Three Cheese White Pizza with Spinach

Although, we are on summer vacation, I decided to go into work today, to go through some new books, for my class.  I spent a few hours there, went shopping and came home exhausted.  I am not used to putting in the work time, I guess.

I really didn’t want to cook and checked out the refrigerator.  I found some leftovers which I planned to let hubby have.  The light went on and I remembered the mini gluten-free pizza crusts, I had gotten, last week.  Why have leftovers when we can have Three Cheese White Pizza with Spinach?  How foolish would that be?  Nothing much easier than pizza when the crust is already made……

I had printed up a recipe from Brenda’s Canadian Kitchen which she just posted, yesterday.  You should go over there and see her photo of a whole pizza opposed to my minis.  She has a lot of good recipes to check out, as well.  The original recipe came from Cooking Light, June 2012.

I almost always have fresh baby spinach, in the house, but today, I didn’t so I used frozen.  It probably, is not as good, but the frozen did a great job of subbing for the fresh vegetable  and was delicious.

Three-Cheese White Pizza with Spinach  (adapted)

4 mini gluten-free pizza rounds

1 tablespoon olive oil

2 large shallots, sliced

2 cups baby spinach or 4 cups frozen spinach

1 cup part-skim ricotta cheese 

2 ounces shredded part-skim mozzarella cheese (about 1/2 cup)

2 ounces Parmesan cheese, grated (about 1/2 cup)

On a baking sheet, lay out mini pizzas.

Place shallots in olive oil in a large skillet.  Heat over medium-high heat 1 1/2 minutes. Add 4 cups spinach; saute 2 minutes. Set aside.

Combine cheeses in a bowl.

 Spread cheese mixture over dough, leaving a 1/2-inch border. Bake at 500° for 10 minutes or until crust is golden and cheese is lightly browned.

Top with spinach; bake an additional 2 minutes or until thoroughly heated. Remove from oven and take a big bite.

This is linked to Gluten Free Recipe Linky   What’s Cooking Wednesday @ The Kings Court IV;  Lil’ Luna Link Party @ Lil’ Luna   Recipe Box Linky @ Bizzy Bakes; Whatcha Whipped Up @ DJ’s Sugar Shack;  Real Food Wednesday          Beyond the Peel  Gluten Free Wednesday       Cast Party Wednesdays  Works For Me WednesdayGood Recipes Online

Penne with Tomatoes, Feta and Balsamic Dressing

I have been seeing recipes similar to this one, in several places, and each time, I plan to make it but, I never get to it.  Yesterday, I came across a Cooking Light recipe from July 2009 and I changed my dinner plans and made an adaption of the recipe.  Although, I don’t like feta plain because it is strong, I love it mixed into a dish that perks up with its flavor.  This one does just that.  I left out the garlic and I think you should add some because garlic makes everything better, unless you are my husband, who gets sick from it.

I used to think, my husband ate anything and everything, and now realize that he has many sensitivities that he did not have when he was younger.  He is also more willing to try new dishes which was not always the case.  When we first got married, he would not eat chicken. Who does not eat chicken?  Fortunately, he now eats it and likes it but tuna fish is still a stranger to him, unless it is a fresh fish.

I will share my adapted recipe which was quite tasty.  My one problem was that the Cooking Light recipe called for a white balsamic vinegar and the only one, I have, is dark so the color of the pasta is probably less attractive.  On the other hand, the mustard gives color to the pasta and modifies the dark balsamic.  

Penne with Tomatoes, Feta and Balsamic Dressing (adapted from Cooking Light)

Ingredients

  • 6 ounces uncooked GF penne
  • 2 cups grape tomatoes, halved 
  • 1/3 cup thinly sliced fresh oregano leaves
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons chopped shallots
  • 1 teaspoon Dijon mustard 
  • 1/2 teaspoon salt 
  • 1/4 teaspoon freshly ground black pepper 
  • 2 teaspoons extra-virgin olive oil 
  • 1 (4-ounce) package crumbled reduced-fat feta cheese 

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat. Drain. 
  2. Combine cooked pasta, tomatoes and oregano in a large bowl.
  3. While pasta cooks, combine vinegar and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinaigrette over pasta mixture; toss well to coat. Add cheese; toss to combine.
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Peanut Chicken

Cooking Light

It is common for me, it bread chicken with different nuts, but not peanuts, which are not really nuts.  This was my first attempt and a very successful one at that.

