Monthly Archives: March 2014

Greek Yogurt Vanilla Scones

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The wind is howling (not really, but in California we like to pretend that we have real weather) and it feels like I should be baking something comforting. Comforting but not too horribly bad for you. Like scones or biscuits (what is the difference between scones or biscuits??) – served with tea and jam. I wish I was British. I thought I would try to make some Greek Yogurt Vanilla Scones (honestly I was too tired to add fruit, but you could add blueberries, strawberries, raspberries, peach, pear etc. etc.). These are just sort of plain – just vanilla extract for some extra flavor, but of course if you are not a vanilla fan, you could just omit it : )

Greek Yogurt Vanilla Scones

Greek Yogurt Vanilla Scones

Greek Yogurt Vanilla Scones

What you need:

  • 3 cups of Flour (I’m using Organic All Purpose Flour)
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 3 tbsp. Sugar
  • 2 tsp Vanilla Extract
  • 1 cup Greek Yogurt (I used Organic 2 %)
  • 1 Egg
  • 1 stick or 8 tbsp. Butter (preferably Unsalted)
  • 1 splash of Milk (or cream) to brush tops of scones
Greek Yogurt Vanilla Scones

Greek Yogurt Vanilla Scones

What to do:

  1. Preheat oven to 400 F
  2. In medium/large bowl – mix all dry ingredients together (flour, salt, baking powder, baking soda, sugar)
  3. Add butter – crumble finely with your fingers in the flour mixture
  4. In a small separate bowl whisk egg, vanilla, and yogurt together
  5. Add wet ingredients (i.e. egg and yogurt mixture) to the dry ingredients
  6. Stir and then need until dough is combined (it will be a tiny bit flake)
  7. Place dough on lined cookie sheet – press or roll out to a circle or square (about an inch thick). Brush top with some milk or cream (optional). Cut into desired shapes (squares, triangles, rounds – using a glass or cup). Separate scones about 1-2 inches apart.Unbaked Scones
  8. Bake until golden brown (just a tiny bit golden) for about 12-15 minutes.
Greek Yogurt Scones

Greek Yogurt Scones

Serve these moist and flaky delicious scones (or biscuits if you prefer) with some jam and tea : ) They are also delicious to eat as is (preferably straight out of the oven). Yum!

Greek Yogurt Vanilla Scones

Greek Yogurt Vanilla Scones

I wanted to eat the whole batch, but stopped myself after two…Until tonight.

Hope you enjoy these! I would think any plain yogurt would work fine. Greek yogurt just tends to be thicker and creamier (that’s a good thing).

I was inspired by this recipe http://www.twopeasandtheirpod.com/greek-yogurt-biscuits/, but I used less butter, more yogurt. And added vanilla. And didn’t use water. I’m sure the original recipe is great, but I mostly look at recipes to get a concept idea, then I add my own ideas/twists.

Happy Windy Monday!

Annika

 

 

 

 

 

 

 

 

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Grilled Onions and Mushroom Cheese Burgers

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Shall we call this Meaty Tuesday? Whatever we call it – it’s time to indulge our Hamburger Cravings! I hardly ever eat red meat (as you may have noticed), but sometimes I just HAVE to have a burger. For these amazing Grilled Onions and Mushroom Cheese Burgers, I am using organic ground beef (1 package for 8 small burgers) – and Naan bread in lieu of a boring dry bun. For once, I had some potatoes at home – so I made some fries too. My, not so impartial, husband claimed it was the best burger he has ever had : ) . I thought it was pretty darn good too.

Grilled Onions and Mushroom Cheese Burgers With Homemade Fries

Grilled Onions and Mushroom Cheese Burger With Homemade Fries

Grilled Onions and Mushroom Cheese Burger With Homemade Fries

What you need (for 8 small or 4 larger burgers):

  • About a pound (1 pckg) Organic Ground Beef
  • 1 pckg or about 2 cups Mushrooms ( I used Crimini)
  • 1 Yellow Onion
  • 4-6 medium sized Potatoes (such as Russet)
  • Toppings and Condiments (Lettuce, Tomato, Mayo, Ketchup etc.)
  • Canola or Olive Oil
  • 2 tbsp. Butter
  • Salt & Pepper to season
  • Naan Bread (or traditional Hamburger Buns or Sourdough Bread)
  • 4ish slices of Cheese, I used a creamy Havarti (I used about half a slice on each)
Grilled Onion & Mushroom Cheese Burger

