Posts tagged tomato

Meet My Favorite Quick Fix

Wraps are healthy. Wraps are cheap. Wraps are versatile.

So how it is that a post on wraps has yet to be done? In particular, a post about wheat wraps lined with basil pesto and topped with sliced turkey and roma tomatoes?

This is one of the easiest meals, made in record time (4:30 thank you very much), and there’s few ingredients involved. Chances are you already have them in your fridge. If not, grab em’ next time your’re at the store, since this is one of those no-planning processes.  It’ll work for lunch or dinner.

You’ll need:

  • Tortilla Wraps. Wheat is healthier than regular plain ones, but feel free to go either route, or mix it up with a different flavor like tomato basil or honey wheat. Medium or small sizes work best.
  • Basil pesto. I usually keep a small container in the fridge and use it on multiple occasions (with pasta or sandwiches). You’ll need about two spoonfuls for this recipe. Feeling daring? Make your own pesto using my recipe.
  • Fresh sliced turkey breast from you local deli. Smoked or honey works best for this particular wrap. You’ll need about five or six slices, unless you want your wrap on the thick side, in which case throw in a few more slices.
  • One roma tomato (the oval-shaped ones), since they’re a touch healthier. A regular ones (only use half) will do just fine as well.
  • Black pepper to taste.

Directions:

  1. Cover about three-quarters of the wrap, laid out flat, with the pesto (about two spoonfuls), spreading it evenly. Be generous here, that pesto flavor completes the wrap.
  2. Dice up the tomato into small cubes. Then layer the tomatoes on top of the pesto.
  3. Pile the turkey on top, making sure you cover most of the surface
  4. Sprinkle some back pepper over it all then get ready for the tricky part, wrapping it up. If you’re like me, and not too concerned with the wrap staying together since you;re about to devour it anyway, then you can just fold it up as you would a fajita or soft taco, making sure one end overlaps the other.
  5. If you’re on the fancier side and maybe serving this to guests or want to save it for later, you should fold two opposing sides inward, then wrap it up, making sure all the stuffing stays in the middle. If you have some handy, stick a toothpick on two sides of the wrap and cut it in half.

Here’s a visual step-by-step:

Spread the pesto evenly

Dice the tomato into small cubes

Toss the tomatoes over the pesto

Layer the turkey on top and sprinkle with black pepper

Wrap it all up, connecting two opposing sides

The ultimate pesto-lover in me prefers this wrap, but there are a ton of different options you could try. Grilled chicken would work great here, or instead of pesto, use spicy brown mustard, your favorite salad dressing or hummus. Almost anything will substitute, so get creative! Throw in some lettuce for an extra crunch, or add some mozzarella cheese for a delicious (yet a bit unhealthier) touch.

Featured Links

Check out the Food Network’s Food Network’s wrap collection for more great ideas.

cdkitchen.com‘s large variety of wrap recipes

Healthy Sandwich and wrap ideas from Fitness Magazine

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“You better cut the pizza in four pieces because I’m not hungry enough to eat six.” -Yogi Berra

I know, a Red Sox fan turning to a Yankee for quotes, not cool.  But I like it, and it rings true, especially in this case.  Pizza is one of my FAVORITE things to make for a variety of reasons.  It’s super quick and easy.  There’s really no need for measurements or directions of any sort.  You can pretty much put anything edible on a pizza and as long as you cook it for the right amount of time it’ll probably come out good.  It’s one of the best recipes to get creative and have fun with, and that’s my favorite part.  

The pizza my roommates and I made last night is a relatively healthy recipe, and it’s pretty low budget: all the ingredients came out to about $15 (less if you already have some things at home).  It’s also the reason I chose the quote above.  No matter how hard we tried, the entire thing was gone by the end of the  night.  It’s a white pizza with mozzarella, tomatoes, basil and roasted garlic, and everything you’ll need to know is listed below.

