I ♥ PIZZA

Anyone who knows me well knows that one of my favorite things to eat is pizza.  I love it so much, I could eat it for breakfast, lunch, and dinner... everyday!  I never get tired of it, which is kinda funny, because when I was little, I wasn't that crazy about it, in fact, I didn't really care for it at all.  Except for home-made pizza, now that was a different story.  When I was little, my family had pizza night every Friday.  My mom bought frozen pizza dough from the local grocery store, and let it rise on the counter-top during the day.  When everyone met up at home at the end of the day, the dough was ready to be rolled, we would chop the veggies, unwrap the pepperoni, grate the cheese and prepare the other toppings.  Sometimes there was dough leftover so my dad would make fresh Parmesan bread sticks.  Hmmm, so good!  My parents have pizza night still to this day, and when I'm visiting them in Québec, I always look forward to it. 

Making pizza is super easy and it's a great way to get the family around the table, and enjoy a meal together.  If you don't have time to make your own dough, or still haven't mastered it yet (like me), no problem, there are plenty of other options that are just as delicious. With pizza, you really don't need a recipe, and that's part of the fun, so today, I'm just giving you some tips on how to make the perfect pizza at home.

1) Preheat your oven to 400 degrees.  A hot oven is the key to great crust and bubbly cheese.

2) For the dough, try using large whole wheat pita bread.  There's a store near my apartment that sells pizza-size pita bread, which works wonderfully.  If you can't find the large ones, use the small ones, which are great for individual pizzas.  You can also use naan bread or store-bought thin pizza crust.

3) Keep the toppings to a minimum, otherwise your pizza will get soggy in the oven if you load it with too much sauce and alot of veggies, and it won't cook evenly.  Keep it simple, a good rule of thumb is 3 - 4 toppings including the cheese.

4) Cook or grill your veggies first.  This will add flavour to your pizza and minimize moisture.  For example, try grilling thinly sliced zucchini or peppers or sautéing mushrooms with a splash of balsamic vinegar.

5) Easy on the cheese.  More doesn't necessarily mean better.  Spread it lightly and evenly.  To bring it to another level, use goat cheese or crumbled feta cheese.

6)  Top your freshly baked pizza with fresh herbs like basil or add a peppery flavour with a handful of fresh arugula.

7) Enjoy while it's hot and with a glass of wine! Yum

Photography by: Melissa LeBlanc

Cauliflower 3 ways

Wow how time flies! It has been 3 months since my last post!  People have been asking me when I will post my next recipe so 3 months away means 3 recipes today... well sort of.

I was at the market a few weeks ago on a sunny Saturday morning.  Just at the entrance of the market there was a stand with a mountain of fresh, local cauliflower.  I don't know about you, but I love cauliflower.  I think that most people aren't quite sure what to do with it other than serve it raw along side other veggies as part of a plate of crudités with dip.  Well, I hope to inspire you today with a few fresh ideas.

Recipe #1: Roasted Cauliflower

 

Ingredients:

1 head of cauliflower, chopped into bite-size florets
2 tbsp olive oil
salt and pepper
fresh thyme (optional)

Preheat oven to 400 degrees.  Toss the cauliflower florets gently with olive oil.  Sprinkle with salt and pepper and place on a baking sheet in a single layer.  Roast in the oven for 25 - 30 minutes.

All on it's own, this is an excellent side dish!  Give it a try, if you think you don't like cauliflower, I bet you'll change your mind.

Recipe #2: Mung Bean Curry with Cauliflower

 

One of my favorite cuisines is definitely Indian food, and one of my favorite cook books is Vij's at Home.  The famous Indian fusion restaurant VIJ's is just 3 blocks from my apartment, but the recipes in his book are really simple to make, and unbelievably delicious.  They are so good that I have no problem making a big pot of curry on the stove on a hot summer day.... Which is exactly what I did in August.  I did tweak the recipe to include the cauliflower, however, and I happened to have some leftover chick peas in the fridge so I threw those in as well.  The end product?  Awesome :)

Ingredients:

