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.

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

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.

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

My 'Yay!' Soup

Yay! for using up ingredients; for cleaning out a terribly cluttered fridge; for easy and healthy options; for creating something from nothing; for yummy dinners that you can totally make in a snap. Yay! for the combination of tomato and basil; for the unlimited food combination's you can find if you search them; for the occasional Swedish massage (???); for food that can sit on the kitchen counter top and stay hot while I rush to take my laundry out the machine so that no one else in residence will plop it on top of the washer, exposing my...ahem. Yay! for taking your blog photos using photobooth because you still can't afford a new lens, but for the prospect of better photos in the near future; for the ability to still post regardless, and to have so much fun while doing it. Yay! for this beautiful day God has given us; for you, because you are the reason I do this whole blogging thing; and for everything in between.


Ingredients:

1 can PC tomato, basil and parmesan soup (I reccommend the PC brand version, it is the best canned tomato soup I have ever had. End of story.)
1 can water or milk
a few shakes of hot chili flakes
1 c broccoli, chopped into pieces
1 chicken breast, cooked and sliced into pieces (optional)
2 pieces rye bread, toasted with butter

Directions:

1. Cook can of soup over medium heat with one can of water or milk and stir.

2. As the soup warms up, assemble your veggies and chicken and once chopped, stir into the soup. (Now would be the time to add ANY other ingredients you like in soup: noodles, chickpeas, spinach, cooked lentils, extra tomatoes, zucchini, etc.) Add chili flakes and your done! Serve with toasted rye bread.

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

Pasta Rose with Zucchini, Corn, Green Peppers and Ham

Pasta is great because it creates a palate for all of those leftover veggies and meats you have lying around in your fridge. (Not to suggest that I ignore my veggies and sometimes overstock meats! No sir, not I).

I had a packaged Knorr Parma-Rosa sauce sitting around as well, and bam-shabam, lunch was served!

And what a satisfying meal it was! The combination of the sweet corn with the salty ham and savory sauce was really nice, and the green peppers were a natural fit. The zucchini gave just a subtle crunch with not an overwhelming flavor. Seriously I couln't have made a better combination if I had planned it! (It really was, 'a little of this, a little of that' in the pan).


Vegetarians, a note to you: sub the ham for veg. ham or chicken and you have a great vegetarian lunch.

Be brave when you are making pasta! There is sooooo many things you can add to a basic tomato sauce, or a not so basic Parma-Rosa sauce (which is just a parmesean tomato sauce).


Keep in mind, any type of sauce will work. If you don't have a Knorr sauce mix or prefer a plain tomato one, that will be just as yummy. You have your own creative license over your pasta. If I was out of sauce mix, I would probably suggest an Alfredo sauce or blush sauce (tomato and Alfredo sauce combined).


Ingredients:

1 serving dry pasta ( I used vegetable fussili)
1 package Knorr Parma-Rosa sauce mix (+ 1/2 Tbsp. butter and 1 1/2 c. milk)
1/3 c. green zucchini, chopped into bite size pieces
1/4 c. frozen corn
1/4 c. green peppers, chopped
2 slices deli ham, sliced
parmesean cheese

Directions:

1. Put water on to boil for the pasta. Meanwhile begin pasta sauce and cook as directed on the package. Boil pasta according to package directions.

2. In a sautee pan, simmer one serving of sauce, zucchini, frozen corn, green peppers, and ham for about five minutes. Put cooked pasta and some parmesean cheese into the pan, combine, and serve. Top with additional parmesean cheese.

Pasta Ponza

This dish has quickly become one of my favourites!

It was inspired by Giada de Laurentis, the chef on Food Network's, "Everyday Italian." First, don't you think she is one of the friendliest chefs, ever?! I often feel more cheery after watching her show because she is always smiling, and finds so much joy in cooking for others. (Her and I have that in common!) Check out her website with Food Network here.

As for today's recipe, it came as a complete shock to me, how simple yet satisfying it was. The sweetness of the heirloom tomatoes, in combination with salty Parmesan and savory breadcrumbs, create a healthy, vegetarian option for your next dinner party. And seriously, you couldn't make this dish any easier if you tried.

Indeed, Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying.


When you are searching for tomatoes, the shot above shows the ones that I always go for; they are sweet heirloom tomatoes. An heirloom vegetable is a cultivar that was commonly grown during earlier periods in human history, but which is not used in modern large-scale agriculture. A true heirloom is a cultivar that has been nurtured, selected, and handed down from one family member to another for many generations. One box (which can be found at any grocery store that carries the President's Choice brand), is enough to feed about 3 people.


