Eatsa Pizza

 

Pizza - What's not to love?

Pizza. Who doesn't love it???

I'm fortunate enough to have a breadmaker, so making crust isn't much work at all. The recipe that came with mine is made with white flour and probably more salt than one should consume on a regular basis, but it's cheap. It's not the healthiest crust, but I'm scared to mess with my bread maker. I'm eventually going to venture into whole wheat crust pizza, but that day is not today. 

The best part about making pizza at home is that you can put as many toppings as you want, and it's free! (Minus the cost of your groceries). Top your pizza with any veggies and meat that you so desire!

Matt and I used to make two different pizzas but now we tend to just overload both and eat the same thing. This is a fun way to spend the evening, and requires minimal clean-up.

How many of you have had pizza cooked on the barbecue? Probably not many, and if you have, chances are it was on a pizza stone. Well throw that stone out the window, and throw your crust right on the grill! Follow the first set of instructions if you're planning to grill your pie.

This shopping list will include things I like to put on my pizza - feel free to experiment with your own toppings. If you are using any fresh meat, PLEASE cook it first. I don't like food poisoning and I don't think you will either.

Your Shopping List:

Toppings:

1. Pepperoni/cooked chicken/other cooked meat
2. Spinach
3. Tomatoes
4. Various types of pepper
5. Green & black olives
6. Jalapenos
7. Mushrooms
8. White and/or red onion
9. Cheese - I've used feta, mozzarella and cheddar. ALL ARE DELICIOUS!

Sauce:

1. Tomato paste (smallest can)
2. Tomato sauce, no salt added (small can)
3. 1-2 tsp each Oregano, basil or Italian seasoning
4. Brown sugar or other sweetener to get rid of that "canned" taste
5. Salt & pepper, to taste
6. 1 tsp Red chili flakes (optional)

Crust: 
Store-bought crust, naan bread and pita all work well! I will post my recipe later.

What to do with it:
a) On the grill, with uncooked pizza dough:

1. Turn on your barbecue on high - let it heat up and then reduce to medium heat
2. Roll out the dough in whatever size pizzas you want
3. Brush one side of your prepared dough with olive oil
4. Place dough on grill for approx 1 minute
5. Remove from heat, and brush uncooked side with olive oil
6. Top the cooked side with your sauce, meat, veggies, and cheese
7. Return pizza to grill, and cook for approx 5 minutes with the lid closed
8. Remove from heat and enjoy!

b) In the oven, with home-made dough or store-bought crust:

1. Pre-heat oven to 425 F.
2. Cut up veggies and shred cheese
3. Mix pizza sauce ingredients
4. Top your pizza crust: sauce, toppings, and then cheese
5. Cook for 12-15 minutes, or as long as it takes to look delicious
6. Eat it up!

This wasn't even intentional!

Okay, maybe I went a bit overboard with the cheese....

Where There's a Fish, There's a Dish!

If you haven't already figured it out, I'm a huge fan of quinoa. I'm such a fan, I can't remember the last time that I used rice as a side dish.

After a busy weekend visiting family and then having my first rehearsal, I didn't have time to think ahead to Monday's dinner. I took some rainbow trout out of the freezer and hoped I'd find inspiration by the time I was home from work.

Searching "rainbow trout recipes" doesn't give much that seems appetizing. To be honest, I don't really like fish at all. I eat it because it's something different, and it can be affordable when it's on sale. Of all fish, rainbow trout is the one I prefer. Of course, I like any fish that is battered and deep fried as well!

So, here's what I did with my rainbow trout:

Thai-naise Rainbow Trout with CocoThai Quinoa and Plain Jane Green Beans

inspired by Canadian Living

Prep time: 5 minutes
Cook time: 6-20 minutes (because I like my fish overcooked!)

