July 30, 2012
The promise of pizza is guaranteed to please the fussiest eaters and when we make it from scratch—and grill it on the barbecue—it's a golden opportunity to give them quality, good taste, nutrition, and fun.
Ideas abound at www.pizzayeast.ca, where you will quickly see scores of tantalizing recipes for grilling or baking, plus some helpful tips and tricks. No matter how you slice it, the crust is going to make or break your pizza—and the step-by-step directions on the site will make it much easier than you think. This recipe is the promise of tacos and pizza all rolled into one.
- 3-1/2 to 4 cups all-purpose flour
- 2-1/4 teaspoons Fleischmann's Pizza Yeast
- 1 tablespoon sugar
- 1-1/2 teaspoons salt
- 1-1/3 cups very warm water (120º-130ºF/50º-55ºC)*
- 1/3 cup Mazola RightBlend (canola and olive oil blend)
- Additional flour for rolling
- 1/2 cup salsa OR taco sauce OR salsa verde
- 1 cup prepared taco meat
- 1/4 cup chopped green onions
- 2 cups shredded colby-Jack cheese
- 1/4 cup cilantro leaves
- Sour cream
- Start charcoal fire or preheat gas grill to medium-high heat.
- Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 5 minutes.
- Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch/20-cm circles; they do not need to be perfect.
- Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top appears set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
- Spread 1 tablespoon salsa on the grilled side of each pizza crust. Sprinkle with 2 tablespoons taco meat, 1-1/2 teaspoons green onion and 1/4 cup cheese. Repeat with remaining pizzas.
- Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill. Sprinkle with cilantro and sour cream, if desired. Serve immediately.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
Make Ahead: Dough (but NOT individual crusts) may be made up to 24 hours in advance and stored covered in the refrigerator. Punch down and roll out just before grilling. OR, pizzas may be partially grilled ahead of serving. Here's how: Grill one side of the pizza crust. Cool. Tightly wrap and refrigerate until serving time. Top pizzas with desired toppings (on grilled side) and finish grilling on preheated grill.
Dough sticking to grill? Make sure grill has been preheated and cleaned. To prevent sticking, drizzle oil over paper towel and carefully wipe over grates.
July 30, 2012
Any part of your meal can be barbecued to perfection. Take a look at this creative appetizer recipe by Jamie Purviance in his newest cookbook, Weber's Smoke.
- 2 teaspoons vegetable oil
- 2 tablespoons minced yellow onion
- ½ teaspoon minced garlic
- 2 teaspoons peeled, minced fresh ginger
- ½ cup cherry preserves
- Ground cinnamon
- Crushed red pepper flakes
- 1 wheel (8 ounces) Brie cheese
- ¼ cup sliced almonds, toasted
- In a small, heavy-bottomed saucepan over medium heat, warm the oil. Add the onion and cook, stirring often, until golden, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds. Stir in the ginger, preserves, a pinch of cinnamon, and a pinch of red pepper flakes and bring to a simmer. Reduce the heat to very low and cook for 3 minutes. Transfer to a bowl to cool.
- Prepare a two-zone fire for medium heat (350° to 450°F).
- Brush the cooking grate clean. Place the soaked plank over direct medium heat and close the lid. After 5 to 10 minutes, when the plank begins to smoke and char, turn the plank over.
- Set the Brie in the center of the plank and cook over direct medium heat with the lid closed, until the cheese softens and the rind turns a pale golden brown, about 10 minutes. Use a wide spatula to transfer the Brie to a serving plate.
- Spoon half of the chutney over the cheese and top with the toasted almonds. Serve with bread or crackers and the remaining chutney on the side.
Ideal grill: Charcoal
Smoke intensity: Moderate
Special equipment: 1 untreated cedar plank, 12 to 15 inches long and about 7 inches wide and ½ to ¾ inch thick, soaked in water for at least 1 hour
©2012 Weber-Stephen Products LLC. Recipe from Weber's Smoke™ by Jamie Purviance. Used with permission.
