Photos, Food, and Flights of Fancy
Quiche doesn’t have to be heavy, soggy, or greasy. It’s possible to have a light tasting quiche that is also creamy and full of flavorful ingredients! This quiche is quite simple to make and excellent for any meal of the day. With fresh dill and feta, it really lightens up the flavor and is lower in fat than other types of quiche. Serve with a side salad and some bread for an elegant but simple meal.
In case you’re not familiar with the wonder that is the panino, it’s a toasted sandwich made from a thick type of bread (take your pick, sourdough, ciabatta, etc.). This particular sandwich has an amazing combination of sourdough bread, pesto, fresh spinach, fresh mushrooms, mozzarella cheese, and sun dried tomatoes. It’s comfort food that also has some vitamins, and there is freshness in every cheesy crunch. Note: You need a sandwich/panini press to make this.
The best part of this type of recipe is that once you get the hang of it, you can really make it your own. Feel free to get creative! Like things spicy? Add some jalapenos! Don’t like it spicy? Add some olives or marinated eggplant. (The only real tip here is to not make the sandwich too cheesy, or too thick or it’ll take forever to cook through.) Read on for my vegetarian version of this iconic sandwich.
Pasta Alla Norma is one of Sicily’s most iconic dishes – a fresh tasting combination of pasta, crushed tomato, garlic, eggplant, basil and cheese. Pasta Alla Norma translates wonderfully to being a baked dish and tastes even better the next day. If you like eggplant parmesan, you’ll love this (and it’s lighter, too)! I’ve also included steps for the one true way to keep eggplant from getting bitter, and also a recipe for my own simple Italian pasta sauce. The key to a fresh tasting pasta recipe is to keep it simple and make things from scratch. It’s worth it!
Hearty and chock full of vitamins, this spinach pie is sure to be a crowd pleaser. Slice into small pieces for a party snack, or serve for dinner with some bread and a salad. This pie has 3 different types of cheeses and a delicious flaky crust. Serve with a squeeze of fresh lemon or even a dash of hot sauce if you’re feeling sassy.
This tender, falling apart meat infused with ginger, garlic and soy pairs well with broccoli for this healthy and hearty dish. This recipe works really well with beef or pork, and slow cooking easily allows you to use a cheaper cut of meat than you would for stir frying. This recipe is a repeated success at my house, and is best served over rice with a dash of Sriracha sauce. Just put everything in the slow cooker, and forget it for a few hours. Couldn’t be easier!
Pastrami and slow smoked beef brisket are both delicious, but most people (myself included) don’t have a smoker, or the time. This recipe has an ingenious shortcut that will leave you with the next best thing. By starting with corned beef, the brisket is already brined and thus the cooking time is a lot less. It has a dry rub of smokey paprika and other spices, which results in a deliciously savory brisket that goes great with white barbecue sauce. Have it on a sandwich or with potatoes and a green salad.
Unfamiliar with white barbecue sauce? It’s served in the American Deep South, and is a white creamy, vinegary sauce with horseradish and mustard. It’s typically served with smoked chicken but goes amazingly well with this pastrami-esque smokey beef brisket.
Continue reading “Smokey Corned Beef Brisket with White Barbecue Sauce”
There is a lot going on with the title of this recipe. Let me explain. This pizza is magnificent. And healthier than regular pizza. BUT, it hasn’t gone too far. There are plenty of recipes out there which claim to make pizza healthy, but the result is nothing like pizza whatsoever. This has a crust that’s 1/2 cauliflower, but you’d barely even know it. The cauliflower adds a really great flavor that’s not overpowering.
As for the “Winging it Style” part of the title… There are many recipes I don’t post, because most of the time I make it up as I go along and don’t write it down. This is a similar case but it came out so well I couldn’t pass up the opportunity to share. If you want to give this a try, you’ll have to wing it a bit, too. I’ll be providing a concept and a general execution, but not 100% exact amounts.
Continue reading “Half Cauliflower Crust Pizza (Winging It Style)”
One of my favorite things about cooking is how I can get inspired by a few recipes, and then come up with something and make it my own. There are lots of teriyaki chicken recipes out there, and variants thereof. This is one that I adapted from various sources and it’s delicious, if I must say so myself. It has a delicate flavor with caramelization that will leave you licking your fingers afterwards. And of course, it’s highly adaptable!
This glaze is fast, ridiculously easy, and delicious on baked ham or even pork chops. Either glaze the ham before baking, or use it as a condiment to put on already cooked ham. In my case, we had some leftover baked ham and drizzled some on top and it was great.
As with many of my recipes, this one is also pretty versatile. As long as you stick to the basic ingredients (fish, potato, breadcrumb, egg, parmesan), the spices can get swapped around to your heart’s desire. This was a hard recipe to document, considering how often I’d just “wing it”, but I decided to share the cajun version of these, since they’re by far my favourite.
