Homemade Pizza

Nothing like a little homemade pizza to get cha going. Or, in my case, get cha blogging. How have you guys been, anyhow? What's it been like 4 months since I've posted. Shaaame on me. It's been a great semester of school, and I am proud to say that I finished my last exam this morning! And I must say, Blogging was an obvious celebration technique for me. As is homemade pizza.

If you don't do this at home already, I highly reccomend that you try it soon. Start by buying some fresh pizza dough from the grocery store or make your own. I made this one out of a mix I found at the bulk barn. Just add water, black pepper, oil, and flax seeds.

Gather the kids, friends, and/or neighbors and let everyone add their own personal flare. You can't go wrong! My pizza is topped with spicy tomato sauce, spinach, tomatoes, green peppers and cheese--a valiant vegetarian combination, If I do say so myself.

Baked Macaroni and Cheese

What was one of the first things I (remember) learning how to cook? Macaroni and cheese. What did I request each and every time my mom went to work and dad was in charge of dinner? Macaroni and cheese. I love the stuff.

Naturally I am no novice to making it from scratch either, and this is a delicious recipe! I stumbled across it on another food blog, annies-eats.com. She claims that it is her favourite version. Unfortunately because I didn't have the cheese her recipe called for in my fridge, I can't be sure of her tastes validity. I'll give you the option of both (her cheese selection and my substitute), and you tell me. Or perhaps I will go make so more. Yep, I like that option.

Ingredients:

1 lb. small or medium pasta shells

5 Tbsp. unsalted butter, divided

1 c heavy cream

8oz. fontina cheese, shredded (I used old cheddar cheese, shredded)

1 tsp dry mustard

Pinch of grated nutmeg

Salt, freshly ground black pepper to taste

1/3 c panko bread crumbs

1/4 c freshly grated parmesan cheese

Directions:

1. Preheat the oven to 400 F. In a large pot of boiling salted water, cook the pasta according to the package directions just until 1-2 minutes shy of al dente.

2. Meanwhile, dice 4 Tbsp of the butter and place in a large mixing bowl. Warm the cream in a small saucepan or the microwave. Cover to keep warm.

3. Once the pasta is cooked, add tot he bowl with the butter and toss to coat well. Stir in the warm cream and the fontina cheese until the cheese starts to melt. Mix in salt to taste, and add the nutmeg.

4. Pour the mixture into a buttered 2-quart casserole dish. In a small bowl, melt the remaining 1 Tbsp of butter. Mix in the panko breadcrumbs and shredded parmesan. Toss with a fork to coat evenly with the butter. Sprinkle the bread crumb mixture evenly over the pasta in the baking dish.

5. Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. Serve immediately.

The Verdict

Start here:

And end happy! This sauce mix is inexpensive and it couldn't be easier. Simply add water, butter, coconut milk, and your own chicken. I really like butter chicken, and of all of the sauce bases I've tried, this has been my favourite.

A Traditional Hungarian Dinner

Christmas celebration #4 this year was at my Uncle Andrew and Aunt Julie's place. Julie made nokedli, and she let me photograph her in front of the blazing (only a minor exaggeration) stove while she cooked for our family and friends.

Nokedli is a hungarian dumpling dish that was, this evening, served with a beef sauce or pork sauerkraut. It begins as dough:

which is "grated" using a traditional hungarian cooking tool, over a large pot of boiling water until it cooks.

Served with a delicious cucumber salad, pickles, and bread, it was a delicious meal!

When asked her favourite food, my cousin Emma proudly answered, "nokedli!" That's the Hungarian in her coming out. Here we are enjoying the festivities:

I love Christmas--Canadian or Hungarian style.

Homemade Quiznos Sub

I have this thing for Quiznos. (If you do too, you're gonna love this).

For a really long time I was a Subway girl, but then I found Quiznos and I've never been able to go back to my old stomping ground. There is just something about the toasty bread, yummy sauces, and delectable flavor varieties which is somehow, so much better at Quiznos. (Sorry Subway...)

Anyway, this isn't an endorsement for Quiznos (you can send me my cheque later), because I don't do that sort of thing. I'm more into revealing the secrets to my favourite foods so that we all can save money by making these things at home! Muah ha ha!

