Phyllo Pizza with Vegetables and Cheese

It was my first experience with Phyllo dough and guess what, I loved it!! I thought using Phyllo dough for pizza was a great idea! The lightness of the dough actually made me appreciate the other flavors of the vegetables and the cheese. I had never used feta cheese on a pizza before but I really enjoyed the taste along with Mozzarella and Parmesan.

Phyllo Pizza with Vegetables and Cheese

This recipe was inspired from "My Recipes" but my recipe is a little different. If you'd like to check out the original recipe with cheese stuffed crust, please check out the link.

Ingredients:

1/2  cup  (2 ounces) shredded part-skim mozzarella
1/2  cup  (2 ounces) finely crumbled reduced-fat feta cheese
1/4  cup  (1 ounce) grated fresh Parmesan cheese
1  tablespoon  chopped fresh oregano
1/4  teaspoon  salt
1/8  teaspoon  freshly ground black pepper
10  (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray (butter flavored)
1/2 red bell pepper, cut in thin rings
3-4 brown mushrooms, sliced
1  cups  thinly sliced plum tomato
1/3  cup  thinly sliced green onions
1/4  cup  fresh basil leaves

Directions:

1. Preheat oven to 375°.

2. Combine first 6 ingredients in a bowl.

3. Using one sheet at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat each phyllo sheet with cooking spray. Repeat with the remaining sheets for more layers of phyllo. Coat top phyllo sheet with cooking spray; sprinkle with half of the cheese mixture. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with bell pepper, mushrooms and onions and the remaining cheese mixture. Sprinkle with basil leaves. Bake at 375° for 20 minutes or until golden.

 

Phyllo Pizza with Vegetables and Cheese

It was my first experience with Phyllo dough and guess what, I loved it!! I thought using Phyllo dough for pizza was a great idea! The lightness of the dough actually made me appreciate the other flavors of the vegetables and the cheese. I had never used feta cheese on a pizza before but I really enjoyed the taste along with Mozzarella and Parmesan.

Phyllo Pizza with Vegetables and Cheese

This recipe was inspired from "My Recipes" but my recipe is a little different. If you'd like to check out the original recipe with cheese stuffed crust, please check out the link.

Ingredients:

1/2  cup  (2 ounces) shredded part-skim mozzarella
1/2  cup  (2 ounces) finely crumbled reduced-fat feta cheese
1/4  cup  (1 ounce) grated fresh Parmesan cheese
1  tablespoon  chopped fresh oregano
1/4  teaspoon  salt
1/8  teaspoon  freshly ground black pepper
10  (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray (butter flavored)
1/2 red bell pepper, cut in thin rings
3-4 brown mushrooms, sliced
1  cups  thinly sliced plum tomato
1/3  cup  thinly sliced green onions
1/4  cup  fresh basil leaves

Directions:

1. Preheat oven to 375°.

2. Combine first 6 ingredients in a bowl.

3. Using one sheet at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat each phyllo sheet with cooking spray. Repeat with the remaining sheets for more layers of phyllo. Coat top phyllo sheet with cooking spray; sprinkle with half of the cheese mixture. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with bell pepper, mushrooms and onions and the remaining cheese mixture. Sprinkle with basil leaves. Bake at 375° for 20 minutes or until golden.

 

Phyllo Pizza with Vegetables and Cheese

It was my first experience with Phyllo dough and guess what, I loved it!! I thought using Phyllo dough for pizza was a great idea! The lightness of the dough actually made me appreciate the other flavors of the vegetables and the cheese. I had never used feta cheese on a pizza before but I really enjoyed the taste along with Mozzarella and Parmesan.

Phyllo Pizza with Vegetables and Cheese

This recipe was inspired from "My Recipes" but my recipe is a little different. If you'd like to check out the original recipe with cheese stuffed crust, please check out the link.

