The Recipe
6 flour tortillas
2 cups shredded mozzarella
30 (approx.) pepperoni slices
1 med. bell pepper
1 small onion
A hand full of olives
6 (approx.) mushrooms
1 can (~15oz) stewed, chopped tomatoes
In a casserole over medium heat, warm up the canned tomatoes until hot and bubbly. Add spices according to taste.
Meanwhile prep the ingredients by thinly slicing all vegetables.
For each pizzadilla: Measure 1/3 cup of shredded cheese. Sprinkle half of the cheese over one half of the tortilla, add toppings and then sprinkle the rest of the cheese on top. Fold the empty side of the tortilla over the toppings.
Place the pizzadilla in a prewarmed pan (medium heat) and cook until brown and crispy on the bottom. Carefully flip the pizzadilla over and cook until brown and crispy on the second side. Add a bit of oil to the pan if you want them extra crisp. Once both sides are crisp and the cheese is melted inside, transfer to a plate and keep warm while you cook the rest (my skillet was large enough that I could cook 2 at a time). Serve with hot tomato sauce.
The Verdict
Super-easy and a nice alternative to both pizzas and tortillas. Of course you can easily use other "toppings" as well, but this suited our tastes nicely.
DH and I ate 3.5 between the two of us, so this would be suitable for 3 people with average appetites :)
Thursday, September 19, 2013
Friday, September 13, 2013
Week 37: Strawberry Buttermilk
The Recipe
125g strawberries
1.5 tbsp sugar
5dl buttermilk
1/2 dl heavy cream (38%)
lemon juice
Put strawberries, sugar and 1/2 of the buttermilk in a blender. Add the rest of the buttermilk until smooth. Mix with the cream and lemon juice according to taste. Refrigerate until serving.
The Verdict
Usually I don't bother making this from scratch, because it's actually cheaper to buy already mixed in the supermarket. However, I had some left-over buttermilk from the Avocado dressing that I knew I wouldn't get around to using otherwise.
But DH and I both agreed - it's a fine way to use buttermilk that would otherwise just be thrown out, but though it's sacrilege we both agreed that we actually prefer storebought to homemade -- at least homemade by THIS recipe. However, there are as many recipes for buttermilk desserts as there are households, so it's probably just a matter of trying another. I picked this one as it seemed suitably easy and only used ingredients I already had.
125g strawberries
1.5 tbsp sugar
5dl buttermilk
1/2 dl heavy cream (38%)
lemon juice
Put strawberries, sugar and 1/2 of the buttermilk in a blender. Add the rest of the buttermilk until smooth. Mix with the cream and lemon juice according to taste. Refrigerate until serving.
The Verdict
Usually I don't bother making this from scratch, because it's actually cheaper to buy already mixed in the supermarket. However, I had some left-over buttermilk from the Avocado dressing that I knew I wouldn't get around to using otherwise.
But DH and I both agreed - it's a fine way to use buttermilk that would otherwise just be thrown out, but though it's sacrilege we both agreed that we actually prefer storebought to homemade -- at least homemade by THIS recipe. However, there are as many recipes for buttermilk desserts as there are households, so it's probably just a matter of trying another. I picked this one as it seemed suitably easy and only used ingredients I already had.
Wednesday, September 4, 2013
Week 36: BBQ Chicken Salad with Avocado Dressing
From Closet Cooking
The Recipe
4 small chicken breasts
salt and pepper to taste
1/2 cup BBQ sauce (I discovered too late that what I thought was BBQ sauce was in fact BBQ oil! I don't think it made too much of a difference though)
6 cups lettuce, sliced or torn
1 cup cherry tomatoes, sliced in half
1 cup corn
1 cup black beans, drained and rinsed (I used chickpeas instead)
4 strips bacon, cut into 1 inch slices
1/4 cup basil, torn
2 pitas - cut into 1" squares
Avocado dressing
1 medium avocado
1 lime, juice
1 green onion
1 clove garlic
3/4 cup buttermilk
salt and pepper to taste
Puree everything for the avocado dressing in a blender until smooth. Store in fridge and finish within a few days.
Cook the bacon until crumbly. Put bacon aside, but keep the juices in the pan. Season the chicken with salt and pepper and cook over medium-high heat until cooked, about 4-6 minutes per side basting the chicken in the BBQ sauce as you go.
Let the chicken cool a bit. Meanwhile, roast the pita croutons in the reserved BBQ oil & fats until crispy.
Assemble salad and enjoy!
The Verdict
The Bacon Double Cheese Burger Salad was better. I can't say exactly why, but something was missing from this, making it less than perfect. It might have been the chickpeas and that it would have been better with the beans instead. It was good enough for me to want to make it again, but not an instant favourite the way the BDCB salad was.
