Post by marlaoh on Dec 16, 2002 9:24:53 GMT -6
Italian Flat Bread With Goat Cheese and Carmalized Onions and Peppers
1 red pepper roasted, peeled and cut into thin strips
Caramelized Onions (recipe below)
4 Greek Style Pita Breads 7-inch 1 to 2 grams fat per pita
1 tablespoon extra virgin olive oil and pastry brush
1/2 tablespoon cornmeal and 1/4 teaspoon salt combined and set aside in a small dish
4 ounces fresh soft goat cheese warmed to room temperature
1/2 cup fresh basil, chopped
Balsamic Reduction (recipe below)
Baking stone or baking sheet
Olive oil cooking spray
Method:
1.To roast red pepper, cut in half and remove seeds. Put halves on baking sheet skin side up and place under broiler. Broil peppers until skins are charred black, 5 to 10 minutes. Place roasted peppers in plastic bag and seal. Allow peppers to sweat 10 minutes. Remove peppers from container and peel off skin. Slice roasted pepper halves into thin strips and set aside.
2.Preheat over to 400 F. Spray baking stone with non-stick cooking spray. Place pitas on baking stone or sheet and brush each lightly with oil and sprinkle with salt and cornmeal. Bake until lightly browned and toasted 10 to 12 minutes.
1.Spread each pita with 2 tablespoons goat cheese, top with warm caramelized onions and peppers, chopped fresh basil and drizzle with 1 tablespoon Balsamic Reduction. Cut each pita into 8 pieces and serve or return to warm oven until ready to serve.
Caramelized Onions
1 large onion thinly sliced
1/4 cup hot water mixed with ¼ teaspoon chicken base
1/2 tablespoon brown sugar unless using a sweeter variety of onion like Vadalia, Maui, etc.
Cooking spray
3.Spray a nonstick skillet or sauté pan with cooking spray and heat on medium heat. Add onions to pan along with water and chicken base.
4.Place a piece a round piece of foil over onions and reduce heat to medium low. Simmer gently until onions are tender/ translucent and liquid has evaporated and formed a light glaze on the bottom of pan.
5.Add brown sugar, roasted red pepper strips and just enough water or wine, 1-2 tablespoons to dissolve glaze from bottom of pan.
6.Simmer gently, another 1 to 2 minutes until caramel glaze cooks down and coats onions and peppers. Remove from heat and set aside.
Balsamic Reduction
1/4 cup Balsamic Vinegar
1/2 cup white or light bodied red wine
1 tablespoon packed brown sugar
1 teaspoon extra virgin olive oil
1.Place vinegar, wine and sugar in small pan and cook over high medium high heat until liquid has reduced by half. Stir in olive oil and set aside to cool.
Yield 16- two slice servings each at approximately 90 calories; 2 grams total fat; 0.7 gram saturated fat; 5 milligrams cholesterol; 8.8 grams total carbohydrate; 1 gram dietary fiber; 3.0 grams protein; 170 milligrams sodium.
Cook's Note: Flat bread can also be served hot from the oven cut into 8 pieces accompanied on the side by goat cheese topped with fresh basil, peppers and onions and Balsamic Reduction served as a dipping sauce.
Serving Suggestion: Try softened sun-dried tomatoes sautéed in wine with portabella mushrooms until just tender as an alternative to peppers and onions
HIGH FAT VERSION CONTAINS 130 CALORIES AND 6 GRAMS FAT VS. 90 CALORIES AND 2 GRAMS FAT
1 red pepper roasted, peeled and cut into thin strips
Caramelized Onions (recipe below)
4 Greek Style Pita Breads 7-inch 1 to 2 grams fat per pita
1 tablespoon extra virgin olive oil and pastry brush
1/2 tablespoon cornmeal and 1/4 teaspoon salt combined and set aside in a small dish
4 ounces fresh soft goat cheese warmed to room temperature
1/2 cup fresh basil, chopped
Balsamic Reduction (recipe below)
Baking stone or baking sheet
Olive oil cooking spray
Method:
1.To roast red pepper, cut in half and remove seeds. Put halves on baking sheet skin side up and place under broiler. Broil peppers until skins are charred black, 5 to 10 minutes. Place roasted peppers in plastic bag and seal. Allow peppers to sweat 10 minutes. Remove peppers from container and peel off skin. Slice roasted pepper halves into thin strips and set aside.
2.Preheat over to 400 F. Spray baking stone with non-stick cooking spray. Place pitas on baking stone or sheet and brush each lightly with oil and sprinkle with salt and cornmeal. Bake until lightly browned and toasted 10 to 12 minutes.
1.Spread each pita with 2 tablespoons goat cheese, top with warm caramelized onions and peppers, chopped fresh basil and drizzle with 1 tablespoon Balsamic Reduction. Cut each pita into 8 pieces and serve or return to warm oven until ready to serve.
Caramelized Onions
1 large onion thinly sliced
1/4 cup hot water mixed with ¼ teaspoon chicken base
1/2 tablespoon brown sugar unless using a sweeter variety of onion like Vadalia, Maui, etc.
Cooking spray
3.Spray a nonstick skillet or sauté pan with cooking spray and heat on medium heat. Add onions to pan along with water and chicken base.
4.Place a piece a round piece of foil over onions and reduce heat to medium low. Simmer gently until onions are tender/ translucent and liquid has evaporated and formed a light glaze on the bottom of pan.
5.Add brown sugar, roasted red pepper strips and just enough water or wine, 1-2 tablespoons to dissolve glaze from bottom of pan.
6.Simmer gently, another 1 to 2 minutes until caramel glaze cooks down and coats onions and peppers. Remove from heat and set aside.
Balsamic Reduction
1/4 cup Balsamic Vinegar
1/2 cup white or light bodied red wine
1 tablespoon packed brown sugar
1 teaspoon extra virgin olive oil
1.Place vinegar, wine and sugar in small pan and cook over high medium high heat until liquid has reduced by half. Stir in olive oil and set aside to cool.
Yield 16- two slice servings each at approximately 90 calories; 2 grams total fat; 0.7 gram saturated fat; 5 milligrams cholesterol; 8.8 grams total carbohydrate; 1 gram dietary fiber; 3.0 grams protein; 170 milligrams sodium.
Cook's Note: Flat bread can also be served hot from the oven cut into 8 pieces accompanied on the side by goat cheese topped with fresh basil, peppers and onions and Balsamic Reduction served as a dipping sauce.
Serving Suggestion: Try softened sun-dried tomatoes sautéed in wine with portabella mushrooms until just tender as an alternative to peppers and onions
HIGH FAT VERSION CONTAINS 130 CALORIES AND 6 GRAMS FAT VS. 90 CALORIES AND 2 GRAMS FAT