Recipes
Makes 8 six-inch flatbreads
If you’ve run out of bread and grocery day is still a few days off, don’t fret! In no time at all (and with only 3 ingredients plus a bit of water!), you can prepare a fresh, DELICIOUS batch of flatbread. No yeast, no special equipment or skills, and no stress needed!
Ingredients:
1 1/2 cups flour (all purpose), plus a bit more for dusting and rolling
1/4 tsp salt
1 tbsp oil (preferably olive, but any type will do)
1/2 cup lukewarm water
Instructions:
~Wash your hands (you’re getting right into this dough)!
~Measure flour and salt into large bowl and toss together evenly with a fork. Make a well in the centre by pushing flour mixture away from the middle of the bowl.
~Add water and oil to the well and, starting with a fork, gradually stir in flour bit by bit until most has been incorporated into the wet ingredients. It will look weird and shaggy and that’s ok! Leave the dough in the bowl and use your hands to knead it for about two minutes or until it smooths out and looks uniform and has had a bit of a work-out. Shape into a ball, Leave in the bowl, cover with a plate/tea towel/plastic wrap, and let the dough relax for about 30 minutes.
~After dough has rested, portion it into 8 pieces by using a knife and cutting the ball in half, then cutting each half in half, then cutting each quarter in half. Use your hands to shape each into a ball and place back into bowl, covered, until ready to roll out.
~Using a rolling pin (or a can from your pantry, label removed, can well washed and dried) on a lightly floured surface, roll each ball into a very thin round, about 5-6 inches in diameter. Don’t worry about weird shapes; they’ll still be delicious! Roll all flatbreads and just leave stacked while you cook them, one by one. You’ll be able to separate them quite easily.
~Heat a medium-sized cast iron pan (or other heavy skillet) over medium heat until very hot. Cook flatbreads in dry pan, about 1-2 mins per side/until slight charring occurs, flipping only once. Adjust heat if pan becomes too hot or cool.
~Stack cooked flatbreads on a large piece of foil. When all are cooked, wrap in foil and keep warm in very low oven (150 degrees) until ready to serve. They are best served the same day you make them but can be wrapped tightly and kept at room temperature for a day or frozen and rewarmed, wrapped in a 325 degree oven for about 10-15 minutes.
SO! What can you do with your lovely flatbreads?...besides using them for dippers with curry, chilli, soup or stew, or for wraps and sandwiches, try one of these fresh ideas!
1. Use them as a base for tuna melts
Mix well-drained tuna, a scoop of mayo, chopped onion and celery and salt and pepper, then scoop onto a flatbread, sprinkle with grated cheddar and toast on a rack or baking sheet under the broiler or at 425 degrees for about 5-10 minutes
2. Fill with your favourite taco toppings
Seasoned ground beef/turkey/pork, shredded deli chicken, salsa, shredded lettuce, sautéed onions and peppers, guacamole, salsa - all heaped into these tender flatbreads breathes new life into Taco Tuesday!
3. Top them for delicious, mini ultra-thin crust pizzas
A thin layer of canned spaghetti sauce, shredded mozzarella, and any toppings you crave! Try pepperoni and mushroom or bacon and green pepper, or basil and tomato for a vegetarian pizza Margherita. Bake directly on the rack or on a baking sheet for 5-10 minutes at 425 degrees
4. Make a burrito-bowl salad
Invert flatbread onto a small metal measuring cup or oven-safe bowl and bake in a 375 degree oven for 5-10 mins or until crisp and lightly browned. Cool, flip and fill with cooked rice or quinoa, a scoop of chilli, shredded cheese and lettuce, salsa, and diced avocado. Drizzle with Caesar dressing and dig in!
5. Roll into PB&J pinwheels
Spread a thin layer of peanut butter on surface of flatbread to about a half inch from the edge. Top with a thin layer of your favourite jam. Roll carefully, taking care to not make the roll too tight or filling will squirt out the ends. Wrap roll in plastic wrap and freeze for 20 minutes. Remove from freezer and slice into wheels. Serve to any little one who is suffering from lunchtime boredom!
Quinoa is a superfood that is so high in protein and nutrients, it’s a wonderful addition to any pantry! Here are a few tips on how to cook perfect quinoa every time.
