Yesterday was my first post on Simple Bites! I shared the recipe for this very yummy Taco Bake as well as some helpful tips on how to get your kids (or adult counterpart) to eat their veg. You can read the post here. I’d love to see you there and hear your veggie tips too!

Thank you everyone for your well wishes last week! We are feeling much better after a very restful weekend.

I try and make a point of making as many things from scratch as possible. Not only is it healthier and cheaper then eating out, but it’s darn satisfying when you are able to make something that is better then store-bought or is restaurant quality.

Pizza was always one of those things that I didn’t make at home very often because my husband simply preferred the frozen or pizza shop variety. In large part, it was because most homemade pizzas are doughy and heavy. But, I’m happy to say that I finally perfected the perfect pizza crust for my husband and he now prefers my pizza over all others. Woot!

This dough is perfect because it draws all the attention to the toppings rather then the crust, which is just the way we like it. The dough is so pliable (due to the amount of vinegar) that it can be easily stretched to the thickness desired. It also freezes like a dream with no adverse affects. When I make it for us I always throw one ball of dough in the freezer immediately, along with half the sauce, and then I have it on hand for a busy day.

I’m still on search for the perfect pizza sauce, but this is so far the favorite and my go to for now. I will share my findings if that perfect pizza sauce ever smacks me in the face.

Are you a pizza topping or thick and crusty dough person? I think for me it depends on my mood and if the crust is done right. Feel free to share any yummy pizza sauces or perfect crusty dough’s in the comment section below.

Thin Crust Pizza Dough

Step by step photos at bottom of post.

• 1 cup warm water
• 1 Tbsp. sugar
• 1.5 tsp. yeast
• 2 tsp. olive oil
• 1 tsp. salt
• 1/4 cup apple cider vinegar
• 3-4 cups flour

1. Stir together water and sugar. Sprinkle yeast over top. Let proof for 10 min.
2. Stir in oil, salt, vinegar and 2 cups flour until well incorporated.
3. Add additional flour and knead until pliable and  barely sticky.
4. Place in a greased bowl, cover and let rise for 1 hour or until doubled in bulk.
5. Once doubled. Punch down and divide into two portions.
6. Roll and stretch each piece of dough to cover a large un-greased baking sheet. Cover with pizza sauce and toppings of choice.
7. Bake at 500ºF for 10-12 min. until browned and bubbly.

1 pizza serves: 4

* You can either bake this on a large cookie sheet or an 12×15 inch jelly roll pan.

* If you are only making one pizza now you can freeze the other dough for later use. Grease the inside of a ziploc bag with cooking spray, drop the dough ball in and seal. To use later: take the dough out in the morning or at lunch time and allow to thaw at room temperature (it needs approximately 5-6 hours). Remove from bag and proceed as usual.

Simple Pizza Sauce

• 2 Tbsp. olive oil
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 small can tomato paste
• 1 can diced italian seasoned tomatoes
• 1 Tbsp. oregano

1. Cook onions in oil until soft. Add garlic and allow to cook until softened. Do not brown. Add the rest of the ingredients and simmer for 30 min.

Makes enough sauce for 2 pizza’s

* For a smooth sauce, puree once cooked.

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(click to enlarge)

Pink Cupcakes from digitalShe

Pink Vanilla Meringues from Maria

Ume blossoms in Clear Soup from bananagranola

Beetroot, Walnut and Hazelnut Cake from Let Her Bake Cake

Pink Beans from The Well-Seasoned Cook

Next week is Black Monday. If you would like to submit a photo that fits within next weeks theme please send a link to the photo and the webpage that you would like it to link to. (mondays@kitchensimplicity.com) All photos must be submitted by Sunday March 7th.

My sonny boy and I have not been feeling very good these days. We pace around the house sniffling and sneezing and saying, “Owie. Owie”. Well, that last part is only him, although I must admit that sometimes I’m tempted to chime in.

These hazy days make eating not so much fun and it has been a struggle for Max to get anything down his poor little swollen throat. So, I figured it was time for some warm and hearty soup.

