BBQ Tofu Pizza

It’s the last Friday of summer and I’m brainstorming what I’ll share with you this week. How can I not share with you a recipe that’s a fun, quick, and tasty weekday dinner idea. And, it makes a great packed lunch too.

For dinner, pair it with a salad or raw veggies and dip. Hint: it’s perfect for meatless Mondays.

Have everyone in the family pitch in to make their own individual pizzas. And, make a second pizza for leftover lunch the next day. It’s that easy. Enjoy!

Ingredients (per person*)

1                      whole-wheat pita bread

2 TBSP          barbecue sauce

50 grams      firm or extra firm tofu, crumbled

¼ medium    red bell pepper, diced

15 grams      partially skim mozzarella cheese, grated

*Double the amounts to make a leftover pizza for tomorrow’s lunch)

Directions

1.    Preheat oven to 375°F.

2.    In a bowl, mix together 1 TBSP of the BBQ sauce and crumbled tofu. Set aside for about 10 - 15 minutes to marinate and allow the tofu to soak up the BBQ flavour.

3.    Spread the remaining BBQ sauce evenly over the pita bread.

4.    Sprinkle half of the cheese over the sauce.

5.    Distribute the tofu and the peppers evenly over the cheese.

6.    Sprinkle the remaining cheese over the pizza.

7.    Bake just long enough for the cheese to melt.

Caprese and Greek Salad Skewers

Brought you from
Rachel's Kitchen

Ingredients (for Both)

Cherry or Grape Tomatoes (halved)
Extra Virgin Olive Oil

Caprese Skewer

Fresh Basil leaves
Mozzarella (cubed)
Balsamic Vinegar

Greek Skewer
Cucumber 
Feta Cheese (cubed)
Kalamata Olives (Pitted & halved)
Salt & Pepper
Optional:
Red Onion (roughly chopped)

Caprese Directions

Slice the fresh basil leaves into thin strips and place in a small bowl. Add a very small amount of olive oil to the basil. Use your hands to gently mix and coat the leaves.

Place one of the tomato halves onto a toothpick, flat side facing inwards. On the other end add the mozzarella cube. Take a small amount of basil and trap it by pushing the tomato and mozzarella together. The oil will help it stick between the two. Repeat. Drizzle a small amount of balsamic vinegar onto the finished skewers, and serve.

Greek Salad Directions

Quarter the cucumber and then cut into equal sized pieces, around the size of the halved tomatoes. Put the cucumber pieces in a bowl with around the same amount of halved tomatoes and (optional) roughly chopped pieces of red onion. Season with salt and pepper and a small amount of olive oil. Gently toss to mix a little, but don’t worry if the oil doesn’t evenly coat everything. 

Take a piece of the cubed feta and an olive half and put onto a toothpick. Then, stab the end of the toothpick through a tomato half, piece of onion, and one of the cucumber pieces, pushing the toothpick down to secure it on the end. Repeat. Sprinkle finished skewers with some more black pepper, and serve.

Homemade Pizza by Katherine

Adapted from Katherine's Yummy Mummy recipes.

Ingredients

Dough:

2 tsp dried granulated yeast

3 cups all purpose flour

-- Katherine prefers 1/2 whole wheat, 1/2 unbleached flour for a healthier dough

1 tsp salt

2 tbsp sugar

2 tbsp olive oil

1 cup water

Plus

1 tbsp olive oil

2 tbsp warm water

Toppings:

(based on one pizza)

1 can pizza sauce

1- 2 cups grated mozzarella and/ or cheddar (or your favourite!) depending how cheesy you like your pizza

Directions

To make the dough by hand, activate the yeast by mixing in a cup with warm water; let sit for a few minutes.

