Southwest Lavash (Flatbread) Pizza

Use lavash as a flatbread to make  fun fresh pizza salad that has great flavor and a light texture.  This recipe is great for cutting carbs and making veggies more fun to eat.

Ingredients

1 lavash flatbread (9 x 12″)

1/2 C chèvre

1/3 C mozzarella

1/2 – 3/4 C black bean corn salsa

1 tomato diced

1/4 C black olives sliced

1 shallot thin sliced

1/4 -1/3 C cilantro sliced

1/2 C lettuce fine sliced

1/4 C sour cream

1/4 C cheddar shredded (optional)

Directions

Serves 2 for lunch

Preheat oven 450º F. Line baking sheet with parchment paper.

Combine veggies:

Mix tomatoes, shallots, olives, and cilantro in small bowl and set aside.

Make pizza:

For sauces, the flatbread is prenaked.  For a soft cheese spread, you can prebake or move to the next step.  For prebaking, place flatbread on baking sheet and apply thin coat of olive oil to both sides. Bake for 3 minutes and turn over and bake for another 3 minutes.*  The flatbread should crisp and somewhat flexible.

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If prebaked, remove flatbread from oven. Otherwise, gently spread chèvre (or other soft cheese) and then sprinkle mozzarella on the flatbread. Bake for 3-4 minutes and remove from oven.

Add the black bean corn salsa and then the tomato mixture to the prepared flatbread. Sprinkle the lettuce and sour cream to finish dressing the pizza. (If desired, add shredded cheddar cheese.) Cut into quarters and serve.

Notes

* With cheese, I may not prebake the flatbread.  For sauces, prebaking is important since sauces can make flatbread soggy. I recommend experimenting to find what works for you.

Blackened chicken, cod, or halibut can be added.

Do not add so many ingredients that the flatbread breaks from the weight of the toppings.

Alaska Cod Burger with Spicy Slaw

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A spicy cumin-infused cole slaw served with Alaska beer-battered cod filets on a pretzel bun. The dressing add southwestern flair to a classic buttermilk dressing. 

Ingredients

5 C  red cabbage

3/4 t sea salt

1/2 C carrot ribbons

1/2 large shallot diced

1/3 C cultured buttermilk (2% milk fat)

1 1/2 T mayonnaise

1 1/2 T sour cream

1/2 t Dijon mustard

1 1/2 t ground cumin

1 t Sriricha (or other hot pepper sauce, preferably one with garlic)

1/4 t cayennne

1 T sugar

2 T lemon champagne vinegar

Salt and pepper

4 cod filets

4 pretzel buns

1/2 C rough chopped dry roasted peanuts (optional)

Directions

Serves 4- 6

Using mandolin with thin slicer blade, slice cabbage. Hand slice remaining cabbage. (Careful not to cut your hands.)

Place sliced cabbage in colander and toss with sea salt. Place colander on top of bowl to catch extracted water. Let cabbage sit for 1 to 4 hours. Discard excess water in bowl.  Cabbage will have softened and crunchy texture.

Rinse the slaw in cold water and drain Pat dry on layer of paper towels or clean cloth.

Add shallots and carrot grated ribs to cabbage. Add dressing with chopped peanuts and gently toss.

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Serve.

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Notes 

Red cabbage is a sweeter variety for cole slaw.

Purging the excess water from the cabbage is an extra step, but you get a slaw that is not swimming in dressing or watery. The other option is slice the cabbage dress and eat immediately, but the cabbage does not absorb as much flavor.

Southwestern dressings are good with tacos, grilled chicken, and fish or chicken filets.

Use remaining dressing and slaw to dress  filets and buns for big flavor boost. Or as a side dip.

 

 

 

 

 

Easy Tasty Roasted Chicken Patty Recipe

A fun twist on leftover rotisserie chicken breast is a tasty chicken patty.  We made this recipe as an alternative to chicken soup, pasta, or pizza dishes. Since we love salad, we served the chicken patties on a mache salad with champaign vinaigrette.

