Basil BLT with Havarti on Sourdough bread

Sorry it's been so long since I posted. I've been lazy and not cooking anything new. But this is Mmmmmmmmmmmm.... let me tell you! So, in honour of lovely in season garden tomatoes....

1) Cook bacon (unless your a vegetarian; then of course you'll want to skip that step) ;o)

2) Toast 2 pieces of buttered sourdough bread under the broiler

3) Add to one piece of sourdough:

• little bit o' mayo
• little bit of lettuce (on both sides keeps bread from sogging) i like the crunch of iceberg
• tomatoes
• salt & fresh ground pepper
• LOTs of fresh basil (i like it chopped)
  
• a thin slice of Havarti
  

Stick it under the broiler (to melt that havarti cheese)

4) Add to the other piece of sourdough:

• little bit o' mayo
  
• more fresh basil! :O)
  
• bacon (if you eat it) i like to tear it into bite sized pieces
  
• more lettuce
  

Smoosh sides together & chomp away,

Happy eating!
:O)
Mel

Pizza Dough Nirvana--Ingredient of the day

This frozen beasty......or......this homemade frozen yeasty?

(Okay, these pictures suck, but we ate it too fast to photograph. YUM!)

This pizza dough recipe is astoundingly perfect.

Warning!!! joyous raving rant of riotously happy taste-buds to follow:

Without exaggeration (Well actually with a helluva LOT of exaggeration but that's still not enough exaggeration) this is awe-inspiring. I have eaten a lot of pizza in my time. I'm originally from Ontario where there were many great pizza joints--which has caused me many a sad "sighhhhhhh" since I moved to BC. Here, (near Burnaby) I couldn't find a good pizza place at all. Now, I no longer need to. All is well!

The recipe was shared by Heidi Swanson of 101 Cookbooks. It was created by Peter Reinhart who wrote Bread Baker's Apprentice. The man is a genius.

Don't let the recipe's many pointers intimidate you; they are beyond handy. If I can do this, you can do this. I hadn't ever made a single pizza dough, yet it turned out so well that it was seriously the best thing I have ever eaten.

The six things you do that make it work so well:

• Chill the flour in the fridge (I used all-purpose but purists say to get the best)

• Chill utensils as you work (or your hand) in a bowl of cold water with an ice cube in it. SO worth the chilliness.
  

• Let the dough sit in the fridge for 1/2/3 days (though after the 3 days, you need to freeze unused portions) The frozen crusts come out lovely, just defrost for a day.
  

• Use a Pizza Stone & heat it first (mine is from Pampered chef & worth every penny--though I did get it free, haha from my BamBam (grandma) who got it at a garage sale.) I am considering buying a second one for entertaining though. It's a gem.
  

• Fire up your oven as hot as it can go--safely ;0) 450 will work, but I like 525 degrees--I was giddy with joy when I saw that my oven goes to 550; you can't imagine!

• Keep the fillings simple & high quality. (I'm usually a top it til it tumbles kind of girl, but great sauce, cheese, & pepperoni (or your favourite vegetarian topping) can't be beat for simple yummiousness.

One method for working with the dough, if it intimidates you (like it does me):

I'm awful at working with dough & transferring it to my hot pizza stone without calamity, so I developed this trick to get it to work. I make panzerottis instead of flat pizza.

• Lightly flour & put pizza stone in oven (higher the better--cornmeal is awesome in place of flour) :0)
  

• Use the bottom of another solid pan or large plate to build your pizza on.
  

• Flour it and stretch dough out (don't be upset if your dough is very thin. The major problem with homemade they say is that the middle is tricky to get the dough to cook. The thiness doesn't burn amazingly enough (at least not in my experience) and it isn't undercooked. Nice crunch too.
  

• Sauce the whole dough and build ingredients on one half
  

• Fold in half to form panzerotti
  

• Flatten edges of crust out well, so they'll cook evenly
  

• Open oven and quickly turn the pan upside down to flop it onto your hot pizza stone
  

This really is way easier in practice, promise!

Enjoy!
:0)
mel

Homemade Roasted Peppers & Yogurt cheese in a Sandwich

The star of this ultra fresh-tasting sandwich is an orange roasted orange pepper. Roasted peppers are easy to make at home & they're juicier as well as sweeter than the jarred variety (the jarred ones always seem to go moldy on me.)

