Archive for June, 2017
CRUSTY CRAB PIZZA!
Ok, there’s no crab in this dish but that’s all I can think of for a title. It’s been a long week, I’m tired.
This week was my first on the floor at the new job. I was planning on easing in; my 5 normal shifts at Unos and 3 at the new place. What happened was I told my new manager I could work more than that. I’ve doubled every day except today.
I’ve pretty much been living on salads, smoothies and Greek yogurt (ok, and the occasional doughnut). Issue with that is I’ve noticed I haven’t really been eating enough. Sad part is, I’ve almost been to tired to eat. I’ll get used to working two jobs again, it just takes a while to adjust.
All week I’ve been thinking about making a pizza with a broccoli crust. When mom and dad came up to see the show, mom brought me some of last year’s broccoli, and I didn’t want to do something normal with it. Cause, why do that?
I had a short trip to the beach today, and while lying on the sand, I came up with the toppings. I’m actually pretty impressed with the result. The crust wasn’t as crispy as I’d like, but I didn’t get all the extra water out of the broccoli so I’m sure that’s why. Since the broccoli I had was already cooked and frozen, I did things a little differently than the recipe that I originally used.
This recipe is pretty easy and very good for you. If you’re doing the low carb thing, this is for you. Or, if you just want to try something different, this is for you.
(Sorry about the picture, it was hard to get a good quality image of this one)
Here’s what to get from the store:
Broccoli
Eggs
Parmesean Cheese
Fresh Mozzerella
Black Beans
Garlic
Lemon Juice
Asparagus
Red Onion
Brussels Sprouts
Garlic Black Bean Puree
5 cloves garlic
1/2 can black beans
1 tsp lemon juice
1 tsp olive oil
Salt, pepper, red chili flakes
- In a blender, put all the ingredients. Puree until smooth, taste to adjust seasonings.
- Put on top of the broccoli pizza crust
Broccoli Pizza Crust
(From Gimme Delicious)
1 small head of broccoli (about 2-3 cups riced)
2 eggs
¼ cup Parmesan cheese
¼ cup mozzarella cheese
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon Italian seasoning (optional)
Toppings
Black Bean Garlic Puree
Fresh Mozzerella
Chopped Asparagus
Caramelized Red Onions
Chopped Brussels Sprouts
- Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper (highly recommend) or grease with oil; set aside.
- Process the broccoli in a food processor or shred with a cheese grater until the broccoli is the same consistency as rice.
- Place broccoli in a large bowl, cover with plastic wrap and microwave for 1-2 minute or until it is steamed. Cool for at least one minute then pour broccoli on a clean washcloth and squeeze as much liquid as you can out of the broccoli until you are left with a dry ball of broccoli.
- In a large bowl, combine the broccoli, eggs, cheeses, and seasoning with a spoon until fully combined. Pour mixture into the pre-lined baking sheet and shape into a pizza crust, ½ inch thick.
- Bake for 10-12 minutes or until crust is lightly browned. Remove from oven and add the toppings. Return to the oven and bake for an additional 10-12 minutes or until the cheese is fully melted. Cool for at least 5 minutes before cutting.
The one thing I’ve noticed different about myself is that I’ve actually been exercising before my morning shift at work. If you know me, you know I HATE waking up in the morning, so I normally don’t exercise before morning shifts. But, the past three days I actually have. I’d like to say it’s given me more energy for the day, but it hasn’t. I still end up crashing, but it’s no biggie. I’ll get used to it again.
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Branching out
If you know me, you know I can’t STAND cooked spinach. To me, it looks and smells like a dead alien life form. I keep trying to eat it, but every time I try, it’s kinda mushy.
That being said, only eating my spinach salads every day can get a little boring. Today I wanted eggs, but since I hadn’t gone grocery shopping yet, I didn’t have a ton of options. What I did have was some kale, spinach, and beans. I decide to branch out and actually saute the kale and spinach in a tahini tumeric dressing.
I used a lot more kale than spinach; the kale doesn’t doesn’t cook down the same way as the spinach does, so it still had some crunch to it. I was surprised, I actually couldn’t tell the spinach was even in there. Adding the runny eggs on top helped even more.
This recipe is very easy, full of fiber, protein, vitamins A, and K. The dressing I used has been my new salad dressing, so you can make a lot and use it on more than just this dish.
Here’s what to get from the store:
Tumeric
Tahini
Apple Cider Vinegar
Soy Sauce
Olive Oil
White Vinegar
Lemon Juice
Garlic Chili Sauce
Spinach
Kale
Black Beans
Eggs
Tumeric Tahini Dressing
(Note, I didn’t measure anything making this, so use your best judgement)
2 tbsp Tahini
1/4 cup olive oil
1 tsp soy sauce
1 tsp white vinegar
1 tsp apple cider vinegar
1 tsp lemon juice
1 tbsp garlic chili sauce
Tumeric, cayanne, pepper, paprika
- In your blender (or a container you can use an immersion blender in) put all of the ingredients. Blend until combined. Taste to adjust seasoning.
Runny Eggs Over Spinach and Kale
2 cloves garlic, smashed
1 1/2 cup chopped kale
1 cup spinach
4 tbsp black beans
Salt, Pepper
Tumeric Tahini Dressing
2 eggs, over easy
Sriracha
- In a saute pan, saute the garlic until fragrant. Add the kale and spinach, cook until wilted.
- Add the black beans and the dressing, saute until warmed through. Serve topped with 2 runny eggs and sriracha.
I recently started a new job at a restaurant that is the complete opposite of every other place I’ve ever worked. It focuses on good for you food and any dietary restrictions a person can have. It’s good because I won’t be afraid to eat there (even though I won’t because bringing food from home is cheaper) and it inspired me to make the new salad dressing. I realized I had been using the same dressing for about 3 years, there’s nothing wrong with changing things up.
I hadn’t been able to keep up with my exercises recently because of all the training at the new job, and because of that, my whole body hurts. It’s kinda cool though, I missed that feeling a little bit.
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Ramblings of the Culinary Addicted 