Pizza with Mushrooms and Broccoli

Ingredients

208 grams frozen gluten-free pizza dough, defrosted but chilled
olive oil cooking spray
2 patties chicken breakfast sausage, broken into bite-size pieces
4 cups chopped broccoli
2 teaspoons chopped garlic
2 cups sliced mushrooms
1/2 cup fresh basil leaves, torn into small bite-size pieces
2 cups chopped fresh tomatoes
salt
crushed red pepper flakes

Method

  1. Preheat the oven to 400°F.
  2. Roll out the dough between two sheets of plastic wrap to a thickness of 1/4 inch. Remove the top sheet and flip the dough onto a large baking sheet. Transfer to the oven and bake until the dough is set, 3 to 5 minutes. Remove from the oven and set aside. Leave the oven on.
  3. Coat a large nonstick skillet with cooking spray and place over medium-high heat. Add the sausage and cook until lightly browned, then transfer to a bowl.
  4. Add the broccoli to the skillet and cook until tender, about 2 minutes. Transfer to the bowl.
  5. Add the garlic to the skillet and cook until golden, about 1 minute. Add the mushrooms and cook until softened.
  6. Transfer to the bowl. Add the basil and half the chopped tomatoes to the skillet. Simmer until the tomatoes have thickened.
  7. Return the broccoli, sausage, and mushrooms to the skillet to warm. Season with salt and red pepper flakes.
  8. Spread the sauce mixture over the pizza dough and return it to the oven. Bake until the edges of the pizza are brown.
  9. Remove from the oven and top with the remaining tomatoes. Serve immediately.

Makes 4 servings.

Source: The Negative Calorie Diet

Ten-minute Meal of Chicken Burger

Ingredients

1 tablespoon olive oil
1/2 teaspoon dried chilli flakes
1/2 teaspoon ground cumin
1 clove garlic, crushed
1 tablespoon lemon juice
2 x 5 oz boneless skinless chicken breast, trimmed
2 Turkish rolls, toasted
1 cucumber cut into thin strips
2 tablespoons mango chutney
lemon wedges to serve

Method

  1. Mix together the oil, chili, cumin, garlic and lemon juice and brush over the chicken breasts.
  2. Heat a non-stick frying pan over medium heat. Add the chicken and cook for 5 minutes on each side or until cooked through.
  3. To assemble, place the chicken on the Turkish rolls with the cucumber and mango chutney, or serve on the side. Serve with the lemon wedges.

Makes 2 servings.

Source: Donna Hay

Risotto with Chicken and Green Peas

Ingredients

1 onion
1 pound boneless, skinless chicken breasts
1-3/4 cups fresh peas or 1 cup frozen baby peas
2 tablespoons olive oil
1 cup arborio rice
3-3/4 cups hot chicken stock

Method

  1. Finely chop the onion and cut the chicken into 3/4-inch chunks. Shell the fresh peas, if using.
  2. Heat the oil in a large saucepan over high heat. Add the onion, reduce heat to medium, and cook for 1 minute.
  3. Add the chicken and cook, stirring, for 5 minutes, or until the chicken is firm and no pink color remains.
  4. Add the rice and cook for 1 minute, stirring to coat the rice with the oil.
  5. Add 2 cups of hot stock to the pan and bring to a boil, stirring once or twice. Reduce heat to medium or low so the stock simmers, and cook for 10 minutes.
  6. Add the fresh peas, if using, and stir in the remaining 1-3/4 cups stock. Return to a boil, reduce heat to medium or low, and simmer for 10 minutes. If using frozen peas, add them for the final 5 minutes of cooking time. Stir once or twice so the rice cooks evenly. At the end of the cook time, most of stock should be absorbed with a little remaining.
  7. Season to taste, cover, and remove the pan from the heat. Let the risotto stand for 5 minutes—the rice will finish cooking and absorb the excess liquid, leaving it moist and creamy.

Makes 4 servings.