Grilled Onion & Mushroom Cheese Burger

What to do:

  1. Preheat oven to 450 F
  2. Scrub potatoes and cut lengthwise in to 1/4 inch sticks. Add to lined or greased baking sheet. Toss with about 1 tbsp. of vegetable oil. Season with salt.Fries Bake at 450 F for about 30-40 minutes (until golden and crispy)Fries
  3. Peel and slice onion into half moons. Wash and slice mushrooms. Grill/Sauté onions and mushroom over medium heat, in a couple of tbsp. butter and olive oil, for 10-20 minutes. Turn down heat if it starts to burn.Onions & MushroomsGrilled Onions
  4. Divide ground beef into 4 or 8 patties. Season well with salt & pepper. Burgers
  5. Cook burgers over medium high heat for about 3-4 minutes per side. When almost cooked through, add the cheese. Then add lid (or some tinfoil) for a minute – for the cheese to melt.Cheese Burgers
  6. Toast your Naan bread (or whatever bread you are using).
  7. Add desired condiments and build your burgers.
Grilled Onions & Mushroom Cheese Burgers With Homemade Fries

Grilled Onions & Mushroom Cheese Burgers With Homemade Fries

This took more than my usual 30 minutes, but it was still pretty fast. And it came out great. Yes – it’s red meat, but it’s ORGANIC and we control the salt added. And there are no funky preservatives here – just fresh quality ingredients. If you start with quality ingredients – it’s not hard to get a tasty meal. Certainly these Grilled Onions & Mushroom Cheese Burgers are superior to anything you could buy at a fast food restaurant.

Please let me know if you liked it and let me know your versions! Remember to share this recipe with your friends and on your social networks : )

Bon Appetite!

Annika

 

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Banana Oat Greek Yogurt Pancakes

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Me and my daughter Maja both like to eat semi under ripe bananas. But overly ripe bananas are great for cooking and baking! I love to use them in pancakes – it adds some natural sweetness and moisture too. And of course the kids love it. For this Banana Oat Greek Yogurt Pancakes recipe, I am using Greek Yogurt too (you could use any plain yogurt) – which also makes the pancakes incredibly moist. I don’t know about you – but I can’t stand a dry pancake. The oats just add some texture, and I’ve heard somewhere that oats are good for you…

Banana Oat Greek Yogurt Pancakes

Banana Oat Greek Yogurt Pancakes

Banana Oat Greek Yogurt Pancakes

What you need (for about 12 pancakes):

  • 1 very ripe Banana
  • 1/2 cup of Oats
  • 1 cup of Greek Yogurt
  • 1 cup of Flour
  • 1/2 cup of Milk
  • 1 Egg
  • 2 tsp Baking Powder
  • 2 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 2 tbsp Vegetable Oil
  • Butter for frying the Pancakes

Ingredients

What to do:

  1. In medium bowl mix dry ingredients (flour, oats, salt, baking powder)
  2. Add milk, yogurt, vanilla, and oil
  3. Peel and mash banana – add to pancake batter
  4. Add the egg ( I like to crack in in separate bowl and whisk it first)Pancake batter
  5. Stir to combine
  6. Heat a little butter in a frying pan over medium heat (no higher, or you’ll have burned pancakes – not yummy)
  7. Depending on the size of your pan – cook 3-4 pancakes at a time, for a couple of minutes on both sidesCooking Pancakes
  8. Serve with syrup, or whatever you prefer. Or eat as is – these are moist and tasty enough on their own.
Banana Oat Greek Yogurt Pancakes

Banana Oat Greek Yogurt Pancakes

So there you have it – easy, healthy and delicious weekend breakfast! These Banana Oat Greek Yogurt Pancakes make a great snack too. If I have leftovers I usually pack them in Maja’s lunch.

If you added another egg and a couple of more teaspoons of baking powder – this recipe would probably make great waffles too.

Happy Sunday!