While yeast is activating, combine other ingredients in a bowl

Add yeast & combine well

Roll dough into a large ball; remove from bowl, coat bowl with olive oil & return dough to bowl; cover and allow dough to rise for an hour or so.If making dough in a bread maker, the allotted time allows for the dough to rise

While dough is rising/ in machine, prepare your toppings

Preheat oven to 350 degrees

When dough is ready, turn onto a floured surface and roll to approx 1/2" thick; place rolled crust onto baking sheet/ pizza pan

Partially cook pizza crust for 10 minutes, or until just turning golden brown (you may need to pop a few bubbles)

Remove crust from oven; scoop & spread pizza sauce over crust, followed by toppings & cheese

Cook for another 10 minutes, or until crust & cheese is cooked & melted the way you like it!

---

Here are some Pizza Topping suggestions to get you started!

  
Deluxe Pizza

1 green pepper, diced

1/2 white onion, diced

5-6 mushrooms, sliced

1 can sliced olives

100gr ham & pepperoni, sliced thin

Hawaiian/ Ham & Pineapple Pizza

100 gr ham, sliced thin

1 can pineapples, diced

BONUS: 100 gr bacon= my fave!!!

  
Vegetarian Pizza

1 green pepper, diced

1/2 white onion, diced

5-6 mushrooms, sliced

1 medium- large tomato, sliced thin

1 can sliced olives

Margherita Pizza

1 medium- large tomato, sliced thin

1 bunch fresh basil, chopped 

(approx 1 cup, unpacked)

Cheese Stuffed Yam Croquettes

Adapted from Recipe Archive

Ingredients: 

250g Yams chopped coarsely (Sweet Potatoes & Potatoes can be substituted)
25g Butter
½ Egg beaten
1 Spring Onion chopped
25g Mozzarella or Edam Cheese cut into 5 cubes
35g Fine Dry Breadcrumbs
Oil for deep frying
Salt and Pepper
Pinch Thyme
Optional Garnish:
6 Pimento Stuffed Olives

DIRECTIONS

1. Boil yams until soft, drain well and put through the ricer add the egg and the butter mix to a smooth puree and mix in the spring onion and thyme.
2. Shape the mix into required size.
3. Push a cube of cheese into the centre of each ball and re-shape the yam mix around them.
4. Roll the balls in beaten egg and then breadcrumbs until coated.
5. Deep fry until golden brown drain on kitchen paper.
6. Place on a warm plate and garnish.

Quinoa Stuffed Bell Peppers

INGREDIENTS

1 cup quinoa, rinsed and drained
2 Tbsp extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1 zucchini, diced
2 cups white button mushrooms, diced
1 tomato, diced
1 cup pasta sauce
Sea salt and ground black pepper, to taste
6 bell peppers, any colour, cut in half from top to bottom and seeded
1 cup shredded mozzarella, or more to taste

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Cook quinoa according to package directions.

Heat a large skillet over medium heat. Add olive oil. When hot but not smoking, add onions and garlic and cook, stirring frequently, until fragrant and slightly translucent, about 5 to 7 minutes.

Add zucchini, mushrooms, and tomato and cook until slightly tender, about 3 to 5 minutes. Add the tomato sauce and cover and simmer until the vegetables have softened, about 10 more minutes.

Remove from heat and stir the cooked quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in a deep baking dish. Cover dish with aluminum foil. Bake until bell peppers are slightly tender, about 18 minutes.

Remove foil and sprinkle peppers with mozzarella. Bake until cheese is bubbling and melted, about 5 more minutes.

Baked Eggplant Parmesan

INGREDIENTS

3/4 cup plain bread crumbs
3/4 cup finely grated Parmesan cheese, plus 2 tablespoons for topping
1 tsp oregano
1/2 tsp basil
Coarse sea salt and ground pepper, to taste
2 large eggs
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
2 jars (6 cups) of pasta sauce
1 1/2 cups shredded mozzarella

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit. Lightly oil two cookie sheets and set them aside.

In a shallow bowl or deep saucer, combine the bread crumbs, 3/4 cup of Parmesan, oregano, basil, salt, and pepper.

In another shallow bowl, whisk the eggs with 2 tablespoons of water.

