Category Archives: dinner

Low Carb Pizza Crust

This is the best non-flour pizza crust I’ve found; it’s very flavourful, and not dry and crumbly. I think if it were pressed very thinly and baked longer, it would make delicious crackers.  Based on a recipe at ruled.me

  • 3/4 cup almond flour
  • 1 Tbsp psyllium husk powder
  • 1 Tbsp Italian seasoning (I like PC Italian in the grinder)
  • pinch salt (or 1/2 tsp if your Italian seasoning doesn’t have any in it)
  • 1/2 tsp freshly ground black pepper
  • 1.5 ounces (3Tbsp) cream cheese, at room temperature
  • 8 ounces mozzarella cheese, shredded (or 4 ounces mozzarella and 4 ounces cheddar)
  • 1 large egg, whisked lightly

Preheat oven to 400F.

  1. Whisk together the almond flour, psyllium, Italian seasoning, salt and pepper.  Set aside.
  2. In a large microwave-safe bowl, place the cheese, and microwave at 50% power until it is melted just enough to stir it.
  3. Stir the melted cheese until smooth, then dump in the dry ingredient mixture.  Mix well — this takes some time!
  4. While the cheese is still warm, add the cream cheese, preferably in little pieces at a time.  Stir like crazy.
  5. Add the whisked egg, and again, stir like mad with a sturdy spoon.  The mixture will be sticky, not bread-dough-like.
  6. Grease a pizza pan REALLY well, or use greased parchment paper on a pan, and scrape the dough into the centre.  With very well oiled hands, gently pat and press the dough out to the edges. 
  7. Pop into the oven for 10 minutes.
  8. Remove the crust from the oven, and run a thin spatula under the crust, so that you can flip it.  When the crust is loosened, place a cutting board on top of it, and keeping the pan and the board together, flip the whole thing over.  Hopefully it will come out, but if it doesn’t, just repeat the process. 
  9. Slide the upside-down crust back onto the pan, adding more oil to the pan if it looks dry.
  10. Bake for another 2-4 minutes.
  11. Use while hot to make a pizza, or save it to make pizza later.  Add toppings of your choice, and bake for 5 minutes or so.

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Filed under dinner, food, Protein, whole food

Speedy Curried Coconut Lentils

adapted from Alexandra Stafford’s delicious recipe at Food52

Serves: 4
  • 3 Tbsp coconut oil or extra-virgin olive oil
  • 1 Tbsp fresh ginger, peeled and minced (I use the fresh stuff in a tube)
  • 2 large garlic cloves, minced
  • 1 small onion, minced
  • ½ tsp ground coriander
  • ½ tsp cumin seeds PLUS ½ tsp ground cumin (or 1tsp of either)
  • 1 tsp ground turmeric
  • 1 cup split red lentils (they’re orange prior to cooking, then turn yellow-ish when cooked)
  • 1 398ml can full-fat unsweetened coconut milk
  • the empty coconut can filled with water
  • 1 tsp salt (or use 2 tsp kosher)
  • 2 Tbsp cilantro, finely chopped

[to serve, see below, after step 3]

  1. In a large saucepan over medium heat, slowly sauté the ginger, garlic, onion, coriander, cumin, and turmeric for about 10 minutes, or when all of the onion is softened, and the spices are very fragrant.
  2. Add the lentils, coconut milk, salt, and the emptied coconut can full of water. Stir together.
  3. Bring to a boil, then lower heat and simmer, uncovered, until lentils are completely soft, about 20 minutes; stir occasionally. Turn off heat. This will be quite loose, or soupy.
  4. Add the cilantro and stir gently until incorporated. Check for salt, and adjust, if necessary.

*To serve:

  • Ladle on top of hot brown rice, then top with a spoonful of Greek yogurt and a tiny sprinkle of cilantro. You could also use basmati 🙂
  • I love this beside, or on top of steamed, chopped fresh spinach.
  • Whole wheat naan is great with this.

