Author Archives: Nadia

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About Nadia

Canadian/Writer/Podcaster/Creator/Cook/Baker/Artist/Black Woman of Many Places/Animal Lover/Liberal Yet Conservative/Guyamaican/Spiritual Being/ Living Life To Be Better & Do Better Note: All content of this blog is copy-righted and belongs to ndw/nadiadonella.com. Credit and proper citation will always be used when reproducing someone else's work. Any reproduction of my blog content without written permission is prohibited by law. Any photos currently on this site are the property of http://www.nadiadonella.com aka, me, or my sister. Her name withheld for her privacy.

So far I'm enjoying the start of summer/summer solstice. The super warm (but lately hot) days are here. Thankfully on the West Coast the nights and early mornings bring cool, heat-relieving breezes. Well, more so the mornings because I am so lucky to have a skunk friend to share its fragrant joy.😒 Almost every single night, except for in the dead of Winter. And joy upon joy this particular skunk likes to occasionally spray at 7 am. I guess before it heads off for a sleep. What a jerk!

I have no clue where people got the idea that skunks smell like marijuana. I have that smell drifting through my window as well and while it stinks it does not smell as bad as a skunk. Not even close.😣Does anyone else have to deal with skunk stink during the warmer seasons?

*Looking for photograph prints of various styles & sizes? Check out my redbubble.com portfolio, under NadiaArtist.

Previous post.

Till next time,

Nadia

Replace your sandwich bread and wheat pizza crust with this recipe. Watch me make it here! This another version of this green bread or Jalapeno Bread. Play with the recipe, use what you have. Don't sweat the small stuff!

Jalapeno Bread/Pizza Crust Recipe

Jalapeno Bread/Pizza Crust Recipe

Ingredients

  • 2-4 whole garlic cloves, skin on if you can, roasted
  • 2 whole jalapenos, roasted
  • 1 whole, large sweet pepper, roasted
  • 1 large, onion, halved, roasted
  • 1 bunch of kale, steamed and drained
  • 1 bag frozen spinach, defrosted & drained
  • 1 large egg, lightly beaten
  • 1/4 tsp salt
  • 1/4 tsp chili flakes or black pepper or omit
  • 1 tsp of your favourite dried herb (oregano, thyme, basil etc)
  • 1-2 tbsp cooking oil

Instructions

  1. Clean both peppers. Add onion & garlic to prepared baking sheet. Coat with 1 tbsp of oil. Bake in oven of 400°F/200°C for 40-45 minutes. You want the skin of the peppers to start to blister & the onion and garlic to turn a golden brown.
  2. When these are finished roasting, place them in a bowl and cover. This will create steam, allowing for easy removal of the pepper skins.
  3. After removing the skin from the garlic and peppers, remove the seeds from both peppers.
  4. If you like heat, keep the jalapeno seeds. If you are not sure how much heat you like, stick with 1 jalapeno, seeds removed.
  5. While that is baking. Clean & steam the kale for 4-5 minutes in the microwave or on the stove. Let the kale drain. This can be done the night before.
  6. Drain your defrosted spinach. Squeeze out any excess liquid or leave to drain over a colander overnight.
  7. Slightly cool all of your hot ingredients before adding everything but the egg to food processor.
  8. Blend mixture until well mixed but still retaining small chunks. You do not want a complete paste.
  9. Then add the egg. Or add the egg in a bowl. Mix well.
  10. Spread mixture on a prepared baking sheet, into the size & shape of your preference.
  11. You want a thickness of 1/8-1/4 inch.
  12. Bake in a preheated oven of 350°F/176°C for 30-35 minutes. You want the bread firm and mostly dry, with some browning on both sides. If the bread is still wet after this time or browning too much, turn the heat down to 300°F/148°C for a further 15-20 minutes.
  13. Cut and serve warm, at room temperature. Or freeze, wrapping well for future use.
Recipe Management Powered by Zip Recipes Plugin
http://nadiadonella.com/2017/06/21/jalapeno-breadpizza-crust-recipe/

➜Previous video: Storing Lemon Zest - Tips/Tricks, video

(This post is not sponsored.)

Till next time,

Nadia