Roasted Eggplant Shakshuka

Shakshuka with smoky roasted eggplant – what more should I say? I bet you know how amazing this one is!

I took a break from the Whole30 program. It happened before Ramadan. It was difficult. Although I paused for a while, I didn’t really lost it – I didn’t go back to my old eating habits. Well, I did eat non-Whole30 compliant foods, but I did not go back to the old me like I would swallow the whole dish of pasta in one go. Just kidding – my tummy can’t hold the whole dish, maybe half. 😀

What made me happy taking a break from Whole30 is I could eat whatever I want – rice, bread, pasta, sweets – yes, anything bad for my body. But hey, I did not overeat. I had self-control and it was great! I did not lose or gain a single pound, so I guess I did great. I am still cheering for myself.

So if you know the Whole30 rules, you know that cheese is a NO. I listed down stuff I wanted to eat when I took a break and one of them is cheese. I eat cheese like that’s the last cheese on earth. The only thing resisting is my migraine. That’s time I need to stop. I love shakshuka with feta cheese! It tastes amazing with lots of crumbled feta on top. I took a break from the program, but I tried balancing stuff. And when I said balancing stuff, I didn’t mean cookie on one hand and cupcake on the other. I mean a Whole30 compliant ingredients with a little healthy-ish on top (and yes, that’s feta cheese)!

I used smoked paprika in this dish coz I love smoked paprika. Did I say that it is my favorite spice powder? The shakshuka came out really nice. I did not eat this with bread – I was happy with lots of crumbled feta cheese. 😀

Roasted Eggplant Shakshuka

Ingredients:

  • 2 medium eggplants, sliced into 1cm round
  • olive oil, to brush the eggplants
  • 3 garlic cloves, crushed
  • 1/3 parsley, chopped
  • 1/3 coriander, chopped
  • 1 tbsp smoked paprika
  • 3/4 tsp cumin
  • 1 tsp red chili flakes
  • ¼ cup onion, chopped
  • 4 large firm and ripe tomatoes, roughly chopped
  • 1 x 400g can whole peeled tomatoes, pureed in a blender*
  • 1 tbsp brown sugar
  • 2 tbsp lemon juice
  • 1 tbsp white vinegar
  • 4 eggs (or more)
  • Coriander, for garnish
  • Crumbled feta cheese, to serve
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 350F. Line baking sheet with parchment paper. Set aside.
  2. In a medium bowl, mix garlic, parsley, coriander, smoked paprika, cumin and dried chili flakes. Set aside.
  3. Brush each sliced eggplant with olive oil.
  4. Roast for 15 minutes on one side, and another 10 minutes on the other side. Remove cooked eggplants from the oven and chop into quarters. Add to the bowl of herbs-spices mixture. Stir to coat.
  5. In a large skillet with medium heat, add olive oil. Add in onion and cook until translucent. Add in chopped tomatoes and cook until soften and juices has been released (about 5 minutes). Add in pureed tomatoes and simmer in a low heat for about 5 minutes. Add the eggplant mixture and stir to combine. Simmer again for 5 minutes. Add brown sugar, lemon juice and vinegar. Mix thoroughly.
  6. Make about 4 indents (you can make more if you want to add more than 4 eggs) and crack an egg in each indent. Put on a lid and cook until eggs are set according to your preference.
  7. Season the eggs with salt and pepper. Garnish with chopped coriander and crumbled feta cheese.
  8. Serve with crusty bread, if desired.

Source recipe: Roasted Eggplant Shakshuka by The Brick Kitchen

Note: You can also use pureed tomatoes. It’s just that whole peeled tomatoes was the only one I had. 

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{Whole30} Roast Potato Slices

Roast potato slices seasoned with few ingredients like butter, ghee, garlic, salt and pepper. Sounds boring, but I am telling you – it’s so good!

One of the things I really hate is being bored. When at home and I feel bored, I can simply watch movies, read books or stay in the kitchen until I get tired. Being bored at my workplace – not so good! It’s been weeks and nothing much to do. I just can’t blog or spend time with my BFF #1 Google and BFF #2 Pinterest – my boss might fire me. But, what to do, huh? Feeling bored in a boring-looking work environment – what can I do? Well, my mind is always busy thinking about food.