Ingredients

1-1/2 C rotisserie chicken breast, finely chopped

1/2 C mayonnaise

1/4 t hot sauce

2 t Old Bay seasoning

1 t thyme minced

1 egg

2/3 C Panko or bread crumbs

Directions

Serves 4.

Whisk mayonnaise, egg, and Old Bay Seasoning in medium bowl. Add chopped chicken, Panko, and thyme then stir until combined. Divide into 4-6 patties.

Heat skillet with 3 tablespoons of olive oil on medium high heat. Add patties and cook until brown on both sides or about 3-4 minutes per side.

Remove and serve on pretzel buns with a blue cheese mayonnaise  or on a romaine salad.   We also love this champaign vinaigrette on salad.

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Compound Butter

Ingredients 

1/4 pound butter chunked

3 T leftover fresh herbs

Directions

Chop the herb leaves and place in small blender. Pulse 2-4 times. Add chunked cold butter and pulse until combined. Remove and place on sheet of plastic wrap and roll into log. Ready to use or refrigerate and use on favorite dishes.

Notes

I have logs of thyme, rosemary, sage, marjoram, and basil in my refrigerator. I use for seasoning vegetables, scrambled eggs, and  meats.

 

Curly Kale Salad with Lemon Garlic Parmesan Dressing*

Ingredients

1 bunch  of curly kale

1/2 cup olive oil

5 garlic cloves minced

1/3 cup Parmesan Reggiano grated plus 1/4 cup  set aside

1/3 cup lemon juice

Salt and pepper

Directions

Remove kale ribs, wash and spin and tear into bite size pieces or if in a hurry rough chop.

Pour into salad dressing shaker, olive oil and lemon juice. Add minced garlic and cheese and shake. Add pinch of salt and ground black pepper

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Toss kale with about 1/2 of the dressing. Sprinkle with set aside cheese and serve. Serve 2-4

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Note: I have used Lacinato Kale and Red Russian Kale also but prefer curly kale for this recipe as its ruffled leaves capture and hold the cheese and garlic.

Notes

*Use the best olive oil available for salad dressings. An extra virgin olive oil that is fruity and peppery is my favorite for salad dressings and dipping..

*I buy a Parmesan-Reggiano that is cut from a wheel. I bought pre-packaged Parmesan that was expensive and was disappointed. It made a big difference in the flavor balance of the salad dressing and the taste of the finished dressed salad.

 

 

 

Flat Iron Steak Green Salad on Flatbread Pizza

A flat bread pizza topped with grilled flat iron steak and a big flavored salad finished with Southwestern toppings.

Ingredients

1 lavash(9 inches by 12 inches)

1 T olive oil

1/2 sour cream

1/4 C pasta sauce

½ C shredded cheddar¹

Steak

12 ounce flatiron steak marinated in favorite marinade.

Salad Ingredients

1/2 C cucumber diced

1/2 C tomato diced

2 T shallot diced

3 T cilantro chopped

2 T Kalamata olives chopped

2 C Little Gem (baby romaine) lettuce chopped

1/3 C white balsamic vinaigrette

¼ Crème or sour cream

1/2 avacado sliced

2 T Roasted Salsa Verde

Directions

Serves 2 or 4. Preheat oven to 450º F. Line baking sheet with parchment paper.

Make Salad

Chop and combine all salad ingredients (except romaine) in medium bowl Set aside.

Steak

Grill or broil steak to desired doneness and rest for 10 minutes. Slice the flat iron steak against the grain and set aside.

Flatbread Prep

Place flatbread on baking sheet and paint both sides lightly with olive oil. Transfer to oven and bake about 2- 3 minutes per side and remove from oven and cool.

Combine sour cream and pizza sauce in small bowl. Spread sauce onto lavash then sprinkle cheese. Bake for 3-4 minutes and remove from oven and cool.

Assemble the Flat Bread Pizza

Place the flatbread on large serving platter.

Combine salad ingredients, romaine, and steak. Add salad dressing and toss together.

Sprinkle the salad steak mixture onto flatbread. Add avocado slices and drizzle with crema and tomatilla salsa’.

Cut and serve,

Notes:

¹Use an aged cheddar cheese if possible/ It adds depth to the steak richness.

