Greek Pizza

This is one that will get some updates over time. 

The pizza crust was your standard store-bought type, and I used the tomato sauce that came with it, so I know I can do better there.

The garlic ended up kind of dominating, so maybe its inclusion wasn't a great idea. There's garlic in the spice blend so that may have turned into too much of a good thing.

I'm unsure about the fresh spinach dimension just yet because I used frozen this time. I'll revisit that the next time I try this. I want it as an ingredient, but I'm undecided as to the best way to use it. For now, it's this way. 🠋

1 pizza crust

1 tablespoon olive oil

½ cup diced red onion

1 cloves garlic, minced

Fresh spinach (dimension?)

1 cup shredded mozzarella cheese

1 medium tomato, thinly sliced

1/4 cup of black olive slices

¾ cup crumbled feta cheese

Greek spice mix

 

Pre-heat oven to 400F / 200C. 

Heat olive oil in a frying pan, then cook and stir onion and garlic until tender (about 5 minutes).

Add spinach and continue to cook and stir, another 5 minutes or so.

While that's going on, spread the pizza sauce over the crust, then about 3/4 of the mozzarella over the sauce.

Add the tomato slices. Sprinkle the Greek spices generously.

Spread the spinach/onion/garlic mix onto the crust, then add the black olives.

Sprinkle the rest of the mozzarella on top, and add the feta cheese crumbles.

Bake for about 15 minutes.

The "treat" ingredient here was the feta cheese from Back Forty Artisan Cheese, bought earlier in the week.

 

Named after the picturesque hamlet in Lanark County, our Flower Station will be a real wake up for the taste buds of those used to pasteurized cow milk Feta and provide an authentic taste of the Mediterranean!

The final result was plenty good, but can be improved upon.

"Chicken" Jambalaya!

Ingredients.

2 tablespoons olive oil

1 yellow onion, diced small

1 green bell pepper, seeded and diced small

2 cloves garlic, minced

2 ribs celery, diced small

1 teaspoon Cajun spice

1/2 teaspoon thyme

1 bay leaf

1 can of diced tomatoes (796 ml / 28 oz)

1 package vegan chicken strips**

2 cups vegetable stock

2 cups of brown rice, cooked

Hot sauce, to taste

Heat oil in large skillet pot. Saute the onion, celery, bell pepper, and garlic over medium heat until soft.

Add the spices, and stir some more.

Add the tomatoes, "chicken" strips, stock, and rice.

Stir, reduce heat, and let it simmer until it thickens.

Give it a squirt of hot sauce and another good stir before serving.

**Or whatever meat substitute is on hand. FWIW, in this case it was the Gusta Foods brand.