First time trying cauliflower pizza & I'm making it eggless. I know, I know "over achiever". But on Mondays, I go veggie, including giving up eggs. So this will have to work. Actually, it did.
Time: 1.5 hours
Ingredients:
1 head cauliflower
1 can chickpeas
1/4 cup flour (I used all purpose but you can use a gluten free flour of your choice
2 teaspoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
salt & pepper to taste
toppings of your choice
Recipe:
Preheat oven to 425, put your pizza stone in there to heat up.
Strain & rinse the can of chickpeas.
Put the cauliflower florets into a large food processor, pulse until fine grains form.
Boil the cauliflower then strain it. Once it's cool enough to touch, pour it into a kitchen towel or cheese cloth, and squeeze the excess water out. Then return the cauliflower to the food processor.
Add the chickpeas, olive oil, basil, oregano, salt & pepper to the food processor. Pulse to combine & grind the chickpeas.
After the mixture is formed, add your dry flour to bind it all together. Pulse to combine.
Remove your hot pizza stone from the oven & spray cooking spray all over it. Pour the cauliflower mixture in the middle of it. Spread it out with a spatula (or just use your hands, be careful not to touch the hot pizza stone directly). Spread it to about 1/2 inch thick.
Place the crust in the oven & bake for 20 minutes.
Optional step for a crispier crust: remove the crust, brush it with 1 tablespoon of an oil of your choice. You can use olive oil, or an infused oil such as garlic or truffle.
Place it back in the oven for another 10-15 minutes before removing it to add toppings. Crust should be golden.
Once your toppings are on, bake the pizza for another 10 mins or until the cheese is melted. Enjoy!
Winter is for yummy warm hearty soups! You don't have to go out in the cold to enjoy a nice bowl of Udon. Here's an easy vegetarian homemade recipe that will be worth your while.
Time: 2 hours (most of this is the mushrooms soaking)
Ingredients:
1 pack udon noodles
1 pack shiitake mushrooms (can be sliced or not)
water
green onion
soy sauce
salt & pepper to taste
egg if you'd like to add it to your udon
Recipe:
First, wash the mushrooms & then place them in a tall Tupperware / container. Add water to cover the mushrooms (and about 1/2 cup more)
Place another Tupperware / container pressing on top of the mushrooms to keep them from floating. Cover with clear wrap & refrigerate for at least 1.5 hours (overnight is better).
Next, make the udon according to the package (pretty much add them to boiling water then straining them & putting in an ice bath so they don't over cook).
In a medium sauce pan, add the broth along the mushrooms (you can slice them at this point if they aren't sliced).
Bring the broth to a boil, add in a couple splashes of soy sauce (depending on how much you like, I used about 1.5 teaspoons).
Add in the udon noodles and pepper if you like.
Crack an egg one by one into the pot so it poaches in the liquid (if you like).
This is my fool-proof recipe for delicious homemade bread that's ready in about an hour! It is so impressive to make your own bread but with the craziness day to day life, it is tough to find time. Not anymore! The best part is most of these ingredients are usually already on hand, so there's no need to lug yourself to the grocery store to create the perfect loaf. Try this out next time you're craving fresh bread!
Time: 1 hour
Ingredients:
2 cups all purpose flour (or 1/2 cup whole wheat + 1.5 cups all purpose)
1 packet fast acting yeast
1 cup warm water
1 tablespoon sugar
1 tablespoon basil or Italian seasoning (or spice of your choice really, you can omit this step if you don't want a flavor)
1.5 teaspoons salt
1/2 cup extra virgin olive oil
Additional warm water if needed for the dough
Recipe:
Use a large measuring cup to combine the warm water, sugar & yeast. Stir to dissolve the yeast.
Place the yeast mixture in the microwave (without turning it on!) so that it is kept in a warm dark place for at least 15 minutes. Yeast will be bubbly when you take it out.
Preheat oven to 350 degrees.
In a large basin, mix the flour, seasoning, & salt together.