This one is brilliant, if I do say so myself. And super simple. Start by finding a delicious loaf like the one you see pictured. It is an oat/seed/raisin variety that I found at Wall Mart. (Again, you can send me my cheque later). Cut it open just the way you like it; all the way through, like a pocket, whichever. Top it with mayo, a sliced deli meat like ham or turkey, a slice of swiss or provolone cheese AND (drum roll please)...a few shakes of italian spices. This makes it. I have a blend which has oregano and basil and it tastes just like the one from Quiznos. It's kind of weird that they thought to throw this onto a sandwich, but they knew what they we're doing!

Pop the sandwich under the broiler for a minute or two, and then top with your favourite toppings: lettuce, tomato, etc. One final tip, also add some cranberry sauce or sweet jam to your sandwich, and the sweetness will go really well with the salty meats.

And there you have it, a homemade Quiznos sub! I hope you find it as satisfying to make as home as I do.

Thai Chicken Lemongrass Soup

It's a shame that it took me so long to make my own Thai food. I have this new found fascination with all things Thai, but I had this idea that it was going to hard, (It wasn't), and that the ingredients were going to be impossible to find, (They weren't).

For me, what decides if I will make a recipe is if I have the ingredients or not. Duh. And if they don't seem too far out of reach. The problem was that Thai food has some ingredients that I was not about to stock in my pantry. (Read: fish sauce and oyster sauce).

Bleh. Am I right? The sound of it....

But had I ever actually tried the stuff? Well, no.

And do I not eat Thai food on a regular basis and quite enjoy its flavor? Um. Yes.

So my challenge to you, is to buy the bottles of stuff which seem scary, and I guarantee once you have them you will find the motivation to cook Thai food. And you will like it. When ingredients like these are in your pantry, you open the doors to so many dishes. And the rest of the ingredient list, albeit long, will be fresh and easy to find. (Please don't hunt me down and quote me if your recipe calls for turtle shell or something ridiculous). Every culture has its quirks.

(Have you seen what is in Western food?)

We have beef fat in Hostess products, crushed red bugs as food colouring, and beetle juice in sprinkles.

But I digress.

This soup is wonderful because it highlights what asian cooks have mastered: balance. Hot, sweet, spicy, sour--all at once. Try it once and I guarantee you will be so inspired you'll be throwin' oyster sauce into stuff left, right, and centre. I am. (See here.)

And not only is it delicious, it is also very chic. (Once you've cleaned up).

Serves 2-3

Ingredients:

12-16 oz. fresh egg noodles (or enough dry for 2-3 portions) or rice noodles

6 c good quality chicken stock

1-2 stocks fresh lemongrass, minced (Use this link if you don't know how to prepare it)

1/4 - 1/2 lb cooked chicken breast or thigh chopped into small pieces (or use leftover roasted chicken)

1/2 c good quality cocoanut milk

3-4 kaffir lime leaves (available fresh or frozen at asian grocery stores)

3 cloves of garlic, minced

1 thumb size piece of ginger, shredded

1 red chili, sliced (take the seeds out if you don't like it spicy--it will be spicy!)

1 lg carrot sliced

1 Tbsp oyster sauce (I used Golden Dragon brand)

1 Tbsp brown sugar

2 Tbsp fish sauce

2-3 c bok choy, chopped

generous handful of fresh cilantro (if you like it)

1 Tbsp fresh lime juice, optional

Directions:

1. Prepare the noodles according to the instructions on the package. Drain and rinse with cold water to keep from sticking. Set aside

2. Bring stock to a boil in a large soup pot. Add the prepared lemongrass, kaffir lime leaves, and the chicken. Boil over medium-high heat 3-4 minutes.

3. Reduce to medium heat and add the garlic, ginger, chili, and carrot. Simmer 2-3 more minutes.

4. While soup is simmering, add the oyster sauce and fish sauce, as well as the brown sugar.

5. If your bok choy is the large variety, add only the thick white stalk pieces now (the green leaves take only seconds to cook so reserve those for later). Continue simmering 2-3 minutes.

6. Lastly, add the leafy greens of the bok choy. Stir and simmer 30 seconds.

7. Reduce heat to low. Add the cocoanut milk, stirring well to incorporate.

8. Taste-test for salt, adding more fish sauce if it is not salty enough. If too salty or sweet for your taste, 1 Tbsp lime juice. If too spicy, add more cocoanut milk.