Oh, and there was FAR too much avocado dressing. I've tried freezing the rest in ice cube trays, not that I know if it'll be any good once they thaw, but I figured I might as well make the attempt and throw them out later rather than sooner :)
The Recipe
4 small chicken breasts
salt and pepper to taste
1/2 cup BBQ sauce (I discovered too late that what I thought was BBQ sauce was in fact BBQ oil! I don't think it made too much of a difference though)
6 cups lettuce, sliced or torn
1 cup cherry tomatoes, sliced in half
1 cup corn
1 cup black beans, drained and rinsed (I used chickpeas instead)
4 strips bacon, cut into 1 inch slices
1/4 cup basil, torn
2 pitas - cut into 1" squares
Avocado dressing
1 medium avocado
1 lime, juice
1 green onion
1 clove garlic
3/4 cup buttermilk
salt and pepper to taste
Puree everything for the avocado dressing in a blender until smooth. Store in fridge and finish within a few days.
Cook the bacon until crumbly. Put bacon aside, but keep the juices in the pan. Season the chicken with salt and pepper and cook over medium-high heat until cooked, about 4-6 minutes per side basting the chicken in the BBQ sauce as you go.
Let the chicken cool a bit. Meanwhile, roast the pita croutons in the reserved BBQ oil & fats until crispy.
Assemble salad and enjoy!
The Verdict
The Bacon Double Cheese Burger Salad was better. I can't say exactly why, but something was missing from this, making it less than perfect. It might have been the chickpeas and that it would have been better with the beans instead. It was good enough for me to want to make it again, but not an instant favourite the way the BDCB salad was.
Oh, and there was FAR too much avocado dressing. I've tried freezing the rest in ice cube trays, not that I know if it'll be any good once they thaw, but I figured I might as well make the attempt and throw them out later rather than sooner :)
Monday, August 26, 2013
Week 35: Coconut Cookies
The Recipe
250 g flour
250 g margarine
130 g coconut flour
130 g sugar
½ tsp ammonium bicarbonate (hjortetaksalt in Danish)
300 g icing sugar
2-3 tbsp water
Essence of rum (optional - I didn't have any)
Mix first 5 ingredients thoroughly and roll them to 6 "sticks" about 40-50cm long (whatever fits your baking sheets). Don't worry too much about the thickness of them - they'll spread out as they heat up. Put them on a baking sheet and bake them at 200C until they're golden brown - about 12 minutes.
Mix the icing sugar and water to a thick paste. Add more icing sugar or water as necessary.
While the "sticks" are still warm put a thin layer of icing along the middle and cut them into 3-4cm pieces. They're very soft while warm, but will get more crisp as they cool down.
The Verdict
I was certain I was doing something wrong, because the dough was so sticky it was almost impossible to roll into sticks! I ended up just shaping them directly on the baking sheets rather than rolling them. It all evened out as they baked though, and once I added icing and they cooled down they ended up being just as I remembered them. Absolutely delicious :) I'll definitely be making these again.
250 g flour
250 g margarine
130 g coconut flour
130 g sugar
½ tsp ammonium bicarbonate (hjortetaksalt in Danish)
300 g icing sugar
2-3 tbsp water
Essence of rum (optional - I didn't have any)
Mix first 5 ingredients thoroughly and roll them to 6 "sticks" about 40-50cm long (whatever fits your baking sheets). Don't worry too much about the thickness of them - they'll spread out as they heat up. Put them on a baking sheet and bake them at 200C until they're golden brown - about 12 minutes.
Mix the icing sugar and water to a thick paste. Add more icing sugar or water as necessary.
While the "sticks" are still warm put a thin layer of icing along the middle and cut them into 3-4cm pieces. They're very soft while warm, but will get more crisp as they cool down.
The Verdict
I was certain I was doing something wrong, because the dough was so sticky it was almost impossible to roll into sticks! I ended up just shaping them directly on the baking sheets rather than rolling them. It all evened out as they baked though, and once I added icing and they cooled down they ended up being just as I remembered them. Absolutely delicious :) I'll definitely be making these again.
Wednesday, August 21, 2013
Week 34: Chicken, Mushroom and Bacon Fettuccine
The Recipe
250gr chicken breast, cut into pieces
250gr fresh mushroom, sliced
4 slices of bacon, sliced
1 onion, diced
250gr sour cream
1 package fettuccine noodles
... You know, I'm not even going to bother typing out the directions for this one. It is the only meal ever that I took two bites of and then threw the rest out. I really, really, really hope the 250gr sour cream was a typo, because it completely ruined the dish. It had smelled fantastic until then, but with that much sour cream it ended up dominating the dish completely.
It might have been worthwhile with half that amount of sour cream (or even less), but honestly I don't feel like giving it a second chance.
