Homemade Pizza {in Singapore}

Eureka! I found fresh basil in Singapore! I had heard rumors that you could find it at stores such as Cold Storage, but I am a Fair Price shopper. It’s locations are more convenient and for the most part it tends to be less expensive. The only problem is only certain Fair Price’s carry the different ingredients I love. The Jurong Point Fair Price has amazing french baguettes. They are better than the stuff I find at some grocery stores in the states, no joke. The Clementi Mall Fair Price has a good fruit selection and now the Jurong East Fair Price has fresh basil. Slowly but surely, Singapore is becoming more and more livable. Unfortunately, as we discover the tricks that make living in another country easier, we simultaneously start to miss home, family and friends more as well. However this pizza I made for lunch today makes it all a little more bearable… I call it food therapy, which can me dangerous, so be careful now. Emotional eating is never good, but if you are going to do it, why not soothe your woes with something fresh, healthy and most of all delowcious. I know what you are thinking, “Elizabeth, pizza is not a healthy food.” Yeah, yeah yeah, I know. Not usually, but this time it is different. I made my pizza on a whole wheat tortilla, used a minimal amount of cheese (just a sprinkle to lightly cover the sauce), garnished it with fresh veggies (tomatoes and fresh basil) and seasoned it with garlic powder and crushed red pepper. The thin crispy tortilla lowers the normal high carb count of pizza and makes it more like an italian tostada. The garlic powder and crushed red pepper add tons of flavor without tons of sodium. And I don’t have to tell you what the veggies do. Unless I am missing something, nothing about that screams bad for you. In fact, it all seems pretty healthy.  Here is how I made my margarita tostada…

Ingredients

• 1 whole wheat tortilla
• 1 tablespoons of preferred pizza sauce (spaghetti sauce will work)
• 2 teaspoons of garlic powder
• 1 teaspoon of crushed red pepper
• 4 red grape tomatoes (cut is 4ths)
• 4 yellow grape tomatoes (cut in 4ths)
• 8 fresh basil leaves (chiffonade)
• 1 handful of grated Italian cheese mix
• 1 tablespoon of olive oil

Directions

Preheat oven to 300 degrees F.

1. Spread sauce over tortilla.
2. Sprinkle with garlic powder to taste.
3. Cover with cheese.
4. Add crushed red pepper. (I like to add the red pepper before I cook my pizza. It really brings out the flavor.)
5. Scatter  sliced tomatoes on the tortilla.
6. Sprinkle with fresh basil.
7. Drizzle olive oil over top.

Place pizza directly on the middle oven rack and cook for about 15-20 minutes, or until tortilla has reached your desired crispiness.

Cut in 4′s and serve immediately.

Enjoy!

Bruschetta is Betta for One

I tend to not cook meals for myself. I just don’t see the point in it. It takes time and effort and makes a big ol’ mess just for little ol’ me. Totally not worth it in my opinion. I just assume make some Top Ramen or have a bowl of cereal instead. However, now that I am married I am trying to become a domestic goddess who can just whip something up at the drop of a hat no problem, even if it is just for me. I am pretty sure a domestic goddess would not be caught dead eating Top Ramen. So, today I thought I would be a big girl and cook myself a little lunch. I made myself a personal sized amount of delowcious bruschetta. I have to say, it was pretty tasty and pretty worth it too. Don’t worry I had more than 2 pieces. I used these 2 for the picture. I have another plate outside the frame with like 8 more pieces on it. Come on, I said personal size, not anorexic size. This was my domestic goddess process inspired by The Pioneer Woman, but downsized for a personal sized serving…

Ingredients

• 1 container of Nature Sweet Cherubs Tomatoes (about a pint), halved lengthwise
• 1 tablespoon of olive oil
• 3 garlic cloves, minced
• ½ tablespoon of balsamic vinegar
• 16 basil leaves, chiffonade
• Salt and pepper to taste
• ½ a baguette
• 4 tablespoons of butter

Directions

In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed. (Be sure not to over salt.) Cover and refrigerate for an hour to allow flavors to marry. Don’t have the time? No worries. The flavors are delowcious just the way they are.

Cut the baguette into diagonal slices to allow for the most surface area possible. Melt half the butter in a large skillet and grill half the bread on both sides, making sure they’re nice and buttery. Cook till golden brown on both sides. Repeat with the other half of the butter and the other half of the bread.

To serve, give the tomato mixture a final stir, the spoon generously over the slices of bread. Serve on a big platter as a first course, appetizer or a nice little meal for yourself

Notes: Want to make your bruschetta even betta? Add Nature’s Best Sunburts to the mix for a fun pop of yellow. Basically just use a mixture of the red, orange and yellow tomatoes. It will look gorgeous!!!