Add in the olive oil & yeast, mix into the flour. Kneed until everything is combined. It's okay if you over-kneed for this dough, you want the gluten activated as much as possible.
Sprinkle some extra flour on a cookie sheet to avoid the dough sticking to the pan.
Add the dough on top of the flour & shape with your hands into a loaf. Hint: sometimes I need the bread to cook fast so I make 2-3 smaller loafs and use 2 cookie sheets to bake them in.
Use a sharp knife to make 3 small slits on top of the loaf.
Bake on 350 for about 20 - 30 minutes or until the top is crusty. Timing will depend on how tall / thick you made your loaf & how many loafs you split it into. This recipe can make 3 small/medium sized loafs in 15-20 minutes!
Makeshift Bloody Maria because I didn't have Clamato juice or horseradish but honestly, who has those on hand? This delicious brunch cocktail is so much fun to make (and drink)!
Time: 15 minutes
Ingredients:
2-4 cans of v8 tomato juice depending on how tall your glasses are
1/2 jalapeño, sliced
1 whole lemon
1-2 tablespoons ground black pepper
1 teaspoon wasabi paste
2 shots really good tequila
Recipe:
Dice a few slices of the jalapeño (I used 4) & split the pieces into 2 tall glasses.
Halve the lemon & juice each half into each glass.
Add 1.5 teaspoons black pepper & the wasabi paste into each glass.
Muddle the mixture in each glass so the wasabi paste dissolves.
Add the v8 & the tequila & mix to combine.
Add ice if desired, then garnish with a lemon slice & a jalapeño slice, & olives if desired. I also added a fresh peperoncini as a garnish.
Dim Sum at home! One of my fave Asian appetizers is soup dumplings. If you've never had them, get on it! Picture dumpling dough steamed & filled with incredibly delicious soup! The first thought is, how do they get the soup in there without the dumpling dough breaking?! So I looked up a bunch of recipes & came up with my own, based on my favorite flavors. Not the fastest recipe but it is easy & delicious. You'll feel really accomplished after, I promise. Enjoy!
Time: 30 minutes for the soup, 10 minutes for the dough, 15 minutes to steam the dumplings, & about 4 hours for everything to set
Ingredients:
1 pack ground meat, I used lamb
1/2 diced red onion or shallots
1 teaspoon chopped chives
3 cloves garlic, minced
2 teaspoon grated or chopped fresh ginger
1 celery stick, chopped
2 cups water
1 chicken boullion cube
1 teaspoon vegetable oil
1 chili pepper finely chopped (optional)
salt/pepper to taste
2 tablespoons low sodium soy sauce + more for dipping the dumplings in
Dough ingredients:
3 cups all purpose flour
1.5 cups warm / almost hot water
1 teaspoon vegetable oil
Recipe:
In a large basin, combine the flour, some salt, vegetable oil & hot water to make the dough. Knead well then cover it with plastic wrap & leave it to set until use.
In a large pot, heat the vegetable oil, garlic, ginger & onion for 1 minute. Add the ground meat & let it brown, breaking up the meat.
Add the water, chicken boullion cube, celery & chives. You can also add the salt & pepper at this time, and the chili pepper if you like.
Let simmer for another 15 minutes then turn off the heat & let it cool.
Put the soup in the fridge for at least 4 hours, you want it to turn jelly-like in texture.
After the soup is the right consistency, you can start breaking off the dough for the dumplings.
Use a large, clean, flat surface sprinkled lightly with dry flour. Break of pieces of dough, slightly smaller than a golf ball.
Roll out each piece to about 1mm thick, and round.
Fill each dough round with about 1.5 teaspoons of the jelly soup mixture.
Fold up the edges to close the dumplings, twisting & pinching the top so they seal well.
Place them on a lightly floured cookie sheet so they won't stick to the pan, & put them back in the fridge so the soup mixture doesn't melt. This is very important or your dough will get soggy!
Use a large pot filled 1/4 way with water. Cover it with a sheet of aluminum foil, poking it with a fork to create holes for the steam. Ensure the foil is securely tight around the edges of the pot so it won't sink in when you add the dumplings. Spray the foil with Pam or cooking spray.
