Thursday, January 13, 2011

home again, home again pt II

Dallas was. a. blast. I sincerely believe that the best vacations include giggling with your very best friend, eating whatever you want, & getting sucked into trashy TV marathons. Check, double check, & triple check.

This is what my weekend looked like:

Chicken cachapa w/maduros at Zaguan (aka, the best place I ate at in Dallas).

Tequenos at Zaguan

This was a good weekend off for me. I had the chance to breathe & think & dream. And I came up with this:

I'm the person I've been becoming since I was a very little girl. I am passionate about food, the planet, healthcare, & how the three intersect. I really, truly want to be a nurse. Or maybe a chef. But a nurse for now. I do not like my job, but my job does not define me, and sooner or later, THE job is going to come around.

I LOVE FOOD, not only for its gustatory appeal, but because it is so essential to family, love, & happiness.

I had a killerrrrr weekend in Dallas.

The veggies are back in town. Today, we got more spinach, baby bok choy, turnips, 2 grapefruits (yech), MORE RADISHES (the two radishes from last week are still awaiting their fates), collard greens, cilantro!!!, MORE LETTUCE (to add to the lettuce we didn't even crack into last weekend while I was gone).

This week, I made kale & white bean stew, which was good, although I'm never very excited about soup. But I AM excited about the following recipe, which I made last night & am STILL salivating over:

Broccoli raab, tomato & cashew skillet pizza
Adapted from Sunset Magazine, January 2011

3 tbsp olive oil, divided
1 ball (1 lb.) whole-wheat pizza dough (or 1 plain pizza dough ball from Trader Joe's if you ran out of time to make pizza dough)
4 oz. broccoli raab, cut into 1.5-in pieces
1/2 tsp each kosher salt & red chile flakes
2 cups shredded mozzarella cheese, divided
1 large tomato, sliced
1 handful raw cashews

1. Preheat oven to 400 degrees. Heat a frying pan over medium-low heat. Add 1 tbsp oil & brush all over pan.
2. Divide dough into 2 balls. Press first ball of dough with your hands, working on a floured surface, into an 8-in. round. (The magazine recommends a 13-in. crust in an oven-proof frying pan, but hey, I only have tiny, non-oven-proof pans, so this is what you get). Press into frying pan so it comes up sides slightly. Cook until golden on bottom, 5 minutes. Set on a cookie sheet, golden side up. Re-oil pan & repeat with the second ball of dough.
3. Add remaining oil to pan along with broccoli raab, salt, & chile. Cook 2-3 minutes, until wilted. Transfer to a plate.
4. Sprinkle crusts with mozzarella, leaving a border around edge. Add vegetables & nuts over cheese & sprinkle with remaining cheese.
5. Bake pizza on sheet until crust is crisp, about 15 minutes. Cut into wedges.

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