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Posts tagged ‘arugula’

Grain Free Prosciutto and Arugula Pizza

Although I do not always stick to a grain free diet,  I try. I shoot for 60-70% success and call it good. I have found that there are some things that  I just can’t give up, and have to have on rare occasion:  My mom’s chicken dijon over rice. The occasional bowl of freshly popped popcorn. Red Vines.

One thing that was also on my list for a while? Pizza. It has been so great since I discovered I could make a pretty decent cracker-type crust without any grains! The possibilities are endless, but the other day I made my fave pizza ever. Mozzarella, Prosciutto and Arugula pizza. YUM. For added flair, I added some lemon balm leaves that were calling to me from my CSA box. SO yum. Here’s how I did it.

For the crust, you will need:

1/2 cup tapioca flour/starch

1/2 cup arrowroot

1/3 cup raw shredded parm cheese (I love TJ’s)

4 TBSP of refined coconut oil or other high-heat oil such as high-oleic sunflower

1 TBSP water

1 organic egg

Combine all ingredients. It will be sticky and kind of gummy.

Prepare 2 pieces of parchment paper the same size as your pizza pan ( you can trim the edges later)

BRUSH BOTH PIECES OF PARCHMENT WITH OLIVE OIL. IF YOU DO NOT DO THIS, YOU WILL END UP WITH A STICKY MESS.

Scrape the batter/ dough onto the first piece of parchment (on the greased side.) Now lay the other piece, greased side down, onto the dough. With a rolling pin, roll the crust out into a circle.

Peel the top piece of parchment off and discard. Put the crust, parchment and all, onto your pizza pan.

Next up, TOPPINGS. This is where you can do whatever you want. One suggestion? Don’t use anything too wet, like fresh mozz. It will make your dough gummy. I also find that while a good thick tomato based sauce works, a dense pesto does better. This recipe only calls for olive oil drizzled over it first, but a thick fig butter or would have been amazing.

For this recipe:

Drizzle the dough with olive oil, and brush to spread evenly.

Top with slices of mozz cheese (NOT the fresh one…too much water)

Top with prosciutto slices and bits of lemon balm (and then take a poorly lit crappy cell phone pic of it):

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Pop it in the oven. Bake at 400* for about 15-20 minutes. You want the crust nice and golden.

Once it comes out, top with the fresh arugula. I mixed mine with a bit of mesculin greens and some more lemon balm. 🙂 Some peeled, sliced fresh pears would have been awesome too, but I thought about it after the fact.

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Crispy, spicy, flavorful and satisfying. I think, for me,  “satisfying” is the most important aspect here, as sometimes, my meals are anything but.  I also feel a certain sense of satisfaction when I am using foods in the height of their freshness…bought locally, purchased in season, and used shortly after buying them.  I guarantee the fresh arugula I brought home, fresh out of the ground, is a million times tastier than the one at the store in July. You just can’t beat in-season, organic, local produce. That said, bagged arugula is better than *no* arugula. Work with what you’ve got around you, just make sure you’re eatin’ the good stuff.

Your beautiful self is worth it.

 

 

Bacon, Potato & Arugula Frittata

Typically when I make a frittata, I stick to my standard combination. Potato, spinach and cheese.

However, when I saw that my fave farm had arugula at last week’s farmer’s market, I had an idea.

Initially, I just figured I would sub the spinach for arugula, but figured I had better consult my friend Brigitte over at 365 Days of Radical Self Transformation and ask what she thought. She’s an amazing chef, and I knew she’d have the right advice for me.

She told me to add bacon.

Now that’s a real friend.

She also suggested tomato, which sounds amazing, but I knew no one in my family would eat it. If you don’t have the “Eww That’s Gross” crew at your house, add the tomato. B knows what she’s talking about.

One pan, little prep, 20 minutes, tons of flavor. Can’t beat that!

Start with your ingredients:

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4-6 small red potatoes, sliced very thin. I used Irish Reds from my CSA box. They sort of define what a potato should taste like for me. Mine were the size of a golf ball, roughly. If yours are larger, use 3-4 potatoes.

6 organic eggs, beaten with 1/3 cup whole milk or half and half

1/2 cup cheese of your choice. I used mozz because its what I had. Something sharp would have been nicer.

2 strips of [preferably nitrate free, uncured] bacon, chopped

About 1/2 cups arugula, chopped coarsely

2-3 tbsp refined coconut oil

Salt, pepper, and garlic powder to taste

In a skillet (or fancy frittata pan if you have one), *almost* cook the bacon. Once the bacon is almost completely cooked, add the oil and  the potatoes. Sautee for a minute or two, then top with a lid and leave for about ten minutes, stirring occasionally, until tender. If you overcook the bacon before adding potatoes, it will burn at this point. Cook until just about done…it will crisp up with the potatoes.

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Once potatoes are tender, add your arugula. Toss until wilted:

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Now, add your egg and milk (or half and half) mixture and sprinkle with cheese:

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Top with a lid, and cook for 8-10 minutes over loooow heat until the egg sets up.

Serve warm with toast, fresh fruit, coffee, or whatever you like!

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I love this meal because while it’s typically a breakfast food, it makes and AMAZING dinner too. Being that I am restricting potatoes as much as my will power lets me right now, this tasted like a real treat to me. Potatoes AND bacon? In the same dish? Yeah, that was workin’ for me.

Add in the spicy arugula and creamy cheese and I was in heaven. So, so delicious.

I noticed that my CSA is starting to offer more greens  this week (helloooo fallll!!) and I’m going to have to experiment with those as well.

The “Eww That’s Gross” crew will just have to deal. 😉

 

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