Cauliflower Pizza Crust

Crazy sounding recipe right? I know! That's why it stood out for me! I actually pirated this one off of a friend's facebook page. What can I say, crazy recipes have a way of capturing my attention.

Of course, this sort of interest has a dangerous side effect. Crazy recipes have a tendency to involve crazy ingredients or methods. I mean seriously, a pizza crust made out of cauliflower? Truly a test for the insane. However, there is a secondary tendency for crazy recipes to be absolutely delicious. And of all the crazy recipes that I have attempted, very few have turned out to be disasters, so I was looking forward to this one.

With wedding season fast approaching, this recipe fits right in to trimming down the waistline. I need to fit into my tuxedo anyway, so I should start watching what I eat, especially since I've been dining on the sweets a bit more than usual! Then again, I did up the amount of cheese in this recipe, so perhaps not as healthy as it could have been. But as far as pizza recipes go, this one definitely has to be up here.

Of course you are probably concerned about the flavour now, as was I. I mean, I was not expecting this to be a delicious recipe, but one that was at least worth trying. I am happy to report that I was pleasantly surprised! While the flavour isn't pizza like, it doesn't taste anything like cauliflower either! It's a pleasant hybrid of them both, with its own unique flavour and texture, both of which make this absolutely delicious!

The recipe that I pirated this from, comes from the blog Recipe Girl. While I had never heard or seen her blog before, I'm guessing it's rather popular with its 150 comments a recipe... That tends to bode well as far as delicious food blogs are concerned. And if that didn't give you the hint, her pictures surely will, as they are full of colour and are absolutely beautiful!

The one thing that left me sad about this recipe was that I had to split it with the fiance, and I was definitely still hungry afterwards. So this is a good opportunity to have a caesar salad or some veggies alongside. It would do a good job as an individual pizza however, so if home alone for the night, it may be worth trying!

And please don't be afraid that your family/friends may not enjoy it. EVERY pizza is different, this one just happens to have a unique crust! I know you'll be happy with this one!


Cauliflower Crust Pizza
*Of course, remember that the toppings are totally your choice. Have some fun with it!

Cauliflower - 1 head, the bigger the better
Egg - 1
Mozzarella - 1 cup
Parmesan Cheese - a few shakes
Oregano -1 tsp
Garlic - 1-2 cloves, minced
Salt - a healthy pinch
Pepper - a healthy pinch

Tomato Sauce - 1/2 cup
Basil - 1 tsp
Deli Ham - a few slices, shredded
Pineapple - 1/2 cup, roughly chopped
Mozzarella - 1/2 cup

Take a grater and shred the cauliflower into small florets. It should be enough to fill about 2 cups worth of cauliflower. Place these in an microwave safe bowl. Microwave for 8 minutes, then set aside to cool.

Now some will argue that microwaving isn't great for food. I'm not an expert on this by any means, so here is alternative for those that might shy away. Try steaming the cauliflower florets on the stove top before grating. It changes the texture a bit, but it still works!

Preheat the oven to 450F while the cauliflower is cooking/cooling. Spray a cookie sheet with cooking spray or grease with olive oil and set aside.

In a medium sized bowl, add the cooked cauliflower, egg, mozzarella, oregano, garlic, salt and pepper. Give the whole thing a really good stir together. Pat the crust out on the pan into the desired shape and width, but it makes about 9-12" of pizza. Spray the crust lightly, then place in the oven for about 15 minutes or until golden.

Turn the oven to broil. Add the toppings to the pizza and spread out evenly. Top with the remaining cheese and place back in the oven for about 3-5 minutes, or until the cheese is melted on top and ingredients are hot. Remove and serve hot!

Canadian Mac and Cheese

I recently saw a recipe for a Greek styled Mac and Cheese. It was filled with artichokes, spinach and some feta cheese. It basically sounded amazing! It got me thinking though, about all the different Mac and Cheese recipes out there. It's such a versatile dish that any combination can really make it an original.

The Greek version which had caught my eye got me thinking about a Canadian version, and when I couldn't find one online, I decided to do some research and make one for myself. I wanted to base it mostly on Canadian ingredients, and I believe that I was mostly successful. It was a bit of a sweeter tasting recipe (Just like us Canadians!) than the usual Mac and Cheese, but it definitely worked.

