Posts Tagged ‘cracked black pepper’

I thought yesterday’s pizza creation was pretty tasty and since today is pizza day for lunch, the inspiration carried over and I wanted to create another yummy pizza.

I always use pita pockets to make pizzas for lunch for the kids.  They are the perfect size for little hands/people and hold the ingredients well.   Looking around my kitchen for inspiration I discovered some uncooked squash that needed to be used up.  Not enough time to grill it, I steamed it instead.  Being a lover of all things squash but never having had it on pizza I was up for the challenge.  I looked through the fridge and fished out some basil and goat cheese.  A new recipe was born.

Note: If you like goat cheese but do not care for a lot of pepper buy a plain or perhaps herb goat cheese and omit the additional cracked pepper I added at the end.

I can honestly say I had a Clinton Kelly moment when I took my first bite.  (If you ever watch The Chew….love that show…whenever Clinton tastes something he adores he becomes incoherent).  Yes I felt that way, this pizza rocked my socks off.  Trying to figure out what to call this pizza was my biggest challenge. 

If you are up for a new pizza and like the ingredients…try it, you will not be disappointed.  I didn’t calore count this one but I’m pretty sure since there are fewer ingredients it is well under 500 calories.

Squash & Goat Cheese Pita Pizza

1 Byblos Garlic Greek Pita Pocket
1-2 tbsp Soft Unripened Peppercorn Goat Cheese, broken up
Olive Oil
2-3 sprigs Fresh Basil, chiffonade
1/2 cup cooked butternut squash (grill or steam), chopped into smaller pieces
1-2 tbsp Asiago Cheese, shredded
Cracked Black Pepper

Drizzle a little olive oil onto your pita. Spread with a pastry brush.

Next add your cut, cooked butternut squash and your goat cheese. Sprinkle on your basil and some Asiago cheese.

Broil on pizza stone for 2-3 minutes or until Asiago cheese melts a little and edges of pita brown. Remove from oven and let sit a few minutes.  If you do not have a pizza stone a pizza pan or cookie sheet works just as well.

Just before serving (to myself) I added additional Asiago & basil on top and some fresh cracked black pepper.

For me this taste combination was a winner…one the next time the family wants pizza for supper…I will happily oblige.

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Always looking for a new recipe to try, I came across this one and the photo really sucked me in. It looked amazing so I marked it and decided to make it for dinner guests (family) we were having over for supper Saturday night.

All I can say is it turned out fabulous AND it was easy to assemble. Our guests arrived early and were sitting at the counter watching me make it. It’s light, tasty and people think you’re a Rock Star because it tastes as good as it looks.

Adapted from Flavours Magazine


Arugula & Prosciutto Crostini

1/2 cup cantaloupe, diced small
6 slices prosciutto, torn into strips
12 slices of baguette cut on the bias, approx 1/4 inch thick
ricotta cheese
cracked pepper
Olive oil

2 tbsp honey
2 tbsp balsamic vinegar

Preheat your oven to 400-425F. Lay your sliced baguette on a cookie sheet. Drizzle all over with olive oil.

Place in oven and toast for about 4-5 minutes watching closely as they start to turn golden brown. Turn them over and give them one more minute. Remove from oven and place toasts on serving platter or board. Give them one more quick drizzle of olive oil.

Start by adding a few arugula leaves on each piece of toast. Next fold/roll up your prosciutto pieces so they sit nicely and place on top of arugula. Top each piece with 1 tsp ricotta. Then take a tsp or so of diced cantaloupe and place on top of ricotta.

Just before serving drizzle each piece of toast with your glaze & some cracked black pepper. Serve immediately.

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Here’s another delicious soup for a cold day.   We have this a couple of times a month during the winter. The kids and hubs just love it and the aroma of it cooking during the day will have you drooling by the time supper arrives.

Adapted from: Mable Hoffman’s Crockery Cookery

Hamburger Soup

1lb – lean ground beef
1/4 tsp – pepper
1/2 tsp – dried oregano
1/4 tsp – dried basil
1/4 tsp – seasoning salt
1 pckge – dry onion soup mix
3 cups – boiling water
1 can – tomato sauce (8 oz)
1 tbsp – soy sauce
1 cup – celery, chopped
1 cup – carrots, sliced
1-2 cup – macaroni (or any small pasta), cooked & drained
1/4 cup – parmesan cheese (or more)
2 tbsp – fresh parsley, chopped (optional)

1. Brown ground beef in pan & drain.  Place in slow cooker.  Add in pepper, oregano, basil, salt and dry soup mix. Stir well. Add tomato sauce, soy sauce, celery and carrots. Stir again.

2. Add water, cover and cook on Low 6-8 hours.  Sprinkle with parsley just before serving.  Ladle into soup bowls, mix in some macaroni and a good sprinkling of parmesan. We also enjoy fresh cracked black pepper on top.

If you like you can get your soup ready the night before (step 1) and let it sit in the fridge overnight. This also helps the flavours to marinate and blend. The next morning continue on with step 2.

Note:  We do not cook the pasta in the soup but instead separate and add it individually to each soup bowl.  Otherwise we’ve found pasta that sits in soup (leftovers) absorbs all the broth.

In the photo we served the soup with Tandoori Naan topped with cheese.

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