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Portabella Pizza

Portabella Pizza

Pizza remains a popular meal in this house. With two teenage sons it’s not hard to understand why and it makes for a relatively simple prep job for me too so I’ve got no issues with pizza…except that I’m trying to make lower cal, more nutritionally dense food for myself. The portabella pizza fits into that category plus it’s super easy and fast.

This pizza sports a big fat portabella mushroom cap as the crust. I piled it high with diced zucchini, onions, and a heirloom tomato. I tossed some Italian turkey sausage in, just about 1/3 cup, then I added some Penzeys Pizza seasoning and salt, tossed it again. The secret to loading the caps is to use your hands…that way you can press it firmly into the caps and really pile it on high.

Portabella Pizzas
(printer-friendly version)

3 portabella mushrooms, stems removed, caps wiped off
1 largish zucchini, weird, seedy middle scooped out, diced
1/2 medium red onion, diced
1/3 cup cooked Italian turkey sausage
1/2 cup mozzarella cheese, grated
Penzeys Pizza Seasoning
Olive oil
Salt

Preheat oven to 350°.

Place the 3 caps on a small baking sheeet, sitting up like cups. Combine the zucchini, onion, sausage, seasonings, and a slosh of olive oil. Toss them together well. Load the mushrooms with the filling, top with the cheese and put in the oven to bake for about 20 minutes or until the cap is tender and the cheese is golden brown.

August 25, 2009 | Filed Under South Beach, food, geek fast food, low carb, low cal, mushroom, pizza, quick and easy, recipe | 5 Comments 

Grilled peaches and rose veal chops

veal_peaches

This Rose veal is from Jordandal Farm and is the result of young bulls that are pasture raised for 10 – 12 weeks before they are slaughtered. The flavor and texture of rose veal is unique…very tender with a tangy beefy flavor that is almost honeyed. The grilled peaches were so good that I had to kick myself for not trying this sooner. Really, get out there and grill some peaches, you won’t regret it. BTW…No meat was harmed by marination nor was the fruit sweetened for this photo…just salt and fire for the meat and fire only for the peaches. I try to keep it simple when the ingredients are this perfect.

August 16, 2009 | Filed Under food | 1 Comment 

Blueberry chicken salad

Blueberry chicken salad

Saturday is my most favorite day of the week. I love being able to sleep late, drink some of my genius husband’s brilliant coffee, and go off on my weekly shopping run with my oldest son, Alex. Our first stop is always Clausen’s Bakery in Middleton for bread, buns, and whatever else looks irresistible. Lately they’ve been baking a Pain de Epi that is awesome…it has a crisp crust that maintains it’s tenderness and a nice, springy crumb…it’s my new favorite.

The next stop is the public library where we pick up our books, dvds, and cds that we have waiting for us on our hold shelf. Then it’s off to the Westside Farmer’s Market. This week there was an enormous diversity of locally grown produce. I got sweet corn, parsley, holy basil, chard, red cabbage, tomatoes, bell peppers, onions, carrots, cucumbers, cherries, and lettuce. I also got a huge red and yellow dahlia. Our last stop is the grocery store at Midvale where we get all the other essentials and then we head home. Lucky us, all that shopping and we’re back home in less than an hour and a half.

The other fabulous thing about Saturday is lunch. Today we ate fruits, cheeses, bread, and the very same salad I prepared for a potluck we had at work yesterday…but since I forgot to take a picture of it yesterday and it was so delicious I thought I’d make it again for the genius husband and the kids. This salad is simple to make, uses common ingredients found at the grocery store, and is full of healthy antioxidants and vitamins. Because the potluck was to honor a colleague who loves the color purple I was noodling with the concept of purple food but I couldn’t come up with anything other than blueberries. That’s when I decided on a salad of blueberries, chicken, arugala, baby spinach, and sunflower seeds all tossed together with oil and vinegar. For today’s batch I used leaves of red romaine instead of baby spinach, and I added one small red onion sliced thin and some parsley and holy basil that I rough-chopped, otherwise it’s the same. Both salads were made with grocery store rotisserie chicken.

The sweet and sour juiciness of the berries complements the chicken and the slightly bitter arugala balances the rich chickeny flavor. The spinach keeps the contrasting flavors from overwhelming each other. Tossed with olive oil and Vom Foss’ Star Apple vinegar it becomes a sweet, peppery, savory, delight. The salad got rave reviews from my friends at work and the husband loved it, the kids…not so much. They thought the idea of fruit with chicken was “just wacky, mom”.

Please note that if you’re not using Vom Foss Star apple vinegar you might want to add a squeeze of honey to your vinegar and oil.

Blueberry chicken salad

August 1, 2009 | Filed Under farmers market, food, fruit and nuts, geek fast food, low carb, low cal, quick and easy, recipe, soup, salad, sandwich | 4 Comments 

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