cooking, diet, dieting, Fashion, food, health

In which we make eggplant pizza rounds #diet #paleo

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Once I decided to do this no carbs/no sugar thing I realize that there are a lot of foods that I love with bread or pasta involve. I grew up eating rice with every meal, too. There’s a whole world of other ingredients to fall back on, but it takes a few seconds to realize it. This week I was jonesing for pizza and decided to adapt an established recipe to fulfill my cravings. Eggplant parmigiana? Welcome to pizzaville.

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The first step is to make your sauce. Put together a 9 x 13 inch pan of tomatoes, garlic and herbs like basil and oregano. I did 2 pints of plum tomatoes, a tablespoon of chopped garlic, and a teaspoonful each of oregano and basil. I sprinkled a little salt and some crushed red pepper flakes on top, drizzled the whole thing with a quarter cup of olive oil and slid it into the oven at 350 degrees for 40 minutes.  Take it out once at the 20 minute mark to stir everything up. Also, line the pan with some foil or parchment paper….easier cleanup.

Once this is done, put a tablespoon of olive oil in a pan and over medium heat stir in a can of tomato paste. use a 1/3 cup of chicken or vegetable stock to loosen things up. When it’s starting to bubble, ad your roasted tomatoes. Stir together and lower the heat. Let it simmer while you tend to the eggplants (make sure to stir so it won’t burn). Preheat oven to 350 degrees.

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Slice an eggplant into 1/2 inch  rounds and lay them out flat for 20 minutes. Sprinkle some salt on them, then rinse them and at down with paper towel. This takes out the bitterness. Heat up a tablespoon of olive oil in a stainless steel pan and start frying the eggplant discs. You want them browned on both sides. Place the fried eggplants back on your lined baking sheet. Turn off the heat under your sauce, which you were also keeping an eye on. Now you’re ready to build your pizzas.

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Spread a tablespoon of your rich, thick flavorful sauce n each eggplant round. Sprinkle shredded mozzarella cheese on top of the sauce. Then sprinkle chopped peperoni slices on top of the cheese. if you want to get crazy, go for one more layer of cheese. Who’s going to stop you? Slide the eggplant pizza rounds into the oven for 15 minutes, and then cook them under the broiler for another 2 minutes. Let sit for a few minutes, then dust with garlic powder and oregano. Slice up and devour.

*Alternate method: leave eggplant in the frying pan and layer rounds with sauce and cheese and pepperoni, laying a whole pepperoni slice on top. Let the cheese melt and then serve.

I can tell you for myself, they are delicious. For me, pizza is the cheese and toppins, so this worked perfectly.

 

xoxo, Faith/SEB

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diy, Fashion

in which we make plantain chip nachos and love it #food #diet #paleo

So my friend is big into the paleo diet, and because of that I started working on giving up pasta, bread and anything with unhealthy carbs including the rice that I grew up eating along with pretty much every meal. I’m not a diet person, so at first it was odd, but now i think I have the hang of it. It just gets weird when I want something like pizza or nachos.

I was looking at food on instagram and drooling over mac & cheese videos, pizza posts and various baked treats. Then I saw a photo of a nacho plate, oozing with beans and cheese and spiky with corn chips. I had to have that nacho plate. But when I asked my friend about corn chips, I learned that because corn is a cereal that corn chips are kind of not on my yes list anymore. But I still wanted the nachos! I thought that plantain chips would make a good substitute since they can be fried to a crisp and the taste woud mesh well with beans and cheese. And so it became a mini-project to create a gooey comfort food based on the paleo diet. Behold…

Plantain Nacho Plate Recipe:

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Step 1: Get two yellow (sweet) plantains and peel them. On a cutting board, slice them into thin rounds. Heat a teaspoon of grapeseed or olive oil in a skillet and arrange the plantain rounds in a single layer in the oil. Sprinkle with salt and pepper. Fry the rounds on medium heat until browned on both sides. This is the most intense part, as you need to work in batches and make sure that you don’t forget about your chips and burn them. Line a 9×12 baking pan with foil an create two layers of chips on the bottom. This is the base for your nacho plate. Save a few chips to garnish the dish when done.

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Step 2: Preheat oven to 350 degrees. Layer ingredients of your choice over the plantain chips. I did a layer of sauteed chopped leeks, canned tomatoes, black beans, and then a mixture of cooked ground pork and hot sausage. I sprinkled cheese on these layers, then started over again in the same order and then sprinkled more cheese on top. Sprinkle herbs and spices on top of the cheese, like paprika thyme, cumin, oregano and basil.

I used pepper jack, but you could use mozzarella, cheddar, or all three. It’s your choice. You can also use chicken or tofu instead of the meat that I used. I used leeks instead of regular onions because I’m just into leeks right now, so feel free to use onions if you prefer. Once you’ve got your layers done, slide the pan into the oven and bake for 15 minutes.

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Step 3: Once the timer goes off, turn off the oven and turn on the broiler. Broil on hi for 2 minutes to get a crust on the top layer of cheese. Remove the pan from the oven, and let the dish rest for 2 minutes. Use a slotted spoon or spatula to put a portion or two on a plate with the crust side up. If any plantain chips escape  just spoon them onto the plate, too. Place a dollop of sour cream on top and decorate with chopped plum tomatoes, slivers of avocado,  and the remaining plantain chips. Sprinkle with chopped scallion pieces and serve.

The hardest part is frying the plantains, and after that it gets much easier. As soon as I finished photographing this plate, I ate the whole thing and was satisfied, but not overly full. I still was able to put two more bowls of the plantain chip nachos away in the freezer, so you end up with a decent amount of food and it wasn’t expensive to make.

Try it, I’m pretty sure you won’t be sorry. Bon apetit!

 

xoxo, Faith/SEB