Good things to eat

Butter Chicken Pizza

What could be easier than this quick assemble, dreary Sunday afternoon, lunch favorite?

All that’s required is some left over Butter Chicken, restaurant bought, or home made.

  • some Naan bread
  • some melty cheese ( I used smoked cheddar for extra zing)

 

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Place Naan on a baking sheet.

 

 

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Generously cover with the left over butter chicken

 

 

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Sprinkle with cheese

 

Bung into oven.

Simple as THAT!!

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I didn’t have any but you could top the finished product with some chopped fresh cilantro or finely chopped red onion……..or whatever you find that you have around.  Make different ones if you like!

Makes a great lunch or light dinner paired with a side salad……

Food Matters TV

Here is a little something I thought I would pass on to you.

The people behind such movies as:

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Are now launching:

                            FOOD MATTERS TV

This is an online service much like Netflix only the content is all FOOD / HEALTH / WELLNESS  related.

And if you sign up now there are all sorts of bonuses.

And at the very least if you go to the site before March 31st, you can watch Hungry for Change and Food Matters for free.

Just thought I’d mention it.

Zucchini Fritters

Here is a surprisingly tasty snack for you.

Over the last few weeks there seems to have been so many “Snack Worthy” things on TV.  All of the award shows and of course the Super Bowl…….

So I was looking for something a little more interesting to serve than all the usual suspects.

I happened to find something similar to this on a Vegan website – no need to tell anyone they were Vegan and spoil the decadent impression that they made!

In the original recipe they were served with a cashew cream, so they were truly Vegan.

I served them with sour cream laced with Chipolte Tabasco sauce, which is still a Vegetarian item!

Start by grating:

  • 3 medium zucchini

Put the grated zucchini into a clean tea towel and squeeze it over the sink as hard as you can to get as much of the liquid out as possible!

Then add to a mixing bowl with:

  • 1 medium grated carrot
  • 3 Tbsp finely chopped red onion

Meanwhile grind in a coffee grinder or mini food processor:

  • 1 Tbsp flax seeds

And then add that to:

  • 3 Tbsp water

And let those sit together for about 5 – 10 minutes till they form a thick goop.

This is what we are going to use instead of the traditional egg.

However, if you don’t have any flax, or a grinder and don’t care about egg, by all means use egg!

Then toss together the flax with the zucchini, carrot, onion with:

  • 1/4 cup chickpea flour
  • 1 Tbsp arrowroot powder
  • 1 Tbsp curry powder
  • salt and pepper, to taste

Mix these all together till you get a nice thick batter.

Heat a skillet and add enough oil to coat the bottom, but I don’t like too much so they are swimming, but enough that the bottom is covered.  I even brush the oil around with a pastry brush so the pan is well coated.

Then start adding batches of about a 1/4 cup of mixture, as many as comfortably fits, and flatten them down.

Cook until golden and crispy on both sides.   Keep them warm in a low oven till they are all ready.

And then serve immediately!   With the topping of your choice.

These were really good considering there was no egg or real flour and really kept their shape.

 

zuccini fritters

This Blog is Three!

My how time flies!  I can’t believe that I have already had this blog for three years now!!

As those of you who have been following from the beginning know, it started only as an assignment for a food writing class I was taking, but I got so hooked that I never gave it up!

As of today I have reached just under 40,000 hits!  Yes that is 40 thousand!  And I am always amazed at how far it reaches.  Because as the owner of the blog, you can see the statistics where it tells you how many hits you’ve had and what people are looking at and where they are looking from.

I am always astounded at how far and wide the audience reaches.

And having a blog is sort of like putting money in a very good investment and watching it grow just on interest!  Because in this last year I haven’t been writing as much as I would like, yet people still seem to keep finding the blog.  I have no idea how that even happens!

One of the top posts that keeps getting looked at is the very first one:

“Can you really make pasta with a juicer

Another popular one that gets the most hit – yet I find a bit troubling because I fear this isn’t what they had in mind when they were doing their online search is:

Forbidden muffin balls

But my all time number one favorite that gets the most hits and even comes up as number one on Google – which means on the WHOLE interweb is:

Kale Pancakes

So thanks so much for all of the comments, love and support over these past three years!  Hopefully I can keep coming up with things to tell you about for at least another three!

3rd birthday

Ode to Celery

Oh celery, why can’t we just get along?

stalk-celeryWhat has happened to us in the past that I treat you with such disdain?  I’ve even been heard saying “I’d rather eat the dirt” that you came from!

For years I have brought you home at the peak of your magnificence, with your proud branches standing strong.  Only to lock you in the crisper to watch you die a slow and painful death.   First your limbs grow weak and limp, then you turn an off shade of brown and then sometimes I let you rot until you just become a bag of putrid liquid and then I get angry with your weakness for making such a mess and making the fridge smell off!

Why celery, why does this have to happen?

I enjoyed you as a child, when my Grandmother would fill your stocks with that bright orange “Cracker Barrel” cheese that came in the red tub.