So the first ingredients that leapt to mind were of course beer, bacon, and maple syrup. Is there anything more Canadian than those ingredients? I think not!The one ingredient that I wasn't able to incorporate would have been some good ol' beer. Maybe next time though!

For the extremely important matter of finding some cheese, I went with Canadian Oka cheese. Oka Cheese originated in 1893 in Quebec, Canada at a monastery. It actually has several different flavours that come out as the cheese ripens. So depending on when you choose to eat it depends on the flavour of the cheese. Fascinating! I also wished that I could have added some cheese curds to the recipe (a la poutine) but alas, went without. Maybe next time!

The addition of allspice might also throw some people off, but I wanted to stick with the Canadian theme, so I chose this spice that is native to North America. Originally thought by European explorers to be a combination of cinnamon, nutmeg and cloves, allspice is actually a dried fruit from Pimenta Dioica plant.

So as it turns out I also managed to learn a lot while making this recipe! Hurray for higher learning! I wonder what other sort of National Mac and Cheese recipes there are...? Denmark? Ethiopia? Thailand? Anyone want to take those as a challenge?  Anyway! Here is my very own, Canadian Mac and Cheese. Maybe you should try to improve on that!


Canadian Mac and Cheese

Macaroni - about 2 cups
Onion - 1/2
Maple Syrup - 1 tbsp
Bacon  - 4 slices, diced
Oka - 1 block
Allspice - 1 tbsp
Pepper - 1 tbsp
Salt - a healthy pinch
Milk

Place a pot of water on the stove and bring to a boil. Add the macaroni and cook as package suggests.

At the same time, place the bacon in a frying pan and cook over medium heat with 1/2 tbsp of maple syrup. Remove and place on some paper towel, patting dry to remove the oil. Dice into small bite sized pieces. Drain the bacon grease from a pan and add the chopped onion and the other half of the maple syrup. Saute until the onions are soft.

In a large bowl, combine the cooked macaroni, chopped bacon and the onion. I liked to reserve some of the bacon for the top as well. Add the allspice, nutmeg, salt and pepper. Give it a stir to combine. Grease an 8x8 casserole dish with butter and add a third of the macaroni mixture. Add a handful of the grated oka cheese until well covered. Add the remaining layer of pasta, and cover with cheese again.

At this point, slowly add milk. Once you can barely see the milk through the pasta, stop. Sprinkle on some salt and pepper, then lace in the oven at 375F for about 45 minutes, or until the cheese is melted and crispy on top.

Guinness and Molasses Cake

As many of you know, I am dreadfully behind on getting some St. Patrick's Day cooking done. So this will be a relatively quick post before I get back to hitting the books!

There are several ways that one can go about gathering recipes.

1. Family and Friends
2. Cookbooks
3. The Food Network (and other related cooking shows)
4. Food Blogs
5. Your own ideas.
6. Cooking magazines.

Now some of you may have put cooking magazines under the header of cookbooks. They are pretty similar after all. The cooking magazines that I actually use however, are online. So perhaps they should be logged under food blogs as well! However, I also find that these websites carry interesting foodie tips, history and nutritional info that are sometimes lacking in the other sources. While it's nice to be able to find a recipe, it's also nice to find out how an immersion blender should work, or how tomatoes came to Europe via North America, or that 100% fruit juice is mostly a myth!

Some of the "Magazines" that I peruse are :
1. Saveur
2. Honest Cooking
3. Bon Appetit Magazine
4. Fooducate
5. Huffington Post/Food

There are many more out there! Did I miss any that you would recommend?

Today's recipe came from an Honest Cooking article written by Bryan Picard. Bryan has his own blog about Maritime Cooking over at The Bite House, which I had only recently discovered. However, my love of the East Coast combined with food makes this blog an instant like! And if this cake has anything to say about his cooking, then you are in for a real treat!

Dark and beautiful, this cake is almost somber in it's flavour, but is picked right up with the taste of the cream cheese frosting. Perfect for alongside tea or an afternoon snack! And so easy to make, it didn't take any time away from studying! I hope you like it.


Guinness and Molasses Cake

Guinness - 1 cup
Baking Soda - 1 tsp
Sugar - 1/2 cup
Butter - 1/3 cup
Egg - 1
Molasses -1 cup
Cinnamon - 2 tsps
Salt - a healthy pinch
Flour - 2 cups

Preheat the oven to 350 degrees F.