With fresh ones, you control the texture, since you can cook them as much or as little as you like. Plus--obviously--you can roast orange or yellow ones (or even hot peppers) for different flavours. I would find green bitter, but whatever floats your culinary boat...

It's also a great way to save those almost wrinkling peppers from certain doom. I just roasted this orange one (who was in his old age) in the oven at 500 degrees (while I was cooking turkey.)

The skin peels right off (easier when cooled-I tried it when hot, ooouch! ) You don't even need to blacken the pepper (unless you want it really roasted-- I like it just brown it in spots because it leaves the teensiest crispness to the pepper. Once roasted, they save nicely in the fridge for a day or two. You can freeze your roasted peppers, marinade them, or immerse them in a jar of oil.

This sandwich also includes another easy easy easy 'gourmet' gem:

Homemade Yogurt Cheese

Did I mention this was easy?:

1. Just take yogurt (with no settling agents in it.) I used a natural Balkan style & it turned out lovely (smoother than other yogurts.)
2. Put the yogurt in cheese cloth and set that in a sieve.
3. Set the sieve over a bowl & Let the water drip out (refrigerating all the while)
4. When the water is out and the yogurt is firm it's done (overnight is perfect, but you can check the texture & taste it
   

Cream cheese consistency is how like it. Yogurt cheese is great for those who like a rich tzatziki (me!) and it is a fantastic tangy but light tasting addition to wraps / dips / mashed potatoes / wraps / sandwiches...Which brings me to the actual sandwich; It's on buttered white toast (gasp!), but that's all I had, and I needed a sandwich fix. Its fillings include:

• Yogurt cheese (herbs added to this are loverly)
  
• Roasted orange pepper
• A little mayo
• Salt & Pepper
• Sorrel (lemony wonder) & iceberg lettuce (or your favourite greens)
• a sliced left-over chicken thigh
  

If you're a vegetarian, you could add avocado for a little richness instead of the chicken.

Happy cooking adventures!
:0)
Mel

Club sandwich Salad (a crunchy green take on the sandwich)

This picture is a cheat, because it's a bread-less version of this club salad recipe--with red pepper as a substitute for the tomatoes. Hardly the same, but kinda perty, no? It also has fresh dill and sorrel. (Sorrel is an unusually lemony perennial green that is delightful. I grow it in a pot.) :0)

Being a club sandwich fiend this is my favourite salad:

• Lettuce (a mix of Iceberg or Romaine for crunch with organic salad greens like mescaline mix or baby spinach is scrumptious and a good way to introduce greener varieties of lettuce to kids)
• Bacon Cooked 'til it's the crispness you like (avoid bacon bits like the plague--> they are evil! Muhahaha!)
  
• Tomatoes (if you don't have fresh canned finely diced are nice)
  
• Chicken or Turkey (For best results, put poultry in a ziplock bag and flatten it with a meat hammer until even. Cook 'til tender & moist, but not overdone of course!) ;0)
• Havarti or old /medium cheddar (or your favourite cheese)
• Green onion (fine chop)
  

You could use shrimp/crab/scallop as well or instead of poultry (seafood club, right?)

Avocado is awesome too (large cubes lightly salted.)

For entertaining friends who are Vegetarians: You could make a salad bar that includes the above, but also has chickpeas (Garbonzo beans--which are lovely toasted.) Other options include pine nuts, spiced pecans, pomegranate seeds...

Dressing:

I love this best topped with Ranch dressing (to which I add a shot of white balsamic vinegar & fresh herbs) or a with any mayonnaise-y vinaigrette. The pow of vinegar is the best! (TIP: If you can let your homemade dressings sit for at least an hour/overnight for flavours to marry.)

Homemade Sourdough croûtons:

If you hate store bought croûtons, like I do, you may be pleasantly surprised by making your own tasty morsels.

Butter & a little cooking oil
Sourdough (or other fresh bread)
Sea Salt
Freshly ground pepper
Pinch cayene
Paprika/other spices you like
Lemon/lime zest
Flat Leaf Italian Parsley/Cilantro/Dill or finely chopped Herb of your choice
Garlic

Add the ingredients in the order above (most important is the garlic last to avoid burning it bitter.) Toast it. This makes crispy croûtons with a soft warm inside. Mmmmm....

Thanks for looking. Happy Cooking,
:0)
Mel

Easy Casserole style Spanakopita

Charles gave this easy casserole style Spanakopita ten out of ten, and insisted it was company worthy. I loved it too...for some reason spinach by itself feels funny on my teeth, but this is a dream to eat. Popeye would approve!

