CRUSTY CRAB PIZZA!

Posted on June 10, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

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)

Broccoli Crust Pizza with Black Bean Garlic Puree, Caramelized Red Onion, Asparagus, Brussels Sprouts and Fresh Mozz

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

  1. In a blender, put all the ingredients. Puree until smooth, taste to adjust seasonings.
  2. 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

  1. Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper (highly recommend) or grease with oil; set aside.
  2. Process the broccoli in a food processor or shred with a cheese grater until the broccoli is the same consistency as rice.
  3. 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.
  4. 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.
  5. 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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Fritten

Posted on February 18, 2016. Filed under: Main Course, Uncategorized | Tags: , , , |

Besides my family, there are only 3 people I exchange presents with at Christmas now, Shawn, Neil and Maureen. I’ve become Shawn’s Amazon shopper, and she’s become my Macy’s shopper, works out great. Neil and Maureen always ask me what I like, and I never know. This year, I said ramekins. They were something I didn’t have…or have room for, but still, something every cook should have.

I’ve been wondering for about 2 months now what I should make in them first. I don’t know why I thought of this (I think I’d seen something like it before?) but sometime on Monday I thought “Little Frittatas!” And, instead of a crust, why not sweet potatoes? I know the sweet potato crust has shown up on Pinterest a few times.

If you exercise a lot, you need a lot of protein to make sure your muscles grow correctly. Normally I throw a hard boiled egg and black beans on my salad, (I have some REALLY smelly gas…the burlesque girls don’t care, the server and bartender coworkers freak out a little bit…sorry ladies, this is what a healthy colon smells like. OK TMI, I get it). Back to the original story, I wanted something different. I lengthened my yoga practice again so I’ve been building more muscle. Longer yoga practice also means higher metabolism, and I honestly thought they would fill me up (they didn’t).

This recipe is very easy and very customizeable. If you don’t like something I used, you can always switch it out. The whole thing is very healthy because the crust is sweet potato and not a normal  crust.

Spinach, Mushroom, and Pepper Frittata with a Sweet Potato Crust

Here’s what to get from the store:

Sweet potato
Eggs
Spinach
Mushrooms
Brussels Sprouts
Red Pepper
Shallot
Shredded Parmesan

Mini Frittatas with Sweet Potato Crust

1/2 sweet potato, cut in rounds
1 small shallot, chopped
2 cloves garlic, diced
2 Brussels Sprouts, chopped
Diced Red Bell Pepper
1 Full egg plus 1 egg white
Handful Spinach

Handful Shredded ParmesanSalt, Pepper
Siracha

  1. Cut your sweet potato into thin rounds, using a mandoline. Grease the ramekins with olive oil. Put the rounds into the ramekins to make a crust. Bake in a 400 degree oven for 10 minutes. When you take the crust out, lower the oven to 325
  2. While the crust is cooking, saute the vegetables with salt and pepper.
  3. In a bowl, whisk the eggs then add the vegetables and a little bit of cheese.
  4. Put the egg and veggie mixture into the prepared ramekins. Bake for another 10 minutes, top with more cheese, then bake another 10, or until the eggs are cooked through. Top with Sriracha, if you like.

I’ve been SO HUNGRY recently. Problem is, when I get hungry, I get very thirsty. I get thirsty, I drink my weight in water. I discovered, the more hydrated you are, the less sleep you need. Doesn’t matter what I’m doing, I can be awake a lot longer.

Along with the hunger, I’ve had a lot more energy too. I’ve had a lot over the past year, but it’s increased a lot over the past month. I’m not complaining, I’m just surprised how much I can do. I’ve added another sequence of warrior poses and sun salutation to my daily yoga practice, and while it’s hard, it’s not has hard as I thought. I’m so much stronger now, and I can feel myself getting much stronger. It’s really cool.

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Potted Chili

Posted on December 3, 2015. Filed under: Dining, Uncategorized | Tags: , , , , |

Sorry, couldn’t figure out a good pun for that one.

Shawn and I went ice skating last night, Valpo put in a rink and I really wanted to check it out. She had been skating about 3 times before, this was my only second time. But, I didn’t fall, so it’s all good. I didn’t even hold on to the wall…that many times haha.

I had been wanting to make a chili pot pie for a while. I thought a warm chili with a corn bread crust would be the ultimate comfort food. I also wanted to do a vegetarian version because meat is just expensive. This meal (Ok, more like the next 5 meals..there’s a lot guys), plus a week of groceries was just over $50.

I wanted something that would be filling, warming, and healthy. Hard order to fill, maybe. I decided to use sweet potatoes, Brussels sprouts, asparagus and a bunch of beans. Those are pretty much all my favorite vegetables that I cook.

IMG_20151203_154528

Vegetarian Chili Pot Pie

This recipe is so very easy and can be made in a crock pot, prepped the night before.

Here’s what to get from the store:

Sweet Potatoes
Asparagus
Brussles Sprouts
Tomato Sauce
Shallots
Jalapenos
Pinto Beans
Chickpeas
Blackbeans
Cornmeal

Vegetarian Chili

2 Sweet Potatoes
1 Bundle Asparagus
10-15 Brussles Sprouts
1 Shallot
2 Jalapenos
30 oz tomato sauce
1 Cup Water
1 Can each, pinto, chick peans, and black beans
Salt, pepper, curry powder, paprika, cayenne, turmeric

  1. Dice the vegetables and layer in your crock pot. Char the jalapeno on your burner before dicing. Cover with the tomato sauce and water, then add the spices and stir.
  2. Cook on high for 3 hours, or low for about 5. Taste to adjust seasoning. Near the end, add the beans.