Chicken Piccata

Ingredients

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• ⅓ cup fresh lemon juice
• ½ cup chicken stock
• ¼ cup brined capers, rinsed
• ⅓ cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

• Source: Giada De Laurentiis
• Prep Time: 15min
• Cook Time: 25min
• Total Time: 40min
• Recipe Yields: 4 servings

How-To Make Pizza Dough

Why would you ever order pizza in when it can be so fun to make it at home? Why would you ever buy pizza dough from the store when it is so easy to make from scratch? Not only is it easy and fun, but it can also be very therapeutic. I think I am smelling a fun pizza making party in my future. Who wants to come? Enjoy!

Ingredients

• 1 ½ cups warm water, 100 to 110 degrees F, plus extra as needed
• 1 (¼-ounce) packet active dry yeast
• 5 cups all-purpose flour, plus extra as needed
• 1 ½ teaspoons fine sea salt
• Olive oil, for drizzling

Directions

Put the water in a small bowl. Add the yeast and stir until dissolved.

In a large bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 minutes. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.

Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with plastic wrap or a damp kitchen towel and let rest for 1 hour. Remove the dough and wrap in plastic. Refrigerate for up to 1 day.

• Source: Giada De Laurentiis
• Prep Time: 15min
• Inactive Time: 3hr
• Total Time: 3hr 15min
• Recipe Yields: 3 (13oz) balls of dough

Italian Breakfast Skewers

Ingredients

• 8 bamboo skewers, soaked in water for 30 minutes
• ½ pound sweet Italian sausage, cut into 2-inch pieces
• 1 red pepper, cored and cut into 1-inch squares
• ¼ pound pancetta, cubed
• ½ cup pineapple cubes, fresh or canned

Directions

Preheat the oven to 375 degrees F.

Thread the skewers starting with the sausage, then the red pepper, then the pancetta, then the pineapple. Each skewer should have 2 of these sets. Continue with the rest of the skewers.

Arrange on a baking sheet and bake until golden brown on the edges and the pancetta is cooked through, about 25 minutes. Serve warm.

• Source: Giada De Laurentiis
• Prep Time: 20min
• Inactive Time: 30min
• Cook Time: 25min
• Total Time: 1hr 15min
• Recipe Yields: 4 to 6 servings

Italian Fish and Veggie Pockets

Ingredients

• 1 lemon, zested
• 1 ½ teaspoons salt, plus more for seasoning
• ½ teaspoon freshly ground black pepper, plus more for seasoning
• 1 ½ pounds sugar snap peas, stemmed
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• ½ cup white wine
• ¼ cup lemon juice
• 4 teaspoons olive oil
• 4 (4-ounce) trout fillets, skinned (or other fish about ½-inch thick)
• 8 thin slices lemon
• ¼ cup fresh chopped mint leaves

Directions

Preheat the oven to 350 degrees F.

In a small bowl mix together the lemon zest, salt, and pepper. Set aside.

Lay out the 4 sheets of aluminum foil. Place ¼ of the sugar snap peas, ¼ of the yellow bell peppers, and ¼ of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 tablespoons of white wine, 1 tablespoon of lemon juice, and 1 teaspoon of olive oil. Sprinkle with the lemon zest, salt and pepper mixture and gently toss.

Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with 2 slices of lemon.

Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.

Notes: I made this for dinner tonight and made a couple of alterations. First I used salmon, and second I marinaded the veggies in the white wine, lemon juice, olive oil and seasoning mixture. I will update soon about my personal experience.

• Source: Giada De Laurentiis
• Prep Time: 20min
• Cook Time: 18min
• Total Time: 38min
• Recipe Yields: 4 servings

Strawberry Strata

Ingredients

• 4 ounces cream cheese, room temperature (about ½ cup)
• 4 ounces ricotta cheese, room temperature (about ½ cup)
• 8 eggs
• 2 cups milk
• 1 cup frozen strawberries, thawed and drained (about 10 ounces)
• ½ cup honey, warmed
• 1 teaspoon ground cinnamon
• 1 (12 to 16-inch) ciabatta loaf, crust removed and cut into 1-inch cubes

Directions

Place the cheeses in a large bowl and stir together with a wooden spoon. Add the eggs, 1 at a time, mixing until completely incorporated before adding the next. Stir in the milk, strawberries, honey, cinnamon, and bread. Pour into an 8 by 10 by 2-inch casserole dish. If freezing, cover with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 350 degrees F. Bake covered with foil for 45 minutes. Increase the oven temperature to 400 degrees F. Remove the foil and continue baking for 30 to 35 minutes.

Notes: This recipe makes life easier on you, because it is great for freezing! Feel free to add more fruit and different kinds. Peaches would taste awesome!

• Source: Giada De Laurentiis
• Prep Time: 20min
• Cook Time: 1hr 20min
• Total Time: 1hr 40min
• Recipe Yields: 6 to 8 servings

Italian Cheese Fondue

One of the fabulous things about getting married is you get fun wedding gifts that you would never buy for yourself otherwise. For example, the Hubby was very excited about registering for our fondue set. Ok ok, I was excited too, but I am way more excited now that I found this awesome Italian Cheese recipe on the Food Network. Check it out!