Dip the eggplant slices in the egg mixture and then coat them well with the breadcrumb mixture. Place on oiled cookie sheets. Bake until golden brown on bottom; about 20 to 25 minutes. Turn slices and continue baking until browned on other side; about another 20 to 25 minutes. Remove from oven, then raise oven heat to 400 degrees Fahrenheit.

Spread 2 cups of the pasta sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in the dish, cover with another 2 cups of the sauce, then cover with a 1/2 cup of the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella. Top with remaining 2 tablespoons of Parmesan. Bake until sauce is bubbling and the cheese is melted; about 15 to 20 minutes. Let stand for 5 minutes before serving.

Baked Brown Rice Croquettes

INGREDIENTS

Rice balls:
1 1/3 cups brown rice
2 2/3 cups water
2 tsp extra virgin olive oil
3 eggs
1 cup finely cubed mozzarella
3 Tbsp grated Parmesan
1/4 cup fresh basil leaves, chopped, lightly packed
1 jalapeno pepper, seeded and finely minced
2 cloves garlic, minced or crushed
1/2 tsp sea salt
1/4 tsp crushed red pepper flakes

Coating:
2 eggs
2 tsp extra virgin olive oil
1 1/2 cups bread crumbs
Fresh ground black pepper (to taste)

DIRECTIONS

Soak the brown rice overnight in the water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 to 40 minutes, until the water is absorbed. Remove from heat, fluff with a fork, and set aside to cool.

In a large bowl, mix together the other ingredients for the rice balls. Stir in the cooled rice until all the ingredients are well combined.

Preheat an oven to 400 degrees Fahrenheit. Coat the bottom of a glass baking dish with a generous layer of extra virgin olive oil.

To make the coating for the rice balls, whisk together the eggs and olive oil together in a small bowl. In a separate small bowl, stir together the bread crumbs with the black pepper.

Wet your hands to keep everything from sticking to you. Shape some of the rice mixture into a 2-inch ball, then dip it into the egg and oil mixture and then roll it around in the bread crumbs to cover it evenly. Place it in the prepared baking dish.

When all the rice mixture has been shaped and coated, bake until the bottoms of the balls are golden brown, about 15 to 20 minutes. Turn them over and bake for another 10 to 15 minutes. Drain on paper towel and serve hot with a side of salsa or pasta sauce for dipping.

Makes about 18 2-inch croquettes.

Sundried Tomato Potato Salad

INGREDIENTS

2 lbs new, small, or fingerling potatoes
1/3 cup extra virgin olive oil
1 Tbsp apple cider vinegar
1 tsp Dijon mustard
2 - 4 cloves of garlic, chopped
1/4 cup sundried tomatoes packed in oil, chopped
1/4 cup black olives, chopped
1/3 cup fresh basil, chopped
Chile powder, sea salt, and ground pepper, to taste
1/2 cup mozzarella cheese, coarsely grated (optional)

DIRECTIONS

Scrub potatoes and steam with skins on for about 20-25 minutes, until a knife slides in easily. When draining the potatoes, reserve some of the cooking water for the vinaigrette.

Meanwhile, whisk together olive oil, apple cider vinegar, mustard, garlic, and one tablespoon of reserved potato water.

Cut warm potatoes into quarters and toss with sundried tomatoes, olives, and vinaigrette. Adjust seasoning, adding more chile powder, salt, pepper, vinegar, or potato water as needed. Top with basil and cheese, if using.

Serve warm or at room temperature.

Cheesy Stuffed Banana Peppers

INGREDIENTS

1 cup shredded mozzarella
1 cup crumbled feta
1/2 cup shredded Parmesan cheese
10 - 12 banana peppers
1 (739 mL) jar pasta sauce

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit.

Mix the three cheeses in a medium-sized bowl.

Prepare the peppers by cutting off tops and carefully scraping out the seeds with a knife (try not to poke holes in the peppers).

Stuff each pepper with the cheese mixture, using the end of a spoon or your finger to pack the cheeses tightly.