As always, if you like this recipe – let me know and also please share on your social networks : )

Annika

 

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Quick & Easy Vegan Chili

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When it comes to chili – we tend to think of ground beef or other beef chili. Or perhaps white chili, made with chicken. But chili doesn’t have to include meat at all. Isn’t it the flavor and comfort of the meal we are after? The spicy and smoky heat of chili powder, cumin, garlic, paprika, combined with beans and tomato sauce. In this Vegan Chili, you get all the wonderful flavors, just without the meat! Yay for beans and all the protein! And did I mention, it is super quick and easy to create this dish?! Of course, if you have the time, the chili will taste even better the longer you let it simmer.

Quick & Easy Vegan Chili

Quick & Easy Vegan Chili

Quick & Easy Vegan Chili

What you need (for about 4 servings):

  • 2 cans (15 oz) of Beans (I used Kidney Beans & Black Beans)
  • 1 can (15 oz) of Diced Tomatoes
  • 1/2 Yellow Onion (or a whole if you wish, just so happened half of mine was no good)
  • 2 cloves of Garlic
  • 1/4 cup of Maple Syrup (I love the sweet and heat combo, but if you don’t – simply don’t use)
  • Chili spices – I used Chipotle Chili powder, Cumin, Paprika (about 1/4 tsp each)
  • Salt & Pepper
  • Olive Oil/Vegetable Oil
  • Desired Toppings. A great Vegan choice would be some sliced Avocado. I went the vegetarian route and served with Sour Cream and Shredded Cheese
Vegan Chili

Vegan Chili

What to do:

  1. In medium sized pot or pan – heat olive oil over medium heat
  2. Peel and finely chop onion. Add to pot – stir. Let cook for about 5 minutes until soft and translucent
  3. Open cans of beans (drain off most liquid) and can of tomato
  4. Peel and finely chop garlic – add to onion. Stir for a minute
  5. Add tomatoes and beans to pot
  6. Season with salt & pepper. Start with little ( you can always add more)
  7. Add chili seasonings. I used 1/4 teaspoon of chipotle chili powder, 1/4 teaspoon cumin, 1/4 paprika. This was plenty spicy for me, in fact I added some water at this point. But maybe I’m just a whimp
  8. If you like the sweet and spicy combo – add the syrup. I used 1/4 cup, but you could do less of course.
  9. Stir and let simmer for as long as you have the patience. If you think it’s too thick – add some water
  10. Serve with desired toppings and maybe some cornbread or crusty French or Italian bread. Yum!
Vegan Chili

Vegan Chili

Super, super easy – and quick Vegan Chili. And delicious. And healthy. And you can add that to your Vegan Repertoire – to impress your Vegan self, your Vegan friends, or your Vegan boss.

Enjoy! Please let me know your thoughts and suggestions : )

Bon Appetite!

Annika

 

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Crustless Spinach and Mushroom Quiche

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Yay for Meatless Monday! I would love to go all Vegetarian, but I don’t think my family is in favor. But, Mondays I can legitimately push my Veggie agenda : ). Not that we are big meat eaters in this family, but anyways…So, today/tonight I thought Quiche sounded good. A Crustless Spinach and Mushroom Quiche, because who really needs the fatty crust? Not I.   The added benefit is – that it makes the quiche gluten free. Or you can look at it this way – now you can serve the quiche with a salad and some nice crusty French or Italian bread, with less carb-guilt.

Crustless Spinach and Mushroom Quiche

Crustless Spinach and Mushroom Quiche

Crustless Spinach and Mushroom Quiche

What you need:

  • 1 Portobello Mushroom (or 1 package of Cremini or Button Mushrooms)
  • 1 Yellow Onion
  • 2-3 cups Fresh Spinach
  • 2 cloves of Garlic
  • 4 Eggs
  • 1 cup Milk
  • 2 tbsp. Flour
  • 1/2 – 1 cup Shredded Cheese
  • Salt & Pepper
  • 1 tbsp. Olive Oil
  • 1 tbsp. Butter

What to do:

