Archive for the ‘cheese’ Category

Quickie: Pasta-less Carbonara

This is a quick meal hack: making carbonara without pasta.  Generally, I don’t eat a lot of pasta anymore, but occasionally, I just say “screw it” and make a bowl of the real stuff.  None of this shirataki/squash BS; I have real rice sticks with my pad Thai and real spaghetti with my tomato sauce.  But this week, I flat-out forgot to buy a box of pasta, and my pantry is such that pasta just isn’t a staple I keep stocked.  So I’ve come up with a quick, easy, grain-free way to enjoy the eggy-creamy-cheesy-bacony goodness of carbonara without pasta.

Potatoes.  Yeah, not low-carb, but they’re delicious and I find them far easier on my digestion than gluten grains anyway.  I mixed in some diced zucchini as well, since I’m starting the produce and protein challenge tomorrow and also because I overbought zucchini at the market (easy to do this time of year).

Potatoes alla Carbonara

Potatoes alla Carbonara

3-5 small red potatoes, cubed

1-2 zucchini, diced

1 egg + 2 egg yolks

2-4 Tbsp. cream

1/2 c. grated hard Italian cheese (I think I used Romano)

6 strips of bacon, baked and chopped, grease reserved

Start by steaming the potatoes until just tender.  While the potatoes steam, whisk together eggy goodness, cream, and some pepper if you want.  Add the zucchini to the steamer about 5 minutes before the potatoes finish.  Remove your steamer basket and empty the water out of your pan and put the veggies back in over medium heat.  Add 3-4 Tbsp. bacon grease and stir to coat.  Add in the egg mixture and 1/2 the cheese.  Stir until a creamy sauce forms.  Add in the bacon.  Serve over a bed of kale and top with the rest of the cheese.  Makes 2 generous servings.

This post is part of Pennywise Platter at The Nourishing Gourmet.

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Pizza Hack: Super-Veggie Pizza

This is a twist on my standard pizza recipe, which I’ll reprint below, adding in extra veggies.  I figured out a while ago that I can lay on zucchini rounds like pepperoni and get a heck of a lot of veggies on a pizza, but I figured out yet another way to up the nutrition and veggie content of my pizza.  Plus I find it really tasty.

So many veggies... and yet it's still pizza!

Super-Veggie Pizza

Pizza dough:

1-1/2 cups white whole wheat flour

1/2 tsp. salt

1/4 tsp. yeast

1 Tbsp. olive oil

2/3-3/4 cups water

Mix together the dough ingredients until a soft dough forms.  Roll into a ball and place in a covered bowl to rise.  After 8-12 hours of rising, divide in half and form each half into a flat pizza shape on a parchment-lined cookie sheet.

Toppings:

2-4 Tbsp. canned tomato sauce or tomato paste, salted to taste

2 cups baby spinach, finely chopped

2 cloves garlic, minced fine

1 small zucchini, cut into thin rounds

4 oz. low-moisture mozzarella cheese, shredded

Preheat oven to 425 degrees.  Spread 1-2 Tbsp. of sauce on each pizza.  Mix together the chopped spinach and garlic and sprinkle half of the mixture over each crust.  Lay out zucchini slices like pepperoni, overlapping if you wish.  Cover pizzas with cheese.  Bake at 425 degrees for 15-25 minutes until the cheese is brown and the sauce is bubbling.  Allow to rest for 5-10 minutes before cutting into slices and serving.  Makes 2 personal pizzas.