After making Light Whole Wheat Baguette I had some dough sitting in the fridge I wanted to use up and I didn't want to make more bread. I had read this dough can be used for pizza dough so I decided to give it a try. I had read on a couple blogs about Mexican Pizza and have been wanting to give try it. My pizza was very light on cheese. I would prefer much more. One time I put a little extra cheese on the pizza and Hasan took a couple of bites and stopped saying he didn't like it. So to make sure he would eat it I went easy on the cheese. He also has another condition that the cheese must be yellow. Once I tried to put mozzarella and he didn't eat it because it wasn't yellow.
I love bread. My dad loves bread too. When we were growing up we would usually have an early dinner on the weekends. Sometimes my dad would buy a baguette and on a Saturday or Sunday evening my mom would slice it up, toast and butter it. It would be an evening snack. I remember me and my brother would be watching tv and my mom would be at the dining table buttering up the bread. These baguettes are super easy to make. The original recipe is from the book Artisan Breads in 5 Minutes a Day. I found this recipe at Good Life Eats. I was amazed at the thought of freshly baked bread taking so little time...well it didn't exactly take 5 minutes. The active prep time is probably around 5 minutes but there is an initial rising time of at least 2 hours. Then after shaping your dough it must rest for 20 minutes and then it bakes for 25 minutes....so this recipe is not going to give you a loaf of bread in 5 minutes.
My husband is always wanting me to make more vegetarian meals and I've been wanting to make chili for awhile now so I decided to make this recipe this week. It's been years since I made this. When I had made it before I didn't know the difference between chili powder and the red chilli powder we use in Indian cooking. I thought they were the same thing. The recipe called for 1 tbsp chili powder. That seemed an insane amount to me and I thought it would be way too spicy. I reduced it but it was still pretty spicy. Now I understand that the recipe was not calling for what is labelled in the Indian grocery stores as Red Chilli Powder.
I really loved Baked Lemon Pasta but it just took too long to make for lunch. So I wanted to make something similar but be quick to make. I wish I had more fresh herbs to toss in. I had just a little leftover from making Pasta with Fresh Herbs. I would recommend putting in more basil in this pasta. I had bought some whole wheat rigatoni a while ago that I wanted to try out and I thought this would be a great dish for it. I was low on sour cream so I mixed in some yogurt but if you have 1 cup of sour cream I would recommend using that.
When I saw this recipe on Annie's Eats I knew I had to make it. We love black beans. This was so simple and easy to make. I added some cayenne pepper to increase the spiciness and as usual increased the garlic. The original recipe uses 15 oz can of black beans. In Canada we only get 19 oz so that is what I used. I used basmati rice because that is what we always have on hand. Make sure to soak it so it cooks well. The original recipe serves it with just some salsa but I thought sour cream would go great with it too. Without the salsa and sour cream this is a bit dry. As usual it wasn't spicy enough for my husband but for me it was just right!
This is a recipe I got from my sister in law. Whenever she visits from Texas she makes amazing dinners for us and this is one of them. They were so yummy and didn't taste fishy at all. This makes a big batch. I will make the patties and freeze them individually layering plastic wrap in between. Once frozen I transfer them to some freezer bags so I always have some for a quick dinner.