Your Shopping List:

3-4 rainbow trout fillets, washed and patted dry
2 Tbsp mayonnaise
2 tsp red curry paste (I use Thai Kitchen)
salt & pepper, to taste

1 medium clove of garlic, minced

1 tbsp or so chopped fresh parsley (optional garnish)
1/2 lemon, cut into wedges (optional garnish - in hindsight, lime would likely be better with this) 

2 cups of quinoa, rinsed
1 14oz (414ml) can of coconut milk, unsweetened
1 1/3 cup of chicken broth, no sodium added
1/2 tsp salt
1 tsp sesame oil
1 carrot, peeled and cut into matchsticks
1 cup (ish) cauliflower, broken into bite-sized pieces
2 green onions, white parts sliced
1 medium clove of garlic, minced
1/2 Tbsp Sriracha sauce, or more!
1 lime, juiced

however many green beans you want to eat
olive oil, drizzled
salt & pepper, to taste

What to do with it:

Fish

1. In a small bowl, mix mayonnaise, curry paste and garlic together. Add salt and pepper, to taste.
2. Arrange trout on a baking sheet, in a single layer, skin side down.
3. Place in oven and broil for 6 minutes, about 6 inches away from the top.
4. If you prefer your fish to be well-cooked, leave it for 10 minutes.
5. Realize you REALLY like it cooked and set your oven to 450 F. Remove after 5 additional minutes.

Quinoa

1. In a medium saucepan, mix quinoa, coco milk, broth and salt together. Bring to a boil over medium-high heat. Cook for approx 15 minutes, stirring occasionally.
2. MEANWHILE - Heat sesame oil in a frying pan over medium heat.
3. Add carrots and cauliflower, cook for about 5 minutes (really it's a matter of preference).
4. Reduce heat slightly, add green onion, garlic, and sriracha. If you don't reduce the heat, the sriracha will burn and you will inhale the spicy fumes and choke. Yes, this happened to me.
5. Set aside until quinoa is done.
6. Realize the quinoa is not cooking well without a lid even though the recipe you're using tells you it works.
7. Put lid on the pot, wait an additional 5-7 minutes. Quinoa is less mushy and more cooked.
8. Remove from heat.
9. Mix vegetables with quinoa and add the lime juice.

Green Beans

1. Wash and trim green beans. I break off the ends.
2. Put green beans in steamer basket and add a bit of water to the pot and put the lid on.
3. Turn the element to high and set a timer for 10 minutes.
4. Turn it to low when the water starts boiling.
5. After 10 minutes, remove from heat and remove the lid. (Green beans keep cooking a bit after removing them from heat. If you prefer well-cooked beans, leave the lid on).

Plate your dinner, and garnish - if you so choose.

Fresh parsley from my garden!
Somehow it hasn't been killed by frostbite.

Wicked Wednesday!

My first date with this soup was about a year and a half ago. At the time, I was working for VIARail Canada, at Union Station. The shifts varied and I had little time to prepare my meals. I often relied on the food courts surrounding me for breakfast, lunch, and dinner. One day, a co-worker showed up with a bowl of steaming hot soup from Longo's. I had never seen someone enjoy soup so much in my life. At that time, I didn't know whether he just loved soup, or if there was something special about this bowl. He was eating "Wicked Thai Chicken" soup from Longo's. He raved about it and insisted that I go buy it on my break. I took his advice and became a new person. I ate the bowl, and while it filled me, I just wanted more.

That's the day my meals at Union Station changed. I pretty much ate it every chance I had. Yes, it was the middle of the summer in a building without air conditioning. No, that didn't stop me.

I was devastated when I quit because I had no Longo's nearby to satiate my constant cravings. So, what did I do? I found a recipe and made it myself!

Feel free to experiment with this recipe. Add or remove vegetables, use milk instead of cream, or only use coconut milk... it will be delicious either way!

Wicked Thai Chicken Soup

This time I added green beans to it!

Inspired by: Another blog!

Prep time: 15-20 mins

Cook time: 30 mins

Your Shopping List:

2 Tbsp olive oil
1 medium onion, finely diced
1/2 medium size red pepper, diced
1 1/2 cups sliced mushrooms (I just grab a handful and don't measure)
4 cups chicken broth, low-sodium
2-3 chicken breasts, diced
2 Tbsp lemon grass herb paste (I used Gourmet Garden)
1 tsp fish sauce
1 tsp Worcestershire sauce 
1 cup half and half (10%) cream
1/2 cup coconut milk
2 tsp red curry paste 
1 1/2 tsp Sambal Oelek chili paste (you can use Sriracha too, or add more chili paste if you want extra heat like me!)
2-3 Tbsp tomato paste
1 Tbsp cornstarch
2 cups cooked rice (I use brown, and often add more rice because Matt prefers it less liquidy)
Salt & pepper, to taste
Fresh cilantro, parsley or basil leaves (optional, for garnish)

