Pizza Margherita with Arugula

I am really starting to enjoy Arugula, it has a slightly bitter, peppery taste that accents most meals very well.  I can sometimes have a hard time finding the Halloumi cheese where I live and have never seen Guernsey Girl cheese.  But the nice thing about this is you can experiment with something new that is in your area!  I really liked the crust for this - simple and quick!.  I use a pizza stone I got from Pampered chef years ago - it is invaluable and far superior to an inexpensive one I received.  I would say it is definitely worth investing in a good quality stone for this recipe.  From Food and Drink 2011

4 tsp olive oil
1 large garlic clove, crushed with side of knife
1 can tomatoes, preferable San Marzano type
1 3/4 to 2 cups all purpose flour
1 envelope or 2 1/4 tsp instant or bread machine dry yeast
1 tsp salt
1 1/4 cups very warm water
6 to 8 large fresh basil leaves, chopped
6 tbsp freshly shredded Parmesan cheese
1 1/2 cups shredded mozzarella cheese
3/4 cup shredded Halloumi or Guernsey Girl cheese
2 cups lightly packed baby arugula
Pinches of coarse salt

1. Combine oil and largely intact garlic in a small dish; set aside.  Place tomatoes in sieve over large bowl to catch juices.  Split open tomatoes to assist in draining; drain 15 to 30 minutes.  Then chop; also set aside.  (Juices can be frozen for use in a different recipe.)
2. To make dough, stir 1 3/4 cups all purpose flour with cake flour, yeast and salt in a mixer fitted with a dough hook; make a well in the centre.  Add water. (water should be very warm to the touch like bath water.) Mix on medium speed until all flour is incorporated into dough; add remaining flour as needed to have soft, slightly sticky dough.  Alternatively mix by hand.  Turn out on well floured surface.  Let rest, covered, for 10 minutes.
3. Arrange 1 oven rack on the lowest level (or 1 above the lowest level if oven element is exposed).  Preheat to 450 F.  Meanwhile use nonstick oil spray to coat three pizza or baking pans large enough to fit pizza dimensions in step 4.
4. Divide dough into thirds.  Gently shape dough into a round or rectangle about half the size needed; place on pans.  Pat out each third into 11 inch rounds or 9x12 inch rectangles.  Form a small rim around edges.  (this pizza dough does not stretch well).
5. Dividing all toppings among 3 pizzas, scatter tomatoes over dough, avoiding rim.  Scatter basil, Parmesan and mozzarella over tomatoes.  Lightly scatter with Halloumi, including a bit on the rim.  Remove and discard garlic from oil.  Drizzle each pizza with about 1 tsp of garlicky oil.  
6. Immediately place pizza on lowest rack, baking in batches as needed.  Bake 10 minutes; use a spatula to turn up 1 corner of the dough to check for browning.  Continue baking for another few minutes as needed.  When nicely browned, slide pizza off pan and onto a cooling rack.  Scatter each with pinches of salt and about a third of the arugula.  Cut into wedges with scissors; serve immediately.

Fast Spicy Mexican Lasagna

Loved this one!  Tortillas replace the noodles and salsa is a nice change from pasta sauce!

Preparation time:  30 minutes
Cooking time:  15 minutes
Baking time:  35 minutes
Makes:  8 to 10 servings

3 onions
1 tbsp olive oil
1 1/2 cups salsa
14 oz tomato sauce
2 tsp ground cumin
2 crushed garlic cloves
1 1/2 lbs (750 g) ground chicken or turkey
2 tbsp chili powder
1/2 tsp salt
1/4 tsp ground black pepper
2 large green peppers
340 g pkg tortillas, about 6 inches wide
1 cup light or regular sour cream
2 cups grated Monterey Jack or mozzarella cheese about 250 g

