Hi everyone. I have some interesting info for you from having attended a tour of the Unilver Test Kitchen tour on Friday-the people who make “I Can’t Believe it’s Not Butter!”. I found that the research team has found few people in the U.S. want a recipe that has more than 20 minutes prep and more than 8 ingredients. Wow.
I was left wondering what the reasons for this could be. I mean, home cooked food is pretty much the most important way to maintain our good health but we are only willing/able to invest twenty minutes of our time? Is this really true? Yes, there are many good, healthy recipes we can make from home in just 20 minutes with fewer than 8 ingredients, but it just seems so limiting to me. What are your thoughts on the subject? Please do tell…
The kind folks at Unilever made us a delicious and easy recipe for a fig, onion pizza that fits both of these requirements. I hope you like it as much as I did:
Caremalized Onion and Fig Pizza:
Ingredients
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2 Tbsp. I Can’t Believe It’s Not Butter!® Spread or 2 TBS butter
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1 medium onion, thinly sliced
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1 cup dried mission figs, chopped (about 5 oz.)
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1 Tbsp. port wine (optional)
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6 slices low fat Swiss cheese (about 4 oz.)-or you can use goat cheese which is what I will try
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2 (8-in.) prebaked pizza crusts (try to find a whole wheat one)
Instructions
Preheat oven to 450°.
Melt I Can’t Believe It’s Not Butter!® Spread or butter in 12-inch skillet over medium heat and cook onion, stirring occasionally, 15 minutes or until golden brown. Stir in figs and port and cook until liquid is absorbed. Arrange 3 slices cheese, torn to fit, on each pizza crust, then evenly top with onion mixture; press gently. Arrange pizzas on baking sheet and bake 12 minutes or until cheese is melted and crust is crisp. Garnish, if desired, with thinly sliced fresh basil leaves. Cut each to pizza into 8 wedges.
TIP: Also great as a bruschetta topping! Simply toast rounds of French bread, then top with onion and fig mixture. Garnish with shredded cheese and toast until golden.
Cost per recipe*: $7.70.
Cost per serving*: $1.93.
*Based on average retail prices at national supermarkets.
6 Responses
I do have to say my eyes kinda glaze over when an ingredient list and directions for a recipe rival a Harry Potter chapter.
I don't mind prep time, but have little patience for obscure ingredients. I bought a bottle of fenugreek once for a recipe, then it sat for years before I threw it out. And gumbo file (fee-lay), which is ground sassafrass leaves, is not only hard to find but not useful in anything but gumbo – and gumbo tastes fine without it.
That pizza looks yummy, can't wait to try it.
I have to say I'm disappointed that you would use and advertise a product like "I can't believe it's not butter." It contains hydrogenated and partially hydrogenated oils, mono and diglycerides and artificial flavors, amongst others. If you want to use healthy ingredients you'd be better off using plain old butter, which has no added ingredients and does not, as current health guidelines suggest, cause you to gain weight or contribute to high cholesterol. Used in moderation real butter, especially from grass fed cows, is a very healthy food. and is chemical free.
Actualy, this product in a tub does not have hydrogenated oils-only the sticks. I agree that we should use butter, grass fed cow butter if possible, and I do, but I also must mention that some people are allergic to butter, may have lactose intolerance, keep kosher, and some do not have access to organic earth balance spreads. Everything in moderation…thanks for writing in.
Alma
I have to tell you something-I just did a bit more research and found that there is a small amount of dairy in the fake butter product which means it is NOT O.K. if you keep Kosher but may be o.k. if you are lactose intolerant since there is such a small amount used. Thanks!
Alma
That's a very good point about allergies and one I didn't think of. I think ghee has the milk solids taken out and might be okay for lactose intolerant people. Also cocnut oil(unflavoured) is a good alternative to butter. – Lesley
I happen to be visiting my parents as I look at this post. I was looking at an old cookbook of my mom's where I discovered several of her "signature" dishes which I grew up with… The entire recipe book is like a big shortcut, using canned soup and pre-packaged everything and something called kitchen bouquet, whatever that is. It made me realize that the time when I grew up (I was born in 75) was all about quick this and quick that, saving time, I'm sure it was the heyday of trans fats and imitation food, a good deal of it marketed as Better for you!! It just makes you think…