What to do with it:

1. Heat 1 Tbsp oil in large pot or Dutch oven over medium heat
2. Add mushrooms, and cook until they are tender and golden. Remove mushrooms
3. Add remaining oil, onion, and red pepper. Cook until softened, then return the mushrooms.
4. Add broth, and chicken. Heat through until the chicken is cooked.
5. Add lemon grass, fish sauce, and Worcestershire sauce, and simmer for 5 minutes.
6. Add cream and coco milk, reduce heat to low. Cover and simmer for 2 minutes.
7. In a little bowl, mix curry paste, Sambal Oelek, tomato paste, 2 Tbsp water and cornstarch together. 
8. Stir mixture into the soup. Simmer until it begins to thicken slightly and has a velvety appearance.
9. Add in cooked rice and simmer (covered) for another 5 or so minutes.
10. Add salt & pepper, to taste. At this point, add additional curry paste, if desired.
11. Serve and garnish, if you're fancy like that!

This soup is pretty much heaven...

Hopefully I see it again soon!

I recently discovered that Superstore also sells the soup. I have yet to try it, but it seems popular judging by the mess.

Keen for Quinoa

One day I decided I needed to stop filling up on bread and starting finding more nutritious ways to fuel my body. I approached my brother Nigel for some advice. This is pretty much how our conversation went:

Alyssa: "I'm always starving unless I eat a whole lot of carbs with each meal"

Nigel: "You should try quinoa"

Alyssa: "Quinoa is disgusting...I want good food"

Nigel: "Not only is it DELICIOUS, it's good for you!"

Alyssa: "I don't believe you."

Nigel: "Try this recipe."

Quinoa Salad

Inspired by: Nigel (yogawithnigel.com)

Serves: 2-4 people, depending on what you're eating it with
Prep time: 5 minutes
Cook time: 15 minutes 
Cooling time: a few hours but feels like forever when you're hungry.

Your Shopping List:

1 cup quinoa, rinsed and drained

2 cups low sodium vegetable broth (or chicken broth, or water - you may just add more salt after)

2-3 cloves of garlic, minced or crushed

2 Tbsp Extra-Virgin olive oil

1/4 cup lemon juice, the fresher the better

1/2 English cucumber, diced

1 medium pepper (red, orange, or yellow), diced
1/2 pint of cherry or grape tomatoes (optional)

1/2 cup red onion, diced (optional)

1/4 cup feta, crumbled (optional)

oregano, to taste

salt & pepper, to taste

What to do with it:

1. Add quinoa to a medium saucepan and bring broth or water to a boil.
2. Cover and reduce heat to low, allowing the quinoa to simmer. 
3. Set timer for 15 minutes, because the quinoa will be done after about that much time.
4. If you haven't already, now is a good time to cut up the veggies.
5. Once the quinoa is cooked, add the garlic and olive oil and then mix it up. Transfer to cold bowl.
6. To cool your quinoa, stick it in the fridge or freezer.
7. Once cool, add the rest of the ingredients!
8. EAT it up.

Taste your salad along the way! The first time I made it, I measured out ingredients but I don't do that past the cooking of the quinoa stage. I possibly add more or less lemon juice than I wrote... I will never know/have the patience to measure it. 

My reaction...

Alyssa: "I'm keen for quinoa!"

I'm also keen for Cuban beaches!

and I hope you will be too :)

2 for 1 Recipe!

I love when a recipe includes both the main event and a little something for the side. I have a hard time deciding what sides go well with whatever type of meat I'm cooking. I'm known to just make all of my favourite recipes and pretend they mesh. I rarely plan far enough ahead to properly marinade my chicken, but when I do it's always worth it. This chicken recipe is flavourful and a little more exciting than your average breast.
If you're looking for a great warm quinoa recipe, look no further. Before I found this recipe, I always made cold quinoa salads (like this one). While they are delicious, I hate waiting for them to cool and having to pack my lunch in two containers to avoid heating cucumbers. If you were wondering, sauteed cucumber is revolting.

