Quick Pizza on Naan

Naan bread is a type of flat, leavened Indian bread. I'd like to try making it on our grill sometime, but since it's readily available in our area, I buy it ready-made and like to have it on hand, either in the freezer or fridge... to make quick individual pizzas.

Ingredients for four:

• 1 pkg naan bread (4 servings)
• 1/2 cup spaghetti or pizza sauce
• 12 thin slices smoked sandwich ham or turkey, coarsely chopped
• 2 cups grated mozzarella and cheddar cheese
• dried basil
• dried oregano

Method:

1. Spread bread lightly with your favorite sauce. ( I usually have a started jar of spaghetti sauce in the fridge)
2. Top with chopped ham and/or turkey slices and cheese.
3. Sprinkle with dried herbs.
4. Bake at 400 F about 5-10 minutes, until cheese bubbles.

Egg Salad Pinwheels

These dainty little sandwiches are an economical and tasty addition to an appetizer bar, tea or special luncheon. I was re-acquainted with them recently when I went to help my friend, Doreen, with some photography while she was preparing for an elegant tea that week. It is important to purchase the bread on the day of preparation, for easy rolling. You may need to call ahead and order a sandwich loaf, sliced in the opposite direction.

Ingredients:

• 1 fresh sandwich loaf, sliced lengthwise
• 10-12 cooked eggs, chopped
• 1/3 cup mayo
• 2 tsp whole grain mustard
• 1 Tbsp fresh dill, finely chopped
• 1 tsp salt
• pepper
• unsalted butter for spreading

Method:

1. Boil eggs for 8 minutes. Drain water.
2. Cover with cold water and ice cubes. This will help the shells come off easier.
3. Chop cooled eggs and mix with mayonnaise, mustard, dill, salt and pepper. Set aside.
4. Set aside outer crusts of sandwich loaf for other uses. Trim remaining crusts from bread, using pizza cutter.
5. You should have about 5 long slices/strips.
6. Spread with butter and then with filling.
7. Cut each strip in half so that you have about ten 3X6” pieces.
8. Roll each strip up, starting at narrow end.
9. Lay side by side in flat container with a lid or Ziploc bag.
10. Refrigerate for the day or overnight.
11. To serve, cut into slices. Garnish with fresh dill. Yield: 40 - 50

Crabby Wraps

Keeping a package of imitation crab meat in the freezer means you can make these anytime for a delicious and attractive lunch.

• 8oz. / 250 gm package imitation crabmeat - squeeze out excess moisture and dice
• 1/3 cup mayonnaise
• 2 tablespoons chopped red pepper
• 2 tablespoon finely chopped celery
• 1/2 tsp.dried dill weed
• 4 tortillas

1. Mix all ingredients (except tortillas) together in a bowl.
2. Spread about 1/2 to 3-4 cup mixture on a lightly buttered tortilla.
3. Roll up tightly and press to seal.
4. Cut in half on the diagonal.
5. Repeat with remaining tortillas.
6. Serve with pickles, olives or crudites and dip.

Choux Pastry filled with Coronation Salad

My friend, Doreen, who caters elegant teas, shared this recipe with me. Although she has given me liberty to share it, I have tweaked it a bit, not to give away all of her secrets. I love this chicken salad in a puff pastry. A wonderful addition to a girls lunch or shower.

Puffs or Choux Pastry Ingredients:

• 1 cup water
• ½ cup butter
• 1/4 tsp salt
• ¼ tsp pepper
• 1 cup flour
• 4 eggs
• 1/2 cup white Cheddar Cheese, grated
• ½ tsp dry mustard   

Method:

1. Bring butter, salt, pepper and water to boil in a small pot.
2. Remove from heat and quickly add flour, stirring vigorously, until it completely loosens from sides of pot.
3. Beat in eggs, separately, until smooth.
4. Stir in cheese and mustard.
5. Drop by tsp on greased and floured cookie sheets.
6. Bake at 450 F for the first 10 min. Lower temp to 350 F and bake another 25 min – 30 min.
7. Cool and slice open. these can be made ahead and frozen. Yield 24 -28

Filling Ingredients:

• 3 cups roasted chicken, diced
• 1/2 cups mayonnaise
• 1 Tbsp wine vinegar
• 1 1/2 cups grapes, chopped
• 2 Tbsp fresh tarragon, chooped
• 2 ribs celery, chopped
• ½ tsp salt
• 1/4 tsp pepper  

 Mix ingredients and refrigerate. Fill puffs just before serving.