You’ll need:

  • 1 lb Pizza dough (I usually just buy it at the store, but you can make it too if you’re feeling daring)
  • Flour (enough to cover your surface and the dough)
  • Basil leaves.  Here’s where we ran into trouble!  Good ole’ Grand Union (the Storrs grocery store) didn’t have any fresh basil leaves, so we had to resort to dried basil.  But if you can get your hands on the fresh stuff, it really does make a difference.
  • Tomato: about one half, sliced thin
  • Mozzarella cheese
  • Parmigiano-Reggiano cheese
  • One head of garlic: you may not need the whole thing, probably only half or a few cloves
  • Oregano(dried or fresh, up to you… once again, Grand Union fails in the herb department)
  • Salt and pepper, to taste

Directions:

  1. A few hours before (or overnight) you need to let the dough rise.  Roll it into a ball and cover it with flour before putting in a bowl covered with Saran wrap and keep somewhere in room temperature.  Last night we were crunched for time, so I only let it rise for about 2 or 3 hours and it came out fine.
  2. Once the dough has risen, you’re ready to start making the pizza.  Before anything, preheat your oven to 275 and chop up the garlic clove.  Now there is a certain way to do this, so for those of you new to the kitchen, check out this video to see how it’s done.  Once you’ve chopped the garlic into really, really small pieces, throw it all on an oven sheet and stick it in for about 7-10 minutes or until it’s golden brown.
  3. While the garlic is roasting, slice up your tomato half and the mozzarella cheese.  We loooove mozzarella at my apartment, so the more the better.  But for a healthier option, ease up on the cheese and add more tomatoes.
  4. Roll your pizza dough out into a flat circle or rectangle.  We use a rectangle to fit the cooking sheet we have, and a point that I continuously fail to remember (including last night) is that it’s always better to prepare the pizza ON the cooking sheet, because transferring it can be a major production (picture all three of us with spatulas heaving the thing onto a sheet trying not to spill flour and cheese everywhere).
  5. If you don’t have a rolling-pin, try to flatten the dough as much as possible using spoons and your hands.  Make sure you get all the air bubbles out.  With a pin, it may not look pretty, but I guarantee you’ll get the same taste, which is definitely what’s important.
  6. Don’t forget about your garlic in the oven, you’re going to want to check on it periodically so it doesn’t burn.  When you eventually take it out, turn the oven up to 400 degrees.
  7. Next add all of your toppings.  I like to start with a base of parmigiano-reggiano, spread evenly all over the entire pizza.  Next layer on your mozzarella slices and tomato slices and fresh basil leaves.  The best presentation is when these are spread evenly with only minor overlaps (you don’t want to cover all of the tomatoes with mozzarella, etc.).  Don’t forget about the garlic in the oven!  Mix these small pieces in as well.
  8. Next spice it up with oregano (dried in this case), and some salt and pepper, and you’re good to go!
  9. Throw it in the oven (hopefully you’ve already turned it up to 400, if not, do so now) for about 13-20 minutes, or until it’s golden brown on the edges, and the cheese is melted golden on top.  If you use a lot of cheese like we do, it may take longer (less cheese, less time, obviously).  I know 13-20 is a wide range, but I say that because some people like it crisper than others.  We tend to use the entire 20 minutes, but make sure you keep checking on it to decide when you want to take it out.

Here’s a visual step by step, so you can check your progress by comparing to the pictures:

chop up and roast the garlic

Roll out your dough and cover lightly with four

Cover with toppings, spreading everything evenly

Throw it in the oven at 400 for 13-20 minutes, or until golden brown and crispy on the edges

Give it a minute to cool, then serve with salad for a delicious meal!

And there you have it!  The recipe does sound a little intimidating, but I promise it’s easier than it sounds.  Like anything else, practice makes perfect, and before you know it you’ll be making a menu’s worth of pizzas, and I want to hear all about it!  Send me recipes for your favorite pizza, or if you have any topping ideas you’d like me to test out, please let me know!

I give extensive praise to the Food Network, per usual, and their wealth of information about making pizza and dough.  There are hundreds of recipes to try on their website, from plain and simple to exotic and unusual.  

Here are some other great websites to check out when making pizza:

Just like it sounds: pizzamaking.com

Pizza fan Billy Reisinger and his very thorough pizza making guide

Making pizza from allrecipes.com: be sure to check out all the links on this page for different types of pizza!

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