Dinner recipes are ideal to make at home because you know how to make a recipe. You know what to ask yourself when choosing each ingredient. It’s simple, really! That’s why I’ve created this list of easy and delicious dinner recipes that anyone can make at home.
If you make it the right way, pizza can help calm inflammation. A simple, whole-grain crust gives a simple, healthy tomato sauce and a variety of tasty vegetables something to stick to. If you don’t want to make your own dough, see if your local grocery store sells premade dough in the refrigerated or freezer aisle.
FOR THE PIZZA DOUGH
TO MAKE THE PIZZA
1. Set the oven temperature to 475°F.
TO MAKE THE DOUGH FOR THE PIZZA
2. Pour the warm water into a small bowl or large glass measuring cup. Add the yeast and sugar. Mix the ingredients together and let them sit for 3–5minutes.
3. Put the yeast mixture in a large bowl or the bowl of a stand mixer. Add the salt, 3 tablespoons of olive oil, the whole wheat flour, and 112 cups of all-purpose flour. Mix in the remaining 1 cup of all-purpose flour 1/4 cup at a time until the dough comes together enough to knead. Put the dough on a floured surface and knead it for about 5 minutes with your hands.
4. Pour the last 3 tablespoons of oil onto a large baking sheet. Set the dough on the pan and cover it loosely with plastic wrap.
TO MAKE THE PIZZA
5. After the dough has risen, punch it down and shape it into a rectangle the same size as the sheet pan. Use a fork to poke holes in the dough so it doesn’t rise too much in the oven. Don’t poke all the way through to the baking sheet. Put a piece of plastic wrap over the dough on the baking sheet and let it rise for another hour.
6. Sprinkle the garlic on the dough and spread 2 tablespoons of oil on it. Bake it for 5 minutes, or until the garlic starts to turn brown and the dough starts to cook.
7. Take the half-baked crust out of the oven and spread the marinara sauce all over it, leaving a 1/2-inch border. Oregano, basil, mozzarella, and mushrooms should be sprinkled on top. Return the pizza to the oven and bake for 13 to 16 minutes more, until the crust has browned and the cheese is melted.
8. Sprinkle fresh arugula on the pizza and cut it into 12 pieces.
9. Put two pieces of bread into each of the six large containers.
Pizza can be kept in the fridge for up to 4 days, or it can be frozen for up to 2 months. To serve, heat for 1 minute in the microwave or 5–10 minutes at 350°F in the oven or toaster oven.
Tip: If you want to change the toppings, try adding chopped bell peppers, pineapple, onion, or zucchini. This recipe is also easy to make without dairy, gluten, or nightshades. Use a non-dairy cheese, gluten-free flour, or add more olive oil instead of the tomato sauce.
Per serving, there are 707 calories, 36g of fat, 13g of saturated fat, 27g of protein, 68g of carbs, 3g of fiber, 2g of sugar, and 60mg of cholesterol.
You’ll be surprised at how tasty and savory portobello mushrooms can be when they hold other anti-inflammatory ingredients like quinoa, onion, garlic, squash, and zucchini. These are good for you and make great leftovers that you can eat all week.
1. Make the quinoa the way it says to.
2. Make the dill marinade as directed, then put the mushrooms in it, gill side down, and let them sit for 10 minutes.
3. Heat the oil in a large pan over medium heat. Add the onion, garlic, butternut squash, and zucchini, and cook for 6 to 8 minutes, until the vegetables are soft.
4. Set the oven temperature to 400°F. Wrap parchment paper around a large sheet pan.
5. Once the quinoa is cooked and seasoned, add the butternut squash, zucchini, salt, pepper, and cumin and stir to mix.
6. Put the same pan on medium heat that you used for the squash. Add the mushrooms and 1 tablespoon of the marinade, cover, and cook for 2 minutes on each side, until the mushrooms have softened a bit.
7. Place the mushrooms on the baking sheet with the gills facing up. Spoon 12 cup of the quinoa filling into each mushroom. You will have extra filling. Bake the mushrooms for 5 minutes and let them cool before putting them away.
8. Split the stuffed mushrooms between 3 large containers. If you have any extra quinoa filling, you can put it on top of the containers or freeze it separately.
Refrigerate it for up to three days. To serve, heat the mushrooms and quinoa filling in the microwave for 1 to 2 minutes, or until hot.
Per serving, there are 235 calories, 9g of total fat, 2g of saturated fat, 9g of protein, 33g of carbohydrates, 7g of fiber, and 7g of sugar. There are 0mg of cholesterol.
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