warm quinoa bowl with greens and mixed veggies

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Lunch is the meal I struggle with the most. Usually during lunch time, I’m at work or school and the easiest option is running to starbucks or au bon pain, or any similar option. In the mornings I’m not usually functioning enough to make myself something to bring along, so this week, I prepared a little something that I can grab and go with. This recipe is really just a base idea for something you can customize with whatever your favorite veggies are, or what ever you need to use up in your fridge!

Ingredients

1 lb of ground turkey (I use 93% lean)
1/2 lb italian sausage (I use sweet links and take them out of their casing because they are usually cheaper than the preground sausage)
1 can of crushed tomatoes
1 cup quinoa (uncooked)
1 onion
1 large clove of garlic or 2 small
your choice of greens and veggies (I used baby spinach, brussel sprouts, italian peppers, and leeks)

Instructions

Brown your ground turkey and sausage in a large pan with a drizzle of olive oil and some salt and pepper. I also threw in a little bit of chili powder, paprika, basil, oregano, and parsley. While the meat is browning, follow the cooking instructions for your quinoa. When the meat is fully cooked, remove it from the pan, and add your onion, garlic, leeks, and peppers with some more olive oil. Once these have started to soften add your brussel sprouts and spinach. Add the crushed tomatoes and ground beef and mix it all together. When the quinoa is finished cooking, add that to the meat and veggie mixture. Once everything is mixed together, you can use this as stuffing in stuffed peppers or stuffed squash, or you can just eat it plain. I also like to add a slice of fresh mozzarella on top as an extra treat, and melt it for a couple minutes under the broiler. Serve and enjoy!

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swiss chard, fennel, goat cheese & ricotta pizza

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swiss chard, fennel, goat cheese & ricotta pizza

I’m a fan of any and all types of pizza… why wouldn’t you want tomatoes and bread and cheese, all in one? At least that’s how I originally looked at it. Now I still love my classic New York cheese pizza, but I love pies that use fresh and healthy ingredients as well! So, when I was scavenging for food in my fridge today, this is what I came up with! Enjoy!

Ingredients

Pizza Dough
2 packets of active dry yeast
1 1/2 cups of warm water
2 tbsp sugar
2 tsp salt
1/4 cup of olive oil
4 cups of flour (1/2 AP, 1/2 whole wheat)

Topping
a medium fennel bulb, sliced thinly
one onion, sliced
one bunch of swiss chard
bacon
goat cheese
home made ricotta

Ricotta
4 cups of whole milk
1 cup of heavy cream
2 tbsp of lemon juice

Instructions

In a large pot, add your whole milk and your heavy cream. While you are waiting for this to boil, add 2 packets of active dry yeast to the cup and a half of warm (about 110 degrees) water. This will need to sit for about five minutes before you do anything else. Once you see your milk start to develop foam on the top, watch carefully because it will begin to boil soon. As the milk begins to boil, add in two tablespoons of lemon juice and give one quick stir. Let rest for about two minutes. You will see curds have formed and at this point you can strain through cheese cloth or a fine mesh strainer. Let your curds separate from the whey and you will soon have ricotta! Depending on how stiff or moist you’d like your cheese, draining times will vary.

Now you can finish your dough. The water and yeast should have developed a slight foam on top, and at this point you can whisk in the olive oil, salt, and sugar. Once they are combined being to stir in your flour. If it gets to difficult to do with a spoon, feel free to get in there with your hands! You don’t want to overwork the dough at this point though, so once everything is combined, coat a new bowl with a touch of olive oil and put your dough in there to rise. Cover the bowl with plastic wrap and keep somewhere warm to rise and double in size.

At this point you can begin all of your chopping and rinsing. Slice your fennel thinly and caramelize- this will take a while, fennel is a strong veggie and needs time and patience to break down. Once they are soft and brown you can add in your sliced onion (I also added a splash of white wine!), and begin to cook it. Put the fennel and onion into a dish, and start to wilt your swiss chard- don’t even worry about washing the pan! While the chard is cooking down, throw a few pieces of bacon in a skillet and cook until crispy.

Once all of your toppings are ready, your dough should be good to go! There will be enough dough for a couple pizza’s- cut in half and save half the dough for later. Gently knead the dough on a floured surface and start to stretch to whatever shape pizza you’d like to make. For really thin crust I flatten out the dough even more with my rolling pin. Transfer your dough to a cookie sheet or pizza stone and throw on your toppings (for a vegetarian option, omit bacon)! I cooked my pizza at 300 degrees for about 15 minutes and then bumped the temperature up to 500 to finish off and get a nice crispy crust. I knew mine was ready when I could smell the pizza and when I looked in the oven, my crust was a golden brown!

I topped my pizza with some garlic powder, fresh parmesan, and salt and pepper. Divide up and enjoy!

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