Saturday, November 21, 2009

Friday Dinner Wars.

It's the end of the year and, as always, I find myself having to clear all my leave days. No complaints as that means I have 4 day weekends till the end of the year...yippee.

For my first Friday off, I decide d to clear up my fridge and use whatever I had in there to cook dinner.

Here's what I found. Two pieces of chicken (the real deal -- I do cook the occasional non-veg meal for my partner, though since I don't taste it, he sometimes has to eat low sodium meals); some shitake mushrooms, leftover vegetarian ham, 2 eggs, some frozen potato wedges, half a bottle of pitted black olives, remnants of some shredded cheddar cheese and half a leek.

Decided to go Western. Simple Western. It was Breaded Chicken Chop and wedges for the meat eater and an egg crusted pizza for me. Yum.

Since this is  a vege blog and since I technically have no business talking bout non vegetarian food, I'll stick to talking bout the vege pizza.

Actually, it's not really a pizza. It's a modified frittata: cooked pretty much the same way only slight modifications so it doesn't fluff up. The egg remains at the base and kinda looks like a crust -- expecially if you load it with lotsa yummy toppings.

My toppings were simple: mushrooms (lots of them) and vegetarian ham. Oh, and cheddar cheese. Lotsa of it too.

First, in a little butter, fry the veg ham until they have a lilght brown crust -- about 5mins or so. Then, drop a tablespoon of butter into the skillet. When melted and hot, add leeks and sweat them out. add musrooms and let them brown. Add 1 tbsp (this depends entirely on whether you are a spice girl (or guy) or not.) of chilli paste and mix well.

Beat two eggs with about 2 tbsp of milk, season. Pour the egg mixture into the skillet. Leave for a couple of mins and stir the egg around with a wooden spoon to spread the contents evenly around. Make sure the egg mixture covers the surface of the skillet. Leave to cook (low fire) for 2 mins then cover. Cook for another 5 - 7 mins. Add cheese on top. Cover and cook for a further 2-3 mins. remember low flame or the base of your egg crust will turn to charcoal.

Turn heat off. Transfer to plate and voila, you have an egg crust pizza. No carbs, no guilt. Lovely.

Oh and if you're wondering, the chic chop turned out alright. A polished plate is a good sign , dontcha think?


FYI, I had to include pictures of the polished plates -- both of em.

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