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.
I’m sure this is old new to most of you, because I haven’t shut up about Horrocks for about 3 weeks now since my first visit to the grocer in Kentwood. My best find to date, besides their seed packets that are 40% “basically every day” according to the butcher in line behind me, is the Michigan grown lentils, peas and beans.
So what in the world do you do with dried beans? Well, you soak them on a Saturday night over night, then get up on Sunday and cook them about 70% done (while you are ironing or doing laundry) drain, dry, cool and freeze in bags to add during the work week to delicious stoups, soups, stews, tacos, casseroles, curries, etc. They will finish cooking in the pot of whatever delicious finished item you create. Why do this? Less sodium, a better quality, whole bean in your dish, AND they are CHEAP! From one bag of great northern beans, dried, I got 9 ziploc bags of cooked beans (2C per bag) to enjoy.
Now if you will excuse me, I’m off to make a lentil stew with white beans from a local grower, surely by this time, you know who I am referring to. Eat. More. Dried. Beans. Save a few bucks, help a local grower, and serve a higher quality product. Oh, and cross your fingers that Horrocks will hire me part-time this summer to feed my foodie addiction; I applied today.