My husband and I are pizza lovers. (Is there anyone who isn’t?!) In the past we would order in or go out for pizza, or occasionally we would enjoy a Kashi frozen pizza. But last December when I was testing recipes for We Can Cook, I made pizza at home and we really loved it. (The only other time I have ever made pizza at home is on Passover when I make matzo pizza.) Although I didn’t make the dough from scratch, it was still really fun to make the pizza – rolling out the dough, choosing the toppings, and seeing it turn into a delicious meal. Not to mention that it was so much cheaper than getting it ready made!
Last week when I made the cucumber soup I decided to make pizza to round out the meal. I had beautiful farm-fresh cherry tomatoes, basil, summer squash, and some leftover roasted broccoli on hand as toppings. I bought the whole wheat pizza dough from Trader Joe’s, divided it in two to make two pizzas, topped each crust with tomato sauce, part-skim shredded mozzarella cheese, and veggies, and watched it cook. Ten minutes later we had two Nutritioulicious pizzas (plus enough for lunch leftovers).
Margarita Pizza with Cherry Tomatoes and Basil
Summer Squash and Broccoli Pizza
If you’re going out for pizza, be sure to check out my tips for how to make it a healthy slice!
Have you ever made pizza at home? What are your favorite pizza toppings?
Posted in Cooking, Dinner, Lunch, Recipes, Seasonal Eating
Tagged basil, cherry tomatoes, cooking, CSA, healthy pizza, healthy recipes, homemade pizza, margarita pizza, Recipes, Seasonal Eating, Summer Squash
Tomatoes are at their prime right now, and every week I’ve been getting lots of them from my CSA — cherry tomatoes, heirloom tomatoes, plum tomatoes, beefsteak tomatoes — you name it, I’ve got it! Besides popping the cherry ones into my mouth straight from the box and adding them to salads, I’ve been trying to use the tomatoes in different ways. I thought to myself a tomato jam would be a really nice accompaniment to the yellow squash carrot muffins I made last week. I did a quick Google search and the first recipe that came up was from the NY Times. It sounded easy and I had most of the ingredients on hand. With a few minor changes I had my recipe:
Servings: about 16
Serving Size: 53 grams (about 2 tablespoons)
- 4 cups whole cherry tomatoes, coarsely chopped
- 1 cup sugar
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/4 – 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 jalapeno pepper, seeded and minced (add some seeds if you want to spice it up!)
- Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, uncovered, stirring occasionally until mixture has thickened, about 1 1/2 hours. Taste and adjust seasoning.
- Cool and refrigerate until ready to use. The jam will last about 1 to 2 weeks.
Nutrition Facts (per serving): 57 calories, 14 g carbohydrate, 1 g fiber, 13 g sugar, 0 g protein, 0 g fat, 148 mg sodium, 6% DV vitamin A, 10% DV vitamin A
I’m normally very modest about what I make, but I have to say that this recipe is one of the best I’ve made! The consistency was perfect and the flavors were fabulous. The jam tasted great on the muffins, but I also used it on many other dishes (some to come). And it was really simple to make!
Have you made jam before? What is your favorite kind?
To find out the health benefits of tomatoes, take a look at my archived post, You Say Tomato, I Say Delicious!
Posted in Recipes, Seasonal Eating
Tagged beefsteak tomatoes, cherry tomatoes, health benefits of tomatoes, healthy jam recipe, heirloom tomatoes, jam and muffins, jam recipes, muffins, Recipes, tomato jam, yellow squash carrot muffins, zucchini muffins