This Ham and Rice Soup is comfort in a bowl. It’s creamy, chunky and satisfyingly delicious. A warm bowl of yummy goodness to soothe those aches and pains and gain some strength back. It’s definitely not low calorie, but that’s what you need to keep the meat on your bones. :) It’s also a great way to use up any leftover rice or ham that’s stored away in your fridge.

Creamy Ham and Rice Soup

• 6 Tbsp. butter
• 1 green onion, chopped
• 1 small carrot, peeled and grated
• 1/3 cup flour
• 3.5 cups chicken broth (2- 14oz cans)
• 1 cup finely chopped cooked ham
• 2 cups leftover cooked rice
• 1 cup half and half cream
• salt and pepper, to taste

1. In a medium size saucepan cook green onions and carrots in butter to soften. Add flour and stir until thoroughly combined with butter.
2. Slowly add chicken broth, stirring constantly to avoid lumps. Bring to a boil and simmer 2 min.
3. Add ham, rice, cream, salt and pepper. Heat through, but do not bring to a boil.

Serves: 4

* 3.5 cups water plus 2 bouillon cubes may be used in place of the chicken broth.

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In other news, I have entered two of my recipes into the Foodista recipe contest. The winning recipes will be published in their upcoming cookbook. Voting is open until the end of March. To vote for me click on the icons at the top right of the page. And, if you have a recipe entered let me know, so I can vote for you!

What is your favourite food when you have the sniffles? Have a great weekend everyone!

Nothing is more frustrating to me then wasting food. Whether it be because I burnt something, forgot about it in the back of my fridge, made something less then stellar, or simply bought too much of it. Whatever the case, I hate to throw away food.

One of those foods that seems to always go bad before it’s eaten in our house is bread. One of my largest hinderances to baking fresh bread is knowing that it will probably go stale before we are even halfway through it. And, since I don’t like anything to be a hinderance to me in the kitchen, I got to work figuring out ways to use it up without having to gag on the dryness.

Two of my favourite ways to use up those bread scraps are to make homemade croutons and breadcrumbs. Not only does it save us money, but since they are things that we use on a regular basis, it’s nice to know that they are much healthier being made at home. Not to mention extremely easy.

Below are instruction on how to make both croutons and breadcrumbs as well as recipes for Parmesan Garlic Croutons and Italian Breadcrumbs. Here are a few tips on how to go about it.

• Do not use already stale bread. If you don’t like to eat stale sandwiches you won’t want to eat stale croutons either.
• If  you find yourself with lot’s of little scraps that don’t seem worth the effort to turn into something else, freeze them. Once you have a larger collection, pull them out and get to work.
• If you do freeze your bread, this will probably mean you have a variety of breads stored away. The combination of breads will add a more complex flavour as well as some pizzaz to both the croutons and the breadcrumbs.
• If there is any moisture in either the breadcrumbs or the croutons, they will not be able to store at room temperature without going mouldy. If you would like, you can store them in the freezer. If they regain any moisture, simply give them a short toast to perk them up.

Making Croutons

The Process

Parmesan Garlic Croutons

• 4 cups bread cubed
• 3 Tbsp. olive oil
• 1/2 tsp. garlic powder
• 1/2 tsp. oregano
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. parsley
• 1 Tbsp. finely grated parmesan cheese

1. Toss the bread cubes in oil until well coated. Sprinkle on spices and cheese. Toss until evenly distributed.
2. Spread out in a single layer on a baking sheet and bake at 375ºF for 15-20 min. until browned and dry, stirring halfway through cooking time.
3. Allow to cool completely before storing in a plastic container (or bag) in the freezer.

Print Recipe and Tips

Making Breadcrumbs

The Process

Italian Breadcrumbs

adapted from cdkitchen

• 1 cup breadcrumbs
• 1/2 tsp. salt
• 1/2 tsp. dried parsley
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. sugar
• 1/4 tsp. oregano

1. Mix all ingredients together and store in a sealed container in a cool, dry place.

Print Recipe and tips

Do you make homemade croutons or breadcrumbs? If so do you have any tips to share? What’s are your favourite flavours?

