Grilled Pizza

This was my first time trying pizza on the grill and it was a hit!  Quick, easy and so yummy!

Base
Naan (Indian flat bread) I picked up on a trip to Whole Foods, but pita, foccacia or any other flat bread would also work.

Toppings
I chose grilled veggies as a topping - eggplant, crookneck squash, zucchini, onions and green bell pepper.  Any topping will work, be sure meats are pre-cooked and if you prefer softer veggies, grill/cook them a little before putting them on the pizza.

Grilling Veggies

• Gently warm a little olive oil, add some sliced garlic and your favorite herbs (I used oregano and fresh basil).  Once the oil is infused, you can baste your veggies before grilling.  (If you are in a hurry, you can just add a little garlic powder instead of fresh garlic and skip the warming or just use plain olive oil - it is still yummy.)
• Slice the veggies lengthways about 1/2 inch thick.  Keep the slices large to avoid dropping through the grill.
• Lightly drizzle infused olive oil over the veggies and rub to evenly coat surface.  This not only imparts flavor, it keeps the veggies from drying out and from sticking to the grill.
• Optional - sprinkle with salt and pepper to taste.
• Place veggies on grill, keep an eye on them zucchini and eggplant go from perfect to burnt very quickly.

Assemble the Pizza

• Cut your veggies to your preferred topping size - small dice to large slices.
• Apply sauce to bread base - tomato sauce, olive oil, alfredo
• Add toppings and cheese
• Place pizzas on grill

• Keep the fire low to avoid burning the bottom of the crust faster than you melt the cheese. 
• Place the pizzas on the grill and close the lid.
• Check the bottom of the crust after about 5 minutes, if you find a hot spot,  move that pizza to another spot on the grill.
• Once the cheese is melted and the crust is "grilled", it is time to eat!

Pumpkin Penne

September 29th is Pumpkin Day!!  One of my favorite foods.  I thought you might like trying pumpkin in a different way.  We will be having this for dinner tonight followed by pumpkin pie.  I will try to add a picture to the post after dinner.

Pumpkin Penne

1 12 ounce box whole-wheat penne (you can substitute your favorite pasta)
1 tablespoon olive oil
1 shallot, finely chopped (can replace with 1/4 cup onion or 1/2 teaspoon onion powder)
1 1/2 cups low-sodium chicken broth
1/2 cup fat-free evaporated milk
1 15 ounce can pumpkin
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon pepper
Fresh parsley, chopped
1 1/2 ounces Parmesan cheese, grated

• Cook pasta according to box directions, drain and return to pot.  Cover to keep warm.
• In saucepan, heat oil on medium.  Add shallots, coook and stir until tender, about 3 minutes.
• Whisk in broth, evaporated milk, pumpkin, spice, salt and pepper, bring to a boil and reduce heat to low.
• Simmer uncovered for 4 minutes, stirring occasionally.
• Toss pasta with sauce.
• Top individual servings with parsley and parmesan

Chicken with Okra and Tomatoes

Chicken with Okra and Tomatoes

This was a big hit with my guys, both went back for seconds and there were no leftovers.  I did not take time for a photo.  I will make it again at update this post with a photo - if I can get more okra at next week's Farmer's Market.

8 boneless chicken thighs (I usually use bone-in, but was short on cooking time)

1 pound okra, tops removed and sliced into rounds

1 onion, diced

1 can diced tomatoes

oregano

parsley

cayenne
salt & pepper
olive oil
1 cup rice, cooked (white or brown)

Heat skillet with a little olive oil, add okra and stir occasionally over medium-low heat.  Cook until it no longer makes strings when you stir.  Add onions, cook until translucent and soft.  Add tomatoes and heat through. Add seasonings to taste.

In a deeper pan with a lid, brown chicken in olive oil.  When chicken no longer appears pink, add okra mixture.  Cover and simmer at low heat until okra gets to desired consistency (I don't like it too mushy)

Serve over rice.

Oh, the possibilities . . .

This is my haul from the local farmer's market this morning . . .

Well, this and a jar of locally produced honey and

 a stuffed bread (with scrambled eggs, sausage and cheese).

The veggies were $5.50, the honey $6 and the stuffed bread was $3.

Check back later to see what I do with these lovely veggies!