Breakfast Pizza

Posted on January 26, 2012 by Andrea

Breakfast Pizza

I made this last weekend when a few of the kids were home. It is inspired by the many recipes for it that I have seen on the web. It got a “2 thumbs up” response from the girls, and it was just as tasty the next day when it was reheated. Like regular pizza, it’s totally versatile, so interpret this recipe and use what you have on hand. I felt as though some feta or goat cheese blobbed on top would have made this even better and will add it next time. This would also make a nice lunch with a side salad.

Breakfast Pizza

Serves 4

I premade pizza dough (usually available in the freezer section, near bakery in grocery store)

1/4 cup onion, finely sliced

1 large clove garlic, minced

4 cups baby spinach

2 tbsp water

1/2 tsp salt

6 large eggs

1 tsp worchestershire sauce

1/2 cup salsa

2 cups grated old cheddar

salt and pepper to taste

Directions:

Preheat oven to 400 F. Spray pan that you will be using. I used an 11″ tart pan, but feel free to use any type of pan with at least a 1″ side (to hold in filling). A 9″ x 13″ would be fine. Spread dough into pan, and up sides. Trim if necessary to desired thinness. *note* if your dough is cold and uncooperative, put it in the microwave for 20-30 seconds to warm it up. Once spread into pan, place in oven and bake for 9 minutes. Remove from oven.

In large pan over medium heat, saute onion in a teaspoon of oil or butter. When translucent, add garlic and continue to cook for another 2 minutes. Add spinach, 1/2 tsp salt and 2 tablespoons of water and stir. Cover until spinach wilts, about 30 seconds or so. Remove from heat.

Spread salsa over partially cooked pizza dough. Place spinach mixture over salsa, spreading evenly. Mix up eggs with 1 tsp Worcestershire sauce and salt and pepper. Pour over spinach mixture, then top with cheddar.

Place in oven and bake for 20 minutes or until center no longer jiggles and cheese is melted and bubbly.

Let cool 5 minutes. Slice and serve. Enjoy.

Spread dough, the partially bake for 9 minutes.

Saute onions and garlic, add spinach and salt, cook until spinach wilts

Spread partially cooked pizza crust with salsa

Spread spinach mixture over salsa

Pour over mixed eggs, then sprinkle with cheddar

Bake until set, cool for a few minutes, then enjoy.

Gratuitous aerial view.

Smashed Baby Taters

Posted on January 14, 2012 by Andrea

smashed baby potatoes with ketchup

Here’s a simple way to cook potatoes that everyone loves. Great on their own, or as a side with practically anything. Excellent with breakfast too.

Smashed Baby Taters

makes about 4 servings

3 lbs baby white and red potatoes, cleaned and trimmed

1/4 cup butter

sea salt

Directions:

In a large saucepan, place potatoes. Cover with water and a generous teaspoon of salt. Cook until just tender, about 8 minutes. Drain and cool for a few minutes until they are easy to handle.

In a large skillet over medium heat, melt butter. Between both palms, ‘smash’ potatoes gently until their skins break and the potatoes are flattened slightly. Place them in the pan without crowding them too much. Sprinkle very liberally with salt. Let smashed potatoes cook until browned, then flip and repeat. Add more butter if necessary, bearing in mind that butter is good for you. Remove from pan when brown and crispy. Serve and enjoy.

Boil potatoes in salted water until fork tender, about 8 minutes.

when cool enough, gently smash those babies

Saute over medium heat, don't foget to be liberal with the salt. Potatoes need salt.

Butternut Squash and Apple Soup

Posted on January 7, 2012 by Andrea

Butternut Squash and Apple Soup

As the frosty days of January settle in, it’s such a comfort to have some warm and soothing soup. I made a batch of this squash soup and enjoyed it so much. I’m sure it tastes better the second day too. This is an easy recipe and the addition of a bit of orange or apple juice and a grated apple at the end just balance it out perfectly. I added 2 tsp of curry powder when I cooked the onions…for those of you who know me, you know I love me some curry. If you love it, add the curry too…but this soup stands up beautifully on it’s own as well. Here’s to keeping cozy.

Butternut Squash and Apple Soup

Makes about 9 cups

1 2lb (approx) butternut squash diced (about 5 cups)

1/4 cup butter

1 large onion, diced

2 cloves garlic, minced

2 tbsp fresh ginger, minced

5 cups chicken or vegetable stock

2-3 tbsp orange juice or apple cider

1 large apple, grated

Directions:

In large saucepan, over medium heat, melt butter. Add onion and cook until softened, about 7-8 minutes. Add garlic and ginger, stir and cook 2 minutes. Add squash and stock. (enough to cover). Increase heat, bring to a boil, then reduce heat to a simmer and cook until squash is tender, about 15 minutes.

Using handheld blender, puree soup. Add orange juice or apple cider, and grated apple. Taste and adjust seasoning – salt/pepper.

*this soup is also excellent with the addition of curry powder. Stir 2 tsp. in after adding garlic and ginger.

Saute onions, garlic, ginger - add squash and stock.

When squash is tender, puree soup with a handheld blender

Add orange juice or cider and grated apple. I like to use granny smith's.

So delicious and easy. And you can see me in the spoon. 😉

Slow-Cooker Beef Pot Roast

Posted on December 2, 2011 by Andrea

Slow-cooked pot roast, pureed cauliflower, gravy, green salad, beet horseradish

This is a great time of year to pull out the slow-cooker and figure out how to cook with it. I use it as often as possible because it means I’ve dealt with my dinner-making obligation early in the day and I can move on to other fun stuff – like baking and eating baking. Besides that, everyone should know how to make a pot roast, it’s a Canadian staple dinner.