Sweet Potato Slices from Dave Lifson

Sweet Potato Pie from Tom Moertel

Egg on Savory Sweet Potato Pancake from Tom Moertel

Pumpkin Pancakes with Cream Cheese Syrup from 6 Bittersweets

Sweet Potato Fries from christmascarol

Smoked Salmon and Sweet Potato Hash from Emily Huters

Pumpkin Pancakes from grrrizzly

Sweet Potato and Coconut Soup from Seitti

Orange Pudding from Vivan

Pumpkin Army from StGrundy

Miso Sweet Potato Soup from Rubber Slippers in Italy

Sweet Potato Hash from flamingobear

Sweet Potato Fries from Jess J

Sweet Potato Chips from evilmidori

Chili from Celine S.

Oven Roasted Sun Gold Tomatoes from Butter Yum

Maple Glazed and Roasted Acorn Squash from Butter Yum

Creamy Vegan Squash Soup from VeggieGirl

Pumpkin from jerneedog

Note: the e-mail address has changed for Colorful Monday submissions. Please send all photos to mondays@kitchensimplicity.com.

Next week is Pale Pink Monday. If you would like to submit a photo that fits within next weeks theme please send a link to the photo and the webpage that you would like it to link to. (mondays@kitchensimplicity.com) All photos must be submitted by Sunday February 28th.

The first time I made this recipe was in my first year of marriage and I accidentally subbed three cups of flour for the three teaspoons called for in the recipe. It became more like a cake then a tart, but it was still delicious. You’ll never guess what happened this time I made it. I put in three tablespoons of flour instead of three teaspoons. Dang it! Why is three teaspoons so hard to remember! I have made it the correct way, I promise, and it looks and tastes just like this, just even more gooey.

Butter Tarts are considered a Canadian treat and are similar to the more familiar Pecan Pie in look and flavour. This recipe deviates from the norm and becomes more simple by being baked in a 9X13 pan, rather then into individual tarts. That coupled with the shortcrust bottom, makes this super quick and hassle free. It also makes a great party treat as it makes a large amount and can be picked up with your hands. You might consider making it for an Olympic party to show off your skills at Canadian cuisine. :)

It may not be the most attractive looking desert but after one bite of gooey goodness, you won’t mind.

Butter Tart Slice

adapted from Grand Slam

Crust

• 2 cups flour
• 1/2 cup sugar
• 1 cup butter, softened
• pinch salt

1. Combine ingredients until evenly distributed (I like to use my hands in order to feel for clumps). Press into the bottom of an ungreased 9×13 pan.

Filling

• 2 cups brown sugar, packed
• 1 Tbsp. baking powder
• pinch salt
• 3/4 cup coconut
• 1 tsp. vanilla
• 1 cup raisins
• 3 tsp. flour
• 3 eggs, beaten
• 1/4 cup butter, melted

1. In a large bowl combine first 7 ingredients (the “drys”). Add eggs and butter. Stir until well combined. Poor over prepared crust.
2. Bake at 350º for 35 min. or until filling is set. Cut into bars to serve.

* This tastes equally delicious served warm from the oven as it does at room temperature. Although, once it has cooled it will be easier to handle.

* Store in an airtight container at room temp.

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I made this salad for my company over the weekend. I had plans to make a couple different salads but we all liked this one so much that we couldn’t seem to stay away from it. Sorry Mr. Caesar, you have been trumped.

This is my favourite homemade vinaigrette so far. Most are too oily for my taste, but this one melds together so perfectly it’s hard to tell the ingredients apart. I was quite surprised at how fruity the vinaigrette tasted. In fact, I was asked what type of fruit was in the dressing. I suspect that could be in part, because of it’s lovely pink hue.

It pairs wonderfully with a simple salad of greens, fruit and nuts. It also makes a wonderful dip for fresh fruit. I seriously can’t get enough of it. If a dressing is so good that I can’t stop eating my fruits and veggies, then I know its a keeper.

