Flat Bread Pizza made from leftovers!

So...this post is a little different for me...I'm just sayin'...thanks to Costco..one should always have:  bottle of strained La San Marzano tomatoes,  Skoditakis feta, Naan flat bread, Balterson 6 year old cheddar, a block of REAL parmesan cheese, and arugula.    All of these things, save the arugula, last weeks in your fridge.  Sooooo, it's Friday of a long week (first week back after a month long vacation - but that's another story) and in 21 minutes - you can have this great, crispy, salty, flat bread pizza.

Steak (leftover from a bbq) and Arugula Pizza
Chicken (leftover from a bbq) and Feta Pizza

Preheat the oven to 500 degrees, the rack should be in the middle.  (if cooking more than one pan and using both oven racks, move the rack in the middle up by one notch)

Brush the flat bread(s)  with a small amount of olive oil on both sides and place it on a sheet pan covered in tin foil.  Spoon the strained tomatoes on to the flat bread very sparingly.  Spread it with a spoon, just enough to very lightly cover the flat bread. (maybe 3 or 4 tablespoons).  This blank canvas can then be whatever you want.  For the Steak Pizza - I added VERY thinly sliced red onions, diced pepperoncini, green pepper and mushrooms (that I zapped in the microwave for a minute and drained), and thinly shaved steak.  I then grated a light coating of finely grated Balderson old cheddar over the pizza.  For the second one, I added very thinly sliced zucchini, chopped mixed olives, diced chicken, and crumbled feta. 

Pop these in the oven for 6-7 minutes - depending on your preference for soft/chewy crust vs. crunchy/crispy crust (my preference).  If you're using both oven racks, switch the pans around after 3 minutes.  This makes sure they cook to the same 'done-ness'.

While these are cooking, place two handfuls of arugula in a bowl.  Squeeze a little lemon juice, a sprinkle of salt, and a small drizzle of olive oil.  Toss gently.

If you particularly like 'crispy' - and I do - I then switch the oven to broil for about a minute!

Take them out of the oven.  Place a handful of the dressed arugula on the pizza as desired.  I put it on the steak pizza, but it works on any pizza!.

Place on a large cutting board and cut in rustic pieces and serve!  A great appetizer, great dinner, great late night snack. 

I've made these with a bunch of combos -  prosciutto/parmesan, leftover grilled vegetables/feta, leftover braised short ribs/old cheddar, leftover meatloaf/roasted potatoes (add a little plain yellow mustard or dijon to your tomatoes for this one!)

Open your fridge and see what's in there!

Enjoy!

Roasted Vegetable Soup with Curry

INGREDIENTS:

3 large carrots
1 medium butternut squash
1 small turnip
1/2 head of cauliflower florets
2 small onions (medium dice)
3 cloves of garlic (diced)
6 cups salt free chicken stock
2 Tbsp olive oil (I use basil-infused oil)
1 1/2  tsp curry powder (adjust more or less to your preference)
parmesan cheese rinds (or 1/4 cup finely grated fresh parmesan)
salt and pepper to taste
garnish with basil leaves or parsley and a drizzle of olive oil

Preheat oven to 425 degrees

Cut vegetables to even sizes.  Drizzle with olive oil and salt and pepper and toss gently.  Place on foil covered baking sheet and roast in the oven until cooked through and there are some brown (flavor!) spots.

*Note you can use any vegetables that you like or have at home.  Just make sure that you cut them in uniform sizes.  *Sometimes the green vegetables tend to make the soup look, well, not that appetizing!  That's why I use the bright *yellows.

*Also - I always use salt free products and then add the amount of salt that you like.   That puts you in control of the salt *content.

In heavy dutch oven, cook chopped onion and garlic in 1 Tbsp of olive oil.  When just starting to brown, add the roasted vegetables and all but 1 cup of the chicken stock.  Bring to a simmer for about 45 minutes and reduce heat.  Blend with an immersion blender (or in batches in your regular blender if you don't have an immersion blender).  Add the parmesan rind, curry powder, salt, and pepper and simmer another 15 minutes.  TASTE the soup!  Adjust with curry, salt, and pepper....remember that the parmesan rind will continue to give the soup a salty flavor.  Also adjust the thickness of the soup with the remaining chicken stock.

Serve in bowls and garnish with basil or parsley and a drizzle of olive oil and a toasted baguette.  This soup will keep in the fridge for up to 5 days and freezes well too.

Curry Turkey Meatballs on Toasted Basmati

Adapted from Indian Food Made Easy, by Anjum Ananad.  Sadly, I don't care for cilantro, so enjoy this with fresh parsley!