When I go back to school in the fall I know that this recipe will be a weekly go-to. The ingredients are on hand most of the time, and it only costs about $2.50 per portion. How awesome is that!?

I hope you enjoy it as much as I do! And as the Italians would say, Buon appetito!

Ingredients:

1 box sweet heirloom tomatoes
salt and pepper*
basil leaves*
olive oil*
onion flakes*
seasoned bread crumbs*
parmesan cheese*
seasoned breadcrumbs*
3 servings of dry spagetti
a handful of chopped parsley (optional)

*Amounts will be very rough, as it seems to always be with Italian cooking! A simple shake/drizzle over the tomatoes of each will be adequate.

Directions:

1. Preheat oven to 375 degrees (or 350 for a convection oven). In a medium size, baking dish (pictured right), rub the sides with butter to prevent sticking.

2. Chop tomatoes into halves and quarters and place into the baking dish. Cover (as shown right), with a few pinches of salt and pepper, a good drizzle of olive oil, a light shake of onion and basil flakes, a thicker layer of breadcrumbs, and finally, another drizzle of olive oil. Bake for 30 minutes.

3. Meanwhile, cook pasta according to package directions. When the tomatoes have cooked, pour over pasta and sprinkle with Parmesan cheese.

Quick and Delicious (but Forgiving) Chili

Chili has become one of my favourite foods to cook. It is fast, delicious, filling, easy on the pocket book, and best of all, it feeds a crowd! You would be surprised at how many people just show up unexpectedly when I make it. Go figure!

This recipe is as its name suggests, so quick, and so delicious; which is funny because the first time I decided to venture into the chili world I actually had no idea how to make it. The basic ingredients were understood but in terms of amounts and those secret, what is in here? ingredients, I had no clue.

So, suffice to say, from the tomato base to the spice mix, I just about guessed on everything.

And it actually turned out really well! I have been working on the recipe ever since, playing around with different things, and have found chili to be such a forgiving dish. You don't really need to know how much chili powder to add...just throw some in there, taste it, and chances are it won't be half bad. (Let's be realistic of course!)

Here is the go-to recipe that I use. Feel free to change around the beans or meat, add or subtract flavors, and make it your own. (I have tried different spices like Chinese 5 spice for richness, cayenne for heat, etc.)

Ingredients:

1 lb. ground turkey (Note: Turkey is much leaner than beef and bonus, in chili you can hardly taste the difference)
1 small can tomato paste
1 c. tomato sauce (amt can be adjusted depending on how thick you like your chili)
1 can kidney beans (not drained)
1 small cooking onion
1 green pepper, diced
1 can tomatoes (or use the regular ones-- the canned ones just have great seasoning already "built in")
1 pre-packaged chili seasoning mix (Or use regular chili powder)
black pepper, to taste

Directions:

1. Sautee onions in a large pot at medium heat until softened. Add your green peppers and (preferably) defrosted ground meat. Cook the meat until it is no longer pink and has been broken into small ground bits.

2. Add chili powder, the entire can of kidney beans (including the liquid- it adds flavor), the can of tomato paste, extra tomato sauce, canned tomatoes, and black pepper. Stir.

3. Simmer chili at low heat for at least 30 minutes and serve with cheese, nacho chips, sour cream, garlic bread, and/or cesar salad.

Note: Chili freezes great, but only freeze the chili after it has come to room temperature.

Photo courtesy of http://lukehoney.typepad.com/the_greasy_spoon/images/2007/10/04/chili_3.jpg

My Favourite Bruschetta

Every single time I buy a baguette, I think of this recipe.

The first time I tried it, years ago, I was at a dinner party my mom hosted. That night I lingered around the appetizer table and absolutely demolished these little babies.

Years later I shared the recipe with my best friend Sam and she fell in love with it too! I think she still cooks it with her family now and then. (On a side note, don't you love how food brings people together? My friends and I spent many after school evenings cooking things like...our favourite bruschetta!)

And if you must know, we also made Mr. Noodle, pasta with butter and salt, grilled cheese sandwiches, left overs, pizza, and other quick, not so healthy, hold-me-till-dinner meals.

What makes this recipe different than the usual bruschetta is that you get an amazing mixture of flavors and textures: sweet red tomatoes and basil, creamy and tangy mayo and cheese, and spicy pepper and oregano. This all warmed in the oven toasting the baguette and melting the cheese....MMmmm its making me hungry just thinking about it!