Red Onion Vinaigrette

adapted from Grand Slam

• 2 Tbsp. white vinegar
• 1/4 cup sugar
• 1/2 cup canola oil
• 1/2 tsp. salt
• 1/4 cup red onion, chopped
• 1/2 tsp. dry mustard
• 1 Tbsp. water

1. Place all ingredients in a blender and process until smooth.
2. Store covered in the refrigerator for up to one week.

Makes: 2/3 cup

* Stir before each use.

Simple Salad with Oranges and Almonds

• 4 cups fresh spinach
• 1/4 cup sliced almonds
• 1/2 cup canned mandarin oranges, drained
• 3 Tbsp. red onion vinaigrette

1. Clean spinach and tear or cut into bite sized pieces.
2. Place a non-stick pan over medium heat. Add almonds and toast just until fragrant.
3. In a large bowl, toss together spinach, almonds and oranges.
4. Add dressing and toss to coat. Taste. Add more dressing if necessary. Serve immediately.

Makes: 4 (1 cup) portions

* Use any combination of greens, fruit and nuts that you like.

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]]> http://kitchensimplicity.com/red-onion-vinaigrette/feed/ 8 http://kitchensimplicity.com/chocolate-brown-monday/ http://kitchensimplicity.com/chocolate-brown-monday/#comments Mon, 15 Feb 2010 13:10:59 +0000 Cheri http://kitchensimplicity.com/?p=4649

Chocolate Beet Cake from 427

Strawberry Cupcake & Chocolate Frosting from Chelsea

Chocolate Doughnuts from gkamin

Mint Chocolate Cookies from eclectica miami

Chocolate Gelato from Bitter-Sweet

Chocolate Pot de Creme Dessert Sauce from handsongourmet

Dark Chocolate from VROG in Bristol

Chocolate Mousse from Sandra Austoni

Deep Chocolate Cupcake with Raspberry Filling from VeggieGirl

Chocolate Cardamom Coconut Ice Cream Cone from VeggieGirl

Mexican Chocolate Pudding from mikomiao

Molten Chocolate from transcendency

Chocolate Cinnamon Gelato from Dishing Up Delights

Chocolate Gelato Sandwich from Eat and be Happy

Double Chocolate Chunk Cookies from MatthwJ

Banana Chocolate Smoothie from mizphotographer

Brownie from Librariane

Cafe de Olla from the SCENE marketing group

Double Chocolate And Pear Cakes from Tartelette

Chocolate Waffle Cookies from The Boastful Baker

Willy Wonka Chocolate Ice Cream from foodbeam

Butterscotch Chocolate Fudge Brownies from have cake, will travel

Magic Peanut Butter Middles from bunsinmyoven

Chocolate Mousse Cheesecake from Mangio da Sola

Next week is Burnt Orange Monday. If you would like to submit a photo that fits within next weeks theme please send a link to the photo and the webpage that you would like it to link to. (cheri@kitchensimplicity.com) All photos must be submitted by Sunday February 21st.

Company arrived yesterday for a four day stay. It always feel nice to have visitors from home because it helps bring our two worlds together. We haven’t made many plans yet and are keeping things pretty relaxed.

Growing up we always had a house full of visitors, especially around special occasions. So, for me to have a houseful over Valentines and to play the hostess, makes me a happy woman.

My mom was always very good at creating a relaxing and welcoming environment in our home. A place where people could come as a reprieve and just be themselves. She instilled in me the want to provide a peaceful space for people to escape to. I don’t know if I have succeeded at all, but it is something I strive to do.

If there’s one thing about being a hostess that I have learnt from my mother it would be that it’s not as important how perfect your house looks but how people feel when they enter it. There’s no point in having friends over if your going to be running around getting stressed out. And, nobody likes it if the hostess is stuck in the kitchen all day. It’s always best to keep things simple and prepare ahead.