In a small bowl, mix together the Guinness and baking soda. Let rest for about five minutes.

Meanwhile, combine the sugar and butter together in a large bowl and stir until smooth. Add the egg, cinnamon and salt, stirring to combine. Add the Guinness mixture and stir in as well.

Gradually add the flour a bit at a time, stirring constantly until well mixed.

Butter an 8x8 pan and pour in the mixture. Place in the oven for about 35-40 minutes until a wooden toothpick comes out with no cake. Let cool for at least 15 minutes before adding the frosting and eating.

Frosting
Cream Cheese - 1 (8oz) package
Sugar - 1 cup
Melted Butter - 1/3 cup
Vanilla - 1 tsp

Mix together until formed into a thick frosting. Layer over the cooked cake.

Experiencing Guinness

While the "Experiences" part of my blog was going to be reserved for food items that I hadn't had the opportunity to try out yet, I'm making an exception for this beer. Perhaps it's because St. Patrick's Day just passed, or perhaps it's because I don't really drink Guinness on a regular basis. Basically it makes an appearance once a year, so I felt validated in writing about it this go! Anyway, here is my experience with Guinness!

The History: It all began at a small brewery in Dublin, Ireland in 1759. Arthur Guinness set about selling a dark, stout beer that was derived from the 18th century porter style beer. The style name comes from the fact that it was a type of beer especially enjoyed by street and river porters. In Ireland however, dark beer like Guinness was also nicknamed 'Plain' based off of Flann O'Brien's poem that proclaimed that "A pint of plain is your only man."

Guinness, according to the company, is made up of four different ingredients. Malted barley and roasted barley, which gives this beer its colour, double the amount of hops found in other beer for high flavour and longer preservation,  Water from the Wicklow Mountains, and Guinness's own strain of yeast!

The beer itself actually has some health effects that go along with drinking it! Although the company advertised that "Guinness is good for you", they were forced to stop marketing beer as a healthy product (they had once marketed it towards pregnant women as well). However, the health effects do seem to exist! Drinking a Guinness a day actually helps to lower the chance of blood clots within the body because of the presence of antioxidants.

My Perspective: Apparently to get the perfect glass of Guinness, there are several steps to take. First off, you need to have a Tulip-shaped glass. Putting that glass at a 45 degree angle, pour the beer in gently. It should take approximately 119 seconds to pour the beer inside (I timed myself). Good things come to those that wait I suppose! You also are apparently supposed to wait and let the stout settle at the 3/4 mark of the glass before continuing. Drink that sucker down!

Guinness to me is an acquired taste. The first times I had tried it, I was often put off by the colour, flavour and density of this beer. I would be full after drinking one pint. Today however, my opinion has changed. Perhaps because I actually took the time to document the actual experience.

The first thing to notice is the carbonation as the bubbles disperse throughout the stout, settling down into a dark amber (black looking) hue. And there is something to be said for the nice foamy head that forms on the top, very tantalizing! Then the flavour.... I definitely got a sweet caramel note to begin, but it was replaced by the roasted/burnt flavour, which isn't an unpleasant one. This beer, unlike the lighter versions, is not meant to be crushed on the back porch or drained at the bar. Instead, this is a beer that is meant to be savoured and enjoyed with every sip, not just the one.

I, for one, think that Guinness might actually make more than a yearly appearance now!

Drink Guinness? If not, are you a beer drinker? If not, what's your favourite drink (Chocolate Milk definitely counts)?

St. Paddies Woes

I just didn't have time to create any St. Patrick's Day recipes this weekend, I'm afraid that school/work/wedding planning/life have all gotten extremely busy right now. Sigh, it's just been a frustrating time to try to get stuff done, especially when all I want to do is kickback and make some exciting recipes and try things out!

However, being that I'm a compulsive procrastinator, I did have the opportunity to look at a lot of good St. Patrick's Day recipes that other blogs came out with. Some I'm looking forward to making in the future, some just look darn delicious. And just because St. Paddies day has come and gone, doesn't mean that these recipes should just sit around! Good food is good food, and can be enjoyed anytime!