It is such a satisfying dish that you need no meat (the egg adds protein of course.) It's a wonderful vegetarian entertaining option. This is perfect balanced with a lemony balsamic-dressed salad to refresh your palate. I like to sprinkle the dinner plate with fresh lemon juice & fresh ground pepper, so that every once in a while you hit a taste of it. Lemon wedges let your eaters add more if they like. :0)

To make it:

1 large bunch spinach Well washed--remove much of the stems & cook with a little olive oil and the 'aromatics' (or you can use two frozen packages squeeze to drain.) After cooking the spinach drain it.

Aromatics:

• Spanish Onion (1/2 medium sized one) I save some to add to the filling right before assembly
• Cilantro (handful fresh chopped) (or dill)
• 1 clove garlic finely chopped
• Grating nutmeg (equivalent of 2 pinches) I add some during cooking and some before assembling
• Fresh Lemon zest (2 tsp or so)
• Pinch or two salt & lots of fresh ground pepper

Mix in with the above:

• Aprroximately 150 grms (3/4 cup or so) Feta cheese
  
• 1 egg
• bit more fresh nutmeg
• a bit more of the finely chopped onion
• more fresh cilantro (or dill)
• more lemon zest

Preheat oven and Layer in a casserole dish:

• 1st: Phyllo pastry sheets (I use 3-4 layers on the bottom; it is not important if the sheets break, but melted butter brushed on them is key. I use my hands to put it on. No need for a brush)
  
• 2nd:Add bread crumbs between layers
  
• 3rd: Spoon in and spread filling
• 4th: Add more bread crumbs
• 5th: Add the 3-4 layers more lightly buttered phyllo on top. (Butter top layer well)
  
• 6th: Add more bread crumbs
• 7th: Sprinkle with Nonya seasoning
  

Bake at 400 degrees for 1/2 an hour (or until golden brown)

Don't have bread crumbs?

Take a bun/bread (I just LOVE sourdough bread) and put it in the microwave for a minute or so--or oven (until it's overheated.) Then just let it harden & grate it. I like that the bread still tastes fresh, not stale, and that you can make it quickly. Don't even have bread? Use well-crushed crackers. Ritz are nice and buttery.

If you cut slits in the top it lets the steam evaporate so it's not too moist:

I found that the slits closed during baking, so I just used a spatula to open them 1/2 way through cooking.

You can fold your phyllo into the traditional shape of spanakopita bundles instead OR roll it, chill it, and cut it to make appetizers. It freezes well and reheats nicely in the oven (though you may want to sprinkle a little butter on top before reheating to keep it from drying out.)

Happy cooking! Happy eating!
:0)
Mel

P.S. Roasted Feta looks GOOD

Roasted Beet, Avocado & Asian Pear Salad

This is YUMMMMMMy! It's easy, and very good for you too. It's even pretty. It's nicest prepared fresh, and tossing it just makes the redness of the dressing even more appealing. The thing I love about it is the contrasting/complimenting textures. The earthy smoothness of the beet against the crispness of the Asian pear. The slightly bitterness of the crunchy romaine against the creamy avocado and the buttery crunch of pine nuts. Tasty!

If you don't enjoy fruit in salads, you may very well still enjoy the Asian Pear. You'd be surprised how subtle it's sweetness is and its moist crispness can't be found in anything else.

Beets With a bit of Zip:

I love pickled beets, so to bring out the sweet note of beets & to add a zing, I thought why not bake them with vinegar:

1. Peel & chop beets; (baby beets are nicest)
2. Blanch them (drop into boiling water for 30 seconds then put into ice water)
3. Wrap them in tinfoil--drenched in vinegar, oil, sea salt & fresh pepper (to taste) Even white vinegar is great, but balsamic is lovely. (The tinfoil keeps the skins tender for the salad. If you want caramelized beets with a slightly drier skin, opt for a pan & no tinfoil.) :0)
4. Roast beets at 375 to 400 degrees until tender. (Depends on the size you chop them)
5. Chop them smaller for salad or eat 'em as is. They keep well.

The rest of the salad:

• Organic Romaine Hearts washed & torn (or any lettuce/salad greens but crunch is nice)
  
• Avocado diced (I half it, remove the pit, & dice it in the rind then scoop with a spoon=no washing up.) I think lightly salting the avocado is key.
  