Drop Cornbread Biscuit Crust
(Based off Martha Stewart)

1 1/2 cups all-purpose flour
3/4 cup fine yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, cold, cut into small pieces
1 cup coconut milk
1 cup shredded cheese

  1. Preheat oven to 375 degrees.

  2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Transfer to a food processor, cut in butter until mixture resembles coarse crumbs with a few larger clumps remaining.

  3. Add the cheese and pulse some more.
  4. Pour in milk; using a rubber spatula, fold milk into dough, working in all directions and incorporating crumbs at the bottom of the bowl, until dough just comes together. The dough will be slightly sticky; do not over mix.

For the Pot Pie
Vegetarian Chili
Drop Biscuit Dough
  1. Pour the chili into small bread pans or ramekins. Place the biscuit dough on top in little mounds. The dough will spread out as it cooks.
  2. Place the ramekins on a cookie sheet and bake at 375 for about 15 minutes, or until the biscuit dough is starting to brown.

I hired 2 new stage managers at Gorilla Tango and I’m pretty proud of myself. This isn’t the hardest production stage manager position, but I actually enjoy the added responsibilities. I feel so lucky that I found what I was meant to do with my life. I know so many people who may never find that, even though I really do hope everyone gets to feel the rush and joy of doing something they truly love.

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What are you afraid of?

Posted on January 13, 2015. Filed under: Main Course | Tags: , , , , |

Everyone I know has some food they just won’t eat. For a lot of my friends, it’s tomato. They say the texture is weird. I don’t know, I think texture of food is important, but I love tomatoes. There were a lot of foods I was afraid to try for the longest time. Two of them being asparagus and Brussels sprouts. When you’re growing up, those two veggies are almost infamous. Not so much for me, mainly because my mom would refuse to make them because SHE didn’t like them. I get it, in a way. For a lot of people, both of those things were just boiled and that was it. Boiled veggies are almost never good. They get mushy, they have no flavor, and sometimes they smell.

This week’s healthy dish includes Brussels sprouts. I decided to try them after watching an episode of Chopped where it was a basket ingredient. Most of the chefs sauteed them instead of boiling them, and that made total sense. Sauteing something gives it more of an ability to soak up flavor.

This week’s shopping list seems like it’s a little expensive, but quite a few of these things can last for a long time, so think value. Here’s what to get:

Quiona (white or red, I mixed for this recipe)
Sweet Potato
Brussels Sprouts, half a pound or so, depending on size (They’re bigger this time of year)
Tumeric
Curry Powder
Worcestershire Sauce
Bunch of Kale

Sauteed Sweet Potato and Brussels Sprouts

1/2 sweet potato, diced
5 large Brussels Sprouts, quartered
1 cup quiona
Salt, pepper, tumeric, curry powder, cayanne pepper
4 cloves Garlic
1 tbsp chopped red onion
Worcestershire Sauce

  1. Make sure you’ve prepped everything first, this will help you, I promise.Start the quiona, it cooks like rice, just boil it in salted water. It will start to split a little bit like small seeds do, but will not puff up like rice.
  2. Add the sweet potato and sprouts to a hot skillet with olive oil. Season with salt and pepper and saute until the potatoes slightly brown and the sprouts turn a bright green. Add a little more oil to the pan, then the garlic and onions. Cook until the garlic is fragrant, add a few dashes of the Worcestershire.
  3. The quiona should be done by now, drain some of the water but reserve some. Add the quiona and the rest of the water to the veggies with some more Worcestershire and remaining spices. Let the liquid cook down into a sauce. Serve on a bed of uncooked kale.

This recipe doesn’t seem to make a ton, but it is very filling. Brussels sprouts are a veggie full of fiber, so they are perfect for a stick to your ribs meal in the winter when it’s cold.

I’m going to leave you with these words of advice: you don’t have to like everything you try, but you should try things that scare you; you have no idea what you like or dislike until you try it.

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Sweet Health

Posted on August 13, 2014. Filed under: Cookbook, Main Course | Tags: , , , , |

I’ve always liked sweet potatoes more than any other potato. I’m not really sure why, there’s nothing wrong with any other potato, I just like sweet potatoes. Lately for some reason, I’ve been craving a hash so I decided to make one with sweet potatoes and other veggies. Now, in true Rachel form, I added so much stuff that I ended up with enough for what I thought was two meals. Instead of eating the exact same hash many days in a row, I decided to turn it into a meal with some Indian flair. Of course, doing that, I made it into another three servings! (Woops?) The great thing about all versions of this meal is that it is full of veggies which makes it very healthy, and full of protein thanks to the chickpeas I added. Below is the recipe for the hash!

Sweet Potato Hash

1 sweet potato
5 Brussles Sprouts, quartered
5 sticks asparagus, chopped
1/4 white onion, chopped
4 cloves garlic, smashed and chopped
1 jalapeno, chopped and seeded
1 can chickpeas
Balsamic vinegar
Salt and pepper to taste
2 eggs

  1. Saute potato, sprouts, and asparagus in olive oil with salt and pepper until mostly cooked through; the sweet potato will start to darken.
  2. Add onion, garlic and jalapeno, cooking until transparent, adding the balsamic a few minutes into cooking. Add beans, stirring to incorporate.
  3. Serve topped with two fried eggs.
  4. This will make more than enough for one meal, if you have left overs, add a can of Tikka Masala sauce to the mixture in a saute pan to warm and serve with cooked jasmine rice.

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