Ingredients:

1/2  cup  (2 ounces) shredded part-skim mozzarella
1/2  cup  (2 ounces) finely crumbled reduced-fat feta cheese
1/4  cup  (1 ounce) grated fresh Parmesan cheese
1  tablespoon  chopped fresh oregano
1/4  teaspoon  salt
1/8  teaspoon  freshly ground black pepper
10  (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray (butter flavored)
1/2 red bell pepper, cut in thin rings
3-4 brown mushrooms, sliced
1  cups  thinly sliced plum tomato
1/3  cup  thinly sliced green onions
1/4  cup  fresh basil leaves

Directions:

1. Preheat oven to 375°.

2. Combine first 6 ingredients in a bowl.

3. Using one sheet at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat each phyllo sheet with cooking spray. Repeat with the remaining sheets for more layers of phyllo. Coat top phyllo sheet with cooking spray; sprinkle with half of the cheese mixture. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with bell pepper, mushrooms and onions and the remaining cheese mixture. Sprinkle with basil leaves. Bake at 375° for 20 minutes or until golden.

 

Curried Yellow Split Pea Soup

Oh I have been discovering all kinds of new food lately, from lentils, chickpeas, to split peas! Can you believe I had never had any split peas before I made this soup? Oh now, I am a fan! I still haven't tried green split peas but I got some in my cupboard and can't wait to try them. I loved the texture of the peas in this soup. And it tasted fabulous! I think chopped onions would have made this soup even better but as you might already know, I have a husband who abhores onions. That's right. He abhores onions, stronger than "hate", that is. But even without oninos, the soup was great and I'd definitely make it again. I had my soup with a piece of pita but I think this soup would go wonderfully with fresh Naan.

Curried Yellow Split Pea Soup

Ingredients:

2 tablespoons butter
1 tablespoon chopped garlic (add chopped onions if you want)
1 lb yellow split peas, rinsed
5 cups low sodium vegetable broth
1-2 tablespoons curry powder (I used 2 tbsp but you can use just 1 tbsp)
Kosher salt and freshly ground black pepper

Directions:

Place the butter in a large saucepan over medium high heat. When the butter starts to melt, add the garlic (and onions) and stir frequently until the garlic starts to brown (or the onions are translucent), about 2-3 minutes (if using onions, about 5-6 minutes).

Add the split peas and the curry powder to the pan and stir well with the garlic (and onions). Add the vegetable broth and bring it to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and no longer hold their shape, about 45-60 minutes (or even longer). Taste and adjust seasoning (salt and pepper) according to your liking.

Serve warm.

Curried Yellow Split Pea Soup

Oh I have been discovering all kinds of new food lately, from lentils, chickpeas, to split peas! Can you believe I had never had any split peas before I made this soup? Oh now, I am a fan! I still haven't tried green split peas but I got some in my cupboard and can't wait to try them. I loved the texture of the peas in this soup. And it tasted fabulous! I think chopped onions would have made this soup even better but as you might already know, I have a husband who abhores onions. That's right. He abhores onions, stronger than "hate", that is. But even without oninos, the soup was great and I'd definitely make it again. I had my soup with a piece of pita but I think this soup would go wonderfully with fresh Naan.

Curried Yellow Split Pea Soup

Ingredients:

2 tablespoons butter
1 tablespoon chopped garlic (add chopped onions if you want)
1 lb yellow split peas, rinsed
5 cups low sodium vegetable broth
1-2 tablespoons curry powder (I used 2 tbsp but you can use just 1 tbsp)
Kosher salt and freshly ground black pepper

Directions:

Place the butter in a large saucepan over medium high heat. When the butter starts to melt, add the garlic (and onions) and stir frequently until the garlic starts to brown (or the onions are translucent), about 2-3 minutes (if using onions, about 5-6 minutes).

Add the split peas and the curry powder to the pan and stir well with the garlic (and onions). Add the vegetable broth and bring it to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and no longer hold their shape, about 45-60 minutes (or even longer). Taste and adjust seasoning (salt and pepper) according to your liking.

Serve warm.

Curried Yellow Split Pea Soup

Oh I have been discovering all kinds of new food lately, from lentils, chickpeas, to split peas! Can you believe I had never had any split peas before I made this soup? Oh now, I am a fan! I still haven't tried green split peas but I got some in my cupboard and can't wait to try them. I loved the texture of the peas in this soup. And it tasted fabulous! I think chopped onions would have made this soup even better but as you might already know, I have a husband who abhores onions. That's right. He abhores onions, stronger than "hate", that is. But even without oninos, the soup was great and I'd definitely make it again. I had my soup with a piece of pita but I think this soup would go wonderfully with fresh Naan.