One of the foods I’ve thought of during that boring day of my life is the boring-looking roast potato slices which I am sharing with you today.

This dish is simply sliced potatoes baked with olive oil, ghee, garlic, salt and pepper. Well, the ingredients might sound boring, too, but the taste is not boring at all. In fact, I really loved the simplicity of this one. The combination of the ingredients is just amazing! I know you’d love this, too.

I am happy that today is Friday and it means I am going to be bored because I am spending my day with all of you at Fiesta Friday #169 & also because I will be busy co-hosting with my lovely friend, Elaine @ Food Bod, who inspires me a lot. Will you join us and Angie? Just click the FF#169 link and you are one of us now. 😉

Roast Potato Slices

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Ingredients:

  • Potatoes*
  • 2 tbsp EV olive oil
  • 2 tbsp ghee
  • 5 cloves garlic, finely chopped/minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dried parsley

Instructions:

  1. Preheat oven to 400F. Prepare and grease a baking dish that could accommodate your potatoes. I did not weigh my potatoes and took a baking pan that I think could accommodate them.
  2. Scrub and wash you potatoes. Pat dry.
  3. Using a mandoline slicer, slice your potatoes. Or you can thinly slice them using a sharp knife. Place them in a bowl and splash with little olive oil to coat. Arrange them diagonally into the prepared pan.
  4. Bake for 10 minutes.
  5. Meanwhile, combine ghee, olive oil, garlic, dried parsley salt and pepper in a small bowl.
  6. After 15 minutes, remove the pan from the oven and drizzle the oil mixture.
  7. Return back the pan into the oven and cook for another 20 minutes or until the potatoes are tender.

Notes:

I did not measure my potatoes. I always have them on hand and I use them all the time, so the times I made this, no measuring of weight happened. You can go from 500-800g of potatoes, the oil mixture will be okay with that. 

You can add any seasoning you’d love, just adjust the salt and pepper. I made this many times with Cajun seasoning and then drizzled with my tahini-harissa sauce just before serving.

Enjoy your weekend, people! Happy Fiesta Friday!💃🏻

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{Whole30} Beef and Vegetable Hash

One pan dish with ground with mixed veggies spiced with just simple and few ingredients that is a Whole30 compliant dish. So filling and delicious!

For the first time in months, I am having 3 days off from work. I am so excited! I am thinking of relaxing, but if you know me well, I am like an energizer bunny. In order for me to take a rest is unplug my switch or remove my battery. Whenever I plan to do that, I end up getting bored and find myself in the kitchen. I try to convince myself to just read books or watch movies, but even I do such things, I still feel bored. My friends tell me I have too much energy that I need to give some of it to them. No way! Why would I? I need full energy when I need to chop veggies. You know how much I hate chopping veggies. No matter how few, as long as the task is chopping, I hate it. There are exceptions, though. Like if I know how the veggies would make the dish happier, I’d gladly use 50% of my energy in chopping. Like this one:

This beef and vegetable hash includes carrots, mushrooms, zucchini and spinach. You can add more veggies you like or you can replace. This is a one-pan dish and doesn’t take much time or energy from you. I enjoyed this one with s crisp sunny side up egg. If later you have leftovers, this can be reheated in a microwave or can be turned into breakfast muffins. Just place mixture in a muffin pan, add eggs, salt & pepper, then bake at 350F for 20-25 minutes or until eggs are set.

I hope you’ll all like this one. 🙂 I am bringing this one at Fiesta Friday # 168. This week’s co-hosts are Petra and Lina. Thank you, lovely ladies and Angie.

Beef and Vegetable Hash

Ingredients:

  • 1 tbsp EV olive oil
  • 1 tbsp ghee
  • ½ cup onion, chopped
  • 3 cloves of garlic
  • ½ cup carrots, chopped
  • ½ cup brown mushroom, chopped
  • ½ cup zucchini
  • 250g ground beef, lean/low fat
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • 3 handfuls of baby spinach

Instructions:

  1. In a bowl, place beef, onion powder, garlic powder, paprika, salt and pepper. Mix until everything is well combined. Set aside.
  2. In a heatproof bowl, add carrots and water. Microwave on high for 5 minutes or until carrots are tender. Drain and set aside.
  3. In a skillet with medium heat, add ghee and sauté onions until caramelized. Add in garlic and cook until fragrant.
  4. Add carrots, mushroom and zucchini. Cooked until tender. Transfer to a plate.
  5. On the same skillet, add in olive oil. Add beef mixture, breaking up into smaller pieces.
  6. When the beef is cooked, return back the cooked veggies along with baby spinach. Cook until the spinach is wilted.
  7. Season again with salt and pepper, if needed. And adjust seasoning accordingly.
  8. Serve with sunny side up eggs with crisp edges! Yum!

