Rachael Ray's 30-Minute Get Real Meals (5 page)
Read Rachael Ray's 30-Minute Get Real Meals Online
Authors: Rachael Ray
Mini pizzas, hold the bread, built on roasted portobellos instead!
1
SERVING
, 2
MINI PIZZAS
| 2 | large portobello mushroom caps, stems removed |
| Extra-virgin olive oil (EVOO), for drizzling | |
| 4 | pieces jarred grilled eggplant or marinated eggplant (available on Italian food aisle), drained |
| 1 | jarred roasted red pepper, drained and sliced |
| 4 | water-packed artichoke hearts, drained and sliced |
| 3 | tablespoons chopped fresh flat-leaf parsley or basil |
| ½ | cup arugula or baby spinach |
| ¼ | cup finely chopped onion or shallot |
| Salt and freshly ground black pepper | |
| 4 | slices deli provolone cheese, or ¼ pound Italian Fontina cheese, sliced |
| Crushed hot red pepper flakes | |
| Italian dried seasoning or dried oregano |
Preheat the oven or toaster oven to 450°F. Place the mushroom caps gill side up on a baking sheet and drizzle with EVOO. Roast for 12 minutes, or until tender. Layer the caps with the grilled eggplant, sliced roasted red pepper, sliced artichokes, parsley or basil, and arugula or spinach. Drizzle the tops with a little more EVOO, and sprinkle with finely chopped onion or shallot and salt and pepper. Top the mushrooms with 2 slices provolone or fontina each in even layers, then return the pizzas to the oven. Bake for 5 minutes to set the vegetables and melt the cheese. Add a pinch of red pepper flakes and Italian dried seasoning or oregano to the top of each portobello mini pizza and transfer to a plate.
1
SERVING
, 2
MINI PIZZAS
| 2 | large portobello mushroom caps, stems removed |
| Extra-virgin olive oil (EVOO), for drizzling | |
| 2 | links Italian sausage, sweet or hot, split and sausage removed from casing |
| ½ | cup marinara sauce or pizza sauce |
| 4 | slices mozzarella or smoked mozzarella cheese |
| Crushed hot red pepper flakes | |
| Italian dried seasoning blend or dried oregano |
Preheat the oven or toaster oven to 450°F. Place the mushroom caps gill side up on a baking sheet and drizzle with EVOO. Roast for 12 minutes, or until tender.
Heat a small nonstick skillet over medium to medium-high heat. Add a drizzle of EVOO to the pan and add the sausage. Break up and brown the sausage for 5 to 7 minutes, until no pink remains. Transfer the cooked meat to a plate lined with paper towels to drain.
Remove the caps from the oven or toaster oven and top each of them with a layer of marinara or pizza sauce, cooked sausage, and cheese. Return the caps to the oven and bake for 3 or 4 minutes to melt the cheese and brown it at the edges. Remove the pizzas from the oven and top with a pinch of crushed red pepper flakes and Italian seasoning or dried oregano.
1
SERVING
, 2
MINI PIZZAS
| 2 | large portobello mushroom caps, stems removed |
| Extra-virgin olive oil (EVOO), for drizzling | |
| Salt and freshly ground black pepper | |
| ¼ | cup pizza sauce or marinara sauce |
| 6 | slices sandwich pepperoni (from the deli counter) |
| 4 | slices mozzarella cheese or smoked mozzarella cheese |
| Crushed hot red pepper flakes | |
| Dried Italian seasoning or dried oregano |
Preheat the oven or toaster oven to 450°F. Place the mushroom caps gill side up on a baking sheet and drizzle with EVOO. Roast for 12 minutes, or until tender. Remove the caps from the oven, season with salt and pepper, and top each with a few spoonfuls of pizza sauce or marinara spread out in a thin layer. Top the layer of sauce with layers of pepperoni and mozzarella cheese and return to the hot oven. Cook the pizzas for another 3 or 4 minutes, until the cheese is bubbly and brown at edges. Garnish the pizzas with red pepper flakes and a pinch or two of Italian seasoning blend or dried oregano.
Use all of the following egg recipes at all hours; they make a great late- night/all-night snack, an awesome and unusual breakfast, or a simple dinner when you are totally eggs-hausted!
