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Posts Tagged ‘arugula’

honey arugula & avocado pizza

In appetizers, baking, culinary experiments, dinner, easy weeknight meals, snacks, vegetarian on 01.19.12 at 8:22 pm

avocado makes most things yummy. pizza is no exception. :)

i’m always on the lookout for inventive recipes that feature avocado. while i’ve infused avocado into many a culinary experiment, i thought it was about time i make this lovely tropical fruit a pizza topping. and i was so glad i did. :)

– preheat oven to 400F

prep the dough:
– sprinkle some whole-wheat flour on a clean surface before rolling out the fresh pizza dough (i bought some fresh from the bakery.)
– using a rolling pin, flatten out the dough into a thin, round pie
– sprinkle some more flour on the dough pie, flip over before applying the rolling pin again
– place the prepped dough pie on a pizza stone (at room temperature) or a lightly-greased, round baking pan

prep the toppings:
– 1 cup fresh organic arugula
– 1 haas avocado (peeled, pitted, sliced)
– 1/2 red bell pepper (pitted, thinly sliced)
– fresh light mozzarella (grated)

prep the pie:
– spread 2 tbsp plain, low-fat greek yogurt evenly on pizza dough
– lightly drizzle honey
– season w/ ground black peppercorns
– add a bed of fresh arugula, then add sliced avocado & peppers
– sprinkle mozzarella (grated) evenly over toppings
– season w/ ground black peppercorns

bake the pie:
– bake pizza at 400F for 20min, or until crust is golden brown
– remove from oven & allow to cool on rack before slicing

(tip: the drizzled honey may soften the dough a bit, so you may need to adjust the baking time by a few minutes longer, depending on your oven.) 

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fennel mushroom & arugula quiche

In baking, breakfast, brekkie, brunch, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, vegetarian on 01.14.12 at 3:02 pm

you know you’re a cooking nerd when… you buy a new kitchen gadget and can’t wait to run home and try it out! so, this little piggy went to market, picked up this oh-so-lovely quiche baking dish — and was dreaming up quiche recipes all the way home… :)

in the frenzy of my new year’s health kick, i stocked up my fridge and pantry with all sorts of yummy produce. juicy berries, winter squash, root veggies and some fresh bulbs of fennel. i knew the fennel would definitely be one of the feature ingredients when testing out the new bakeware. and i was so delighted when this crustless (and gluten-free!) quiche came together so well — the anise flavour of fennel paired really nicely with the earthy notes of the crimini mushrooms and the bitterness of the arugula. yummers.

– preheat oven to 375F

the fennel:
– remove 1 fennel bulb from green stems & fronds
– slice bulb into quarters along the vertical and remove the inner core
– slice fennel into thin sticks

the mushrooms & arugula:
– 1/2 cup crimini mushrooms (diced)
– 1/2 cup fresh organic arugula (rough chop)

quiche batter:
whisk together the following ingredients in large prep bowl:
– fennel sticks
– 6 large eggs
– crimini mushrooms (diced)
– fresh organic arugula (rough chop)
– 1/3 cup light mozzarella cheese (grated)
– season w/ ground black peppercorns

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turkey stromboli

In baking, brunch, culinary experiments, dinner, easy weeknight meals, leftovers, lunch on 10.17.11 at 9:07 pm

still not sure what to do with all that leftover turkey from thanksgiving? here’s a simple recipe that’s worth a try…

it’s a bit of a twist on my easypeasy pizza recipes — where the pizza toppings become the ooey-gooey, stromboli filling, and the fresh pizza dough becomes the oh-so-dough-y stromboli crust. yummers.

– preheat oven to 400F

prep the dough:
– sprinkle some whole-wheat flour on a clean surface before rolling out the fresh pizza dough (i bought some fresh from the bakery.)
– using a rolling pin, flatten out the dough into a thin, oblong pie
– sprinkle some more flour on the dough, flip over before applying the rolling pin again
– place the prepped dough on a pizza stone (at room temperature) or a lightly-greased, baking sheet

prep the filling:
– spread 2 tbsp plain, low-fat greek yogurt evenly on dough
– drizzle hot sauce evenly on dough
– season w/ ground black peppercorns
– add arugula leaves as base for filling
– sprinkle pecorino romano (grated) over arugula
– then add roasted turkey (flaked) on bottom half of dough
– drizzle hot sauce evenly over turkey
– sprinkle frozen corn kernels over turkey (optional, if you’d like to add more veg to the filling)

– season w/ 1 tsp southwest spice blend  (combo of spices incl salt, ground cumin, ground mexican oregano, ground coriander, ancho chile pepper, black pepper, garlic)
– sprinkle pecorino romano (grated) evenly over turkey

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