• Asian Pear peeled and chopped
• Toasted pine nuts
• I like to make my own dressing, but in a pinch Newman's Own Balsamic Vinaigrette is my favourite store bought dressing.

You can substitute roast carrots/sweet potatoes for beets.

Other delectable substitutions/additions could include:

• Cheese (A natural with this) Goat cheese, creamy feta, old cheddar, blue cheese... (or your favourite)
• Spanish Onion (was all out or it would have gone in finely sliced- for sure!)
• Cilantro or Italian Flat Leaf Parsley (nice against the creaminess & sweetness)
• Other Toasted Nuts: walnuts, pecans, almonds or macadamia nuts<--(one of my faves in salad)
• Other Fruits: crisp pear...granny smith or gala apples... Or plums/strawberries/raspberries (with a little lemon/lime/grapefruit juice)

Happy cooking,
:0)
Mel

'The Joy of' Warm Potato Pancakes on a Cold Cold Day

I've been flipping through the joy of cooking for old faves. It's rainy and cold today and our heat is not working in our apartment (the landlord doesn't get back for a week!) So, what better excuse for warm comfort food? (and a fuzzy sweater straight out of the drier)? We used to make these when I was little; I've missed 'em! :0)

Makes about 12 three-inch cakes.
This recipe demands mature potatoes. (Russets that have been sitting in the cupboard for a while are great.) Potatoes don't do well in the fridge...

Peel and grate coarsely until you have:
2 cups grated potatoes (about 4 medium-sized mature russet potatoes)
Fold the gratings into a tea-towel and wring it to extract as much moisture from the potatoes as possible. Place them in a bowl. Beat well:
3 eggs
Stir them in the potatoes. Combine and sift:
2 tbsp all-purpose flour
1 tsp salt (and add a fresh grating of  and fresh ground pepper)
1 to 3 tsp grated onion (I like 2.)

I've changed the recipe to add:

1/4 tsp cayenne pepper, 
1/4 tsp paprika,
lemon zest (lots!)
Chopped Fresh herbs of your choice:  I used rosemary & cilantro make a nice mix (or 1/2 tsp dill weed)
3/4 tsp Madras spice
1/2 tsp vinegar
Heat in a skillet (deeper is safer, I find):
1/4 inch or more canola oil
Place spoonfuls of the potato mixture in the skillet, forming them into patties 3 inches in diameter and 1/4 inch thick. I like them as thin as I can get them, since they puff up a little. Thinner makes them crispier, of course. Brown then turn and brown the second side until crisp. (Flip them gently and away from you to avoid splashing.) Place on a plate with paper towel and pat dry with another paper towel to remove extra oil.

These are very best served hot (but they can be cooked in advanced and re-crisped under the broiler with a watchful eye...) I love them served with sour cream; though, the "Joy of Cooking" book suggests applesauce (no thanks!) ;0) Maybe chutney though (and sour cream) , mmmmm... that with a little extra of the Madras (or curry powder) would be delightful. :0P

Enjoy!
Mel

Brown Rice & Cashew Patties with Coriander Sambal

This is indescribably scrumptious. I first had it when Esther (best m.i.l. ever) made it for Christmas, and we all started combining odd things to top it with. You will think I'm absolutely insane, but what we came up with is so good that I'll tell you anyway! Top it with the Coriander Sambal that is part of the recipe, Mango Chutney, and this is where it gets odd: Litehouse Ranch Dip (but with no bok choy.) If you hate it, you've only wasted one patty (and only endured one bite) so it's worth a try. ;0)

We like the patties smaller than they are in the picture above (Split that size into about three & serve it as a hot appetizer.)

Ingredients:

250 g dried chickpeas (OR use canned like a normal human being! heehee)
2 tbsp reserved chickpea (cooking or can) liquid
3 cups (650 g/1 lb 5 oz) instant brown rice
1 tbsp oil
1 onion, finely chopped
125 g (4 oz) roasted cashew paste
1 egg
60 g (2 oz) tahini
1 tsp ground cumin
1 tsp turmeric
1 tbsp lemon juice
1vegetable stock cube
5 tbsp tamari
1 small carrot, grated
1/2 cup (40 g/1 1/2 oz) fresh wholemeal bread crumbs
oil, for shallow-frying
2 tbsp oil, extra
310 g (10 oz) bok choy, trimmed & washed

Coriander and Coconut Sambal:

90 g (3 oz) fresh coriander (cilantro) leaves
1 clove garlic, chopped
1 small fresh green chilli, seeded & finely chopped
1 tsp garam masala
2 tbsp lime juice
1/ cup (15 g/1/2 oz) shredded UNsweetened coconut

Directions:

1. Drain can of chickpeas, reserving 2 tablespoons of the liquid and warm them (keep warm). Or Soak chickpeas in water overnight. Drain. Place in a large saucepan and cover with water. Bring to the bowl and cook for 1 to 1 1/2 hours, or until cooked. Drain, reserving 2 tablespoons of the liquid.