Enjoy your weekend, people! Happy Fiesta Friday!💃🏻

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{Whole30} Cajun Spiced Roasted Butternut Squash

With the combination of  ghee, olive oil, garlic and Cajun seasoning, this roasted butternut squash will be a new favorite of yours. 

Squash is one of my favorite veggies. In fact, it was the first veggie I have eaten as a child. My Mom used to cook it with coconut milk, mash the squash and add little white rice. That’s what I did with my siblings, too. No wonder, squash is their top favorite like me. I must admit that we do the mashing of squash until now.

Although I love squash a lot, I haven’t tried roasting them. I think that’s because whenever I try to attempt trying a different recipe, I still end up cooking the one I grew up eating. This time, I had to fight it.

homemade cajun seasoning

Roasting squash is very easy. Peeling and cutting is the insane part that I almost knocked at my neighbor’s door to help me with it. 😀 I am very happy that my efforts paid off.

This roasted butternut squash is flavored with homemade cajun seasoning. I am not very familiar with cajun seasoning and I see so many versions so I followed what I felt I’d love. I am very pleased that everything turned out incredibly good! With the combination of ghee and olive oil with garlic, it tastes amazing!

I am happy to share this with my friends at Fiesta Friday #165. Thanks to our host, Angie and to our co-hosts this week, Monika and Diann.

Cajun Spiced Roasted Butternut Squash

Ingredients:

  • 1 medium to large butternut squash
  • 2 tbsp ghee, melted
  • 2 tbsp olive oil
  • 5 cloves garlic, finely minced
  • 2 tsp Cajun seasoning (I have a recipe below)
  • Salt and pepper, to taste
  • Parsley, roughly chopped, to garnish

Instructions:

  1. Preheat oven to 420 F. Grease a baking sheet with olive oil or a deep large pan which can accommodate your squash.
  2. Cut the squash lengthwise, peel and remove the seeds.
  3. Brush all sides of the squash with olive oil, then sprinkle with salt and pepper.
  4. Place the squash on the greased pan, cut side down.
  5. Roast for about 20 minutes.
  6. While the squash is roasting: In a small bowl, combine ghee, olive oil, Cajun seasoning, garlic, salt and pepper. You can do a taste test and adjust accordingly.
  7. After 20 minutes, remove the pan from the oven. Transfer the squash to a board. It’s like making hasselback potatoes, make crosswise cuts, about 1/8-inch apart, making sure not to cut all the way thru the bottom. To make this easier, you can place chopsticks or wooden spoons on the long side of the squash so you don’t cut all the way thru the bottom.
  8. Transfer the “hasselback” squash to the baking pan. Pour the oil and ghee mixture, making sure to coat everything between the slits.
  9. Roast for another 20-30 minutes, basting with the cooking juice every 10 minutes.
  10. Garnish with chopped parsley.

Source recipe: Eatwell101

Homemade Cajun Seasoning:

  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili/cayenne powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp freshly ground black pepper
  • 2 tsp salt
  • 3/4 tsp red pepper flakes

Mix all ingredients and keep them in an airtight container.

Enjoy your weekend, people! Happy Fiesta Friday!💃🏻

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{Whole30} Baked Sardines in Olive Oil

Fresh sardines baked in olive oil with aromatics like oregano and thyme – super easy to make, yet very healthy. This can be served with salad or if you are not on a Whole30 program, bread or white rice would be perfect!

There are things that I prefer doing all by myself.

Like…

All food related stuff – grocery, cooking, food storing and preparation… all things food, I say.

Cleaning the house? Help, please!

Dishwashing? Hmm, let me think about it.