Ingredients

For the meatballs:
1 lb ground turkey
1/4 c finely chopped fresh curly parsley
1 tsp garam masala
1 tsp powdered ginger
1/4 tsp cayenne
1 tsp curry powder
3 garlic cloves, minced
1 large egg
3/4 tsp coarse grind sea salt

For the sauce:
1 medium-large onion, minced (set aside 3 Tbsp for the meatballs)
3 Tbsp vegetable or canola oil
1/4 tsp cinnamon
1-3/4 cups salt free chopped canned tomato (drained)
1 tsp powdered ginger
3 large garlic cloves, minced
2 cups water
1/2 tsp turmeric
1 tsp chile powder 
1/2 tsp cayenne
2 tsp ground coriander
1 tsp curry powder
1 tsp garam masala
1/2 c sliced mushrooms
1/2 c sliced zucchini
Coarse sea salt, to taste (3/4 tsp or more)
Handful of curly parsley leaves, roughly chopped
3 green onions, sliced

For the toasted rice:
1 cup basmati rice
drizzle of olive oil
2 cups sodium free chicken stock
salt and pepper to taste

Directions
In a large bowl, mix all ingredients for the meatballs, adding 3 Tbsp of the minced onion.  Be sure the ingredients are thoroughly incorporated but don't over mix. Mixture will be quite wet.  Form into loose balls/patties using a 1/4 cup measuring cup or small ice cream scoop.  In a deep sauce pan, heat the canola oil.  When medium-high, brown each meat ball on two sides, remove from heat and set aside.

While browning meatballs, toast the rice in the drizzle of olive oil on medium high heat.  When aromatic and browned, add the chicken stock, cover, and simmer 12 minutes.  Remove from heat and let stand, covered, until the meatballs are ready.

When meatballs are browned, add the remaining onion, cinnamon, and garlic to the remaining oil and saute over medium heat until the softened, 3-4 minutes. Add the drained tomatoes, ginger, and remaining spices. Cook until the oil comes to the surface, 4-5 minutes, then add 1 cup of water. Continue cooking until the water has evaporated, stirring occasionally, 3-4 minutes. Then stir constantly for 3 minutes; at this point the mixture will be a bit dry. Add the salt and the remaining water. Bring to a boil.  Drop in meatballs, mushrooms, zuchinni, and cover the pot, reduce heat to simmer, and cook for 5-6 minutes.

Serve meatballs over rice and garnish with the sliced green onions.

Haddock Chowder 
serves 4-6

3 strips bacon, cut into small pieces
1/2 yellow onion, minced
1/2 carrot, finely chopped
2 large white potatoes, cut in 1/2 inch cubes
1/4 c water
1 1/2 pounds fresh haddock
1/4 dry sherry
1 quart of whole milk
2 Tbsp butter
1 sprig of thyme
1/8 c chopped fresh parsley
2 green onions, sliced very thin
2 big dashes of Frank's Red Hot (optional)

salt and pepper to taste

In a heavy bottom dutch oven (I love my le Creuset!) brown the bacon until crisp.  Remove the bacon with a slotted spoon and place on a paper towel.  Put the dutch oven back on medium heat and add the onions, potatoes, and carrots.  Cook about 5 minutes, until slightly carmelized (browned) and add 1/4 cup water.  This creates some steam, speeds up the cooking process, and will release the starch that will add some body and slightly thicken the chowder.  Cook until the potatoes and carrots are soft, about 10-15 minutes.

Soak the haddock in cold water for about 15 minutes.  Fresh haddock should have almost no smell.

Take the haddock out of the water and pat it dry with paper towels.  Lay the haddock fillets on top of the cooking vegetables, cover it, and allow it to steam for about 5 minutes.  When the haddock CAN be broken apart with a spoon (don't break it all up!  Just test it this way!!) add the sherry and the milk.  Bring back to full heat - but don't boil!  Add the thyme sprig (whole), the butter, and the bacon and stir well - taking care to scrape the carmelization off the bottom of the pot but not break up the haddock too much! .  Let that steep 5 minutes and then taste the chowder for salt and pepper - add S and P to taste.  Add the parsley and green onions just before serving.  Serve very hot with biscuits or crusty bread.  Enjoy!

Fruit Crisp with Vanilla Ice Cream   (GF)

• 3 cups apples, mixed variety, peeled, cored and sliced
• 3 cups mixed frozen fruit, thawed (I used peaches, mango, strawberries)
• 1/3 cup white sugar
• 1-1/2 teaspoons brown rice flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne

• 3/4 cup quick-cooking oats
• 1/2 cup brown rice flour
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 c molasses
• 1/4 cup butter, melted 
•  
•  Preheat oven to 350 degrees F (175 degree C).   Spray 6 ramekins with non-stick spray.  Mix fruit and first set of ingredients and toss well.  Spoon this mixture into the ramekins. Combine the oats, rice flour, baking powder, and baking soda.  Melt the butter and molasses together in the microwave.  Be careful not to overheat. Mix the butter/molasses with the dry ingredients and crumble evenly over the fruit mixture.Bake at 350 degrees F (175 degrees C) for about 45 minutes.  Serve warm with really good vanilla ice cream. 