2. Meanwhile, bring a saucepan of water to the boil and cool the rice over medium heat for 10-12 minutes, or until tender. Rinse well & drain. Keep warm.

3. Heat 1 tbsp oil in frying pan & cook the finely chopped onion for 2-3 min/'til golden. Set aside.

4. Mix the chickpeas, cashew paste, egg, tahini, cumin, turmeric, lemon juice, lemon juice, stock cube, reserved chickpea liquid & two tbsp of the tamari in a food processor until smooth. Add the rice & mix for a couple of seconds. Transfer to a large bowl; add onion carrot and breadcrumbs & mix well.

5. Divide the mixture into 16 even portions and form into patties about 1.5 cm thick (or make em smaller for appetizers. Refrigerate for 30 minutes.

6. To make coriander sambal, finely chop all ingredients (in food processor) Refrigerate until use.

7. To cook the patties, heat the oil in a large deep frying pan over medium heat & cook in batches for 3-4 minutes each side (1-2 minutes for little appetizer size) or until golden & cooked through. Remove and keep warm. Wipe pan a paper towel. (You can skip the following bok choy step if you're making appetizers.)

8. In the same pan, heat the extra 2 tbsp oil and cook the bok choy, tossing for 1-2 minutes or until wilted. Pour on the remaining 3 tbsp tamari & toss through. Place the bok choy on serving plates and top with two patties. Spoon a dollop of chilled sambal on top and serve immediately.

[The recipe & picture is from "Vegetables: Best-Ever Vegetable Recipes" by Bay Books P. 98.]

Cheese Dip Delight for One or Two (Or a Crowd of You)

I've adapted a cheese dip, because I had no sour cream to make a traditional one. This really quick and easy recipe is rich and satisfying. It can replace lunch or dinner and is great with a salad or side veggie (especially cauliflower) to balance the richness and creamy texture. It is also scrumpdilitious as a topping to bake onto parboiled cauliflower or broccoli.

Ingredients:

1/2 cup cream cheese (light if you like)
1/2 cup cheddar grated
3 tbsp mayonnaise (real is nicest, but light is an option)
3 tbsp goat cheese (or 2 tsp creamy feta crumbled)
1 small red pepper (diced)
2 green onions (just the tops unless you love it super oniony)
1 tbsp V.E. Pesto Artichoke Dip
2 pinches of V.E. Nonya seasoning (about 1/4 tsp) This is just a tiny bit spicy.
1 pinch dried dill (or 1 tsp fresh)
1 tsp fresh thyme (chopped & some for garnish) I don't like dried, but maybe use 1/4 tsp instead.

Directions:

1. Warm the cream cheese in the microwave in a medium sized mixing bowl. (Mine takes 1 minute in high.)

2. Grate and add cheddar. Crumble & add goat cheese or feta. Add mayo, Pesto Artichoke dip, Nonya (if you like a tiny bit of heat), dill & chopped fresh thyme leaves.

3. Mix in diced red pepper & green onion. Reserve a small handful for garnish (pepper rings too?)

4. Hollow out buns of your choice. fill with cheese mixture and wrap buns in tinfoil like this:


If you're doing veggies, just layer on top of parboiled well-dried cauliflower/broccoli in a baking dish (avoids carbs.) 8-10 min. in 35o oven (or until it's melted); then, broil until golden.

5. If you are using buns, wrap them in tinfoil, like this, to prevent them drying out:

6. Bake (350 degrees) for 12 minutes. (Optional: add top rounds of your bread & broil 'til golden.)

7. Top with diced pepper& green onion (and garnish with rings & thyme, if you're into that!) :0)

This is a perfect party food served the way you would a spinach dip. Just cut a circle in the top of a round loaf (or oval loaf or thick baguette) of sour dough or pumpernickel or some other bread :0) Remove bite-sized pieces as you hollow out the loaf leaving about 1 inch thickness. Then stuff the bread with the cheese mixture. Wrap loaf in in tinfoil and serve with remaining bite-sized bread.
The topping can also be baked in ramekins/a baking dish (bread on the side.)

