Veggie Flatbread

I made this veggie flatbread appetizer for a super bowl party. It was the hit of the party and the first thing gone. Someone asked me for the recipe and there isn't a recipe per se, but here's what I did.

Three Wheat Pitas
-Glaze
Olive Oil
Garlic, minced
Dried Rosemary
-Toppings
Pinenut Hummus (or any hummus)
Klamata Oilves
Feta Cheese, crumbled
Fresh Basil, chopped
Marinated Artichoke hearts, chopped
Sundried Tomatoes, chopped
-Finishing Toppings
Parmessan cheese, grated
Salt and Pepper to taste
Balsamic Vinegar

In a small microwave safe bowl, combine olive oil, rosemary and garlic. Heat in the microwave for thrity seconds, stir and set aside. Brush pita bread on both sides with oil mixture. Bake in a preheated oven for 6 to 7 minutes (I placed mine directly on the racks). Remove from oven, spread a thin layer of hummus on top side of pita. Spinkle with the remaining ingredients. Top with cheese and drizzle with balsamic vinegar and sprinkle with a pinch of salt and pepper. Put back in oven and bake an additional 7 to 10 minutes or until the cheese starts to melt. Remove from oven, cut into wedges and serve.

Veggie Flatbread with Pine nut Hummus

This is the appetizer I created for the super bowl party we attended. I wanted to make something healthy, but also tasty enough to hold it's own amongst the wings and party dips. I think this finger-friendly and figure-friendly appetizer did just that.

I made a concoction of olive oil, rosemary, minced garlic, salt and pepper. I briefly heated this in a small bowl in the microwave (I know that sounds strange, but a friend of ours from SD and her family never use butter when they eat bread. They always heat olive oil, garlic and salt in the microwave and then spread that on the bread. Sounded good to me). So, I brushed both sides of the pita with the garlic oil and baked it at 400 degrees directly on the racks for about 5 or 6 minutes. 

Out of the oven, I spread a thin layer of pine nut hummus on one side and topped it with caramelized red onions. I started the onions first, so they would be ready when the pita came out of the oven.

Next, I layered on all the yummy ingredients that sounded good to me. Marinated artichoke hearts, kalamata olives, sun-dried tomatoes, fresh basil, feta and parmesan cheese. Then I drizzled it with balsamic vinegar and sprinkled a pinch of flaked sea salt on top. 

This went back into the oven for a few more minutes until the cheeses started to melt and all the veggies and herbs warmed up and were nice and fragrant.

My 10 month old was just finishing a nap, so I sent the appetizer with my husband while I got her up and ready. I made three veggie flatbreads and when I got to the party, they were gone. Everyone loved them and asked for the recipe. Play around with the toppings and add anything you want. On one of the flatbreads I left off the cheese, but with all the flavors it wasn't missed!

Crispy Roasted Broccoli

This recipes come from the January 09' issue of bon appetit. I've never tried roasting broccoli in the oven before, but it sounded different and delicious.

Roasting gives the broccoli an amazing crisp, but tender texture (think lightly tempura fried vegetables) . The olive oil and salt make the broccoli taste buttery and the garlic and red pepper flakes give it great depth and flavor. If you were blind folded and tried one of these, I don't think you would guess it was broccoli. Well, maybe by the texture.

I thought this roasted broccoli side was delicious and I would definitely make it again. Especially when I'm serving it along side something basic like baked chicken and cottage cheese like I did tonight. Cooking it this way just adds an extra something that makes them easy to gobble up.

Roasted Broccoli with Garlic and Red Pepper

8 cups fresh broccoli florets
3 1/2 T Olive Oil, divided
Large pinch red pepper flakes
2 cloves garlic, minced

Preheat oven to 450 degrees
Toss broccoli florets with 3 T olive oil to coat. Sprinkle with salt and pepper. Place on a rimmed, lined, baking sheet and bake for 12 minutes. Check halfway through to make sure no ends are poking up and getting burned. While they bake, mix remaining 1/2 T olive oil, minced garlic and pepper flakes in a small bowl. Drizzle garlic mixture over broccoli, toss to coat. Bake an additional 8 minutes (again checking halfway through). Remove from oven, sprinkle with more salt and pepper and serve immediately.

Garden Salsa

When I stopped by my parents house one day, they loaded me up with some gorgeous fruits and vegetables from their garden. In particular, tomatoes, peppers and onions.

My mom made a fresh batch of salsa while I was there and it was so good that I had to make some when I got home.

I kept it very simple and only added a few ingredients plus a pinch of salt.

I chopped up 1/2 an onion and one green chili pepper and one banana pepper

I pulsed in one regular juicy tomato, two roma tomatoes and a pretty yellow heirloom.
I added a pinch of salt and that was it. It was so delicious and fresh. You can also add jalapeno chiles, fresh garlic, cilantro, lime juice, pepper, etc.

If you like a more chunky salsa, use a food chopper. Homemade salsa is the best and if you can get fresh fruits and veggies from your garden or a neighbor or the farmer's market, that's the way to go.

Oven Roasted Asparagus

We had a BBQ over the weekend and for one of the sides we grilled asparagus.

The next day we still had a huge pack left over and since they were so yummy the night before, I wanted to cook some more. Except, I didn't want to hassel with the BBQ so I roasted them in the oven.

All asparagus really needs is a good rub with olive oil and some salt and pepper.

I set my oven to 375' and laid out the asparagus spears in a single row and rubbed them with olive oil to coat both sides. I sprinkled only the top side with salt and pepper and then tossed them around a bit.

I baked them for about 12-15 minutes, until they were slightly tender and slightly crisp. I rotated the pan halfway through baking and moved the spears around.

To finish them off, I turned on the broiler and crisped the spears on the tops, watching them very closely.

They turned out even better then on the grill. They still had a nice crunch to them and were very flavorful. Asparagus makes a great side anytime.