Dulce Dough - Irish Soda Bread

Closet Cooking - Bangers and Colcannon with Guinness Onion Gravy

My Life As A Mrs. - Beer Battered Fish

Okie Dokie Artichokie - Sticky Irish Porridge with Dark Brown Sugar + Whiskey

So you should go check these blogs/recipes out, as they are all delightful and deserve your attention! And don't you fret, I have a couple good recipes coming up, and some may just be delayed St. Patrick Day items! So don't fret, I'll get some good food out to you all lately! 


Did you have a good St. Patrick's Day recipe that you are interested in sharing? Let me know so I can check them out!   

Flapper Pie

For those that were unaware, yesterday was a very exciting day for foodies. It has two holidays that fall on the same day, causing joy for all those that celebrate them!

Yesterday was both national potato chip day and Pi day! 

Now the first one is fairly self explanatory, but the second one seemed to be mostly unheard of within the family. Pi is a math term, which I honestly can remember almost nothing about. Only the number (3.14) that was drilled into my head since Junior High math has remained. For those smart enough to see the connection, yesterday was the 3rd month, and the 14th day. 3.14. Hurray! 

Okay, basically it's just an excuse for this foodie to make a pie. Oh pie, how I love thee... It truly is one of my favourite desserts, even beating out the much loved cake. This particular pie recipe comes from my grandma, who only got to make it occasionally because, honestly, most of the people in my family didn't like it. Balderdash I say! And while you might be turned off by their opinion, don't even worry about it! This pie is delicious and my family is all crazy anyways... Besides, it got made for co-workers one day who all loved it! I know you will too!

Did you end up making a pie for pi day? Had you even heard of such a day?

Flapper Pie (And don't ask where the name comes from, I have no idea...)

Crust

Graham Crackers, crumbled - 1 1/4 cups

Butter-  1/4 Cup, melted

Sugar- 1/4 cup

Combine all the ingredients together in a bowl, stirring together. Place inside a pie pan and bake in the oven for about 8 minutes at 350F. Take out and let cool. 

Filling

Sugar - 1/2 cup

Salt - A healthy pinch

Corn Starch - 2 tbsps

Flour - 1 tbsp

Egg Yolks - 2 (Keep the whites for the meringue) 

Butter - 1 tbsp

Vanilla - 1 tsp

Milk - 2 cups

Combine all the ingredients in a large pot and cook on medium. Stir constantly as the butter melts inside, you'll notice that the mixture starts to thicken. Keep stirring until it becomes thick, almost a pudding like consistency.  Remove from heat and gently pour over the cooked pie crust. Smooth out on top. 

Place in the oven at 425F for about 5 minutes. Remove and let cool. 

Meringue

Egg Whites - 2

Sugar - 1/4 cup

Salt - a healthy pinch

This was a little intense, even for the short recipe, because I've never made a meringue before, but I think it worked! Combine all these ingredients into a small bowl. Use a beater until small peaks form on the top of the meringue. Spoon this mixture onto the completed pie. 

Place back in the oven with the broiler on so the meringue turns golden brown on top. 

Remove from the oven, and let cool to room temperature, about a half hour. You want the filling to settle on the crust and not be runny.

Naan Bread - Attempt 2

What are your thoughts on naan bread? To me, it's one of the perfect sides to such an exotic dish. I think it's comparable to crusty bread with stew, or garlic toast with pasta sauce. The beauty of naan bread, is how it's the perfect sidekick for a big spicy bowl of curry... or in this case, Tikka Masala.

The first attempt I had made on naan bread was successful, but my chief complaint was how I wasn't able to make it taste up to restaurant quality. The original recipe had ended up being too thick, so this time I went to find a naan recipe that was of thinner quality.

The blog Shop.Cook.Make has some beautiful photos of naan bread, all of which look fluffy, light and beautiful, and were clearly promising! She has some other tasty looking dishes that you should go check out as well, all with step by step photos!

This naan bread attempt however, still not quite satisfying my tastebuds as much as I'd have liked. This is much simpler recipe than the first one, and bakes the naan in the oven instead of by pan. I made sure to roll the bread thin, but once again it was a bit thicker and not quite as fluffy as I had hoped. What am I missing??? Is it a high altitude issue?? Regardless, this is still a tasty recipe and great alongside the Tikka Masala recipe. Maybe you should make it and let me know how it goes? Help me fellow food bloggers, you're my only hope (Star Wars reference anyone?).