Happy nibbling,

Mel

Easy PEASy Chicken Pot Pie.

It ain't pretty, but it tastes that way! Yes, that is an aluminum pie plate from a store bought crust. I'm no Martha. (Also, if you like pretty crusts, don't let an unseasoned shopper buy your pie crusts for you. They come home cracked, LOL.) Tastes the same though, and saves you doing the shopping (Wee!)

There's frozen peas in this recipe. Wanna know why there's no peas in the picture? They're camera shy (nyuk nyuk!) Actually, I forgot them (and they're my favourite part! I like the pop they make in your mouth.) If this tragedy happens to you, just nukerwave them and serve 'em on the side (with a teensy little bit of butter and salt.) Charles (my other-half) says he like em better that way now, so there ya go!

Necessary food stuff to make one Large pot pie:

Standard store bought pie crust
1 can Campbell's cream of celery soup
1 tsp butter
and 1 tsp cooking oil
Three chicken thighs
2 medium-sized carrots (peeled and diced)
4 medium-sized potatoes
3/4 cup frozen baby peas
1 small (or half a medium) onion
1 small clove of garlic
1 teaspoon poultry seasoning (or adjust to taste)
1/2 teaspoon paprika
1 teaspoon white vinegar (weird I know, but trust me!)

I also add a half of a small jalapeño pepper (no seeds & minimum veins for a little bit of heat.) Try it if you like a medium heat.

Last but not least is an ingredient worth searching out (in my humble opinion)
3/4 tsp of this seasoning I love:

It's an unusually intoxicating Hungarian spice-blend bought at specialty shop by my m.i.l. called "Pride of Szeged: the world's best chicken rub seasoning" If you can't find it just add a little pinch of dried Basil and Oregano (they keep the other spices a secret!)

Directions:

1. Preheat oven to 400.

2. Peel potatoes & carrots, chop them (medium dice), chop the onions (medium dice), celery and garlic (fine dice.) Keep ingredients separate from each other. Chop chicken into medium small pieces & put back in fridge. Even if you don' t normally use chicken thighs, please consider giving them a chance. They are much more tender and moist. Try 'em these even if you normally like white, just one bite? ;0)

2. Put a medium-sized sauce-pan on filled with water (slightly salted with a tbsp of the onions in) to boil the potatoes.

3. Boil the potatoes 'til tender, while you prep & pre-bake the pie crust. Poke holes into the bottom crust with a fork or knife and put it frozen into preheated 400 degree oven and bake until browned (takes about 7 minutes.) Leave the top crust out to defrost a little.

4. Prepare the filling, by adding 1 tsp butter & 1 tsp cooking oil to a decent-sized frying pan. Set the pan to medium high. Add carrots first & cook for about three minutes or so (stirring often to prevent burning.)

5. Turn down the heat to medium & add onions, celery & seasonings. Cook until onions are clear & carrots are tender (Keep on stirring those seasonings can burn.) Add and garlic at the last minute & stir.

6. Move veggies to outside of pan & put a little oil in the middle turn pan up to medium high (I put it on high, but I'm a whacko.) Let the pan heat a tiny bit (30 seconds or so); then, add chicken pieces to the pan & brown them. When the chicken is almost cooked, turn the heat down to medium low. Now add the can of cream of celery soup (put a little water 3 tbsp in the can & mix--dump that into your pot pie filling. ) Time for the peas too. Heat until just warmed through (2-3 minutes should do it.)

7. Pour the filling into the Pre-baked crust & add the uncooked top. Cut vent holes in the top & pinch/fork the edges together.

8. Turn your oven onto broil (do not preheat; chuck it in there right away.) Broil the top of the pie crust. My oven takes 8-10 minutes, but you may want to watch yours while you broil 'til lightly golden. Turn off oven & let it coast for 5 minutes (unless you have the broiler from hell; I wouldn't wanna make you burn dinner!)

Serve hot on a warm plate. (Goes great with a side-salad.)

:0) Mel

Cool Cucumber Canapés. (They're 5-star & super easy)

Don't let the fancy word canapé fool you; this is just a modernized version of deviled eggs!