1. To prepare sauce, chop 2 onions.  Heat oil in a large wide saucepan set over medium heat.  Add onions and cook, stirring often, until soft about 5 minutes.  Stir in salsa, tomato sauce and cumin. Bring to a boil, stirring occasionally, then remove from heat.
2. To prepare filling, chop remaining onion and place in a large frying pan with garlic, chicken, chili powder, salt and black pepper.  Set pan over medium heat and cook, stirring often with a fork to keep chicken crumbly, until chicken loses its pink colour, about 10 minutes.  Meanwhile, chop green peppers.  Stir into cooked chicken and remove pan from heat.
3. Preheat oven to 375 F.  Lightly oil bottom of a 9 x 13 inch baking dish and spread with a thin layer of sauce.  Cut 5 tortillas in half and arrange so they cover bottom of dish, laying cut edges of tortillas against sides of dish.  Overlap as needed and cover centre of pan as well.  Spread with about 1 cup of sauce.  Top with half of the chicken mixture.  Spread with sour cream.  Slice remaining tortillas in half and form another layer.  Spread with remaining chicken mixture then sauce.  Sprinkle with cheese.  Bake in centre of preheated oven until cheese is golden, about 35 to 40 minutes.  Let stand for 10 minutes before cutting.

Elegant Rolled Lasagna with Veal and Cheese

Preparation Time:  40 minutes
Cooking Time:  20 minutes
Bking time:  55 minutes
Makes:  8 to 12 servings

12 lasagna noodles, about 1/2 (500g) pkg (not oven-ready noodles)
1 tbsp olive oil
1 lb (500g) lean ground veal or ground chicken
2 crushed garlic cloves
3 tbsp butter
4 shallots, finely chopped, or 2 crushed garlic cloves
1/3 cup all purpose flour
1 cup dry white wine
3 cups half and half cream
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp freshly ground nutmeg
1 cup freshly grated Parmesan cheese
475 g container ricotta cheese
2 cups spaghetti or pasta sauce
1 cup grated mozzarella or mild provolone cheese

1. Preheat oven to 350F.  To cook lasagna noodles, place a large pot of salted water over high heat. When boiling, add noodles and cook, uncovered, stirring occasionally, until al dente.  Check recommended cooking times on package, noodles usually take about 12 to 14 minutes.  Drain noodles and immediately rinse under cold water.  Lay drained wet pasta in a single layer on a piece of waxed paper.  Cover with another piece of waxed paper and let stand at room temperature.
2. Meanwhile, heat oil in large frying pan set over medium high heat.  Crumble in meat and sprinkle with garlic.  Saute just until meat loses its pink colour, about 5 minutes.  Stir often with a fork to keep meat separated.  Remove from heat and set aside.
3. To make cream sauce, melt butter in a large saucepan set over medium heat.  Add shallots and cook, stirring often, until soft, about 2 minutes.  Add flour and stir constantly until mixture bubbles, about 2 minutes.  Then gradually stir in wine, cream, salt, pepper and nutmeg.  Stir frequently until mixture thickens and boils, about 8 minutes.  Remove from heat and stir in 1/2 cup Parmesan.
4. Then, stir ricotta cheese with remaining 1/2 cup Parmesan and 1 cup hot cream sauce until evenly blended.  Mix in cooked veal.  Taste and add more salt, pepper and nutmeg, if you wish.  Spread spaghetti sauce in bottom of a 9 x 13 inch baking dish.  Spread each noodle with about 1/3 cup meat and cheese mixture.  Roll up and place noodle rolls, seam side down, in baking dish.  Repeat with remaining noodles.  If any veal mixture remains, dab over top of rolls in dish.  Rolls will not completely fill dish.
5. Pour cream sauce over pasta rolls.  Sprinkle with mozzarella cheese.  Bake, uncovered, in centre of preheated oven until rolls are hot and cheese is golden, about 55 minutes.  Serve with a tossed green salad.

