Leanne is a writer and baker from Vancouver, Canada. She started her career in the food industry early, working in a butcher shop during her teen years, and now combines her passion for food with her love of writing. She favors wholesome ingredients and unprocessed foods, but has been known to indulge in her fair share of bacon, frosting, and other treats.
Nothing kicks a meal up a notch quite like the barbecue, and pizza is no exception. Barbecuing pizza takes half the time it does in the oven, and creates a unmistakably grilled flavor that’s reminiscent of summer cookouts. This recipe is for a basic pizza dough that will make two medium-sized pizzas that bbq wonderfully and quickly. Just follow the directions to grill the crust, then add your own toppings!
1 1/2 cups warm water (hot water will kill the yeast)
2 packets active dry yeast
1/4 cup olive oil
1 1/2 tbsp sugar
2 tsps salt
4 cups all-purpose flour
Place the warm water and sugar in a large bowl, and stir in the yeast. Let stand for about 5 minutes until the mixture is foamy. Whisk in the oil, and salt, then stir in the flour until a dough forms. Remove the dough from the bowl and knead several times on a floured surface. Oil the bowl, and place the dough back in, covering once to coat with oil. Cover with a cloth and let stand for at least 1 hour or until the dough has doubled in size.
Once the dough has doubled, begin to heat your grill to 350/400F and prepare your toppings. Cut the dough in half, rolling each half into large pizza rounds. Place them, one at a time, on the barbecue until the bottom turns a golden brown and large bubbles form on top. This will take only a few minutes, so watch closely!
Once the crusts are grilled, flip them over and place the toppings on the freshly grilled side. Place them back on the barbecue, close the lid, and cook for 10 or so minutes, until the toppings are melted and heated to perfection.
It might be winter, but nothing goes better with holiday desserts, like apple pie, than ice cream. And this brown sugar ice cream matches almost any dessert perfectly. You’ll need an ice cream maker and about an hour to make this delicious treat.
2 cups whole milk (fat content lower than this will make the ice cream crystallized and not nearly as creamy)
2 1/2 cups cream (preferably heavy, but half and half will do in a pinch)
3 tsp vanilla
1 1/2 cups brown sugar
Prepare the ice cream maker by freezing the bowl according to directions. In a large mixing bowl, combine all the ingredients and whisk until well blended.
Pour the mixed ingredients into the bowl of the ice cream maker, and mix and store according to the manufacturer’s directions.
Homemade spaghetti sauce is economical and convenient. This recipe is perfect on its own, or a great base to add roasted red pepper, ground beef, or more vegetables to. Experiment by adding mushrooms, sundried tomatoes, or peppers.
2 tins crushed plum tomatoes
2 large carrots
2 large celery stalks
3 bay leaves
1 tsp salt
½ tsp pepper
1 large onion, finely chopped
3-5 garlic cloves, minced
1/4 cup olive oil
1/2 cup red wine (optional)
In a large pot, heat the olive oil over medium-high. When warm, add the onion, carrots, celery, and salt and pepper. Sauté until the onion cooks down and becomes slightly clear (about 5-8 minutes). Add the garlic and sauté until fragrant (about 1 minute).
Add the tomatoes, and, if using, the wine. Stir until well blended, and simmer on low for 30-45 minutes. When finished simmering, remove the bay leaves and either leave as-is or blend until smooth.
Healthy pudding doesn’t get much easier than this! This chocolate pudding gets an extra nutritional boost from tofu, and is rich in protein and flavor. It’s kid-friendly, and can also be used as a pie filling. This recipe serves 4.
Sweetened naturally with bananas, these banana oat cookies are a healthy low-sugar treat and are easily made vegan. I find they’re a perfect afternoon snack at work, or a great weeknight dessert for when I’m in the mood for something sweet.
This recipe makes one dozen cookies.
3 ripe bananas, mashed well
2 cups rolled oats
1/4 cup milk (you can also sub in some yogurt or almond milk)
2 tsp cinnamon
1/4 tsp nutmeg
1 cup of dried fruit or dark chocolate (optional)
1. Pre-heat oven to 350 degrees Fahrenheit.
2. In a large bowl combine the mashed bananas, milk, cinnamon and nutmeg. Stir until well combined and let the mixture rest for five minutes so the oats can absorb the liquid. If the mixture seems dry, add one tablespoon of milk at a time. If the mixture is quite liquidy, stir in more oats.
3. On a non-stick baking sheet (or a baking sheet lined with parchment), drop spoonfuls of the batter at least one inch apart.
4. Bake for 10-15 minutes, until the edges are golden brown.
5. Remove from oven and let cool a few minutes before transferring to a wire rack.