1 cup mung beans
1 head of cauliflower, roasted (recipe above)
1 can chick peas, drained and rinsed
1/4 cup cooking oil
1 tbsp cumin seeds
3 tbsp chopped garlic (9 cloves)
1 28oz can pureed tomatoes
2 tbsp chopped ginger
2 tbsp ground coriander
1 tsp turmeric
1/2 tsp salt
1/2 tbsp crushed cayenne pepper
4 cups water
1 can coconut milk
1/2 cup chopped cilantro and good handful of fresh spinach leaves

Wash and drain mung beans and set aside

Heat oil in a medium pot on medium-high.  Add cumin seeds and allow them to sizzle for 45 seconds, or until they are darker brown.  Add garlic and saute for 3 - 4 minutes, until brown but not burned.  Stir in tomatoes, then ginger, and other spices.  Stir and saute for 5 more minutes.  Add water and mung beans, bring to a boil then reduce the heat to low, cover and cook for 30 minutes, stirring once or twice.  Taste beans to make sure they are cooked.

Stir in coconut milk, cauliflower, and chick peas, and increase the heat to medium-high.  Bring to a boil and turn off the heat.  Stir in cilantro and serve over brown rice.

Recipe #3: Silky Cauliflower Soup with Parmesan Crisps

 

I traveled to Montreal a couple of weeks ago, and the night before I left, I noticed that I still had a few veggies in the fridge that needed to be eaten before leaving, including a cauliflower.  This next recipe doesn't take more than 20 minutes, and is in my repertoire of my go-to soups.  I made this soup, divided it into single serving containers, and placed them in the freezer. 

Ingredients:

1 head of cauliflower
2 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1/2 cup finely grated fresh parmesan cheese
Salt and freshly ground black pepper

Preheat oven to 350 degrees.

Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender* and return it to the pot.

Meanwhile, line a baking sheet with aluminum foil. Spread the shredded cheese over the foil in 1 even thin layer. Bake about 10 minutes until golden brown and crisps. Remove from oven and let cool 5 minutes. Break sheet of crisp cheese into large pieces and garnish each soup bowl with a couple shards and a pinch of fresh chives.

This recipe was sourced from: The Food Network

Photography by: Melissa LeBlanc
 

Quick and Easy Weeknight Pasta

Spring is here and that means weekend morning strolls through the farmers market.  Fresh baby greens and rhubarb are in abundance and creamy local cheeses to be tasted!

The market is where I get inspired to make something yummy, but it's often overwhelming because I just want to buy everything! I walk up and down the market two or three times asking myself how to spend my weekly market budget and waiting for something to give me a sign to help me make a decision.

Last week I met my sister at the market and when we got there, there were big dark clouds hanging over, so it was just a matter of time before the rain was going to soak the market goers.  I think I was on my 3rd lap around the market when I got my sign!  The rain started suddenly when I was walking by the Estevan Tuna Co. stand, so local canned tuna it is!

What was my plan with canned tuna?  Well, I wasn't entirely sure yet... Hmmm, maybe a tuna salad for a sandwich or turn it into a tuna melt, which I love!! I could use it to top a spinach salad, add cherry tomatoes, diced avocado and a sprinkle of lemon juice, yum!  But seeing it was cold and rainy (yes, I know, in June!), I wanted something warm and comforting.  This one is one of my favorite meals on a weeknight when I'm crunched for time but want something light and satisfying.

P.S. My other purchased items that day: rhubarb and a thyme plant for my balcony garden

Spaghetti with Tuna, Lemon and Arugula

Ingredients
Serves 4

1/2 lb dried spaghetti or linguini
1 can (6 oz) Estevan Tuna
1 large clove of garlic, minced
Grated zest of 1 lemon
1/4 tsp crushed chili flakes
2 tbsp fresh lemon juice
1/4 cup fruity olive oil
2 tbsp capers, drained
4 cups fresh baby arugula
Freshly ground black pepper
Freshly grated Parmesan cheese

Directions

Cook the pasta in a large pot of boiling water until al dente which means to cook it until it is tender but still firm to the bite.

Meanwhile, in a medium sauce pan, heat olive oil on low heat and add garlic.  The garlic should cook very lightly.  This step is to flavour the oil without burning the garlic.  Cook for 2 - 3 minutes, stirring frequently.  Turn up the heat to medium-low and add the lemon zest, crushed chili flakes, and the tuna, breaking it up with a spoon.  Add lemon juice and capers and give it a quick stir.