If you feel like being tres professional, try baking your own baguette! You can find a good recipie here.

Note: You can make this recipie the day before and chill. Spread it onto the bread just before baking.

Ingredients:

1/2 c. light mayo
1 c grated mozzarella cheese
2 medium tomatoes, halved, seeded and finely diced
1/4 cup freshly grated parmesean cheese (or 2 Tbsp. dry)
1 tsp. whole oregano
1/2 tsp. pepper
1/4 tsp. sweet basil
1 baguette
1/3 c. butter or margarine
garlic powder

Directions:

1. Preheat the oven to 350 degrees.

2. Mix the first 7 ingredients in a small bowl.

3. Cut baguette into 1 inch slices. Butter one side and sprikle lightly with a little garlic powder (as if you were making garlic bread). Arrange the bread, buttered side up, on an ungreased baking sheet.

4. Use a soup spoon to scoop the tomato mixture onto the bread. Press the mixture down well and then pull the spoon off smoothly. I find that using a spoon helps get the perfect amount, and it sets the mixture firmly onto the bread (not as many bits will fall off).

5. Bake in the oven for 15 minutes or until hot and the cheese is melted. Serve warm.

Sarah's Own Chickpea Pasta Recipie

This is officially the week of the Chickpea!

Since publishing my last post (Vegetarian Chick Peas with Peppers on Pasta), the people around me who also have a soft spot for the meaty but delicate, iron-filled beans, have been telling me their favourite ways to use them.

Sarah, a fellow natural-food fan (or at least, is fascinated by the concept- getting around to actually living it out) mentioned this recipe to me. It is her own rendition of a chick pea pasta salad, and of course I had to try it out.

Because the ingredients and amounts are so versatile, (kinda like grandma's cooking: a little bit of this, a pinch of that...) I decided to leave the recipe as such. Play around with the ingredients that you like. Add what ever you think would go well and play around with it. Many recipes are simply starting points.

In case you were wondering...

Do chickpeas have any health benefits?

Chickpeas are indeed very good for you, not least because two to three tablespoons equate to one portion of the daily recommended five portions of fruit and vegetables.

Chickpeas also contain phytoestrogens which are weak plant versions of real oestrogen. There's evidence that these may modulate the body's own production of the hormone in a way that could lower the risk of breast cancer, and protect against osteoporosis.

Ingredients:

Chick peas
Sun dried tomato pesto
White Albacore Tuna
sun dried tomatoes
lemon juice
salt and pepper (to taste)
tri-coloured vegi. fussili

Directions:

1. Cook pasta according to package directions and leave in the fridge to cool.

2. Combine dressing of pesto, lemon juice, salt and pepper. Toss in chick peas, sun dried tomatoes, tuna and chilled pasta noodles. And serve.

A Healthy Greek Pasta

The other day I had a craving for a classic Greek salad, but figured that a dinner of strictly vegetables would not fill me up. My traditional Greek salad is composed of peppers, red onions, tomatoes, feta cheese, balsamic vinegar, extra virgin olive oil, oregano, and pepper. As you can see, it is missing the crucial carb element. So alas, I decided to take the ingredients (add in a few more) and turn it into a pasta.

The dressing is different, so I suppose it isn't technically a "Greek" pasta, but it was inspired by Greek food so it has earned the name: Greek pasta. Why bore anyone by changing the name to plain ol' pasta with vegetables. Bleh.

The first thing I said after trying the pasta was, "Hey! This tastes healthy!" and voila! A healthy Greek Pasta.

If you want to vamp up the sauce, like always I would encourage taking it from a plain tomato sauce, to a blush sauce. (Tomato and alfredo sauce combined).



Ingredients:

1/2 red bell pepper, diced
1/2 green bell pepper, diced
Some diced red onion (if you wish)
Extra virgin Olive oil
2 cloves of garlic, finely diced
1 Tbsp. Oregano
2 c. Tomato sauce (any brand)
Pepper
Feta cheese
Dried pasta (2 servings - amt. depends on size of pasta)
1 whole chicken breast - sliced

Directions:

1. Set water to boil for pasta, and make sure to salt the water. In a separate sauce pan, saute in olive oil, the peppers and onions- about 5 minutes. Add the garlic, oregano, and tomato sauce.
Simmer at a low heat.

2. When water boils add the pasta and cook to package directions- or until tender.

3. Season the chicken with salt and pepper, and cook until no longer pink. Add the chicken to the simmering sauce.

4. Combine the sauce and pasta, and upon serving into bowls, top with crumbled feta cheese and pepper.