  1. Preheat oven to 375 F
  2. Grease your baking dish (round or rectangular does not matter)
  3. Heat olive oil and butter in pan over medium heat, on stove top
  4. Peel and slice onion in half moons
  5. Add onion to pan and give it a stir
  6. Wash and chop mushrooms. Add to onion.
  7. Sautee onion and mushrooms for about 5 minutes – until tender
  8. Peel and chop or press garlic. Add to onions and mushrooms. Stir to combine for a minute
  9. Add flour and stir. Cook for about one minute (to get rid of flour taste)
  10. Add milk and stir. Let come to a boil for about a minute or two – to thicken. Season with salt & pepper.
  11. Tear spinach somewhat before adding to pan. Stir for about a minute – until spinach is wilted. Take pan off heat.
  12. In a separate bowl – whisk the eggs. Add cheese to the eggs. Stir to combine.
  13. Transfer onion, spinach and mushroom mixture to greased baking dish. Then slowly add egg mixture. Stir – just to combine.
  14. Bake for about 30 minutes at 375 F.
  15. Let cool a few minutes before serving.

 

Crustless Spinach and Mushroom Quiche

Crustless Spinach and Mushroom Quiche

Serve with a salad and enjoy : )

Happy Meatless Monday!

Annika

 

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Blueberry Breakfast Quinoa

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Are you getting bored with oatmeal or cream of wheat? Are you looking for a super food breakfast? Or do you just have some left over quinoa? Whatever your reason – you should consider having some Blueberry Breakfast Quinoa this Sunday morning. We all know by now, much thanks to Dr. Oz, that Blueberries are magical berries. Quinoa is also quite the super food – it has a lot of protein, fiber, iron and more. Another benefit – it’s gluten free. It also has a mild flavor – so you can use this grain in many different recipes. Sweet or savory. This is a sweet version.

Blueberry Breakfast Quinoa

Blueberry Breakfast Quinoa

Blueberry Breakfast Quinoa

What you need:

  • Some cooked Quinoa
  • Frozen or Fresh Blueberries (or any other fruit..)
  • A little milk (dairy or non-dairy)
  • Maple Syrup (if you want to add sweetness)

What to do:

  1. Add desired amount of quinoa, blueberries, and milk (a small amount or you’ll end up with soup). Heat through in microwave or on stove.
  2. Add desired amount of Maple Syrup
  3. Eat and enjoy!!
Blueberry Breakfast Quinoa

Blueberry Breakfast Quinoa

That was super hard!!

Happy Sunday!

Annika

 

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Blueberry Lemon Scones

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This Blueberry Scones recipe is all over Pinterest, with the original recipe linking back to Ina Garten (Barefoot Contessa). Ina used dried Strawberries, but that didn’t sound too appealing to me. The recipe I found uses blueberries and orange zest, but I thought it would taste even better with lemon zest. And it is really delectable. No low fat here – but it is Friday and time to plan a weekend brunch… Or just an indulgent breakfast. These Blueberry Lemon Scones are to die for. Enjoy!

Blueberry Lemon Scones

Blueberry Lemon Scones

Blueberry Lemon Scones

What you need (for 8 scones):

  • 2 cups of all purpose Flour
  • 1/2 cup Sugar
  • 1 tablespoon Baking Powder
  • 1 tsp. salt
  • 1 tbsp. Lemon Zest
  • 1 Stick/8 tbsp., or 1/2 Cold Butter
  • 1 Egg
  • 1/2 cup Heavy Cream (or Half & Half or Whole Milk)
  • 1 cup of Blueberries (fresh or frozen)
Blueberry Lemon Scone

Blueberry Lemon Scone

What to do:

  1. In large bowl, mix flour, baking powder, salt, sugar, and lemon zestIngredients
  2. Grate or crumble butter finely – and mix in with flour mixtureGrated Butter
  3. Whisk egg and cream – then add to bowl. Combine all ingredients until kind of lumpy, but sticking togetherAdd Cream
  4. Add blueberries. Try to incorporate into dough with mashing the blueberries : )
  5. Transfer dough to floured to a lined cookie sheet – and shape in to an inch thick circle. Cut across middle one time, then another time etc. until you have 8 trianglesScones
  6. Brush scones with cream or milk and sprinkle some sugar on top
  7. Place triangles an inch apart on cookie sheetScones
  8. Bake at 400 F for about 20-25 minutes – until golden brown. Start checking a minute or two before 20 minutes (my oven is HOT)
Blueberry Lemon Scone

Blueberry Lemon Scone

Dig in! I know people like to serve scones with butter and jam etc., but considering the amount of butter (and cream) in these, and blueberries – I would suggest eating them as they are. Believe me – these Blueberry Lemon Scones are delicious by themselves. Yum! Serve with some tea or coffee.