Zucchini and Mushroom Vegetarian Lasagna

Preparation time:  15 minutes
Cooking time:  20 minutes
Baking time:  30 minutes
Makes 12 servings

4 large unpeeled zucchini
1 lb (500g) fresh mushrooms, such as button, brown or shiitake
3 tsp butter
4 crushed garlic cloves
700 ml jar spaghetti sauce
5 1/2 oz can tomato paste
1/2 tsp Italian seasoning
8 oz mozzarella or provolone cheese, grated
475 g container ricotta cheese, well drained
2 eggs
1/4 cup all purpose flour

1. Preheat oven to 350F.  Cut unpeeled zucchini, lengthwise,, into 1/4 inch thick slices.  Take 8 outside slices (the ones that are primarily peel) and finely chop.  Slice mushrooms
2. Melt 1 tsp butter in a large wide saucepan.  Add garlic and chopped zucchini.  Saute over medium heat for 2 minutes.  Remove to paper towels to drain.  Add remaining butter to pan along with mushrooms and saute for 5 minutes.  Drain off all liquid.
3. Add spaghetti sauce, tomato paste, Italian seasoning and cooked zucchini to mushrooms and bring to a boil.  Reduce heat to low and simmer, uncovered, stirring often for 10 minutes.  Stir in half of grated cheese.  Remove pan from heat.  Cover and set aside.
4. Place ricotta, eggs and flour in a food processor.  Whirl, using an on-and-off motion, until smooth.  Or beat with a spoon until smooth.
5. Cover bottom of a 9 x 13 inch baking dish with some of large zucchini slices.  Spread with half of ricotta mixture.  Top with half of tomato sauce.  Repeat layers and sprinkle remaining grated cheese overtop.
6. Bake in centre of oven for 30 to 40 minutes or until hot in centre.  If making ahead, cover and refrigerate for up to 12 hours.  Bring to room temperature before baking.

Hot 'N' Spicy Chicken Lasagna

Preparation time 30 minutes
Cooking time:  15 minutes
Baking time:  40 minutes
makes:  10 servings

8 lasagna noodles (not oven ready noodles)
1 tbsp olive oil
2 crushed garlic cloves
1 onion, finely chopped
1 red or green sweet pepper, cored, seeded and finely chopped
1 1/2 cups spicy salsa
1 1/2 cups spaghetti sauce
1 1/2 tsp ground cumin
475 g container ricotta cheese
2 eggs
1/4 cup chopped coriander or italian parsley
1 jalapeno pepper, seeded and chopped
1 1/2 cups grated Monterey Jack cheese
1 1/2 cups grated mozzarella cheese
4 cups cooked cubed chicken

1. Bring a large pot of salted water to a full rolling boil.  Add lasagna noodles and boil, uncovered, stirring occasionally, until al dente.  Check recommended cooking time on package; they usually take about 12 to 14 minutes.  Drain well and rinse under cold water.  Lay drained wet pasta in a single layer on a piece of waxed paper.  Cover with another piece of waxed paper.
2. Meanwhile, to prepare sauce, heat oil in a large wide frying pan set over medium low heat.  Add garlic, onion and sweet pepper.  Saute until onion is soft, about 5 minutes.  Then, stir in salsa, spaghetti sauce and cumin.  Taste and add more cumin, if necessary.  Increase heat to medium high and bring mixture to a boil.  Then cover, reduce heat to low and simmer to allow flavours to develop, about 5 to 7 minutes.  Turn sauce into a bowl and set aside.  
3. To prepare filling, place ricotta, eggs, chopped coriander and jalapeno pepper in a food processor fitted with a metal blade.  Whirl until mixture is evenly blended.  Scrape down sides of bowls occasionally to ensure an even puree.  Turn filling into a bowl and set aside.  Or combine ingredients in a bowl and mash with a spoon until smooth.
4. Stir grated cheese together in a small bowl and set aside.
5. Preheat oven to 375F.  Lightly cover bottom of a 9 x 13 inch baking dish with about 1/2 cup of sauce.  (It will be a very thin coating of sauce.) Completely cover bottom of pan with a single layer of noodles, about 4 noodles.  Spread half of sauce evenly over noodles, then dot with half of ricotta mixture, followed by half of chicken then half of grated cheese.
6. Add another layer of noodles.  Repeat layering ending with cheese.  Then bake, uncovered, in centre of preheated oven for 35 to 40 minutes or until lasagna bubbles around sides and top is golden.  Let stand for 10 minutes before cutting.

