This week is my last of three teaching! It’s been tough, but very rewarding. Most nights however, I’ve come home and have just been too tired to cook anything exciting. Thus, nights have been filled with spaghetti and PB&Js. I really don’t know how teachers do it! These kids are extremely bright 11th and 12th graders who want to learn and I am definitely privileged to have the opportunity to teach them. My days though are filled with waking up, getting to work to prep, teaching for three hours, lunch with the kids, teaching for 3 more hours, prepping for the next day labs and activities, and then going home to prepare lecture slides. All in all, I spend more time with these kids than I would for a full semester long college course. Needless to say, no matter how great they are…….teenagers are, well teenagers. So if you’re a teacher, thank you! While I’ve always appreciated teachers, I have a new level of respect and gratitude towards you! Teaching a college course is very different!
All this said though, this week is wrapping up and I’m getting to cook a little because now the students are working on their final projects and activities. Thus, a filling meal is just what I needed. Why did I cook a light and healthy meal then? I’m not sure, but I filled it with cheese to make it all better! I’m not saying this recipe is a difficult or tricky one, it’s super simple- but also delicious!
I love Mediterranean food. It’s healthy and light, but full of flavor. One of my favorite meals I’ve ever eaten was an olive sandwich in the Mediterranean. The bread was thin and crusty, and very moist, but not buttery. Inside the sandwich there was a light covering of olive oil and bread, and then an olive tapenade to live for. The olives were salty, yet sweet. Subtle nutty tones, but soft and chewy. I will always remember this meal as no simple meal has ever tasted so wonderful to me.
This flatbread I didn’t make light, mostly because I really needed the fat and dairy from the cheese. Thus, the calories could be lighter if you choose. It truly still is healthy though! I used a pizza crust (recipe coming tomorrow!), but you can use a store bought crust or dough.
The flavors combined are salty, spicy, creamy, and cool herbs. Yes, it all fits together. Yesterday, I mentioned how much I love chèvre cheese- I used store bought goat chèvre here, but you could easily use the cheese from yesterday! I do suggest using kalamata olives here, but if you insist- try green olives. The strong olive flavor often gets lost in black olives; pungency is key here.
|1||large pizza crust|
|8||ounce(s) Goat cheese|
|1||cilantro, fresh, (bunch)|
|6||ounce(s) Kalamata olives|
|2||teaspoon(s) hot pepper flakes|
Preheat oven to 500F. If your oven doesn’t go this high, then set upon highest temperature.Crush up the cheese with a fork so that it crumbles.Wash olives in water to rinse off extra salt and add to cheese.
Add washed and pulled leaves off of cilantro and the hot pepper flakes to the cheese.
Place cheese mixture on top of pizza crust and cook for ~15 minutes.
|per serving||Nutritional Percentages|
|Total Fat (g)||37.41||Percentage Carbohydrates||25.4|
|Saturated Fat (g)||16.32||Percentage Protein||16.7|
|Cholesterol (mg)||60||Percentage Alcohol||0|
|Total Carbohydrates (g)||36.96|