Pour a small amount of the sauce into a 9" x 9" baking dish, coating the bottom. Arrange the stuffed peppers into a single layer in the bottom of the dish.

If you had any remaining cheese mixture left, you may sprinkle it on top of the peppers now or simply freeze it for next time. Pour the remaining spaghetti sauce on top of the peppers, covering them completely.

Bake, covered, for 30 to 40 minutes, or until the peppers are soft and the sauce is nice and bubbly. Serve with spaghetti or other pasta.

Zucchini Melt Sandwiches

INGREDIENTS

1 Tbsp butter
2 medium zucchini, cubed
1 pinch red pepper flakes
Sea salt and pepper, to taste
1 cup tomato and basil pasta sauce
1 1/2 cups shredded mozzarella cheese
2 French baguettes

DIRECTIONS

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

Melt butter in a skillet over medium heat. Fry the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the tomato and basil sauce. Cook, stirring frequently, until sauce is hot.

Cut the ends off the baguettes (ends can be saved to make breadcrumbs) and cut into 6-inch lengths, then split horizontally.

Spoon a generous amount of the zucchini mixture into each piece of baguette. Top with a handful of shredded mozzarella. Close the sandwiches and wrap them individually in aluminum foil.

Bake for about 15 minutes in the preheated oven, until bread is heated through and cheese is melted.

Vegetarian "TLT" Panini

TLT: Tofu, Lettuce, and Tomato

INGREDIENTS

1 ciabatta bread
1/3 pkg Soyganic Smoked Tofu, cut into 5 mm slices
1 Tbsp sundried tomato pesto
1/2 cup alfalfa sprouts
4 slice of a large tomato
1/2 cup shredded mozzarella cheese

DIRECTIONS

Preheat a Panini maker, grill pan, or griddle over medium heat to medium-high heat.

Cut ciabatta in half (one piece for the top and one for the bottom).

Spread 1/2 Tbsp tomato pesto on each half of the ciabatta. Layer on the cheese, followed by the tomato slices, tofu, and sprouts onto one half of the bread.

Top with the other half of the bread and place onto the Panini grill. Grill the sandwich for 1 to 2 minutes, until the bread is crisp and golden and cheese has melted. Cut in half diagonally and serve immediately.

Note: If you do not have a Panini grill, you can make the TLT Panini in a toaster oven or regular oven. Simply bake the Panini until the cheese has melted. The bread won't be quite as toasty, but you will still enjoy the great savoury flavour of the recipe.

Tomato and Mozzarella Quinoa Salad

INGREDIENTS

3 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
1 Tbsp water
2 cups cherry tomatoes, halved
4 oz mozzarella, cubed
1 cup uncooked quinoa
2 cups vegetable broth

DIRECTIONS

Whisk together the balsamic vinegar, olive oil, and water. Place tomatoes and mozzarella in a bowl and drizzle them with vinegar and oil mixture. Marinate in the refrigerator for 10 minutes.

Cook the quinoa according to the package directions. Allow to cool, then add to tomato and cheese. Toss well, then refrigerate for at least 2 hours.

Spinach, Mushroom, and Mozzarella Wraps

INGREDIENTS

1 Tbsp extra virgin olive oil
8 oz mushrooms, fresh, sliced
1 tsp garlic, minced
2 sprouted grain tortillas
1/2 lbs fresh spinach
1 tomato, diced
1/4 cup shredded mozzarella

DIRECTIONS

Preheat oven to 350 F. In a large skillet over medium-high heat, heat oil. Add mushrooms and garlic; cook and stir until the mushroom liquid has evaporated, about 5 minutes. On each tortilla, arrange layers of spinach, tomato, mozzarella, and cooked mushrooms. Roll up and place seam-side down in a lightly oiled baking dish. Bake uncovered until hot and cheese is melted, about 10 minutes. Cut each tortilla crosswise into quarters. Serve hot or at room temperature with a mixed green salad, if desired.