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Filed under comfort food, dinner, food, lunch, Main Course, Protein, Vegetarian (lacto/ovo), whole food

Spinach Mushroom and Feta Crustless Quiche

Adapted from “Budget Bytes”
6 servings

 

  • 225g mushrooms, chopped or sliced
  • 1 clove garlic, minced
  • pinch of salt and pepper
  • box frozen chopped spinach, thawed, squeezed dry and chopped again
  • 57g feta cheese, crumbled
  • 4 large eggs
  • 1 cup milk
  • ¼ cup parmesan cheese, finely grated
  • salt and pepper, to taste
  • ½ to 1 tsp fresh or dried herbs of choice (I like za’atar)
  • ½ cup mozzarella cheese, grated

Preheat oven to 350F, and coat a 9” pie plate with non-stick spray.

Sauté the mushrooms, garlic, and pinch of salt and pepper in a non-stick skillet until mushrooms are soft and all of their moisture has evaporated away, about 5 to 7 minutes.

Spread the spinach across the bottom of the pie plate, then top with the mushrooms, and finally, the feta cheese.

In a medium bowl, whisk together the eggs, milk, and parmesan cheese.  Season with salt and pepper.

Pour the egg mixture carefully over the ingredients in the pie pan.

Top with the mozzarella.

Place the pie dish onto a baking sheet, and place in oven.  Bake for 45 minutes or so, until top is golden brown.

Serve warm or at room temperature.

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Filed under Breakfast, dinner, food, lunch, Main Course, Protein, Vegetarian (lacto/ovo), whole food

Aarti Sequeira’s Keema

Love her recipes!

  • 3 Tbsp canola oil
  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • ~ 1 Tbsp fresh ginger, minced
  • 2 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp good garam masala
  • 1/2 tsp ground cumin
  • 1/2 teaspoon cayenne pepper

 

  • 1 lb ground beef
  • 2 medium tomatoes, chopped
  • 1 cup water
  • kosher salt and freshly ground black pepper
  • 1/2 cup frozen peas, thawed
  • 2 tsp malt vinegar or apple cider vinegar
  • 1/4 cup cilantro, chopped
  1. In a large skillet, heat the oil and add onions; cook until golden (do not rush this step)
  2. Add the garlic and ginger, and sauté for another minute.  Stir in the spices, and cook for 1 minute.
  3. Add the beef, breaking up lumps with a spoon, and sauté until the meat is no longer pink.
  4. Add the tomatoes, 1 cup of water, and season with salt and pepper.  Simmer, partially covered, about 10 minutes.
  5. Add the peas, and cook another 5 minutes, partially covered.
  6. Stir in the vinegar and chopped cilantro.
  7. Serve with warm chapatis, or over rice.

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Filed under comfort food, dinner, food, Main Course, Protein, whole food

Moroccan-style Vegetable Pie with Chickpea Crust

This recipe is from CBC’s “Best Recipes Ever

 

  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 clove garlic, minced
  • 1/4 tsp cinnamon
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1 sweet yellow pepper or red pepper, diced
  • 1 zucchini, diced
  • 3 cups small cauliflower florets
  • 1 cup (250 mL) rinsed drained canned chickpeas
  • 1 cup (250 mL) tomato pasta sauce
  • 1 tbsp lemon juice
  • 1 cup frozen peas
  • 2 tbsp fresh coriander or parsley, chopped
  • 2 tbsp almond butter or peanut butter

In large saucepan, heat oil over medium heat; fry onion, carrot, garlic, cinnamon, ground coriander, cumin, salt, pepper and cayenne, stirring often, until softened, about 5 minutes.

Add yellow pepper, zucchini, cauliflower and chickpeas; fry, stirring often, until pepper is softened, 8 minutes.

Add pasta sauce and lemon juice; cover and simmer over low heat until vegetables are tender, 20 minutes. Stir in peas, fresh coriander and almond butter; let cool. (Make-ahead: refrigerate in airtight container for up to 24 hours; to continue, let stand at room temperature for 20 minutes.)

Chickpea Crust*:

  • 1 cup (250 mL) rinsed drained canned chickpeas
  • 1/3 cup cold butter, cubed
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1-1/2 cups all-purpose flour
  • 1 tbsp milk

Meanwhile, in food processor, pulse together chickpeas, butter, 3 tbsp (50 mL) cold water, salt, cumin and turmeric until crumbly. Add flour; pulse until combined.*

Turn out onto floured surface; knead until smooth, about 2 minutes. Cut in half; roll out each to 10-inch (25 cm) circle. Line 9-inch (23 cm) pie plate with 1 of the circles; spoon in vegetable mixture. Lightly brush pastry edge with some of the milk. Top with remaining pastry; trim edge. Using tines of fork, press edges together to seal and crimp. Brush top with remaining milk; slash steam vents.

