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Make The Most Of It: 5 Recipes Using Fresh Spinach

Is anything worse than throwing out half a bag of fresh spinach, because it went south when you couldn’t find a use for it? It is almost impossible to buy “just enough” for one recipe, and I really do love fresh spinach. It is just so wasteful to toss half of it because it turned the corner into ickyville.

In cold weather months, I make a big batch of Minestrone Soup about once every two-three weeks, and often have the very best intentions when I buy that bag of pretty green leaves… only to discover the leftovers a week later, and grieve its loss. So, I sat down tonight with a cup of my new favorite tea and made  a list of 5 worthy recipes using fresh spinach. Here we go!

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Spinach Artichoke Pasta  by The Pioneer Woman: This is amazing, really and truly. If you love spinach artichoke dips (obviously you do, it’s also amazing) The Pioneer Woman has discovered a way to make a legitimate dinner out of it. This is delicious, and our kids even ate it! Also check out her recipe for The Best Spinach Artichoke Dip Ever.

Minestrone Soup by Painting Sunny: My own version of minestrone soup, this is healthy, very affordable, vegan (don’t let that be a turn-off), and makes enough to freeze for many a meal. Fresh spinach is what makes this soup reach a whole new level of deliciousness and wholesomeness. That’s a lot of ness, right there.

Vegetarian Spinach and Mushroom Lasagna by Simply Recipes: This looks amazing. Full disclosure, I haven’t tried this recipe yet. For years I’ve used the Barilla No Boil Lasagna Noodle recipe from the box, and just substituted vegetables in place of the Italian sausage. Usually, I use spinach, zucchini, mushrooms, and maybe a red or yellow bell pepper. Ms. Bauer’s version looks looooovely, and will be utilized the next time I get a craving for a big hearty Italian dish. It does call for frozen spinach, but I’m thinking fresh would fit in alright, don’t you?

Scrambled Egg Quesadillas by Painting Sunny: This is a staple in our household. We practically have a quota of how many of these we eat on Monday nights. I love adding fresh spinach and maybe a little artichoke heart to mine, to kick up the flavor. Affordable, quick, and family-friendly: a triple-threat. This is the Jennifer Hudson of recipes.

Asparagus, Spinach & Feta Quiche by Two Peas & Their Pod: This is one other recipe I haven’t tried yet, but I am excited to have found. I’ve made spinach quiche before… and it always called for frozen spinach, and always turned out… well, weird. This recipe calls for fresh spinach, and looks like a fantasy of weekend morning brunches. Their Green Smoothie recipe is also intriguing… I just need an appliance that makes smoothies first.

Well, that’s a wrap. A spinach wrap, really. Anything else I’ve left off? Fresh spinach is such a versatile ingredient, really, this list could blow up to 10, 20, or more I’m sure… Keep calm and cook on!

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PS: What is that new favorite tea you ask? I’m obsessed. It is Sweet Cinnamon Spice Herbal Tea by Private Selection (Kroger brand). It tastes like melted red hots candy but not quite as hot and sweet, and more tea-like. Clearly, impossible to describe. 

PPS: This is not a sponsored post. All opinions are my own, and I have not received compensation for anything written. Keepin’ it real.

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Make Yourself A Dang Quesadilla

Okay, raise your hand if you picked up on that Napoleon Dynamite reference. Anyone? Anyone? Okay, let’s take a moment to catch up.

Now, time for some Scrambled Egg Quesadillas!

Last year I was at our local discount bookstore and paid $1 for a copy of Quick, Quicker, Quickest: 350 delicious meals ready in 20, 30, or 40 minutes! by Better Homes and Gardens. If you click here it looks like Amazon has it for pretty close to that price, too. This is not a cookbook recommendation or review, though. In fact, the cookbook itself has been only mildly useful. For $1 it was worth it, though, just for this one recipe (page 241 in the book, in the 30-Minute Meals section) which is our new favorite, and we now eat in excess at least once a week.

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These are quick, super affordable, and pretty family friendly depending on what you add. I add a little spinach or artichoke inside mine, so this is pretty dang customizable. Which appears not to be a word… which is weird because I hear people say that all the time.