1. Rinse, Rinse, Rinse!
Quinoa has a bitter coating that always needs to be rinsed away prior to cooking, so decide how much you’d like to make according to package directions and then measure it out into a medium-sized bowl. Pour enough cold water over the quinoa to cover it by a few inches, then get a fork or a whisk and stir it vigorously for a few minutes. Drain it by either pouring into a fine mesh sieve or by covering with a pot lid and straining carefully. Repeat this process once or twice more, drain very well and then proceed to step #2.
2. Time for a Toast, then Cool it!
Toast well-drained Quinoa in a large, dry frying pan over medium-low heat (do this in a few batches if you can, to avoid over-crowding the pan). Toast, stirring frequently, until it begins to brown slightly and develops a mildly nutty aroma (it will pop a bit during this process; just a heads up!). Transfer toasted quinoa to a baking sheet, spread out to cool, then proceed using your favourite recipe or the package directions... BUT, be sure to cook with salt added to the water with a bit of butter/olive oil if you can OR a bouillon cube adds wonderful flavour as well!
***PSSST! ...Now that you’ve got the ‘recipe for success’, so to speak, here’s what to do with all that wonderful quinoa you’ve just made!
~use in place of rice as a side dish or in any of your favourite recipes
~add cooked, cooled quinoa to salads; it’s amazing topped with vinaigrette and is wonderful with tuna, veggies, shredded cheese/nuts for a main course salad
~add cooked quinoa to soups for a protein boost! Tomato, minestrone, vegetable and beef barley with quinoa are fabulous!
Look no further than your own fridge and pantry for ways to liven up a simple can of tomato soup! There are hundreds of mouthwatering creations waiting to be made, and, with this handy list of ideas and add-ins, you’ll never have to have it the same way twice!
Swirl-Ins:
Salsa, hot sauce, cheese whiz, sriracha, sour cream, cream cheese, grated cheddar, parmesan, guacamole, chilli powder, strips of processed cheese, enchilada/taco sauce, canned chilli...
Toss-Ins:
Cubes of buttered toast, crushed tortilla/potato chips (great use for bottom-of-the-bag crumbles!), leftover cooked ground beef or pork (or a leftover cooked, crumbled burger), cooked & crumbled bacon, diced or shredded cooked chicken or sliced deli chicken, chopped green onions, leftover chopped veggies, canned beans, leftover rice, prepared macaroni and cheese (SO good!), crumbled hard-boiled egg, fresh chopped basil, diced avocado... You get the idea! The possibilities are endless.
Here are a few more inspiring ideas!
Prepare tomato soup according to package directions and then add the following:~
Bacon Cheeseburger Soup:
Cooked & crumbled ground beef, cooked and crumbled bacon, a diced slice of processed cheddar cheese, cubes of buttered toast AND try garnishing with a dab of mustard and relish if you dare!
Fiesta Chicken Taco Soup:
Diced/shredded cooked chicken, shredded cheddar, crushed Doritos/tortilla chips, spoonful of salsa, dash hot sauce, sprinkle chilli powder and diced avocado and sour cream to garnish.
It doesn’t have to just be a salad, though it IS a great one: crunchy, mild and delicious! Coleslaw shreds are a great time-saver in the kitchen and can add great personality and nutrition to your meal. Here are a few ways to dress it up, disguise it, and transform it into something new and exciting!
Coleslaw 4 ways:
1. You can’t go wrong with a TRADITIONAL CREAMY COLESLAW! If you have a bottle of coleslaw dressing in your fridge- great! If not, here’s a simple and delicious version made with ingredients that you probably have on hand in your pantry: In a large bowl, whisk together 1/3 cup mayo, 1/4 tsp salt, 1 - 1/2 Tbsp white vinegar, 1/2 tsp mustard, 2 Tbsp sugar and 1/4 tsp pepper. Add 1 package of coleslaw shreds and mix well. Let sit in the fridge for at least 30 mins before serving. Hint # 1... It’s even better the next day! Hint # 2... Try using leftover coleslaw as a topping on burgers or pulled pork sandwiches!
2. If you’re looking for an amazingly mild and sweeter version of traditional creamy coleslaw, try making APPLESLAW! Follow above recipe, but add 1 large apple, any type, grated, sliced, julienned, or chopped. This version is a real winner with kids and also makes a great topping for a burger or in a grilled cheese!