 

 

Frisée, Radish and Endive Salad

Frisée offers so many textures in a bite from the delicate slightly bitter lacy leaves to the crunch of its stem. The radishes offer spiciness. It is a stunning salad visually.

Ingredients

1 large head of Frisée or curly endive¹

6-8 radishes sliced thin

2 heads of endive rough chop

1/3 C sunflower seeds

Lemon Garlic DressingLemon Garlic Dressing

Directions

Serves 2-4

Wash and shake dry Frisée. Place on serving platter. Add endive, radishes, and sunflower seeds.

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Drizzle with dressing. Cut into halves or quarters and serve.

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NOTES:

¹I used organic Frisée . The heads are very large but tender and slightly bitter to the taste.

Gluten Free Peanutbutter Cookies

An easy to make gluten free cookie that is chocked full of peanutbutter and chcolate. It is has a nice crunch with the addition of the oats.It tstes good crumbled on top of vanilla ice cream.

Ingredients

1/2 C brown sugar

1/2 C white sugar

1/3 stick buteer softened

2 eggs

1 t vanilla

1 C chunky peanut butter

2 t baking soda

3 C old-fashioned oatmeal

10.53 ounce bag Milk Cocolate M&M’s or chocolate chips

Directions

Preheat oven 325º F  Parchment covered baking sheeys

In medium add butter and sugar and beat until fluffy.

Add eggs and vanilla and whisk.

Add peanutbutter and mix until incorporated

Add oatmeal and baking soda and mix.

Add M&M’s and combine.

Drop by teaspoonfuls on baking sheet evenly spaced and bake 10-12 minutes. Do not overtake.

Let cookies rest a couple minutes and then gently lift with spatula to baking rack.

 

Fresh Strawberry Sorbet

Strawberry season is here and they are available in markets or at u-pick farms. The starwberry flavor is so refreshing to the pallet and you just want more.

Ingredients

2 C sugar

2 C water

2 pounds of  fresh strawberries

Directions

Cuisinart Yogurt/Ice Cream Machine and Cuisinart 7 or 12 cup food processor. Place Yogurt bowl in freezer 24 hours before making sorbet.

Simple Syrup

In small pan add water and sugar. Do not stir. Bring to boil and then simmer for 5-7 minutes. Remove from heat and cool. This maybe made ahead of time and refrigerated.

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Making Sorbet

Wash, destem, and halve the strawberries.

Add the strawberries to the food processor and puree until smooth.

Add 1 1/2 cups of simple syrup and  pulse until combined. Pour into large covered bowl and place into freezer for two to three hours.

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Assemble yogurt/ice cream maker and pour strawberry mixture into machine and churn for 15-20 minutes or until stiff.

Remove from maker and serve or place in covered container and freeze until further use.

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NOTE:

We use fresh organic strawberries. I have not made sorbet with frozen fruit.

Yogurt Waffels

A light fluffy textured waffel crispy on outside and soft on the inside. They do not get soggy after adding maple syrup.

Ingredients

 1 ½ C flour

2 t baking powder

2 t baking soda

Pinch of salt

3 eggs

1 ½ C yogurt¹

1 t vanilla

3 T butter melted

Directions

Preheat waffle iron to medium setting  Serves 6

Mix dry ingredients together in medium bowl and set aside

In small bowl add eggs, yogurt, and vanilla than whisk.

Add egg yogurt mixture and butter to flour mixture and mix until incorporated. Do not over mix.

Spray top and bottom irons with PAM or lightly brush with melted butter. Ladle waffle makers recommended batter amount into the iron, Cook until golden brown about 6-8 minutes. Remove and serve with maple syrup or berry toppings.

Note:

¹Any yogurt can be used. I use plain Greek yogurt.

I do not add sugar. Maple syrup or berry toppings provide the sugar element.

These waffles can be frozen and reheated in a microwave or toaster.

Mussels in Thai Style Broth

Mussels in a delicious Thai style broth bursting with flavor served over a rice corn combination.

