Have you noticed the price of food lately? I don't know about where you live but here there has been such an increase in the price of everything in the last couple of months. At the grocery store yesterday I paid almost $5 for a half gallon of milk (I buy the organic) and $3 for a dozen eggs. I hope this isn't a sign that prices will continue to rise -- it'll be hard for a lot of people to feed their families.
In thinking about the cost of food I've been trying to use up as much of our perishables as possible before they have to hit the trash. This past weekend I had purchased bread from Costco (6 mini loaves) and still had 3 left. I knew they wouldn't last long so my mom and I brainstormed Monday night and came up with the idea of French bread pizza. That was fine but I would have had to go to the store to get Mozzarella cheese and pepperoni (kind of defeats the purpose of "leftovers"). Then it hit me -- Rachael Ray's Nacho Bread Pizza. I had all the ingredients in the house except for the tomatoes and everyone liked it the last time I made it (except Liam who doesn't like melted cheese so he had some baked chicken).
I even think the photo came out better this time. The taste reminds me of a black bean burger (which I love) and I need to remember to make these more often. For the cheese this time I used a combination of white cheddar and Monterey Jack -- I think those flavors are a little bolder than the yellow cheddar and is what I'd use next time.
Nacho Bread Pizza
(recipe courtesy of Rachael Ray)
- 1 loaf baguette or semolina bread
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, chopped
- 1 jalapeno, seeded and chopped
- 1 (15 ounce) can black beans
- 2 teaspoons hot sauce
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- salt and pepper
- 1 cup prepared salsa
- 2 cups shredded Cheddar, smoked Cheddar, Monterey Jack or pepper Jack cheese
- 1 heart romaine or 1/2 iceberg head, shredded
- 1/2 cup green olives, chopped
- 1/4 red onion or 2 to 3 scallions, chopped
- 2 tomatoes, seeded and diced
- Split bread lengthwise. Hollow the bread out and cut each half in half across, making 4 boats. Preheat oven to 350. Heat a small nonstick skillet over medium heat. Add oil, garlic and jalapeno. Drain beans. Add half the beans then mash the remainder of beans in the can using fork. Add mashed beans to the pan and combine with the whole beans. Season beans with hot sauce, chili powder, cumin, salt and pepper. When the spicy beans are hot through, spread them evenly across all of the bread. Top with salsa and liberally sprinkle with cheese, covering bread to all edges. The boats will only be half-full. Melt cheese in the oven until it bubbles and begins to brown.
- Top with lettuce, olives, onions and tomatoes and serve.