Cleaning fish? That one, my friends, I prefer doing all by myself. Oh, that smile I see from the fishmongers when I say “no need to clean”. I was once asked why I do not let them clean the fish and my answer is always “because I don’t like the dish looks like after it is being cleaned by them”. I am not saying the case is always the same, but there are things that you are really comfortable doing than letting others do it for you. You know what I mean? But this time, I could say that I wished I let them clean the sardines for me. It was late night and it was my first time to get fresh sardines (You say whaaat? Ssshhh!) and decided to clean them. It was a nasty, painful experience (think about the fish bone and me not wearing gloves – don’t ask, I hate wearing gloves).

Thankfully, I won the fight. (Note to self: next time, it’s either you wear gloves or let them clean the fish. I think I’ll go with the second one.)

I hated that fish bone coming out from the sardines when it’s cooked. Anyway, the dish came out really nice that I wanted set aside the Whole30 rules and get a cup or two of rice with me. Gladly, survived without the rice.

This dish is very healthy. Although the dish has few ingredients only, it came out very tasty and oh so good! Okay, enough… why don’t you come to Fiesta Friday #164 so you could taste this amazing dish? 😛

It’s crazy that my topic today is about doing things all by myself and then Angie told me that I am co-hosting alone just after I finished the draft of my post. We are psychic! Ha! Anyway, time to join us now at Fiesta Friday #164 so go ahead – link up, chat and have fun! See you! 😉

Baked Sardines in Olive Oil

Ingredients:

  • 500g fresh sardines, cleaned and scaled
  • 1/3 cup olive oil
  • 3 cloves garlic, sliced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes
  • 2 tbsp freshly squeezed lemon juice
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 400F. Prepare a baking dish that could accommodate the sardines in a single layer.
  2. Make sure that the sardines are cleaned and scaled very well. Place them on a baking dish in a single layer. Season all sides with salt and pepper. Set aside.
  3. In a small bowl, combine olive oil, dried thyme, dried oregano, red pepper flakes and lemon juice. Mix and pour over the sardines and let sit while waiting for the oven to reach the required temperature.
  4. Bake the sardines for 20 minutes.
  5. Serve with salad or bread (can be paired with white rice, too). Drizzle with more lemon juice, if desired.

Source Recipe:  Baked Sardines by Kali Orexi

Enjoy your weekend, people! Happy Fiesta Friday!💃🏻

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{Whole30} Coconut Lime Chicken

A skillet chicken dish with wonderful flavors of coconut, lime and coriander. So tasty and healthy! 

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For me, starting the Whole-30 program was never easy. I was used to eating rice and bread everyday. I eat chocolate everyday and drink sugary drinks almost everyday. “How in the world would I survive this program?” – I asked myself.

Meal planning: Meal planning is the first step I did. Although I always plan what meals to prepare for a week or two, planning whole-30 compliant dishes was not easy at first. There are many things to consider like there should’t be anything dairy, any form of sugar, sugar, legumes, etc. So I carefully searched for recipes that are whole-30 compliant and Pinterest helped me a lot.

Certified total spender: During the whole-30 program, you will spend money way too much, at least that’s what happened to me. As I am following what’s in the whole-30 compliant recipe, I feel the need to follow what’s in the list of ingredients. Before the program, I could just settle for a whole chicken and cook whatever my tummy feels to eat regardless of the ingredients I’ll cook with it.

I used my pans, pots and oven way too much. Since I cannot consume what’s inside the fridge or anything I wanted to eat like before, I had to cook more. I spent a lot of time in the kitchen more than the usual. I had printed recipes taped to the cupboards like I was going to take a bar exam.

Hungry, but not HANGRY. Of course, I felt hungry, but not to the point that  I get furious when I cannot eat this or that. As far as I can remember, no serious cravings. The only thing I craved for are potatoes, spinach and eggs. No chocolate – hooray!

Read labels. I always read food labels when I want to buy something I am not sure about. When I have a doubt, I put it back on the shelf and think of an alternative, if there is. If not, I leave the store, but not with a heavy heart.

I kinda love Whole-30 compliant dishes. I quite enjoyed browsing Pinterest for whole-30 compliant dishes. I have tried some of the recipes on my Pinterest board and they were absolutely delicious! And of of them is my version of this coconut lime chicken.