Roasted Chicken Wraps

Wraps have become a popular alternative to sandwiches in coffee shops and restaurants. I enjoy the variety of ingredients that can be rolled up into a fun and delightful meal. For a quick dinner you can pick up a rotisserie chicken and have dinner on the table in no time. Experiment by adding cheese, chopped basil, or different dressings.

Ingredients:

• 1 hot roasted chicken
• 6 tomato basil or spinach tortilla wraps
• ranch dressing
• lettuce or spinach leaves
• 2 ripe avocados, peeled and sliced
• 1 fire roasted red pepper, coarsely chopped
• 3 oz / 100 ml sundried tomatoes packed in oil, patted dry and chopped

Method:

1. Warm tortillas, while you shred the chicken.
2. Spread center of each tortilla with dressing and lettuce or spinach.
3. Top with chicken, avocado, tomatoes and roasted pepper slices.
4. Fold in two sides and roll up, starting at unfolded side. Cut in half.

Crispy Twisters

This is not so much a recipe as it is an idea. It's kind of interesting that we were introduced to KFC Twisters while in Indonesia . . . maybe because we rarely pick up KFC while at home, but when you are in a foreign land, you are very happy to get something that tastes like home.

I get my breaded chicken strips (crispy tenders) at Neufeld Farms which is a local family run business where you can get many ready to go meal ideas. Having a bag of these in the freezer comes in very handy. Bake chicken of your choice according to instructions.

Heat soft tortillas on medium heat in Teflon pan (no oil), about a minute on each side or until golden spots appear.

Wash loose leaf lettuce or iceberg lettuce. If using iceberg lettuce, chop it up. Cut up a few ripe tomatoes. Get out dressing of choice. We like ranch or mayonnaise ... also some salsa if you like.

Spread warm tortilla with dressing, cover with lettuce, tomatoes and hot chicken. Wrap or roll up.

Serve with Caesar or spinach salad. These taste as good as the original at a fraction of the cost and still give the cook a break. (1 package of Crispy Tenders is enough for 10-12 twisters)

Shrimp Feta Pizza

A local restaurant makes this very tasty luncheon pizza. I've come up with this version to make at home.

For each individual pizza you will need:

• 1 - 6 inch pita bread
• 1-2 tablespoons prepared Pesto Sauce
• 1 tablespoon chopped red bell pepper
• 1/2 cup small shrimp
• about 1/2 cup crumbled feta cheese.

1. Spread pesto sauce over surface of each pita bread.
2. Sprinkle red pepper and shrimp over pesto.
3. Crumble feta cheese over the top.
4. Bake at 350º until hot and cheese begins to melt - about 10 minutes.
5. Sprinkle with a few shrimp and a little more feta and serve.

Back to School with Pea butter n' Banana Wraps

Summer is over and some of you are sending your children off to school. This can be one of the busiest times of year as you organize schedules, meals, car pools, homework and family life.

When we sent our two daughters off to school 26 years ago I realized very soon that I was the key ingredient in making school mornings run smoothly. I was determined to send our girls off on a happy note each day, but like any other family there were mornings where we just barely got everyone out the door on time, let alone happy.

I want to encourage you young mom's to be the key ingredient to a good start in your homes each morning. Getting a little head start on your day before the kids wake up is a good beginning. When your children walk into the kitchen, be cheerful. Sit around the table with your family for breakfast, pray for them, and keep the conversation positive. Children need and want routine and structure in the home, so set a plan into action that works well for your family. Teaching them responsibility and time management early will pay off.

As they head out the door, be their cheerleader. Encourage them to be kind to their friends and to do their best. When they come home, give them some time and space to unwind. Be ready to listen when they want to tell you about their day. Most of all, just love them!

With food allergies on the rise many schools have banned peanut products. I have a nut allergy and was so glad when I found a Pea butter that tastes good and is also gluten free.

Needing a change from regular sandwiches? Think outside the bread bag. Grab a wrap and spread it with No Nuts Golden Pea butter, lay a peeled banana at one end and roll it up. For a little sweetness spread a layer of jam or honey over the Pea butter. So simple, so healthy, so delicious.

Tropical Sandwich

This is a delicious sandwich for a quick lunch. And another easy way to use up ham left over from Sunday dinner.

• 1 slice french bread toasted
• 1 slice pineapple
• 1 slice ham
• 1 slice cheese.. you can use grated cheese
• 1 slice green pepper
• mayo
• dijon mustard

1. Toast bread and spread with mayo and mustard to taste.
2. Top with pineapple, ham and cheese.
3. Place a slice of green pepper on top of the sandwich. It adds a nice crunch and looks pretty.
4. Broil in oven for approx 5 min or until the cheese is melted.
5. Serves 1.