9. To put the soup together, mound a generous amount of the cooked noodles in each bowl. Ladle over the hot soup and top with fresh cilantro.

Enjoy!

Lunch for about $1.50

Because I often struggle to think of easy, easy lunches which are cost effective (WHICH ARE NOT SANDWICHES), I thought I would note one lunch option which I quite enjoyed recently. Cost effective, delicious, on the go, and yummy! I'll break it down for you:

Step 1: Bake a potato--sweet or regular, the night before you need it for lunch. (Or cook one extra at dinner, or the morning of if you're daring).

Step 2: Put a slit through the potato now so that you don't need a knife at lunch time. Pack baked potato in cute, handy-dandy dish.

Step 3: At lunch time, stop at local Wendy's and buy a small chili. Ask for sour cream on the side if you wish.

Step 4: Smother baked potato with chili and sour cream.

Step 5: Eat and smile. Eat and smile.

You can always make the chili at home if you want, but sometimes you just can't. You know?

Image Courtesy of http://www.jennyslunchline.com/rcadmin/cartpics/377-1.jpg

Old School Stir-Fry

Okay, so I don't actually know what "Old School Stir-Fry" would refer to exactly--but I do know that I am attending a very old school, and that that is where I made my stir-fry!

Students, I understand the challenges that arise from living at school, around school, and near school. It is far to easy to to run to the closest subway and grab dinner as opposed to making something which could take half an hour. I hear you. I came this close to not making food tonight as well. But I had vegetables in the fridge that would go bad if I didn't use them, and that's just money that I don't have down the drain. Or in the garbage.

So. Reality is that we want easy to cook food. This recipe is composed of veggies, pasta, and a 6 ingredient sauce. Ready for it?

Note: If you are up for a sauce which takes more time, but would probably taste even better, I will add that option to the directions.

P.S. Here is what the food actually looks like amidst my school life:

Not as glamorous. Just as delicious!

Ingredients:

1 serving linguine noodles

1 cup chopped veggies (I used yellow and green peppers, bok choi, broccoli, and zucchini)

1 Tbsp canola oil (for the pan)

Sauce Version 1 (I have nooo time, version)

3 Tbsp. soy sauce

2 Tbsp. honey

1/2 tsp sesame oil

1 tsp oyster sauce

1 tsp. hot sauce (add to your liking)

sprinkling of chili flakes

Sauce Version 2 (I have some time to cook, version)

1/2 c chicken stock

3 Tbsp low-sodium soy sauce

1 Tbsp sherry or Chinese cooking wine

1 Tbsp sugar

1 tsp cornstarch dissolved in 1 Tbsp water

1 tsp distilled white vinegar

1/2 tsp sesame oil

1 Tbsp peanut oil

3 Tbsp minced peeled fresh ginger

1/2 tsp crushed red pepper

(ingredients are mixed into a sauce before being poured onto the noodles and veggies)

Directions:

1. Boil pasta according to package directions, about 8 minutes.

2. Mix sauce in a separate bowl and set aside

2. Meanwhile, heat canola oil in a pan/wok on medium-high. When pan is hot, add veggies (starting with the peppers and broccoli--bok choi goes with a minute left to go) and cook until desired tenderness. Add sauce and lower heat.

3. Place noodles in pan and toss everything together until the sauce is dispersed.

4. Taste, and adjust seasoning accordingly.

5. Eat with chop sticks! (I think it tastes better this way.)

Kitchen Sink Chili

Does anyone out there not like chili? Okay, there are a few of you. And you have my special permission to skip over this post (Oh don't, your call...), but if you do enjoy the rich tomatoey flavor of chili, and the buttery bread which you may dip into it, take note!

This one is a keeper.

I have posted about chili before (see here), and that recipe is still a great standby for me. It takes less ingredients and only about an hour from start to finish. It's very forgiving.

But for tonight's dinner I pull another recipe from theBite Me files, (Cookbook by Julie Albert & Lisa Gnat). Just wait until you see what lies behind it's rich flavor! I'll give you a hint...it rhymes with BOGO.

Can you guess??

The rich flavors are enhanced by many spices including cumin, chili powder (of course!), oregano, cayenne, Aaaaaaaaand....

Cocoa powder. If you can believe it. The cocoa gives the chili, not a chocolately taste, but a deepened rich flavor.

