- 2 Tbsp olive oil or butter
- 2 celery stalks, diced small
- 1 small cooking onion, diced
- ½ jalapeno pepper, finely diced
- 1 tsp Old Bay seasoning
- 2 Tbsp all-purpose flour
- 1 ¾ cup milk
- ¼ cup sour cream
- 1 Tbsp Dijon mustard
- ¾ cup grated sharp cheddar
- 2 cups dry macaroni
- 1 cup to 1 ½ cups frozen peas
- 2 tins tuna, drained and flaked
- 2 Tbsp butter at room temperature
- ¼ cup grated sharp cheddar
- 1 cup Panko bread crumbs (or other crunchy crumbs)
Heat oven to 350F. Butter an 8” x 8” glass baking dish, and bring a large pot of salted water to a boil.
While making the sauce, cook macaroni according to package directions, drain, and set aside in its pot. Do not rinse!
Heat butter in medium sized saucepan, and add celery and onion. Sauté, without browning, for about 5 minutes, or until soft. Add jalapeno and cook for 3 more minutes.
Add the seasoning and flour to the vegetable mixture, stir and cook for about 1 minute. Add milk, and stir till smooth. Bring to a gentle boil, and cook until thickened, about 5 minutes.
In a small bowl, whisk together the sour cream and the mustard, then stir mixture into sauce. Stir in the ¾ cup cheese.
Add the peas and the tuna to the hot mixture. Gently stir until combined. Pour into the buttered pan, and even out with back of spoon.
Mix the topping ingredients together in a medium bowl (I use my fingers). Sprinkle topping evenly over casserole.
Bake for about 30 minutes, until bubbling and browned.
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.
- Whisk together the almond flour, psyllium, Italian seasoning, salt and pepper. Set aside.
- In a large microwave-safe bowl, place the cheese, and microwave at 50% power until it is melted just enough to stir it.
- Stir the melted cheese until smooth, then dump in the dry ingredient mixture. Mix well — this takes some time!
- While the cheese is still warm, add the cream cheese, preferably in little pieces at a time. Stir like crazy.
- Add the whisked egg, and again, stir like mad with a sturdy spoon. The mixture will be sticky, not bread-dough-like.
- 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.
- Pop into the oven for 10 minutes.
- 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.
- Slide the upside-down crust back onto the pan, adding more oil to the pan if it looks dry.
- Bake for another 2-4 minutes.
- 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.
- 1 lb. ground turkey
- 1 tsp onion powder
- 1 tsp smoked paprika (or 1/2 tsp paprika + 1/2 tsp smoked paprika)
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 tsp ground coriander
- big pinch of cayenne
- With two forks, combine all ingredients; try not to compact the ground turkey. The mixture will be sticky.
- Heat up a non-stick skillet, then form mixture into three or four patties, one patty at a time, gently placing each into the pan as they are formed.
- Cook for 5 to 6 minutes per side.
- Serve in a bun, or with a salad of greens, tomatoes, and avocados dressed with olive oil, balsamic vinegar, and salt and pepper.
adapted from Alexandra Stafford’s delicious recipe at Food52
- 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]
- 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.
- Add the lentils, coconut milk, salt, and the emptied coconut can full of water. Stir together.
- 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.
- Add the cilantro and stir gently until incorporated. Check for salt, and adjust, if necessary.
- 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.
- 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.
This is a recipe from Food52. Smoked paprika is a must, as is a food processor. We serve on top of mixed greens dressed with lemon juice and olive oil, and top the patty with N’s Killer Guacamole, salsa, sour cream, and thinly sliced red onions (we don’t think it would taste good on a bun).
Serves 4 to 6
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 3 cupscooked black beans, DIVIDED (or approximately 1 1/2 cans, rinsed and drained)
- 1 1/2 teaspoons cumin powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- Black pepper to taste
- red pepper flakes, to taste
- 2/3 quick oats, plus extra as needed
- 3/4 cups fresh corn cut from cobs
- Sauté onion and garlic in the olive oil for eight to ten minutes, or until golden, soft, and fragrant.
- Add the cumin, paprika, chili powder, sea salt, and peppers to taste. Stir in the sauté pan till spices toast lightly.
- Add 2 cups of the beans and stir to coat with the spices and onions. Turn off heat.
- Add the oats to the bowl of a food processor and pulse them a few times. Add the onion, garlic, and bean mixture. Process everything together, until it’s well combined but still has texture.
- Transfer mixture to a mixing bowl. Add the last cup of black beans and the corn, and mix well with your hands. Check for seasoning and season to taste. If the mixture is too mushy to form into patties, add a little more oats or bread crumbs.
- Shape mixture into six patties. Pan fry them in olive oil until golden on each side, and heated through.
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
- In a large skillet, heat the oil and add onions; cook until golden (do not rush this step)
- Add the garlic and ginger, and sauté for another minute. Stir in the spices, and cook for 1 minute.
- Add the beef, breaking up lumps with a spoon, and sauté until the meat is no longer pink.
- Add the tomatoes, 1 cup of water, and season with salt and pepper. Simmer, partially covered, about 10 minutes.
- Add the peas, and cook another 5 minutes, partially covered.
- Stir in the vinegar and chopped cilantro.
- Serve with warm chapatis, or over rice.