Flatbread Pizza

I wasn't planning to post this meal, but since entries are sparse these days I figured what-the-hay. A craving for pesto came over me as I was counting down the minutes before work was over. I decided to make something lighter than pasta, so flatbread pesto pizza sounded perfect.

I made some basil almond pesto - since pine nuts cost more than all the other ingredients combined. I processed 2 cups basil, 2 cloves of garlic, 1/3 cup almonds, 1/2 cup parmesan, salt, pepper & evoo. I spread the pesto onto the whole wheat flatbread, then dolloped on some fresh ricotta and tossed on some sliced zucchini and tomatoes. I finished it off with some shrimp and parmesan cheese, then threw it in the oven for about 12 minutes.

HOMEMADE PITA CHIPS

In the  latest edition of REAL SIMPLE there was an article about  homemade pita chips.
I decided to give em a try.  After cutting the pita bread in half, and then into triangles, coat each one with a light layer of olive oil.  I them sprinkled salt, pepper, finely grated parmesan, and oregano on each one.  Turn your oven up to 400 degrees and voila!!  Tasty, delicious, and CHEAP pita chips.

Chilled Bean Soup

This soup comes as an inspiration from Mr. Nicholas Ali.  On a recent visit up to Ojai, Rob and I had the pleasure of enjoying this delicious lunch.  Rob usually doesn't really enjoy soups, and heaven forbid, a COLD soup, but he flipped out over this.  I decided to TRY and recreate it.  Now Nicholas is the spice king, so his definately had a greater depth of flavor, but I think I got the gist.

Start off by boiling some mixed beans.  The more variety the better!  I only had black beans and kidney beans.  I boiled them in some chicken stalk with onions, garlic, salt pepper, red pepper flakes for a kick and thyme untill they got very very soft and the flavors had really blended.  Once it cools down, puree it as finely as possible.  Top with sour cream, avocado, and cilantro if you have some (we didn't)  This lasted a few days and the best part is you don't have to reheat it.  Lots of room for improvising here!

Power Breakfast

Ok, so this wasn't exactly cooking as defined by merriam-webster, however I did subject the eggs to heat. More importantly, the relevant verbiage here is "feast" and that we did.



A wonderful new little market opened up in our neighborhood called Cookbook that sells fresh local produce, cheeses, dairy, herbs and most importantly prepared salads, sandwiches and fresh baked breads from Heirloom LA - who happens to be catering our wedding. I picked up some fun ingredients and headed home to make a power breakfast. I call it that because it's fairly high in protein and good fats, nutrients that help start your day off right.

Breakfast was some sliced purple heirloom tomato, avocado, toasted baguette with butter, smoked marinated trout and scrambled eggs. Light, bright and satisfying.

Cookbook
1549 Echo Park Ave
Los Angeles, Ca 90026