Pass the beans!

Posted on January 14, 2018. Filed under: Main Course, Uncategorized | Tags: , , , , , |

If you’ve been reading my blog for a while, you know I like a few things: beans and salmon. I don’t eat a lot of meat, but salmon is one of the things I do eat. I love salmon, it’s got great flavor, it’s easy to cook, and it’s very healthy for you.

Today I went down to work and walked in to an almost empty restaurant. I was supposed to be the 2nd bartender for the day, but it was noon and there was almost no one there. The manager said if I wanted, I could go home. Normally I’d want to stay, but it’s been nice taking the break. I waited about an hour just talking to people before I actually left, but not much was happening at the bar, so I felt pretty good leaving. I had to get some olive oil, so I stopped at Jewel before the train. Next thing I knew, I was also grabbing my favorite chickpea pasta, Banza and decided I needed salmon. Don’t ask me why.

I discovered Banza a few months ago, when I first was trying to eat less grains. It’s a pasta made of chickpea flour, making it high in protein, fiber, and lower in carbs. It’s one of the few gluten free, grain free pastas that doesn’t cook weird. It has the same texture and flavor as real pasta, and even cooks like it.

This recipe is very easy, and you may even have some of the ingredients in your fridge. It’s high in protein and very filling, so your hungry winter stomach will be satisfied.

Here’s what to get from the store:

Banza Pasta
Button Mushrooms
Red Potato
Sav Blanc
Lemon Juice
Mini Sweet Peppers

Easy Baked Salmon with Chickpea Pasta

6 oz salmon
2-3 rings red onion
5 cloves garlic, divided
2-4 oz Chickpea Pasta
1/4 red onion, diced
5 button mushrooms, sliced
2 mini peppers, diced
1 small red potato, diced
1/4 cup chickpea
1 cup white wine
Splash lemon juice
Salt, pepper, paprika, red pepper flake, Cayenne, parsley, basil

  1. In a cast iron skillet or oven safe pan, put some olive oil, one of the onion rings, and a garlic clove. Put the salmon on top, salt and peppered on both sides, 2 more onion rings and 1 more clove of garlic. Put in a 350 degree oven. Flip about five minutes in, cook until your desired doneness.
  2. In a saute pan,  saute the garlic and onion until translucent. Add the potato, pepper and mushrooms. Saute until slightly cooked.
  3. Deglaze the pan with the white wine, bring to a simmer. Add the lemon juice and reduce. Taste to adjust seasoning.
  4. Add the cooked pasta to the sauce, cook until the sauce is mostly absorbed into the pasta. Top with parsley and basil.

Yesterday was my first day training in the kitchen for my management training. It ended up being a lot easier than I thought because we weren’t that busy. I cut a lot of onions. So many my hands smelt of onion until about an hour ago. However, I did get to actually build some pizzas and that was pretty fun. And, the guys in the kitchen were pretty helpful, I only got made fun of for being slow (and I got to make fun of them because I was the only one who didn’t cry like a baby during the onion cutting!)

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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:

Parmesean Cheese
Fresh Mozzerella
Black Beans
Lemon Juice
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)


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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