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This is a one-pan chicken dish that’s full of flavorful stuff like coconut, lime and coriander. This is exceptionally good. The combination of the flavors is so perfect. I am sure addition of baby spinach would be great as well. I would love to make this again. Hmm, by the weekend? 😛

The chicken can be shredded and turned into a soup. Get that bowl of yours and place a serving, top with more coriander and squeeze of lime juice. I made that version as well and it was fantastic. At first, I served this first with my cauliflower rice – oh, it was the best! The second day, I turned this dish into a soup. I am more convinced now that healthy dishes are delicious, too. 😉

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I hope you all love this one as I am also taking this delicious dish at Fiesta Friday #161, co-hosted by Laura. Thanks, Angie and Laura. ❤

Coconut Lime Chicken

Ingredients: coconut-lime-chicken-tnscc-3

  • 3-4 boneless and skinless tender chicken breasts
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 tbsp coconut oil
  • 1/2 cup onion, chopped
  • 1 red chili, sliced
  • 2 tbsp freshly squeezed lime juice
  • 1/2 cup chicken stock, homemade or organic
  • 2 tbsp fresh coriander leaves, roughly chopped (more to garnish)
  • 1 cup coconut milk
  • 1 tbsp arrowroot* starch dissolved in 1 tbsp water

Instructions:

  1. Sprinkle each chicken breasts with salt and pepper.
  2. In large skillet or deep pan with medium-high heat, add coconut oil.
  3. Add in chicken breasts and cook for about 5 minutes each side or until brown in color.
  4. Remove the chicken and transfer into a plate.
  5. Add in onion and cook until translucent.
  6. Add in red chili and cook for another minute.
  7. Add in lime juice, chicken stock and coriander. Reduce heat and simmer for 5 minutes.
  8. Add in coconut milk and chicken. Simmer again for about 10 minutes.
  9. Add in arrowroot starch and water mixture. Set the fire to high and once boiling, reduce the heat again to low. Cook until sauce is a little thick or for 5 minutes.
  10. Turn off the heat and garnish with more chopped coriander and/or sliced red chili.

Notes: 

*If not in Whole 30 program, cornstarch can be used instead of arrowroot 

I used homemade chicken broth 

Source recipe: Coconut Lime Chicken by A Saucy Kitchen

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{Whole30} Cauliflower Rice

This cauliflower rice is a great and healthier substitute for white/brown rice. It’s perfect for stews, stir fry dishes, eggs and lot more. 

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“I will start my diet tomorrow.”

That’s always the statement I’ve been telling myself for years. I didn’t even know what tomorrow means anymore. 😛 I’ve maintained my weight for years which is still overweight compared to my height. I didn’t care. Until one day, the scale just slapped me with additional 8.8 lbs. I had to buy new clothes. I blamed the inflammation I have in my body due to RA. My ex-colleague laughed at me when I told her “You know what? I think I am heavier now because of this inflammation.” I think I was waiting for her to agree with me, but she just laughed. 2017 came and no diet happened.

Just one month ago, I’ve finally decided that I should really start. On the same day of thinking about starting (and I am still not sure if that will be like final final), the Whole-30 Program just popped out from my brain.

When I checked the rules of the program, my first reaction was “Seriously? NO SUGAR, NO BREAD, NO RICE.. No ALMOST EVERYTHING I ENJOY?’ Knowing myself, I wouldn’t ever take a break from having sugar, rice and bread! No freaking way! But something just pushed me to do it. And I am very proud to say that I completed one round of the Whole-30 Program.

I will continue the story about my experiences on the next post as I don’t wanna bore you with a long post.

Now, let’s talk about this Cauliflower Rice…

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I never thought, in my entire life, that I would trouble myself with making this rice. I would always tell myself “Why do I have to try or make it when I can cook white rice? That goes way better with stews and all.” I ate my words, I know.

Cooking white rice in a rice cooker may look easier, but this cauliflower rice doesn’t take that much of energy. Plus, it’s healthier and also goes very well with stews, scrambled eggs, stir fry dishes and a lot more. This can be cooked with water or broth, but broth will make the rice tastier. I hope you’d try it, too, and let me know what you think. 😉

I am taking this healthy stuff at Fiesta Friday #161, co-hosted by Laura. Also, thanks to our amazing Angie for having this party for us every week.