Naan Bread

Flour - 2 Cups
Olive Oil - 2 tbsps
Plain Yogurt - 2 1/2 tbsps
Baking Soda - 1/2 tsp
Salt - a healthy pinch
Sugar - 1/2 tbsp

Warm Water - 3/4 Cup
Yeast - 1 tsp


In a large bowl, mix together the flour, olive oil, yogurt, baking soda, salt and sugar. Stir together, then set aside. In a small bowl, mix together the warm water and yeast, then leave for about five minutes. Mix the water into the flour mixture.

Knead the flour mixture for a few minutes until everything is well mixed. Shape the mixture into a ball and let rise for about an hour and a half or until the dough has risen to the desired size. Preheat the oven to 400F.

 Divide the dough into six separate balls of equal size, and set aside to rise for another 10 minutes. Roll the dough out flat, about a 1/2" thick.

Grease a baking dish with a little oil, lay the rolled out dough on top, and place in the oven for about 3-4 minutes or until golden brown. You can brush with a little butter, ghee(clarified butter), garlic salt, or serve plain. Put out immediately and enjoy!

Tikka Masala by Crock-pot

I love Indian food.

It's exotic and interesting to me, and every single bite is full of flavour. I wonder if the same feelings go when people from India visit North America? Maybe our food tastes amazing to them! Or maybe they have a bite and have an irresistible urge to return home...

This recipe actually has a little taste of Lethbridge inside of it, as I purchased some of the ingredients of The Creative Cleaver, a butcher/grocery store that specializes in local and healthy alternatives. If living in Lethbridge, it's definitely a store worth stopping in and seeing (1010 Mayor Magrath Dr S). After becoming more of a food activist this year, I had to search for a store that has these sorts of alternative items and I was fortunate to discover this one!

Instead of Greek Yogurt, I went with the recommended Sheep's Yogurt.

Did your face just wrinkle up? Don't panic, it's delicious! It's basically the same as other varieties of yogurt, but there was something special about this particular yogurt. While tasting like the traditional grocery store yogurt, this one seemed oddly addictive and fresh...  Actually, maybe that is the difference.

I also got myself a bone-in chicken breast, while costing $7.50, fed two of us and had tons leftovers. You have to love those massive breasts..... sorry mom. While some may raise an eye at why I don't get the big box of chicken for ten dollars at Costco, for me right now, it's all about having food that's pure and natural. I don't eat meat that often anymore, so quality over quantity is the message of the day!

The other message is easy cooking floats my boat! This recipe was a cinch! Crock-pots may be my new best friend.... And while the original (located at www.smells-like-home.com) makes excellent use of chicken thighs, I still used breast meat this go round. However, I definitely think you should go check out Smells-Like-Home when you get a chance! The below recipe is adapted from her original one, so you can check out her tips as well!  I hope you enjoy the recipe!


Tikka Masala by Crock-pot

Chicken Breast - 1-2 (Any chicken meat will do really, slow cookers soften up everything)
Coriander - 1 tbsp
Cumin - 1 tbsp
Salt -  a healthy pinch
Sheep Yogurt - 1/2 cup
Jalapeno - 1, diced

Butter - 2 tbsps
Onion - 1, diced
Garlic - 4 cloves, minced
Salt - a healthy pinch
Garam Masala - 3 tbsps
Ginger - 1 2-3" piece, grated
Crushed Tomatoes - 1 14oz can (About 2 1/2 cups)
Sugar - 1 tbsp
Sheep Yogurt - 2-3 tbsps (Heavy cream or sour cream are good substitutes)

In a small bowl, mix together the coriander, cumin and salt. Rub into the chicken breasts, then place in the bottom of the crock-pot. Add the yogurt and place the jalapeno on top. Turn the heat to high and cover.

In a medium frying pan, melt the butter over medium high heat. Add the onion and garlic and saute until the onion starts to brown. Add the salt, Garam Masala and ginger and stir into the onions. Let cook for about a minute, then add the tomatoes and sugar. Bring the mixture to a boil, then pour over the top of the chicken in the slow cooker. Cook for about 2-3 hours.

If you want to cook earlier in the day, __________ has her recipe cooking on low for about 5 hours. I was already running behind on dinner, so I had to crank mine up to high. Either way, it's basically finished when the chicken is tender.