The list may seem long, but your shopping and prepping will be over before you know it!

Marinated Chicken & Quinoa Salad with Lemon and Mint

from Weber.com by Jamie PurviancePrep time: 25 minutesMarinade time: 2-4 hoursGrilling time: 8-12 minutes

Your Shopping List:

• 4 boneless, skinless chicken breast halves, each about 6 ounces (washed and trimmed of fat)
• 2 Tbsp soy sauce (I suggest low-sodium)
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp fresh lemon juice
• 2 Tbsp Dijon mustard
• 1 Tbsp ground cumin
• 2 garlic cloves, minced
• ½ tsp freshly ground black pepper

Quinoa:

• 3 cups low-sodium chicken or vegetable broth
• 2 Tbsp Extra-virgin olive oil
• Kosher salt
• 1-½ cups quinoa
• ¼ cup fresh lemon juice
• 3 scallions (white and light green parts only), thinly sliced
• 1 medium garlic clove, minced
• ½ cup chopped fresh Italian parsley leaves
• ¼ cup chopped fresh mint leaves
• 1 tsp finely grated lemon zest
• ¼ tsp hot pepper sauce (optional)
• ¼ tsp freshly ground black pepper (optional)

What to do with it:

1. Mix marinade ingredients in a measuring cup or bowl. 
2. Place chicken in a large resealable plastic bag and add the marinade. Shake it up! Place bag in a bowl and refrigerate for 2-4 hours (or however long you have). 
3. Once you are too hungry to let the meat marinade any longer, preheat your grill for direct cooking over medium heat and clean it off.
4. Remove the chicken from the bag, discard the marinade, and place the chicken on the grill breast-side down. Keep the lid closed as much as possible and grill for 8-12 minutes (turning once or twice). Once cooked, transfer the chicken to a cutting surface, and cut into 1/2 inch slices - or really, whatever size you want!

Quinoa:

1. In a medium-sized pot over medium-high heat, combine broth, 1 tbsp of oil, and 1 tsp of salt. Bring to a boil.
2. Add quinoa, and lemon juice - stir. 
3. Cover the pot, reduce the heat to low. Stir once or twice over the next 15 or so minutes. By this time, or after all of the liquid is absorbed, your quinoa will be ready. 
4. Fluff (not like a pillow - use your fork) and transfer to a bowl suitable for mixing. 
5. Add the remaining oil, salt and the rest of your ingredients listed under "Quinoa". Stir and taste. Alter ingredients accordingly. 

If you're eating the quinoa and chicken together, spread the quinoa on a serving platter and add sliced chicken.

Please ignore the HUGE piece of lettuce.

 I served mine with a pseudo Greek Salad. Enjoy!

Colder Times Call for Warmer Dinners

I hate fall.

Okay, I don't hate it. I just hate that idea that fall means that winter is coming. I know it's not as serious as it is in Game of Thrones, but it still sucks. I lost my love of winter when I stopped participating in any sort of winter sports. My goal for this year - ski at least once!

My new found love is my 6 qt slow cooker. When Matt and I first bought it last summer I started looking up recipes for delicious meals, but was disappointed to see that most of them weren't quite right for hot weather. I did find inspiration for the most amazing ribs in the world (recipe to come later) but overall, I gave up on slow cooking for the summer. Now that the weather has cooled down a great deal, I'm finally able to pull it out and try all sorts of recipes to warm us up.

I've made this two times and I've got to say - it's delicious. It's not the healthiest recipe because of the skin on the chicken, but it's all homemade which is saying something!

The Best Slow Cooker Chicken in the Whole Wide World

Inspired by Thekitchn.com's recipe

Prep time: 10-15 minutesCook time:  up to 8 hours 

Your shopping list:

Rub:
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1/2 tsp garlic powder
Salt & pepper to taste

The original recipe called for 4 tsp of salt - the most I've used is about 1 tsp. I forgot to add it to the rub last time so I just added a few twists of my salt grinder on to each side and it turned out perfectly.