Abbreviated version of the recipe is at the bottom of the post.

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Gather those ingredients… no worries, I’ll wait here for you:

  • 1/4 cup finely chopped onion
  • 3 tbs diced green chilies (like you can buy in a cute little can)
  • 1 tbs butter
  • 6 eggs
  • 3/4 cup grated queso quesadilla cheese (as seen in the picture below)
  • salt & pepper to taste
  • cayenne pepper (optional)
  • four-six 10-inch flour tortillas
  • Nonstick cooking spray
  • Toppings such as salsa, hot sauce, etc.

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We did change it up a bit from the original cookbook recipe… substituting  ingredients we like more, especially the cheese. I loooove this Cacique Queso Quesadilla stuff. This is not a sponsored post, but if someone tried to bribe me with this stuff… well, my willpower would be tested. It melts to perfection. Perfection I tell you.

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Heat a large skillet or pan on medium heat and start off with melting your butter. Okay, fine, I used just a smidgen more than 1 tbs… I just really like butter.

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Add your diced onions to the skillet and let them cook for a few minutes until they get soft and a little browned.

Toss the 3 tbs of diced green chilies in there and let those cook 2-3 minutes as well. This is not pictured above… but the chilies are totally what makes the flavor of this dish.

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While that cooks, crack your eggs into a bowl and add some salt and pepper. Beat the eggs an extra moment or two, so they will cook up a little bit fluffy. Add about 1/3 of the cheese and stir it in.

Once your onion/chili combo is ready, turn the heat down to medium-low and let it cool down just a minute. Spread the onions/chilies evenly around the skillet, using a spatula. Add your eggs to the pan, and tilt the pan around until it evenly covers the bottom.

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Let the eggs cook just a bit, then stir them. It may look really brown from the cooked buttery onion stuff in the pan – no worries, as it cooks it won’t look so dramatic.

Occasionally flip and gently stir around the eggs, making sure they cook through. When they’re done, turn off the heat.

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Spread a little more of your cheese over the middle of half the tortillas. I just take the grater and grate it right over the top of them.

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Spoon some egg mixture from the skillet into the middle of those tortillas, right over the cheese. Spread it out a little, but not too close to the edge – you don’t want it to get squished out. Spread the rest of your cheese over top of the egg on each one, as shown above.
Spinach Quesadillas 9Either clean up your skillet from before, or get another one ready. Heat it up until it’s warm, over medium heat, and spray some non-stick cooking spray on it. Put the other half of the tortillas over top of the egg and cheese covered ones. Carefully transport a quesadilla into your skillet.

Cook it on one side for 1-3 minutes, until lightly browned and the cheese has melted. Flip it over, and cook the other side.

I use a cast-iron press made by Lodge company, to press the quesadillas down. If you don’t have a press, you can either just skip it being pressed down and plain-old cook it, or you can use the bottom of a smaller pan to press it. I do love this cast-iron press, though. It will last longer than anything else on earth, and makes a killer panini too.

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Seriously,yum. You can see I wasn’t lying about adding the spinach to mine. I use a knife or pizza-cutter to slice them into quarters (or eighths for the kids) and serve them with sides like a southwestern salad, cold pineapple, or sliced oranges.

Anyone else finding ways to make every dinner actually be breakfast? Breakfast is just the bees knees, you know? Any other $1 cookbook finds? Or Napoleon Dynamite references?

Scrambled Egg Quesadillas

  • 1/4 cup finely chopped onion
  • 3 tbs diced green chilies (like you can buy in a cute little can)
  • 1 tbs butter
  • 6 eggs
  • 3/4 cup grated queso quesadilla cheese (as seen in the picture below)
  • salt & pepper to taste
  • cayenne pepper (optional)
  • four-six 10-inch flour tortillas
  • Nonstick cooking spray
  • Toppings such as salsa, hot sauce, etc.

