Wild Mushroom Pizza Adapted from Cooking Light

This pizza is my hubby's new fave! It is rustic in style and uses multiple kinds of mushrooms making this a very versatile recipe. If you can make your own pizza dough DO IT! You can refer to the pizza dough recipe on my blog or find your own. The dough looks a little sketchy in the picture because I kept messing up the shape. Regardless the pizza was sooo good.

Materials You Will Need:


12 oz fresh refrigerated pizza dough
1/3 dried porcini mushrooms
2/3 cup water
1 tbs olive oil
4 oz each of 3 different mushrooms; chopped (I used shiitake, maitake, and king oyster mushrooms)
3 oz minced garlic
salt & pepper
3 tbs green pesto
3 oz mozzarella

Preparation: 

1. Preheat oven to 500 with pizza stone or baking sheet inside.

2. Combine and porcini mushrooms and water. Microwave on HIGH for 4 MIN in a microwave safe bowl. Drain and chop mushrooms.

3. Heat a large skillet over MED- HI heat. Add oil and heat through. Add fresh mushrooms and garlic. Saute 5 min. Add porcini, salt, and pepper to taste.

4. Carefully remove pizza stone. Arrange dough on stone. Spread pesto, cheese, and mushrooms evenly over pizza dough. Bake for 13 minutes. Cut into 8.

Simple as that! So good and fairly healthy compared to commercial pizza that usually is ladened with tons of cheese and grease.

Penne Pasta Salad con Tuna and Roasted Red Peppers. Adapted from Cooking Light.

This pasta salad makes a great lunch or you can up the size and bring it to a get together. The simple, bright flavors of this dish pull it together nicely making this a fantastic and satisfying spring or summer meal. I only made 2 servings for my husband and I but this recipe is very easy to adjust for larger crowds.  

(2 servings) 

Materials You Will Need: 

1/2 red bell pepper

2 quarts of water

salt

3 oz penne rigate 

1 cup fresh spinach (arugula or any other dark salad green would work nicely)

2 tbs thinly sliced red onions or shallots 

1 tbs red wine vinegar

1/2 tbs capers (capote or non- pareilles~ size is the only difference) 

1/2 tbs olive oil

1 can high quality tuna (if you can get your hands on a premium jarred tuna such as Ortiz, do it. You'll notice the difference.)

Remember, in cooking recipes are more flexible than you think! Use what you have. Many ingredients can be swapped depending on your flavor preference. You might not like spinach, try arugula. Non-pareille capers are more expensive than capote capers but they taste the same; I'm broke so that's what I bought lol. Do what you like!

Preparation: 

1. Preheat your broiler. It's gonna get hot in here!

2. Remove all seeds and membrane from your pepper and flatten it with your hand. This will create an even service for roasting. Place skin side up on a foiled baking sheet and put in the oven on the middle rack. Let that puppy cook for 10-15 MIN til it is BLACK. You might think you did something wrong but you didn't. 

3. Carefully remove your pepper(s) and put it into a zip top bag to sit for 15 MIN to steam, loosening the skins. Remove, peel the skin off, and chop. Roasting takes a little time but gives the pepper the sweetest flavor. 

4. Boil your pasta in lightly salted water. Remove and rinse with cold water. 

5. Combine all ingredients along with a pinch of salt and mix til combined. Yum!

At first I was worried because it didn't seem like this dish would make enough food for the both of us but it made approximately 2 cups per person and was very filling. Serve with a bit of torn, crusty bread. Enjoy babies!