Pull the chicken breasts out of the sauce with some tongs. With a fork, shred the chicken into large chunks. Place back into the sauce. Add the yogurt until the colour becomes even, more of a rose colour. I would also say add more to tone down the temperature if you don't like spicy food. Replace the lid and let cook for about 10 minutes.

Serve over rice or with a nice naan bread. I know you'll love this one!

Frybread and Knowledge

This last week at the University of Lethbridge was Native Awareness Week. Why a Native Awareness Week you might wonder? It is a good way to share cultures, experiences and stories. Behind all this however, I think the real reason for Native Awareness Week... is knowledge.

Discrimination and Racism are present wherever Knowledge is not. 

Misunderstanding a culture or group can lead to images that are incorrect, even if they were considered to be positive. So the real reason I believe there is an awareness week, is to spread knowledge to those that lack it, so that the wrong impression cannot be given.

A few weeks ago, the Truth and Reconciliation Commission of Canada came out with a statement declaring that all Canadians should learn more about residential schools. So I'm going to drop some knowledge on you all before getting to this recipe!

Residential schools were set up in Canada as a way to "Civilize the Wild Savage". In Canada, this job was given over to religious schools, while in the United States, the Federal Government created their own schools. The purpose of these schools was to separate Native children from their families and culture in order to teach them the move "civilized White ways". While there has been documentation on how some schools and teachers actually assisted in helping Native students, more often than naught, these schools created an environment ripe for abuse and mistreatment.

They were taken far from there families, who were not allowed to go home or have visitors.
They were not allowed to speak there native tongue, or practice their own culture and tradition without punishment.
Often these schools were overcrowded, diseased and filthy, leading to high mortality rates.
It has been called Cultural Genocide.
The last school, it may surprise you, closed in 1996. I believe (And I'm not 100% sure), that the last school in Alberta closed in 1980. A mere, 30 years ago. It's embarrassing.

Even more embarrassing is the fact that I wasn't even taught about it growing up. I had no idea what was going on, and didn't until into my university degree. And the sad fact is, several Canadian still have no idea. It has been appearing in Journalism more often, but still doesn't make headlines. Interestingly enough, I read about it first in this BBC Article (http://www.bbc.co.uk/news/world-us-canada-17161893) than from my own Canadian new services.

So the Truth and Reconciliation Commission of Canada came out with these statements. You can read the whole article here (TARC)

• Residential Schools constituted an assault on Aboriginal children, families, selfgoverning Aboriginal nations and culture. The impacts of the Residential School system were immediate, and have been ongoing since the earliest years of the schools.  
• Canadians have been denied a full and proper education as to the nature of Aboriginal societies, and the history of the relationship between Aboriginal and non-Aboriginal peoples.  

It's important that you know. Spread knowledge folks, don't let a lack of it impare your judgement on a group or culture. 

Anyways, Back to some happier topics. During this week I got to attend an event where I was served traditional Berry Soup and Frybread! If you haven't ever had Berry Soup, it may be something to look up! So delicious! And I can believe with one sip that my health and improved already! And the frybread, amazingly delicious! But that recipe I am able to share myself! Give it a shot, I know you'll love it! Especially with soups, stews or chilis! Enjoy!

Fry Bread

Flour - 2 cups

Baking Powder - 1 tbsp

Sugar - 1 tsp (and a dash more)

Salt - a few healthy pinches, about 1/2 tsp

Oil for Deep Frying

Combine all the ingredients in a bowl and stir gently with a wooden spoon. Slowly add water until it becomes dough like. If you add too much water and it becomes soggy, add more flour until it forms into a ball. Remove from the bowl, and on a lightly floured surface, kneed gently for a few times. 

Take a piece of the dough and shape it into a patty, about the size of the palm of your hand. Poke a finger through the middle and set aside. Do so with the remaining dough until all are completely formed. 

In a deep frying pan, heat some oil to high heat. I usually turn my stove top to about an 8 or 9. Add a small piece of dough, and if it sizzles but does not smoke, you are good to go. Gently place in a few of the pieces of dough, but do not overcrowd the pan. Watch the edges, and as soon as it turns golden brown, flip and do the other side. 