Anyhow, I bought a grass-fed beef sirloin tip roast – it works well for pot roast — or use a blade or other tough chunk of beef. We’ll be cooking it low and slow so all those fibrous strands of meat will break down in the process, all the while providing some great flavour. I chose ‘grass-fed’ because that is what cows are supposed to eat naturally and I believe that it is way, way more healthy to eat this kind of beef.

You will need to make a flavour base to cook this in. Follow along with what I’ve used, but please feel free to stray from this guideline and use what you like and/or have on hand.

Slow-Cooker Pot Roast

serves 6

2-3 lb beef roast (blade, sirloin tip)

2 medium onions, diced

3 cloves garlic, diced

1 cup beef broth

1/2 cup red wine (I used shiraz – use a good wine)

1/4 cup balsamic vinegar (use any kind)

2 tbsp Worcestershire sauce

2 tbsp tamari or soya sauce

2 tsp ground ginger

1 bay leaf

1/4 tsp ground cloves

1 tbsp chili garlic sauce

1/2 cup salsa

1/2 cup bbq sauce

ground black pepper

to thicken gravy:

1/2 cup water mixed with 2 tbsp cornstarch

Directions:

Turn slow-cooker on to high. Spread diced onions along bottom of cooker. Unwrap and wipe off roast. Sprinkle with salt and pepper. In skillet, heat 1 tbsp butter until melted over med-high heat. Brown roast on all sides. Place browned roast on top of onions.

In separate medium-sized saucepan, put in the rest of the ingredients (except water and cornstarch). Bring to a boil and stir. Pour mixture over beef roast in slow-cooker. Cover and cook for 6-7 hours on low, or 4 hours on high. When roast is tender (can pull apart with a fork), remove from liquid to a plate and tent with foil. Mix up water/cornstarch mixture and stir into liquid in slow cooker (on high). (If there is alot of fat on top of liquid, remove as much as possible before doing this). When thickened, pour into a gravy boat. Slice meat. Serve with horseradish (or beet horseradish – even better)…boiled or mashed potatoes and carrots – or for a healthier, lower carb option – pureed cooked cauliflower and a green salad. Cheers.

Brown roast over medium-high heat

Brown roast on all sides

Mix all ingredients (except water/cornstarch) in medium saucepan.

pour mixture over roast in slow-cooker

Add cornstarch/water mixture to liquid in slow-cooker to thicken

Slice roast, serve with gravy

Kick-Ass Chicken Curry

Posted on November 1, 2011 by Andrea

chicken curry with mango chutney

Are you ready to learn how to make a really good curry? I don’t mean curry like your mother used to make from her ‘Good Housekeeping’ magazine….I mean a really good, authentic-tasting Indian curry. First of all, your spices are really important – at the very least, make sure they are FRESH. Don’t be pulling that curry powder out of your cupboard that’s been there since 1993. Go out and get some fresh spices, it’s so worth it. The two spices you need (which are actually spice mixtures) are curry powder and garam masala.

Follow the steps in the recipe, taking your time especially when cooking your onions. Remember a good curry is layered with flavour, and to achieve that, it takes time, and also care and love while you are cooking it. After you make this a few times, you’ll become quite pro at it, and you’ll never make beef stew again. So get your ingredients organized, and give it a whirl. You will love it. And buy a jar of mango chutney and some fresh coriander at the grocery store while you’re at it.

A word about Garam Masala: This is a common Indian spice mixture and is available at you grocery store in the spice department – I believe McCormack’s now distributes it. However, if you have access to a Southeast Asian market, go in and find some whole garam masala. (see picture). Dry roasting some garam masala in a pan and then grinding it in your coffee grinder will kick up your curry to another level of awesomeness. While you are there, buy a decent curry powder like Lalah’s or Bolst’s. Ask the grocer for a mild or hot curry depending what you like. Be warned that the hot curry powder is much hotter than you think it will be.

Whole Garam Masala. (dry roast in pan until fragrant)

grind garam masala in coffee grinder and store in an airtight container.

Chicken Curry

serves 6 as a main course

1/4 cup butter (or ghee – clarified butter)

2 large onions, diced

2 tsp salt

4 cloves garlic minced

1 2 inch knob of fresh ginger, minced

1 tbsp garam masala

2.5 tbsp curry powder

1.5 cups water

1 (14oz) can coconut milk (or 35% cream)

6 chicken breasts, cut up into large chunks, or 10 boneless, skinless thighs

Directions:

In a large skillet, melt butter (or ghee) over medium heat. Add onions and salt and cook, stirring occasionally until onions are cooked down and quite brown and carmelized. (about 20 minutes). Take your time.

Add ginger and garlic and cook for another 2-3 minutes. Sprinkle your curry powder and garam masala over your onion mixture. Stir and cook for 2 minutes. Pour in your water, stir, and let the entire thing simmer on low, and reduce to a paste-like consistency. (about 15 minutes)

Remove curry paste from pan to a bowl. Add a knob of butter to the pan (or ghee). Salt and pepper your chicken pieces and add to the pan over medium-high heat to brown. Once chicken is browned, add the curry paste back into the pan as well as the coconut milk. Reduce heat to a low simmer, and let chicken cook. (longer if using thighs, so they will tenderize). (approx 20-40 mins) At this point, you can also add in some vegetables to cook. I like to use 1/2 a head of cauliflower cut up and some red pepper. The cauliflower works really well with this dish.

Serve over rice or quinoa. Serve alongside mango chutney and fresh coriander. Enjoy.