Ingredients

Rice

2 C jasmine rice

4 C water

1 t salt

Corn

2 ears of fresh corn on cob

1/3 C water

Pinch of salt

1 t butter

Mussels

2 ½ pounds mussels

3 C chicken broth or fish stock

5-6 dried hot chilies

3 inch lemon grass quartered

2 inches fresh ginger peeled and sliced

5 garlic cloves smashed

1 serano chili quartered optional¹

To Create Final Dish

1 Roma tomato deseeded and  chopped

1 lemon juiced

1/3 C cilantro chopped

1 T fish sauce

Directions

Rice

  • In medium pan, add rice and water and bring to boil.
  • Cover and simmer until rice is cooked until tender.

Corn

  • Wash corn and remove silk.
  • Remove corn kernels from cob and add to small saucepan with water and butter.
  • Cook until el dente then season. Remove from heat and set aside.

Mussels

  • Scrub mussels and remove beards.²
  • In large sauce pan, bring broth, chilies, lemon grass, ginger, and garlic cloves to a boil.
  • Add mussels, cover and cook until mussels open or about 5-7 minutes.
  • Discard mussels that do not open.

Assemble Final Dish

  • Stir hot rice and corn together and divide into four large soup/pasta bowls.
  • Remove mussels from broth and place on rice corn mixture.
  • Strain broth and then add tomato, lemon. cilantro, and fish sauce mixture and stir.
  • Ladle this this broth equally into the four bowls and serve.

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Notes:

¹We like spicy food so we added the extra chili to the broth.

²Our farm raised mussels usually are pretty clean and have few beards.

 

Chocolate Chocolate Chip Cookies

What’s better than a chocolate chocolate chip cookie!  So good with a glass of milk and greater made into an ice cream sandwich.

Ingredients

1/2 C butter softened

1/2 C white sugar

1/3 C brown sugar

1 C plus 2 T flour

1 T Ghirardelli® cocoa mix

2 t espresso

1/2 t salt

1/4 t baking powder

1 t baking powder

1 egg

2 T milk

1 t vanilla

1 ounce semi sweet chocolate grated¹

2 C Guittard® milk or premium chocolate chips

Directions

Preheat oven 375º F   Parchment line baking sheets

In small bowl combine dry ingredients, mix then set aside.

In medium bowl mix butter and sugar until fluffy.

Add egg, milk, and vanilla and combine.

Stir in dry ingredients, chocolate chips, and grated chocolate.

Refrigerate for an hour. Drop by teaspoonful about 2 inches apart. Bake 10 – 12 minutes. Remove and cool on baking rack.

Note:

¹We use a microplane for grating the chocolate.

 

 

 

 

 

 

Curly Kale Salad and Hummus on Lavash/Flatbread

This is a busy day for the family as we have birthday parties and two basketball competitions that require our participation. We need a delicious but satisfying lunch. A crispy lavash/flatbread painted with lemon hummus and topped with a flavor packed curly kale salad.

Ingredients

Lavash

1 lavash(9 inches by 12 inches)

1 T olive oil

1/2 – 2/3 C hummus

Salad

1 bunch curly kale

Dressing

1/2 cup olive oil

5 garlic cloves minced

1/3 cup Parmesan Reggiano grated plus 1/4 cup  set aside

1/3 cup lemon juice

2 t Dijon mustard

6 ounces fresh raspberries or blackberries¹

1/3 C spiced pecansSugar Spiced Pecans

Salt and pepper

Directions

Serves 2 or 4.

Preheat oven to 420º F.

Line baking sheet with parchment paper.

Salad Dressing

Pour into bowl,  lemon juice, minced garlic, mustard and cheese and combine. Stream in olive oil while vigorously whisking until emulsified. Pour into salad bottle and set aside.

Kale Prep

Remove kale ribs, wash and spin and tear into bite size pieces or if in a hurry rough chop. Transfer to large bowl.

Flatbread Prep

Place flatbread on baking sheet and paint both sides lightly with olive oil.

Transfer to oven and bake about 2- 3 minutes per side and remove from oven and cool.

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Assemble

Salad

In large bowl containing kale, add salad dressing and toss to coat kale leaves. Season with salt and pepper. Then add 1/3 C parmesan and gently toss.

