Goat Cheese, Eggplant, Tomato + Basil Wraps

This recipe is an original - or at least, we've been doing it for so long that I have no idea what its source is.  So easy, so healthy, so good. Also great as a panini, or as a pizza.

Ingredients:

1 small eggplant, sliced
Goat cheese
2 tomatoes, sliced
1 bundle basil, plucked
2 wraps
1 tbsp olive oil
Salt + Pepper, to taste

1. Slice eggplant + tomatoes.

2.  Pour olive oil onto a small plate and cover with salt + pepper.  Soak each piece of eggplant in the olive oil on both sides.

3.  Heat a large pan and cook eggplant for 2-3 min on each side.

4.  Slather (or simply spread, if you're not obsessed) goat cheese onto wraps.  Place eggplant, tomato, and basil on, and EAT.

Spinach, Feta, Tomato + Pine Nut Pizza

Individual pizzas are my newest obsession.  Easiest, fastest and tastiest things ever.  And you can throw whatever on top. And it looks fancy.

Ingredients:

4 pre-made Naan (2 packages)
1/2 cup Pine Nuts
2 oz Feta Cheese, crumbled
1 cup Baby Spinach
2 tbsp. Fresh Basil, chopped
3 Tomatoes, sliced
Olive Oil
Salt + Pepper, to taste

I threw in the tomatoes because I love tomatoes. And I had three that were about to pass their prime, just sitting in the fridge (yes, they'd already gotten to the refrigerate-or-chuck stage).  But I think that it made the pizzas more flavorful too.

1. Preheat oven to 350 degrees. Place naan on a baking sheet and drizzle olive oil on top.

2. Crumble feta and put on naan.

I just did it with my hands - feta crumbles incredibly easily.  And I used about half of what I set out.

3. Place handful of spinach on each.  Slice tomatoes and add, then sprinkle with pine nuts.  Last, chop basil and add on top.

I actually just ripped the basil with my hands - easy to do.

4. Heat in oven for 10 minutes, or until naan is crispy and golden around the edges.

The feta doesn't melt, so don't wait for that.

Quick. Easy. Tasty.

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Original Recipe:

Gimme Some Oven

Goat Cheese, Eggplant, Tomato + Arugula Pizza

This recipe is one that I made up, based on these wraps that I do occasionally. It's the best go-to ever, because it's super quick, easy, and uses up leftover veggies. You can do this with any type of cheese and toppings, and add on marinara sauce if you want a red pizza.

I started making pizza on naan a while ago, because you can buy it at the grocery store and it's perfectly sized for an individual pizza. And it's delicious.

Serves 2

Ingredients:

4 Naan

1 small Eggplant, sliced width-wise

1/2 package Goat Cheese (or 1/2 container of Crumbled Goat Cheese)

4 small handfuls Arugula

2 tbsp Dried Basil, divided

2 Tomatoes, sliced

Salt + Pepper, to taste

Olive Oil

Forgot the balsamic vinegar. One day, I'll get all the ingredients right in the picture...

1. Preheat oven to 350 degrees.

2. Slice eggplant and tomato.

3. On a small plate, cover surface with olive oil and sprinkle 1 tbsp of dried basil on top. 

4. Dip each slice of eggplant in the olive oil on both sides and place on a large pan. Cook for 2-3 minutes on each side, until eggplant is soft and browned.

5. Put naan on a large baking sheet and spread goat cheese on top. Drizzle in olive oil and sprinkle remaining basil on top.

6. Add eggplant and tomato to naan. Sprinkle with salt and pepper. 

7. Place in oven for 10 minutes, or until naan is crispy.

8. Add handful of arugula to each pizza and sprinkle with balsamic vinegar.

So good.

Turkey, Spinach + Mushroom Tacos

Ok.  This may be the least original recipe I have on this blog.  Except that I tried to make my own taco seasoning for the ground chicken, instead of using one of those packets that are usually my go-to So I wanted to throw it up here, so that I remember which recipe I used.

I put the Sauteed Spinach + Mushrooms in these tacos, which is just the best.