In my preparation, I have been baking cookies, whipping up bisquick mix and stocking my fridge and pantry so that if we decide to stay in all day we will have something to eat. My son’s stroller has been very weighed down and I have been getting strange looks as I struggle to push it onto the train with bags dangling from my arms and protruding from the bottom of the stroller.

I highly doubt that we will every actually stay in all day. As the museums and ski hills will be calling our names. And, when we come home to seek shelter from the bitter wind, this Barcelona Hot Chocolate with Strawberry Marshmallows will be calling our names.

Barcelona Hot Chocolate is a very “adult” way to enjoy the beverage we all love so much. Dark chocolate and coffee are the stars of the the show with just a hint of orange bringing up the rear. And, because it’s only sweetened slightly with a bit of brown sugar, the result is rich, velvety and soothing, but not cloyingly sweet as so many hot chocolates are. Perfect as an indulgent pick-me-up to keep you going for the rest of the day.

The Strawberry Marshmallows are as cute as buttons and taste amazingly like, Strawberry Marshmallows! Imagine that. If I had known that marshmallows were so easy to make, I would have made them ages ago. A great project to make with kids. And, dipped in chocolate they would make some pretty spectacular homemade valentines gifts. (I have included photos of the marshmallow-making process at the bottom of the post.)

I hope you all have a great weekend and are able to spend some quality time with the ones you love. xo

Strawberry Heart Marshmallows

adapted from Martha Stewart

• 1/2 cup water
• 2.5 cups sugar
• 2/3 cup strawberry jam, preferably seedless
• 2/3 cup light corn syrup
• dash salt
• 2/3 cup water
• 4 envelopes gelatin
• red food coloring
• icing sugar, for dusting

1. Add first 5 ingredients to a large saucepan. Bring to a boil and simmer.
2. Meanwhile add 2/3 cup water to mixing bowl and sprinkle all of gelatin over top to soften (at least 5 min.).
3. Once the boiling liquid has reached 238ºF on a thermometer. Remove from heat and pour over softened gelatin.
4. With the whisk attachment, beat on low for approximately 5 min. Gradually bring the speed up to high, beating on each speed for 5-8 min. until mixture has cooled and peaks form when beater is lifted (30-40 min. total).
5. In the last 10 min of beating prepare jelly roll pan (15×11 inch). Spray with cooking spray (or grease canola oil) and place a piece of parchment over top, pressing down to stick to the oil. Grease the top of the parchment.
6. Once done mixing add red food coloring bit by bit and mix in until the pink color you desire is achieved.
7. Pour marshmallow mixture into the prepared pan and smooth top. Let sit, uncovered, for 3 hours or overnight until dry.
8. Dust work surface with icing sugar and flip pan over to release the dried marshmallow. Peel off the parchment paper.
9. Grease a 1.5 inch heart shaped cutter with cooking spray or wipe down with oiled paper towel. Cut out heart shapes, alternating direction to have less waste. Make sure to keep cutter well oiled. Toss heart cutouts in icing sugar to coat.

Makes: 86 hearts + scraps

* these will last for up to one week in an airtight container at room temp.

* dip in chocolate for a little added fun.

* I chop up the scraps and use them as “mini marshmallows”.

Print Marshmallow Recipe

Barcelona Hot Chocolate

adapted from myrecipes

• 2/3 cup boiling water
• 2 oz. bittersweet chocolate
• 1 1/3 cups milk
• 1 cup strong coffee or espresso
• 1/4 cup cocoa powder
• 1/4 brown sugar, packed
• 1- 2inch strip orange peel

1. Combine chocolate and water in a saucepan set over medium-low heat. Stir until chocolate is melted.
2. Add remaining ingredients. Heat for 5 min, or until tiny bubbles form around the edges, stirring frequently. Do not boil.
3. Discard orange peel and poor into mugs to serve.

Serves: 4

* I subbed 1 cup water plus 2 Tbsp. instant coffee for the espresso

Print Hot Chocolate Recipe

The Making of Strawberry Marshmallows

(click to enlarge)