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Like a flat tasty pie:)
Jake and I are back in Lancaster for a spell and helping out with the family business – produce stand at a farmer’s market. This means we get LOTS of delicious fruits and vegetable that we rarely splurged on while we were in Alaska, although our little arugula garden grew splendidly there. While boxing up beautiful arugula at 4am I had the urge to make some kind of pear tart/pizza. So that is just what we did – sort of made it up from a hodge podge of recipes.
It was GOOD. More like a pie that got steam rolled, this hit the spot. We didn’t have bleu cheese or gorgonzola so we substituted sharp white cheddar – but I ended up loving it. Here we go…
To make one small flat tart (light dinner for two):
– handful of fresh arugula
– thin slices of a ripe bosc pear
– sharp white cheddar – shredded (or gorg or bleu)
– dough! we didn’t have yeast so ours became more like a pie crust – but I recommend this! You will need flour, water, salt, flax seed (optional), baking powder, veg oil.
1. Mix together a cup of flour (we only had white), 1/3 c. water, 1/2 tsp salt, small handful of flax seed, 1 tsp baking powder and 1/8 c. veg. oil. Mix, roll up into a ball and flatten. Place this on a cookie sheet and brush with a mix of olive oil and balsamic vinegar.
3. Top dough with cheese, pear, arugula, and then a bit more cheese.
4. Bake for 10-15 min at 350. You can change this depending on your preferences of crispiness.
5. Remove, cool a bit, and drizzle with more olive oil/ balsamic vinegar.
6. EAT!
OPTION: wait to add arugula after it comes out if you want some of that bitterness to stay – otherwise it gets baked out:)
A very sinful rendition of a classic – as introduced to me by Mama Keagy.
The ultimate grilled cheese:
3 oz. of softened cream cheese
1 C. of mozerella cheese
1 C of cheddar cheese
3/4 C mayonaise
1/2 t. garlic powder
1/8 t. seasoned salt
Combine the above ingredients
Pre heat a griddle to the same temperature for doing grilled cheese
melt butter in a seperate pan
brush melted butter on thin slices of french bread (or any bread)
assemble like any grilled cheese sandwich
Brown both sides until cheeses are melted
Eat.
OH. MY. HEART.
So I am slightly tempted to try the terrible American catastrophe by KFC – i mean, i like to try everything. So instead i’ve been browsing for delicious looking things that won’t kill me in a day. Stumbled across this site that has a million recipes i want to try RIGHT NOW.
and they are all taking our bodies in mind – a good alternative to the new KFC killer.
SALAD:
Raspberry Avocado and Mango Salad
Fennel & Orange Salad with Toasted Pistachios
Romaine Salad with Orange, Feta & Beans
Curried Tofu Salad – I mean – this could be good:)
SIDES:
Herbed Corn & Edamame Succotash
Broccoli with Black Bean-Garlic Sauce
Sesame Roasted Mushrooms and Scallions
Asparagus with Anchovies & Garlic
ENTRÉE:
Cream Cheese-&-Pesto-Stuffed Chicken Breasts
Pomegranate-Glazed Turkey with Roasted Fennel
Cornmeal-Crusted Chicken with Pepian Sauce
Plank-Grilled Sweet Soy Salmon
Peanut Noodles with Shredded Chicken and Vegetables
Fresh Pomodoro Pasta with White Beans and Olives
Creamy Garlic Pasta with Shrimp and Vegetables
Gorgonzola & Prune Stuffed Chicken
Grilled Steak with Beets & Radicchio
Basmati Rice & Curry Casserole (Chana aur Sarson ka Saag Biryani)
Peanut Tofu Wrap (what’s my deal with tofu? i rarely even like it!)
And for dessert:
Mini Molten Chocolate Cakes with Mocha Sauce
Chocolate Cherry and Almond Bread Pudding
This is simple..but I love it, so I thought I’d share some easy ways to perk up a wrap that can last you all week. Over the weekend I bought some thin cuts of chicken breast and then cooked them for my lunches for the week. I tossed half in greek seasoning the other in Old Bay before cooking them. This gives me two styles of wraps for my work lunches!
My favorite combination for lunch is as follows:
- Greek seasoned chicken breast strips
- Smoked mozzarella (cut from a block)
- Fresh cilantro
- Romaine lettuce
- Light sesame dressing
All combined in a toasted whole wheat wrap (I tear in half and stick it in the toaster before filling) Black olives are a tasty addition. CILANTRO makes it though:) and the smoked mozz.
you can get all those things as the beginning of the week and keep them in the fridge at work (if you can’t afford to go out everyday or find yourself often having to work through lunch – like me).