Not like other things that I loathed as a child but have since grown to appreciate.  Things like beets, olives and blue cheese which I now adore.

No, with you it went the other way.  Your crunchy texture and distinct flavour offend me.  I alway know when you have been hidden in the tuna sandwich or are ruining a perfectly good potato salad!

People tell me I should love you.  You come baring so many healthful gifts.  You are high in Vitamin C which we know is so helpful for many body processes.  You are filled with calcium, magnesium and potassium which among other things, helps with blood pressure control.  You contain pthalides which increase bile production which can lower cholesterol and you fight cancer, arthritis and inflammation!

I want to love you celery, I really do.

 

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Now I  know that all of the experts say that the key to a good food blog is enticing pictures of the dish that pull people in to read further and maybe even attempt your dish.

But I made something so delicious for brunch today, that I just had to tell you about it immediately.  I wasn’t even thinking that I would write about it because I had no idea it would be so good.   But then we gobbled it down and I never got a chance to take any pictures!

Hopefully just my description of the item will be enough to do the trick for you!

As anyone who has been following this blog for any length of time knows all too well,  I am a big fan of kale!  And that I like to use it in untraditional places.  Case and point in my kale pancakes.  But I have to say that this recipe is one of most looked at postings on this blog.  And in fact, if you Google kale pancakes, it is the first item listed!  On ALL of the interweb!!

So this morning I felt like making some eggs, but was out of bread for toast and it is a bit of a dreary winter Sunday so I didn’t feel like going out to get any.

What to make?  I didn’t really feel like anything too sweet………of course the kale pancakes!

So I whipped up a batch of the pancake batter, only I changed it up a bit and actually this version is completely Vegan.

Into the blender went:

  • 2 whole cloves fresh garlic
  • about 2 cups worth of ripped kale leaves, stems removed
  • 1 cup plain almond milk
  • 1 cup ( or more till you achieve right consistency) chick pea flour (or flour of your choice)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tbsp curry powder

Whiz that all up in the blender and then let sit a bit.

Meanwhile, heat up your skillet ( I used two at a time to move things along quicker).

Once they are ready, add a bit of butter or oil of your choice and make your pancakes as you normally would.

Keeping the cooked ones warm in a low oven.

Once your pancakes are all cooked, use one of the skillets to caramelize an onion.

When it is well caramelized, douce it with a generous glug of good maple syrup!

Meanwhile, in the other skilled, fry up as many eggs as needed.  I did them to a nice “over easy” so that when you put them on top of the pancake and cut into them, the nice creamy yoke will ooze all over.

When ready to assemble, place pancakes on the bottom, then over easy eggs and then top with the maple covered onion!

Oh MAN was that good!

And if you were so inclined, feel free to add a little bacon or sausage to the equation and some extra maple syrup on top and you will have an impressive brunch item indeed!

I really wish I had a picture for you, cause it was THAT good!

Kale

Blueberry “Glosettes”

I was just surprised to find out that “Glosette” is an exclusive Canadian brand of confectionary!  Who knew!  I thought that Cadbury made them, but apparently Hersey bought them in 1987 from Nabisco so I wasn’t even close!

Basically a glosette is bit of dried fruit or nut dipped in some glossy chocolate.

So over the holidays I had a young visitor who for health reasons is not supposed to eat much sugar.  I didn’t want him to feel left out while everyone else was pounding back the sugar cookies and shortbread, so I tried to make him some healthy items so he would feel like part of the gang.

One thing I came up with was to make my own blueberry glosettes.   It was a bit labour intensive, but worth it in the long run.

I also made up some of these :  CLICK HERE

But for the glosettes I had to first dry out the blueberries!

Out came the trusty Excalibur dehydrator which really hadn’t been getting it’s fair share of use lately.

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Start by thoroughly washing and picking over your blueberries, discarding any dodgy ones.   And then I put them into a clean tea towel and  try to dry them the best you can.

Then onto the dehydrator try and in they go.

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If you don’t have a dehydrator……..and I understand that many people don’t!  You can just put them on a parchment covered baking sheet and pop them in the oven on super low.  Like 200 degrees if you aren’t trying to make them “raw”.

Which ever method you use, leave them until they resemble raisins.

Once they are done, let them cool to room temperature.

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Meanwhile, in a double boiler, melt some good quality dark chocolate.  I used the 70% cacao bars.

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Melt the chocolate until it is just runny enough but still quite viscous.

Toss in your blueberry raisins , coating well, working quickly.

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Now I’m sure at the Hershey factory they have some sort of fancy conveyor belt thing that makes them come out perfectly round, but at home you have to make due.

I tried letting them harden on a fresh sheet of parchment but will admit they came out flat on one side.

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Or I tried putting them on a baking cooling rack with small squares, that seemed to work better, but it was a bit of work getting them off.

Perhaps you might have an even better idea of how to cool them and keep their shape??

Which ever the case, once they hardened they were a delicious, NOT so sugary treat!!

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