easy Pissaladière

Super easy Pissaladière, or french style pizza.

Preheat oven to 400 degrees.

Sautee some onion in olive oil on medium heat until onions are translucent and starting to caramelize. If you want, you can also sautee some mushroom too. Salt and pepper to taste.(Although, if you are going to use anchovies or olives, I would recommend either skipping or reducing the amount of salt you use.)

Crack open a tin of anchovies, and break out the pita bread.

On each pita, put on a bed of onions (and mushrooms), and top with an anchovie or two.

Put on a baking sheet and bake for about 15 minutes.

Enjoy.

for reference:
http://chocolateandzucchini.com/archives/2004/04/pissaladiere.php

About

A little more about the motivation of this blog.

I am recording recipes and meals that are easy to make and cleanup, and easy on the wallet. We're talking about a full-time college student with two jobs and a strong antipathy for ramen and school cafeteria food here. Not only do I try to make stuff that's tasty, but healthful, easy on the budget, and most of all, easy to make.

I am partial to asian and italian cuisine, and both vegetarian and meat recipes.

I am totally against fad diets, namely the low-carb business, and I am for moderation in quantity of food consumed. Eat until you're full, but no more. Feeling stuffed is no good. Vegetables and fruit are good. Refined sugars (in soda, snacks and candy) are no good. Water and milk are good beverages. Coke is not that good, and diet coke is acceptable, in moderation. Juice is ok too, but in moderation.

Bottom line: I just like to cook and eat.

Super Easy & Yummy Broccolli & Chicken

1 skinless, boneless chicken thigh (a regular thigh will work, but just a little more work), chopped into "ding" or bite sized pieces
1 large head of broccoli, chopped into bite-sized pieces
1/2 medium jalapeno
1 Tbs julienne ginger
3-4 cloves of garlic finely chopped
2 Tbs vegetable oil

Put broccoli into bowl and microwave for 1-1.5 minutes, or until barely cooked.

Put oil in skillet/frying pan with garlic, ginger and jalapeno. Turn heat on high. When the oil starts sizzling, turn heat down to medium-low and fry for approximately 1 minute, until fragrant. Turn heat back onto high. Add chicken to pan, and add salt and pepper to taste. Fry until just cooked through, and add broccoli. Cook for an additional 1-2 minutes. Plate and serve with rice or pasta.

I had this for dinner tonight, and it was excellent. It is super easy to make with little cleanup.

Stir Fried Eggplant

I went to the Waverly Farmer's Market last saturday and I picked up a huge bundle of veggies and fruits.

1 ridiculously sweet and juicy yellow honeydew-like melon
Bundle of long, thin eggplant.
Swiss Chard (expensive, but very well worth it)
Fresh Jalapeneo peppers
Small cucumbers
Basil
Peaches

Anyway, all the produce I bought was excellent and (to the best of my knowledge) organic. Gotta support those regional, organic farmers!

With the eggplant, I made a very easy, very, very tasty stir fried eggplant.

Chop up some garlic finely (3-4 cloves), some ginger (10g, approximately), and half a jalapeneo pepper (remove the seeds, if you want) finely. Crush about 5 g of Sichuan peppercorns, and add them to this mix. Add these aromatics into a pan with about 2 tablespoons of oil. Turn heat onto medium. Fry gently for about 1 to 2 minutes. Cut 2 asian eggplants into 1/4 to 1/8 inch slices and then cut in half again (into D-shaped slices). Once your eyes are watering from the frying jalapeneo vapor, dump the chopped up eggplant into pan, and add some salt to taste. Fry for a few minutes, on high heat. Plate and serve.

A some other notes: cucumber with mustard is not very pleasant.