Personal Pizza in 10 minutes

Personal Pizza in 10 minutes

I teased you with the idea of a 10-minute pizza in an earlier post, and here are the step-by-step instructions and photos.

NOTE: I am a fan of the Bread in Five Minutes a Day books. This series (Bread, Whole Wheat and Flatbread versions) promotes creating a large amount of knead-free dough, stored in the fridge and ready to make bread instantly. The base for this pizza is made in a skillet from the basic pizza recipe in the Flatbread book (for a sample, see the Master Recipe for bread, which would work just fine in this recipe).

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Freezing meat with options

Freezer full of real food ingredients
Freezer full of real food ingredients
With a selection of single serving meats in the freezer, cooking real food becomes quick and easy.

Freezing meat allows you to keep real ingredients on hand. You can save plenty of money when buying in bulk quantities, or stocking up at special prices. Purchase extra amounts of specialty or hard-to-find cuts and save time and travel costs.

But how do you know what portion of any one item you will need? Small families sometimes have guests, and even large families can need just a bit of a frozen meat.

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Real food variety: Around the world with a pot of stew

One of the best parts about cooking real food, is that you can change your mind in an instant. You might feel like Thai food on Saturday when you are shopping, but on Wednesday, you are leaning to Mexican. I’m spoiled, but I am spoiled because I have those choices. This article illustrates the freedom of real food with total transformations of basic crock-pot stew.

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Quick and easy separate freezing

Real food freezing: ground chicken patties ready for the freezer.

Quick and easy separate freezing

I outlined the process for freezing individual portions of meat after a major shopping trip, but this is an everyday alternative.

Real food freezing: ground chicken patties ready for the freezer.
Three ground chicken patties on a plate, using the original packaging to protect the meat.

I used one quarter pound of ground chicken, which left three portions. I simply formed  three patties (wet your hands so the chicken does not stick), and placed them on a plate lined with the plastic from the chicken container.

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Keeping bean sprouts fresh

Bean sprouts in water and lemon photo
Storing bean sprouts in a covered container, with water and lemon juice keeps them fresh for a long time.

I love bean sprouts. I love them in sandwiches, soup, salads and stir fries, of course. Trouble is, they last about 20 minutes in the fridge before they turn into a soggy, slimy mess.

Store them in a covered container filled with fresh water and a lemon slice, and you will find that your bean sprouts will stay fresh, white and crisp for a week or more. Trust me … it works.

Hint: Find a place that offers bean sprouts in bulk.

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Healthy Cream of Anything Soup

It’s June, but it’s also a blustery. and cold. Soup required. There is nothing faster, or more comforting than a bowl of hot soup. Good pre-made soup is very expensive. Cheap soup is not good. All but the premium-priced, organic, canned or packaged soups have an ingredients list that would test a professional chemist’s knowledge. And if you think you are doing yourself a favor to buy a ready-made version from a large grocery store, really do yourself a favor and request a nutrition statement.

There is a real-food option. In fact, homemade soup is a very simple meal. This post will just cover my cream soup method, but just increase the broth, and you have a non-cream version.

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Real-food Hummus on the fly

Real food hummus lunch photo
Small servings of hummus can be made easily without a food processor.

Hummus is high on a healthy food scale. The main ingredient is beans, a vegetable source of protein that costs little. The additions are simple, whole ingredients without down-sides. To buy ready-made hummus is costly, and to make it, easy. Throw ingredients in a food processor — done. However, I usually take it one step down the simplicity scale by skipping the food processor for small quantities of hummus.

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Creative license creates family favorite pitas

Pita with tomato, onion and cheese on a pita image
A few ingredients, and ten minutes puts this on your table.

This pita recipe was a staple through most of the time I raised my kids, and is a family favorite. Read the family story behind the dish. It takes around 5 minutes to cook and little time to put together. Use this idea as a launch for your own ideas, maybe even your own family tradition.

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Super fast dinner with cooked chicken

Super fast dinner with cooked chicken
Easy real food couscous with chicken photo
Spicy chicken apricot stir fry over couscous. Leftover cooked chicken and microwave couscous means dinner in a flash.

I won’t claim that this dinner is as fast as popping a pizza pop into the microwave, but it is in the same class. Same class for time, of course. In nutritional value and taste, this quick dish wins before the contest starts.

The day was hot and I had been working in the garden for hours. I needed warm food, but there was no way a chicken dinner was appetizing. I was also about a heartbeat away from running to the corner for a sub, so it had to be fast and easy.

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Stuffed tomato: eating above my pay grade

Real food tomato, locally grown photo
Locally grown, vine-ripened tomatoes available far ahead of tomato season.

From May to July in my “more winter than summer” city, we can get vine-ripened, local greenhouse, grown-in-earth tomatoes. After the long hiatus from great tomatoes, I tend to buy them wherever I find them, as they are not available everywhere.

In my zeal, however, I managed to gather far too many. Using tomatoes in everything wasn’t getting the job done, so lunch today had to feature tomato as the main event. The result was stuffed tomato salad, and was so good, I may need to buy more.

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Freeze bread for single-slice use

A good bakery offers many great, healthy types of bread. But bread without preservatives does not stay fresh for long. Bread freezes well, but what if you want rye bread, but whole wheat is the one that is not frozen. Solve that dilemma and open all choices by freezing all your bread. I keep two or three types of bread on hand at all times — in the freezer. I never waste a slice, and simply select the number of slices I need each time.

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