Veal & Portabellas in Wine reduction + Stiry-Fry Veg Pita Pizza

Today's meal doesn't take long to cook and is best served right away!  As always, there will be a non-veg and a veg meal!

Veal scallopini with Portobella Mushrooms in a red wine reduction &

 Stir Fried Veggie Pita-Pizza

Veal

Ingredients: Veal scallopini, 1 large portobella mushroom, 1/2 cup red wine, 2 TBS of flour, half for dusting the veal, half mixed with equal parts hot water , salt and pepper, 1 TBS of butter, 1 TBS of olive oil, spaghetti, garlic-olive oil, and chilli flakes

I've been finding it more fun to cook when I prep everything first instead of scrambling for things I've forgotten..

1. Pat the veal dry
2. Dust with flour on both sides
3. Salt and pepper both sides
4. In a HOT pan, melt butter with olive oil
5. Since the veal cooks quickly I also started boiling water for the spaghetti

6. Sear both sides of veal quickly, do not overcook, just get a good brown sear on both sides!
7. Take veal out of pan
8. Add mushrooms and saute
9. Add the wine and previously mixed flour and hot water

10. Reduce wine until it is a thick sauce by cooking on med-high heat
11. Add spaghetti to boiling water, salt with 2 tsps and cook for 7-8 minutes, remove from water and drizzle with olive oil. Finish off by sprinkling chili flakes on spaghetti (optional)
12. In the last minute of cook time, add the veal back to the pan, mixing it with the wine reduction

Serve with spaghetti tossed in garlic flavored olive oil and chillis

PITA PIZZA

Ingredients: Pita ( I used a wholewheat pita square), onions, garlic, mushrooms, zucchini, garlic-olive oil, pizza sauce, mozzarella cheese\

PREHEAT OVEN/CONVECTION OVEN TO 450

1.Drizzle pita with garlic flavored olive oil             

(you can use any olive oil, I just love this one!)

2. Spread pizza sauce all over the pita

3. Saute all vegetables, adding the garlic last so it doesn't burn

 4. Place vegetables on pita, spread evenl
 5. Top with cheese
 6. Cook for 8-10 minutes