Bring the pot to a boil, and place a few of the dumplings on the foil. Cover the pot with the pot cover & let them steam!
Enjoy with a mixture of ginger soy sauce.
Tip: Freeze the extra dumplings for a quick dim sum another night!
A simple snack or appetizer using 4 amazing ingredients: tomatoes, garlic, basil & olive oil! I love making bruschetta during the summer using my homegrown basil leaves & my dad's homegrown tomatoes! Recipe below.
Time: 15 mins + 1 hour refrigeration time, serves 2
Ingredients:
4-5 plum tomatoes (or quantity of whatever tomatoes you prefer!)
2 teaspoons freshly chopped basil leaves (I grow the fine-leaf basil so I used more whole leaves)
1 garlic clove, chopped
1 tablespoon extra virgin olive oil
1 teaspoon fine seasalt
1 teaspoon freshly ground black pepper
1 baguette sliced diagonally for serving
Recipe:
Dice the tomatoes or just chop them into bite-sized pieces. Put them in a bowl.
Add the chopped basil & garlic. drizzle the olive oil over the mixture then sprinkle on the salt & black pepper.
Cover the bowl with clear plastic wrap and refrigerate for 1 hour so the flavors incorporate.
Spoon the mixture onto piece of lightly toasted baguette & enjoy!
One of my fave appetizers, side dishes, or snacks in the summer! Save those green tomatoes at the end of the summer & make use of them with this 15 minute recipe. You won't regret it, fried green tomatoes are so delicious & easy to make!
Time: 15-20 mins depending how many you're making, this recipe serves 2-3 ppl
Ingredients:
2-3 large green tomatoes
1 cup all purpose flour
1 tablespoon fine sea salt
1 tablespoon black pepper
1 cup panko or Goya corn meal
1/4 cup milk (I used lactaid)
1/2 cup vegetable oil or sunflower oil
Optional: 1 teaspoon grated asiago cheese as a garnish
Recipe:
Cut the tomatoes into even slices, about 1/2 inch. You don't want them too thick or they'll be still raw on the inside when you fry them.
Heat the vegetable or sunflower oil to medium heat in a frying pan.
Get 3 small bowls. Put the flour, salt & pepper in one bowl, milk in another bowl, & the panko or cornmeal in the third bowl. Season all 3 bowls with salt & pepper.
Dip the tomatoes one by one into the flour bowl first, then the milk, then the panko or cornmeal.
Fry until golden brown on each side (about 2-3 mins).
Drain on a paper towel then serve with your favorite dressing or spicy mayo! Also goes well with ranch.
Hint: I sprinkled the tops with freshly grated Asiago cheese to complete the taste & give it a fancy look!
Strawberry perfection!! These scones will make your whole house smell delicious. And get this, they're eggless!! Try this recipe next time you're craving home-baked goodness. Or next time you have a bunch of berries to get rid of before they go bad. :)
Time: 1 hour
Ingredients:
2 cupsall-purpose flour
1 cup fresh strawberries, chopped (I froze mine overnight for easier handling)
1/3 cupsugar
1.5 teaspoonsbaking powder
1/2 teaspoonbaking soda
1 teaspoonsalt
1 stick coldunsalted butter (8 tablespoons)
1/2 cupsour cream
1/2 cup applesauce (unsweetened)
Recipe:
Preheat oven to 400.
In a medium bowl, mix flour, sugar, baking powder, baking soda and salt.
Cut the cold butter into small dices, add it to the flour mixture. Then use your hands to incorporate the butter into the flour. It will look grainy.
Add the small pieces of frozen strawberries to the mixture.
In a small bowl, whisk the sour cream and applesauce until smooth. Add this to your medium bowl, and stir until a large dough form. (Use your hands to form it into a ball.)
Place the dough on a lightly floured surface and shape it into a 7- to 8-inch circle (about 3/4-inch thick).
Use a sharp knife to cut the scones into small triangles (or desired shape) and place them on a cookie sheet (spray with PAM first).
