The batter will be very thick. Don't freakout this is how it is supposed to be.
3. Fill the cupcake liners 2/3s of the way up. Bake for 10 minutes, rotate the pans, and bake for an additional 10 minutes or until a toothpick can be inserted and removed cleanly. Let the cupcakes cool in the pan for 10 minutes before removing.
Frosting:
1/2 cup (1 stick) butter (room temp)
1 8oz package cream cheese (room temp)
2 1/4 cups powdered sugar
1/4 tsp vanilla extract
1. Beat butter and cream cheese together until smooth.
2. Add powdered sugar a little bit at a time until frosting becomes fluffy. Beat in vanilla extract.
3. Once cupcakes are completely cooled frost and enjoy!!
Sunday, August 5, 2012
Olympics!!!
I have caught a major case of olympic fever. Every 2 years when the olympics roll around I spend hours watching sports that I have no clue the rules of and cheer on Team USA and Great Britain. And when I say hours, I mean HOURS, like 12 a day. I avidly avoid any website that shares olympic results before they are aired on tv. I have cried, I have screamed, I have laughed, and I have cheered. I now know all the rules of road cycling as well as race walking. You get the point, I LOVE the olympics. So when Annelih suggested olympic themed dishes for this weeks post I was on board!
After all the sweets I've been eating, baking really wasn't on the cards. I thought about doing something British but nothing really felt right. In the end I went with something healthy, delicious, and summery; quinoa fruit salad.
Quinoa is a super grain that, while being delicious, is packed with protein. It cooks just like rice and can be eaten both hot and cold. To give my quinoa an olympic flare I added fruit in the color of the olympic rings; blueberries for blue, mangos for yellow, blackberries for black, kiwi for green, and strawberries for red. For a little extra something, I added something toasted coconut and honey lime dressing.
Olympic Quinoa Salad
2 cups cooked quinoa cooled to room temp
handful of strawberries cut up
handful of blueberries
handful of blackberries
1 mango cubed
2 kiwis cubed
1/2 cup unsweetened shredded cocoanut toasted
juice of one lime
2 tbsp honey
1. In a bowl mix together the quinoa, strawberries, blueberries, blackberries, mango, kiwi, and cocoanut.
2. In a separate bowl whisk together the lime and honey. Pour over fruit salad and mix.
3. Serve, eat, and enjoy!
After all the sweets I've been eating, baking really wasn't on the cards. I thought about doing something British but nothing really felt right. In the end I went with something healthy, delicious, and summery; quinoa fruit salad.
Quinoa is a super grain that, while being delicious, is packed with protein. It cooks just like rice and can be eaten both hot and cold. To give my quinoa an olympic flare I added fruit in the color of the olympic rings; blueberries for blue, mangos for yellow, blackberries for black, kiwi for green, and strawberries for red. For a little extra something, I added something toasted coconut and honey lime dressing.
Olympic Quinoa Salad
2 cups cooked quinoa cooled to room temp
handful of strawberries cut up
handful of blueberries
handful of blackberries
1 mango cubed
2 kiwis cubed
1/2 cup unsweetened shredded cocoanut toasted
juice of one lime
2 tbsp honey
1. In a bowl mix together the quinoa, strawberries, blueberries, blackberries, mango, kiwi, and cocoanut.
2. In a separate bowl whisk together the lime and honey. Pour over fruit salad and mix.
3. Serve, eat, and enjoy!
Friday, August 3, 2012
Summer Cocktail
So, I completely failed this week. I missed our weekly group blog post. :( Although I'm four days late, I have a great summer cocktail for you all!
Annelih posted a recipe for mango pineapple rum punch which looks delicious! Rum always makes me think of summer. All those fruity cold drinks with little umbrellas in them!
Cassie did a Spanish wine drink called Tino de Verano. It looks super refreshing and is pretty simple to make. I'll adding it to my "took make" pile.
For my summer cocktail, I was planning on making a basil martini but Publix didn't have any basil, sad day. Instead, I went with what I had in the fridge. Strawberries, mint, ginger ale, and gin. It may sound like a strange combination but it was delicious, trust me!
3 sliced strawberries
4 mint leaves
1tsp sugar
1 shot of gin
Ginger ale
1. Muddle the strawberries, mint, and sugar in the bottom of a tall glass. (I just used a spoon and smashed it all together )
2. Add gin, a couple of ice cubes, and top off glass with ginger ale.
3. Stir, sip, and enjoy! (don't spill half on the couch like I did)
Subscribe to:
Posts (Atom)