It's meaty (if you want--vegetarian works too!), vegetab-ly(?) and delicous, and I had a simple time preparing it. You can do it over the stove top if you prefer, or if you're like me and don't have time to spare, the slow cooker works perfectly fine! (Just remember to pre-cook your meat and onions.)

Serve with caesar salad, a ciabatta loaf, cheddar cheese, and red wine.

Ingredients:

1 lb. lean ground beef

1 Tbsp. canola oil

1 medium red onion, chopped

1 Tbsp. chili powder

1 tsp dried oregano

1 tsp ground cumin

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

2 large red bell peppers, chopped

2 c sliced white mushrooms

1 medium carrot, peeled and chopped

1 large garlic clove, minced

1/2 c canned chopped green chili peppers, drained

1 (28oz/796ml) can diced tomatoes with juice

2 c canned black beans, rinsed and drained

1 1/2 c canned chickpeas, rinsed and drained

1 1/2 c canned red kidney beans, rinsed and drained

1 c mild salsa

1 c vegetable broth

1/2 c cous cous (optional)

1 Tbsp. cocoa powder

1 tsp packed brown sugar

1/4 tsp cayenne pepper

1 cup frozen corn kernels, thawed

Shredded Montery Jack or cheddar cheese, for topping

Directions:

1. This recipe can be cooked either in a large soup pot over medium heat, or in a slow cooker on high.

2. For a meat version (optional), brown ground beef prior to placing into the slow cooker. Also brown the onions in a small amount of canola oil. Add to the slow cooker/pot and season with chili powder, oregano, cumin, salt and pepper.

2. Next add the red peppers, mushrooms, carrots, minced garlic and chopped green chili peppers. (If using a pot, cook approx. 5 minutes before going on to the next step, stirring occasionally). Stir in diced tomatoes, black beans, chickpeas, kidney beans, salsa, vegetable broth, couscous, cocoa powder, brown sugar, and cayenne pepper.

3. Bring to a boil over high heat/allow to simmer in slow cooker. On the stove reduce heat to low, and in the s-cooker, to medium. Simmer gently covered for 40 minutes, stirring occasionally. Add corn and serve in bowls, topped with shredded cheese.

Fiesta Bowl Salad

I've never been one for salads as a entrée. Gimme a caesar salad or garden on the side of something substantial like pasta or chicken, but on it's own I won't feel like my hunger has gone anywhere.

Accept maybe back into the pantry for some munchies.

I usually pitty the girls who order, "a small caesar with chicken, please" because not only are they missing out on what could be a bowl of saucy noodles or grilled steak, they are paying 15 dollars for lettuce. Laaame.

Sorry, I digress slightly.

My point is to draw your attention to a change of heart I had recently. This salad...this crazy delicious salad which I decided to get seconds of! It was yet another recipe from Bite Me, and it clobbered my perception of entrée salads.

Sweet and salty and savory and filling. Believe me, I wouldn't be saying that if it weren't true. And this homemade dressing had me cleaning out the bowl.

The contrasting texture of tortilla chips added crunch, and an avocado, freshness.

Note to vegetarians: you could easily ditch the chicken and add chickpeas or black beans!

Ingredients:

1 head iceberg (I used romaine because it was all I had at the time)

4 tomatoes, seeded and diced

1 avocado

1 roasted deli chicken breast meat shredded (I used sliced ham because I didn't have chicken)

3/4 c shredded cheddar or Monterey Jack cheese (Why is Monterey Jack capitalized?)

Salad Dressing:

1/2 c sour cream

1/2 c salsa

1/4 c mayonnaise

1/2 c canned chopped green chilies

1 lime, juiced

1 Tbsp sugar

1/2 tsp cumin

1/4 tsp chili powder

2 c crumbled tortilla chips, for topping

Directions:

1. Place lettuce, tomatoes, avocado, chicken, and grated cheese in a large bowl. (Or put into serving bowls. I did this so that everyone got equal toppings. Optional)

2. For the dressing, in a medium bowl, whisk sour cream, salsa, mayo, chopped green chilies, lime juice, sugar, cumin, and chili powder.

3. Add dressing to salad bowl tossing well to coat. Sprinkle salad with crumbled tortilla chips.

Serves 4

Chicken Pesto Pasta

Many of you know that pasta is one of my favourite things to make! I think it is because there are unlimited ways to make it, and most of the time my attempts are fairly successful. Oh, and it's deeeeeeeelicious. Ahem.

