Pizza “Fun-Due”

For a fun twist on supper or as an appetizer for a family birthday or celebration, this pizza-flavoured fondue is sure to be a hit. Let the fun begin.

Recipe and photo are courtesy of Foodland Ontario.

Prep Time: 15 mins. | Cook Time: 13 mins. | Serves: 4-6

Ingredients

2 tsp (10 mL) olive oil
1 small Ontario Onion, finely chopped
2 cloves garlic, minced
1/2 tsp (2 mL) each dried basil and oregano
1 can (28 oz/796 mL) crushed tomatoes
2 cups (500 mL) shredded part-skim Ontario Mozzarella Cheese
Dippers:
4 cups (1 L) assorted Ontario Vegetables (mushrooms, greenhouse sweet peppers)
2-1/2 cups (625 mL) cooked meatballs or bite-size pieces of Ontario Chicken, Ham or Beef
12 multigrain breadsticks

Method

1. In deep saucepan, heat oil over medium heat; cook onion and garlic, stirring often, for 3 minutes or until tender. Stir in basil and oregano; cook for 30 seconds. Stir in tomatoes; increase heat to high and bring to boil. Reduce heat to medium-low and simmer, stirring frequently, for 7 minutes or until slightly thickened.
2. Reduce heat to low. Add 1/2 cup (125 mL) of the cheese at a time to saucepan, stirring constantly and adding next handful when cheese is melted.
Dippers: Place saucepan on heat-proof trivet on table or, if desired, transfer to fondue pot over flame to keep warm. Serve with vegetables, meatballs and breadsticks for dipping, using fondue forks if desired.

Tip

Cooked wedges of Ontario Sweet Potato or Potatoes make for tasty dippers.  Kids can grate the cheese on a box grater and wash the vegetables.

Nutritional Information

Per serving:
Protein: 10 grams
Fat: 10 grams
Carbohydrate: 12 grams
Calories: 172
Fibre: 2 grams
Sodium: 320 mg
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Pepperoni Mushroom Pizza Wonton Cups

It’s a simple recipe that even the kids can help you make, and they make a great appetizer for a party or game day, or you can enjoy them for lunch with a side salad or veggies.It’s a simple recipe that even the kids can help you make, and they make a great appetizer for a party or game day, or you can enjoy them for lunch with a side salad or veggies.

Recipe and photo courtesy of Chrissie from The Busy Baker.

Prep Time: 10 mins. | Cook Time: 12 mins.

Ingredients

24 wonton wrappers
Canola oil cooking spray
1 cup dry mini pepperoni slices
1 cup shredded mozzarella cheese
8-10 white button mushrooms, chopped, plus 2-3 more for slicing
1 small jar of your favourite pizza sauce
chopped cilantro or fresh parsley for garnish (optional)

 

Method

1. Preheat your oven to 350 degrees Fahrenheit.
2. Spray a 12-cup muffin tin with some canola oil cooking spray and line each muffin cup with 2 wonton wrappers, offsetting them to create a “flower petal” effect.
3. Layer some of the shredded cheese, the pepperoni slices, and the chopped mushrooms into each of the cups and spoon a tablespoon or so of the pizza sauce overtop.
4. Add another small sprinkling of cheese and a few more pepperoni slices on top of the sauce, and add one mushroom slice on the very top.
5. Bake the wonton cups for 10-12 minutes or until the cheese bubbles and the mushrooms brown, and serve immediately.

 

Mushroom Scallion Dumplings

Whether you’re celebrating the Chinese New Year or simply have a similar love affair with all things dim sum, making dumplings, or rather jiaozi, at home couldn’t be easier. Both the savory filling and soy-vinegar dipping sauce come together in minutes. 

Recipe and photo courtesy of eatHalifax.

Prep Time: 30 mins. | Cook Time: 30 mins.

Ingredients

2 tbsp. oil
1 lb. (16 oz.) shiitake mushrooms, finely diced
1 tbsp. finely grated ginger
4 cloves garlic, minced
1 bunch scallions, finely diced
2 tbsp. finely chopped cilantro (including stems)
4 tsp. soy sauce
4 tsp. sesame oil
1 tbsp. hoisin
salt and pepper, to taste
40 dumpling wrappers
Dipping sauce:
1/3 cup soy sauce
2 tbsp. rice vinegar
1 tbsp. sesame oil
1 tbsp. sugar
1 scallion, finely diced