Heat a large skillet on medium heat. Melt your butter. Add your diced onions and cook 3-4 minutes until soft and lightly browned. Add the chilies  and cook 2-3 minutes. While that cooks, crack your 6 eggs into a bowl and add some salt and pepper. Beat the eggs an extra moment or two. Stir in about 1/3 of the cheese.

Once your onion/chili is ready, turn the heat down to medium-low. Spread the onions/chilies evenly around the skillet. Add your eggs to the pan, and tilt the pan until it evenly covers the bottom. Occasionally flip and gently stir around the eggs, making sure they cook through. When they’re done, turn off the heat.

Spread a little more of your cheese over the middle of half the tortillas. Spoon some egg mixture into the middle of the tortillas, right over the cheese. Spread it out a little, but not too close to the edge. Spread the rest of your cheese over top of the egg on each one.

Heat a skillet until it’s warm, over medium heat, and spray some non-stick cooking spray on it. Put the other half of the tortillas over top of the egg and cheese covered ones. Carefully transport a quesadilla into your skillet. Cook it on one side for 1-3 minutes, until lightly browned and the cheese has melted. Flip it over, and cook the other side. Cut the quesadilla into quarters and enjoy!

PS: This is not a sponsored post. All opinions are my own, and I have not received compensation for anything written. Keepin’ it real.


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All-time Favs: A Whole ‘Lotta Minestrone Soup

I literally live off this soup sometimes. Not joking. The saving grace is that this soup is healthy, affordable, and not all that hard to make. Believe me, I’ve got it down to a science at this point. Or maybe an art. Either way, it’s delicious. And vegetarian, actually.

This is my all-time favorite soup.

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Okay, the picture below looks like a whopping amount of ingredients. Bear with me for a minute. Most of the ingredients are canned; although they don’t have to be, that’s just what I use. You can see I used a mix of name-brand and store-brand ingredients. Honestly, with a tight budget and a family of four I buy whatever is most affordable except for items we just really prefer the taste of the name-brand. Many of the ingredients are also stock items you probably already have in the kitchen. I would guess I make about 10 big bowls-worth of this soup at one time, and it costs about $10 total. So, about $1 per bowl…. and I make really large portions per bowl.

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Gather your ingredients: (full recipe at the bottom of post)

  • 3 tbls extra-virgin olive oil (EVOO)
  • 1 tbl diced garlic (I like the jars from Delallo)
  • 1/4 cup chopped yellow onion
  • 3 whole carrots
  • 3 medium-sized zucchinis
  • 2 cups fresh baby spinach
  • 1 quart V8 juice (seriously, V8 tastes so much better than the generic or just tomato juice)
  • 4 cups vegetable stock
  • 2 cups tomato sauce
  • 1/4 cup red wine (optional, but I think it makes it extra delicious)
  • 1 can dark red kidney beans
  • 1 can black beans
  • 1 can green beans
  • 1 can diced tomato (I like the “fire roasted” ones)
  • 1 tbl fresh herbs (I use a squeeze tube from the produce section of my local Kroger, which is “italian herbs” but you could use fresh oregano, basil, etc.)
  • 1/4 tsp cayenne pepper
  • dash of salt
  • 1/2 tsp black pepper
  • 1 cup seashell pasta (I like the mini-shells from Barilla. They are tasty and adorable at the same time).
  • Toppings: I love saltine crackers and parmesan cheese, but goldfish crackers, a spritz of olive oil, or whatever you like would be great!)

Obviously, many of the above ingredients are optional or could be substituted. It’s soup, ya’ll – that’s how it works. When I first made minestrone  I used Jamie’s Minestrone recipe from Allrecipes. Over time, I altered it to suite my taste and pantry-stocking-abilities and at this point it is at least 60% different. That is true of a lot of things in life, isn’t it? Oh wait, I’m getting all philosophical – let’s get back to to the soup. Don’t mind me.

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Let’s get started! I have no attention-span whatsoever.  I’m not joking. While writing this, it is entirely likely I forgot what I was doing and went to make a sandwich – twice. So, before I start the heat on the stove I go ahead and prep all my vegetables, get a spoonful of diced garlic out, and so on. Then, I don’t have to panic mid-cooking because a Criminal Minds marathon started and I wandered off.

