Some nights I just don’t feel like cooking. Really. Yes, even me. Which is why I’m thankful that I am competitive enough to make a game out of what I can scavenge from the fridge to pull dinner off. Mr. Wonderful loves anything in the family of pizza. So naan is a great quick pizza crust and Costco has the best deal on naan in the free world. Enter naan from freezer and let the creative juices flow. The most difficult part about this recipe is the patience it takes to caramelize the onions…chop them up and toss into a fry pan over very, very low, for a very long time. You can vacuum, do dishes, watch some YouTube videos in the mean time. Hell, get crazy and read a real book.
Here’s a quick flatbread recipe as rummaged from the fridge/freezer/pantry:
Grilled Asparagus, White Bean and Caramelized Onion Flatbread
- 1 very large onion, any type, chopped finely into half circles (approx 2 C raw)
- 1 bunch asparagus trimmed and washed
- 1 C Provolone cheese, grated (goat or gorgonzola cheese would be better here, but none in the fridge, alas)
- 4 C white beans, cooked or 2 cans, drained-reserve this liquid in case your hummus is too thick and you can drizzle some in (I pulled these from my freezer-reserve 3/4 C to sprinkle on TOP of flatbread, the rest will be used for “hummus” for the sauce on the flatbread)
- 3 cloves garlic, peeled
- 2-3 T Tahini (or just use a little of the juice from the beans if you don’t have this in your cupboard)
- 1/2 tsp dried oregano or a handful fresh
- 1/2 tsp dried cumin
- 1/2 tsp dried chipotle or red pepper flakes, omit if you are not pro-heat
- 2 T lemon juice, fresh squeezed preferred, but that little plastic lemon kind won’t kill you here
- salt to taste, this will take more than you think…white beans have little flavor
- 2 pieces commercial naan bread
Cut up onion, toss in hot frying pan with a swig of EVOO, then turn way, way down to low. Here is where the patience comes in…now, wait. Stirring every 15 minutes or so. Caramelized onions take TIME. Like, an hour or so. Good news, you don’t have to do anything to them except poke around at them every quarter hour….seriously quit your complaining.
Take the following ingredients and zap them in the food processor until smooth:
white beans (minus 3/4 C for topping of flatbread)
pinch of salt
You just made white bean hummus which is the “sauce” for the flatbread.
Asparagus should be washed, trimmed and tossed with a splash of EVOO, then turned out onto a hot grill, or in a grill pan until just warm, they should be crispy, semi-raw still, they will be cooked again in a hot second.
Fire the naan for a few minutes in a 400 degree oven to crisp it up just a little.
Apply “sauce” to naan bread, then onions, reserved white beans, asparagus and top with provolone cheese. Toss back into hot oven until cheese melts. Season with a bit of black pepper.
Posted in Bread, Leftovers, Less is more, Quick Cooking, Recipes
Tagged caramelized onions, cheese, chipotle, cook, create, delish, EVOO, flatbread pizza, food processor, freezer, garlic, grilled asparagus, lemon juice, lemon zest, Mr. Wonderful, mr. wonderful approved, naan, oregano, Provolone, recipe, red epper flakes, salt, seasonal cooking, tahini, vegetarian, white beans, yum
On the veggie menu:
- Cranberry Crostini
- Apricot Crostini
- TLT Open Faced Baby Sammies
- Sweet Potato Chipotle Gratin/Casserole
- Brussels Sprouts with Cranberries
- Chocolate Mallow Fondue with Dippers
Cranberry and Apricot crostini are this simple: toast a French baguette, slather a little goat cheese on it, top with dried fruit and honey if you so desire. For the cranberry crostini, I used cinnamon/cranberry goat cheese, topped with whole dried cranberries, and for the apricot crostini, I used honey goat cheese, topped with chopped apricots and lavender honey drizzle.
The TLT sammy recipe was adapted from Heidi over at 101cookbooks.com.
- 2 ripe avocados
- 2 pints tomatoes
- 2 packages fakin’ bacon tempeh
- 1 clamshell mixed baby lettuce leaves
- 1 small package regular plain goat cheese
- 1 French baguette, sliced and toasted
- Juice of 2 limes
The night before, preheat the oven to 400, toss the tomatoes with EVOO and roast until sweet and caramelized. Save these for the next day in the fridge. Day of, mash the avocado with the lime juice to make a make-shift-guac, this will go on the crostini at assembly. Prep the fakin’ bacon per the package instructions. To cook a bunch of it at a time, I cut the strips in half, put on a baking sheet and tossed into the oven for a few minutes until warm and crispy. Next, assembly is easy: take a crostini, top with a schmear of goat cheese, lettuce, avocado numminess, fakin’ bacon, and tomatoes. Or whatever order your OCD compells you to assemble this tasty bite.
So as not to lull you into submission or boredom with the length of this post here are the other recipes I made.
Smokey Chili Scalloped Sweet Potatoes
Roasted Brussels Sprouts with Cranberry Brown Butter
Chocolate Marshmallow Creme Fondue (use the creme so it’s veg friendly, sans gelatin)
Posted in Less is more, Make Ahead, Recipes, Seasonal Ingredients
Tagged 101 cookbooks, apricots, baguette, bobby flay, brussels sprouts, casserole, chili, chipotle, chocolate, cook, cranberries, cranberry, create, crostini, delish, EVOO, fakin' bacon tempeh, fondue, food network, goat cheese, mallow creme, Mr. Wonderful, orange, recipe, sweet potato, sweet potatoes, veg, vegetarian, yum