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Spread flatbread with hummus.

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Top hummus with salad.

Dress with berries, pecans, and cheese.

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Serves two or four.

 

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Notes:

¹I use the berries in the salad that are on sale.

Organic kale and berries are in season now. There is such an abundance that most of the markets have fresh produce on sale regularly.

 

Potato, Bacon, Onion Tarte Flambenkuchen

An Alsatian flatbread or pizza with comfort food toppings. The bacon and crust add crunch, the onions add sweetness, the potatoes and sauce merry for depth of creaminess.

Ingredients

No Yeast Crust

1 1/2 C fllour

3 T olive oil

1/2 t salt

5-6 T water

Sauce

1/3 C fromage blanc

1/3 C crème fraîche(sour cream)

1/4 t nutmeg

Toppings

2 Yukon Gold potatoes sliced thin

2 T olive oil

1 onion sliced thin

1 T olive oil

3 bacon slices crumbled¹

1 slice provolone chopped

1/3 C mozarella shredded

Directions

Preheat oven to 500º F.  Cover one baking sheet in aluminum foil. Cover second baking sheet with parchment paper.

Make Dough

In medium bowl add flour and oil and mix until crumbly.

Add water and combine to form dough ball. Knead for 5-10 minutes.

Cover with plastic wrap or in covered bowl and let rest for at least one hour.

Make Sauce

In small bowl, combine crème fraîche, froamge blanc, and nutmeg.  Set aside.

Make Toppings

Using a mandolin, slice potatoes and onion very thin.

Rinse potatoes in water to remove extra starch and dry.  Coat with olive oil and roast in oven about 10-15 minutes, turning once. Remove and cool.

In medium skillet heat olive oil, add onion slices and cook until carmelized. Remove and cool.

In small skillet add bacon and cook until crisp. Remove and place on paper towel to degrease.

Assemble Tarte

Roll dough on parchment covered baking sheet until about 1/8 inch thick.

Add sauce and spread to about 1/4 inch from edge of dough.

Spread potatoes evenly across the crust, then add carmelized onions  and bacon bits.

Sprinkle provolone and mozzarella across the toppings.

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Place the tarte on top shelf of heated oven for 5 minutes, Then remove and place on lowest shelf for 7-10 minutes until crust is crispy brown.

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Remove and serve.

Note:

¹We use turkey bacon in our recipes.

When visiting Strasbourg, France I had Alsatian choucroute garnie in the fall which was always memorable but the one dish I enjoyed with friends year round was tarte flambée with bacon and onions or apples and cinnamon many times. It is great with an Alsatian dry white wine. I now regualrly make tartes but experiment with different toppings.

 

 

 

Bing Cherry Sorbet

Cherry season is here and never lasts long enough. Enjoy a sorbet made with fresh cherries. It is so tasty alone or with a dollop of whipped cream or better yet drizzled with choclate syrup. Yummy

Ingredients

Simple Syrup

1 C water

! C sugar

Cherry Sorbet

6 C cherries depitted and halved

2 T lemon juice

1/8 t almond extract

1 1/2 C simple syrup

Directions

Cuisinart Yogurt/Ice Cream Machine and 7 or 12 cup food processor

Simple Syrup

In small pan add water and sugar. Do not stir. Bring to boil and then simmer for 5-7 minutes. Remove from heat and cool. This maybe made ahead of time and refrigerated.

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Making Sorbet

Place Cuisinart Yogurt bowl in freezer 24 hours before making sorbet.

Depit the cherries by using a chop stick to push pits though or a pastry piping tip or use a cherry pitter. Slice cherries in half.

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Add the cherries and simple syrup to the food processor and puree until smooth. Add lemon juice and almond extract and pulse until combined. Pour into large covered bowl and place into freezer for two to three hours.

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Assemble yogurt/ice cream maker and pour cherry mixture into machine and churn for 15-20 minutes or until stiff.

Remove from maker and serve or place in covered container and freeze until further use.

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Note:

I do not strain cherry mixture prior to pouring into yogurt maker.