When I am up to my own devices, I am a nibbler. Almonds, cheese slices, fresh fruit, over easy eggs and toast. It is all easy. Very little clean up. Good basic food and I had more time to work on some projects, pursue some interests, read, watch a movie and catch up on "So you think you can dance" in peace (without comments and eye rolling, so shoot me - I like the show).
But eventually you get hungry and you need something more. Hunger happens and if you wait too long you start fantasizing about foods you probably shouldn't and the end result is not as healthy or even remotely close to what you should be eating. You KNOW what I am taking about. Food covered in cheese or sauteed in butter or topped with whipped cream or something to do with chocolate. Nobody's watching. Just you and your frying pan! That leads me to "What is for dinner tonight?" Several months ago, I had a flatbread appetizer in a restaurant that I really enjoyed which gave me the similar idea to do a crispy flatbread topped with veggies and goat cheese. Something simple and I only need to use one pan.
This is how I did it:
Seared some mushrooms in a little olive oil and a touch of butter, salt and pepper at the end
Carmelized an onion and added a scant tablespoon of good balsamic vinegar at the end
Goat cheese such as chevre
Arugula tossed in an equal parts citrus vinaigerette
Flat bread, whole grain
I fired up my oven (400 degrees) with a pizza stone in it which did take a least 30 minutes. Pizza stones don't heat fast and if you leave them in your oven they slow down how fast your oven heats up. Well, my oven anyway. It is showing signs of age and hopefully allowing me the opportunity to get a stove with a convection oven in it! Yeah!!!
I put the flat bread on the pizza stone for 1 to 2 minutes, not for long but long enough to crisp that side and took it out. On the crisp side I put the caramelized onion, mushrooms and a sprinkling of goat cheese on top.
Meanwhile, I took about a handful or more of arugula and tossed it in equal parts grapefruit flavored white balsamic vinegar (lemon juice could be substituted) and olive oil and added a touch of salt and fresh pepper. When the flatbread was ready I placed the arugula on it. Now that's what I am talking about! All things delicious and part salad. My kind of food. I will admit it was a little messy to eat but I just broke it into pieces and ate it like loaded chips and anything that fell got the knife and fork treatment.
And for anyone who might be interested, here is the label. Google it and you will see many concur with my impression of this wine.
A medium bodied, fruity, low alcohol and a clean, clear finish. The fruit was peach with a hint of apple. Very nice and drinkable.
That is the end of that story. I even made one for my son who skipped the arugula. He enjoyed it even though he is a serious carnivore and usually passes on salads. This dish has endless possibilities such as sauteed peppers, fresh tomatoes, basil and garlic, any roasted fresh vegetable and so on. I am sure you could come up with some great combinations and make it even better!