Swiss Cordon Bleu Bread

The dough is my favorite french bread recipe that is very similar to the Anneliese which you can find here. I use this recipe to make my pizza dough, or this stuffed bread . The filling can be very versatile, you can add what you like. This recipe makes two breads.

Filling is enough for two:

• 1 lb / 500 gm of you favorite ham, shaved and then chopped.
• 4 cups of low fat Swiss Cheese.
• Thousand Island Dressing, enough to moisten to your liking.

1. Make your dough, and after it rises divide into two.
2. Roll each piece onto a 10x 15 inch greased cookie sheet.
3. Place filling down the center, leaving the sides free of filling.
4. Cut 1 inch strip from the filling to the outside of the pan.
5. Fold strips over the filling to make it look like a braid.
6. Brush the top with one beaten egg. Sprinkle with Sesame Seeds if you wish.
7. Bake at 400 degrees for 20 or 25 minutes, depending on your oven.

Delicious along side a bowl of soup or salad.



or try this filling:

1. starting with rolling out your dough on the cookie sheet.
2. down the center spread with a little Dijon mustard.
3. lay on dry salami
4. red peppers
5. thinly sliced onion
6. mushrooms and olives
7. 2 cups of old cheddar cheese.
   

Be creative with your fillings, how about

1. roasted veggies mixed with cream cheese
2. left over chicken and broccoli with red onions and ranch dressing
3. corned beef and sauerkraut.
4. your favorite pizza fillings to make a stuffed pizza.
5. roast beef with bbq sauce, caramelized onions, mushrooms,olives and cheddar cheese.
   
6. the possibilities are endless.

Most of all Enjoy and share it with people that you love.

Rueben Sandwich

Fresh rye bread piled high with thinly sliced deli corned beef, Swiss cheese, sauerkraut and a bit of Dijon mustard makes for a meal sized hot sandwich sure to satisfy your appetite.

Ingredients: (for 2 sandwiches)

• 4 large slices rye bread, I use Winnipeg Rye but choose your favorite
• 100 grams thinly sliced deli corned beef
• 4 large slices Swiss cheese
• 1 cup sauerkraut, drain and squeeze well
• 1 tbsp mayonnaise
• 2 tbsp whole grain Dijon mustard, or to your liking
• 2 tsp butter

Assemble:

Lay out your bread on a cutting board and spread with mayonnaise and mustard. Divide and layer the meat, half the cheese well drained sauerkraut and then the remaining cheese onto one side of each sandwich. Top with the other piece of bread. Spread the outsides of both sides of sandwich for grilling.

Heat a non stick fry pan on low to medium heat. A lower heat helps to melt the cheese and heat the sandwich through.

Place the sandwich in the heated pan and allow to toast before flipping it to toast the other side.

Variation: 'The Ruby Sandwich'...for those who don't like as much tang.

Substitute ham and lightly dressed coleslaw for the corned beef and sauerkraut.

Tuna Wraps

Sometimes for a Saturday lunch I pull out ingredients that I most often have in the pantry and in the freezer. Tortilla shells freeze really well for a few weeks or longer and who doesn't have a can of tuna in their pantry?

• 1 can tuna

• 1 good dollop of mayo
• 1 cup of diced cucumber
• 1 small bell pepper finely diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup finely diced dill pickles
• a dash of dill weed
• a tablespoon finely diced chives
• 4 romaine lettuce leaves
• 2 large tortilla shells
• salt and pepper to taste
  

1. Combine the filling ingredients and lay the filling down on top of the romaine lettuce leaves the center of the tortilla shells.
2. Wrap. .cut in half. . and serve.
   

Monte Cristo Sandwich

I could have made a plain ham and chicken sandwich from the Easter leftovers and it would have been very good but I thought I'd take it to another level. I enjoyed this sandwich at a restaurant some time ago and it looked simple enough to make at home. I wasn't sure of all these flavors together but since I love sweet and savoury I really wanted to try it.

You need:

4 slices bread..I used white Texas Toast bread, it happened to be on sale..whole wheat would have been my first choice.

Honey dijon mustard or regular mustard

4 thin slices baked ham

4 thin slices roasted chicken..the restaurant used turkey

4 thin slices of swiss cheese

2 large eggs

1 tbsp milk

2 tsp melted butter

a dash of salt and pepper

powdered sugar to dust the sandwiches

raspberry jam for dipping

Then assemble:

1. Thinly spread each slice with mustard.

2. Layer between 2 slices of bread..a slice of cheese, ham, chicken and then another slice of cheese.

3. Repeat with other 2 slices of bread.

4. Whisk eggs, milk, melted butter, salt and pepper.

5. Dip both sides of the sandwich in egg mixture until the bread is lightly soaked.

6. Place on 350º preheated grill sprayed with a bit of oil or you may use a frying pan on the stove. Drizzle any remaining egg mixture over the top of the sandwich.