Drain pasta well and immediately add to tuna mixture, add the arugula and toss gently until arugula is just wilted.  Garnish with Parmesan cheese, a good amount of freshly ground black pepper and serve.

Cheers to lovely weeknight meals!  Let me know what your ideas are for canned tuna.

Photography by: Melissa LeBlanc

What is a super food?

Is it just me or does it seem as though the latest "super food" is similar to the latest Hollywood gossip? It's big in the news and everyone talks about it!

I was speaking with someone who works in the grocery industry recently and she mentioned to me that whenever a food is in the spotlight for it's nutritional benefits, the store sells out almost immediately.  But what happens if the super food comes from another continent and isn't readily available in your average grocery store?  When you do find it, it's in a specialty store and it's expensive.  At the end of the day is it really worth it?

To me it's pretty simple.  A super food is a food that is in its natural form and high in nutrients.  Examples?  Fresh or frozen vegetables and fruit, whole grains like oats, wheat berries and barley, lentils, and legumes.  Of course these are just a few examples, but these are ingredients that are super nutritious, easy to find, and won't break the bank.

Last month I wrote an article for The Richmond News to discuss what foods people should try in the new year, and since I'm a huge fan of the farmers market, I encourage people to discover super foods that grow right here in our own backyard.

One of my favorites right now is the winter squash.  This is a great alternative to regular baking potatoes and richer in vitamins such as beta-carotene.  When I started researching recipes for butternut squash, a wide range of recipes came up: from sauces to soups, desserts and mains, baked or sauteed, this ingredient is a super food that has endless opportunities.

Given that it's winter, comfort food is the way to go.  I came across this recipe that is packed with super foods that is also comforting!  This soup is a good combo of carbs and protein.  Serve it with a green salad or steamed veggies and you have a complete meal.

Red lentil and butternut squash soup

Ingredients

1 tsp salt
2 tbsp curry powder
12 oz red lentils
2 tbsp butter
1 onion, diced
4 garlic cloves, minced
1 tbsp grated ginger
1 butternut squash, peeled, seeded and diced into 1/2 inch pieces
4 cups chicken or vegetable stock
1 cup water

Directions

Combine salt and curry powder; set aside. Rinse lentils; set aside. Heat butter in a large saucepan over medium heat. Add curry mixture; stir until fragrant, about 1 minute. Add onion, garlic, and ginger; cook until translucent, about 4 minutes. Add squash; cook until just beginning to soften, about 5 minutes. Add stock and water. Bring to a boil; reduce to a simmer. Cook until squash is tender, about 10 minutes. Stir in lentils; cook until soft, 10 to 15 minutes. Serve hot.

Recipe adapted from www.MarthaStewart.com

Photography by: Melissa LeBlanc 

Gift of spring for Breakfast, Lunch or Supper

It seems that spring has finally arrived, and although winter vegetables are still abundant, it's time to spring ahead and enjoy the fruit (and veggies) of the season. Asparagus is a wonderful spring vegetable that has been around for more that 2000 years, and historically, was harvested for its medicinal properties. Asparagus is an excellent source of folic acid, vitamin K, and vitamin A (in the form of beta-carotene), and is one of the richest sources of the antioxidant glutathione. But what we love most about asparagus, is its rich buttery flavour and light crunch that makes a perfect side to any meal.

At the grocery store, look for bright green stalks with tightly closed, compact tips. Stalks should be straight, firm and about 6 to 8 inches in length. Store the fresh asparagus in the refrigerator with a damp paper towel wrapped around the bottom of the stalks, and plan to use them in a couple of days.

Just before cooking, start by breaking off the butt end of each spear where it snaps easily. These ends tend to be tough and woody, but you can use them for making stock.

Here is one of my favorite recipes using asparagus. This frittata takes no time to make which is perfect for a week night meal. Serve it with a green salad, and left overs can be warmed up the next day.

Frittata with Asparagus, Tomato, and Fontina cheese

Ingredients

6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
Salt
3 ounces Fontina, diced

Directions

Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Source of recipe and photograph: www.foodnetwork.com

Vegetarian Black Bean Chili

I can think of 3 very good reasons to include beans (a.k.a legumes) in our diets:

1) They are packed with nutrients. Beans are a great source of protein as well as fibre. They also contain folate which we need to make normal red and white blood cells. Tryptophan is an essential amino acid which our body uses to make niacin (vitamin B3) and serotonin which is the “feel good” hormone that helps us sleep well and stabilize our mood. These little power houses are also a great source of magnesium, potassium and iron!

