Bread and Pizza, Brunch, Uncategorized

Thank you and a homemade pizza

Thank you so much to all of you, my over 200 followers, for taking the time to stop by and following my blog.

Thank you for your comments but also for all your posts that inspire me daily.

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This week, I had a couple of days off, so called a short vacation that I needed it so much. My mind and body were crying for some time off. When I was asked what my plans were, I said that I just wanted to relax. Now I believe we are all different and we relax in our own way. Usually, when I relax means, I want to be equally productive and physically active and just at the end of the day, lazy. 🙂 I really like exuberance and happiness I feel after a good and thoroughly house cleaning or after a five-kilometer ( or more ) walk.

I just wanted to share with you what a day off means to me. I woke up at 06:00 AM instead of 05:00 AM. I started as usual with coffee and getting the breakfast ready. Becuase there was no rush I decided to make a frittata with feta cheese and fresh dill.

fritatta

Around 06:50 hubby and daughter left for work and college, so there were only my babies left in the house and me. After a few coffee sips, I put my furry boys in the crate on the balcony so they can enjoy the warm morning, so I started to clean the house. By 08:30 I finished two laundry loads and by 09:30 the cleaning was done. The cleaning included the windows as well. 😉

After a quick shower, I could finally enjoy the fresh scent of a clean house and my second cup of coffee while browsing the internet for lunch ideas. Homemade pizza was the winner. I decided for a Three Cheese Tuna- Crab Meat Pizza. I have to admit it turned out delicious. My daughter said: “I have no idea what you do or put on your pizza that makes it always the best pizza comparing with  the takeout ones ;)”

Ingredients for the dough:

  • 2 1/4 cups of whole-wheat flour ( I used 1/4 cup when kneading the dough )
  • 1/4 teaspoon turmeric powder
  • 2 tablespoons of extra virgin olive oil
  • 1/2 a teaspoon of salt
  • 1 1/2 teaspoon dry yeast
  • 1 teaspoon chia seeds (optional)
  • 1 1/2 cups of warm water
  • the juice of one lemon

For the pizza topping:

  • sweet basil tomato sauce
  • 100 gr mozzarella
  • 100 gr feta cheese
  • 50 gr of Parmigiano  petals
  • 1 large tuna in water ( no drain one )
  • 1 can of crab meat ( well drained )
  • 1/2 of a large organic white onion
  • green olives

Combine the flour, salt,  turmeric and chia seeds if using.

Put the yeast in a cup of warm water. When it start to bubble, pour the mixture over the flour. Add the olive oil and lemon juice and mix all together.  Once combined, knead by hand for about 5 to 10 minutes. The dough is ready when it feels soft, springy and elastic.  Place the dough in a clean, oiled bowl, cover it and set it in a warm place.

In about an hour the dough should triple the size and be ready for the pizza. Line a baking tray with baking paper. Oil a work surface and roll the dough into a rectangle shape. Rol the dough in half and place it on the baking tray and start topping it.

Preheat the oven to 475 degrees. Using a ladle add the sauce and using the back of the spoon swirl it all over the top of the dough. Top it with tuna, crab meat, thin slices of onion and green olives. Crumble the feta cheese and sprinkle shredded mozzarella and Parmigiano petals.

Cook in the preheated oven for about 20 to 25 minutes.

 

pizza 1

 

pizza 2

It feels like I’ve been making pizza since I was young. I started by using the ready made dough, but once I learned to make the dough, it became so natural to have a homemade pizza a few times a month.

Some people might think that is time-consuming, but I like it because while the dough is getting ready, I have the time to prepare the topping. While the pizza is in the oven, I got ready and left to wait for my daughter so we could enjoy 3 kilometers walk back home. We kept hydrated with lemon infused water. It was a good exercise that made us hungry, so when we reached home, we were so eager to enjoy that pizza and watch our favorite show: The Bridge.

 

lemon infused water.jpg

 

In the evening I didn’t do much but watched some videos on Youtube, planning my new knitting – crochet projects 🙂 when I did not play with my furry babies 😉

 

 

 

 

 

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Breakfast, Brunch

Christmas Morning Pancakes

Makes about 10- 12 pancakes ( about 4 inch pancake )

Every Sunday morning our family will start the day feasting on pancakes. This past Sunday was even more special because it was Christmas day as well. I always get up early to get the batter started so by the time my hubby and daughter come to the kitchen, there will the perfect pancakes awaiting.

Our favorite are those loaded with blueberries but because it was Christmas morning I decided to use chocolate chips instead. 🙂

Right off the bat, my husband piled 6 pancakes onto his plate and devoured them with organic smooth peanut butter.  I have to admit I had three as well. Ops!  I just loved them simple like that. The chocolate chips did more than enough for my taste buds.

Ingredients:

  • 2 cups GO-GO QUINOA Pancake mix ( the ingredients listed on the package were: Organic brown rice flour, organic tapioca flour, organic kaniwa flour, organic pink salt, xanthan gum, Baking soda, baking powder. )
  • 1 tbsp peanut butter powder
  • 1 tbsp soft brown sugar
  • 1 tbsp chia seeds
  • 1 tsp pure vanilla extract.
  • 2 1/2 cups unsweetened cashew milk
  • 1/2 cup semi-sweet chocolate chips

In a large bowl add the flour mix, peanut butter powder, sugar and chia seeds. Whisk until all ingredients are combined. Make a well in the flour mixture and add the milk and vanilla extract.  Stir until just combined. Add the chocolate chips and fold them into the batter.

Heat a skillet over the medium heat. Pour 1/4 cup of a batter for each pancake. Cook until small bubbles form and pop on the surface and the bottom is golden-brown. Flip it over and cook until golden -brown, about 4-5 minutes.

Store the pancakes on a cooling rack over a baking sheet to prevent the steaming.

Enjoy !

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Breakfast, Brunch, Muffins and other sweets

Savory muffins

After we ‘overloaded’ on the Overloaded Muffins I was just craving for some savory ones for a change. Personally, I love both. These goodies are called Grab and Go Muffins. I had two for breakfast and two for lunch at work. I could have another two for dinner, no problem if I wouldn’t have to share them 🙂

Ingredients:

  • 1/2 chicken breast cooked and chopped
  • 1/2 cup red bell pepper, diced
  • 1 cup mushrooms, diced
  • 1 cup frozen spinach, (chopped)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 4 free run eggs
  • 3 tbsp extra virgin olive oil
  • 3 tbsp Parmesan flakes ( save a few cheese flakes for the muffin’s top )
  • 1 cup all purpose flour
  • 1/2 tsp baking powder
  • 1 cup cashew milk ( you can use any milk of your choice )
  • 3 strings green onion ( I would say that green onion is highly recommended  in savory muffins. However,  I had no green onions handy so I substitute them with 1/4 red onion diced )
  • Himalayan  salt
  • pinch of sweet paprika

Directions:

Preheat oven to 375 F. Lined a 12-cup muffin pan with muffin papers.

In a on stick skillet saute the onion, spinach and mushrooms for a few minutes. Season with salt and black pepper. Set aside to cool down.

In a small bowl mix together the flour, baking powder and salt. Not too much as you have already seasoned for salt the veggies.

In a large bowl mix together the eggs and the milk. Add the chicken, red pepper, Parmesan cheese  and  veggies mix. Stir until well combined.

Add the dry ingredients over the wet ones and stir gently until well combined.

Scoop the mixture in the prepared tray. Bake for about 20 – 25 minutes until golden brown on top. Let it cool in the tray for about 5 minutes and than place the muffins of a cooling rack and just enjoy them 😉

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