Tag Archives: dinner

Flatbread with Cauliflower, Rosemary, Kalamata, and Goat Cheese

6 Aug

Last week all I could think about was the Garlic Mashed Potato Pizza from Pizza Luce.  Like an earworm, I knew it would stick there until I did something about it.  I had two options: 1) Drive 90 miles to get some, 2) Make it.  I decided to make it.  All I needed was crust, garlic mashed potatoes, tomatoes, green onions, and tomatoes.  Of those ingredients, I had none, so I had to make do with what I had.

And it is not a real hardship to make do with what you have, when what you have is some goat cheese.

I started out with a pita flatbread.  You can use any variety or size, the one I like is not too dry and around 190 calories.  You can use whatever kind you like, just make sure it is strong enough to hold a big pile of ingredients.  Next, I swapped out garlic mashed potatoes for some pureed cauliflower with garlic.  The consistency is different than mashed potatoes, but not by a whole lot.  Plus, cauliflower is high in calcium, and one serving (2 slices) of this flatbread provides half of the amount of calcium you should consume in a day!  I added a bit of olive oil and goat cheese to the cauliflower mixture to make it taste a little creamier, then mixed in chopped rosemary to give it great flavor.  It looked a little bland, so I threw a few kalamata on the top, and added some extra goat cheese.  If you wanted to cut back on some of the calories, you could leave off the last bit of goat cheese, but it only saves you about 40 calories, and I think its worth it.

This dish would make an excellent starter, would pair well with a salad or bowl of soup, and makes an excellent dinner.  Even if you ate the whole thing all at once, not that I would know (I would totally know).

Flatbread with Cauliflower, Rosemary, Kalamata, & Goat Cheese
Serving size: 2 pieces
Serves: 2

 

8” flatbread pita
1 c. cauliflower florets
1 clove garlic
2 t. olive oil, divided
2 oz. goat cheese, divided
1 t. fresh rosemary
3 kalamata olives, halved
Salt and freshly ground black pepper

Preheat oven to 400 degrees F.

In a microwave safe bowl, add cauliflower and garlic, cover with water and microwave for 4 minutes.  Drain, and place cauliflower and garlic in a food processor.  Add half of the olive oil, and pulse until mostly smooth.  Remove from food processor, and mash in half of the goat cheese and all of the rosemary.  Add a little salt and freshly ground black pepper.

Place the flatbread on a cookie sheet and top with the cauliflower mixture, spreading it out to cover.  Top pizza with the olives and the rest of the goat cheese.  Bake in the oven for about 12 minutes or until the goat cheese just starts to brown.

Remove from the oven and cut into quarters.  Drizzle with remaining olive oil and add salt and pepper to taste.  Serve.

 

Estimated calories:  484 cal/serving

Print it: Flatbread with Cauliflower, Rosemary, Kalamata, and Goat Cheese

Honey Baked Chicken Tenders

19 Apr

When it comes to meat, there are very few options that Sophie is interested in eating.  Given a choice, she would eat primarily salami, pepperoni, sausage, summer sausage, and chicken nuggets.  All delicious in moderation, but not the healthiest choices on the block.  So when I suggested that we could make our own chicken nuggets, she said that I was sort of missing the point.  And while I was probably missing her point, my point was this – there has to be an option that would be both healthier AND something we’d all like to eat.

And of course, there is.

These chicken tenders were super easy to make, definitely healthier, and decidedly tastier than their processed-out-of-a-bag counterparts.  Without much prep and a little time in the oven, the chicken tenders were done in no time.  Made a bit crispy from an egg/flour coating and a little sweet with the addition of honey, they were delicious.  And everyone ate them – WITHOUT COMPLAINT.

Honey Baked Chicken Tenders
Serving size: 3 oz.
Serves: 4

Olive oil cooking spray
12 oz. chicken breast, cut into 16 pieces
1/2 c. all-purpose flour
1 t. kosher salt
1/2 t. garlic salt
10 turns freshly ground black pepper
1 egg
2 T. soy milk
1 T. honey

Preheat oven to 375° F.  Spray baking sheet with olive oil cooking spray.

In a bowl, combine flour, salt, garlic salt, and pepper.  Stir to combine.

In another bowl, mix together a lightly beaten egg, soy milk, and honey.   Add chicken and stir until all of the chicken is coated in the egg mixture.

Remove each piece of chicken and dredge it in the flour mixture.  Place on baking sheet so that none of the pieces touch.  Spray all of the chicken with olive oil cooking spray.

Bake in oven for 15 minutes, turning chicken every five minutes and spraying again with olive oil cooking spray.  When chicken is lightly browned and a bit crispy, remove from oven and serve.

Estimated calories:  234 cal/serving

Print it: Honey Baked Chicken Tenders

Roasted Lamb with Sweet Potatoes

16 Apr

Considering that we’re just coming out of winter (today’s puny snowflakes notwithstanding), I really didn’t make very many traditional comfort foods this winter.  Sophie’s lack of interest in red meat has put a damper on the slow-roasted recipes I often make in the wintertime.  But yesterday, when it was sort of gloomy and gusty, it felt like the kind of day that called for something slow-roasted and aromatic in the oven.  Digging through the freezer, I uncovered a lamb shoulder roast, and set it out to thaw.  Channeling my inner Lynne Rossetto-Kasper, I whipped up a marinade using ingredients I had on hand and let the roast sit for a few hours in the refrigerator, flipping it every now and then while daydreaming about how awesome it was going to taste later.

And I was right.  This low effort meal was as delicious and flavorful as I had expected.  After letting the roast marinate for a few hours, I stuck it in the oven, left it alone, added sweet potatoes, left it alone again, and then served it up.  Everything was perfectly done and delicious.  To me.  However, if you were my kids, the review would have been slightly different.

Sophie’s Report: The lamb was fine.  For someone else to eat.
Martin’s Report: The lamb was really good, the potatoes were tasty, but he could have used a tweezers to remove every piece of rosemary from the plate.  Rosemary is INEDIBLE.

Unless you’re having them over for dinner, I’d highly recommend it.

Roasted Lamb with Sweet Potatoes
Serving size: Lamb + Sweet Potatoes
Serves: 4

1/2 c. lamb stock (beef or vegetable stock if lamb stock not available)
2 T. olive oil
2 T. onion, minced
1 T. brown sugar
1 T. cider vinegar
1 T. Dijon mustard
1 t. dried rosemary
1 clove garlic, minced
1/2 t. kosher salt
10 turns freshly ground black pepper
1-1/2 lbs shoulder of lamb roast
1-1/2 lbs sweet potatoes, peeled and cubed

In a large ziptop bag mix together stock through salt and pepper.  Close the top, shake well to mix thoroughly.  Add lamb and refrigerate for 4 hours or overnight.

Preheat oven to 325°F.  In a casserole dish, add the lamb and marinade.  Cover, and cook for 1 hour.  Add sweet potatoes, stir to mix in with the marinade, cover again and cook for an additional 30 minutes.  Remove from oven and let sit, covered, for 10 minutes.

Slice lamb across the grain and divide between plates.  Remove sweet potatoes from liquid and divide between plates.  Drizzle lamb and potatoes with cooked the juices from the pan.  Serve.

Estimated calories:  729 cal/serving

Print it: Roasted Lamb with Sweet Potatoes