Tag Archives: Hungry Girl

Second Annual Un-Pizza Week Day Four: Not’cho pizza

31 Jan

Commitment is a frightening thing.
It is hard to stand by one’s choices when they may prove controversial.
It’s hard to stand by one’s recipes because if they are rejected it cuts to your soul, your essence. Alas. Sigh. Drama. Single tear.

But I swear it is true! Food is an art and art is personal.

But maybe one should not have to commit to certain recipes.

I feel nachos are a very personal thing. Some people want even distribution of all ingredients, some prefer having one chip with more cheese, one with more veggies, and so on. Every chip different. Some love the soggy chips, some want every chip perfectly crisp. Some want a variety. I’m a variety person.

People DO commit to the places they purchase nachos.

I was eating exceptional nachos at a bar-restaurant in Vegas (and whilst they were good I hope never to say that sentence again), and noting our contentment the bartender asked “Aren’t those the second best nachos you’ve ever had?” and we realized he was exactly right. We inquired why he asked if they were second best and he told us everyone has their favorite nacho place and they wouldn’t let a vacation spot claim it’s nacho title.

So true.

A bit of philosophy with your Vegas?

These pizza nachos were nice. And you can doctor them up as you see fit.
I adapted mine from this recipe here!
Here is what I made, but feel free to play and switch it up as you see fit for your taste buds.

Is this a cop-out on my part? Am I not committing to my recipe for fear of it being rejected?

Perhaps. I’m delicate like that.

Pizza Nachos, for your consideration and adaptation to your taste because I am all about you

3 oz. cheese (I used Swiss)
6 corn tortillas
salt, I prefer fleur de sel
Chopped mushrooms to your taste
Chopped bell pepper to your liking
Chopped onion to your delight
Really, use whatever vegetables make you happy, or don’t
1 cup of garlic-basil spaghetti sauce (or your favorite pizza or pasta sauce or make your own!)
Heat oven to 400. Cut tortillas into your preferred nacho size. Spray a baking sheet with olive oil (well, that was what I did, anyway), put the chips-to-be on it and spray them. Sprinkle with salt on both sides. Bake about five minutes then flip and bake a bit more. Meanwhile, saute the vegetables, then mix in the sauce. And please do shred the cheese. Or slice. Or not.
Take out the tortillas, top them the sauce and cheese and even some vegetarian (or not!) pepperoni and put em’ in the oven until the cheese is all melty and wonderful.
The main requirement of this recipe is Make It Perfect. They will be the third best nachos you’ve ever had.

Second Annual Un-Pizza Week Day One: Oatmeal pizza

28 Jan

Oddly enough the idea of pizza oatmeal seems gross, but oatmeal pizza works for me.
And OM bloody G that’s friggin’ cute:

I have explained un-pizza week before here. It is pizza flavors in unusual formats. Some people do different ingredients in pizza format, but I think this is a tad silly. I’ve used the example of re-fried beans and cheese on a tortilla. This is not Mexican Pizza. It’s a bloody tostada, foo.

This oatmeal pizza is almost a normal pizza but the different formatting involves cooking the crust in a skillet. This almost-a-pizza is to ease you into un-pizza week.
It will get more interesting, I promise.

I’m really not endorsing anything here. But the recipe did call for Fiber One. And deep in my heart I’m a corporate whore who would wouldn’t mind getting some doodads for endorsing a product. But only if I truly like it, and I do have an odd love of bran cereals of all types: corn bran, bran flakes…my insides like these too but let us not dwell upon that.

Let’s just eat some un-pizza.

Oatmeal Pizza (Adapted just a tad from this recipe on Hungry Girl)

1/4 c. Fiber One
1/4 c. Oatmeal
1 egg, beaten
1/2 tsp. garlic powder
1/4 c. Pasta sauce (I used one with roasted onion and garlic-if your sauce lacks pizza-esque flavors add some oregano and basil)
1/4 c. Shredded reduced-fat Swiss cheese (Use mozzerella for more authentic pizza taste, I just love Swiss)
Heat oven to 400 degrees Fahrenheit.
Grind up the oats and Fiber One until they are of breadcrumb consistency. Mix in egg and garlic powder.
Spray a pan with something nonstick and heat over medium, then add mixture, spread as thin or thick as you like your crust to be. Mine was about 4.5 inches across. Though my dream crust is about 4.5 inches high. Raise heat to medium-high and when the bottom is browned, flip that sucker. Carefully. When the other side is brown put it on an oven safe surface of some ilk, pour on sauce, then cheese, and cook about 10 minutes.
Don’t forget to turn off your oven when you’re done.

Pumpkin week in spring!

18 May

I figure everyone else in the blogosphere goes gaga for pumpkin in the fall, so why not do a pumpkin week in spring? I have a bunch of one-serving recipes I’d like to make that all require minimal amounts of pumpkin, so I will make them until I empty out the can of pumpkin I opened. This may or may not take more than a week though:)
First up? Savory Pumpkin Grilled Cheese! I got this recipe from Hungry Girl. I only changed the cheese mixed with the pumpkin-I used a couple of tablespoons of reduced-fat cream cheese. Normally I am not too much of a sandwich person unless it is a grilled cheese loaded with butter or an open-face sandwich. I feel like the bread in most sandwiches hides the taste of what is inside. I always end up deconstructing them. This one had such a thick, moist filling that it worked out decently. It was a pretty tasty savory application of pumpkin.
Pumpkin week. It’s like shark week. Except it is not on tv. And its about food. Although a shark is a fish and I suppose some people eat it so perhaps pumpkin week is not so removed…okay I will stop my babbling. Feast your eyes on this, then feast on some pumpkin-y goodness:

It is June 1st, 2013 and I decided I should type in some recipes I’d only linked to.
Pumpkin Grilled Cheese adapted from the Hungry Girl site
nonstick spray
1/4 cup chopped onion
1/4 cup canned pumpkin
2 Tbsp. reduced-fat cream cheese
2 dashes cayenne pepper
dash of freshly ground black pepper
2 slices of whole wheat bread
2 tsp. Smart Balance light
1 slice of cheddar
Spray a skillet with nonstick stuff and sauté the onion until lightly browned. Mix it with pumpkin, cream cheese, cayenne, and pepper. Butter the bread. On non-buttered side of one piece, spread the onion-pumpkin-cheese mix. Top with the cheddar. Top with other piece of bread, buttered side up.
Respray your skillet and cook your sandwich a couple minutes on each side until as toasty as you are in the mood to get.

Big ol’ muffin

26 Jan

Ok, compared to the muffins you get at coffeehouses this muffin was not so giant. But there was so much batter that some of the muffin cups actually overflowed. This was a recipe from the Hungry Girl website, here’s the link-y: pumpkin muffins

I was intrigued by the use of club soda in the recipe. These muffins turned out moist beyond belief, which was a good thing. Flavor-wise, not my favorite muffin. There was a vague sourness I did not care for. Maybe that was the wheat bran I substituted for some of the flour.That bran has been in my freezer quite some time. Oops. Or maybe it is because I skipped the frosting, maybe it needed that sweetness to balance the sour…