From start to finish, including cooking time, this pizza takes three minutes to prepare. I can’t say this is the most delicious dish I’ve ever tasted, but considering how fast it is, the pizza’s not half bad.
The reason I use a double layer of tortillas in this recipe, is that two layers gives more of a pizza crust type of feel than one layer.
2 flour tortillas
1/2 cup high quality pizza sauce
Place one tortilla on a plate. Spread with half the sauce and sprinkle on half of the cheese. Place the second tortilla directly on top of the first. Cover with the rest of the sauce and cheese.
Microwave on high for for 1-2 minutes, depending on the power of your machine.
Makes a good lunch for the kids.
My son, a normally picky eater, loves this combination of rice and vegetarian hot dogs. The trick is in the technique, not the ingredients.
2 cups onion-flavored brown rice, cooked and at least a day old
4 vegetarian hot dogs
1-2 tablespoons olive oil
salt, to taste
Microwave the vegetarian hot dogs for about 2 minutes, or till completely hot. Don’t overcook.
Pour 1-2 tablespoons of olive oil into a large, high quality, non-stick frying pan. Turn on heat to medium high.
While oil is heating, slit each hot dog into four lengthwise quarters. Chop each quarter into small bits, the smaller the better.
Place two cups of cold rice into a microwave bowl. Set the timer for 2-3 minutes.
When the oil is very hot, standing back to avoid being splattered, throw the bits of hot dog into the pan. The hot dog should begin to immediately sizzle and burn slightly. Allow the hot dog to cook till the pieces are dark on at least two sides.
Add the hot rice, and cook, stirring constantly for another few minutes, or until rice has absorbed the spicy flavor of the hot dogs.
Add salt, to taste.
Note: To make onion-flavored brown rice, prepare brown rice according to instructions on the wrapper but add 1 single size package of onion soup mix per cup of raw rice when the water is stirred in.
source: Xurxo Martinez
When my doctor said I needed to start eating more dairy products AND lose weight, I was stymied. Since I can’t stand the taste of plain milk and cheese is too high in fat, how was I going to follow his orders?
Out came the cookbooks and a solution soon emerged – yogurt sauce.
Yogurt sauce tastes delicious, is easy to throw together and makes a great topping for virtually anything. So far, I’ve stirred the sauce into rice, broccoli and baked potatoes, instead of butter. I’ve been happy with the result every time.
1 cup plain low-fat yogurt
1 teaspoon olive oil (optional)
powdered garlic, to taste
salt and pepper, to taste
Combine all ingredients. Warm the sauce very gently, till just hot, and do not allow to boil. Or, skip heating altogether, and just mix into the steaming food. Serve immediately.
What could be easier than that?
To transform the Hot Taco Bean Soup from vegetarian to vegan, just leave out the yogurt and add more taco sauce. It’s still delicious, but less creamy and a lot spicier.
2 15 oz. cans kidney or black beans (rinsed and drained)
2 1/2 cups onion broth (water and soup powder is fine)
1 teaspoon cumin
2 or more tablespoons hot taco sauce
salt to taste
3 tablespoons low-fat yogurt
1/2 small onion, finely chopped
Combine the beans, onion broth, cumin and taco sauce in a large pot. Using a hand blender, blend till semi-smooth. Chunks of beans should still be visible.
Heat soup till boiling and add salt to taste. Add more hot taco sauce if desired. Simmer for one more minute.
Remove pot from stove and add the low-fat yogurt.
Serve immediately. Have chopped onions available in a separate bowl for garnishing.
Makes 2 main course or 4 side dish servings.
Note: I use a lot of hot taco sauce, but start off with 2 tablespoons, and taste before you add more. Sauce can always be added later, but once you’ve put in too much, it can’t be taken out.
This super easy soup has absolutely no fat, and takes just a few minutes to throw together.
2 10-oz packages frozen broccoli
1 large onion, peeled and chopped
2-3 cups water
chicken bouillon powder, to taste (vegetarian)
1/2-1 cup skim milk
salt and pepper, to taste
In a large pot, cook broccoli, bouillon and onion in 2 cups water, till tender. Add 1/2 cup milk. Using hand blender, puree, while being extremely careful to avoid scalding yourself. Add salt, pepper and additional milk to taste.
3 tbsp Crisco 4 cups sifted flour
3/4 cup sugar 1/2 tsp salt
1 egg and 1 yolk, beaten light 1 1/2 tsp cream of tarter
grated rind 1 orange 1/2 tsp soda
1/4 tsp mace 1/2 cup milk
Cream the Crisco, beat in the sugar, the eggs, orange rind and mace. Sift together the dry ingredients; add the first mixture and the milk and mix to a firm dough. Cut off bits of the dough and roll under the fingers to strips the shape and length of a lead pencil, tie in a knot or shape like an 8 and fry in hot Crisco; drain on soft paper, and dredge with confectioners’ sugar.
source: Pinot & Dita
I’ve been loving the American Heart Association Quick & Easy Cookbook lately. The recipes are quite simple and very tasty. One of my favorites is Broccoli With Easy Mustard Sauce.
Because of my own needs, cooking style, flavor preferences, etc, I made a few small changes to the original recipes.
I removed the flour, reduced the amount of water and added a bit of salt. The recipe is still quite similar to the one in the book.
3 cups frozen broccoli
2 tbsp water
2 large pinches chicken soup mix
2 pinches thyme, crushed
3 tbsp drained low-fat cream cheese
1/2 tsp sharp mustard
Microwave the broccoli till tender. Drain well.
Combine all ingredients except for broccoli in a shallow saucepan. Stir well. Heat till mix starts to bubble around the edges.
Pour sauce over broccoli and serve immediately.
Get your own copy of the American Heart Association Quick & Easy Cookbook at Amazon. Sadly, this book is out-of-print so you will need to purchase an inexpensive used copy.