If you or your loved ones are Star Wars fans, you can make this super-dee-duper easy pizza recipe using mini pitas, pizza sauce, and some well placed cut toppings. It’s really that simple! You won’t even need the force to make these, although…that would be pretty awesome.
8 mini pitas
Black & Green olive slices
Shaped cookie cutters (don’t have these? find the outline shapes online and use a knife to trace!).
Preheat your oven to 375 degrees Fahrenheit.
On a parchment lined baking sheet, place your pitas down. Take a tablespoon of pizza sauce to the tops of each one, and spread out to the edges.
Top each pizza with mozzarella cheese.
Then, using cookie cutters or a sharp knife, cut out your characters and place on the center of each.
Use olives for eyes, pepperonis for death stars, etc. GET CREATIVE!
Bake for 10 minutes or until cheese is melted and lightly browned.
For an easy side dish to complement a spring roast, just cook this recipe without the salmon
Nutrition: Per Serving
kcal 483 fat 25g saturates 4g carbs 34g sugars 6g fibre 3g protein 33g low in salt 0.24g
400g new potato, halved if large
2 tbsp olive oil
8 asparagus spears, trimmed and halved
2 handfuls cherry tomatoes
1 tbsp balsamic vinegar
2 salmon fillets, about 140g/5oz each
handful basil leaves
Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
Hasselback Potatoes have been around for years, specially in the Midwestern states. They’ve gained popularity in recent years as many of us have discovered what the Swedes and Midwesterners have known since the 1950’s!
What are Hasselback Potatoes and where did they get their name you may wonder. They were first served at a Swedish restaurant named Hasselbacken in 1953. They are a type of baked potato that is tender on the inside and crispy on the outside. They’re sort of like thin potato chips attached together at the potato base. The sliced potatoes are baked to a crispy outer shell then stuffed with cheese and topped with sour cream, chives, or whatever your favorite toppings are.
They are really easy to make, almost like making baked potatoes! The hardest part may just be the slicing. The potatoes are thinly sliced almost to the base of the potato leaving the bottom portion still attached. I found that the best way to cut them is to place the potato on top of a large spoon then using a sharp knife slice the potato until the knife touches the spoon, this leaves the bottom parts of each slice still attached.
For Hasselback Potatoes I prefer to use medium sized Russet Potatoes. (I use the large sized Russets for regular baked potatoes.) You can also use Yukon Gold Potatoes, but I find that the russets hold up better than the Yukoons.
When I make Hasselback Potatoes I stuff cheese between slices but leave the toppings on the side so each person can add their own. I usually offer sour cream, shredded cheeses, chopped chives, and green onions. But you can offer bacon bits and other toppings you like.
So without further delay here’s my recipe for Hasselback Potatoes!
4 – 6 Medium Sized Russet Potatoes
1 Stick Butter, melted
1/3 Cup Olive Oil
4 Cloves Fresh Garlic, minced
1 Tbs. Chopped Fresh Parsley
Salt & Pepper
Cheddar Cheese slices – enough to fill potatoes between slices
1/2 Cup Parmesan Cheese, grated
Chopped Chives and/or Green Onions
Other favorite toppings
Pre-heat oven to 450° F.
Line baking sheet with parchment paper.
Scrub each potato very well. Make sure it’s clean and has no dust or dirt on it. I use a green scotch pad to make sure each potato is very clean. Pat dry with paper towels.
Place potato on a large spoon. Slice potato from the top to when the knife touches the spoon edge. Make slices as thin as possible, about 9-10 slices. Slice all the potatoes this way.
In my effort to change our eating habits to something a bit healthier than meat and potatoes I make a meatless meal at least once a week. One of my favorites is this Zucchini Stir Fry.
It’s amazing how filling and tasty a simple meal of healthy veggies can be. This week I made this dinner of zucchini, spinach, and tomatoes. It was delicious, my husband loved it. You can serve it with a piece of whole grain bread if you wish; the bread is great for dipping in the juices.
You can also serve this dish as an appetizer or side dish. It’s so good! It goes great with barbecued and roasted meats.
1 large organic zucchini, cut into 2″- 3″ strips
1 cup fresh organic spinach
1/2 cup organic cherry tomatoes, halved
1 tbls. organic coconut oil
1 tbls. minced garlic
1 tsp. cayenne red pepper
Sea Salt to taste
1. Heat oil over medium heat
2. Add garlic, sauté until it turns golden, stir constantly
3. Add zucchini, cook until it starts to soften about 5-6 minutes, stir constantly
4. Add tomatoes, cook until juices start to come out, stir constantly
5. Add spinach, cook until leaves wilt and turn bright green, stir contantly
We first tried Roasted Cauliflower Steaks as a side dish at La Hiki Kitchen one of the fine restaurants at the Four Seasons Hotel on Oahu. We loved it!
At that time I had no idea how easy it was to make at home. Once I realized how simple it was to make I serve it all the time! We’ve always enjoyed cauliflower, but I usually fry it, add it in Macluba (an Arabic dish that literally means upside-down!), or make deep fried cauliflower fritters called Em Shaat. Of course we serve it riced and mashed as well. Cauliflower is really versatile! And adding these Roasted Cauliflower Steaks makes them even more so.
You may be wondering what are Cauliflower Steaks? They’re thick slabs of cauliflower that’s cut from stem to top. To get them you use the middle portion of the cauliflower, the section that’s the tallest. You can get about 2-3 steaks per cauliflower head.
To make cauliflower steaks I trim off the leaves from the stem of the head. Then I place it stem up on a cutting board and slice down from stem to the florets. I make the slices about 1″ thick and try to get as many slices as I can. I save the smaller pieces to use for something else later or you can roast them along side the steaks. Slicing the steaks is probably the hardest part. It gets way easier after that!
So here’s the recipe for Roasted Cauliflower Steaks. You can adjust the spices to suit your tastes. BTW this dish is Vegan and Keto friendly!
Roasted Cauliflower Steaks
1 Cauliflower, sliced into 1″ steaks
1/4 Cup Olive Oil
1 Tbs. Minced Garlic
1 Tsp. Crushed Red Pepper (adjust to suit your taste or omit if you don’t like spicy foods)
Salt & Pepper to taste
1/2 Cup Freshly Grated Parmesan Cheese
1 Tbs. Fresh Parsley, chopped
Pre-heat Oven to 400 degrees
Line sheet pan with parchment paper
Slice Cauliflower into 1″ thick steaks
Place on pan
Mix garlic and crushed pepper in the olive oil
Brush oil mixture onto both sides of cauliflower steaks
Sprinkle with 1/2 of the cheese
Bake for 15 minutes
Gently flip each steak over and sprinkle with remaining cheese
Return to oven and bake another 20-25 minutes or until it starts to brown on the top
Sprinkle with fresh chopped parsley before serving.
You can change up this recipe by changing the spices you put on the cauliflower steaks. Try mixing cumin, chili powder, or oregano in the oil!