Ingredients

• 8 ounces grated Fontina
• 8 ounces grated Gruyere
• 5 teaspoons cornstarch
• 6 ounces thinly sliced pancetta, chopped
• 2 cups dry white wine (such as Pinot Grigio)
• Freshly ground black pepper
• 2 tablespoons chopped chives
• Bite-size pieces of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping

Directions

Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat. Saute the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off any excess oil. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the pancetta. Season the fondue with pepper, to taste.

Transfer the cheese mixture to a fondue pot. Sprinkle with the remaining pancetta and chives. Set the pot over a candle or a canned heat burner. Serve with focaccia and vegetables.

• Source: Giada De Laurentiis
• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Recipe Yields: 6 servings

Rigatoni & Italian Sausage Bake

Last night I made a wonderful meal from my 500 Casseroles recipe book. I love this cookbook line, because the recipes are pretty easy and straightforward, and the book is compact but jammed packed with great recipes and even better pictures. I hate cookbooks that don’t have pictures. How do I know what the dish is supposed to look like, or if I even want to make it? Have no fear, this book has tons of pictures and my meal looked almost as good as the one in the book. Not to toot my own horn or anything, but mama did good. Toot toot! I served my rigatoni bake with a side Cesar salad and another one of my attempts to create my own garlic bread recipe. Ehhh the bread wasn’t bad, but I am still working on it and trying to find the right garlic/cheese ratio.

Ingredients

• 1 ½ lb. mild Italian sausage
• 1 medium yellow onion, finely chopped
• 3 cloves of garlic, minced
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon dried thyme
• salt ad freshly ground black pepper to taste
• ½ cup tomato paste
• 2 (28 oz.) cans whole tomatoes with liquid
• 1 lb. uncooked rigatoni
• 2 cups provolone
• ¼ cup finely chopped fresh Italian parsley

Directions

Remove sausage from casings to form small chunks. Brown sausage in large, heavy saucepan or Dutch oven over medium heat. Set browned sausage aside, and discard all but 2 tablespoons of fat. Sauté onion, garlic, herbs, salt, and pepper until onion is translucent, about 5 minutes. Stir in tomato paste and continue cooking for 3 minutes. Add tomatoes with liquid. Break up tomatoes into smaller pieces and bring sauce to a boil. Return sausage to sauce and reduce heat to low. Simmer, uncovered, for 45 minutes, until sauce thickens.

Preheat oven to 375°F. In large pot of boiling salted water, cook pasta for 6 minutes, until al dente. Drain and add to sauce. Add ¾ cup grated provolone and chopped parsley, and stir to combine. Transfer to a large (9×13-inch) rectangular casserole dish and top with remaining cheese. Cover casserole with aluminum foil and bake for 30 minutes, until hot and bubbly. Remove foil 10 minutes before the end of cooking to brown top of casserole.

Notes: This recipe could feed and army. Next time I will definitely cut the ingredients in half. However, it does keep very well and warms up perfectly.

Grilled Chicken Penne Pasta

Tonight for dinner I made a delowcious meal entirely out of ingredients I already had in-house. I don’t know what was more exciting… Making a meal that tasted better than ok for once, or not having to go to the store and spend 50 bucks to make it happen? I ended up using a store-bought sauce I already had on hand, pasta that I always keep in the house, some veggies I had from meals I made earlier in the week (onion and bell pepper). I wanted to use some mushrooms, but they had gone bad on me. I had one chicken breast and some extra chicken breast tenderloins sitting in the freezer, that I seasoned with olive oil, S&P, and a Homemade Italian Seasoning I made fresh just for tonight. I also had a sandwich roll left over from Sausage, Peppers and Onions night, that I cut in half and made garlic bread out of. I was playing with all second string players and it ended up hitting a home run!

Ingredients

• ½ medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 (14 ½ oz.) can tomatoes, diced
• 1 (14 ½ oz.) can tomato sauce
• 1 (6 oz.) can tomato juice
• 2 tablespoons basil (chopped fresh)
• 1 tablespoon olive oil
• 1 tablespoon parsley, chopped fresh
• Fresh ground black pepper, to-taste
• 1 teaspoon salt
• 2 chicken breasts, grilled and sliced
• 2 cups penne pasta
• Parmesan cheese, grated

Directions

1. Sauté onions in olive oil until translucent.
2. Add garlic and cook for one more minute.
3. Add tomato, tomato sauce, tomato juice, black pepper, salt, basil, and parsley. (Or your favorite store-bought pasta sauce.)
4. Once sauce boils reduce to simmer and add grilled chicken.
5. Simmer until pasta is cooked.
6. Cook penne pasta in boiling, salted water.
7. Strain pasta and add to sauce.
8. Serve topped with Parmesan cheese

Notes: Add red pepper flakes for arabiatta and add oregano for a spicier version.