Sprinkle the scones with 1/2 teaspoon white sugar if you like (I did!)
Bake on 400 degrees until golden, about 15 minutes.
Mushrooms are a fantastic way to add a "meaty" element to vegetarian food. I put them in these healthy whole-wheat roll ups with kale, shredded white cheddar cheese, and diced chili peppers (for a kick) and voila! a delicious, filling meal for lunch. I paired this with my creamy tomato soup for a satisfying dinner meal.
Time: 30 mins
Ingredients:
2 whole wheat roll up wraps
4-5 mushrooms, washed and sliced
1 teaspoon smoked paprika
1 teaspoon butter
1-2 sliced chili peppers
1 handful kale
1 cup grated white cheddar cheese
1 spoon sour cream
Recipe:
Use a frying pan to cook the mushroom slices in with the butter and smoked paprika. Once they're cooked through, set aside in a bowl.
Spray the frying pan with cooking spray and set it to medium heat. Place one of the roll ups flat into the pan.
Sprinkle a handful of the grated cheese on one side of the roll up. Then, you'll need to work fast so it doesn't burn.
Sprinkle some of the mushrooms, kale, and chili peppers on top of the cheese. Then, add another handful of cheese and fold the other end of the roll up over the filling.
Press down with a spatula, then flip it over completely so the other side gets heated.
Place the quesadilla on a plate, and repeat the above steps for the second quesadilla.
Use a pizza cutter to cut the quesadilla into 4 triangular pieces. Dollop with sour cream, salsa, or whatever toppings you like, and enjoy!
Broccoli Cheddar soup is one of my faves. It is perfect for my Meatless Monday's - I would get it from Panera or Au Bon Pain - until I found out they use chicken stock in the base! No more Panera or Au Bon Pain for me (at least on Monday's!). Here's a vegetarian version I came up with - it's easy & delish!
Time: 45 mins total
Ingredients:
1.5 cups chopped broccoli (I got these frozen, and chopped them finer)
2 cups low sodium vegetable broth
2 cups milk (can use lactaid)
1/4 white onion, finely chopped
2-3 cloves chopped fresh garlic
1-2 teaspoons sea salt
1 tablespoon black pepper
2 cups shredded sharp cheddar cheese
1 handful diced or shredded carrots
1 tablespoon vegetable oil or butter
1/4 cup all purpose flour
1-2 pinches of smoked paprika (optional)
Recipe:
Heat the chopped onion, carrots and garlic in a pot with the butter or oil for 2-3 mins on medium heat.
Add the flour, seasonings & broccoli. Stir to combine.
Stir in vegetable broth and milk and bring to a boil - then reduce the heat to medium-low.
Let simmer for 5 - 7 mins before slowly adding the cheddar cheese (keep stirring so it melts & doesn't clump).
Hard-boiled eggs covered in seasoned mashed potatoes & a homemade batter then fried to golden perfection! Try this delicious Guyanese recipe for breakfast, an easy snack, or appetizer.
Time: 1 hour
Ingredients:
6 hard-boiled eggs
2.5 cups vegetable oil for frying
Potato mixture:
3 potatoes, washed & scrubbed
3 cups boiling water
1 teaspoon cumin powder
1 tablespoon minced garlic
2 tablespoons ground onion
Salt to taste
Batter:
4 tablespoons ground split peas
4 tablespoons all purpose flour
1/2 cup water (or more, added slowly to create batter consistency)
Salt to taste
Recipe:
Boil potatoes for 15 mins.
Mash them in a bowl with all the potato spices above, set aside.
Peel the hard-boiled eggs.
Use your hands to cover the eggs one by one with the mashed potatoes, creating a large ball.
Dip the ball into the batter so it's evenly coated.
Place the ball into the hot oil & fry for about 1 minute (or until golden).
Place on a paper towel to drain off any excess oil.
Serve with some homemade mango chutney or sauce of your choice!