Chop your zucchini and carrots into like-sized cubes. That is super important, so it will all cook evenly. Dice your onion. Slice up that spinach a bit too, while you’re at it. I also remove the stems if it is the kind that has them. If you aren’t using already-diced garlic, go ahead and dice that bad boy.

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In the meantime, heat your olive oil in the bottom of a stock-pot on medium-heat. It needs to be large – this is a ‘lotta soup. I warned you.

When your oil is hot enough, add your garlic and saute until it is very lightly toasted and aromatic, about 1 minute.

Turn the heat up just a touch, and then add your diced onion and saute until it is to your liking. Some people like it almost raw. I call those people crazy. I cook mine until it is nice and caramelized and light brown, about 4 minutes.

Add your carrots and saute for 4-5 minutes until just starting to cook through.

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Add your quart of V8, vegetable stock, tomato sauce, diced tomatoes (do not drain first), and red wine. Bring to a boil, stirring very frequently.

Once boiling, reduce the heat to low and add black beans, kidney beans, green beans, spinach, zucchini, and all spices and seasonings. You will notice that the spinach and zucchini float at the top at first. No worries, they will settle down after a couple minutes. It’s just weird physics…. I think.

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If you have never used vegetable buillon cubes and want to, here is how I do it. I buy tiny little cardboard boxes of them in the healthy-food section of the grocery store. Then, I heat up a pyrex full of 2 cups of water in the microwave for 2 minutes. I chop a little cube up into smaller squares and add it to the very hot water, and stir it until it is pretty much dissolved into it. Since this recipe calls for 4 cups, I do this twice.

Let your soup simmer on medium-low for at least 30-40 minutes. Longer is better, honestly. This is a great lazy Sunday meal.

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Meanwhile, boil some water and cook your seashell pasta until al dente. Do not overcook it! Please, I beg you. Nobody likes a mushy seashell.

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If you’re eating it right then and there, go ahead and add a couple spoonfuls of seashell pasta to each bowl. Ladle some soup over the top of each and stir.

I think this is amazing and delicious and a good amount of your daily servings of vegetables. Basically, a triple-threat. I think it is even better after time. With soup, the flavors really meld over time… so leftovers should be stored in the fridge for the next day or…

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FREEZE-AHEAD TIP:  Freeze it in mass quantities  I make this for just myself usually, and eat one bowl right after it cooks. Then, I divide the rest into quart-size freezer bags, adding to each bag about what I would eat for a dinner. Which is an embarrassingly large bowls-worth. This makes 10 total dinners for me, so I freeze 9.

I add all of the pasta to the pot and stir it in well. Then, I leave the bags to cool completely on the counter for about an hour. I then stack them lying flat in the freezer and enjoy 9 delicious dinners later on!

REHEAT FROM FROZEN TIP: Stick a bag in the microwave for 2.5 minutes. Remove the bag and empty it into a bowl. Cover with cling wrap. Microwave again for 2.5 minutes. Lift one edge of the cling wrap and stir. Microwave again for 2.5 minutes or until warm – will depend on your microwave. Add your fav toppings and enjoy! Warning, the bowl will be hot.

Painting Sunny Minestrone Soup

Ingredients:

  • 3 tbls extra-virgin olive oil
  • 1 tbl diced garlic
  • 1/4 cup chopped yellow onion
  • 3 whole carrots
  • 3 medium-sized zucchinis
  • 2 cups fresh baby spinach
  • 1 quart V8 juice
  • 4 cups vegetable stock
  • 2 cups tomato sauce
  • 1/4 cup red wine (optional)
  • 1 can dark red kidney beans
  • 1 can black beans
  • 1 can green beans
  • 1 can diced tomato
  • 1 tbl fresh herbs
  • 1/4 tsp cayenne pepper
  • dash of salt
  • 1/2 tsp black pepper
  • 1 cup seashell pasta

Chop your zucchini and carrots into like-sized cubes. Dice your onion. Slice up that spinach and remove stems. Dice garlic if it is not pre-diced.