3. A Coleslaw with Vinaigrette is a lovely and tangy switch from the usual creamy-style! You can make your own by whisking 1 Tbsp vinegar (any type), 2 Tbsp vegetable or olive oil, 1 tsp water, 1/4 tsp each salt and pepper, 1/2 tsp sugar, a few pinches of garlic powder and a pinch or two of any of your favourite fresh or dried herbs, if desired. Add 1 bagcoleslaw mix and toss, let rest in fridge for at least 30 minutes. Hint # 1... As the slaw sits it will release a lot of juices so if it seems a bit dry initially, just wait it out! After awhile, if it’s still a bit dry for your tastes, you can definitely add more oil and vinegar if you like. Hint # 2... Instead of making a vinaigrette, mix 1 bag of coleslaw shreds with about 1/3 cup of ANY BOTTLED DRESSING IN YOUR FRIDGE OR PANTRY! Seriously! Caesar coleslaw, thousand island coleslaw, Greek feta and oregano coleslaw... they’re all incredible!
4. For something a little special and really delicious, try this ASIAN SLAW. In a large bowl, whisk together 3 Tbsp unseasoned rice vinegar (or apple cider vinegar/white wine vinegar), 1 tsp sugar, 1 Tbsp peanut butter, 6 Tbsp vegetable oil, 1/4 tsp sesame oil, and 1/4 tsp each, salt and pepper. Combine with 1 bag coleslaw mix and let sit at least 30 mins in the fridge. Hint... This is a great accompaniment for grilled meats and is fabulous topped with a drizzle of sriracha and chopped peanuts!
Or, for a one-pan meal, try...
Sausage, Cabbage and Rice Skillet
Ingredients:
~1 bag coleslaw shreds
~2 Tbsp olive or vegetable oil
~3/4 lb smoked (fully cooked) sausages, sliced into 1/2 inch rounds - about 3 sausages
~1 small onion, sliced
~1 clove garlic, minced
~1 bouillon cube (any flavour) dissolved into 1 - 1/2 cups water
~1/4 tsp pepper
~1 can of diced tomatoes in juices (15 oz)
~1 cup rice
Instructions:
- Heat oil in large skillet (that has a lid) on medium-high heat. Add the sausage slices and cook for a few minutes on each side, until lightly browned, then set aside.
- Add the cabbage, onion, garlic, salt, and pepper and cook until the onion begins to soften and brown slightly, about 5 minutes. Add bouillon liquid, cover, and reduce the heat. Simmer for 10 minutes, then add the canned tomatoes in their juices, and the rice, combining well. Bring to a boil, stir again, then cover and simmer on low heat for about 15 minutes (5 minutes if using instant rice)/until rice is cooked, adding a touch more water if necessary. Stir in the reserved sausage slices, mixing well, then re-cover and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Serve warm. AMAZING with hot sauce!
Serves 1
Ingredients:
Thai egg and vegetable style
1 packet any flavour ramen noodle soup mix
1/4 cup canned mushroom pieces, drained OR 1-2 fresh mushrooms, cleaned well and sliced thinly OR 1/4 cup frozen mushrooms
1/4 cup canned sliced carrots, drained OR 1/2 fresh carrot, peeled and sliced into very thin rounds OR 1/4 cup other favourite canned veggies, drained
1/4 cup fresh baby spinach leaves (optional)
1/2 tsp each, soy sauce, peanut butter and hot sauce
1 egg, lightly beaten
Creamy egg & cheese style
1 packet any flavour ramen noodle soup mix
2 slices process cheddar cheese (seriously!)
1 egg, lightly beaten
Instructions:
Thai egg and vegetable style
~Measure water required for package directions into small saucepan and heat to boiling
~Add flavour packet, soy sauce, peanut butter and hot sauce and mix until fully combined.
~Add drained canned/ sliced, fresh veggies. Return to boil and add noodles
~Return to boil and then gently pour in beaten egg in a long swirly ribbon
~Remove pot from heat, cover and let sit 3 minutes before serving
Creamy egg & cheese style
~Measure water required for package directions into small saucepan and heat to boiling
~Add flavour packet and noodles
~Return to boil and then gently pour in beaten egg in a long swirly ribbon
~Remove pot from heat, cover and let sit 3 minutes