Super Simple Rosemary Potato Naan Bread Pizza

Red Onion Rosemary Potato Naan Bread Pizza

Last Thursday, the southeast side of Michigan got hit with a particularly nasty storm leaving somewhere in the range of 100,000 people without power. I was one of those people. My mother was coming down for a quick visit to eat dinner and give me her cat to watch over for 2 weeks. My plan was to try out making Rosemary Potato Pizzas on Naan bread after Anne Marie and I had discussed what a wonderful pairing we thought this would make. By the time my mother arrived, the storm was in full effect, I had no power, and I was starting to think it might be a good night to get take-out. But I decided I wasn't going to let a little thing like not having power stop me from cooking. Luckily, I have a gas stove otherwise none of this would have been possible.

Broccoli Tofu Stir Fry

If you're looking for a simple, delicious and nutritious lunch or dinner, this is a great recipe. I've even been able to whip this up during my lunch break. You can certainly add or substitute any of your favorite seasonal veggies for a tangy and refreshing classic stir fry.

• 1 sheet toasted nori (sushi seaweed)
• 2 tablespoon extra virgin olive oil
• 1 shallot, thinly sliced
• 2 cups broccoli florets with finely chopped stalks
• 10 ounces firm or extra firm tofu, cubed
• scant tablespoon shoyu (or soy) sauce
• 1 tablespoon freshly grated ginger
• 1 teaspoon crushed red pepper flakes (more or less to taste)
• scant tablespoon lemon juice plus zest
• cooked brown rice or other grain Optional toppings: toasted sesame seeds, drizzle of sesame oil

To toast the nori, add one sheet to a medium-hot skillet for 5 to 7 minutes. It should become deep green and will crumble easily. If it's not easy to crumble, it's not thoroughly toasted.
Heat the olive oil over medium heat in a large skillet or wok, toss the shallot in the oil and cook for a minute or two, until the shallot becomes soft. Add the broccoli and tofu and saute, just another minute or two. The broccoli should be bright green and still a little firm. Add the shoyu sauce, ginger and red pepper flakes. Mix well and add the lemon juice and zest. Remove from heat and crumble the toasted nori into the pan. Stir well and serve over cooked rice, or any hearty grain you like. Will serve 2 or 3 as a main dish.