Once completely golden, remove with either a slotted spoon or tongs, shake off the excess oil and place in a bowl with paper towel. Pat off an extra oil. Continue until all pieces of finished. Remove the oil from the heat and let cool, you can save it for future deep frying. You should let the bread cool a bit before serving. As mentioned above, it goes great with stews and chilis, but also so good on its own with a little salt on top. 

BLT Soup

It's finally been cold enough to make some soup! Not extremely cold though, just a chill in the air cold. Which is disappointing! I miss swirling snow flakes, boots crunching, breath frosting and just the general feeling of winter. Some of you are probably swearing at me, trying to get me to be quiet before Lady Winter releases her wrath, but I don't care! I love winter! I do! Sure, it can be a pain once in awhile, but winter is just part of the year, and I miss it as if a favourite uncle skipped out on a family dinner.

Besides, if it's going to be cold anyway, it might as well have some snow on the ground! It isn't as fun facing a frigid wind when there are no snowflakes involved, then it's just annoying. But as mentioned, it's finally been a bit colder out! And I had a soup recipe all lined up.

As soon as I found Kathy's Soup Addict blog (www.soupaddict.com), I was hooked. So many warm bowls of yumminess (and other tantalizing recipes!), I just couldn't get enough! She has such beautiful photos, and such beautiful recipes, I couldn't help but fall in love! And how could a soup with a name like BLT not get you excited? My favourite sandwich in soup form!

Making this soup was a little odd. I couldn't believe I was throwing a whole head of lettuce into a soup pot! I couldn't believe that I wasn't busting out the immersion blender to smooth this sucker out! I couldn't believe she only used 4 slices of bacon!!

So many conundrums!

However, it's completely delicious! At first, I was a little put off, I mean... I wasn't really getting the full BLT sensation from this particular dish. I mean, all the same parts were there, but it didn't quite give the same feeling as a BLT. But I think I was too busy dreaming of the sandwich, and not treating the soup as its own delicacy. Once I got over that hump, I realized just how delicious and tasty this soup really is! In my personal opinion, it gets way better as a leftover! Especially with a thick crust of bread to dip inside!

So if choosing to make this super soup (alliteration is awesome!), don't think of it as a sandwich, but just a really tasty soup, and I know you'll like it as well! I should also mention... it cooks in one pot. No messy kitchen making this dish, and that's always a plus! I hope you like it!


BLT Soup

Bacon - 4 slices, uncooked, chopped
Green Onion -2, chopped
Onion - 1, diced
Boston Lettuce (May also be called Butter Lettuce) - 1
Flour - 1/4 cup
Chicken or Vegetable Stock - 4 cups
Diced Tomatoes -14oz can
Crushed Red Peppers - 1 dash
Bay Leaves - 2
Whole Milk or Half and half - 1 cup
Mayonnaise or Creme Fraiche - 2 tbsps
Butter - 1 tbsp (Optional)
Garlic - 1 clove
Thick and Crusty Bread - 6 slices
Salt and Pepper - a healthy pinch

Heat a tbsp of olive oil in a large stock or soup pot. I found it easier to cook this in a larger pot, and let for easier mixing. Add the chopped bacon and cook until they are browned. Add the green onions and the large onion and saute until translucent. Cook this mixture long enough until the bacon is the desired crispiness.

Wash off the lettuce, and chop it into small pieces. Add the whole head to the pot. You'll be surprised how much it shrinks down. Once the lettuce turns bright green, about a minute or two while cooking, add the flour and mix into the rest of the ingredients.

Add the stock, crushed red peppers, tomatoes and bay leaves. Turn up the stove to high. Once boiling, reduce to a simmer for about 15 minutes.

Meanwhile, in a separate bowl, whisk together the milk and mayo. Scoop up some of the soup with a ladle, then gradually add to the milk mixture, whisking constantly. Pour the now warmed milk mixture into the soup, stirring in. Top the soup with the butter, and let melt into the mixture.

Toast the slices of bread. Place a small piece of bread into the bottom of the serving bowls and leave. Cut the remaining pieces of bread into croutons for the topping. You may wish to rub garlic on the bread and salt it before cutting for added flavour. I found that the soup had plenty of flavour and went well with the bread.

Remove the bay leaves, then ladle the soup into the bowls over the pieces of toast. Top with the croutons and a sprinkle of salt and pepper.