Curried Yellow Split Pea Soup

Ingredients:

2 tablespoons butter
1 tablespoon chopped garlic (add chopped onions if you want)
1 lb yellow split peas, rinsed
5 cups low sodium vegetable broth
1-2 tablespoons curry powder (I used 2 tbsp but you can use just 1 tbsp)
Kosher salt and freshly ground black pepper

Directions:

Place the butter in a large saucepan over medium high heat. When the butter starts to melt, add the garlic (and onions) and stir frequently until the garlic starts to brown (or the onions are translucent), about 2-3 minutes (if using onions, about 5-6 minutes).

Add the split peas and the curry powder to the pan and stir well with the garlic (and onions). Add the vegetable broth and bring it to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and no longer hold their shape, about 45-60 minutes (or even longer). Taste and adjust seasoning (salt and pepper) according to your liking.

Serve warm.

Madras Curry

You all already know that I am a huge fan of curry and chickpeas if you have been following my blog for some time. Chickpeas are so amazing in curry or any Indian style dishes. They are also great in soup. They are healthy and so easy to cook with. This curry dish is comforting and vegetarian. I have been really enjoying vegetarian dishes lately. I just realized that I don't have to eat meat for dinner everyday. So I've been cooking without meat 3-4 times a week and it's been great. This hearty curry has all my favorite stuff, chickpeas, green peas, potatoes, and all my favorite Indian spices. It was fantastic with a kick.

Madras Curry

Ingredients:

1 tablespoon oil
1-2 teaspoons cumin seeds
1-2 teaspoons coriander seeds
2 tablespoon curry powder
2 cans chickpeas, drained
1 large potatoes, peeled and diced small
1/2-1 cup frozen peas
1 can diced tomatoes
4 tablespoons Patak's Madras Curry Paste (found at Asian sauce aisle)
3 tablespoons plain yogurt (optional)
1 1/2 cups water
salt and pepper to taste
1/2 cup fresh chopped cilantro leaves

Directions:

In a large pot, heat oil over medium high heat. Add the cumin seeds, coriander seeds, and curry powder to the pot and stir frequently until the spices blacken slightly. Add the chickpeas, diced potatoes, and peas to the pot and cook for about 3-5 minutes, stirring occasionally with a wooden spoon.

Add the tomatoes with the juice, curry paste, and plain yogurt (if you desire) and stir well with the vegetables and spices. Stir in the cilantro leaves and cook for about 2 minutes. Add the water and bring it to boil. When the water boils, reduce the heat to simmer and add salt and pepper to taste. Let it simmer about 12-15 minutes or until the potatoes are cooked and the curry has thickened to your desired consistency. 

Serve with rice.

Madras Curry

You all already know that I am a huge fan of curry and chickpeas if you have been following my blog for some time. Chickpeas are so amazing in curry or any Indian style dishes. They are also great in soup. They are healthy and so easy to cook with. This curry dish is comforting and vegetarian. I have been really enjoying vegetarian dishes lately. I just realized that I don't have to eat meat for dinner everyday. So I've been cooking without meat 3-4 times a week and it's been great. This hearty curry has all my favorite stuff, chickpeas, green peas, potatoes, and all my favorite Indian spices. It was fantastic with a kick.

Madras Curry

Ingredients:

1 tablespoon oil
1-2 teaspoons cumin seeds
1-2 teaspoons coriander seeds
2 tablespoon curry powder
2 cans chickpeas, drained
1 large potatoes, peeled and diced small
1/2-1 cup frozen peas
1 can diced tomatoes
4 tablespoons Patak's Madras Curry Paste (found at Asian sauce aisle)
3 tablespoons plain yogurt (optional)
1 1/2 cups water
salt and pepper to taste
1/2 cup fresh chopped cilantro leaves

Directions:

In a large pot, heat oil over medium high heat. Add the cumin seeds, coriander seeds, and curry powder to the pot and stir frequently until the spices blacken slightly. Add the chickpeas, diced potatoes, and peas to the pot and cook for about 3-5 minutes, stirring occasionally with a wooden spoon.

Add the tomatoes with the juice, curry paste, and plain yogurt (if you desire) and stir well with the vegetables and spices. Stir in the cilantro leaves and cook for about 2 minutes. Add the water and bring it to boil. When the water boils, reduce the heat to simmer and add salt and pepper to taste. Let it simmer about 12-15 minutes or until the potatoes are cooked and the curry has thickened to your desired consistency. 

Serve with rice.