My mom has been making chicken rolls for special occasions ever since I can remember.. and they're always a hit! Chicken rolls are made with a delicious pastry crust and filled with chicken, vegetables and cheese - kind of like a calzone. You can slice them up diagonally and serve them as an appetizer or finger food at a party.
I came up with my own version - very similar to hers. The recipe is really easy, it just requires a little time for the dough to cool in the fridge. Enjoy!
Time: 2 hours, makes 2 rolls
Ingredients:
Filling
2 lbs boneless chicken breast or thighs, cut into cubes
1 tablespoon chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
1.5 cup frozen vegetables - you can buy the frozen soup vegetables packets from ShopRite or PathMark, they work great!
I/4 cup milk or lactaid
1.5 cups shredded cheddar cheese
1 tablespoon black pepper
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1 tablespoon italian seasoning - (or oregano) for sauteing the chicken
2 teaspoons oregano for sprinkling over the finished chicken mixture
Crust
1 cup all purpose flour
2 teaspoons salt
1 stick cold unsalted butter - cut into cubes
1/4 cup cold water
1 egg yolk + a splash of water to make egg-wash
Recipe:
In a food processor, combine all ingredients for the crust (except the egg wash) and pulse until a dough forms.
Finish kneading the dough with your hands, but just enough so it forms a ball. You don't want to over-knead or it will get hard. Add more cold water if you need to, so the dough mixture stays together.
Cover the dough with clear wrap and refrigerate for at least 30 mins.
In a large skillet, heat the olive oil to medium heat - then add the onion and garlic.
Once the onion and garlic start to brown, add in the chicken and let cook for 5 mins, stirring occasionally.
Next, add the vegetable mixture - or whatever chopped vegetables you'd like, and the remaining filling ingredients except the cheese and the oregano. Heat until the milk boils down to about half (about 15 mins).
Turn off the stove, sprinkle the cheese on the mixture, and move it off the heated surface so the filling can cool completely. You don't want the filling to be hot when you put it into the dough, or it will melt the dough mixture and start to rip apart.
When the filling is cooled to room temperature, take your dough out of the fridge and break it into equal balls of dough.
Roll out the first ball so that it looks like an oval. Don't roll the dough too thin or it will rip when you try to pull it over the filling. Also, don't roll it too thick or it will be too dry when you bite into it. You want it to be about 2mm thin.
Fill the middle of the dough with 3 spoonfuls of the mixture, and sprinkle 1 teaspoon oregano on the mixture.
Fold both ends over the filling, one on top of the other. Pinch it closed with your fingers at the top and bottom, then seal it with the end of a fork along the edge in the middle and the top and bottom.
Place the finished roll on a greased cookie sheet (I used cooking spray) and preheat the oven to 350.
Repeat steps 9 through 12 for the remaining roll(s).
Next, mix your egg wash mixture and coat the top of the chicken rolls using a pastry brush.
Bake them for about 1 hour or until the crusts are golden brown on the outside.
Fancy up your French baguette with this amazingly easy garlic spread! You'll wow your guests & feel surprisingly accomplished- you just made homemade garlic bread! Woohoo!
Time: 1 hour
Ingredients:
1 bulb garlic
1 tablespoon butter
1 tablespoon fresh parsley leaves
1 teaspoon black pepper
1 teaspoon olive oil
Recipe:
Cut the top off the wide end of the garlic bulb so that the ends are exposed. Remember to leave the skin on (you can throw away any shell that falls off).
Rip enough foil paper to completely cover the garlic, and place the bulb in the center of the foil, exposed side face up.
Coat the op with olive oil, and close it so there's a tent at the top.
Roast the garlic on 425 for 40 mins, or until the garlic is soft.
Open the foil and let the garlic cool for 15 mins.
Place the butter in a bowl and soften to room temperature.
Take the cooled garlic & squeeze it out of the shell, into the butter. It should be very easy to do this, and the garlic will be mushy. If it isn't, you can put it back to roast longer.
Add in the parsley & mix to incorporate all of the ingredients.
Now, you can spread the mixture over toasted bread, sprinkle on black pepper & serve!