7. Fry till golden brown approx 5 to 6 min on each side. Cover sandwich for the last min to melt the cheese.

Serve warm dusted with powdered sugar and make sure to dip the sandwich in raspberry jam before each bite..it is delicious!

Another great way to use up leftover ham and chicken.

Ham Pinwheels

I found this recipe in the white spiral bound Central Heights Church Cookbook. It was submitted by Kay Kroeker. It brought back fond memories of fifteen years ago when my Dad would call me to say that he had been invited over to the Kroekers for supper with a few other widower husbands. I always appreciated that Mr and Mrs. Kroeker included not only their couple friends for dinner invitations but the single ones of the couples who had lost their life mates.
With plenty of left over ham after Easter I thought I'd give these a try and with a few minor changes from her recipe I submit it here . . ..for your ham leftovers. I made them for lunch after our ham dinner and we enjoyed them very much.

Biscuit Ingredients

• 2 cups flour
• 3 1/2 teaspoons baking powder
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 egg and enough milk in a measuring cup to make 2/3 cup total

Ham Filling

• 1 egg
• 2 1/2 cups ham
• 1 small onion
• 2 tablespoons parsley
• 1 tablespoon horseradish
• 2 tablespoons Dijon mustard
• 1/8 teaspoon cayenne pepper

Cheese Sauce

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1 cup grated cheese
• 1/4 cup cheese whiz (optional .. I like the added flavour)
• 2 teaspoons Worcestershire sauce

Method (I used a food processor with a one bowl method but you can make the adjustments easily if you very finely mince the ham and onion)

1. Measure the flour, baking powder, sugar and salt into the food processor bowl.
2. Add the cubed shortening and pulse until the shortening is small lumps like oatmeal.
3. Combine the egg and milk in a measuring cup.
4. Add the egg mixture to the food processor . .pulse until just combined.
5. Turn the dough onto the counter and knead several times.
   
6. Pat it into small rectangle, put in plastic wrap and refrigerate while you prepare the ham filling.
7. In the same bowl which has been scraped clean . ..put the onion and pulse until finely chopped.
   
8. Add the ham and pulse again until the ham is also finely minced.
9. Add the remaining filling ingredients and pulse until you have a well combined filling.
10. Roll the biscuit dough to a 12 X 10 rectangle and spread the filling to the edges.
11. Roll up jelly roll style and slice into 1 inch thick rolls.
12. Bake at 425 for 20 - 25 minutes.
    
13. While the rolls are baking make the cheese sauce in the microwave or in a small saucepan on the stove.
    
14. In a small saucepan or 4 cup microwave safe measuring cup. . . melt the butter.
15. Add the flour and stir to combine and add the milk.
16. Heat until bubbly.
17. Add the cheese and the Worcestershire sauce and heat through.
18. Serve the cheese sauce over the hot from the oven Ham Pinwheels.
    

Bagel Sandwich

I always keep some Whole Wheat Multigrain Bagels in my freezer for a quick lunch. When you buy bagels don't assume that a Mulitgrain Bagel is Whole Wheat. Depending on where you live. . .Multigrain might very well mean that the Bagel has various grains in it. Read your label to be sure that the flour is Whole Wheat.
On this bagel I change up the ingredients but I almost always use a meat. . a type of cheese. .and a topping of veggie. Try different combinations to keep your lunches interesting.

1. First spread your bagel with Dijon Mustard.
2. Then choose a thin slice or two of either

• smoked turkey or chicken
• lean ham
• crisp bacon
• a cheese of your choice. I used a spicy jalapeno havarti.

Top with a few slices of veggie . . or just thin tomato. Keep the tomato thin so it broils up nicely.

If you want a veggie sandwich just use some peppers and cheese.

I'm sure you will have lots of your own ideas. . .please share. I'll add them onto the recipe.

Tomato Bruschetta

I like making this for lunch along side a bowl of homemade soup. You can put the topping on anything but I like it in bagels.

• !/2 cup of mayonnaise
  
• 1 cup of shredded mozzarella cheese
• 2 tbsp. Parmesan cheese
• 1/2 tsp. dried basil
• 2 large tomatoes, seeded and diced
• pepper to taste

1. Mix together and spoon on to bagel halves.
2. Broil at 350 til warmed through and cheese bubbles.
   

Cutletten Sandwiches

I make these sandwiches when I have leftover "Cutletten".