Can't remember where I got this recipe--a magazine? Anyhow, it's nutritious and has a surprisingly wonderful texture. It's best if you assemble it at the last minute, but that takes no time at all. The topping is easily made ahead and it keeps well. (Makes great sandwiches too.)

1 tbsp Spanish Onion, finely minced
3 tbsp Mayonnaise (the real stuff makes all the difference)
2 tsp. Dijon Mustard (we hatesesss it preciousss! I substitute mustard powder-1/2 tsp)
Approximately 1 tsp Dried Dill (fresh is even better--1 tbsp then)
Approximately 1 tbsp fresh flat-leaf parsley (dried if you don't gots it)
Pinch o' salt
fresh ground pepper
4 hardboiled eggs, finely-minced (love those Born3 eggs!)
4 radishes finely minced
1 large cucumber scored (with a fork/zesting tool) & sliced (a wavy cutter looks cool & helps the topping stay on.)

Combine finely-minced onion with mayo, mustard of your choice (Dijon, dry, French's, or none; it's good like that too.) Save a wee bit of radish and herbs (only if fresh or they feel pasty) for garnish. Add dill, parsley, salt & pepper, and finely chopped radishes.

Finely mince the hard boiled eggs & combine with above; mix it up! :0)

At the last minute:
Score and slice your cuke. Pat the tops dry a wee bit. Use star tip in piping bag to pipe onto cukes (or use a plastic baggy as a piping bag or plop it on with a spoon.) Garnish with the chopped parsley & fresh herbs.

Alternatively: egg mix can be piped into red bell pepper wedges or celery sticks
One small shredded carrot can be substituted for radishes (that offers a nice texture too.)

[Chicken variation (though I can't vouch for this one, not sure I like canned chicken--kinda dry): Substitute 2 cans (6 ounce/170g ea) chunk white chicken (drained & finely chopped) for eggs. Increase mayo to 4 tbsp and add 2 tbsp milk to the chicken mix.]

Enjoy!
:o) Mel

Mini Quiche (Great make-ahead Party food, not low-fat)

This also works as a large Quiche or a Brioche and reheats very nicely.

Prep. time 20 min. To make 12 mini quiche or one large quiche use the amounts here...

Bacon (1/3 package)
Spinach (fresh baby organic is my fave) (1/2 package)
(12) Premade mini or full size pastry shells (unless you're Martha)
Creamy Feta Cheese (Superstore has a great one) (20 small pieces)
Pinch o' salt. Fresh ground pepper
Eggs (I love Born3 eggs) (4)
Dash of cream (optional)
Pinch of paprika

Put pastry shell(s) on a cookie sheet. Poke pastry shell(s) with a knife/fork and bake in a preheated 400 degree oven 'til lightly golden; set aside.

Break/cut feta into small chunks,
add to a bowl with the beaten Eggs.

In a medium-large frying pan add bacon (cut into small pieces) and fry; drain all of the fat. Add slightly chopped spinach with no stems (if using baby or medium chopped for large spinach) and fry until lightly wilted. Cool the bacon-spinach mix.

Add bacon and spinach to eggs; grind in pepper & add a pinch of salt (or your favourite V.E. sansel/seasoning.) Cook until eggs are done and serve warm.

Compliments ensue: "buttery!" "melt in your mouth."
and they look nice with a little herb bouquet on the plate.

For a vegetarian option: omit bacon, add 1 tbsp butter to saute spinach in & then add 3 small roasted red peppers (minced), 1 tbsp spanish onion (minced.) And sauted minced mushrooms if you like them.

Mel's Taco Supreme Salad (my favourite Guacamole & Salsa recipe)

This satisfying (low-carb) salad has 3 easy parts and it makes great left-overs, 'cause the ingredients can also be served as soft tortilla wrap fillings or crispy taco stuffings (or go crazy! and have a crispy taco inside a soft one)

Victorian Epicure Products this salad uses are: Taco Seasoning; Guacamole Dip Mix; and Salsa mix: choose your heat: Poco Picante (Medium) Caliente (hotchacha); sea salt and pepper. Optional time savers: toasted onion and red bell peppers.

