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August 6, 2012

Naan bread pizza, with spinich goat cheese, basil, shrimp and chicken – 801 cal per serving

Naan bread pizza, with spinich goat cheese, basil, shrimp and chicken – 801 cal per serving

This great recipe we developed after having the spinach and cheese flatbread at Carabas restaurant. It takes about 30 minutes to prepare using raw protein, or about 15 minutes if its already cooked.

This recipe gives you a nice meal for 2 people, we use a pizza stone and the BBQ to cook the pizzas but you can just as easily do it in the oven.

Preheat you pizza stone and oven to about 500 F , (we are going to turn it down once the pizzas are in)

This meal I calculated to be 1602 calories.

Ingredients

2  – Tandoor Baked  Naan bread (store bought or make them yourself, we used store bought from Costco)

3 – handfuls of baby spinach leaves (the ones you get in the bags in the salad section of the store)

15 – large fresh basil leaves

8 – large shrimp, peeled and cooked

1 cup Mojo marinade for shrimp

8 oz Chicken breast  (strips or whole breast)

1 tbsp Weber Kicken Chicken herb mix (or similar)

Salt

Pepper

Garlic pepper

Tomato pizza base (home made or store bought)

2 oz Goat cheese, we used herb and garlic, but plane is good too. Either buy it crumbled or crumble it yourself.

1 Avocado sliced (use 1 half per naan)

 

Steps:

1. Cook your Shrimp that you have marinated in the mojo for at least 30 minutes and the chicken that you have sprinkled some seasoning on. We undercook these, as they completion of the cooking is done on the Pizza. I use the BBQ to cook our protein.

This is the ingredients ready to go, the shrimp are cut into thirds and the chicken cut into smaller pieces

 

2. Place the Naans on a board, and dress with the Pizza sauce. Try not put too much on or else you will end up with a nasty soggy naan bread!

Spoon on a layer of pizza sauce, this is one we make ourselves

3. Take the basil leaves and chiffonade them (cut into small strips). Layer the Basil on top of the pizza sauce

Evenly spread the basil on to the pizza sauce dont be shy it tastes great!

4. Sprinkle on Garlic powder now… as much or little as you like

Be generous here

5. Take the spinach leaves and rip them up using your hands. Place about a layer about 1 inch high on each Naan bread (it will wilt and shrink when cooked)

Rip up a generous amount of baby spinach leaves

6. Add a pinch of salt and pepper on top of the baby spinach

Add a pinch of salt and pepper to each

7. Add your shrimp to one and chicken to the other now. (we have also used beef and ham on these and they are great)

Mix and match or keep one meat per naan like we did this time.

8.Add the crumbled goat cheese

Crumble on the goat cheese, about 1 oz on each naan .

9. Place on the pizza stone, instantly reduce the heat to 400 F, cook for 15 minutes (or until the goat cheese has melted and the spinach wilted, but not dried up)

Start with a hot preheated oven and stone, I like it at 500f for about 10 minutes prior to cooking

Gently place the naan on the stone, and reduce the oven temperature to 400F

Its hard to tell when they are done, its about 10-15 minutes, I just make sure the cheese is melted, the spinach has wilted and not dried up and gone crunchy

 

10. Add half a sliced avocado to each pizza , cut into quarters and serve

Add sliced avocado and cut into quarters

July 9, 2012

Zucchini tomato basil garlic bbq parcels

Zucchini tomato basil garlic bbq parcels

We love this great  healthy grill recipe

Slice a zucchini and a tomato..place in a pouch of double wrapped foil (the thicker the better)

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Add a handful of fresh basil leaves .. rip them up with your hands and put on top… put a pinch of salt and pepper on it too.

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Apply a drizzle of full strength olive oil

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Take 2 cloves of fresh garlic…peel and smash with s knife. Then spread on top of the pouch

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Your contents of the parcel now looks like this

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Heat your grill now…

Now fold the long sides of your parcel, make sure to seal the top ny folding it over

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Fold the ends now to seal the parcel

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Now place the parcel on the grill..over the flame but put the heat at half..or medium.

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With the top open it will be ready in 30 min..with age hood down 25 minutes.

Take it off..unseal and serve… a great compliment to it is to throw a small handful of grated parmesan cheese on top before serving.

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