Source: Super Foods Cookbook

Classic French Dish of Truffled Baby Chicken

Ingredients

4 poussins (baby chickens), about 1-1/4 pounds each
1 small fresh or flash-frozen black truffle (about 1 ounce), cut into 1/16-inch or slightly thinner slices
salt and freshly ground black pepper
6 tablespoons unsalted butter: 4 tablespoons at room temperature, 2 tablespoons melted
Fleur de sel

Method

  1. Preheat the oven to 400°F (200°C). Grease a large shallow roasting pan.
  2. Rinse the poussins under cold running water; dry thoroughly inside and out with paper towels. Using your fingertips, carefully loosen the flesh over the breast of each chicken, working first from the tail end and then from the neck; be careful not to tear the skin. Using one-quarter of the truffle slices for each bird, lift up the skin and carefully arrange the slices over the breast meat. Season the chickens inside and out with salt and pepper, rubbing the seasonings into the skin. Rub 1 tablespoon of the softened butter generously over each bird. Tie the legs of each chicken together with kitchen twine.
  3. Arrange the poussins in the prepared roasting pan and roast for 20 minutes. Baste with the melted butter and roast for about 5 minutes longer. Baste the birds with the pan juices. Roast for about 10 minutes longer, basting once more, until the internal temperature of the thickest part of the thigh registers 175°F (80°C) on an instant-read thermometer. Cover the poussins loosely with foil and let rest in a warm place for 5 to 10 minutes.
  4. Transfer the poussins to plates and set out a small bowl of fleur de sel for individual sprinkling.

Note:

To make a pan sauce for the poussin, transfer the birds to a platter, cover with foil, and set aside in a warm place. Spoon off most of the fat from the juices in the roasting pan. Set the pan over low heat and add 1/3 cup dry white wine, stirring to release the browned bits on the bottom of the pan. Bring to a boil and boil, stirring once or twice, just to cook off the alcohol. Add 2 tablespoons unsalted butter and 1 teaspoon thyme leaves and stir until the butter is melted. Pour into a small pitcher and serve.

Makes 4 servings.

Source: Truffles

Indian-style Pizza with Chicken Tikka Masala on Nan Bread

Ingredients

2 tablespoons clarified butter (ghee)
1 tablespoon olive oil
2 cups white onions, finely chopped (1 large onion)
3 cloves garlic, grated
1 inch piece of ginger root, grated
3 tablespoons tomato paste
2 teaspoons smoked sweet paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
1/2 teaspoon turmeric powder
1/4 teaspoon ground cinnamon
2 cups crushed tomatoes
1/2 cup heavy whipping cream or sour cream
2 boneless skinless chicken breasts, cut into 1-inch cubes
2 cups grated mozzarella cheese
4 tablespoons grated Parmesan cheese
4 prepared nan bread

Method

  1. Heat clarified butter or ghee and olive oil in a heavy-bottom saucepan. Saute onions until translucent. Add garlic and ginger. Stir to combine and continue sauteing until the garlic and ginger begin to turn golden.
  2. Add tomato paste, paprika, cumin, cayenne, salt, turmeric and cinnamon. Saute for a couple more minutes to “toast” the spices.
  3. Add the crushed tomatoes and chunks of chicken. Bring to a boil; reduce heat and simmer about 20 minutes with the lid on. Stir occasionally. Stir in cream. Continue to simmer on low heat with the lid off, stirring occasionally until the sauce is reduced and the consistency of thick gravy. The sauce can be made in advance and kept for 2 days in the refrigerator.
  4. To make the pizza: Preheat oven to 400ºF.
  5. Lay the nan out on a rack set into a sheet pan and sprinkle a small amount of the grated cheese on the bread. Top the cheese with the tikka masala, leaving a 1/2 inch border around the edge. Sprinkle the top with more grated cheese.
  6. Place in the oven for about 15 minutes. The pizza is done when the cheese is melted and the edges are crisp.
  7. Remove from the oven and brush the edges with a little olive oil while it is still hot. Serve and enjoy.

Makes 6 servings.

Source: Institute of Culinary Education