The Newbie Cook
- 16,766 forkfuls since 16.Oct.10
Making everything for the first time
This was inspired by Subway’s flatizza. Besides, someone has to use the pita bread that we have sitting in the fridge after I got over my fish taco phase.
My husband loves this dish. He asks me to make it often and I’m happy to oblige because it’s (1) easy, (2) quick, and (3) quite healthy even with the cheese. I do try to cut down on the cheese by putting much less on “my half” of the pizza. This has almost all of my favorite vegetables, which makes me very happy. 🙂
You can modify this recipe according to your preference — change the vegetables or add some meats like ham, pepperoni or crispy bacon bits.
I do need to mention the pizza stone. I bought this for baking bread but I also noticed that this pita pizza is a lot crispier and better if I use the stone over a regular pan. But the stone is not a must have, a regular pan is fine.
I felt like eating brunch for dinner. Yesterday was a m-f-ing cold fall day and I needed warm comfort food bad, plus I had to use the last of our garden’s produce. The yellow squash is a particular favorite of mine.
C and I don’t really care for capers so I modified the recipe a bit and substituted it with sliced mushrooms. As much as I love vegetables, I thought that adding little bits of turkey bacon would add to the flavor. When I eat eggs, I don’t think of basil so I took that out and used parsley instead. I also don’t have ramekins — I should have bought that set in Ross, grrr — so I used a single medium-sized glass baking dish to bake it in.
I tried as much as I could to have the eggs placed perfectly on each quarter of the dish. So imagine my annoyance when one of the yolks rolled to the side and would not budge no matter how hard I tried to coax it back to the center. Unfortunately, it broke under my less-than-gentle ministrations. 😦
I would say that this serves four if eaten as a snack or breakfast. But this was just enough for C and I. Besides, if there were four of us here at home, I don’t think the fourth person would appreciate having a broken yolk.
I think it’s disgraceful that the small pack of Chinese noodles (or what my mother would call pancit canton) cost me $3.50 in Shop Rite. That’s more than three to four times the cost of perfectly good noodles in the Philippines. *grumbles*
The local grocery also had a very limited supply of Asian food stuff. The only Pinoy thing there was adobo seasoning. I mean, who the hell uses powder seasoning for adobo when one could make a perfectly wonderful dish with perfectly ordinary ingredients. Maybe I can ask Danielle if there is a nearby Asian store that at least has bagoong or alamang to keep me satisfied for the next few years.
I was craving for noodles so I naturally visited my Asian food guru, Jaden from Steamy Kitchen. I didn’t have lots of the fancy stuff needed for the recipe so I had to improvise and make something that is edible. If I need to convert my husband to becoming an Asian food-lover then I need ammunition.
Thankfully, there were no leftovers. Yay!
Until recently, I didn’t know that the ribbon-shaped pasta is called farfalle. Apparently, the word is from the Italian farfalla, which means “butterfly”. I used to skip recipes with fancy-sounding names since I figured that if I can’t pronounce it, then I probably can’t cook it. At least now, I no longer feel ignorant in case someone mentions farfalle. Hah.
Have you ever opened your fridge and asked for inspiration because you have absolutely no idea what you want to cook today? That’s what I did when I got home from work.
A while back, I picked up a pack of Swedish meatballs from IKEA – the same kind they serve in that cute cafe of theirs (I only go there for the salmon). There was still 1/3 of the pack in the fridge so I decided to use it. Then I remembered Tita Dina’s creamy carbonara from two weeks back so I grabbed the can of Nestle cream that I was originally saving for something else.
I tried to imagine the kind of basic sauce that I like. There’s the token butter and tomatoes. But what I really focused on was the flavor. In this case, lots of garlic, onions and black pepper equaled yummy. This means sautéing the chopped onion and garlic until the onion is translucent and faintly brown and the edges of the garlic pieces are crisp. The butter is also integral. Don’t you DARE skip the butter! If you’re on a diet, go graze on the front lawn as this isn’t the recipe for you.
I’m a mushroom addict so I added that as well. They’ll go nicely with the meatballs.
Please don’t judge the pictures. 🙂 Apartment #1’s kitchen lighting is awful and unless I cook at broad daylight and open all doors and windows, everything I shoot will end up looking like I cooked them while moonlighting at a seedy bar.
A special note on the black pepper: The packaged powder labeled pre-ground black pepper is not black pepper. Ok, maybe 30% of it actually is. But if you love your taste buds and the rest of your family’s, then please don’t subject yourselves to that unrecognizable stuff. Buy a pepper mill and fill it with real black peppercorns. It doesn’t have to be expensive, just functional. If you’re already in IKEA buying the meatballs, you may as well pick up their cheap but serviceable 365+ spice mill ($6.99).
So how was the farfalle? (I’m still practicing saying it so I can impress the waiter next time.) It’s pretty good. 🙂 Now excuse me, I’m just going to do the dishes while you read the recipe.