BNJMN

Not to shabby of a pizza. Even better on day 2. It's fun trying to sneak cauliflower everywhere and anywhere you can. This time, I tried pizza crust. My neighbour enjoys a gluten-free lifestyle, and she mentioned making her own cauliflower crusts when she and her partner do pizza nights. Made me wonder, "well, how hard could it be?" The hardest thing, it turns out, is trying to remove the moisture from the shredded cauliflower. Wow! Lessons learned: try to make it ahead of time so you can let it sit out and evaporate a little, haha. The end result wasn't as crispy as I would have liked. Again, blind-baking the crust, if I can call it a blind bake, for a longer time and maybe even flipping it part-way may have helped. Also, as soon as I tried to move it off the pan, it totally lost its shape. The pizza wasn't as beautiful as it was right here. Pulse 1 cauliflower head in a processor until fine. Steam a little and then remove moisture. And when you thin...

If you squint a little, it looks like the Moon A new vegetable that I've never cooked before appeared in this week's food box : callaloo. It's a hearty green from the Caribbean that seems to be not unlike spinach. But bigger. Stronger. More powerful. Jamaican Popeye are this to grow big and and attract women named after oils. Coco perhaps. Wanting to use it at its peak, I found a recipe for quiche . I've never made a quiche before. I don't even really eat quiches. Store-bought ones taste flat and are overpowered by onion. Homemade ones... I almost never come across. Until now! This was a Jamaican-inspired quiche. I guess what makes it so is the all-spice, another thing that's in the kitchen that I've never used. Interesting... I wouldn't be opposed to kicking up the spice in a future quiche, maybe with a scotch bonnet pepper to complete the theme. It was pretty savoury and paired well with a garden salad. Blind bake and cool a crust , whet...

It's got more bite than it appears What to do with oodles of zucchini? I bought some a week ago and I needed to use them straight away. My solution? Noodle them up! I don't have a fancy spiralizer, so I have to use this julienne attachment on my mandoline. Works ok! This dish was surprisingly easy and came together in very little time. I initially didn't make enough noodle concoction – zucchinis really do shrink when cooked. I've adjusted how I made this to make for 4 generous portions, or enough for dinner tonight and lunch tomorrow. This packed quite a bit of flavour and I didn't need a lot to feel full. It can easily be made without the chow mien noodles or flour, but they respectively add structure to the dish and a thickness to the sauce. A side of Chinese greens would probably balance out the plate! Season chicken thighs with Salt Pepper Poultry seasoning, and Harissa seasoning Grill on barbecue until cooked. While this is grilling away, sa...

Pair a' bowl Every Tuesday, we get a food box from Foster's Family Farm , as part of their community-supported agriculture. It's a pretty useful set-up where we fund the farm before their growing season kicks into high gear, and in exchange, we get boxes of (mostly) vegetables weekly through to harvest season. In years past, I've always had a hard time thinking about what ingredients we will get in any given week, and how to use them to make meals. Seems like the point of it all no? This year, I'm focusing on what are we getting and what can I make that's hopefully exciting and simple enough to make. Tonight, I focused on cauliflower. We got a decent head in our box and I didn't really want to use it as a side like I normally would. I wanted to use it all at once in a fun way. Can cauliflower really be fun?You don't even see it in there, but I made a rice-like with it and built a rice bowl atop what turned out to be a delicious foundation. ...