I've tried pasta carbonara (you'll see this post soon), rose sauces, creamy alfredo, meatless vegetarian concoctions, oil and spice, meatballs...and the list goes on!

I took a chance tonight on a chicken pesto pasta sauce. I say chance because I haven't made one before and I wasn't using a recipe. But how hard can it be? Right?

Chicken, milk, pesto, parmesan cheese...these are all familiar ingredients.

In the end it turned out quite nicely! Familiar ingredients, which I always like, and no time at all. Serve yours with toasted garlic bread. Mmmmm....

Ingredients:

1/2 (16 ounce) package spaghetti/linguine pasta

1 Tbsp canola oil

1/2 small onion, chopped

4 cloves garlic, sliced

1/4 c butter

1 Tbsp all-purpose flour

1 c milk

1/2 punch salt

1/2 pinch pepper

3/4 c grated parmesan cheese

1/2 c basil pesto

chicken, sliced and cooked (about 3oz person)

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Directions:

1. Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes or until el dante; drain.

2. Heat canola oil in a large sauce pan over medium heat. Sautee onions until tender. Stir in garlic and butter, and sauté until garlic is soft and fragrant, about 1 minute. Disolve flour in milk and then stir in. Season with salt and pepper and simmer for approx. 4 minutes, stirring constantly. Add cheese and stir until melted. Stir in pesto.

3. Add cooked chicken (I used precooked, frozen, and reheated) and pasta to sauce, and serve.

Sweet and Savory Tomato Pie

This dish is one of my summer-time favourites!

It combines the sweet and tartness of beautiful vine-ripened tomatoes topped with green and fresh basil, salty cheese, a creamy dressing, all enclosed in a biscuit crust. To die for.

I first had this dish about 9 years ago (woah!) and I immediately fell in love. It is really yummy and it complements the tomato season perfectly! However don't let the name confuse you like it first did me. This dish isn't a pie like you would find in the desert section. And it doesn't get served as a desert. Tomato "pie" refers to it's combination of flavors, all in one dish.

By the way, there is a secret ingredient which makes this pie amazing. White (or red) current Jelly! It is served along side the pie as a kind of dip/sauce, and it's sweet flavor contrasted with the salty and savory pie makes it. This is not an optional ingredient if you want to have it right.

Give this dish a try on a warm saturday evening with a light salad and perhaps some berries for desert. Oh, and eat it outside if you can manage it!

Ingredients:

Biscuit Crust

2 c flour

1 stick butter

4 tsp baking pdr.

3/4 c milk

Filling

2 lbs tomatoes, fresh and sliced or canned (drained well)

a handful of chopped basil and chives

1 1/2 c sharp cheddar, grated

Sauce

1/3 c light mayo

2 Tbsp lemon juice

1/8 tsp pepper

Directions:

1. For the biscuit crust, mix ingredients by hand or in a food processor until well combined. Take half of the dough and roll out onto a floured work surface. Place into a 9" pie plate.

2. Add half of the tomatoes over the crust and scatter the chopped basil and scallions.

Top with 1 cup of sharp cheddar and the mayo sauce which has been thinned with lemon juice. Top this with the rest of the tomatoes and then cheddar.

3. Roll out the remaining dough and place over filling, pinching the edges to seal. Cut several steam vents in the top, and brush with an egg wash.

4. Cook at 400 for 25 minutes.

You can prepare this dish ahead of time and re-heat it before serving if you wish.

Gluten Free Pizza with Pizazz!

So I’ve had a craving for pizza for like... .two weeks. So I finally bit the bullet and made what I thought would be a really complicated recipe, but it turned out to be super simple AND I had most of the ingredients I needed!

The secret to this delicious delicacy is the crust. Its not ORDINARY pizza crust.... because its much MUCH better! Its a two cheese baked rice crust and it is ynummy!

So, y’all ready for this amazing pizza that might turn YOU off of gluten too?

As the Iron Chef says... ALLEEEEEEE CUISINE!

What You’ll Need:

Crust

¾ cup Uncooked Brown Rice or 1 ½ cups Cooked Brown Rice

¼ cup Mozzarella Cheese

1 Tbsp Parmesan Cheese

1 Egg White

Toppings

¼ cup Tomato Sauce

¼ cup Red Pepper

¼ cup Zucchini

2 Tbsp Red Onion

2 oz Pepperoni

¼ cup Mozzarella Cheese

Pinch of Oregano, Salt and Pepper.

