14 May 2011

Ah... Lavash Pizza At Last.

Years ago, before coming to Canada, I saw a cooking show where the person used lavash to make sandwiches.  I couldn't ever seem to find it.

Then, years later (or circa now), I started seeing WW bloggers talking about the awesomeness of lavash pizza because lavash is usually pretty low point.

Then even more recently, we moved and the local grocery store CARRIES LAVASH!  SCORE!  After grilled pizza (haven't read that post, it's down the line a bit), we had leftover fixin's so I made up some low point lavash pizza's on the pizza stone in the over.  And it was a total freaking hit!

See that huge pizza???  That is a SINGLE SERVING!  Now I dipped into my weekly points for some extra cheese lovin' but the whole thing was very very low point.  The lavash sheet is only FOUR POINTS!  FOUR!  FOUR!

You get the picture.

So it's been a meal twice this week and I really love it.  Go try it as I am sure you live somewhere cooler than I've ever lived (until now) and are able to get your hands on some lavash.

07 May 2011

BBQ Pizza.

Look at that beauty!  My first pizza on the bbq.  We made two and you can just see in the corner there the charcoal of the other pizza, but even burned, it was delish!

We bought a ready made pizza dough at the store this morning.  Brought it home, stretched it out into two pies.  Heated the grill to super duper hot and oiled one side of the pizza dough and plopped it on the grill.  Leave the lid open and let it cook for just a few minutes.  Don't do like I did and let it burn.  It sounds like a cool idea, I know, but it just doesn't taste nice.  And really, we get enough carcinogens from the fresh air we breathe.

After the dough seems done (just a couple of minutes), lightly oil the other side and flip her over.  TOP TOP TOP!  Sauce, cheese, veg, salami... it's YOUR pizza so make it your way.  Close the lid and let cook.  Again, notice I say COOK not BURN.  Do as I say, not as I did.

Take her off the grill after a couple of minutes, let it set and slice it up and eat it.  You will be in pizza lovin' heaven.

04 May 2011

I got the beets

I roasted a whole package of beets last week and it was really A LOT. So we made our regular and favourite beet salad the first night and then I didn't know what to do with the surfeit of leftovers. They sat in the fridge for a few days as I could not come up with another option but didn't want to toss 'em. So finally on Sunday I decided to make borscht. J said she was not keen on it but I wanted it and nothing else was going on in the kitchen on that dull and rainy afternoon.

I have not made it before so went to the bible - Joy of Cooking - to see what it had on offer in terms of recipes. There were a couple but neither seemed just right so I ended up doing a bit of a hybrid.

Now don't let the picture scare you, it was actually quite delicious and turns an excellent fuschsia colour when you stir in the sour cream. It also turned out to be totally vegetarian as somehow I ended up instead of buying regular veggie stock cubes getting ones that were veggie-beefy flavour. Anyway, it worked in this case as the stock needs to be, well, beefy. And it's quick.

G's roasted beet borscht
  • 3 small or one large roasted beet (make extra when you're doing them for something else), slivered (leave a few chunks for colour purposes)
  • 1/4 red onion, chopped
  • 4 cups of beef stock - chicken stock does not really have enough umph!
  • 1 potato, cubed
  • juice of about 1/3 of a lemon
  • sour cream and dill for garnish
  • salt and pepper to taste
Put the stock in a pot and bring to the boil then add the few chunks of beets, onion, and potato and simmer until the potato is mostly cooked. It should be a nice purply colour. At this point, you can take out the chunks of beet as they have done their work. Add the slivers of beet and the lemon juice then cook for about five more minutes. Taste and season to your liking then serve with a dollop of sour cream and dill.

It's easy peasy and a good hearty soup. I didn't even bother to brown the onions, they just cook up nicely in the stock and float around. I also don't add cabbage, carrots, or even peppers like some recipes. I was pretty pleased with how it came out. A do-over for sure.


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