Bake in bottom third of 400°F (200°C) oven until golden brown, about 40 minutes. Let stand for 5 minutes before cutting.

*Note:  I had to add about 2T more butter, and 3T more cold water to make the dough hold together enough to knead it.

Servings: 6

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Filed under dinner, food, Main Course, Vegetables, Vegetarian (lacto/ovo), whole food

Cheeseburger Pasta Toss

  • 1 lb ground beef
  • 1 medium onion, minced
  • 1 Tbsp minced garlic
  • 1 green bell pepper, cored and minced
  • 1 28oz can of diced tomatoes, with juice
  • 1 Tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • salt and pepper, to taste
  • 1 ½ cups grated sharp cheddar cheese (plus more for sprinkling on top)
  • 4 cups dried fusillii noodles
  1. In a large skillet, cook beef over medium heat, stirring occasionally to break up clumps, until brown all over. Drain excess fat.
  2. Increase heat, and add onions, green pepper, and garlic (add other vegetables, if using). Cook and stir for 5 minutes.
  3. Add tomatoes and their juice, Worcestershire sauce, oregano, and salt and pepper. Bring to a boil, lower heat, and simmer, uncovered, while you bring a large pot of water to a boil.
  4. When water boils, add noodles, and cook till al dente, according to package directions.   Drain, reserving a bit of pasta water to loosen the noodles, if necessary.
  5. In the large pot, combine the noodles with the ground beef mixture. The ground beef mixture should be fairly dry, not soupy.
  6. Stir in the cheese until melted.
  7. To serve, sprinkle with more cheese.
  8. If desired, pour the mixture into a casserole dish, top with more cheese, and bake or broil till cheese is browned.

Note: Add any other vegetables you wish to — corn niblets cut off of the cob, a handful of broccoli or cabbage slaw, shredded carrot.  Anything goes!

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Filed under comfort food, dinner, Protein

Vegetarian Chili à la Podleski

This recipe — more of a stew than a child — was created by the wonderful Janet and Greta Podleski, of “Looney Spoons” fame.  We’ve never made one of their recipes and not liked it!  Their books are full of nutrition information and useful trivia.

I chop everything into the size that makes it palatable for everyone, and sometimes add some eggplant along with the mushrooms and zucchini.  For those who prefer meat, they can just fry up some ground beef and put it into a smaller pot with some of the vegetarian chili.

  • 1 Tbsp olive oil
  • 1 1/4 cups chopped onions
  • 1 cup  chopped green  bell peppers
  • 1 cup chopped red bell peppers
  • 3/4 cup chopped celery
  • 3/4 cup chopped carrots
  • 1 Tbsp minced fresh garlic
  • 1 can (12 oz) no salt whole-kernal corn UNDRAINED (I usually use frozen corn, and add a bit of water)
  • 1 can (19oz) no salt chick peas, drained and rinsed
  • 1 can (19 oz) no salt black beans, drained and rinsed
  • 1 can (28 oz) diced, no salt tomatoes UNDRAINED
  • 1 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp dried basil
  • 1 1/2 cups chopped mushrooms
  • 1 cup unpeeled, diced zucchini
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 2 Tbsp minced fresh cilantro

Heat oil in a dutch oven over medium heat.  Add onions, red and green peppers, celery, carrots, and garlic.  Cook and stir until vegetables begin to soften, about 5 or 6 minutes.

Add mushrooms and zucchini.  Cook and stir for 4 more minutes.

Add child powder, cumin, oregano, and basil.  Cook for 1 more minute.

Add undrained tomatoes, the beans and chickpeas, undrained corn, cayenne pepper, and salt.  Mix well.  Bring to a boil.

Reduce heat to medium-low.  Cover and simmer for 20 minutes.  Remove from heat and stir in cilantro.

Serve with brown rice, or cornbread.

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Filed under dinner, lunch, Main Course, Protein, Vegetables