Judy posted a recipe for "Kotletten" (you can find it under the "Mennonite Recipies" section of this blog) which is basically the same as my recipe for"Cutletten". My precious Mother in Law always fried hers in a pan using only a Tbsp. or 2 of oil and she would occasionally coat them with bread crumbs before frying them. Any way you make them, they are a treat and there are usually enough leftover to make this delicious sandwich the next day.

• Leftover "Cutletten"
• 1/2 of a medium onion, sliced
• 1/4 red or yellow pepper cut into strips
• 1/4 green pepper cut into strips
• grated cheddar cheese or mozzarella cheese or a mixture
• bread slices
• butter, BBQ sauce and mayonaise ( if desired)

1. Saute' onion and peppers in a pan until they lose their crunch.
2. Place bread slices on a pan and toast lightly in the oven.
3. Turn the slices over and spread other side with butter, mayo (if desired) and BBQ sauce.
4. Cut leftover Cutletten in half and lay flat sides on bread. (I often fry the meat lightly to warm it before putting it on the bread)
5. Top with saute'ed vegetables and grated cheese.
6. Broil, watching closely until cheese melts.
7. Serve open faced with Bread and Butter pickles.

Hot Turkey/Chicken Sandwiches with BBQ Gravy

Do you have any left over Turkey?
Well here is another recipe to try.
I was watching the food network and wrote the recipe down from the show Ricardo.
I love his accent and his food always looks so good.
He served his with green peas......but this is what mine looks like....
not exactly Ricardo's style, but delish none the less.

What you need is . . ..

• Left over shredded Turkey or Chicken
• Slices of your favorite bread
• Sauce, lots of it.

Sauce/Gravy:

• 6 tbsp. butter, I used less
• 1/2 c. flour
• 1 tsp. dry mustard
• 1 tsp. chili
• 1/4 tsp. paprika
• 1/2 tsp. onion salt
• pinch of cayenne pepper
• salt and pepper to taste
• 4 cups beef broth
• 1 tbsp. ketchup
• 1 tsp. Worcestershire sauce

1. Melt the butter, add the flour...stirring with a whisk.
2. Add all the dry spices to the flour mixture.
3. Add the beef broth, ketchup and Worcestershire sauce.
4. Cook until nice and thick.
5. Take whatever shredded Turkey that you are using and just moisten it with the sauce, in a separate pan and heat the meat through.
6. Toast your bread or leave plain.
7. Add the chicken
8. Cover with second slice of bread
9. Pour over desired amount of gravy.
10. This makes lots of gravy for lots of sandwiches
11. Enjoy
12. Try to resist the temptation of licking the plate clean...... ;^D).....or you will end up with a double chin....

This gravy is also very good over meatballs.

Pulled Pork Sandwiches

On a recent road trip, we stopped off at an ABC restaurant where I had my first pulled pork sandwich. I loved it! On the same weekend, I found a recipe in the July issue of Woman’s World, called Carolina Pulled Pork sandwiches. I’ve changed it up a bit, but however you make it, you won’t be disappointed. It is a perfect no ‘fuss meal’ to serve for a larger group.

Ingredients:

1 large onion, sliced
2 cloves garlic, crushed
2 - 3 lbs. pork shoulder blade roast
1 Tbsp dry fajita seasoning
½ cup ketchup
¼ cup brown sugar
¼ cup cornstarch
2 Tbsp apple cider vinegar
1 tsp salt
1 tsp dry mustard

Method:

Place onion and garlic in bottom of 3-qt slow cooker. Top with pork. Sprinkle with seasoning.
In a small bowl, whisk together ketchup, sugar, cornstarch, vinegar and salt, until smooth. Pour over pork. Cover and cook on low about 8-10 hours. (to have it done in 8 hours, I cooked it on high for the first couple of hours.)
Transfer pork to a plate, reserving sauce in slow cooker. Cool slightly.
Using two forks, shred pork into bite sized pieces. Return to slow cooker, mixing with sauce and keep warm.
Serving suggestion: Serve on large buns with coleslaw and baked beans.

Tuna Melts

For this recipe I usually use canned tuna, but if I happen to have left over grilled salmon, I will use that. You can use the bread or buns you have on hand or add some extra home-made goodness by making your own French Bread. If you have not tried this recipe I need to tell you again how easy it is. I substituted half of the white flour for multigrain.

Ingredients:

thick slices of bread

1 (120 gm) can of tuna

1 - 2 Tbsp mayonnaise

2 Tbsp taco sauce or salsa

2 small pickles, chopped fine

grated or sliced cheese

Mix tuna, mayo, taco sauce and pickles. Spread on bread and cover with grated or thinly sliced cheese. Bake at 350º F until cheese has melted.