Thursday, January 31, 2013

Super Green Naan Pizzas

My name is Lily and I'm obsessed with making naan pizzas.  Plain, whole wheat or roasted garlic - I love it all. 

When my husband decided to cut down his intake of cheese/dairy products, I immediately panicked.  No more pizza?  That ooey-gooey food that makes me salivate and loved by many?  Oh, dear.  That moment motivated me to create a recipe, have pizza, but in a healthier way.  Packing the pizzas with "super greens" with a touch of salty, creamy goat cheese was the ticket to flavor town (I stole that from Guy Fieri)!

I used roasted garlic naan bread (available at many grocery stores) because I love the flavor that it offers to the overall dish.  However, opt for the whole wheat version if you are trying to increase your fiber/whole grain intake.  This dish would also make great appetizers - just cut them smaller.  :)

Serving size (one package usually has two pieces):  2 people or 4 less hungry people.  However, the leftovers are amazing, so you may want to double this if you're enterntaining.


Serving size: one naan per person

INGREDIENTS

-  Olive oil  
-  1-2 packages of naan bread, plain or roasted garlic (number per package differs with each brand)
-  Half an onion, sliced into half moons
-  Any assortment of green veggies.  I used asparagus, zucchini and baby spinach (other yummy alternatives: roasted red peppers, sun-dried tomatoes and mushrooms).
-  One small package of goat cheese
-  Kosher salt
-  Freshly ground black pepper
-  Extra virgin olive oil 

DIRECTIONS

Preheat oven to 450ยบ.

Heat a non-stick pan over medium heat.  Heat about a tablespoon of olive oil and then add the onions.  Caramelize onions until they are a golden brown.  Transfer onions to a plate.


Repeat the process with the zucchini...


... and the spinach.  After the spinach wilts, season with salt and pepper and then remove the pan from the heat.


For easy clean-up, line a large baking sheet with parchment paper and arrange the naan.  I typically have to use two cookie sheets (two per pan).  Drizzle olive oil evenly onto the naan.


Arrange the cooked veggies...
  

... then with the caramelized onions and raw asparagus.  Personally, I enjoy my asparagus "al dente" so that's why I didn't cook them beforehand.


 Crumble the goat cheese sporadically onto the pizzas.  Don't go too crazy - less IS more.  


Bake the pizzas for 10-12 minutes, or until the edges turn golden brown.  Garnish with freshly ground black pepper and extra virgin olive oil.  






Wednesday, January 9, 2013

Leftover "Omelet"

Eggs.  They are a divisive, controversial food that you either love 'em or hate 'em.  They can truly transform into something soft and silky, like Hollandaise sauce.  The whites can be beaten into a frenzy and made into a beautiful meringue.  Vegans may loathe eggs, but I happen to adore them.

Omelets are a great vehicle to use leftovers.  I made a spectacular asparagus, potato and goat cheese naan pizzas the other night and ended up with more toppings than needed.  I got really excited because I knew that those ingredients would make a hearty and satisfying omelet, guaranteed to energize me throughout my busy morning.

Like a broken record, use what you have.  My only advise would be to limit it to four ingredients or less.  Otherwise, you risk making an Denny's size portion (unless that's what you're going for).  

Lastly, if your omelet doesn't come out right, make it into a scramble.  If the thought of making omelets causes you anxiety or makes you want to break out into hives, layer the ingredients atop the eggs and stick it under the broiler for a few minutes, or until it's gold brown.  Ta da!  You have made a frittata!  


Serves 2 people or 1 really hungry/hung over individual (ha ha!)

INGREDIENTS

-  2 whole eggs/one whole egg, two egg whites/three egg whites
-  Choice of "fillings" - I used asparagus, new and purple potatoes, green onions(other yummy alternatives: sharp cheddar cheese, sun-dried tomatoes, fresh tomatoes, caramelized onions, bell peppers)
-  Choice of cheese - I used goat and cheddar.
-  Kosher salt
-  Freshly ground black pepper
-  3 tsps olive oil

DIRECTIONS

Heat the olive oil in a small non-stick skillet over medium-high heat.

Add all veggies to the pan and season with salt and pepper.  Cook for five minutes or until they achieve a nice gold brown (my potatoes were already cooked from the night before, so it didn't take much time to heat them through).  Transfer them to a plate and set aside.  Return the pan to the stove and lower the heat to medium-low.


In a bowl, scramble the eggs until they are nice and frothy.  Season with a small pinch of kosher salt and add to the pan.  I like to agitate them in the beginning, but then stop all together so the eggs form a nice crust on the other side.  Add a tablespoon of shredded cheese you wish.


Add your cooked veggies in a single layer on top of the eggs.  Top off with goat cheese.


Grab the handle of the pan, palm up/pinky finger closest to the pan (this grip will allow you to "flip" the eggs over on themselves, thus creating a beautiful omelet).  Now slowly slide your omelet onto the plate and about half-way on, use the pan to gently fold the omelet over.   Garnish with some fresh parsley or green onions.


Sunday, January 6, 2013

MUST-TRY Recipe: Vegan BBQ Eggplant Tacos

My initial intention for this blog was to display my own original recipes.  However, I have discovered a recipe that was so delicious, that I had to share it!  If y'all like this, I can make this a reoccurring event.  :)

In my household, I am the cook.  "What would you like to eat?"  is a question that I throw at my husband more often than not.  I do this because I like to prepare ahead of time (Personally, I prefer to grocery shop throughout the week, only buying the items that I need for that evening's meal.  This way, I feel that I don't waste and food and the ingredients are "fresh."  When I was eating meat, sometimes I would forget about the meat that we had purchased and it would go bad before I could use it: $6-8 down the drain). 

Anyways, my husband proposed tacos for dinner one night.  Now, I would've just made them with a variety of mushrooms, but he happens to detest them (as much as I dislike lima beans.  Eck).  My Google search lead me to BBQ Eggplant Tacos by Veggie with a Cause.  The pictures looked amazing, the reviews were encouraging so I gave it a whirl.  OH. MY. GRACIOUS.  This dish encompasses everything that I love: hot and cold (termperature-wise), soft and crispy, savory and sweet.  I could feel my taste buds dance all about whenever I took a bite of these mouth-watering tacos.

I did make a few adjustments.  In lieu of fennel, I used a pre-made coleslaw mix and used the dressing in the recipe (not a fan of the licorice/anise flavor of fennel).  I also used thinly sliced fresh pineapple and avocado instead of the peach chutney (peaches aren't in season here).  Pair this meal with a beer or a glass of your favorite wine and you'll be as happy as a clam. 

Check our her site.  She has so many inspirational and delicious recipes to share.  Please remember to share your thoughts with her if you do decide to try it out.

Happy Eating, y'all!