Pizza with a purpose! It’s fresh, crunchy, and healthy – a great way to start the new year!
Made this one a veggie, but you can add any toppings you like.
- Tandoor Garlic Naan Bread
- Mango Chutney
- Sweet Onion
- Sundried Tomatoes
- Bell pepper
- Sweet and hot peppers
- Mozzarella cheese and Mexican four cheeses
- A dusting of curry powder, cinnamon, basil, cumin, garlic salt, and dried parsley
Chop vegetables using your Ulu knife. Cook naan garlic bread and chopped vegetables for 20 minutes in an oven set at 350 degrees. Remove and add the mozzarella cheese, return to oven for another 10 minutes.
Remove, top with a dusting of parmesan cheese and hot pepper flakes, and serve hot. Bon Appetit!
- 1 stick butter
- 2 cups chopped onions
- 1 cup chopped celery
- 1/2 cup chopped green bell peppers
- 1 pound peeled crawfish tails
- 2 teaspoons minced garlic
- 2 bay leaves
- 1 tablespoon flour
- 1 cup water
- 1 teaspoon salt
- Pinch of cayenne
- 2 tablespoons finely chopped parsley
- 3 tablespoons chopped green onions
In a large saute pan over medium high heat, melt the butter. After cutting your onions, celery and bell peppers with your Ulu knife, add them to a pan and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions, and continue cooking for 2 minutes. Serve over steamed rice.
Recipe Courtesy of Emeril Lagasse
Once you try deer chili, you will want seconds! Many hunters (and their friends and family) have freezers stocked with venison from autumn hunting expeditions. If venison is not available, substitute ground sirloin. Garnish with reduced-fat sour cream and/or reduced-fat shredded cheddar, if desired. You can make the chili a day ahead and refrigerate; reheat in the microwave or on the stovetop.
- 1 pound ground venison
- 1 cup chopped sweet onion
- 1 cup chopped green bell pepper
- 4 garlic cloves, minced
- 1 jalapeño pepper, seeded and chopped
- 2 tablespoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon freshly ground black pepper
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 tablespoon tomato paste
- 1 (15-ounce) can red kidney beans, rinsed and drained
Heat a small Dutch oven over medium-high heat. Coat pan with cooking spray. Add venison; cook 3 minutes or until browned, stirring to crumble. Remove from pan with a slotted spoon. Cover and keep warm.
Reduce heat to medium. Use your Ulu knife to chop onion, bell pepper, garlic and to cut your venison into small pieces. Add onion, bell pepper, garlic, and jalapeño to pan; cook 10 minutes or until tender, stirring frequently. Stir in chili powder and next 4 ingredients (through black pepper). Add meat and onions. Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil. Cover; reduce heat.