Happy Weekend!

Annika

 

 

 

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Oatmeal Bread – In One Hour

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If you know me, you will often here me say how much I miss the bread in Sweden. My favorite varieties have oats in them – which makes the bread more moist (and healthy…). So, instead of complaining I’m trying to come up with recipes for some Oatmeal Breads. Here is one version that I made this afternoon. Tasty, if I do say so myself. And only an hour away.

Oatmeal Bread – In One Hour

Oatmeal Bread

Oatmeal Bread

What you need (for 2 loaves):

  • 4 cups of Flour (I used Organic All Purpose Flour/White Flour)
  • I cup of Rolled Oats
  • 2-4 tbsp. Ground Flax Seeds (mine has dried berries in the mix, as you can tell in the pictures)
  • 1 1/2 tbsp. Instant Yeast /Bread Machine Yeast
  • 1 tsp. Salt
  • 1-2 tbsp. of Honey or Sugar (optional)
  • 2 tbsp. of Vegetable Oil (I used Canola)
  • 1/2 cup of Milk (substitute for non dairy if you like)
  • 1 1/2 cups of Warm Water

 

Oatmeal Bread

Oatmeal Bread

What to do:

  1. Preheat oven to 350 F (you could wait – but I just would hate for you to forget!)
  2. In microwavable bowl add Oats and Milk – cook in microwave for 90 seconds
  3. In large bowl – add and mix dry ingredients (flour, yeast, salt, flax seeds, sugar)
  4. Add oat/milk mixture – stir
  5. Add oil and warm water. If the dough is watery/porridgy – add a little more flour.
  6. Mix/stir/knead until the ingredients are combined to a nice sticky ball of dough.
  7. Cover bowl with clean kitchen towel – let dough rest for 10 minutes.
  8. Cut dough ball in half – form two loaves (put some flour on your hands if needed) – and place on lined cookie sheet.
  9. Cover with kitchen towel – let rise for about 20 minutes (should just about double in size)
  10. Make a couple of 1 inch deep cuts in each loaf – then bake bread for about 25 minutes – at 350 F, until golden brown.
  11. Let cool on wire rack.

    Oatmeal Bread

    Oatmeal Bread

  12. In about 5 minutes (if you are as impatient as me) – slice yourself a delicious slice of homemade Oatmeal Bread. All you need is butter, but please go ahead and add a good quality jam/jelly or some cheese ( I love creamy Havarti) if you like.

I was really happy with the result! What do you think?

Also – I used mostly organic ingredients – so I’m happy about that too : ) And the price. A loaf of good organic bread can cost up to $5.00 (or more sometimes) – and here I spent maybe $1.00 (if that). A really good deal all around.

That’s enough of my babble. Now, go enjoy your homemade bread.

Oatmeal Bread

Oatmeal Bread

Bon Appetite!

Annika

 

 

 

 

 

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Creamy Shrimp and Brussels Sprouts With Lemon

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This is not what we call a low cal recipe, but sometimes there’s really no substitute for cream. But if you are on a strict diet or you don’t tolerate dairy very well – you can always omit the cream (or switch it out to your favorite dairy substitute). This Creamy Shrimp and Brussels Sprouts With Lemon could be served with any pasta (of course), any grain, or rice. I served it with quinoa. My point is – the dish is creamy and delicious, so serve it with anything you like : )

Creamy Shrimp and Brussels Sprouts with Lemon

Creamy Shrimp and Brussels Sprouts with Lemon

Creamy Shrimp and Brussels Sprouts with Lemon

What you need (for 4-6 servings):

  • About 2 cups (4 handfuls) of frozen Shrimp (tail off)
  • 2 cups of Brussels Sprouts
  • 1 yellow Onion
  • 2 cloves of Garlic
  • 1-2 tbsp. of Lemon Zest (add some juice if you like..)
  • 1/2 cup of Cream (or Half & Half)
  • 1/2 cup of good quality Parmesan (if you have it – I wish I did!!)
  • Salt & Pepper
  • Olive Oil

