Tag Archives: Pizza

Roanoke Rapids. Then with one word, gone for a weekend in Charlotte.

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Patrick was off to the plant on Thursday. I went to the hotel’s gym and then I started planning the meals. Throughout my life, I have collected recipes- mostly magazine articles and family recipes are the paper recipes and online I have my pinterest collection. I hope that in my life of a traveler, I will have found some recipes that can be staples for our life, a nice collection to fall back on and to use in the future. (Side note, did you know there are 5 oceans? Patrick and I must be living in the dark, but we thought there were only 4… After researching we found the Atlantic, Pacific, Indian, Arctic, and as of  2000, they classified a new ocean, Southern.) So Wednesday, I went through and sorted my paper collections. When Patrick came home that night earlier then expected, we just had veggie burgers for dinner, mmm! On Friday, Patrick had a half day. Some things need to get done at the power plant which is why he will need to work in Charlotte on Monday- Tuesday they will resume work at the plant. For lunch on Friday, I made Black Bean and Corn Pizza. And for dinner, Tuna Nicoise Sandwiches.Or at least I these were the baseline recipes I used.

Here are the original recipes:

Smoky Corn & Black Bean Pizza

INGREDIENTS

  • 1 plum tomato, diced
  • 1 cup canned black beans, rinsed
  • 1 cup fresh corn kernels, (about 2 ears)
  • 2 tablespoons cornmeal
  • 1 pound prepared whole-wheat pizza dough
  • 1/3 cup barbecue sauce
  • 1 cup shredded mozzarella, preferably smoked mozzarella

(My simple version/twist included canned corn, black beans, turkey, and bbq warmed on a toasted baguette.)

PREPARATION

  1. Preheat grill to medium.
  2. Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough.
  3. Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes.
  4. Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.

Tuna Nicoise Sandwich

INGREDIENTS:
1 Arnold® Multi-Grain Sandwich Thins® roll
4 oz. canned tuna
1 tbsp. light Dijon Vinaigrette
1 tbsp. black olives, sliced
1/2 c. arugula, loosely packed
1/2 tomato, sliced
1 tbsp. hummus		 DIRECTIONS:
Remove tuna from can and drain liquid completely. Mix the Dijon Vinaigrette with tuna thoroughly. Place the tuna on the bottom half of Sandwich Thins® roll. Add the sliced black olives, arugula, sliced tomatoes and hummus. Based on personal preference, add the sliced egg. Add salt and pepper for taste. Finally, place the top half of the Sandwich Thins® roll.
(Our sandwich involved thins, tuna, hummus, tomato and avocado.)