1 Tsp Olive Oil

Crust

1. Cook ¾ cup rice and preheat oven to 350 degrees.

2. Grate ¼ cup of Mozzerella cheese, and mix with 1 tablespoon of parmesan cheese. Add 1 ½ cups of cooked brown rice, and egg white. Mix well.

3. On a greased baking sheet, mound the rice-cheese mixture and spread out evenly and gently with your fingers. The crust will be about ½ inch thick and will make an 8 inch circle.

4. Bake for 20 minutes.

Toppings

1. Chop Red pepper, zucchini, and red onion.

2. Sautee with 1 tsp of Olive Oil until tender. Add Oregano, salt and pepper.

3. Spread tomato sauce and sautéed vegetables on top of the baked crust, and add pepperoni and cheese.

4. Bake in a 350 degree oven for 15 minutes until cheese is melted.

5. Enjoy with a glass of red wine!

See? That wasn’t so hard! And I promise you won’t even miss the gluten with the scrumdidilyumptious crust!

Is that an Egg on your Pizza?

Wait. Lemme Check.

Oh why yes! Yes it is.

The short and quick version of why that is so, is basically, I had no other protein source in my fridge and I thought, why not!?

Jamie does it!

And I trust his opinion on things edible.

This pizza can be a really quick and satisfying snack, or turn it into a meal by serving it with some chips (fries. I'm speaking Jamie. ok. he's british. get it? okay good.) The crust is a whole wheat pita, so it couldn't be any easier. I also love using nan bread if you have any of that around the house. Top this with your home made tomato sauce, veggies, cheese, and crack an egg over the top. I drizzled some bbq sauce on top and threw some nice herbs de Provence on too, for good measure.

When it's done right, it's really quite good!

Ingredients:

1 whole wheat pita or nan

1/2 c grated cheddar cheese (approx.)

enough tomato sauce to cover your pita

diced veggies (your preference)

a pinch of herbs de Provence

a drizzle of bbq sauce (optional)

1 free range egg

Directions:

1. Preheat oven to 350 degrees.

2. Spoon sauce overtop of the pita and top with veggies and cheese.

3. Crack an egg overtop of your pizza. Don't worry that you can't see much of it, and if it drains down the sides. If the yolk breaks, it will cook faster.

3. Allow to cook on a low rack in the oven for about 20 minutes. Then, turn the oven onto the broiler setting and cook for about 5-7 more minutes. (If you jiggle the pan a bit you will be able to see if the egg is cooked. You don't want runny egg whites!)

Photo of Jamie courtesy of: http://static.guim.co.uk/sys

images/Guardian/Pix/pictures/2009/9/1/1251821546102/

Jamie-Oliver-in-America-002.jpg

Edamame, Avocado, and Cranberry with Rice

This is pretty one. (Like, I wouldn't be surprised if you were scurrying to find your camera to take a picture of this picture.)

No seriously. When you mix the cranberry sauce into the rice, it turns pink, and with accents of green throughout...it's technically art.

SO going to the highest bidder-- the recipe!

Going Once.

Once.

Once!

Okay fine. I will just give it to you. You have convinced me! That, and the title of this post doesn't exactly hide the ingredients from you; nor does the full colour photo.

My friend Genevieve is one of the healthiest people I know and she inspired this recipe. She pulled this yummy vegetarian protein dish out of her purse the other day at the coffee shop and I was (in line buying sugar I didn't need...) like, woah! What is that!?

Cooked brown rice, eaten cold or hot, topped with edamame and avocado. She introduced me to edamame, or soy beans; you can buy them at the grocery store in the frozen section for only a few dollars. They are high in protein and pretty yummy.

In my version, I added homemade cranberry sauce, which added a nice sweetness.

Ingredients:

1 c. prepared brown rice

1/4 c. edamame (from fresh or frozen)

2 Tbsp. homemade cranberry sauce

1/2 an avocado

salt and pepper to taste

Directions:

1. Top cooked brown rice with edamame that has been prepared according to the package directions, large scoops of avocado, cranberry sauce, and salt and pepper.

Enjoy!

A Real Salmon Sandwich

No more of that 'from a can' stuff.

Not here or now anyways.