July 25, 2012
Summer is fast approaching and along with hot weather and sunny days comes outdoor barbecues and summer parties. Cocktails are a given, and ahead you'll find 5 great cocktails to liven up your summer routine and keep you cool. cc licensed ( BY NC SD ) flickr photo is shared by smohundro Margaritas Margaritas are a given. For ... Read More
July 10, 2012
During the hot, lazy days of summer, it's easy to slip into vacation mode and fall into a mealtime rut. To solve this, however, you don't have to spend hours prepping in the kitchen. With a backyard barbecue on hand and a pantry stocked with flavourful marinades, you can whip up a seasonal spread in no time flat.
Marinades help tenderize meats, adding mouth-watering flavour and aromas to everyday ingredients – and they do the work for you. After combining your meat and marinade, you can kick back and relax with a good book, or get the scoop on everyone's day. When the family is finally ready for dinner, all the prep work is already done.
Bursting with Indian spices and flavours, the tandoori recipe below is the perfect way to add some spice to your dinner hour while ensuring you can still enjoy the summer sunshine.
- 1 ½ lb (675 gr) flank steak
- 1 jar (341 mL) VH Tandoori Sauce
- 1 cup (250 mL) canned pineapple chunks, drained (reserve juice)
- 2 tbsp (30 mL) VH Pineapple Sauce
- ½ cup (125 mL) red pepper, finely diced
- 2 tbsp (30 mL) green onions, finely sliced
- 3 tbsp (45 mL) plus 1 tsp (5 mL) lime juice
- Pam grilling spray
- Marinate flank steak in 3/4 cup (180 mL) of VH Tandoori sauce, 2 tbsp (30 mL) pineapple juice and 3 tbsp (45 mL) lime juice for 6 hrs.
- Stir together pineapple chunks, VH Pineapple sauce, red pepper, green onions and remaining lime juice, set aside.
- Wipe excess marinade from beef and discard. Spray grill with Pam grilling spray and heat to medium-high. Sear meat on both sides, then move meat to a cooler spot on the grill to finish cooking with indirect heat. While cooking, baste steak with ½ cup of VH Tandoori sauce.
- Cook to desired doneness, about 20 minutes for medium. Remove from heat, cover with foil and let rest for 5 minutes. Slice thinly and serve with remaining sauce and salsa.
Flank steak is best cooked to medium-rare or medium to retain its tenderness. To help save time, allow the meat to marinate overnight in the fridge.
Additional recipe ideas are available online at www.VHsauces.com.
July 10, 2012
Choosing local vegetables is not only a great way to eat healthy but it's also fun for the whole family. For this recipe visit your favourite farmer's market to find the seasonal potatoes, red onions and cucumber.
- 1 pound red potatoes, cut into bite-size pieces
- 700 mL (3 cups) cooked chicken, cut into bite-size pieces (about 3 cups)
- 230 mL (1 cup) peeled and chopped cucumber
- 120 mL (1/2 cup) Hellmann's Real Mayonnaise
- 120 mL (1/2 cup) chopped red onion
- 120 ml (1/2 cup) chopped celery
- 35 mL (2 1/2 tbsp) cayenne pepper sauce
- 30 mL (2 tbsp) crumbled blue cheese
- Cover potatoes with water in a 3-litre saucepan. Bring to a boil over high heat. Reduce heat to medium-low and cook until potatoes are tender, about 10 minutes. Drain and cool slightly.
- Toss potatoes with remaining ingredients in serving bowl. Sprinkle with blue cheese. Serve chilled or at room temperature and, if desired, on a bed of lettuce, garnished with celery leaves.