In the meantime, heat your olive oil in the bottom of a stock-pot on medium-heat. When your oil is hot enough, add your garlic and saute until it is very lightly toasted and aromatic, about 1 minute. Turn the heat up just a touch, add your diced onion and saute  about 4 minutes. Add your carrots and saute for 4-5 minutes until just starting to cook through.

Add your quart of V8, vegetable stock, tomato sauce, diced tomatoes (do not drain first), and red wine. Bring to a boil, stirring very frequently. Reduce the heat to low and add black beans, kidney beans, green beans, spinach, zucchini, and all spices and seasonings.

Let your soup simmer on medium-low for at least 30-40 minutes. Meanwhile, boil some water and cook your seashell pasta until al dente. Add a couple spoonfuls of seashell pasta to each bowl. Ladle some soup over the top of each. Add toppings as desired (crackers, Parmesan, etc.)

Can be frozen ahead in quart-sized freezer bags and re-heated in the microwave; follow instructions included with recipe on Painting Sunny.

PS: This is not a sponsored post. All opinions are my own, and I have not received compensation for anything written. Keepin’ it real.


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Hey Sweet Potato

While many people might choose a large fry from McD’s, personally sweet potatoes make the top of my list for carbs at dinner. They are the perfect side for a lot of things, but we generally eat them along with tuna burgers (more on those another day – yum!), corn dogs (the ones below are Morningstar brand vegetarian corn dogs), or pan-seared fish.

A healthier alternative to anything fried, these are baked but the stronger taste of sweet potato combined with extra seasonings are like bam! Flavor like whoa.

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Sweet potatoes are also just a little gorgeous to look at, you know? All dull brown on the outside, but when you cut them open they shine. Okay, maybe that really is just me.

Anyway, this is a simple  and quick (30 minutes or so) recipe that your kids might even be willing to eat. It makes enough for the four of us – two adults and two kids, to give you an guage of how much you might need to make. Full and concise recipe is at the bottom of the post.

Ingredients:

– 2 big sweet potatoes

–  2 tbsp canola oil

– 1 tsp ground black pepper

– 1 tsp sea salt

– 1/4 tspground cumin

– 2 tsp ground paprika

– 1 tsp garlic powder

– 1/4 tsp cayenne pepper

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Preheat your oven to 450 degrees. Begin by using a very sharp, large chef’s knife and cut each sweet potato in half, and then into 1/4″ strips  lengthwise.

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Turn the 1/4″ pieces on their sides, and slice them again into 1/4″ strips lengthwise. You should end up with a whole lot of 1/4″ thick strips of sweet potato that are perfect for fries!

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Every time I make these, I think the two potatoes aren’t going to be enough… but please see the below picture as reference of just how many fries two potatoes will produce. Dang. By now, your arms should be a little tired from chopping. Sweet potatoes are seriously thick.

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Place all of your raw sweet potatoes fries into a big bowl, and pour the oil over the top of them. Add all of the spices, and then use your hands to stir them around until they are all evenly coated. If you’re worried that there isn’t enough oil, go ahead and add just a bit more. Not too much, though – I promise, you don’t want them to end up too greasy.

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Get two baking sheets (I prefer to cover mine with foil first… parchment paper would also work) and then spread the fries evenly on the baking sheets, without them overlapping too much.

Randomly, I always put my foil with the shiniest-side down, because I once heard that if you put it shiny-side up, it will cause the heat to reflect more on the food at it will burn. I am also certain that is an urban legend but I still have to put it dull-side-up. Please tell me if I am totally crazy.

Below, you can see about how far it spreads. Might as well throw a few corn dogs on the sheet while you’re at it.

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Bake the fries at 450 degrees for 20-25 minutes. It is a great idea to flip them once or twice, so they cook evenly. I forget to do that 9 out of 10 times, so we have learned to just live with them being a little unevenly cooked. Don’t be like me.

One of these days I’m going to experiment with other spices…. If you do, let me know how it goes!