Italian Sausage Lasagna

A lot of flavour here!

Preparation time:  45 minutes
Cooking time:  50 minutes
Baking time: 40 minutes
Makes:  8 servings

12 lasagna noodles (not oven ready noodles)
3 onions
2 tbsp olive oil
1/4 cup parsley, finely chopped
4 crushed garlic cloves
5 1/2 oz can tomato paste
1/4 tsp crushed red pepper
1 tsp dried leaf basil or 1/4 cup finely chopped fresh basil
1/2 tsp dried oregano
1/2 cup red wine
2 (28oz) cans whole tomatoes, including juice
2 lbs (1kg) Italian sausage
2 sweet peppers
2 zucchini
1 cup grated Asiago cheese about 125 g
1 cup grated mozzarella cheese, about 125 g

1. Cook lasagna noodles in a large pot of salted boiling water, according to package directions, until al dente, about 12 to 14 minutes.  Drain noodles and rinse under cold water.  Lay wet pasta in a single layer on waxed paper.  Cover with another piece of waxed paper.
2. Meanwhile, finely chop onions.  Heat oil in a large saucepan set over medium-low heat.  Add onions, parsley and garlic.  Cook, stirring occasionally , until onions are soft, about 10 minutes.  Do not let onions brown.
3. Stir in tomato paste and seasonings.   Continue stirring mixture for 2 more minutes.  Stir in red wine.  Add tomatoes and juice, breaking up tomatoes into bite-size pieces.
4. Cover and bring to a boil over medium and simmer, uncovered, stirring often, for about 30 minutes.  This sauce can be made up to 2 days before preparing and baking lasagna.
5. Meanwhile, pierce sausage casings several times.  Place whole sausages in a large frying pan set over medium heat.  Cook, turning often until well browned, about 15 minutes.  Cut sweet peppers into 1 inch pieces and slice zucchini into 1/4 inch rounds.
6. Cut cooked Italian sausages into large bite size pieces.  Stir sausage pieces, sweet peppers and zucchini into simmering sauce.
7. Preheat oven to 350F.  Lightly coat bottom of a 9 x 13 inch baking pan with about 1 cup sauce.  Arrange a single layer of noodles over sauce.  Spoon one third of sauce over noodles.  Sprinkle with one third of asiago cheese.  Repeat layers twice.  Top lasagna with mozzarella cheese.
8. Bake immediately or cover and refrigerate.  Lasagna can be refrigerated for up to 1 day.  Bring to room temperature before baking.  Bake, uncovered, in preheated oven until golden, about 40 to 45 minutes.  Let sit for 10 minutes before serving.

Presto Pizza!

Homemade Pizza, doesn't get much better than this!

Crust

1 1/4 cups all purpose flour

1 cup whole wheat flour

1 tbsp baking powder

1 tsp dried oregano

1/4 tsp salt

1 cup milk

1/4 cup butter, melted

Topping

2/3 cup pizza sauce

1 1/2 cups diced vegetables

1/2 cup diced lean ham

1 1/2 cups shredded Mozzarella cheese

1. Place a large baking sheet upside down on middle rack of oven and preheat oven to 425F. Butter 1 or 2 more large baking sheets.
2. Crust:  In a large bowl, combine all purpose and whole wheat flours, baking powder, oregano and salt.  Pour in milk and butter; stir with a fork until soft dough forms.  Turn out onto lightly floured surface and knead a couple of times just until smooth.  Divide into 6 pieces.  Roll or pat 3 pieces into 6 inch circles and place on prepared baking sheet.  
3. Topping:  Spread pizza sauce on each crust, leaving 1/2 inch border.  Sprinkle with ham and vegetables as desired.  Sprinkle with half of the cheese. 
4. Place pizzas on baking sheet on top of hot baking sheet in oven.  Bake for 12 to 15 min or until crust is golden, toppings are hot and cheese is bubbling.  meanwhile repeat with remaining 3 pizzas.  