While, as you may have noticed, find good recipes in a variety of places, I think, I am the most successful with Cooking Light.  Usually, healthy recipes run rampant and they don’t lack for taste and appeal.  I, like Eating Well, also but I find that I don’t use their recipes, as often.  I guess, it is time to pull out my old magazines and see what I can dig up.

I was thinking that I could have mixed the honey and mustard with peanut butter and coated the chicken with that combination and then breaded it in the tortilla crumbs.

Peanut Chicken (adapted from Cooking Light)

Ingredients:

  • 2  tablespoons  honey
  • 2  tablespoons  Dijon mustard
  • 1/3  cup  peanuts
  • 1  cup  tortilla chips, crushed
  • 4  (1/2-inch-thick) chicken breast cutlets (about 1 pound)
  • Cooking spray

Method:

1. Preheat oven to 500°.

2. Combine honey and mustard in a small bowl; stir well. Place peanuts and tortilla chips in a food processor; pulse until finely chopped.

3. Brush each cutlet with honey mixture; dredge cutlets in peanut mixture. Place cutlets on a baking sheet coated with cooking spray; lightly coat cutlets with cooking spray. Bake at 500° for 8 minutes or until done.

Yum!     This is linked to Cast Party Wednesdays    Friday Food

Zucchini Pasta Pancake

I was reading the latest Cooking Light (August 2011) .  Their reader recipe caught my interest; a zucchini angel hair pancake.  I already envision this, using spinach in place of the zucchini.  That is for the next time.

I learned a lot, making this recipe.  I, basically started off, following directions, until I ran into a problem, I could not solve.  I could not turn the large pancake in the pan, whole.  I had to resort to dividing in, into 4 sections and cooking a piece at a time, in a smaller skillet.  This meant, a recipe, I chose for the short cooking time became one that took, what seemed, forever.  I, purposely took a quick recipe because of the abusive heat.  I had no desire to stay in the kitchen with the stove on for more than I had to.  That did not work out.  Next time, I would use two smaller skillets.

I sat in front of an air conditioner and shredded the zucchini and sliced the onions.  If you are cooking in the heat, my advice to you, is be organized.  I had everything lined up, ready to be used.  I had pre-measured.  When push came to shove, I had little left to do besides stand over the hot stove, watching my huge pancake.

Zucchini Angel Hair Pancake (adapted)

  4 servings (serving size: 2 wedges and 2 tablespoons marinara)

Ingredients

  • 3 cups shredded zucchini

  • 1 teaspoon salt, divided

  • 1 (8-ounce) package angel hair pasta, broken into 3-inch pieces

  • 1/2 cup lower-sodium marinara sauce (I served this without the sauce – I think the sauce would add to the pancake)

  • 1 1/2 ounces all-purpose flour (about 1/3 cup)

  • 1/3 cup reduced-fat sour cream

  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

  • 1 onion, sliced and then halved

  • 1 tablespoon chopped fresh basil

  • 1 teaspoon chopped fresh oregano

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon black pepper

  • 2 large eggs, lightly beaten

  • 1 garlic clove, minced

  • 1 tablespoon butter

Preparation

1. Place zucchini in a colander, and sprinkle with 1/2 teaspoon salt. Toss well. Drain for 20 minutes, tossing occasionally. Press zucchini between paper towels until barely moist.  (I am always amazed at the liquid that comes from the zucchini.)

2. Cook pasta according to package directions, omitting salt and fat.  Don’t forget to break the spaghetti into smaller pieces, first.

4. Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Combine remaining 1/2 teaspoon salt, flour, and the next 9 ingredients in a large bowl. Add zucchini and pasta to bowl; toss well.

5. Melt butter in a large nonstick skillet over medium-high heat. Add zucchini mixture to pan, pressing down. Cook for 5 minutes or until bottom is lightly browned. Carefully turn pancake over; cook 5 minutes or until bottom is lightly browned. Cut into 8 wedges. Serve with marinara.

*The last step is the one, I had to change.  I had some difficulty cutting the wedges and moving them to the smaller pan.  They kept falling apart and I kept reshaping them, the best I could.  My best was not good enough.

The finished pancake was delicious.

This is linked to Savory Sundays
Mounthwatering Monday @ A Southern Fairytale

Mangia Mondays @ Delightfully Dowling
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