The three parts are:

1--The Salad & Toppings
2--The Dressing
3--The Tortillas

1--THE SALAD & TOPPINGS

Chop or tear:
Iceberg lettuce (for the crunch; you can add the greener/more red varieties for flavour and vitamins)

Dice:
a red pepper (or use V.E. red bell peppers to save time)

Grate:
old cheddar (or your choice of cheese)
Season to taste with V.E. Sea Salt & V.E. Pepper to taste

Chunky fresh salsa--"kicked up a notch!":

Mix:
2 tablespoons V.E. salsa mix (Poco Picante (medium) or for the brave: Caliente (hot)
1/2 a finely chopped Spanish onion
2 fresh tomatoes (chopped coarsely)
1 can of tomatoes drained and chopped
1/2 a pepper finely-chopped (green or yellow look best)
fresh cilantro chopped (to taste)
1/2 a lime juiced
salt and fresh pepper to taste
Optional for heat and flavour: fresh jalapeño

Let flavours marry and seasonings hydrate for 1/2 an hour. This keeps very well and is a fantastic low-fat, lycopene-filled topping/filling for: wraps, sandwiches, Mexican recipes, meats, eggs, hot dogs, hamburgers. Salsa's also a vegetarian's best friend for flavour.

P.s. This makes a large amount of salsa; half it if you need to.

Meat or Vegetarian Taco Topping:

Brown prepared mix of:

2 tablespoons V.E. Taco seasoning

1 lb lean ground beef/chicken/turkey... or 20 medium-sized finely chopped mushrooms. (adjust

the seasoning to taste.)

1 clove garlic

1/2 a finely-chopped medium onion

--If you immediately mix all ingredients above with the seasoning (before the meat/mushrooms are cooked) it tastes much better, I swear; something about already cooked things not absorbing flavour--don't know the technical name ;-)

salt and pepper to taste.

2--THE DRESSING

This dressing is also topping! It's a Creamy Guacamole Dip set free!
(use light products if you like)

My ultimate favourite Guacamole recipe:

Mix:
2 tablespoons guacamole dip mix
3/4 cup sour cream
1/4 cup mayonnaise

Let this mix sit for 1/2 an hour (or you can leave it in your fridge overnight, or until you need it.)

Before serving add the sour cream mix to a bowl with:

2 ripe avocados (leave some chunks if you like em.)
1/2 a fresh green jalapeño pepper finely diced (optional of course) You can always try a wee bit for great flavour or add a lot.
and the Juice of half a small lemon

To turn into a dressing just add 2-3 tablespoons water; that way, you can have both guacamole dip and dressing on hand by only adding liquid to the amount of dreesing you need to dress your taco salad.

3--THE TORTILLAS

My favourite to serve with this is white or yellow taco shells heated in the oven and broken into triangles. The warm crunch is a great texture against the smoothness of the guacamole dressing and the fresh bite of the lettuce and they make perfect scoopers: a fun party food and an answer to the messy eating of 'normal' tacos.

Other options are tortilla chips, warmed or not. Low-fat versions include any crisp bread, toasted pita or thinly sliced toasted baguette.

OR Try making Cajun Tortilla Chips

(Yield 32 chips) A low-fat treat that pairs well with spicy salsa. Spray vegetable oil instead of butter to reduce the amount of saturated fat (or coconut oil: it doesn't turn into a trans fat when heated & the flavour is heavenly!):

4 - 8" (20 cm) tortilla rounds1 Tbsp (15 ml) melted butter1 - 2 tsp (5 - 10 ml) VE Cajun Seasoning
2 tsp (10 ml) Parsley, Sea Salt, to taste

1. Preheat oven to 400° F (205° C).

2. Whisk together melted butter (or oil), Cajun Seasoning and Parsley.

3. Cut each pita round into 8 even wedges and arrange on a parchment-lined baking sheet. Brush with prepared butter and sprinkle with Sea Salt.

4. Bake for approximately 8 minutes, or until chips are crisp and slightly browned. Serve with taco supreme salad or a selection of prepared Dips.

ALSO,

This salad is just as easily served as a layered dip:

Simply mix 1 8oz pkg of cream cheese and 1 cup sour cream with a tbsp of herb and garlic dip mix and spread in a dish, then pile the goodies on top.

Leave your guacamole as a dip (instead of the dressing) and voila!

I layer in this order:

cream cheese base-->guacamole-->salsa-->lettuce-->(and save some diced peppers and cilantro to top with; green onions is another optional addition).

E.T.A: If you're avoiding red meat, chicken makes a great substitute for the hamburger.

Enjoy!
Mel