naan pizzas

It wouldn’t be summer if I wasn’t wiping noses and playing Bop It alone in a dark room.  (click on the link for a description of Bop It a.k.a the greatest game in the universe).

Wait, what?! You all probably expected me to say something more glamorous like “putting on tanning oil and playing volleyball in Aruba.” Nope, not me.

I’ve been working at the same summer camp for the past six summers.  Every year by week three, I ask myself why in the world I come back every year to clean up “accidents” and listen to “Down By the Bay” for the millionth time.  But nevertheless,   I find myself back at camp every June — with a box of Clorox wipes and an open mind.  I wouldn’t have it any other way.

If there’s one thing that playing with kids as a job has taught me, it is the importance of being able to roll with the punches.  I never know when a game of duck duck goose will turn into a WWA showdown.  I’ve learned that it can be an emotional experience when the lunch ladies switch from strawberry to grape jelly.  I’ve learned never to let my kids play Doodle Jump on my phone — it always ends in a dead battery and a lot of goo on my screen.  I’ve learned the importance of censoring spooky stories before telling them (recapping the Paranormal Activity 2 = not the move).  I’ve learned that when I tumble down a concrete staircase while daydreaming and sipping my Venti triple-shot latte, I need to take a break (I have the knee bruises to prove it).

I play patty-cake on the reg.  I can climb up a plastic slide faster than you ever will.  I smell like Clorox, play dough, and sunscreen.  Unstoppable? Kind of.

Working with the little munchkins is a ton of fun, but it can get noisy, messy, and sticky really fast.  I have no time to color-categorize pony beads, disinfect Legos, or bedazzle our class sign.  I just dump multicolored glitter on everything and call it a day. #yolo

Just like a class sign that is not made with a ruler, there’s something to be said about a recipe with no measurements.  That leads me to the recipe of the day: naan pizza.  Super easy, super savory.  It gives me time to scrub the tie-dye off my hands, and it’s always a hit. You’re a bacon guy?  Throw that hickory-smoked goodness all up in this pizza.  You’re vegan?  Slather this with tofu.  Go nuts with it (meaning you could even add some pine nuts to this).   Or just let it be, and make an easy-peasy Margarita with pesto like I did.  Just toss things on, add a little extra cheese, and add some fresh herbs to be classy.

Dinner = done.
Now I have time to buy more puffy paint at Micheal’s. 

With love,
Erica

Ingredients
Naan
Cheese
Basil
Toppings of Choice (pesto, tomatoes, Parmesan, bacon, whatever your heart desires)
Olive Oil

Preheat your broiler.
Heat a glug of olive oil in a frying pan.
Assemble all of your toppings (cheese + everything else) onto the naan.
Grill the pizza in the frying pan over medium-high heat for 5 min
Transfer pizza to the oven and broil until cheese is melty.
Enjoy!

 © Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.

creamy roasted tomato basil pasta

I apologize for not posting for a while, but I have a legitimate excuse this time, so please hear me out.  See I have this medical condition…

It’s called spring fever.

Let me elaborate.  It’s something between a head cold and a rash.  Just like a head cold, I feel lazy as ever.  Book report? Heck no.  Clean my desk? Yeah right. Like a rash, I can’t stop itching.  Itching to go outside.

In the winter time, I have nothing better to do than make fifty blueberry muffins and photograph them from different angles.   Now that it’s 80-degrees, with sunbeams and clear skies, it’s been a real struggle to get my butt in the kitchen.  (Let alone whip out my DSLR).  It’s nothing personal, I swear, my history book feels neglected as well, my elliptical machine could use some love, and my hair could really use some deep conditioning.

Alas, all I want to do is slip on my shorts, run out the door with nothing but my house key, and go exploring.  That being said, at this time of year there’s nothing less appealing than slaving over the stove for hours preparing dinner.  I’ve officially kissed all of my roux, stews, and marinades good-bye until the October boredom sets in. 

Lately, I’ve been coming home late, opening the windows, turning on some breezy music, and whipping up some sinfully easy (and delicious dinners).  The goal is for me to be in and out of the kitchen before the sun sets.  There’s really nothing quite like flopping over in the sun after eating a gigantic bowl of cheesy pasta.

This pasta is on the table in less than 30 minutes.  Using roasted tomatoes adds an extra smoky touch (that just gets me even more psyched for BBQ season).  Cheese. Ease. A gentle summer breeze… Talk about instant gratification.  Who said a girl can’t have it all.

This is classic, good, old comfort food, that doesn’t require arugula.

With love,
Erica

Ingredients
  • 3 tbsp olive oil
  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp flour
  • 3/4 cup half & half
  • 1/2 cup skim milk
  • 1 (14.5 ounce) can roasted diced tomatoes
  • 1 cup grated Parmesan
  • 1/4 cup basil, minced
  • salt and pepper, to taste
  • 10-12 ounces fusilli pasta (or any good pasta shape for holding this rich sauce)
Directions
  1. Bring large pot of water to boil for the pasta.
  2. While waiting for water to boil, start the sauce.
  3. In large saucepan, heat olive oil over medium heat. Add onions and and saute until translucent, about 5-7 minutes.
  4. Add garlic and cook one more minute.
  5. Add flour to onion mixture and stir to combine. Let cook another 1-2 minutes.
  6. Slowly add half and half and then the milk, stirring continuously.
  7. Add tomatoes then cook another 7-10, stirring often, to let sauce thicken.
  8. While the sauce cooking, add pasta to boiling water and cook according to package instructions.
  9. With
    an immersion blender, puree sauce until your desired consistency. I
    left a few chunks, but wanted my sauce pretty smooth.
  10. Add basil and Parmesan and stir until melted. Season with salt and pepper, to your liking
  11. If sauce is too thick, add about 1/3 cup of the pasta water to thin it out, if you feel that is needed.
  12. Add pasta to sauce and stir to combine.
  13. Serve topped with additional Parmesan cheese. Enjoy! 

Adapted from Greens N’ Chocolate

© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.