Madras Curry

You all already know that I am a huge fan of curry and chickpeas if you have been following my blog for some time. Chickpeas are so amazing in curry or any Indian style dishes. They are also great in soup. They are healthy and so easy to cook with. This curry dish is comforting and vegetarian. I have been really enjoying vegetarian dishes lately. I just realized that I don't have to eat meat for dinner everyday. So I've been cooking without meat 3-4 times a week and it's been great. This hearty curry has all my favorite stuff, chickpeas, green peas, potatoes, and all my favorite Indian spices. It was fantastic with a kick.

Madras Curry

Ingredients:

1 tablespoon oil
1-2 teaspoons cumin seeds
1-2 teaspoons coriander seeds
2 tablespoon curry powder
2 cans chickpeas, drained
1 large potatoes, peeled and diced small
1/2-1 cup frozen peas
1 can diced tomatoes
4 tablespoons Patak's Madras Curry Paste (found at Asian sauce aisle)
3 tablespoons plain yogurt (optional)
1 1/2 cups water
salt and pepper to taste
1/2 cup fresh chopped cilantro leaves

Directions:

In a large pot, heat oil over medium high heat. Add the cumin seeds, coriander seeds, and curry powder to the pot and stir frequently until the spices blacken slightly. Add the chickpeas, diced potatoes, and peas to the pot and cook for about 3-5 minutes, stirring occasionally with a wooden spoon.

Add the tomatoes with the juice, curry paste, and plain yogurt (if you desire) and stir well with the vegetables and spices. Stir in the cilantro leaves and cook for about 2 minutes. Add the water and bring it to boil. When the water boils, reduce the heat to simmer and add salt and pepper to taste. Let it simmer about 12-15 minutes or until the potatoes are cooked and the curry has thickened to your desired consistency. 

Serve with rice.

Portobello Lasagna Rollups

I love Lasagna, but I only make it every once in a while because of the high calories and all the work you have to do to put everything together. But when I saw this recipe, I instantly bookmarked it because it's healthier and pretty easy to put it together as you roll the noodles instead of layering them. This recipe calls for portobello mushrooms instead of sausage or ground meat which is why I was attracted to this recipe in the first place. I also got to use whole wheat lasagna noodles for the first time. They were pretty tasty to me but you can use regular white noodles instead. It has significantly lower calories than the regular meaty lasagna and it is also tasty which is, to me, the most important thing. I hate those "healthy" recipes that don't taste yucky. I try my best to find healthy recipes that are also delicious. I mean, where's the fun in eating if I couldn't enjoy great flavors? :)

Portobello Lasagna Rollups

To view the recipe, click HERE 
You'll be redirected to "Food Network" website

Portobello Lasagna Rollups

I love Lasagna, but I only make it every once in a while because of the high calories and all the work you have to do to put everything together. But when I saw this recipe, I instantly bookmarked it because it's healthier and pretty easy to put it together as you roll the noodles instead of layering them. This recipe calls for portobello mushrooms instead of sausage or ground meat which is why I was attracted to this recipe in the first place. I also got to use whole wheat lasagna noodles for the first time. They were pretty tasty to me but you can use regular white noodles instead. It has significantly lower calories than the regular meaty lasagna and it is also tasty which is, to me, the most important thing. I hate those "healthy" recipes that don't taste yucky. I try my best to find healthy recipes that are also delicious. I mean, where's the fun in eating if I couldn't enjoy great flavors? :)

Portobello Lasagna Rollups

To view the recipe, click HERE 
You'll be redirected to "Food Network" website

Portobello Lasagna Rollups

I love Lasagna, but I only make it every once in a while because of the high calories and all the work you have to do to put everything together. But when I saw this recipe, I instantly bookmarked it because it's healthier and pretty easy to put it together as you roll the noodles instead of layering them. This recipe calls for portobello mushrooms instead of sausage or ground meat which is why I was attracted to this recipe in the first place. I also got to use whole wheat lasagna noodles for the first time. They were pretty tasty to me but you can use regular white noodles instead. It has significantly lower calories than the regular meaty lasagna and it is also tasty which is, to me, the most important thing. I hate those "healthy" recipes that don't taste yucky. I try my best to find healthy recipes that are also delicious. I mean, where's the fun in eating if I couldn't enjoy great flavors? :)

Portobello Lasagna Rollups

To view the recipe, click HERE 
You'll be redirected to "Food Network" website