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.

Fruity Sangria

Well! Is it not finally the season for fruity, and fun cocktails? I think so!

Growing up I looooved having drinks that looked grown up and fancy, but (not to worry) I enjoyed the moctail version. There is just something really special about enjoying colourful, decorated beverages, drinking out of a glass which is only used for fancy occasions, and using a pink straw, and/or umbrella. (You know the kind I'm talking about!)

Now that I'm (relatively) older, my tastes have matured along with me but I still love the feeling a fancy drink brings. If you're the same way, you will love this recipe for Fruity Sangria.
Not familiar with Sangria? Here is a quick run-through:

Sangria is a wine punch typical of Spain and Portugal. It normally consists of:

• red wine
• chopped or sliced fruit (often orange, lemon, apple, peach, berries, pinapple; ocasionally melon, grape, or mango)
• a sweetner such as honey, sugar, or orange juice
• a small amount of added brandy, triple sec, or other spirits
• carbonated soda, in some recipies
• and ice

This Fruity Sangria is combined with tropical and local fruit which, if given time to sit, incorporate exciting flavors into your drink.


Not into the alcoholic version? No problem! Skip the wine and replace it with white or regular grape juice, apple juice or grapefruit juice.

Ingredients:

For one glass.

In terms of amounts, you can use as much of as little of any ingredient as you would like, these are just rough guidelines.
1/2 can sparkling soda (I used Spritz UP)
2 slices lime
1/4 banana, sliced
1 slice orange
3-4 ice cubes
White wine, to fill the rest of the glass

Directions:

1. Assemble fruit in the glasses (or a large pitcher if you want to make more) and pour in your sparkling soda, ice, and finally, the wine.

2. Allow the drink to sit for a little while (I waited 30 minutes) so that the fruit can flavor your sangria. If you aren't patient like that, and I don't blame you, you can enjoy it immediately.

Would You Walk 100 Miles?

In honor of the first 100 hits on my blog, I decided to commemorate the event with a post about the 100-Mile Diet. This diet has proved cost effective, environmentally friendly, and delicious for centuries but only recently, has become somewhat of a fad. Something actually cool and in style. In an attempt to understand more about its benefits and the diet itself, let's explore a bit, shall we?

History:

In 2005, Alisa Smith and J.B. MacKinnon:
began a one-year experiment in local eating. Their 100-Mile Diet struck a deeper chord than anyone could have predicted, inspiring thousands of individuals, and even whole communities, to change the way they eat. Locally raised and produced food has been called “the new organic" — better tasting, better for the environment, better for local economies, and better for your health. From reviving the family farm to reconnecting with the seasons, the local foods movement is turning good eating into a revolution.

My Take:

I was introduced to the whole "100 mile-diet/challenge" a while back, and recently watched the first episode of the TV series on Food TV. (The series follows 6 families for 100 days while they try their very best to eat completely locally). I think that the idea is brilliant, but I can't help but wonder, what are these guys going to eat during the winter? There is so much more that we could be doing to help the planet and our bodies, and if it takes a challenge like this one to get people motivated, then great!

I think that sometimes we think, I don't eat locally often, so why bother making an attempt at doing it a lot? That would be too hard. It would be hard! But can you imagine how creative and resourceful you would become if you knew the ins and outs of your local markets? You would know, say, that on Monday nights flour at the mill is half price. Or that the local butcher's beef is certified organic, and only travels a few miles from pasture to plate. What interesting information you could acquire!

I was personally inspired by the challenge because it forces a family to work together, think creatively, and work towards a similar goal. If children are raised to understand that things like the 100-mile diet are important, and that it is possible to live by it, who knows the impact it would have!

I feel as though I am getting excited over this diet just by writing about it. You should try it too! Talk about it, share the idea, see what others think. Maybe there are a few people who live near you who would be willing to pitch in for a local milk delivery.

Read the 100-Mile's local eating tips here.

Images courtesy of http://image.radio-france.fr/franceinter/_media/diff/395033857.jpg and http://images.theage.com.au/ftage/ffximage/2008/06/27/diet_narrowweb__300x481,0.jpg

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.

Blueberry Pancakes with Orange and Butter Infused Maple Syrup

I have no problem topping my cereal with blueberries and calling that a successful breakfast. But that's what I did yesterday...

So today, blueberry pancakes were in order!

Pancakes are one of my favourite breakfast comfort foods (along with eggs Benedict), and I like to do em' up right! These Fluffy and slightly sweet cakes are filled with juicy and tart berries, and then topped with maple syrup that has been simmered with orange and butter...does it get any better than that?!


Ingredients:

Pancakes:
1 egg
3/4 c milk
1 c flour (Note: Try using half whole wheat flour for a little extra fiber)
2 Tbsp. oil
1 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
3/4 cup blueberries (preferably fresh)

Orange and Butter Maple Syrup:
1 Tbsp butter
1/2 cup maple syrup
the juice from one orange
1/2 tsp. orange zest

Directions:

Pancakes:
1. Beat egg slightly and mix in milk, oil, sugar, salt.

2. Separately, combine sifted flour and baking soda. Gently fold liquid into the dry ingredients and then add the blueberries.

3. Heat pan to medium, and add some canola oil (just enough to coat pan). When the pan is hot, you can begin scooping the batter into round dollops. You can make them as big or small as you would like. When the edges begin to appear cooked or there are bubbles forming, flip the pancake and cook until done.

4. Top with extra fresh blueberries and syrup (directions below), and serve with an orange wedge.

Orange and Butter Maple Syrup:
1. Melt butter over medium heat in a small sauce pan. Add maple syrup, orange juice and zest. Stir, and serve.