Food recipes
Marinated Pitted Toppings
Marinated Pitted Toppings
Ingredients:
1 tablespoon extra-virgin olive oil
½ cup drained and sliced marinated artichoke hearts
1 cup quartered cherry tomatoes
⅓ cup pitted and sliced kalamata olives
3 ounces soft goat cheese, crumbled
2 tablespoons capers, drained (optional)
Directions:
To make the flatbreads: In a large bowl, lightly beat the egg. Stir in the rice flour, quinoa flour,
rosemary or thyme, and salt. While stirring, slowly add the water and gently mix. The batter should be
the consistency of pancake batter. If too thick, stir in more water a tablespoon at a time. If too runny,
stir in additional flour a tablespoon at a time. Let the dough sit at room temperature for 1 hour, or
until double in bulk.
To make the pesto: In a food processor, combine the cilantro, basil, Parmesan, walnuts, garlic, and
lemon juice. Pulse until coarsely minced. With the machine running, pour the oil through the feed tube
in a slow stream until the pesto is smooth. Pour the pesto into a bowl, cover, and set aside.
Heat an 8" or 10" cast-iron or nonstick skillet over medium heat. Pour ½ cup of the batter into the pan
and rotate it in a circular motion to spread the batter over the bottom of the pan. Cook for 2 to 3
minutes, or until the underside of the flatbread browns. Turn and cook for 2 minutes, or until golden
on both sides. Repeat with the remaining batter to make 4 flatbreads.
Preheat the oven to 350°F. Put the breads on a baking sheet (you may need 2 baking sheets) and spread
2 to 3 tablespoons of the reserved pesto on top of each. Top each with equal amounts of oil, artichoke
hearts, tomatoes, olives, goat cheese, and capers (if desired). Bake for 8 to 10 minutes, or until the
toppings and flatbreads are warmed through and the cheese melts.
Makes 4 servings
Shrimp and Broccoli Stir-Fry
When stir-frying, it’s important to prep all of the ingredients and have them organized near the
stove. This way, you can easily and efficiently add them to the pan when things start
happening quickly. Broccoli florets are a great addition to this stir-fry, which is given a little
heat from the sambal oelek, or chile paste. This stir-fry packs a protein punch by using quinoa
instead of rice.
TOTAL TIME: 30 MINUTES
Ingredients:
1 tablespoon extra-virgin olive oil
½ cup drained and sliced marinated artichoke hearts
1 cup quartered cherry tomatoes
⅓ cup pitted and sliced kalamata olives
3 ounces soft goat cheese, crumbled
2 tablespoons capers, drained (optional)
Directions:
To make the flatbreads: In a large bowl, lightly beat the egg. Stir in the rice flour, quinoa flour,
rosemary or thyme, and salt. While stirring, slowly add the water and gently mix. The batter should be
the consistency of pancake batter. If too thick, stir in more water a tablespoon at a time. If too runny,
stir in additional flour a tablespoon at a time. Let the dough sit at room temperature for 1 hour, or
until double in bulk.
To make the pesto: In a food processor, combine the cilantro, basil, Parmesan, walnuts, garlic, and
lemon juice. Pulse until coarsely minced. With the machine running, pour the oil through the feed tube
in a slow stream until the pesto is smooth. Pour the pesto into a bowl, cover, and set aside.
Heat an 8" or 10" cast-iron or nonstick skillet over medium heat. Pour ½ cup of the batter into the pan
and rotate it in a circular motion to spread the batter over the bottom of the pan. Cook for 2 to 3
minutes, or until the underside of the flatbread browns. Turn and cook for 2 minutes, or until golden
on both sides. Repeat with the remaining batter to make 4 flatbreads.
Preheat the oven to 350°F. Put the breads on a baking sheet (you may need 2 baking sheets) and spread
2 to 3 tablespoons of the reserved pesto on top of each. Top each with equal amounts of oil, artichoke
hearts, tomatoes, olives, goat cheese, and capers (if desired). Bake for 8 to 10 minutes, or until the
toppings and flatbreads are warmed through and the cheese melts.
Makes 4 servings
Shrimp and Broccoli Stir-Fry
When stir-frying, it’s important to prep all of the ingredients and have them organized near the
stove. This way, you can easily and efficiently add them to the pan when things start
happening quickly. Broccoli florets are a great addition to this stir-fry, which is given a little
heat from the sambal oelek, or chile paste. This stir-fry packs a protein punch by using quinoa
instead of rice.
TOTAL TIME: 30 MINUTES
Printed from https://recipe.bluelayer.org/recipe/74413/marinated-pitted-toppings