A delicious alternative to traditional pizza, pide is a Turkish flatbread shaped as a boat and baked in a brick or stone oven. Here we serve up a ground beef pide, but the options are limitless!
Toppings vary widely but most often include ground meat with onion, tomato, parsley and spices, as well as cheese, eggs, mushrooms, peppers, spinach and sausage.
Kids will love this take on fries, even though they're secretly made from an unexpected vegetable. Marinara Dipping Sauce makes a tasty alternative to ketchup. Kids can help by cracking the eggs, shaking the flour mixture and dipping the zucchini sticks. Have them use one hand for dry ingredients and the other for wet, so the breading sticks to the zucchini and not their fingers.
This popular Latin-style street food is traditionally served on a bun called a cemita, which is a sesame-topped egg bread. Luckily, you don't have to travel to try this tasty concoction: Here we use challah, which is similar to cemita and more readily available. Marinating in spices and lime juice gives the meat a spicy kick, which is offset by a cool guacamole spread.
Everyone should be able to eat chocolate cake! A few simple substitutions is all it takes to make our classic recipe free of dairy, gluten, eggs, white sugar and vegetable oil, without sacrificing the intense chocolaty taste and moist, fluffy texture you've come to love. Most high-quality semisweet chocolates are dairy-free; read the label to ensure the brand you've selected doesn't contain any milk products.
Wickaninnish Inn, on the west coast of Vancouver Island, is the ultimate getaway resort. Chef Jim Garraway and team serve up irresistible breakfast and brunch dishes, including Cinnamon Vanilla French Toast (see "Romancing the Morning," March 2000 issue, page 89). It starts with thick slices of homemade Cinnamon Vanilla Bread. We used egg bread (hallah), but if you have time to make chef Garraway's bread, it's well worth the effort. Here is the recipe, adapted in the Canadian Living Test Kitchen.
Not quite a souffle not quite a crepe, this intriguing baked pancake relies entirely on eggs to puff it into a crusty and tender case for fruit. Use a nonstick skillet with an ovenproof handle (or wrap regular handle with foil) or a seasoned cast-iron skillet. Before preheating the oven, place racks in centre and bottom positions. The puff is baked on the centre one and the other one should be out of the way so that the top of the puff doesn't touch it.
This recipe can be adapted to how ever many days you want to eat oatmeal for, as the ratio is 1/4 cup of steel cut oats to 1 cup of water. I make enough for the work week leaving the weekend open. This can be made at night to make your mornings easier. If you need a change add a teaspoon of your favourite spice. I serve it with covered in flax meal and honey, accompanied by a serving of fruit and a cold boiled egg.
Sandra Proulx and Tracy Zambonin teamed up to open their personal-chef business, Cooks On The Run in Stittsville, Ont., after graduating from a culinary arts program last year. They have a knack for polishing up hearty dishes like this Italian stew. "This is a big hit with the young families we work with," says Proulx. "The kids like it because the meat and vegetables are in easy-to-manage pieces, while the grown-ups find it slightly sophisticated." Serve the stew with egg noodles to sop up the rich sauce; they cook in less time than it takes to reheat the stew.
Moist, almond-flavoured sponge with a tangy layer of jam and soft, buttery pastry makes this traditional tart a wonderful treat served warm or cold.
Some say the Bakewell tart (or pudding, to give it its original name) was created by accident when, in 1820, a cook poured egg mixture on top of jam, making a tart instead of a pudding. However, other sources say it hails from a 15th-century dish called "flathon," which was either a rich custard over a candied-fruit base, or made with ground almonds, sugar and spice. In its birthplace, Bakewell, you'll still find it sold under the name "pudding."
