Pizza D'oh!

Pizza Dough worth remembering.

• 1 Envelope of active yeast
• 1 Tsp sugar
• 1/3 cup lukewarm water

Combine these three ingredients together and let stand in a warm place for 10 minutes or until the yeast has fully bloomed.

• 1 1/3 cups lukewarm water
• 2 tsp salt
• 1/4 olive oil
• 3 3/4 cups flour

I chose to use whole wheat flour and the recipe came out just fine.

Combine yeast mix, water, oil and salt in a mixing bowl, then add flour slowly.  Knead together to make a soft, but not sticky dough ball, adding more flour if needed.  Depending on your climate/flour, you may need more or less flour.  Sometime flour is more moist or more dry, this is why adding it in slowly is the key, though keeping in mind that you do not want to work the dough too much.  (Over-working the dough causes it to become tough.)

Once your dough is a good consistency, drizzle a little olive oil over it, covering it and the bowl completely, then cover the bowl and set aside, in a warm place, for an hour.

Once the dough has proofed, divide it into four and roll out each ball on a lightly floured surface.  

Our delicious homemade pizza.  We're sold!

The Grand Optimist

I didn't grow up eating kale, however it is a green leafy vegetable that I know is great for our bodies.  Because of it's nutritional value I am looking for new, delicious ways to add it into my family's meals.
So on a rainy day spring day, to a musical backdrop of City & Colour, I created....

Braised Kale & Spartan Apples

• Tbsp Butter
• Medium Yellow Onion, chopped
• 3 Spartan Apples, cored & cubbed
• 1 Bunch of Kale, washed & chopped
• 2 Tbsp Brown Sugar
• Tbsp Apple Cider Vinegar
• Tsp Rosemary
• 1/8 Tsp Nutmeg
• 1/2 Cup Water
• Salt & Pepper

Place a pot on medium/low heat.  Add butter then onion.  When the onion is soft add your chopped apples.  With a lid on, let the apples start to break down. Once they have started to soften, add your brown sugar, vinegar, rosemary, nutmeg and water then add your chopped kale.  Stir it all together.  Then cook for ten minutes or so, until the kale is done.  The age of the kale will determine how long it takes for the kale to soften, so it may take longer than ten minutes.

I served this along side a pork tenderloin roast covered in rosemary, thyme, sage, nutmeg and garlic, and mashed yams.

Mango Tastes Like Sunshine...

The Inspiration

If you are like me, being inspired to make salads as a part of your weekly menu can be a challenge.  I'm endeavouring to change that, and I'm constantly on the look-out for satisfying and creative ideas.  I've found, over the course of the last couple of years, that restaurant menus are a great source of inspiration and I'll even look up a restaurant's menu online - the descriptions are a great jumping off point.  

A couple of months ago my friends and I hit Commercial Drive, in Vancouver, looking for a new eating experience.  There are so many great options, so it's hard to get everyone to agree on one place.  After walking up and down the drive, we settled on a cool looking place that was hopping with customers (usually a good sign).  Our eating adventure was The Havana.  And the salad I chose was delicious and the inspiration for this next dish.

Avocado, Shrimp & Mango Salad with Lime Chili Dressing

What you'll need:

• Lettuce greens
• Mango
• Avocado
• Red pepper
• Cilantro 
• Red cabbage
• Strawberries
• Lime
• Chili flakes
• Sweet chili sauce
• Olive oil
• Butter
• Shrimp

As with any salad, you can adjust the ingredients to what you have on hand or what looks good in the store. Choose the salad greens that you like. I added purple cabbage to get more cabbage in my diet!

Dice mango, avocado, red pepper. Slice strawberries, rip cilantro and shred cabbage. (I arranged everything on a platter and then everyone built their own at the table.) Shell your shrimp.

To make the dressing, zest and juice the lime. Combine with olive oil, salt, pepper, chili flakes and a dollop of sweet chili sauce.

Melt butter in a heated frying pan with a bit of olive oil to keep the butter from burning. When melted toss in your shrimp. When cooked through - just pink, remove and dice. Return to pan and add 1/3 of the dressing. Toss to coat and cook for another minute. Remove from heat.

Homemade!

At the table: Start with a generous amount of greens. Then add cilantro, cabbage, red pepper, avocado, mango, strawberries. Dress your salad, add shrimp and Enjoy!

I don't know if I was craving mango, or what, but this salad has so much flavour -I'm pretty sure it tastes like sunshine.

It Could Have Been Fast Food, But It Was Better...

We Budzaks love to go out to eat.  No really, I know that you know that we like to cook, but really it's that we like to eat... and if we can help it, not do any dishes.  Thus the eating out thing.  Even more so, Sunday after church is a great time to go out with friends.  We've even had specific Sunday lunch friends over the years. (You know who you are!)  Many times that is the highlight of our week.  And if we don't have anyone to go out with, we'll feel ripped off and we will often go alone just to ease our pain.
But not this Sunday.  This Sunday we decided, very responsibly, to make lunch at home.  And, as you know, most of the time, making the decision of what to eat is the hardest part, if you haven't planned it out previously. To make a boring story short - the kid wanted McD's buffalo chicken wraps and Ken wanted soup.  I wasn't in the mood for canned soup but was perfectly willing to indulge in the homemade variety.

