Tag Archives: healthy

30 Min Homemade Rye Pizza

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These days, with a picky toddler, pizza can be my best bet sometimes. Today’s lunch was one of those days. It was not planned for so I wondered if there is such a thing as a quick pizza dough. It turned out to be a very positive “yes”. This pizza from start to end took me 30 minutes. I have substituted the bread flour with rye flour. My toddler did not mind it πŸ™‚ I think it has to do with the salami. Oh boy, I have to tell myself, too much of a good thing is really not good. Don’t mind the weird shaping too!

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The dough recipe is adapted from Allrecipes. The serving size can be changed at the Allrecipes link so you can double, triple, quadruple the amount of dough πŸ™‚

Makes 1 small pizza (Enough to feed a toddler and an adult)

Ingredients
For the dough
3g dry yeast
1 tsp sugar
60ml warm water
85g rye flour/bread flour
1/2 tsp salt
1.5 tsp olive oil
For the sauce
1 tomato, pureed (with blender)
1 tsp pizza herbs/oregano
2 tsp olive oil
For the toppings
Sliced salami
Shredded cheese of your choice
Toppings of your choice

Breadcrumbs and extra flour for dusting

Method
1. Preheat oven to 200 degrees Celcius (with fan). Gather all dry ingredients for the pizza dough and place them into a medium bowl. Stir in water and oil until a smooth dough forms. Leave it for 5 mins.
2. Prepare baking tray by sprinkling a handful of breadcrumbs all over. Prepare sauce by heating up a small saucepan and adding in olive oil. Add in the pureed tomato and herbs and bring to a boil. Simmer for 2-3 minutes till it thickens. (It’s a fairly fast process)
3. On a floured surface with floured hands, pat out the dough. If the dough looks wet and sticky sprinkle some flour over it for better handling. Pat it out as thin as possible and transfer it to the baking tray. Place the dough on top of the breadcrumbs.
4. Spoon/spread the sauce all over the dough, leaving a 1 cm or 1/4 inch border on the sides. Sprinkle as much cheese as you would like and the toppings of your choice. Bake in preheated oven on the higher rack (mine as 4 racks, I used 2nd from top rack) for 10 – 15 mins or till the cheese has melted and turn light golden brown.

That was today’s QUICK and yummy lunch πŸ˜‰

Broccoli with Egg Sauce

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When I made the dish, Three-Cup Chicken (click here if you would like to see the recipe of Three-Cup Chicken), I also made a vegetable dish to go with it. It’s a standard practice for me. Something for protein together with something green. That night, I was inspired to try broccoli with egg sauce.

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Ingredients
1 small broccoli, trimmed to florets
1 egg, beaten
Chicken stock granules
Water

Method
1. Fill a pot with enough water to blanch the broccoli in. Bring to a boil and add in broccoli. Boil the broccoli until it has cooked to the consistency of your choice. We cook it a little bit after al dente as it is the preference of our child. That would take about 4 minutes. When unsure, fish one floret out and take a bite.
2. Once done, remove broccoli and pour away the water. Reserve only enough water for the amount of sauce you would want to have. To the same pot, add in chicken stock granules, amount per packaging instruction. I added a teaspoon.
3. When the stock returns to a boil, pour in the egg. While pouring slowly, use a fork to swirl the egg in the water. If you prefer to thicken the sauce more, dissolve a teaspoon of cornstarch with a teaspoon of water and add in. Stir to make sure the starch is incorporated. Turn the heat off.
4. Arrange florets on a circular pattern. Once a circle is established, add the florets on top to make a mini well. Pour egg sauce in the middle and serve.

Note: I did not use any extra salt in the sauce. If you prefer, do add salt or soya sauce per preference. I did not as the other dish was very flavorsome. I wanted something to balance things out.