Grilled Flank Steak with Chimichurri Sauce

*sorry no pics for this one - and a nod to Bobby Flay, from whom I adapted

Dry Rub

• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon powdered garlic
• 1 tablespoon chili powder
• 1 tablespoon white sugar
• 2 tablespoons coarse grind sea salt
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper

Combine all ingredients in a large bowl and mix well. Rub into flank steak, cover with plastic wrap, and let set for at least 2 hours at room temperature.  Rub mix can be stored in an airtight container for later use.

Chimichurri Sauce

• 2 cups fresh parsley and/or cilantro, firmly packed (I use parsley cause I'm not a cilantro lover)
• 1/4 cup fresh oregano leaves (optional - I used a Tbsp of dried oregano)
• 3-6 cloves of garlic
• 2 tablespoons chopped onion
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lime juice 
• 1 tablespoon lemon juice
• Coarse grind sea salt and red pepper flakes to taste

Pulse the garlic and onion in the food processor or blender until finely chopped.  Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped.  Add the olive oil, lime juice, lemon juice, and vinegar, and pulse a few times You don't want the herbs to be completely puréed, just finely chopped. Season with salt and red pepper flakes to taste.   Cover and store in fridge.

Set BBQ grill on high setting for 5 minutes.  Place steak in middle of grill, cover and grill on high for 3-4 minutes.  Turn, and grill for another 3-4minutes.  Remove from heat and let steak rest for 5 minutes.  If your steak is particularly thick, you may want to grill  a little longer.  These times worked well for a medium steak, about 1 1/2 inches thick.

make sure you turn the steak only once, and don't poke at it or cut into it!


Thinly slice the steak against the grain and pour the chimichurri sauce over the steak.  Serve immediately.

Haddock Fish Cakes and Tartar Sauce (more traditional than previous post!)

• 1 lb fresh haddock
• 3/4 cup mashed potato
• 1/3 cup chopped fresh parsley
• 4 green onions, thinly sliced
• 1/2 carrot, minced
• 1/2 celery stalk, minced
• whole lemon - 1/2 lemon for juice and zest, the other half for slices in poaching liquid
• 1 Tbsp dijon mustard
• 3 eggs, beaten (separated)
• 3/4 cup whole wheat flour
• 1 cup crushed corn flakes
• olive oil
• canola oil
• butter
• 1/2 c mayonnaise
• 1/4 c finely minced dill pickles
• 1 Tbsp fresh dill (optional)
• 1/8 tsp horseradish
• salt and pepper to taste

For tartar sauce - mix mayonnaise, pickles, horseradish, a squeeze of lemon, and salt and pepper in a bowl and put in the refrigerator.

In a frying pan, bring about 1 inch of water and a squeeze of lemon juice, and a few slices of lemon, to a boil.  Reduce heat to medium.  Place the rinsed fresh haddock in the water and poach about 4 minutes, until haddock breaks apart easily.

Drain well and let cool until it can be handled.  Mix mashed potato with green onion, parsley, lemon zest, dijon mustard, egg, salt, and pepper. Gently fold in the haddock - you want the haddock to stay in big flakes.  Carefully mold cakes, about 3 inches in diameter and about one inch thick.  Place on a plate, cover with plastic wrap, and place in fridge for at least 2 hours - preferably overnight.  You can also freeze at this stage and bring out when you're ready.

Take 3 plates, put whole wheat flour on one, two beaten eggs on the second, and the breadcrumbs on the third.  Dredge each fish cake in each, coating all sides, finishing with the bread crumbs.  (flour, then egg, then crumbs)


When all fish cakes are coated in flour, egg, and crushed corn flake crumbs, cover the bottom of your skillet with a mix of canola and olive oil, with a dollop of butter.  (mostly canola because it has a higher smoke point).  Heat to med-high heat, NOT smoking!   If it starts to smoke - dump it out and start again - the smoking/burned oil will ruin the fish cakes.

Cook each fish cake - 4 or 5 at at a time, in the hot oil, turning only once, about 3 or 4 minutes a side.  Don't over crowd the pan because it takes the heat down too low and you want a crispy exterior!  You can keep the cooked fishcakes warm in the oven, about 180 degree, while you cook the rest.