Buffalo Chicken Wraps

You'll need:

• Tortillas, preferably wholegrain
• Chicken breast(s) or tenders
• Frank's Red Hot Sauce
• Head lettuce, shredded or leaves
• Cheddar cheese, grated
• Tomato, diced

Pretty simple really - pan fry or bake the chicken with a bit of seasoning salt and pepper.  Let the chicken rest for a few minutes, then slice.  Grab a tortilla, lay some lettuce on it, sprinkle a bit of cheddar and tomato, a few pieces of the sliced chicken and douse with as much Frank's as you please.  Wrap it up and you've got you're own healthier version of a McD's snack wrap.

K & C's Mushroom Soup

You'll need:

• Butter & Olive oil combo
• Cremini mushrooms, a small package, sliced
• 1/2 Onion, diced
• 2 Cloves of Garlic, minced
• 1 Cup of Stock, chicken, beef or veg
• 2 Tbsp Flour
• A Couple Sprigs of Thyme
• A Bay leaf or two
• 1 Cup of Light cream
• 2 Cups of Milk
• Nutmeg, just a dash 
• Celery salt, a mere pittance - you could probably add celery at the beginning, but I hadn't thought of it

  When we made this, we just wanted enough for a couple of bowls of soup and no leftovers (apartment sized fridge!!), so I suggest you multiply the ingredient list to suit your family's needs.

Mushroom soup begs for Premium Plus crackers.

Fry the mushrooms and onion in the butter and olive oil, salt and pepper in a medium soup pot.  After a few minutes add the garlic.  Continue cooking until the mushroom are soften and cooked through.  If you don't have an immersion blender, remove the mushroom mixture and dice or wazz-up in your blender with a bit of stock.

Heat your milk and cream (in the microwave - if you use), throw in the bay leaf and thyme and have this ready for the next step.

Meanwhile, make a small amount of roux in your soup pot, adding more butter if needed and an equal part flour.  Cook for a few minutes, or until flour is cooked.  Using the rest of your stock and the warm milk/cream, whisk into roux.  (Less roux + more liquid = thinner soup, while more roux + less liquid= thicker soup.)  Return mushrooms to the pot.  Season with salt, pepper, celery salt and nutmeg.

Simmer for a few minutes, but do not boil. Garnish with parsley (as shown) or green onion.

My Man is Going to Love This!

We've had a few amazing dinners these past few days or so.  Turkey Black Bean Quesadillas with Fresh Salsa and 50's Diner Style Salisbury Steak with Mash and Deviled Carrots.  But tonight's dinner, I feel, is worth blogging about.  It's creamy.  It's decadent. Tonight's recipe is going to make my man happy.

This dish hasn't been made since Ken and I were newlyweds.  And I wasn't the one who made it.  (I probably didn't have the cooking skills!) You've got to know, Ken is going to love this!  He is working late and is going to be happy/thrilled to come home to a cold beer and one of his favorite foods.  (Did I mention the dishes are done too?)

Crab Manicotti

Serves four.  I suggest a side salad to lighten things up.

Prep: 1 hour

Bake: 30 min.

Ingredients:

Filling:

• 2 cans of crab, drained (I've had one sitting in the cupboard, needing to be used - my inspiration!)
• 1 cup of ricotta
• 1/2 cup asiago cheese, grated (This is what I had on hand, you could use parm or even swiss.)
• Parsley, generous handful, chopped
• 1 egg yolk
• 2 green onions, diced, greens only
• Dash of red pepper flakes
• 1 tsp basil
• 2 Tbsp grated parmigiana  
• Salt and pepper, to taste

Mix all ingredients together in a bowl.

Bechamel Sauce:

• 3 Tbsp butter
• 3 Tbsp flour
• 1 cup whipping cream
• 2 cups milk
• Salt and Pepper, to taste
• Dash of nutmeg

Melt butter then add flour to make your roux.  Cook for approximately 3 minutes or until the flour is cooked and it has a nutty aroma - do not brown.  Meanwhile, warm your milk and cream, then add to roux, whisking constantly.  When your milk thickens, around ten minutes at medium heat, add your salt, pepper and nutmeg.  Do not boil.

Crab Manicotti before going into the oven.

Putting it all together:

Cook your manicotti according to package directions, between 8 - 10 minutes, leaving them al dente.  Cool before handling.  This can be done while you are cooking your bechamel sauce.

This is not diet food!

Using a spoon or your fingers, stuff the filling into the pasta.  (Tip: if your filling isn't sticking together a bit, add a bit of bechamel.)

Place filled manicotti into buttered baking dish.

Cover with bechamel sauce and a bit more cheese.

Bake at 350 for 30 minutes or until golden brown on top.