Big Batch Lasagna

A great lasagna that freezes well - make two - freeze one!

2 medium onions, chopped
4 to 6 cloves garlic, squished
2 lb (1kg) lean ground beef or ground turkey
2 carrots, diced
2 cups sliced fresh mushrooms (optional)
2 cans crushed tomatoes
2 cups water
2 tsp crumbled dried oregano
1 tsp salt
1/2 tsp pepper
two containers (475g) ricotta cheese
4 eggs
2 tbsp chopped fresh parsley
30 no-boil, oven ready lasagna noodles
6 cups grated mozzarella cheese
1/2 cup grated Parmesan cheese

Grease two 9 x 13 in baking pans.  Use foil for the one you will freeze.

To make the sauce, in a large pot, combine the onions, garlic and ground beef or turkey.  Place over medium heat and cook, stirring to break up lumps, until the meat is no longer pink.  Add the carrots and mushrooms, and cook 5 minutes longer.  Add the crushed tomatoes, water, oregano, salt and pepper.  Cover and cook, stirring once in a while, for 15 minutes, or until carrots are tender.

Mix together ricotta, eggs and parsley in a small bowl.  Spread about 1 cup of the meat sauce on the bottom of each baking dish, it will be a thin layer.  Arrange the lasagna noodles over the sauce to cover the entire bottom of the baking dish. You may need to break a few to make it fit - that is fine - kind of like making your own puzzle!  Cover the noodle layer in each pan with 2 cups of meat sauce.  Spoon about 1/4 of the ricotta mixture on top of the sauce in each pan, dropping it by small spoonfuls so that it is evenly covered.  Sprinkle with 1 cup of the mozzarella cheese in each pan.

Add another layer of noodles, topped with 2 cups meat sauce in each pan, all the remaining ricotta mixture and 1 cup mozzarella per pan.

Finally arrange a third layer of lasagna noodles on top of each pan, top with the remaining meat sauce, dividing it evenly between the pans, and sprinkle with the remaining mozzarella.  Finish with all of the grated Parmesan.

To bake fresh, cover loosely with foil that has been lightly sprayed with non stick vegetable oil spray.  Bake in preheated 350F oven for 30 minutes.  Remove foil and continue to bake for an additional 15 minutes, or until the sauce is bubbling and the noodles are tender when poked with a knife.

To freeze, cool the unbaked lasagna completely, then cover tightly with foil, label and freeze.  To serve, don't defrost; place the covered frozen dish in a preheated 350F oven and bake 45 min.  Uncover and continue baking for 55 minutes to 1 hour or until sauce is bubbling and the lasagna is hot in the middle.

Fresh and Light Antipasto Tuna Salad

1/2 cup plain yogurt

1/3 cup light mayonnaise

1/4 cup chopped fresh basil or 2 tsp dried

1/4 tsp pepper

1/2 english cucumber, chopped

2 cups grape or cherry tomatoes, halved

1 sweet yellow pepper, chopped

1 1/2 cups cubed mozzarella 

2 cans chunk tuna, drained

Salad greens and or whole grain toast

1. In a large bowl, combine yogurt, mayonnaise, basil and pepper.  Add cucumber, tomatoes, yellow pepper and mozzarella and toss to coat.
2. Using a fork, gently stir in tuna, breaking chunks slightly but leaving tuna in bite size pieces.  Serve on greens or place greens on toast and spoon salad on top