We start the second full week of our mega marathon in which we showcase protein rich dishes. Last week, I posted about lentils and beans. This week I will post about protein rich vegetables. The most popular ones are broccoli, peas and asparagus. Though some vegetables are seen to be higher in protein than others, the protein is it much with vegetables. So I have tried to include other protein rich ingredients in these dishes to make them truly protein rich.
In this dish, I have replaced half of the all purpose flour with amaranth flour which is not only protein rich but also gluten free. Since this is my first time baking with amaranth flour, I did not want to risk by replacing the all purpose flour entirely. But with these amazing results, I am confident of baking with 80% amaranth flour next time and the balance with wheat or all purpose flour. If you want a gluten free pizza, you can use this recipe and take 80% of total flour as amaranth and for the balance use tapioca flour. If tapioca flour is not easily available for you, simply buy tapioca pearls (sabudana) and run it through a mixer and pass it through a sieve. Tapioca flour is ready for you.
For this recipe, I took my usual pizza base recipe and modified it. I was initially skeptical about topping a pizza with broccoli but then I saw many recipes online that steam the broccoli and use white sauce with broccoli rather than the usual red pizza sauce. So I decided to follow suit and even my pizza hating family loved it. Since I wanted to get my daughter to eat it, I made the base thinner and got two medium sized pizzas even after halving the recipe. So set your doubles aside and try this easy and protein rich pizza. I have two recipes for the white sauce which I use for pastas. One is using the traditional method and stirring it in a pan while the other is a microwave quick fix. You can use either recipe to make the white sauce.
Recipe adapted from here
Protein – Broccoli and Amaranth flour
Makes 2 7″ pizzas
WHAT WE NEED
For the base
All purpose flour 1 cup
Amaranth flour 3/4 cup
Instant yeast 1 1/2 tsp
Sugar 1/2 tsp
Warm water 1/2 cup + 2 tbsp
Salt 3/4 tsp
Oil 2 tbsp
For the topping & sauce
White sauce 3/4 cup
Broccoli 1 cup
Chilly flakes (optional)
Mixed herbs (optional)
WHAT TO DO
- Mix all the ingredients for the base together till there is no dry flour left
- Knead the dough on a lightly floured surface for 5-6 minutes
- Transfer the dough to a greased bowl
- Cover and set it aside till it increases in volume
- The dough will take around 1 and half hours to expand about 60-70%. Since we have amaranth flour in it, it won’t double easily. But I found this level of expansion satisfactory for making the pizza
- Steam the broccoli in hot water for 5-6 minutes
- Drain the water and mix it with salt and chilly flakes, if using
- Preheat the oven to 200C
- Divide the dough into 2 or more parts as per your requirement
- Roll each piece of dough into a circular shape to a thickness of your preference
- Transfer it to a greased baking tray
- Spread the white sauce on it leaving an inch at the edges
- Place the broccoli florets on the sauce and sprinkle some mixed herbs, if using
- Bake for 18-20 minutes or till the ends start browning
- Take it out of the oven, divide it into 6 or 8 slices
- If you are using active dry yeast instead of instant yeast, then you need to mix the yeast, warm water and sugar and set it aside for 5 minutes or till it starts bubbling and turns frothy. Add the oil and salt next and finally the flours and mix well
- You can include other vegetables like mushroom and corn along with broccoli
- You can also top it with cheese if you like. I thought this was flavourful as it is and did not need the cheese. If you are topping it with cheese then broil the pizza for a couple of minutes before removing it from the oven for it melt and turn light brown
This is my post for the Mega Marathon for the theme, ‘Protein Rich Dishes’.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80
There are recipes and there are some amazing awesome recipes which make you jump with joy. This one by Saffron Trail is one of them. Since we are in a temporary accommodation, my cooking options are limited. But white sauce can make my daughter eat anything. I can hide any vegetable or other stuff she doesn’t like, in the white sauce and she will gobble it up like a dream. So I borrowed some flour from my mother-in-law when I visited her the last weekend and with butter and milk I had, I made this delightful white sauce and it was bliss!