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Flavorful Sweet Potato Fries

Ingredients:

– 2 big sweet potatoes

–  2 tbsp canola oil

– 1 tsp ground black pepper

– 1 tsp sea salt

– 1/4 tspground cumin

– 2 tsp ground paprika

– 1 tsp garlic powder

– 1/4 tsp cayenne pepper

Preheat your oven to 450 degrees. Begin by using a very sharp, large chef’s knife and cut each sweet potato in half, and then into 1/4″ strips  lengthwise. Turn the 1/4″ pieces on their sides, and slice them again into 1/4″ strips lengthwise. Place all of your raw sweet potatoes fries into a big bowl, and pour the oil over the top of them. Add all of the spices, and toss the fries until they are all evenly coated. Spread the fries evenly on  baking sheets covered in foil or parchment paper. Do not overlap the fries too much.

Bake the fries at 450 degrees for 20-25 minutes. Flip them once  during baking, so they cook evenly. Remove from the oven with browned and slightly crisp. Let cool two minutes before serving.

 

PS: This is not a sponsored post. All opinions are my own, and I have not received compensation for anything written. Keepin’ it real.


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How I Pretty Up Spaghetti Sauce From a Jar

There is nothing wrong with spaghetti sauce from a jar. Seriously. At the end of a long day of work, with two kids running around your legs and mass quantities of pink and purple LEGOs in a solid layer on the floor, I vote for any product that comes down on half the work of dinner. However, we just don’t find jar sauce to have a strong enough flavor or texture, and have reached a family-consensus on what should be added (or “renovated” as I think to think of it. I watch a lot of HGTV).  By the way, ‘LEGO” is apparently trademarked in all capitals. Anyway…

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Gather your ingredients:

  • Spaghetti noodles (I prefer Barilla when it is on sale for $1 a box, but frequently use the Kroger brand too)
  • A jar of pasta sauce, enough for whoever you need to feed (We think Prago tastes better, but Ragu costs so much less)
  • Garlic (I like the Delallo jars of already minced garlic)
  • A good extra-virgin olive oil (or EVOO if you watch Rachael Ray)
  • Chopped up veggies – whatever you want. We use yellow onion and baby portobello mushrooms
  • Fresh herbs (I cheat and use one of those AMAZING tubes of herbs by Gourmet Garden. I get them at Kroger for less than $3 a tube, and they last forever. I use them in everything!
  • Dried spices & seasonings; black pepper, salt, dried Italian herbs, dried basil, and so on.
  •  Meat if you would like it (I don’t include it in this recipe)

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Warm your EVOO in a saucepan, and add the garlic. Saute for a minute, but be sure not to burn it! I always burn it, and have to start over. Every single time. Ugh.

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Then, add your onions and saute for another 2-3 minutes (or longer if you prefer them very browned, like me). Add your mushrooms, and cook 3-4 more minutes or until soft and cooked through. The above picture did not look that pretty, but I promise it smelled pretty.

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When everything is browned enough, carefully add the sauce so it doesn’t splash on your white t-shirt, stir it well, and add the rest of the herbs, spices, and seasonings. Meanwhile, boil your water and prepare your spaghetti. I let the sauce simmer, covered, for at least 15 minutes but often for longer. I like the flavors to really meld. Half of our family eats meat and the other half doesn’t, so my husband cooks some Italian sausage on the side and adds it to his and our son’s sauce separately).

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Voila! It is easy, affordable, and tastes just a little bit fancier than straight from the jar. Renovating foods is from, don’t you think? Frozen pizzas can be updated pretty easily too… any others to add to the list?

How I Pretty Up Spaghetti Sauce From a Jar

Gather your ingredients:

  • Dried spaghetti noodles
  • A jar of pasta sauce, size depending on servings needed
  • 2 tsp minced garlic
  • 2 tbl extra-virgin olive oil
  • 1/4 cup chopped yellow onio
  • 1/3 cup chopped baby portobello mushrooms
  • 2 tsp Italian Herb mix from Gourmet Garden (or fresh herbs)
  • 1/4 tsp black pepper
  • a pinch of salt
  • 1/2 tsp dried Italian herbs or dried basil
  • Italian sausage, cooked (optional)

Warm the olive oil in a saucepan, and add the garlic. Saute garlic for one minute, add your onions and saute for another 2-3 minutes, add mushrooms and cook 3-4 more minutes or until soft and cooked through. When everything is browned enough, add the sauce and stir it well. Add the rest of the herbs, spices, and seasonings. Meanwhile, boil your water and prepare your spaghetti. Let the sauce simmer, covered, for at least 15 minutes or more; longer is better. If desired, cook italian sausage and add it to the sauce.