Ingredients

What to do:

  1. Wash and trim the edges off the Brussels sprouts – cut the big ones in half
  2. Peal and finely chop onion
  3. Heat about one tbsp. of oil over medium heat in a pan
  4. Add onions and Brussels sprouts to the pan and sauté for at least 5 minutes (until onion is softened and sprouts are starting to get tender)
  5. In the mean time run some cold water over frozen shrimp – to defrost and clean (making sure there is no peel and making sure the shrimp is properly deveined). Set shrimp to the side.
  6. Peel and finely chop the garlic – add to the pan. Stir and cook for about a minute.
  7. Add the grated lemon zest the onion and Brussels sprouts. Stir.
  8. Season with salt & pepper.
  9. Add the cream – stir and cook for a couple of minutes. Add more salt & pepper if necessary.Adding cream
  10. Add cheese (if using)
  11. Lower temperature to the lowest setting. Add shrimp. Make sure you don’t “cook” the cooked shrimp – or it will be dry and hard (not delicious at all). You just want to very gently heat/warm the shrimp through.
  12. Serve with your grain, rice, or pasta of choice!!
Creamy Shrimp and Brussels Sprouts with Lemon

Creamy Shrimp and Brussels Sprouts with Lemon

That was easy, right??! And look at the pretty colors. Food has to look pretty too : )

Let me know your thoughts and ideas about this dish. And as always – please let me know your versions : )

Bon Appetite!

Annika

 

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Naan Pizza With Veggies

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It’s Meatless Monday again! Somehow the week flew by. Does anybody really love Mondays? Manic Mondays etc. Well, my daughter Maja DOES love Mondays – because she gets to go to school : ). Let’s hope it stays that way for many, many, many years.

Anyway – let’s make Monday dinner not so manic. I had some left over Naan bread, so I decided to use it up, by making a Naan Pizza. Of course! I love pizza and I love Naan bread, soo..

Naan Pizza With Veggies

Naan Pizza With Veggies

Naan Pizza With Veggies

What you need (for about 3 – 4 Naan Pizzas):

  • 3 – 4 Naan Breads

    Crimini Mushrooms

    Crimini Mushrooms

  • 1 Red Onion
  • 1 carton of Crimini Mushrooms (or White Button)
  • 2 small Zucchinis
  • 1 big (or 2 small) cloves of Garlic
  • About 2 cups of Shredded Cheese (the fancier the better, but I only had Mexican Cheese and that worked just fine)
  • Salt & Pepper
  • Oregano
  • 1 tbsp. Olive Oil
  • 1 tbsp. Butter

Veggies

What to do:

  1. Preheat oven to 425 F
  2. In a pan – heat olive oil and butter over medium heat (making sure it doesn’t burn)
  3. Peel onion and cut in half – then slice half moonsSliced Red Onions
  4. Wash and slice mushrooms
  5. Sautee onions and mushrooms for about 5 minutes in butter and olive oil, until tenderOnions & Mushrooms
  6. Peel and chop or press garlic – add to onion and mushrooms. Stir to combine – for a minute
  7. Season with some salt and pepper
  8. Wash and finely slice zucchinis
  9. Place Naan bread on cookie sheet
  10. Cover Naan bread with the zucchini sliceszucchini slices
  11. Add onion and mushroom mixture on top of zucchinispizza
  12. Sprinkle as much cheese, as you wish, on your pizzas.
  13. Season with a little dried Oregano (if you have it, and if you like it)cheese & Oregano
  14. Bake at 425 F – for about 10 minutes, until cheese is nice and bubbly. I turned on the broiler for a minute or two – at the end – to increase the bubbliness.
Naan Pizza With Veggies

Naan Pizza With Veggies

Meatless Monday Dinner is Served! Delicious veggies with gooey cheese. Naan Pizza – Yum!

I didn’t use any tomato sauce on this pizza, but please feel free to do so! But, in terms of flavor – you really don’t need it!

If you are Vegan – perhaps just skip the cheese or use Vegan cheese? I think it would taste great still.

Please don’t feel bound by this recipe – if you have other veggies on hand – then use those : ) The method should be same, but the flavors can be changed out many ways.

Hope you enjoyed this easy recipe. Let me know your thoughts!

Annika

 

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