Cauliflower Rice

Ingredients:cauliflower-rice-tnscc-2

  • 1 small cauliflower
  • 1 tbsp coconut oil
  • 3 tbsp broth
  • Sea salt, to taste
  • Spring onions, sliced (optional)

Instructions:

  1. Break cauliflower into small florets, discarding the leaves.
  2. Place them in a strainer, rinse and let them dry.
  3. When they’re dry, place them in a food processor.
  4. Pulse until the florets look like grains of rice.
  5. In a skillet over medium heat, add in coconut oil.
  6. Add cauliflower rice, stirring constantly, for about a minute or so.
  7. Add in broth and cook for about 5 minutes or until cauliflower rice is cooked/tender.
  8. Turn off the heat and add in sliced spring onions.
  9. Season with salt to taste.

Notes:

I had about 3 cups of riced cauliflower. If you’ll have more or less, you can adjust the seasoning. I used the S-blade. Cauliflower can be grated, too. 

Addition of chopped coriander will be amazing. I just didn’t have them when I made this.

Ghee can be used instead of coconut oil and any broth will do.

I wish you all a relaxing and fantastic weekend! Happy Fiesta Friday!

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Chicken Spinach Flatbread Wraps with Grilled Pineapple Salsa

Grilled chicken and grilled pineapple salsa wrapped in homemade spinach flatbread, drizzled with (another) homemade healthy ranch dressing – delicious, healthy and refreshing

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My brain has been so full of leafy greens and pineapple that my naughty buddies (a.k.a. rice, pasta and sorts…) were a bit upset saying that I don’t think about them that much. I could see leafy greens on the one side and pineapple on the other, not knowing if they would ever want to be BFFs. I told them they should help me and I was happy that they did. I caught them arguing few times that they can be together as one, but not to the point of being healthy. Oh, I almost forgot that this is a healthy recipe challenge with pineapple and leafy greens to go with it.

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I wasn’t exactly sure if I can pass the ‘healthy test’, but when Angie told me that when there are greens and pineapples, it’s healthy. 😛 So maybe I can get a passing grade for my homework… Maybe… 😀

I’ve thought of salad and smoothies, but I want to challenge myself more (hey, it’s fun!) so the last thing that came to mind is something sandwich. The best option I had in mind was to make my own spinach tortillas that later became spinach flatbread.

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So… there came chicken and grilled pineapple salsa wrapped in spinach flatbread… and let us not forget to drizzle with homemade ranch dressing! The chicken wrap was so filling and refreshing at the same time… and healthier. It was really good not feeling that guilt after eating these wraps. And oh, did I say “after eating these wraps”? It was a mistake; I ate only one. I hope you believe me this time. 😀 I should have put more grilled pineapple salsa, but overall, the taste was really good!

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This Fiesta Friday Healthy Recipe Challenge is so much fun. It indeed made me get out from my comfort zone and made something healthy and new. And I am glad that I almost everything is homemade – from the flatbread to salsa up to the dressing. I feel great! Thank you, Angie!

Now, let me share with you the recipe of this delicious wrap. I did post individual recipe for the fillings, but I will also share them below.

Chicken Spinach Flatbread Wraps with Grilled Pineapple Salsa

Ingredients:

  • Grilled chicken
  • Spinach flatbread, homemade (recipe below) or store-bought
  • Grilled pineapple salsa (recipe below)
  • Homemade healthy ranch dressing (optional)
  • Fresh parsley, to garnish
For the grilled chicken, you can use your own grilled chicken recipe or try this All-Purpose Grilled Chicken.
For the spinach flatbreads:
Ingredients:
  • 1 1/2 cup flour (all-purpose or whole wheat; I used AP flour)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp canola oil (or vegetable oil)
  • 1 1/2 cup baby spinach
  • 2-3 tbsp water for the dough
  • water for simmering the spinach
 Instructions:
  1. In a pan, add water. Place over a stove on medium heat. When the bubbles appear at the edges, add the 1 1/2 cup of spinach and cook for 2 minutes.
  2. Using a strainer, drain water from the spinach and run under a very cold water.
  3. Transfer to a blender and puree the spinach. You may need to add little water in this step. I did pureed mine using a mortar and pestle because my blender was acting up.
  4. In a bowl, combine flour, baking powder, salt and vegetable oil.
  5. Add in spinach puree and mix until crumbly.
  6. Add in 2-3 tbsp (or more) water until the dough comes together.
  7. Cover the bowl with cling wrap and set aside for 30 minutes.
  8. In a lightly floured surface, flatten the dough and divide into three.
  9. Flatten each to 7-8 inches disk.
  10. In a non stick skillet with high heat, cook the flatten dough until brown spots appear. Flip and cook the other side.
  11. Repeat until all is cooked.
  12. Transfer to a lint-free towel and keep in an air-tight container until ready to use.

