Tuesday, June 26, 2012

Caprese Salad


As someone who has not been especially fond of cheese, I was as surprised as anyone when I realized that I enjoy eating fresh mozzarella.  I think it's the light flavor and soft texture.  I was eating it as I was cutting it.  It was marvelous.

Roasted Brussels Sprouts

I love roasted vegetables.  I especially love the simplicity of them.  Just toss them with some ingredients, pop them in the oven and they're good to go.

Previously, I've made roasted cauliflower on multiple occasions as a complement to meat dishes.  (The recipe I use can be found here: http://www.simplyrecipes.com/recipes/roasted_cauliflower/)

My roommate and I decided to venture into the world of Brussels sprouts since we both had not been exposed to them as children.  For a good portion of my life, I had Brussels sprouts confused with alfalfa sprouts.  After we cooked them, the consensus was that we would add Brussels sprouts to our rotation of vegetables we consume.

Chicken Pesto Pizza

I wish I had posted this earlier, because I can't quite remember everything that I did.  The crust of the pizza is  a whole wheat pita.  I brushed both sides with olive oil and heated it on a pan for about 45 seconds on each side.  For the chicken, I boiled it, cut it into small pieces and tossed it with pesto.  The cheese on top is cheddar cheese.  (Ideally, it would have been fresh mozzarella, but I didn't have any on hand.)  Then I put the pizza in a toaster oven and broiled it for about 2 minutes, or until the cheese was melted.

With the leftover chicken, I stir-fried kale with chopped onions and then tossed the kale and the chicken together.