ALSO STARRING: SKINNY Steak and Eggs Tostadas.
OKAY. So SINCE i’m still on a tostada obsession: I whipped something up for breakfast this weekend, that was SO GOOD on saturday, i had to make it again sunday, and i made it a little different and realized that i could do anything with this base, and that it tasted JUST like refried beans that i LOVEEEE to spread on the bottom of a tostada,(and a million other things) but could ALSO be used as a base for dips, without lots of added extra crap, and the only REAL carb are the beans, and there’s no oil or anything. ENDLESS possibilities for ALL KIND OF AMAZING SHIT!!
Quick couple of pulses in the food processor: Onions, and red peppers.
NOTE: ON SATURDAY, i made this with Green peppers, and it was JUST as delicious. i kind of liked it better, was a little more peppery, as red peppers are a LITTLE bit sweeter. but still EQUALLY as delicious. And the color is nicer. I’m gonna try this with a million different things. I LOVE using peppers as a fake starch. I use them with onions to bulk up just about anything where i would put a potato in like, a fake hash or whatever. ITS GREAT.
THROW pulsed onions and peppers in a pan, press in garlic. (I AM OBSESSED with a garlic press. SO fast and easy, minced fresh garlic.)
Then throw black beans ( any beans are gonna be fantastic to do this with, esp. red, but i used what i had in the house!)
Just cook down for a few minutes, till the onions are translucent and the peppers have softened, and you take that raw harsh bite taste out of everything.
Throw sautéed mixture back into food processor. I ADDED (just cuz i was in the mood to experiment…): a serving of fat free cheddar, and a squirt of sriracha cream. (remember, i keep a squirt bottle of this made in my fridge. just a little fat free sour cream or greek yogurt, mixed with srirahca…a way to add a cream, or a little flavor with barely any cals)
BLEND. the lighting in that picture is odd, it looks like peanut butter lol- but it came out much darker: FINISHED PRODUCT OF SKINNY REFRIED BEANS :
AND REAL QUICK: Steak and Eggs Skinny Brunch Tostadas:
Use the refried beans as a bottom layer.
REAL quick: steak for a few minutes on either side, The beauty of this, is you need very little, and then it makes soo much when you throw it in the food processor to shred!! Pulse it 3 or 4 times, it’ll up so nicely this little amount was BARELY 4 ounces of meat, and made enough to OVERDO IT on 4 tostadas!!
Just layer shredded steak over your spread of “skinny refried beans”, throw an egg on top, sprinkle diced tomatoes, and hit it with a little sriracha cream or sour cream, or anything you want really. Nothing is delicious too.
OKAY. i’m done with the tostada posts for now, i promise. The star of this post was REALLY the nonrefried, Refried Beans.
ABSURD photo of where we have to put my dog, Dinno, while we’re cooking (this is from friday night’s Salmon Tartare…. recipe to come.)
He HAS to be right in the sightline of everything thats going on in the kitchen, or else he’s in and out, underfoot, wandering around, trying to inhale anything that falls off the counter, which is not only annoying, but can make him sick. EX: he’s constantly snarfs up onions, and then spits them out all over the floor, where ever he takes them to hide them, when realizes they’re gross and he doesn’t want to eat them.
My ridiculous husband started this nonsense, which at first made me mad, but now makes me laugh. He calls the dog RATATOUILLE now, Like the mouse in the movie, who wanted to be a chef, but noone would let him. Says its Dinno’s secret dream. I say he’s just a scavenge.
RECIPE AT THE BOTTOM
So i got on the bullshit cauliflower fake pizza mashed potato bandwagon. AND IT WAS AMAZING!
Yesterday one of you lovely bloggers caught my attention with the cauliflower mania nonsense. I don’t know how it happened- but i fell down the rabbit hole and ended up on the other side of the world, googling cauliflower pizza crust.
I cannot stress 2 things to you enough. #1, i was SOOOO SKEPTICAL of this horseshit. and #2- it was 10000% DELICIOUS!!!!!
I said NO WAY . I am a pizza lover, i love dough and crunch and delicious, and i said this will NOT even taste good. I don’t even LIKE cauliflower. but all these photos (everywhere, especially if you hashtag it on instagram #cauliflowercrustpizza ) looked AMAZING. like golden brown crunchy discs sent from heaven with perfectly melted cheese.
IT IS a little more work than i thought it would be, because the cauliflower gets a little messy and turns into a damn scene, but it was SOOOO WORTH IT!! its literally more than half the calories of regular pizza, and it was SO GOOD!!
OKAY : My recipe:
For the Crust: half a head of cauliflower, 1/4 cup of mozzarella, 1 egg, a little sprinkle of parm cheese, any seasonings you want. I used Basil, a blended Italian seasoning, garlic salt, salt, pepper, and 5 or 6 cloves of garlic pressed in the garlic press….( you need it to really infuse flavor into the “dough”)
THIS ENTIRE PIZZA only took HALF a head of cauliflower:
Rough chop it, throw it in the blender to “rice” it….which just means grind it up as fine as you can get it…kind of so that it looks like cous cous, or smaller than rice. you want it really fluffy. take it out, and cook it for a few minutes, either in the microwave, for 5-8 minutes or in a skillet on the stove top with a little bit of olive oil. Personally i find that it gets m0re flavor that way, but i’m going to try the microwave way next time- i think it might be cleaner/faster/easier. When its soft, and you think its cooked, and its actually browning a little- take it off, throw it in the freezer to cool down a little bit.( i left it in for like 5 minutes….the reason is you don’t want to put an egg on something hot, because it will start to cook and curdle.) Then, AND THIS IS VERY IMPORTANT: Strain the cauliflower into a dish towel or cheese cloth. you want to get as much water out as you can, and squeeze, squeeze squeeze! THEN, on a greased piece of parchment paper on a baking sheet, spread out your “dough” and create any shape or size you want. the trick here though, is the thinner you can get it- the crispier it will be. Its hard to get it even, and its easy to make holes in it, because its not really dough, so try to get it as even as possible, and as thin as possible.
THEN YOU BAKE. Now. Every recipe i read was like JUST BAKE FOR 15 MINUTES AND ITS DONE! i don’t know WHO WAS ON WHAT CRACK when they wrote that, but depending on ovens….this shit took 35-40 minutes. So its not quick. I thin i’m going to pre heat longer next time…and see if that makes a difference I’d like to get it down to like, 20 minutes. cuz a bitch don’t have time to be waiting for this nonsense while i’m damn near fainting in the kitchen trying to not to eat the whole bag of shredded cheese.
Once its crispy and firm ( you can kind of lift it off the paper without it feeling like its going to fall apart) and its golden brown, and looks like pizza crust……add your toppings of choice! I threw on some :
– tomato sauce (quick sauce that i whipped up…..just a small can of tomatoes, garlic, onion, basil, salt, pepper, and italian seasoning…i hateeeee pre seasoned jar sauce..ick.),
-low fat mozzarella and a little swiss and gruyer blend from trader joes (very little cuz its higher in cals)
-and shredded chicken. (prepared however youwant.)
Put the pizza under your broiler for like 2 or 3 minutes (keep an eye don’t burn) to melt the cheese, and THEN STUFF YOUR FACE!!!
the hurricane made me lose 2 pounds.