Mayonnaise is a great substitute for traditional cooking oils since it locks in flavour and moisture, giving you juicy, tasty chicken breasts with the added benefit of omega-3, a polyunsaturated fat. Since Canada's Food Guide recommends eating a small amount (30-45 mL or 2-3 tbsp) of unsaturated fat each day, mayonnaise is a great ingredient to add to your dish or meal.
More recipe ideas to keep your dinners interesting this summer and complete nutrition information can be found at www.hellmanns.ca.
July 10, 2012
Kids can get creative with this do-it-yourself dessert:
- 3 tbsp (45mL) Smucker's Sundae Syrup Strawberry Flavoured Syrup
- 1 tbsp (15mL) Smucker's Sundae Syrup Chocolate Flavoured Syrup
- 8 pancakes 4”/10cm each
- 1 ½ cups (375mL) vanilla ice cream
- ¼ cup (50mL) shredded coconut, toasted
- Assorted candies and licorice for decorating
- Simply combine syrups in small bowl and then spread evenly on pancakes. Next, top with a layer of ice cream and garnish with coconut, assorted candies and licorice. Makes eight pizza sundaes.
July 10, 2012
A blend of fresh strawberries, strawberry syrup and chocolate ice cream, packed into a delicious crêpe make this a soon-to-be new party favourite:
- ½ cup (125mL) chopped strawberries
- 2 tbsp (30mL) Smucker's Sundae Syrup Strawberry Flavoured Syrup
- 1 ½ cups (375mL) chocolate ice cream
- 8 store bought crêpes cut into 4.5”/11cm rounds
- 8 chocolate sandwich cookies (13g each) finely chopped
- ½ cup (125mL) whipped cream
- ¼ cup (50mL) Smucker's Sundae Syrup Chocolate, Strawberry or Caramel Flavoured Syrup
- 2 tbsp (30mL) shredded coconut, toasted
- First combine strawberries and strawberry flavoured syrup and then set aside. Place three mini scoops (about 1 tbsp/15mL each) of ice cream down the centre of each crepe. Next, fold crêpe around ice cream to resemble a taco shell. Top with cookie crumbs, syrup, whipped cream and strawberry mixture. Serve with additional syrups for dipping. This recipe makes eight delicious sundaes.
July 10, 2012
Kick your tomatoes into high gear with this tasty dish. Perfect as an appetizer or side dish for your grilled steak, this delicious recipe is sure to be a hit. More recipes can be found at saputo.ca.
- 4 large ripe tomatoes
- salt and freshly ground pepper, to taste
- 1 zucchini
- 1 yellow pepper
- 1/2 large red onion
- olive oil, to taste
- Small handful fresh mint, finely chopped
- 3/4 cup (175 mL) Saputo Mozzarellissima cheese, shredded
- Cut a slice of approximately 1/2 inch (1 cm) off the top of each tomato. With a small knife, cut the inside of the fleshy part of the tomato (do not cut through the bottom of the tomato). Using a spoon, remove the inside of the tomatoes, leaving about 1 cm of flesh attached to skin. Discard the seeds and juice.
- Lightly salt the inside of the tomatoes, place them with the open sides downwards, on a plate covered with paper towels.
- Cut the zucchini lengthwise into 4 slices. Cut the pepper in half and remove the inside. Also cut the half onion in 2. Brush vegetables with olive oil and sprinkle with salt, and cook for 8 to 10 minutes on direct medium heat until they are tender. Remove vegetables from heat. Once cooled, chop the zucchini, onion and pepper into small pieces. Add the mint and a drizzle of olive oil to the vegetables. Mix and season to taste.
- Stuff the tomatoes with the vegetable mixture and top with the Mozzarellissima. Place on the barbecue over medium indirect heat, until cheese is melted and vegetables are heated through (approximately 5 to 6 minutes).
June 28, 2012
Pie is a classic dessert serving many traditions all across our country, so why not charm your Canada Day guests with a tribute treat? Serve them a red-and-white cheesecake pie.