This recipe is simple enough, but serves as a reminder to all you folk who don't think you can make such things in a tight time schedule. Students, believe me, you can do this too! All it takes is a little planning ahead and you will be left with the yummiest, probably healthiest, salmon sandwich ever.

Now I don't mean to knock the 'from a can' salmon. In fact I use it on occasion and it can be quite tasty. But I don't know... something in the pit of my stomach says that we shouldn't be eating fish from a can. Or rather, if we have the option to eat if fresh then we should!

So today I bought some fresh salmon from the grocery store, cooked it up with some fresh ground black pepper, lemon/pepper seasoning, and olive oil, and left it to cool down completely in the fridge. You can do this the day before you want to eat it, and prepare it in the morning before work/school. (Side note: cooking any meat the night before is a huge time saver).

After the salmon had cooled (you could eat it hot if you prefer) I added mayo, lemon juice, arugula, apple, cucumber and voila!

P.S. Try this same recipe with tuna steaks instead!

You already knew you could prepare this classic sandwich this way, didn't cha? Just needed a little push in the right direction:)

Push.

There you go.

Ingredients:

4 oz. wild salmon fillet
a drizzle of olive oil
black pepper
lemon/pepper seasoning
the juice from 1/2 a lemon
2 Tbsp. mayo (adjust to your liking)
3 cucumber and/or apple slices
a handful of arugula or watercress
2 slices of rye bread, toasted

Directions:

1. Place fresh salmon on a baking safe stone or pan and drizzle with olive oil, lemon pepper seasoning, and freshly ground black pepper. Bake in the oven @ 350 for about 10 minutes, or until the fish is all light pink. (Cooking times will vary depending on the size of the fish). Allow the fish to cool in the fridge.

2. Break apart the fish with a fork and gently mix in mayonnaise and lemon juice.

3. Top your rye bread with arugula or watercress and spread your salmon onto that. Top this with cucumber and/or apple and another piece of bread.

Serves 1.

Photo courtesy of http://www.dallasnews.com/sharedcontent/dws/img/v3/04-30-2008.NF_30salmon2.1.GSV2CVUNB.1.jpg

Serious Tuna Melts

There is nothing like these tuna melts if you enjoy the classic. They take the basic concept of tuna, cheese, and bread shoved under a broiler, and make it classy enough to have at a dinner party. (Make small bite size versions of your favourite version and serve it along side other hor dourves and white wine).


The idea to deck these little babies out to the max came from my desire to get as many vegetables into my food as possible. (Not to mention as much flavor as possible). I had some bright red vine tomatoes on my counter top and the herbs outside just had to be paired with them. Plus I put a bit of corn in with the tuna, adding just a touch of crunch and sweetness.

I was really inspired by all of the things sitting around the kitchen, and played with matching flavors.

The result was three slightly different variations (in flavor- but mainly presentation), all with the same basic tuna salad base (mayo, tuna, corn (the frozen variety is fine), salt and pepper:

1. Rye bread, tuna with corn, tomatoes, basil, processed cheese, bacon, and chives:
2. Rye bread, tuna with corn, tomatoes, real cheddar, bacon, basil:
3. Rye bread, tuna with corn, tomatoes, basil, processed cheese, chives (chopped finely this time):

It's Not Delivery, It's Kraft

This is an ode to Kraft Pizza Kits.

Oh Kraft Pizza Kits, how simple you are.
The basics are covered,
every thing thought of ahead of time!
Parmesan cheese, oregano, sauce,
it is ALL there- ready for the cooking.
You have created a palate for me to work with,
a canvas to create art work on.
My art has become so delicious Kraft Pizza Kits,
and I can thank you for....

okay. okay. I just couldn't think of any other way to introduce a recipe that I didn't make from scratch at all. But I declare that Kraft Pizza Kits are undiscovered treasures, awaiting our creativity. What a fun way to create dinner with the kids; allowing them to pick their own toppings. Plus it really easy whip up if you don't have a lot of time/energy.

If you haven't given them a go before, please do. My family could make a pizza from scratch, but with this mix we always find excuses not to. For example, "it is too quick!" and "the sauce on this one tastes way better." So why mess with a good thing?

For a little inspiration, here is the pizza I made:


It plays host to:

• chopped ham
• green and red peppers
• baby spinach
• tomatoes
  
• oregano
• parm cheese
• tex mex cheese