Easy Spinach and Egg Pizza

I really like making pizzas. I can be as creative as I want to be, and that's kind of liberating in a way. I mean you can dream up so many different types of pizzas, healthy pizzas at that, which you'd never find in any restaurant. It's fantastic.

This one here is a completely sauceless pizza. Take some dough, lay on the spinach, add some zucchini and squash, roasted garlic and green onion, sauteed onion, a crumble of ricotta, some scrambled egg, and presto! Divine. Enjoy!

Pesce Spada alla Siciliana (Sicilian Swordfish)

Swordfish can be expensive at a restaurant, right? At least it always is when I see it. So when I saw swordfish steaks on sale for $3.49/lb, I was all over them. I think I bought 6!

Trancia di Pesce Spada, otherwise known as Sicilian Swordfish, is so amazing. I guess it was developed by Sicilian fishermen after a good haul of swordfish. And thank goodness they did because this fish is moist. The olive oil really helps with that, and the oregano and garlic blend really well into it.

We served this with a side of Buitoni Wild Mushroom Agnolotti (awesome, I'll post on this later) and some pan-roasted corn, fresh off the cob.

What I'll do with the other two is probably some sort of miso marinade like the Miso Black Cod. Won't be as light, but damned if it won't be tasty nonetheless.

How do you like to make your swordfish?

World's Best Lasagna?

The world's best lasagna, you say? Perhaps you're having trouble imagining a lasagna better than your grandma's. Well let me assure you, this lasagna is better!

I mean as far as traditional lasagnas go. I'm sure fancy veggie ones or ones that incorporate a whole slew of non-traditional fancinesses are fantastic. BUT this is the world's best traditional lasagna!

The secret is in the sauce. It takes the longest time to prepare, and a lot of love and simmering and seasoning goes into it, so it has to be good. It doesn't hurt when there are top-notch sausages and beef involved too. Plus the delicate mozzarella. Mmm yeah. If you don't believe me, try it yourself. Fair enough? Enjoy!

Pumpkin Oatmeal Cookies

Wow! These cookies are good. So good. Smack yourself across the face good.

Love pumpkin? Love oats? Love cookies? Who doesn't, right? Then you will go bat-crazy over these.

They're the perfect size for enjoying any time. Small enough to feel like you haven't overindulged yet their small stature keeps calling you back for more.

They're the best cookies I've ever made, and possibly the best thing I've ever baked. Perfection in every bite. If you have a go at them, tell me what you thought and if you made any changes. Enjoy!

Mexican Rice, Spiced Black Beans, and Turmeric Corn

I really liked how simple each of these dishes are to make. If I was just making one of them, it would almost be too easy! When all three are going though, there's a lot to be done.

They're great dishes. The beauty is that each could be a side to something bigger, say enchiladas or chilaquiles. Or each could be combined with the others and then you'd have a fantastically healthy Mexican meal on your hands. You gotta love the power of beans and rice and veggies. Enjoy!

Mexican Rice, Spiced Black Beans, and Turmeric Corn

Yield: Serves 3-4
Ingredients

• Mexican Rice
• 
  
• 1 cup white rice (long grain, if possible)
• 2 cloves garlic (or 1/2-1 teaspoon garlic powder)
• 1/2 onion
• 1 can tomatoes, drained (or tomato juice)
• oil
• 1 teaspoon salt
• 2 cups water (none if using tomato juice, unless necessary at the end)
• 
  
• Spiced Black Beans
• 
  
• 16 oz bag dried black beans
• 1/4 teaspoon salt
• 2 teaspoons cumin
• 1 teaspoon dried celery
• 1 teaspoon dried onion
• 1 teaspoon garlic
• black pepper, to taste
• 
  
• Turmeric Corn
• 
  
• 1 can corn
• 1/5 pack assorted frozen veggies (peas, carrots, green beans)
• 1 tablespoon turmeric
• splash lemon juice
• water

Cooking Directions

1. Mexican Rice
3. In a pan, toast the rice on medium heat until brown (but not burnt!) with the minimal amount of oil. Stir frequently!
4. Just before it's done, toss in the onion and garlic for one to two minutes.
5. Add everything else in the pan and stir to incorporate.
6. Bring to a boil, then cover and simmer on low heat for about 20 minutes.
8. Spiced Black Beans
10. Prepare beans as directed, sifting to ensure that there are no rocks.
11. Toss in the seasonings (except the black pepper) and cook.
12. Add black pepper when finished cooking, if desired.
13. 
    
14. Turmeric Corn
16. Drain 1 can of corn and heat in a pan with the frozen veggies.
17. Add the turmeric, lemon juice, and any water as needed until thoroughly heated.