I am giving the usual measurements I use for the white sauce but I am not sure what I used this time because I had no measuring spoons. I went with my gut and it was still awesome. The secret is, of course, when in doubt use more butter. So here goes –
WHAT WE NEED
Butter 1 tbsp
All purpose flour 1 tbsp
Milk 1 cup
WHAT TO DO
- Melt some butter on medium for 30 seconds in a microwave safe bowl
- Add the flour and whisk well. Use a fork if you don’t have a whisk.
- Add the milk and whisk well
- Microwave on medium for 30 seconds
- Remove the bowl and whisk
- Microwave again for 30 seconds
- Add salt and whisk
- Repeat it once or twice till it reaches the sauce consistency
- Enjoy it with some pasta or boiled veggies!
This is my entry for the Blogging Marathon under the theme – One Appliance Three Dishes.
Check out the Blogging Marathon page for other marathoners doing this BM.
I have seen and heard so much about baked spinach and corn but somehow I have never tried making it. I always end up making pasta with white sauce and forget about this wonderful combination.
So when my favorite chef on TV, Venkatesh Bhat showed his recipe I knew I had to make it.
So I made this recipe in two parts – one is the Bechamel Sauce and the other is this one.
So here goes –
Serves 2 and a cheese loving toddler
WHAT WE NEED
Boiled corn 1 cup
Pinch of sugar
Olive oil 1 tbsp
Spinach 1 bunch
Garlic 2 pods
Bechamel sauce 2 cups
Mixed dried herbs 2-3 tsp
Cherry tomatoes 6-8
WHAT TO DO
- Boil water sufficient to immerse the spinach.
- Once it is boiled, add the pinch of sugar
- Once the sugar has melted, add the spinach such that it is completely immersed in the water.
- Let it remain for 2-3 minutes. Then drain the water and pass the spinach under cold running water.
- Squeeze the spinach and finely chop it and set aside.
- Heat olive oil in a panama add finely chopped garlic to it
- After the garlic attains a mild brown color, add the spinach and sauté for around 5 minutes
- Remove the spinach and garlic from the pan.
- Preheat the oven to 250C
- In the same pan, pour the Bechamel sauce.
- Once it’s warm, add the corn, spinach and garlic and mix well to combine
- Add the requisite amount of salt and stir well.
- After 4-5 minutes, transfer the mixture to an oven safe dish
- Sprinkle the mixed herbs and pepper ppwder.
- Add the cherry tomatoes either whole or halved
- Grate cheddar and mozzarella cheese and sprinkle generously on top
- Bake for 7-8 minutes or until the cheese melts and attains a golden brown color. I baked for 5 minutes and then set the oven to broil for around 4 minutes.
- Take it from the oven, drool, click some photos and enjoy with some bread!
- You can also add fresh herbs, parsley, basil and pitted olives along with the cherry tomatoes.
- You can use as much or as less cheese as you want. You can use either cheddar or mozzarella or a mix of both. I used only cheddar.
- I used an 8*8 square dish.
This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.
Did you know that white sauce is not just flour, butter and milk? I did not know that for so many years. Recently I found a more flavorful recipe from the Venkatesh Bhat show and I had to try it immediately. And I like the name too – Bechamel Sauce!
Makes around 2 Cups
WHAT WE NEED
Unsalted butter 2 tbsp
All purpose flour 2 tbsp
Milk 2 cups
Onion, peeled 1 medium
Bay leaf 1
Nutmeg powder 1/2 tsp
WHAT TO DO
- Poke the cloves in the raw peeled onion at a inch apart from each other in a straight line
- Melt the butter in a pan
- Once the butter is melted, add the flour and whisk till it attains a sandy consistency
- Add the milk and whisk till mixed together.
- Add the onion, bay leaf, salt and nutmeg powder.
- Whisk till the liquid thickens
- Remove the onion and bay leaf from the sauce.
- Remove the pan from heat and use it to make pasta or lasagna or anything else.
- I did use the onion later on to cook. It worked fine.
This is my entry for the Blogging Marathon hosted by Srivalli.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#58