We’re coming to the end of our 21 Day Yoga Challenge and I realized that I hadn’t yet included any yummy recipes into the challenge. So here you go!
Here are two recipes inspired by my “always-try-to-be-efficient” line of thinking. I basically looked in my refrigerator to see what I had and whipped these up. I made the pizza Friday night and the frittata on Sunday morning. As you’ll see, the recipes incorporate some of the same ingredients, hence the chop once/make 2 theme. The trick to cooking is to know what foods go well together. For instance, broccoli and cheddar cheese are fast friends. Olives and eggs don’t really like each other.
This yummy pizza doesn’t have a tomato sauce. Actually, it doesn’t have any sauce, so it doesn’t get soppy like some pizzas do. When using a bunch of ingredients, particularly if they are raw veggies, it’s important to slice your veggies very thinly so that it cooks completely. Think “thin” and “small pieces”.
- your favorite pizza dough
- 1/2 cup grated Parmesan cheese (save a Tablespoon for your frittata)
- I tablespoon of olive oil
- 2 cups of chopped broccoli (1 1/4 cup for pizza, save 3/4 cup for frittata)
- 1 thinly sliced, then chopped red bell pepper (two-thirds for pizza, save one third for frittata)
- 1 small red onion, thinly sliced, then chopped (two-thirds for pizza, save one third for frittata)
- 4 oz. of thinly sliced mushrooms (2 oz. for pizza, save 2 oz. for frittata)
- 1/4 cup of chopped Kalamata olives
- 1/3 cup of chopped fresh basil
- 3 oz. of goat cheese
- 1/2 – 3/4 cup of grated mozzarella cheese
Bring your pizza dough to room temperature. Preheat your oven to 400 degrees.
Bring your chopped broccoli to boil in a saucepan with some water. Cook until al dente – not too hard, not mushy. Drain well and blot with a towel to absorb excess water.
Spread pizza dough on cookie sheet or pizza pan. (Do I need to say that you need to grease pan with a touch of canola oil/olive oil first?) Use your fingertips to spread a little bit of olive oil on top, not so much that it makes it soppy. (We have a theme here folks.) Sprinkle with half of your Parmesan cheese. Set your kitchen timer and bake the dough for about 5-8 minutes.
Once your crust has cooked gently, remove from oven and add your toppings: broccoli, red pepper, olives, mushrooms, red onion, and basil. Dot bits of goat cheese on pizza and finish with mozzarella and Parmesan cheese.
Bake for about 8-10 minutes, until crust is crunchy, cheese is melted and veggies are cooked.
Congratulations! You’ve already done half the work when you made your pizza.
- 6 farm-fresh eggs
- salt & pepper
- 1 tsp olive oil.
- 1 tablespoon butter
- left-over ingredients from pizza prep (see quantities above)
- sliced mushrooms
- red onion
- red pepper
- 1/4-1/2 cup of grated cheddar cheese
- 1 tablespoon of Parmesan cheese
Use a 10-inch non-stick, oven-friendly skillet. Pre-heat broiler to low broil setting.
Beat eggs. Add salt & pepper to taste. Set aside.
On stove-top, heat pan. Add olive oil & butter. Saute onion, pepper, and mushrooms. Add chopped broccoli. Once veggies are softened and broccoli is heated, add eggs. Stir gently. Cook a bit. Add cheeses and stir very gently.
The key to cooking eggs is to let your eggs cook gently on medium-low heat. Once eggs start to puff and the bottom browns ever so slightly, place the skillet in oven under broiler to finish cooking the eggs and to brown the top.
Please set timer for just a few minutes so that you don’t overcook!