250gr chicken breast, cut into pieces
250gr fresh mushroom, sliced
4 slices of bacon, sliced
1 onion, diced
250gr sour cream
1 package fettuccine noodles
... You know, I'm not even going to bother typing out the directions for this one. It is the only meal ever that I took two bites of and then threw the rest out. I really, really, really hope the 250gr sour cream was a typo, because it completely ruined the dish. It had smelled fantastic until then, but with that much sour cream it ended up dominating the dish completely.
It might have been worthwhile with half that amount of sour cream (or even less), but honestly I don't feel like giving it a second chance.
Monday, August 19, 2013
Week 33: Bacon-Cheddar Biscuits
Inspired by Lizard from Debora Geary's "WitchLight" trilogy.
The Recipe
2 cups flour (~5dl / 300g)
1 tbsp baking powder
1 tsp paprika (for more of a kick, replace half with chili)
1 tsp onion powder
2.5dl milk
125g butter, melted
8 strips bacon, cooked until crispy and crumbled
2.5dl shredded Cheddar cheese
1 egg
Heat the oven to 200C.
In a large bowl add the flour, baking powder, salt, paprika, and onion powder. Mix to blend then add the milk, butter, bacon and cheese. Mix gently. The dough will be wet and sticky. Using a table spoon, portion the batter onto a baking sheet, leaving an inch or so around each biscuit.
In a small bowl, beat the egg with a splash of water and then brush this mixture on the top of each biscuit. Bake in the oven until the biscuits are golden brown and a toothpick inserted in the center of one comes out clean, approx 15 minutes.
The Verdict
I had one straight out of the oven, and three the following day for breakfast. They're better warm than cool, but taste great either way. It's really odd how you can't really taste the bacon or cheese in any distinct way - they just combine to give the biscuits an overall savoury taste.
The Recipe
2 cups flour (~5dl / 300g)
1 tbsp baking powder
1 tsp paprika (for more of a kick, replace half with chili)
1 tsp onion powder
2.5dl milk
125g butter, melted
8 strips bacon, cooked until crispy and crumbled
2.5dl shredded Cheddar cheese
1 egg
Heat the oven to 200C.
In a large bowl add the flour, baking powder, salt, paprika, and onion powder. Mix to blend then add the milk, butter, bacon and cheese. Mix gently. The dough will be wet and sticky. Using a table spoon, portion the batter onto a baking sheet, leaving an inch or so around each biscuit.
In a small bowl, beat the egg with a splash of water and then brush this mixture on the top of each biscuit. Bake in the oven until the biscuits are golden brown and a toothpick inserted in the center of one comes out clean, approx 15 minutes.
The Verdict
I had one straight out of the oven, and three the following day for breakfast. They're better warm than cool, but taste great either way. It's really odd how you can't really taste the bacon or cheese in any distinct way - they just combine to give the biscuits an overall savoury taste.
Wednesday, August 7, 2013
Week 32: Omelet Muffins
From Mark's Daily Apple
The Recipe
6 eggs
1/4 – 1/2 cup bacon - cooked crisp, crumbled and drained (optional)
1/2 cup diced vegetables (I used squash)
1/4 tsp salt
1/8 tsp ground pepper
2 tbsp milk
2 tbsp water
1/8 cup water
Preheat oven to 175C. Use greased muffin tins or silicone baking cups. This recipe makes 6-7 muffins depending on the size.
In a bowl, beat the eggs. Add bacon, vegetables, salt, ground pepper, and any other ingredients and stir to combine.
Bake for 18-20 minutes or until done.
Can be eaten straight away or cooled and saved for another day.
The Verdict
I made these for breakfast. Had three one day and saved 3 for the next. I hadn't expected them to, but they actually kept me quite sufficiently full until lunch! That was a pleasant surprise :)
I liked them well enough, but by the 6th one I wished for a tad more variation. I think next time I'll try several different types of vegetables instead of just one - and possibly make a couple of smaller batches so I can make several different ones at once.
The Recipe
6 eggs
1/4 – 1/2 cup bacon - cooked crisp, crumbled and drained (optional)
1/2 cup diced vegetables (I used squash)
1/4 tsp salt
1/8 tsp ground pepper
2 tbsp milk
2 tbsp water
1/8 cup water
Preheat oven to 175C. Use greased muffin tins or silicone baking cups. This recipe makes 6-7 muffins depending on the size.
In a bowl, beat the eggs. Add bacon, vegetables, salt, ground pepper, and any other ingredients and stir to combine.
Bake for 18-20 minutes or until done.
Can be eaten straight away or cooled and saved for another day.
The Verdict
I made these for breakfast. Had three one day and saved 3 for the next. I hadn't expected them to, but they actually kept me quite sufficiently full until lunch! That was a pleasant surprise :)
I liked them well enough, but by the 6th one I wished for a tad more variation. I think next time I'll try several different types of vegetables instead of just one - and possibly make a couple of smaller batches so I can make several different ones at once.
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