1 whole chicken - small enough to fit in your slow cooker on top of veggies, but big enough to fill you!
1 medium to large onion, chopped
4 medium potatoes, quartered (or as many as can fit in the slow cooker)
3-4 carrots, scrubbed, no need to peel, chopped in halves or thirds
4 celery stalks, washed, cut in thirds
2 garlic cloves, peeled and minced/pressed
1 lemon quartered

What to do with it:

1. Combine rub ingredients in a small bowl.
2. Arrange vegetables inside your slow cooker insert. Some potatoes may need to be shifted when you add the chicken.
3. Prepare chicken (remove from packaging, wash and pat try with paper towel).
4. Rub garlic all over outside of the chicken and then place it inside. 
5. Cover the chicken with the rub (inside and out).
6. Put the lemon chunks inside the chicken.
7. Place chicken breast-side down on top of the vegetables. Arrange potatoes as necessary.
   Options: Cover your insert and keep it in the fridge overnight to cook the following day or cook your chicken now:
   
8. Return insert to base, cover, and cook chicken on low for 8 hours (or less). Cook until the internal temperature of the leg is at 160 degrees F (or until it looks cooked, which it will!)

The original recipe now says to transfer the chicken to a glass baking dish and broil for 4-5 minutes to brown the chicken. I haven't done that since at this point I just want to eat!

If your chicken has cooked for the full 8 hours, you will barely need a knife to serve it. I use tongs to pick pieces directly from the slow cooker. 

Serve the chicken, potatoes, and carrots (I leave the celery in the slow cooker) with a mixed green salad (recipe to come).

Do not discard the bones or uneaten skin. Return all pieces to slow cooker (refrigerate overnight is necessary), add water to the brim and slow cook for another 8 hours to make great low-sodium broth.

The best tomato recipe in the entire universe.

If I could pick one recipe to eat for the rest of my life, I think it would be this one. My dad is a huge fan of cooking on the barbecue and loves to try out new things from his various Weber cookbooks. This recipe is one of those! 
You can tell a lot about what a person likes just by looking at their cookbooks. The best recipes are always the ones that are barely intact, spattered with food, and oil-stained. I just described the page that contains this recipe:

Roasted Tomatoes Stuffed with Grilled Ratatouille

from Weber.com by Jamie PurviancePrep time: 25 minutesMarinade time: 2-4 hoursGrilling time: 8-12 minutes

Steak, spinach, mushrooms, THE BEST TOMATOES & Corona :)

Your shopping list:

4 large ripe (but not too ripe) tomatoes
Ratatouille:
1 medium red onion, cut crosswise into 1/3-inch slices   (It will fall apart on the bbq regardless)
1 red bell pepper, stem and seeds removed and cut into flat pieces
1 medium zucchini, cut lengthwise into 1/3-inch slices
extra virgin olive oil
2/3 cup grated mozzarella cheese or 2/3 cup Fontina cheese (Optional - I've made it without for my momma)
1 tablespoon finely chopped basil (I've used 1tsp of dried and it worked fine!)
1 teaspoon balsamic vinegar

What to do with it:

1. Cut a 1/2" slice off the top of each tomato and discard tops. With a small knife cut around the inside of the fleshy part of the tomato to within 1/2" of the skin, being careful not to cut through the bottom. With a teaspoon, scoop out the flesh, leaving about 1/2" of the flesh attached to the skin.
2. Discard the juice and seeds to make room for the ratatouille. Lightly salt the inside of the tomatoes and turn them, cut side down, on a plate lined with paper towels while you prepare the ratatouille.
3. Lightly brush the onion, zucchini and pepper with oil. Season with salt and pepper to taste. I've forgotten the S&P and it was fine
4.  Grill over Direct Medium heat until tender, turning once, about 8-10 minutes.  Transfer to a cutting board and cut into 1/3 inch pieces. I don't ever pay attention the size of them in the end. I basically dice it all so I can fit more in the tomatoes.
5. Combine the vegetables in a medium bowl with the cheese, basil and vinegar.
6. Spoon ratatouille into the tomatoes and grill over Indirect Medium heat until the cheese is melted and the vegetables are warm, 8 to 10 minutes. 

They tell you to serve it immediately but I've definitely mistimed my meals and had them sit for a few moments. These are delicious reheated leftovers, but there will be liquid everywhere so reheat it in a bowl!