Method

1. Heat oil in a large skillet over medium heat. Cook mushrooms until liquid releases, about 8 minutes. Add the garlic, ginger and scallions. Cook for another minute. Transfer the mixture to a bowl. Stir in cilantro, soy sauce, sesame oil, and hoisin. Season to taste with salt and pepper. Allow to cool.
2. To assemble the dumplings, get a small bowl of water. Starting with one wrapper, place a spoonful of filling in the center. Dip your finger in water and moisten the entire edge of the wrapper. Fold over, pressing to seal the center. Starting at one edge, make 4 pleats in the wrapper. Repeat on the other edge. For a visual of the process, head to Serious Eats. Repeat with remaining wrappers.
3. For steamed dumplings, set a bamboo steamer over a pot of boiling water.  Add dumplings, being careful not to crowd the steamer. Steam for 10-12 minutes.
4. For pan fried dumplings, heat enough oil to cover the bottom of a large skillet over medium-high heat.  Add the dumplings, being careful not to crowd the pan. Fry until the bottoms are crisp, about 4 minutes. Add ¼ cup water, cover and let steam about 3 minutes. When most of the water is evaporated, uncover and continue cooking until the bottoms are crisp again.
5. For the dipping sauce, whisk together the ingredients, stirring to dissolve the sugar. Serve alongside the dumplings.

Multipurpose Mushrooms

Recipe and photo courtesy of Holly from Jittery Cook.

Prep Time: 20 mins. | Cook Time: 15 mins. | Serves: 6

Ingredients

1 1/2 oz dried mushrooms
3 T unsalted butter, divided
3 cloves garlic, minced
1 1/2 lb fresh mushrooms, sliced
3 t chopped fresh thyme leaves
3 T each soy sauce, sour cream, olive oil, Vermouth or Sherry
freshly ground pepper

Method

1. Steep dried mushrooms in a covered bowl of boiling hot water for 20 minutes, then scoop them out and strain, reserving the mushroom stock. Roughly chop reconstituted mushrooms.
2. In a large pan, melt a tablespoon of butter over medium-high heat, then add the garlic and cook for a minute. Add all mushrooms and sauté for 5 minutes, then add 3/4 cup mushroom stock. Allow stock to reduce by half (takes about 5 minutes), then lower heat to medium-low and add butter, soy sauce, sour cream and oil. Cook for a few minutes to allow ingredients to combine and sauce to thicken. Season with pepper and garnish with thyme.

Mediterranean Mushroom-Stuffed Tomatoes

Well, when I was an exchange student living in Belgium, one of my host mothers’ specialties was tomatoes stuffed with a delicious mix of pork and beef mince and baked until tender – so tasty and warming on a cold winters’ day.  This recipe is a meatless version of this dish, with mushrooms as the star and works well in the warmer weather too. It’s also quick and easy to prepare and very versatile – I’ve included the vegetables I usually use with this, although you could just use what’s on hand.

Recipe courtesy of Mardi from eat. live. travel. write.

Prep Time: 10 mins. | Cook Time: 40 mins. | Serves: 4

Ingredients

4 medium-large tomatoes
4 teaspoons table salt
4 tablespoons olive oil
2 cups mixed fresh mushrooms (e.g. a mix using 2-3 varieties – white button, crimini, portabella, shiitake, enoki, oyster or king oyster), diced
½ large zucchini, finely diced
1 tablespoon herbes de Provence or mixed herbs (eg: oregano, basil, thyme, rosemary)
½ cup cooked pearl barley or wheat berries
1 egg, lightly beaten
4 tablespoons freshly grated Parmesan
salt and pepper, to taste
olive oil, for drizzling
Optional: fresh herbs for serving

Method

1. Heat oven to 375°F.
2. Slice the tops off the tomatoes, reserve these as “lids.”
3. Scoop out the flesh and juice of the tomatoes into a bowl and mash until pulpy. Set aside.
4. Sprinkle the inside of the tomatoes with the salt and turn upside down on a paper towel to drain excess juice.  Set aside.
5. Heat the oil in a large frypan over medium-high heat and sauté the mushrooms, zucchini and herbes de Provence until “al dente” (you’re going to cook this mixture again in the oven so you don’t want to overcook at this point).
6. Add the reserved tomato flesh and the pearl barley/ wheat berries and stir to thoroughly combine.
7. Add the egg and Parmesan, stir well and remove from the heat.
8. Season to taste.
9. Rinse the salt out of the tomato halves and pat dry with a paper towel.
10. Fill the tomato halves with the mushroom mixture – packing tightly by pressing on the mixture with the back of a soup spoon.
11. Place the tomato halves on a baking tray lined with parchment paper.
12. Place the tomato tops on each tomato, sprinkle with a little olive oil and bake for approximately 30-40 minutes until the filling is hot and the tomato flesh is slightly softened.
13. Optional: you can remove the tops from the tomatoes and sprinkle with some fresh herbs, replacing the tops to serve.