2) Bean are super versatile, you can add them to just about anything. Add them to soups, stews, salads, sauces, or you can turn them into a delicious dip.

3) Last but not least, when you’re looking to spend a little less, you’ll want to stock up on these a little more. Whether you purchase them canned or dried, you really get a bang for you buck.

What better recipe to share than a fabulous vegetarian chili. Don’t get intimidated by the list of ingredients, there’s very little chopping in this recipe, and only takes about 20 minutes to make. Best of all, it makes a big batch so you can easily please a crowd with this one, or freeze it for a rainy day. I love, love, love this recipe, and hope you do too!

Cheers!

Ingredients

2 tbsp canola oil

1 medium onion, diced

3 carrots, diced

3 celery stalks, diced

1 zucchini, diced

1 jalapeno pepper, minced finely

2 cloves of garlic, minced

2 tbsp chili powder

1 tsp ground cumin

1 tsp dried basil

1 tsp dried oregano

1 bay leaf

½ tsp salt

1 can chickpeas, drained and rinsed

1 can kidney beans, drained and rinsed

1 cup fresh or frozen corn kernels

1 can black beans, drained and rinsed

1-28 oz can diced tomatoes

1 tsp chipotle in adobo sauce

water

1 small bunch of cilantro

1 lime

Directions

In a large pot, sauté onions, carrots, celery, zucchini, jalapeno pepper and garlic in oil until soft. Add chili powder, ground cumin, basil, oregano, salt and bay leaf. Saute 2 – 3 minutes more, then add chickpeas, kidney beans, black beans, corn, tomatoes, and chipotle paste. Add water to cover and let simmer for about an hour stirring often. Add 1 bunch of cilantro, juice and zest of the lime, and season with salt and pepper to taste.

Linguine with baby heirloom tomatoes, fennel and chorizo sausage

My friend Jaki and I created this recipe a couple of days after visiting the farmers market and we had some beautiful baby heirloom tomatoes leftover. Yes, I know that’s hard to believe because these tomatoes are perfect to snack on all on their own, but we decided to cook with them. I must say, this recipe turned out well and is easy to make. It can easily be converted to a vegetarian version by omitting the sausage and adding chick peas, which go really well in tomato sauces. We enjoyed it with a green salad and a glass of wine!

Makes 4 servings

Ingredients

190 grams of whole wheat linguine (1/2 375 gram package)
1 tbsp canola oil
1 chorizo sausage, sliced cross wise
½ medium yellow onion, sliced
½ medium fennel bulb, thinly sliced
3 garlic cloves, chopped finely
1 medium zucchini, slice lengthwise and cut into ½ inch pieces
½ red or yellow bell pepper, sliced
½ pint of colourful baby heirloom tomatoes, cut in half
1-398 ml can whole plum tomatoes
1/2 tsp fennel seed
¼ cup fresh basil, roughly chopped
¼ cup fresh Italian parsley, roughly chopped
¼ tsp freshly ground pepper
Salt to taste

Directions

Cook linguine according to instructions on the package.

Meanwhile, in a large sauté pan, heat oil on medium and add sausage. Cook until lightly browned on each side, remove from pan and set aside. Remove excess oil from pan, leaving just enough to lightly coat the pan and return to heat.

Add onion and fennel and cook until they begin to soften. Add garlic and fennel seed cook for 1 minute, and then add baby heirloom tomatoes, zucchini and bell pepper. Cook for 5 more minutes. Add can of tomatoes with juices, breaking tomatoes apart with your hands as you are adding them. Add sausage to sauce, and simmer over low heat until sauce begins to thicken, about 10 minutes. Add linguine and gently toss to coat pasta with the sauce. Just before serving, add the fresh basil and parsley, and season with pepper and salt to taste.

* I don't add any salt throughout the cooking because the sausage is salty, and once it's added back into the sauce, it seasons the sauce quite well. If you're making a vegetarian version of this recipe, you may need to add salt to taste.