Even though I am a terrible food blogger and have not cooked one thing for approximately two weeks now (something both my wallet and my waistband are complaining about), my offering to the interwebs today is this simple, delicious pizza the Husband made me over two weeks ago. Better late than never, right?
Inspired by Smitten Kitchen, tweaked Chez Nous.
Shaved Asparagus Pizza
- 1/2 bunch asparagus
- olive oil
- salt, pepper, crushed reds
- 1 (prepared) pizza dough – we used Trader Joe’s! – plus a little bit of flour for rolling the dough
- 1/2 cup grated Parmesan and/or Gruyere
- about a cup cherry tomatoes, halved
- 5-6 small balls fresh Mozzarella, cut in half
- 1 bunch scallions, chopped
- Preheat the oven to 500 degrees.
- “Shave” the asparagus by holding by their (untrimmed) ends against a flat cutting board and running a sharp vegetable peeler across the spear. Repeat until you have a nice little pile of asparagus shavings, and then toss them in a small bowl with olive oil, and a pinch each of salt, pepper, and crushed red pepper.
- Roll out the pizza dough on a light floured surface; sprinkle a bit of the flour on the bottom of your baking sheet (or pizza stone, if you’re fancy) and then transfer the dough to the sheet. Spread a mixture of the cheeses over the surface, top with asparagus and with cherry tomatoes. Drizzle with a little olive oil if you like, and then pop the pizza in the oven for 10-15 minutes, or until edges are browned and the cheese is bubbly.
- Top with scallions – the more the merrier – and if you like, fresh herbs, arugula, a poached, egg, whatever your heart desires.
This is so simple, and yet, so good. It even feels like it’s good FOR you (which it might be, had we not smothered it in cheese). It’s sort of like the scallion situation I described above: the more cheese, the merrier. Obvi.
It’s official: I’m starting to feel like a human being again. After nearly five days of not changing out of my pajamas, I finally put on real people clothes this morning and even dragged myself to work. I do feel sort of sorry for my colleagues, who are giving me a wide berth. I promise…I’m packing Purell.
Feeling human again started with making this salad. There are so many strong flavors in here you can’t help but wake up the taste buds. And let’s face it: when you start tasting again – you start feeling and thinking again. Or at least I do. Recipe inspired by Food and Wine, but really, you can do this with anything you have in your fridge.
Warm Quinoa Chickpea Salad
- 1 cup quinoa
- 2 bunches bok choy, chopped
- 10-12 cherry tomatoes, quartered
- 1/4 red onion, finely diced
- 2 cloves garlic, minced
- 1 can chickpeas, rinsed
- olive oil
- 2 oz feta cheese (goat also works)
- 3-4 scallions, chopped
- juice from 1/2 lemon
- a large handful parsley, chopped
- simple vinaigrette – I like a dash of olive oil, balsamic, garlic powder, cumin, lemon juice, salt, pepper, crushed reds and just a splash of apple cider vinegar, whisked together
- Rinse quinoa well; cook according to directions.
- While quinoa cooks, prepare and chop all of your vegetables. Whisk together your vinaigrette and set aside.
- With about 3-5 minutes to go on your quinoa, heat olive oil over medium heat in a saute pan. Add minced garlic and chickpeas, cook about 2 minutes, or until chickpeas are warm. Add bok choy and cook for a minute, then turn off the heat.
- In a large bowl, add all of your ingredients together – quinoa, veggies, chickpea, etc. Squeeze the lemon juice over the salad. Add the vinaigrette last and serve warm.
This is the perfect meal. It’s healthy, delicious, and oh-so-easy to make. And the Husband, no quinoa lover, had TWO bowls.
I’ve been knocked flat by a cold. I do mean I have literally been knocked flat – getting out of bed requires a monumental amount of effort.
I need some chicken soup, but I need to be able to make it without having to stand up for too long, because that gives me the coughs. Obviously, my slow cooker is going to save the day; recipe inspired by Eating Well. Because what could be better for your breathing than lots (and lots) of Asian spice?
Slow Cooked Chicken Pho
- olive oil
- salt, pepper
- 2 bone-in chicken breasts, skim removed
- 8 cups chicken broth (the best stuff you have)
- about 2 tablespoons brown sugar
- about 2 tablespoons fish sauce
- 8 whole star anise
- dash ground cloves
- dash crushed reds
- 1 cinnamon stick
- 2 inches fresh peeled ginger, grated
- 1/2 package udon noodles
- 5-6 bunches baby bok choy, washed, bottoms removed, and roughly chopped
- fresh herbs: basil, cilantro
- toppings: scallions, thinly sliced yellow or white onions, sriracha, fresh lime, hoisin sauce, jalapeno
- In a large deep skillet, heat olive oil over medium high heat. Season the chicken with salt and pepper and sear in the pan, 3-4 minutes on each side, to maximize chicken flavor.
- In your slow cooker, combine ingredients starting with the broth and going through ginger. Give it a quick mix and then add the chicken, meat side down. Cook on low for about 7 hours. Take out the chicken from the slow cooker, and remove it from the bone. (Optional step: strain the broth for the star anise, so you don’t accidentally bite down on them later.) When slightly cooled, shred, and add back to the cooker for another 20-30 minutes.
- With about 20 minutes to go, boil water for your udon noodles and cook according to directions.
- With about 5-10 minutes to go, add the bok choy to the slow cooker and give it a stir.
- Place noodles in a bowl and ladle the chicken soup over the top. Serve with your desired toppings – big handful of herbs, sriracha, lime juice, anything that sets your mouth on fire.
The crunch and spice of the basil, cilantro and scallions at the end are a must. This was the first thing I’ve actually tasted in a while, so you know it tasted good. Anything with this much heat is bound to clear up the sinuses, at least for a little while! That being said, the Husband really dug this, too…though he thought it might be better with a little less star anise. Would love feedback from anyone who gives it a go!