In this recipe—adorned with a red-berry maple leaf—the abundance of seasonal fruit ingredients make it easy to be appreciative of our fertile landscapes. You will also see the trade secrets of corn—quality Fleischmann's corn starch and flavourful Crown corn syrup—all of which promise a great taste treat
- 1-1/4 cups graham cracker crumbs
- 1/3 cup butter, melted
- 1/4 cup finely chopped nuts
- 1/3 cup butter
- 2 packages (250mL each) cream cheese, softened
- 1/4 cup brown sugar
- 4 teaspoons Fleischmann's Canada Corn Starch
- 1/2 cup Crown Lily White Corn Syrup
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup (250mL) sour cream
- 2 tablespoons sugar
- Fresh berries for garnish
- Preheat oven to 350°F/180°C.
- Combine all crust ingredients in a medium bowl. Firmly press onto the bottom and up sides of a 9-inch/23cm pie plate. Bake 8 minutes. Cool on wire rack.
- Cook 1/3 cup butter in a medium saucepan over medium-high heat, stirring frequently, until butter turns the color of light brown sugar, about 5 minutes. Remove from heat. Beat cream cheese, brown sugar and corn starch in a large bowl with an electric mixer until smooth. Beat in corn syrup, eggs and vanilla. Carefully pour browned butter into cream cheese mixture. Stir until blended. Pour into prepared crust.
- Bake for 30 to 35 minutes or until center is almost set. Combine sour cream and sugar. Spread over hot cheesecake. Cool completely on wire rack. Cover and chill at least 4 hours. To serve, garnish with fresh berries.
- Drizzle each slice with a Raspberry Sauce. To make a Raspberry Sauce, mash 1/2 cup raspberries; stir in 2 tablespoons corn syrup. Cover and chill until ready to serve.
For more tasty pie recipes, visit www.achfood.ca
June 22, 2012
“Any time we exercise, we should adopt the mindset of an athlete and think of carbs as fuel for our muscles, but it’s critical to be aware that not all carbs are created equal,” Liz Pearson says, explaining that 100 per cent whole grain breads and pasta – such as Catelli® Healthy Harvest® pasta – fruits, vegetables and beans are the best fuel for our bodies. Most of the carbohydrates we eat on a daily basis should be these ‘good carbs,’ she says. “Because they’re slowly digested, they provide a gradual release of sugar into the bloodstream, and contain valuable nutrients and plant compounds that protect health, guard against diseases and can save lives.”
With sauce that doesn’t require cooking, this meal is fast, easy and a perfect pre-exercise dish.
- 1 pkg ( 375 g ) whole wheat penne rigate, such as Catelli® Healthy Harvest® brand
- 1/2 cup ( 125 ml ) chopped sweet or white onion
- 1 cup ( 250 ml ) loosely packed, chopped fresh basil leaves
- 1/2 cup ( 125 ml ) loosely packed, chopped fresh parsley leaves
- 1 tbsp ( 15 ml ) sherry vinegar or balsamic vinegar
- 1/2 tsp ( 2 ml ) each salt and pepper
- 4 cloves garlic, finely chopped
- 2 1/2 cups ( 625 ml ) chopped, ripe, on-the-vine tomatoes
- 1 tbsp ( 15 ml ) extra virgin olive oil
- Toss the tomatoes with the onion, basil, parsley, vinegar, salt, pepper and garlic. Let stand for at least 10 minutes.
- Cook the penne according to package directions. Drain well and toss with the reserved bruschetta mixture.
- Toss mixture with olive oil and adjust seasonings before serving. Serve warm or at room temperature.
Per serving (about 2 cups/500 ml): 408 calories, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 304 mg sodium, 76 g carbohydrates, 11 g fibre, 15 g protein. Excellent source of folate, niacin, thiamin and iron. Good source of vitamin C.
For more energy-boosting meal and snack ideas, visit www.wholegrainpasta.ca or www.lizpearson.com.