Genealogy
tip for the day: Gadgets
Last
Saturday I was able to attend the genealogy conference in Springdale, AR that I
was telling you about. There were some very good classes to attend. One that I
attended was on technology and how they are helping genealogy. The one thing
that I learned about is a massive storage device called "my cloud."
If you are like me I am a little leery of putting all my important, personal
information and all those pictures! This is the answer to that concept. You can
hide your cloud behind your couch and it won't even rain in your living room!
And considering the prices of technology this one was rather reasonable, I
thought. I don't want to quote a price because my memory doesn't always
remember all the details, but I believe it was well under $100. Check it out!!!
This may be just what you have been waiting for.
“History is who we
are; Genealogy is who I am” sg
Today’s
Recipe
April –
Tomato Month
Roasted Tomato and Artichoke Flatbread Pizza
Ingredients
· 1 pint grape tomatoes (2 cups)
· 1 (13 3/4-ounce) can artichoke
hearts, drained and quartered
· 2 teaspoons extra-virgin olive oil,
divided
· 2 naan flatbreads or lavash
· 1 tablespoon finely grated fresh
Parmesan cheese
· 2 cups arugula
· 1/4 cup shaved Parmesan cheese
· 1 tablespoon fresh lemon juice
· 1/4 teaspoon salt
· 1/4 teaspoon freshly ground black
pepper
Preparation
1. Preheat broiler.
2. Toss tomatoes and artichokes
with 1 teaspoon oil, and arrange in a shallow baking pan. Broil, stirring
occasionally, about 4 minutes or until charred and tomatoes are wilted.
3. Preheat oven to 450°. Top each
flatbread with half of tomatoes and artichokes. Sprinkle with grated Parmesan;
bake in bottom third of oven 10 minutes or until golden brown and crisp.
4. While the pizza is baking, toss
the arugula with shaved Parmesan, lemon juice, remaining 1 teaspoon olive oil,
salt, and pepper.
5. Cut pizza into wedges, and serve
with arugula alongside.
·
Prep
Time: 10 minutes
·
Cook
Time: 14 minutes
·
Yield:
Makes 4 servings (serving size: 1/2 flatbread and 1/2 cup arugula)
Nutritional Information
Calories per serving:
|
277
|
Fat per serving:
|
8g
|
Saturated fat per serving:
|
2g
|
Monounsaturated fat per serving:
|
2g
|
Polyunsaturated fat per serving:
|
0.0g
|
Protein per serving:
|
12g
|
Carbohydrates per serving:
|
41g
|
Fiber per serving:
|
5g
|
Cholesterol per serving:
|
6mg
|
Iron per serving:
|
3mg
|
Sodium per serving:
|
620mg
|
Calcium per serving:
|
116mg
|
Apr 1st Caprese
Stacks
Apr 2nd Spicy
Frozen Bloody Marys
Apr 3rd Peach and
Tomato Salsa
Apr 7th Cherry
Tomato-Halloumi Skewers
Apr 9th Grilled
Chicken and Tomato Salad
Apr 10th Slow-Roasted
Cherry Tomatoes
Apr 11th Herb-Parmesan
Roasted Tomatoes
Apr 14th Tomato-Phyllo
Tart
Apr 16th Spinach-Tomato
Pasta Shells
ENJOY!
Now You Know!
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