Come On Get in the Boat - Fish, Fish!**

On the menu last night?  Fish tacos.  It's a little piece of the Baja on your plate.  It's summertime.  It's sunshine. Need I say more?  If you've never tried fish tacos before, well you are in for a scrumptious, satisfying and healthful meal.

It's a pretty basic recipe and has a lot of room for your own personal tastes.  With the exception, I'd say, of needing to like fish and cabbage.  Here's what you will need.

Fish Tacos

The basics:

• White fish, such as tilapia, mahi mahi, or basa
• Corn tortillas (I've seen flour tortillas, but the taste of corn really adds flavour)
• Green cabbage or coleslaw mix

The enhancements:

• Seasoning the fish with cajun spice or a mix of chili powder, garlic powder, oregano and seasoning salt.
• Breading the fish with Panko* - optional.  
• Make homemade salsa. 
• Dressing for the cabbage which I found on the Food Network website: 

• 1/4 c. plain yogurt
• 1/4 c. mayo
• Juice of 1/2 lime
• 1/4 tsp. each cumin, oregano, dill
• 1/2  jalapeno, minced, seeds removed  
• 1/2 tsp. capers, minced
• Pinch of cayenne, optional  

The Method:

• Fry or bake your fish. Obviously the more healthy option is baked!
• Dress your shredded cabbage.
• Concoct your salsa.
• Dry fry your tortillas to heat. 
• Assemble at table.

The Tips:

• If you decided to bread your fish:  Dip fish in seasoned corn starch, then beaten egg and finally, Panko.  Yes, your fingers will also be breaded by the end! just don't cook them : p  Fry your fish on med/high heat in a small amount of cooking oil. Approximately three minutes a side, depending upon how think your fillets are.
• Easy salsa: a fine dice of tomato, onion or green onion, cilantro, jalapeno, lime juice and a pinch of chili powder, cumin and salt.
• When heating my tortillas, I find that med/high heat in a stainless steal pan works great.  If it sticks leave it a few more seconds.  
• Hold warm tortillas in aluminum foil wrapped in a tea towel.  This way they stay hot throughout your meal.

Did I miss anything??

* Panko is Japanese breadcrumbs.  Find them in the bakery section at most grocery stores.

** If you are a Homestar Runner fan, you will appreciate my title! 

Blast From the Past

Are you tired of making the same starches for dinner?  Day after day, rice, pasta, potato, rice, pasta, potato, repeat...  Me too.  If you're like me, you've probably experimented with yams and quinoa, seeing as they are fairly popular right now and most likely, a part of the Super Foods group.  (If you don't know what I'm talking about, just ignore that last bit!)
But this week I went old-fashioned.  Not oats, but close.  Barley.  I've actually had it sitting in my pantry, waiting patiently for me to utilize it.  Apparently, you can use it as a side dish.  However, I decided to introduce it to my family (read - the kid) as a part of a one dish dinner.
If you are like me, you've only had it in it's most popular form, canned beef barley soup.  Well, I didn't strike out too far from that tried-and-true favorite, other than the fact that my beef barley soup didn't come from a can.  I made it myself.  It was easy, didn't take too much time to prepare and turned out better than any canned concoction I have ever eaten.

"Old Fashioned" Beef Barley Soup

Ingredients:

• 1 lb. stewing beef, cut into small chunks - more if you want a meatier soup
•  2TBSP cooking oil
• 1 TBSP butter
• 2 leeks, chopped and washed 
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 2 cloves garlic, smashed and diced
• 4 - 6 cups beef broth
• 1/2 cup pearl barley, rinsed and cooked to "al dente"
• a couple of twigs of thyme or 2 tsp. dry
• 2 tsp. Italian Seasoning ( A pre-made mix of marjoram, thyme, rosemary, savory, sage, oregano, basil)
• A dollop Worcestershire sauce 
• A small splash Kitchen Bouquet

Method:

In a small sauce pan, place barley with quite a bit of water and bring to the boil.  Simmer, as you would pasta, for around 25 minutes or until al dente.  Drain and set aside.

Meanwhile, put your dutch oven/soup pot on medium/high heat for a couple of minutes to bring it up to temperature.  When hot,  add oil, then butter.  When the butter is melted, add your cubes of beef.  Only add enough beef to make one layer.  If you have more, then do it in batches. When the beef is browned, season with salt and pepper.  Set the browned beef aside.  

To the already hot pot, add the celery, leeks and carrots, using their moisture to scrape up the brown bits left from the beef.  Season with a bit of salt and pepper.  Cook until softened.  Add garlic, cook two more minutes.

Add thyme and Italian seasoning, letting the heat wake up the herbs for a minute. Add the beef, the broth,  the Worcestershire and the Kitchen Bouquet. Simmer for approximately 1/2 hour; check that the beef is tender and the seasoning tastes right and, if the beef is close, add the barley.  Simmer for another 20 minutes.

Serve with big slabs of sour dough bread and butter!