1
SERVING
| ½ | tablespoon extra-virgin olive oil (EVOO) (half a turn of the pan) |
| Salt and freshly ground black pepper | |
| 1 | egg, vigorously beaten |
| 3 | tablespoons shredded sharp Cheddar or Monterey Jack cheese |
| 1 | tablespoon store-bought tomatillo salsa |
Preheat an 8- to 9-inch nonstick skillet over medium-low heat with the EVOO. Add a little salt and pepper to the beaten egg, and whisk to combine. Add the seasoned egg to the hot pan. Give the pan a shake to help spread the egg out to cover the bottom of the skillet. Resist the temptation to stir the egg. Cover the pan with a piece of foil and cook for 1 minute. Remove the foil, sprinkle with the grated cheese, return the foil, and continue to cook for 1 to 2 more minutes, or until the egg has completely set and the cheese has melted. Give the pan a good shake to loosen the cooked egg, then bring the pan over to your cutting board. Tilt the pan and shake the egg out onto the cutting board, keeping the egg relatively flat as you shake it from the skillet. Spread the tomatillo salsa across the egg. Roll the egg as tightly as possible, being careful not to tear it. Allow the rolled-up egg to cool slightly, just a minute or so. With a sharp knife cut into 1- to 1½-inch-wide disks. Eat and enjoy.
Other fillings suggestions: smoked salmon and chopped fresh dill; chopped cooked chorizo and Cheddar; sliced deli roast turkey, Swiss cheese, and mustard.
Mini frittatas make a high-protein snack that is like a bread-free Hot Pocket. Be sure to use a small—no more than 6-inch diameter—nonstick skillet to make these.
1
SERVING
| 2 | to 3 tablespoons extra-virgin olive oil (EVOO) (eyeball it) |
| 2 | large eggs, beaten |
| A splash of half-and-half or milk (1 to 2 tablespoons) | |
| Salt and freshly ground black pepper | |
| A few drops of hot sauce, such as Tabasco | |
| 1 | slice, your choice: Swiss, provolone, or slicing Cheddar |
| 2 | slices deli ham, your choice: baked, smoked, boiled, or prosciutto |
Heat a small nonstick skillet with the EVOO over medium-low to medium heat. Beat the eggs with a splash of half-and-half, salt and pepper, and hot sauce. Cook the eggs in the skillet for 2 minutes without disturbing them. Once the eggs have browned and set, flip the frittata. Add a layer of cheese, then the ham, folding it to fit in the pan and cover the surface of the eggs and cheese evenly. Fold the frittata so it looks like a taco, and slide it onto a plate. Eat!
1
SERVING
| 2 | large eggs, beaten |
| 1 | teaspoon chili powder |
| Salt and freshly ground black pepper | |
| A few drops of hot sauce, such as Tabasco | |
| 2 | to 3 tablespoons extra-virgin olive oil (EVOO) (eyeball it) |
| 1 | cup (4 ounces) shredded Pepper Jack or chipotle Cheddar cheese, such as Cabot brand |
| ½ | cup store-bought tomatillo salsa, green chili salsa verde, or smoky chipotle salsa |
| ½ | avocado, sliced |
| 2 | teaspoons fresh lemon juice |
Beat the eggs together with the chili powder, salt and pepper, and hot sauce. Heat a small nonstick skillet and the EVOO over medium to medium-low heat. Add the eggs and fry without stirring until brown and set, about 2 minutes. Flip the frittata. Top the frittata with cheese and salsa. Sprinkle the sliced avocado with a little lemon juice and arrange the slices across half of the frittata. Fold it over, so it resembles a taco. Slide the completed frittaco on to a plate and eat!
1
SERVING
| 2 | to 3 tablespoons extra-virgin olive oil (EVOO) (eyeball it) |
| 2 | large eggs, beaten |
| 1 | shallot, finely chopped |
| 2 | tablespoons chopped fresh flat-leaf parsley |
| Salt and freshly ground black pepper | |
| 1 | teaspoon (several drops) hot sauce, such as Tabasco |
| 2 | to 3 ounces manchego cheese, thinly sliced (just enough to cover your small frittata) |
| 2 | slices Serrano ham or prosciutto |
| 1 | piece roasted red pepper, drained and sliced |
Heat a small nonstick skillet over medium heat with the EVOO. Beat the eggs with the shallot, parsley, salt and pepper, and hot sauce, then add to the skillet. Fry the eggs without disturbing them for 2 minutes, or until brown and set. Flip the frittata (invert pan with a plate to help you if necessary). Top the frittata with the cheese, ham, and roasted pepper. Fold the frittata over, like a taco. Slide the frittaco out onto a plate and eat hot or at room temperature.