 

PS: This is not a sponsored post. All opinions are my own, and I have not received compensation for anything written. Keepin’ it real.


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Little Pizzas or “All My Favorite Things on a Flatbread”

I go through feta cheese like nobody’s business. We are talking a container a week… they say admitting a problem is the first step, but I have a feeling this one is here to stay since it has been going on for years at this point. I’m one of those people who is open to enjoy almost all types of food, but somehow still ends up eating the same meal 5 times in one week; this recipe is one of those.PS aga1

Well, the term “recipe” might be a bit deceiving. This is a fully-customizable way to stick things you like together. That sounded weird.

My ingredients of preference are:

  • Flatbreads (by the company Kangaroo, usually sold at Kroger in the deli/bakery section and generally $2.59 a package in my store)
  • Feta cheese (I actually sort of like the Kroger brand)
  • Pesto (I use the little Buitoni tub)
  • Tomato
  • Spinach
  • Baby Portobello mushrooms
  • Artichoke hearts

This is where it can all be customized; I think pretty much any bread, any sauce, any cheese, and any toppings could just be combined together. Actually, you could ditch the cheese if you’re vegan or just don’t cheese.

Tip: I keep my flatbreads in the freezer so they stay fresh. Then, when I want to make my little pizzas I pull  a couple out of the bag in the freezer, and microwave them for 20 seconds. Good as new.ps0

When people ask someone what their favorite food is, I think the societal expectation is to name a nice dish, such as “Oh, shrimp scampi of course!”. Mine are always weird… something like “artichoke hearts”. I’ve realized that my favorite foods are all actually ingredients, which is convenient since I can just plunk a bunch of artichoke hearts onto whatever I’m eating and voila, it’s a special occasion!

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Go ahead and cut up the toppings. I recommend slicing the tomatoes and mushrooms quite thin, so that they get nice and cooked. ps a9

Put the breads on a baking sheet, and smear some pesto on top. I use a very thin later, so they don’t get soggy. (I also put foil on my baking sheet, because I bought nice-ish ones recently and don’t want to  mess them up too much).

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I spread my toppings pretty evenly over the flatbreads, then set my oven to broil. My oven has two settings (high and low) and I always choose low.

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Haven got in on the pizza fun – she prefers hers with red sauce and mozzarella cheese, so hers is a little special; she puts it together herself to make sure it is uniquely hers, of course.

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Then, put those pizzas under the broiler and make sure they don’t burn! I set my timer for 3 minutes and 45 seconds, and then flip them around for 1 more minute. However, your oven may be less wonky than mine, or temperature settings may need to be different. Just keep an eye on it and adjust it as needed.

Anyone else have a random ingredient as a favorite food? Other than sugar. ;)

Little Pizzas

Ingredients:

  • Flatbreads
  • Feta cheese
  • Pesto
  • Tomato
  • Spinach
  • Baby Portobello mushrooms
  • Artichoke hearts

Set the oven to your lowest broiler setting, and line a baking sheet with foil. Set your flatbreads on the baking sheet. Spread a thin layer of pesto over the bread, and evenly spread the toppings over the bread. Add the cheese, spreading it evenly over the top. Place the baking sheet into the oven under the broiler for 3 minutes and 45 seconds. Check to see if it is done to your preference, and add more time if needed. Watch it close so it doesn’t burn!

PS: This is not a sponsored post. All opinions are my own, and I have not received compensation for anything written. Keepin’ it real.

PSS: This post was linked to Recipe Sharing Mondays on Jam Hands, and Tempt My Tummy on Blessed with Grace. Thank you! Gotta love a link party.