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For the grilled pineapple salsa:

Ingredients:
  • 6 slices of fresh pineapples
  • 1 red bell pepper, sliced vertically into 4
  • 2 red onions, quartered
  • 1/2 cup cucumber, diced
  • 1/2 cup ripe and firm tomatoes, diced
  • squeeze of fresh lemon juice
  • Parsley or cilantro, roughly chopped (optional)
 Instructions:
  1. Place bell peppers and onion in skewers.
  2. Grill 4 slices of pineapples along with the bell peppers and onions until edges turn brown.
  3. While waiting for the veggies to be done from grilling, prepare your cucumber and tomatoes and place them in a bowl.
  4. After grilling, let cool a bit and chop the grilled veggies and add them to the bowl of cucumber and tomatoes. Add squeeze of lemon juice and chopped parsley and cilantro (if using).
  5. Chill before serving.

To assemble:

  1. Cut up your chicken. Chunks or vertically sliced is fine.
  2. Place your flatbread on a surface. Fill with grilled chicken. Top with grilled pineapple salsa.
  3. Optional: drizzle with homemade ranch dressing and fresh parsley.
  4. Wrap and enjoy your meal. 😉

Notes:

This can be topped with less salt and less fat white cheese, too. Oh, I could imagine how good it could be! 

The bread can be folded into two and press using a double/press grill pan. 

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Spinach Flatbreads

Sneak leafy greens into your kid’s sandwiches by making this Spinach Flatbread – it’s easy and it’s good for them and us, too. 

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When someone says leafy greens, the first thing comes to mind is spinach. I think that would prove that my favorite leafy green is spinach. I used to put spinach in vegetable soups/stews, but when told by friends that spinach is good for anemia, I started consuming spinach like Popeye. Since then, I could eat spinach in any form… even in the form of flatbread.

Well, I was really aiming for tortillas since I really wanted to make my own. Somehow and by accident, these came out as flatbreads. At first I was a little disappointed, but when I saw the dough cooking beautifully, I felt nothing but happiness. I also love the spinach specks – how gorgeous!

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I was a little nervous at first knowing that this has no yeast and was doubtful that the baking powder alone will do its thing and will make this bread pliable. The secret? You just have to believe. 😀

What do think my friends at Fiesta Friday # 155? Will you say something about my Spinach Flatbread? 😀

Spinach Flatbread

Ingredients:
  • 1 1/2 cup flour (all-purpose or whole wheat; I used AP flour)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp canola oil (or vegetable oil)
  • 1 1/2 cup baby spinach
  • 2-3 tbsp water for the dough
  • water for simmering the spinach
 Instructions:
  1. In a pan, add water. Place over a stove on medium heat. When the bubbles appear at the edges, add the 1 1/2 cup of spinach and cook for 2 minutes.
  2. Using a strainer, drain water from the spinach and run under a very cold water.
  3. Transfer to a blender and puree the spinach. You may need to add little water in this step. I did pureed mine using a mortar and pestle because my blender was acting up.
  4. In a bowl, combine flour, baking powder, salt and vegetable oil.
  5. Add in spinach puree and mix until crumbly.
  6. Add in 2-3 tbsp (or more) water until the dough comes together.
  7. Cover the bowl with cling wrap and set aside for 30 minutes.
  8. In a lightly floured surface, flatten the dough and divide into three.
  9. Flatten each to 7-8 inches disk.
  10. In a non stick skillet with high heat, cook the flatten dough until brown spots appear. Flip and cook the other side.
  11. Repeat until all is cooked.

Notes:

This recipe made only 3 8 inches flatbreads, but can be doubled, tripled…

These flatbreads are good for wraps or can be paired with dips or dressings. 😉 

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