Ingredients:

1 package (1 lb) Ground Chicken or Turkey
2 tbsp Oregano
1 tbsp Chile Powder
1 tsp Cumin
1 tsp Garlic Powder
2 tsp Onion Powder
1/2 tsp Salt
1/2 cup Water
Canola Oil
1 can Black Beans
1 Tomato, diced
Sauteed Spinach and Mushrooms
Soft Flour Tortillas
Cheddar Cheese, grated
Salsa

I didn't have onion powder.  Oh well. I also didn't put the spices out that I needed for the chicken - so here they are:

1. Place black beans into a pan and cook on high until most of liquid is evaporated.  Stir occasionally.

2. Add ground chicken to pan and cook until thoroughly browned.  Stir constantly to break it up into small pieces. If there is a lot of liquid in the pan, CAREFULLY drain into trash can.

(Consider yourselves warned - this is difficult).

3. Add 1/2 cup water and all spices to the chicken and mix well.  Cook until water is absorbed.

4. Dice tomatoes and grate cheddar cheese. Cover tortillas in tinfoil and place in pre-heated oven or in toaster for 2 minutes.

If you don't have tinfoil, as I realized too late, you can still do it - the top one just gets a little crispy.

5. Put everything in a tortilla.  Add copious amounts of cheddar cheese and salsa, and the sauteed spinach and mushrooms.

So simple. So messy. So good.

You can also do these with just the veggies in the taco, and it's still delicious.  I'd add corn then, though.

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Original Seasoning Recipe:

About.com Mexican Food

Quinoa, Black Bean + Avocado Salad with Cumin-Lime Vinaigrette

This turned out to be so delicious.  These past few recipes have really been hits!  I make another similar salad without quinoa, and with corn added in - but this is much lighter and still so filling.

Serves 4

Ingredients:

1 cup Quinoa
1 tbsp Coconut Oil (or Olive)
1 3/4 cup Water
1 can Black Beans, drained + rinsed
1 Avocado, chopped
2 Medium Tomatoes, chopped or 1 handful Cherry Tomatoes, halved
1/2 Red Onion, diced
1 Garlic Clove, diced
1 Red Bell Pepper, chopped
1/2 cup Cilantro, chopped
2 Limes, juiced (or 4 tbsp Lime Juice)
1 tsp Cumin
1 tbsp Olive Oil
Salt + Pepper

1. Add coconut oil to pan and heat.  Add quinoa and toast for 2-3 minutes.  Add water, stir, cover and simmer for 20 minutes.

2. Chop and dice all fresh ingredients.

3. Whisk lime juice, cumin, olive oil and salt in a small bowl.

I doubled the salad dressing proportions - the original didn't seem like enough (see above) and it was so tasty I wanted more of it.

4. Remove quinoa from heat and fluff with a fork.  Add black beans and toss to warm through.  Let cool for 5 minutes.

5. Combine all ingredients MINUS the avocado and pour dressing over salad.  Mix salad thoroughly, then add avocado and mix in.

Otherwise, the avocado will get mushed into the salad, instead of staying in chunks.

Delicious.

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Original Website:

Eating for England

Gazpacho

Nothing says summer liked chilled gazpacho soup. The original recipe makes A LOT of gazpacho though - and you can only eat so much of it at one time.  So I've cut the recipe down.

Ingredients:

1.5 Cups Tomato Juice (1 can)
1/4 Red Onion, chopped
1/4 Green Bell Pepper, chopped
1/4 Cucumber, chopped
2 Tomatoes, chopped
1/2 Green Onion, chopped
1 Garlic Clove, chopped
1 1/2 Tbsp. Lemon Juice
1 Tsp. Red or White Wine Vinegar
1 Tsp. Tarragon (dried)
1 Tsp. Basil (dried)
1 Tsp Sugar
2 Tbsp. Parsley, chopped

These were the original ingredients, so don't be fooled by the plentitude of tomatoes and juice.

1. Put all ingredients into blender and blend until combined, but still chunky.  Refrigerate 2 hours before serving.

Serve in shot glasses, not in larger ones as pictured below.  A little really does go a long way.

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Original Recipe:

AllRecipes.com

Nutrition

• Calories
• 39 kcal
• 2%

• Carbohydrates
• 9.2 g
• 3%

• Cholesterol
• 0 mg
• 0%

• Fat
• 0.2 g
• < 1%

• Fiber
• 1.6 g
• 6%

• Protein
• 1.6 g
• 3%