If you’ve followed my blog for a while or had dinner at my house, you’ll know that grilled pizza is one of my favorite ways to make this popular pie. This technique takes homemade pizza to the next level, giving you a restaurant-quality meal at home. The thin and crispy grilled crust is similar to a flatbread and cooks so quickly it’s a great meal for busy nights or laid back evenings, giving you more time to relax after enjoying your delicious meal and company.
Pizzas are great for entertaining, and you can offer a variety of toppings or a build-your-own pizza station with individual sized crusts. Pair the pizza with your favorite vino and enjoy an adult version of a pizza party.
Ingredients: ½ cup light coconut milk 1 tablespoon red curry paste ¼ cup peanut butter 1 tablespoon soy sauce 1 lime, halved and divided 3 to 4 dashes of sriracha hot chili sauce 1 chicken breast, cooked and diced 2 cups napa cabbage or green cabbage, shredded 1 small bell pepper (any color), diced 1 tablespoon chopped fresh cilantro 1 teaspoon sesame oil 1 homemade or store bought pizza dough ball, about the size of a grapefruit ½ cup shredded carrots shredded mozzarella cheese, desired amount
In a blender or food processor, combine coconut milk, curry paste, peanut butter, soy sauce, juice from ½ of lime and sriracha hot chili sauce. Process until smooth and creamy. In a small bowl, toss chicken in 3 tablespoons of peanut sauce until evenly coated. Reserve the remaining sauce.
In a medium bowl, combine cabbage, bell pepper, cilantro, sesame oil and juice from ½ of lime. Toss until combined and cabbage salad is evenly coated. Set salad aside until pizza is ready.
Roll or stretch (I alternate rolling and stretching) the pizza dough to a thin layer, about ⅛ inch thick and 12 to 14 inches in diameter.
Prepare the grill for medium-high, indirect heat. For a gas grill, leave one or two burners off and for a charcoal grill, place coals on one side and use the coal free side.
Place crust on the grill (a pizza peel comes handy here) and cook for about five minutes, until top of crust starts to bubble and light brown grill marks appear on the bottom of the crust.
Remove crust from grill. Top cooked side of crust with remaining ⅓ cup peanut sauce, spreading evenly. Add chicken, carrots, cheese and cabbage mixture.
Return pizza to the grill and cook for about five minutes, until cheese has melted and bottom of crust has light brown grill marks. Remove from grill, slice and serve.
Curry is one of my favorite ingredients to add to creamy salads like this one, and the first curried tofu salad I tasted was at the Good Foods Co-Op in Lexington, KY. After daydreaming about it so much, I had to create my take on the dish, accompanied with plump golden raisins, crunchy almonds and Greek yogurt. Enjoy my Curried Tofu Salad as a wrap with fresh lettuce or as a sandwich on whole wheat bread. Offering both bread and lettuce options and a few types of sandwich spreads is an easy way to entertain and delight your guests with a build-your-own lunch option. For the meat eaters in your life, chicken is a great substitution for the tofu in this dish.
Ingredients: 1 (16 ounce) block firm tofu ⅓ cup golden raisins 1 cup low-fat Greek yogurt 2 teaspoons curry powder ¼ teaspoon salt ¼ teaspoon ground black pepper 1 cup shredded carrots ¼ cup sliced almonds
Place the block of tofu between a few layers of paper towels and place a heavy plate on top. Set aside for 10 to 20 minutes to press and absorb the water from the tofu.
Meanwhile, place raisins in a small bowl. Add enough hot water to cover and set aside.
Crumble tofu in a medium bowl.
In a large bowl, stir together yogurt, curry powder, salt and pepper.
Drain water from raisins. Fold raisons, carrots, almonds and tofu into the yogurt mixture, stirring to evenly coat. Serve immediately or store in the refrigerator until ready to serve.
Stir-fry dishes are great for introducing family and friends to vegetables they may not have tried before, like daikon radishes. This winter root vegetable, which is much larger than the red radish and shaped similarly to a carrot, is frequently used in Asian dishes. When cooked, radishes gain a sweetness that mellows out their peppery spice. This veggie pairs well with sweet carrots and mandarin oranges in my quick stir fry.
Stir-fry recipes are excellent choices for nights when you want a homemade meal without spending too much time in the kitchen. If you prep the ingredients and cook the rice the night before, this meal can be made in less than 15 minutes. Ingredients
1 tablespoon sesame oil
2 cloves garlic, minced
1 inch piece of fresh ginger, peeled and grated
1 (6 ounce) center cut pork chop, cut into bite sized cubes
4 medium carrots, peeled and sliced
1 large daikon radish, peeled and sliced
4 large celery ribs, trimmed and sliced
2 tablespoons reduced-sodium soy sauce
3 small seedless mandarin oranges
½ cup unsalted cashews
Prepared brown rice
Fresh cilantro leaves, chopped
Heat the oil in a wok or large skillet. Add garlic and ginger and heat for one minute, until fragrant, about a minute. Add pork and cook for around 4 minutes, flipping with a spatula to evenly brown all sides. Transfer pork to a plate and cover with aluminum foil to keep warm.
Add carrots, radishes, celery and soy sauce to the wok or skillet and sauté until tender but slightly crisp, about 4 to 5 minutes.
Peel and separate mandarin oranges and slice each section in half to make sure there are no seeds. Add oranges, cashews and pork to the vegetable mixture. Stir to combine and cook another minute or 2.
Check seasoning and add a splash of extra soy sauce if needed. Serve with brown rice and top with fresh cilantro.